WE love eating with fellow Singaporeans. We love how we can all be strangers obliged to eat together in a communal setting - in more friendly countries, everyone would be best pals by the end of...

AMONG the first wave of new grapes that came to define today's era of diversity in wine was albarino, from the RĂ­as Baixas region of Galicia in northwestern Spain.

IF you haven't heard of Funan Mall, chances are you might still be at Jewel in Changi Airport, wondering why you're suddenly able to take a photo of the famous waterfall without a dozen iPhone-...

DINING OUT

WHEN you're used to new restaurants fitting a certain template that includes concept- driven menus, designer aesthetics and all-round hipster vibe, Tanoshii throws you for a loop.

DINING OUT

WE smell something at The Black Swan. Not so much food, but fear - our fear. The kind that idiot cousins from the remote plains of wherever (in our case Toa Payoh) feel when they leave their...

BARFLY

"THE bitters are excellent for your liver, the gin is bad for you. They balance each other." Such was film director Orson Welles' characterisation of the Negroni, supposedly invented in the early...

A PERANAKAN restaurant without a Nonya chef is like a rebel without a cause. A rose without a thorn. A bibik without a sharp tongue. A grandmother who might wonder what her grandson is thinking,...

SO MUCH of what we think we know about wine is probably wrong.

DINING OUT

IT was supposed to be a clean break. After a three-year relationship with Singapore diners who fell in love with his brand of modern Australian cuisine at Whitegrass, Sam Aisbett decided it wasn't...

DINING OUT