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

Lovingly Prepared Dishes and a Special Intimate Dining Experience For Couples this Valentine’s Day at Morton’s This year, couples can celebrate all things romantic at Morton’s The Steakhouse, a luxurious and ambience-filled restaurant alongside sumptuous starters, decadent steak and seafood dishes, desserts ideal for sharing and the best selection of elegant wines for two. This year, a very special and memorable experience can be enjoyed in the restaurant’s luxuriously intimate private dining room, stylishly decorated with candles, red balloons and rose petals. Starting the evening with a toast to love, a glass of Pommery Rosé greets all on arrival, before enjoying carefully curated courses with couples in mind, this will be an array of classic American dishes and a specially chosen wine for $888++ per pair. To begin, guests share the Morton’s Prime Ocean Platter – a very luxurious chilled dish featuring the freshest seafood; Maine lobster, jumbo shrimp cocktail, jumbo lump crabmeat, oysters and Alaskan king crab legs. Following on is the popular creamy Lobster Bisque, a perennial Valentine’s Day favourite and a Morton’s classic. The highlight of the evening will undoubtedly be indulging in the 42 oz. Double Porterhouse for two. A tender cut with rich flavours, the steak is accompanied with delightful sides of Steamed Asparagus and Sour Cream Mashed Potatoes as well as a selection of premium sauces and bespoke butters. Chosen by the in-house Sommelier guests will sip on 2015 Caymus Cabernet Sauvignon, Napa Valley. This Cabernet offers layered, lush aromas and flavors, including cocoa and ripe dark berries – perfect for a romantic evening and pairing nicely with the rich steak. Ending off on a sweet note, the Morton’s Legendary Sundae is simply perfect for sharing and delighting guests. The set menu also includes a specialty coffee and still or sparkling water. Alongside the decadent menu, each couple will be celebrated with the gift of a printed photo to mark the occasion and a beautiful bouquet of flowers. The exclusive Valentine’s Day Menu will be available from 14th – 16th February, with two sittings at 5.30pm and 8.30pm. Reservations are available at +65 6339 3740. *All prices are subject to 10% service charge and prevailing government tax.

Spring into the Year of the Golden Pig at Yellow Pot, Six Senses Duxton Six Senses Duxton celebrates this Lunar New Year with four menus that favor sustainably-sourced ingredientsSix Senses Duxton celebrates this Lunar New Year with four menus that favor sustainably-sourced ingredients Six Senses Duxton’s iconic Yellow Pot restaurant, designed by the highly acclaimed British designer Anouska Hempel celebrates the Lunar New Year with the unveiling of four specially designed lunch and dinner menus that are focused on natural ingredients, local food production and sustainability. Helmed by Singaporean Chef Sebastian Goh, Yellow Pot’s Lunar New Year menus feature culinary creations – Crispy Red Snapper, Steamed Barramundi with Fermented Garlic Wine Chili, Abalone, Sea Cucumber, and Broccolini – that are defined by flavours and refined preparation techniques that steer clear of unhealthy additives such as flavour enhancers, lactose, gluten and sugar. Diners will delight in a dining experience that begin on an auspicious note with Yellow Pot’s house-made Yu Sheng. This medley of colorful salad is prepared with the freshest of organically grown vegetables and sustainably sourced seafood. For corporate guests and families who want an early start to the Chinese New Year festivities, Yellow Pot’s spring themed menus are available from January 28 to February 19, 2019. Lunch Menu A Whether it is bonding over lunch with business associates or friends, Yellow Pot’s Lunch Menu A offers delectable dishes that include a delightful Hamachi Yu Sheng; Wrapped Chestnut Chicken with Shitake