Cook, travel, eat…

Food and Travel (Singapore) - - Editor's Note - Michelle Yee Edi­tor Michelle

It is an un­de­ni­able truth that more and more peo­ple are trav­el­ling for food, or are at least mak­ing food a cen­tral part of their hol­i­day itin­er­ar­ies, whether it’s in­vest­ing in a cook­ing class or sim­ply try­ing out the lo­cal cui­sine and well-known restau­rants.

If you’re look­ing for in­spi­ra­tion for your next foodie hol­i­day, you’ll want to read all about our travel cor­re­spon­dent Michelle Tchea’s gas­tro­nomic ad­ven­ture in Ja­pan (p34) – from eat­ing cheap street foods in Osaka to in­dulging in gourmet de­lights in Tokyo and Fukuoka.

If there’s another tasty rea­son to visit Ja­pan dur­ing spring­time, it’s also to sam­ple its fresh, suc­cu­lent moun­tain veg­eta­bles, which are usu­ally har­vested in late March or early April.

Also in our Ja­pan Spe­cial (p40) this is­sue, the chefs from Restau­rant Hoshi­gaoka share fuss-free Ja­panese recipes such as nabeyaki udon, houba beef, and kurobuta shabu salad that home cooks can eas­ily pre­pare at home.

We also have won­der­fully quick, easy, healthy one-pot meals for ev­ery­day din­ners (p60) and fun recipes (p78 and p90) to keep your chil­dren happy and full of energy dur­ing the school day.

If the thought of cook­ing at all is a bit too much to bear, how about tuck­ing into ex­cel­lent Ja­panese fare? We visit two long­stand­ing es­tab­lish­ments Tat­suya and Tatsu (p24) for un­ri­valled omakase meals.

Don’t miss our eat­ing well sec­tion (p74), which talks about healthy al­ter­na­tives to sugar. With the num­ber of peo­ple deal­ing with di­a­betes con­tin­u­ally in­creas­ing across the re­gion, it’s be­com­ing ev­er­more im­por­tant that we ac­tively make an ef­fort to pre­vent a health con­di­tion from de­vel­op­ing.

With that said, what­ever you’re cel­e­brat­ing or plan­ning this month, en­joy as many of our recipes as pos­si­ble.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.