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Nothing beats the aroma and flavour of a fragrant citrus when you need to add that extra oomph to a dish. We sniff out the appeal of the culinary world's most prized citrus fruits: the multi-flavoured and versatile Japanese yuzu, South-East Asia's distinct-tasting kaffir lime and India's gangly-looking Buddha's Hand.
Spa products are all the rage now as evidenced by the latest in the Clarins range. MAJORIE CHIEW gets a piece of cloud nine here on Earth.
I>Flavours /I>magazine editor and ardent Hainanese foodie JULIE WONG wonders why chicken rice is the only true-blue fare she can whip up in her new generation kitchen.
The Hainanese were the Johnnies-come-lately in the history of Malaya#8217;s Chinese settlement. And, unwittingly, many of them ended up as chefs, discovers SHARON TAN.
For such an unassuming little eatery, hidden away from the main road of Jalan Cheras, in Kuala Lumpur, Restoran San Wah sure has attracted a steady stream of loyal I>bak kut teh/I(Hokkien for pork ribs tea) enthusiasts over the last 15 years.
Celebrity chef VIOLET OON writes about her experiences in helping to put together a series of unusual gourmet dinners for Singapore's forthcoming food festival.