Make A Toast

IT IS SINGAPORE'S largest wine fair and the coolest one too - not so much for its claims to be up there with the hip crowd, but because you can drink and party in full air-conditioned comfort. ...

Brunch must

If breakfast is the most important meal of the day, brunch is the next best thing if you wake up late.

Honest Spanish tapas in homey café

WE have to admit we're pretty particular when we eat out...

Baking star

Have your cakes rated by an ex-Michelin inspector and be taught by her too.

Fine dining blues

IF you've been feeling out of pocket a lot more these days after an evening out wining and dining in Singapore, it's not your imagination. According to the Julius Baer's Lifestyle Index 2017, Singapore is the second most expensive city in Asia for fine dining, beaten only by Hong...

Need to sink its roots a little deeper

"IS this your first time here?" The hostess asks as we step into Racines, a show-stopper of a restaurant space at the new Sofitel in Tanjong Pagar. When we say yes, she trails us to our table with a not-so-well-rehearsed recitation about the definition of Racines (roots), something about...

Flower power

If you're headed up to Bangkok in the middle of the month, make it a point to detour from your favourite street food stalls to the shopping meccas of Central Chidlom and Central Embassy. As part of the 70th anniversary celebrations for Central Department store, the two malls will be turned...

Diamond fever

Temperatures rose at the recent grand opening of GRAFF's first Singapore store, when founder and chairman Laurence Graff unveiled the diamond store's prize attraction - the Graff Sunflower...

Chinese food dressed up in all its finery

LIKE the youngest child who has to step back while his older siblings get to parade in fresh new clothes for Chinese New Year, Shang Palace has been left relatively untouched even as the Shangri-La lobby outside underwent the hotel equivalent of Korean plastic surgery.

If you're as hungry as a wolf...

THERE'S something drawing people to Robertson Quay, like lions who just got wind of an antelope barbecue in the African outback. It's a primal call, drawing predators of the shirt and chinos variety, drowned out by a pack of laughing hyenas working themselves into a deafening frenzy on...

Attention-grabbing Australian food

EVER stepped into a new restaurant and felt a wave of deja vu?

Ghostbusting in Taiwan

I AIN'T AFRAID OF NO GHOSTS. Oh yes, I am. I don't care what Ray Parker Jr sings in Ghostbusters, I am deathly afraid of them. Me and just about every Singaporean and Hong Konger who apparently will not step foot into the Grand Hyatt Taipei for as long as it remains on the list of top 10...

Taste of Spain with fire and flourish

THE ground level of Tanjong Pagar Centre feels like a theme park in the middle of the financial district. It reminds us of those factory outlets overseas, where different brands beckon from their respective buildings with different signages and decor, squashed like sore thumbs sticking out in an...

Star-studded chef Andre Chiang calls it quits

BARELY three months after retaining his two Michelin stars for the second year in a row, Singapore's best known chef, Andre Chiang, is calling it quits...

Art of the master blender

EVERY morning at 11am, for, oh, just the last couple of centuries or so, a group of eight men have gathered in a tiny little room in an ashen-grey building for a drink. They have a collection to make any big spender in a bar with his personal inventory livid with envy, but never in his wildest...

Nice place for satisfying tempura craving

SITTING on the fifth floor of Takashimaya shopping centre, Mizuki looks like a well-groomed poodle in a roomful of mutts. Its neighbours are a ragtag bunch - noisy Chinese restaurant, Lego shop, household appliance store and some kind of hybrid Indonesian-Thai eatery.

Royal plus

Royal Pavilion at the Park Regis hotel is a slightly under the radar Chinese restaurant that's worth re-looking now that it's got a new chef, Chai Ngen Kin, who delivers solid dim sum staples with just a slight twist that are tasty without deviating from the original recipes. ...

Covering all the bases - Asian, butcher and greenie

WHY do Western chefs insist on cooking Asian food, and why do we enjoy ridiculing their efforts? Is it because we can't get over their presumptuousness for adding lemongrass to their cooking and boasting that they invented fusion food? Are we so protective of our local fare that we don't...

Fresh seafood delights, from farm to fork

FOR those who play in the predictable parts of town, Haji Lane is a jolt to the imagination, if not the appetite.

Sushi bar with its heart in the right place

IN just about every other blog post we've seen about Southpaw Bar & Sushi, it's described in the first line as "a modern Cali-styled sushi bar", as if, hey, everybody knows what a modern Cali-style sushi bar is. ...

Heartland food meets haute cuisine

WHEN it comes to mod-Sin cuisine, there are different ways to approach it. You can go the serious R&D route, turning chilli crab into an intellectual exercise of ice cream and mantou crumble, served in discreet, under-lit surroundings.

Pulling off the East-West balancing act

NEW RESTAURANT

Wholesome, but not diet-obsessed

WITH its pure, almost sterile white walls and accents of greenery, COMO Cuisine looks like a rehabilitation centre for bak chor mee addicts. Not that we've ever been to one, but we imagine 12-step recovery programmes where you tap into your inner Gwyneth Paltrow and absorb, via osmosis, the...

Sibling Revelry

BEHIND every successful man is - his brother?

D'Silva hits the sweet spot in latest venture

THE restaurant is new, but the chef is not. Damian D'Silva has been around the F&B block enough times for you to lock him blindfolded in any kitchen - fine dining, gastrobar, greasy hawker stall - and he will find his way out, clutching his batu lesong and a pot of freshly cooked rendang...