CATEGORIES

Is It Important For Restaurants To Be Innovative?

Musings on being innovative in the culinary world

Royal Thai Cuisine

Michelin-starred R-HAAN and its farm-to-table philosophy.

Good Ol' Swiss Roll

Rich and Good Cake Shop continues to preserve traditional cakemaking in a world where speed and convenience rank above all.

Locavore In A Concrete Jungle

Chefs in Singapore face challenges from many sides when championing local produce in their dishes. Will our locavore movement be more than just a passing culinary fad?

The Raw Deal

For an unparalleled tasting of low-intervention organic, biodynamic and natural wines, look to Raw Wine

The Art Of Ageing

What you need to know—and a little more—about ageing cocktails and spirits

Bittersweet Notes

Unravelling those mysterious dark bottles of bitters

The Green Fairy

Not just an incredibly potent drink, absinthe is an enigma, draped in mystery and more than a hint of naughtiness

Meet The Artisans

Craftsmen who make noodles, bread, mead and tableware share their stories

Step By Step

Noel Ng, Singapore's latest Bocuse d'Or hopeful, makes ready

Virtual Reality

Online specialist grocers are bringing the world’s farmers’ markets to your doorstep

Non-Vintage Beauties

There is nothing ordinary about champagnes—including their prices. But the non-vintage variety may well be some of the best-value wines on the market

Joyous Mull-Titudes

As Christmas rolls around, we say goodbye to the year newly past and toast to the promise of new beginnings. And what better to do this with than a traditional Yuletide drink to warm the belly and the soul?

Spirited Away

Joe Alessandroni has got his finger on the pulse when it comes to spirits, cocktails and glamorous bars.

The Little Farm That Could

Farm deLight’s indoor vertical farm for micro cresses shows how a little goes a long way in Singapore’s urban farming efforts.

Timeless Recreations

Modern desserts meet with local flavours that take you on a trip down memory lane.

Sorting The Grapes

As wine culture blooms, restaurants are putting more effort than ever in crafting their wine lists. But what makes a good list? 

On The Shoulders Of Giants

Many decades in the making, our glittering restaurant scene did not arrive without first standing on the backs of these culinary stalwarts and other notables who have come and gone.

Velvet Glove

Chateau Margaux’s incessant push for quality ensures that its wines continue to seduce.

Culinary Ards Of Asia

Chefs Ace Tan and David Lee tell all about their new mod-Asian Restaurant Ards

A Food Trend That Has Legs

Move over calamari, the octopus is the hottest cephalopod in Singapore’s restaurants right now.

The Seafood Companion

From chilli crab to sambal stingray, here’s all you need to know about matching wines with local seafood

Tutti Frut-Tea

A healthier spin to bubble teas

A Table Of Plenty

Executive chef Victor Loy serves up healthy, hearty eats at Plentyfull

Growing A Community Of Believers

Edible Garden City laudably grows local greens, but their greater contribution lies in sowing the seeds of locavorism

Wine As An Art Form

Peter Femfert knew nothing about wine making when he took over Nittardi in Tuscany more than 30 years ago. Since then, the passionate gallerist has turned the estate into one of Chianti’s top producers

Wine Forecast 2018

What does the new year hold for the world of wine? Industry insiders at the Hong Kong International Wine & Spirits Fair share their insights

Bottling Japan

Made with Japanese botanicals, Roku Gin is an elegant expression of some of the country’s best seasonal ingredients