Executive chef Sherwin Sim of Lawry’s The Prime Rib Singapore has come up with a surefire two-part recipe for the Pan-seared Foie Gras with Thyme and California Raisins Gelée, accompanied by a California Raisins and California Raisins and San Antonio Velvet Port wine sauce.
This festive season, add European cream to your recipe for a decadent touch – just like Les Amis Group’s pastry chef Cheryl Koh with her Pandan Coconut Tart.
From a Seafood and Champagne afternoon tea at Lobby Lounge, Seasonal Tastes’ impressive buffet, new menu favourites from Cook & Brew to Daily Treats’ scrumptious festive takeaways, you’ll be spoilt for choice at The Westin Singapore.
Savour Japanese, French and Chinese cuisines in one restaurant, at the heart of Marina Bay.
A healthy and delicious alternative to fruit cake that also makes for an ideal homemade festive gift.
A variety of F&B options awaits at The Fullerton Heritage.
From Asia’s first infusion beer lab to a contemporary Japanese restaurant specialising in Wagyu beef, South Beach Avenue is home to myriad exciting dining spots.
Calling all Japanese F&B players and trade buyers: make a date on 14 September to check out IN:FUSE, the latest Japanese product showcase. Plus, attend exciting masterclasses to learn how these ingredients can be used in other cuisines.
Savour Japanese, French and Chinese cuisines under one roof at one of Marina Bay’s best dining spots.
