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Spice in the City

The legendary Guntur chilli from Andhra Pradesh.

Where the Heat Hits Deep: Journey into a Spicy Cuisine

Chopped chilli padi in light soy sauce, pickled green chillies alongside wanton mee, the garlicky tang of chicken rice chilli, numbing Sichuan peppercorns, pungent belacan, and the ubiquitous sambal -...

Iced sodas and hot teas at Tea Kadai in Penang’s Little India.

A Foodie Daytrip to Little India in Georgetown, Penang

The Silk Road Caravan Brunch.

A Sunday Journey Along Shabestan’s Silk Road

Two-ingredient naans made with silken tofu and self-raising flour.

High-Protein Tofu Naan: Low-Cost Homemade Flatbread for Families

Singapore Kairalee Kala Nilayam’s (SKKN) Kampong Onam sadhya.

Feast Fit for a King: SKKN’s 2026 Kampong Onam Sadhya

Tiffin Room’s Street Food Festival set menu runs from Aug 3 to 16.

Tiffin Room’s Annual Street Food Festival Returns with Nostalgic Flavours

(L-R): Irani chai and bun maska, vawk lu bawl and vegetarian fish curry.

Team tabla!’s Comfort Food Picks: Irani Chai, Vawk Lu Bawl and Veg Fish Curry

The writer’s homemade iced bru latte with butter.

Buttering the Bru: Iced Bru Latte with Butter

Hotteok made with instant prata dough.

Korean Street Food Hack at Home: Instant Prata Hotteok

A humble egg omelette with onion and chilli atop a slice of white bread.

Egg Omelette with Onion and Chilli Sandwich: The Working Adult’s Breakfast

Chef Bob has teamed up with Texas Chicken Singapore to release a limited-time ayam percik-inspired fried chicken flavour from April 2 to May 13.

Chef Bob and Texas Chicken Singapore’s Fried Chicken with Fusion Flavours

Peanut butter stuffed dates with chocolate.

TikTok’s Viral Date ‘Snickers’: Peanut Butter Stuffed Dates with Chocolate

Mutiara Seafood’s exclusive dinner set for Ramadan and Hari Raya from March 4 to April 19.

Mutiara Seafood’s Festive Sundown Feast for Ramadan and Hari Raya

A large pot of burbur.

Burbur: A Hearty Yet Lightweight Porridge to Break Fast

Syed Abdul Rahman (left) with his eldest son Syed Ajmal Khan (right).

Bahrakath Mutton Soup: Keeping the Flame and the Flavour Alive for Three Generations

Tiffin Room’s Chanderkala and Boondi Halwa.

Chanderkala and Boondi Halwa: Tiffin Room’s Colourful Desserts for Holi at Raffles Hotel Singapore

Indian-inspired yusheng.

Ammakase Executive Chef Robin Vik’s Indian-inspired Yusheng

Cabbage is 2026’s vegetable of the year.

Cabbage Poriyal in Honour of 2026’s Vegetable of the Year

The two-ingredient ‘cheesecake’ that went viral on social media.

Yoghurt and Cookies: The Two-Ingredient ‘Japanese’ Cheesecake That Took Over TikTok

Sweet pongal served in a palm-sized thonnai or natural leaf bowl at the Indian Heritage Centre.

Sakkarai Pongal: A Sweet Dish to Celebrate a Good Harvest

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