Renowned Chef Sebastian Ng of VENUE by Sebastian (and formerly of Restaurant Ember) has recently launched Mam Mam to showcase his signature creations and unique Singapore Bowls.
Exceptional meals are a 360° sensorial experience, and Masaaki delivers a feast for the senses, right from the ambience of its interiors, to the ingenuity of its omakase menus.
Chef Sujatha Asokan serves up a medley of multicultural influences that surprise diners with twists and turns.
Chef Jason Tan reveals his innovations in Gastro-Botanica 2.0 at his recently launched restaurant.
Since its September re-opening, the multi-award-winning restaurant, patisserie and chocolaterie has relaunched with a new ethos revolving around a healthy lifestyle and clean eating.
8ASH by Ebb & Flow Group is the newest F&B kid on Ann Siang Hill, offering a multi-concept modern casual diner concept.
CURE’s Chef-owner Andrew Walsh explores his Celtic heritage with his own take on the country’s culinary evolution.
Executive Chef Drew Nocente presents new 7- and 10-course tasting menus with form, function and flavour.
JAAN by Kirk Westaway reopens with a deliciously fruitful Summer 2020 menu
Cheek Bistro serves up innovative creations with a mod-Australian flavour in its weekend brunch.
