2 September 2019, Singapore – The Formula 1 Singapore Airlines Singapore Grand Prix 2019 has set a new record for the second highest attendance in its 12-year history, overtaking the previous one set last year. With more than 130 hours of entertainment across 10 stages, innovative hospitality offerings, and exciting gastronomic experiences throughout the Circuit Park, the twelfth edition of the Formula 1 night race drew 268,000 spectators to the Marina Bay Street Circuit over the three-day action-packed weekend. An exciting showdown is in store for spectators at 2010hrs tonight, with Ferrari’s Charles Leclerc taking pole position in Singapore for the first time– his fifth of the season and third in a row – ahead of the 61-lap Formula 1 Singapore Airlines Singapore Grand Prix 2019. Four time Singapore Grand Prix winners, Mercedes’ Lewis Hamilton and Ferrari’s Sebastian Vettel round off the top 3 taking second and third place on the grid respectively. Off the track, the event’s stellar entertainment line-up over the race weekend included Swedish House Mafia, Muse, Gwen Stefani, Fatboy Slim, Hans Zimmer, as well as Toots and the Maytals, with Red Hot Chili Peppers slated to close the action-packed weekend at the Padang Stage after the chequered flag is waved. ABOUT THE FORMULA 1 SINGAPORE GRAND PRIX Singapore has successfully hosted a decade of night racing and Asia’s only street race on the Formula 1® calendar in the Republic since 2008. The Formula 1 Singapore Grand Prix will continue to enthral crowds with its unique combination of night race action and world-class entertainment till 2021. See the world’s finest drivers go wheel-to-wheel under lights at speeds of up to 320km/h, threading the barriers around Singapore’s picturesque Marina Bay featuring a spectacular backdrop of iconic heritage buildings, modern architecture and a stunning skyline.

MIKIMOTO, the foremost producer of the finest quality cultured pearls, is pleased to announce the reopening of MIKIMOTO Flagship Store in Marina Bay Sands Singapore from May 2019. MIKIMOTO’s first Flagship Store in Singapore, has been relocated to a more prominent position on Level 1 of Marina Bay Sands, alongside with other renowned international jewellery brands. The revamped boutique now comprises of 754 sqft with a grander façade that exuding elegance and grace from far. MIKIMOTO Marina Bay Sands Flagship Store incorporated the ocean design concept as Ginza Main Store in Japan, inspired by the ocean and The boutique, a work of subtle luxury, looks forward to welcoming customers from not only Singapore, but from around the world. To inherit the brand’s philosophy, MIKIMOTO also combines the contemporary design concept with the traditional Japanese culture and craftsmanship, such as using the silhouette of sea waves in gold lines as part of the grand façade. The façade will pay homage to the brand’s roots, the natural world which gives rise to the pearl, in pursuit of our founder’s dedication. The interior of the boutique showcases the pearl’s exquisite natural beauty with its natural interior, designed to be an experience of light and style. About MIKIMOTO The lustre of MIKIMOTO pearls, as well as their elegance and refinement, can be attributed to the importance that Mr. Kokichi Mikimoto, the founder of MIKIMOTO, placed on quality. So as to the importance of craftsmanship, jewellery crafters translate the brand philosophy of beauty and elegance into the jewellery pieces, and ensure the highest standard of quality is met. This spirit originated Mr. Kokichi Mikimoto who hence successfully produced a cultured pearl in 1893, regardless of all the difficulties, trial-and-error experiments, and the intense public skepticism. His success in cultivating the first cultured pearl in the world has marked a page in the history of human race. Mikimoto at Marina Bay Sands 2 Bayfront Avenue, #01-51/52, THE SHOPPES at Marina Bay Sands, Singapore 018972 Operating Hours: 10.30am to 11.00pm, Fri/Sat and Eve of PH 10:30am to 11:30pm

