Singapore, 4 December 2018 – Mandarin Oriental, Singapore’s popular afternoon tea returns to the newly opened MO BAR. With a seasonal menu changing bi-monthly and personalised service for which Mandarin Oriental is renowned, indulge in a refreshed experience over views of Singapore. While MO BAR offers an inviting atmosphere at night, it transforms into a relaxing space awash in natural daylight during the day. The antique gold geometric patterns inspired by Polynesian tattoos on the ceiling and façade are accentuated alongside the impressive communal table, decked with a selection of TWG Tea products and gourmet gifts that greets guests upon entering. This month’s decadent treats celebrate the vibrant colours and flavours of Christmas. Begin with Berries-infused Tea Jelly with cinnamon red fruit emulsion, followed by a suite of savoury delicacies including Kueh Pie Tee stuffed with red wine cabbage and wagyu short rib, braised for 12 hours to render it tender, and a refined Foie Gras Lollipop studded with pistachio. Also, savour freshly baked Ginger Spiced Orange Candied and Madagascar Vanilla scones accompanied by clotted cream and homemade jams. Conclude the mid-day indulgence with remarkable desserts on a two-tier stand presented on handmade plates by local ceramic studio, Mud Rock. For a touch of elegance, coffee or tea from the 18 new TWG Tea options available is served in white porcelain cups and saucers with a polished gold rim by Legle from France. Afternoon Tea is priced at SGD 48 per person and SGD 88 for two persons inclusive of one pot of coffee or TWG tea. SGD 65 per person inclusive of one cocktail or mocktail. SGD 68 per person inclusive of one glass of “R” de Ruinart champagne. For restaurant reservations and enquiries, please email mosin-dining@mohg.com or call +65 6885 3500. Prices quoted are subject to 10% service charge and 7% government tax. Opening Hours Sunday to Thursday: 11 to 1am Friday, Saturday and eve of Public Holidays: 11 to 2am Afternoon Tea Monday to Friday: 3 to 5pm Two seatings for Afternoon Tea for Saturday, Sunday and Public Holidays: 12.30 to 2.30pm and 3 to 5pm. For further information, log on to www.mandarinoriental/singapore.com Reservations can be made by emailing mosin-dining@mohg.com or calling +65 6885 3500. About Mandarin Oriental, Singapore Mandarin Oriental, Singapore is one of the world’s foremost luxury hotels. It is the only hotel in the city that has been awarded Five-Star status for both accommodation and spa in the prestigious Forbes Travel Guide for seven consecutive years (2012 to 2018). This award-winning property has a prime location, close to the financial hub, with easy access to nearby luxury boutiques and entertainment venues, and minutes away from Suntec Singapore International Convention & Exhibition Centre. The hotel features an impressive atrium lobby with 527 rooms and suites. Facilities also include the Oriental Club Lounge, an intimate spa, extensive meeting and banqueting facilities, five renowned restaurants and two lounges overlooking the spectacular Marina Bay. About Mandarin Oriental Hotel Group Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world’s most luxurious hotels, resorts and residences. Having grown from its Asian roots into a global brand, the Group now operates 31 hotels and eight residences in 21 countries and territories, with each property reflecting the Group’s oriental heritage and unique sense of place. Mandarin Oriental has a strong pipeline of hotels and residences under development, and is a member of the Jardine Matheson Group.

We decided to do a 2nd dinner visit at Artemis on 10th December 2018. We first had dinner there in May 2018 and were highly impressed by the quality of the cuisine, wine and service. We started off with a Champagne Duval Leroy Brut Reserve, one of our favourite all-weather champagnes. This paired really well with the Seared Boston Half Lobster ($35). And the Bay Scallops from Massachusetts ($35). We found the scallops a tad too soft though. The surprise of the night. A Powell & Sons artisan wine served by the glass on a Coravin preservation device. The legendary Dave Powell was the chief winemaker at Torbreck Vintners for a long while before leaving to start his own venture with his son Callum. The Barossa & Eden Valleys Shiraz epitomises the philosophy of Powell & Son: to marry the greatness of the Barossa and Eden Valleys. A 50/50 blend of Eden Valley Shiraz from 40+ year old vines and Barossa Valley Shiraz from 60+ year old vines, the fruit is fermented separately in concrete vats before spending 15 months in 4,500 litre French oak foudres. “The Barossa & Eden Valleys Shiraz epitomises the philosophy of Powell & Son: to marry the strengths of the Barossa and Eden Valleys together. The aroma of this wine shows kirsch, lavender, sage and charred meats. It has a dark, brooding character to add further complexity. The palate is dense and deep with ripe black fruits: plum, blackberry compote as well as a cured meats and black olive.” We had the whole grilled John Dory fish ($128) next, which was part of the festive menu. It was fresh, juicy and succulent without a hint of the typical fishiness you find in fish. Iberico Pork Secreto with selected cuts by the Chef ($40). The best dish of the night. Tender and juicy with lots of marbling and melts in the mouth. We had the beef tenderloin before and we decided to order it again to test the consistency. Done medium rare and bursting with juices and flavour, this was a brilliant rendition of a simple dish that paired really well with the red wine. We ordered 2 sides to pair with the mains. Beetroot Tartare with Greek Yoghurt, Hazelnut and Dill ($12). Sicilian Tomatoes with spicy Harissa dressing, Avocado, Feta and Basil ($16) We were pretty stuffed by now and decided to round off the night with the desserts. The house speciality Apple Tarte and Dark Chocolate. For Reservations, please contact Artemis Grill: Tel: 6635 8677 enquiries@artemisgrill.com.sg CapitaGreen Rooftop Level 40, 138 Market Street Singapore 048946

