Longform

We have no qualms paying ahead for movie tickets and air fares, so why not a meal?

Chefs share their reasons for and against using a new slew of synthetic meat that are appearing on menus in Singapore.

Once a VIP perk for select diners, chef’s tables in Hong Kong have moved from the clatter of the kitchen to private rooms and approachable counters where diners can watch the chefs at work.

Three vanguards of Chinese cuisine — Andre Chiang, Alan Yau and Jereme Leung — offer unique perspectives about putting the gastronomic treasures of China on the map.

Take a walk down memory lane as you explore food packaging from yesteryear in an exhibition dedicated to old-school food cans, bottles and bags in the National Museum of Singapore.

The Singapore restaurant group, which turns 25 this year, continues to groom and nurture culinary talents through its growing number of concepts.

The Song of India and Thevar in Singapore and Gaa in Bangkok are writing a new chapter in the age-old cuisine.

Like Singapore, the dining landscape in the US is facing a labour crunch with the high demand for staff and tipping among the causes.

Once a VIP perk for select diners, chef’s tables have moved from the clatter of the kitchen to private rooms and approachable counters where diners can watch the chefs at work.

Purchasing by score may be practical, but well-written tasting notes are essential to our understanding of wines. Lisa Perrotti-Brown, editor-in-chief of Robert Parker Wine Advocate, opines.

Sommelier Chad Walsh wants to change the way people think about American wines.

Why are cork manufacturers not making some headway in the battle against cork taint? Lisa Perrotti-Brown, editor-in-chief of Robert Parker Wine Advocate, reports.

These chefs are keen to prove that a full-service foraging restaurant in Singapore is feasible and are reviving forgotten flavours to boot.

We chat with Desmond Lim, Les Amis Group's famously media-shy chairman, to find out the key to the group's string of successes.