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GastroFest: Feast to your heart’s content at Shangri-La Hotel, Singapore

by Nicholas Koo

For one day only, treat yourself to an epicurean spread of immense scale this May.

The post GastroFest: Feast to your heart’s content at Shangri-La Hotel, Singapore appeared first on The Peak Magazine.

Posted in Dining, East Imperial, GastroFest, GastroFest Shangri-La, Gourmet & Travel, Gourmet Food, Meat Smiths, Shangri-la, Singapore, Springleaf Prata, The Coconut CLub, The Line, The Pantree, Tono Cevicheria, Waterfall Ristorante Italiano

GastroFest: Feast to your heart’s content at Shangri-La Hotel, Singapore

by Nicholas Koo
GastroFest Shangri-La

For one day only, treat yourself to an epicurean spread of immense scale this May.

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

Posted in Dining, East Imperial, GastroFest, GastroFest Shangri-La, Gourmet & Travel, Gourmet Food, Meat Smiths, Shangri-la, Singapore, Springleaf Prata, The Coconut CLub, The Line, The Pantree, Tono Cevicheria, Waterfall Ristorante Italiano

Top chefs and restaurateurs on Singapore food trends for 2019

by Jesslyn Lau

What are we going to eat and drink in the new year? We find out what Singapore’s F&B players think.

The post Top chefs and restaurateurs on Singapore food trends for 2019 appeared first on The Peak Magazine.

Posted in Alain Ducasse, Anne-Sophie Pic, Atlas Bar, Bar & Billiard Room, Beyond Burger, Burnt Ends, Carrie Chen, Cedric Mendoza, Daniel Chavez, Dave Pynt, Food, Food Trends, Frantzen, FrapasBar, Gourmet & Travel, Ivan Brehm, Jereme Leung, Lee Eng Su, Les Amis Group, Lo & Behold, Makansutra Gluttons Bay, Manhattan Bar, Marcus Jernmark, Nouri, Pasta Supremo, Raffles Singapore, regent singapore, Restaurant Zen, Seedlip, Shawn Kishore, Tea Bone Zen Mind, The Coconut CLub, The Salted Plum, The Saveur Group, Tono Cevicheria, Wee Teng Wen, yi by Jereme Leung

Top chefs and restaurateurs on Singapore food trends for 2019

by Jesslyn Lau
Blue lobster Koshihkari rice by Zen

What are we going to eat and drink in the new year? We find out what Singapore’s F&B players think.

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

Posted in Alain Ducasse, Anne-Sophie Pic, Atlas Bar, Bar & Billiard Room, Beyond Burger, Burnt Ends, Carrie Chen, Cedric Mendoza, Daniel Chavez, Dave Pynt, Food, Food Trends, Frantzen, FrapasBar, Gourmet & Travel, Ivan Brehm, Jereme Leung, Lee Eng Su, Les Amis Group, Lo & Behold, Makansutra Gluttons Bay, Manhattan Bar, Marcus Jernmark, Nouri, Pasta Supremo, Raffles Singapore, regent singapore, Restaurant Zen, Seedlip, Shawn Kishore, Tea Bone Zen Mind, The Coconut CLub, The Salted Plum, The Saveur Group, Tono Cevicheria, Wee Teng Wen, yi by Jereme Leung

The Coconut Club set to shutter and open in bigger premises

by Jesslyn Lau

Fans of the popular upscale nasi lemak eatery, a pitstop for heads of states, have until end January to get their fill of the signature dish.

The post The Coconut Club set to shutter and open in bigger premises appeared first on The Peak Magazine.

Posted in Ben and Bernard's, Ben Teo, Bernard Koh, Food, Gourmet & Travel, Lee Chan Wai, Lee Eng Su, Nasi Lemak, Peranakan Cuisine, The Coconut CLub

The Coconut Club set to shutter and open in bigger premises

by Jesslyn Lau

Fans of the popular upscale nasi lemak eatery, a pitstop for heads of states, have until end January to get their fill of the signature dish.

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

Posted in Ben and Bernard's, Ben Teo, Bernard Koh, Food, Gourmet & Travel, Lee Chan Wai, Lee Eng Su, Nasi Lemak, Peranakan Cuisine, The Coconut CLub

Why elevating Singapore cuisine is so difficult, chefs weigh in

by Jesslyn Lau

Chefs from Restaurant Ards, Jiakpalang, BirdBird and Selfish Gene share the challenges faced by Singaporean chefs.

The post Why elevating Singapore cuisine is so difficult, chefs weigh in appeared first on The Peak Magazine.

Posted in Ace Tan, anthony yeoh, Artichoke, Bird Bird, Bjorn Shen, Candlenut, cocotte, David Lee, Food, Gene Mok, Gourmet & Travel, Han Li Guang, Immanuel French Kitchen, Immanuel Tee, Jack's Place, Jiakpalang, Labyrinth, Lifestyle, Malcolm Lee, Nixon Low, One Kueh at a Time, Putien, Restaurant Ards, Saint Pierre, Selfish Gene Cafe, Singapore Cuisine, Singaporean Chefs, Spize, Summer Hill, Tan Ken Loon, The Coconut CLub, The Naked Finn, Wild Rocket

Why elevating Singapore cuisine is so difficult, chefs weigh in

by Jesslyn Lau

Chefs from Restaurant Ards, Jiakpalang, BirdBird and Selfish Gene share the challenges faced by Singaporean chefs.

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

Posted in Ace Tan, anthony yeoh, Artichoke, Bird Bird, Bjorn Shen, Candlenut, cocotte, David Lee, Editor's Picks, Food, Gene Mok, Gourmet & Travel, Han Li Guang, Immanuel French Kitchen, Immanuel Tee, Jack's Place, Jiakpalang, Labyrinth, Malcolm Lee, Nixon Low, One Kueh at a Time, Putien, Restaurant Ards, Saint Pierre, Selfish Gene Cafe, Singapore Cuisine, Singaporean Chefs, Slider - Food & Drinks, Spize, Summer Hill, Tan Ken Loon, The Coconut CLub, The Naked Finn, Wild Rocket

Is there such a thing as Singapore cuisine?

by The Peak

It's a question that's as old as the quest for our national identity.

The post Is there such a thing as Singapore cuisine? appeared first on The Peak Magazine.

Posted in Gourmet & Travel, Han Li Guang, Jeremy Nguee, Jiakpalang Eating House, Jimmy Lim, JL Studio, Lee Eng Su, Nixon Low, Preparazzi, Provisions, Restaurant Labyrinth, Singapore Food, The Coconut CLub, Willin Low

Is there such a thing as Singapore cuisine?

by The Peak

It's a question that's as old as the quest for our national identity.

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

Posted in Gourmet & Travel, Han Li Guang, Jeremy Nguee, Jiakpalang Eating House, Jimmy Lim, JL Studio, Lee Eng Su, Nixon Low, Preparazzi, Provisions, Restaurant Labyrinth, Singapore Food, The Coconut CLub, Willin Low
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