Inspired by the beauty and nature of the mountainsides in Savoie, France, 40 indigenous herbs are thoughtfully selected from the region then exclusively flown into Singapore. Every dish is intimately created to highlight the distinctive trait of each herb. Welcome to Restaurant Jag. At the heart of every chef and restaurateur is the desire to create and inspire – To craft food and experience in such a way as to leave you wanting more. As Chef Jeremy puts it, “I like sharing, exchanging and transmitting moment’s of emotion with my clients & my team while creating new and at times surprising flavours. I have an inquisitive nature and avidly enjoy the idea of discovering or rediscovering flavours and being reminded of memories from childhood.” The artisanal approach at Restaurant JAG is also evident in every detail of the restaurant; From the custom wood and stone work created both locally and worldwide, to the Gueridons in the dining room and the custom glass work from Kimura, Japan, it is the attention to all the small details that communicate who Restaurant JAG is. The dining room at Restaurant JAG is an intimate space with 7 tables and can accommodate 26 guests. The experience across lunch and dinner revolves around tasting menus. During Lunch we offer either 3 Expressions or 5 Expressions. During Dinner there is the choice among 5 Expressions, 7 Expressions (A culinary journey) or the 10 Expressions (A true gourmand experience). We ordered the French 75 Classic ($18), which comprised le gin, lemon, simple syrup, and Lanson Champagne. We headed downstairs to the main dining area for lunch after that. We left it to Chef Jeremy to prepare the lunch for us. To simply put it, we just said “Chef, surprise us”. We were served the Grower Champagne Bruno Paillard to pair with the starters. A great relatively under the radar Champagne that punches above its weight. We noticed a Penfolds Grange on the wine list served by the glass using a Coravin wine preservation system. Ooh the great Grange – Australia’s most famous red wine. To round off the lunch, we were offered a selection of finest Cheese from the Cheese wagon. Overall Verdict: A brilliant rendition of authentic French cuisine at wallet friendly prices. Restaurant Jag: 76 Duxton Road, Singapore 089 535 Reservations and inquiries can be made at +65 3138 8477 Dress Code: Smart Casual (shorts and flip flops are not recommended) Lunch: Monday – Friday 12:00 pm – 2:00 pm Dinner: Monday – Saturday 6:00 pm – 10:00 pm Bar: Monday – Saturday 6:00 pm -11:30 pm Closed on Sundays and public holidays except for those that fall on Fridays and Saturdays, the following Monday will be closed.

A SIGNATURE CLASS BUFFET DEBUTS AT A BRAND NEW THE ORCHARD CAFE A legendary icon of local dining, The Orchard Cafe renews its legacy with a vibrant new style of chic, spacious interiors and an enticing Signature Class buffet showcasing dishes from heritage-inspired local creations to chef-curated cuisines from around the world. Singapore, November 2018: Fresh from a multimillion-dollar enhancement, Orchard Hotel Singapore’s iconic restaurant, The Orchard Cafe, returns with a vibrant and chic brand new décor characterising the colourful cultures of our island’s heritage ethnic cuisines which are served up in abundance at a Signature Class buffet spread. “The Orchard Cafe has been a steadfast culinary icon of Orchard Hotel Singapore for almost three decades; a beloved space known for culinary flair and great attention to detail. Our dedicated team, headed by newly-appointed Executive Chef Bryce Li, look forward to creating delicious memories for loyal fans as well as diners discovering the restaurant for the first time,” shares Mr Byron Chong, General Manager of Orchard Hotel Singapore. Elevated, Heritage-Inspired Cuisine Heeding the national call for keeping Singapore’s unique heritage of ethnic dishes alive, The Orchard Cafe’s all-new Signature Class buffet presents a revival of golden favourites – many of which are fast-disappearing from Singapore’s foodscapes. Take Tau Kwa Pau, a classic example of a popular side dish often found at Teochew Duck Rice stalls up till the 1990s. Today, few are aware of this delicious pocket of deepfried Tau Kwa stuffed with overflowing chopped egg, fried yam, cucumber and fish cake, served with braised duck sauce. At The Orchard Cafe, diners will get to savour this Teochew-style delight at a newly installed open kitchen, enhanced by our chefs with a luxurious topping of specialty Pu-er