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.

After sweetness, sourness, bitterness, and saltiness, umami is the fifth taste that is often described as a savoury or meaty flavour.

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.

Level up your rum knowledge with our insider's guide to the beverage that has long been synonymous with positive, tropical vibes

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.

Roll back the years with a look at one of our nation's oldest and most indulgent beverages

Love booze but hate the consequences? Here’s a solution: Low-alcohol drinks.

That delightful, toothsome bounce you get in chewy noodles, fishballs and glutinous rice cakes.

Wear your heart on your sleeve - of your pint glass that is. We round up 5 uniquely Singaporean brews that will delight every patriotic drinker.

Everything you need to know about the Hokkaido-style baked cheese tart trend - and the best places in Singapore to get them.

There is more to Singapore than just shiny skyscrapers and shopping malls. We also have a burgeoning crop of urban farmers producing locally grown premium ingredients you'd never think would grow here. We highlight some of our favourite finds.

The mark of every outstanding zi char restaurant is the smoky kiss of the wok on its food, an elusive fragrance known as wok hei.