On behalf of GIN MARE, Asia’s 50 Best Restaurants official gin partner, we were invited to a very special evening of Mediterranean tapas paired with Gin Mare cocktails. Sponsors of the Art of Hospitality award, Gin Mare are bringing ‘Vila Mare’ to Singapore and opening the doors to their restauranteur and culinary friends, to showcase the very finest Mediterranean hospitality. Crafted in an 18th-century chapel of an ancient fishing village in Spain, Gin Mare uses a Mediterranean-inspired recipe of botanicals, including Arbequina olives, thyme, rosemary, and basil distilled individually to preserve their aromas, flavors, and properties. From its unique blend of botanicals to an iconic bottle design with a sinuous base reflecting the waves of the sea, the Mediterranean culture is encapsulated within each bottle of Gin Mare. Established in 2010, Gin Mare is the first gin that distills the Mediterranean lifestyle into a bottle. The distillery works on producing one of the world's favourite gin with a base of premium barley and independently distilled Mediterranean-inspired botanicals; these ingredients combine for the brand’s signature blend, allowing each botanical to be expressed in the final product which exudes finesse and perfection. Hospitality is deeply rooted in the Mediterranean way of life, a culture that encompasses conviviality, a love of cuisine, and the enjoyment of every moment. Gin Mare brings this spirit to life with every drop and is honoured to celebrate Asia’s finest restaurants in their commitment to world-class service, and so the pairing would go with various cuisine as defined in their partnership with Gaig Singapore in this exclusive showcase at Equarius Sea Front Villas at Resorts World Sentosa! As an extension of the partnership, Gin Mare brought the Mediterranean essence to Singapore via Villa Mare, a VIP affair designed to bring the art of hospitality to life through a memorable gastronomic experience. Michelin-awarded chef Carles Gaig prepared a tapas menu paired with Gin Mare cocktails curated by Behind the Curtain’s Marc Perez. We got to experience the merging of Mediterranean gastronomy with cocktails showcasing the uniquely balanced botanicals of Gin Mare. Brown-Forman completed the purchase of Gin Mare in November 2022 and welcomes this unique gin to a growing world-class portfolio of super-premium brands, including Jack Daniel’s, Woodford Reserve, and Benriach, among others. We were pleased that The Oyster Cart was included as one of the partners at this lovely tasting event, as we have know Adam for a long time; they are purveyors of on-site oyster shucking and delivery services since 2013. They offer only the finest and freshest oysters with a service standard that is inimitable and so when we arrived, we were treated to a distinct bevy of different oyster origins; the Portuguese, Dutch and Canadian oysters that were infused with Gin Mare, leaving an immaculate taste; it was simply wonderful and so were the offerings from Gaig Singapore, comprising of a selection of Finger food… Crispy bread with tomato and EVOO with jamón ibérico cured 36 monti Salmorejo soup shot and basil oil Coca toast with oven cooked calçots (kind of soft onion from Catalonia) and romasco sauce. Gilda: anchovy, olive and piparra Thyme grissini Sweet: mini lemon tart Gaig Singapore also prepared an Experience Station that came with the lovely Salmon flambé with GinMare on blinis, crème fraîche and dill.. yo.. so good and also the Beef tartar marinated with GinMare on rosemary sablé.. exquisite! Pairing was Heavenly, thats all we can exclaim and suggest, when we left the auspices of the event! To learn more about Gin Mare and its unique blend of Mediterranean botanicals, please visit the website at www.ginmare.com. #GinMare50Best #GinMareArtOfHospitalityPartner IG @ginmare_it FB @GinMareItalia

Exciting, urban and innovative, 3x3 is inspired by several forms of streetball played worldwide and is considered the world’s number one urban team sport. Steered by FIBA, games see two teams of three players face off on a basketball half-court. It was played successfully for the first time in international competition at the 2010 Youth Olympic Games in Singapore and since then has benefited from the launch of a yearly professional circuit for men and women (World Tour and Women’s Series respectively) and national-team competitions. 3x3 made its Olympic debut at the Tokyo 2020 Games. Singapore Sports Hub welcomes the FIBA 3x3 Asia Cup to its shores in 2023 and the action has been dynamic and awesome for the past 5 days from 29 March to 2 April. Singapore hosted the sixth edition of the most important 3x3 competition for national teams in Asia and Oceania, and hosted Asia's biggest 3x3 event for the second straight year, and will host the FIBA Intercontinental Cup 2023 at the Singapore Sports Hub from 21-24 September 2023. Mongolia (men's) and Australia (women's) won the FIBA 3x3 Asia Cup 2023, which took place at the famous Singapore Sports Hub OCBC Square on March 29-April 2. Mongolia broke three-time defending champions Australia's 24-game win streak to claim a memorable 21-18 victory in an epic final. Mongolia held the edge but Australia stormed back to level at 18 apiece before superstar Anand Ariunbold hit a two-pointer for the ages, then nailed the free-throw to secure the triumph. It was Mongolia's second triumph after winning at home in 2017 and avenged losses to Australia in finals in 2018 and 2019. Delgernyam Davaasambuu was named MVP after scoring an equal-high 31 points and was joined in the Team of the Tournament by Australia's Daniel Johnson and New Zealand's Tai Wynyard, who finished with 30 points and 29 rebounds in five games. New Zealand overcame a heart-breaking semi-final defeat to Mongolia to win the bronze medal over China with a convincing 21-13 win. In the women's, all-conquering Australia were unstoppable as they capped one of the most dominant runs seen at the event with a comprehensive 21-11 victory over rival New Zealand. It was the closest any team got to Australia, whose most impressive performance was a 21-6 thrashing against China in a re-match of last year's final. Marena Whittle won the MVP after pouring in a leading 43 points from five games and she was joined in the Team of the Tournament by teammate Anneli Maley and New Zealand's Sharne Pupuke-Robati Defending champions China settled for bronze after narrowly beating Thailand, who had knocked out No.2 seed Japan in the quarter-finals.

