Ken Loon News Today

Makan News - Tucked away in a modest industrial estate in Henderson is BurgerLabo, earning rave reviews since its inception in 2015. Fast forward to 2024, and the burger lab (labo is Japanese for lab) still lives up to its stellar reputation. Founder Ken Loon sees his... Read more at www.tnp.sg

Around this time last year, Mooi Patisserie, a bakery tucked away at Alexandra Technopark, was preparing for their grand opening. Fast forward to now and the establishment is getting ready to close for good. They have about a month left till they shutter on Nov 30, they shared in an Instagram post on Friday (Nov 3). "It has been an...

[embed]https://www.instagram.com/p/nvmdxSO5UN/?utm_source=ig_web_copy_link[/embed] Halal-certified Yeyeah Delights has a goal to provide nutritious, pre-portioned meals. They offer a variety of food plans in addition to a regular family menu dedicated to individuals trying to lose weight, soup plans and even confinement plans for mothers. Aside from offering local dishes, some of the menus feature interesting and delicious-sounding items such as Pumpkin Rice with Braised Chicken and Vegetables,...

Almost as soon as Phase 2 (Heightened Alert) came into effect, burgers began popping up on menus across the island as stuck-at-home diners find ...

26 May 2021 12:05PM) Share this content Bookmark Centuries ago, when the humble tiffin carried the on-the-go meals of dusty travellers, it probably never imagined that its descendants would one day hold a starfruit and mango ceviche garnished with edible flowers – a dish that would look right at home on any starched white tablecloth.   This fresh, tangy and altogether delicious ceviche is one of the dishes on the menu of Tiffin Bicycle Club, a new takeaway pop-up by Desmond ...

Beppe DeVito, Chef-restaurateur and founder of il Lido Group The man behind some of Singapore’s buzziest dining concepts wears many hats. Beppe De Vito, founder and owner of il Lido Group, juggles a variety of restaurants ranging from luxe dining destinations Art, Gemma and Michelin-starred Braci, to breezy rooftop bars Levant and Southbridge, to casual restaurant Amò. The dynamic Italian chef certainly seems to have a knack for ideating and executing crowd-pleasing concepts—his latest ven...

April 29, 2021 Instagram/thesummerhousesg While sustainability as a concept has become somewhat overused, this shouldnt undermine the ethical practices and eco-minded initiatives by our local eateries and restaurants to reduce the overall carbon footprint.  Whether theyve chosen to use local or regionally close suppliers, opted for sustainable sources of meat and seafood, limited food waste, provided meat-free or organic options, or just weaved in awareness to the overall dining experience, ev...

Were not reaching saturation point yet: Behind Singapores insatiable appetite for burgers Toggle share menu Advertisement (Photo: Unsplash/Carles Rabada) 03 Feb 2021 11:55AM) Share this content Bookmark SINGAPORE: Burgers may be a rare indulgence for some, but for 30-year-old Ivan Yee, he has them several times a week.   The foodie estimates that he has eaten about 100 burgers over the past 10 months, proclaiming on his Instagram page where he shares reviews o...