Hong Seh Marine and Ferretti Group introduce three new yachts to Singapore The Ferretti Yachts 550 and Ferretti Yachts 850 will be making their debut in Singapore, while Ferretti Yachts 780 will be launched for the first time in Asia. Singapore, 15 March 2018 – Hong Seh Marine – a leading distributor of luxury yachts, and Ferretti Group – a world leader in the design, construction and sale of motor yachts and pleasure vessels will introduce three new yachts at the upcoming Singapore Yacht Show in April. Ferretti Yachts 550 The magnificent new version of Ferretti Yachts 550 sees the accentuation, reinvention and improvement of its famous flybridge yacht which, when introduced two years ago, had achieved incredible success. The main deck’s uninterrupted glazing once more cuts the yacht’s profile, emphasising its dynamic look. Its three large glazed windows on the hull sides – with flush portholes for cabin windows – perfectly complement the overall design and grant magnificent views from the interiors, as well as plenty of natural light. The yacht combines elegance with a sporty character, enhanced by sophisticated style choices. This can be seen in the extremely refined choice of furnishings, made possible thanks to partnerships with the most prestigious luxury brands, offering the most sophisticated expressions of Made in Italy quality. Ferretti Yachts 850 The Ferretti Yachts 850 is another extraordinary masterpiece in the almost 50-year history of a brand that has conquered international markets with its large and wide-ranging fleet, which currently includes 8 models between 45 and 96 feet in length. The celebrated “Tai He Ban” special edition of the new model – a collaboration between Ferretti Group’s Product Strategy Committee, Studio Zuccon International Project for the exterior design, and the Group’s Engineering Department responsible for the naval and technical engineering and fitting out of the interior – is a new luxury icon, offering owners the opportunity to live in a magnificent maxi loft surrounded by the sea. Through the use of perpendicular partitions, almost full-height glazed surfaces, light and pleated curtains, and mainly freestanding furniture, the main deck space is pervaded by a sense of contemporary, metropolitan elegance. Ferretti Yachts 780 The new Ferretti Yachts 780 is the magnificent result of an intelligent evolution, the boat where you wish to be when you dream of a modern and rewarding sailing experience. A fantastic flybridge yacht that fulfils its owner’s every desire in terms of comfort, style, seaworthiness and safety. The Ferretti Yachts 780, product of the collaboration between the Ferretti Group’s Product Strategy Committee chaired by Mr. Piero Ferrari, its Engineering Department and the Studio Zuccon International Project, has inherited many of the successful features of models launched over the last three years (Ferretti Yachts 550, 700, 450 and 850), to which new and important elements have been added in a continuation of the philosophy – part of our brand’s heritage since its founding – of always developing cutting-edge solutions. After its worldwide debut at the Cannes Yachting Festival last September 2017, the Tai He Ban version of the new flybridge will be presented to the Asian market at the Singapore Yacht Show 2018. “Introducing new models in both growing and mature markets is crucial for Ferretti Group’s growth,” said Mr. Fabiomassimo Discoli, Sales Manager, Ferretti Group Asia Pacific. “We place a large emphasis on technical innovation and design, seeking to fulfil the needs of existing and new clients. Hence, we are delighted to introduce the Ferretti Yachts 550, 850 “” and 780 “Tai He Ban” edition to Southeast Asia.” The three yachts will be showcased by Hong Seh Marine and Ferretti Group Asia Pacific Ltd. at the upcoming Singapore Yacht Show held at ONE°15 Marina Club from 12 to 15 April 2018. Prospective buyers can Hong She Marine’s booth to register their interest in viewing the yachts. FERRETTI YACHTS AND FERRETTI GROUP Ferretti Yachts is a brand of Ferretti Group, a world leader in the design, construction and sale of motor yachts and pleasure vessels, with a unique portfolio of prestigious and exclusive brands: Ferretti Yachts, Riva, Pershing, Itama, Mochi Craft, CRN and Custom Line. Led by Chairman Tan Xuguang and Chief Executive Officer Alberto Galassi, the Ferretti Group boasts modern facilities located across Italy that combine the efficiency of industrial production with typical world-class Italian craftsmanship – the heritage of Italy’s centuries-old yachting tradition. Established in 1968, the Group is also present in the USA – via its subsidiary Ferretti Group America, which manages a network of points of sales and dealers specializing in the marketing and sale of the Group’s brands throughout the North American market – and