Wine & Dine November 2017 issue – Happy Hour Editorial Team07 November 2017 It’s Happy Hour! This issue, we pay tribute to a thriving drinks scene in Singapore, one that sees as many as 13 bars making it to this year’s Asia’s 50 Best Ba... Read More
SPRMRKT Kitchen & Bar: Dining with a Conscience Charlene Chow05 November 2017 SPRMRKT Kitchen & Bar’s fundraising dinners in November shines a light on special needs and how you can help ... Read More
Burnt Ends’ head chef Jake Kellie will compete in San Pellegrino Young Chef 2018 Charlene Chow25 October 2017 Jake Kellie, Head Chef of Singapore’s Burnt Ends is Southeast Asia’s representative for the San Pellegrino Young Chef 2018 competition ... Read More
The Individualist: Congdu’s Vivian Han Sheds Light on Neo-Korean Cuisine Charlene Chow16 August 2017 CEO Vivian Han of Congdu restaurant, Seoul, explains why a meal at her restaurant involves giving pride of place to the individual ... Read More
Les Amis Group’s Bistro du Vin Gets a Makeover and a Menu Refresh Charlene Chow02 August 2017 New group executive chef Laurent Brouard stirs up the broth at Bistro Du Vin ... Read More
A Father-Son interview at Shisen Hanten Editorial Team01 August 2017 Shisen Hanten's father-son duo, executive chef Chen Kentaro and Iron Chef Chen Kenichi ask each other some burning questions ... Read More
