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Pressure-cooked crispiness

AMY BEH weaves her magic and solves your culinary conundrums.

The food of gods

The cooking course at Bumbu Bali offers an unusual experience, blending Swiss meticulousness with centuries-old Eastern cuisine! CHIN MUI YOON writes.

The hunt for food

Not quite I>The/II>Amazing Race/Ibut amazing nonetheless, the Maxis Captain Cook Trail took us on an exciting eight-hour treasure hunt on the North-South Expressway, sussing out famous food outlets along the way, writes Joanne Lim.

Nyonya delights to tempt the palate

WHEN a mother cooks for her family, she uses only the finest ingredients and cooks her best. This is the same dedication that guests can expect from Executive Dining Lounge#8217;s Nyonya chef and restaurant co-manager Shirley Saw.

A taste of Songkran

THE Songkran Festival, which is also known as the Water Festival, marks the beginning of the Thai New Year on April 13 each year. To mark the occasion this year, the Sri Ayutthaya restaurants have created a special Songkran menu from April 13 to 17.

Stylish eatery inspired by the mustard plant

The Mustard Tree restaurant has been styled like a fine-dining outfit with its fine table setting and elegant furniture but fine dining is far from the concept as its owners prefer patrons to just enjoy the food.

Shanghai delights

At the Shangri-La Hotel Kuala Lumpur, enjoy Shanghai buns, dumplings and dim sum at its Shang Palace until tomorrow. The promotion is specially prepared by master chef Jee Wei Ling from Shanghai. Some of his dishes include Pan-fried Shanghai meat bun, Steamed Shanghai juice bun, Crispy chicken with glutinous rice and more.

Meat dishes linked to cancer

The cancer-causing chemical found in many fried foods is also present in some of Singapore's favourite meat dishes, a study by the National University of Singapore (NUS) has shown.

Snacks from the streets of Taiwan

Taiwan's street foods are simple but they are tasty and hugely popular.

Hearty and spicy meals

Great cooks are not forgotten - their legacy lives on in their recipes, even when they have passed on. The late Mrs Leong Yee Soo, who represented the last bastion of Peranakan cooks in Singapore, is remembered in culinary history and her recipes live on in her cookbooks.