in Asia, through its subsidiary Ferretti Group Asia Pacific Ltd., based in Hong Kong, as well as several representative offices and sales centres in Shanghai, Qingdao and other locations in China. Moreover, a network of approximately 60 carefully selected dealers guarantees the Group’s presence in over 80 countries, thereby ensuring clients receive the very best assistance all over the world. The Ferretti Group has always been a leader in the leisure boating industry, thanks to steady product and process innovation, and the constant search for cutting-edge technological solutions. The wide range of available boats – flybridge, runabout, open, coupé, lobster boats, maxi and superyachts – is conceived by the Group’s Product Strategy Committee, the Marketing department and the Engineering department, all fully committed to developing aesthetic and functionally innovative solutions while working in close cooperation with internationally renowned consulting boat designers. Ferretti Group motor yachts have always distinguished themselves in the international boating sector for their outstanding quality, impressive safety and excellent performance at sea, as well as for their exclusive design and timeless appeal. Social Media: @ferrettigroup and #ferrettigroup HONG SEH GROUP A trusted authority on elegant and exclusive luxury automobiles and yachts, Hong Seh celebrates 50 years of motor and marine excellence in 2018. Growing from strength to strength Hong Seh looks towards the future and its exciting upcoming projects – Parallel Imported cars being available for retail, workshop providing automotive restoration services, lease and rental of Tesla and specialty cars, as well as a used car division in the works. Led by father and son team of Alfred and Edward Tan, the Singaporean company continues to grow its yachting business with Hong Seh Marine. Celebrating 10 years since representing Riva, its first brand under Ferretti Group, it is now a one-stop yacht management service, offering avid boaters the ultimate in convenience, security, comfort and peace of mind. Besides providing individuals of discernment and taste with a variety of pleasure craft for all needs and occasions, Hong Seh Marine has also taken on Ferretti Security and Defence within the group, representing the group’s cutting-edge security and defence systems in Asia. Social Media: @hongsehmarine and #hongsehmarine

USHER IN THE AUSPICIOUS YEAR OF THE EARTH PIG AT CHERRY GARDEN Singapore, 21 December 2018 – Ring in the prosperous Lunar New Year with a tantalising array of epicurean delights at Cherry Garden and a creative cocktail inspired by the Year of the Earth Pig at MO BAR from 18 January to 19 February 2019. Toss to endless wealth and prosperity with one of the five Yu Shengs available. Whether it is Bountiful Yu Sheng with Alaskan crab meat and black caviar or a vegetarian option with fresh fruits and vegetables, this tradition is served with julienned Rosella fruit and velvety spring onion sauce unique to Cherry Garden. Another highlight is Singapore’s largest traditional ‘basin dish’, the Luxurious Pen Cai, replete with premium ingredients such as braised four-head abalone, lobsters, scallops, sea cucumbers, prawns, roasted duck, lotus chicken, roasted pork belly and more. Weekend Dim Sum Brunch sees the introduction of Crispy Wasbi-aioli Prawns with fresh mango and tobiko, and the all-time favourite Five Grain Fried Rice with Cantonese pork sausage. Perfect for takeaway are heritage dishes such as Slow-cooked Beef Brisket Stew with tendon and turnip and Pig Trotter with black moss, made with soybean paste and braised for two hours. Ideal for gifts to relatives or business associates are other delectable goodies such as the Pineapple Sable available in six or nine pieces in teal boxes with the iconic fan emblem or cookies such as Kueh Bangkit, Almond and Peanut. At newly opened MO BAR, raise a toast to new beginnings with The Golden Fortune. Concocted by Bar Manager Michele Mariotti, it is a delicious tipple comprising gin infused with barbecued pork, dry vermouth, gold leaf and aromatic fat oil. The Golden Fortune is priced at SGD 26 excluding 10% service charge and 7% government tax. For restaurant reservations, please call Cherry Garden at 6885 3500 or e-mail mosin-dining@mohg.com. For takeaway orders or enquiries, please e-mail mosin-festive@mohg.com or call 6885 3081. About Cherry Garden Cherry Garden offers an eclectic menu of Cantonese cuisine, presented with artistic modern flair. The restaurant uses fresh, seasonal produce to provide diners with an authentic Cantonese dining experience. A varied wine list, which features a balanced selection of old and new wines, is also specially selected to match the menu, alongside a wide selection of premium Chinese teas. 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.

