IF SINGAPORE POSES some major competition with restaurants opening and closing with alarming frequency, the picture is very different in top Chinese cities such as Beijing, Shanghai and Guangzhou.

Rock stars aren’t the only ones who get to tour around the world.

More chefs are striking out on their own. Three of them share what they have in store.


Most of us would not be able to resist Singapore’s signature hawker dishes such as Bak Chor Mee, Hainanese Chicken Rice, Katong Laksa, Prawn Noodle Soup, Bak Kut Teh, Chilli Crab, and Beef Rendang...

WHEN MASSIMO BOTTURA’S Osteria Francescana made its debut at the top of the World’s 50 Best Restaurants list, it wasn’t so much a validation of the acclaimed chef’s work as it was a triumph for...

​GOODBYES DON’T LAST forever. Just look at Kenjiro ‘Hatch’ Hashida, possibly the highest profile and busiest sushi chef in Singapore. And some say in San Francisco and Tokyo.


Cantonese fine dining stalwart, Shang Palace, has recently launched The Chef’s Table, a monthly dinner event featuring well executed dishes based on seasonal produce.

Hipster burgers are on the grill at Three Buns Quayside, the just-opened burger and cocktail bar by the Potato Head group.

GIVE it its own TV show, already.

SINGAPORE'S FINE DINING Japanese scene has largely been dominated by sushi restaurants, with only scant attention paid to kappo cuisine - the loosely described 'cut and cook' style...