THE caviar on the menu of Michelin-starred restaurants may come from an unexpected place: China.

SHANGHAI-BASED SINGAPOREAN chef Jereme Leung is mad about China produce.

SINGAPORE DINERS HAVE become so spoilt for choice that it isn’t enough for restaurants just to serve fresh and top quality ingredients, even if they cost a bomb. 

CONTRARY TO POPULAR belief, when it comes to caviar, buying the most expensive stuff doesn't mean it's the best quality in the market.