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...

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.

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.

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...

Classy food that hits the spot

28 WILKIE is styled as a caviar bar but doesn't feel like one. There's no need to dust off your Birkin lookalike, carry your credit card with the highest limit or practise saying "beluga" or "oscietra" like you really know the difference. ...

Flavour of the month

EXPECTATIONS. Can't live up to them, can't live without them, either. After a sparkling debut at Thirteen Duxton Hill that ended as quickly as it began, the dynamic Aussie chef-sommelier couple behind it have since been "re-accommodated" in Chinatown at the former Restaurant...

'Skew Me, Are You The Satay Master?'

WE find him sitting quietly on a park bench. Just a short distance from the void deck of his HDB block, where he's told us to meet him. Like an informant about to hand over secret documents that will forever crush a crime syndicate or topple a corrupt public official. Okay, not quite. But if...

Bar food grows up at Atlas

STEPPING into the newly made-over Atlas Bar, we're not sure which era or imaginary world we've entered. But whether you vote for Art Deco splendour, random European castle with ceiling art or Batman's universe, it doesn't matter. Thanks to one very rich man's fixation with...

Decent French fare with affordable wine

DEPENDING on which level you enter, Ginett makes you feel like you're either in a Parisian bistro or a boutique hotel that can't quite shake off its backpacker DNA...

Having the nous to start Nouri and November

IVAN Brehm is back in action, and ready to write a new chapter in his career and cooking philosophy when his new restaurant opens in Amoy Street next month.

Peranakan restaurant banking on ambience

IS SATAY a kebab by another name? And if so, can it be priced as high?

Haute at the Cookhouse

WE HAVE to say: This is not exactly an objective review.

One-man sushi joint serves up an easy-going intimacy

SUSHI Kimura is not a place that encourages spontaneity. Wake up in the morning with the sushi munchies? Good luck trying to get a same day lunch or dinner booking.
Destination Dining: Bangkok

Eat Thai

TO try or not to try, that is the question. Street food in Bangkok, that is, as you salivate at the sight of succulent sausages, glistening fat squid and giant salt-crusted fish broiling over a makeshift charcoal brazier; breathe in the pungent sweet-savoury fish sauce fusing with herbs and lime...

Flexing culinary muscles and flavours at Morsels

WHAT a difference four years makes. Looking at Morsels today is like seeing an awkward, geeky youngster blossoming into a sleek, well-groomed adult.