The Straits Times
Date: May 25, 2015
By: Eunice Quek

In the palette of the food world, diners are normally attracted to buns baked to a golden brown, cakes studded with colourful berries, meats jazzed up with leafy greens and sauces that add pops of colour to a dish.

But, sometimes, black has its allure.

Chefs and bakers are rolling out black food, ranging from buns to macarons to sushi, with the colour derived mainly from charcoal powder or squid ink. It is the black sheen that chefs have taken a shine to.

Snack chain Shihlin Taiwan Street Snacks, with outlets at nex, The Clementi Mall and Tampines Mall, has introduced squid ink seafood tempura, with squid ink in the batter.

Japanese restaurant Oceans of Seafood at Pasarbella is introducing kuro goma tamago sushi today. Black sesame (goma) paste is used to colour the Japanese omelette and it may well be used to colour the rice in future.     [FULL  STORY]