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.

Usher in the Year of the Pig with bounteous Chinese New Year feast

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

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.

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

Get the Year of the Rooster off to a bright, prosperous start with these CNY reunion recipes that use auspicious ingredients to usher in luck, prosperity and wealth to your life.

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.