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OneSixFive: “Bejewelled” feast
By
Alice Ching
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Fresca: New restaurant dishes out...
By
Jastin Ahmad Tarmizi
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Cendol Bakar for a thirst-quenching...
By
Sam Cheong
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Hotel’s showcase of traditional dishes...
By
Aida Ahmad
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Swez Brasserie: Thai housewife brings...
By
Christina Low
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Genn: Soups with a spicy...
By
C.S. Nathan
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Ah Yat Abalone: Re-opening with...
By
Jade Chan
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Menya Musashi: Noodles in creamy,...
By
Sam Cheong
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Fullhouse: Concept restaurant with a...
By
Yip Yoke Teng
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La Taverna: A variety of...
By
Oh Ing Yeen
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Bunga Emas: Chef handpicks dishes...
By
Shalini Ravindran
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Wines: Best of Burgundy with...
By
Alice Ching
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Holiday Villa: A real gastronomic...
By
Tricia Lim
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Selera Wawasan: Stall serves tasty,...
By
Sam Cheong
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Jogoya: Restaurant’s prawn cuisine bound...
By
Priya Menon
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Fusion Haven: New menu with...
By
Yip Yoke Teng
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Gastro Sentral: Restaurant rolls out...
By
Christina Low
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Tapaz: Communal dining
By
Michael D'OLiveiro
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Mezze Bistro: Chef takes diners...
By
Jade Chan
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Lim Fried Chicken: Nasi lemak...
By
Sam Cheong
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B’s: A totally B-rand new...
By
Tan Karr Wei
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Seasons Cafe: A glorious Easter...
By
Yip Yoke Teng
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A taste of home
By
Majorie Chiew
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Taste the colours of Sri...
By
S.Puspadevi
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