F&B veteran Otto Weibel discusses the issue of veganism Gourmet & Travel 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 Gourmet & Travel 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 Gourmet & Travel 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 Gourmet & Travel We take a closer look at everything from abalone to white caviar from albino sturgeons.
Stellar wagyu beef katsu sandwiches in Singapore Gourmet & Travel 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? Gourmet & Travel 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 Gourmet & Travel The quest is on for the best beef in town.
The rarer cuts of beef in Singapore, and where to find them Gourmet & Travel 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 Gourmet & Travel This Japanese bbq restaurant is a fine example of how there can be no smoke even where there's fire.