MEAL BELLY INTRODUCES GREEN CAVIAR: THE SUPERFOOD OF THE OCEANS #RinseSoakServe SINGAPORE, DECEMBER 2016 – Singaporean gourmet ingredient retailer Meal Belly introduces its flagship product, the Green Caviar on its e-commerce platform at www.mealbelly.com. Also known as ‘Caulerpa Lentillifera’ or ‘sea grapes’, it is a type of seaweed that looks like little “grapes”. Green caviar is predominantly harvested in the waters of Okinawa, Japan for centuries and served in pubs and restaurants across Japan. Being high in minerals but low in calories, green caviar is considered by Okinawan residents to be “longevity seaweed”. Due to its increasing popularity over the years due to its health benefits as a superfood, the farmers of Vietnam have also cultivated a farming model to harvest green caviar and this delightful gourmet ingredient has found its way to Singapore and the plates of common households through Meal Belly. The benefits of green caviar include the following: Strengthens Bones & Joints Strengthens Eyesight & the Heart Prevents Hypertension & Diabetes Prevents Constipation Prevents Goiter Helps Generate Beautiful Skin & Silky Hair Helps Prevent Obesity Contains fucoidan – a natural food compound that has a proven potential to eliminate cancer and disease-causing cells Dirisa Tan, Founder of Meal Belly, was so taken with the luscious taste of the ocean after discovering green caviar for the first time that she decided to bring it into the kitchens of Singaporean homes and service the increasing demographic of health-conscious individuals and families. Before Meal Belly, this superfood ingredient was associated with a hefty price tag – being only available through international online retailers. Meal Belly overcomes the high costs and the long, international delivery duration through involvement in every step of the production process: farming, inspection, packaging, delivery and storage. As such, the prices are kept lean and accessible for most consumers. “The magic of green caviar, other than its great health benefits, is that it can be eaten in any way you like – as a snack that goes with your beer, as a topping for your poke bowl, or as a great addition to your salad,” said Dirisa. “The preparation process is effortless – simply Rinse, Soak and Serve! And most importantly, this gourmet ingredient is now also affordable for everyone’s kitchen.” Prices begin from $12 (U.P.$18) for 5 servings (100g) of green caviar. This flagship goodness is now available for sale at www.mealbelly.com. ABOUT MEAL BELLY Meal Belly is an online retailer specialising in quality gourmet ingredients and pioneers its flagship product, the Green Caviar, through its e-commerce platform at www.mealbelly.com. Founded in September 2016 by Dirisa Tan for her love of gourmet, Meal Belly is a dream ripe for the picking – a dream that is realised for her mission to fill bellies with happy, wholesome foods.

DINE INN, SINGAPORE’S LATEST ONLINE COMMUNITY MARKETPLACE FOR HOME-COOKED MEALS TO OFFICIALLY LAUNCH IN END OF JANUARY 2017 Singapore, January 2017 – Dine Inn is designed to connect the makers and lovers of home-cooked food via an online platform that operates like a free market. With 200 Hosts onboard Dine Inn, these bona fide home chefs are united by their love for cooking. Whether dining at the Hosts’ place, delivery, self-collect, or even hiring a chef to cook at your home, Dine Inn opens up a new culinary frontier of home-style cooking. And just like home-made meals, Dine Inn Hosts allow you to customise your meals according to your preferences and budget. The Dine Inn concept is the brainchild of Singaporean F&B veterans Chef Eric Teo, who possesses over 30 years of culinary experience, and Luke Lee, business owner of six dining establishments in Singapore. As advocates of Singaporean food, they believe that the nation’s gastronomic gems are hidden from plain sight and in the kitchen of every home. As such, Dine Inn serves to put a beacon to these culinary treasures for diners to find them – at a click of mouse. Alicia Lim – Ondeh Ondeh cake Unlike a regular food business, Dine Inn is more than just a transaction: it operates on a social context