Celebrity Life

Take perennial hawker favourites, add fine ingredients and a myriad of influences a la upscale dining, and you just might find something special.

The post Local favourites with a premium twist: Restaurants’ take on hawker classics appeared first on The Peak Magazine.

Take perennial hawker favourites, add fine ingredients and a myriad of influences a la upscale dining, and you just might find something special.

For more stories like this, visit www.thepeakmagazine.com.sg.

The Last Meal is an interactive art experience that imagines a time when hawker food no longer exists.

The post SAD: The Last Meal art exhibition serves up dystopian versions of beloved hawker dishes appeared first on The Peak Magazine.

The Last Meal is an interactive art experience that imagines a time when hawker food no longer exists.

For more stories like this, visit www.thepeakmagazine.com.sg.

Expect to taste laksa, wonton mee, and nasi lemak – but not as you know it.

The post Familiar hawker flavours get a twist at these restaurants appeared first on The Peak Magazine.

Expect to taste laksa, wonton mee, and nasi lemak – but not as you know it.

For more stories like this, visit www.thepeakmagazine.com.sg.

Five stalls and restaurants from the 2017 list have been dropped from this year's lineup.

The post 17 new entrants to Singapore’s Michelin Bib Gourmand list for 2018 (Plus, the full list in photos) appeared first on The Peak Magazine.

Five stalls and restaurants from the 2017 list have been dropped from this year's lineup.

For more stories like this, visit www.thepeakmagazine.com.sg.

The executive director of T S Lee & Sons talks her love for the heart-warming dish of pork ribs and broth.

The post Stephanie Lee: This is my favourite bak kut teh stall appeared first on The Peak Magazine.

The executive director of T S Lee & Sons talks her love for the heart-warming dish of pork ribs and broth.

For more stories like this, visit www.thepeakmagazine.com.sg.

Wild Rocket chef rolls out his ready-to-eat Roxy Laksa, infused with flavours of yesteryear.

The post What’s in chef Willin Low’s iteration of the beloved Singapore Roxy Laksa? appeared first on The Peak Magazine.

Wild Rocket chef rolls out his ready-to-eat Roxy Laksa, infused with flavours of yesteryear.

For more stories like this, visit www.thepeakmagazine.com.sg.