F&B veteran Otto Weibel discusses the issue of veganism
The director of F&B consultancy Ott Scott believes meat still has its place.
Artificial 3D-printed beef to launch in Spain and Italy this year
Spanish company Novameat is reported to have broken new ground in producing realistic steak made of 3-D-printed beetroot juice, algae and pea fibres.
Why alternative cuts of steak are worth trying
Why stick to ribeye or striploin when oyster blades or intercostals can widen your steak-eating experience?
These are some of the most expensive ingredients in the world
We take a closer look at everything from abalone to white caviar from albino sturgeons.
Stellar wagyu beef katsu sandwiches in Singapore
It's the ultimate in sandwich elegance — tender, well marbled beef breaded and fried, fluffy white bread, and a sauce to bring everything together.
What does beef reared on the byproducts of wine taste like?
As the unofficial capital of France's Burgundy region, Beaune is a town that thrives on wine – and now even its cows are going to taste like grapes.
Why branded beef is now in high demand in Singapore
The quest is on for the best beef in town.
The rarer cuts of beef in Singapore, and where to find them
Here’s the lowdown on less-known Japanese beef offered at restaurants here.
Restaurant of the Week: Yen Yakiniku on Ann Siang brings smoke-free Japanese BBQ to Singapore
This Japanese bbq restaurant is a fine example of how there can be no smoke even where there's fire.
