Singapore chefs

We chat with Morsels’ Petrina Loh and visiting Korean chef Tae Hwan Ryu during their grocery run at Tekka Market.

Savour food trends from all over the world at one of Asia's largest food and hospitality trade show.

A hearty Taiwanese-inspired street food fave by chef Shawn Koh of The Salted Plum.

The menu gets an inspired update by chef Eric Neo while the dining room undergoes a modern makeover.

Savour the best of both worlds at this restaurant at Sofitel Singapore City Centre that serves French classics and refined Chinese dishes.

We get these acclaimed chefs to spill the beans on their favourite hawker haunts around Singapore.

Chef Joe Leong shares what it’s like to join forces with his parents at Forest 森 and his recipe for a contemporary Asian dessert.

This delicious dish is characterised by sweet, bright flavours rounded out with deep spices

Celebrate Chinese New Year with the Hakka dish of 'Abacus Seeds' or suan pan zi from Pang’s Hakka Delicacies.

Meet the more casual sister of one Michelin-starred Meta by group executive chef Sun Kim.

A wholesome two-dish dinner that still packs a flavorful punch.

Here are the chefs who are putting money where their mouths are.

A panel of industry insiders from top chefs to online influencers and International Director of MICHELIN Guide Michael Ellis, air their thoughts.

It may be an open kitchen, but there are a lot of gears turning behind a chef’s table that you just don’t see.

What exactly is new Asian cuisine? We find out.

In the eyes of chef Malcolm Lee from one-Michelin-starred Candlenut, the love, care and labour that goes into making putri salat makes it as prestigious and refined as a fancy French dessert.

The executive chef of Folklore pens his thoughts on how heritage food has become a victim of progress.

The gourmet version of lard is a trending ingredient in high-end restaurants.