Food News & Reviews In Singapore & Indonesia

A cooke’s tour

It’s 5.30pm on a Saturday at The Atlantic at Melbourne’s Crown Entertainment Complex. The open kitchen is a blur of moving white figures. A faint smell of butter lingers lightly in the air. The staff are anticipating a full-house today in their 300-seat establishment, one of Melbourne’s newest tables. The food is modern European, focusing on seasonal seafood, especially fish.

Regional delicacies

Savour produce from the Pacific, with ‘Pleasures Across the Pacific’ at 10 at Claymore restaurant.

A new bloom

In the run up to Marina Mandarin Singapore’s 25th anniversary next January, Peach Blossoms has undergone a million dollar makeover with expanded seating capacity and a newly appointed chef.

Spotlight on: Michele Sorrentino

The Michelin-starred chef and owner of Antica Trattoria Botteganova, one of Tuscany’s top tables, tells epicure why he left his restaurant of 17 years to carve a new niche in a little corner of The Goodman Arts Centre here.

Fusion of flavours

Expect a refreshing fusion of flavours at Krish this Deepavali—a result of owner, Nikhil Krishnan’s training in French culinary arts, and coupled with his Indian background.

Milestone decade

A 10-course charity dinner paved the way for Halia’s big unveil after 10 years at the Botanic Gardens. It now boasts a new look, menu and a promising culinary team.

Diwali delights

Partake in the festivities this Diwali with Rang Mahal – choose from traditional mitthai sweets which are stylishly packaged to gift a friend, and from 10 to 26 October, feast on thali platters filled with perennial favourites like their Crusted Bharwan Mirch and Gatta Biryani.

Sustainable roe

Calvisus Original Siberian and Oscietra Royal Caviar from sustainably farmed sturgeons are making their way to il Cielo, where chef Stefano Arrigoni and executive chef Sandro Falbo will create a Caviar Degustation menu around the prized roe.

Flying the coop

It’s bye bye Melbourne and hello Singapore for Chris Donnellan who brings a touch of Gingerboy to Graze restaurant.

Food