Out Of The Oven
With a long standing tradition of modernising the face and taste of Middle Eastern cuisine in Tanjong Pagar, the Fat Prince Bar-Kafé-Kebab’s latest acquisition now further revolutionises how meat is prepared.
It is always a pleasant surprise when you dine at KOMA. From the sights; to the sounds and even the scents, no one meal is similar from the last thanks to its quick changing menus and visually arresting (read: expansive) interiors.
A Toast To Health
Though vilified by modern science, alcoholic beverages were historically made for good and was once considered a healthier option than good ‘ol H2O.
Buzzing Around The City
John Chong, the founder of Bee Amazed Garden and raw honey boutique, MY HONEY, shares his journey of how he discovered beekeeping and his dreams for beekeeping in urban Singapore.
Fruit Of The Earth
One of the oldest organic wine domaines in Burgundy, Clos des Vignes du Maynes has always been farmed with the greatest respect for the earth and the current third-generation vigneron, Julien Guillot, is a leading light of biodynamic winemaking in the region.
The Allure Of Plants
As the demand for sustainable dining and living gets louder, the Banyan Tree Group responds with eco-driven, green collaborations alongside ORI9IN and Grassroots Pantry.
Eating Your Way To Nirvana
As the world struggles with deforestation and over-farming, temple cuisine proves that it is possible to care for the environment while enjoying the food you eat.
The Secret To Aging Well
Fermentation, a cornerstone of food cultures across Asia, is enjoying a revival in contemporary cuisine thanks to chefs who have taken it upon themselves to carry on the tradition.
Going Back To Nature
Ingredients that now commonly show up in derivatives of Indonesian and Malay cuisines were once used by traditional healers for their medicinal properties.
The Hills Are Alive
They say you can take the girl out of Singapore, but Restaurant Klösterle’s chef Ethel Hoon, is a testament that you can’t take Singapore out of the girl. From Cornell to the Cordon Bleu, and celebrated stints in Michelin-decorated institutions, discover how she keeps the Lion City spirit alive with her husband, chef Jakob Zeller, in the Austrian Alps.
Taking The Stage With Confidence
At the tender age of 26, head chef Ernest Toh helms the kitchen at NKU Firewood in Taiwan, cooking up a storm with local ingredients while staying true to his identity.
Restaurants & Bars
Restaurants & Bars
The Custodians Of Pekoe
A worldwide phenomenon, tea culture is prevalent in cultures across the globe. We shine the spotlight on three institutions doing their part in preserving the art and history of tea: Chá Gorreana plantation in Portugal, Jeju Osulloc Tea Museum in Korea, and the UK Tea Academy in London.
The Kettle Diet
Is two a crowd? Or could Pinot and pu’er share a spot on the dining table?
Clarity In A Cup
Made for the modern tea enthusiast, these teahouses may come in a variety of guises but all lead back to the quiet gratification that is the crux of tea-drinking.
Two Sides Of The Same Coin
From its cultivation on elevated sites to its important role as a food pairing beverage, tea shares many similarities with wine.
Drunk On Tea
Master brewers and mixologists have long been incorporating all forms of caffeine in their creations and the unassuming tea is no exception.
Brewing Since 1925
From pre-war times to the 21st century, Pek Sin Choon has stood the test of time and, despite the laborious processes, has successfully maintained its traditions for almost a 100 years.
Old Is Gold
Aged for a more mellow and complex taste, pu’er or pu-erh is what tea aficionados are looking for at boutique tea shops or luxury auction houses.
Tea Culture Around The World
More than just a widely consumed beverage, tea has reshaped nations, changed the cause of history, and is deeply intertwined into our global cultural fabric.
Tales of Libation
How well do you know your cocktails? Get acquainted with the illustrious origin stories of four lesser-known classics and the bars that’ve given them twists of their own.
Writer Patrick Sagaram reminisces about a bygone time to wax lyrical about home-cooked Indian food and family road trips to Georgetown in Penang. Memory lane is now open.
The Surprising Therapy Of Flour
As the world hunkered down at home for months, millions of people revisited the intrinsic joys of home baking.
Revisiting History In Lisbon
While Covid-19 may have foiled our summer holiday getaway plans for the year 2020, Portugal’s micro-climate and insanely rich food culture makes it suited all year round. Here’s why Lisbon should be your next destination when the coast clears.
Fruits Of Labour
As the oldest wine estate in South Africa, Groot Constantia has the challenging job of playing a leader in the wine scene and a healer in the industry’s reconciliatory journey with its slavery past.
The Doctor's (Winemaking) Advice
Dr. Laura Catena, the fourth generation winemaker of Argentina’s Catena Zapata and a former emergency medicine physician, talks about the dual roles that have come to define her career.
The Perils Of Boutique Organic Farming
Fabian Liao of Quan Fa Organic Farm talks about how fragile national food security can be and how supply chains have been disrupted because of the ongoing global pandemic.
Humans have perfected the culinary arts through centuries of trial and error. Some mistakes, however, are better left in history books.
Through The Grape Vine
A timeline of the history of viticulture, the cultivation and harvesting of grapes.
Back To Old School
The days of British empire rule are over, but traces of its history still remain in our food.