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Sakae Sushi is everywhere
The slice of fish on the rice was generous enough for you to taste it.
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Sushi Tei's prices the highest
The California maki here was the best, plump with tasty ingredients like avocado and crabstick. |
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If mum's not cooking
Take her and the family for reunion dinner at any of these eight hotels and restaurants.
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Genki's lagging behind
This is the only eatery tested that uses fresh wasabi, which has a more subtle and sweeter flavour. |
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No frills, low price at Nihon Mura
It offers sushi at rock-bottom prices in a Marche-style environment.
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Ichiban Boshi's value for money
While the California maki did not make much of an impression, the other dishes did. |
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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.
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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." |
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Doughnuts The Next Big Thing?
There are signs that Donut Factory might trigger yet another Singapore food fad.
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Star Search
You want Chinese New Year goodies - not baddies - on your festive platter. |
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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.
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Top dogs
Hotdogs, the poorer cousin to hamburgers, are going places. New eatery Superdog offers 10 varieties. |
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My Humble House gets a soundtrack
You can now take home the mood of the stylish Chinese restaurant in a CD of original music.
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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. |
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The coffee I drink can reveal the real me
Starbucks says there is more in a mug than just java.
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Organic food boom boosting sales
Food safety concerns spark demand for chemical-free product lines in supermart chains. |
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Sale worth waiting for
Come evening, most hotel delis offer food at a discount to clear stock, and many Singaporeans are snapping it up.
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Weird and wonderful
Molecular gastronomy may sound strange but to Aurum's Spanish chef Paco Roncero, it just boils down to good food. |
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Chef Chat - Chef Paolo Zambrano
The multi-lingual Executive Chef of Marina Mandarin has a soft spot for Taiwanese porridge.
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Chef Chat - Eric Neo
This chef can't do without soya bean milk. |
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Battle of the sushi chains
The sushi war is getting hotter, with one conveyor-belt eatery even offering its dishes at 99 cents each.
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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.
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