Sin Leong and Hooi Kok Wai, the remaining two masterchefs of the “Four Heavenly Kings” shaped Cantonese cuisine as we know it in Singapore.

Even with a slew of new trattorias and tapas bars that have grabbed diners’ attention lately, Chinese restaurants are not resting on their laurels in a bid to woo new patrons.

Dining in Melbourne these days is all about communal dining on shared plates. Sim Ee Waun scouts out some of the city’s leading restaurants.

All eyes are cast on Pollen restaurant, as Michelin-starred chef Jason Atherton and restaurateur Loh Lik Peng take their synergistic partnership up another level.

Futuristic dining pods, natural colours and poems in calligraphy mark the aesthetics at Fabbrica Bergen.

Yes, it’s possible to plan an impressive eating itinerary in the British capital for less.

With more foreign wineries investing in the country’s wine regions, the Chinese wine industry is getting the stimulus it needs to steadily shape the country into Asia’s winemaking powerhouse.

With a second Michelin star under his belt, Tom Kerridge explains the appeal of the gourmet pub grub that he doles out at Hands and Flowers.

Look out for the inaugural Food Revolution 2012, a five-day culinary showcase happening at Suntec Hall 401 from 25-29 May.

With so many hotels offering a lavish version of English afternoon tea one after another, which one do you pick for a personal day out with mum or a girly gathering with your pals?