|
Great Singapore Sale
Informed foodies know that the Great Singapore Sale happens every day between 6 and 9pm.
|
 |
On the boil
When you have these cool kettles in your kitchen, boiling water for a cuppa will never be boring.
|
|
Eye candy
When guests visit, serve them pineapple tarts, love letters and other munchies in gorgeous, festive-looking containers.
|
|
|
The Pier takes off to a strong start
It offers a well-defined lifestyle approach and a food and beverage tenant mix that is attracting diners near and far. |
|
|
Sakae Sushi is everywhere
The slice of fish on the rice was generous enough for you to taste it.
|
|
|
Sushi Tei's prices the highest
The California maki here was the best, plump with tasty ingredients like avocado and crabstick. |
|
|
If mum's not cooking
Take her and the family for reunion dinner at any of these eight hotels and restaurants.
|
|
|
Genki's lagging behind
This is the only eatery tested that uses fresh wasabi, which has a more subtle and sweeter flavour. |
|
|
No frills, low price at Nihon Mura
It offers sushi at rock-bottom prices in a Marche-style environment.
|
|
|
Ichiban Boshi's value for money
While the California maki did not make much of an impression, the other dishes did. |
|
|
It's not science, it's just food
Is molecular gastronomy dead? No, it doesn't even exist, say the two chefs who popularised the concept in the first place.
|
|
|
Time to return to the basics: Santamaria
"If you have the ability to select the best products, do you really need any wrapping or packaging? Food needs honesty and truth." |
|
|
Doughnuts The Next Big Thing?
There are signs that Donut Factory might trigger yet another Singapore food fad.
|
|
|
Star Search
You want Chinese New Year goodies - not baddies - on your festive platter. |
|
VivoCity fast becoming a chocolate lovers' haunt
The biggest mall in town has no less than three outlets where you can find quality, handmade or branded chocolate.
|
|
|
Top dogs
Hotdogs, the poorer cousin to hamburgers, are going places. New eatery Superdog offers 10 varieties. |
|
Who let the dogs out?
While there aren't many good hotdog vendors out there, the scene sure is picking up.
|
|
My Humble House gets a soundtrack
You can now take home the mood of the stylish Chinese restaurant in a CD of original music.
|
|
|
S'poreans not yet coffee connoisseurs, says local barista
Many still prefer local Kopi Tiam brew, say two brothers who gave up their high-paying engineering jobs to make coffee.
|
|
|
The coffee I drink can reveal the real me
Starbucks says there is more in a mug than just java. |
|
|
Organic food boom boosting sales
Food safety concerns spark demand for chemical-free product lines in supermart chains.
|
|
|
Sale worth waiting for
Come evening, most hotel delis offer food at a discount to clear stock, and many Singaporeans are snapping it up. |
|
|
Weird and wonderful
Molecular gastronomy may sound strange but to Aurum's Spanish chef Paco Roncero, it just boils down to good food.
|
|
|
Chef Chat - Chef Paolo Zambrano
The multi-lingual Executive Chef of Marina Mandarin has a soft spot for Taiwanese porridge. |
|
|
Chef Chat - Eric Neo
This chef can't do without soya bean milk.
|
|
|
Battle of the sushi chains
The sushi war is getting hotter, with one conveyor-belt eatery even offering its dishes at 99 cents each. |
|
Love me tender
Eateries offering great steak at great prices have been sprouting up all over the island in the last two years, giving customers many more choices.
|
|
![](/a1media/site/common/blank.gif"){kind=spacer}