Tea Smoked Roast Duck from the award-winning Hua Ting Restaurant. Fans of roast meats will also find a mouth-watering selection of dishes on rotation, including Roast Crispy Kurobuta Pork Belly served with Egg Fried Rice and Braised Soya Sauce Chicken accompanied by Fragrant Chicken Rice. Growing up, many Hokkien families will have fond memories of slurping up bowls filled to the brim with Ter Kah Bee Hoon – a one-wok-meal comprising rice vermicelli, topped off with braised pig trotters. As many long-time fans of The Orchard Cafe will know, one of Singapore’s best versions of this home-style Hokkien fare has been cooked up by the restaurant’s Chef Ah Huat for over 20 years! With the restaurant’s revamp, Chef Ah Huat renews his legacy with his Braised Pork Knuckle Bee Hoon served in Leaf Pocket – a fragrant, irresistible rendition of the evergreen Hokkien dish that’s sure to fulfill cravings for those childhood tastes and memories. For noodle fans, The Orchard Cafe’s renowned Live Noodle Bar makes a comeback as well, dishing up bountiful bowls of slurp-a-licious Asian favourites such as Penang Chicken Curry Noodles. From Singapore’s heritage noodle favourites, there’s a selection of Bak Chor Mee, Singapore Laksa with Cockles, Fried Sliced Fish Noodles and Prawn Noodle Soup on rotation that are sure to pique diners’ appetites for a piping hot bowl of freshly-prepared noodles and broth. Char-grilled Charm & Orchard’s Hottest Sambal Selection The Orchard Cafe’s extensive renovation also debuts a top-of-the-line flame and charcoal grill, allowing our chefs to achieve the full, robust flavours of flame-licked barbecue items such as Char-grilled 5-Spice Chicken Wings, Ox Tripe and Duck Hearts Satay, and Chargrilled Barramundi with Kampong Sauce. For those who fancy their meats char-grilled to perfection, there’s also USA Striploin Marinated in Soy-Mirin and Kurobuta Pork Collar Kebabs spiced with Szechuan Peppers. Digging deep into Singapore’s hottest list of chilli sauces, diners are challenged to match their dishes with The Orchard Cafe’s selection of eight fiery-hot yet mouth-watering Signature Class Sambal dipping sauces: Sambal Udang Kering, Sambal Belado, Sambal Ikan Bilis, Sambal Ijo, Sambal Balachan, Mango Sambal, Pineapple Sambal and Lime Sambal. This specially curated selection harks back to decades-old, tried-and-tested recipes by our local chefs, as the restaurant looks to bring diners the flavours of Singapore’s yesteryear culinary traditions. For desserts, The Orchard Cafe has dedicated its sweetest desires to serenading Gula Melaka lovers everywhere. This humble Nyonya ingredient is found in many of the heritage Peranakan and Malay kueh and cakes that will be available on rotation at the restaurant’s all new dessert bar. Our chefs have also taken dessert to Signature Class level, with sweet-tooth worth creations such as Gula Melaka Crème Brûlée, Ondeh Chiffon Cake, and an indulgent, must-try Chendol featuring Gula Melaka-flavoured ice shavings. There’s even an ice-cream section featuring the favourite children’s malted drink Horlicks as a delicious soft-serve, to be topped off with a selection of fanciful sweet treats from marshmallow and waffle wafers to rainbow sprinkles and chopped nuts. A Signature Class Icon In elevating The Orchard Cafe to new heights, Executive Chef Bryce Li and his team have curated a hand-picked buffet selection worthy of its Signature Class direction in all aspects: from the seafood on ice featuring premium Alaskan King Crabs, Fresh US Oysters and Blue-Lip Mussels, to a colourful, eye-catching salad bar elegantly lined with individually-prepared jars of superfood-rich salad options, as well as upscale versions of heritage-inspired local dishes such as Wok-Fried Fragrant Truffle Egg Fried Rice, Lobster Roti John and Chilled Jasmine Scented Tau Suan with Coconut Milk. Tasteful morsels of house-cured, marinated meats are also a new feature of the revamped buffet. Diners can indulge in surprising taste pairings such as Salmon Cured with Laksa Leaves, whilst a dedicated area for Western-style carved meats will showcase a rotation of premium beef and pork cuts alongside seasonal greens. Complementing the exceptional cuisine is a revitalised and contemporary ambience featuring soothing tones from a stylish, tropical-inspired palette of green and grey tones. A brand-new layout also incorporates a chic indoor bar and al fresco seating amidst lush landscaped greenery – a cosy haven to dine and savour sips from a menu of curated cocktails and wines. The Orchard Cafe also continues its legacy as an outstanding all-day-dining destination, with a hearty Breakfast Buffet spread setting an energetic pace each morning and an a la carte menu of tasteful best-in-class contemporary dishes available throughout the day. The restaurant’s four-month renovation is a key part of Orchard Hotel Singapore’s extensive enhancement campaign, bringing an all-new contemporary look and feel to the lobby and Intermezzo Bar. The restaurant has a total seating capacity of 207 (indoor: 170 and al fresco: 37). For reservations, please call 6739 6565 or email orchardcafe.ohs@millenniumhotels.com. Orchard Hotel Singapore 442 Orchard Road, Singapore 238879 Hotel Website: www.orchardhotel.com.sg Winner of prestigious