Sebastian Sim is an award-winning writer. His book "Let's Give It Up for Gimme Lao!" will be featured in our upcoming #eatmywords pop-up experience on April 20, 2018. We meet up with him at the Epigram Books HQ to talk food and what it means to be a writer in the Little Red Dot.
Bugis longer retains any of the hallmarks of what made its name notorious in the 1950’s – 1980’s, but it continues to be a tourist destination for its street and mall shopping and general sheer hubbub.
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.
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.
Discover the nocturnal habits of Singapore's streets and parks in cooler temperatures, unwind and prepare your appetite for a post-walk late night snack.
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…