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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.
Encompassing a teahouse, a confectionery stand and more, Ogata Paris pays homage to its setting while offering a true taste of Japan.
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.
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.
A new crop of restaurants is embracing family-style, communal eating, creating a necessary spirit of communication and collaboration for our fractious times.
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.
Passed down through generations, “crack seed” is at once sweet, sour and savoury.
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.
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.
Tshering Lhaden, the chef of COMO Cuisine, shares her recipe for Bhutanese dumplings, made out of shiitake and portobello mushrooms.
A cultural compendium of things T editors are excited about in a given month.
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.
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.
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.
Six ideas for creating imaginative tablescapes from interior designers, florists, artists and more.
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.
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.
At the newly opened Somm restaurant in Hong Kong, Japanese ingredients and French techniques share the plate.
The timeworn codes of fine dining are rewritten by Dutch-born chef Richard Ekkebus at the Landmark Mandarin Oriental’s revamped restaurant Amber.
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.
Matching wine and food that complements each other is simpler than it sounds — a wine connoisseur tells.
Why foam, derided in the last decade by chefs and diners alike, is ascendant once more.
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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