Zui Hong Lou (Drunken Red House) is a progressive rich people Chinese food establishment, located at 90 Club Street Singapore 069458. It reopened 3 months ago in the space previously occupied by :Pluck. We dropped by 1 night to try their dinner menu. They pride themselves as a modern Asian diner and bar, created by the good people of The Establishment who are also behond brands like Gem Bar, Nutmeg&Clove, Wanton and #FindTheLockerRoom Bangkok. Zui Hong Lou is helmed by Head Chef Clement Goh, whose previous stints include Izy Dining and one Michelin-starred Bacchanalia, and Bar Manager Sufi, who mans the cocktail bar serving potent bespoke cocktails. We started our dinner with a 24 hour Sous Vide Braised Poek Belly Kong Bak Pau. The Australian pork simply oozes with fat on the first bite and melts in the mouth. It is served with lotus root chips with sour plum powder. Next up was the MaPo Tofu, topped with Sichuan spicy and slightly salty glaze sauce. We had the Kung Po Baby Octopus next. It was soft and not rubbery, and marinated with cinnammon and 5 star anise. It was pretty well executed by Chef Clement and his team. The Chong Qing marinated style chicken wings really had a numbing effect on our taste buds. Marinated with 18 secret spices, according to Chef Clement, including spices like cumin seeds, star anise, Szechuan pepper corn, this really overpowers the palette and would really suit those with stronger taste buds. The highlight of the evening was served next. Whole Sea Bass Asian Style deep fried in self made potato flour and ginger jus. We were told the fish is fresh farmed in Singapore and was very crispy and juicy. We polished off the entire fish, head and bones. Yang Zhou Fried rice. A simple and staple dish that has the wok hei to tantalize your taste buds. We paired the food with some cocktails recommended by the mixlogist. We had the Margarita and the Breakfast Club cocktails. We had some house wines as well, just to balance the food flavours and kill the fats. To round off the evening, we had a peanut paste soup dessert. It was not too sweet and was brilliantly executed. For Reservations, please contact zuihonglou.sg directly, or call 8181 0572.

River Wok offers the best flavours from Indochina under one roof with an eclectic menu created by Executive Chef Kantha Chookiat which focuses on Southeast Asian cuisines from countries like Laos, Indonesia, Thailand and Vietnam. We dropped by last week for lunch. We started off our culinary adventure at River Wok with a traditional Thai salad, Yam Tuapoo Goong Sod (SGD 16), consisting of wing beans, tiger prawns and shredded chicken mixed with a lovely tangy and spicy dressing made with fish sauce, lime juice, coconut cream, chilli paste and topped with crispy fried shallots and roasted grated coconut. It was really spicy and perhaps the wait staff could offer different levels of customized spiciness say Level 1-3, like buffalo wings served at some joints. But it was a well executed starter otherwise. We tried the Nam Khao Hor (SGD 10 – veg/ SGD 14), a Vietnamese hand rolled rice paper with minced chicken and roasted rice crumbles. The lemon-marinated minced chicken with crispy rice crumbles kept us reaching out for more after every bite. Described as “comfort food” by the chef, the Indonesian Sop Ikan Batam (SGD 12) combines red snapper fillet, basil, lemon, tomato and pickled mustard that provides just the right amount of tanginess and freshness to tickle the taste buds. Clear and clean refreshing soup, it could do with less chilli as the spice was overpowering the natural robust soup broth, which was a pity. The broth reminded us of a typical Teochew steamed silver pomfret served in traditional Teochew restaurants and zi char stalls. The classic Vietnamese staple, Pho Bo (SGD 26) is served the traditional way in a fragrant beef broth but with the added richness of premium sliced Wagyu beef accompanied with the freshness of bean sprouts and other herbs, presented on the side when served. The wagyu beef is from Australia and is served raw separately. You simply dip the wagyu slices into the piping hot soup according to your preferred doneness. The soup broth is brewed from scratch from beef bones and stock for many hours, we were told. We were blown away with the decadent Gaeng Phed Ped Yang (SGD 22), a roasted duck in rich Thai red curry (perfectly paired with Stella Artois Pilsner). Chef Chookiat adds a creative twist to this traditional dish with grapes and pineapple giving a wonderful hint of sweetness with spice. Post Meal Sweet Tooth Indulgence A meal is never complete without desserts! We tried the Banh Chuoi (SGD 12), a savoury Vietnamese dessert consisting of banana fritters and black sesame ice cream and the traditional Thai Khao Neow Ma Muang (SGD 10), a sweet sticky rice pudding paired with slices of sweet mango and coconut cream. It was a brilliant and awesome lunch. We will be back for sure! ABOUT RIVER WOK Nestled among restaurants and the romantic riverside of Robertson Quay, River Wok serves modern Indochina cuisine, pulling together dishes from Laos, Indonesia, Vietnam and Thailand that has a shared love of robust flavours, heat and contrasting textures. Cuisines at River Wok are specially brought to patrons by an Executive Chef who has over 30 years of experience in the region. River Wok is located at 80 Mohamed Sultan Road, The Pier, #01-12, Singapore 239013. Open Mondays to Sundays from 12pm to 11.00pm, please call (65) 6732 1126 for enquiries and reservations. Visit and follow – Facebook page www.facebook.com/RiverWok & Instagram page www.instagram.com/river_wok for more information.

