"I was a little surprised Singaporeans would eat kway chap but find it hard to accept nose-to-tail."
Even with grubby little hands around, you can still have your cake and eat it too.
One of the unsexiest words in the culinary world is also the mastermind behind some truly delicious concoctions.
The Michelin Guide Singapore digital team goes on a monthly eating trail to bring you noteworthy new dishes from the city’s latest openings and tried and tested restaurants.
Over 800 wine makers and wine lovers had their wine sensory experience at the fourth edition of Matter Of Taste Singapore 2017 last Saturday.
Chilli crab might be a national dish, but do you know where it all started?
Meet the one Singapore dish that is as tasty as it is healthy.
The Australian chef on how working at Tetsuya's and Momofuku has influenced his cooking style.
From your lattes to flat whites, here are 5 cafes that will take care of your caffeine fix.
Fourth-generation owner Aisha Hashim talks about the need to keep up with the times.