Hotel Stay at Prince Hotel Residence - Located in the heart of the city along the pulsating streets of Jalan Bukit Bintang, a step in any direction will lead you to the capital’s best entertainment, dining and local attractions.

Simply purchase the June issue of food&travel to participate.

The People’s Association’s PAssion Culinary Community has always provided a platform for avid home chefs to hone their skills. To imbue Singaporeans with a passion for cooking, People’s Association, together with renowned brand, Lee Kum Kee, is once again bringing back the popular ‘Singapore Top 10 Home-cooked Dishes Challenge’. In its third year running, this cooking competition aims to further strengthen family ties and create lifelong memories for avid home cooks.

Registration can be done via the official website starting from 25 April 2013. Entry forms are also available at all community centres. Through this friendly cooking competition, Lee Kum Kee hopes to build tight-knit communities that share a love for cooking and eating together.

Have a home-cooked dish that your family members and friends cannot stop praising about? You are who we are looking for! Be sure to visit http://singaporetop10.lkk.com for more information on the ‘Singapore Top 10 Home-cooked Dishes Challenge’.

LP+Tetsu celebrates the asparagus season: one of the highlights of the food calendar in Europe. In ancient Greece and Rome, asparagus was once revered for its flavour and medicinal properties. Today, the asparagus is one of the most popular foods in countries such as Germany, Spain, France and Italy.

Come May, one-Michelin-starred Chef Laurent Peugeot will use the asparagus as a marquee ingredient and present a splendid five-course menu.

For more information, kindly visit www.lptetsu.com

Set amidst a classic world-class dining ambience; treat your beloved Mum to a delightful and sumptuous four-course brunch with many unique selections specially created by Executive Chef Nick Lee.

Immerse into a celebratory mood with delectable appetizers such as fresh Canadian oyster shooters and cream of truffle mushroom. Chef Nick’s latest creations include the emphasis of marrying seasonal flavours such as the Hokkaido scallops and Holland white asparagus pairing with all time brunch favourites like risotto, Lawry’s classic egg Benedict and pan seared barramundi with poached egg. Other exquisite mains such as Nova Scotia Atlantic lobster & pancake stack, Wagyu beef burger and the Hungarian foie gras pizza will sure satisfy your taste buds. Pair with a glass of Nicolas Feuillatte Champagne and end your delightful brunch with sweets like trio of dessert sampler or the cappuccino mille crepe cake that will leave you craving for more. The four-course brunch set menu starts at $78 onwards.

Lawry’s Weekend Brunch is available every weekend commencing from 11th & 12th May from 11.30am – 4.00pm
Mother’s Day Dinner is available on 11th & 12th May from 5.00 – 10.30pm.

Check out their website for more information! www.lawrys.com.sg

Xiao La Jiao Sichuan Cuisine today announced the launch of a brand new menu showcasing the mastery of its three native Sichuan chefs in the art of flavour crafting.
“China is the place for food, but Sichuan is the place for flavour,” expressed Executive Chef Chen Wei, a 30 year veteran of Sichuan cuisine brought to Singapore by the Creative Eateries Group. Indeed, aside from the fiery spiciness that the Sichuan region is most renowned for, Sichuan’s chefs are legendary for their ability to combine a huge variety of tastes such as sweet, sour, bitter, hot, salty, aromatic, fragrant and numbing into exquisite compound flavours. Not for nothing was Chengdu made the second UNESCO City of Gastronomy in 2010. “This is what we want to do here at Xiao La Jiao,” said Chef Chen, “to educate Singaporeans about the flavours, sophistication and amazing variety of Sichuan cuisine.”

Celebrate International Women’s Day with Epicurean Concepts. From 8-10 March, females dine for free at 2fifteen @ Rochester Mall and at Moonstone Yakitori Sake Bar. Terms and conditions apply. Please visit www.epicurean.com.sg for more details.

Our Saturday morning on 1st December was spent at ToTT Store for Cuisineart’s Singapore edition of “Savour the Good Life” soup making competition. Shortlisted contestants were provided a Cuisineart Hot & Cold Blender to prepare their soup in 45 minutes and winners, Ng Kheng Siang and Lim Jia Ying, will be flying to Hong Kong as representatives of Singapore in Cuisineart’s regional competition!

Poulét ; the first French casual dining chain concept in Singapore, opens its second outlet at Great World City four months after its debut at Bugis+ to much fanfare.

Poulét has also launched a new Signature with a refreshing twist to the house’ highly-raved Amazing French Roast Chicken. Poulét de Cranberry is served in fresh luscious Cranberry Sauce and Double Pommery & Dijon Mustard.