Artemis Grill showcases sustainable Mediterranean organic cuisine on the 40th floor 15,000 square foot Sky Forest roof garden of CapitaGreen in the heart of the CBD. We dropped by one evening to try their dinner menu. We started off with a Hamachi Crudo Green Sicilian olives, Tomato water, basil and almonds offer a refreshing appetizing start to our meal. The balance of the flavours was just nice and the Hamachi was really fresh. We paired this with an Austrian Gemischter Satz 2015 with lemon zesty undertones to harmonize the citrus acidity of the raw fish. We had the Quinoa Falafel next for our warm appetizer. Quinoa was deep fried and infused with hummus, white cabbage slaw, pomegranate and za’atar. The crust was crispy on the outside and warm and moist on the inside. The dish was elegantly plated in an Instagram worthy fashion. We were feeling hungry and had another warm appetizer – Chargrilled Spanish Octopus This dish was brilliantly executed and featured Spanish Chargrilled Octopus with chorizo, white bean cassoulet and kombu. The highlight and main course of the evening – Mey Selection Tenderloin 200g Grass fed tenderloin from Melbourne Victoria cooked medium rare to perfection, topped with parsnip puree, button mushroom and sauce au poivre. A leaner and healthier alternative to grain fed options, this grass fed tenderloin simply melts in the mouth with each bite and we paired this with a full bodied intense Conde Valdemar Gran Reserva 2008 from Rioja, served in a Bordeaux style Schott Zwiesel glass. Spanish Rioja We were enjoying our steak with the brilliant Spanish Rioja Gran Reserva. Cheap and good wine available by the glass. To round off the evening, we had a sweet treat – Coffee Chocolate Ice Cream Topped with cookie crumble and mascarpone mousse. What a way to finish off an awesome dinner. The kitchen is helmed by British master chef Oliver Hyde,with previous stints at 3 Michelin Star Waterside Inn, 3 Michelin Star Gordon Ramsey, 1 Michelin Star Hostellerie la Briqueterie, Pollen and Maggie Joan’s. For Reservations, please contact Artemis Grill: Tel: 6635 8677 enquiries@artemisgrill.com.sg CapitaGreen Rooftop Level 40, 138 Market Street Singapore 048946

Hidden Door Concepts, the progressive restaurant group behind some of the most well known lifestyle and F&B concepts in Singapore, like Sear and Empire, has launched a new concept in the heart of Mohamed Sultan Road, serving breakfast, dinner and bonding over a few casual beers. As an unpretentious and casual neighbourhood bar, Nickeldime River Valley offers high quality craft beers and international bar food in a laid back environment. Chief Executive Chef Tim Ashwood helms the kitchen and prepares all the progressive comfort food completely fresh in-house from scratch. No shortcuts, no cutting corners. We dropped by one evening to check out the place. We had a few dishes to share, paired with craft beers such as: 1) Stone and Wood Green Coast Lager. 2) Tuatara Coastin’ Session IPA. 3) Pirate Life Mosaic IPA. 4) Heart of Darkness Directors Cacao Porter SCOTCH EGGS STOUT BROWN SAUCE Runny eggs wrapped in smoked streaky bacon and house bread crumbs, served with traditional English brown sauce caramelized with dark chocalate stout. This dish is well executed with the right balance of flavours and sweetness. PICKLED BEETROOT & WITLOF SALAD The beetroot is slow roasted, peeled and pickled in maple syrup and sherry vinegar. It is added to witlof and tossed with candied hazelnuts, orange segments and dressing made from beetroot pickle jus, topped with feta mousse. A refreshing and healthy dish indeed. CROQUE MADAME A modern take on a traditional cafe dish. House made leavened brioche is layered with Dijon mustard, hand-carved leg ham and a cream layer of mozzarella, cheddar, gruyere and IPA beer. It is masked with bechamel and baked in the oven, and served with a fried egg. This simply melts in the mouth and explodes in the mouth with a fusion of delightful flavours. CONFIT DUCK WAFFLE The duck legs are cured for 12 hours before slow-cooked in duck fat, and served atop leavened thyme and cheddar cheese waffle, stout glazed bacon and a fried egg. The marbling of the duck fat oozes out and pairs really well with the Cacao Porter with hints of red berries, cacao nibs and dark roasted coffee. Nickeldime River Valley is at: 8 Mohamed Sultan Road Singapore 238959 For reservations, please call: Tel: 67351035

We started off with a Dassai 50 Junmai Daijinjyo. Paired with Chef’s recommended starters. Lobster with pasta. Next up was the Shunjuu Salad. This Pitan tofu Century Egg sauce with Salmon and Avocado tartare is simply amazing. It was really delicious. Sashimi Moriawase. A combo platter of salmon belly, Tuna, Swordfish, Amberjack and Ebi. The sashimi was really fresh and we heard the restaurant flies them in twice a week from Tsukiji Fish Market in Tokyo. The Skewers came next, fresh from the BBQ. Chicken Wings. Very well marinated with a hint of sea salt and pepper. Asparagus Roll with Pork. Char-grilled to perfection. Look at the slight “chao tar” burnt effect. Meat Bar with Raw Egg. Wakadori Karage Chicken. Cold Angel Hair Pasta with Truffle Oil. - Really tasty umami flavour infused with the natural palette of Truffle Oil, topped with Ikura and small shrimp. The highlight of the evening. A4 Kagoshima Ribeye. The natural marbling of the fats simply melt in the mouth. O-toro! Jo-Karubi Shortribs. It was a little dry and lean, but nevertheless quite decently prepared. We were absolutely stuffed to the limit by this stage, but we still squeezed some room for dessert - Japanese Parfait. Black Sesame Goma Ice Cream. Menus: Rosette Media’s Overall Verdict: A reasonably priced and awesome food quality Izakaya bar set in the heart of the quiet Robertson Quay Japanese F&B enclave. It is a great spot for after work drinks and tapas washed down with a wide selection of the best sakes in town. For reservations, pls contact: +65 6887 3577 or visit: www.shunjuu.com Address: 30 Robertson Quay 01-15 Riverside View Singapore 238251

