February sees a small host of updates to already stellar lineups.
Restaurant of the Week: New Opening Whitegrass by Sam Aisbett Pairs French Wine with Modern Australian Food
Former head chef of award-winning Quay opens his first restaurant Whitegrass in Singapore, where he introduces native Australian produce with a local twist.
From sliced beef sashimi to poached lobster, here are five restaurants offering yu sheng sans raw fish.
The two-Michelin chef combines French techniques with Japanese flavour profiles.
Beyond the tapas and share-plates craze, several new glitzy Chinese restaurant concepts have surfaced in the last quarter. Find out what these dining spots are dishing out this Lunar New Year.
The trendy salted egg is now being enjoyed in a classic French viennoiserie.