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Bon Appétit meets Chef Lucas Sin at Singapore’s busiest seafood restaurant, KEK Seafood, to see how the city's iconic chili crab is made. Fresh Sri Lankan mud crab is transformed into a sweet, tangy dish served to hundreds of diners every night.
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Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In this edition, we highlight The Global Ambassador in Phoenix, Arizona, Dawn Ranch in Guerneville, California, and Maroma, A Belmond Hotel in Riviera Maya, Mexico. Presented by Capital One.
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In this very special edition of From OUTSIDE the Test Kitchen, Christina Chaey heads to Kopitiam to learn how to make Nasi Lemak, a Malaysian dish of coconut rice topped with crispy anchovies in a sambal sauce. With the guidance of the restaurant's head chef Kyo Pang and GM Moonlynn Tsai, Christina learns how to make this incredible dish from one of Bon Appétit's Hot 10 restaurants.
Check out the recipe here: https://weightloss-tricks.today/recipe/nasi-lemak%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-fGiLaV iGDxYx SummaryCollectionGridSummaryItem-ilztYA eLmdvd ad ad--read-more">
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Join Christina Chaey in the Bon Appétit test kitchen as she prepares savory Japanese curry rice with mushrooms and squash.
Get the recipe: Japanese Curry
Get the recipe: Japanese Curry
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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
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We're all about taking shortcuts when it comes to weeknight cooking, but there's no way around using tamarind in pad Thai. The dish is simply a shadow of its former self without it, so look for tamarind paste or concentrate at Asian markets. Once you've got the base down, though, Pad Thai is a great way to use up leftover protein like cooked shrimp or shredded rotisserie chicken (hint: just toss them in with the noodles).
Get the recipe: Pad Thai
Get the recipe: Pad Thai
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Tania Apolinar, owner of Taqueria Ramírez in Brooklyn, takes Bon Appétit behind the scenes for a hidden camera look at what it takes to serve 600 customers on a busy Friday night in the heart of Brooklyn.
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Bon Appétit joins Chef Chintan Kiran Pandya of Adda NYC and Unapologetic Foods to show how to make authentic butter chicken (murgh makhani) from scratch. Chintan shares restaurant-style techniques, such as double marination, grilling for smoky flavor, and building a rich tomato-butter sauce to create this classic Indian comfort food.
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Senior Food Editor Rick Martinez samples dried chiles, fresh mamey fruit, prawn from Vera Cruz, and spicy dried crickets at Mexico City's San Juan market.
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Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our final edition of 2025, we visit three new hotels worth booking for their stunning design.
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Learn how to make a Frozen Mango Lassi!
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Bon Appétit meets Chef Lucas Sin to try Singapore’s only Michelin-starred street food at Hill Street Tai Hwa Pork Noodle. Famous for their bak chor mee (minced pork noodles), this 94-year-old hawker stall always has a queue and has retained a Michelin Star for the past 10 years. These dry noodles are cooked with vinegar, chilli, and lard, topped with pork and wontons, and are an essential stop for anyone exploring Singapore’s street food.
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Today, Bon Appétit meets chefs Lucas Sin and Eric Sze just outside Taipei to taste some of Taiwan’s best clay-oven-roasted chicken. Using a time-honored vertical spit roasting technique and only a simple salt seasoning, these chickens are slowly cooked to achieve that perfect golden crisp. The result? Juicy, flavorful chicken with irresistibly crispy skin, served whole and ready to be devoured with your hands.
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Today, Bon Appétit joins chefs Lucas Sin and Eric Sze in Keelung as they eat their way through an iconic Taiwanese night market for only $18. From specialty pork trotters to charcoal oyster omelets, you can easily indulge in an epic feast on a budget at Taiwan’s night markets.
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Today, Bon Appétit joins chefs Lucas Sin and Eric Sze in Taiwan to try some of the island’s best beef noodle soup. Beef noodle soup is one of Taiwan’s most popular dishes and is often better enjoyed late at night.
Read more: 37 Late-Night Snacks Both Savory and Sweet
Read more: 37 Late-Night Snacks Both Savory and Sweet
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Chef Craig Wong is third generation Chinese-Jamaican. At his restaurant Patois, he cooks some of the best curries, doubles, and Chinese noodles in Toronto. Jerk chicken chow mein is his signature dish.
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Produced by Bon Appétit with The Home Depot | Air fryers are exceptionally good at turning out perfect, crispy-meets-creamy roast potatoes.
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Learn how the best in the business make their culinary creations come to life with Bon Appetit’s celebrity chef video series. In this episode, watch as Kris Yenbamroong prepares nam prik noom.
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“What we’re doing here at Tadhana is we’re reimagining what Filipino food can be.” Bon Appétit spends a day on the line with Chef Frances Tariga, owner of Tadhana in New York City. Tariga spent 21 years learning the modernistic techniques she applies to her menus and is reinventing the wheel when it comes to traditional Filipino cuisine.
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Chef Nak joins Condé Nast Traveler as she explores her favorite food spots in Phnom Penh. From traditional Khmer cuisine and local restaurants to modern tasting menus and classic dishes like lemongrass beef sour soup and mango sticky rice, discover the dishes, ingredients, and flavors that define Cambodia's vibrant food scene.
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Join Melissa Miranda as she makes Ginataang Alimasag, crabs in coconut milk. Melissa uses dungeness crabs for this dish, which may not be easy to find depending on where you live, so whatever crab you can get your hands on will work.
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We show you how to make a New England clam chowder.
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Chef Lucas Sin tries a variety of expertly steamed buns, from luxurious and silky custard buns to pork and shrimp filled siu mai (and everything in between) at Sun Hing in Hong Kong.
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Sushi master and Iron Chef Masaharu Morimoto of MM by Morimoto shows how to make perfect sushi. From cooking and seasoning sushi rice to using a bamboo rolling mat, learn sushi master techniques that are sure to impress your friends and family at home.