Heartwarming Private Home Dining with Unique Singaporean-Style Omakase Home is where the heart is, and there indeed is plenty of heart in this culinary-centered home. JIAK/家 is a private home dining concept that immerses its diners in a contemporary Asian home ambiance while they feast on the epitome of Singaporean cuisine. The name of this private home dining experience is laden with three heartwarmingly punny meanings. The friendly team who opened their hearts and their home to diners in search of superior local fare, colloquially and endearingly labeled the private home dining experience JIAK, which means “eat” in Hokkien. Additionally, the name is a play on the Chinese word “家” (pronounced “jia”), which means home. JIAK is also a malapropism of its location address, “joo chiat” being said really fast. You can’t help but marvel at the wittiness and effort that went into conceiving just the name itself. The omakase culture has been rapidly gaining traction in Singapore, with a dime a dozen Japanese omakase experiences promising the very best culinary delights directly airflown from Japan several times a week. But perhaps it is time to go back to our roots and embrace our vibrant local cuisine that has once made our culinary scene flourish from years long past. In the age of globalization and technological advances that brought the world closer together, the movement also brought a tidal wave of demand for exotic and foreign cuisines. As a result, Singapore’s diverse heritage foods were sadly left behind in the dust with the revolution and modernization of fine gastronomy. JIAK aims to revive Singapore’s fading food heritage and bring it back onto the table with a carefully curated menu of traditional local fare prepared from scratch with superlative ingredients and tweaked with elements of modern luxury. This unique Singaporean-style omakase, that costs $70 per pax, consists of a six-course menu that changes up every month. Even though the menu is completely revamped on a monthly basis, every dish may slightly differ from day to day, as the fastidious chef demands the freshest produce obtainable. Only the best daily ingredients are incorporated in the menu, so you can rest assure that the quality of your dishes are of utmost superiority. JIAK is situated in an old-school low-rise walk-up apartment, which is rather befitting considering that it serves traditional Singaporean cuisine made with secret recipes passed down from multiple generations. The apartment is located along the quiet stretch of Joo Chiat Place (not to be confused with Joo Chiat Road). Look for the neon yellow letterbox that indicates 184B Joo Chiat Place, and ascend the stairs next to it until you reach an imposing metal gate that leads to more stairs. The gate is always left unlocked just before dinner time, so you can simply swing it open and continue walking up another flight of stairs thereby reaching the door that leads into JIAK. With a knock on the door, you are warmly welcomed into the humble abode where it will be transformed into a paradisaical refuge in the evening, showcasing Singapore’s legendary local gastronomy. The dining area is set against the backdrop of a red-brick wall, and illuminated by caged Edison bulbs dripping from the ceiling. The smooth dark-oak flooring in the dining room is luxurious to walk on, and it extends to a living area, separated by sliding glass doors, where you can chill out with an aperitif or watch TV before dinner is served. The open-concept kitchen built just adjacent to the dining room allows diners to interact with Chef Anon and watch him in action as he employs the traditional culinary techniques that has been honed and perfected by his ancestors who have been chefs of local cuisine for multiple generations. A small black spiral staircase hidden in a corner of the kitchen leads up to a rooftop terrace with a 360 view of the neighbouring estates. I highly recommend arriving earlier with a bottle of wine so that you and your dinner companions can enjoy several glasses of wine on the roof while catching the sunset just before dinner time. Foie Gras Ngoh Hiang This has got to be one of the most innovative and unique ways to enjoy ngoh hiang and foie gras collectively, and also what I assume to be an extremely painstaking task to assemble. Foie gras purée and chopped water chestnuts are encased within a thin layer of beancurd skin. The fragile beancurd skin though thin and friable, crackles in the mouth which delivers the perfect textural contrast to the rich, creamy, melty and velvety foie gras within. The foie gras imbues the ngoh hiang with its umami, musky, funky and slightly fruity essence, while the minced water chestnuts balances out the richness of the foie gras with its watery and refreshing crunch. Double-Boiled Lotus Root Soup with Prime Rib This prized little crock of soup will seduce your tastebuds and warm the cockles of your heart with its classic and nutritious Chinese taste melding into an innovative multi-dimensional weave of textures and flavors. Double-boiled for 48-hours over charcoal, this bowl of lotus root soup carries a strong earthy fragrance that evokes a comforting sense of childhood nostalgia for diners brought up in Chinese households where herbal soups are regarded to play a crucial role in the development of the mind and body. The soup is hearty, robust, full-bodied and teeming with generous portions of lotus root, pork rib, dried octopus, peanuts, red dates and goji berries. The lotus root and peanuts give the soup an intense woody flavor that balances out the sweetness of the red dates and goji berries. The chunks of pork rib are soft and fatty yet retaining a nice bite instead of disintegrating