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Private dining establishments in Singapore that home in on a niche

Private dining offers a unique experience, with chefs concocting intricate meals that restaurants are unable to offer. Here are three of the best in Singapore.

Bon appetit: Top restaurant and bar openings in 2022

With loads of new openings this year after, the F&B scene in Singapore is booming after months of reopening! Some of these spots have managed to tick all our boxes from delicious food, to slurp-worthy cocktails and an unforgettable ambiance. Here are our top restaurant and bar openings of 2022 in the lion city. [embed]https://www.instagram.com/p/Cg0ltjWOLoc/[/embed] The debut restaurant of.

Forma review: The best of both worlds with Ben Fatto s pasta expertise & Cicheti s culinary chops in Joo Chiat

One of the most anticipated restaurant openings in the second quarter of 2022, Forma is an upscale trattoria with a pasta-focused programme by homegrown hospitality company, The Cicheti Group, in collaboration with Singapore's leading pasta artisan, Ben Fatto. Located on a quiet lane in the colourful Joo Chiat neighbourhood, the space - created by integrated design firm Takenouchi Webb that.

11 new cafes, restaurants & eateries in Joo Chiat and Katong to visit now

The Joo Chiat and Katong area has been a veritable hive of activity. Not that it wasn't already. The trendy estate has already been humming with fitness studios, hip cafes, lifestyle stores, and famed hawker fare, but it hasn't stopped a slew of new cafes and restaurants (and a couple of takeaway concepts) from sprouting up anyway. Here's what's piquing.

Chef Lee Yum Hwa shines spotlight on authentic, age-old pasta recipes at Forma

“There will not be creative versions [of pasta] on the opening menu,” says chef Lee Yum Hwa. At upscale trattoria Forma, the sfoglina, or pasta maker has decided to shine the spotlight on authentic, age-old recipes and lesser-seen finds from North to South, and from the islands of Italy. Lee is arguably one of the most sought-after pasta makers in.

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