Yamakita comprise primarily of a Japanese fusion of Tempura and Tapas bar that is located at the heart of Robertson Quay. Their esteemed menu is made by their skilled Japanese chefs, and are based on seasonal ingredients, to serve clients with a variety of Tapas menu items and à la carte Tempuras that tingle their palates along with an entire array of outstanding sakes. With over 47 different Sake bottle choices, clients are not limited only to a few but many varieties of Nihonshu hailing from various Japanese provinces that provides excellence and those awarded with an honorary Sake mentions. We are truly amazed by Owner's Kitagawa-san amazing concoctions and innovative ideas to merge the twinning concept of Tempura and Tapas and weave into an intuitive concept with Award winning Sakes, as a new concept for the Singapore gastro segment. We sampled some of the top sakes including these few.. First off.. FRUITY TYPE : UGONOTSUKI GINPU EIGETSU JUNMAI DAIGINJO 兩後の月 吟風咏月 純米大吟釀 It has a gorgeous taste with a scent reminiscent of melon; Goes well with green fruits, vegetables and desserts using fruits; I found 6 fruity flavours in its offering simply one of my faves. The Brewer is from Aihara Shuzo, Hiroshima Secondly we had the LIGHT & SMOOTH TYPE : NISEKO TOKUBETSU JUNMAI 二世古 特別純米 吟風 Made of special pure rice sake made by polishing Hokkaido sake brewing suitable rice "Ginpu" to 60% of the rice polishing ratio, using an Association No. 6 yeast, and preparing it with traditional techniques. The aroma is modest, DRY type that does not get tired of drinking the umami of rice and moderate acidity. The Brewer hails from Niseko Shuzo, Hokkaido Thirdly, we tried the .. MATURED TYPE: AKABU F GINJO 赤武F吟釀 Attached notes or dryness with a well-balanced and sharp sake quality while having a ginjo fragrance, moderate sweetness of rice, and a good texture, and this sake comes from the Brewer at Akabu Shuzo, Iwate Lastly we sampled the FULL BODIED TYPE : HANEYA TSUBASA JUNMAI DAIGINJO 羽根屋翼 純米大吟釀 With a distinctive Apple-based scent wrapped with a sense of transparent fragrance & umami, this is a Gold prize winner of KURA MASTER 2020 and we simply love it! The Brewer is from Tomikiku Shuzo, Toyama. For the pairing dinner with tempura and sake, we sampled and tasted these dishes 1) KITA SALAD (FRUITY TYPE) 2) EBI HOTATE IKA (SQUID) ASPARAGUS TEMPURA (LIGHT & SMOOTH) ANAGO SHUTAKE TEMPURA (MATURED TYPE) 4) WAGYU PREMIUM KARUBI KUSHI (FULL BODIED TYPE) 5) ANAGO TEMPURA The result was heavenly, and the pairing was exquisite; our media rating for their innovation, style, structure and pairing is quoted at 8.5/10 #tempura #sake #junmaidaiginjo @rosettemedia @rosett_asia @yamakita.singapore ADDRESS 60 Robertson Quay, #01-05/06, Singapore 238252 Open: 6pm - 11pm (Everyday) CONTACT US FOR ENQUIRIES Tel: +65 6235 4203 (3.30pm onwards) Text/WhatsApp: +65 8499 6064 ​Email: info@aburiya.com.sg ​

Bringing Iran’s Finest to Asia Founded by AJ Jami, the Beluga Club aims to deliver caviar of the highest calibre – the Iranian caviar – to connoisseurs and curious foodies with an appetite for something new. They are also partnering with dining and hospitality establishments who have incorporated this delicacy into their menu and services. Our shop and tasting room is based in Singapore. Customers may arrange for personal deliveries for their purchase, or drop by for a tasting session or personalised consultation. They also deliver our products across Southeast Asia. Beluga – Caviar’s True Royalty A prized crown jewel with no equal, the Beluga caviar commands the highest value due to its rarity and exquisite qualities. This highly coveted jewel of the sea is harvested from the Beluga sturgeons (Huso Huso). Native to the Caspian Sea, Huso Husois among the largest of its kind – weighing up to 2,000 pounds and reaching more than 15 feet in length. Taking up to 25 years to mature, harvesting the roe is a delicate craft that requires both time-honed expertise and patience at every step. Yet the bounty is well worth the wait. An all-around stunner, the pearl-sized roe is a dazzling sight to behold with colours ranging from light to dark gray. The grains pop easily in the mouth, releasing a burst of distinctive flavours. Each spoonful is a sumptuous feast for the discerning palate. Only the Purest Quality Matters The Beluga Club’s collection originates from the true birthplace of Beluga sturgeons – the Caspian Sea. Caviar derived from this region is widely regarded as the cream of the crop – vastly superior to varieties from farms outside the region. Caviar-making is an artisanal tradition like no other. Borne through countless generations by masters of the trade, a sensitive touch is required to reserve its firmness, texture and integrity. To ensure its quality, caviar producers must comply with food safety laws and the rigorously monitored CITES programme. Their sturgeons are raised within a large enclosed area within the Caspian Sea and moved inside the facility once reaching egg-bearing age. In addition to periodical monitoring, an ultrasound scan is carried out to determine the perfect time for extraction. Once ready, the roe is extracted within minutes in an ethical manner. The process of producing caviar is largely standardised worldwide, but it takes true heritage to elevate its potential to the highest level. Indeed, the quality of caviar is a reflection of its maker and the craftsmanship of their Iranian caviar artisans is unequalled. The Sustainable Way - Their Responsibility They are committed to doing their business in an ethically and ecologically