Newsletters

Christopher Thé of Black Star Pastry dishes on philosophy and food

So how did you make pastry making your vocation? I was researching for what I could do every day for the rest of my life, and it took me until the age of 23 to realise that it is food and cooking. A chef’s life is very tough. You don’t know if you’re going to

Festive feasts for good tidings

Usher in the holiday season with these dining specials.

Classics revisited

Everything old is new again seems to be the mantra behind The Black Swan’s latest menu revamp.

Beaujolais Nouveau 2015

The third Thursday of November is traditionally Beaujolais Nouveau day.

Seafood High Tea

Kick start the holiday celebrations with an unhurried afternoon away from the maddening crowds.

Bar-hopping with American Express

To celebrate the one year anniversary of its Chillax programme, a year-round nightlife benefit offering for its Platinum Reserve and Platinum Credit Card members, American Express is organising a one-night only Bar Hop for their Card Members on 23 October.

Shochu in the spotlight

Oishii Japan is back for its fourth edition with a slew of new activities, and we’re most excited about the dedicated sake and shōchū showcase, which will feature 36 varieties of Honkaku Shōchū and Awamori Shōchū. Glean tips from experts on how to serve and enjoy the popular Japanese distilled spirit through various workshops and tasting sessions.

Fuss-free and wholesome cooking

So much to do, so little time – the quintessential conundrum of the 21st century need not pose a problem in the kitchen.

From Clinton Street to Singapore

Famed Lower East Side institution, Clinton St. Baking Company & Restaurant has finally come to our shores, opening its first Southeast Asian outlet within the bustling gastronomic conclave of Purvis Street.