New Ubin Seafood perfectly epitomises the Singapore spirit of being innovative whilst keeping with traditions.
Skip the crowds and enjoy good food with just a few clicks.
Classical Cantonese cooking meets Western sensibilities at this Bib Gourmand awarded restaurant.
The charm of a good plate of Hainanese chicken rice lies in the combination of piping hot rice and cool poached chicken eaten with spicy chilli sauce, dark soy and minced ginger.
How one man won over the hearts of people with his laksa and mee siam laced with fruit juice.
Zi char institution Kok Sen stood resolute on Keong Saik Road even as the area around it has morphed through the ages. Its key? Good food. We find out more.
Why claypots make for better laksa.
The brothers behind Alliance Seafood tells us more on what goes into one of Singapore's iconic dishes.
Curry puffs with a Bib Gourmand? When it's as deftly put together as Lee Meng Li's version, it's easy to see why.
How one man went from being so poor that he couldn’t afford a signboard to getting a nod from Michelin's inspectors.