Handmade Quiche To Impress Even The Most Discerning Taste Buds
Perfect for a party or a simple dinner gathering, LI’L Chef’s range of handmade quiche will impress even the most discerning taste buds
A Framework For Success
Employment and Employability Institute will be teaming up with Disciples Escoffier to pave the way to sweet success for Singapore’s culinary talents
Keeping Culinary Traditions Alive
From selling Hokkien noodles from a pushcart stall in the 1970s, Thye Hong Hokkien Mee, helmed by third generation owners Ben and Rina, has since grown to include six outlets island-wide.
When Craft Is Like A Box Of Chocolates
You never know what you’re going to get: Lemuel and the bean-to-bar chocolate they make.
Wearing Your Heart On Your Plate
Edward Voon, executive chef of Hong Kong’s Le Pan, is happy when customers feel the love in his dishes.
The Luxe Loot
Chefs’ picks of the most luxurious ingredients they can’t do without
In The Spotlight
Insights from some of the industry’s most influential figures
A Journey Of Flavours
Southeast Asia’s cuisines are truly a melting pot of the world
Only The Best
Filipino artisanal ice cream brand Carmen’s Best just wants to be the best ice cream brand in the land
Bhutan - The Last Shangri - La
The mystical kingdom of Bhutan stands tall and proud, veiled within the folds of the Himalayas. Untouched and refreshingly pure, it is perhaps the closest to utopia that you may find anywhere in the world
Peppered With Quirks
Funky peppercorns that are hot right now
Third-generation owner of Kway Guan Huat Joo Chiat Popiah and Kueh Pie Tee, Michael Ker, is determined to preserve the dying craft of making popiah skin by hand
Dining Like Royalty
Michelin-starred R-HAAN wins diners over with the intricate flavours and detailed preparation of authentic Thai cuisine.
Taking Brand Singapore International
A growing and recent spate of homegrown talents and companies who have made a name for themselves in Singapore are now going global.
How some of the world’s best restaurants are staying ahead of the curve with innovations of various kinds
Innovations And Ideas Rippling Through The F&b Sector
A look at some of the biggest innovations and ideas rippling through the F&B sector
Singapore-based startup Shiok Meats hopes to build a sustainable future with lab-grown seafood
To Drink Now: A Bordeaux To Cellar
Frédéric Faye, wine maker of Château Figeac in Bordeaux, is refining the estate’s winemaking by making softer, more approachable wines
A Last Gamble
Singaporean chef-owner Javier Low struck out on his own a year ago to start IL Den, a Japanese-Italian omakase hole-in-a-wall. With his move to new digs this month, he is setting his sights on greater things
Four Fine Fish
A few exotic creatures that find their way to the dining table.
Meet Jules Taylor, the winemaker behind the award-winning Marlborough boutique label named after her
A Taste Of Ronda
Long under the radar, this area in Malaga, Spain, is turning out to be an exciting ‘new’ wine region with excellent tipples to explore
Imbibing The South
Perambulations through South Australia and its vinous regions
Flair With Flair
Highlights from the Asia Pacific Bartender of the Year Cocktail competition.
Savouring one of the world’s oldest winemaking regions
The More The Merroir
With myriad varieties spawning the market, slurping down an oyster has never been more of an adventure.
At iO Italian Osteria, homemade Italian breads and pizzas start you on a regional tour through Italy
Japanese Green Tea Treats
St. Marc Cafe’s Ito en Matcha and Hojicha Temptations
The festive season calls for champagne. Champagne cocktails, that is
Marrying Wine And Art
Pont des Arts wine collections form the bridge between wine and art