A historic cricket club near Chorley has been given a lifeline in its fight for survival. White Coppice Cricket Club, founded in 1875, launched a campaign to raise £150,000 for its 150th anniversary.

The restaurant will be housed in Raffles Hotel Singapore’s neo-Renaissance main building, traditionally viewed as its most elegant dining space. The 48-year-old chef, who is known for his ...

Chef D’Silva adds: “With the support of National Gallery Singapore, we’re not just preserving heritage, we’re elevating it for a new generation of diners and museumgoers, in a place that ...

Chef Damian is known for his deep-rooted commitment to preserving the recipes of his Peranakan and Eurasian heritage. He has now collaborated with Amara Singapore for its ‘Local Legends ...

Brilliant chefs are the toast of the global food ... but then fell through. A residency at Singapore’s Mandala Club was wildly successful, but ended bitterly. By the time the lockdowns had ...

The Snails in the Woods was a standout dish at chef Trevor Teich’s now-shuttered, Michelin-starred tasting menu restaurant Claudia. The snails will make a return at Astor Club’s Chef’s Table ...

National Gallery Singapore will be seeing two new dining concepts helmed by acclaimed local chef Damian D'silva. The establishments, which are under OUE Restaurants — the food and lifestyle ...

is set to launch an unprecedented culinary exploration featuring cricket icon Sourav Ganguly and celebrated chef Sanjyot Keer. Marking 25 years as a leading food brand, this exclusive 45-minute ...

Helmed by local chef Damian D’Silva – who’s also a MasterChef Singapore judge – Rempapa as well as the upcoming Gilmore & Damian D’Silva by OUE Restaurants will join the museum’s ...

She once dumped glitter in her car to test handheld vacuums. Top Chef alum Byron Gomez learned the importance of wearing the right shoes in the kitchen very early in his culinary career.

From there, Wei led the counter at Nakazawa Aspen as Executive Chef, earning a reputation for precision, creativity, and fish ...

No more bad pasta or soggy salad. Chef Chung also shares that it’s important to keep your knives sharp. “Your cuts will look better and it’s much safer” to slice with a super sharp knife ...