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Vogue Singapore
2 days ago
- Entertainment
- Vogue Singapore
A behind-the-scenes look into Vogue Singapore's 'Home' issue—at a special edition of Club Vogue's aperitivo hour
In the heart of Dempsey Hill, at the chic new outpost of iconic Peranakan restaurant Violet Oon Singapore, the members of Club Vogue gathered for an afternoon of culture and conversation. A special edition of Club Vogue 's aperitivo hour—held to celebrate Vogue Singapore's latest 'Home' issue as well as the nation's 60th birthday—the afternoon was an ode to the fashion, food and places that make up the rich and diverse cultural tapestry of the city we call home. The special edition of Club Vogue's aperitivo hour was held at Violet Oon Singapore at Dempsey. David Bay The special edition of Club Vogue's aperitivo hour was held at Violet Oon Singapore at Dempsey. David Bay Upon stepping into the restaurant, guests were greeted by three mannequins draped in the stunning designs of regional designers Behati, Adeline Esther and Laichan—all featured in Vogue Singapore's July/August 'Home' issue. Intricate and one-of-a-kind, these dresses serve as a tribute to Singapore's heritage, reimagined through a fresh and contemporary lens. Next to the dresses, a Peranakan bouquet installation by Fawn World offered a glimpse at the bespoke florals used in the shoot. Guests got the chance to see designs from the July/August 'Home' issue up-close—including this dress by Adeline Esther. David Bay The special edition of Club Vogue's aperitivo hour was held at Violet Oon Singapore at Dempsey. David Bay The special edition of Club Vogue's aperitivo hour was held at Violet Oon Singapore at Dempsey. David Bay The programme kicked off with a fireside chat between Vogue Singapore editor-in-chief Desmond Lim, acclaimed filmmaker and guest editor of the 'Home' issue He Shuming, and associate lifestyle editor of the 'Home' issue Chandreyee Ray. Their candid and casual conversation explored the evolving meaning of home and celebrated the creative talent thriving locally—with Lim describing the magazine as 'an ode to the talent we have present in Singapore'. From left: Associate lifestyle editor of the 'Home' issue Chandreyee Ray, filmmaker and guest editor He Shuming, and editor-in-chief Desmond Lim. David Bay He Shuming was the guest editor of the Jul/Aug 'Home' issue. David Bay Next, the spotlight shifted to the designers. In a conversation moderated by Lim, Kel Wen of Behati, Dennis Ng of Fawn World, and Esther herself unpacked how cultural heritage informs their craft and creative vision. Offering a behind-the-scenes look into the designs they created for the 'Home' issue's cover spread, the artists spoke on how tradition can be seen as a living source of inspiration rather than a mere relic on display. From left: Eddie Goh of Laichan, editor-in-chief Desmond Lim, Adeline Esther, Kel Wen of Behati, Dennis Ng of Fawn World. David Bay Adeline Esther and Kel Wen spoke about their inspiration while designing for the cover spread of the Jul/Aug 'Home' issue. David Bay Between segments, guests mingled over Violet Oon's signature canapés, from a delicious Rendang and Nasi Kuning to a lemongrass and kaffir lime-infused Bika Ambon honeycomb cake. Of course, one could not miss out on the house favourite: Dry Laksa, tossed in an aromatic paste of dried shrimp and topped with juicy prawns and crunchy bean sprouts. Violet Oon's famous Dry Laksa. David Bay Chilli Crab in Crispy Shell from Violet Oon. David Bay It wouldn't be an aperitivo hour without some impressive tipples, and Brass Lion certainly delivered on that front. From the floral Violet Bloom to the herbaceous Jasmine Julep, each cocktail captured a unique facet of Singapore's botanics, offering guests a sensory journey through the country's rich and vibrant culture. The Jasmine Julep cocktail from Brass Lion Distillery. David Bay Guests were treated a delicious cocktails from Brass Lion Distillery. David Bay As afternoon gave way to evening and the event drew to a close, guests departed with a limited-edition goodie bag. Created in line with our July/August 2025 'Home' issue, the exclusive Vogue tote features printed embroidery by renowned Peranakan designer Raymond Wong, paying tribute to Southeast Asian artistry and craftsmanship. The exclusive Vogue tote features printed embroidery by renowned Peranakan designer Raymond Wong. David Bay Join Club Vogue and gain exclusive access to a year-round calendar of cultural experiences that celebrate creativity and community. A quarter of every membership goes towards the Vogue Singapore Foundation—Vogue Singapore's purpose driven arm to educate, nurture and elevate local talent to a global stage. Explore the limited-edition embroidered tote and postcard set—available online and at select retailers.
