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Guides & How-tos

Guide

How to Make Grilled Corn Ribs

Corn ribs are one of those clever bits of grill theatre: you cut a cob into long quarters, hit them…

Guide

Smoked deviled eggs take a familiar party platter and give it a quiet, savoury depth that has guests asking what…

Guide

Sambal and rempah are the backbone of many local menus — nasi lemak, mee siam, assam laksa, ayam masak merah…

Guide

Freshly ground spices and chilli carry far more aroma and punch than pre-ground packets, and grinding in-house lets a kitchen…

Guide

In a commercial kitchen, storage is not an afterthought — it’s what keeps a tight space working under pressure. Good…

Guide

In a commercial kitchen, the floor is a safety and hygiene risk as much as a cleaning chore. Grease, water…

Guide

In a commercial kitchen, knives and small tools move constantly between raw and ready-to-eat food, so sanitising them properly is…

Guide

Keeping a commercial kitchen pest-free is partly about good practice and partly about the right equipment working alongside it. Flies,…

Guide

Food waste is a daily problem in any busy kitchen: it smells, it attracts pests, it fills bins fast, and…

Guide

The wash-up area is where a busy kitchen either flows or grinds to a halt. A well-designed pre-rinse and pot…

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