Food To Remember

WHEN CHINESE NEW YEAR COMES around, chef Leong is in a reflective mood as he feels the need to pay tribute to people who have helped him in the past. One of them is Chan Chen Hei, founder and ex-executive chef of Chef Chan's Restaurant...

Andre Chiang's next course to be served up in Chengdu

WHEN chef Andre Chiang announced the closing of Restaurant Andre on Oct 11 last year, he lost no time flying off to China - where he enjoys a strong following - to explore new opportunities. He is now the culinary director of The Bridge, a Sichuan restaurant in Chengdu, in partnership with a...

Orange Is The New Prize

TANGERINE PEEL IS A MUST-HAVE in the traditional Chinese kitchen - used to imbue robust stews with an elegant citrus note, or lend a whisper of freshness to dessert. Besides its flavour-boosting properties, it's also an efficient purger of gaminess in meat...

Recipe For Success

So you're too busy to get to a restaurant and the restaurant can't get to you. ...

A Cook's Tour

IF you're a hardcore foodie headed to New Zealand for the first time because you've heard how good the produce is, its national airline knows how impatient you can be. That's why Air New Zealand roped in top Kiwi chefs Peter Gordon and Michael Meredith to prepare inflight menus that...

Autumn bounty

FOR SERIOUS FOOD-SEEKERS, Autumn is the best time. As the year draws to an end, both flora and fauna gear up for the cold winter months and are at their peak, ripe for the picking. Thanks to the wonders of air-freight, even our season-free city gets to enjoy the spoils, with kudos to resourceful...

Colonial hangover

AFTER THE BRITISH, and before the first French chefs arrived on our shores, we had the Hainanese. They were the bridge between us and 'western' food, dominating the F&B scene with pork chops and Chicken Maryland, while creating a few culinary legends of their own. Who can forget Ngiam...

Young Turks

CHINESE CULTURE has always valued continuity and tradition, and nowhere is this more apparent than in the traditional Chinese kitchen. "Seniority" determines where you stand in the pecking order; and that has been the ironclad rule for generations. In Hong Kong, a new generation of chefs...

The duck of the Irish

SILVER HILL first came to the attention of international gourmets when Heston Blumenthal stumbled upon this Irish farm, rearing fowl that the celebrity chef turned into "perfect" Peking Duck on one of his TV shows. ...

Capital thrills

WHEN you're as far away from the rest of the world as Wellington is, you need to create your own entertainment or literally be bored to bits. So leave it to the residents of New Zealand's capital, who have long learned that if the music won't come to Muhammad, Muhammad will just make...

Chinese takeaway

IF you can make it there, you can make it anywhere. Not in New York but China, where mighty business names have ventured only to flee with tails between their legs. But the country's sheer marketing potential means there is no shortage of those who will try their luck. For the nimble ones who...

Eating Well

THE catchphrase dominating the culinary industry world wide has got to be 'Sustainable Cuisine'. Essentially, it's about how food lovers can indulge their appetites without damaging the earth. At the same time, chefs relentlessly seek out ingredients that are grown in a responsible...
MOTHER'S DAY

Cooking Like Mum

Michelle Chong

Mee & Me

WILD Rocket chef Willin Low remembers vividly how, as a boy, his favourite memory was of sharing a bowl of wonton mee with his mother. Sure, he's tasted better since, but there's no replacement for that particular bowl, more out of sentimentality than quality...

Captivating CANBERRA

Canberra is young, becoming the capital of Australia in 1908 as a compromise between the nation's two largest cities, Sydney and Melbourne. With a median age of just 34, Canberrans are young, highly mobile and well educated. And even though the urban area is a respectable ...