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  • More from Tatler Dining Singapore

    Tatler Dining Singapore4 min read
    Finger On The Pulse
    Dynamic and progressive, Singapore has one of the most vibrant culinary landscapes in the world. Emerging from the pandemic’s shadow, chefs are now shedding their survival-mode mindsets and embracing a creative renaissance, poised to redefine the F&B
    Tatler Dining Singapore5 min read
    The Tatler Dining Panel
    Food writer Annette Tan has chronicled Singapore’s dining scene for the past 20 years. She contributes to publications such CNA Luxury, Conde Nast Traveler, The Australian, Wallpaper* and the Louis Vuitton City Guide Singapore. She is the author of S
    Tatler Dining Singapore2 min read
    Flavours of Sichuan
    In 1958, Sichuan-native Chen Kenmin founded Shisen Hanten in the city of Yokohama—the first Sichuan restaurant in Japan—and was christened as the country’s “father of Sichuan cuisine”. His eldest son, Chen Kenichi, quickly earned his stripes as the “

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