The best Singapore hawker centres are those that are home to stalls serving up the best renditions of Singaporean hawker food specialties, from Maxwell Food Centre’s famous chicken rice stall to Tiong Bahru Market’s beloved chwee kueh shop, and so many in between. The best street...
Latest Articles
This Singapore laksa recipe is the rich coconut milk-laced version of this Southeast Asian classic noodle soup dish. A great laksa is not made starting from a jar of paste, a great laksa starts with curry paste made from scratch in a mortar and pestle –...
These are the world’s best food destinations according to the world’s best chefs, the places they said provided their fondest food memories and favourite eating experiences, from markets they loved to memorable meals. These are the countries where the best chefs most love to eat. As the 2017 World’s 50...
From the Michelin Red Guide’s starred restaurants to Australian Gourmet Traveller’s Top 100, restaurant lists are always contentious — few more so than the World’s 50 Best Restaurants list. The regional edition, Asia’s 50 Best Restaurants 2015, announced in Singapore last night, already has everyone talking....
Christmas is almost here and once again we’ve left it late to think about what to cook and eat on Christmas Day. As you seemed to love the last minute Christmas tips from Australia’s finest chefs, this year, as we’re now based in Cambodia, we sought...
If we’re going to use a guidebook when we travel, our preference will always be themed, quirky little guidebooks written by locals or expats like The Hunt Singapore guidebook. As you know, we used to write guidebooks. We worked for all the big publishers: Lonely...
Kaya toast and kopi must be the most quintessential of breakfasts in Singapore. And it’s hard to resist an opportunity to participate in a local morning ritual that involves sipping, dunking and crunching. We’ve long loved a good strong kopi — since we first sipped the inky...
“I have no right to cook Thai food,” Australian chef David Thompson said in his opening remarks of a session on authenticity in cooking at The Future of Food forum, an Asia’s 50 Best Restaurants event, held last week here in Singapore. “Bullshit!” would be the...
On a brilliant, bright, sunny Saturday afternoon in Sydney, Australia in 1990, Lara and I took a taxi to the slowly-gentrifying working class suburb of Rozelle. We were armed with three bottles of wine and were on our way to dine at a restaurant called...
