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Juliana Loh
Singapore, an island surrounded by water, has a head start when it comes to geomancy, but its designers have left nothing to chance, incorporating feng shui elements in its most modern buildings, including the Marina Bay Sands complex.
Singapore’s vibrant tech sector kicked into high gear to fight the spread of Covid-19, building fast and accurate diagnostic tests, the TraceTogether app that tracks contacts with infected people, and telemedicine apps.
Macanese cuisine in the former Portuguese colony has influences of Africa, India and Southeast Asia to thank for its variety of flavours and recipes. Here are 10 memorable dishes to shed light on its history and culture.
From one of the world’s best burger stands to some of the world’s best restaurants, Sweden and Denmark offer visiting foodies some impressive choices; vegetables and plant-based meat alternatives are features of menus.
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Thunder tea rice, or leicha, is a classic Hakka dish created 1,900 years ago to feed troops during the warring Three Kingdoms period in China, and is one of many traditional dishes that can be found in Singapore’s Hakka restaurants.
Whether you have three hours or a good half-day in the Lion City, there are plenty of interesting things for you to do and still make it back in time for the next leg of your journey
From steamed coconut cakes to fresh spring rolls and breads of many kinds, Singapore’s old-fashioned bakeries and confectioneries offer a glimpse into the culinary history of the nation
From the roadside berries that make a delicious jam to leaves you can infuse and the noni fruit which, fermented, can make a blue cheese, there’s a feast of foods to be had for free. Juliana Loh takes a walk on the Lion City’s wild side
Gorgeous new dining spots and bars have sprouted up in the art hub in heart of holiday island that paying homage to the varied local produce. We find out about three of the finest
![***ONE TIME USE ONLY, PLEASE CLEAR THE COPYRIGHTS BEFORE RE-USE - OTUO*** This handout image shows chicken in a Jar served underneath a slice of foie gras, which has been smoked by Ultraviolet chef Paul Pairet in Shanghai. Photo / Juliana Loh [05FEBRUARY2016 FEATURES FOOD & WINE]](https://cdn.i-scmp.com/sites/default/files/styles/540x360/public/images/methode/2016/02/05/51b76efe-ca46-11e5-9c95-074a8ff7bdd1_image_hires.jpg?itok=SanGSVxH&v=1454647444)
The ‘actors’ - Paul Pairet’s chefs and servers – present 20-course French menu to their ‘audience’: one table of guests amid a vast room who are fed sounds, smells, images and incident along with the dishes. Kitchen team get a voyeuristic thrill as they watch CCTV cameras convey the diners’ reactions
Luis Pimenta de Castro Machado finds it hard to single out places in Macau to eat Macanese food - lest he offend some chefs.
If pork jerky cut into the shape of the Japanese cartoon cat is your thing, or macarons with Hello Kitty posing amid Macau scenes, here's where to go.
Sandwiches, baked potatoes and pizzas are the principal fare at this good-value pit stop.
From psychedelic candy stores to hipster boutiques, we visit the stores locals patronise.
Tomorrow evening the annual Cha Gordo meal, a celebration of Macanese food and traditions, will take place at a masquerade ball at the D. José da Costa Nunes school. "There you can feel and sense a little bit of the nostalgia of the old days - and what the Cha Gordo means for us," says Luis Machado, the president of the organisers, the Confraria Gastronomia Macaense.
