RESTAURANTS/EATERIES

CAD investigating No Signboard over share buyback; CEO's passport seized

SINGAPORE - Singapore investigators have launched a probe into No Signboard Holdings' recent share buyback and obtained statements from the restaurant group's key executives, the company announced...

Dining app Chope almost doubles its revenue to $10.4m for 2017

SINGAPORE - Chope, a platform for reservations and deals related to dining, has recorded revenue of $10.4 million for 2017 - almost doubling from its sales of $5.5 million in 2016.

BreadTalk's George Quek on conquering the world, one loaf at a time

Today, BreadTalk Group - where Mr Quek is founder and chairman - has nearly 1,000 stores spread over 100 cities in 17 countries. It is aiming to have 2,000 by 2022.

Restaurateur behind The Naked Finn launches new dining pop-up to groom next generation of chefs

​Call it a homecoming for restaurateur Tan Ken Loon of seafood restaurant The Naked Finn and Nekkid bar.

Au revoir Restaurant Andre

Yesterday, when most Western restaurants were filled with diners out for Valentine's Day, Restaurant Andre was celebrating a different kind of love.

Prive Group's Yuan Oeij: Learning to love oysters

Passionate about food, the owner of The Prive Group of eateries feels he has a duty to acquire a taste for all foods - despite having grown up hating oysters.

Blooming time for Blue Lotus

Mr Ricky Ng, 45, managing director of Blue Lotus Concepts International

Chef Andre Chiang to close two-Michelin-starred restaurant on Feb 14

After marking its seventh anniversary in Singapore on Oct 10, Taiwan-born chef Andre Chiang has announced that he will close his two-Michelin-starred Restaurant Andre in Bukit Pasoh Road on Feb 14...

First-timers at Yishun Park Hawker Centre offer more creative dishes

Yishun Park Hawker Centre is the latest hang-out for foodies up north. The 800-seat space, which opened last Wednesday, houses 43 hawker stalls with a line-up of more than 10 types of cuisines,...

4 new food concepts, from new-age hawkers to co-cooking spaces

Competition in the food and beverage scene remains unabated and business owners are thinking outside the box to develop the food scene of the future.