Some dining establishments are walking the talk in the sustainable dining movement by advocating these five eco-friendly practices.

A round-up of good eats and dining news from Singapore in September 2019.

Historically sold on the streets of Sichuan, dan dan noodles have undergone a delicious metamorphosis and found a new home in Hong Kong.

Capella Singapore’s Chinese executive chef Lee Hiu Ngai distils his 40-year culinary journey and passion for cooking into heartfelt dishes at Cassia.

The brothers behind the Little India institution famed for its fish head curry tells us about the restaurant's evolution from a small coffee shop stall in the 1960s to a 100 employee-strong brand today

Ben Zeng, executive chef of the stalwart Cantonese restaurant in Pan Pacific Singapore, wants to make the cuisine more accessible to younger diners.

From naan to paratha, parotta to puri, India has over 30 types of bread.

Seven celebrated chefs from MICHELIN-starred restaurants in the luxury hotel brand will helm gourmet events across three Asian cities in the second edition of this epicurean event.

Celebrate Mid-Autumn Festival with a bumper crop of indulgent mooncake creations from MICHELIN-listed hotels in Singapore.

From authentic Indonesian satay to Chinese-style skewers, here are five places for a fix of these grilled sticks.

Britt Ng, head sommelier at Shangri-La Hotel, Singapore, shares the best wine pairings with favourite local dishes.

Enjoy a slice of history while you dine at these MICHELIN-starred restaurants housed in Singapore’s most historically significant buildings.

A round-up of good eats and dining news from Singapore in August 2019

Diners are immersed in the world of Peranakan cuisine, art and culture at this heritage restaurant.

Dust off that special bottle you’ve been saving and toast to free corkage at these restaurants that let you BYOB.

Uncover the rich history of these well-known family-run eateries that span generations and started out as street stalls.

These hotels and restaurants have partnered with wineries to create one-of-a-kind vintages that match their food and mood.

Canapés, amuse-bouche, mignardises, petit four — all a fanciful part of the French fine dining experience. What are they, and how do you pronounce them?