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The Adriatic Pantry’s Gourmet, Small-Batch Goods
16 May
Lovingly hand-picked local Croatian gourmet goods are worth unearthing at Zoran Svetličić and Belle Shafer’s online store. By Thompson Wong You
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A Thirst for All Things Cultured
10 May

Bushwick Biotech Founder Daniel Martin Gerick introduces kombucha and milk kefir, and how you can easily incorporate these probiotic beverages into your diet.

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AlcoholDelivery: Siblings Behind A Thriving E-Commerce Platform
10 May

Travis and Suzanne Chia are the proud Founders of AlcoholDelivery. They tell us how the business stays on top of the food tech industry.

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Introducing LeVel33’s New Saturday Brunch Menu
5 May

Dining at Marina Bay Financial Centre Tower is made affordable with LeVel33’s new Saturday Brunch menu. Overlooking Singapore’s stunning skyline, everyone can now share food plates with loved ones without sacrificing the luxe factor.

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A Beginner’s Guide to Gin
11 April

Experts from British restaurant and bar Oxwell & Co, Operations Manager Farid Bashir and Bar Manager Issaym As’ari, teach us a thing or two about gin and tonic.

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Starbucks Singapore Opens First Starbucks Reserve™ Coffee Bar
7 April

The Reserve Coffee Bar’s ambience really is a notch above other Starbucks outlets.

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Acai Bowls: A Taste of the Amazon
4 April

Cinthya Sayuri, Co-Founder of Selva, shines the light on the Amazon basin’s dense equatorial lands, forest tribes, and natural foods like acai bowls.

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An Over The Top Urban Izakaya
27 February

Singapore’s vibrant food scene is dotted with informal Japanese gastropubs. Doyenne.sg visited a pop culture inspired one along Club Street and fell in love with its quality Japanese-American offerings.

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Super Loco: The Beauty of Mexican Food
24 February

Co-Owner Christian Tan and Culinary Director Jason Jones take us through the siesta of their Mexican cuisine – a terrifically fresh, light and modern experience for the senses.

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Le Binchotan: Japanese Skewers Fumé Over Dense Coals
22 February
The French-Japanese tapas bar along Gemmill Lane offers meats and seafood smoked over 1000°C, creating a distinct and delectable experience
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