DINING at Restaurant JAG is a bit like going on a first date. There's a lot of emphasis on making a good impression. If it were a guy, it would be the perfect gentleman - immaculately dressed,...

COMPETITION is always good, but what happens when your main rival is yourself? Especially when you've steered a restaurant to its first Michelin star in 2017, how do you top yourself when you...

LIKE its name suggests, Mythz & Myths has a fantasy element to it: a whimsical tale promising adventure and intrigue, an unpredictable journey sprinkled with clues for you to decipher and craft...

IF you think only crazy rich Asians flock to Marina Bay Sands, you're right, sort of. They may not be crazy but they're certainly rich enough, and so good at hiding it that they always look...

HOW important is a chef's nationality to his cuisine? After all, you can be Asian and cook brilliant French food; some non-Italians can cook pasta to die for; and just about anyone with a very...

RESTAURANTS are like travel agents - they all want to take you somewhere. Let chef so-and-so transport you to his little village in Burgundy/ Provence/ Tuscany. Get away from the city and enjoy...

CUPPAGE Terrace is not Cuppage Plaza. They're just steps apart, but somehow the grubbiness of Cuppage Plaza has more cult appeal. Japanese chefs who operate there have more gritty street cred,...

WHAT kind of Michelin value can you place on fun?

[HONG KONG] At hotpot restaurants in China, most of the ingredients are relatively inexpensive. Customers dip pieces of raw meat and vegetables into a big vat of simmering broth until everything...

SO Mozza is gone. So is Osteria. So is Mario Batali's reputation as a morally upright, sausage necklace-wearing New York Italian celebrity chef who would sooner rip the ribs out of a pig than...