One-Ninety Bar at Four Seasons Hotel Singapore is a bar designed for guests and visitors who appreciate well-crafted drinks. Located within the hotel’s lobby area, the bar offers a range of cocktails, spirits, and non-alcoholic options prepared with an emphasis on balance and technique. The team focuses on combining botanical ingredients and classic methods to create drinks that suit...

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When Les Amis opened its doors in 1994, the culinary landscape of Singapore looked remarkably different. Independent fine dining was a rarity, a gap that this ambitious establishment sought to bridge. Its name translates simply as 'friends', a nod to the partners who founded it, yet the restaurant has evolved into something far more significant than a mere gathering...

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Jungle Ballroom at Mondrian Singapore Duxton is a bar and nightlife venue designed for drinks, music, and social evenings. The space features a mix of indoor seating and an outdoor area, arranged around a central bar. The interior includes neon lighting, dark finishes, and seating that supports small groups and solo guests alike. The overall setting is geared towards...

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From alfresco dining as casual as the conversations between friends and family to refined dinners against sunsets that cast their orange glow onto sweeping rice fields, Ubud’s culinary landscape never fails to captivate epicureans.  It’s no secret that Ubud’s charm goes beyond the tree-flanked yoga sessions or treks along off-the-beaten paths between tiers of rice fields. Though never truly concealed...

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There is a certain calm that settles the moment the lift doors open on the 70th floor of Swissôtel The Stamford. At JAAN by Kirk Westaway, the experience begins quietly, guided by space, light, and anticipation rather than spectacle. The restaurant sits above the city, offering a setting that feels considered and composed. Helmed by Kirk Westaway, JAAN reflects a...

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In the regimented world of yakitori, charcoal is usually the undisputed king. At Firebird by Suetomi, however, the kitchen embraces a wilder, more volatile element: firewood. This method requires the chefs to read the flames instinctively, managing a heat that is hotter and taller than traditional binchotan allows. It is a technique perfected by Chef Makoto Suetomi at his...

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Dining at CUT by Wolfgang Puck at Marina Bay Sands celebrates the finest ingredients with groundbreaking culinary artistry. As the only Michelin-starred steakhouse in Singapore, the restaurant has garnered a reputation for delivering an unparalleled dining experience since opening in 2010. CUT’s crown jewels are its steak offerings. Guests can indulge in the rarest cuts, such as the Kagoshima Craft...

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A modern Mediterranean dining takeover brings coastal flavours to the capital in an immersive seasonal experience. On January 17 and 18 2026, Costa Jakarta hosts a special kitchen takeover with Riviera Bali, bringing fresh coastal flavours to the capital. Led by Chef Ryan Theja of Costa Jakarta and Chef Emilio Bean of Riviera Bali, this limited-time collaboration presents a thoughtfully...

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For more than a century, Chikuyotei has stood as a quiet guardian of Japan’s culinary heritage, preserving the refined traditions of authentic Edo-style eel cuisine and the art of Omakase dining. Established over one hundred years ago, the restaurant continues to honour time-tested methods while offering an experience that feels both timeless and deeply personal. Chikuyotei’s philosophy is an unwavering...

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Since 1971, Shang Palace at Shangri-La Singapore has stood as a pillar of Chinese gastronomy in Singapore. It occupies a rare space in the city’s dining consciousness, celebrating the elegance and depth of Cantonese cuisine for over five decades. While many establishments chase fleeting trends, this venue has dedicated itself to the long game, preserving culinary history while subtly...

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