Here are some highlights on The Straits Times’ meals web site – ST Food, straitstimesfood.com
VIDEO: ASIAN FUSION AT MORSELS
Watch the fourth video of six-part video sequence A Day In The Kitchen. This episode options chef-owner Petrina Loh, who runs Asian fusion restaurant Morsels at Dempsey Hill.
Her five-year-old restaurant serves a weekly lunch noodle set – there’s a completely different noodle each week. The dishes are her tackle dishes reminiscent of wonton mee and laksa, however made with premium elements and cooked with a twist.
Cooking with a twist at Morsels: str.sg/onMN
TIGER SUGAR TO OPEN HERE
Popular Taichung bubble tea model Tiger Sugar will open its first outlet in South-east Asia at Singapore’s Capitol Piazza subsequent month.
It is finest recognized for its brown sugar boba contemporary milk with cream mousse drink.
Taiwan’s Tiger Sugar to open: str.sg/onc3
TIPS AND RECIPES: CHARRING FOOD AT HOME
There is a distinction between charring and burning. How can home cooks obtain blackened, charred vegetable edges or that deep brown bubble on a pizza crust? The Washington Post has put collectively 5 tips about how one can get the right char on meals cooked at home.
There are additionally recipes for charred stone fruit with bay leaf cream; hearth-roasted seasonal greens; and roasted carrots with thyme and rosemary.
How to get a superb char: str.sg/onP7
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• Follow Rebecca Lynne Tan on Twitter @STrebeccatan