Singapore

We look back at some of the biggest restaurant news and most delicious trends that have happened this year.

School’s out and fun’s in with these cooking and baking classes that could turn your children into mini master chefs.

From bak kut teh to burgers, chocolate to tea, made-in-Singapore food companies are flying the foodie nation’s flag high around the world.

Richard van Oostenbrugge’s Singapore outpost at Resorts World Sentosa will feature levitating creations and a visual feast to accompany his fine-casual cuisine when it opens on 28 December.

Some of the biggest names in Hong Kong’s dining scene are beating a path to success in Singapore.

We check out 6 recently-opened fast-casual eateries by chefs and restaurant industry veterans that are bang for your buck.

The young French executive chef is taking the one-Michelin-starred restaurant along the chic classic French route.

Immaculate dishes cooked with 40 types of alpine herbs take centre stage at Restaurant JAG.

After a year of planning and five weeks of kitchen test runs here, the top Swedish chef is ready to open his first modern Nordic fine-dining restaurant in Southeast Asia.

Its Australian chef-owner Sam Aisbett is looking to open a smaller restaurant concept by the first half of 2019.

This made-in-Singapore gin features local ingredients such as galangal, mandarin peel and kaffir lime leaves.

British-Hainanese dishes, a cake counter and an expanded retail line are some of the new features at the Peranakan chef’s flagship restaurant.

As we celebrate Deepavali on 6 November this year, three Indian chefs share their food memories and favourite dishes from the Festival of Lights.

Be prepared to queue for more than an hour before you can slurp up springy noodles topped with char siew and shrimp dumplings.

The popular Singapore seafood restaurant chain has started Hawker, an Asian fast-food joint.

The duo talk about their upcoming collaboration and what they think of each other.

The popular American burger chain joins a slew of international joints already in Singapore.

Nouri's "crossroads cooking" is a culmination of all of Brehm's global experiences. He shares what it was like when they got their first MICHELIN star.