EAT/DRINK

To become a better cook, sharpen your senses

NEW YORK, March 30 — Kate McDermott describes it as “the sizzle-whump.” It’s the sound a pie makes when it’s perfectly baked, said McDermott, the author of Art of the Pie. The...

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Anthony Bourdain hits Singapore for whisky and noodles

SINGAPORE, March 30 — Anthony Bourdain is back to makan in Singapore. The 60-year-old Parts Unknown host was pictured in a selfie posted by hawker Li Ruifang on Tuesday evening. Li is the...

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Switzerland’s Le Restaurant de l’Hotel de Ville named one of Europe’s best for 2017

LAUSANNE, March 30 — The triple-Michelin-starred Swiss restaurant, which made the news in 2016 following the death of its chef Benoît Violier, has been named Europe’s best classical &...

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East meets West in ‘baozza’, China’s latest food startup

BEIJING, March 29 — What do you get when you combine two popular foods from China and Italy? The answer is a “baozza”. The idea to take a Chinese steamed bun — known as a baozi —...

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Pressed duck is the rich, old trend that’s new again

NEW YORK, March 29 — According to just about everybody, the future of dining in America can be summed up in two words: fast casual. But before you imagine your world full of nothing but...

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More News

Late-night snacks that are actually good for you

Spicy tomato egg delights (VIDEO)

The ‘no-knead bread’ chef now has the secret to sourdough (VIDEO)

Beer market to be featured at Artbox Singapore

Her memory fading, Paula Wolfert fights back with food

Centre for wine and gastronomy coming to French city of Dijon

Bittersweet radicchio is at its peak now

The death and rebirth of the Duncan grapefruit

My new favourite beans

A chocolate malted you can scoop (VIDEO)

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