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Tan Hsueh Yun
Senior Correspondent
hsueh@sph.com.sg
Japanese confectionery brand Chateraise is a sweets empire built on 10 yen cream puffs
Food Picks: Honbo, Banh Mi 29 and Hao You Ji Charcoal Roasted
No drama at Benihana Singapore – teppanyaki restaurant to focus on food
Hot plates – teppanyaki restaurants fire up in Singapore
Food Picks: Restaurant Fiz, Kuroki and L’Arte Pizza & Focaccia
Time to shine – Singaporean and Malaysian chefs heading Japanese restaurants
What’s a Michelin sceptic to do?
Seroja restaurant scores big at Michelin awards ceremony
Farming in a Bukit Timah bungalow: Growing vegetables, raising chickens like in kampung days
Food Picks: Art di Daniele Sperindio, 808 Eating House and Just Julia
Coffee to cocktails: The rise of all-day cafe-bars
Focus is the name of the game for three new bars
Cold, savoury jelly for the heatwave
Sizzling in Singapore? Here is how to cool down
Food Picks: Restaurant Espoir, Wakuda and iBread
Thai Supermarket opens at Aperia Mall in first week of June
Upscale restaurants sprout casual offshoots
Engineering future foods, or how to make a healthier pineapple tart
Food Picks: Golden Banana, Super Ngon and Wonders
Big meals for big appetites – food businesses roll out giant servings of food
Roti susu, steamed pomfret: Author Bryan Koh’s new cookbook is about food close to his heart
Chef Willin Low develops a sake to pair with laksa and other local food
Food Picks: Pastry For Life, Granny’s Pancake and Puffs N Deli
Asia’s 50 Best Restaurants: Oops, they did it again
Pagination
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