11 Articles found for “The Hero”

To usher in the long-awaited spring — and subsequent growing seasons — chefs from San Francisco and Vancouver to Washington, D.C. and Toronto are making flowers and other botanicals the hero on their menus.

At One-MICHELIN-Starred INEO, Chef Heros De Agostinis blends the skills he honed while training under chefs leading multi-Starred restaurants with the diverse influences of his neighborhood, multicultural Esquilino, and his Abruzzian-Eritrean heritage. The result? Italian cooking that sidesteps clichés and is resolutely current — along with a bread cart that’s already the stuff of legend.

We get a behind-the-scenes look at how the beloved festive goodies are made at homegrown bakery chain, The Pine Garden.

We get an exclusive behind-the-scenes look at how the moreish barbecued pork jerky is produced at Peng Guan Bak Kwa.

The 18-year-old home-grown restaurant, which is best known for its chilli crab, is steeped in Singapore’s seafood restaurant history.

The 83-year-old Cantonese pastry shop in Chinatown, which is known for its diamond-shaped egg tart, has revamped to attract younger customers.

The 30-year-old, third-generation family establishment behind Michelin-listed 168 CMY Satay

And the legendary claypot chicken dish that made them famous.

Third-generation owner Eunice Seah opens up about the history of this 63-year-old brand.

How this hawker went from a street cart selling Teochew-style peppery pork soup in post-war Singapore to becoming an international brand name.

How a small nasi padang food stall in an army camp became one of Singapore’s most sought-after Malay wedding caterers.