In Good Spirits
Jiu Asia 2024
Jiu Asia’s second Asian alcohol expo introduced more than 100 Asian liquors in early September at Equarius Hotel, Resorts World Sentosa. Held over three days, it featured curated masterclasses, industry networking, tasting sessions, cocktail challenges, and silent auctions.
“Jiu Asia’s concept is inspired by our understanding of the regional and contemporary trends,” said Keith Nakamura, head of marketing at VMSD. “The younger generation constantly seeks out new experiences and expressions, and vintage spirits are gaining popularity as people reconnect to their cultural roots. This trend is exemplified by the rising popularity of traditional Asian beverages such as baijiu, sake, and soju.”
As the lead media partner, we couldn’t resist the opportunity to gather with friends for sparkling conversation and delicious food and drinks. Peruvian-Chinese restaurant Chifa!’s five-course menu of mouthwatering delicacies included Soft Shell Crab Causa and Hen “Caldo Criollo” Chimichurri Soup accompanied by highballs and whiskies.
For reservations at Chifa! visit here.
Guess Who Came To Dinner?
a+ Secret Sessions at The Social Outcast
On a Tuesday evening in September, we gathered our dapper bunch at The Social Outcast, a woodfire experiential diner along East Coast Road, for a cosy catch-up. Conversations mostly focused on F1, WFH, and at one point, fending off douchebags.
Doubling as front of house was The Madman & Co, a neighbourhood pit-stop for A5 wagyu burgers, caviar, hot sauces, and junboocha. We also enjoyed fresh oysters and cocktails.
After an exhilarating round of human bingo, Chef Mint and his team were behind The Social Outcast counter, waiting for us with a menu inspired by his favourite cuisines and ingredients for the occasion.
The tom yum porridge scored several thumbs-up for its melt-in-your-mouth grains and juicy chicken dunked in a tangy, full-bodied broth. Coming in a close second was the baby lamb rack, fired to perfection with chimichurri and burnt lime.
Lighter on the palate but no less indulgent, the blue prawn ceviche was a dainty darling. Sweet and succulent prawn tossed in tomato salsa and arranged in a buttery tart shell—what’s not to like?
One of our guests, sake sommelier Jonathan Lim, shared insights into the best bites to pair with the Japanese beverage. “Trial and error is part of my work,” he laughs. “Thankfully, most experiments turn out well!”
Reservations are required for The Social Outcast, which seats 12 by the counter. Book yours here.
Will Golf For Food
Food From The Heart Charity Golf Tournament
In a 2020 study by The Food Bank Singapore, 10.4 percent of 1,200 surveyed households experienced food insecurity at least once in 12 months.
This led Ronald Stride, Chairman of Food from the Heart (FFTH), to share that “There will be a need for a food distribution charity like FFTH for the foreseeable future” in his interview with a+.
At FFTH’s annual Charity Golf Tournament in September at Singapore Island Country Club, where a+ was the official media partner, golf enthusiasts and business leaders participated in overwhelming numbers.
It raised over $314,000 for food distribution programmes and community initiatives.
For other ways you can contribute, visit here.
