Growing up in a home and country obsessed with food—my late grandfather came from Guangdong, the culinary haven of China, to Singapore where he once worked as a cook—I was brought up with the inclination that my family members and relatives knew a thing or two about eating and drinking. It goes without saying my grandfather was also yi jia zi zhu (meaning ‘the cook of the household’); my fondest memories are of eating with him and hearing him rant to my uncles about global affairs while sipping pu’er brewed in a large porcelain teapot.
As the years passed, that inclination grew to become a profession as I joined a hospitality school and pursued my ambition of becoming a hotelier or restaurateur. I later joined a food magazine where I could be paid to put all things delicious (or not) in my mouth. It was a major turning point in my life, not because I landed what I thought was a dream job, but because my superior instantly threw me into the deep end and made me write professionally about wine—a subject, which up until that point, I was not formally trained in. But swim I did, in copious amounts of Merlots and Cabernets, until one day my blood ran red enough to be made the wine editor of another food magazine.
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New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
Drop It Like It's Hot
It's frustrating: You've been working to build healthier habits but aren't seeing a boost in energy or confidence. The truth is, your daily efforts might not be as helpful as you hoped. Check your routine for the following traps.
The Black Swan
"I Will Stay in Classic Physique!"
ODDBALL SAFECRACKER CHARMS IN ‘ARMY OF THIEVES'
One of the unlikeliest heroes to emerge from Zack Snyder’s horror-action flick “Army of the Dead” earlier this year was an oddball safecracker named Dieter.
Dietary Nitrates And Nitrites: Harmful? Helpful? Or Paradox?
“Eat your veggies, they’re good for you!” is a commonly heard mantra at dinner tables everywhere. We, especially health-conscious bodybuilders, know that veggies are good for our bodies and minds. Nevertheless, we may not know all the reasons why. It may just be that veggies provide necessary vitamins and minerals for metabolism and antioxidant protection. It may be that they contain colon healthy fiber to make you regular. Recent evidence suggests that it may not be the vitamins or fiber that bodybuilders and athletes should be focusing on. Green leafy veggies, and the roots of the same, are rich in inorganic nitrate, which has been getting more scientific press as of late.
5 Simple Ways to Summerize Your Diet
You change up your wardrobe, swap your boots for sandals, and pare down your makeup. Have you thought about doing the same with your diet during the summer?
Benefits Abound In Beetroot
Beetroot juice and dietary nitrates have the potential to increase the efficiency of exercise, improve performance and prolong exercise tolerance
THE SURPRISING IMPORTANCE OF A COCKTAIL TO GO
This is the story of how complicated it is to change a simple law—and the large role entrepreneurs can play.
Microsoft Surface Duo review roundup: A unique dual-screen phone with too many issues
A good idea with not-good execution.
Autism Diet Do's and Don'ts
Autistic individuals often have difficulties with sensory processing issues, sometimes called Sensory Processing Disorder, or SPD.
Cómo la palabra “dieta” se convirtió en la peor del mundo wellness
Estar a favor de las donas y ser antidietas se volvió algo cool, ¿pero las redes sociales están cocinando un mensaje confuso entre la pérdida de peso y sentirse bien? WH investiga.