Make me-time count at luxury spas at Raffles City, with treats to relax and recharge the body and spirits.
Especially with the ongoing Covid-19 pandemic still dictating dining-in restrictions, cafes are making use of their space by transforming into complementary gastro-bar concepts past sundown.
This Week In Food: Chef Andrew Walsh’s Irish-Inspired Menu At Cure, 28 HongKong Street’s New Dinner Menus, And Other Bites You Need To Try
Here are our favourite menus that are leaving and arriving this week.
The designer behind the hot cocktail bar in Boat Quay tells us how they created a world within a world — and what 2021 portends for hospitality design.
Crown Digital CEO and founder Keith Tan: “The world was talking about digital transformation, so I thought the industry needs to reinvent itself.”
Irish food culture is seeing a burgeoning increase in local artisanal food producers, thanks to chef JP McMahon and his symposium Food On The Edge.
The acclaimed pastry chef plans to roll out a series of thematic high tea menus, but don’t expect to find English scones on them anytime soon.
The head chef of Sydney’s hip nel. restaurant, Robinson’s latest menu turns even the most stony of gourmands into gleeful kids.
This Breast Cancer Awareness month, survivor and early detection advocate Linda Tam adds that knowledge is power in the fight against breast cancer.
Though Covid-19 has cut off a vital source of income for safaris like andBeyond, they’re soldiering on for the sake of the animals and the local communities they live alongside.
Begone, painful lasers. We tried out a pleasant (and pain-free!) hair removal experience at Peachy Skin Bar.