Amassing a cult following in recent months, these homegrown cafes, eateries and home kitchens are wowing diners with innovative ideas, fresh new flavours and DIY kits that are simply mouthwatering.

Eat well, live well. It used to be that doing so meant indulging in the likes of foie gras and wagyu – but not anymore.

The Japanese lifestyle lends itself to wellness with a love for gardens, healthy eating and onsen baths.

CBD favourite Maggie Joan’s gets a new head chef.

These restaurants have created a variety of dishes to celebrate the unique harmony between seafood and sake. Book a table before Nov 30.

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

In the Know.

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.

Two Spanish restaurants in Singapore are eschewing familiar favourites to give us region-specific dishes: One is focused on Barcelona’s cosmopolitan cuisine, while another brings us grills from the Basque Country.

Shigeru Koizumi pushes the boundaries of Japanese cuisine with his food at Esora.

Restaurants championing a more rustic style of European cooking are popping up all over the island – some giving patrons a taste of mama’s cooking, others emulating the buzzy, everyday cafes that populate the continent.

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

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...

Here's a list of the best restuarants in 2019 for a pampering meal.

How to keep your calm, yet cook up a storm and charm all your guests this holiday season

If you're houseproud and love to entertain at home, you'll want the very best for your family and guests!

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.

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.

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.

Fitness fanatic. Avid reader. Advocate of a plant-based diet. The chairman of The Prive Group breaks all stereotypes to redefine the image of a modern-day restaurateur.

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.

When you step into Ushidoki’s main dining room in a shophouse on Tras Street, it’s clear that chef Hirohashi Nobuaki is not one to stick with tradition for the sake of it. The kaiseki master shifted his specialisation from seafood to beef two and a half years ago, based on one main approach: “(I applied) the ways I handle fish/ seafood to the way I handle the beef.”

Three culinary pros dissect their fondness for fine watches.

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.

Japan delicacies such as Kurobuta pork Shabu-shabu, Red Wagyu Donburi, Take Torisashii and Karashi Renkon

With signature dishes from Como Hotels and Resorts properties around the world, as well as original concoctions, its modern take on cleanliving food is now a permanent fixture at Dempsey Complex.

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.

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.

Ahead of the Embassy of Mexico’s Flavours of Mexico festival this month, we uncover more about the country’s cuisine to ready our palates.

Much more than a honeymoon destination, Mauritius is a jewel floating in the Indian Ocean. With incredible beaches and a growing reputation for adventure sports, this lush tropical island is also home to some of the world’s best spas.

Celebrated chefs put a healthy spin on haute cuisine