The Name Koji is a crucial ingredient in the brewing of sake and shochu. It is a kind of culture that creates enzymes, breaking starch in rice into sugar. Koji is not only used in the production of sake and shochu, it is also widely used in Japanese cooking ingredients like shoyu (soy sauce) and miso (bean paste). Hence, Koji is the “culture and essence” for Japanese wine and dine! The Concept A trendy and casual Japanese sushi/sashimi-only joint with a simple menu focusing on quality fresh sea produce, speed and affordability in the day to cater to office crowd. In the evening, omakase (chef decide) menu will be served along with a good selection of sake and shochu for a relaxed dining experience. The Space Décor is uber chic stylish with counter seats indoors and high tables and benches outdoor. There are different set of lightings used for lunch and dinner to create the different ambience. The Food Value is emphasized here with undersized Japanese sushi rice topped with oversized slices of fish and shellfish. Nigiri Sushi are served in sets of 5. Sets are priced from Value set of $9++ to Premium set of $23++ which include Chutoro (Bluefin Tuna Belly). Each set comes with a choice of salad or soup. Typically, a customer would order 2 sets of nigiri sushi with a spending of $19++ to $46++ depending on his selection. The superb value Donburi Sets include their signature Chirashi Don marinated with special tangy sauce and our chef’s recipe of Salmon Avocado Tartare Don. Served with Miso soup and Salad and priced at $19++ per bowl, they are a must-try. For dinner, in addition to the above, they serve 8/10-course omakase set at $98++ and $118++ per person. The course includes appetizers, sashimi, teppan, nabe, sushi and dessert. Koji uses Japan-produced rice and charcoal-filtered water to achieve the best tasting sushi rice. Guests have a choice of white rice or the healthier mixed grain rice for their sushi and donburi. We had the 10 course Omakase set at $118++ per pax. 1) Uni (Sea Urchin) Tofu Superb melt in the mouth Bafun Uni airflown from Hokkaido on top of tofu. A great appetizer to start off the dinner. 2) Boiled Squid and White Asparagus topped with Japanese Jelly Not your typical green asparagus, this is a great rare white asparagus typically served in high end restaurants. 3) Japanese Oysters Look at the size of these Japanese oysters. This would pair well with a great glass of Grand Cru champagne or Junmai Daijingyo sake. 4) Sashimi Platter We were served a selection of the freshest sashimi airflown twice a week from Tokyo’s world renowned Tsukiji Fish Market. We had Otoro (Premium fatty Tuna Belly), Salmon Belly, Amberjack (Kampachi) and Ebi with freshly grated wasabi. 5) Foie Gras with Onsen Egg Torch seared Foie Gras with Onsen egg was not too bad, but would be better if it were pan seared till slightly crispy on the outside and oozing soft on the inside. 6) Tajima A4 Wagyu Ribeye Superb A4 marbling oozing with fats that just melts in the mouth. It would pair well with a full bodied Bordeaux Grand Cru Classe Red Wine. 7) Sushi Selection Flounder Sushi Amberjack (Kampachi) Sushi Ebi (Small Prawn) Sushi 8) Clam Soup A clear refreshing soup broth with some clams which were quite fresh. The soup could have been more robust though. 9) Otoro Sushi with Caviar The piece de resistance and highlight of the evening. Premium Otoro Fatty Tuna Belly topped with Caviar and Japanese Gold Foil Leaf. The flavours just explode in the mouth with an amazing fusion and balance. 10) Dessert Japanese MuskMelon, Strawberries and tomatoes to cleanse the palate and round off the evening. Koji Sushi Menu For reservations, please contact: Pickering Branch 3 Pickering Street #01-42 Singapore 048660 Tel: 6225 6125 Fax: 6225 6387 Mon – Sat: 11:30am – 3:00pm (LO 2.30pm) 6:00pm – 10:00pm (LO 9.00pm) Sun & PH: Closed Raffles Place Branch 30 Raffles Place #01-32 Chevron House Singapore 048660 Tel: 6532 2805 Fax: 6532 2802 Mon – Sat: 11:30am – 3:00pm (LO 2.30pm) Mon – Fri: 6:00pm – 10:00pm (LO 9.00pm) Sun & PH: Closed koji@kojisushi.com.sg www.kojisushi.com.sg

