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.

A chef in need of a better setting

SO it's been a long time since we've been on the singles' scene and our repertoire of cheesy pickup lines dates back to way before the pre-millennial era, but when we see Christophe Lerouy behind the counter at DSTLLRY, it's all we can do to not say, "What's a chef...

The High Life

How much will you pay to get into the best restaurants in the world? Get a seat at the chef's table, and have him take you on a personal tour to the local markets or give you a private cooking lesson? And what if your travel itinerary was curated by none other than celebrated chef Rene Redzepi...

Food-spotting in Victoria

You're in a city you don't know very well, or haven't visited in a long time. You don't have any friends in town, nor are you the sort who goes on a Google frenzy before each trip to suss out the best places to eat. But like the leader who surrounds himself with experts even if...

Looking for a story behind all the static

JUST like we can't decide which comes first, the chicken or the egg, we also can't decide who gets Michelin stars - the restaurant or the chef? The Michelin Guide says it's the restaurant. Many chefs will say it's them. ...

No-frills, enjoyable Korean food

IF you're tired of modern European cuisine and the never-ending lectures about seasonality, or weary of being served heritage food on curated crockery, head to Ho Rang I for a good ol' dose of unapologetic reality. What you see is what you get; there's no effort to dress it up or...

Sound cooking that could use a light hand

JUST because Singapore only has one season doesn't mean we can't pretend to have four - at least in restaurants where we can have summer or winter menus in June or December depending on which hemisphere the chef subscribes to. We know it's contrived but seasonality is such a nice...

The Popo connection

PO is a new restaurant which has nothing to do with a kungfu fighting panda or a creepy crimson Teletubby. But like the panda whose adoptive father is a noodle-selling goose, and the fuzzy plush-covered alien, the story behind Po is an equally tall tale.

Revamped restaurant worthy of its Michelin star

THE curtains have parted at béni. Once dark, foreboding and mysterious, the newly-revamped and newly-minted one-Michelin star restaurant has since discovered the light. And it can't seem to get enough of it...

Farm-to-table goodness

YOU often talk about people looking for greener pastures but it couldn't get more literal for Florian Ridder...

Chef Oldani's subtle spin on flavours

We can imagine annoying a few people with word games after a visit to FOO'D by Davide Oldani, but it would be less funny if the well, food, did not pass muster. ...

Ending the year on a fresh note

THIRTEEN Duxton Hill is located at, uh, 13 Duxton Hill. That can only mean one of two things: the owner has a sense of humour about superstition; or he's one of those weirdos who carry black cats around, looking for ladders to walk under. Or the third option: he's Australian. Bingo...

Ferry Christmas

Dec 1960 When Rudolph the red-nosed reindeer calls in sick, what's a Santa to do but hitch a boat ride?...

Asian Stock

Very soon, it won't be easy to impress your fellow food geeks with your stash of exotic ingredients carefully lugged in from overseas, or sourced from some cranky artisan who limits how much home-brewed, probiotic-laced, double-aged soy sauce he will sell to you. ...