Category Food Stories

Matbucha is the one dip on our mezze board that is stewed, not blitzed. What browned butter and a Japanese kelp stock do to Moroccan tomatoes and peppers.

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.

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 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.

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.

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.

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.

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.

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.

We get asked this more than you would think, usually by someone standing outside on a Monday evening reading our door. So here is the answer, without dressing it up. We close on Mondays because a six-day week is what…