where it lays the foundation to foster community spirit and personal empowerment. “The premise of Dine Inn is about improving the lives of people through their love for food. It creates interaction among families living in the same community when they order or dine at each other’s house, and provides supplementary income for unemployed spouses who had perfected their cooking skills over the years. Last but not least, it opens up a new horizon for consumers who crave for the sincerity and affection of home-cooked meals,” said Luke Lee, co-founder of Dine Inn, who is responsible for managing the infrastructure and operations of the business. He continued “Dine Inn complements commercial food operators, who are outfitted to cater to the mass audience, by offering made-to-order meals that can be customised to individual needs. Unlike commercial entities, Hosts partner with Dine Inn primarily as a platform to share their love for cooking with friends, while at the same time earn a reasonable income for their effort and production costs.” Given Singaporeans’ love and tireless search for good food, and set against the rising trend of young entrepreneurs aspiring to become an artisan chef, Dine Inn comes in at an opportune time to fulfil the desire of the former while empowering the dreams of the latter. “For aspiring chefs, Dine Inn is truly a heaven-sent as the system takes care of the marketing, ordering and billing functions necessary to run a business. Wastage is minimal since food is made to order. Given these favourable auspices, Dine Inn Hosts enjoy a greater shot at success especially since they now have more time to focus on practising and perfecting their culinary skills,” said Chef Eric Teo, co-founder of Dine Inn. Chef Eric continues: “As a Dine Inn ambassador, I endeavour to mentor and cultivate a new generation of home chefs, many of whom I know are diamonds in the rough, as well as impart knowledge on how they can market their menu effectively. We strongly believe that the success and longevity of Dine Inn rest on the collective shoulders of our talented Hosts.” Diana Loo – Miso Honey Glazed Grilled Pork Belly Steamed Bun A NEW DIMENSION OF GASTRONOMIC ADVENTURE AWAITS DINE INN GUESTS! With 200 Hosts offering a variety of home-cooked cuisines from appetisers, entrees to desserts, Guests have the option to dine in, have it delivered, self-collect or even have the Host cooks at their place. Dine Inn menu items shown are sold on a quantity basis, which means Hosts prepare their food in limited batches per day. As such, the Guests orders are confirmed instantly. Some Dine Inn Hosts will be offering their services for hire at private home events, which will certainly bring an interesting dynamic to every household they visit. Pricing varies across different Hosts, but generally, most items are 10% lower than market price for similar items. Dine Inn accepts major credit cards for online payment only. Angeline Lim – Sago Gula Melaka Pudding A NEW WORLD OF OPPORTUNITIES OPENS UP FOR DINE INN HOSTS Dine Inn welcomes all bona fide home chefs to sign up as Hosts, with a mandatory requirement to undertake a 1-day Basic Food Hygiene Course approved by Workforce Development Agency (WDA). Applicants may use their Skills Future Credit to fund this course. Rebecca Kong – Gluten-free Assortment of sweet and savoury canapes DOWNLOAD THE DINE INN APP The app will be released in Q1 of 2017 on both App Store and Google Play, and will offer the same functionalities as the web version. To help defray operating costs, Dine Inn has tied up with several companies to offer cooking supplies and ingredients at a discount of up to 25% to all Hosts. From baking needs, cooking oil, utensils to miscellaneous kitchen supplies and ingredients, Dine Inn’s exclusive partnerships with these vendors demonstrate their commitment to help Hosts succeed. For aspiring Hosts who perform well in terms of steady sales and consistent demand, Dine Inn may approach them to explore a business partnership that can take them to the next level of entrepreneurship. This partnership will involve Dine Inn founders, Luke and Chef Eric, and will be by-invitation only.

