Keep this in mind when pairing alcohol with food: lighter colored alcohols and spirits work well with lighter proteins, sauces, and meals, but as the alcohol gets darker, so should your pairings (though there may be exceptions). Alcohol can be used in the process of making syrups, savoury sauces and desserts. Here are some of..
In Japanese, bento (弁当 bentō) refers to a compact, nutritiously-balanced, visually appealing meal served in a box. Bento meals are typically neatly packed in a lunch-box like plastic container and are usually prepared for children. Unfortunately, these adorable lunches do have a dark side. In Japan, a child’s bento box is a reflection of a..
When it comes to the whole range of pork cuts, it can become confusing with all the different parts and their alternate names in different countries. So here’s some useful information about the more popular pork cuts. Pork chops Pork chops are cut from the meat perpendicular to the spine, often from the loin. Pork..
Picky with where your food comes from or have countless dietary restrictions and want more options? We’ve got you covered with these specialty groceries stocked with direct imports, organic and gluten-free products and a wider range of food items, so you can shop to your heart’s content. Gourmet Shop This business began in 2008 as..
If you’ve ever tasted homemade mayonnaise, it is likely that you’d never want to go back to store-bought ones (with the exception of Kewpie but that’s another story for another day…), given its superior taste and how easy it is to make. However, it is also easy to make mistakes on your first few attempts..
We’ve got another dish to add to your Lunar New Year repertoire that will have your friends and family talking about it for the whole year. Chef Pang Kok Keong shares with us his recipe for an umami-packed Hakka stir-fry, which uses a spiced, smoked pork belly to lend this simple stir-fry a mouth-watering fragrance...
Welcome the Year of The Rooster with a delicious Hakka-style salt baked chicken. The recipe comes from chef Pang Kok Keong of Antoinette, who has dug deep into his Hakka heritage to give us a dish that’s been around since the Qing dynasty. Wrapping the chicken in baking paper and aluminium foil seals in the moisture,..
For Daniel Tay, the chef, entrepreneur and founder of online bakery Old Seng Choong, yam cake holds fond memories. “My mother used to make this for us all the time and now that we’re grown and have families of our own, she still makes big batches and portions them out for my siblings and relatives,”..
Our version of the Christmas log cake features a repeated pattern on a Swiss roll filled with unsweetened chocolate ganache to yield a lush, rich dessert. Making the prints can be time-consuming if you’ve never done it before, but once you get the hang of it, it’s actually pretty easy. All you need is a..
Using sea bass from Ah Hua Kelong, chef Alex Phan of Restaurant Ember comes up with a hearty dish. The dish was originally done with charred corn and kale to get the ‘burnt ’ flavours to come through.Upon running out of kale, black fungus was used and it just works. Serving: 1 180g sea bass..