At the tender age of 16, Chef Tony had a clear vision of what he wanted to achieve in life. He had a great passion for cooking, and knew that he was equipped to go far with his love of food, as he possessed both an acute sense of taste and smell.Despite humble beginnings, the culinary star’s instinct was unerring. As an accomplished and internationally recognised chef, Tony won numerous awards and had the honour of judging over 20 culinary competitions across the world. 2011 in particular, was an extraordinarily rewarding year for the chef who swept three prestigious accolades – a Platinum King of Kitchens 2011 award, a Best in Asia: Chef of the Year 2011 award, and even an Executive Chef of the Year award....

This issue, we celebrate all things coffee, from its journey from bean to cup, and as an ingredient in cocktails and savoury dishes.

Have breakfast with us this issue! Learn more about traditional breakfasts all over the world, as brought to us by 8 chefs, and find out what happens in an egg farm, and an old-school bakery specialising in traditional bread. We also test drive spiralizers to make Zoodles with, discover how to make mod-Macanese cuisine and shadow Pollen's Steve Allen for a day in the latest edition of The Food Journal.

Reboot your diet in time for Chinese New Year with our Healthy Eating issue! Read all about the folks in Singapore that are helping us eat well, Chinese food therapy as well as the latest health food trend: fresh nut milks. We also spoke to firecracker celebrity chef Mario Batali, and got chef Pang Kok Keong of Antoinette to show us some of his heritage Hakka recipes.

It's go big or go home this month with our Extreme Indulgence issue! Read all about over the top and outrageous desserts, chef Bjorn Shen's epic dude feast, and caviar from China. We have also included tips on how to make your own turducken and panet tone at home.

It's our seafood issue! We bring you on a kelong to plate journey, and show you where you can pick up oysters grown in Singapore. Read all about the bounties of the sea in this revamped edition of The Food Journal.

You are what you eat, Kitchen Confidential, Open Platter, Trending, Recipe for success, Food Culture, Explore, New in Town, Shop Extra, Best confectionary awards 2016, Readers' corner and more...

The Food Journal fulfills the foodie’s and aspiring home cook’s desire to eat and live well, and is filled with creative and practical ideas on food, travel, interiors and well-being, aimed at simplifying daily living and accomplishing these in polished style. 

We are about the simple pleasures in life, quality ingredients and how-to ideas for the aspiring novice cook, plus the latest food news, personality interviews and trends in food, travel, interiors and well-being.

The Food Journal fulfills the foodie’s and aspiring home cook’s desire to eat and live well, and is filled with creative and practical ideas on food, travel, interiors and well-being, aimed at simplifying daily living and accomplishing these in polished style. 

We are about the simple pleasures in life, quality ingredients and how-to ideas for the aspiring novice cook, plus the latest food news, personality interviews and trends in food, travel, interiors and well-being.

It's Cocktail Time! - MediaCorp starlet Ya Hui attempts her first dessert cocktail with a little help from a mixologist of 1-Altitude
In The Spotlight - There’s so much to discover at Circular Road, with its pubs re-invented
Living - Radio DJ Yasminne Cheng’s zen-like yet elegant crib.

A Taste of Mooncakes - We asked Chef Mandy Yeo from Szechuan Court to give Patricia Mok, who loves to bake and cook, a crash course in making snowskin mooncakes
Ramen Hunt - Join us on our food trail as we taste-test seven specialty ramen restaurants 
Taste- Redefining Peranakan food 

Meat Lovers’ Special-
Perfect the art of cooking meat with top recipes and tips;
Steak Delights - The must-tries depending on your taste and budget
Gordon Ramsay - The ‘Prison’ Chef shares his experience in his reality show

Recipes - Incredibly Easy and Elegant Cakes from Wong Li Lin, Bloomsbury Bakers and Green Pumpkin Japanese Bakery
Suburb Charm - Dining Well in the Heartlands

Healthier Recipes - 
And They Aren’t All About the Greens Four Chefs, Four Themes, 12 Recipes To Try
Feel Good Food: A Brave, 
New and Tasty Dining Conscience

10 Recipes For An Ab Fab Chinese New Year Feast Chefs reveal all in Yin Yang Festivities!
The Secret Life Of Chef Emmanual Stroobant: 
We snoop around his apartment!

May - June 2017

March - April 2017

January 2017

December 2016

November 2016

Issue 14

Issue 13

Issue 12

Issue 11

Issue 10

Issue 09

Issue 08

Issue 07

Issue 06

Issue 05

Issue 04

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{{magzter}} is the World's largest and fastest growing self-service, cross-platform digital newsstand with over 87 million users since its inception in 2011 and thousands of magazines and newspapers across 40+ categories and 60+ languages. Headquartered in New York, Magzter has its local presence in Amsterdam, London, Mexico City, Chennai, Mumbai, New Delhi, Bengaluru, Singapore, and will soon be expanding to other countries. Founded by global entrepreneurs, Girish Ramdas and Vijay Radhakrishnan in June 2011, Magzter enables magazine and newspaper publishers around the world to create and deliver digital editions of their titles to global consumers.

The Food Journal Magazine - Issue 13

The Food Journal Magazine - Issue 13

In this issue

The Food Journal Magazine Description: