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Chefs

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.

Resilience in the kitchen: 3 F&B operators who kept cooking despite failure, loss and illness

(From left) Ms Sharon Poon, co-owner and roast chef of Eat 3 Cuts., Mr Teo Chye Huat of Hai Nan Zai, and Mrs Jenny Png and Mr Sam Png, co-owners of Woody Peranakan Family Cafe.
(From left) Ms Sharon Poon, co-owner and roast chef of Eat 3 Cuts., Mr Teo Chye Huat of Hai Nan Zai, and Mrs Jenny Png and Mr Sam Png, co-owners of Woody Peranakan Family Cafe.

Were chefs always this wild? The colourful backstories behind Culinary Class Wars 2

fdchef08 - Chef Anh Sung-jae in Culinary Class Wars Season 2


SOURCE / COPYRIGHT: NETFLIX
fdchef08 - Chef Anh Sung-jae in Culinary Class Wars Season 2


SOURCE / COPYRIGHT: NETFLIX

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

2026 food trends: Chefs foresee the rise of regional ingredients, sustainable cooking

Chefs like Loca Niru's executive chef, Shusuke Kubota, hope to use more local produce in seasonal menus.
Chefs like Loca Niru's executive chef, Shusuke Kubota, hope to use more local produce in seasonal menus.

Life List: 10 trends to look forward to in 2026

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.

F&B closures on Dec 31: Sugarra at RWS, Asu at Labrador House, Amo in Hongkong Street

(From left) Sugarra restaurant at Resorts World Sentosa, progressive Asian fine-dining restaurant Asu.
(From left) Sugarra restaurant at Resorts World Sentosa, progressive Asian fine-dining restaurant Asu.

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.

Global Design

Sail away with Chef Nobu: Dine on black cod plated on white fingerprint-resistant dinnerware

Chef Nobu Matsuhisa at a sake tasting at his restaurant  Umi Uma aboard Crystal Cruises.
Chef Nobu Matsuhisa at a sake tasting at his restaurant  Umi Uma aboard Crystal Cruises.

On The Job

Pastry chef at a hospital: He bakes food for the soul

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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.