What happens when food and fashion collide? Michelle Tchea explores the crossroads.

Ukrainian cuisine finds its place at the table in Singapore.

After conquering China, chef Jereme Leung is back in Singapore.

Behind the scenes of a four-hands collaboration between Julien Royer and Kenichi Takatsu.

ASIAN FOOD’S FINE-DINING RENAISSANCE HAS REINVIGORATED THE TOP END OF SINGAPORE’S CULINARY LANDSCAPE. DISCOVER THE EXCITING CHANGES UNDERWAY.

Fresh from his restaurant being awarded Asia’s best, chef Julien Royer is now creating dishes for Air France.

We zoom in on one chef who’s recreating well treasured recipes.

Three restaurants that offer exceptional epicurean experiences showcase the superb taste of Wylarah.

Once the preserve of emperors and kings, caviar is now being farmed around the world, making the delicacy much more accessible.

Tan Ken Loon pays it forward, so as to develop the local food scene.

The Peak asks gourmets for their dining picks here and abroad. Here, in their own words...

There’s no better time for vegetarians than now, with a new wave of innovative restaurateurs and chefs out to seduce both converts and cynics alike with novel dishes in which greens truly shine. And many delicious veggie friendly options are popping up at regular joints. It’s truly the best of both worlds.

There’s no better time for vegetarians than now, with a new wave of innovative restaurateurs and chefs out to seduce both converts and cynics alike with novel dishes in which greens truly shine. And many delicious veggie friendly options are popping up at regular joints. It’s truly the best of both worlds.

Despite a hectic travel schedule, Singapore-born businesswoman Kashma Budhrani makes it a point to have chicken rice once a week.

Magic Square might be the hottest new restaurant trending on social media, but there is a lot more than meets the eye to this pop-up helmed by three previously unknown local chefs.

These 30 food brands from Singapore are trusted by generations of chefs, home cooks and foodies.

Award-winning chefs Julien Royer and Kirk Westaway reveal how friendship lifted them to the top of their game in the same city.

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.

These new menus featuring vegan offerings, natural produce and sustainable whole foods are not only good for you, but are wonderfully satisfying.

Restaurants are climbing on board with more inclusive chef’s table experiences for diners.

BEING A YACHT CHEF IS A FLOATING WORLD AWAY FROM COOKING IN A RESTAURANT.

As chefs are unable to patent a recipe as intellectual property, it is hard to prevent the replication of popular dishes.

When a restaurant and chef both lay claim to a signature dish, who reserves the right to continue serving it?

Never mind Mars or Venus – food comes only from the heart.

Forget mini pizzas and frozen cupcakes—children today are firing up stoves and whipping up Michelin-star worthy creations.

Crab meat popiah. Satay marinade with freshly ground lemongrass and galangal. Modern texture-enhancing techniques. Local food is being elevated to newer, greater heights. TAN MIN YAN susses out the trend.

The Netherlands’ half-submerged Zeeland province has emerged as a culinary hotspot and Michelin favourite, thanks to its bounty of fresh produce.

What are some of the hottest things to buy, know and eat? Here are TAN MIN YAN’s favourites.

If the culinary world had a fashion week, the World Gourmet Summit would be it.

MODERN DESIGN AND TECHNOLOGIES ARE BEING EMBRACED INSIDE GALLEYS JUST AS QUICKLY AS ON THE BRIDGE OR INSIDE THE ENGINE ROOM.