Winestone presents epicure lovers with an exclusive wine-pairing dinner evening on Thursday, 29th August 2019. This off-the-menu 4-course wine dinner is exquisitely prepared by Winestone’s newly appointed Head Chef, Chef Eugene Li, and accompanied with various bespoke Mouton Cadets from Baron Philippe de Rothschild. This tantalising wine adventure precedes with Tuna & Lobster that is paired with Le Rosé de Mouton Cadet. The pale coral cuvée gives off aromas of pear, almonds and fresh hazelnuts, that opens the dinner with fruity fragrant scents on the nose and serves as a lively attack on the taste buds as dinner begins. The second course, Green Asparagus Soup with Orange Foam, is accompanied with a pale yellow glass of Reserve Mouton Cadet Graves Blanc 2016 where hints of floral notes end with a highly-expressive unique minerality characteristic. The evening progresses with a Reserve Mouton Cadet St Emilion 2015 whereby the elegant tannins of the glittering robust wine complements the naturally rich-flavoured main course, Confit of Duck Leg and Apple Compote. The cosy evening is perfectly concluded with a playful Yuzu Mango Cheesecake and Reserve Mouton Cadet Sauternes 2016 for a cheeky explosion of fruits with the sweetness of baked apples, sourness of Yuzu that is contrasted with hints of white blossom, leading to a fresh and smooth finish of the palate. Chef Eugene Li is an energetic gold medal professional chef with over ten years of extensive and progressive experience. He conveys his deep passion and enthusiasm in culinary through the intensity of flavours in his delicacies whilst the unique and precise blend of Mouton Cadet serves a single purpose of sharing the emotion of wine-drinking, making the Mouton Cadet themed dinner more exclusive than ever for wine lovers. The evening highlights Florent Bouvier, an esteemed guest speaker from Baron Philippe de Rothschild. With a vast understanding on all about wine, Florent Bouvier will be sharing his knowledge and providing further insights with regards to appreciating and tasting of quality wines. Throughout the evening, intriguing trade know-hows to the makings of wine, the tricks in the aromatic and well-bodied wines from Baron Philippe de Rothschild will also be shared with guests. The Baron Philippe 4-course Wine Dinner is available at $$128 nett per person on Thursday, 29 August 2019 from 7 pm until 10 pm. Limited to first 60 guests. For reservations, call 6491 6100 or email h9561-fb4@accor.com. WINESTONE FACT SHEET Address: 30 Stevens Road, #01-09, Singapore 257840 Telephone: +65 6491 6100 Email: h9561-fb4@accor.com Website: www.winestone.sg Facebook: www.facebook.com/winestone.sg Instagram: www.instagram.com/winestone.sg Lunch Service: Monday to Saturday, from 12 pm until 2:30 pm Dinner Service: Monday to Saturday, from 6 pm until 11 pm ABOUT WINESTONE Winestone is a Modern-European restaurant, late-night bar and wine retail store, serving affordable wines and authentic European cuisine. Strategically located near Mercure Singapore on Stevens, the restaurant caters to locals and expatriates from its neighbourhood, as well as international guests from around the world. The name of the restaurant reflects the idea of the outlet, a new distinguishing concept with two elements: the wine selection created out of the experience and knowledge of its wine ambassadors and signature meals served on stone boards.