awards for accommodation experience, guests staying at Orchard Hotel will enjoy its prime location, warm hospitality and choice offerings for business and leisure. Situated on Singapore’s renowned Orchard Road, the city-state’s premier retail and entertainment belt, Orchard Hotel is within walking distance from the Orchard MRT station; 30 minutes from Changi International Airport; 15 minutes from the Central Business District (CBD) and just five minutes from Singapore Botanic Gardens, a UNESCO World Heritage Site. The hotel offers 656 guest rooms and suites in characteristically unique twin buildings – Orchard (325-room) and Claymore Wing (331-room). Providing guests seamless connectivity is a complimentary smartphone with unlimited Internet data, local and international calls to 15 countries, and a digital city guide. Comprehensive conference and banquet facilities include one of the largest pillar-free ballrooms in town outfitted with modern audio-visual equipment. Gourmands will delight in award-winning cuisines at the newly-revamped Hua Ting Restaurant and The Orchard Cafe; or enjoy hearty hotpots at Hua Ting Steamboat and artisanal fare at Mon Bijou.

Christmas 2018 PARKROYAL on Pickering – Home to All You Need This Christmas From fabulous festive feasts to gourmet takeaways, Lime Restaurant is pulling out all the stops make this the best Christmas by us, for you Singapore, 26 October 2018 –Whether it’s that special place to go with friends and family or bringing some Christmas magic to the comfort of your own home, Lime restaurant’s brigade of talented chefs are serving up a stunning selection of festive favourites and contemporary dishes that are sure to make this year-end holiday season an occasion to remember. Festive Roasts and Yuletide Treats – 1 November to 30 December 2018 No one else caters for Christmas parties quite like PARKROYAL on Pickering. If you’re hosting your tribe at home, the Celebration Set which includes a 2kg Roasted Turkey Breast, 1.5kg Honey Baked Ham and a Trio of mini Logcakes, is ideal for any family looking for a traditional feast. In the spirit of giving, roasted vegetables, chestnuts, pearl vine tomatoes, brussel sprouts and specialty sauces are all included. With no less than four variations of the Christmas logcake, those with a sweet tooth might have a problem deciding on a flavour. Fans of the Pandan & Coconut Logcake and Durian Gula Melaka Yule Log from last year’s catalogue can look forward to their return while Lime introduces the Black Forest Yuletide Log and Belgium Dark Chocolate with Yuzu Yule Log for those who prefer the classics. - UOB and DBS cardholders enjoy 20% early-bird savings from 1 to 30 November 2018 - UOB and DBS cardholders enjoy 15% savings thereafter, from 1 to 25 December 2018 Festive Buffet Lunch and Dinner – 17 November to 30 December 2018 Starting 17 November 2018, all diet plans will officially be put on hold as this is the season to wine, dine and find every reason to celebrate. Festive traditionalists can tuck into a lavish Christmas spread including Whole Baked Turkey, Honey & Citrus Glazed Ham, Wagyu Beef Rump and Oven-Baked Pork Prime Rib with Spicy Tomato Paste. Christmas Eve and Christmas Day Brunch & Dinner – 24 & 25 December 2018 With the celebration reaching a crescendo by this time, Lime Restaurant is pulling out all the stops with brunch and dinner sittings available on both days and carollers performing live. Joining the menu for the extensive Festive Buffet are Italian Bocconcini with Cherry Tomato Salad, Roasted Beef Cheek with Juniper Berries, Red Wine Jus & Red Pepper Corn, 12-Hour Slow Roasted Rack of Lamb in Garlic & Thyme Jus, Honey & Citrus Glazed Gammon Ham, and Wagyu Beef Sirloin with condiments. A festive feast is never complete without Christmas desserts, and making a special two-day appearance on the buffet line-up is the Christmas Pavlova, Yuletide Logs and Pannetone Pudding with Gingerbread Vanilla Sauce. Take the indulgence up a notch with a boozy upgrade that offers bottomless Piper Heidsieck Champagne, house pour wine, beer, juices and soft drinks, available from $158++. Experience the Christmas cheer as carollers serenade diners with classic Christmas tunes on both Christmas Eve and Christmas Day:  24 December 2018 – 5:30pm (Hotel Lobby), 8:30pm and 9:15pm at Lime Restaurant  25 December 2018 – 1:15pm, 3:00pm, 7:00pm and 8:15pm at Lime Restaurant New Year’s Eve Dinner at Lime – 31 December 2018 Take the pressure off what to make for dinner on the last day of the year and bring your appetite for a celebratory feast of epic proportions at Lime’s New Year’s Eve buffet extravaganza. There’s plenty on the repertoire to please all seafood lovers with unlimited servings of Boston Lobster, King Crab, Baked Oyster with Spicy Yellow Bean Sauce and 65-Degree Whole Salmon. The splendid spread also boasts an extensive meat selection with highlights such as Beef Striploin, Crispy Pork Knuckle and Caramelized Lamb Chop with Rosemary Sauce. Those who intend to start the party early can switch things up with the alcoholic option that offers free flow of Champagne and wine. New Year’s Eve Orchid Club Countdown Party – 31 December 2018 Ring in the New Year like royalty with your family and friends at PARKROYAL on Pickering’s