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A taste of Tochigi at Fat Cow
Chef Seiichi Shinbo brings Tochigi to Singapore with his eight-course dinner.
Otto’s Deli Fresh by chef Otto Weibel
A deli-restaurant that brings in gourmet cold cuts, meats, seafood, olive oil and truffles from all over the world.
Matter of Taste brings in 100-pointer wines
The third Matter of Taste Singapore promises the most exciting lineup so far, with top rated wines and Brunello taking the spotlight on 22 October 2016
Rare treasures
Quaich Bar has opened a second branch at South Beach, which boasts features such as the backlit “whisky light” bar to showcase its bottles.
October 2016 Food Hunting
Submit a photo of your favourite restaurant dish and win Palais Renaissance dining vouchers worth $250 each.
Mindful journey
Fully immerse in his work, renowned environmental artist Ned Kahn shares with Katie Boon the travel destinations that inspire him, including a yearly meditation retreat to clear his mind.
Diwali fare
Nothing symbolises Diwali better than traditional mithais and festive dishes.
Best bara chirashis in Singapore
For a commoner’s dish that dates back to the early Edo period, from the Okoyama Prefecture, today’s abundant versions of bara chirashi are still humble and satisfying affairs. Loosely translated as ‘bara’, chopped fish scattered randomly over rice, this colourful bowl of goodness is the ideal comfort food for those hankering for a one-stop sashimi meal. While the assortment of raw fish varies from house to house, the ocean delights should be perfectly cubed, marinated and sitting atop a bed of vinegared short grain sushi rice, garnished with freshly grated wasabi, tobiko and tamago. Douzo meshiagare.
UOB and Epicure Dinner at Cloud Lounge & Dining Jakarta
UOB Privilege Banking and epicure hosted a gourmet dinner with whisky for invited guests.