CATEGORIES
Something Old, Something New
L.E. Cafe Confectionery & Pastry has been drawing in crowds for decades by presenting nostalgic flavours in new forms
Innovators Leading The Way
Find out how these individuals are revolutionising the way things are done in the F&B industry
Charred To Perfection
A toasty cousin of the New York cheesecake takes desserts to another level
Flying The Singapore Flag High
We recognise the people who have made significant contributions to the local F&B industry and celebrate the impact they make in bringing Singapore to the world.
Fuelled By Passion
Khun Piti Bhirom Bhakdi of Singha Beer’s Boon Rawd Brewery wants to bring authentic Thai cuisine to the world.
South East Asia's Rising Stars
These restaurants are quickly stepping up as the region’s next hottest dining destinations
Asean Community
Singapore’s market enclaves feature a vibrant hodgepodge of Southeast Asian produce, spices, herbs and condiments
A Different Backyard
Different in size and scope, and separated only by the Rhine river, the regions of Rheingau and Rheinhessen showcase the unique winemaking styles of Germany’s wine country
Getting Down To Business
Jeremmy Chiam is young, talented and willing to risk it all
The Story Of Vanilla
The story of vanilla is one of conquests, travels over tropical seas and a slave boy’s clever idea.
Spirited Away
Joe Alessandroni has got his finger on the pulse when it comes to spirits, cocktails and glamorous bars.
You Say You Want A Revolution
As with most good things, it all started with an idea between friends—wine-loving, wine-drinking friends, in this case. Before you know it, you have RVLT on your hands.
Super Duper
Superfoods that fly under the radar
Sugar High
Pastry chefs Benjamin Goh and Carina Tan shine on the world stage
A Taste Of Nostalgia
With the rise of bakery chains like BreadTalk and Four Leaves, Jie Bakery remains one of the few traditional bakeries that make their loaves from scratch without preservatives
Crafted By Hand
In a world of mechanisation, Ji Xiang Confectionery remains one of the few to make traditional ang ku kuehs by hand
Ain't No Business Like The Food Business
Business is certainly booming in the F&B and hospitality industry, if the next Food&HotelAsia (FHA) is anything to go by
Woman In Charge
As the director of leading household kitchenware retailer and lifestyle store ToTT (Tools of The Trade), Grace Tan has turned many kitchenware brands into household names in Singapore
Spring Is In The Air
Spring Is In The Air
A Cream Of Europe Workshop With Bruno Menard 31 January 2018
Celebrated chef Bruno Menard, formerly of the three-starred L’Osier in Japan and MasterChef Asia, led an exclusive group of industry professionals and media representatives in a pastry showcase at Plentyfull, Millenia Walk on 31 January 2018.
Culinary Ards Of Asia
Chefs Ace Tan and David Lee tell all about their new mod-Asian Restaurant Ards
A Food Trend That Has Legs
Move over calamari, the octopus is the hottest cephalopod in Singapore’s restaurants right now.
The Seafood Companion
From chilli crab to sambal stingray, here’s all you need to know about matching wines with local seafood
Tutti Frut-Tea
A healthier spin to bubble teas
A Table Of Plenty
Executive chef Victor Loy serves up healthy, hearty eats at Plentyfull
Growing A Community Of Believers
Edible Garden City laudably grows local greens, but their greater contribution lies in sowing the seeds of locavorism
Wine As An Art Form
Peter Femfert knew nothing about wine making when he took over Nittardi in Tuscany more than 30 years ago. Since then, the passionate gallerist has turned the estate into one of Chianti’s top producers
Wine Forecast 2018
What does the new year hold for the world of wine? Industry insiders at the Hong Kong International Wine & Spirits Fair share their insights
Bottling Japan
Made with Japanese botanicals, Roku Gin is an elegant expression of some of the country’s best seasonal ingredients
Sorting The Grapes
As wine culture blooms, restaurants are putting more effort than ever in crafting their wine lists. But what makes a good list?