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Bask in the holiday spirit with delightful Christmas cookies featuring a buttery, vanilla-infused base and vibrant, festive icing.
A beautiful centrepiece at the dinner table, this easy to prepare, no-cook Christmas salmon wreath recipe from Chef Emmanuel Stroobant will make light work of your festive preparation.
Chef Emmanuel Stroobant pays tribute to Singapore’s unofficial national dish with this delectable recipe.
From sourcing for the best knives and condiments to selecting the right wines and music for your party, our how-to festive season guide is perfect for the busy host or hostess. For Japanophiles, new restaurant Shoukouwa Shinjidai is not to be missed. Check out, too, institutional catering arm Mycelium Catering’s first café concept, MyDeli.
In this super local issue, we profile four Singaporeans and discover their passion for their crafts. Visit 9 hawker stalls that are recommended by our industry friends and find out how foreign students from three schools are learning more about the food cultures of Singapore and other countries.
A popular family staple in every Belgian household, Asperges à la Flamande is affectionately called the white gold of Belgium.
Indulge in the tantalising flavours of our golden, flaky curry puff recipe, bursting with aromatic spices and a delightful filling.
We welcome spring as a season of happiness, abundance and inspiration. A treasure trove of seasonal produce awaits. If you need to refresh your recipe repertoire, check out Saint Pierre’s Chef-Owner Emmanuel Stroobant’s take on the king of vegetables, the white asparagus.
Valentine’s Day is almost upon us and the specially crafted menus from Saint Pierre will get you in the mood for romance. Our restaurant teams often work on special occasions to deliver great dining experiences for our guests. This issue, we shine the spotlight on some staff on how they navigate the relationship-work balance.
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