responsible manner. This entails choosing a partner with a proven track record in sustainable sturgeon farming. Their caviar is imported from SHILAT, an Iranian state-owned fisheries company, ensuring full governmental oversight. As part of Iran’s ongoing sustainability programme, it releases millions of young fingerlings from its network of hatcheries and ponds into the sea annually. These efforts in conservation and policing have been positively noted by CITES. Iran also is the only country in the Caspian region with an approved export quote of Farmed Beluga and Ossetra Caviar given by CITES. At every part of the value chain, Beluga Club maintain the highest standards possible. Operations on the farm are carried out with modern processing and packaging equipments in line with the EC approval Code (610). From processing to packaging to storing and transportation, every step adheres to the sanitary code set by the Iran Veterinary Organization. They will continue to stay true to their environmental goal: preserving the Beluga population at a healthy, sustainable level by doing their business the right way. The Beluga Collection Contact Details : 247 Beach road , Level 2 Singapore, Singapore 189756 http://www.thebelugaclub.com/ +65 9155 3204 info@thebelugaclub.com

Collaboration on Sustainability with Local Creators in Singapore The world’s leading premium gin launches a series of collaborations telling the stories of Singaporeans taking creative steps towards a more sustainable future. Based on a 1761 recipe, Bombay Sapphire gin is created by perfectly balancing a unique combination of 10 hand-selected exotic botanicals from around the world. The design of the BOMBAY SAPPHIRE distillery at Laverstoke Mill has won a BREEAM award for sustainability and is the home of the unique Vapor Infusion process, where the natural flavors of the botanicals are well captured, resulting in a fresh and vibrant taste. Bombay Sapphire is on a mission to be the world's most sustainable gin, with all 10 botanicals being certified sustainably sourced, by the For Life certification from Ecocert S.A. As part of its push towards sustainability, Bombay Sapphire has launched a four-part series of films highlighting the creativity of Singaporean-based artistes who pioneer an authentically sustainable approach to their businesses. The short films on Instagram focus on four local brands - from a glass recycling studio that ‘re-finds’ renewed purpose for glass bottles, to a zero-waste bamboo straw producer – to raise questions about how we take noteworthy steps towards making a difference. The campaign, titled #stirsustainably, stems from the global BOMBAY SAPPHIRE campaign Stir Creativity and celebrates Singaporeans who harness their creative skills to innovate towards a system of sustainability; BOMBAY SAPPHIRE aims to inspire people to unlock their own creative approaches toward a more sustainable life. All four films can be viewed together on @paulfosterrr, as BOMBAY SAPPHIRE explores further ways in which Singapore’s creative talent is tackling sustainability. Celebrated Bartender Artistes, Penicillin Shift @ the Bar at 15 Stamford Penicillin delivered a guest shift recently at the Bar at 15 Stamford, and we were there to witness and celebrate with them, through the auspices of both Agung and Laura Prabowo; Penicillin has picked up several awards in recent years, Asia's 50 Best Sustainable Bar Award for 2021; Number #30 in Asia’s 50 Best Bars 2021 by William Reed 2022 and also Number #22 in Asia’s 50 Best Bars 2021 by William Reed (Penicillin) 2021 Agung Prabowo is a lauded bartender & Co-Owner of bars with a plethora of experience in the industry. Throughout his career, he has lent his expertise to internationally acclaimed bars and hotels around Asia, including Island Shangri-La, Hong Kong, Oriental Bar at Mandarin Oriental Jakarta, MO Bar in Landmark Mandarin Oriental, Hong Kong, Woo Bar at W Hotel Hong Kong as well as BATS at Shangri-La Hotel, Jakarta. Agung Prabowo opened The Old Man bar Hong Kong August 2017 with his two Partners, where he created arguably one of the most inventive & unique cocktail menus inspired by Ernest Hemmingway. In late 2020, Agung & his partners opened Penicillin Bar, inspired by the farm-to-table movement. Penicillin is Hong Kong’s first sustainable bar that champions a closed-loop model of production. The bar’s prized feature, Penicillin LAB, illustrates the behind-the-scenes processes of discovery and experimentation on its path towards minimal-waste. Penicillin bar was founded by bar veterans Agung Prabowo and Roman Ghale (previously The Old Man), Laura Prabowo and Katy Ghale and designed by Betty Ng of COLLECTIVE. With a focus on locally sourced and up-cycled food and drink ingredients, Penicillin’s bar menu finds innovation in the true flavours of Hong Kong, while working constantly to minimize waste and carbon footprint. Born in Jakarta and originally from Borneo, Laura’s first love is working as a bartender. She started her career at Jazz Club in Aston Hotel, managing Red Square, Jakarta's first Vodka bar, before working at Mandarin Oriental Jakarta and then moving to Hong Kong. Her bartending journey is full of variety and interest; she has worked at Pickled Pelican, Heat, Devils Advocate, Rayne, Solas, and Otto shisha and cocktail lounge. Laura now joins forces with her husband Agung, partners Roman and Katy to drive the success of Penicillin. The Bar at 15 Stamford Located in the historical and charming Capitol Kempinski Hotel, The Bar at 15 Stamford bar features one of Singapore’s largest rum collections with over 200 bottles from around the world, from standard off-the-shelf rums to rare expressions. Supporting its extensive rum range are more than 250 wines and other spirits. Lavishly furnished with dark mahogany elements, subdued lighting and a long bar counter adorned with colourful Peranakan tiles, the history-rich cocktail bar offers more than just expertly curated drinking experiences – it offers moments of playful sophistication. Guests will always find themselves at ease with a team driven by great hospitality and classic cocktails that are reinvigorated. Address: 15 Stamford Road, Singapore 178906 Website: www.kempinski.com Tel: +65 6715 6871 Email: reservation.15stamford@kempinski.com Instagram: @15stamford Facebook: The Bar at 15 Stamford Hours: Mon to Sun, 4 pm to 1 am Dress Code: Smart Casual