THROUGH HIS GUEST STINT AT THE FULLERTON HOTELS SINGAPORE, BRAZILIAN NATIVE PAULO MACHADO PROVES THAT HIS NATIVE CUISINE IS MORE THAN JUST ACAI AND CHURRASCO SINGAPORE, 5 APRIL, 2018 – Owner of the Paulo Machado Institute and member of the Slow Food Movement, Chef Paulo Machado will be guest stinting at The Fullerton Hotel Singapore from 9 to 15 April 2018. During this period, he will be cooking for The Passion Ball, a charity fundraising gala by non-profit organisation Food from the Heart; hosting an Ambassadors evening at Post Bar, cooking a series of dinner buffets for the public and will conclude his guest stint with a Superfoods Sunday Brunch at Town Restaurant. BRAZILIAN DINNER BUFFETS At Town’s dinner buffets, discover bracing salads such as Salada de Abobrinha com Pimentas Amazonicas, where zucchini is marinated with herbs and perfumed with peppers from the Amazon. Mains include Barreado, a typical dish from the south of Brazil, where meat is simmered for 14 hours in a closed clay pot and served with manioc flour and plantains. Dinners take place from 6.30 p.m. to 10.30 p.m. Sunday to Wednesday: S$59* per adult; S$30* per child Thursday to Saturday: S$79* per adult; S$39* per child SUPERFOODS SUNDAY BRUNCH Acai smoothies and bowls are all the rage but there is more to superfoods when it comes to Brazilian cuisine. Pack in the nutrients at Sunday brunch on 15 April with dishes such as Salada de Quiabo – Caruru, a high fibre okra salad mixed with onions, tomatoes and azeite de dende (Omega-rich Brazilian palm oil extracted from palm fruit which lends a wonderful flavour and rich orange oil to many dishes). Farofa employs shredded yucca and garlic to lend itself as a piquant accompaniment to juicy, grilled meats, and Chibe serves as a refreshing chilled soup, where yucca flour is hydrated with water and perfumed with cilantro, parsley and cumari (a chilli pepper) spice. Get a dose of natural caffeine with Guarana (“coffee of the forest” derived from the maple family) and Acai, which will give you an energy boost for the rest of your day. 12.00 p.m. to 3.30 p.m. (last pour at 3.00 p.m.) S$120* per adult with chilled juices and soft drinks; S$60* per child S$168* with free-flowing house wine and champagne EXCLUSIVE COOKING CLASS For one day only, Chef Paulo Machado will host an intimate cooking class at The Lighthouse Restaurant, where guests can interact with him while he displays some elusive Brazilian ingredients. Learn to whip up dishes like Caldinho de Feijao (Traditional Black Bean Soup), Moqueca Baiana de Frutos do Mar (South-east Brazilian-style Seafood Stew), and Romeu e Julieta (Soft Cheese with Sweet Guava Paste). Thereafter, enjoy the fruits of your labour against the panorama of the Marina Bay. The session takes place from 11.00 a.m. to 2.00 p.m. (inclusive of a 3-course lunch) and is priced at S$88* per person. Limited slots available. Purchase tickets via https://connect.reddotpayment.com/instanpanel/instanpay/index/fullertonhotelscookingdemo/ For more information and reservations, please call Dining Reservations at 6877 8911 / 8912 or visit www.fullertonhotels.com *Prices are subject to 10% service charge and prevailing government taxes. ^Children aged between six and 11 years old. About The Fullerton Hotel Singapore 2018 marks the 90th anniversary of the Fullerton Building, home to The Fullerton Hotel Singapore. Gazetted as Singapore’s 71st National Monument, the hotel was once home to the General Post Office, The Singapore Club and the Chamber of Commerce. It is a luxury hotel with 400 rooms and suites carefully designed to provide both business and leisure travellers with a sanctuary of serenity and comfort in which to retreat and rejuvenate. Dynamically located in the heart of the financial and arts districts, the hotel successfully blends rich heritage with contemporary style and personalised service to offer guests a world-class accommodation experience. Epicureans can enjoy a delectable array of dining selections. There are a total of 5 restaurants and bar in the hotel, namely Town Restaurant which presents international buffets and an a la carte menu, Jade features Cantonese cuisine, The Courtyard offers an Indian buffet, Japanese buffet and Afternoon Tea, and The Lighthouse Restaurant & Rooftop Bar with breathtaking views of the bay serves authentic Italian cuisine. Post Bar, which features the original ceiling and pillars of the General Post Office, is the popular choice amongst the trendy elite. Aside from the dining selections, The Fullerton Hotel also features an exquisite and intimate retail wing. Guests seeking rejuvenation can pamper themselves with the indulgent treatments at The Fullerton Spa. www.fullertonhotels.com

A NEW YORK STEAK OF MIND Wolfgang’s Steakhouse Singapore unveils Manhattan-style Happy Hour (Singapore, March 2018) Since opening its doors last October, Wolfgang’s Steakhouse Singapore has fast become the go-to destination for the best steak in town.