Amassing a cult following in recent months, these homegrown cafes, eateries and home kitchens are wowing diners with innovative ideas, fresh new flavours and DIY kits that are simply mouthwatering.

To celebrate National Day, we asked chefs to give their signature twist on their favourite Singaporean dish.

Stretch your dollar further by making these tasty lunches with your dinner leftovers.

From crackling pork belly panggang to chilli crab turkey and chendol log cakes, FELICIA WONG and STEPHANIE YEO round up the local festive treats your family will love this holiday season.

Crab meat popiah. Satay marinade with freshly ground lemongrass and galangal. Modern texture-enhancing techniques. Local food is being elevated to newer, greater heights. TAN MIN YAN susses out the trend.

Chef Malcolm Lee of the first Michelin-star Peranakan restaurant, Candlenut, shares three of his favourite recipes.

Okinawans are among the healthiest people in the world, mostly due to their diet of superfoods. Participants at a recent Simply Her workshop learnt how to cook with them.

The little details that elevate your parties from good to legendary – we gather a group of industry experts to share pro tips on how to give your next social gathering that X factor.

In a wok or a large frying pan, heat oil on high. Stir-fry prawns in batches, 2 to 3 mins each, until completely changed colour. Remove. 2 In same wok, stir-fry onion, ginger and shrimp paste 1 to 2 mins until onion is tender. Return prawns to wok with sauces, sugar, chilli and pepper, stir-frying 1 min. 3 Add beans and spinach to wok. Stir-fry 1 to 2 mins until spinach begins to wilt. Serve with rice and mint.

What’s Chinese New Year without yusheng, pineapple tarts and bak kwa? ELISA CHIA fi nds out what you can indulge in when pregnant.