The best places to celebrate New Year’s Eve 2013/2014!
Whether this year has been a good one for you, or you're happy to see the back of it, leave 2013 behind and step into the New Year with style! Here ar…
Drinks
Bespoke beverages at Bar Stories
Welcome to Bar Stories, home of the bespoke bevy, where you order drinks based on flavours you like rather than the combinations you know. To me this …
Merchants of wine and yumminess in Duxton
In the past 2-3 years, Duxton Road (and Hill) has gone from being a semi-seedy area filled with Karaoke bars, cheap thrills and tacky costumes to being one of Singapore's hippest areas, especially whe…
Conceptual Izakaya and Adventurous Tipples at Izy Dining & Bar
There is much ado about Izy Dining & Bar, a recently opened izakaya-style Japanese restaurant on Club Street. Despite the competitive Japanese…
Contented Nomad at The Disgruntled Chef
Ah the maze that is Dempsey! If only those wooden signs scribed with block numbers revealed some kind of genuine clue as to where to head and what…
City Nomads Christmas Gift Guide #2
We know that our Nomads are a bunch of real foodies, so our second gift guide caters to delicious picks...everything from cookbooks to gift hampers to ensure that your Christmas is very tasty and more…
Vida Vino – The wine life
Vida Vino, Keong Saik's newest restaurant/bar seems to embody two of the great trends that have been sweeping over Singapore for 2013. Wine and Tapas.…
Beyond the hype at Oxwell & Co
Club Street and Ann Siang Hill.. cluttered with eateries, bustling bars and too many similar concepts. One venue which puts itself out there as ha…
Just Opened #12: Singapore’s newest restaurants and bars
This week in Just Opened, an American, an Italian, a Mexican and a Japanese and no it's not a bad...'walks in to a bar' joke! Plus a new watering hole for those who like to sit on top of the world.
Ci…
Tipple to tickle the tastebuds: Chefs with Altitude 2013
If you are game for tipple to tickle your tastebuds, intriguing cocktails featuring the likes of popcorn syrup, basil frozen by liquid nitrogen and oo…