Magazine

People 3 min.

Meet Ce Soir’s Seth Lai, Winner of Singapore’s MICHELIN Guide Young Chef Award 2024

The 30-year-old Singaporean chef talks about how culinary experiences with friends and family led to an inadvertent career in the world of fine dining.

Dining In 2 min.

Recipe: Summer Palace's Deep-fried Squirrel Fish And Steamed Fish Head

Ring in the Lunar New Year with this one-starred Cantonese restaurant's two-in-one Chinese New Year recipe for both young and old.

Dining Out 1 min.

Old Is Gold: Quan Ji Zi Char Stall In Amoy Street Food Centre

The Cantonese-style tze char stall’s speciality noodles covered with a blanket of fried eggs, known as “yellow cloth” noodles, is so popular that it is not listed on the menu.