How chef Shigeru Koizumi of restaurant Esora is pushing the boundaries of Japanese cuisine
How chef Shigeru Koizumi of restaurant Esora is pushing the boundaries of Japanese cuisine.
Are plant-based meats just a fad or paving the way for the future?
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.
Why the trendy and upwardly mobile crowd will love The Warehouse Hotel
The latest entry on the Robertson Quay hotel scene is all chic and history.
7 Things To Know About Newly-Opened The Warehouse Hotel
Lo & Behold Group breathes life into an old warehouse by picturesque Robertson Quay.
Odette: How Julien Royer conceptualised Asia’s top restaurant
What ran through Julien Royer's mind when conceptualising Odette, his first restaurant?
Top Singapore Chefs / Restaurateurs On What To Expect for This Year’s Food Trends
Singapore restaurateurs look back at the highlights of the past year and give their predictions on industry trends.
Sensory Awakening: Foreign Policy Design Group
The prolific couple behind the design of some of Singapore's hottest spots speak up.
Jaan chef Julien Royer joins Lo & Behold Group to helm Odette
Acclaimed French chef's new restaurant is said to open at The National Gallery in December.