* To top off their already impressive menu, the restaurant is now expanding its offering by launching a Happy Hour menu, inspired by the buzzing drinks culture of The Big Apple. Available daily from 3-6pm, the new menu features a selection of wines, beers, and house pour spirits alongside a sophisticated selection of cocktails. Unique to the Singapore restaurant are four speciality drinks, including the aptly named Wolfgang Sling – Bombay Sapphire, Kirschwasser, Dom Benedict, Fresh Lemon Juice, Sparkling Water – and Orchard Road – Bombay Sapphire, Honey Syrup, Fresh Lemon Juice. To complement the competitively priced, varied drinks offering, Happy Hour at Wolfgang’s Steakhouse Singapore features a delicious selection of premium bar snacks, with highlights including Fresh Oysters, USDA Prime Sirloin Steak Crostinis, and the Classic Wolfgang Burger (also available on the Lunch Menu). The combination of stylish beverages paired with gourmet, top quality food creates an unparalleled experience, unlike any other happy hour in the city. Conveniently located at the new InterContinental Singapore Robertson Quay, Wolfgang’s Steakhouse is in close proximity to the city, yet set in a more relaxed environment, making it the perfect place to decompress after a busy day. The vast, spacious interiors create a vibrant, New York-style atmosphere, and are reminiscent of the original establishment, with solid walnut floors, a rich mahogany bar, imported Italian chandeliers, and mosaic-tiled ceiling. The restaurant is renowned for its tender sub-primal cuts of prime USDA Black Angus meat, which are dry-aged in an onsite proprietary designed aging room for 28 days. Established by father-son duo, Wolfgang and Peter Zwiener, and several associates, Wolfgang’s Steakhouse pays tribute to classic New York City hospitality with a warm, friendly atmosphere and unparalleled service. Wolfgang’s Steakhouse Singapore is open daily from 11.30am to 11.30pm, and offers lunch, happy hour and dinner daily. ABOUT WOLFGANG’S STEAKHOUSE Wolfgang’s Steakhouse was opened in New York by Wolfgang Zwiener, his son Peter, and several associates 14 years ago, and soon became Manhattan’s go-to option for top quality steak. Today, Wolfgang’s Steakhouse has five New York locations including its flagship on Park Avenue, and operates in 19 locations worldwide, including Miami, Beverly Hills, Waikiki Beach, Somerville NJ, Tokyo, Osaka, Fukuoka, Beijing, Manila, Seoul, Hong Kong and now Singapore. * Wolfgang’s Steakhouse Singapore was named ‘Best New Steak’ for 2017. Hit List, The Business Times Weekend, 9-10th December 2017. Wolfgang’s Steakhouse Singapore is located at 1 Nanson Road, #02-01, InterContinental Singapore Robertson Quay. For more information, please visit www.wolfgangssteakhouse.sg For reservations or enquiries, please call: +65 6887 5885 Facebook: Wolfgang’s Steakhouse SG Instagram: @wolfgangssteakhousesingapore

Rang Mahal Reinvents Indian Cuisine with New Menu That Showcases First-of-its-kind Dishes In a fine-dining setting, savour modern homecooked, street and gourmet classics specially whipped up by the award-winning Chef Milind Sovani 2018 – Rang Mahal, the award-winning fine-dining Indian restaurant at Pan Pacific Hotel, has launched a brand-new menu! With this new menu, Rang Mahal aims to reinvent Indian cuisine by putting a modern spin on Indian classics while still honouring their heritages. Known for whipping up dishes of impeccable quality, Rang Mahal now regales dishes that are perfect for communal sharing, and will appeal to the palates of youngsters, families as well as Indian-food connoisseurs. The new menu also offers healthier, less greasy alternatives to the usual Indian fare. The menu is specially curated by the award-winning Chef Milind Sovani, who has been a chef to India’s former prime ministers Ms Indira Gandhi and Mr Rajiv Gandhi. He is also a three-time winner of the “Asian Chef of the Year” title, and has hosted numerous television shows. A brainchild of his, the innovative menu presents elements of age-old traditions that he studied while exploring various regions of India during the past five years. With the chef’s return to Singapore, he aims to share his hard-earned insights with his guests through an eclectic range of dishes. Some of the new dishes at Rang Mahal take inspiration from Ayurveda — one of the world’s oldest holistic healing systems. By using Ayuverdic herbs in the dishes, diners can enjoy its unique health benefiting properties while indulging their taste buds. Most of the herbs and spices used are imported directly from India, and they help recreate the authentic flavours and signature aromas of Indian cuisine. Embark on a journey of gastronomic excellence The very first evolution of Rang Mahal took place in 2000, spearheaded by Mrs Ritu Jhunjhnuwala, Managing Director of Rang Mahal Restaurants. She is instrumental in shaping and making the Group’s vision a reality, leading the team to move away from the traditional look and feel of Indian restaurants to one that exudes modernity and sophistication. As such, rather than following the fusion-cuisine trend, the dishes at Rang Mahal are deconstructed and then reconstructed, thus boasting a contemporary spin while still retaining the original flavours. In so doing, Rang Mahal has been changing the way gourmands in Singapore view Indian cuisine. Amongst the new dishes include Tomato Saar, Mulethi Herb Foam ($20) — a perfect starter, this light and airy take on the classic tangy tomato soup packs enough flavour and tang to whet the appetite, without being overly rich. Rang Mahal’s version is poured over a dollop of mulethi foam, which imparts a sweet tinge. The sweet liquorice root is an important herb in Ayurveda and boasts antioxidants as well as medicinal properties that help cure sore throat, cold, cough, etc. Next up is the Tandoori Fondue – An Ensemble of Kebabs ($58), a unique rendition that departs from the usual cheese and chocolate version. Rang Mahal has cleverly thought of presenting chicken kebabs in fondue style! The chicken