Raising Chinese Spirits

OVER 300 OENOPHILES - from sommeliers to collectors - cheered in unison as French conglomerate LVMH’s Ao Yun was named ‘Best Chinese Red’ at the recent inaugural Wine Pinnacle Awards organised by Resorts World Sentosa.

Lobster rolls: Clawing to success

How the lobster roll became a dining phenomenon in Singapore

Steeped in Tradition

ANTEA SOCIAL ISN'T your typical cafe. Devoid of the noise of espresso machines, the menu features only unblended tea leaves, like oolong infused with essential oils by a Nantou-based tea maker, and artisanal Pouchong from Pinglin.

Fine Dining For Kids

HAVING CHILDREN DOESN'T mean you're doomed to at least 10 years of eating kid-friendly burgers and pizzas. Although many fine dining restaurants have a no-kids policy, a growing number of them have begun to welcome young diners with open arms.

Growing The Locavore Movement

DON’T GIVE SHANNON Lim the excuse that there isn’t enough space in Singapore for people to become full-time farmers.

Not Your Average Joe

KURASU AT ODEON Towers is often packed with white collar folks and creatives. A kopi o kosong nearby will set them back about S$1.20, yet they willingly fork out S$8 for a shot of Ethiopia Gesha Village Oma Natural.

Chefs' Top Tables

Here’s something to know about Tristin Farmer. The frequent flyer (once every two months or so) is every bit of a gourmand as his guests. “Even if it is just for a weekend, I like to check out different cities for their restaurants,” confesses the executive chef of one of Singapore’s biggest...

On The Rise

Baker Jaslyn Chua gives MICRO Bakery & Kitchen an appeal that goes far beyond its heaving shelves of rustic sourdough, cakes and cookies.

What Women (Chefs) Want

IT'S A STICKY issue for both the women receiving it, and the guide that insists on bestowing it. 

Cocktails: Shaking Things Up

Cool Cats is a swinging live music venue with a drinks menu inspired by the jazz genre it celebrates.

Chip Off The Old Block

As a child, Joe Leong couldn’t understand why his father Sam Leong didn’t spend time with the family. “I was upset. I’d asked why was he always away, and why leave for work halfway through dinner,” recalls the 26-yearold pastry chef.

Free Spirits

Forget hipster bars. Meet three passionate bar owners who put their own spin on the drinking experience.

The Inn Thing

WHAT DO SHISEN HANTEN, Alma by Juan Amador, Shinji by Kanesaka and Jaan have in common other than a spot in the Michelin Guide? The fact that they are not standalone establishments but restaurants that are raising the bar in the hotel dining scene.

Shaken And Stirred

AS COCKTAIL LOVERS IN SINGAPORE (and the world) continue to thirst for new experiences, bars are stepping up to the plate to oblige.

Whisky Business

“ACQUIRING JAPANESE WHISKY requires a lot of patience, resources and most of all – luck,” notes Loh Chin Hui, an avid collector who showcases his latest buys under the moniker, Whisky Uncle. 

Wok this way

WHY DOES CHINESE food have to be so - Chinese? That seems to be the thought going through the minds of chefs and restaurants these days, going by the way some Chinese restaurants are heading towards modern plating while adapting French techniques in the kitchen as well.

Plant it Forward

IT LOOKS LIKE 2019 is set to be a banner year for plant-based meats in Singapore. If there was a time that we would look at burgers and wonder what mystery meat was in it, now we’re looking at our meat patties and wondering what mystery veggies have gone into it.

Raising the bar: New bars to check out

FROM SINGAPORE SLINGS to jackfruit and curry negronis, the city’s bar scene has come a long way – in both number and variety of exotic cocktails created by top mixologists. International attention hasn’t been far off either, with 12 Singapore bars on the Asia’s 50 Best Bars 2018 list, led by the...