Mushrooms, symbolizing prosperity and togetherness. Another significant dish is the Fish Maw and Crabmeat soup and the well-loved Crispy Red Snapper to welcome abundance and prosperity. Poached Spinach with Braised Bailing Mushrooms and Sun-dried Oyster are also available, alongside the Waxed Meat Lotus Leave Rice (contains pork). For dessert, the traditional Steamed Chinese Sweet Cake and Red Tea with Sesame Glutinous Rice Dumpling have been specially prepared to usher in a sweet and successful new year. Lunch Menu A is available at $68++ per person. Lunch Menu B Lunch Menu B dials up the flavours with King Ora Salmon Yu Sheng; Double Boiled Chicken Soup with Fish Maw, Cabbage Flowers and Mushroom; Yellow Pot Roast Duck; Steamed Barramundi with Fermented Garlic Wine Chili; Braised Bailing Mushroom; Sun-dried Oyster, Abalone, Sea Cucumber, and Broccolini; X.O. Seafood Fried Rice, and a dessert of Steamed Chinese Sweet Cake and Red Tea with Sesame Glutinous Rice Dumpling. Lunch Menu B is available at $88++ per person. Dinner Menu A Created for family gatherings and reunion dinners, the sumptuous dinner menus will feature traditional luxury seafood dishes such as abalone, thorny sea cucumber, and upscale double boiled soup, while still serving up fresh and sustainable food ingredients prepared in a healthy cooking style in line with the Six Senses philosophy of quality, wellness and sustainability. The dishes served up for Dinner Menu A will comprise Hamachi Yu Sheng; Roast Garlic Chicken; Thick Soup of Fish Maw and Crabmeat; Steamed Barramundi in Fermented Garlic Wine Chili; Braised Bailing Mushroom, Sun-dried Oyster, Sea Cucumber and Poached Spinach; Waxed Meat Lotus Leave Rice (contains pork), and a dessert of Steamed Chinese Sweet Cake and Red Tea with Sesame Glutinous Rice Dumpling. Dinner Menu A is offered at $88++ per person. Dinner Menu B For those wanting the most exquisitely flavourful and nutritious dishes that Yellow Pot can offer, Dinner Menu B will offer the choicest King Ora Salmon Yu Sheng; Yellow Pot Roast Duck; Double Boiled Chicken Soup with Fish Maw, Cordyceps Flower, Morel and Yellow Fungus (Tremella Frondosa); Baked Toothfish Vegetable Reduction; Thorny Sea Cucumber with Abalone and Fish Maw; X.O. Tiger Prawn; Poached Spinach with Braised Bailing Mushroom and Sun-dried Oyster; and Wok Fried Rice with Seafood, Crabmeat and Salted Egg Yolk. Dessert will be Steamed Chinese Sweet Cake and Red Tea with Sesame Glutinous Rice Dumpling. Dinner Menu B is offered at $128++ per person. The Lunar New Year menus are exclusively available for a promotional period from January 28 to February 19, 2019, only. About Yellow Pot Inspired by the age-old Chinese philosophy of balanced living and healthy eating, Yellow Pot is a modern Chinese restaurant and antiquarian-themed bar that stands out for its commitment to wellness and sustainability. Located at Six Senses Duxton, Yellow Pot focuses on delivering classic and innovative Chinese cuisine that favors healthful, sustainably-sourced ingredients, paired with artisanal cocktails crafted using traditional herbs and botanicals—all underscored by Six Senses’ brand of warm service and emotional hospitality. The Yellow Pot experience connects a rich culinary tradition with modern city sensibilities in a truly beautiful setting. Six Senses Duxton is set in row of shophouses in Singapore’s colorful Chinatown and restored under designer Anouska Hempel. Together with Six Senses Maxwell, the two hotels showcase the brand’s commitment to responsible restoration and conservation. Each of the hotel’s 49 elegant guestrooms and suites include bathrooms with tub or shower plus toilet, hairdryer and organic guest amenities. Flat panel televisions offer satellite channels, Bluetooth speaker plus unlimited Wi-Fi. Gold is highlighted in the rich lobby decor and in Yellow Pot, the modern Chinese restaurant with an adjacent antiquarian-themed Lobby Bar.

