Their custom built traditional earth pit oven—a total rarity in the local F&B scene, mind you—has the ability to heat meat up to temperatures that soar to an incredible 450°C. Meaning, their signature roasts get even more succulent as they are roasted even slower like never before; retaining an incredible amount of moisture as it braises in their own juices and nutrients; resulting in dishes that boast greater flavour profiles that break apart so easily at the glide of a knife. And the verdict is in: diners have nothing but praise for the restaurant’s new oven-cooked dishes.
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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.