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As she prepares to embark on a new chapter, Liz Lambert has rediscovered the joy of sharing food with her family.
Faced with the spread of the coronavirus, China’s government is promoting using serving utensils, but resistance is strong. Sharing food with personal chopsticks is one way Chinese people express intimacy.
At home, Kirk Westway, the executive chef of Jaan, shows T how he makes his easy crab-stuffed pasta dish.
For those at home and in a rut: an evergreen immunity-boosting breakfast, a caffeine-free latte and more.
In the city’s Muslim Quarter, meals are a celebration of globalisation and ethnic diversity — and a lasting defence against erasure.
The chef shares his recipe for a hearty broth-based dish, inspired by the version his grandmother used to make.
In the age of the visionary cook-as-auteur, those who have trained under the chef Enrique Olvera have reconceived Mexican cuisine, both in their country and beyond.
At his grandmother’s cottage in Brittany, Pierre-Alexis Delaplace of Kerzon would wait, somewhat impatiently, for this savoury treat.
A directory of restaurants, bakeries and bars in Singapore that now deliver to your doorstep.
In their home kitchens, Singaporean restaurateur Bjorn Shen and his team of chefs at Artichoke experiment with the quotidian ingredient of quarantine cuisine: instant noodles.
Sunday breakfasts are a shared ritual for Molly Goddard and her husband, Joel Jeffery, who together run the brand Desmond & Dempsey.
In the face of a universally uncertain future, there are some things we can do to help. Considered online shopping is one of them.
A proponent of intermittent fasting, Norma Kamali relies on a simple herbal drink and bright yam soup to stay balanced.
Hunkering down in isolation? Keep the stress at bay with a delicious meal, some self-care and a riveting read.
For the writer Aatish Taseer, a childhood staple has taken on new resonance in light of Delhi’s citizenship protests.
Extravagant tableaus of fruits and flowers have become popular centrepieces for runway shows and photo shoots — and call for a new kind of responsible clean up.
Anna Sheffield has been eating dragon bowls since she was a teenager, but her latest version relies on an array of bright, fresh vegetables.
In Singapore, a decadent yet sustainable Chinese-Cantonese restaurant — and more.
The food stylist Young Gun Lee creates a three-foot-tall edible sculpture from Norwegian langoustines.
Over-the-top banquets have long been viewed as harbingers of impending doom. Their recent resurgence on the fashion circuit feels like a cheeky comment on the times.
Cookbook authors and chefs are arguing for their place at the table — to chronicle recipes, safeguard ingredients and assert a sense of humanity.
In Singapore, a four-seat pizza omakase that is also a chef’s creative playground — and more.
When fashion designer Phillip Lim finally decided to put his kitchen to use, he followed his nose back to the fragrant dishes of his childhood.
To celebrate the latest opening at her namesake gallery, Jessica Silverman hosted an unfussy, flower-filled meal at her San Francisco home.
Bjorn Shen — chef and owner of Small’s, a new four-seat pizza omakase in Rochor — shows how he makes his signature pizza-banh mi hybrid.
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.
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T: The New York Times Style Magazine, and the T logo are trademarks of The New York Times Co., NY, USA, and are used under license by Atlas Press Pte Ltd.Content reproduced from T: The New York Times Style Magazine, copyright 2016 The New York Times Co. and/or its contributors, all rights reserved. The views and opinions expressed within T: The New York Times Style Magazine Singapore are not necessarily those of The New York Times Company or those of its contributors."
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