rooftop Orchid Club Lounge. Priced at SGD168++ per adult, this is one countdown soiree where you will have to leave the calorie-counting for another day because our chefs will be laying out a lavish spread featuring Smoked Loch Fine Salmon, Maine Lobster with Angel Hair Pasta, Roasted Wagyu Sirloin, Caramelized Foie Gras and Lime and Gin Nitrogen Meringue. Toast to the New Year in style as you take in stunning city views from a great vantage and enjoy live performances by the multi-talented vocalists ShiLi and Adi from ‘The Merry Bees’. There’s also free flow of Piper Heidsieck, house pour beers, red and white wines, selected cocktails and mocktails to keep the venue abuzz with excitement and anticipation of the brand new year. Guests who had dined at Lime earlier in the evening will have all the more reason to join in this NYE party as they get to satisfy their gastronomical tastebuds at a celebratory price of SGD68++. Lime Operating Hours: 06:30 – 00:00 from Sunday to Thursday 06:30 – 02:00 on Friday, Saturday and Eve of Public Holiday Contact Details: Tel: +65 6809 8899 | Email: lime.prsps@parkroyalhotels.com Address: PARKROYAL on Pickering, 3 Upper Pickering Street, Singapore 058289 parkroyalhotels.com/pickering

We were walking along Carpenter Street one weekday evening and chanced upon a hidden enclave in a nondescript building called CMO Building. Never heard of it though. It looked like a run-down office building that was nothing out of the ordinary. We peered into the mystical looking place and were charmed by the design of the medievial door. It looks like a restaurant or a bar – we had this gut feel. We pressed the door bell out of curiosity. We were welcomed at the door by a friendly lady who ushered us in We were told this place was helmed by founding chef Martin Wong, who used to cut his teeth at legendary restaurants like 2 Michelin Star restaurant L’Atelier de Joel Robuchon, 2 Michelin Star restuarant Auberge du Cheval Blanc and so on. Chef Martin greeted us with a warm and friendly smile. We were presented the dinner menu. Looked good – why not try it since we are foodies. We decided to go for the 8 course at $138 and topped up $60 for the wine pairing. Impressive menu with decent wine pairing. Looks like a bargain at $198. We simply had to try it. The friendly lady offered to take us on a tour of the restaurant. There was an impressive wine cellar with one of our favourite Pierre Mignon Grand Cru Champagnes – Grower Champagne. A grower champagne is a boutique family run Maison who grow their own fruit and make their own champagnes. We prefer grower champagnes to the usual large commercial houses that mass produce their labels. We were served the first welcome drink of the night – Pierre Mignon Brut Reserve. A brilliant and well balanced champagne with elegant acidity, citrus notes, fruits and the attack on the palate was simply amazing. We started off with the first course – Amuse Bouche. A wonderful medley of chicken liver pate with egg, pickled cucumber and anchovies, smoky tofu with ikura and Hokkaido snow beef tartare. Paired really well with the Champagne. Next up was the Hamachi Crudo – or more popularly known as Amberjack. Really fresh ingredients used by Chef Martin, we must comment. We were served the Bone Marrow next, and paired with the Pinot Gris Trocken from Baden, Germany. Ooh lala, simply wonderful. Next up was the Hokkaido Bafan Uni or more commonly known as Sea Urchin, airflown fresh from Hokkaido. It was served with grilled lady fingers, citrus curried foam, japanese egg yolk emulsion and Indian crackers (we all know Papadum or Appadum right?) Next up was a trending dish served at many restaurants nowadays. BBQ baby octopus with Chinese kale, milk cabbage and broccoli, guinness maple and house spice dressing. This was paired with the Giovanni Rosse Lange Nebbiolo 2015 which is essentially a Baby Barolo at half the price of a full fledged Barolo. Next up was the pan seared Pomfret with szechuan pepper and honey milk. Brilliantly executed we must say. The star of the show – Hokkaido Snow Beef tritip with golden pear, hot soy paste, marinated lettuce and jus. Paired really well wih the Chateau Alcee Cotes de Castillion 2012 Bordeaux. Next up was a Oxtail & Wagyu Tea to cleanse the palate. 48 hours slow boiled wagyu fats with tofu and shimeji mushroom. We were pretty stuffed by now and were served the dessert to round off the evening. Ispahan – which is lychee, coconut, fermented raspberry, rose, St Germain Elderflower ice cream. Simply gorgeous. We don’t normally eat desserts due to the high refined sugar content, but hey, it was cheat night tonight right? We were about to leave and we were surprised with another dessert by Chef Martin. Black truffle burnt passion fruit with crispy rice charcoal and umami spicy and salty flavours. Wow! For reservations. please contact Mythz & Myths Restaurant: Tuesdays to Saturdays Restaurant: 6:00pm – Midnight Last Order – 9:30pm Bar: 5:00pm – Midnight Last Order – 10:45pm for bites, 11:45pm for drinks Restaurant: +65 9733 4377 | reservation@mythz.com Bar: +65 9654 1714 | bar@mythz.com / reservation@mythz.com 50 South Bridge Road CMO Building #01-00 Singapore 058682