“MASTERS AT WORK” SHOWCASES A COLLECTION OF THE WORLD’S RAREST AND FINEST WINES AND SPIRITS AVAILABLE AT CHANGI AIRPORT MARCH 25, 2019, SINGAPORE – DFS Group (DFS), the world’s leading luxury travel retailer in partnership with Changi Airport Group (CAG) hosted its eighth annual edition of the prestigious Masters of Wines and Spirits in Singapore on Saturday, March 23 and Sunday, March 24. The highly-anticipated event showcased a curated collection of 140 of the rarest and finest whiskies, wines, Cognacs and Champagne from around the world. The 2019 edition of Masters of Wines and Spirits was hosted at Singapore’s state-of-the-art complex, Infinite Studios. The event brought together over 1,000 local and international guests to celebrate DFS’ global travel retail leadership and innovation and their relationships with some of the world’s top wine and spirit houses. Guests were invited on an immersive and interactive journey to discover each of the brands through engaging video art installations and digital projections and an exploration of a wide variety of unique tasting experiences. This year’s edition of Masters of Wines and Spirits explored the theme of “Masters at Work” – an homage to those who have acquired complete knowledge or skill in a subject, technique or artform and whose passionate commitment to their task continues to raise the bar for all others in the field. During the weekend, DFS celebrated six masters across a spectrum of backgrounds including Brooke Supernaw of DFS as Master of Curation, Ewan Gunn of Diageo as Master of Whisky, Sarah Burgess of The Macallan as Master of Malt, Fabrice Papin of Château Lafite Rothschild as Master of Wine, Hidetsugu Ueno of Bar High Five as Master of Cocktails, and DJ Arthur Bray as Master of Music. The event also featured four exceptional masterclasses to inspire and delight guests. Masters of Malt hosted by Sarah Burgess, Whisky Maker at The Macallan, saw guests taste premium and exclusive products such the Macallan Enigma and Macallan M Decanter. Masters of Wine hosted by Fabrice Papin, International Brand Ambassador of Château Lafite Rothschild took guests through a full-range tasting of eight different Domaines Barons de Rothschild Châteaux wines. Masters of Blending hosted by Ewan Gunn, Global Whisky Master at Diageo, saw guests taste Coal Ila 35 year-old, Port Ellen 39 year-old and Johnnie Walker Blue Ghost and Rare. Masters of Cocktails presented by Japanese mixologist and Spirited Awards World’s Best Bartender in 2016, Hidetsugu Ueno, took guests on a journey through the Japanese craft of spirits and a cocktail making session featuring whisky, sake and gin. “This year’s Masters of Wines and Spirits once again showcases the extensive expertise of DFS’ merchant team in curating a world-class, bespoke collection and bringing together the world’s most sought-after wines and spirits and their brand ambassadors,” said Brooke Supernaw, DFS Group’s Senior Vice President Wines, Spirits, Tobacco, Food and Gifts. “Our ability to present such an unrivalled and illustrious assortment of highly collectable and exclusive products would not be possible without the longstanding partners and relationships we hold dear.” “Changi Airport is honored to host the latest annual edition of the Masters of Wines and Spirits here in Singapore. Through our long-term partnership with DFS, we strive to delight our passengers with unique experiences and look forward to showcasing another outstanding and rare collection that can only be found at Changi,” said Teo Chew Hoon, Group Senior Vice President for Airside Concessions, Changi Airport Group. The 140-piece strong curation – featuring collectable items such as the oldest whisky ever released by The Macallan family, The Macallan 72 Year Old in Lalique – The Genesis Decanter; a set of three extremely rare vintages The Château Lafite Rothschild Double Magnum Collection; and one of 1,500 bottles produced from the owner’s original stocks – Port Ellen’s 39 Year Old. The collection will also be showcased and celebrated at Changi Airport through a series of activations at Terminals 2 and 3 until the end of April. DFS’ Masters of Wines and Spirits 2019 Collection More than 80 Cognacs and Whiskies make up this year’s collection and include The Dalmore Constellation Vintage 1973 Drinking Cabinet, a very special bespoke and handcrafted cabinet commissioned by Richard Paterson, containing The Constellation Vintage 1973 (cask no.10). The Bunnahabhain 39 Year Old Spanish