Perched on level 33 of The Westin Singapore, is this amazing dining restaurant, Cook & Brew that offers magnificent views of the scenic Marina Bay area. Indeed, one can partake of a unique Marina Bay dining experience with indoor and outdoor areas serving international cuisine amidst panoramic views of the city skyline. This specialty gastro-bar features elegantly rustic interiors, providing the perfect contemporary setting to indulge in an array of delectable local and international comfort food, alongside a carefully curated selection of craft beers, wines and cocktails, against magnificent views of Marina Bay. One of the most distinctive hotel bars in Singapore, Cook & Brew serves modern interpretations of classical bar favorites, as well as local and international dishes with twist. The meticulously-curated list of fine wines and exquisite selection of beers bring your dining experience to the next level. For a good recommendation, one can begin the night with a delectable five-course set dinner, starting with an amuse-bouche duo featuring Truffle and Mascarpone Beignet with Iberico Ham and fresh Oyster with Dashi Jelly and Caviar, followed by Yellowfin Tuna paired with avocado emulsion, pickled cucumber, sea vegetables and puffed rice for appetizer. Savour Wagyu Beef Shortrib Bon Bon with Organic Baby Carrots and Homemade Roasted Dukkah as the main and end the gastronomic experience with delightful desserts – Hazelnut Dacqoise, Passion Crème and Salted Caramel Ice-cream, and a Petit Fours of Raspberry Pate du Fruits, Truffle Macaroon, and Chocolate Truffle. @cookandbrewsg We decided to try their latest Vietnamese set; A TASTE OF VIETNAM with the recipe provided by TOMMY PHAM (a MasterChef Australia S13 & S14 contestant) @tommyphameats; priced at S$68++ per person for a three-course set menu from 15 Feb to 30 Apr 2023 for dinner. It comprise of a Roti Bánh Mi (so exquisite) - Rare roasted Australian beef tenderloin amidst a secret bánh mi sauce and dished with a Swiss brown mushroom pâté, Vietnamese-style truffle mayonnaise, cucumber ribbons, pickled daikon and carrots, coriander, chili. Next we tried the Chá cá La Vons which included a Grilled turmeric black cod fish, bee hoon noodles, sauteed dill and spring onion, cucumber ribbons, roasted peanuts, dill oil and nuoc mam sauce; usually the Hanoians perceive this dish in a hot pot format but the chef was able to transform this known dish in another format - equally delicious and the black cod delivered tenderness and flavour, well melangé. For dessert, we tried a concoction called the Vietnamese Flan which was Silky flan diced with bitter coffee ice kacang, dulce de leche condensed milk coconut sauce - superb on the palate! We were pleased also with their medium rare version of their USDA 365 DAY GRAIN FED STRIPLOIN 12oz which comprise of Fork-crushed mashed fingerling potatoes, greens, red wine jus, mushroom salt, green peppercorn and also a BARBECUE TURKEY MEATBALLS - Bourbon barbecue sauce, cheddar cheese sauce, fingerling potato chips - so yummy! The Singapore styled Fried Bee Hoon delivered true wonders as we were taken aback by the awesomeness of this local dish, with char siew style pork jowl, crispy pork belly, grilled half Maine lobster and side of sambal! As Singaporeans would say.."sedap" which means super delicious! @rosettemedia @thewestinsingapore RESERVATIONS Advance reservation is recommended. For reservations and other restaurant enquiries, please email cookandbrew.singapore@westin.com. CONTACT US THE WESTIN SINGAPORE, LEVEL 33, 12 MARINA VIEW, ASIA SQUARE TOWER 2 SINGAPORE, 018961 Tel: 69226948 HOURS SATURDAYS TO THURSDAYS: 11:30AM TO 11PM. FRIDAYS, EVE OF AND PH: 11:30AM TO 12AM. HAPPY HOURS MONDAY TO THURSDAY: 3PM TO 10:30PM FRIDAY: 3PM TO 11:30PM WEEKENDS, PUBLIC HOLIDAY EVE, AND PUBLIC HOLIDAY: 11:30AM TO 10:30PM

Aqua Expeditions debuts in the Galapagos Islands with superyacht AQUA MARE in May 2022 Aqua Expeditions has announced the expansion of its fleet of luxury boutique vessels with the introduction of Aqua Mare, the first true superyacht to sail the pristine Galapagos Islands. The seven-suite Aqua Mare commenced operations on May 6th, 2022 and offers a choice of two highly personalised seven-night itineraries exploring the Archipelagos’ East and West regions, as well as two 14-night voyages for the Galapagos Islands’ adventure cruise; a total of 4 curated cruises. The choice of the Galapagos Islands as the destination for Aqua Expeditions’ fifth vessel holds special significance as it is where the company’s CEO and Founder, Francesco Galli Zugaro, began his professional career in luxury travel. This is also the place which inspired him and co-founder Fred Brown to launch their own brand of immersive small-ship