When we first dined at Restaurant JAG last year, I predicted that Chef Jeremy Gillion’s passion for exotic European herbs and vegetables would surely win him a Michelin Star and indeed, that premonition came to pass later that year! The good news is that even after winning a Michelin Star, prices of their degustation menu […]
Most ski resorts have only have one peak season but Hoshino Resorts Tomamu is blessed with two! In the winter, it is surrounded by ski slopes with white powdery snow and is the ideal resort for families seeking a comfortable, laid back ski resort with good food and other activities for the kids like an […]
Congrats to Jag for winning One Michelin Star 2019 How do you make your own fine dining restaurant stand out from the rest who are also serving the usual suspects of wagyu, caviar, lobster, foie gras and oysters? That must be the holy grail of every fine dining chef. Indeed, the quest for the next […]
I had a great time chatting with Chef Julien who happens to love hawker food. It really goes to show that the love of food knows no boundaries. That is why Singaporeans love everything from carrot cake to caviar. From the way he reacted to laksa, char kway teow and oyster omelette, I could tell that Julien has a deep love for food, any type of food, as long as it is good!
Chef Willin is the kind of guy who would dream about eating curry puffs and char kway teow. His passion is to be able to translate the essence of our traditional Singaporean flavours for a modern audience. If he had lived in the 70's, he would most probably have been a Chef owner of a Hainanese style coffee house. But he started his restaurant in the mid 2000's which was right at the beginning of our current culinary renaissance. So, he opened a restaurant to showcase contemporary Singaporean dishes, a style he calls "Mod-Sin".
I will come straight to the point on this one. I had a great dining experience at Ki Sho because of three things. 1. Chef Hiro is very likeable, speaks good English and has that rare ability to put everyone at ease during the dinner service. 2. The food here is excellent and all the […]
This restaurant is closed There is a wide range of places where one can get a Sushi fix nowadays. On one end of the spectrum are those places which sell the idea of Sushi. The idea of Sushi being a piece of raw fish which just passes NEA food safety regulations placed on a nugget […]
Sky on 57: Putting Singapore on the World Culinary Map
I recently met up with an American couple who are taking a year off eat their way across the globe. You might have met similar people before. Most tourists tend to only “pass through” Singapore, staying a couple of days before moving onto their final destination. This couple was serious about wanting to really experience […]
The Knolls: Surprisingly Casual for an Ultra Luxurious Hotel
Yes, it is getting a bit crowded in Singapore. It seems that there are people everywhere, so much so that sometimes I feel that it is almost impossible to find a place where there is no one around. Lately I have been learning to embrace the silence. Silence is a precious commodity in today’s world. […]
There are two things about Skirt that I am very excited about. Firstly, they are the first steak house in Singapore who are aging their own beef and secondly, they are one of the few to use an Argentinian Parilla to grill their meat! In a market where the competition for the patronage of serious […]
Garden of Eden: Sauteed Fillet of Snake in Apple Sauce!
The restaurant is closed I am just kidding about the Sauteed Snake in Apple Sauce. But that was the first dish that came to mind when I heard of the Garden of Eden. You know the story right? There was Adam, there was Eve, there was a snake and there was an apple. OK, strictly […]
I have never heard anyone who is reminiscing about the past complain that it took so long to get to the present. Everyone will remark about how time flies. I guess that when you get older, time seems to fly faster since every event in your life really feels as if it happened only yesterday. […]