Food

A new spin

Taking a cue from its evergreen line of fruity ice blended beverages, Spinelli is introducing the Singa-Twist—a brand new concoction made with strawberry fudge and creamy vanilla—for National Day.

Hotels & Resorts

Working in comfort

Kuala Lumpur, welcomes a new player to their hotel scene, the four-star Furama Bukit Bintang by Furama Hotels International.

Hotels & Resorts

Saying “i do” underwater

Hotel Splendido and Splendido Mare in Portofino, Italy can arrange for couples to recite their vows below the depths of the Christ of the Abyss at San Fruttuoso.

Features

The right curves

Under the hands of design maestro Karim Rashid, nhow Berlin unveils a world of voluptuous forms drenched in pop candy colours.

Features

In his element

His restaurant in Madrid garnered its second Michelin star before it even crossed the two-year mark. Chef Ramón Freixa shares how his distinct brand of nueva cocina is raking in the plaudits.

Features

Making wines her way

New figures from Vinexpo, the annual wine congress in Bordeaux, show that it’s women who do most of the choosing when it comes to wine.

Features

The green tribe

Today’s foodies go beyond buying organic produce; the true believers now want to cultivate their food to get in on the plot-to-plate trend. Are we ready to become urban ‘farmers’?

Food

Best durian desserts in Singapore

The king of fruit is the ultimate palate-pleaser for most Singaporeans, but their complex aromas can be extremely thorny to work into desserts. Here are the purveyors who get it right.

People

Brave new world

With a deep respect for Chile’s terroir and a penchant for experimentation, Miguel Torres Maczassek is continuing the inspirational winemaking philosophy set by his father at Miguel Torres Chile winery.