Records broken again at this year’s TFWA Asia Pacific Exhibition & Conference as attendance tops 3,000 The largest ever number of visitors attended the 22nd TFWA Asia Pacific Exhibition & Conference. This year the event saw 3,087 visitors from the duty free and travel retail industry come through its doors, a figure that is up 6% from 2,905 who attended the event in 2016, and up 19.1% from 2,591 in 2015. These figures included representatives from 1,220 companies, up by 3% from 1,186 in 2016 and up by 16.9% from 1,044 in 2015. There were 1,273 key buyers at this year’s event, an increase of 18% from 1,081 in 2016 and up 29.1% from the 986 in 2015. Attendees from 301 companies increased by 10.3% from the 273 in 2016 and rose 16.2% from the 259 in 2015. The exhibition occupied a total of 10,254 square metres, up 4% from 9,817 square metres in 2016. A total of 316 companies exhibited, up 2% from 310 the previous year; 76 of these companies were new exhibitors. Among the newcomers were a raft of internationally renowned names and exciting up-and-coming brands including Giorgio Armani, Guerlain, Be Relax and Woollip. 385 meetings were arranged through the TFWA ONE2ONE meeting service and those registered included 41 airports, 44 airlines and inflight sales operators, and 11 cruise and ferry companies. The conference and workshops were also well attended with 1,440 delegates hearing from a range of experts from duty free and travel retail and beyond. This is a rise of 4% on last year’s figure of 1,383. A record 989 guests enjoyed the elegant Welcome Cocktail at the iconic Raffles Hotel in Singapore, up from 851 last year. 555 attended the Chill-Out Party at the Mandarin Oriental Hotel and 746 came to the Singapore Swing Party at Universal Studios, Sentosa Island. “We were delighted to see record figures across all key parameters at this year’s TFWA Asia Pacific Exhibition & Conference,’ said TFWA president Erik Juul-Mortensen. ‘If ever we needed it, the event was confirmation of the huge importance of this region to the great industry that is duty free and travel retail.”

Cirque du Soleil returns to Singapore with an all-new thrilling Big Top production opening Singapore, 6 February, 2017 – Cirque du Soleil returns to Singapore in July this year with KOOZA, a new production paying homage to their roots by combining thrilling, heart-stopping acrobatic performance with the art of clowning. KOOZA will be presented in the intimate setting of the signature blue-and-yellow Big Top from 12 July 2017 on Bayfront Avenue, next to Marina Bay Sands. Priority booking for M1 customers is available from today (via Sistic or at www.m1.com.sg/m1kooza) and tickets to the public will be available from 13 February online at www.sistic.com.sg or over the phone at +65 6348 5555. Since its world premiere in Montreal in 2007, KOOZA has been seen by over 7 million people around the world. The name KOOZA is inspired by the Sanskrit word “Koza” which means “box”, “chest”, or “treasure” and emerging from this magical box is an international cast of 50 acrobats, musicians, singers and actors from 19 different countries performing heart-stopping feats and laugh-out-loud antics to a live soundtrack fusion of jazz, funk and Bollywood beats. “… a thrilling spectacle jam-packed with white-knuckle acrobatic moments.” Los Angeles Times M1 Limited (M1), who first introduced Singaporeans to the captivating and fascinating world of Cirque du Soleil, has teamed up with the Canadian phenomenon again, to present another entertainment spectacular. KOOZA will be Cirque du Soleil’s fifth production under the Big Top to be staged in Singapore with M1 as the presenting sponsor, after Saltimbanco in 2000, Alegria in 2002, Quidam in 2005 and Totem in 2015. “The M1 brand has a long association with the Cirque du Soleil Big Top experience in Singapore, starting from Saltimbanco in 1999 through to Totem in 2015. We share an appreciation for the arts, alongside values like creativity, with Cirque du Soleil, and it is thus appropriate that we celebrate M1’s 20th anniversary this year as KOOZA’s presenting sponsor. M1 customers can look forward to a range of fun activities, and exciting promotions including priority booking and a 15% discount on tickets. We will also be engaging with our supported schools and adopted charities to bring their children and youth beneficiaries to join us in enjoying this spectacular experience,” said Mr P.Subramaniam, Chief Marketing Officer, M1. The KOOZA story follows “The Innocent” who represents the child within us all, as he takes a journey of self-discovery through a kingdom of eccentric characters, electrifying thrills and out-of-the-box surprises. “KOOZA is about human connection and the world of duality, good and bad”, says the show’s writer and director David Shiner. “The tone is fun and funny, light and open. The show doesn’t take itself too seriously, but