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Chinese New Year 2019: Unusual yu sheng to indulge in

by Ariel Lim

From uni to pufferfish sashimi yu sheng, there are plenty of inspired options to toss up this Chinese New Year.

The post Chinese New Year 2019: Unusual yu sheng to indulge in appeared first on The Peak Magazine.

Posted in Best yu sheng, Cherry Garden, Chinese New Year, Chinese New Year 2019, Chinese New Year food, Chinese New Year Yu Sheng, Crystal Jade, Equarius Hotel, Forest 森, Goodwood Park Hotel, Gourmet & Travel, Hotel Fort Canning, Hua Ting, jade, Lo hei, mandarin oriental, Millenia Singapore, Min Jiang, National Gallery Singapore, Orchard Hotel, Park Hotel Alexandra, Racines, Si Chuan Dou Hua Restaurant, singapore marriott tang plaza hotel, Sofitel Singapore City Centre, Summer Palace, Summer Pavilion, The Carvery, The Fullerton Hotel Singapore, The Ritz-Carlton, Wan Hao Chinese Restaurant, Yan, Year of the Pig

Chinese New Year 2019: Unusual yu sheng to indulge in

by Ariel Lim
fullerton hotel singapore yu sheng chinese new year 2019

From uni to pufferfish sashimi yu sheng, there are plenty of inspired options to toss up this Chinese New Year.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Best yu sheng, Cherry Garden, Chinese New Year, Chinese New Year 2019, Chinese New Year food, Chinese New Year Yu Sheng, Crystal Jade, Equarius Hotel, Forest 森, Goodwood Park Hotel, Gourmet & Travel, Hotel Fort Canning, Hua Ting, jade, Lo hei, mandarin oriental, Millenia Singapore, Min Jiang, National Gallery Singapore, Orchard Hotel, Park Hotel Alexandra, Racines, Si Chuan Dou Hua Restaurant, singapore marriott tang plaza hotel, Slider - Food & Drinks, Slider - Home, Sofitel Singapore City Centre, Summer Palace, Summer Pavilion, The Carvery, The Fullerton Hotel Singapore, The Ritz-Carlton, Wan Hao Chinese Restaurant, Yan, Year of the Pig

Trending now: Why Sichuan cuisine is peppering Singapore’s food scene

by The Peak

The complex flavour profile of the south-western province in China lends itself well to more than just the usual mala broth.

The post Trending now: Why Sichuan cuisine is peppering Singapore’s food scene appeared first on The Peak Magazine.

Posted in Beast & Butterflies, Birds of a Feather, Food, Gourmet & Travel, He ning, M Social Singapore, Si Chuan Dou Hua Restaurant, Sichuan Cuisine

Trending now: Why Sichuan cuisine is peppering Singapore’s food scene

by The Peak
SichuanOnTheRise

The complex flavour profile of the south-western province in China lends itself well to more than just the usual mala broth.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Beast & Butterflies, Birds of a Feather, Food, Food News, Gourmet & Travel, He ning, M Social Singapore, Si Chuan Dou Hua Restaurant, Sichuan Cuisine

Why going meatless could be the next new food trend

by Germaine Cheong

Vegetables gain favour among chefs and diners.

The post Why going meatless could be the next new food trend appeared first on The Peak Magazine.

Posted in Alain Passard, Emmanuel Stroobant, Gourmet & Travel, Jaan, Joie, Julien Royer, Kirk Westaway, Lifestyle, Odette, Olivia Cassivelaun Fancourt, One Fullerton, Pascal Barbot, Raymond Blanc, René Redzepi, Ryan Clift, Saint Pierre, Si Chuan Dou Hua Restaurant, Simon Rogan, Tippling Club

Why going meatless could be the next new food trend

by Germaine Cheong

Vegetables gain favour among chefs and diners.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Alain Passard, Emmanuel Stroobant, Gourmet & Travel, Jaan, Joie, Julien Royer, Kirk Westaway, Lifestyle, Odette, Olivia Cassivelaun Fancourt, One Fullerton, Pascal Barbot, Raymond Blanc, René Redzepi, Ryan Clift, Saint Pierre, Si Chuan Dou Hua Restaurant, Simon Rogan, Tippling Club
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