food and wine festival Archives

Auspicious and unique yushengs in Singapore to welcome Chinese New Year 2022

Whether it’s a modern take on the classic dish or an indulgent creation using the most premium and exotic ingredients, here are our top picks of yushengs for a memorable lo hei

Interview: Executive chef Poul Andrias Ziska of two-Michelin-starred KOKS

Expect pure, clean flavours of the ocean alongside traditional fermented meats at the KOKS residency at Grand Hyatt Singapore, says the executive chef

Arts Ascendence In The Distinctive Saigon Auditorium

Perceiving arts is something that can be done at any time or in any situation. However, in order to be emotionally touched and imprint the mind, it will need the reconciliation of many factors. Enthusiastic artists and their viable artworks, an inspiring space and a passion without end for arts.

A HYBRID CAFE & WINE BAR IN SAIGON

Developed and driven by a trio of hospitality experts – Kel Norman (operations), Dan Van Sousanis (wine) and Will Frith (coffee), BEL is an innovative retail concept serving the beautifully balanced Building Coffee and much more.

CIDER CREATIONS FROM THE CITY OF LOVE

Thanks to the ongoing popularity of craft beer pubs and eateries in Hanoi and Ho Chi Minh City, Vietnam is on the way to becoming one of Asia’s better known destinations for locally-made craft brews.

REBOOT YOURSELF AT NOMU IZAKAYA

Located in the heart of Saigon’s District 1, Nomu Izakaya is a modern Japanese Izakaya recently taken over by Chef Adrian Chong.

Chef Ace Tan’s residency, AISA, at Stellar at 1-Altitude unfolds its second chapter

The progressive chef explores the four seasons and five Chinese elements with gastronomy and art

Bob’s Bar Relaunches with a New Cocktail Menu

Enjoy craft cocktails and delectable bar bites in this quiet pocket of solace on Sentosa island.

Best Cereal Prawns in Singapore

Cereal prawns are a quintessential favourite in Chinese restaurants because of its addictive combination of succulent prawns and fragrant, crunchy cereal. Created in our local tze char kitchens, this dish is perfected by deep-frying prawns in an heady mixture of butter, Nestum cereal, curry leaves and chilli for the ultimate gratification. Start your 2016 on a sinful note with our favourite renditions of this classic Singaporean dish.

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