Reading Virgilio Martinez's cookbook "Central" transports the reader to Peru, and stirs up a curiosity for what it must feel to rediscover one's heritage through food.
Unlike previous events, where we cook the food right out of the pages of fiction and non-fiction books, this #eatmywords presented a bit of a twist. The book we were exploring was Sustainable Impact: How Women Are Key to Ending Poverty, a primer in sustainable enterprise and its ability to empower women who are in need.
Starting off the new year is a worthy addition to our operations team. Cheryl Noronha joins us in the capacity of Relationship Manager - looking after our Hosts, travel partners and corporate clients.
Bonnie Morales, the author of "Kachka: A Return to Russian Cooking," uses the metaphor of Tetris to explain how how to lay a zakuski table, a table of little bites of hors d’oeuvres, entrées and snacks.
You don't need to be told that the first step to enjoying food tours is to go with an open mind, but there are a few small ways to enhance the experience of your upcoming food adventure.
In our final instalment with Cheryl Yuen of Le Creuset, she recounts a wonderful meal in Spain, and tells travellers to head to Chinatown and Sungei Road to get an authentic taste of Singapore.
What better way to discover Singapore than through the eyes of people who are tapped into the pulse of the local lifestyle scene? This month we speak to Amy Greenburg, the Wine and Dine Editor at Expat Living magazine, about the best nightlife watering holes in The Little Red Dot.
In Part 2 of our interview with Cheryl Yuen of Le Creuset, Singapore, shares her “must-haves” and gives us a look at how French iron cast pots are used to cook Asian favourites.
Curious to uncover more about how Le Creuset is used in Asian cooking, NOSHtrekker reached out to Cheryl Yuen, Commercial Manager at Le Creuset in Singapore, to ask her about how she cooks at home and which kitchen hardware she finds indispensable.
We speak to Christal Sih, author of 'Grandma’s Recipes,' about preserving food history, memories and what to eat in Singapore and New York City.