Octave Finish, an exclusive limited edition piece that forms part of the new Bunnahabhain Element Series which is crafted around the importance of various elements impacting on the character of each Bunnahabhain whisky, and the DFS Exclusive, Caol Ila 35 Year Old boasting a fine freshness, cleanliness and precision for its age. The Glenfiddich 45 Year Old, an exclusive blend for DFS Masters of Wines and Spirits, honors a whisky-making tradition dating back to 1887 and is a true reflection of the passion and innovative spirit passed down through all five generations of the Grant family. Possibly the last ever cask of Karuizawa Single Malt to be bottled in Japan is the Karuizawa Single Cask 1995. Port Ellen 39 Year Old is an elegant complex 39 year old Single Malt Whisky, unlocked from the heart of Port Ellen and is expertly married from a selection of ex-Bourbon and ex-Sherry refill casks. Macallan presents The Macallan 72 Year Old In Lalique – The Genesis Decanter, the oldest whisky ever released by the Macallan family in commemoration of the opening of its new Distillery and Visitor Experience. Presented in a bespoke limited-edition crystal decanter handcrafted by Lalique, this exceptional whisky celebrates the collaboration of masters from across the fields of whisky, crystal, architecture, construction and craftsmanship. Also from the Macallan family comes The Macallan Fine & Rare Decades Collection. Created exclusively for DFS, the collection features five Fine & Rare vintages from 1938, 1947, 1954, 1965, 1976, each drawn from a single unique cask, denoting key historical events for the year. From the world of wine, DFS presents more than 60 collections including The Château Lafite Rothschild Double Magnum Collection, a rare opportunity to collect three of the great vintages produced by the estate in big formats and The Château Mouton Rothschild Magnum Collection, a unique six-vintage magnum set of exceptional vintages from 1988 to 2009. The Penfolds 2015 Bin 707 Cabernet Sauvignon Imperial is one of the world’s most iconic Cabernet Sauvignons and a true representation of the Penfolds ‘House Style’ and has shown its ability to age with grace and finesse since the first vintage in 1964. All great wines begin with a great site, and the Continuum Tim Mondavi Library Vertical Selection is a unique collection offering an opportunity to enjoy a vertical flight of Continuum vintages from 2010 through 2015. Giving reason to celebrate is the Rare Le Secret Magnum Vintage 1997 With Emerald, Ruby, Sapphire. Inspired by the muse of both Maisons, Marie- Antoinette, Queen of France, Rare Le Secret High Jewellery is royally embellished with a one- carat precious stone, interwoven golden bands set with 510 diamonds. Presented in a majestic box, this spectacular edition has been for more than 20 years in the cellar of Régis Camus, Rare Champagne’s Cellar Master. DFS Masters of Wines and Spirits is part of the DFS Masters Series, a signature program of exhibitions around the world. The Masters Series is a showcase of the pinnacle of DFS’ leadership and innovation in curating and creating exceptional experiences across its five pillars of luxury: Wines and Spirits, Beauty and Fragrances, Watches and Jewelry, Fashion and Accessories, and Food and Gifts. The full 2019 Masters of Wines and Spirits Collection will be available for purchase at Singapore’s Changi Airport from March 25. A smaller, curated collection will be available later in year at T Galleria by DFS in Hong Kong and Macau.

31 March 2019 – Hong Seh Marine, a trusted authority on luxury yachts and automotive, launches two new Boston Whaler, the 350 Realm and 320 Vantage on Saturday, 30th March. Honored guests witness the launch of these two-inspired unsinkable masterpiece on a Saturday evening, held at the Republic Singapore Yacht Club, previewing the 2019 Singapore Yacht Show. “We are proud to debut the 2 most sophisticated Whalers, first time in Singapore at the upcoming Singapore Yacht Show” said Edward Tan, Executive Director for Hong Seh Group. “We are thrilled to be the first in Asia to introduce the 2 new Boston Whalers to our Singapore audience. The 350 Realm and 320 Vantage is truly an incredible Whaler and Winner of numerous awards.” The Boston Whaler 320 Vantage was first launched in 2015 at the Miami boat show. The biggest in the Vantage range consisted of a 230 and a 270 is designed for versatility and all day-comfort, providing serious fishing, joyful entertaining, watersports or