Tag: Fine dining
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Why Tasmania’s Chardonnay is gaining global attention
Often compared with Burgundy, the Australian island’s wines are winning praise for their vivid fruit, bright acidity and distinctive cool-climate character.
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She sold her house to save Mag’s. Nearly 30 years on, the Singapore restaurant is still evolving
Magdalene Tang turned a Circular Road wine bar into one of Singapore’s enduring independent restaurants, weathering financial crises, changing dining habits and the pandemic along the way.
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Krug gathers Southeast Asia’s top chefs in Singapore for the pre-release of its newest Grande Cuvee
From Julien Royer and Kirk Westaway to Sun Kim and Kenjiro Hashida, the Champagne maison assembled its Krug Ambassade chefs to explore food pairings alongside the regional pre-release of Krug Grande Cuvee 174eme Edition.
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First look at Loulouca, the new dessert cafe by award-winning former Odette pastry chef Louisa Lim
Lim’s new food venture opens on Jul 29 at Ann Siang Hill, and will offer plated desserts a la carte in the evenings, and entremets for dine-in and takeaway in the daytime.
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Meals on wheels? Moet and F1 combine fine dining with a lap of the track
SPA-FRANCORCHAMPS, Belgium, July 17 : Fans of Formula One and fine dining can now enjoy the ultimate in meals on wheels.The Liberty Media-owned sport has joined with Champagne and spirits partner Moet Hennessy to produce “The Out Lap” – a 10,000 pound ($13,450) a head experience offering Michelin-starred cui
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I tasted 300 Nebbiolo wines from Barolo, Barbaresco and Roero. These 6 producers stood out
Three days of blind tasting revealed how dramatically Nebbiolo, Piedmont’s signature red grape, can change across Barolo, Barbaresco and Roero.
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Sushi Ryujiro by Michelin-starred Ryujiro Nakamura returns with a new home at Capitol Kempinski
The Singapore outpost of Tokyo’s Sushi Ryujiro works with a “fish tailor” to source rare and prized ingredients that can’t be obtained through conventional channels.
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From water hyacinth to award-winning gin: The unlikely story of Cambodia’s Mawsim
A Japanese recycling company’s failed bioethanol project in Tonle Sap led to a Phnom Penh micro-distillery using fresh Cambodian botanicals – and a World’s Best Flavoured Gin title.
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Chicken rice at Tiffany’s: The brand’s first cafe at Ion Orchard has a menu by Odette’s Julien Royer
Breakfast, dinner and everything in between can now be had at the new Blue Box Cafe at Tiffany & Co’s Singapore flagship store.
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At Michelin-starred Marguerite, chef Michael Wilson is putting Australian produce centre stage
The Singapore restaurant’s new menu draws on wild kangaroo, coral trout, native botanicals and bush foods as Wilson reconnects with the ingredients of his home country.
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