[NEW!] Lotus Kitchen @ Chinatown Point

Lotus Kitchen, a spinoff restaurant to the well known Lotus Vegetarian, has recently opened at Chinatown Point that offers an array of wholesome and nutritious vegetarian dishes that are made from fresh and natural ingredients. Get ready to choose from over 50 contemporary dishes from made-to-order dim-sums to unique handmade noodles and stir-fried dishes! The […]

Continue Reading

fArt tArtz @ Singapore Expo

Having been opened since 2014 in Singapore Expo Max Atria Level 2 (near Hall 2), fArt tArtz is a lovely garden-themed cafe that offers all day brunch items such as burgers and pastas, and no bake desserts handcrafted from the heart. Some of their photo worthy items include the mudpies; non-bake tiramisu and tarts in beautiful mason jars, […]

Continue Reading

The Ultimate Crab Feast @ Park Royal Beach Road

Calling for all crab lovers!! The Plaza Brasserie at Park Royal (Beach Road) will be offering a CRAB BUFFET until 15 December 2016! There will be free flow of crabs, seafood, Japanese food, roasted meat, Local delights, Desserts, Drinks and many more! This feast will be available on dinner from 6PM to 10PM, and on Sunday […]

Continue Reading

WANTON Seng’s Noodle Bar @ Amoy Street

Wanton Seng’s noodle bar, founded in early 2015, is a hipster bar serving time-perfected wanton noodles, signature cocktails and draft beers. Benson Ng bought over the business from Seng’s famous wanton mee at Dunman Food Centre  and modernised it into a noodle bar which is now situated in the midst of Amoy street. Seats include an open […]

Continue Reading

Pluck @ Club Street

Pluck located right in the middle of the many bars, cafes and restaurants along Club Street is a small and unpretentious bistro bar which serves unique Singaporean fusion food and potent cocktails. The bar seats at the open concept kitchen provide an interesting experience, where you can dine and observe the entire preparation process of all […]

Continue Reading

Choux au Craquelin

French pastry has always been a personal challenge for me, because more often than not, a certain level of skill and a fastidious approach is required when tackling the more technically-demanding recipes. Take the humble-looking macaron for example. It took me a good three tries and many batches of discarded ingredients before a presentable enough […]

Continue Reading
1 2 3 6