Tan Hsueh Yun | The Straits Times

Tan Hsueh Yun

Food Editor

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