it’s very much about ideas, too.” In addition to showcasing sheer human effort – performance in its rawest, purest form – together with slapstick humour and amusing antics, KOOZA also contemplates deeper notions, including strength, harmony, identity, fragility and power. Presented in a colorful medley of costumes and characters, KOOZA springs open like a bejeweled toy box to capture the audience’s imagination and set pulses racing. “KOOZA delivers in all areas…never fails to elicit gasps from the audience… packs a thrill of danger… the final scene is as touching as anything I’ve seen from this company.” Sydney Morning Herald KOOZA is currently delighting audiences in Melbourne, Australia where the season will wrap up on 26 March and then move to Perth where it will play until 7 May 2017. The tonnes of equipment and over 1000 costume pieces will then be loaded onto two 747s to make their way to Singapore. “KOOZA, a back-to-basics affair, presents the usual rubbery contortionists, fearless tightrope walkers and other gravity-defying daredevils. But what is special about this new production is that Cirque introduces some carefully choreographed chaos and old-fashioned sideshow spark… the real pleasures are the genuinely funny clowns.” The New York Times TICKETING AND SHOW INFORMATION CALENDAR EDITORS NOTE: CIRQUE DU SOLEIL’s KOOZA Season: From 12 July 2017 Venue: Bayfront Avenue beside Marina Bay Sands Cast: A cast of 50 acrobats, actors, musicians and singers from 19 countries For more information, visit www.cirquedusoleil.com/kooza Stay connected with KOOZA on Twitter: @Cirque Instagram: #KOOZA Follow KOOZA and Cirque du Soleil on: Facebook / Instagram / YouTube / Tumblr / Google + PERFORMANCE TIMES: Tuesday – Friday 8:00pm; Saturday: 4:30pm and 8:00pm Sunday: 1:30pm and 5.00pm TICKET PRICE: From $88 * Excludes the booking fee of SGD$4 per ticket BOOKINGS: INTERNET: www.sistic.com.sg or www.cirquedusoleil.com/kooza PHONE: +65 6348 5555 IN PERSON AT: KOOZA Box Office on site at the Big Top on Bayfront Avenue, beside Marina Bay Sands. Corporate and Group Bookings are available via Sliding Doors Entertainment. Email: sales@slidingdoorsentertainment.com or call +65 6734 5573 MAKE THE NIGHT VIP ROUGE The ultimate Cirque du Soleil experience with the best seats and access to the intimate VIP suite one hour before the show and at intermission,including delectable wines and hors d’oeuvres and take home souvenirs. Sponsors Cirque du Soleil gratefully acknowledges M1 as the presenting sponsor of the KOOZA Singapore tour. About Cirque du Soleil From a group of 20 street performers at its beginnings in 1984, Cirque du Soleil is a major Québec-based organization providing high-quality artistic entertainment. The company has close to 4,000 employees, including 1,300 artists from more than 50 different countries. Cirque du Soleil has brought wonder and delight to more than 160 million spectators in more than 400 cities in over sixty countries on six continents. For more information about Cirque du Soleil, visit www.cirquedusoleil.com

A CINEMATIC ONE-NIGHT SPECTACLE Armin Only Embrace in Singapore wraps up Asian leg with a cinematic, five-hour affair ASIA-PACIFIC, APRIL 4 2017:Redefining, extravagant and a grand statement was what Grammy-nominated Dutch DJ/producer Armin van Buuren served up in a spell- binding, multi-million dollar high- production conceptual world tour show to a faithful flock of 7,500 revellers at The Meadow, Gardens By The Bay, on April 1. The event was organised by The Livescape Group in collaboration with The Multiply and ALDA Events.ALDA Events is a Dutch- based events agency that has organised over 160 shows in more than 33 countries. The five-hour theatrical affair that began at 7pm opened the live show with jazz trumpeter Eric Vloeimans on solo blowing over the rising tempos to a feverish height set against the backdrop of confetti bursts, pyros, a dazzling shape-shifting light show and a cast of dancers and guest vocalists & musicians, to mark the highly-anticipated world tour – van Buuren’s biggest yet. The live sets were like a well-oiled engine that progressed through the night with a diverse breathe in musical presentation from jazz, rock and hip-hop reflecting van Buuren’s expanding musical tastes to his trademark trance vinyl set – a harder return to his roots and a key moment of the night for the old faithful. Says Muhammad Iqbal ,Group CEO of The Livescape Group, which also co-organised Armin Only Embrace in Jakarta on March 31 at JIEXPO Kemayoran:“ Both shows were magical and awe-inspiring masterpieces put together by a world-class act alongside a prodigious cast of musicians.It is also an enormous milestone for all of us to have co- organised one of the world’s most talked- about shows in two countries in the same week for the first time, and be part of the success following months of preparation and hard work.”

