From unusual to downright peculiar, here are the most intriguing ingredients gracing Singapore’s finest tables and the best dishes to try them in.

The InterContinental-ANA Ishigaki Resort presents laidback, luxury living in beguiling lands that time almost forgot. Writer Elle Kwan Place

These are examples of seasonal produce that is available only during certain months of the year – usually in late spring – and can be found at some suppliers, restaurants and stores in Singapore. Other countries and businesses may have produce with seasons different from the ones shown here.

Move over, whisky, vodka and gin. Bartenders are now swirling Italian amari – including fernet – as well as Japanese liqueurs, Mexican mescal and Turkish raki into potent concoctions. But the newest, hippest cocktail bars are serving more than these exotic regional spirits – they’re pairing them with region-specific food.

There are some vegetables that kids just hate. How do you get them to eat them? MICHELLE TCHEA offers yummy ideas.