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Once a stickler for cooking rules, Terry Tan relaxes his stance

Cookbook author Terry Tan with his new book, Terry Tan’s Peranakan Classics. It is an update of his first cookbook, published in 1981.

More than a meal: Successful restaurant groups on how they draw customers back

Initia Group founder Luke Yi used to be an IT consultant before running a Korean restaurant empire in Singapore. He opened Korean steakhouse Drim at Mandarin Gallery in 2023.

Collision of cuisines: Casa Mori, Noor Singapore and Humo blend flavours for fresh take on food

Noor Singapore, a new restaurant in Mohamed Sultan Road, serves Mediterranean food with Japanese accents.

Chef Johanne Siy’s labour of love opens in September

Chef Johanne Siy, formerly of Lolla, is opening her own restaurant. Aro, which opens in September.

Singapore brand ROA takes its allergen-free cookies to the world

ROA founder Jane Tan with the vegan and allergen-free cake that started it all, the Midnight Cake.

Polar turns 100: How a home-grown bakery became part of everyday Singapore life

ST20260616_202675200916/Sarah Lee/hypolar

Chan Kok Yew, 58, third-generation family owner and executive chairman of Polar Puffs & Cakes, photographed at the company's 15 Woodlands Link manufacturing facility on June 16, 2026. ST PHOTO: SARAH LEE

From bust to boost – how former food bosses in Singapore are helping others survive

(Clockwise from top left) Rathakrishnan Ramaiyan, who recently closed his restaurant The Black Sheep Cafe; Kith Cafe founder Jane Hia; Ryan Kieran Tan, who ran six cafes serving specialty coffee; and former Prive Group chairman Yuan Oeij.

Best day trips from Barcelona: Explore Costa Brava’s beaches, wineries, art and ancient ruins

Explore Catalonia beyond buzzy Barcelona, by making day trips or having a driving holiday in Costa Brava.

Baying for blood: Pig blood curd back on menus, sold out in supermarkets

Since the authorities approved the import of pig blood curd from one slaughterhouse in Thailand, restaurants have been racing to put it on the menu.

Protein-maxxing: Fish maw soup with crocodile ribs

QIJI, a new restaurant serving Teochew-style fish maw soup, also has a version with crocodile ribs added to the broth.

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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.