Tan Hsueh Yun | The Straits Times

Tan Hsueh Yun

Food Editor

American chef Nancy Silverton opens Osteria Mozza at Hilton Singapore Orchard

Rise of rice: Sake in the spotlight as more sellers go online

Private dining scene sizzles again, after lifting of Covid-19 restrictions

Chef Malcolm Lee of Candlenut opens fine-dining restaurant at Botanic Gardens

Food Picks: Firangi Superstar, Four Seasons Cendol, Brew & Co

Rising costs: Your daily bread is going to be more expensive

'It was do or die': F&B business owners revived burger brand during pandemic

Restaurants up their bread game: Signature bakes, house-churned butter

Chef Willin Low closes Relish at Frasers Tower

Mad about meat: New butcher shops in Singapore

Start-up Just Dabao helps food businesses cut down on waste

Singapore microbrewery makes Ukrainian beer to raise funds for humanitarian efforts

Food Picks: Unkai Sushi, YWCA Fort Canning and Da Paolo

Singapore sambal, made in the UK and US by Singaporeans

Best food in Singapore: 20 eating places to check out in the central region

Food In The Hood: 20 eating places to check out in central Singapore

Food Picks: Path, TrulyTeochew and Teck Ghee (HK) Pastries

What not to eat when you are down with Covid-19

Best food in Singapore: 20 eating places to check out in the east

Currygate: Chicken briyani recipe was split in two because of a 'layout issue', says NYT

Food In The Hood: 20 eating places to check out in the north of Singapore

Currygate: New York Times takes down the video for Singaporean chicken curry

Bitter taste of Singaporean chicken curry saga

'It looks so wrong': NYT's 'Singaporean chicken curry' was in fact a recipe for chicken briyani