Crispy, savoury, and rich in symbolism, these bite-sized “money-bag” dumplings are an endlessly popular treat to enjoy over the holidays, not to mention a bearer of good fortune ahead of the Year of the Tiger.
Leaving you nourished on a totally different level, this velvety red lentil Soup is not only hearty and full of flavours but also healthy.
This recipe uses berries, bananas and immunity-boosting pineapple for a delicious and nutritious smoothie.
This nutty, chewy breakfast is the perfect start to your day. Pair these oats with plant-based yoghurt or milk, with a side of fresh fruits.
Grain-free granola is a great alternative to the classic oat-based variety. Serve this spiced apple granola with any plant milk or yoghurt.
Chef and restaurateur Maggie Chiang combines her culinary experience in France and Italy with a love of fine art. The winner of the 2015 Young Entrepreneur Excellence Award shares her versatile tortilla recipe – perfect for sweet or savoury toppings.
The 11th Macanese Cooking Competition winner Wong Meng Kang, a Commis I Chef (First Cook) at Wynn Macau, reimagines the classic Macanese Bolo Menino. Here’s how to make the dish at home.
Chef Wong Meng Kang recently won the 11th Macanese Cooking Competition in late 2020. Try his award-winning recipe for Macanese-style pork with shrimp-and-tamarind sauce at home.
As the winner of the 11th Macanese Cooking Competition, Chef Wong Meng Kang put his own spin on traditional Macanese-style stuffed crab shells. Here’s how to make the dish at home.
IFTM Educational restaurant’s Chef Hans Rasmussen says his dish borrows inspiration from two European classics: Italian risotto and a French green pea soup called ‘crème ninon’.
