La Pepa

Our team goes undercover to suss out the latest and most talked about restaurants in town.

Best multigrain bread in Singapore

All you need is a cuppa, butter and strawberry jam to accompany these fabulous baked goods.

Best açaí bowls in Singapore

We selected deliciously rich açaí bowls, consisting of a frozen açaí pulp base replete with toppings including fresh fruits, nuts, granola, superfoods such as cacao nibs and chia seeds, and drizzles of honey or nut butters. The combinations are endless. Fad or fantastic? You decide.

Best pisco sours in Singapore

This timeless South American concoction has remained one of the popular cocktails to have. Here are the bars that do it best.

Butcher Boy

Our team goes undercover to suss out the latest and most talked about restaurants in town.

Best gourmet sandwiches in Singapore

he most popular origin story of sandwiches is that it came about when, in the 18th century, the fourth Earl of Sandwich, John Montagu, was too occupied at a gaming table and subsisted on a piece of beef in-between two slices of bread. So novel was this ingenious creation that the ‘sandwich’ was thereafter ensconced in culinary history. Indeed, one of life’s simplest pleasures has to be a classic BLT sandwich oozing with creamy dressing. Over the centuries, the permutations for sandwiches have become endless and gone beyond a humble ham and cheese on a baguette or a standard turkey on rye. The quality of fillings, the freshly baked bread varieties and the condiments and dressing came under scrutiny during our recent review. We scoured the island’s independent cafés and delis for the 10 best gourmet sandwiches you need to get your hands on.

Best steak frites in Singapore

Just as Australia and New Zealand have been arguing over who created the pavlova, the jury is still out on where steak frites was born – since both Belgium and France stake their claims as the inventor. Whatever the answer, this seemingly easy bistro staple is not easy to get right, including the accompanying sauce or herbed butter. Historically, rump steak was the cut of choice, but entrecôte (also known as ribeye) and sirloin are more frequently used today. Likewise, the traditional creamy béarnaise sauce (made with clarified butter emulsified with egg yolks and herbs) is increasingly being replaced with lighter renditions. For the reviews, we ordered our steaks the way they should be: medium rare.


Our team goes undercover to suss out the latest and most talked about restaurants in town.

Best Japanese-style bakeries in Singapore

Given that bread was hardly a staple in Japan until recent decades, it’s impressive how the Japanese have become masters at baking. The country has won the Coupe du Monde de la Boulangerie (Bakery World Cup) twice over, in 2002 and 2012. It’s worth noting that, historically, breads have come out of the Japanese bakery or panya in two waves. The first arose in the late 19th century with the creation of the anpan, which has since birthed numerous pillowy offshoots with fillings from kare (curry) to kuri (chestnut). The second wave swept the nation only in the last fifty years or so with the invasion of French baking. Here in Singapore, Japanese-style bakeries have cleverly combined classic European baking techniques with their own yudane method of making soft, fluffy breads while incorporating other Asian ingredients to appeal to local taste buds.



Download and read this month's digital issues