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recipes pg singapore sling
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Why is this Singapore Sling PG-13? It means this recipe is safe for kids, but still fun for adults.
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One bowl, no-bake, and make-ahead-friendly? This South Asian dessert is all that—and chewy, tangy, and fruity too.
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Dinner just got 10 times more colorful.
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Shingaras are the Bangladeshi style of samosas—filled and fried savory pastries usually served as an appetizer or snack.
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Crispy, bronzed potato patties and a fiery green sauce to dip them in.
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(4.52)
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These delectable flaky pastries can be found at street vendors and restaurants in Jamaica and throughout the Caribbean, but they’re fun to make at home as a snack or appetizer.
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Every month, we ask readers which restaurant recipes they're craving—then round them up. For March, we've got cheesecake, beef tartare, and chicken salad
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A family-style Filipino feast in New York, Sri Lankan comfort food in Lexington, KY, a Ukrainian restaurant from a Chicago star chef, and more restaurant openings we can barely wait for.
Kate Kassin
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Come with Jesse Ito, chef-owner of Royal Sushi and Izakaya and Dancerobot in Philadelphia, on a nine day tour through bustling food stalls, shabu-shabu and omakase meals, and an unforgettable fish market visit.
CNT Editors
Cooking
Cookbook author Hetty Lui McKinnon walks us through her quickest (and most comforting) weeknight dinner plan.
Hetty Lui McKinnon
best-new-restaurants
Rachel Yang's latest contribution to Seattle's food scene wraps four restaurants into one.
Sorry, France and Italy, no country loves to eat (and bicker about food) more than Singapore. Now it’s time for all of us to get in on the fun.
Ashlea Halpern
Videos
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“I started cooking when I first moved to Miami 10 years ago, just out of desperation for Vietnamese food.” Today Bon Appétit spends a day on the line with Tam Pham, chef and owner of Tâm Tâm and the Michelin Guide Florida 2024 Young Chef Award Winner.
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Today, Bon Appétit meets Chef Lucas Sin in Hong Kong to try Bamboo-pressed Noodles. These noodles are rare and an iconic part of Hong Kong’s street food legacy, with only a handful of places still making them the traditional way by hand. Using nothing but eggs and flour, these springy noodles are pressed with a 40-year-old bamboo pole and then transformed into the perfect bowl of wonton noodle soup.
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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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Bon Appétit joins Lucas Sin at a traditional fly restaurant in Chengdu, China, to try huiguorou, or twice-cooked pork. Although this fly restaurant has no menu and only opens for lunch, locals love it, earning it a legendary reputation.
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“People say this is inspired by Buddhist temple cuisine. I try to reflect and put that spirit into what we are doing.” Today, Bon Appétit spends a day on the line with Chef Kwang Uh, co-owner of Baroo in Los Angeles. After gaining a loyal following during their first iteration in a mini mall, Baroo has returned after a few years away with a sophisticated tasting menu and a much bigger venue, earning the title of LA Times' best restaurant of the year during their first year back.
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Bon Appétit spends a day on the line with Executive Chef Aiguo Yang at Panda Inn, the legendary California restaurant chain that inspired Panda Express. Founded 50 years ago in Pasadena by Andrew and Peggy Cherng and Master Chef Ming-Tsai Cherng, Panda Inn helped define Chinese-American cuisine with iconic dishes like Orange Chicken and Panda Beef. Today, Chef Yang continues that legacy across the restaurant’s four California locations, blending tradition, technique, and the flavors that sparked a nationwide dining phenomenon.
Director: Maria Paz Mendes Hodes
Director of Photography: AJ Young
Editor: Maggie Mei Lin
Talent: Aiguo Yang
Senior Creative Producer: Mel Ibarra
Line Producer: Jamie Rasmussen
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Jeanne Tirro
Camera Operator: Mike Maliwanag
Assistant Camera: Seth Craven
Sound Recordist: Justin Fox
Production Assistant: Lauren Boucher; Hollie Oritz
Translator: Casey Dong
Post Production Supervisor: Alexa Santamaria
Director, Post Production: Nicholas Ascanio
Supervising Editor: Brandon Henninger
Additional Editor: Rachel Kim
Assistant Editor: Justin Symonds
Director of Content; Production: Ali Inglese
Senior Director; Creative Development: Dan Siegel
Senior Director; Programming : Jon Wise
VP; Head of Video: June Kim