Japanesediningsg·Oct 23The Blade That Leaves No TraceA Japanese knife is not made to impress the cook. It is made so the food never knows it was touched.
Tony Min·Oct 3Where the Charcoal Smell Leads at Cuppage Plaza to ChangeThe walk from Somerset MRT is short, but it crosses a lot of noise. Orchard does what Orchard always does in the evening. Shopping bags…
Global Dining Trends Admin·Sep 10Omakase and the New Luxury of Letting GoThere is a particular exhaustion that comes from choosing. Every day in Singapore, we choose constantly. What to read, what to watch, what…
Rebecca Cheong·Sep 10The Second Beer Was Never About the BeerOn why Japanese drinking pubs gave a fast city permission to slow down, one small plate at a time.
Japanesediningsg·Aug 17The Towel Comes FirstBefore the food, before the menu, someone hands you warmth. That gesture is the meal’s first word.
