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...

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...

DINING OUT

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...

THE FOOD ISSUE

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...

PASSION in a chef is a given, but for Supaksorn "Ice" Jongsiri, it was a calling that made him sink everything he had into a restaurant devoted purely to the cuisine of Southern Thailand, where he...

IS FINE DINING dead? Has ‘Casual Upscale' replaced it? With economic headwinds coming our way, will the purveyors of S$300 menus and above be among the first casualties or will luxury ingredients...

AS Tokyo gears up for the Olympics in July next year, there's no time like now to explore the dynamic capital and the rest of the Japan - one of the top must-go destinations for every traveller....

THEY'RE NOT TRYING to sell ice to the eskimos, but serving locally grown ingredients to Taiwanese diners proved harder than they thought when they were starting out, say chefs Richie Lin, Jimmy...

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...

WHEN IT COMES to Filipino cuisine, it's hard to get past the stereotypes: balut (boiled duck foetus), adobo, sisig, bacalao and pancit are some that come to mind.