IRASSHAIMASE! Wah, you come already. How many of you? IRASSHAIMASE! Lai, lai... wo pang ni.... Where your hubby? Never come ah? Eh, I got new sake must try... IRASSHA……

TO hear the wine marketers tell it, every estate picks its grapes at the point of perfect ripeness. But does such a moment really exist?

THE Salted Plum isn't a restaurant. It's a canteen run by frat boys - a bunch of easy-going, food-lovin' dudes refreshingly unschooled in the finer points of restaurant etiquette or...

BOOKS have been written about the marvels of Montrachet, the complexities of Domaine de la Romanée-Conti and the luscious wonders of Yquem, all remarkable wines that most people can only dream of...

LOCATION, location, location. On that point, Caffe Fernet has lucked out, with a vantage spot at Customs House that looks right out onto the Singapore River, where Marina Bay Sands looms large and...

ARE we in the wrong restaurant, we wonder, as our server lays down some warm, fluffy bread and a swirl of truffle butter on our table, stylishly bedecked in thick linen and silverware as any self-...

ONE thing we have to say about the new hotel restaurants that have been popping up lately: they try. The onslaught of competition out there means they can no longer coast on the old generic formula...

ORIGIN is a little restaurant with a big menu. Just when you think you've figured out what you want from its mainstay of starters and mains, you stumble upon a comprehensive beef selection that...

THE current coverage about the 2015 vintage in Burgundy and Bordeaux in the wine press is reminiscent of the enthusiastic wine press reviews in May-June 1983 about the (now-legendary) Bordeaux 1982...

AND so, it's over. By the end of Valentine's Day, Singapore's chef royal-designate Andre Chiang's reign finally came to an end as he abdicated his throne for a life beyond...