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Pandan perfect
Ding Dong’s head bartender Kamil Foltan infuses strong local flavours to create a palatable liquid version of kueh salat.
The Churchill connection
Champagne Pol Roger’s fifth generation director, Hubert de Billy, says practice makes perfect when developing your wine palate. We find out why Winston Churchill preferred Pinot Noir blends.
Mitzo Restaurant & Bar
Our team goes undercover to suss out the latest and most talked about restaurants in town
Sushi Jin
Our team goes undercover to suss out the latest and most talked about restaurants in town
February 2015 food hunting
Submit a photo of your favourite restaurant dish and win Flavours At Zhongshan Park dining vouchers worth $200 each.
Two’s company
Get lost in your bubble of bliss at these adults-only resorts.
Table for two
Our picks on where to spend an intimate Valentine’s Day.
Best wood-fired Peking ducks in Singapore
Everything needs to be perfect for this centuries-old favourite, from the marvellous crackling to the succulent meat and hearty flour wraps.
What to expect at Sorrel
I become a chef because I wanted to share the food I love. Food—products, techniques, recipes—has been dramatically reinvented over the years and chefs have opened up the possibilities to create a sensory experience beyond mere taste.