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...

Little eatery with an endearing appeal

WHEN we first visited La Ventana, a Spanish restaurant that opened in Dempsey in 2015, we complained about the salt. We do that a lot - Singaporeans, not just us. You know, these fancy foreign chefs with their star-studded background and all, coming here and putting too much salt in their food; do...

Cooking with heart and soul

DAMIAN D'Silva is a big guy but he isn't the easiest person to find when you want a taste of the heritage Peranakan-Eurasian cuisine he built his reputation - and some say notoriety - on. ...

Greece is the latest word in Tiong Bahru

JUST when you thought Tiong Bahru couldn't get any more gentrified with its mix of specialty coffee, French bakery, Japanese, Korean, mod-European, mod-hawker and gourmet deli outlets, along comes a group of Greek people who think the neighbourhood isn't complete without some good old-...

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...