The Grand Hyatt Singapore converts 1,000kg of food waste into fertiliser daily

Your shortcut to getting the best eats in Joo Chiat, and what our inspectors have to say about them.

This Malay colloqualism is the perfect way to describe that cloying feel you get when you've had too much of a good thing.

Read on for what our inspectors have to say about them.

Did you know that even the diameter of a champagne bottle neck can affect the taste of the champagne within? All this and more in our handy guide to everyone's favourite bubbly.

Feel like you don't really know what you're doing when ordering at an Indian restaurant? Let our handy tips enlighten you and leave you ordering curry with confidence!

Fortnightly staff quizzes and a 45-point recruitment questionnaire do a winning cocktail bar make, says chef-owner Ryan Clift.

Annual gourmet festival Epicurean Market is back and it offers a whistle-stop tour of Michelin-rated restaurants. We sampled our way through the fair to bring you 5 unmissable foodie fueling stops.

Tonic water is having its moment in the sun following gin’s global renaissance. We break down all you need to know about this tipple, and how to choose what to pair with your gin.

An equal dose of independence and support, and a progressive chef programme helped shape Jaan as a top chefs’ breeding ground.

We tip our hats to three pioneering establishments that have groomed Singapore's very best chefs.

Did you know that the 2016 Michelin Guide Singapore's listing includes chwee kway, nasi lemak and roti prata? Here's what you may have missed.

Dive into the art of the thousand-year-old tradition that is used to create the spirits we all love today

From blue wine to golden milk and an ingenious cooking liquid loved by vegans, we take a look at 4 funky fluids that are keeping the Internet astir.

This Hokkien term is used to describe astringency in tannin-rich food and drinks.

Is it possible to make chocolate more addictive, more intense, and…dare we say, more delicious? Why, yes.

Cheatsheet: Dine like a kaiseki pro with our 5 quick tips

This Malay word is used to describe the rich creaminess of coconut milk in food.