Time Business News
09-05-2025
- Business
- Time Business News
Why Indomie Noodles Remain a Global Favorite
When it comes to instant noodles, few brands command the same worldwide recognition and cult-like following as Indomie. Originating from Indonesia, Indomie has grown from a local staple into a global phenomenon, loved for its rich flavors, affordability, and nostalgic appeal. Whether you're a broke college student, a busy professional, or simply craving a quick, delicious meal, Indomie noodles offer a go-to solution that's stood the test of time. A Brief History Indomie is manufactured by Indofood, one of the largest instant noodle producers in the world. The brand was first launched in 1972 with the classic chicken flavor. But it was in 1982 that Indomie took a revolutionary leap with the introduction of Mi Goreng—a dry, stir-fry-style noodle that doesn't require soup. This flavor, inspired by traditional Indonesian fried noodles, became a game-changer and remains Indomie's most iconic product to date. Why People Love Indomie 1. Bold, Authentic Flavors: Indomie noodles stand out because of their unique blend of spices, oils, and seasonings that bring a street food experience to your kitchen. The seasoning sachets are what give Indomie its punch—from sweet soy sauce and fried onion to chili and garlic oil, every pack is a mini flavor bomb. 2. Incredible Variety: There are more than 20 Indomie flavors available worldwide, with region-specific editions like Special Chicken, Barbeque Chicken, Rendang, and Curry. In Nigeria, for instance, Indomie is almost a national dish, with custom variants made for local tastes. 3. Quick and Easy: In just under 5 minutes, Indomie transforms from a dry block of noodles into a steamy, savory meal. It's perfect for people on the go or anyone looking for a fast bite without sacrificing taste. 4. Versatility: Indomie is more than just a noodle—it's a canvas. You can add eggs, vegetables, meats, or even turn it into a stir-fry or noodle burger. Foodies and home chefs across platforms like TijExpress, TikTok and YouTube have showcased countless creative Indomie recipes, proving its adaptability in global kitchens. Indomie in Pop Culture Indomie isn't just food—it's a lifestyle. From viral memes and music videos to university dorm hacks and nostalgic travel memories, it occupies a unique place in the hearts of millions. In many countries, it's common to find Indomie being sold in street stalls, small shops, or large international grocery chains. Its affordability makes it a pantry essential for millions around the globe. Final Thoughts Indomie noodles have achieved what few instant food products ever have: true global cult status. Thanks to their rich taste, accessibility, and cultural relevance, Indomie has transcended its humble origins to become a symbol of comfort food worldwide. Whether eaten plain or dressed up, it continues to deliver flavor, convenience, and joy with every bite. TIME BUSINESS NEWS
The Guardian
29-04-2025
- General
- The Guardian
Chicken rendang and rasam: Sugen Gopal's recipes for Malaysian comfort food
Comfort food means different things to different people, and today's recipes are what do it for me. Rasam is the dish I crave whenever I'm feeling under the weather, because it gives me a boost. This thin, brothy soup is considered to be very good for digestion, so in Malaysia we often serve it at the end of a meal. Rendang, meanwhile, originated in Indonesia before becoming popular across south-east Asia, and is now particularly associated with Malaysia. It is spicy, sweet and very fragrant, because it features both lemongrass and lime leaves. I learned how to cook it from my mum and auntie back at home in Seremban – Mum's version uses fresh green chillies, but I also add some dried kashmiri chillies, to give it a darker colour and, in my opinion, a better flavour, too. As with many Malaysian recipes, it all begins by making a kari paste, which you can do well in advance, if you wish. Mum taught me to cook the meat separately from the paste, but nowadays I tend to cook them together in the same pan for ease. This is packed full of garlic, which is renowned for helping to fight infection, all blitzed to a paste with the skins on. Prep 10 min Cook 15 min Serves 4 ½ tsp ground turmeric 2 tsp salt 10 curry leaves 10g fresh coriander, stalks and leaves roughly chopped, plus extra to serve50g tamarind mixed with 100ml water, strained and liquid reserved For the paste10 garlic cloves, unpeeled2 medium tomatoes, roughly chopped 2 tsp freshly ground or whole black peppercorns 2 tsp cumin seeds 2 tsp coriander seeds 1 dried kashmiri chilli, stalk and seeds removed and discarded 50g