Maison Ikkoku Bar celebrates 6 years with an awesome preview of it's distinctive King Prawn Udon Maison Ikkoku Bar, Consecutive Winner of Best Cocktail Bar is turning 6 in a few months time. As part of it’s Annniversary celebration, Maison Ikkoku is launching a new Dining Hour Program that features a distinctive style of King Prawn Udon at a value-for-money price. The King Prawn Udon Program will commence from mid-May 2017 onwards on the 2nd Floor of Maison Ikkoku. Director and Master Mixologist, Ethan Leslie Leong proudly brings you his own special creation of the King Prawn Udon that features a French Style of Udon with a twist of Japanese and this is a unique dish that is not available in any part of Asia. The King Prawn Udon will be available everyday from 6PM to 9PM. Each bowl is priced at just S$18++ per bowl. To complement the taste of your Udon, the bartender is also always ready to personalise a bespoke cocktail based on your individual taste bud. ABOUT MAISON IKKOKU Maison Ikkoku – ‘The House of Moment’ A Unique Two-In-One Concept That Combines An Artisanal Coffee Joint and Cocktail Bar At Kandahar Street Enclave Maison Ikkoku, 20 Kandahar St, Singapore, Singapore 198885 The Bar @ Level 2 Sunday – Thursday : 6pm – 1am Friday, Saturday & Eve of PH : 6pm – 2am

A once-in-a-lifetime epicurean dinner experience that will allow the public to taste the dishes of several Michelin-starred chefs as they converge in Singapore to cook a one-night-only meal to benefit less-privileged students in Singapore. Organised by Disciples Escoffier Asia, as part of Voilah! French Festival, this is the first epicurean dinner organised by Disciples Escoffier Asia in Singapore. The dinner will take place on 18 May 2017, 7.30pm (Cocktail Reception at 6.30pm) at One°15 Marina on 18 May and is open to the public (SGD 280++ per person). The Chefs include: · Michael Michaelidis from Joel Robuchon (3 Michelin stars) · Kirk Westaway from Jaan (1 Michelin star) · Masakazu Ishibashi from Shoukouwa (2 Michelin stars) · Emmanuek Stroobant from Saint Pierre · Laurent Brouard from Bistro du Vin · Jonathan Allaert from Saint Pierre · Felicien Cueff from Home Chef In addition, the winner of the Disciples Escoffier Young Talent Escoffier 2017 Singapore will also be cooking a main course as part of the dinner, while the other 6 participants of Disciples Escoffier Young Talent Escoffier 2017 Singapore will assist the masterchefs in the kitchen during the dinner. Part of the proceeds will go towards aiding less privileged students in funding their culinary studies in Singapore. More details below: Experience the Taste of Magic by Disciples Escoffier Asia 18 May 2017, 7.30pm (6.30pm –Cocktail Reception) ONE 15 Marine Club #01-01, 11 Cove Drive, Sentosa Cove, Singapore 098497 This is the first epicurean dinner organised by Disciples Escoffier Asia in Singapore, with part of the proceeds going towards encouraging less-privileged students through culinary learning in Singapore. The dinner will feature several Michelin-starred chefs, including Michael Michaelidis from Joel Robuchon (3 Michelin stars), Kirk Westaway from Jaan (1 Michelin star), Masakazu Ishibashi from Shoukouwa (2 Michelin stars), and also Emmanuek Stroobant from Saint Pierre, Laurent Brouard from Bistro du Vin, Jonathan Allaert from Saint Pierre, Felicien Cueff from Home Chef. In addition, the winner of the Disciples Escoffier Young Talent Escoffier 2017 Singapore will also be cooking a main course as part of the dinner, while the other 6 participants of Disciples Escoffier Young Talent Escoffier 2017 Singapore will assist the masterchefs in the kitchen during the dinner. The masterchefs will be cooking in a live kitchen, in the middle of the ballroom, where the dinner will take place at One°15 Marina on 18 May. The dinner is open to the public, which costs around SGD 280++ per person. Disciples Escoffier Asia celebrates its 10th anniversary this year. Born in France, the Association of Disciples Escoffier International was created to honour the memory of Auguste Escoffier, credited for elevating French Haute cuisine to new heights. As with the theme of