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Articles
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“When I think about the menu, I always think about what ingredients are in season. It’s not easy to see in Singapore but, for me, it’s quite natural to see the different seasons in a year. Since it’s ...
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Sweet, spicy or clean tasting—Komatsu City has something for every appetite....
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Andrew Tjioe, president and CEO of Tung Lok Group, tells us why his renowned restaurant chain prefers to use premium Japanese produce in its exquisite Chinese dishes Andrew Tjioe, president and CEO...
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Kushikatsu may have humble origins, but this beloved Osaka street snack is now given a gourmet twist by these three inventive chefs. Left: Ginza Kushi-Katsu / Center: Ginza Rokukakutei Singapore / ...
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The different specialties that are served in osechi, or New Year set of food, signify the change in season. This issue, Sheila Chan tells us more about the datemaki, one of a traditional New Year dish...
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A fantastic array of local gastronomic treats cooked in ingenious ways awaits the gourmet in Tokushima....
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Flying into Tokushima affords a bird’s eye view over the distinctive geography of this easternmost prefecture of Shikoku island, where idyllic pastoral scenes of rivers, bridges and fields carpeted wi...
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Ajourney through eastern Shikoku is as colourful as anywhere in Japan. The people of Tokushima respect their land and water, and take full advantage of its produce. All through the year, plants are co...
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Usher in a new year like the Japanese do – with lots of delicious food and spiced sake in the company of loved ones and friends. For the Japanese, New Year’s Day—or Shogatsu—is probably the mos...
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The abundant agricultural produce and craftwares of eastern Shikoku make for a bounty of desirable souvenirs...
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“Milk and honey may be a classic combination but at Whitegrass, we experiment a lot with texture in our dishes and are always on the lookout for new ingredients. This dessert—Hokkaido Milk Jelly—is a ...
