Fire-Tossed Edamame: Why the Sauce Goes on the Part You Don’t Eat
The seasoning on edamame goes on the pod you throw away. How shiro miso, confit garlic butter and an open charcoal fire make that one second of contact count.
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Is Raw Meat Safe at a Restaurant? Our Kibbeh Nayyeh, Honestly Explained
Raw lamb, straight answers: what kibbeh nayyeh is, what Margra lamb brings to a tartare, what a kitchen can promise about raw meat, and who should skip it.
Mangalica Pork Collar: Why We Grill the Fattiest Cut of a Fatty Pig
Mangalica is a pig bred to be fat. Why we grill the collar and not the loin, what tonkotsu jus is doing on a Middle Eastern menu, and how to order the chop.
Babaganoush, Smoked Over Charcoal: What the Fire Actually Does to an Eggplant
How we build our babaganoush: a whole eggplant smoked over charcoal, a Japanese sesame sauce in place of tahini, and the crisp that keeps a dip interesting.
Hummus with Macadamia Tahini: Our Twist, and a Home Version
Two words on our hummus do not belong there: macadamia and ikura. What each one changes, what the swap costs, and how to build a version in your own kitchen.
Mentaiko Meets Taramasalata: Two Roe Traditions, One Dip
A Greek dip and a Fukuoka delicacy turn out to be the same idea arrived at twice. How our taramasalata works, and why there is no tarama in it.
What Is Kinnogomadare? Japan’s Golden Sesame Sauce, Explained
It appears twice on our menu and almost nowhere else in Singapore. What goma dare is, what the name means, and why sesame is the right sauce for burnt vegetables.
Habibi’s Brussel Sprouts: the Most-Named Dish on Our Menu, Explained
Four ingredients and a spelling mistake. Our most-named dish, taken apart properly - what is on the plate, why it works, and how to order it.
Dinner Near Jalan Besar Stadium: Pre- and Post-Match Eats
Kick-off is 7.30pm. Last orders on this street start at 9pm. Nobody has written down how to eat around a match at Jalan Besar Stadium, so we did — from five minutes' walk away.
Farrer Park Food Guide: Bak Kut Teh, Banana Leaf and a 24-Hour Outlier
Ten minutes north of our kitchen, Farrer Park is where Singapore's most argued-about bak kut teh sits. We checked every address on the venue's own website on 21 August 2026 — and one famous entry did not survive.