It takes teamwork and a burning passion to create playful plates with innovative twists. In this collaboration, Tippling Club and The Balvenie come together to map out a gustatory journey that’s rich in craftsmanship, heritage, and flavour.

Follow Australian chef Shane Osborn's itinerary in Wong Tai Sin to explore the city at a slower pace.

Discover the hidden gems of the Yau Ma Tei as the chef-owner of two-MICHELIN-starred Tate gives us a tour of her favourite spots in the neighbourhood.

Here's what to look for when purchasing this essential kitchen item.

Delight your palate as you take a breather through these food-themed staycations around Singapore; one of which includes a MICHELIN-starred dining experience.

The complete fate of your meal is in the hands of the chef.

The Balvenie 17 Year Old DoubleWood and 14 Year Old Caribbean Cask, along with peat and staves from the distillery, add texture and boldness when paired with dishes at one-MICHELIN-star restaurant Burnt Ends

We asked an inspector to give some insight into the job.

Ever wondered what the training process is for a Michelin inspector? One inspector reflects on her early days.

Executive sous chef Ling Heng Yao plays on the smokiness of The Balvenie 14 Year Old The Week Of Peat and the fruity notes of the DoubleWood 17 Year Old to create new layers of flavour at two-MICHELIN-starred Shisen Hanten.

Dashi can be found in various cultures, such as France with its bouillon and fond, and China with its tang. These are meat-, fish- or vegetable-based...

Discover the history of the iconic Bibendum building in Chelsea

Discover the flavourful secrets of the world-famous crescent-shaped pastry.

We examine the meaning of the festivals and how they relate to Japanese cuisine

This year’s Singapore Food Festival, happening from 27 August to 12 September 2021, features virtual masterclasses that can be enjoyed by both local and international food lovers.

From alcohol-filled creations to savoury ones loaded with luxury ingredients, check out 2021’s coveted culinary creations from MICHELIN-listed restaurants and Tablet hotels in Singapore

We take a look through the ages at this most popular Japanese dish

The 27-year old Singaporean chef, who took the helm of the Taipei restaurant in May, speaks about bringing hope and positivity to his new role amid a global pandemic.