Cooking for the love of Mum

''EVEN BAD MEN love their Mommas,'' growls Russell Crowe's outlaw character Ben Wade in the movie 3:10 to Yuma, when he pushes a guy off a cliff for cursing his own mother.


In pursuit of old-school Chinese food

DELIVERY almost killed my yam ring. After all, it comes from a restaurant designed to serve from wok to table, not wok to masked man on motorcycle and 40 minutes from Chinatown to someplace in the suburbs, to be assembled by one with no experience plopping seafood into the crevice of deep fried...

DIY Gourmet Dining at Home

WHEN THE FIRST Circuit Breaker measures were imposed and restaurants fell over themselves to push out entire menus of takeaway and delivery meals, Nouri started to sell vegetables instead. 

Living In A New Reality

HER NAME MAY be associated with beauty, luxury and her billionaire father Peter Lim, but now you can also add entrepreneur and most recently, food delivery person, to Kim Lim's personal status.


A tale of three Nonyas

A RECENT sampling of three Peranakan restaurant takeaways had us suddenly thinking about Goldilocks - possibly the original food critic with the cheek to steal three bears' bowls of porridge and review them without being asked to. Too hot, too cold....and juust nice...

The Cooking Connection

IF DAILY LIFE now seemas to be about hunkering down at home and wondering what takeaway food to order, you’re not alone.


A world of spice and more

NOW well into the third week since the first "circuit breaker" was announced, we no longer know what it's like to eat out of restaurant dinnerware. When they say dinner is served, it means ripping the lid off yet another biodegradable takeout container.


Sushi showdown

THIS is not a time for sushi. The whole ritual of having a Japanese masterchef in front of you, fashioning individual morsels to eat before its temperature changes is a distant memory. Especially when you're now holding a takeaway portion of chirashizushi like an emergency surgeon holds a donor...

Chefs On Lockdown

CHEFS WERE NOT made to sit still.  So when they’re suddenly handed a block of free time that they didn’t ask for, it’s like taking a fish out of water. When the government stopped restaurants from offering dining-in services from April 7 to at least May 4, several eateries decided to close...

Takeaway is the new fine dining

THE DAYS OF wining, dining and being doted on by maitre d’s and sommeliers attending to your every whim are over. At least for the next few weeks as the latest government directive to keep people at home to curb the spread of the Covid-19 virus kicks in.

Interview - Karen Cheng, restaurateur

KAREN CHENG DIDN'T wake up one day and decide to go into the restaurant business. She might have had her first taste of sashimi at the age of six and had parents who exposed her to different travel and eating experiences while she was growing up, but her first career was actually in the luxury...


Downtown eats head to the suburbs

ALONG with Netflix, virtual tours, video chats and Hyun Bin - hero words that are making life bearable in our surreal, restricted existence - we'd like to add: island-wide delivery.


Bleeding badly, F&B operators appeal to PM Lee for urgent help

AN informal grouping of over 500 restaurants has sent an urgent letter to Prime Minister Lee Hsien Loong ahead of the Solidarity Budget in Parliament on Monday.

Covid-19: Restaurants appeal for immediate targeted measures

AN informal grouping of over 500 restaurants has sent an urgent letter to Prime Minister Lee Hsien Loong ahead of the Solidarity Budget in Parliament on Monday.


F&B grouping says 80% of its 500 members may close in a month

SINGAPORE'S beleaguered F&B industry was dealt yet another body blow on Friday when the government moved to stop people from dining in restaurants for at least one month, as part of stepped-up measures to curb the spread of the Covid-19 virus.

Edible Haute Couture

YOU CAN'T EXACTLY carry one over your shoulder, but with Natsuko Shoji's most expensive design costing up to US$2000, you can be sure you're indulging in the haute couture of pastry.


Warm comfort at Summer Hill

IT'S taken us two years to come to Summer Hill - a tiny heartland eatery that's small in size but big on hearty, bistro fare cooked by people whose idea of intermittent fasting is to eat like a bear before hibernating for the next 16 hours.

Battle On The Dining Front

SINCE HE AND some industry friends launched a drive to raise money to buy food for healthcare workers toiling during the ongoing Covid-19 outbreak, Han Li Guang says they have already raised over S$6000 and sent out S$5000 worth of packed meals – a better-thanexpected response to his “small”...

Satisfying izakaya cooking at Mobomoga

HUNGER may be the best sauce, but uncertainty is a garnish that doesn't go well with any dish.

Odette keeps top spot at Asia’s 50 Best Restaurants awards

SINGAPORE’S three Michelin-starred restaurant Odette retained its top position in the 2020 Asia’s 50 Best Restaurants list for the second year in a row. The announcement was on March 24 in a low-key video streamed online after the original ceremony was cancelled due to the Covid-19 outbreak. ...


Ace-ing The Menu At 1-V:U

THE last time we saw Ace Tan, he was playing with dry ice and umami "snow". That was three years ago, when he and former chef-partner David Lee thought their brand of high-concept, high-priced modern Asian cuisine could overcome niggly obstacles such as bottom line, restaurant management,...

Faraway, so close

While the United States and Canada jointly add up to North America, it’s always been the US that has dominated in terms of pop culture, food and lifestyle. Celine Dion, Justin Bieber and Ryan Reynolds may be some of Canada’s best known exports but you’d hardly realise that given their huge...

Luxury seafood supply hit by axed flights as virus bites

LOVERS of premium Japanese sashimi, fine French lobsters, turbot or Italian seabass may need to curtail their appetite for luxury imported seafood as international lockdowns and other travel curbs caused by the Covid-19 outbreak play havoc with the delivery of perishable ingredients into...


Perceptions of sushi

PERCEPTION is a powerful thing in F&B. It's what makes us line up at Shake Shack (in a different reality from now). Makes us dine at a restaurant like Gaggan and swear we've been kissed by the emoji of a culinary god. And makes us believe that if a Japanese chef is known for making great...


The Spirit of Inua

THOMAS FREBEL DOESN’T watch Japanese TV dramas, so he doesn’t know the extent to which his two Michelin-starred restaurant Inua plays a pivotal role in Grand Maison Tokyo – a highly rated series that was screened over 11 episodes last year.