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Explore the latest restaurant openings, including sushi pop-up Ken in San Francisco

Chef Chi Hang Ngai, also known as Chef Ken, is finally opening up his own proper restaurant in San Francisco.

Ngai has worked at Sushi Ran in Sausalito for 10 years and more recently spent five years at Kusakabe, both jobs under chef Mitsunori Kusakabe, before striking out on his own with his new restaurant, Ken, on Divisadero.

It hasn’t been a straight route to opening, however. 

“Right after I told my chef that I decided to open my restaurant, [it was] not even a week and then the city, everything just shut down,” Ngai said of his decision to

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4 mashup dishes worth trying in the D.C. area, including pulled-pork pupusas and Chinese burritos

The Bloomin’ Onion is both rooted in place and completely divorced from any cuisine. The finger food’s selling points are as easy to grasp as those fried petals that reach for the sky: The dish is playful. It’s excessive. It lives in a vacuum of its own creation, where chefs don’t have to worry about conforming to anyone’s idea of authenticity. The Bloomin’ Onion is a toy for chefs to take apart and reassemble as they please.

Pogiboy is a partnership between Cunanan and Dungca, two guys who hail from the same province, Pampanga, often described as the “culinary

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5 eateries in S’pore with sustainable food from S$5, including meat-free steak, locally-farmed fish & more



a plate of food on a table


© Provided by Mothership


Singapore is known to many as a foodie’s paradise, with our delectable array of cuisine from the various local cultures.

But did you know that due to little farming land, Singapore imports over 90 per cent of its food?

So in a way, your stomach has travelled to more countries than you have in the past year.

**ba dum tss**

High environmental impact because of food

On a more serious note, while you indulge in a phenomenal meal that was out of this world (read: country), it has implications for our environment.

And that’s because transporting

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