Celebrity Life
Are plant-based meats just a fad or paving the way for the future?
A new slew of meat substitutes are entering the market, with each new one coming ever closer to the texture and flavour of actual meat.
The post Are plant-based meats just a fad or paving the way for the future? appeared first on The Peak Magazine.
Are plant-based meats just a fad or paving the way for the future?
A new slew of meat substitutes are entering the market, with each new one coming ever closer to the texture and flavour of actual meat.
For more stories like this, visit www.thepeakmagazine.com.sg.
Peruvian – The Next “It” Cuisine?
Peruvian food and influences are the new exotic in kitchens.
The post Peruvian – The Next “It” Cuisine? appeared first on The Peak Magazine.
Peruvian – The Next “It” Cuisine?
Peruvian food and influences are the new exotic in kitchens.
For more stories like this, visit www.thepeakmagazine.com.sg.
9 Chefs to Watch as 2016 approaches
These chefs are set to make waves with their new restaurants.
The post 9 Chefs to Watch as 2016 approaches appeared first on The Peak Magazine.
9 Chefs to Watch as 2016 approaches
These chefs are set to make waves with their new restaurants.
For more stories like this, visit www.thepeakmagazine.com.sg.
VIDEO: Five Decades of Plating, in Motion
The tale of gourmet plating in one city, caught on film.
The post VIDEO: Five Decades of Plating, in Motion appeared first on The Peak Magazine.
VIDEO: Five Decades of Plating, in Motion
The tale of gourmet plating in one city, caught on film.
For more stories like this, visit www.thepeakmagazine.com.sg.
50 Years of Fine Food
Singapore's gourmet dining scene over the years, mapped out.
The post 50 Years of Fine Food appeared first on The Peak Magazine.
50 Years of Fine Food
Singapore's gourmet dining scene over the years, mapped out.
For more stories like this, visit www.thepeakmagazine.com.sg.
New look and menu for The Disgruntled Chef
Four-year-old restaurant, The Disgruntled Chef, has shed its old skin, taking on a new look that pays tribute to the locale’s past existence. Earthy brown plantation shutters against the windows and a rattan woven design in booths are an interpretation of the former nutmeg plantation and British army barracks that stood in the restaurant’s […]
The post New look and menu for The Disgruntled Chef appeared first on The Peak Magazine.
New look and menu for The Disgruntled Chef
Four-year-old restaurant, The Disgruntled Chef, has shed its old skin, taking on a new look that pays tribute to the locale’s past existence. Earthy brown plantation shutters against the windows and a rattan woven design in booths are an interpretation of the former nutmeg plantation and British army barracks that stood in the restaurant’s […]
For more stories like this, visit www.thepeakmagazine.com.sg.