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Just a stone’s throw away from the Buddha Tooth Relic Temple and Museum in Chinatown, Eight Treasures Vegetarian – located within a three-storey shop house – is a popular choice for both locals and tourists alike. With nine years of history and their creative vegetarian dishes alongside all-time favourites, it’s not hard to see why the restaurant still draws in a loyal crowd. Together with 8 OpenRice members, we tried out Eight Treasures’ $368++ Chinese New Year menu (good for 6 - 8 persons) earlier in January.

If you haven’t tried the burgers at Wildfire Kitchen + Bar at Evans Road because of its inaccessible location, you can no longer make that excuse. Wildfire has recently opened its second outlet named Wildfire Burgers, at 313@Somerset, where OpenRice was invited to host a tasting session with our members!

Organized by Curated Events, Singapore Cocktail Week 2016 is an 8-day festival returning bigger and better with more novel experiences such as supper clubs, cocktail brunches and restaurant bar takeovers.

Situated along River Valley Road, zi char restaurant Guan Kitchen exudes a laid-back ambiance with air-con, wooden furniture and warm lighting. It recently introduced a brand new menu studded with western-inspired dishes, prepared by its experienced Malaysian chefs to intrigue your taste buds. Here's what we tried.

Located along Martin Road, BoCHINche is well known for its Argentine cuisine. As of this year, BoCHINche has revamped its Weekend Brunch Menu and Small Plates Menu to include several new dishes. Here are some of the new platters you should look out for.

Located just a stone's throw away from Raffles Place MRT, three-storey high Fu Lin Men Dou Lao is a Macau steamboat restaurant on North Canal Road, where OpenRice was invited to host a tasting session with our members in early January.

For an Italian restaurant, it is almost textbook for it to evoke such warm rustic charms. But in addition to red brick walls and dark wood furniture, Craig Road’s PerBacco comes framed inside and out, fittingly with wooden wine crates to reflect its stronghold of 90 quality wines from Italy and France, handpicked for their taste, variety and region.

To start off the new year, Dôme Café has revamped their menu in a bid to inject themselves back into our competitive F&B scene. Not only has the restaurant has stepped up their game to offer premium dishes containing Wagyu, but it has also introduced healthier ingredients such as brown rice.

KUVO, the multi-concept restaurant and bar, has updated itself with a new concept and menu. During the day, diners can savour appetising lunches and high tea, When night comes, customers can indulge in recommended tapas and cocktail pairings.

After two decades of baking experience and sharpened business acumen, Pastry Chef Daniel Tay has launched Old Seng Choong. The e-business is a tribute to Daniel's father, a baker-confectioner who opened Seng Choong Confectionery. After Daniel failed to expand his father's confectionery, it closed down in 1996. Now, he is ready to revive it.