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Chef Gaggan Anand ends his residency in Singapore with a special menu

Guests in Singapore can experience for the very last time, a medley of Chef Gaggan Anand's most iconic dishes, all in one menu.

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75 years on, united tastes of Independent India

Pushpesh Pant As we mark 75 years of our Independence, it’s natural for thoughts to turn to foods that define our identity and bear testimony to the unique syncretic genius of the Indian peop

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Community projects and collabs : How Bangkok s fine dining chefs are redefining themselves

Community projects and ‘collabs’: How Bangkok’s fine dining chefs are redefining themselves Kenny Mah © Provided by Malay Mail Kaeng pa pla (fish jungle curry with riceberry and vegetables), Chef Chumpol Jangprai’s contribution to Chef Cares Foundation’s ready meal project. Pictures courtesy of CK Lim BANGKOK, July 20 At first glance, it’s no different from any ready-to-eat meal at the neighbourhood convenience store in Thailand. Nestled between shelves of panaeng curry with This is kaeng pa pla or fish jungle curry. Half of the bento contains this aromatic and spicy curry; the other two sections hold the purplish-black riceberry and steamed vegetables. Florets of broccoli and cauliflower; wedges of pumpkin.

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