Everything about Food and Wine
Wooloomooloo Steakhouse
With its cosy dim-lit interior, stacked firewood decorations, and a captivating view of the Padang, the restaurant exuded a warm and inviting atmosphere. The open kitchen added an element of excitement, allowing us to catch a glimpse of the skilled chefs at work.
Restaurant JAG
Led by the visionary Chef Jeremy Gillon and his team, this remarkable establishment left us awe-inspired by its dedication to vegetable-centric cuisine.
Florian Singapore
Located at the lobby space within Naumi Hotel at Seah Street, where modern Indian restaurant - Table by Rang Mahal used to be, Florian is a casual Italian restaurant and bar. The space retains the same contemporary interior and furnishing as Table.
Whether you are still working from home or already back at the office full-time, their 3-course executive set lunch ($25++) is something that you might be keen to break up the monotony of your workday and give yourself a little midday treat.
You have a choice of either mixed salad or fresh burrata cheese with tomato to start your lunch.
For main course, you get to choose either a pizza or pasta dish. For an additional $9, you can upgrade your main dish to either grilled salmon or Angus Ribeye.
Standard dessert is their refreshing Yuzu sorbet or you can opt for traditional Italian Tiramisu or Panna Cotta for $6 extra.
If you are looking for something more than the value set lunch, check out their Ala Carte menu
LUCE By Davide Giacomelli
LUCE by Davide Giacomelli at InterContinental Singapore occupies the ground floor location where Ash & Elm used to be.
2280 BurgerLabo
Made from grass-fed Aberdeen Angus neck, the 2280 burger patties are beefy, lean and therefore chewier.
Skai Restaurant
This evening we were reminded why this is still one of the go-to places to salute the sunset in Singapore.
Poise - Modern European Dining
Singapore’s dining scene is constantly evolving amid the pandemic.
béni
Awarded one Michelin star every year since 2016 (except 2020 when the Michelin Guide was cancelled due to the pandemic), Executive Chef Kenji Yamanaka and his team at béni have been expressing his personal culinary journey and philosophy through artistic tasting menus that gracefully blends French and Japanese flavours and ingredients while adhering carefully to the seasons.
VENUE By Sebastian
We used to frequent Restaurant Ember at Hotel 1929 for Chef Sebastian's contemporary European creations. He took a break from the local F&B scene and returned 3 years later to open this bistro-style restaurant.
Compared to Ember, the setting at VENUE is much more casual. There is no pressed tablecloth and you are seated in an open dining hall that opens up to the kitchen on one side and the walkway on the other. With such open concept and the location on the ground floor of a downtown mall would also mean busy human traffic passing by making it difficult for an intimate conversation.
They have deviated from the sharing concept which started when the restaurant first opened due to the COVID situation and are currently offering lunch set on weekdays (2-course for $38++ and 3-course for $46++).
While I prefer the cosier ambience at Ember, the food here is still very “Sebastian”. We are reminded why we have always enjoyed Sebastian's cooking - honest and quality; mod