cruising, even a place to sneak in a nap or an overnight stay. The 320 Vantage boast a roomy dual console layout with innovative seating and amenities for every activity, fitted with two Mercury Verado 250s with joystick piloting. This rock-solid control meets the ultimate and ready for your day. Although the Vantage boats are designed primarily as a standalone boat, many Boston Whaler models offer great versatility and serve as potential superyacht tenders. For those after a slightly larger craft, the Boston Whaler 350 Realm, the first in a new family of Boston Whaler express models, combines impressive capability with purposeful features and unsurpassed comfort. From entertaining friends and family, discovering far-flung islands, chasing deep sea fishing, or spending long days at anchor, the 350 is perfectly suited for any adventure. Painted in a very beautiful colored hull, Abaco Blue and versatile seating with footrest including a mezzanine seat that can face forward or aft, as well as options that includes a bow table, filler cushion and bow shade. For serious anglers, the 350 Realm has in-sole fish boxes, rod holders, a standard transom live well, a port side dive door, a cockpit area with sink and grill and an optional – additional live well. The launch event also featured a Tesla model S presented by Hong Seh Motors and a sumptuous BBQ buffet and live entertainment by DJ Stephen Day, ex resident DJ for Ministry of Sound Singapore. The 320 Vantage and 350 Realm are available for viewing by appointment during the Singapore Yacht Show at Hong Seh Marine on water display booth, E09. If you missed this event, please contact the Yacht Sales Division at +65 6346 6666 to schedule a private one on one tour.

10 June 2019, Singapore – Race promoter Singapore GP Pte Ltd is excited to announce that American singer songwriter Gwen Stefani will take the Padang Stage on 21 September for the Formula 1 Singapore Airlines Singapore Grand Prix 2019. The twelfth edition of the night race will also see previously announced headlining acts Swedish House Mafia, Red Hot Chili Peppers, Hans Zimmer, Muse, Fatboy Slim, Toots and the Maytals as well as Larkin Poe. A three-time Grammy Award winner, Stefani has achieved worldwide success as a performer, songwriter, and recording artist who has sold more than 30 million albums worldwide with No Doubt and as a multi-platinum solo artist. In 2016, Stefani released her critically praised third album This Is What The Truth Feels Like which debuted at #1 on the Billboard Top 200 and featured the No. 1 single “Used To Love You.” This Is What The Truth Feels Like followed her other solo albums — Love.Angel.Music.Baby and The Sweet Escape – which featured the hit singles ‘‘Rich Girl’’, ‘’Sweet Escape’’, ‘’What Are You Waiting For?’’ and the Pharrell Williams-produced No. 1 hit ‘‘Hollaback Girl’’. Stefani’s ‘The Sweet Escape’ tour included a concert in Singapore where she performed to a sold-out crowd at the Singapore Indoor Stadium in 2007. In addition to her Grammies, Stefani has been honoured with four MTV Video Music Awards, two Billboard Awards, an American Music Award, Brit Award and much more. Stefani took her passion for music to encourage young singers as their coach on three seasons of NBC’s four-time Emmy Award winning musical competition series ‘The Voice’ and will be returning to the hit show for the upcoming 2019 fall season. Stefani premiered her Las Vegas residency in June 2018 and recently added dates through 2019. Fans can expect a spectacular show as Gwen Stefani performs fan-favourite hits at the Padang Stage on Saturday, 21 September at the Marina Bay Street Circuit. Tickets to catch Gwen Stefani’s concert and the Formula 1 Singapore Airlines Singapore Grand Prix 2019 start from S$188 for a single-day Saturday ticket and S$278 for a three-day ticket. The artist line-up and performance times are subject to change. ABOUT THE FORMULA 1 SINGAPORE GRAND PRIX Singapore has successfully hosted a decade of night racing and Asia’s only street race on the Formula 1® calendar in the Republic since 2008. The Formula 1 Singapore Grand Prix will continue to enthral crowds with its unique combination of night race action and world-class entertainment till 2021. See the world’s finest drivers go wheel-to-wheel under lights at speeds of up to 320km/h, threading the barriers around Singapore’s picturesque Marina Bay featuring a spectacular backdrop of iconic heritage buildings, modern architecture and a stunning skyline.

