Wel­come to THE DARK SIDE

Wine & Dine Cookbook - - HOT NOW - WORDS NATALIE JOY LEE

It’s been a while since we took on rain­bow-in­spired and coloured foods. Now it looks like we have of­fi­cially tipped over to the other end of the spec­trum with the char­coal trend.

Fast food gi­ant Burger King was an early pi­o­neer, pop­ping buns in­fused with pow­dered bam­boo char­coal. Since then, chefs and so­cial me­dia-savvy food out­lets have hopped on the monochrome band­wagon, ink­ing their food with ac­ti­vated food­grade char­coal, the byprod­uct of burn­ing co­conut shells. Ac­ti­vated char­coal, or ac­ti­vated car­bon, is some­times used as a nat­u­ral treat­ment to flush out tox­ins in the body. Health ben­e­fits aside, char­coal­in­fused foods are def­i­nitely a head-turner and real talk­ing point with their earthy, slightly smoky taste and al­lur­ing shade of black.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.