into a mush. The dried octopus is springy and tender, with the concentrated flavors of the ocean stored in its flesh contributing to a touch of sweet marine saltiness to the soup. Steamed Codfish in Chicken Broth Doused in a light yet flavorful chicken broth amalgamated with soya sauce that is piquant, fragrant and salty, the buttery white flesh of the steamed cod, which is caught fresh daily, melts from the heat of the tongue, setting the mouth awash in a delicious blend of fatty, gelatinous and viscous Omega-3 juices. The pool of soya sauce chicken broth that the fish sits in is thin, yet rich and flavorful, heavily infused with the sweetness of chicken and savory umami quality of the soya sauce. It is topped with fruity sweet goji berries, crispy and sharp ginger slices and ever-green parsley that softens the vivid oceanic flavors of the cod. Dry Laksa with Seasonal Fresh River Prawn This dry laksa dish is a more concentrated version of the famous Peranakan spicy soup noodles. The gravy is thicker, creamier and more flavorful than its traditional counterpart. Superior dried shrimps (hae bee), lemongrass, garlic, chili, and a whole bunch of other ingredients are ground down into a paste before it is fried for a lengthy duration to allow all the flavors of the ingredients to thoroughly coalesce. The fried paste is then tediously boiled down with prawn bisque and coconut milk in a cauldron till it thickens to ensure a rich and robust flavored laksa sauce. The rich laksa sauce is thick, rich, creamy, spicy and fragrant, with a smooth and velvety texture. The addition of lemongrass cuts through the creamy gravy with its citrusy tang and prevents the sauce from overwhelming the palate. The luscious gravy contains just the right amount of spice to prickle the tongue with the perfect measure of coconut milk to balance out the spiciness and inculcate the dish with a delicate sweetness and fragrance. The dried shrimps have been thoroughly infused into the concoction, suffusing the gravy with its savory and umami crustacean flavors. The lagoon of creamy laksa gravy thoroughly permeates, coats and seeps into every molecule of the silky noodles and spongy and porous tau pok (fried bean curd), rendering each morsel to be richly saturated in its spicy, hearty and full-bodied flavors. This bowl of noodles is served with a plump, succulent and springy Cambodian river prawn, topped with crunchy bean spourts and apportioned with a side of sambal belacan (chili shrimp paste) for diners to deepen its spicy umami flavors if they so wish. Grilled Pork Belly Nasi Lemak Each mini plate of nasi lemak is served with a halved lava egg that has been steeped and marinated in soy sauce and mirin. The molten golden core of the egg explodes upon impact, further intensified by the savory and umami flavors of the marinated egg white. The lava egg is divine, and definitely a much more sumptuous upgrade from the typical hard-boiled egg with its overcooked and hardened yolk. The egg is best eaten in chunks with the coconut rice for a creamy texture and bigger flavor. The fluffy, aromatic and creamy pandan-coconut rice sits on a segment of banana leaf that amplifies the fragrance of the dish. The quintessential sides of salty ikan billis (dried anchovies) and peanuts add a lovely crunch and a savory tinge with each spoonful of rice. The pork belly satay is seasoned in saffron, turmeric, brown sugar and other dry ingredients before it is flame-grilled on high heat so that the meat and its marinate caramelize and meld together in glistening resplendence. The smoky pork’s flame-licked edges emit a hint of charred sweetness, while the meat melts in the mouth with the globs of fat layered in abundance bursting with a surge of fatty and delectable juices. This tapas portion of nasi lemak comes with a side of julienned cucumbers, fresh and crisp, wonderfully complementing the sweet and spicy sambal chili with just the right amount of kick. Sea Coconut Cheng-Tng The Chinese have an arsenal of dessert soups boasting a myriad of health benefits, but probably the most refreshing of them all is Cheng Tng, which literally translates to “clear soup”. This light and cooling dessert contains a surfeit of vitamins that help in repelling heat in the body, serving as an anti-inflammatory, retaining youthful skin, and revitalizing the tastebuds with its sweet and delicate flavors. This Teochew dessert consists of sea coconut, dried longans, gingko nuts, barley, red dates, winter melon, white fungus, and honey rock sugar. The sea coconut is simultaneously gelatinous and crunchy, the dried longans are fruity and fleshy, the gingko nuts carry a crunch, and the white fungus has a nice bouncy bite to it. This invigorating soup uplifts the palate and finishes the hearty feast on a sweet and restorative note. There is only one seating every evening at JIAK, either at 6.30pm or 7pm. Reservations should be made at least three days in advance. A minimum of two pax is required for a reservation, and the maximum capacity is 10 people. The omakase is $70 nett per person. Whiskies, beers and soft drinks are available at an additional charge. To further elevate your dining experience, you may wish to opt for whiskey pairing. JIAK’s in-house whiskey connoisseur has prepared a line-up of boutique whiskies that will complement your meal for $12 to $15 per drum. Address: 184B Joo Chiat Place, Singapore 427896 Hours: 6.30pm/7pm – Late (by reservation only) Tel.: +65 82842758 / 91796533 Facebook: https://www.facebook.com/jiak2gather Instagram: https://www.instagram.com/jiak2gather Editor’s Note: This article is a collaboration between FreshGrads.Sg and Rosette Media.

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.