The grand dame of hospitality will throw a one-night only party on October 18 to celebrate its return.
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The grand dame of hospitality will throw a one-night only party on October 18 to celebrate its return.
Aromatic and fruity, this gochujang-spiked dessert has a piquant, Korean cuisine-inspired kick in addition to its galangal and apricot notes.
Dining in France, Spain and Russia gets more enjoyable with UnionPay’s exclusive card privileges.
Just as Australia and New Zealand have been arguing over who created the pavlova, the jury is still out on where steak frites was born – since both Belgium and France stake their claims as the inventor. Whatever the answer, this seemingly easy bistro staple is not easy to get right, including the accompanying sauce or herbed butter. Historically, rump steak was the cut of choice, but entrecôte (also known as ribeye) and sirloin are more frequently used today. Likewise, the traditional creamy béarnaise sauce (made with clarified butter emulsified with egg yolks and herbs) is increasingly being replaced with lighter renditions. For the reviews, we ordered our steaks the way they should be: medium rare.
The year may be coming to an end, but Singapore's food and beverage scene shows no signs of slowing down, with four new places in the spotlight.
Exhausted but too tired to even plan for a holiday? The Westin Singapore’s new weekend staycation and dining experiences may just be the antidote to fatigue. Unwind with the hotel’s new Singapore Fling packages or romantic Saturdates dining options.
