NEWS
-
As the year draws to a sparkling close, the start of a new year, of new beginnings is marked by the raising of a glass at midnight – now a cherished tradition all the world over. To make your New Year’s toast unforgettable, chefs and sommeliers from some of Singapore’s most exciting restaurants share their expertly curated selection of classic and unique beverages. Hero Photo Credit: LeVeL33 CHEF ACE TAN, ASU Drink of...
-
In the world of fine dining, much is made of culinary philosophy — the principles and practices that define a chef’s approach to creating memorable dishes. In the same way, sommeliers bring their own unique perspectives to the selection and pairing of wines, guided by their oenological philosophies. Much like a chef's culinary ethos, a sommelier's oenological perspective transforms each glass of wine into an...
-
As the year draws to a close, one finds a pause between what has been and what lies ahead – a time for reflection on achievements, challenges, growth, and gratitude. In this spirit, GastroSense’s annual “Christmas with a Cause” initiative continues, featuring a creative collaboration between two...
-
.png)
The upcoming months look like our schedules will be packed full of get-togethers, catch-ups, functions, gatherings, parties, luncheons, fetes, soirees… Whatever they’re called, we foresee that our schedule will be sadly* crowded. Odds are that, like some of us, you’ve been “arrowed” to take charge...
-
Autumn seems to be a rather polarising season. On one hand, it signals the approaching end of year with falling leaves symbolising change and the potential gloom of dark winter, but on the other, it is also the season of harvest, a time of joyful abundance, full of deliciousness. Naturally, our eyes are firmly kept on the latter; as eminent American poet Paul Laurence Dunbar describes, in autumn “… Nature, all from...
-
Autumn’s bounty brings a celebration of seasonal flavours. 5 chefs share their favourite autumn ingredients and how they use them in their cooking. From the earthy salsify, bitter Tartary buckwheat noodle to fresh ikura and sanma (Pacific saury), as well as the delicate taste of morels, discover what inspires these chefs and how they like to incorporate autumn’s rich flavours into their dishes. RESIDENT CHEF DENIS...
OUR CLIENTS
OUR SERVICES
1
Brand and Concept Development
2
Brand Building and PR
3
General F&B Consultancy
OUR COMMUNITY
JOIN OUR TEAM
WHAT IS GASTROBITES
BY GASTROSENSE?
