Chef Shigeo Akiba's monthly class on this classic broth is an eye-opener for Japanese food enthusiasts
Singapore chef Lee Boon Seng puts his personal stamp on the menu at The Spot
Circa 1912, brainchild of David Yip, dishes out meals that take you back to a period when blenders were non-existent
Resident chef Dalton Fong whips up dishes that taste more Italian than ever.
Dishes at Takayama are infused with creativity and subtle, near-ingenious touches.
Industry players discuss food waste issues and the benefits of sustainable practices.
The eatery may not tick all the boxes for culinary purists but its simple hearty fare is a crowd-pleaser.