cherry tomatoes, roughly chopped First make the paste. Put all the paste ingredients apart from the cherry tomatoes in a blender, add 100ml cold water and blitz to a smooth paste. Add the cherry tomatoes and pulse to combine. In a medium-large saucepan, bring 800ml water to a boil with the turmeric and salt. Once boiling, add the paste, curry leaves and coriander, and simmer for five minutes. Stir in the tamarind juice and serve piping hot with an extra scattering of coriander. We serve the more traditional beef rendang at the Roti King restaurants, but chicken works brilliantly with the same aromatic spices. Rendang is not particularly saucy – it's much drier than classic karis – and is always eaten with coconut rice or roti. Prep 10 min Cook 50 min Serves 4-6 For the paste2-4 fresh green chillies (depending on your heat preference), stalks discarded, pith and seeds removed if you prefer less heat5 dried kashmiri chillies, stalks and seeds discarded2 sticks lemongrass, tops cut off and discarded, the rest bashed and roughly chopped35g fresh turmeric root, peeled and roughly chopped 35g fresh galangal, peeled and roughly chopped, or ginger1 tbsp vegetable oil For the rendang3 tbsp vegetable oil 1 cinnamon stick 1 stick lemongrass, bashed and bruised600g skin-on bone-in chicken thighs 1½ tsp salt 40g fresh or frozen shredded coconut, or 60g grated coconut block130ml coconut milk 2 tsp dark brown sugar ¼ tsp coriander seeds ¼ tsp fennel seeds 6 makrut lime leaves, stems discarded, rest finely sliced into strips To make the rendang paste, simply put everything in a blender with 100ml water and blitz to a smooth paste; if need be, add a little more water to loosen. If you're not using the paste straight away, store it in an airtight container in the fridge for up to two weeks. Now to cook the rendang. Put the oil in a large pan for which you have a lid and set it over a medium heat. Break the cinnamon stick in half, add it to the pan with the lemongrass, then stir in the rendang paste and cook over a low heat, stirring often, for five to 10 minutes. Add the chicken and salt, give everything a good stir to coat, then turn down the heat to low, cover the pan and leave to cook, stirring occasionally, for 10 minutes. Meanwhile, in a dry nonstick frying pan on a medium heat, toast the shredded coconut (or grated block coconut), stirring continuously, for three minutes, until it turns golden brown. Tip into a mortar, then pound to a paste (if you are using grated coconut block, there's no need to toast or pound it). Add 100ml water to the chicken pot, stir, cover again and cook, stirring occasionally, for a further 20 minutes. Add the coconut milk, cook for another 10 minutes, then stir in the toasted coconut (or grated coconut block) and sugar. In a small dry pan, toast the coriander and fennel seeds until they're fragrant and start to pop, tip into a mortar and bash roughly. Tip the broken seeds into the chicken pot, stir in the shredded lime leaves and leave to cook for another two minutes. Serve with coconut rice. These recipes are edited extracts from Roti King: Classic and Modern Malaysian Street Food, by Sugen Gopal, published this week by Quadrille at £18.99. To order a copy for £17.09, go to
The Star
26-04-2025
- General
- The Star
Malaysian chicken curry is crowned world's best stew
KUALA LUMPUR: Malaysian chicken curry has been named the world's best stew in the 50 Best Stews list by TasteAtlas for April 2025. TasteAtlas, an online food platform described as an encyclopaedia of flavours, announced the ranking. In a Facebook post, TasteAtlas congratulated the winner with the caption, "Congratulations! 50 Best Stews, TasteAtlas Ranking (APR 2025)." Chicken curry ranked first, followed by Phanaeng Curry from Thailand and Dzhash from Armenia, with Murgh Makhani from India and Kalle Pache from Iran completing the top five. TasteAtlas stated on its website that the food ratings are based on opinions from its global community, as well as the quality and authenticity of traditional dishes. Other stews in the top 10 include Rendang from Indonesia (sixth), Keema from India (eighth), and Hünkar Beğendi from Turkey (ninth), showing the strong influence of Asian cuisine. The list also features Massaman Curry from Thailand (seventh), Green Curry (26th), and Bo Kho from Vietnam (36th). The platform has catalogued more than 10,000 food and drink items so far, with thousands more under review and mapping, including local specialties that are less known or nearly forgotten. TasteAtlas aims to document the culinary heritage from around the world, including cities, regions, and rural areas. The full list of the world's best stews can be viewed at
