Promising New Cafes in Singapore - The Daily Press, 23 Jumpin and Nunsongyee

Yes, cafes have been the target of mainstream media for the last couple of months. It's hard to keep one going, half of opened cafes close after less than a year etc.

All this negativity in the media is not going to stop the growth of this particular sector of our F&B industry. Quite the opposite.

Squash at Clarke Quay Central - Rojak Salads and Cold Pressed Juices

It may look inconspicuous, but Squash, the newly opened juice and salad bar at the basement of Clarke Quay Central aims to not only serve healthy, nutritious food, it is also very tasty too.

Allan, the founder of Squash, is determined to share with the larger public the benefits of eating healthy and the importance of "rebooting" one's body of undesirable stuff.

Looking Back at 2014 - It's More Than Just Being About Food

It is always more than just being about food. And 2014 has gone a long way to prove this point. What started as a year of exciting food opportunities, turned into something more. And more meaningful as well.

At the beginning of this year, the discovery of social enterprises like Soon Huat Bak Kut Teh led me to learn more about the people behind the scenes.

Smør - Nordic Open-Faced Sandwiches With Heart and Soul

Traveen used to work as a sales executive at Bloomberg, just a shout away from his newly opened sandwich cafe at One Raffles Place.

These days, he can be seen running Smor, the name of his eatery at the basement of the mall. It is a rather small and compact outlet, but boy does he put a lot of heart and soul into it.

Oceans of Seafood at PasarBella - Oceans of Freshness

Oceans of Seafood has the some of the freshest seafood in Singapore. Period. With that said, there is little reason to read this and simply dash down to the old Turf Club area along Bukit Timah Road this very minute.

Nestled at the entrance to PasarBella, it occupies the largest eatery area there and the place is filled with sights of some of the freshest seafood you can see here.

Fishball Story - A Young Hawker Journeyman

He fondly remembers his grandma's fishballs, which were all made by hand. It is this food memory of his that galvanised him to want to set up his own hawker stall to preserve his grandma's food.

It is also his passion that drove him to become a hawker at the tender age of 23. Where many of his peers are more comfortable working in an office, he is slogging away at his kitchen on a daily basis.

PAUL Boulangerie Patisserie - Tempting French Bistro Savoury Fare

I have always frequented PAUL outlets for their tasty pastries, and compared to some of their closest competitors, PAUL has far better breads and desserts.

It is a surprise to discover that with their recent menu revamp, that they do provide a nice alternative for a full meal outing as well.

Laksa Risotto - Chef Chua Yew Hock's Tasty Laksa Paste From Holiday Inn Atrium Restaurant

Everyone loves a good bowl of laksa in Singapore. And my personal favourite for some time now has been Sungei Road Laksa, which is not only delicious, but very affordable.

Most hotels's cafe will also have this delectable dish, but sadly, they tend to use the prima mix to make the soup base. It is good and eatable, but not necessarily spectacular and they tend to taste the same from hotel cafe to hotel cafe.