expeditions in the Peruvian Amazon River. “Ever since I left Ecuador in 2006 with the clarity to build my own business, I have wanted to return to the Galapagos Islands with our very own luxury expedition ship. It has been 15 years since we ventured to Peru as a family and then onward to Asia to finally come full circle back to where it all started in the iconic destination that is the Enchanted Islands,” adds Francesco. Designed and built by the world-renowned Italian CRN yard with custom interiors by François Zuretti, Aqua Mare accommodates a total of 16 guests in seven individually designed suites. The 80 square meter Owner’s Suite is the largest suite in the Galapagos Archipelago with a 20 square meter bathroom. The remaining suites offer a minimum of 20 square meters each, showcasing the attention to detail of passionate Italian craftsmanship, design, and décor. Interior decoration received a personalized makeover of contemporary elegance from customized Bali-sourced plateware for Aqua to 17th century prints featuring endemic wildlife curated by Aqua Expeditions’ Director Birgit Galli Zugaro in 2021. Superbly brilliant! “There are some nice ships in the Galapagos Islands, but there is nothing like our Aqua Mare. She caught the attention of our son Massimo during one of those lockdown days in Singapore while we were searching for yachts to purchase, and we knew immediately he had found something special,” said Galli Zugaro. At 50 meters and 640 gross tons, Aqua Mare is one of its kind, boasting 30 percent more indoor volume than most yachts in her size class. Spread over four decks featuring shaded and open sun decks, a six-person jacuzzi, outdoor barbecue area and an early morning workout zone, it is the perfect base from which to explore the marine and land-based endemic wildlife the Archipelago is famous for. The entire ship is lined with Italian veneer walls and plenty of indoor and outdoor dining venues to provide multiple settings for either private meals or group celebrations of sixteen. A highlight of the superyacht is its unique ’Beach Club’ located at the aft of the lower deck, complete with a hydraulic opening panoramic beam-to-beam window – the Galapagos Islands’ first and only. Sixteen crew including two naturalist guides ensure a world-class five-star experience that is second to none in the Archipelago. Exclusivity is combined with exceptional service enabled by a one-to-one crew to guest ratio, the islands’ most personalized ratio. Having gone on a similar cruise on the Aqua Mekong in 2016, we can gladly proclaim that the service is impeccable, homely and the crew absolutely friendly and helpful! Two custom-made military-grade black rib tenders with central steering consoles ensure Aqua Mare’s twice-daily expeditions are a true adventure. Led by two world-class naturalist guides, each group is capped at only eight guests – another way Aqua Expeditions ensures only the best for their guests. Aqua Mare is also equipped with double kayaks, paddle boards, and snorkeling gear enhancing the immersive explorations on each of the islands’ visitor sites. Award-winning Peruvian chef Pedro Miguel Schiaffino -- the long-time culinary mastermind behind the Amazonia-inspired menus of Aria Amazon and Aqua Nera -- is once again partnering with Aqua Expeditions as Consulting Chef for Aqua Mare. Taking inspiration from the Coast to the Pacific, Chef Schiaffino will deliver a Peruvian Japanese Nikkei-inspired menu consisting of only the freshest sustainable ingredients sourced from local suppliers all the way to the Andes of Ecuador. Highlights to look forward to do include Galapagueña lobster lettuce wraps with Acevichado dressing, delicate potato llapingachos, tuna crudo, barbecued plantains, and shrimp ceviche. What an impressive lineup, to end off a day of fun activities! The highly anticipated expansion of Aqua Expeditions into the Galapagos Islands is a story come full circle not only in relation to the company’s origin but also binding together two of the world’s most biodiverse ecosystems, the Galapagos and East Indonesian Archipelagos; both sites of inspiration for one of science’s greatest breakthroughs. “It’s Darwin’s legacy that really gives meaning to my vision of 15 years ago. Today, who would have guessed that we would be bridging the gap between the Galapagos Islands and Indonesia’s Coral Triangle, where Aqua Mare’s bigger sister yacht Aqua Blu navigates and where another British naturalist and explorer, Alfred Russel Wallace, co-discovered the theory of evolution and natural selection,” remarked Galli Zugaro. Together with this summer’s recent launch of Aqua Nera on the Peruvian Amazon, the announcement of Aqua Mare is a testament to the company’s steadfast commitment to the experiential travel niche; and a yet another confirmation that its acclaimed small-ship expeditions in remote wildlife- and nature-focused destinations are poised for a strong comeback. Rates on Aqua Mare start from USD 9,450 per person for a 7-night itinerary including all meals and beverages (non-alcoholic, premium wines, and beer), local transfer to/from recommended flights; all excursions, Galapagos Park entrance fee and INGALA transit card; laundry service and internet. A 7-night charter for up to 16 passengers starts from USD 196,000, including house spirits and a private masseuse 5 hours per day. Aqua Mare departs weekly from May 6th, 2022, onwards and is now open for booking via www.aquaexpeditions.com or your preferred travel agent. Contact Aqua Expeditions at www.aquaexpeditions.com/contact-us/ for more information.