kebabs are marinated with unique ingredients like holy basil, kasuri fenugreek, cashew cheese and Punjabi chicken tikka, allowing diners to savour different flavours at one go. Coat an assortment of chicken kebabs grilled in tandoor as well as garlic naan cubes with a luscious cheese sauce, which has a hint of tomato makhni. There is also a vegetarian option. It is ideal for sharing amongst two to four persons, and is a great dish friends can bond over. Continue the indulgence with the Roomali Masala Papad ($15) — Rang Mahal is the first in Singapore to serve this unique creation. The papad is a gigantic offering that spans the entire wok. It is topped with a potpourri of sev (lentil crispies), onion, tomato, chilli and special spice blend. Wash it down with a glass of whisky or beer. Inspired by Chinese dim sum, the exquisite Butter Chicken Bao($42) is a steamed and petite naan bao housing butter chicken. The exterior is soft and pillowy, while the inside is rich, creamy and fragrant. Following a traditional recipe from Mumbai, the Parsi Kheema Per Eeda, Maska Bao ($55) boasts a Parsi twist, andfeatures spiced minced lamb (kheema) with soft eggs and buttered (maska) buns. Or go with the Bombay Pani Poori ($25) — crispy semolina puffs served with stuffing made with moong bean sprouts, onions and chillies. Accompanying the puffs is spiced water, a blend of two types of chutney, spices and herbs that is served in shot glasses. Guests can have experiential fun with this dish, as they have to stuff the poori with moong bean sprouts, pour the spiced water into it, and then eat the entire thing in one bite. This is an explosion of flavours! Lamb lovers will be delighted to know that Rang Mahal has two must-try lamb dishes. The Lucknowi Nalli Ghosht($54) is an ambrosial dish enjoyed by the nawabs and kings of the Lucknow region in India. This classic dish uses unique fragrant spices like dried rose petals, khus ki jad, edible perfume called ittar, saffron and more. The superbly tender braised shanks are immersed in a piquant rosewater and spice curry. Equally enticing is the Dhuwandaar Lamb Chops ($42). Australian lamb rack is marinated with a special spice blend along with caramelised pineapple and ginger garlic marinade. Cooked in tandoor, the grilled lamb chops have a lovely crust. The chops are then smoked with garam masala and Applewood for a sweet overtone. A spellbinding meal with vegetarian choices Vegetarians will also be spoilt for choice here. The Tandoori Duet of White & Green Asparagus ($35) is one of Rang Mahal’s signature dishes, featuring fresh premium white and green asparagus with mustard cheese marinade. The asparaguses are lightly grilled in tandoor, and accompanied with red beetroot sauce, yellow mustard sauce and green mint sauce. Or opt for the Subz Moilee ($36), one of the most loved vegetable dishes in southern India that features an assortment of exotic vegetables, immersed in fragrant creamy, Kerala-style coconut curry. Sweeten the memories with desserts Cap off the meal with two indulgent desserts: Gulab Jamun Flambé; and Lychee Kulfi. The Gulab Jamun Flambé ($25) showcases gulab jamuns, an all-time favourite, in a unique style. Drenched in rose saffron nectar syrup, these golden dumplings are balanced with generous portions of fresh fruits, and then served flambé style with Drambuie liquor. Or go with the Lychee Kulfi ($20), a homemade traditional ice cream created with all-natural ingredients, and studded with fresh lychees. The dessert is then engulfed in smoke for a spectacular touch. Rang Mahal Gourmet Lunch Buffet Available from Sunday to Friday, is Rang Mahal’s signature Gourmet Buffet Lunch. The varied Gourmet Buffet Lunch features regional Indian favourites complete with vegetarian and non- vegetarian options, a fresh salad bar counter, a la minute pass-arounds and a full dessert line. The Gourmet Buffet Lunch is available from 12pm to 2.30pm and is priced at $58++. About Rang Mahal Since its establishment in 1971, fine dining Indian restaurant Rang Mahal has won more than its fair share of prestigious accolades. In 2009, it earned distinct and longstanding recognition with the Singapore Brand Prestige Awards 2009 – Heritage Brands award, an exemplary tribute paid only to home-grown brands with exceptional brand practices for more than 30 years. Most recently, it was the only Indian restaurant to receive The Straits Times ‘Best Asian Restaurant’, silver category in 2017. Originally housed in the now defunct Imperial Hotel, Rang Mahal’s move to a contemporary premise at Pan Pacific Hotel in 2001 followed by a refurbishment in 2007 has seen it transform in terms of ambience, quality of service and menu offerings. In tandem with Pan Pacific Hotel’s renovation programme in 2012, Rang Mahal embarked on a new chapter with a major transformation, and continues to push the boundaries of the culinary world in all aspects of a holistic dining experience. As part of the Hind Group, Rang Mahal continues to support and facilitate awareness for good causes through various corporate social responsibility initiatives. In 2017, Rang Mahal has hosted an event with Club Rainbow, ran a campaign to raise funds and awareness for Breast Cancer Foundation and continues to support other charities on a regular basis.

