The Post-pandemic Dining Scene May Look Very Different — WED WEB CHAT
IT WAS a stormy session filled with opinions and loads of invaluable advice from years of experience.
The WED WEB CHAT — The Future Of Dining, a weekly discussion organised...
The Food Industry Struggles For Leverage
WHETHER we eat to live or live to eat, we have to eat.
As we watch the COVID-19 pandemic shred the food and beverage industry in a few savage months,...
Let’s Learn From Everyone
WHILE last Saturday's balcony sing-along of Home may have brought about a nice, warm glow, it would have been transient, lasting a short while before returning us to the...
Budget 2020 — 3. What The F&B People Say
EVEN in the best of times, the food and beverage industry suffers from volatility, gauging from the number of outlets that open and close annually.
With the Covid-19 outbreak, normally...
Choice Cuts From The Butcher’s Block
The Butcher's Block is the final F&B outlet to open at the revamped Raffles Hotel Singapore.
The restaurant focuses on sustainability and meat, a combination that is curated to ensure...
No Shortage Of Tipples At Raffles
WHILE many stand at the entrance of The Raffles Singapore and wonder what’s changed, it must be noted that the renovations and upgrading run deeper than what our eyes...
A Mild Winter Has Arrived
IN THE coldest winter, the warmest broth will hit the right spot.
In the tropics, where there's no sign of anything remotely resembling winter, other than air-conditioners cranked to the...
Alkaff Mansion Goes Spanish
AS YOU scan the menu at Pintxo Bar, you scratch your head trying to figure out what "Txuleta", "Mejillon" and "Txangurro" mean, and how these words are pronounced.
So you...
Min Jiang Adds Flavour To Dempsey Hill
THE HILL is alive with the sound of chopsticks on crockery.
Dempsey Hill is the new home to Min Jiang, well known for its Cantonese and Sichuan cooking. The green...
Dining On Delicious Black And White
EVEN in basic black and white, Executive Chef Fernando Arévalo is able to conjur powerful reactions with his dishes.
The Chef and "Author" of Preludio, located on the third floor...