We have come a long way from eggs Benedict and avocado toast. These three restaurants are elevating the brunch experience.

SEARCHING FOR A HOLIDAY AND FINDING IT AT THE BOTTOM OF A GLASS OF CHAMPERS.

In a self-quarantined world, Michelle Tchea discovers that vintage sardines are a hit with gourmets and collectors – and have quite a cult following.

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.

Offal, off-cut, spare-part eats have moved from street food status to gourmet dining.

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

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Time to revisit the Hill.

Time to revisit the Hill.

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

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

The Peak looks at some of the world’s best ingredients that should be the highlight of your plates.

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

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

Taste the esteemed Louis XIII in five ways with an exclusive food pairing created by the brand’s house chef and cellar master.

Tea pairing menus at fine-dining restaurants are lending a new dimension to the appreciation of this age-old beverage.

Green Entrepreneurs & Champions.

SATISFYING SLURPS GUARANTEED.

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.

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.

A look at the iconic buildings of Singapore’s skyline and the families behind them.

Forget greasy nuggets made from mystery meat and salty, cheese-laden pasta dishes. SASHA GONZALES finds eateries that serve healthier children’s meals that will have your little ones asking for seconds.

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.

Platform 1094, Kumoya Cafe, Hello Kitty Orchid Garden Cafe, Soup Spoon Union X Cartoon

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.”

Move over, whisky, vodka and gin. Bartenders are now swirling Italian amari – including fernet – as well as Japanese liqueurs, Mexican mescal and Turkish raki into potent concoctions. But the newest, hippest cocktail bars are serving more than these exotic regional spirits – they’re pairing them with region-specific food.

There’s always a lot going on at Nouri: on the plates, in the form of the upcoming calendar of special dinners and, not least, in chef Ivan Brehm’s head. Started by Brehm last year, Nouri is a place where you leave your expectations at the door, and by that we mean that you’ll never be able to guess what Brehm will serve for his omakase menus. Born in Brazil and having worked at many luminous restaurants such as New York’s Per Se, Spain’s Mugaritz, and England’s The Fat Duck, including a stint heading Bacchanalia in Singapore, Brehm is finally cooking the food he wants to cook. Calling it “crossroads cooking”, the fare here revolves around food stories from the world over.

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.

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.

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

We all check online reviews before going to a new restaurant, a new bar, and even a new movie. But just how much can you trust these crowd-sourced ratings, really? Like the hard-hitting journalists we are, the CLEO team members put their guts on the line to find out.

In an effort to draw your eyes away from the beautiful view of the Padang and to your drink, Yugnes Susela, head bartender of Smoke & Mirrors, has created a visually expressive new menu that will tease the senses.

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

If you are seeking a quality dining experience.

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.

Shopping can take a lot out of you. Fuel up with delicious, wallet-friendly nosh at these restaurants at 313@somerset before you hit the stores again for your Christmas shopping.

Superfoods and potent cocktails for the woman out to rule.

What better way to celebrate the weekend than with a bottomless brunch buffet? BY AMANDA JAYNE LEE.