Fusion of flavours

Expect a refreshing fusion of flavours at Krish this Deepavali—a result of owner, Nikhil Krishnan’s training in French culinary arts, and coupled with his Indian background.

Milestone decade

A 10-course charity dinner paved the way for Halia’s big unveil after 10 years at the Botanic Gardens. It now boasts a new look, menu and a promising culinary team.

Diwali delights

Partake in the festivities this Diwali with Rang Mahal – choose from traditional mitthai sweets which are stylishly packaged to gift a friend, and from 10 to 26 October, feast on thali platters filled with perennial favourites like their Crusted Bharwan Mirch and Gatta Biryani.

Sustainable roe

Calvisus Original Siberian and Oscietra Royal Caviar from sustainably farmed sturgeons are making their way to il Cielo, where chef Stefano Arrigoni and executive chef Sandro Falbo will create a Caviar Degustation menu around the prized roe.

Gateway to Venezuela

Old and new, rich and poor, dangerous and beautiful meet in wild and wonderful Caracas.

Polished gem

The junmai daiginjyo is touted to be Japan’s highest polished sake.

The fancy farmer

Steve Smith, the director of wine at Craggy Range winery, is out to show everyone that New Zealand’s grape portfolio is more than just its Sauvignon Blanc.

Flying the coop

It’s bye bye Melbourne and hello Singapore for Chris Donnellan who brings a touch of Gingerboy to Graze restaurant.

Zen & science

With his interest and respect for Asian cuisine and culture, his French roots and mounting fame, it is little wonder that Thierry Marx attracted the attention of the Mandarin Oriental Hotel Group who was looking for a chef to head the kitchen at Sur Mesure, within their newly-opened Paris hotel on Rue Saint Honoré.



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