Eatdrinkkl

Scallops with Momotaro sorbet and chilled rasam dashi, warm ama ebi custard deepened with aged vadagam, saffron biryani with blue crab curry: Nadodi's latest creations chart an exhilarating new course through South Indian and Sri Lankan traditions.
For the first time, Nadodi by Cinnamon Grou...

Shah Alam’s new Ruang Makan Sejagat keeps Indonesian cooking honest and hearty in Section 13, inspired by its founders’ balik kampung journey through Banyuwangi and Surabaya.
Chicken is flavourfully brined before a final flash-fry, served with nasi butter that’s fragrant with daun limau for a fresh citrus lift to lighten the richness.
For shades of heat, sambal balado ...

Vincenzo's is the city's new Italian restaurant for Neapolitan-style pizzas, harnessing a high-hydration dough of Caputo 00 flour, fermented for three days.
Try one blanketed with burrata, fior di latte, San Marzano tomatoes and basil for lavishly creamy mouthfuls of Eat Pray Love indulgence.

Shio Artisans has launched its new flagship cafe in TTDI for sourdough shio pan, bagels, babka and more in a bright neighbourhood space.
Baker-founder Terry and his team promise salt bread that’s patiently fermented with flour and fruit yeast cultures for a convincingly crisp crust, feathery fluff and buttery bounce.
Shio pan is out of the oven at 10:30am, glossy...