Jin Young Ko successfully defended her HSBC Women’s World Championship by winning the title on Sunday 5 March 2023 South Korea’s Ko Jin-young became the first player to successfully defend her HSBC Women’s World Championship title when the world number five closed with a three-under- par 69 for a two-shot victory over Nelly Korda on Sunday. Japan’s Ayaka Furue signed off with her week’s best score of 67 to share third place with Americans Allisen Corpuz and Danielle Kang on 274 total while 2021 U.S. Open champion Yuka Saso recorded a 66 to finish in solo sixth place at the US$1.8 million LPGA event. Victory at the Sentosa Golf Club was especially sweet for the 27-year-old as it also marked her return to the winner’s circle for the first time since her last win at the same venue 12 months ago. A wrist injury had threatened to derail her career since that victorious day and despite admitting earlier in the week that she has not fully recovered from that injury, Ko continued to prove she has enough class to lift her 14th LPGA Tour title in Singapore. Ko made a promising start with an opening birdie before reeling two more birdies on holes five and eight. The South Korean marred her card with her only blemish on 11 but she quickly regained her advantage with another birdie on 13. Heavy rain once again disrupted play in the afternoon but it did little to stop the South Korean from marching towards another grandstand finish when she returned to par her last three holes after play resumed slightly more than an hour later. “It's a great honour to defend this title again. This week has been too long for me but I’m feeling so happy. I didn’t want to lose to the other players, especially today. So, it was really hard to keep my poker face on the course even as I tried to stay focused. “I had a tough year last year, and I was battling with injuries and loss in form. Mentally it’s tough too. So, this win is especially important and it's going to be a big momentum for me in my life,” said Ko. Korda, who started the final round two shots back of Ko in second place, fired three successive birdies starting from the third hole to pile the initial pressure on Ko. However, her bogeys on holes six and 13 caused her to lose ground with Ko. She tried to surmount another late charge with a further two birdies on 14 and 18, but they were not enough for Korda to capture her ninth LPGA title this week. “I’m obviously a little disappointed with today. I didn't play well and couldn’t really put up a battle as much as I wanted to. I made silly mistakes here and there. I’m going to take a couple of days off before going to work on my swing,” said Korda. The battle for supremacy on the fairways of the Tanjong course at Sentosa Golf Club also saw American Danielle Kang, the second round leader, staged a strong comeback by charging out of the gates with four birdies in her front-nine. Another birdie on the par-five 13 gave Kang a glimmer of hope as it brought her to within one shot of the lead then. However, a bogey on 16 eventually put paid to any hopes of a fightback for the 30-year- old, who continued to remain upbeat despite another near-miss. “I left it all out there, but we got a lot of good things down this week, and I'm happy about that. I've been testing balls and wedges like every other week, and I feel like it's finally getting together. So, I'm actually proud of the way I played,” said Kang. Singapore’s Amanda Tan meanwhile signed off with rounds of 76, 74, 73 and 73 for an eight-over-par 296 - the best result a local has ever recorded at the HSBC Women’s World Championship. “I must say I didn't putt as well as I hoped for, but yeah, it was still a good week. There are a lot of things I can take out of this week like my putting. More importantly, I have to keep working hard and not forgetting to be easy on myself too,” said Tan. The HSBC Women’s World Championship featured 17 of the world’s top 20, including all of the world’s top five. This year marked the 15th edition of the HSBC Women’s World Championship and remarkably, of the 14 previous winners, 12 are Major champions, lending yet further credibility to the player’s claim that this is ‘Asia’s Major.’ Image credit : Getty Images (photos captured over the entirety of the tournament)