Two cultures meet on every plate Gake is here to imagine Japanese Cuisine by infusing European cooking techniques and local flavours. Dishes on the menu are created with one main component and enhanced with a maximum of three other elements. Diners can expect explosions of flavour as the two cultures meet on their plates. Seasonality and simplicity Seasonality and simplicity are central to the philosophy at Gake. They are passionate about cooking with rare, seasonal ingredients and love how they can inspire new dishes. When creating the GAKE concept, Chef Angus Chow was focused on keeping things simple to achieve excellence. Touch of local flavour Chef Angus is obsessed with the harmony between the local and international cuisines. He drew a lot of inspiration from his travels all around the globe through the years. Being an advocate of local food, Chef Angus Chow creatively infused the local flavour to the cuisine. Japanese dining reimagined What sets them apart from these Japanese dishes is the infusion of local flavours. Angus’ extraordinary skills birthed from the curiosity on how the marriage of different cuisines produce versatility that anyone’s taste buds will surely love. His dishes are known to display simplicity and class. He won the Chef of the Year title at the 18th World Gourmet Summit Awards of Excellence, 2018. Simplicity is the key here, and this is the $98 Omakase menu. Yes make no mistake, $98 per pax Omakase. In this day and age where Omakase menus cost $168 and above in other fine dining Japanese restaurants (going up to $450-500), this looks like a steal looking at the comprehensive quality of the above menu we were offered. Let’s go through the taste taste first. To start off, we were served the Nanben Zuke which is a Cold Chicken Appetizer. It is not listed on the Omakase and is actually a complimentary starter to cleanse the palatte. Another “complimentary” dish Monk Fish Liver was served next. We were beginning to enjoy the PR skills of Chef Angus by now, and he really knows how to say the right words to make us happy and come back again. Hiroshima Oyster with Sesame Ponzu and Nashi Pear. Big and juicy and bursting with freshness in terms of structure and texture. Wow! Kudos to Chef Angus. Hamachi Crudo with Sesame Soy Dressing and Herbs. It was fresh and the flavours simply melted in the mouth. We were served another surprise. Instead of a Pantagonian Toothfish with Asean Relish and Chilli OR Hokkaido Scallop with Laksa Foam and Beni Shoga, we were served BOTH dishes, again compliments of Chef Angus. This Chef is a Rock Star! We enjoyed both dishes very much. We had already made up our minds that we will be coming back, no matter what the outcome of the other mains we will be served later on. A Dassai 50 needs no introduction. This Sake paired really well with the food so far. Maitake Mushroom – also known as Hen of the Wood was served next. Sprinkled with Curry Salt, this was a pretty healthy dish. The next 2 sakes were fuller bodied and more intense and paired really well with our mains. Again another surprise, instead of a USDA Short Rib with Hayashi Style and Summer Vegetables OR Iberico Pork Jowl with Aka Miso and HK Kailan, we were served BOTH dishes to allow us to try out and appraise them. The USDA Short Ribs was braised for 4 hours and demi glazed in Hainan style. It was really soft, juicy and tender on the inside. Well we were pretty stuffed by now, and now presented with Chef Angus’ Signature Truffle Hiyashi Soumen with Tobiko and Avruga Caviar. Avruga seems to be the flavour of the quarter, given the number of times we saw this served at other restaurants. It was rich and creamy and bursting with umami flavours. To finish off with dessert, we were absolutely sure we had gained at least 2kg this evening. Dessert of the day served with immaculate plating layout and tasted just as good as it looks. Yuzu Sorbet with Lemon Cake. Ooh Lala…… For Reservations: 36 Carpenter St, #01-01, Singapore 059915 Mon — Sat, 5pm until late Sun – Closed 6781 3603 kitchen@gake.com.sg

