Editor's Choice

Week-old restaurant plays it safe but is promising with its chefs' deft mixing of flavours.

Editor's Choice

Hainanese cooking is back in vogue as chefs start putting it back on their menus.

Editor's Choice

Pura Brasa's charcoal-burning ovens churn out delectable grilled fare while Wine RVLT is a sharing-plate chillout affair.

Editor's Choice

More restaurants are paying equal attention to food and drinks.

Editor's Choice

Hennessy's Paradis Imperial is the holy grail of cognac that took over two centuries to create.

Editor's Choice

Mizuki is the new go-to place when Tokyo withdrawal symptoms hit.