Elevate your dessert game with Saint Pierre’s Chef-Owner Emmanuel Stroobant’s highly addictive financiers. With their buttery flavour and delicate texture, they’re sure to be a hit on Bastille Day (14 July) and beyond.

This edition features the F&B operators who are revolutionising the world of Teochew, Fujianese, and Sichuan fine dining in China. There is a global exploration of sushi, revealing imaginative and innovative versions influenced by various countries’ cultural preferences.

Embark on clean eating this Earth
Day with a recipe by Saint Pierre’s
Chef-Owner Emmanuel Stroobant,
which requires minimal cooking for
maximum results.

Experience the essence of Tokyoite dining by delving into the bustling lunch scene of the world’s largest city. Uncover the culinary crusade against food waste led by five influential F&B personalities. Elevate your wine palate with exclusive recommendations from Tan Ying Hsien, esteemed as Singapore’s Master of Wine, as he unveils hidden gems beyond the realms of Burgundies and Champagnes.

Bask in the holiday spirit with delightful Christmas cookies featuring a buttery, vanilla-infused base and vibrant, festive icing.

A beautiful centrepiece at the dinner table, this easy to prepare, no-cook Christmas salmon wreath recipe from Chef Emmanuel Stroobant will make light work of your festive preparation.

Chef Emmanuel Stroobant pays tribute to Singapore’s unofficial national dish with this delectable recipe.

From sourcing for the best knives and condiments to selecting the right wines and music for your party, our how-to festive season guide is perfect for the busy host or hostess. For Japanophiles, new restaurant Shoukouwa Shinjidai is not to be missed. Check out, too, institutional catering arm Mycelium Catering’s first café concept, MyDeli.

In this super local issue, we profile four Singaporeans and discover their passion for their crafts. Visit 9 hawker stalls that are recommended by our industry friends and find out how foreign students from three schools are learning more about the food cultures of Singapore and other countries.