INTRODUCING RIZU – THE CITY’S LONG AWAITED, FRESH JAPANESE DINING EXPERIENCE Sushi and modern Japanese cuisine in leafy Duxton Hill We were walking along Duxton Hill one evening and stumbled upon a new Japanese restaurant that just opened. We remembered the space was formerly occupied by another restaurant only just recently. Wow that is the nature of the cut throat F&B industry where eateries come and go consistently. Anyway we decided to walk in and try it out; the friendly staff showed us around the place. A well stocked sake cellar with a diverse range of house sakes to the top of the range premium ones. We saw a live Geoduck in a water tank and we were told the Geoduck sashimi is served fresh from the Geoduck in the tank. A pretty unique value proposition for a Japanese restaurant as most establishments get their Geoduck frozen and thaw them for serving. We examined the Omakase and A La Carte menus and were torn between choosing which to go for. Most of the Omakase items are found in the A La Carte menu and we were told to go for the Omakase as they represent the best and freshest ingredients for the day as determined by the Head Executive Chef. So we decided to go for the $200 per pax Special Omakase menu. We love to be surprised. First up – French Oyster with Jelly ($6), Pork Pate ($8) and special Cabonara Salmon Roe ($12). Prices in brackets are the a la carte menu prices if ordered from the ala carte menu. The oyster was small though, but juicy enough to pass the test. We decided to order the house speciality Kamonishiki Jumnai Daiginjo ($35 for 180ml, $130 for 720ml) to pair with the appetizers. Next up – 5 different types of tomato and salad. Nothing special about this appetizer though. We were served the Sashimi Platter next, comprising a Boston Lobster sashimi, Abalone and a Chef’s selection of typical sashimi. The sashimi was really fresh and succulent. 5 types of Nigiri Sushi was next. Sea Bream sushi ($4) Golden Eye Snapper Sushi ($8) Aji Horse Mackeral Sushi ($4) Ototo Fatty Tuna Belly Sushi ($12) – The high counter prevented us from observing the Chef at work, but we suspected he used a hand torch to glaze the sashimi with a golden shiny texture. The otoro was fresh and simply melts in the mouth. Uni Sea Urchin Sushi ($18) We were intrigued by the live Geoduck in the tank and decided to order it (One Quarter$45) as a supplement to our Omakase menu. The texture was smooth and crunchy and paired really well with our Sake. After the cold appetizers, we were served the hot stuff next, starting with the Lobster Bisque. The broth was thick and robust and very tasty. Pan Seared Foie Gras ($26) was crispy on the outside and oozes with softness on the inside. A brilliantly executed dish. Now for the first main course. Miso marinated black cod ($30). Full of flavour and cooked to perfection – not too overcooked. Main Course 2 was a A4 Wagyu Sirloin from Sendai ($58). Extremely well marbled with fats – it fits really well with our Keto diets. We decided to go for their house red wine to pair with the Wagyu. Not too bad for a house wine. Carbs were next. We are not Carbs eaters but we decided to make the night a cheat night, so just taste it and skip breakfast the next day. This is a Abalone Risotto with Miso Soup. Sukiyaki Rice Bowl. We were surprised with another round of sushi next – Foie Gras Sushi. Mango Lobster Sushi. We ordered some Japanese Craft Beer to pair with our mains as we were told they are imported directly from Japan. We were pretty stuffed by now and were glad the dessert was served to round off the evening. Crumble Pear Jelly and Pear with Vanilla Ice Cream. The owner made his rounds and we had a nice chat with him. Hisamizu Takahashi, Founder and Owner of RIZU says “I am extremely passionate about the Japanese food and beverage scene and I think RIZU brings an entirely new concept to Singapore. My goal is for all guests to leave the restaurant with a feeling of bliss. I look forward to welcoming Japanese food lovers to RIZU.” Location Details: 39 Duxton Hill, Singapore 089617 Opening Hours: Tuesdays – Sundays: 6.00pm – 11.00pm | Mondays: Closed For Reservations visit: http://www.rizu.com.sg/ For enquiries contact: info@rizu.com.sg or +65 6904 8880 About RIZU Situated in the busy Duxton Hill enclave, RIZU is a lively and intimate Japanese restaurant. Introducing a refreshing authentic modern Japanese dining concept from owner Hisamizu Takahashi. The traditional and contemporary Japanese menu is the result of the hard work by the team of highly skilled chefs who have been personally handpicked by Hisamizu The name RIZU is a fusion of the words RI which is representative of Lapis Lazuli, a deep blue prized gemstone that signifies good luck and harmony, and ZU, which translates to joy and the use of the cherished gems The native menu showcases a unique fish selection and ingredients that are specially flown in from Japan and other global regions. Each dish is artfully plated and presented before it leaves the kitchen. A wide selection of sake offerings alongside a simple wine and champagne list, and seamless service completes the personable gastronomic experience. With a sophisticated urban setting that seats 36 guests for a holistically well rounded and genuine Japanese experience, RIZU is ideal for social gatherings, family dinners, celebrations and entertaining.

