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COMING up with creative ideas to jazz up the Chinese New Year delicacy of yee sang, is something chef James Ho spends a lot of time thinking about.
KEEPING to tradition is important when planning a festive menu as some diners look forward to savouring Chinese New Year delicacies with symbolic meaning attached to them.
Many chefs have gone the extra mile to inject fun into their creations for Year of the Rat.
Therefore mixes and matches elements from the West with ingredients and flavours from the region.
When we are bombarded with so many statistics, studies and data, which one should we believe? The columnist weighs in.
Compiled by JADE CHAN.
OFTEN times, what goes on in a child’s day is much more than we think. This is why it’s important for us to give them the support they need to take on daily challenges, especially when they are at school.
HAVING a background in graphic design has been an asset for Janet Chia and Phoebe Ting, as it helps them to come up with creative ideas and craft unique dishes at their Japanese restaurant.
Authentic Szechuan food cooked by a Japanese chef at The 19th Suzuki Hanten.
A HARMONIOUS melding of classic flavours with a modern twist can be hard to find in fusion restaurants.