We’re buying a ticket to Hong Kong now By Samantha Francis Viral food trends are in a constant flux, but rainbow coloured desserts seem to be a mainstay. The latest to hop on the bandwagon is this rainbow grilled cheese sandwich from ...
Toast to drinks like the ‘Opium Wars’ By Natasha Tan Nutmeg & Clove offers a wide variety of locally-inspired cocktails. Take a trip down memory lane and explore Singapore’s rich heritage at Nutmeg & Clove — one drink at a ...
We’ll be missing the duck confit and irresistible desserts By Samantha Francis TFS Bistrot is loved for its affordable French cuisine. Recently, places such as Rochor Centre have been thrust into the spotlight since news of their demolition. Iconic buildings aside, it seems ...
Same old braised duck goodness at Yu Kee By Samantha Francis To many Singaporeans, including myself, Yu Kee is synonymous with braised duck. The Yu Kee brand has been around since 1961 and has since grown to become one of ...
Mitzo Restaurant & Bar welcomes spring with seasonal set menus paired with artisanal cocktails By Nicole-Marie Ng From Apr 1 to Jun 30, celebrate Spring at modern Cantonese restaurant Mitzo. Helmed by Chef Nicky Ng, who was once the ...
Make one of Luke Mangan’s Salt Tapas & Bar’s signature dishes at home Crispy seared fish, fresh clams, and vegetables. The key to making this dish a success. Salt Tapas & Bar’s executive chef, Ronald Li, shows us how ...
Have your cat and eat it too By Samantha Francis Pick one or have them all. The Japanese have nailed the art of making food that’s sublime and delicious, but also ridiculously good looking too. Once a year, the Tokyu Hands outlet in Tokyo’s Ikebukuro neighbourhood ...
Keisuke’s 10th outlet in Singapore serves decadently rich lobster broth ramen By Nicole-Marie Ng Fans of Mr Keisuke Takeda’s ramen know that no two stalls sell exactly the same type of ramen. The latest addition to the Ramen Keisuke family, Ramen ...
Salt Tapas & Bar refreshes menu with Asian-inspired tapas and sumptuous seafood By Nicole-Marie Ng It’s no secret that Singaporeans love seafood. From chilli crab to sambal stingray, we just can’t get enough. Executive Chef Ronald Li’s new menu brings ...