Market News

photo: Snow skin mooncakes (Photo: Makistock’s Shutterstock) Once a year, we wait with bated breath for local bakeries and hotels to unveil their mooncake collection for the mid-autumn festival (which falls on September 13 this year). These little Chinese pastries with different types of fillings are often pricey. They...

photo: Pet Friendly Ah B Café (Photo: Ah B Café’s Facebook page) Dogs are often part of the family. Yet, most times we have to leave them at home when we head out for a meal or a drink. However, the number of pet-friendly cafes and restaurants are on...

photo: Bitter melon soup (Photo: NungNing’s Shutterstock) Bitter is not a palatable taste, obviously. It is perceived as unpleasant and disagreeable. As such, modern food has largely removed bitter from its flavor palette, focusing on the sweet, salty, and umami flavors instead. However, bitterness is an indication that the...

photo: The Blooming Gallery (photo: The Blooming Gallery’s Facebook page) It is not unusual for city dwellers to yearn for an escape into the tranquility of nature. Many seek to press pause on the hustle and bustle of city life. Tapping on this trend, a handful of enchanted garden-themed...

photo: The king of fruits – Durian Durian is an iconic Southeast Asian fruit. With its strong smell, unique texture, and spiky exterior, the king of fruits is easily recognized. In Singapore, August is the most delicious and cheapest period to have durians. While the fruit tastes lovely on...

photo: Grated cheese Cheese is traditionally associated with western dishes – pizzas and pastas to name a few. However, this dairy product is gaining traction amongst consumers across Asia. According to the United States (US) Diary Export Council, top importers of US cheese include South Korea, Japan, and Southeast...

photo: Participants of the U.S Poultry Cooking Challenge 20 final-year students of the Singapore Hotel and Tourism Education Centre (SHATEC) participated in the U.S Poultry Cooking Challenge on July 2nd. These students had previously attended a U.S. poultry course as part of their culinary curriculum. During the competition, they...

photo: Chef Jing Qin elaborates on the use of the egg product The third Master Class on U.S. egg products was carried out on August 3 at Temasek Polytechnic, Singapore, for a group of 25 participants including culinary students from five polytechnics, trainee chefs, and culinary school lecturers. Participants...