If you are at Suntec City and wondering where to eat, look no further than epicure’s The Fab Foodie Guide. We detail the hit F&B spots that will satisfy all palates.

While his father brought Harlan Estate to unimaginable heights, managing director Will Harlan locks in a new legacy with his own Promontory.

Healthy eating and additive-free foods have never been more popular. We shine the spotlight on three companies and the good people behind them who make it possible.

Festive dining with an Asian spin takes over the menu at 15 Stamford by Alvin Leung, with lunch options such as Wild Snapper in Kumquat Shoyu Dressing and Tajima Wagyu Beef Rump with Assam Sauce

Indulge in spectacular yuletide festive dining from the House of Astor (available for pre-order from festive-stregissingapore.oddle.me).

The IlLido Group redefines upscale steakhouse dining with a trendy buzzy interpretation of a sophisticated Italian steakhouse with personalised Gueridon service. 

Seafood lovers of the famed black pepper crab from Long Beach will now be able to indulge in the contemporary setting of the latest outlet in Robertson Quay. Long Beach takes its place along the Singapore River to satiate the appetites of families and corporate groups alike, with the added convenience of a de-shelling service for easy dining at any time.

On Christmas Eve, diners will feast on the likes of Scottish Langoustine with Egg Yolk Ravioli, Creedy Carver Devonshire Duckling with Apple, Cranberry and Goose Sauce.

The Deli’s new festive takeaway menu commemorates the iconic hotel’s 120 years with impressive savoury Asian interpretations of Christmas classics and gorgeous sweet creations. 

When Italian focused Alkaff Mansion Ristorante ceased operations in 2016, many wondered what would be the next direction for the 101-year-old landmark. Under new management team 1-Group, the colonial building is now a celebration of Basque culture, with three new dining concepts within the grounds. 

Jimoto Dining, located round the corner of a row of heritage Peranakan shophouses on Joo Chiat Road, is led by chef Takahiro Sato; the Tokyo native crafts edomae-style sushi at the 14-seater sushi counter.

This year, it has roped in guest chefs Minori Yazaki and Takao Inoue from Si Chuan Dou Hua’s Tokyo branch to join forces with Singapore's executive chef Zeng Feng and chef Sean Hsueh from Taipei’s Yang Ming Spring Green Kitchen to create a repertoire of Sichuan, Taiwanese and Japanese inflected meatless dishes.

On days when you are too lazy to cook but still want something indulgent, de Chef Julien ready-to-eat's French stews and other classics are just what you need on your dinner cheat sheet.

Have you ever wondered what happens to Nespresso’s aluminium pods once all that coffee has gone into your cup?

To appreciate Takuya Yamashita’s La Cuisine Naturelle philosophy is to understand his love for his hometown Nara and seasonality of Japanese ingredients. 

Love the tender and chewy texture of clams? For 600 years, Duo Tou Village in the Hanjiang district of Putien has been producing the best clams in China. And every year, PUTIEN Restaurant has been importing hundreds of kilograms of these clams to celebrate Duo Tou Clam festival, the period when the clams are at their prime.

Durian retailer 99 Old Trees launches an omakase experience ($60/person) SukaWa showcasing the best of the king of fruits.

Regulars of Crystal Jade Palace will notice welcome changes to the newly renovated venue in Takashimaya Shopping Centre: a tea room for sipping a selection of 10 artisanal teas, a customised menu option, a Yanxi Palacestyle courtyard complete with marble arches, and a jade green and gold colour palette that run across the interior.

A newcomer to the Telok Ayer hood is Chuan Hung, a 40-seater Sichuan noodle house that serves homemade Mian Yang rice noodles.

Premium produce has always been a non-negotiable trait of Saint Pierre’s cuisine. Chef-owner Emmanuel Stroobant has unveiled another luxury ingredient to accentuate his plates of pleasure: Royal Belgian Caviar (RBC).

Tucked into a corner of Raffles Hotel Singapore is the entranceway that leads visitors up a narrow cobblestoned path to the stage of a maestro who stands ready to provide up close and personal performances for a maximum of nine guests per seating.

Peach Garden’s seasonal Oishi Flavours of Japan menu will be right up any Japanese food addict’s alley.

The homegrown joint offers different cuts of meat with different textures and flavours – just as a regular butcher would

Clean eating, cheese and charcuterie grazing platters, gourmet hampers, ethnic nights, celebrity chef pop-ups, cocktails and wines, and a global weekly potluck are all home to the new The Dempsey Project

Wine sheds its snobbery at these two new wine bars helmed by passionate sommeliers and Singapore’s top chefs