New Crystal Jade Group Executive Chef Martin Foo STELLAR CREATIONS BY NEWLY-APPOINTED GROUP EXECUTIVE CHEF MARTIN FOO Savour Chef Foo’s inventive and classic dishes at Crystal Jade Palace A true home-grown talent, Chef Martin Foo has recently been appointed Group Executive Chef of Crystal Jade Group. His maiden presentation with the stalwart restaurant group is a repertoire of new dishes with his signature touches, as well as a special six-course special set menu, at the brand’s flagship restaurant; Crystal Jade Palace, where he is also resident chef. Pivotal in steering the culinary direction at all Crystal Jade brands; from casual to fine-dining, both locally and overseas, Chef Foo is also spearheading a more innovative approach with his team of consummate Hong Kong Chefs. This is in line with the established F&B group’s direction to push boundaries and explore new ground, while preserving the heritage of traditional Chinese cuisine, so as to keep abreast of changing trends and consumer preferences. Besides a consistent effort to develop new creations, Chef Foo is also committed to maintaining the culinary group’s high standards. He is also working on upcoming new concepts in the pipeline for the group. In addition to sampling Chef Foo’s imaginative renditions of Chinese dishes which boast familiar flavours with a twist, patrons can also look forward to Crystal Jade Palace’s distinctive warm and friendly service that promises a memorable dining experience. CHEF MARTIN SIX-COURSE SPECIAL SET MENU (Available for a limited period till 30th September 2018 only) The ideal choice for diners who would like to savour and understand the depth and breadth of Chef Foo’s style of cuisine, the curated Six-course set menu ($128 per person | $98 per person for Jadeite members) further highlights Chef Foo’s culinary prowess in expertly-executed and artfully-plated dishes. We dropped by one weekday afternoon during lunch to sample Chef Martin’s cuisine, and we decided to mix and match our orders of the set menu with some ala-carte dishes. Whet the appetite with Hokkaido sea urchin and ikura with egg white in crispy seaweed handroll 北海道海胆芙蓉紫菜手卷; a whimsical dish where customers are presented with a seaweed cone brimming with fluffy fried egg white, sweet Hokkaido sea urchin and adorned with ikura or salmon roe for a burst of brininess. As we are Cantonese, we cannot do without a good bowl of soup. We ordered the double boiled Sea Whelk, Sea Cucumber Flower with Black Garlic in Chicken Consomme $22. Most restaurants discard the flower from sea cucumber when served to you, but Chef Martin’s version truly blows our minds away with a furry ball like flower from the sea cucumber. The broth was boiled for many hours and was robust and thick. We were told Chef Martin likes to surprise his diners, and we were not disappointed. We were served a Yuzu sorbet next to cleanse our palette before the mains. Chef Foo’s piece de resistance; Grilled USDA beef short rib with honey char siew sauce蜜汁叉烧酱烧美国牛肋排. Permeated with the slightly sweet homemade marinade which also imparts a savoury depth to the meat, these buttery-fleshed cubes are matched with two sauces; a fragrant spring onion and ginger mix, and mustard. Although not a Wagyu, it had enough marbling to melt in the mouth upon first bite. A truly brilliant and marvelous creation. This would pair well with a great Bordeaux Grand Cru Classe red wine. We could not resist trying the Black Truffle Roasted Irish Duck from the ala carte menu next ($25 per portion, $48 for half, $90 for whole) The prices are very reasonable for a flagship Michelin starred restaurant, considering the fact the many roast meat stalls in hawker centres and coffee shops charge between $39 to $60 for a whole duck – not from Ireland but probably from Malaysia. Irish ducks are reared in a different environment, and are fattier, juicier and have better marbling. We had to balance the diet and ordered the Poached Australian Baby Spinach with fresh Beancurn Skin, Ginkgo nut and Whole Garlic $26. The chicken stock was boiled in chicken bones for many many hours to achieve the creamy milky texture and intensity. We are actually on the Keto diet (Low carbs, high protein, high fats) but we were told not to miss the Pan -Seared Tiger King Prawn with home made XO sauce, topped on HK imported Egg Noodles tossed with lots of Pork Lard. The noodles were springy and crunchy with the umami flavours from