A Modern Landmark

Pullman Yueyang makes its entrance in the Hunan province as the city’s first international upscale branded hotel.

Homegrown one-year-old Brass Lion Distillery is now ready to turn you into a gin master for a day, thanks to its dedicated Gin School ($198), a unique three-hour workshop where up to 10 participants at a time get hands

New bars are bringing their genteel touch to the drinks scene in Singapore.

If your wine cellar holds Petrus and magnums of Krug, it’s only logical to keep them carefully cellared for long-term enjoyment.

With a striking dining room accented by glinting jade features, Moon Lok Chinese Restaurant takes a leaf from culinary archives to shine a spotlight on traditional Chinese cuisine.

Six stories, four restaurants and one visionary add up to San Francisco’s new culinary hotspot. ONE65 is the brainchild of James Beard-award-winning chef Claude Le Tohic, and he has opened the fourth and final concept, O’ by Claude Le Tohic. 

Inspired by traditional mess halls where army officers meet over food, Rajasthan Rifles is where you can experience a taste of Anglo-Indian cuisine. Opened by Black Sheep Restaurants, the colonial-inspired establishment offers banquette seating.

In the glass-domed, Scandi-inspired restaurant, a flood of natural light washes over Parisian bistro chairs encircling marble tables, comfy banquettes, and an open kitchen with a coal-fire grill and wood-fired oven in the centre.

As the name suggests, Kinship, a family-friendly, neighbourhood establishment serving European-Asian cuisine has opened on Shelley Street in Soho, adjacent to Tai Kwun.

There’s a highly anticipated opening in London and it needs to go to the top of your bucket list.

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

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.

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).

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

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.

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

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.

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

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

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.