Home - T Singapore
Entertainment & Culture, Gourmet23 January 2020
T’s Most Interesting Takes on Singapore’s Chinese Culture

Learn how to ferment your leftover mandarin oranges. Step into the pre-Chinese New Year bustle of Singapore’s largest fish market. Watch how a family offers their fresh take on learning the Chinese language.

Gourmet21 January 2020
The Best of Japanese Dining and Design, Under One Parisian Roof

Encompassing a teahouse, a confectionery stand and more, Ogata Paris pays homage to its setting while offering a true taste of Japan.

Gourmet15 January 2020
The Dim Sum Chef Who Plays With His Dough

Upholding an ancient Chinese craft, the New York City chef Joe Ng shapes miniature scenes of human life out of little more than flour and water.

Gourmet6 January 2020
A Plant-Based Chef’s Climate Change-Inspired Dish

Peggy Chan, Hong Kong-based chef and owner of sustainability-driven restaurant Nectar, shares the recipe for her vegan rendition of dal makhani, a black lentils-based Indian dish.

Gourmet3 January 2020
I’ll Have What She’s Having

A new crop of restaurants is embracing family-style, communal eating, creating a necessary spirit of communication and collaboration for our fractious times.

Gourmet2 January 2020
How Spices Have Made, and Unmade, Empires

Since the dawn of civilisation, the longing for ingredients such as cinnamon and cloves has inspired conquests and created (and destroyed) empires. But as nonindigenous turmeric becomes a nascent Nicaraguan crop, the spice route enters a new era.

Gourmet25 December 2019
The Enduring Appeal of Hawaii’s Preserved Fruits

Passed down through generations, “crack seed” is at once sweet, sour and savoury.

Gourmet, Art & Design16 December 2019
When the Whole-Animal Ethos Includes the Dinner Plates

The ceramist Gregg Moore is helping to ensure that absolutely nothing goes to waste at the New York farm-to-table restaurant Blue Hill: He made china from the bones of the farm’s own cows.

Travel, Gourmet13 December 2019
A Foraging Journey Through the Lands and Waters of New Zealand

Beyond the overwhelming picture-postcard wonders of New Zealand, the country’s vastness is best sampled through the bountiful edible harvest of its land and sea.

Gourmet12 December 2019
What to do With Mushrooms — a Bhutanese Chef Makes Meatless Dumplings

Tshering Lhaden, the chef of COMO Cuisine, shares her recipe for Bhutanese dumplings, made out of shiitake and portobello mushrooms.

Trending, Art & Design, Gourmet4 December 2019
T Suggests: A Korean Artist’s Perfume Trio, a Dempsey Hill Bar to Indulge in Small Bites at and a New Clothing Line Upcycling Deadstock

A cultural compendium of things T editors are excited about in a given month.

Gourmet3 December 2019
A Refreshing Italian-Inspired Way of Holiday Feasting

In Singapore, Marco Fregnan, chef de cuisine of Publico Ristorante, prepares the Feast of the Seven Fishes: simple Christmas meals that revel in the bounty of the sea.

Gourmet26 November 2019
How to Throw a Festive Korean-Inspired Dinner Party

The designer Rejina Pyo and the store owner Alex Eagle host an artful but laid-back dinner for friends, with a menu by Pyo’s husband, the chef Jordan Bourke.

Gourmet13 November 2019
People to Know: The Chefs Growing Vegetables for Paris’s Best Restaurants

As they prepare to open their own ambitious farm-to-table project, James Henry and Shaun Kelly have discovered a sideline as sought-after producers.

Gourmet7 November 2019
How to Decorate a Dinner Table Like a Professional

Six ideas for creating imaginative tablescapes from interior designers, florists, artists and more.

Gourmet14 October 2019
Person to Know: The Female Chef Behind the Secret Weekly Omakase Dinner at Sushi Kimura

Every Monday at Ichigo Ichie, Japanese chef Akane Eno takes over the Michelin-starred Sushi Kimura and creates a unique kaiseki experience with soulful, traditional Japanese dishes.

Travel, Gourmet4 October 2019
In South Australia, Wine-Making in a Giant Rubik’s Cube

At McLaren Vale — the birthplace of the South Australian wine industry — stands the d’Arenberg Cube where wine-making departs from an inherent seriousness and slips into one man’s world of whimsy.

Gourmet, Art & Design2 October 2019
T Suggests: An Evolving Black-and-White Dinner, Beer Made of Leftovers and Watches as Art Pieces

A cultural compendium of things T editors are excited about in a given month.

Gourmet2 October 2019
The Japanese and French, on One Plate

At the newly opened Somm restaurant in Hong Kong, Japanese ingredients and French techniques share the plate.

Gourmet24 September 2019
Inside the Second Coming of Hong Kong’s Amber

The timeworn codes of fine dining are rewritten by Dutch-born chef Richard Ekkebus at the Landmark Mandarin Oriental’s revamped restaurant Amber.

Gourmet1 September 2019
Person to Know: The Parisian Chef Reimagining Classic French Cuisine

Sota Atsumi was part of a wave of rebellious French chefs. Now, he’s stepping out on his own, with a surprisingly traditional new project.

Art & Design, Gourmet, Entertainment & Culture30 August 2019
T Suggests: A Swanky Sushi Bar, an Investigation on the Colour Pink and a Documentary on American Fashion’s Godfather

A cultural compendium of things T editors are excited about in a given month.

Gourmet8 August 2019
How to Pair Your Wine (and Sake) With Food

Matching wine and food that complements each other is simpler than it sounds — a wine connoisseur tells.

Gourmet7 August 2019
An Uprising of Edible Foam

Why foam, derided in the last decade by chefs and diners alike, is ascendant once more.

Gourmet, Watches, Art & Design31 July 2019
T Suggests: A Restaurant Serving “Ugly” Food, a Historian’s Fashion Collection and an Hermès Fish on a Watch

A cultural compendium of things T editors are excited about in a given month.

Load more
T magazine

T: The New York Times Style Magazine Singapore’s best videos: digital house tours from around the world, behind-the-scenes looks at cover shoots and more.