What’s On

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.

Making No Misteaks

With their prudent use of only the finest beef, a team of artisanal steak chefs and the embodiment of the Japanese concept of “Omotenashi”, IL CORDA stands tall as one of Saigon’s most notable steakhouses.

Caviar Produced To Order

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).

The Art Of “Nhau”

LAAIRAI’s intimate and inviting atmosphere perfectly encapsulates Vietnamese “Nhau” culture, encouraging heartfelt conversations and the enjoyment of good food through its sophisticated yet cozy atmosphere and talented chefs.

Slurp-Worthy

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

A Crystal Clear Class

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.

Transport To The Tropics

Transporting guests to a tropical heaven, The Brix Eatery Saigon is a new arrival in Saigon’s dining scene that promises to impress.

A Thorny Feast

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

Food For The Soul

The fiery passion that is quintessential to Latin American culture is no stranger to Sol Kitchen. With rattan furnishing, a white and terracotta colour scheme and an abundance of cacti, Sol Kitchen is a taste of South America in the heart of Saigon.

King Of Clams

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.

Small Yet Mighty

One of Saigon’s more intimate eateries, KIBA’s small plates and cozy venue proves that bigger does not always mean better

A Lesson In Subtlety

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

WHAT'S ON

What’s On

What’s On