On December 3, several guest bartenders — including Singapore’s youngest billionaire Kishin RK — join forces for a charity event to help people impacted by the pandemic.
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Joshua Pillai, co-founder of entertainment group A Phat Cat Collective, tells us just why not every bar can turn into a restaurant or spin gym.
The newly launched Singapore Distillery brings with it six Southeast Asian-inspired gins, all lovingly made in a distillery tucked away in Ang Mo Kio.
Visiting the Scandinavian city is about embracing sustainable living — from pedal power transportation and New Nordic cuisine to wondrous industrial design and architecture.
Go whole plant, no meat. Food start-up Karana says its jackfruit meat is so close to pork you won’t even notice any difference in your dim sum.
Non-alcoholic spirits are trending — with Lyre’s the latest contender vying for your non-drinking dollar.
The restaurant’s new lunch menu features a bevy of Modern Asian small plates and mains that are distinctly elevated — and yet are every bit as delicious (and comforting) as their homemade forebears.
Cherie Spriggs, head of English sparkling wine producer Nyetimber, tells us that their wineries have social distancing well in the proverbial hand — the weather? Not so much.
There is comfort in familiarity, and chef–partner Simone Fraternali capitalises on that but injects enough ingenuity to keep the results engaging.
Brass Lion Distillery even symbolises the circle of life. In this third instalment of The Makers series, we meet Jamie Koh, Lioness of Singapore’s first standalone micro-distillery who’s bent on world (gin) domination.
November marks World Vegan Month, so if you’ve ever been curious about the plant-based movement, what better time than now to give it a try?