Cloudstreet Head Chef Mark Tai: “In A Restaurant, You Are On The Front Line — That’s What’s Fun And Rewarding To Me”
The sky’s the limit for the first winner of the Michelin Guide Singapore’s Young Chef Award, Mark Tai.
You don’t have to renounce modern living in favour of environmental responsibility — it’s entirely possible to consume contemporary conveniences in conscious ways.
De’Longhi has made it its mission to bring the best, most consistent cup of coffee to your hands, at any time of the day. Join Brad Pitt as he discovers the journey of perfetto, from bean to cup.
The rising-star chef tells us how international recognition has affirmed his belief in inspiring others and given him a platform to continually push the boundaries of neo-Singaporean cuisine.
It’s been a roller-coaster of ever-changing rules for dining establishments, as Singapore cautiously opens up — again. With the latest easing of Covid-19 restrictions, how are restaurants wooing diners back safely, surely and more creatively?
In Oregon’s Willamette Valley, Tai-Ran Niew is not just making wine but taking minimal intervention back to the vineyards.
The virtual event for these Covid times didn’t lack the excitement and pizzazz of an in-person gala. Here’s a recap of what you might have missed today.
At Mirazur’s first Singapore pop-up, produce harvested according to the lunar calendar is served up alongside fresh market and farm finds.
Check off your activity list with some of these hidden gems.
These restaurants are adding a creative twist to Singaporean favourites. And even better, you’ll get to savour them past 9 August.