Tan Hsueh Yun

Singapore

Senior Correspondent at The Straits Times

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Articles

Food Picks: Go with a strategy to the Sunday Cocktail Brunch at Manhattan bar

3 days ago | straitstimes.com | Tan Hsueh Yun

SINGAPORE – Say “buffet” and my eyes glaze over. Say brunch with craft cocktails and please sign me up, immediately. Post Covid-19, Manhattan bar’s adults-only, booze-soaked, three-hour-long Sunday brunch is back with a vengeance. It is priced at $168++ a person, with free flow of cocktails, wine and beer. Add $50++ a person for bubbles. I do not, because there is a lot to drink and eat. The food stations are set up in cosy corners throughout the 98-seat bar. Please go with a strategy.
Food Picks: Hearty prawn noodles at East Treasure

3 days ago | straitstimes.com | Tan Hsueh Yun

SINGAPORE – There have been many times when I work up a big appetite for prawn noodles and head to Da Dong in Joo Chiat Road, only to find that the stall has sold out for the day. Cue teeth gnashing. If only I had known earlier that just a few steps away is East Treasure Specialty Prawn Noodle, part of the Astons group of restaurants.
Tastemakers: Wake up to better tasting capsule coffee with Singapore’s Morning

1 week ago | straitstimes.com | Tan Hsueh Yun

SINGAPORE – In Britain, in Germany, in Russia, in South Korea, in Thailand and, indeed, in Singapore, there are people who wake up, slot a coffee capsule from an artisanal roaster into their coffee machine, push a button and wait for their cuppa joe to flow, not gush, out of it. That sleek machine – The Morning Machine or MM730 – was developed in Singapore by Morning, a home-grown start-up.
TV chef Martin Yan’s secret to good health? Drink soup every day

2 weeks ago | straitstimes.com | Tan Hsueh Yun

At 76, TV chef Martin Yan is still travelling, teaching and cooking. ST PHOTO: TARYN NGSINGAPORE – When TV chef Martin Yan sits down to a meal at home, he starts with soup . Slow-simmered clear soup, the energetic 76-year-old believes, is the key to staying healthy. The Guangzhou-born chef, who has hosted Yan Can Cook on American public television since 1982, was in town recently to speak to healthcare professionals. Join ST's Telegram channel and get the latest breaking news delivered to you.
Attention, carb lovers: Two new artisanal pizza brands land in Singapore

3 weeks ago | straitstimes.com | Tan Hsueh Yun

Pizzaiolo Vincenzo Capuano (left), founder of pizza brand Vincenzo Capuano, and Pizzaiolo Tsubasa Tamaki, founder of Pizza Studio Tamaki.ST PHOTOS: LIM YAOHUISINGAPORE – Call this the Republic of Pizza. How else to explain how a tiny city can boast top pizza brands such as L’antica Pizzeria Da Michele from Italy, Roberta’s and Osteria Mozza from the United States and Fortuna from Australia?
Tastemakers: How Aston Soon went from being a hawker to owner of 37 restaurants

3 weeks ago | straitstimes.com | Tan Hsueh Yun

SINGAPORE – When Mr Aston Soon opened Astons Specialties in a corner coffee shop in East Coast Road in 2005, he did so with some urgency. His wife was six months pregnant with their first child. Then 33, Mr Soon had worked at a dog breeding farm and helped a friend set up a cafe. None of these jobs moved him. But Mr Soon, who stopped schooling after Secondary 5, had worked at two American chains – steak and salad brand Ponderosa and roast chicken brand Kenny Rogers – from age 17 to 32.
How your favourite restaurants are using AI

4 weeks ago | straitstimes.com | Tan Hsueh Yun

SINGAPORE – The restaurant staff who know you by name, the adjustments to the menu the kitchen makes because of your food restrictions, the extra wok hei in your noodles because the chef knows you like it that way – the pleasure of dining out is all about warmth, of being taken care of. In this scenario, there seems no place for cold, analytical artificial intelligence (AI), the big thing that is changing the way people shop, get healthcare, play online games and manage their homes.
Food Picks: Bright, lively Sri Lankan flavours at Station by Kotuwa

1 month ago | straitstimes.com | Tan Hsueh Yun

SINGAPORE – Busy and buzzy, Station by Kotuwa in Boon Tat Street channels the energy of a train station, which is what inspired its name and vibe. The restaurant is an offshoot of chef Rishi Naleendra’s Kotuwa, a Sri Lankan restaurant at New Bahru. Singaporean chef Jay Teo, 34, heads the kitchen at Station, and he offers bright, vibrant Sri Lankan flavours that are not, thankfully for this chilli coward, overly fiery. What I like about the place is that the menu is flexible.
Food Picks: New sushi-ya Keijo marks a new chapter

1 month ago | straitstimes.com | Tan Hsueh Yun

SINGAPORE – What was once Shinji by Kanesaka at the lobby level of Carlton Hotel is now Keijo, a new omakase sushi restaurant. The owners, who also run Shinji by Kanesaka at The St Regis, are building a new brand. The name and decor might be different, but the kanji for Kei in the name means continuity, and diners can expect the same quality of food and service. Lunch is priced at $98, $168 and $268 a person, while dinners are $198, $298 and $398 a person.
Food Picks: Nae:um chef’s dream on a menu

1 month ago | straitstimes.com | Tan Hsueh Yun

SINGAPORE – South Korean chef Louis Han of one-Michelin-starred Nae:um in Telok Ayer dreams of running a small guesthouse some day, in the mountains near Seoul. So, the 35-year-old has crafted his new menu around that dream. The restaurant presents its menu as a series of themed episodes and Episode Nine, called A Hanok Prelude, presents food he would serve at that guesthouse. Judging by the food, guests lucky enough to stay at the guesthouse are in for a treat.