His new restaurant, located within the member's club, will be called Kin.
Is it a showcase of the best restaurants or the most popular, and what does it take to get into one of the world's top restaurant guides?
How chef Shigeru Koizumi of restaurant Esora is pushing the boundaries of Japanese cuisine.
What are we going to eat and drink in the new year? We find out what Singapore’s F&B players think.
Founders Aun Koh and Wee Teng Wen share the origin story of the next-gen hangout.
Loh Lik Peng, Wee Teng Wen, Willin Low and Beppe de Vito talk about food trends and their upcoming plans.
The latest entry on the Robertson Quay hotel scene is all chic and history.
The managing partner of The Lo & Behold Group grants insight into the challenges of restoring The Warehouse Hotel, his first venture in Singapore's hotel scene.
Singapore restaurateurs and rising chefs look back at the highlights of the past year and give their predictions on industry trends.