The Singapore restaurant’s new menu draws on wild kangaroo, coral trout, native botanicals and bush foods as Wilson reconnects with the ingredients of his home country.
Experiences
The Singapore restaurant’s new menu draws on wild kangaroo, coral trout, native botanicals and bush foods as Wilson reconnects with the ingredients of his home country.
Smoked eel, oyster pearl, Australian native sea succulents, Amur caviar. (Photo: Marguerite)
New: You can now listen to articles.
This audio is generated by an AI tool.
The Mosman restaurant is going all out with its three-Michelin-starred SingleThread residency.
The Mosman restaurant is going all out with its three-Michelin-starred SingleThread residency.
Vicky Cheng blends healing ingredients with French finesse and Asian touches at his new restaurant Estuary at Macau’s Capella…
Dominic Li takes his memories of home-made food and combines them with his Japanese culinary experience at the progressive…
Local cuisine gets a gourmet glow-up as the Sumba Food Festival returns for its second year to the luxe Cap Karoso resort.
Found in vastly different landscapes around the country, let these exceptional restaurants be the tent poles of your next…
