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Latest articles

RIP fine dining in Singapore? Not so fast

(From left) Chef Sebastien Lepinoy of Les Amis in its newly renovated kitchen, 
Chef Julien Royer of Odette, which reopened recently after extensive renovations.
(From left) Chef Sebastien Lepinoy of Les Amis in its newly renovated kitchen, 
Chef Julien Royer of Odette, which reopened recently after extensive renovations.

Fresh Air: New management for multi-concept food venue Air CCCC in Dempsey

ST20231127_202349206696 hynew Azmi

(From left) Will Goldfarb and Matt Orlando preparing a dish in the kitchen of their new restaurant Air at Dempsey Road.

ST PHOTO: AZMI ATHNI
ST20231127_202349206696 hynew Azmi

(From left) Will Goldfarb and Matt Orlando preparing a dish in the kitchen of their new restaurant Air at Dempsey Road.

ST PHOTO: AZMI ATHNI

Restaurant Open Farm Community and Tiong Bahru Bakery Safari in Dempsey to close on Jan 11

Open Farm Community, which occupies a 35,000 sq ft compound in the Dempsey foothills, is closing after a decade.
Open Farm Community, which occupies a 35,000 sq ft compound in the Dempsey foothills, is closing after a decade.

Luxe for less: Restaurant mantra for 2026?

Whether it is an omakase sushi experience, or a perfectly cooked steak with all the trimmings, restaurants are looking to offer that one thing no Singaporean can resist – value for money.
Whether it is an omakase sushi experience, or a perfectly cooked steak with all the trimmings, restaurants are looking to offer that one thing no Singaporean can resist – value for money.

ST Food team’s best food and drink of 2025

(Clockwise from top left) Salmon Avocado Don and other dishes at Ten Ten Otoko, Tiong Bahru Bakery's Milo Dinosaur Shio Pan, Mondo's frozen dessert, and Encore by Rhubarb's slow-cooked pork belly and puffed pork skin.
(Clockwise from top left) Salmon Avocado Don and other dishes at Ten Ten Otoko, Tiong Bahru Bakery's Milo Dinosaur Shio Pan, Mondo's frozen dessert, and Encore by Rhubarb's slow-cooked pork belly and puffed pork skin.

Pizza: Piling on the pies

(Clockwise from left) Chefs Tsubasa Tamaki, Vincenzo Capuano and Bjorn Shen.
(Clockwise from left) Chefs Tsubasa Tamaki, Vincenzo Capuano and Bjorn Shen.

The Best Disappearing Act Award goes to the Singapore diner

Restaurant chains Prive and Eggslut, heritage brand Ka-Soh, and East Ocean Teochew Restaurant are among the F&B operators closing in 2025.
Restaurant chains Prive and Eggslut, heritage brand Ka-Soh, and East Ocean Teochew Restaurant are among the F&B operators closing in 2025.

Tongue to tail – Ushidoki marks 10 years of beef kaiseki

Chef Nobuaki Hirohashi of Ushidoki with the restaurant's star ingredient, Ozaki beef from Miyazaki Prefecture.
Chef Nobuaki Hirohashi of Ushidoki with the restaurant's star ingredient, Ozaki beef from Miyazaki Prefecture.

Festive turkey pie from Goodwood Park Hotel for Christmas brunch

Goodwood Park Hotel's (clockwise from top) Curry Turkey Potato Pot Pie, Turkey Pot Pie and Turkey Spinach Lasagne.
Goodwood Park Hotel's (clockwise from top) Curry Turkey Potato Pot Pie, Turkey Pot Pie and Turkey Spinach Lasagne.

Beef and pork from South Korea have landed in Singapore – here’s where to eat them

Ms Olivia Lee, chief executive of South Korea-focused online supplier SoGoodK, and Ms Leelyne Yeo, general manager of gourmet food purveyor Culina, worked to get Hanwoo beef and Jeju pork from South Korea to Singapore.
Ms Olivia Lee, chief executive of South Korea-focused online supplier SoGoodK, and Ms Leelyne Yeo, general manager of gourmet food purveyor Culina, worked to get Hanwoo beef and Jeju pork from South Korea to Singapore.

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MDDI (P) 046/10/2025. Published by SPH Media Limited, Co. Regn. No.202120748H. Copyright © 2026 SPH Media Limited. All rights reserved.