Voilah this year – France Imagines, France Innovates, the festival is also looking to pass on the innovative spirit of Auguste Escoffier through this programme. Contributions of Auguste Escoffier Revolutionised the way fine dining kitchens were organised, with his ‘Brigade’ division of labour system – which was so efficient that it can cater for up to 500 people at a time Instilled strict hygiene standards, and made the Chefs’ traditional white toques and uniforms into the worldwide industry standard they have become today Wrote the book Le Guide Culinarie, which is now considered a timeless ‘Bible’ for classic French cooking, and is still used today by chefs around the world Developed a new gastronomic philosophy – a sense of highly refined simplicity in dining, taking into account nutrition principles and freshness of ingredients

VLV Singapore Presents: Indulgent Lunches at VLV Restaurant Singapore, 20 February 2017 | Situated in the heart of Clarke Quay, VLV Singapore is an all-in-one lifestyle destination combining luxury dining, entertainment and nightlife concepts in four unique zones: VLV Restaurant, Courtyard, Club Lounge and Riverside Dining all under one roof. Helmed by Executive Head Chef Martin Foo – renowned for his exquisite creations melding traditional Cantonese flavours with modern techniques, VLV Restaurant has launched three newLunch Sets that are perfect for a mid-day retreat with friends or colleagues. ‘CREATIONS’ LUNCH SET Specially catered for those who desire a lighter meal, the ‘Creations’ Lunch Set, priced at $48++ per person (minimum 2 persons), features some of Chef Martin’s most innovative culinary creations. The meal starts with a trilogy of Chef’s signature Dim Sum dishes – with succulent Prawn Dumpling ‘Ha Gao’, Fish and Mushroom dumpling and VLV’s specialty Singapore Chilli Crab Bun. Cleanse your palette with the light and savory Chrysanthemum Tofu Soup cooked with aromatic Matsutake mushrooms and bamboo fungus. Then, sink your teeth into Baked Chilean Seabass with Black Olive & White Wine Butter Sauce – a delicious fusion of Chinese and Western flavours. Lastly, enjoy a delicious platter of ‘Char Siew’ Spring Onion Noodles, and end off on a sweet note with Almond Cream with Egg White & Black Sesame Dumplings. ‘TASTING’ LUNCH SET For those who crave a wider selection of flavours, choose the ‘Tasting’ Lunch Set, priced at $98++ for 4 persons (maximum 2 sets per group). Starters include a duo of signature Dim Sum dishes – with Prawn Dumpling ‘Ha Gao’ and Pan-fried Carrot Cake. Rejuvenate and awaken your senses with the Nutritious Herbal Soup – cooked with fresh and flavorful sea prawns. Next, enjoy slices of Sweet & Sour Chillean Seabass, followed by Crispy Roasted Chicken and Poached Hong Kong Choy Sum. Lastly, enjoy Braised Noodles with Enoki Mushroom and Beansprouts, and refreshing Roselle Flower Osmanthus Jelly for dessert. ‘SIGNATURES’ LUNCH SET For those who desire a more indulgent spread, the ‘Signatures’Lunch Set, priced at $138++ for 4 persons (maximum 2 sets per group), features some of Chef Martin’s most iconic creations at VLV. For a start, dig into a duo of appetizers – with Aburi Kagoshima Kurobuta Roll and succulent Calamari Rings. Enjoy the fragrant Crab Meat Spinach Soup, followed by Coral Trout Head & Belly – steamed to perfection with black garlic and black bean. Next, enjoy the Claypot Prawns cooked with ginger, scallion and dried Chili for intense flavours that will leave you wanting for more. Enjoy Chef Martin’s signature Roasted Crispy Duck, followed by Kimchi Seafood Fried Rice. For dessert, light and refreshing Roselle Flower Osmanthus Jelly is served. The three new lunch sets are now available at VLV on weekdays, (Lunch: 12.00pm to 3.00pm), at the following prices: Creations – $48++ per person (minimum 2 persons) Tasting – $98++ for 4 persons (maximum 2 sets per group) Signatures – $138++ for 4 persons (maximum 2 sets per group) For more information, visit http://www.vlv.life/ ABOUT VLV VLV is the ultimate lifestyle destination combining a modern Chinese restaurant, a glamorous club lounge, an al fresco live entertainment courtyard