WHERE TO EAT
Wong Ah Yoke

Hirame, radish and beluga caviar by chef Guillaume Bracaval from Michel Troisgros at the Hyatt Regency Tokyo. Cooking at Art at Curate in RWS until Jan 24 #artatcurate #rws #cometoeat #straitstimesfood #frenchfood #foodgasm #foodcritic #foodphotography
Eunice Quek

Time to pig out! Adorable Nian Gao piglets from Si Chuan Dou Hua to welcome the Year of the Pig. #straitstimesfood #stfoodtrending #sgfood #foodie #dessert t.co/cLAZiG4hh1
Rebecca Lynne Tan

Check out Chi Kinjo in Stanley Street - modern #sushi bar with a sake and highball den in the basement. #straitstimesfood #sgfoodies t.co/xcKF03oRbE t.co/NHQpwBOD09
RECIPES
  • Pearl barley makes a terrific congee with dried scallop and shredded chicken.
SWIG
RESOURCES