The Italian Chef In The English House In Singapore
HAVING cooked for celebrities and the anonymous, for others and himself, Gabriel Fratini sets down — he hopes for his final run — at The English House by Marco...
Bridging The North-South Divide
INDIAN food tends to be bland on the eye. Earthy tones tend to dominate the cuisine, even if its heavenly to the taste.
But in the IG era, chefs...
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...
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...
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...