One of the Finest Kaiseki & Omakase Wonders in Asia! Highly Recommended! Media Rating 9/10 A true #Kaiseki#Omakase & #Whisky Appreciation Dinner with a top Kaiseki chef who hails from #Sapporo#Hokkaido#Japan and superbly paired with top-notch cutting edge whiskies from the Nagano and Kagoshima region consisting of #iwai#mars Manzanilla single malt Komagatake and single malt Tsunuki - astonishingly smooth and awesome! For the Whiskeys, we sampled the Iwai "Tradition" Blended Whiskey, the Mars Maltage "Cosmo" Manzanilla, the Mars Single Malt "Komagatake Limited Edition 2022 and Mars Single Malt Tsunuki 2022 Edition. The Iwai was truly a smooth and easy champion, easy to the throat, and bursting with finesse and taste, but the true winner, proclaimed by most of us, went to the Tsunuki, such a wondrous feat to be able to sample all these winners, in a beautiful tasting at Sushi Sei. For the first course of HORS-D'OEUVRES, we has a spread of Sake Steamed Clam with Whiskey, Spring Broccolini & Smoked Tofu with Mullet Roe, this was delivered in a welcoming format, that truly pleased us, in the expression of fine Japanese cuisine, Kaiseki style. On the APPETIZER, we have a plethora consisting of Steamed Snow Crab Chawanmushi, Pickled Squid with Sudachi Citrus, Deep-Fried Sweet Shrimp & Shishito Pepper, Sake Steamed Abalone with Whiskey, Smoked Salmon Wrapped in Sliced Turnip Topped with Caviar, Candied Japanese Smelt Fish and Grilled Marinated Cream Cheese in Sake Lees & Organic Miso. Chef Saitoh-San melangé the whiskey bits into the steamed abalone to bring about wonders from his Hokkaido-based kaiseki training in Sapporo - it tasted exquisite with strong whimpers of northern Japanese classique flavours. When the SASHIMI was presented, the Whiskey Aburi Big-Eye Snapper caught my eye (another whiskey-centric concoction that exuded the premium flavours in this fresh catch, the Scallop and Botan Shrimp both imagined flavours from the Chef's omakase training, and the freshness was just vibrant! Saitoh-san uses his professional experience and discerning eye to procure only the finest ingredients. This ability is vital in Japanese cuisine where much emphasis is placed on seasonality and the ability to bring out the best of every ingredient. Seasonal fruits and vegetables that are usually not easily obtained, as well as fish and meat of the highest quality, are procured from all over Japan. The Tasting Panel were thoroughly spoilt with an 8-course menu which was well curated with the 4 distinct whiskys en-taste at each course tier within the degustation. My personal favorites were the sashimi - whiskey aburi snapper, scallop and botan shrimp… temaki hand roll, charcoal grilled kurobuta black pork infused with whiskey… and the chuturo sushi.. i like the way how the appetizer was being assembled in a kaiseki-formatted provision and the motivation behind the chef’s hand whipped matcha.. truly one of the best whiskey pairing dinners I have ever had.. @sushi.sei.sg @rosettemedia @rosett_asia For the fourth course of TEMAKI HAND-ROLL, the Negitoro with Uni was prepared in such strong dedication that you can address its rehearsal as each munch coordinated with the amount of time that Chef took to prepare this dish; this was super new for me as a dish so I truly liked it 10/10 for me, on the rating! With the presentation on the SIMMERED DISH, it consisted of a Low-Temperature Steamed Spanish Mackerel Simmered with Arima Pepper (pretty tough to achieve), Served with Moso Bamboo Shoot & Japanese Yam Another awesome course was the MEAT DISH - this time, a Charcoal Grilled Kurobut Black Pork in Whiskey with Organic Miso, Served with Colourful Vegetables & Japanese Mountain Wasabi - superb! no words can express its taste, not too salty but with the right mix of umami driven by its cooking methodology...can we given 11/10 (no such equation in mathematics)... The NIGIRI SUSHI course comprised of Japanese Halfbeak, Ark Shell, Chutoro, Anago Conger Eel and it ended off with a Serving of Red Miso Clam Soup - Brilliant, just brilliant! For DESSERT, we had the Milk Warabi Mochi with Whiskey (now this was super good!) and you can only find this dessert offering here, in Singapore, Chocolate Sauce & Seasonal Fresh Fruits were added to complement the whole dessert offering and not forgetting the Chef's Hand-Whipped Matcha (where it wasn't sweetened, so it's freshness tasted like aromatic morning dew, green leaf matcha wonderfulness) Considered the epitome of Japanese cuisine, Kaiseki renders and preserves tradition and culture and in this regard, Chef Saitoh-san, uses his Kaiseki and Omakase based-techniques to showcase his title as the grand master of Japanese cuisine, and he came to Singapore, out of his own desire, to share the appeals of this traditional Japanese cuisine, which is recognized as a UNESCO Intangible Cultural Heritage. OVERALL VERDICT The quality was impeccable, the ingredients super fresh, and sashimi firm and shiny.. my media rating is at 9/10, much higher than most kaiseki and Omakase that I have tasted at well known establishments across Asia. Address 11 Cavenagh Road #01-13/14 Holiday Inn Singapore Orchard City Centre,Singapore 229616 google map Opening Hours LUNCH: 12:00-15:00 (Last Seating at 14:00) Wednesday, Friday, Saturday & Sunday DINNER: 18:00-21:30 (Last Seating at 20:30) Tuesday, Wednesday, Thursday & Sunday DINNER: 18:00-22:00 (Last Seating at 21:00) Friday & Saturday Closed on Monday - Lunch & Dinner Closed on Tuesday & Thursday - Lunch Reservations WhatsApp : 65-8139-9600

