Cheap, tasty Ramen noodles have sustained millions of college students. But they graduate to the culinary big time at Uni, chef Ken Oringer’s 10-year-old, newly remodeled sashimi bar at Clio. The late ...

In Singapore’s bustling Tanjong Pagar district, a surprising gastronomic adventure awaits at Hana Hana Japanese restaurant serving Uni Kaisendon (S$21.20). It is also going at a super affordable price ...

Uni Sashimi Bar, the Eliot Hotel’s small lower-level eatery, provides a great escape from the sweltering (we’re still recovering from this weekend’s heat wave, which has yet to fully break). They keep ...

It is a given in the narrow and strange world of food writing that it’s functionally impossible to describe the taste of water. There are words that can be used. But aside from “wet,” none of them ...

Just a month has passed since Clio, the boundary-pushing adventure in fine dining, served its last, dazzling plates. Since New Year’s Day, executive chef and owner Ken Oringer has led the charge to ...

Uni (sea urchin) is one of those seafood delicacies that, like oysters, you either love or hate. If you love it, eating it will fill you rapturous delight, often accompanied by a heady rush of ...