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A grand celebration
Make a rousing toast to our nation’s 46th birthday with a high tea of local delights, an alfresco barbecue, Cantonese brunch or uniquely Singapore cakes. Pan Pacific has them all.
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.
Working in comfort
Kuala Lumpur, welcomes a new player to their hotel scene, the four-star Furama Bukit Bintang by Furama Hotels International.
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.
The right curves
Under the hands of design maestro Karim Rashid, nhow Berlin unveils a world of voluptuous forms drenched in pop candy colours.
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.
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.
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’?
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.