The future of Singapore’s food security
Agri-tech might be the sexiest thing right now, but is it the solution to feeding ourselves?
What Michelin stars do to a restaurant
It's been 4 years since the Michelin guide was launched in Singapore. We look at how it has impacted restaurants.
Why more upscale restaurants are relaxing their no-kids policy
Having younger children doesn't mean you're doomed to eating burgers and pizzas when dining out.
Chefs and restaurateurs share their favourite places to eat overseas
From Parisien bistros to sushi in Ginza, Tokyo — industry insiders share their favourite dining spots.
The future of Singaporean food: redefining the cuisine
Caught between high-profile expat chefs and local hawker food, can young homegrown chefs put themselves on the map?
How accurate is the World’s 50 Best Restaurants guide? Singapore industry insiders weigh in.
Is it a showcase of the best restaurants or the most popular, and what does it take to get into one of the world's top restaurant guides?
Restaurant Labyrinth: championing local produce
Chef-owner Han Li Guang has switched over to grown-in-singapore ingredients to bring local farmers to fore.
How Tan Ken Loon of Magic Square and Naked Finn is paying it forward
Tan wants to develop local cuisine through providing opportunities for young chefs at Magic Square.
Familiar hawker flavours get a twist at these restaurants
Expect to taste laksa, wonton mee, and nasi lemak – but not as you know it.
Labyrinth’s Han Li Guang is betting it all on fresh Singapore produce
High stakes, no steaks: He's replacing the menu that won a Michelin star.