Go whole plant, no meat. Food start-up Karana says its jackfruit meat is so close to pork you won’t even notice any difference in your dim sum.
Non-alcoholic spirits are trending — with Lyre’s the latest contender vying for your non-drinking dollar.
The restaurant’s new lunch menu features a bevy of Modern Asian small plates and mains that are distinctly elevated — and yet are every bit as delicious (and comforting) as their homemade forebears.
Cherie Spriggs, head of English sparkling wine producer Nyetimber, tells us that their wineries have social distancing well in the proverbial hand — the weather? Not so much.
There is comfort in familiarity, and chef–partner Simone Fraternali capitalises on that but injects enough ingenuity to keep the results engaging.
Brass Lion Distillery even symbolises the circle of life. In this third instalment of The Makers series, we meet Jamie Koh, Lioness of Singapore’s first standalone micro-distillery who’s bent on world (gin) domination.
November marks World Vegan Month, so if you’ve ever been curious about the plant-based movement, what better time than now to give it a try?
Especially with the ongoing Covid-19 pandemic still dictating dining-in restrictions, cafes are making use of their space by transforming into complementary gastro-bar concepts past sundown.
This Week In Food: Chef Andrew Walsh’s Irish-Inspired Menu At Cure, 28 HongKong Street’s New Dinner Menus, And Other Bites You Need To Try
Here are our favourite menus that are leaving and arriving this week.
The designer behind the hot cocktail bar in Boat Quay tells us how they created a world within a world — and what 2021 portends for hospitality design.
Crown Digital CEO and founder Keith Tan: “The world was talking about digital transformation, so I thought the industry needs to reinvent itself.”
Irish food culture is seeing a burgeoning increase in local artisanal food producers, thanks to chef JP McMahon and his symposium Food On The Edge.