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Robust flavours at One Rochester
The lush gastrobar is no longer just about drinks, thanks to its new executive chef Refaie Kee.
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Learning to cook the Raffles way
With the growing number of cooking schools and specialist classes, hobby cooks are spoilt for choice. |
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Coffee as fresh as can be from Wiener Kaffeehaus
It doesn't come any fresher because the coffee beans are roasted right in front of you at Suntec City.
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Master art of baking cakes so light, you'll be tasting heaven
The Patissier is finally going to offer some baking classes. |
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Use your heart
The Executive Chef of the Solutions 17 Group believes that a good chef is one who puts his heart and soul into each dish.
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Raw is more
When you mention raw food, many assume salads are all that you can eat. |
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Tea off
More restaurants are launching tea-time menus and response has been encouraging.
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Have a pie and a pint
Nothing beats having the pie with the secret sauce at Billy McDonald's Gaelic Inns. |
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Would you buy his $450 pie?
Hotels and restaurants are rolling out year-end menus with hefty price tags. Are customers biting?
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A menu for success
Mr Krishna keeps a pocket diary where he pens down his customers' names, favourite dishes, habits and special occassions. |
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Hitting the sweet spot at night
Dessert bars stay open late for clubbers who want the sweet after the sweat.
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Nice high
For chef Alexandre Lozachmeur, there's nothing like the adrenaline rush that comes from working in a restaurant kitchen. |
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Big on Macarons
These French-style treats - colourful round cream-filled sandwich cookies - are not to be confused with the Italian, Jewish or Swiss macaroons.
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Wonton business
The ketchup wonton mee common in the 1960s here seems to be disappearing. LifeStyle goes on a hunt. |
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Go global in your food choices
Break out of your cuisine comfort zone and discover dishes of assorted cultures.
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Ooh la la party on a budget
These products have moderate price tags, so you can throw a thoroughly European soiree at a tiny price. |
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Raining on their profits
When the year-end rains turn patrons into fairweather friends, some clubs try harder to lure them in while others find a silver lining in the cosy atmosphere.
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A taste of black gold
Luwak beans can retail for as much as $500 per kilo. |
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Honey, will you Bee mine
While some people may swear by the golden nectar, nutritionists advise against loading up on it.
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Golden selection
Here's a quick guide to some of the types of honey available here. |
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Sweet success
He may not have cut it as a fashion designer, but Daniel Tay has his own patisserie business all sewn up.
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Savour original goodness for a worthy cause
Take your pick from a spread of cookies, chocolates, jams, teas, drinks and puddings at the newly opened outlet in Paragon's basement. |
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Up on the roof
Geoffrey Eu checks out some open-air restaurants with great food and breathtaking views.
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Science and art
Goodwood Park Hotel's award-winning Executive Pastry Chef Lim Kim Wah sees his craft as an intricate blend of science and art. |
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EAU couture
The thirst-quencher of choice among trendsetters these days is exotic, unique and branded bottled water.
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It's the season for eating
Christmas dining can fill you up with more than gastronomic delights. |
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Hot water
$9 for a bottle of water? Gulp. But a growing number of Singaporeans don't mind paying for the liquid's purported health benefits.
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Pork's now a cut above
Demand for it is up and more restaurants are serving it partly because of the better quality of imports. |
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Toast to roast
Jeffrie Siew, culinary director for Corduroy Lifestyle Holdings (Asia), loves Chinese roast duck so much he can eat it every day.
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Sweet dreams are made of these
Bring on the sugar rush - Christmas is here again. |
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