Online specialist grocers are bringing the world’s farmers’ markets to your doorstep
There is nothing ordinary about champagnes—including their prices. But the non-vintage variety may well be some of the best-value wines on the market
As Christmas rolls around, we say goodbye to the year newly past and toast to the promise of new beginnings. And what better to do this with than a traditional Yuletide drink to warm the belly and the soul?
The Art Of Ageing
What you need to know—and a little more—about ageing cocktails and spirits
Unravelling those mysterious dark bottles of bitters
The Green Fairy
Not just an incredibly potent drink, absinthe is an enigma, draped in mystery and more than a hint of naughtiness
You Say You Want A Revolution
As with most good things, it all started with an idea between friends—wine-loving, wine-drinking friends, in this case. Before you know it, you have RVLT on your hands.
Superfoods that fly under the radar
Pastry chefs Benjamin Goh and Carina Tan shine on the world stage
A Taste Of Nostalgia
With the rise of bakery chains like BreadTalk and Four Leaves, Jie Bakery remains one of the few traditional bakeries that make their loaves from scratch without preservatives
Crafted By Hand
In a world of mechanisation, Ji Xiang Confectionery remains one of the few to make traditional ang ku kuehs by hand
Ain't No Business Like The Food Business
Business is certainly booming in the F&B and hospitality industry, if the next Food&HotelAsia (FHA) is anything to go by
Woman In Charge
As the director of leading household kitchenware retailer and lifestyle store ToTT (Tools of The Trade), Grace Tan has turned many kitchenware brands into household names in Singapore
Spring Is In The Air
Spring Is In The Air
A Cream Of Europe Workshop With Bruno Menard 31 January 2018
Celebrated chef Bruno Menard, formerly of the three-starred L’Osier in Japan and MasterChef Asia, led an exclusive group of industry professionals and media representatives in a pastry showcase at Plentyfull, Millenia Walk on 31 January 2018.
Culinary Ards Of Asia
Chefs Ace Tan and David Lee tell all about their new mod-Asian Restaurant Ards
A Food Trend That Has Legs
Move over calamari, the octopus is the hottest cephalopod in Singapore’s restaurants right now.
The Seafood Companion
From chilli crab to sambal stingray, here’s all you need to know about matching wines with local seafood
A healthier spin to bubble teas
A Table Of Plenty
Executive chef Victor Loy serves up healthy, hearty eats at Plentyfull
Growing A Community Of Believers
Edible Garden City laudably grows local greens, but their greater contribution lies in sowing the seeds of locavorism
Wine As An Art Form
Peter Femfert knew nothing about wine making when he took over Nittardi in Tuscany more than 30 years ago. Since then, the passionate gallerist has turned the estate into one of Chianti’s top producers
Wine Forecast 2018
What does the new year hold for the world of wine? Industry insiders at the Hong Kong International Wine & Spirits Fair share their insights
Made with Japanese botanicals, Roku Gin is an elegant expression of some of the country’s best seasonal ingredients
Sorting The Grapes
As wine culture blooms, restaurants are putting more effort than ever in crafting their wine lists. But what makes a good list?
On The Shoulders Of Giants
Many decades in the making, our glittering restaurant scene did not arrive without first standing on the backs of these culinary stalwarts and other notables who have come and gone.
Chateau Margaux’s incessant push for quality ensures that its wines continue to seduce.
Good Value or Not?
When it comes to deciding if an F&B establishment is good, its value proposition should rank as high as the quality of its food and service, says Sim Ee Waun.