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recipes pg singapore sling
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Why is this Singapore Sling PG-13? It means this recipe is safe for kids, but still fun for adults.
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Shingaras are the Bangladeshi style of samosas—filled and fried savory pastries usually served as an appetizer or snack.
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One bowl, no-bake, and make-ahead-friendly? This South Asian dessert is all that—and chewy, tangy, and fruity too.
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Every month, we ask readers which restaurant recipes they're craving—then round them up. For March, we've got cheesecake, beef tartare, and chicken salad
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Dinner just got 10 times more colorful.
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10 dishes to save (and cook!) before summer wraps.
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Crispy, bronzed potato patties and a fiery green sauce to dip them in.
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These delectable flaky pastries can be found at street vendors and restaurants in Jamaica and throughout the Caribbean, but they’re fun to make at home as a snack or appetizer.
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This month’s Snack Drop features hibiscus popcorn, seasoned lentil crisps, and Japanese sweet potato bars.
Alaina Chou
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A family-style Filipino feast in New York, Sri Lankan comfort food in Lexington, KY, a Ukrainian restaurant from a Chicago star chef, and more restaurant openings we can barely wait for.
Kate Kassin
CNT Editors
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Come with Jesse Ito, chef-owner of Royal Sushi and Izakaya and Dancerobot in Philadelphia, on a nine day tour through bustling food stalls, shabu-shabu and omakase meals, and an unforgettable fish market visit.
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Rachel Ng
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Bon Appétit meets chef Lucas Sin at Samy’s Curry in Singapore to try the country’s legendary fish head curry. Watch chefs prepare this famous Singaporean dish with fresh spices, curry leaves, tamarind, coconut milk and white snapper and discover the history and culture behind one of Singapore's most beloved culinary traditions.
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Bon Appétit meets Chef Lucas Sin at Singapore’s busiest seafood restaurant, KEK Seafood, to see how the city's iconic chili crab is made. Fresh Sri Lankan mud crab is transformed into a sweet, tangy dish served to hundreds of diners every night.
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Bon Appétit meets chef Lucas Sin at Sabar Menanti, one of Singapore's oldest nasi padang restaurants, to learn how they’ve been making authentic beef rendang for 106 years. This third-generation family kitchen slowly cooks beef for hours with fresh coconut milk, hand-ground spices, lemongrass, ginger, chilies, and a closely guarded family seasoning. Discover why rendang begins as a stew before frying in its own coconut oil, and explore the rich Indonesian and Malay influences behind one of Southeast Asia's most iconic dishes.
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Bon Appétit meets Chef Lucas Sin to try Singapore’s only Michelin-starred street food at Hill Street Tai Hwa Pork Noodle. Famous for their bak chor mee (minced pork noodles), this 94-year-old hawker stall always has a queue and has retained a Michelin Star for the past 10 years. These dry noodles are cooked with vinegar, chilli, and lard, topped with pork and wontons, and are an essential stop for anyone exploring Singapore’s street food.
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“I started cooking when I first moved to Miami 10 years ago, just out of desperation for Vietnamese food.” Today Bon Appétit spends a day on the line with Tam Pham, chef and owner of Tâm Tâm and the Michelin Guide Florida 2024 Young Chef Award Winner.
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Bon Appétit meets chefs Meherwan Irani and Lucas Sin in Jackson Heights, Queens, as they prepare to eat their way through the menu at Angel Indian. From pani puri, samosas, and tandoori chicken to butter chicken, biryani, Peshwari naan, and gulab jamun, they taste their way through Punjabi classics, Indian street food, curries, breads, and desserts to find the dishes worth ordering again.
Meherwan's cookbook: https://cna.st/st/OkvG9gt
Lucas's cookbook: https://cna.st/st/sbXBD4Q