Japan Times

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.

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.

Love rice but need to reduce your carbs intake? Thanks to a patented rice processing technique from Toyo Rice Corporation, their Kinmemai Better White and Better Brown Rice is packed with natural nutrients and superior flavour.

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.

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. 

Aside from the usual Christmas and New Year’s festive feasts, Grand Hyatt Bali has prepared a gamut of gourmet treats for your merrymaking at home. 

For a sparkling Christmas Eve, join the resort’s executive chef Amaury Belkhanfar on a special collaboration with KUDETA’s head chef, Jeremy Hunt.

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. 

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.

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.