Interviews / 09 Mar 2022
The One Thing I Can’t Live Without: Chef John Nguyen
Ask a chef to name the one thing they can’t live without, and you may expect the answer to be some sort of spice, ingredient or cooking tool. But what about when they’re out of their chef whites? In...
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Happenings / 03 Mar 2022
INTRODUCING A LINE-UP OF NEW OFFERINGS ONLY ON GO
While restrictions on dining out persist and restaurant doors remain closed after 6pm, a pivot towards a new kind of hospitality has been demanded. A requirement for survival, hospitality teams have been...
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Happenings / 23 Feb 2022
Introducing PLATED Afternoons
As our restaurant doors are restricted to the hours of 12 and 6pm, our hospitality and creativity are not put on hold. Exclusively for the restrictions, we are bringing our early week dining series, PLATED,...
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Interviews / 16 Feb 2022
The One Thing I Can’t Live Without: Chef Billy Otis
Ask a chef to name the one thing they can’t live without, and you may expect the answer to be some sort of spice, ingredient or cooking tool. But what about when they’re out of their chef whites? In...
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Happenings / 09 Feb 2022
Now Open: Grand Majestic Sichuan
Unravelling one of the most complex cuisines in the Chinese canon our latest powerhouse opening, Grand Majestic Sichuan, breaks the mould of conventional Chinese restaurants with extravagant décor, sleek...
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Happenings / 04 Feb 2022
Celebrate Love With Us
From friend-love to cake-love to true love, celebrate what matters most to you this Valentine’s Day with us. Make afternoon a romantic affair whether you choose to lunch in style at Carbone or embark...
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