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Tan Hsueh Yun
Food Editor
hsueh@sph.com.sg
Asia’s 50 Best Restaurants: Oops, they did it again
Bountiful backyard: S’pore chefs champion South-east Asian ingredients
When fresh is bland – why some restaurants are dry-ageing their fish
What does this restaurant serve? Here’s a one-word clue
Food Picks: Greenwood Fish Market’s omakase counter, Breakfast Hola and LR Boulangerie
Satoyama in Singapore: Chef Yoshihiro Narisawa recreates his forest-focused cuisine here
6 new cafes serving speciality coffee in Chinatown
Makanai in Singapore: Restaurant staff meal is as haute as what diners get
Chilli crab creator Cher Yam Tian dies at age 90
Thai Supermarket moves to Aperia in April
Food Picks: Carb loading at Baker’s Bench Bakery, Kamome Bakery and Don Don Donki
When Chinese health, diet and farming principles inspire chefs
Rabbit food: Veggie-forward breaks from festive feasting
My, how you’ve grown: Home-based food business owners open stores and restaurants
Food Picks: Kurohanabi, Rough Guys Coffee and Greenwood Fish Market yusheng
Wallet-friendly Japanese meals?
Little farms that can: Growing vanilla and carrots in Singapore
Year of modern Indian food
Year of more halal food options
Year of local haute cuisine
Food Picks: Sen Sen Sushi, The Lunar Rabbit Boulangerie and Milk Bar ice cream
Dining in Sentosa: New restaurants to check out
World Cup: Got the munchies while watching matches? Fix that with these 8 snacks
How to cut the salt and boost the flavour when cooking
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