and a riverfront dining area. Housed in a historic building built in 1880s, VLV spans over 20,000 square feet along the Singapore River riverfront and is the latest crown jewel at the heart of bustling Clarke Quay. http://www.vlv.life/ RESERVATIONS T: +65 6661 0197 E: reservation@vlv.life ADDRESS Clarke Quay, 3A River Valley Road, #01-02, Singapore 179020 FACEBOOK/INSTAGRAM VLV SG / @VLV OPENING HOURS Restaurant Lunch 12.00pm – 3.00pm (Weekdays) Dinner 6.00pm – 11.00pm (Daily) Brunch 11.30pm – 3.30pm (Weekends) Club Lounge 6.00pm – 3.00am Courtyard 12.00pm – 3.00am EXECUTIVE HEAD CHEF, MARTIN FOO Martin Foo joins VLV as the Chinese restaurant’s Executive Head Chef with more than 25 years of culinary and management expertise under his belt, most recently after having spent nine years at Tung Lok Group with his last appointment as the Senior Executive Chef at Tong Le Private Dining. Chef Martin’s illustrious culinary career is fuelled by his passion for fine Chinese cuisine and this has driven the Singaporean chef to open and manage a myriad of restaurants in Singapore and Beijing. In Singapore, Chef Martin launched Tung Lok Signatures as well as Tong Le Private Dining where he started and popularised individually-plated set tasting menus for Chinese fine dining. Prior to his stint at Tung Lok Group, Chef Martin was also an integral part of the Lei Garden Group for 17 years where he built his foundation for classical Cantonese cuisine. At VLV, Chef Martin curates a menu of authentic Cantonese flavours and seafood variations reimagined for modern day dining. His culinary style is best described as classic Chinese flavours reinvented using modern cooking techniques and premium seasonal ingredients, perfected with immaculate temperature control for each dish that he serves. The VLV Peking Duck (VLV 片皮鸭) is one demonstration of Chef’s culinary style to reinterpret a Chinese gourmet classic and make it his own. Premium 45 days old duckling is slow roasted then served with avocado, crispy bean curd skin and even caviar, if you desire, on top of the typical Peking Duck accompanying ingredients such as spring onion and cucumber as seen and prepared at other Chinese establishments. With its crisp skin, guests can then choose to wrap their Peking Duck with Chef Martin’s house-made Goma Hoisin Sauce or Truffle Foie Gras Sauce to add a modern touch to the age-old recipe. With the meat, diners can opt to have it enjoyed with Chef’s house specialty Korean marinate served with kimchi on the side or diced and stir-fried with Chef’s secret blend of spices to give the meat a unique kick on the palate. Some other staples to Chef Martin’s signature creations include the seafood soup dish known as the Poached Abalone with Homemade Tofu (菊花火锅). Boiled for a minimum of 24 hours, Chef hand carves a silken tofu into an intricate chrysanthemum for a stunning and delicate presentation. Another recommendation would be the VLV Beggar Chicken (VLV 叫化雞) where Chef marinates the deboned chicken with a special house sauce in a lotus leaf and clay wraps the dish then bakes it for at least three and a half hours before serving. In the course of his career, his creativity and culinary masterpieces have caught the attention of prominent personalities including Singapore’s founding and second Prime Ministers Mr Lee Kuan Yew and Mr Goh Chok Tong, billionaire Phillip Ng, as well as international celebrities Chow Yun Fat, Barbie Hsu, Michelle Yim and more whom Chef Martin has had the honour to serve his signature Asian dishes. Chef has also been invited to conduct master classes at the Asian Masters event in 2009 and 2012. Chef believes that fine dining is beyond food, taste and presentation. To the Executive Head Chef, it is an experience and ultimate experience that can only be created by a team that is cohesive and constantly working to surpass expectations

