For someone with a palate that craves bold and adventurous flavours, I find myself strangely intrigued by the delicateness of each dish on their new lunch menu.
Ruinart and Dior Parfums present An Afternoon Tea for the Senses at The Drawing Room of the grand, old dame—St Regis.
It's the perfect epitome of how Chef Bjorn Shen breaks all the rules of gastronomy to create something that's not merely a product of synergy but also boasts of wild courage, passion, and a curated madness that only serve to uphold Artichoke's reputation as the #bests**trestaurant in Singapore.
The Japanese hotpot restaurant on the fourth floor has been receiving feedback from customers who were requesting for a ramen dish made using Nabe Seizan's wildly inventive uni broth.
My dad passed away when I was 17. Financially it was a strain to pay off the medical bills we had, so my Mum had to work multiple jobs. I lived off social welfare.
Limaa is the brainchild of Aidah and Zakiah (first names only and superstars like Madonna, Cher, Beyoncé, Bono), both mothers and cousins.
SINGAPORE — I've always had a love-hate-hate relationship with restaurants at the Robertson Quay neighbourhood. It is a stone's throw away from two of the busiest parts this side of town—Clarke Quay and Liang Court—yet such a nightmare to reach.
SINGAPORE — It is a bright and humid morning on a Monday in August as I made my way to meet Sue Ye, founder of Marine Stewards Singapore, a marine conservation organisation who is championing marine conservation.
SINGAPORE — In case you didn't know, third-wave coffee culture is the latest Western import to hit our sunny shores, and by the looks of it, it's not about to go away anytime soon. According to Perfect Daily Grind, increasing coffee quality, more direct trade, a greater emphasis on sustainability, lighter roast profiles, innovative brew methods – these are all intrinsic to third-wave coffee. Look no further than Jewel Coffee, The Coffee Academics, and Alchemist to see first hand the rapid reach of third-wave coffee in Singapore.
SINGAPORE — Beurre, helmed by Chefs Darwin Wong and Chong Yiping, follows in the naming convention favoured by much-revered establishments like Candlenut, and Halia.
SINGAPORE — Peranakan food, much like its culture, is all about family. Its a deeply revered tradition for families and friends to gather around a Tok Panjang and enjoy delicacies that have been painstakingly prepared usually many hours before the meal.
SINGAPORE — "I hope you didn't forget to press record after I've given you all these interesting answers," ArChan quips with a laugh mid-way through our interview. I assure her that I haven't, but all the same, I discreetly check that my phone is still recording.
SINGAPORE — "Zat, can you recommend me a hotel restaurant for my wedding anniversary?" says absolutely no one ever. It's unfortunate that when it comes to special occasions, reputable hotel dining establishments often get the short end of the stick.
SINGAPORE — I was informed by a fellow food writer that a significant menu change was afoot at LeVeL33. Apparently, these days, a 'menu change' also refers to an outright interior-ripping, kitchen-remodelling effort that closed the restaurant for a good five weeks. Naturally, I am excited. My last visit here was a good six months ago, and then, the space felt rather, you know, dated. Like the wife of an Indonesian tycoon, still insisting on a massive blowout for a quick visit to Hermès.
SINGAPORE — Enter Kausmo, a conscientious dining concept brought to life by duo Lisa Tang, and Kuah Chew Shian—both in their early 20s and unjaded by the culinary problems of the 21st century.
SINGAPORE — I'm sitting in a warmly-lit Ding Dong just off Amoy Street and am reminded of the eclectic décor that adorns restaurants in Berlin. Vintage hand-drawn posters from the 70s and 80s are prominently plastered on these walls, probably a reflection of the owner's taste for pop art from a bygone era.
SINGAPORE — Like its moniker, the casually named 'The Masses Singapore' endeavours to serve the casual everyday men and women off the street who crave familiarity yet thrives in the discovery of the exotic. Sandwiched between a 3-star hotel and a traditional Chinese eatery, The Masses is a leisurely 15-minute walk from Bugis MRT in a blink-and-you'll-miss-it location thanks in no part to it being cleanly flushed against the facade.