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?

Why jostle with the crowds when you can soak up the spectacular sights of fireworks with good food at these restaurants?

Stay on wellness mode after indulging in your invigorating spa retreats at these hotel restaurants.

Shinichi Nakatake, executive chef of Japanese fine-dining restaurant Keyaki, draws inspiration from nature and global influences for his kaiseki creations.

A chanced encounter with a Hainanese sailor led Rolina's founder Tham Niap Tong to create his award-winning curry puffs.

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

Chocoholics can indulge in the sweeter side of life to celebrate World Chocolate Day, which falls on 7 July.

Whether it is steamed, roasted or braised in soya sauce, the iconic chicken rice is one of Singapore’s favourite dishes.

Time-honoured recipes and a time-consuming cooking method are the secret behind each charcoal-kissed claypot of rice.

Sip on gin, vodka and cachaça produced by local labels and Singapore-based craft distilleries.

End the June school holidays with a bang at one of these fun-filled weekend brunches with delicious options for all ages and activities that kids will love.

Find out if two-faced pan-fried noodles, or liang mian huang, originated from Chaozhou or Shanghai and if it is equivalent to Cantonese fried noodles with sliced pork.

Cutting out sugar and caffeine? Here are some tasty, savoury beverages from around the world to shake up your drinking options.

Besides Five Guys, lifestyle company Zouk Group will also open FUHU Restaurant & Bar in Genting by chef Alvin Leung of three-MICHELIN-starred Bo Innovation later this year.

Even with grubby little hands around, you can still have your cake and eat it too.

Beef up the celebrations for dad with food treats that are fit for carnivores.

The school holidays are upon us. Here’s where to go for a family retreat without leaving the island.

This roasted pork rice bowl was made famous by Stephen Chow’s 1996 movie and went from reel life to real life to become part of Hong Kong’s food lexicon.