the XO sauce. We were pretty stuffed by now, and we were served the dessert to end off the afternoon. The sweet finale is served in the form of a tempting and texturally-contrasting Chilled fresh mango, grass jelly, kidney beans sago pudding with Gula Melaka 椰糖芒果西米布丁; familiar yet different, all at once. Just as we were about to leave, Chef Martin appeared at our table with another surprise. Deep Fried Cheese Balls with a modern intepretation of “Nian Gao”. The chinese characters are not pre-printed on the plate unlike most other restaurants, but Chef Martin personally writes these characters by hand with squid ink and it even has his personal name seal on it. ABOUT CRYSTAL JADE GROUP Founded in 1991, Crystal Jade is an awarded Chinese culinary group with MICHELIN one star for three consecutive years, since its inaugural edition, and multiple MICHELIN Bib Gourmand awards (Hong Kong & Shanghai). Committed to preserving the rich traditions of Chinese cuisine, the group’s portfolio of specialty dining concepts range from fine dining and casual dining restaurants to specialty bakeries. In 2014, L Capital Asia, the private equity arm of LVMH Moët Hennessy – Louis Vuitton officiated a 90% stake buy in Crystal Jade. Later in June 2015, Standard Chartered Private Equity (SCPE) announced its investment in the group as well. To date, the award-winning group owns and operates over 120 outlets across 30 major cities in Asia Pacific. FACT SHEET Opened: August 1993 Address: 391 Orchard Road, #04-19, Ngee Ann City, Singapore 238872 Telephone: 6735 2388 Operating Hours Monday to Friday: 11:30am – 3pm, 6pm – 10:30pm Saturday: 11am – 10:30pm Sunday and Public Holidays: 10am – 10:30pm Size : 10,985 sq ft Seating Capacity :340 Payment : Cash / NETS / Mastercard / Visa / AMEX Website www.crystaljade.com/palace

Rang Mahal has an ongoing super value lunch buffet from Sunday to Friday at $58++ per pax, offering the same consistent quality and freshness of ingredients with their award winning ala-carte menu. Considering the fact that a main course on the ala-carte menu starts from $30-50, this buffet is absolutely great value for money. Savour appetizers, live stations, delectable main courses and an amazing dessert spread during the grand finale. This place is consistently packed on weekdays lunch with corporate types and Sunday lunch of course with families. Do make your reservations early to avoid disappointment. Buffet Lunch: 12-230pm Tel: 6333 1788 rangmahal@rangmahal.com.sg www.rangmahal.com.sg Address: Level 3 Pan Pacific Hotel Singapore 7 Raffles Boulevard Singapore 039595

Conrad Centennial Singapore launches its new Weekend Afternoon Tea at its Lobby Lounge. Set against a refined British colonial style setting, unlike your typical Asian High Tea eat-all-you-can buffet, it offers decadence, quality and finesse. The prices are not cheap though, but reflect the superb quality you get in return for an elegant afternoon of culinary adventure. Priced at $68++ that includes a glass of sparkling wine, or top up $30++ for free flow sparkling wines. You also get to enjoy free flow of Ronnefeldt teas and coffee from the drinks menu. We started our 2 hour (recommended by the wait staff) afternoon delight with the Seafood Platter on Ice. Poached Boston Lobster, Irish Oyster and Fresh Prawns. Very fresh catch from the sea indeed.Paired really well with the sparkling wine from the renowned House of Nino Franco. Next up was a traditional British multi tiered Savoury Delights and Sweet Treats. The spread consists of House Cured Salmon, Heirloom Tomato, Egg Mayo with Japanese Horseradish, Orange Curd and Fresh Thyme Flower, Classis Mille Feuille, Baked Mango and Passion Fruit Lava, Hazelnut Bavaroise, Sakura Rose Red Velvet and Fresh Strawberries with Classic and Pandan Chantilly, paired with Sparkling Rose served on Schott Zwiesel glasses no less. We were quite stuffed by this time, and we were promptly served the third course of Warm Scones by the brilliant and attentive wait staff. It was paired with clotted cream, homemade fig and strawberry jam. The fourth and final course sevred was a simple Cheese Board of Brie, Chaumes and Tomme Savoie. It was a great and brilliant fitting end to our 3 hour afternoon tea indulgence. For Reservations, please contact: Lobby Lounge Lobby Level, Conrad Centennial Singapore Tel: 6432 7483 Email: sinci.lobbylounge@conradhotels.com http://www.connoisseur.sg/weekend-afternoon-tea/