Here are some highlights on The Straits Times' food website - ST Food, straitstimesfood.com.
ANTHONY BOURDAIN'S FAVOURITE SINGAPORE FOOD HAUNTS
The death of American television host and celebrity Anthony Bourdain on June 8 shocked the world. It also sent ripples through Singapore's food scene.
The street-food advocate had visited Singapore on many occasions and met many hawkers on his food trails.
His friend K.F. Seetoh, founder of food consultancy Makansutra, wrote a tribute piece in The New Paper, highlighting some of Bourdain's favourite local food haunts, which include Sin Huat Eating House, Hill Street Char Kway Teow and Tian Tian Chicken Rice.
Makansutra's K. F. Seetoh remembers Anthony Bourdain's favourite Singapore food haunts: str.sg/oYvR
ANYONE FOR INDOMIE ONIGIRI?
First came Indomie doughnuts. Now, the popular Indonesian instant noodle is used in onigiri.
Indonesian convenience-store chain K3 Mart has created an adaptation of the Japanese rice triangles using Indomie noodle instead of the usual vinegared rice. Here, cooked noodles are wrapped with a piece of seaweed to form a triangular parcel.
Indomie onigiri has been taking social media by storm.
Indomie onigiri is Jakarta's latest social-media food fad, after Indomie doughnuts: str.sg/ogki
RECIPES TO TRY
Soups are a staple in Cantonese cooking. Here are five recipes for hearty broths from China Daily, including a winter melon and roasted duck soup, as well as herbal black chicken soup.
Recipes for classic Cantonese soups: str.sg/oYj9
Get your dose of wholegrains in a homemade salad. They are great at room temperature and can be made in advance - the grains absorb more flavour the longer they sit in the dressing.
Four steps to making a great grain salad every time: str.sg/oYKc
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• Follow Rebecca Lynne Tan on Twitter @STrebeccatan