What’s Good In The City?If you are at Suntec City and wondering where to eat, look no further than epicure’s The Fab Foodie Guide. We detail the hit F&B spots that will satisfy all palates.
The Missing Shade Of RedWhile his father brought Harlan Estate to unimaginable heights, managing director Will Harlan locks in a new legacy with his own Promontory.
Say No To AdditivesHealthy eating and additive-free foods have never been more popular. We shine the spotlight on three companies and the good people behind them who make it possible.
The Capitol Kempinski HotelFestive dining with an Asian spin takes over the menu at 15 Stamford by Alvin Leung, with lunch options such as Wild Snapper in Kumquat Shoyu Dressing and Tajima Wagyu Beef Rump with Assam Sauce
The St Regis SingaporeIndulge in spectacular yuletide festive dining from the House of Astor (available for pre-order from festive-stregissingapore.oddle.me).
Get Festive With The New GemmaThe IlLido Group redefines upscale steakhouse dining with a trendy buzzy interpretation of a sophisticated Italian steakhouse with personalised Gueridon service.
Long Beach Opens In Robertson QuaySeafood lovers of the famed black pepper crab from Long Beach will now be able to indulge in the contemporary setting of the latest outlet in Robertson Quay. Long Beach takes its place along the Singapore River to satiate the appetites of families and corporate groups alike, with the added convenience of a de-shelling service for easy dining at any time.
Fairmont Singapore & Swissôtel The StamfordOn Christmas Eve, diners will feast on the likes of Scottish Langoustine with Egg Yolk Ravioli, Creedy Carver Devonshire Duckling with Apple, Cranberry and Goose Sauce.
Goodwood Park HotelThe Deli’s new festive takeaway menu commemorates the iconic hotel’s 120 years with impressive savoury Asian interpretations of Christmas classics and gorgeous sweet creations.
Basque In The AmbienceWhen Italian focused Alkaff Mansion Ristorante ceased operations in 2016, many wondered what would be the next direction for the 101-year-old landmark. Under new management team 1-Group, the colonial building is now a celebration of Basque culture, with three new dining concepts within the grounds.
In Sato-San's CareJimoto Dining, located round the corner of a row of heritage Peranakan shophouses on Joo Chiat Road, is led by chef Takahiro Sato; the Tokyo native crafts edomae-style sushi at the 14-seater sushi counter.
Something Teochew OnJUMBO Group’s latest food concepts, Zui Yu Xuan Teochew Cuisine and Chao Ting, have opened at Far East Square. Both pay tribute to Teochew cuisine, serving up classic dishes that grandma would approve.
A Sequel That WorksThis year, it has roped in guest chefs Minori Yazaki and Takao Inoue from Si Chuan Dou Hua’s Tokyo branch to join forces with Singapore's executive chef Zeng Feng and chef Sean Hsueh from Taipei’s Yang Ming Spring Green Kitchen to create a repertoire of Sichuan, Taiwanese and Japanese inflected meatless dishes.
French At HomeOn days when you are too lazy to cook but still want something indulgent, de Chef Julien ready-to-eat's French stews and other classics are just what you need on your dinner cheat sheet.
Reduce, Reuse And RecycleHave you ever wondered what happens to Nespresso’s aluminium pods once all that coffee has gone into your cup?
A Lesson In SubtletyTo appreciate Takuya Yamashita’s La Cuisine Naturelle philosophy is to understand his love for his hometown Nara and seasonality of Japanese ingredients.
King Of ClamsLove the tender and chewy texture of clams? For 600 years, Duo Tou Village in the Hanjiang district of Putien has been producing the best clams in China. And every year, PUTIEN Restaurant has been importing hundreds of kilograms of these clams to celebrate Duo Tou Clam festival, the period when the clams are at their prime.
A Thorny FeastDurian retailer 99 Old Trees launches an omakase experience ($60/person) SukaWa showcasing the best of the king of fruits.
A Crystal Clear ClassRegulars of Crystal Jade Palace will notice welcome changes to the newly renovated venue in Takashimaya Shopping Centre: a tea room for sipping a selection of 10 artisanal teas, a customised menu option, a Yanxi Palacestyle courtyard complete with marble arches, and a jade green and gold colour palette that run across the interior.
Slurp-WorthyA newcomer to the Telok Ayer hood is Chuan Hung, a 40-seater Sichuan noodle house that serves homemade Mian Yang rice noodles.
Caviar Produced To OrderPremium produce has always been a non-negotiable trait of Saint Pierre’s cuisine. Chef-owner Emmanuel Stroobant has unveiled another luxury ingredient to accentuate his plates of pleasure: Royal Belgian Caviar (RBC).
An Edomae RhapsodyTucked into a corner of Raffles Hotel Singapore is the entranceway that leads visitors up a narrow cobblestoned path to the stage of a maestro who stands ready to provide up close and personal performances for a maximum of nine guests per seating.
