The on­go­ing Covid-19 sit­u­a­tion has led gov­ern­ments to en­force com­mu­nity lock-downs, and home cooks – as well as re­cent con­verts – have found re­newed pas­sion in cook­ing meals for their fam­i­lies. In Sin­ga­pore, there has been a short­age of bak­ing prod­ucts in stores due to the surge in high de­mand. It has also spurred con­sumers to be wiser about gro­cery shop­ping and to ques­tion the source of the pro­duce and the qual­ity of their nutri­tional value. Rightly so, they are also look­ing for more ef­fec­tive ways of keep­ing food fresh and health­ier ways of cook­ing with ap­pli­ances that boast the right func­tions.

“We are able to re­spond valu­ably to these trends with our ap­pli­ances, such as our steam ovens and vac­uum draw­ers. Com­pared to traditiona­l pans, steam­ing in com­bi­na­tion with sous­vide cook­ing, en­ables more con­ve­nient food prepa­ra­tion, with­out any grease, with a health­ier re­sult,” says Miele’s Neo-khoo.

For keep­ing pro­duce as fresh as pos­si­ble, Lieb­herr de­vel­oped the patented “Bio-fresh” vegetable draw­ers which are now widely used in the in­dus­try as they pro­vide ideal stor­age con­di­tions for fresh pro­duce. An­other in­no­va­tion is its new “seafood safe” which mim­ics the con­di­tions of a fish mar­ket where fish lies on a layer of ice. “This kind of new tech­nol­ogy keeps the mar­ket-fresh taste of food, pre­serves the nu­tri­ents and also helps to avoid food wastage since it doesn’t get eas­ily spoilt in these per­fect stor­age con­di­tions,” says Glück­ler.

“With the rise of open-con­cept homes, the con­tem­po­rary kitchen is now of­ten the cen­tre­piece of the in­te­rior. The de­sign should be a har­mo­nious com­bi­na­tion of ex­quis­ite de­tails and fine fin­ish­ing. Built-in ap­pli­ances, such as premium flat de­sign ovens and dish­wash­ers should blend in seam­lessly with the vis­ual style of the kitchen, just like fur­ni­ture,” says Yap from V-ZUG. “The Kon­mari method has def­i­nitely in­flu­enced the way our cus­tomers de­sign their kitchens. Cus­tomers want to only show­case cher­ished cook­ware and prized ap­pli­ances that el­e­vate their kitchen,” she adds.

Li from Kitchen Cul­ture shares that the nat­u­ral stone look is be­com­ing pop­u­lar. “It is com­mon to find lam­i­nates that mimic nat­u­ral mar­ble such as Stat­u­ario. Even quartz tops are also fol­low­ing this trend. Our Eg­gers­mann kitchens are the ul­ti­mate in lux­ury kitchens us­ing nat­u­ral stone fin­ishes, us­ing spe­cially se­lected nat­u­ral stone as a sin­gu­lar ma­te­rial for all vis­i­ble sur­faces, re­sult­ing in a mono­lithic im­pres­sion. The at­ten­tion to de­tail is ev­i­dent: front and side pan­els, han­dle pro­files, work­top sur­faces are made with just one iden­ti­cal ma­te­rial, all en­gi­neered to per­fec­tion.” He added that kitchens look lux­u­ri­ous when qual­ity ma­te­ri­als such as enamel, stain­less steel, cop­per, brass, bronze and black chrome are ac­cen­tu­ated in the de­tails.

Miele’s Neo-khoo added that high-qual­ity ma­te­ri­als, in­no­va­tive tech­nol­ogy and an out­stand­ing ap­pear­ance are of the essence for lux­ury do­mes­tic ap­pli­ances.

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