Editor's Choice

Forget eggs benedict and avocado toast. Resistance is futile at these new dessert cafes.

Editor's Choice

Disfrutar could well put Spanish cuisine back on the culinary map.

Editor's Choice

Chef Brehm creates a kind of universality that says people are culturally different but fundamentally same same.

Editor's Choice

Slowly but surely, vegetables are taking centrestage in Singapore's top restaurants.

Editor's Choice

NAMI, with its menu of dependable dishes, is perfect for corporate entertaining.

Editor's Choice

Is sustainable cooking a lost cause in land-scarce Singapore? Chefs weigh in on the issue.

GUEST CHEF

Editor's Choice

Chef Daniel Ovadia's cooking philosophy is simply to do things perfectly and to make sure his food is delicious.