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

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

Editor's Choice

As far as hotel quality goes, the establishment shows promise with its good intentions.

Editor's Choice

The food at Luka, which is helmed by a Japanese chef, is understated yet satisfying.

Editor's Choice

While the restaurant tries to challenge expectations and push boundaries, the food is decent with just enough elements of surprise.

Editor's Choice

Beyond the enigmatic name of the eatery and strange range of stock, lie food combinations that are equally hard to fathom.

Editor's Choice

Chef Sebastian Ng is back with renewed energy and in shiny new surroundings at the Downtown Gallery.

Editor's Choice

Chef Aeron Choo's omakase-only menu makes the most of ingredients.

Editor's Choice

Kappo cuisine allows the chef to dictate what should be plated, and at Kappo Shunsui, this makes for a tasty, filling and affordable outing.

Editor's Choice

The Singapore International Festival of Arts 2017 edition is the last to be headed by the iconoclastic Ong Keng Sen.

Editor's Choice

Caviar bar serves up Italian food with a Japanese twist.

Editor's Choice

Chef John-Paul Fiechtner serves up produce-driven, progressive fare at new pop-up, Bistro November.

Editor's Choice

The city's newest hot spot combines high art and fine dining.