Seasonal Kyoto-Style Omakase What is Kaiseki Kaiseki, or Kaiseki Ryori*, is known as the highest form of Japanese dining, akin to fine dining in the western world. It is regarded as a sophisticated culinary art that requires many years of training and is characterized by its meticulous preparation, beautiful presentation and multiple courses. Each Kaiseki meal has a prescribed order of courses categorized by the cooking method of each dish. The cooking methods are never repeated so guests can sample new flavours and textures throughout their meal. A key determinant on how Kaiseki restaurants differ from one another would be in the dashi that they use. The dashi or Japanese stock in layman terms is the elemental pillar of most Japanese cuisine. It’s umami-rich flavors are used to enhance the natural essence of many dishes in Kaiseki Ryori. Most of the cooking, marinades and sauces require the use of dashi. Every Chef’s dashi is unique. The basic ingredients may be the same (konbu and bonito flakes) but subtle differences like the cooking time; the type of konbu and bonito flakes used and the type of water can all affect the final flavor of the dashi. *Ryori means “meal” in Japanese. Kaiseki Ryori is the formal term for a Kaiseki meal About Chef Yoshiyuki Kashiwabara Honored as an Excellent Chef of Diplomatic Missions by the Japanese Foreign Service, Chef Yoshiyuki spent seven years as the personal chef to the ambassadors based in San Francisco and Singapore. His formative years of development as a Kaiseki chef includes 14 years spent at the respected Kyoryori Hosoi in Saitama prefecture, where he joined as a trainee and eventually rose to lead the kitchen team. We ordered the Wagyu Beef Omakase $178 + top up $48 for 4 glasses of sake pairing. We were served the Sakizuke Seasonal Starter with Uni. It was a cold tofu appetizer topped with Bafun Uni from Hokkaido. The first sake served was a Junmai Daiginjo which was smooth and easy on the palette. This paired really well with the Hassun which was 3 types of seasonal appetizer. The Suimono Japanese Soup with Ainame (Fat Greenling) Fish was brilliantly executed. The broth was light and quite “cheng” (to put it in Teochew lingo) with no MSG or additives added. We were told the fish is air flown from Tsukiji Market Tokyo twice a week. Next up we were served the second sake, a Junmai. It was a relatively unknown family brand but we were told Yoshi gets his sake supply direct from the sake house, cutting down the middlemen and passing on the savings to diners. Tsukuri – Beef and Sashimi Moriawase – featuring my favourite Otoro (Fatty Tuna Belly). It simply melted in my mouth upon the first bite. Oishi! Kobachi – Uni Chawanmushi was next. Perfectly well balanced execution of flavours. The smooth buttery texture of the Chawanmushi exploded in our mouths with the creamy umami Uni, paired with the sake. It would also pair well with Champagne! Sake 3 was back to a Junmai Daiginjo – a full bodied intense expression of a classic Junmai Daiginjo. The first main was an A5 Kagoshima Wagyu. It was well marbled with textures of good fat bursting into our mouths. The second main was a Shokuji – Wagyu Beef Don with Onsen Egg. We skipped the Don as we were already pretty stuffed by now. To round off the evening, Chef Yoshi served us some hot matcha to pair with our dessert. Truly, an impeccable and tasty meal! For Reservations: 583 Orchard Road, #B1-39, Forum The Shopping Mall, Singapore 238884, p. +65 8188 0900. info@yoshirestaurant.com Open Mon-Sat 12pm-2pm, 7pm-10pm. Closed Sunday.