WORLD GOURMET SUMMIT 2018 THE DISCOVERY WGS 22nd edition explores and presents lesser-known cuisines, with Culinary Stars and Experts from over 10 countries across the globe 9 MARCH 2018 (SINGAPORE) – Asia’s most highly anticipated food and wine festival returns for its milestone 22nd year to take diners on exciting gastronomic expeditions from 2 to 29 April 2018. Under this year’s theme “The Discovery WGS”, diners are taken off the beaten track to experience some of the world’s exciting, lesser-known cuisines, presented by a stellar line up of culinary stars – young, up and coming, and established – representing countries from Asia, Eastern and Central Europe, and America. Reaffirming Singapore as a dynamic international culinary hotspot, WGS presents no less than a sumptuous line-up of gourmet affairs, masterclasses, events and exclusive WGS menus at award-winning, and much-loved, dining establishments in Singapore. It is also an integral platform for local and international gourmet partners to showcase their fresh, premium, and unique products, which are expected to dazzle gourmands with unforgettable gastronomic experiences. The 18th edition of the Awards of Excellence kicks off the annual festival on 3 April 2018. Widely regarded as one of the most respected accolades in Singapore and around the region, the prestigious ceremony honours more than 30 outstanding members of the Food and Beverage (F&B) and Hospitality industries, all of whom have been instrumental in shaping the culinary landscape in the region. “For more than two decades, we have constantly presented some of the most vibrant and extraordinary of culinary experiences to Singapore’s diners. This year is no different – we are taking a journey of gastronomic discovery, presenting unique cuisines that are starting to trend globally but have yet to come into the spotlight here in Singapore,” said Peter A. Knipp, CEO of PKH Pte Ltd, who manages and curates the World Gourmet Summit event. “To appreciate food and drinks is one thing, but we can only truly be enriched by digging deeper into the roots of the world’s cuisines and the DNA of food.” Masterchefs and Personalities WGS 2018 welcomes an illustrious group of masterchefs and experts in the field who will be playing a part in enriching Singapore’s burgeoning food and beverage landscape. In addition to starring in the festival’s line-up of sumptuous events, they will also be hosted in some of the city’s most notable dining establishments. Guests can sample their distinctive culinary offerings during the Masterchef Dining Delights Promotion from 16 to 21 April. Among the masterchefs coming to Singapore are Raymond Blanc, a legend in the French gastronomy world; Kevin Thornton, Ireland’s first to receive two Michelin-stars; Patrizia di Benedetto, the first and only current female Sicilian chef to be awarded the coveted Michelin-star; Ross Lusted, Australia’s two-hatted star chef; and Akira Back, Korean-born and US-raised, who has excited the culinary world with his bold interpretations of Asian fare with American influence. Not only will diners enjoy sensational gastronomic experiences, they will also gain insights into some of the world’s biggest trending cuisines from Hispanic and Mexican food expert Juan Pablo and foremost authority on Hungarian food and wine, Csaba Harmath. Luxurious Gourmet Events Some of the city’s notable and award-winning establishments are hosting luxurious events and specially crafted dinners, as well as showcasing exclusive WGS menus. Gourmet food lovers can also look forward to getting hands-on tips and culinary insights presented by both the visiting, and Singapore’s own masterchefs through various masterclasses and activities. More WGS Signature Events to look out for: ▪ WGS The Discovery Brunch at Tamarind Hill on 8 April 2018. The best in the F&B industry comes together for one of the biggest gourmet parties of the year in our highly anticipated Sunday brunch. This is an affair for the most discerning of food lovers, with world-class cuisines and beverages in the spotlight. ▪ Hommage à Paul Bocuse with Julien Royer at Odette on 12 April 2018. For another year running, one of Singapore’s most acclaimed chefs, Julien Royer, brings his deep knowledge of his native cuisine to the table in a comprehensive heritage dinner served on his home turf, Odette. Diners are in for an exquisite exploration into French cuisine. ▪ UNGA Event at CHIJMES on 15 April 2018. Following the resounding success of last year’s inaugural UNGA event, this year’s event at CHIJMES will turn the cluster of restaurants and bars into a gourmet marketplace. Up to 40 stations will be manned by Singapore’s, and the region’s top experts to share information on products on offer. An excellent outing for foodies and