ammakase Serves A New Style Of Indian Food
WHILE Indian cuisine is generally divided into North and South, each with its own distinctive flavours and spice intensities, that is just too much of an over-simplification for the...
Seasonal Haute Cuisine From Osaka
OSAKA’S flour-based dishes — okonomiyaki and negiyaki pancakes, and takoyaki octopus balls — tend to dominate the memory of those who have been to this lively, bustling Japanese city.
But...
North Indian Food Feast At The Fullerton
While many here know the wide tastes and aromas of Indian cuisine, few would have tried kathal biryani. Made with fried raw jackfruit and 24 types of spices, this...
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...
The Food Industry Struggles For Leverage
WHETHER we eat to live or live to eat, we have to eat.
As we watch the COVID-19 pandemic shred the food and beverage industry in a few savage months,...
Mahjong Cooking
Fresh produce and a quick culinary mind allow chef Gabriel Fratini to “play mahjong” with his recipes. Are you game? By Kannan Chandran
Coming full circle, Gabriel Fratini is back...
The Art Of Going Solo
THE IMPORTANCE of a change of scenery cannot be emphasised enough in firing up one's sense of purpose.
Following from his return sojourn at DOMVS at Sheraton Towers, chef Gabriel...
Aussie Flavours Rise Up In The CBD
CHIC Mod-Oz restaurant Cheek by Jowl is the latest to arrive at the hip and trendy food and drink haven in Telok Ayer.
Nestled in the heart of the central...
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...
The Post-pandemic Dining Scene May Look Very Different — WED WEB CHAT
IT WAS a stormy session filled with opinions and loads of invaluable advice from years of experience.
The WED WEB CHAT — The Future Of Dining, a weekly discussion organised...