Why go for vanilla when you can have Moutai and even smoked hay ice cream?

Dry January might be over, but the sober curious movement is still, well, on the move. New to Singapore’s market is Lyre’s and its range of non-alcoholic alternatives to spirits and liqueurs.

Celebrated for its natural scarcity and exclusivity, the life-giving elixir of fine tea holds inestimable value for enthusiasts.

Perth steps into the limelight with a slew of luxury hotel and exciting restaurant openings.

An affordable and hearty culinary spread that’s big on taste and flavours, for that indulgent – yet healthy – outing.

Swop Chinese teas for wine at your next mooncake tasting.

A pair of casks that theoretically should have clashed, wound up creating a whisky of exceptional character.

Portugal’s beautiful Douro Valley is looking beyond its heritage of port to a future in fine red and white wines.

Make an entrance this Chinese New Year with premium hostess gifts.

Every year, mooncake flavours and designs get more spectacular – here are some of this year’s best

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.

Just how much effort goes into producing a dish? The Peak steps into the kitchens of Singapore’s most celebrated restaurants to take notes.

It used to be that artisanal chocolatiers focused on producing the best dark chocolate bars. But now, they’re letting a little milk into their creations to produce dark milk chocolate. Why? Because it tastes really good. Meet the bar that blends the best of both worlds.

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

To celebrate National Day, we asked chefs to give their signature twist on their favourite Singaporean dish.

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.”

One is a skilled kaiseki chef whose entire menu focuses on Japanese wagyu. Another is reinventing Chinese desserts. Then there are the young talents creating unique renditions of modern Korean cuisine. All have carved out a niche in Singapore’s crowded dining scene.

Celebrating Singapore: Cookies inspired by familiar sweet and savoury local flavours are lining the shelves of these bakeries.

Throwing a party for Junior? Make the birthday cake an extension of your child’s personality by ordering a customised design from these creative bakers.

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.

Traditional Chinese Medicine gets an update with cocktails and a fresh new attitude

The little details that elevate your parties from good to legendary – we gather a group of industry experts to share pro tips on how to give your next social gathering that X factor.

What’s a celebration without indulging your taste buds? whether you’re throwing a party at home, going to a pal’s, or gathering at a restaurant, these tantalising offerings will have you craving for more.

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.

Purists and experimentalists alike can indulge in the new wave of Asian flavours taking the culinary spotlight. Don’t call it fusion, but Cantonese restaurant MITZO at Grand Park Orchard is serving up edible flowers in progressive fashion.

We cast our eye on the local dining scene and show you how to make the hottest dishes from Mookata to Korean Fried Chicken in your kitchen By Sylvia Ong