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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.
一直以来， 带有爆发性浓郁鲜味的番茄是我十分衷情的食材。
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.
In this special travel-themed issue, we introduce two of our fave food destinations: Hokkaido – where Shoukouwa procures its premium produce – and Belgium – the source of Kingdom of Belgians’ cuisine inspiration and where Chef-Owner Emmanuel Stroobant hails from.
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