Feeling Lucky Tonight?
If it’s the spectacle of watching chefs whip up your meal, or the uncertainty of what you’re going to get, you’ll find a surprise waiting at the Chef’s Table.
You...
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...
Where Do Chefs Eat?
From the frying pan and off to their favourite foods. STORM asks five chefs where they would eat — other than at their own kitchen. In a food haven...
Balancing The Bar
THERE are bars, and there are bars.
And what mood your bar projects makes a huge difference to its success. This is something Indra Kantono, the newbie to the bar scene...
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...
Feast For The Eyes
With a slew of slocal awards, L’Atelier de Joël Robuchon is arguably one of the most bemedalled fine-dining restaurants on the island. It is understandably so as at the...
Singapore Hawkers Make The UNESCO List, What’s Next?
In this season of lists, Singapore must have done something nice to be gifted a place on one of UNESCO’s lists.
Singapore’s hawker culture has found a spot on the...
Lee Ho Fook Adds Flavour To Laneways
In Melbourne’s bustling laneways, Lee Ho Fook adds to the flavour with inventive dishes conjured by Victor Liong. By Ethan Quill
Melbourne’s laneways have seen a revival of interest in...
Loaves And Stoves At Firebake
THE CENTRE of attraction at Firebake must be its oven. Besides the wonderfully aromatic bread that is made in it, it's about the investment of time and energy, and the detail that...
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...