families alike, UNGA promises to be a deliciously memorable experience. ▪ Peck @ Geese with Artur Moroz at Wooloomooloo Steakhouse on 17 April 2018. Enter Artur Moroz, one of Poland’s top chefs and owner of Bulaj, a restaurant located on the idyllic seaside town of Sopot. A supporter of the “Slow Food” movement, Mr. Moroz fervently believes in sourcing ingredients from local suppliers and promoting healthy living through his food. He’s here to serve us a special dinner, an exploration of Polish culinary culture through one of its most ubiquitous staples: geese. ▪ Mexico Fiesta at El Mero Mero on 18 April 2018. Everybody loves a good fiesta and Singapore’s top Mexican restaurant El Mero Mero throws the best. Don’t miss out on an evening of vibrant Mexican flavours as Chef Juan Pablo and his team whip up delectable nibbles and drinks, from home-made nachos and guacamole to ice cold margaritas. ▪ Culinary Masterclass & Luncheon feat. Kevin Thornton at Miele on 19 April 2018, for only 12 guests. Irish celebrity chef, television personality, and author Kevin Thornton is here to share his vast culinary expertise: just don’t ask him to serve you chips! One of Ireland’s top chefs, Thornton made his name as an ardent champion and philosopher of Irish food. Be prepared to push your taste experience beyond the walls of the restaurant in this masterclass and luncheon that promises to be nothing less than deliciously entertaining. ▪ A Taste of Ukraine at Grissini on 20 April 2018. Let the Ukranians, young traditionalist chef Yaroslav Artuykh and Wine & Gastronomic advisor Csaba Harmath, whisk you away in a night dedicated to the food and drink of their country. They’ll be serving a pairing menu of cocktails and delectable Ukrainian delights to introduce diners to their native cuisine. ▪ Hungry for Hungary at La Brasserie, The Fullerton Bay Hotel on 21 April 2018. This unique Hungarian dining experience is presented by Chef Péter Szabó of Budapest’s highly acclaimed La Parilla. Chef Szabó is known for crafting dishes that are considered art on the plate and made from lesser known ingredients. Diners are in for an unforgettable culinary experience with the robust flavours of Hungarian cuisine. ▪ An Italian Affair at Gattopardo Ristorante di Mare on 21 April 2018. Take a detour from the typical Italian fare down to the island of Sicily and experience a whole new world of ingredients and traditions. True-blue Sicilian natives Lino Sauro, acclaimed chef of Gattopardo de Mare, and Patrizia Di Benedetto, the first Michelin starred woman of her region will be taking diners on a tour through the cuisine they call home, accompanied by a rich exposition of food by Italian food anthropologist Alessandra Gennaro. Notable Partnerships The highly anticipated WGS Charity Gala puts the glitz and glamour into this year’s WGS festivities, with a sumptuous dinner crafted by Chef Robert Stirrup, a veteran in the industry with experience in numerous five-star hotels and Michelin-starred restaurants. The evening’s line-up of activities includes a silent auction, alongside live music and dance performances, and all proceeds go towards NKF in their dedicated cause to provide kidney patients with affordable and sustainable treatment . WGS continues to support the National Kidney Foundation (NKF) into the third partnership year (having raised a total of more than S$8 million since 2000 for over 200 social service programmes) in the organisation’s quest to provide care for kidney patients and raise public awareness of kidney disease prevention. With Singapore having one of the highest rates of kidney failure cases; this support brings life and hope to needy patients. During the Charity Gala Dinner, an auction will be carried out with all funds raised donated to the NKF. In addition to providing dialysis treatment, this fund will contribute towards education and prevention efforts. This is all done to raise awareness and curb the rise of kidney diseases such as diabetes and hypertension, which are the leading causes of kidney failure. Joining this year’s WGS is premium partner, Swiss Education Group (SEG), the largest Swiss alliance of hospitality schools, whose alumni and students have the opportunity to utilise the summit as a networking platform. This partnership also encourages more local talents to further enhance their skillsets overseas through SEG, bringing world-class Swiss education to Singapore. WGS proudly continues its partnership with award-winning Turkish Airlines, taking distinguished chefs from around the world to Singapore for Asia’s premier annual gourmet festival. Information on WGS and all WGS 2018 events is available on http://www.worldgourmetsummit.com/. All reservations can be made online via Reservation Partner Chope through the WGS website.