I honestly cannot think of anything more 2020 than an elevated consciousness about what we put in our body, paired with an innate sense of consequence—an understanding that everything we do, including what we eat, does have an impact on this planet, though the ripple itself seems so far removed.
Now in its third restaurant partnership—previously with Braci and Salted & Hung in June and July respectively—#BossTogetherSG aims to uplift and support local business and community during these tough times.
Before arriving in Singapore, Gibran Baydoun’s previous places of employment include the Hillstone Restaurant Group, Ralph Lauren, Momofuku Ko, and Booker and Dax. In Singapore, he was instrumental to the success of MBS’ Adrift by David Meyers, and more recently, private members’ club, 1880 at Nanson Road.
MasterChef Singapore, Zander Ng lent his culinary expertise in creating Buah Keluak Pasta for applicants on the GoodHood.SG app. He was joined by other home cooks who had committed to cooking 200 meals for their neighbours, in a community involvement effort anchored by oscar@sg fund by Temasek Trust.
With the lifting of dining restrictions, one-Michelin-starred restaurant Corner House is set to reopen doors to the public from 2 July with a new menu helmed by exclusive chef David Thien.
In the universal Esperanto language, Lumo means ‘light’, here interpreted as a welcome into Lumo’s social space where positivity and creativity is the order of the day.
Regardless of the type of love your dad shows, there’s nothing like a good spread of food to show your appreciation for the sacrifices he’s made for the family.
Calling Katong home, Firebake is a bakehouse and restaurant that houses Singapore’s first-ever full-scale woodfire bread oven. It is the brainchild of veteran food & beverage consultant Konstantino Blokbergen, that is dedicated to the craft of sourdough bread making using European historical methods.
Many restaurants in Singapore have succumbed to the Covid-19 pandemic, with dozens of closures in the last few weeks as a result of Circuit Breaker measures. This means we won’t be able to eat at some of our favourite places any more. Here are seven restaurants we’ll miss.
In a two-part series exploring the world of HBB, I speak first to Shahid in an attempt to understand a little bit better the trial and tribulations faced by an extremely small, but tight-knit community of bakers who have managed to meld passion and the need for survival into a unique business.
For this month of Ramadan, Chef Bob advises readers to eat in moderation and shares with Yahoo Lifestyle SEA what he has for Sahur and Iftar: “For Sahur (pre-dawn meal), it is the ways of our Prophet to have dates, which is kurma and milk. These two will set you well for the rest of the day.”
ChiChi Dining is a project by the same folks behind dessert concept, Nesuto, and takes over the unit formerly occupied by Aloha Poke along Amoy Street.
Jason is the driving force behind Beng Who Cooks—a hawker stall he set up in 2018 as a partnership with Singaporean boxer, Muhamad Ridhwan and gym coach, Fairuz Mohamed.
Singapore’s chefs are leading a community kitchen with support from a team of volunteers from the Straits Clan team to prepare 450 meals per day for migrant workers.
With most of us working from home, e-commerce businesses are finding ways to attract customers online. One example is Singaporean chef Janice Wong, who is now expanding to subscription boxes with her colourful treats.
There is absolutely no air about him, and he's not ashamed to admit his flaws—"I know my foundation needs to be better. I'm always learning, even up till today."
Talking to Chef Isaac Henry is like an exercise in the suspension of disbelief. It's hard to believe that the man with the culinary vision that could only be borne out of decades of experience, is only 25 years old.
When once it was helmed by Scottish chef Seumas Smith, it is now lead by Australian, Zachary Elliot-Crenn who brings with him a food philosophy brimming with lightness and an aesthetic that pays homage to his background as a pastry chef.
It's the perfect epitome of how Chef Bjorn Shen breaks all the rules of gastronomy to create something that's not merely a product of synergy but also boasts of wild courage, passion, and a curated madness that only serve to uphold Artichoke's reputation as the #bests**trestaurant in Singapore.
My dad passed away when I was 17. Financially it was a strain to pay off the medical bills we had, so my Mum had to work multiple jobs. I lived off social welfare.
SINGAPORE — "I hope you didn't forget to press record after I've given you all these interesting answers," ArChan quips with a laugh mid-way through our interview. I assure her that I haven't, but all the same, I discreetly check that my phone is still recording.
For years now, quintessential island paradise Bali has been receiving Singaporean visitors on quick weekend getaways. And with every visit, the island amps up its star power with more and more exciting things to see and do, as well as places to indulge your culinary senses.
Chefs Audra Morrice, Bjorn Shen and Damian D’Silva are set to judge the upcoming Singapore edition of TV cooking competition MasterChef, it was announced on Wednesday (18 April). Morrice, who was a finalist in MasterChef Australia in 2012 and now runs a catering business in Sydney, said she was “incredibly excited” about the culinary contest coming to Singapore.
The musical features Hayley and Jayley Woo taking turns to play Cutie Chef in different months. Other stars include Ko Eun Hee (Sexy Chef), Woo Young Wook (Green Chef), and Lee Sung Min (Iron Chef). Adapted from the Korean production “CHEF”, the performance sees two groups of chefs racing against each other to create a dish — chilli crab and bibimbap.