Andrew Gaul lands in Zanzibar and is introduced to a seafood feast that takes up an entire city block. His meal is curated by a "buyer" who appears with delicious delights from red snapper to skewers of octopus and calamari.
Tahnya recalls what she ate while studying in Switzerland in 1989. On the menu was les moules marinières, paper thin pizza with prosciutto and chilli oil, pain au chocolat, chicken salad and steak tartare.
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.
With so many varieties of noodles to choose from and so many different dishes to make with them, knowing your ramen from your rice noodles is essential for any foray into Asian cooking.
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.
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.
If you’ve never tried to bake a friand, or are looking to amp up your afternoon tea service with some dainty treats, here are some of delicious friand recipes selected by our food researcher Christel Gomes.
Roti jala might look like a lace doily, hence some reference to it being called "lacy net bread" or a "lace pancake/crepe", but for some reason these terms don't quite do the dish justice.
Aunt Ranee’s recipe for a curry that you won’t find in restaurants, and whose main ingredient – white brinjal – requires some seeking out. A labour of love…