Ambiece is half the reason people dine out – and these restaurants know that.
A new slew of meat substitutes are entering the market, with each new one coming ever closer to the texture and flavour of actual meat.
Chefs in Singapore are championing sustainability and creating a new dining trend at the same time.
No longer a weekly drudgery, plant-based menus are coming into their own at top restaurants.
Book ahead for a table at Hashida Sushi, Bacchanalia by Vianney Massot, Basque Kitchen by Aitor, Thevar, Cure, and Blossoms.
This new concept by Cure's chef Andrew Walsh goes creative with familiar flavours.
G Restaurant Awards 2017's new entrants share their upcoming plans and thoughts on winning.