The Keong Saik neighbourhood’s revamped shophouses now boast more culinary diversity than most hotspots, from European to African or Caribbean. That makes this the current ’hood of choice for bon vivants.

They’re niche, arguably hipster and definitely random.

Mixologist Akshar Chalwadi challenges your perception of what makes a drink with plated cocktails that look and taste like food – but still give you the right buzz.

There are no lack of quaint cafes or nice restaurants for peckish park-goers in the Singapore Botanic Gardens.

When mixologists have exhausted the ingredients, the glassware, its rim, foam, smoke and everything in between, they turn to the next best thing: artesian ice. By Joyce Yip.

Take a trip down memory lane with fragrance-forward cocktails.

The time has come for food to be paired with more elaborate tipples.