Do you “Dine Inn” ?An online food community marketplace for home-cooked meals launched end January 2017. Who wouldn’t love a home-cooked meal? However, with our fast-paced lifestyle and busy work schedules, we really do not have the luxury of time to learn cooking or whip up our own meals. Come 2017, you may want to start saying, “Let’s Dine Inn”. “Dine Inn” is a start-up venture by Singapore’s favourite Celebrity Chef, Mr Eric Teo and F&B industry veteran, Mr Luke Lee Chek Wee. A concept similar to Airbnb and Grab, Dine Inn is an online platform which connects the makers and lovers of food. This means that if you love cooking, you can be a host on Dine Inn. Similarly, if you love trying a variety of food, you can be a guest on Dine Inn. At just one click away, we can now enjoy a gastronomical home-cooked meal by hosts who are sincere in sharing their craft for cooking. Dining in with “Dine Inn” is flexible. Made-to-order meals can be customised to individual needs or preferences. One can choose to dine in at the host’s place or hire the host to cook at their own homes. At the same time, they can also choose to self-collect their meals or have them delivered. Guests’ bookings are confirmed instantly and online payment will only be made 72 hours after the meal if there are no issues. There are currently 200 hosts (as at November 2016) of different ethnic backgrounds and this allows for a variety of food experiences. The home chefs go through a stringent process before being confirmed as hosts of “Dine Inn”. The “Dine Inn” team goes to every home to ensure that the venue is apt and the cuisine is suitable. Hosts must also complete the Basic Food Hygiene Course (approved by Singapore Workforce Development Agency) and obtain a Statement of Attainment (SOA). This is to ensure that every guest has a wonderful “Dine Inn” experience. We had the privilege to be invited to a media experience on 1 Dec 2016. Upon reaching the apartment, we were warmly greeted by our hosts with a complimentary welcome drink. We mingled with other Dine Inn guests and made new friends. After getting to know the other guests, we were invited to the dining table to start our hearty dinner. For every dish, the hosts passionately explained their art. It was interesting as we got to understand the how the ingredients complemented one another. We’ll leave the food pictures to speak for themselves. It was a truly wonderful experience as we got to make new friends and appreciate the hosts’ craft in cooking.

Maison Ikkoku, voted & awarded as the “BEST COCKTAIL BAR” consecutive years by the people of Singapore has opened a new outlet at the Fort Canning Art Centre. Established in 2011, Maison Ikkoku is famously known for its NO MENU bespoke cocktail concept. At FORT, Executive Chef and Senior Master Mixologist, Ethan Leslie Leong applies his legendary cocktail techniques with a balanced selection of food, from soups to salads, cocktail carpaccio to hand rolled maki, signature dishes & desserts. Patrons will have the opportunity to witness both artisanal chef & mixologist crafting in action. At the stunning Fort Canning Arts Centre on Cox Terrace, FORT by Maison Ikkoku is elevating fusion cuisine to the level of fine art. This restaurant mixes the contemporary with fiercely modern design to bring you a dining space that is unlike anywhere else in Singapore. Japanese-style Omakase 12 course for $68 with a French influence is the main draw to this restaurant, so we recommend coming with an open mind and letting yourself be surprised by the fantastic dishes available. Book early to snag a table at this stunning restaurant in Singapore’s Dhoby Ghaut. The cocktails at FORT focus on “taste profile development” – a different style of cocktail mixing, using techniques such as distillation, infusion, spherification, dehydration, emulsion and smoking. The cocktails at FORT focus on “taste profile development” – a different style of cocktail mixing, using techniques such as distillation, infusion, spherification, dehydration, emulsion and smoking. Interior designed by Ethan and is an eccentric mix of ancient industrial with a touch of chic using combinations of Railway Sleepers, Copper, Edison Filament and Red Velvet. Capacity 40 Seating / 80 standing Address FORT by Maison Ikkoku 5 Cox Terrace, Fort Canning Art Centre, #01- 02/03, Singapore 179620 Tel: +65 6336 0507 Operating Hours Daily 4pm till Late