Don’t miss the first ever craft beer festival, CRAFT Singapore.
Dining
Brioche has its origins in France, where a good amount of rich, golden butter gives it a distinct fragrance and cake-like quality. It is typically washed with egg for a glossy appearance and baked in a classic shape of a fluted bottom with a protruding top in a brioche pan, though there are other variations…
The former head chef of Osteria Mozza, David Almany hits all the right spot with his first independent Italian-American restaurant
Our team goes undercover to suss out the latest and most talked about restaurants in town
Adrift and Bread Street Kitchen go head to head in offering a brunch to remember.
Drink to the New Year with this carbonated gin-based highball. The gin fizz, which originated in America, is the most well-known tipple from the fizz family and can be likened to a sparkling sour courtesy of its fresh, citrusy notes. Its popularity peaked in the late 19th and early 20th century, and gave rise to…
In a country where most ingredients are flown in, a bunch of like-minded industry players have banded together to make a change by working with an organic farm in the Cameron Highlands.
Our team goes undercover to suss out the latest and most talked about restaurants in town.
What do you do when you’ve got stunning interiors, a tourist magnet of an address, and unbeatable views over the city? Aura’s chef-owner Beppe de Vito could’ve taken it easy, slapped up a couple of casual Italian plates and waited for the tills to ring. But he didn’t. Instead, he’s fashioned a timelessly elegant venue…
With restaurants as with romance, how does one move on from a grand affair? Like marrying a human rights lawyer after dating a string of celebrity girlfriends, perhaps, Bacchanalia’s brand new Hong Kong Street venue is such a divergence from its maiden venture in the Masonic Club that parallels are hard to draw.