Dining

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Wagyu prices have gone up in Singapore, but that hasn’t dented demand

12/05/2021

‘Are you a beer girl?’: Meet Singapore’s first and only certified female brewmaster

12/05/2021

Why is beer maker Asahi turning to non-alcoholic drinks amid the pandemic?

11/05/2021

Are more expensive sakes really better? How to pair sake with your food

07/05/2021

From Wall Street to seafood shack: Who’s the Luke behind Luke’s Lobster?

05/05/2021

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All your favourite restaurants fully booked? Here’s how to snag a reservation

04/05/2021

Jackfruit 'ngoh hiang' and soy ‘kalbi’: Singapore restaurants serving alternative meats

03/05/2021

In Telok Ayer, a new way to dine in Singapore: Learn while you eat

30/04/2021

Curry Favours: A super spicy Sri Lankan curry with a Singapore touch

30/04/2021

S$5,500 for a bottle of rare whisky? At The Fullerton, you can try a shot for S$166

28/04/2021

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One year after the MCO, how are Malaysia’s top restaurants faring?

26/04/2021

Why does this rare set of single malt whiskies cost almost S$50,000?

25/04/2021

Bak chor mee: The first thing that restaurateur Yenn Wong wants once she’s back

25/04/2021

Creative Capital: The vegan baker whose chocolate cupcakes inspire rave reviews

25/04/2021

We ask Singapore restaurateurs: What wines do you drink at home?

23/04/2021