Where Food, Cultures and Stories Meet.
Find your next recipe.
Everyday dishes, familiar favourites and something new to try.
Featured recipe · Singaporean
Singapore Laksa
Rice noodles, prawns and tofu puffs in a fragrant coconut broth, finished with sambal.
October kitchen picks
A comforting curry, a smooth soup and a make-ahead dessert.
Singaporean
Singapore Chicken Curry
Chicken and potatoes simmered with spices and coconut milk.
French-inspired
Jerusalem Artichoke Soup
Silky sunchoke soup with crisp Parmesan pastry.
Thawing time is additional.
Filipino
Leche Flan
Smooth caramel custard to make ahead and serve chilled.
Includes at least 240 mins chilling; cooling time is additional.
Book spotlight
Hospitality at Heart
For chefs, hospitality students and team leaders who want to welcome guests well, support their people and handle the realities of service.
- Build a thoughtful, consistent service culture.
- Handle pressure, complaints and service recovery with care.
- Lead people through the everyday work of hospitality.
Available on Amazon. Paid link. As an Amazon Associate I earn from qualifying purchases.
More from my bookshelf
Cookbook
Unpopular Flavors
Cookbook
The Southeast Asian Flavors
Kitchen reference
Pocket Chef Vol. 2
Fiction
The Seventh Course
Explore
Follow a food culture or build a skill you can use in your kitchen.
Cuisines
Kitchen skills
Choose, store and substitute.
Understand the steps behind better cooking.
Choose and use your tools with confidence.
Hospitality & culinary travel
From the editor’s table
Hospitality operations
Preparing for Singapore’s Grand Prix weekend
A look at the kitchen and service planning behind a major event weekend.
From the archive · 28 September 2026
Hotel openings
Two hotel arrivals planned for Kuala Lumpur
What planned dining and event spaces could mean for guests and hospitality teams.
From the archive · 28 September 2026
Hospitality technology
Accor’s ALL Concierge: what it means for hotel teams
Why accurate information and a clear handover to people matter in digital guest service.
From the archive · 28 September 2026
Behind the recipes
I’m Sixto Carreon, a Filipino chef, cookbook author and hospitality writer based in Singapore. More than 14 years in luxury hospitality shape the way I cook and tell stories: with practical detail, respect for food cultures and care for the people at the table.
Books & resources by Sixto Carreon
Explore books, kitchen references and practical resources for your next chapter in the kitchen.
Some links are paid links. I may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
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