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A festive meal highlighting Christmas favourites with a Western touch is to be expected when chef Pedro Samper presents dishes close to his heart on the buffet.
LIKE slicing through butter and melt-in-your-mouth tender aptly describes the appetising smoked beef brisket.
Often called the gastronomy capital of the world, the columnist discovers the culinary specialties of this Spanish resort town.
New vegetarian kid on the block, Shiang Hai, aims to impress with a unique selection of vegetarian sushi and other vegetable-forward meals.
For taste buds accustomed to the usual marinara or tomato-based sauces, an Asian twist in an Italian ravioli is indeed a pleasant surprise.
FANCY a relaxing barbecue dinner, with an optional addition of cold beer to kick-start the weekend?
A RESTAURANT that serves deep fried sea cucumbers with mung bean soup or tau suan for dessert, tells a lot about the owner and the dedication that has gone into the research and development of ingredients used in the menu.
CHEF Takashi Kimura’s specially curated Japanese-French fusion menu during the Rhone and Provence Speciality Food Festival took diners on an extraordinary culinary journey.