Experiences

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Nasi lemak buah keluak and mee siam rosti? You can enjoy them at the Raffles

Wagyu prices have gone up in Singapore, but that hasn’t dented demand

Why is beer maker Asahi turning to non-alcoholic drinks amid the pandemic?

How some Singaporeans are celebrating Mother’s Day with their mums

Are more expensive sakes really better? How to pair sake with your food

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All your favourite restaurants fully booked? Here’s how to snag a reservation

Jackfruit 'ngoh hiang' and soy ‘kalbi’: Singapore restaurants serving alternative meats

In Telok Ayer, a new way to dine in Singapore: Learn while you eat

S$5,500 for a bottle of rare whisky? At The Fullerton, you can try a shot for S$166

One year after the MCO, how are Malaysia’s top restaurants faring?

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Why does this rare set of single malt whiskies cost almost S$50,000?

We ask Singapore restaurateurs: What wines do you drink at home?

Smart, hybrid and personalised: Welcome to the post-pandemic workplace

People love rare whiskies, but what makes a whisky rare? An expert reveals

As Singapore gradually opens up, how are large-scale events being carried out safely?