Mass Appeal
Do you want to impress fine diners with your culinary prowess or dazzle a bigger crowd with an exquisitely prepared hot dog? Chefs find that it makes more business sense to go the smart causal route.
Chijmes's a-changing
The 160-year-old former convent school turned lifestyle destination sports a fresh look with a wide array of restaurants, bars and cafes to draw diners.
The new slew of dining concepts in Serangoon Gardens are hipper, more polished, and perhaps a harbinger of change to the F&B scene in the sleepy neighbourhood.
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Mads Refslund is the Nordic culinary star known for foraging leaves, herbs and fruit from the wild to use in his creations.Nathan Outlaw is the British chef with a way with seafood…
Hot Scotch
With the opening of The Whisky Library, whisky connoisseurs now have a new place to shop for rare single malts.
Moreish Mashups
Fancy a gula melaka crumpet or razor clam tau suan? The latest menus embrace cross-cultural culinary experiments with an accent on local flavours.
Raising the bar
Cocktail movers and shakers share their latest drinking concepts and how they are setting themselves apart from the rest.
Combo outings
Food places opt for multi-tasking to stand out as one comprises a restaurant, bar, and creative workshop; while the other aims to provide back-to-basics partying with good food.