During my previous visits to West Coast Market Square, I noticed that a particular stall in the middle of the hawker centre ...

Amongst the fowl that I’ve tried, duck ranks pretty high on my list. It’s not as universally accepted as chicken because of ...

David Williams pulls back the foil covering his orange-and-white-wine-braised duck, and the scent of citrus and thyme fills his Port Costa kitchen. Williams, the chef and co-owner of Bull Valley ...

With a sly smile, like some mischievous 6-foot-7 Santa Claus, Austrian chef Bernhard Mairinger says he has just dropped off a strudel for L.A.’s best-known Austrian, Wolfgang Puck. Giving a gift of ...

David Williams pulls back the foil covering his orange-and-white-wine-braised duck, and the scent of citrus and thyme fills his kitchen. The chef and co-owner of Bull Valley Roadhouse in Port Costa, ...

Singapore — News of Singapore Airlines introducing Teochew dishes across all cabin classes on Monday was eagerly lapped up by travellers. For the next four months, passengers can get to enjoy dishes ...

To Make the Duck Braise: preheat the oven to 180°C. Rinse and clean the duck and remove any excess fat and the parson's nose. In a deep heavy-based pot, bring the coconut milk and chicken stock to ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...