We chanced upon a new restaurant in downtown Coleman Street, which replaces the former Madison Rooms private members’ club in the iconic Freemasons House. Simpy called The Masons Table, it serves corporate lunches, Western French and Italian influenced cuisine paired with artisan wines. We started off with a Soave white wine ($15 by the glass, $85 by the bottle). We were recommended 3 starters to get it going. Half a dozen of Escargots ($14). The texture was firm and crunchy and was fantastic value for money. The smoked salmom ($18) was brilliantly executed, we must say. Ditto for the pan seared Foie Gras ($24). It was crispy on the outside and moist and melted on the inside. Paired really well with the Bruno Paillard Premier Cuvee Grower Champagne. The Duck Confit was pretty crispy and tasty but just a tad too salty. The baby snapper was just a little overcooked but the Chef still managed to retain the flavours and moisture in the snapper. We had the last main of the evening – Australian Sirloin with fries. To round off the evening, we had the cheese board before the desserts. Rosette Media’s Verdict: The starters and desserts were much better than the main courses. We are confident that the main dishes will be uplifted as they mature into operations. For Reservations: Please contact: The Masons Table 23A Coleman Street themasonstable.com info@themasonstable.com Tel: 9127 5030

Mikimoto celebrates Its Flagship Store Reopening in Marina Bay Sands With a Grand Ocean-themed Extravaganza. MIKIMOTO, the foremost producer of the finest quality cultured pearls, launched a spectacular soiree on 15 August 2019 to celebrate the reopening of its flagship store now in a bigger and a more premium location on Level 1 of Marina Bay Sands. The two-part event, hosted by TV personality Bobby Tonelli (wearing the brand’s versatile and androgynous Black South Sea Pearls), kicked off at the flagship store’s more prominent location – with music by renowned flutist Rit Xu accompanied by two violinists, Joelle He and David Loke. The store was then officially opened with a ribbon-cutting ceremony by its special VIPs: Mr. Yasuhiko Hashimoto, Director & Senior Vice President of Sales & Marketing Division (Japan); Ms. Amanda Wu, Executive Director of Mikimoto Singapore; and Ms. Hazel Chan-Bradshaw, Vice President, Retail of Marina Bay Sands. All the attendees were then ushered down to ‘The Ocean’ located at Basement 2 (at the Digital Light Canvas) where the 14-meter-tall Crystal Light Sculpture suspends above a gorgeous sea-themed space, and shoals of fish swirl and swim in the ocean beneath your feet – a surreal tribute that reflects MIKIMOTO’s oceanic heritage. Guests were treated to #FindYourPearl dance performances, a contemporary showcase with illuminated spheres to depict MIKIMOTO pearls, each sphere representing the five types of pearls: Akoya, Black South Sea, White South Sea, Golden South Sea and Conch. The #FindYourPearl campaign reminds women to look within to embrace their unique inner beauty and strength through perseverance and elegance. Guests also had an out-of-this-world dining experience with food created by award-winning chef Tim Meijers (former head of catering for Saint Pierre & winner of Singapore Tatler’s Best of Singapore 2019 Best Caterer Award), whose ‘Treasures of The Sea’ delicacies followed the oceanic wave. It was definitely a sensational night for all! The catwalk presentation showcased elegant models in Carolina Herrera apparel, the inclusion of a male model & Bobby wearing MIKIMOTO’s cultured pearls makes a leading fashion statement that man can wear pearls too. MIKIMOTO at Marina Bay Sands 2 Bayfront Avenue, #01-51/52, THE SHOPPES at Marina Bay Sands, Singapore 018972 Operating Hours: Weekdays: 10.30am to 11.00pm, Fri/Sat and Eve of PH: 10:30am to 11:30pm Website: www.mikimoto.sg/en/

Margaret River On Tour Returns To Singapore For Its Annual Showcase Of Wine, Food And Travel Experiences Margaret River On Tour returns to Singapore from 17 – 23 August for its fourth annual showcase of fine wines, gourmet food, and immersive travel experiences from Australia’s famed southwest region. More than 30 wineries, restaurants, and travel and hospitality businesses from the region will descend on Singapore for a week of wining and dining, masterclasses, travel trade experiences, and fringe events. Singapore is a key market for the Margaret River region, which is located three hours by car from Perth, Western Australia. More than 23,000 travellers from Singapore visit Margaret River each year, making it the region’s second biggest international visitor market after the United Kingdom. Singapore is also ranked fourth in the Margaret River region’s wine export market by volume and value, after China, the United States, and the United Kingdom. Margaret River Wine Association CEO Amanda Whiteland says: “We are excited to bring the best of Margaret River to Singapore for our fourth annual event that proudly showcases the region’s breadth, quality, and diversity over numerous activities across the island. We hope this week-long taste of Margaret River will inspire Singaporeans and residents to travel south for their next vacation and immerse themselves in the region’s natural beauty and high-value, off-the-beaten-track experiences.” Margaret River and the southwest region was recently named number one Asia Pacific destination in its “Best in Asia Pacific 2019” list by travel authority Lonely Planet. Singaporeans and residents can get a taste of Margaret River at the week-long festivities packed with wine dinners with local restaurants, masterclasses by Margaret River winemakers, and fringe activities. Details will be released on www.margaretriverontour.com. Margaret River On Tour Showcase Evening The star event of the week will take place at the Grand Hyatt Singapore from 6 – 9:30p.m. on 22 August. Guests will meet winemakers and sample pours from award-winning estates such as Vasse Felix, Cape Mentelle, and Xanadu, and discover up-and-coming wineries such as L.A.S. Vino, McHenry Hohnen, and Whicher Ridge. Chef Evan Hayter of Arimia Winery and Restaurant will treat gourmands to a ‘live’ demonstration of his culinary skills and invite them to taste his dishes featuring seasonal organic and biodynamic produce from the southwest region and the Arimia farm. New this year is a photo exhibition that captures the natural beauty and majestic ruggedness of Margaret River by internationally acclaimed local photographer Russell Ord, who will be on hand to talk to guests about his passion and his images. Russell has exhibited in Germany at Photokina 2016 and Tokyo Japan 2017 for FujiFilm. Also new this year is the CinefestOZ Pop Up Cinema, showcasing a taste of Australia’s premiere destination film festival, held in the heart of Margaret River every August. Providing the evening’s entertainment will be Josh “Koomal” Whiteland, a Wadandi custodian whose ancestors walked the ancient land of the Margaret River region for more than 50,000 years. Josh will introduce guests to the world’s oldest living culture with his authentic personal interpretation through music and presentation. Guests are welcome to bring home their favourite Margaret River wines and other local products which will be for sale on-site or book their very own Margaret River experience with the region’s travel partners. The ticket for the Margaret River On Tour Showcase Evening, which includes a sampling of all wines presented, food, and a take-home Plumm wine glass valued at $25, is priced at $75 per guest and can be purchased at www.margaretriverontour.com. Margaret River On Tour moves next to Kuala Lumpur for its Malaysia roadshow at the Pullman Hotel on 24 August. Margaret River On Tour is supported by the Australian Government’s International Wine Tourism Grant (administered by Wine Australia), Margaret River Wine Association, Margaret River Busselton Tourism Association, South West Development Commission, and Australia’s South West.