The Face of Fine-Casual Dining
Maria Singh speaks to the enigmatic pony-tailed chef and discovers the boundless energy behind his continually evolving Chinese cuisine.
It has a higher density compared to ice cream and is just what you need to indulge in to beat the humid weather. The cherry topping? A lower fat content. Here are the best joints.
A kaiseki meal in one of Kyoto’s top-notch restaurants is one you will not forget. Evelyn Chen savours a range of taste experiences from traditional court cuisine to new-style flavours.
How does one master modern Japanese dishes? It’s easy when you have ex-Nobu alumni, executive chef Shigeru Akashi giving pointers.
With Ebbe Vollmer onboard as its new chef de cuisine, Jaan restaurant seems to have hooked the right talent to take it to new heights.
Thanks to a cool melding of the hotel’s heritage location and contemporary luxe decor, The Fullerton Bay Hotel is the destination on everyone’s lips.
When time is of the essence, set lunches are a quick way to sample a restaurant’s signature dishes.
Indian fine dining restaurant plays host to London-based culinary maestro.
Whether you are hankering for the familiar taste of traditional multi-egg yolk mooncakes to snowskin and alcohol-spiked flavours, the ‘something for everyone’ adage still holds true.
Delve in sumptuous Peranakan cuisine this August.