Chi Kinjo: Serving Up The Best Of Modern Sushi Fare And Refreshing Highballs Chi Kinjo is the latest brainchild of Coterie Concepts that brought you Sum Yi Tai, Mona Lounge, and Eliza. This modern sushi and izakaya restaurant’s kitchen is helmed by Chef Lamley Chua, who brings a plethora experience to the table from working in International and Michelin Star restaurants such as LP+Tetsu. We dropped by one evening to try out the Izakaya inspired menu. We started off with the Hamachi Carpaccio in Truffle Oil $16. The Hamachi was fresh and thinly sliced. Although we all know that truffle oil is not 100% truffle, it has hints of synthetic elements of truffle flavour that mitigates the acidity and balances the sashimi flavour. Next up was the Sashimi Ceviche $18. Latin American influenced Ceviche on the crispy crackers was an absolute burst of umami in the mouth. Brilliantly executed by Chef Lamley, we must say. We ordered the Chicken Karaage in Kaffir Lime $15 next. Served with pickled pearl onions, red pepper dip and deep fried in a juicy thin batter, this dish ticks all the right boxes. One bite of this Karaage and we knew instantly this is not frozen chicken like in most other establishments. It is absolutely fresh and this was confirmed by Chef Lamley. We had to try the 80s Spicy Tuna Roll $16 next, served with spicy sauce and bonito flakes. Next up was a Crouching Tiger Roll $20 , which was essentially a Prawn Tempura (3 different types of prawns) with Mentai Mayonnaise. Crunchy prawn tempura is wrapped with sushi rice, while the roll is wrapped with steamed tiger prawns on the outside, and finished with a sprinkling of sakura ebi for an added crunch. We are not fans of carbs really, but this dish had the right balance of infused flavours. Finally we get to the mains. As part of the “Big Plates” selection, we were recommended the Smoked Striploin Steak $28 with black garlic onion cream, umami soy reduction, pickled mushrooms and sunchoke chips. The marbling was done just right and the texture simply exploded and melted in our mouths. Oishi! We finished off our wonderful meal with the Aburi Nigiri, flamed torched to perfection. Ika Miso (Squid) $6 per piece. Yellow Tail with Buri Cheese $6 per piece. finally, for the last ensemble, a Salmon and Foie Gras $6 per piece. Flame seared foie gras on top of the salmon that is crispy on the outside and melts inside. We were highly impressed with the decor and curation of each dish! Chi Kinjo is at 29 Stanley Street 6910-2742. Open Mon to Fri 5pm-1am; Sat 6pm-1am; closed Sundays MRT: Telok Ayer

The casually elegant Six Senses Maxwell restaurants and bars cater to all tastes and palates. Spearheaded by Chef Henry Jordan, the main restaurant is inspired by Euro-Mediterranean cuisine and features a healthful brasserie menu. Overall, the venues span the ground floor of the building, occupying the former Murray Terrace Food Alley to restore the former well-known dining destination, while creating a bustling and convivial atmosphere with guests spilling outdoors into the unique five-foot way. We dropped by Murray Terrace Brasserie one evening after work to check it out. It is named after the 1929 original name of the building, with great historical significance. The all-day menu offers seasonally-inspired fare including the best grass-fed meat, sustainable seafood, organic poultry and vegetarian dishes, created with health and wellness in mind and complemented by a wine list that celebrates the great regions of the world. Open throughout the day. We decided to start off with the Vine Tomato and Watermelon Salad $18. A brilliant rendition of granite, burrata, lemon balm vinaigrette and compressed melon, paired with a glass of the house champagne Taittinger Brut Reserve NV. We decided to try the Hamchi Crudo $22 next. A beautifully well balanced explosion of elderflower vinaigrette, citrus textures, pickled chilli, pickled radish and fennel pollen. For the mains, we went for a Grass Fed Australian Rib Eye $46 with potato gratin, briased kale and bordelaise. It was pretty well executed with the natural marbling and flavours seeping into the palette, and it was not too dry for a grass fed cut. The second main was a Lamb Rack with Bacon Wrapped Saddle $60, with charred onion, compressed courgettes, roasted pepper ratatouille and lamb jus. For dessert we ordered the Lemon Kaffir Tart with Meringue, Kaffir Lime and Creme Fraiche. What a brilliant sweet ending to a satisfying meal. Murray Terrace Brasserie, 2 Cook Street, Singapore 078857. p. +65 6914 1425. Open Sun – Mon 6:30am – 10:30am, Tues – Sat 6:30am – 2:30pm, 5:30pm – 10:30pm