Articles
Chefs Interview
-
“I had wanted to be a painter when I was younger. With Hashida Garo, you could say it’s a combination of everything I love – at the moment, all the paintings you see plastered on the walls were done b...
-
It’s not just a breaded piece of meat deep-fried to crispy perfection. Katsu is also eaten by the Japanese before an important exam or game as the word “katsu” also means “to win”. We find out what ma...
-
Kaiseki is a traditional multi-course Japanese dinner that also refers to the collection of skills and techniques that go into the preparation of such meals. A traditional kaiseki meal often focuses o...
-
Authentic teppanyaki cooking is more than fancy theatrics; three chefs show us what it takes to be the true masters of the teppan. There is no denying that Singaporeans love Japanese cuisine,...
-
“I stayed in Japan for two years when I was 13. During that time, I helped out at my mum’s Taiwanese restaurant in Kofu, Yamanashi Prefecture. That was how I was first exposed to the sheer variety of ...
-
“Ever since I was a little kid, I’ve been infatuated with Japan and some of my most memorable meals as a chef have been in Japan. The best sushi I’ve ever had was at Sushi Shin in Tokyo; the ingredien...
-
It’s a quick and easy, yet healthy, way to get a balanced meal when you have little time to spare. We look at three types of rice bowls that are well-loved by Singaporeans and Japanese alike. D...
-
“I am a firm believer that the ingredients should drive the cuisine, that dishes should be based on the freshest ingredients one can get his hands on. Working at Santi, I was challenged creatively to ...
-
With cocktail bars mushrooming across the country, people in Singapore are spoiled for choice when it comes to cocktail options. But what exactly sets Japanese cocktails apart from the rest? We find o...
-
“What makes me happy? I love fishing. The night before any fishing trips, I’d be too excited to sleep! I’d think about what equipment to bring, what rods to use, etc. I also buy a lot of unnecessary t...
-
A hearty wintertime specialty, nabemono (Japanese hotpots) is a one-pot meal cooked over a mini stove at the table. Three masters tell us more about the different ways to enjoy this communal dish. ...
-
“French and Japanese cuisine have a lot in common, especially when it comes to seasonal ingredients. For instance, mushroom season happens at the same time in Japan and France. Both cultures are also ...
