The Meisterkreis photo exhibition featuring the country’s leading brands aims to connect education with collaboration.

Having pre-dinner drinks is a great way to start an evening at Origin Grill & Bar. Decked out in dark wood and dotted with plush leather chairs, Origin Bar has a convivial vibe that makes you relax immediately. We enjoy the namesake Origin cocktail, a gin-based thirst-quencher made with spiced pineapple and sugar cane. We also have our eye on other intriguing cocktails such as Leaf The Curry (think curry leaf, tamarind, cardamom and aged rum), and tempting bar snacks (poached lobster roll with trout caviar, anyone?). Alas, dinner beckons.

PIRELLI ASIA’S NEW OFFICE REFLECTS THE BRAND’S PASSION FOR INNOVATION AND PERFORMANCE, AND IS DESIGNED TO DRIVE ITS GROWTH, TOO.

Now into its 9th year, the annual G Restaurant Awards continues to celebrate the vibrancy of Singapore’s culinary landscape by recognising stellar dining experiences delivered by top restaurants in Singapore.

Ishi is the latest outfit to join the bevy of fine-dining Japanese restaurants in Singapore. Located on the second level of the new Intercontinental Robertson Quay, it serves Kappo cuisine, which features both cold and hot preparation using the season’s best ingredients.

Mezza9 has long been a standardbearer for champagne brunch and it continues to do so with Perrier-Jouet Grand Brut Champagne served by the bottle – or so it promises. During our visit, we don’t find our champagne bucket sitting tableside, but it doesn’t bother us as our glasses are vigilantly refilled. Our waiter, it seems, has made it his personal mission to ensure that no one leaves thirsty. Not once do we see the bottom of our vessel.

After modern Australian restaurant Whitegrass opened at Chijmes in 2016, the fine-dining circle waxed lyrical.

The wildly popular Vintage Champagne brunch at Colony is the most spectacular Sunday champagne brunch in town.

We expected to be treated to premium ingredients such as chutoro, otoro and uni in an omakase meal at Ki-sho.

There has to be a reason for Andre Chiang’s longevity in our dining scene, from the time he carved out his memorable creations at Jaan to his current full-fledged restaurant at Bukit Pasoh.

While most itamae (sushi chefs) wield a 27cm-long yanagi ba (sushi knife), chef Yuji Sato’s weapon of choice is a sustained 32cm.