Rethinking Dessert: Pastry Chef Janice Wong Removes Refined Sugar At ReiRei arrives with creations including Honey Basque Cheesecake, Sticky Date Pudding, and a 100 percent Dark Chocolate Water Mousse Tart.LIFESTYLE
At Loulouca, Louisa Lim Reimagines Dessert Through A French-Asian LensAfter years in fine dining, award-winning pastry chef Louisa Lim opens her first independent dessert atelier, where meticulously plated sweets command attention.LIFESTYLE
Singapore’s Best Sommeliers Battle It Out In A Competition That Tests Far More Than Wine KnowledgeFrom humble beginnings to a public showcase of world-class talent, the Singapore National Sommelier Competition highlights our rapidly evolving and sophisticated wine scene.LIFESTYLE
Audemars Piguet Brings 150 Years Of Watchmaking To The National Museum Of SingaporeStep inside 150 years of Audemars Piguet watchmaking through rare timepieces and interactive experiences.STYLE
Sushi Ryujiro Returns To Singapore For Its Second Chapter At The Capitol KempinskiSushi Ryujiro promises exceptional seafood and heartfelt Japanese hospitality at its new home in The Capitol Kempinski Hotel Singapore.LIFESTYLE
From Adobo To Bak Kwa: Unexpected Flavours Shaking Up The St. Regis Bar SingaporeAfter trying head bartender Kelvin Saquilayan’s inventive cocktails, the Golden Hour specials, and its new Jack’s Club concept, you’ll want to linger at The St. Regis Bar Singapore.LIFESTYLE
Gabriel Tan Rethinks Sustainable DesignThe product designer and founder of Gabriel Tan Studio, reflects on designing between Singapore and Portugal and why sustainability begins with questioning what we make.CULTURELIFESTYLEPEOPLE
At Asin, Ace Tan Reimagines Southeast Asian Flavours Through The Rhythm Of The SeasonsAsin’s Ace Tan reimagines culinary traditions through seasonality and a fusion of lesser-known regional ingredients.LIFESTYLE
Bjorn Shen And Fabrice Mergalet Turn Up The Heat At QT SingaporeOn 8 October, the two chefs come together for a one-night-only four-hands dinner of wood-fired manoush, charcoal beef kofta, harissa-glazed lamb, and flame-grilled oysters.LIFESTYLE
Why Assaggi’s Denis Lucchi Thinks Perfection Is BoringDenis Lucchi brings a more instinctive side of Italian dining to Assaggi, where pasta and a little imperfection take centre stage.LIFESTYLE
Olivia Lee On Making Ideas TangibleThe industrial designer and founder of Olivia Lee studio reflects on AI, cultural influence, and why design’s future lies in making the intangible tangible.CULTURELIFESTYLEPEOPLE
The Macallan Harmony Collection’s Final Release Brings Coconut To The Whisky GlassThe Macallan’s final Harmony Collection release explores fresh and toasted coconut through two distinctive single malt whiskies.LIFESTYLE
Author ProfileSamantha FrancisSamantha has far too many hobbies for her own good. When she isn’t busy churning out stories, you’ll find her teaching yoga, taking aerial hoop classes, and shooting portraits on film.
