Whether local or foreign-born, we ask three citizen (and one PR) chefs to summarise Singapore in one dish. Here are their answers - with recipes to match.
Julien Royer, Kirk Westaway and other top chefs share with us their holiday experiences and candid snapshots.
At top-tier establishments such as Restaurant Andre, wining and dining might soon not be the only way to eat and drink well.
During the recently concluded Food that Heals 2016 by Sphere Conferences and At-Sunrice Global Chef Academy, two full days of talks and workshops were held to promote healthy eating and living. Here are nine things we learnt.
Vegetables gain favour among chefs and diners.
Starched linens and formal table settings make a comeback at the new Saint Pierre in One Fullerton, complete with a delectable dessert trolley.
St Pierre chef counts on interesting ingredients to impress guests.