Tag: food
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Singapore chefs cook up chilli crab, laksa and chicken rice for 180 diners in Peru
Keng Eng Kee Seafood’s Paul and Wayne Liew, Morsels’ Petrina Loh and Canchita’s Daniel and Tamara Chavez recently held a collaboration dinner at Lima’s La Mar by Gaston Acurio, marking the first official, large-scale showcase of Singapore food in the Peruvian capital.
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Plant-based traditional food in Zimbabwe
Could indigenous African plant-based food traditions be revived? Can an AI-powered pangolin help save the species? Plus, hope from a chess game made of recycled plastic.
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Ben Yeo shuts all 6 sliced fish soup stalls after 5-figure loss, opens affordable zi char spot in Yishun
The Mediacorp actor-host describes his latest venture, 20 Dishes Only, as an “old-school neighbourhood zi char” stall. It opened in a Yishun coffeeshop earlier this month.
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‘Explosive diarrhea’ outbreak source remains a mystery
Experts say there were likely multiple points of contamination in the US food supply – complicating investigations.
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Micronutrients are good, a balanced diet is better
Chronic illnesses, heart disease, obesity ― we know eating too much of the wrong foods can be unhealthy. But what about “good” foods: Is modern farming diluting micronutrients in our fruit and vegetables?
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Sushi Ryujiro by Michelin-starred Ryujiro Nakamura returns with a new home at Capitol Kempinski
The Singapore outpost of Tokyo’s Sushi Ryujiro works with a “fish tailor” to source rare and prized ingredients that can’t be obtained through conventional channels.
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Chicken rice at Tiffany’s: The brand’s first cafe at Ion Orchard has a menu by Odette’s Julien Royer
Breakfast, dinner and everything in between can now be had at the new Blue Box Cafe at Tiffany & Co’s Singapore flagship store.
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Uganda drought: Sixteen starve to death as key crops fail
Climate change, poor rainfall, deforestation, overgrazing and crop pests are to blame, say experts.
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Conflict, climate, no cash: Why poverty persists
With just under five years left to complete the UN’s Sustainable Development Goals, a new report shows what’s hampering progress. And what the solutions are.
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A kappo menu marrying prized teas with seasonal Japanese ingredients, from a chef fascinated by tea
A chance encounter with a 1998 vintage Liu Bao tea in Malaysia became the starting point for Ichigo Ichie’s new tasting menu, where teas infuse nearly every dish.
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