Latest in: Flavours

  • Pollen Executive Chef Steve Allen

    Chef Talk: Steve Allen about Pollen

    I’ll admit that I was a little bit starstruck when I walked into Pollen to interview Chef Steve Allen. Near the end of last year, Chef Steve took over the kitchens at Pollen, Singapore’s iconic and beautiful fine dining restaurant and bistro housed in the Flower Dome at Gardens by the Bay....
  • Flavour Notes: A Taste Test of Water

    We all know that water is important and thankfully, the global movement to decrease the amount of bottled water consumed has stepped up significantly. Globally, the conservation and sustainability of water has become a key topic for all nations. And so it should… but what about pampered palates and those...
  • Chef Talk: Stephan Zoisl about Chef’s Table

    There are chefs and then there are chefs that amaze. For me, Chef Stephan Zoisl is one of those chefs that amaze. I remember the first time I went to Chef’s Table. They had only just opened their doors and I was treated to an eight-course dinner that was...
  • Fynn's Southbeach Interiors

    Fynn’s, a Beautiful Gem and Fabulous Dining Venue

    Ever so often I find a location that I just can’t get enough of. From the Hangar to Brawn & Brains, Carvers, Long Phung and Dapper, my infatuation with a specific coffee or dining venue means that I’m just there all the time. Fynn’s is my latest infatuation. It’s...
  • Alati Chef Ioannis Stefanopoulos

    Chef Talk: Ioannis Stefanopoulos about Alati and Greek Cuisine

    The beautiful ambience of Alati is like a portal onto a Greek island, with whitewashed walls and pops of blue. If you close your eyes, you might be able to imagine the smell of the sea and the breeze on your face. Located on Amoy Street, Alati beckons you in...
  • Homemade Hainanese Chicken Rice

    A Heritage Recipe for Hainanese Chicken Rice

    In Singapore the search for the best Hainanese Chicken Rice is alive, well and ongoing. Would it be Tian Tian, Boon Tong Kee or Five Star? Of the myriad of chicken rice experts and avid fans of this quintessential dish, not many will agree as to which one is THE...
  • T2, From Little Melbourne Tea Shop to Global Tea Revolution

    For the last few years, I have been obsessing about coffee. Of course that will continue, but lately, tea has been presenting itself to me in different ways. I’m remembering how much I love it. It’s about the rituals, from the Japanese tea ceremony to a person’s individual way of brewing, with milk,...
  • Chef-Drew-Nocente865

    Chef Talk: Drew Nocente about Salted & Hung

    Salted & Hung is one of the 12 featured restaurants in the 2017 EATSingapore book. Read our interview with the founder of EATSingapore, Karin van Vliet, here. I suppose when you hear the name, Salted & Hung, you immediately know what this restaurant might be about. What you don’t know,...
  • Angel Floss, the Stuff Sweet Dreams are Made Of

    It’s ok, you don’t have to hide it. I smile too when I see fairy floss (or cotton candy to some). I remember well this magical ball of spun sugar from my childhood. Even to this day if I happen to buy some for my kids, I find myself...

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