BUZZ!

Char kway tiao made of thin soft strips of cuttefish instead of rice noodles. Laksa served with roast red snapper, prawn and cucumber dumpling. Soon kueh made of Hokkaido scallop, bamboo shoots,...

LARD, QQ and sambal. The three magic words a bowl of noodles needs to make history. Or at least multiple reorders. Three very basic qualities that most noodles somehow don't quite get, thinking...

SPECIAL FEATURE

FINE dining is set to shine again at Pan Pacific Singapore, as it finally reopens the doors of Hai Tien Lo and Keyaki on August 7 - two stalwart restaurants in the Singapore dining scene that are...

WITH National Day upon us, what is it that really makes you feel Singaporean? For a lot of people, it's got to be the food. Whether it's chicken rice, bak chor mee or roti prata, there's always a...

FROM biblical plague to modern day protein, one Israeli firm wants to make locusts a sustainable food choice in the Holy Land and beyond.

IN another life, businessman and investor Benjamin Goh's calendar was much like that of his fellow globetrotters - jetting around Asia once a month for work, and at least four times a year to...

DINING OUT

THE address says it all. Cuppage Plaza. Aka Little Japan. Where the pricey veneer and practised omotenashi crafted for high-spending Singaporeans in chi-chi locations fall away with the flick of a...

[HONG KONG] Hong Kong's government on Thursday reversed a day-old ban on restaurants serving dine-in customers - introduced to control the spread of coronavirus - following widespread public anger...

TAKE everything you know about a three Michelin-starred dining experience: The immaculate presentation; finicky details; luxurious ingredients; polished cooking. Stuff all that in a bag and you...

THE LAST TIME we checked, we were not Korean. We haven’t started reading Hangul nor discovered that we’re actually descended from a palace maiden who lived in the Joseon Dynasty.