Tuck into fresh crustaceans and other seafood creations at Lime Restaurant from now till 15 October.
Dining
Whether it’s the baked or snow skin variety, filled with salted egg yolk or offbeat ingredients, there’s something for every palate.
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…
With so many new restaurants adding to an already crowded dining scene, it can be challenging to stand out in the marketplace. Here are three recent openings that top our most wanted list.
Skip Tokyo, Osaka and Kyoto on your next Japan jaunt. The off-the-beaten-track Ishikawa and Miyazaki prefectures offer their fair share of great eats, seasonal speciality ingredients and diverse scenery of snow-capped peaks and clear seas.
The evergreen appeal of Japanese desserts is hard to resist. Executive pastry chef David Landriot of Patisserie G demonstrates how to jazz up the humble castella cake and fruit tart.
Rounding up the stellar F&B cluster at COMO Dempsey is COMO Cuisine, which serves wholesome pan-Asian dishes that are full of flavour.
It’s ranked number 13 on Asia’s 50 Best Restaurants 2017 list, so why haven’t we heard of Sühring? The 18-month-old restaurant’s rise to fame in Bangkok has been nothing short of meteoric, thanks to the talents of identical twin chefs Mathias and Thomas Sühring.
Mastercard and the COMO Group have joined forces to support Singapore’s underprivileged youth with school meals
Our team goes undercover to suss out the latest and most talked about restaurants in town.