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Punjab Grill (Singapore)
Amuse-bouche at Punjab GrillGaggan’s ascent to No.3 spot on 2014’s Asia’s 50 Best (and No. 17 on 2014’s World’s 50 Best list) has cast the spotlight on modern Indian gastronomy. Across the globe, a...
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Restaurant Ember (Singapore) with Sufian Bin Zain
Restaurant Ember at Keong Saik RoadLong before Keong Saik Road morphed from a red light district to the dining cluster that it is today, there was Restaurant Ember (circa 2002), a modern European...
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FOC (Singapore)
FOCA little late to arrive on the small plates scene but for the stellar cast, a noteworthy addition nonetheless, FOC (which means fire in Catalan) is the latest incarnation of former Foodbar Dada...
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My Little Tapas Bar
The jamon bar @ My Little Tapas BarAfter a deafening pause, tapas are back on the Spanish dining trajectory. Within a space of a few months, not one but three Spanish digs have surfaced to jostle for a...
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Best New Restaurants in Singapore 2014
Best new restaurants in Singapore 2014Four years after the inception of the Integrated Resorts, new restaurants continue to open unabated in our city state (read my write-up on Singapore’s Best 8 New...
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Where to eat in Australia? Here is a snapshot of Australia's best restaurants...
Photos courtesy of Attica, Brae, Quay and SepiaAustralia, the land of milk, honey, wagyu and pristine seafood, might well be one of the world’s most under-appreciated foodie destinations.Over the past...
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Bangkok hottest restaurants
When Nahm clinched the top spot on San Pellegrino’s Asia’s 50 Best Restaurants list in 2014, Bangkok was officially crowned Asia’s foodie capital. Hot on the heels of its win, the city became a hot...
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Shelter in the Woods with Masashi Horiuchi
A chirpier interior for the recently re-opened Shelter in the WoodsAfter a 2-year run, Shelter in the Woods (“Shelter”) at Greenwood Avenue gets a makeover to reveal a brighter wooded space and a...
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Sear (Singapore)
Interior of SearThe recent opening of Sear at Raffles Place gives Central Business District workers reasons to cheer. After all, the gastronomic dry land where the moneyed crowd labours currently...
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Sorrel (Singapore) with Johnston Teo
Sorrel at Boon Tat StreetI meet many young chefs in my job but rare is one who helms an eatery as an executive at just 24 years old. And even more rare if the chef in question boasts a resume with a...
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Where to eat in Singapore when you're here for Asia’s 50 Best 2015
Where to eat in Singapore?I am often asked by foodie friends and visiting journalists where they should dine when visiting Singapore. These questions are coming in fast and furious now that the Asia’s...
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El Mero Mero (Singapore)
The open-concept kitchen at El Mero Mero where French chef, Remy LeFebvre, (left in pix) works his Mexican magicTo coincide with the S$45 million makeover of Chijmes, which re-opened in October 2014 to...
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Cicheti (Singapore)
Cicheti at Kandahar StreetAmidst the deluge of Italian eateries in our tiny red dot, Cicheti is somewhat of an anomaly. Not only is it not Italian owned, the chef at the helm is a Singaporean Chinese...
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Joo Bar (Singapore)
Ground floor, Joo BarThe recent opening of Joo Bar at Tan Quee Lan Street is proof that the city’s small plates dining culture is not just alive but thriving. In a dim-lit triple-storey conservation...
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Osteria Mozza (Singapore)
Freshly made pici pasta at Osteria Mozza Amidst the euphoria of celebrity chef openings in Singapore back in 2011, Osteria Mozza (“Osteria”) by Mario Batali bizarrely slipped through the cracks for...
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Joel Robuchon launches Food & Life menu in Singapore
Food & Life, a book by Joel Robuchon and Dr. Nadia VolfDespite the launch of Joel Robuchon’s heath-themed book on Food & Life with Dr. Nadia Volf late last year, it still came as something of a...
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Scotts 27 with Julien Bompard
The Heritage Room at Scotts 27When Julien Bompard closed Le Saint Julien in January 2013, Singapore diners mourned the loss of one of Singapore's finest classical French restaurants. But before we...
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Lollapalooza (Singapore)
The bar at LollapaloozaDo you fancy tucking into the deep, dark recesses of a tuna eye socket, poking around on the fatty, gelatinous mess and eating those wobbly bits with shreds of deliciously...
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