Tag: Fine dining
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How India’s regional cuisines are reshaping fine dining
At restaurants in Himachal Pradesh, Mumbai and Bengaluru, chefs are drawing on local ingredients, preservation techniques and culinary traditions to rethink what contemporary Indian food can be.
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The Balvenie unveils its oldest whisky yet – an 88-year-old single malt from 1931
Just 17 bottles of the exceptionally rare whisky exist, with artist Daniel Arsham designing its sculptural presentation as part of The Balvenie’s new 1931 Collection.
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Same doorbell, new living room: Restaurant Zen reopens after three-month refresh
The three-Michelin-starred restaurant by Swedish chef Bjorn Frantzen now has a sleek new look, introducing a striking 16-seat chef’s counter, moodier interiors and subtle updates to its signature tasting menu experience.
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For food-loving travellers, the hotel restaurant is no longer an afterthought
Hotels across Asia are turning to local produce, regional dishes, famous chefs and interactive dining to make their restaurants destinations in their own right.
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Where to eat and drink at a Barcelona bar like a local
The classic bars, known as bodegas, are where locals in the Catalan capital take their rituals seriously. If you know where to look, you can join them.
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This Indonesian patisserie is drawing queues on Paris’ Rue Saint-Honore
Opened by Indonesian celebrities Raffi Ahmad and Nagita Slavina, La Petite Manis has drawn queues for French viennoiserie made with artisanal Indonesian ingredients – at the height of the rush, it was selling out by 2pm.
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Lulu’s Lounge returns to Singapore with a new home in Chinatown
Now housed in a heritage shophouse on South Bridge Road, Lulu’s Lounge returns with live entertainment, cocktails and late-night dining in a 1930s Shanghai-inspired setting.
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Singapore’s only sake brewery is in Jurong, making pulut hitam sake and winning recognition in Japan
Reuben Oh and Yumika Yamamoto overcame the challenges of brewing sake in Singapore to create distinctly local expressions now served at Michelin-starred restaurants, recognised in international competitions and supported by a growing community.
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Da Paolo’s next chapter: Fewer outlets, new concepts and a sharper eye on what diners want
After weathering downturns, changing dining habits and the pandemic, Da Paolo CEO Guillaume Pichoir is steering the 37-year-old Singapore F&B group towards its next phase of growth with Tutto and a more selective expansion strategy.
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Michelin Guide Singapore 2026: 1887 by Andre blazes into the list with 2 stars, 6 new restaurants get their first star
After a dismal 2025 with only one new addition and one promotion on the list, Singapore’s dining scene bounces back with six new one-star restaurants and two new two-star winners.
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