Joon is an a-la-carte shabu shabu spot that keeps things simple: platters of thinly sliced meat, fresh vegetables, and ...

Fallow Kin’s burger, a mix of wagyu beef from Vermont’s Morgan Brook Farm and mycelium, a carbon-neutral mushroom byproduct.

Shabu-Shabu Sumire-An is a new Japanese shabu shabu restaurant in Tanjong Pagar. The restaurant offers a variety of Wagyu cuts, including sirloin and shoulder loin, as well as sweeter options like ...

Making stock with vegetables is an essential technique that will enhance your cooking, especially if you give it a bit of an ...

What's swirling around in your delicious bowl of miso soup? Get cozy with the basic ingredients that go into one of the most ...

Michelin-starred chef Sat Bains faced a reality check: food wasn’t just his craft – it was his lifeline. Now, with a new ...

Chef Takashi Yagihashi honors his late father’s memory each year with ozoni, a traditional Japanese New Year’s soup made with ...

Ozoni, a Japanese soup with mochi, is traditionally eaten on New Year’s Day. This version from chef Takashi Yagihashi calls ...

Gone are the days when restaurants offered a token vegetarian meal, now we have entire establishments championing veggies with plant-based menus. From Fitzroy and Collingwood to Richmond and St Kilda, ...

From cheap and cheerful takeaway joints, teppanyaki bars and sushi trains to relaxed izakaya-style eateries and total omakase opulence, there’s some serious ground to cover when it comes to eating ...