Singapore

Slippery, soupy or spicy—here’s where to go for an award-winning bowl of noodles in Singapore.

The French scientist, who is the father of molecular gastronomy, believes that cooking food from its chemical constituents is a sustainable option.

Raise a glass to the supply chain strategy that keeps your wine in tip-top condition throughout its whole journey

This year’s extensive list sees a total of 50 establishments with 17 first-time awardees.

From getting to know the origins of the meat and vegetables to collaborating on the design of the dinnerware, chef Julien Royer of Odette takes pride in all things made by hand.

Chef brothers Enrico and Roberto Cerea unveil new dishes based on treasured homespun Italian recipes, but with a refined take.

Restaurateurs and chefs say that a limited market, a shortage of labour and high rental and food costs are some of the challenges that fine-dining restaurants grapple with.

He clears the air on 5 misconceptions.

Nostalgia-themed cafés mine Singapore’s post-war years to serve up classic dishes in retro environments.

A round-up of good eats and dining news from Singapore in July 2018.

Try this easy recipe from mod-Asian restaurant Ding Dong for a tasty Singaporean snack.

The 83-year-old Cantonese pastry shop in Chinatown, which is known for its diamond-shaped egg tart, has revamped to attract younger customers.

At the historic summit, participants and the media have tuckied into international fare as well as local favorites including kaya toast and kopi.

How a small nasi padang food stall in an army camp became one of Singapore’s most sought-after Malay wedding caterers.

Slippery, soupy or spicy, here’s where to go for an award-winning bowl of noodles.

Beer, brunch or a hearty buffet, there’s something for every dad.

The British version of the chain's Hainanese-style curry puff is almost twice as large and includes ingredients imported from Singapore.

Lacy caul fat is the secret to these moist meat rolls from Si Chuan Dou Hua Restaurant.