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CLAD in a shiny coat of burgundy glaze, a braised beef cheek stole the show in this year’s spring menu.
VALENTINE’S Day is just around the corner and restaurants have pulled out all the stops to make the occasion a memorable one.
Award-winning cookbook author Mohana Gill’s new book shows how beautiful blooms can add colour, flavour and nutritional value to everyday meals.
This year’s new variant of yee sang, the Chiu Chow Yee Sang, was inspired by chef Alex Au’s travels and the local yee sang he had sampled.
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.
A HAPPY customer is the most important factor when it comes to the success of a restaurant.
CHINESE New Year is an annual celebration which symbolises new beginnings to bring in wealth, good fortune and health.
ONE must eat well during Chinese New Year.
If you want something other than the usual course-by-course dinner for Chinese New Year, a buffet with a selection of local and Western cuisines is the solution.
Many chefs have gone the extra mile to inject fun into their creations for Year of the Rat.