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Shen Tan plays masak masak at New Ubin Seafood
She recently slinged out bak chor mee pasta at The Refinery for brunch, now chef Shen Tan is bringing her same flavourful brand of mod-Sin cuisine to New Ubin Seafood on 19 August.
PerBacco
Our team goes undercover to suss out the latest and most talked about restaurants in town
Osteria Art
Our team goes undercover to suss out the latest and most talked about restaurants in town
Feast and revel
On-trend bar bites and tipples, opening hours till 1am, plus a ramped-up lineup – get ready to party the weekend away with this year’s Epicurean Market.
July 2015 Food Hunting
Submit a photo of your favourite restaurant dish and win Xperience Restaurant dining vouchers worth $200 each.
Aged to perfection
‘Old is gold’ has long been Soho House’s design ethos. Travel back in time to the Ottoman era at the hotel group’s newest outpost in Istanbul, where a 19th century palazzo has been restored to its former glory.
Let the taps run
Among the new food concepts at Capitol Piazza is TAP Craft Beer Bar, a partner establishment of Thirsty Craft Beer Shop.
Slice of life
Spizza Mercato’s menu retains Spizza favourites Burratina, thin-crust pizzas, and handmade pastas, but will also excite with a new selection that includes Panini Sandwiches, Torta (a small, cheese-rich deep-dish pizza), and the Panzerotti, a mini pizza folded over into a puff.
Best quiches in Singapore
When it comes to this savoury tart, there’s no concession for store-bought dough. Crusts (often a pâte brisée or flaky pie dough) should be handmade and preferably blind-baked to stay crisp enough to contain the slightly quivering custard within. Yet, its buttery richness should crumble and melt in your mouth. This is not the time for calorie-counting either – full-fat dairy makes for eggy fillings that are almost soufflé-like. Lastly, no matter the toppings, they should all be cooked separately to render their full flavour before they get tossed into the mix.