Gastronaut

The dining industry, as we know it, has changed beyond all recognition. Today, cooking is an art form and cultural phenomena that has spawne...

The spot in Chinatown where the Kreta Ayer Theatre stands used to be a grass-covered hilltop with a park. I remember roaming that hilltop to...

Masterchef Sin Leong (left) They were known as the “Four Heavenly Kings” of Singapore cuisine. Collectively, they fathered Cantonese f...

“You must do The Ivy, dear; you simply muuust …” my friends cooed when they heard I would be visiting Los Angeles. “OK lah,” I thought to m...

Photo by Wilson Fok His stats would make any blogger swoon with jealousy -- 2.3 million pageviews and counting, and more than 6200 posted...

This dish, whose origins I was never able to discover, is one I’ve eaten for as long as I could remember. It appears unique to my household...

I found this fruit not long ago in a wet market in Singapore. I’ve never seen it nor tasted it before. It’s called “Buah Jering” or simp...

As a child I was prone to “heatiness”, which the Chinese believe results from an imbalance of yin and yang within the body. Indications of t...

Steve (who needs no introduction to those who know him) has “interesting” roots. Notice the inverted commas, because if anybody lives up to ...

Growing up in the late 60s and 70s, the neighborhood around Bras Basah Road, Stamford Road, and the National Library was my playground. Thin...