Articles
Chefs Interview
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When it comes to baking, the Japanese do give the Westerners a run for their money. Think delicate cakes, crusty breads and pillowy soft buns made with equal doses of love and precision. “Wayo-...
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The introduction of chicken as a staple in the Japanese diet occurred fairly recently. Although chicken farming started to take off during the Edo era (1603 – 1867), chicken was considered a luxury ba...
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“My love and respect for Japanese culinary art started when I was a guest-chef at Park Hyatt Tokyo. I even stayed in the same suite as Bill Murray’s character in Lost In Translation! On one of the nig...
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“This burger is called ‘Three Little Pigs’ because it uses three types of pork – pork fillet, chorizo sausage and bacon. It doesn’t sound like it’s inspired by any Japanese ingredients but, trust me, ...
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With the increasing popularity of sushi joints here, it’s no news that Singaporeans are a sushi-eating bunch. But what is it about sushi that makes it an islandwide favourite? And how do you tell a go...
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Ramen may not be an indigenous Japanese dish, but the versatility of the dish has spawned many outstanding creations. We speak to three Ramen masters – Kenji Tsukada, Shigemi Kawahara and Keisuke Take...
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“I visit Japan about three times a year – always for work, though. When I’m there, I like to visit the markets to absorb the culture and find some inspiration for my food. This dessert here –...
