Features 6 minutes
Chefs share their reasons for and against using a new slew of synthetic meat that are appearing on menus in Singapore.
Three heartwarming stories of the lasting impact of loving mothers on chefs running Michelin-starred restaurants.
Take a walk down memory lane as you explore food packaging from yesteryear in an exhibition dedicated to old-school food cans, bottles and bags in the National Museum of Singapore.
Features 7 minutes
The Singapore restaurant group, which turns 25 this year, continues to groom and nurture culinary talents through its growing number of concepts.
What we put on our plates has more impact on our planet than we may realise. See the endangered species we protect when we take these small steps to sustainability.
Features 2 minutes
An April Fools’ Day round up of kitchen pranks and things that don’t appear as they seem.
We get a behind-the-scenes look at how the beloved festive goodies are made at homegrown bakery chain, The Pine Garden.
Potted plants, fighting fish and MICHELIN Guides are among the things that have been nicked by diners in Singapore.
We get an exclusive behind-the-scenes look at how the moreish barbecued pork jerky is produced at Peng Guan Bak Kwa.
What we watch on screen has very real impact on the way we cook, dine and view the F&B industry, according to these cookery TV personalities.
The top chefs from Michelin-starred restaurants around the world share their hopes and dreams for the new year and the food trends they think will catch on in 2019.
Chefs around the world who had been mentored by Joël Robuchon are keeping his spirit alive in their kitchens.