CATEGORIES

Bhutan - The Last Shangri - La

The mystical kingdom of Bhutan stands tall and proud, veiled within the folds of the Himalayas. Untouched and refreshingly pure, it is perhaps the closest to utopia that you may find anywhere in the world

Peppered With Quirks

Funky peppercorns that are hot right now

Handmade Tradition

Third-generation owner of Kway Guan Huat Joo Chiat Popiah and Kueh Pie Tee, Michael Ker, is determined to preserve the dying craft of making popiah skin by hand

Dining Like Royalty

Michelin-starred R-HAAN wins diners over with the intricate flavours and detailed preparation of authentic Thai cuisine.

Taking Brand Singapore International

A growing and recent spate of homegrown talents and companies who have made a name for themselves in Singapore are now going global.

Restaurant Relevancy

How some of the world’s best restaurants are staying ahead of the curve with innovations of various kinds

Innovations And Ideas Rippling Through The F&b Sector

A look at some of the biggest innovations and ideas rippling through the F&B sector

Out-Of-Body Experience

Singapore-based startup Shiok Meats hopes to build a sustainable future with lab-grown seafood

To Drink Now: A Bordeaux To Cellar

Frédéric Faye, wine maker of Château Figeac in Bordeaux, is refining the estate’s winemaking by making softer, more approachable wines

A Last Gamble

Singaporean chef-owner Javier Low struck out on his own a year ago to start IL Den, a Japanese-Italian omakase hole-in-a-wall. With his move to new digs this month, he is setting his sights on greater things

Chef Lim Yew Aun Uses His Asian Sensibilities To Interpret Italian Cuisine

Whether it’s coaxing the embers of a wood-fired oven or kneading pasta dough, chef Lim Yew Aun of Bar Cicheti uses his Asian sensibilities to interpret Italian cuisine

Handmade Quiche To Impress Even The Most Discerning Taste Buds

Perfect for a party or a simple dinner gathering, LI’L Chef’s range of handmade quiche will impress even the most discerning taste buds

New Era In Fine Dining

Top chefs around the world are setting the stage for a new era in fine dining.

Room For More

A good way forward is to have a diversity of perspectives in the F&B awards scene, muses Konstantino Blokbergen, industry veteran and chef-owner of Firebake - Woodfired Bakehouse & Restaurant.

Manage A Trois

Meet the three chefs helming ç”°Magic Square, a year-long pop-up at Portsdown Road.

Brew Town

The rise of locally made craft beers and spirits.

A Truly Great Restaurant!

To stand out has never been tougher in our competitive dining scene and increasingly connected world

Baby Steps From Farm To Plate

Pocket Greens helps enthusiasts, and more than a few top chefs, grow their own microgreens and baby vegetables

Third Time Lucky

Meet Joshua Kalinan Sinnathamby, the first Singaporean sommelier to be crowned Sake Sommelier of the Year by the International Sake Sommelier Association

New World Order

Jeremy Gordon, winemaker of Amelia Park in Western Australia’s Margaret River, shows how the region is dispelling old notions of Australian winemaking with ambrosias that offer elegance and complexity

A Framework For Success

Employment and Employability Institute will be teaming up with Disciples Escoffier to pave the way to sweet success for Singapore’s culinary talents

Keeping Culinary Traditions Alive

From selling Hokkien noodles from a pushcart stall in the 1970s, Thye Hong Hokkien Mee, helmed by third generation owners Ben and Rina, has since grown to include six outlets island-wide.

When Craft Is Like A Box Of Chocolates

You never know what you’re going to get: Lemuel and the bean-to-bar chocolate they make.

Wearing Your Heart On Your Plate

Edward Voon, executive chef of Hong Kong’s Le Pan, is happy when customers feel the love in his dishes.

The Luxe Loot

Chefs’ picks of the most luxurious ingredients they can’t do without

What Does Artisanal Really Mean?

What does artisanal really mean?

Asia Major

Call it a longing for nostalgic flavours or a greater recognition for home-grown talents, modern Southeast Asian cuisine looks set to be more than a flash in the pan.

'What Frustrates You Most About Diners?'

With the kind of avant garde, experimental, polarising cuisine they serve, the fine dining price tag, and a long list of accolades, expectations can run really high at Tippling Club. We caught up with Ryan Clift, chef-owner of Tippling Club and the industry’s straight-talking bad boy, on what makes him seethe when it comes to diners

Does #instafood Really Taste As Good As They Look?

Our carefully filtered and curated feeds may well be one big sham

Embracing Clean And Green

From the bastions of haute cuisine to casual restaurants and hawker stalls, eateries in Singapore are now offering healthier dining options