SINGAPORE DINERS HAVE become so spoilt for choice that it isn’t enough for restaurants just to serve fresh and top quality ingredients, even if they cost a bomb. 

SAY whatever you want about Chinese restaurants, but you can't say they are small. When the food is all about communal eating, you can be sure the restaurants are geared towards high volume and...

WE can talk about the aromas and flavours of a wine, possible food pairings, history and culture, personalities or glassware. But from where I sit, it often seems as if people have one overriding...

CORE by Clare Smyth and Mãos are part of a growing movement to showcase the wonderfully diverse faces of modern British cooking.

From progressive cuisine to traditional cooking, Catalan chefs stay true to their heritage while being in tune with the present.

DINING OUT

THE Feather Blade isn't so much a restaurant as it is a therapy centre for the chronically indecisive. It's a place for you to banish dining companions who can't decide whether their two-course...

DEMPSEY Village is like a gift that keeps on giving. It just keeps sprouting F&B concepts left,right and centre. Even before the inital buzz has settled over COMO Dempsey's big bang opening of...

THE exquisite vulnerability of grapes to nuances of weather makes wine both particularly susceptible to climate change and a harbinger of what's to come for many other agricultural products.

DINING OUT

JEWEL Changi Airport is not just a mega-sized shopping and lifestyle complex. It's a planet. If there were any extraterrestrial urban planners watch-hing us now, they would have a perfect case...

WE love fresh food markets. We love the idea of picking out raw oysters, crabs, shrimp, cuts of meat and having them cooked for you right then and there.