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1 week ago | 
businesstimes.com.sg | Jaime Ee
THREE-Michelin-starred Odette continues to be Singapore's only entrant in The World's 50 Best Restaurants 2025 list, despite slipping one rung to 25th position. Announced in a star-studded ceremony in Turin, Italy on Jun 19, the annual ranking of top restaurants around the world saw Odette joining Asian counterparts such as Gaggan (Bangkok), Wing (Hong Kong) and Potong (Bangkok).
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1 week ago | 
businesstimes.com.sg | Jaime Ee
Firebird by Suetomi#01-05 Mondrian Singapore83 Neil RoadSingapore 089813Tel: 9776 2476Open for dinner only Tues to Sun: 5 pm to 11 pmTHERE are two ways to experience Firebird by Suetomi - as a stickler for Japanese chicken-only yakitori, or one who thinks that so long as it has feathers and thighs, chicken is chicken, no matter where they hatched. Naturally, the second will be happier at this new import of a Tokyo eatery that reputedly has a one-year waitlist.
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1 week ago | 
buff.ly | Jaime Ee
The Singapore outpost of the famed Japanese eatery offers a novel concept, but predictable foodPublished Thu, Jun 19, 2025 · 11:03 PMFirebird by Suetomi features a showstopping wood-burning grill. PHOTO: FIREBIRD BY SUETOMIA juicy skewer of chicken neck or seseri. PHOTO: FIREBIRD BY SUETOMIChicken breast with harissa or spicy red-pepper relish. PHOTO: FIREBIRD BY SUETOMIGrilled chicken thigh. PHOTO: FIREBIRD BY SUETOMIChawanmushi with sakura ebi.
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1 week ago | 
businesstimes.com.sg | Jaime Ee
[SEOUL] For up-and-coming chefs looking to get a leg up in their career - or a major reality check - few platforms offer an experience like the San Pellegrino Young Chef Academy (Spyca), which is like Culinary Class Wars for the eager but untested.
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2 weeks ago | 
businesstimes.com.sg | Jaime Ee
[SINGAPORE] Nicolas Tam's journey as a Singaporean chef is an all-too-familiar tale, but with a storybook ending. Young, ambitious and full of creative energy, he wanted to open his own restaurant but could find no investor willing to put money on a local talent. Eventually, one took a gamble and helped him open his restaurant, Willow, in 2022. It paid off. By 2023, Willow had a Michelin star.
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2 weeks ago | 
businesstimes.com.sg | Jaime Ee
Dill33 Duxton RoadSingapore 089497Tel: 8180-4414Open Wed to Sat: 4 pm to 11 pm; 12 pm to 2 pm (Fri & Sat only)[SINGAPORE] So a funny thing happened on our way to a Chinese restaurant. We're thinking double-boiled soups, yam rings and cold crab - but we get a dubious Norwegian trying to feed us pickled herring, fermented turnips and brown cheese like they're the best things to eat since, uh, Swedish meatballs? Looks like we have the right restaurant, but the wrong time frame.
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2 weeks ago | 
buff.ly | Jaime Ee
The unassuming Duxton Road eatery is an authentic introduction to Scandinavian cuisinePublished Fri, Jun 13, 2025 · 05:50 AMJapanese scallops in herb sauce. PHOTO: JAIME EE, BTDill takes over from now-defunct Chinese restaurant Yue Bai. PHOTO: JAIME EE, BTWaffles topped with creamy fish roe. PHOTO: JAIME EE, BTPickled herring puffs. PHOTO: JAIME EE, BTAtlantic cod in fennel sauce. PHOTO: JAIME EE, BTBeef in wild garlic sauce. PHOTO: JAIME EE, BTWagyu onglet in tarragon sauce.
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2 weeks ago | 
businesstimes.com.sg | Jaime Ee
[SINGAPORE] Nicolas Tam's journey as a Singaporean chef is an all-too-familiar tale, but with a storybook ending. Young, ambitious and full of creative energy, he wanted to open his own restaurant but could find no investor willing to put money on a local talent. Eventually, one took a gamble and helped him open his restaurant, Willow, in 2022. It paid off. By 2023, Willow had a Michelin star.
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2 weeks ago | 
businesstimes.com.sg | Jaime Ee
[SINGAPORE] Nicolas Tam's journey as a Singaporean chef is an all-too-familiar tale, but with a storybook ending. Young, ambitious and full of creative energy, he wanted to open his own restaurant but could find no investor willing to put money on a local talent. Eventually, one took a gamble and helped him open his restaurant, Willow, in 2022. It paid off. By 2023, Willow had a Michelin star.
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2 weeks ago | 
buff.ly | Jaime Ee
Facing market uncertainty and bias for foreign restaurants, how can Singaporean chefs make their mark while evolving their own cuisine? Published Thu, Jun 12, 2025 · 08:46 PMWillow's spring menu snacks. PHOTO: WILLOWNicolas Tam of one-Michelin-starred Willow. PHOTO: WILLOWProvince serves progressive Singaporean cuisine. PHOTO: PROVINCELaw Jia-Jun, chef-owner of Province. PHOTO: PROVINCEHan Li Guang, chef-owner of Labyrinth. PHOTO: LABYRINTHNg Guo Lun, head chef of Jaan by Kirk Westaway.
