F&B Business Continuity

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,...
COVID-19 goalnet

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

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...
Raffles Hotel

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...
One-Ninety, Four Seasons

New Fusion Flavours For One-Ninety

IN A CITY where new food concepts pop up all the time in various quarters, it’s sometimes challenging for an established outlet to retain its relevance. That’s apparent in the hotel...