Here are some highlights on The Straits Times food website, ST Food, straitstimesfood.com.
LIVE EELS AND HOW TO EAT JAPANESE UNAGI
Man Man Unagi Restaurant in Keong Saik Road is one of the new entrants in this year's Bib Gourmand list, a section in the Michelin Guide that showcases eateries offering quality food for not more than $45 a person.
The restaurant specialises in grilled eel, which is dipped into a housemade sauce before it is served. (See story on C16 and 17.)
Chef-owner Teppei Yamashita, 36, demonstrates four ways to eat unagi.
Eat the eel and rice as it is, the way it is served; top it with freshly grated wasabi; as a porridge with dashi; and as a porridge with wasabi, chopped spring onions and shredded roasted seaweed.
How to eat unagi: http://str.sg/manman
THE FULL BIB GOURMAND LIST
#ICYMI (Internet speak for "in case you missed it"), ST Food has all the details of the 38 eateries in this year's Bib Gourmand list, which was announced last Thursday. Keep it handy for ideas on where to eat. Bib Gourmand List 2017: http://str.sg/4Ef8
RECIPES TO TRY
On the cooking front, here are three recipes by Malaysian cookbook author and celebrity chef Amy Beh on how to cook luffa gourd, a long, dark green, thick-skinned ridged gourd.
Try the gourd stir-fried with woodear fungus and egg white; braised with fish tail; or with meatballs and served with gravy. Luffa gourd recipes: http://str.sg/4EU9
The New Paper's Hedy Khoo has shared a recipe for chicken rendang. She recommends opting for leaner kampung chicken in her recipe. Chicken rendang recipe: http://str.sg/4Egz
ST Food showcases stories from ST, its sister publications, as well as regional and international newspapers including The Washington Post and The New York Times.
There are videos and recipes. You can also check out the website's social media section to keep abreast of what ST's food writers and other foodies have been eating in and around Singapore.
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• Follow Rebecca Lynne Tan on Twitter @STrebeccatan