Outlandish Habits

Humans have perfected the culinary arts through centuries of trial and error. Some mistakes, however, are better left in history books.

Through The Grape Vine

A timeline of the history of viticulture, the cultivation and harvesting of grapes.

Fruits Of Labour

As the oldest wine estate in South Africa, Groot Constantia has the challenging job of playing a leader in the wine scene and a healer in the industry’s reconciliatory journey with its slavery past.

The Doctor's (Winemaking) Advice

Dr. Laura Catena, the fourth generation winemaker of Argentina’s Catena Zapata and a former emergency medicine physician, talks about the dual roles that have come to define her career.

The Perils Of Boutique Organic Farming

Fabian Liao of Quan Fa Organic Farm talks about how fragile national food security can be and how supply chains have been disrupted because of the ongoing global pandemic.

Back To Old School

The days of British empire rule are over, but traces of its history still remain in our food.

The Surprising Therapy Of Flour

As the world hunkered down at home for months, millions of people revisited the intrinsic joys of home baking.

Revisiting History In Lisbon

While Covid-19 may have foiled our summer holiday getaway plans for the year 2020, Portugal’s micro-climate and insanely rich food culture makes it suited all year round. Here’s why Lisbon should be your next destination when the coast clears.

Tales of Libation

How well do you know your cocktails? Get acquainted with the illustrious origin stories of four lesser-known classics and the bars that’ve given them twists of their own.

Butterworth

Writer Patrick Sagaram reminisces about a bygone time to wax lyrical about home-cooked Indian food and family road trips to Georgetown in Penang. Memory lane is now open.

South Asian Shine

Over the past year and a half, Mano Thevar has been quietly making waves with his interpretation of progressive Indian food at Thevar. Fresh from a month-long break while the restaurant underwent renovations, he is back to bowl diners over with a symphony of spice and flavours.

Secret Garden

The rich bounties of Southeast Asia will certainly surprise any seasoned gourmand. And we aren’t even talking about kopi luak.

The Terroir In Tempranillo

Driven by sustainable viticulture and a desire to make expressive wines, the small producer of Valenciso is one of the rising stars in the region of Rioja.

Rice Bowl Of The Worls

Rice is hardwired in all 667 million Southeast Asians who live in this warm part of the world. For many here, it is food, livelihood, landscape and indeed, life itself.

Taking To The Streets

To get a real sense of a country’s culture, head straight to the streets where each piping hot takeaway fix speaks of the people who’ve come through before.

Natural Isolation

While travel plans have been put on hold, there’s now time to relook the list of must-go destinations.

Take Out to Eat In

We’re missing eating out at Singapore’s top establishments but staying in doesn’t mean we’ve to forego the indulgence Here are some of our favourite offerings you can enjoy at home.

Shaking Things Up At Home

Hitting the bars may be out of the picture for now, but for cocktail lovers, the gamut of options means that home-drinking has never looked quite so promising, nor so tinged with feel-good #savefnbsg vibes. Here are our top picks for hunkering down in style with.

The Gentle Art Of Slowing Down

The only land-locked country in Southeast Asia, Laos is used to being overshadowed by its cousins—mighty China, historically-strong Vietnam and culturally-rich Thailand and Myanmar. Yet cocooned within these giants, lies this fascinating land that is rarely spoken about.

Leading a Revival

Fine dining in Southeast Asia isn’t limited to bigger cosmopolitan cities. We speak to the chefs spearheading a 21st Century renaissance of their native cuisine: Kimsan twins from Embassy Restaurant in Cambodia, Jordy Navarra from Toyo Eatery in Philippines and Summer Le from Nén Restaurant in Da Nang.

Baked In Singapore

Four Singaporean men take the time-honoured art of baking into the 21st Century.

On The Front Burner

With more than 135 years of heritage, the Bertazzoni brand is a stalwart of Italian kitchen appliances. Over the years, they’ve expanded their repertoire of ovens to full kitchen suites in designs made to fit in seamlessly with the rest of the room. We pick the brain of Nicola Bertazzoni, Vice President of Sales, and ask how he’s shaking up the family business

Domo Arigato, Vino Roboto

A new age in robotics and artificial intelligence is changing the way people make wines

Lending A Mechanical Helping Hand

As more processes behind-the-scenes are passed onto infallible robotic arms, there are some experiences that just can’t be replicated by metal and programming

An Open Invite To The Cool Kids Club

The mood’s fashionably laissez-faire, the kind that can’t be manufactured, at No Sleep Club. Maybe it’s a combination of the small groups of well-dressed 20- to 30-somethings, the long open bar running half the length of the shophouse, and the chill hop music playing through the speakers. It’s a genre-bending establishment that combines a café, bar and restaurant without trying too hard.

A Man For All Seasons

From the early days of bulk wine production to the craze for big, fat wines, Neil McGuigan has seen it all. The veteran Australian winemaker shares his thoughts on adapting to the shifting trends in the wine world

Old Dog, New Tricks

Celebrating its 25th anniversary this year, Montreux Patisserie is one of the biggest bakeries in Singapore and produces breads, cakes and desserts for establishments all over the country. With the second generation taking the lead, the bakery continues to march into the future by fearlessly embracing automation and change

Tech For Good

Although some might argue that using technology detracts from the human element in customer service, Five &2 has flipped that notion on its head

Eat Your Way Through Italy

Truffle hunting in Alba, olive harvesting in Liguria, tasting balsamic vinegar in Emilia-Romagna and savouring fresh burrata in Puglia: these are just a few reasons to visit Italy. Just make sure to bring an appetite

TAKING ON THE WORLD

With humble origins and spurred by curiosity, award-winning chef Hoo Zhi Hao takes Singapore’s national culinary team to the next level of recognition at the Culinary Olympics