Japan TimesPeach Garden’s seasonal Oishi Flavours of Japan menu will be right up any Japanese food addict’s alley.
Plant-Based Butcher Love Handle Wants To Satisfy Your Meat CravingsThe homegrown joint offers different cuts of meat with different textures and flavours – just as a regular butcher would
The Dempsey Project: A Gourmand’s New PlaygroundClean eating, cheese and charcuterie grazing platters, gourmet hampers, ethnic nights, celebrity chef pop-ups, cocktails and wines, and a global weekly potluck are all home to the new The Dempsey Project
But First, Wine: The Rise Of Wine-Focussed Destinations For Sophisticated Palates In SingaporeWine sheds its snobbery at these two new wine bars helmed by passionate sommeliers and Singapore’s top chefs
Moderation Is The New Game In TownThe zero-proof cocktail culture is no longer a trend; it’s a worldwide movement worth billions of dollars.
Exploring a safe haven for travellersDesaru Coast is easily accessible, especially with travellers from Singapore. While there will be pent-up demand for travel, many travellers might still choose to holiday closer to home. It also offers a safe haven for travellers with an abundance of wide-open spaces; it is the perfect place to avoid crowds.
Love Letter To Singaporean Heritage FoodConsider Pangium as Chef Malcolm Lee’s love letter to Singaporean heritage food, where the eight-course dining experience is a celebration of Contemporary Straits Cuisine — it begins with the food our grandparents first created with their knowledge, alongside ingredients and tools they had at hand, and finally, reimagined for our lives today.
Singapore’s Ever-evolving Dining LandscapeIt’s easy to pass off Maison Shūko as another gimmicky restaurant in Singapore’s ever-evolving dining landscape: Three chefs whipping up Japanese-inspired, French-influenced Mod Asian food in a small eight-seater space, topped off with an audio-visual presentation that accompanies the entire meal. While it may sound like a lot to take in, we assure you — it’s incredibly enjoyable.
Seasoned By TimeFermented strawberries and lacto-fermented Jerusalem artichokes – executive chef Steve Lancaster takes a bold approach at his first restaurant Poise, an intimate space where he reinterprets European classics using Nordic fermentation techniques.
Hope For A Better FutureRegenerative farming is said to produce wholesome and nutrient-dense food while helping to reverse climate change, rebuild farm ecology and improve soil biodiversity. Is such agriculture too good to be true?
Barood Is Singapore’s Sexiest And Most Explosive Izikaya YetFrom the creators of grill restaurant Revolver comes the brand new Barood, poised to be Singapore’s hottest (and only) Latin-Indian izakaya
Garden VacationMarina Bay Hotel’s green ‘garden in a hotel’ scheme brings fresh vibes into a 34-year-old building.
Maison Shuko By Chefs Jeremmy Chiam And Justin FooIt’s easy to pass off Maison Shūko as another gimmicky restaurant in Singapore’s ever-evolving dining landscape: Three chefs whipping up Japanese-inspired, French-influenced Mod Asian food in a small eight-seater space, topped off with an audio-visual presentation that accompanies the entire meal. While it may sound like a lot to take in, we assure you – it’s incredibly enjoyable.
This Is What Happens When Penfolds, Cloudstreet And Mirazur Come TogetherCloudstreet’s Mark Tai designs a seven-course menu inspired by Mirazur and pairs it with a selection of Penfolds’ wines
Lobster, Crab And Seafood Buffet At EstateHilton Singapore Orchard’s all-day buffet restaurant, Estate, has relaunched the popular Lobster, Crab and Seafood Buffet, which was first introduced in August 2022. Today, the seafood extravaganza returns once a week for dinner on Thursdays to the delight of both hotel guests and Singapore’s hardcore seafood lovers.
Savour Excellent Cantonese-Style Dishes In SingaporeIf you can’t get enough of well-executed Cantonese dishes and also don’t have time to fly to Hong Kong for a mega feast at the moment, why not consider these restaurants in Singapore. Their menus offer a range of delicious creations (some with a twist), steamed and baked dim sum and other satisfying Chinese flavours.
New Restaurants In Singapore To Check Out In May 2023 – Part IFrom fresh, seasonal fare elevated with traditional European culinary techniques, to hearty, casual cuisine inspired by the robust flavours of Southeast Asia – these are the up-and-coming restaurants and refreshed concepts to watch out for in Singapore.
New Restaurants In Singapore To Check Out In May 2023 – Part IIFrom fresh, seasonal fare elevated with traditional European culinary techniques, to hearty, casual cuisine inspired by the robust flavours of Southeast Asia – these are the up-and-coming restaurants and refreshed concepts to watch out for in Singapore.
A Cut Above The RestMore than just offering fantastic wagyu steaks, Tomahawk Contemporary Steakhouse promises a unique and unforgettable dining experience.