Every Issue.
Collected over time.
Meals for the weeks ahead.
Curious stories.
One issue at a time.
Garlic
Latest Issue
From Pungent to Sweet
Garlic is one of those ingredients we use almost without thinking. Issue 001 pays closer attention to how we cook with it, how its flavour changes, the forms it can take, and the stories it carries.
FRIDAY’S FIVE
Across the World
Five meals that travel across different cuisines, connected by one thoughtful grocery basket.
The Asian Kitchen
Five familiar Asian meals built around ingredients that move easily from one kitchen to the next.
Everyday Comfort
Five comforting meals for everyday cooking. Familiar, satisfying and made for a busy week.
The Easy Week
Five low effort meals for when you still want to eat well without spending too much time in the kitchen.
FROM THE CENTRAL
From Pungent to Sweet
What happens when garlic goes from raw and sharp to roasted, mellow and sweet, and why the way we treat it matters.
Not All Garlic Is the Same
A closer look at the different ways garlic can show up in our food, from raw cloves to smoked and fried garlic.
A Jar of Garlic Could Say What You Couldn't
A Chinese New Year tradition where a jar of green Laba garlic carries a story far beyond its flavour.
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The First Table
Issue 000
The Thinking Is Already Done
This is where KITCHEN begins. It explores a simple problem: recipes are everywhere, but deciding what to cook can still feel difficult. Inside, we introduce Friday’s Five, the thinking behind one grocery basket becoming five meals, and why KITCHEN believes food deserves more curiosity, intention and attention.
FRIDAY’S FIVE
Salmon Week
One whole salmon becomes five completely different meals, making thoughtful use of the fish from fillet to bones.
Pasta Night
Five Italian classics built around a small pantry of good ingredients and the idea that simple food can still be memorable.
Cha Chaan Teng Week
Five comforting dishes inspired by Hong Kong café culture, from black bean beef to silky shrimp and egg.
Incredible Egg
Five meals built around one of the kitchen’s most versatile everyday ingredients, travelling from Japan and Korea to Cantonese comfort food.
FROM THE CENTRAL
Why Is It So Hard to Decide What to Cook?
Recipes have never been easier to find, yet deciding what to cook still feels difficult. A look at decision fatigue, the problem with recipes that were never designed to work together, and the thinking behind Friday’s Five.
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