Food Reviews

Bouillabaisse Marseillaise
Tellerfleisch second and third course: Oxtail ravioli in broth, haunch and prime rib with vegetables.
The delicate griessbrei for dessert.

Zott’s | 4/5

April 17
A taste of the Alps finds an artistic expression in the hands of Chef Lorenz-Maria Griesser
Gallery: Food review: Kuro | 3/5
      A playful mix

Food review: Kuro | 3/5 A playful mix

SINGAPORE — Kuro, a new concept restaurant and bar in Clarke Quay, flaunts an eclectic mash-up of minimalistic industrial charm, with bits of history woven in. Juxtaposed...

Royal Pavilion | 3.5/5

Royal Pavilion | 3.5/5

SINGAPORE — Park Regis Singapore’s lobby restaurant has been transformed into a grand Cantonese dining room. At the kitchen’s helm is executive chef Chung Ho Shi formerly from...

Gallery: Caffe B | 3.5/5

Caffe B | 3.5/5

SINGAPORE — A sophisticated Italian restaurant, Caffe B celebrates its third anniversary by incorporating more Japanese elements into its food.

Gallery: Diamond Kitchen | 4/5

Diamond Kitchen | 4/5

SINGAPORE — When a longstanding neighbourhood restaurant closes, its replacement has big shoes to fill. Thankfully, Diamond Kitchen — which occupies the space vacated by the now...

Gallery: Labyrinth | 3.5/5

Labyrinth | 3.5/5

SINGAPORE — The nearly two-month-old Labyrinth restaurant offers some delightfully surprising takes on Singapore’s favourite dishes. Chicken curry, for instance, is served on a...

Gallery: Mykonos On The Bay | 3/5

Mykonos On The Bay | 3/5

SINGAPORE — Mykonos On The Bay, the Greek taverna in the middle of the Quayside Isle, is managed by Executive Chef Mauro Muroni and General Manager Gerri Sottile, both of whom...

Gallery: Gyoza-ya | 3.5/5

Gyoza-ya | 3.5/5

SINGaPORE — If you’re looking for an inexpensive, satisfying meal, then the new Gyoza-Ya, opened by the Akashi Group and located in the quiet basement of Robinsons Orchard, is...

Gallery: Food review: LingZhi | 4/5

LingZhi | 4/5

SINGAPORE — LingZhi Vegetarian restaurant has continued to thrive all these years thanks to its refined vegetarian creations. And from March 1 to April 30, it will be rolling...

Pages