Art of Power Dining
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.
Classy pub grub and delightful rice dishes are just some of two restaurants' latest creations to charm diners.
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.
Continue the Grand Prix glitz with our picks of the best celebratory bashes in town.
Bird’s nest need not be relegated to soups, as demonstrated by the creative culinary team from Tung Lok Group.
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.