Features

Crab-o-licious

Don’t be fooled by its unsightly, otherworldly shape. The spanner crab’s strength lies in its seductively tender and creamy meat, says chef Nguyen Quoc Nam.

News

In sparkling form

By fusing a winemaking tradition with a hip image, Giorgio Polegato, president of Astoria winery, aims to broaden the appeal of prosecco enjoyment.

People

A worthy gourmet escape

It seems like the wine region of Margaret River is sparing no expense to give its Barossa Valley and Hunter Valley neighbours a run for their money when it comes to fiestas.

Features

The hotel that never sleeps

Sleep will probably be the last thing on anybody’s mind when at the oh-so-hip-it-hurts Singapore at Sentosa Cove. Think mood changing lights, interactive art installations, and innovative design concepts.

Food

Sense and sustainability

Always wanted to be an eco-foodie but didn’t know where to start? On 11 November, 11 local chefs will impart lessons on green kitchen practices and cooking methods over a luxurious four-hour luncheon.

Food

Tim Ho Wan at Capella

Beat the snaking queues for Tim Ho Wan’s legendary barbecue pork buns at Cassia, Capella, where one Michelin-starred dim dum master Mak Kwai Pui will serve as guest chef from 11 to 14 October.

News

Wine dinners

Head down to La Cicala at Club Street, and Jim Thompson at Dempsey Hill for a wine dinner. Savour Portuguese wines such as Cape Roca Vinho Verde White and Monte Cascas Colheita Red Douro.

Food

Standard chartered mid-autumn specials

Standard Chartered card members are in for a mid-autumn treat this September that’s sure to take you over the moon. We do a roundup of where to go to enjoy these privileges.

Features

City of duality

Discover the two forms of dining that capture the essence of Shanghai: Benbang—which reflects the city’s Chinese roots, and Hai Pai—which embodies its more cosmopolitan moods.