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Dining

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From ashes to tannins: What you need to know about volcanic wines

23/08/2022

The Macallan unveils debut product with Bentley: A limited edition single malt whisky

22/08/2022

The Macallan M collection's immersive pop-up at ION Orchard

20/08/2022 1 mins

How Kwong Cheong Thye’s fifth-gen scion is modernising his family’s 131-year-old soya sauce business

19/08/2022

The Macallan has dropped three new collectible whiskies – and an immersive pop-up at ION Orchard

17/08/2022

Trending Topics

Why is clubbing powerhouse Zouk Group moving into fine dining?

15/08/2022

This Michelin-starred Japanese chef once tasted leftover sauces to hone his culinary skills

12/08/2022

Singapore Food Festival returns with nasi lemak tacos and Jelebu Dry Laksa with Boston lobster

11/08/2022

From garden to table: She harvests and cooks vegetables grown in her backyard | CNA Lifestyle

11/08/2022 5 mins

Mooncakes for 2022: The weird, the wonderful and the ones filled with durian

11/08/2022

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Filipino cuisine and Asian barbecue at Kubo restaurant in Singapore | CNA Lifestyle

05/08/2022 4 mins

At new restaurant Kubo, a traditional woodfire oven gives birth to elevated Filipino-inspired cuisine

05/08/2022

From garden to table: Using wild pepper leaves to make bite-sized wraps | CNA Lifestyle

04/08/2022 5 mins

Is Mod-Sin – or ‘modern Singaporean’ cuisine – still a thing 17 years after it was first coined?

04/08/2022

From Our Backyard: This forager wants you to appreciate Singapore’s edible plants – including weeds

04/08/2022