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...
se7enth-rest wagyu beef burger

Haven At The SE7ENTH

PULLING away from the street level, you leave the hustle and bustle of Shenton Way behind and settle into the chic environment of SE7ENTH at Oakwood Premier. Serviced apartments are...
Gabriel Fratini Solo

The Art Of Going Solo

THE IMPORTANCE of a change of scenery cannot be emphasised enough in firing up one's sense of purpose. Following from his return sojourn at DOMVS at Sheraton Towers, chef Gabriel...
Sushi Chiharu

Seasonal Haute Cuisine From Osaka

OSAKA’S flour-based dishes — okonomiyaki and negiyaki pancakes, and takoyaki octopus balls — tend to dominate the memory of those who have been to this lively, bustling Japanese city. But...
John Stone Origin Grill, Shangri-La

Origin Grill’s Beefy Offerings

NOW that all the fuss and security around the Trump-Kim Summit has died down, you can head on back to the Shangri-La and not worry about getting the evil...

Lighter German Fare At The Table

TRADITION is starting to crumble at the face and pace of change, and at the dining table. Even in areas of our lives that are deemed unshakably resilient, such as...