Behind The Bib

The Brooklyn restaurant from chef/owner Homer Murray received it's Bib Gourmand designation last fall.

Good food doesn't have to be expensive. The Bib Gourmand rating exists to recognise friendly establishments that serve good food under HK$400.

The recipe to success is in perfecting the techniques for the simplest of steamed fish to the complex flavours of fish head curry.

To the Chinese, food and medicine are two sides of the same coin, and nothing encapsulates the philosophy better than a piping hot bowl of Chinese herbal soup.

At 22-years-old, one of Singapore's oldest Peranakan restaurants has seen the best and worst of times, including a cultural renaissance that marked a turning point.

Behind the restaurant is a chef who speaks of mentorship and camaraderie with some of the biggest names in food.

Populating the food court on the second level of the Tiong Bahru market are many stalls, each with a history spanning decades. Among them is Tiong Bahru Hainanese Boneless Chicken Rice, open since 1988.

Which Hong Kong celebrity once dined here and caused this humble eatery to shoot to fame?

Fancy some late night grub with a chance of a celebrity chef sighting? JB Ah Meng is your best bet.

New Ubin Seafood perfectly epitomises the Singapore spirit of being innovative whilst keeping with traditions.

Skip the crowds and enjoy good food with just a few clicks.

Classical Cantonese cooking meets Western sensibilities at this Bib Gourmand awarded restaurant.

The charm of a good plate of Hainanese chicken rice lies in the combination of piping hot rice and cool poached chicken eaten with spicy chilli sauce, dark soy and minced ginger.

How one man won over the hearts of people with his laksa and mee siam laced with fruit juice.

Zi char institution Kok Sen stood resolute on Keong Saik Road even as the area around it has morphed through the ages. Its key? Good food. We find out more.

Why claypots make for better laksa.

The brothers behind Alliance Seafood tells us more on what goes into one of Singapore's iconic dishes.

Curry puffs with a Bib Gourmand? When it's as deftly put together as Lee Meng Li's version, it's easy to see why.