July's Highlights

22.07.16
Singapore now has 1 three-star, 6 two-star, and 22 one-star establishments including two hawkers. Here’s what you missed at the star-studded Michelin gala and what the chefs have to say.
14.07.16
Looking to have a family meal before flying overseas? Visit Peach Garden’s new outlet at Changi Airport Terminal 2 for fine dining with your loved ones.
05.07.16
Expect a lineup of food stalls, a seafood market and your favourite local DJs at the nostalgic pop-up event.
02.07.16
Visit Coombeshead Farm – a working farm, dining room and guesthouse.
02.07.16
Amid the white noise of modern food fads and trends, a bit of time travel – French-style – can do wonders for the soul.
02.07.16
Vinexpo Hong Kong 2016 cemented its status as Asia’s top wine show with the widest-ever range of wines and spirits, supported by premium homegrown partners like Lucaris stemware.
02.07.16
Executive chef of The Fullerton Hotel Singapore and The Fullerton Bay Hotel, Sandro Falbo, demonstrates how sweet courses can benefit from a generous splash or two of booze.

Food

From around the world, we'll bring you the latest news and features
22.07.16
Singapore now has 1 three-star, 6 two-star, and 22 one-star establishments including two hawkers. Here’s what you missed at the star-studded Michelin gala and what the chefs have to say.
02.07.16
Visit the revamped Isetan Scotts Supermarket.
02.07.16
Mussels are the national dish of Belgium and absolutely essential on the table when celebrating the country's Independence Day, which falls on 21 July. The traditional preparation method is à la marinière, which consists of white wine, shallots, parsley and butter, but the Belgians have added a twist by replacing white wine with their famous Belgian beer. Two other classic versions include à la crème where the stock is thickened with flour and generous proportions of heavy cream, and a vegetable stock with bits of celery, leek and onions seeping into the shells. These bivalves are best paired with a refreshing witbier, but feel free to try a ripe Chardonnay for mussels in red sauce, dry Riesling when they are steamed with white wine and garlic, or a semi-sweet Gewürztraminer when cooked in curry.

Wine & Drinks

Wines, spirits and the people who make them…
02.07.16
Czechoslovakian Tokaj and herbal bitters are the magic ingredients in this Old Fashioned twist from spirits portfolio manager of 6DM, Tomas Gejdos.
31.05.16
Bar programme director Aki Eguchi of Gibson Bar brings a smoky twist to the classic Negroni.
04.05.16
Seth Blagden, general manager of Morton’s Singapore, proposes a luxurious match of chocolate lava cake and Chocolate Martini for Mother’s Day.

Food Hunting

Share your favourite dishes now and stand a chance to win attractive prizes!
Submit now!
Take a shot and submit a photo of your favourite dish along with a review!

Travel

The latest hotspots and destination reports
02.07.16
Visit Colombia and you’ll be drawn in by the locals’ exuberant hospitality, lush swathes of rainforests and incredible diversity, says Bogotá-born Fernando Arevalo.
31.05.16
Nothing can quite beat Austin's unfussy, mouthwatering meats. Elliott Decker recommends his picks of the best barbecues in town, plus his favourite food trailers.
04.05.16
Rather than depending on ‘Best Of’ lists, Anthony Yeoh prefers to explore a country through its locals. He taps on his Thai cousins’ insider knowledge of Bangkok to track down old-school eats such as cold crab salad and beef noodles.