“Sneakertopia: Step Into Street Culture” debuts in Singapore at the Arts Science Museum with a plethora of sneakers, street culture, and art, fashion, technology. Making its Asian premiere at ArtScience Museum, the exhibition celebrates creativity, self-expression, and innovation across 10 immersive and dynamic zones. Born on the streets, sneaker culture has since been driven by artists, athletes and celebrities who express their creativity and passion through sneakers and their designs. The Welcome Area David Kaul, The Sneaker Storyboard, 2019. Tobyato, tobyato sneaker stone lions, 2023. Whether status symbols or markers of identity, there is no denying the role of sneakers in defining pop and street culture today, driving a phenomenon that goes far beyond entertainment, technology, sports, hip-hop and fashion. This exhibition brings together local and international artists, creatives, contributors and brands in an extensive showcase that features over 100 limited-edition sneakers alongside close to 70 murals, installations, designs and original artworks. The Playground Ron Bass, The Crowning of LBJ, 2019. Mr. Sabotage, collection of 1985 Nike Dunks, varsity flags and jackets, 2023 James Haunt, Posterised, 2019 These presentations illustrate crossovers into related genres of art, entertainment, and technology. Organised by SPACElogic in collaboration with ArtScience Museum, this exhibition was created by Emmy award-winning producer, Steve Harris, and Silicon Valley tech entrepreneur, Steve Brown – who are excited to share their love for sneakers with audiences around the world. KICKflip (2019) mural by Jonas Never and Giant Skateboard (2019) sculpture The Backlot Tommii Lim, MANDO, 2023. In addition to showcasing works by 13 top US creatives, this iteration of Sneakertopia celebrates the diversity of sneaker culture, traces its history and examines its powerful connections with various genres such as entertainment, technology, contemporary art, hip-hop, sports, and fashion. On top of works by 13 renowned U.S. creatives including McFlyy, Michael Murphy, Mimi Yoon, Tommii Lim, and smoluk,Sneakertopia offers a perspective closer to home through 17 Singaporean and locally-based creatives and contributors. The Art + Sole Gallery I Smoluk, The Super Large Superstar, 2019. Josiah Chua, DREAM 777, 2023. At Rosette Media, we showcase our fave artiste Smoluk @smoluk.box Born and raised in France, smoluk has been based in Montreal, Canada, since 2015. Avant-garde, colourful and audacious, her pop artworks lead audiences to reflect on humanity’s impact on the Earth. She views the free and recyclable material of cardboard as a constant opportunity to create. Always outdoors, she discovers new ideas and innovative concepts on the street. This is her wonderful concept .. The Super Large Superstar, 2023 which juxtaposes and constrasts brilliantly against mini versions.. the creativity informed through material usage and colors add vibrance and couleur exquisitely. @rosettemedia @rosettasia @artsciencemuseumsg @marinabaysands The Art + Sole Gallery II Mimi Yoon, Give A Girl the Right Shoes and She Can Conquer the World (detail), 2019. From artists HURUHARA, Inkten, Juls, Kristal Melson, PHUNK, soph O, and tobyato, to DJ Kiat from SYNDICATE.SG, as well as designers Pek Shun Ping (ALIVEFORM), Josiah Chua, and Mr. Sabotage, the exhibition showcases the multi-talented creatives who have helped to establish the rise of sneaker and street culture in Singapore and Southeast Asia. The Street Sam Lo ‘SKL0’, A Myna Rebellion, 2023. Among those featured, 13 of these artists and contributors are showcasing never-before-seen artworks in the exhibition – ranging from murals, prints, large-scale installations and sculptures to even a DJ mixtape with tracks selected based on hip-hop artists’ influences and connections to sneaker culture. These works are shown alongside sneaker collections and artworks on loan from the likes of Mandeep Chopra, Founder and CEO of Limited Edt, The Culture Story, and award-winning popstar JJ Lin. The Frugal Pop-Up The Frugal Pop-Up, 2019 Featuring 10 colourful zones, Sneakertopia: Step Into Street Culture will take visitors on a creative journey through the world of sneakers and all its connected cultures, inspiring them to leave their mark on each section as they come to embrace their creativity and self-expression. The Dream Room Michael Murphy, AIR, 2019. Adam Fu and Steve Harris, The Dream Closet, 2019. Ben Fearnley, Sneaker Culture, 2019. Activity Space A Walk in Time mural by Tell Your Children Technology+Innovation Nadirah ‘Inkten’ Razak, Drops, 2020. #SneakertopiaASM #TheSolemateExperience #ArtScienceMuseum #love #instagood #fashion #beautiful #happy #art #photography #style #travel #life #cute #hiso #luxury #lifestyle #SGLifestyle Ticketing Sneakertopia will run from 25 February to 30 July 2023. Tickets are available for purchase at all Marina Bay Sands box offices and website. Guests are strongly encouraged to pre-purchase tickets online prior to their visit. For more information on Sneakertopia, visit https://www.marinabaysands.com/museum/exhibitions/sneakertopia.html