Two star comfort

The newly minted two-Michelin-starred Waku Ghin shows regular folk more love with a beefed-up bar menu that lets you indulge in its exquisite Japanese-inspired cuisine at a fraction of its omakase prices.

An exceptional dining investment

RE-OPENING

Serving up no-brainer Spanish fare

THERE is no shortage of Spanish food in Singapore. There is a shortage of authentic Spanish or, heck, even good food with an imaginary Spanish lineage.

Shopping bag

It's that time of the year to dress light, brush up your guerrilla warfare tactics and head down to the Club 21 Bazaar, where the fashion group's many labels will shed past seasons' collections at 'lelong' prices. The good thing this year is that it's not held at the...

Room to dare

MUCH of the media buzz surrounding Azerai Luang Prabang - a lush new resort in the UNESCO heritage site in Laos - has largely been to herald the career 'comeback' of Adrian Zecha, the much lauded hotelier who set the standards for luxury hospitality when he created the Aman stable of...

Comfort food from the southern USA

YOU have to say one thing about American food. It sure ain't shy when it comes to flavour. It's like getting into a lift (or elevator) with a party of Americans and knowing where they live, work, went to school and their weekend plans by the time you reach the ground floor - nothing is...

Living the high life

IF your idea of Japanese mountain life is a stroll around the foot of Mount Fuji while eating hard-boiled eggs cooked in sulphuric hot spring water, it's time to learn more about the country's "high life"...

Come on in, the Peruvian party's here

IT'S been a long time coming, but Peruvian food is finally making its proper debut in Singapore in all its lime-infused glory. It's taken Peruvian native Daniel Chavez a few years and several different cooking personas, but he finally has a cevicheria to call his own, waving the flag for...

Michelin unveils 11 new one-star eateries

A YEAR after the excitement of the inaugural Michelin Guide in Singapore, Thursday's unveiling of the 2017 edition was a somewhat muted affair. ...

Simple Pleasures

At high-brow restaurant Odette, chef Julien Royer has of late put even more emphasis on simplicity over the fanciful, stripping down the elements of his dishes such that you're able to savour the purity of the produce without gimmick or over-manipulation. His new menu is a testament of that,...

Catalan Comeback

Mateu Casañas. Oriol Castro. Eduard Xatruch. They're the ex-elBulli chefs who should have been mentioned in the same breath as Ferran Adria, but never were. Yet without them, Adria couldn't have executed the ideas that made him the legend he was in his heyday. Now, without them, he's...

Finding his true culinary voice

PUT down your avocado toast. Cease and desist with the foie gras, s'il vous plait. Por favor, no mas tapas. Wagyu omakase? Chotto matte kudasai. It's time to learn a new culinary language and its name is Nouri...

Show me the dough

It wasn't so long ago that a craving for pizza led us to the conclusion that good ones are hard to find in Singapore. Until recently, when three restaurants opened and now we've got our fill of doughy, resilient, chewy cheese-covered comfort food...

Japanese food that does not distract

IF Japanese restaurants had lifespans like race horses, Nadaman in Singapore should have been put out to pasture a long time ago. Dated, with food as tired as its surroundings, it came as no surprise that it was shut when the Shangri-La hotel underwent a complete makeover of its Tower Wing rooms...

Thai fare that needs a little warming up

THERE'S a chill that sets in the moment we enter Blue Jasmine. It's like the cold towel that gracious hotel staff in Thai resorts always offer when you check in. Except it's wrapped around your whole body while they roll you into a walk-in chiller for good measure. While said...

Hot List

WE were told that the best croissants in Australia, and possibly the world, can be found in Melbourne. So we hot-footed it to Lune Croissanterie, where ex-engineer turned cult baker Kate Reid has created a flaky movement with her signature pastries.

Star-studded cuisine

HIDEKI Ishikawa is a Tokyo-based chef with three Michelin stars but none of the stern, inscrutable demeanour you would expect from someone of his stature.

Simple and comforting Italian fare

THE name is Luka. It's sitting on the first floor. We think we've seen the chef before, just don't ask us where it was. It's not our business anyway. ...

The Simple Life

IN today's dining scene, it has become a cliche to hear chefs around the world boasting about the bountiful produce they harvest from their own restaurant garden, or from some farmer nearby who supplies them with fat organic vegetables and happy meat from tenderly-raised, grass-fed livestock. ...

Audacious but solid cooking at Audace

IF necessity is the mother of invention, audacity must be the brother of misguided intentions.

Something to Brae About

IN a perfect culinary universe, all chefs would have their own farms. They would grow and harvest their own produce, and know other friendly farmers down the road who will supply them with other vegetables they need, and the occasional happy, pasture-raised lamb, pork or beef. Sometimes, a...

Cryptic combos with the chimes and codes

BEHIND a name like Steamroom with The Pillar and Stones must be a brilliant concept. We don't know what it is, but damn if we don't figure it out before we finish our meal...

A simple sense of well-being

SIMPLE is under-rated. What kind of chef grills a single chicken leg and serves it to you like that? Or puts toasted bread on his menu? Fries up some whitebait and charges you S$9, instead of layering them with potatoes and calling it S$13 fish and chips? Sebastian Ng does, and thank goodness for...

Sushi tapas bar plates up fish a cut above

WHY are we here? This is Fortune Centre, not Amoy Street. We have neither a need for incense offerings nor a craving for gluten-based vegetarian food. And there is a smell. It is not Molton Brown. It is a mix of eau de joss sticks and fear - emitted by the entitled snob dragged out of an industrial...

The chef's catch

HAVE you ever sat in a top-end sushi restaurant in Singapore, eating your S$120 lunch set and thinking - why isn't there a law to make Japanese chefs here serve you enough food to last you more than two hours before you break into your snack stash at the office? Why is there this implicit...