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.
The Chinese cooking wok is an artistic instrument. You heat it up, put ingredients, bit by bit, swirl it around, toss the contents and the result is a dish with a distinct flavour referred to as wok hei (or "breath of the wok").
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.
For food-filled dreams, we highlight five titles to take to bed. There’s adventure eating, memoirs in meals and a Singapore mystery to snack on.
In the context of Singapore, Mamakan shows that food is everywhere in nature if we only look for it; no easy feat for the untrained eye which is drawn to the looming glass buildings and hard asphalt around us.
This month we put a unique spin on “storytelling” and served up real flavours from a fictional story, in the form of the book 'Rain Tree' by Mahita Vas, to a group of literary enthusiasts.