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With its distinctive floral-apricot notes, the use of osmanthus flowers should not be limited to just desserts. They make a great pairing with cod and beancurd.
Pixie-haired Irma Dütsch returns for this year’s Chefs with Altitude and tells Jasmine Tham why the word retirement doesn’t exist in her dictionary.
On the me-new
Classy pub grub and delightful rice dishes are just some of two restaurants’ latest creations to charm diners.
Small plates, big taste
For a dose of conviviality and authentic Spanish fare, here’s our pick of the best tapas bars in town.
So, your friends are in town early for Singapore’s night race and you want to show them a different side to our city. Here’s where they can satisfy their hunger pangs.
Post F1 parties
Continue the Grand Prix glitz with our picks of the best celebratory bashes in town.
Making a new nest
Bird’s nest need not be relegated to soups, as demonstrated by the creative culinary team from Tung Lok Group.
Spotlight on: Susur Lee
Maria Singh speaks to the enigmatic pony-tailed chef and discovers the boundless energy behind his continually evolving Chinese cuisine.
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