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.
To start this review proper, allow me the indulgence to declare: The burgers at Wildfire are a welcome source of comfort, but it is their fried chicken that deserves the highest and most generous of praise.
'Laut' in Malay means the sea, which I feel is the real inspiration behind the delivery menu by the eponymously named restaurant set up by Singaporean founders, Leon Tan and Frank Shen.
When it comes to seafood, we love the classic chilli crab dish that warms the cockles of one’s heart (we can’t help it).
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.
Kabuke is no stranger to the vibrant food scene at Telok Ayer Street, having set up home here since 2017.
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.
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.
The second edition of Singapore’s iteration of Taiwan’s famous night market has gone online and been renamed as Digital Shilin Singapore.
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.
Fortunately, there are people who heard the woes of all aspiring cooks and have come up with the brilliant meal kit—a build-your-own meal concept that makes cooking effortless by taking out all the guesswork in the food prep.
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.
We highlight some luxurious restaurant ingredients that you can order online and have them delivered to your house.
Here's a recommended list of restaurants if you're looking for something special for dinner or even lunch for that matter.
Sure, many hardly think of TBB as the epitome of dining. But to begin considering them seriously, one needs to understand the critical 'R' in dining: Rejuvenation.
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."