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Dashi Master Marusaya (Singapore)
The honbushi used at MarusayaWhen I visited Kyoto years back, I ate at a clutch of kyo-kaiseki restaurants for a story that I was writing. Then, I was exposed to the finest dashi I’ve ever tasted. It...
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Where to eat in and around San Sebastian (Spain)
What I ate at San Sebastian!To say that San Sebastian’s culinary options defy expectations is not at all far fetched. The city that sits on Spain’s northern coast is one of the world’s most Michelin...
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Bacchanalia at Hong Kong Street (Singapore)
Bread and broth at BacchanaliaWhen Bacchanalia announced its decision to uproot from the Freemasons building at Coleman Street, my heart quietly leapt for joy. I was thrilled that young chef, Ivan...
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Terra Tokyo Italian by Seita Nakahara
Terra Tokyo Italian at Tras StreetOnce in a while, we survey the flood of Italian restaurants around us and we wonder why no one is daring to do something vastly different. We’ve seen our fair share of...
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New Menu at Ola Cocina Del Mar (Singapore)
New menu at OlaThree years after Ola Cocina Del Mar (“Ola”) debuted on our shores, chef-owner Daniel Chavez has decided to revamp his Spanish-Peruvian menu (note: it’s largely a Spanish menu with a...
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National Kitchen by Violet Oon
National Kitchen @ National GalleryTwo-and-a-half years after planting a flagship in the Bukit Timah suburb, Singapore cooking doyenne Violet Oon is spreading her wings to the Central Business...
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Odette by Julien Royer
Interior of Odette at National GalleryIf you were writing a story about “5 Restaurants worth a plane ride to Singapore”, what would your list look like?No prizes for guessing. Mine would undoubtedly...
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Jaan (Singapore) with Kirk Westaway
Interior of Jaan (Singapore)For the past years since Andre Chiang (of Restaurant Andre fame) came on board as chef de cuisine of Jaan in 2008, I’ve been making an annual pilgrimage to this temple of...
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Ushidoki Wagyu by Nobuaki Hirohashi
Ushidoki WagyuThe growing popularity of kaiseki among Japanese food aficionados has lured an interesting new entry into the city’s slowly blossoming kaiseki scene. Instead of showcasing seasonal...
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Meta Restaurant (Singapore)
Meta at Keong Saik RoadIt’s been a while since we’ve seen a modern Asian contender in our city state. Often avoided like the plague among restaurateurs, this fusion cuisine, not to be confused with...
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Sakurazaka (Singapore)
Sakurazaka interiorThe Greenwood residential-dining enclave may have lost its hype but not its charm. As a testament to its draw, upscale shabu shabu-sukiyaki-kakigori joint, Sakurazaka, quietly...
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New menu at Gattopardo (Singapore)
Interior of GattopardoI’ve visited Gattopardo several times since it opened at Fort Canning in 2010 and after its subsequent move to Tras Street. This Italian eatery by chef-owner, Lino Sauro, a native...
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Whitegrass by Sam Aisbett
Whitegrass - exteriorI love how modern Australian has evolved over time to be an all-encompassing cuisine that embraces the country’s melting pot of cultures; how it integrates pristine Australian...
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Bird Bird (Singapore) by Bjorn Shen
Bird Bird at Ann Siang RoadYears after establishing Artichoke and bringing its Middle Eastern-inspired brunch to the height of its popularity, dude chef Bjorn Shen has fielded his other trump card,...
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Saint Pierre (Singapore) at One Fullerton
Saint Pierre at One FullertonWhen a local daily gave a bruising review to Saint Pierre’s spanking new outfit at One Fullerton, it dealt a crushing blow. After all, the new 30-seat Sentosa transplant...
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Cheek by Jowl (Singapore) by Rishi Naleendra
Chef Rishi Naleendra at Cheek by JowlEven before we could mourn the demise of the short-lived Sorrel, another Unlisted Collection restaurant, Cheek by Jowl, has come into being on the grounds of the...
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Dehesa (Singapore) with Jean-Philippe Patruno
Interior of DehesaDespite our love for offal and organ meat, nose-to-tail dining has not taken off in a big way in Singapore. Many diners are still squeamish about tucking into animal eyeballs, hearts...
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Review of Cathay Pacific's business class, flying from Hong Kong to NewYork...
Pre-boarding lounge:There is an array of lounges for your selection, depending on the location of your boarding gate. I used the Wing's First Class lounge which comes with a help-yourself pantry with...
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Hashida Sushi by Kenjiro Hatch Hashida re-opens on the fourth floor...
Facade of the new Hashida Sushi on the fourth floor of Mandarin GallerySince 24th June, Hashida Sushi (“Hashida”) by chef-owner, Kenjiro "Hatch" Hashida, has re-opened at a bigger space previously...
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Truffle Constellation menu at Stellar at 1 Altitude
Black truffles. Photo courtesy of Stellar at 1 AltitudeIt's the Manjimup winter truffle season once again. Restaurants are rolling out the red carpet to welcome aficionados of the earthy black truffles...
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