Can foie gras grown from duck cells find a place at the table for gourmet food fans?
Chef-founder Louis Han's new venture is a fuss-free fine dining experience with "contemporary Seoul cuisine".
We take a look at the latest restaurant from the Dandy Collection. Plus, where else to find modern Indian cuisine.
Chef Louis Pacquelin might be French, but his cuisine is almost devoid of butter and cream.
Lim Kian Chun, CEO of the Ebb & Flow group, talks about carving out a niche in the F&B industry.
They'll be working together to present a menu of cocktails paired with a series of small bites and snacks – all with a healthy dose of local inspiration.