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...
Feeding The Starved Customer
THE heavy clouds seem to be finally parting as the measures to contain COVID-19 in Singapore are easing up.
Heaving a collective sigh of relief will be the food and...
Shack Attack!
Head over to Greg’s Seafood Shack at Grand Park City Hall hotel for some of the freshest crustaceans around. The casual dining place offers a speciality seafood broil, which...
Simple, Honest Food
Tucked away in Bugis is a little haven for all French food lovers. Voted San Pellegrino World’s Best 100 Restaurants in 2010 and Asia’s Best Restaurants in 2013 amongst...
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...
Waves Of Food At Hotel Jen
THE SPREAD of lobsters is quite mind-boggling.
Bisque, tandoori, baked, in fried rice, in the porridge, kam heong style, rolled up in the popiah...it's quite an unexpected array of claws...
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...
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...
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...
The Unconventional Cut
TAKING the unconventional route has certain advantages that come from not being schooled in protocols and patterns. Risk-taking is in your DNA and you’re likely to bounce back when...