Saint Pierre still on top form with new menu
Saint Pierre might be two decades old, but the two Michelin-starred French mainstay is not resting on its laurels.
New recipe for success on Asian dining scene
In age of pandemic, restaurateurs have had to adapt to the social distancing landscape fast, via creative ways to draw customers.
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.
Here are the most laborious (and delicious) dishes in Singapore restaurants
If you've ever wondered why food in a restaurant could be so expensive - check out how much attention and love has to be given to deliver the best textures and flavours.
Chefs’ Watch Collections: Why Emmanuel Stroobant’s only branded wear is watches
Chef Emmanuel Stroobant on why a Bell & Ross watch is his favourite companion in the kitchen.
These 5 Singapore producers supply the growing locavore trend in high-end restaurants
From vegetables, mushrooms and fish to goat's milk, these five producers are supplying to high-end restaurants such as Restaurant Labyrinth, Nouri and Joel Robuchon.
Why elevating Singapore cuisine is so difficult, chefs weigh in
Chefs from Restaurant Ards, Jiakpalang, BirdBird and Selfish Gene share the challenges faced by Singaporean chefs.
7 restaurants (you may still be able) to book for New Year’s Eve
Don't fret if you haven't make your dinner reservation this December 31. Here are some potential spots to consider, and most of them offer views of the Marina Bay countdown fireworks.