The 18th iteration of the WGS highlights an important issue in F&B, while celebrating the best in the industry.
Expect to taste laksa, wonton mee, and nasi lemak – but not as you know it.
If you've ever wondered why food in a restaurant could be so expensive - check out how much attention and love has to be given to deliver the best textures and flavours.
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.
Spices go mod-Asian in these five restaurants.
Three Singapore chefs share the inspiration and ethos behind their latest openings.
Singapore restaurateurs and rising chefs look back at the highlights of the past year and give their predictions on industry trends.
In an industry that is largely male-dominated, being a female in F&B requires grit – in spades.