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Experience Japan’s Cuisine and Spiritual Nature
2 February

Why is wasabi so hard to grow? What is the diet of a sumo wrestler? How can art and tofu be combined to get the best out of a unique restaurant experience?

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A Chef and Customer’s Journeys to Discovery
23 January

There is more behind Labyrinth’s food preparation than meets the eye. Doyenne.sg digs deeper into Chef-Owner Han Liguang’s process of deconstructing local cuisine and elevating it to the next level.

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2am:lab’s Female Millennial Chef, Charlene Lin
13 January

The harsh realities of the cooking world requires a splash of tenacity, a dash of optimism and a great deal of candour. 2am:lab’s Sous Chef Charlene Lin spills the beans in this exclusive interview.

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A Food Journey Through Taste, Comfort, Discovery
12 December

Daniel Ballis is a bold restaurateur. The Gen-Y millennial has three brands under his belt within merely a few years. We catch up with the straight-talking Melbournian to find out more.

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