Meat & Egg Prata Pie – Whip it Up!
Meat & Egg Prata Pie
By Tommy Chia
Civil engineer Tommy Chia uses readily-available ingredients like the roti prata (Indian flat bread), egg and corned beef and assembles them as tasty...
Waves Of Umami At NAMI
FOR THE discerning palate, there's more to Japanese food than what's been flooding our shores.
One of the early adopters of the cuisine in Singapore, the Shangri-La featured Nadaman Restaurant...
Oatmeal Breakfast Porridge — Whip It UP!
Oatmeal Breakfast Porridge
By Alicia Ting Chow
Some consider it the most important meal, since it gets your day going. So, you might as well put some effort into it. Don't just...
Chill With Hot Vadai, Cool Drinks And Chili
IF YOU subscribe to the philosophy that you are what you eat, then you’ll get a chance to be a spicy, spirited soul tomorrow.
Moosehead, at the junction of Telok...
Whole Snapper In Kecap Manis — Whip It UP!
Whole Snapper – Lemongrass, Turmeric & Kecap Manis
Sautéed water spinach, roasted shallots, garlic & shrimp paste
By Joey Sergentakis
Cooking time: 20 minutes
Difficulty: 4/5
Cost: $15
Snapper
400 to 450g snapper
1. Filet fish without...
Healthy Eating — At What Cost?
TEMPTATION awaits at every turn in Singapore. The aromas, the sights, the tastes. Oh, the food.
With that kind of draw, it’s hard to say no to working your jaws...
Burrata With Eggplant Salad — Whip It UP!
Burrata With Eggplant Salad, Spiced Walnut And Bottarga
By Beppe De Vito, Restaurateur-Chef, ilLido Group/ Amò
A summer dish that’s very friendly to make, this is one of the antipasti created...
Blue Mango And Sticky Rice — Whip It UP!
Blue Mango And Sticky Rice
From Blue Jasmine Restaurant
Cooking time: 1 hour
Difficulty: 2/5
Cost: < $15
Ingredients
300g White...
Catch A Shim At Catchfly
THE ONGOING gentrification of food streets continues unabated in Singapore, a movement that also forces the establishments in these neighbourhoods to keep innovating.
The Ann Siang Hill/ Club Street area continues...
Kimchi Beef Chilli — Whip It UP!
Kimchi Beef Chilli
By Chef Iskander Latiff, Coriander Leaf Group
This dish came up when I was really craving a good bowl of Chilli — sort of like a Mexican Chilli Con Carne — when...