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Sarawak Sambal with Rosana Musa

Known as the “feeder” in her circle of friends, Rosana Musa always had a deep love for food. One of her fondest memories is making breakfast for her father at age eight. After a visit to Sarawak, Rosana noted the strong difference between the typically saucy sambal and Sarawak’s distinctively dry bidayuh-style sambal. Rosana then…

Homegrown Marmalades with an Exotic Twist

Singapore is an unlikely candidate in an international marmalade contest. Jams and marmalades are most associated with the English, who enjoy them spread on toast, which is eaten together with a cup of tea. Yet, in 2017, Singapore’s very own Straits Preserves clinched the Gold Medal in the Artisan Awards category at the World’s Original Marmalade Awards…

The Hunter’s Kitchenette: Nuts About Nut Butters

Peanut butter is loved the world over for its creamy goodness, especially on toast or baked goods. But many consumers probably don’t realise that, like many mass-produced food items, store-bought peanut butter contains chemical preservatives and many questionable ingredients, such as hydrogenated oils, trans-fats like margarine, and lots of sugar. Furthermore, commercial nut butters use…

BoxGreen: Healthy Food Delivered

It’s an unfortunate fact of life that working overtime in an office often means resorting to fatty and sugary snacks sold in vending machines or 24-hour convenience stores. This can have serious health consequences, such as unwanted weight gain, particularly when combined with greasy lunches from hawker stalls, work-related stress and a lack of exercise. In…

Shermay Lee – Packaging Peranakan Heritage

Award-winning cookbook author and renowned food consultant Shermay Lee has strong childhood memories of being in the kitchen with her Grandmother, herself a doyen of Singapore and Peranakan cuisine. As founder and owner of Shermay’s Singapore Fine Food, Shermay now presents the tastes of her heritage through her range of sauces, marinade, crackers, and curry powder….

Garden to Table: Dine and Learn in KL

To the untrained eye, Garden to Table’s green space looks like it has been left to its own devices a little too long. But founder Sce Hwai Phang says that each hanging vine, bush and fruit tree has been carefully placed to complement each other. More importantly, these plants provide the food and creative inspiration for…