Chef Rio Neo and Sake Sommelier Keiji Heng discuss the complementary roles they play, from the second floor shophouse of sake gastrobar Kabuke, to the basement unit of beef rice bowl purveyor Tokidon.
Savouring the complexities and craft of baking sourdough bread, with Nur and Chalith of Woodlands Sourdough.
Uncovering the unexpected, yet everyday relationships we share with design, starting with one of our favourite topics: food.
A glimpse into the history and customs of the French l’apéritif, with a guide on how best to enjoy the pre-dinner ritual.
Charles Goh considers how various elements—design and experience, cheese and wine, purveyors and appreciators—come together under one roof at The Cheese Artisans.
Birds of Paradise’s Edwin Lim tells us about the decade of research that set the foundation for his business, and the earl grey ice cream that started it all.
Javier Perez and Joshua Adjodha of Series of Intentions consider the importance of space, and how it has shaped each of their establishments including the Kilo group of restaurants.
Plain Vanilla’s Vanessa Kenchington on the family members and personal experiences that have, and continue to shape the bakery’s menu.
Off the back of their third anniversary celebrations, Gwen, co-founder of Brawn & Brains Coffee, recounts how the venture began with the fortuitous discovery of a charming shop space.
Having been around for the last 60 years, Sing Hon Loong Bakery has grown to become a life force of sorts for the neighbourhood surrounding Whampoa Drive.
When one’s weekly food basket helps shed some light on the somewhat intangibility of pregnancy, one ingredient at a time.
Behind Mr Cheng's flourishing business is years of experimenting and 20-hour days, during which he perfected the prawn noodles that he is now known for.
Jane Hia, founder of Kith Café, explains how growing her business has resulted in significant personal growth as well.
Bren Tham, second-generation owner of Rolina Traditional Hainanese Curry Puffs, recounts the business' humble beginnings and the road he took towards mastering the pastry.
A delicious story on edible flowers and culinary herbs, from field to fork; stem to flower.
Philip Chin and Peter Teo, founders of PS. Gourmet, speak on humble beginnings, recognising opportunities in unexpected places and growing with the times.
A guide to being your favourite companion while letting go of things over a snack or a full meal.
Vanessa Kenchington, founder of Plain Vanilla Bakery, on the ever-changing needs of her business and family, and how the flux is generative in itself.
The husband-and-wife team, and the tireless work that goes into the making of Tanglin Halt Original Peanut Pancake's famous snack.
When beauty lies in the tangible pages of a cookbook.
Vincent Teng, café owner and milk magician goes above and beyond in creating a welcoming ambience in his cafés and liquid gold in his cups.
The father and son team share their roti prata story—one that has been built on generations of family tradition.
A simplified guide to sourcing ingredients for a delicious breakfast, made in Singapore.
The Toh family invited us into their workspace, offering a glimpse into the dedication that goes into each of their humble kuehs.
With the founders of Necessary Provisions on being pure, simple and honest; the most necessary values for any provision.
Guo Yi, co-founder of establishments Sugarhall and Jigger & Pony, revealing their main ingredient to great meals and award-winning drinks: impeccable service.
Many hawkers have come and gone at the Holland Village food centre, but not Mr Lim, who's been serving up economic fried bee hoon since the 70s.
An exploration of the inner beauty of naturally monochrome foods.
Local roasters Maison Ikkoku, Nylon Coffee Roasters, Highlander Coffee and Chye Seng Huat Hardware go beyond our shores to bring you their signature coffee.
A culinary ode to one of life’s staples, from generation to generation.
The simple and delightful journey of jam making, from tree to toast.
Mr and Mrs Lai have been serving up springy minced meat noodles since 1992, and have, over time, developed an instinct for achieving the perfect al dente texture.
An exploration of Singapore’s tasteful heritage where old and new staples converge on the dinner plate.
Tales and experiences of the night before, quite possibly fictional, as recalled by its visitor.
Jane Hia, the founder of Kith, on the fundamentals of building long-lasting relationships.
Soon Soon Teochew Porridge was started as a way to support the family, and was driven by the mantra, "to live is to eat well and full".
Embracing the struggles in a journey to discover the inner necessity of one’s art and perseverance for intuitive perfection.