It’s a well-known fact that excessive salt intake is detrimental to our health, and the salt reduction done on the part of food manufacturers has proven to have reduced the number of deaths caused by heart attacks and strokes over...
Celebrated worldwide on 22 April since 1970, Earth Day is an annual affair where events are held to increase awareness and appreciation for the Earth’s natural environment. This Earth Day, play your part in saving the earth with these tips...
The more we fish the less we have, and by 2048, there will be none. Being one of the biggest seafood consumers in the Asia-Pacific region, consuming a whopping 140 million kilogrammes a year, Singaporeans should take note of the...
Sandwiched between two soft and spongy buns are seasoned and semi-dried tomatoes, crisp iceberg lettuce, tangy red onions and mature cheddar atop a succulent beef patty made from a selection of 3 cuts of beef. That was the breakdown of...
Indulge in a symphony of sweet treats, freshly baked daily at Lime, the light-filled restaurant in Parkroyal on Pickering, including delicious miniature macaroons, plump raisin scones and fragrant earl grey chocolate brownies. Delicate savoury sandwiches and a choice of refreshing...
The Randstad Award Survey found that 52% of Singaporeans covet a career in the hospitality and recreation industry. This is the third year the hospitality sector has taken the top spot in the annual survey, and the popularity could have...
A restaurant with three Michelin stars is now trying to up its customer service game by Googling its customers before they arrive. Grub Street report claims that Justin Roller, the maître d’ performs internet recon on guests to ascertain things...
At the heart of Purvis Street serving up a Contemporary Continental menu is the newly opened restaurant, Sprigs. Inspired by the small portions of herbs used in culinary preparations to enhance the overall flavour of a dish, co-founder Titus Tiong...
Nobu-ya, a cozy restaurant located in Fortune Centre is run by chef-owner Yoshiyuki Nobukawa and sake sommelier Nobuhiko Sano, both of whom worked at Mikuni, a Japanese restaurant at The Fairmont Singapore. Nothing fancy is served at this restaurant, which...
Researchers at German company Biozoon Food Innovations are developing a 3D printer that can produce solid food which dissolves quickly in the mouth when eaten. The device is designed for elderly patients, especially those who suffer from dysphagia, which makes...
