CATEGORIES

Would You Like Your Steak Printed Medium-Rare?

Food technology companies reinvent the food supply chain with plant-based proteins, cultured meats and 3D-printed meats. We take a look at how these industry disruptors give much food for thought beyond the whims of the palate.

Say No To Regular Meat

Josh Tetrick, CEO and Co-founder of Eat Just wants to disrupt the way we look at our food system to create a better future for our planet with cultured – not conventional – meats.

Setting A New Standard In Postpartum Care

Kevin Kwee, cofounder of the prestigious Kai Suites, shares his vision for Singapore’s first confinement luxury hotel delivering a one-stop, holistic, specialised pre- and postpartum care programme.

The Deep Soul Of Catalan Cuisine

Common misconceptions around Catalan Cuisine and understanding what Catalan gastronomy is really about.

LG PuriCare 360° Double Air Purifier

It may be your home, but the air quality within isn’t quite as clean as you might expect. Harmful particles and gases tend to dwell, affecting your health and quality of life.

A Romantic Rhapsody

Chef Jason Tan from Restaurant Euphoria shows us how to orchestrate a lush and vibrant gastro-botanica feast to seduce the senses.

Travel Back In Time

Lifestyle destination Barbery Coast recreates the Gold Rush era in two experiential bars under one roof, executed by design consultancy EDG.

Rooted In Relationships

June Lee travelled to Maharashtra to discover Fratelli Vineyards, the Indian winery proudly championing premium winemaking founded by three pairs of brothers.

So What's The Basis For Plant-Based Food?

Taking a closer look at the fast diminishing gap between plant-based meat and dairy alternatives and their original counterparts, one food at a time.

Family Breeds Familairity

Looking at a 20-year-old brand through 28-year-old eyes, Fong Chak Ka, VP of Operations at PUTIEN reveals the simple truth behind his father’s legacy.

Power Up With Peruvian Foods

Erick Aponte, Trade Commissioner for PROMPERÚ in South- East Asia shares his vision for empowering Asia’s health-conscious agenda with Peru’s native produce.

Life's Always Better With Chocolate

Jacques Prosper Poulain, Vice President of Food Service & Corporate Chef, Aalst Chocolate shares the inside story on the intricacies of producing gourmet chocolates.

Five-Star Hospitality Gets Smart

From chaos to change, One Farrer Hotel’s GM Gilbert Madhavan shares how they have turned things upside down to make it right, ready and responsive for Covid times.

PUSHING BOUNDARIES

Chef Jason Tan further elevates the role of botanicals with his recently unveiled Gastro-Botanica 2.0 at his newly opened Restaurant Euphoria. Once again, the culinary maestro seamlessly melds classic, traditional flavours with cutting-edge innovation for botanicals re-imagined.

BE MY Valentine

From Ceviche to Champagne, find out how these chefs pamper their dates on Valentine’s Day.

La Vie Est Belle!

Celebrate life with a refined feast of modern French cuisine inspired by Chef Gunther Hubrechsen of Gunther’s.

A Simple Science

If this year has taught us anything, it’s that quality is over better over quantity, and looking after yourself has never been more important.

The Rebirth Of Min Jiang

A new chapter begins for Min Jiang, a long-standing restaurant much-lauded for its award-winning Cantonese and Sichuan cuisines and exceptional service standards since 1982.

Reaching For The Light

Family-owned Champagne Henriot has appointed cellar master Alice Tétienne to take on both vineyard and winemaking duties, which the 31-year-old is more than ready for.

The Raw Side Of Things

Hide Yamamoto’s restaurants draw you in with strong spatial lines that set the visual stage for enjoying omakase and teppanyaki dining.

The Makings Of A Rebel

Cherin Tan, Co-Founder of Laank talks about her latest F&B project, Rebel Rebel Wine Bar.

Feast Like The French

Inspired by our entertaining recipes for a French-themed dinner party? We have rounded up three fine grocery stores that stock a lavish selection of the best French gourmet products to get you started on your menu planning.

New Menus Worth The Wait

Local bars have stepped up their creativity in response to challenges faced by businesses today. More than just cocktails, these new menus take us on a journey through their inspirations and spirits.

Creating Opportunities Amidst Covid-19

Re-working his supply chain strategy led to stronger consumer offerings, shares Abhay Sharma, director of Sonnamera Pte Ltd.

Beoplay E8 Sport

Distinctly designed to improve performance through music, luxury Danish label Bang & Olufsen is making its first foray into sports with its true wireless earphones, Beoplay E8 Sport ($499).

Perfect Union

Marrying Lake Como’s romantic ambience with the design prowess of illustrious architect-designer Patricia Urquiola, Il Sereno Lago di Como is the hotel sensation that’s gotten even the world’s most seasoned jet-setters in a tizzy.

Tipple Tips

Lantern Bar at Fullerton Bay Hotel celebrates its10th anniversary, and bartender Alex Seow has created a long drink that captures the spirit of casual luxe.

The Best Wine You've Never Tasted - Old Vine Grenache/Garnacha

What’s old is new again. June Lee gets up close with the renaissance taking place in Garnacha's original homeland of northern Spain and neighboring Roussillon, where the grape reaches its highest potential.

A Spanish Flair

Chef Remy Lefebvre shrugs off labels that pin him down as an individual and as a chef, freely absorbing cultural influences that transcend traditions and typicality as he journeys around the world. Esther Faith Lew delves deeper into his culinary discoveries in Mexico and Spain.

The Synergy Of Spas And Shamans

Mark Sands, VP of Wellness at Six Senses Hotels Resorts Spas talks to Esther Faith Lew about his deep connection with the land that sees him break down cultural barriers and journey into the ancient world of traditional healing in the name of wellness.