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

WORLD GOURMET SUMMIT (WGS) 2017 UNITES THE WORLD WITH FOOD Culinary Stars from more than 16 Countries Gather for WGS’s 21st Year as #UNGA United Nations Gastronomic Assembly 1 MARCH 2017 (SINGAPORE) – Asia’s premier food and wine festival continues into its brilliant 21st-year run as the United Nations Gastronomic Assembly (UNGA) to dazzle gourmands in Singapore from 20 March to 16 April. Focusing on and continuing its mission to nurture culinary talents both in Singapore and internationally, the spotlight shines on a new generation of chefs representing at least 16 countries, who are making their mark in today’s vibrant world of gastronomy. WGS 2017 reaffirms Singapore as a dynamic international culinary hotspot, where gastronomes can expect nothing less than an exquisite line up of gourmet affairs, masterclasses, events and exclusive WGS menus at award-winning and much-loved dining establishments in Singapore. Also highly anticipated is the 17th Awards of Excellence, widely regarded as one of the most respected accolades in Singapore and around the region. Held on 27 March 2017, the awards honour 36 outstanding recipients and it’s nominees of the Food and Beverage (F&B) and Hospitality industries. 1 MARCH 2017 (SINGAPORE) – Asia’s premier food and wine festival continues into its brilliant 21st-year run as the United Nations Gastronomic Assembly (UNGA) to dazzle gourmands in Singapore from 20 March to 16 April. Focusing on and continuing its mission to nurture culinary talents both in Singapore and internationally, the spotlight shines on a new generation of chefs representing at least 16 countries, who are making their mark in today’s vibrant world of gastronomy. WGS 2017 reaffirms Singapore as a dynamic international culinary hotspot, where gastronomes can expect nothing less than an exquisite line up of gourmet affairs, masterclasses, events and exclusive WGS menus at award-winning and much-loved dining establishments in Singapore. Also highly anticipated is the 17th Awards of Excellence, widely regarded as one of the most respected accolades in Singapore and around the region. Held on 27 March 2017, the awards honour 36 outstanding recipients and it’s nominees of the Food and Beverage (F&B) and Hospitality industries. From left to right - Chef Jarno Eggen, Chef Kiriko Nakamura, Chef Ueli Bernold Luxurious Gourmet Events Some of the city’s most notable and award-winning establishments will be hosting intriguing events and specially crafted dinners, as well as showcasing exclusively created WGS menus. Gourmands can also look forward to getting hands-on tips and culinary insights presented by the visiting and Singapore’s own Masterchefs through various masterclasses and workshops. More WGS Signature Events to look out for: UNcover a Gourmet Atlas with Chope “#UNGA United Nations Gastronomic Assembly” on 2 April 2017, is one of the must-go events of this year’s festival. A celebration of this year’s theme, it will showcase the best of food and beverage that represent the various cuisines featured at the World Gourmet Summit. With the ambassadors of the different embassies in attendance, this gourmet party truly lives up to the theme as we bring the world together with food 4 Hands Epicurean Delights featuring Mitch Lienhard and Ryan Clift on 30 March 2017 sees Mitch Lienhard (global winner of San Pellegrino Young Chef 2016 from San Francisco, USA) joining Ryan Clift (recognized as one of the world’s greatest chefs of today) presenting an exquisite dinner at award-winning restaurant Tippling Club. For one night only, this collaboration is definitely not to be missed. Rougie Gourmet Delights featuring Jarno Eggen at Dolce Vita, Mandarin Oriental Singapore on 31 March 2017. The Dutch culinary maestro of two-Michelin-starred De Groene Lantaarn in Zuidwolde, The Netherlands brings his distinctive creative and technical flair to Singapore in an exceptional 5-course dinner, crafted and harmoniously paired with Champagne Ruinart. World Gourmet Summit 2017: National Kidney Foundation (NKF) “Better Lives” Charity Gala Dinner on 6 April 2017, featuring awarding winning chefs from Singapore National Culinary Team (IKA 2016 Culinary Olympics Overall Champions) and the Singapore Junior Chefs Club (Champions of inaugural Alen Thong Golden Coffee Pot Young Chefs Challenge in Abu Dhabi), Chef Kirk Westaway from JAAN (Awarded one-Michelin star by Singapore Michelin Guide 2016) and Robert Stirrup, Swissôtel The Stamford’s Director of Culinary Operations. Not only does this dinner serve to support NKF in their on-going mission to provide care for kidney patients and raise public awareness of kidney disease prevention, this charity gala also celebrates NKF’s 48th anniversary. The Royal Gourmet Staycation at Samardhi Villa & Tamarind Hill on 8 and 9 April 2017, for only 38 guests (two guests per room, 19 rooms only). A 2D1N royal experience where guests are pampered with delicious cuisine fit for royalty by Resident Chef Wanthana Nikosaen. Guests enjoy activities such as tea appreciation, wine and music afternoon with a Thai market soiree on the first day, and wrapping it up with a beautiful Sunday brunch on the second day. In the calm of this enclave, guests get to experience a total lifestyle enjoyment. Talad Market Dinner on 8 April 2017 showcases over 25 authentic Thai creations from across the country amidst an historic colonial bungalow. Toast the evening with free flowing glasses of ice cold beer Sunday Brunch on 9 April 2017 is perched atop the Labrador Nature Reserve in a historical bungalow amid lush surroundings; Tamarind Hill is the perfect location to enjoy a relaxing Sunday brunch. The multitude of World Gourmet Summit 2017 partners will put forth their finest offerings in a brunch party like no other! Mucho Mexico Dinner featuring Daniel Ovadía at El Mero Mero on 30 March 2017, Daniel Ovadía is known for his innovative style and a rising culinary star icon in Mexico. He has been elected by the Mexican government to represent the country in its bicentennial celebrations in 2010 and received the national award for “Best Mexican Restaurant” in the young restaurant entrepreneur category. A young but talented chef to best showcase Mexico, too much is never enough Canadian Flavours featuring Quentin Glabus on 28 March 2017. Chef Glabus represents Canadian embassies around the world, serving up the best of Canada. He designed and produced many signature dishes at representational functions. Thus, it is only fitting that he was the supervising head Canadian chef at the Canadian Olympic House in Rio de Janeiro during the Olympics last year. He will be whipping up new culinary creations using Canadian products for a truly Canadian gastronomic experience.The Royal Gourmet Staycation at Samardhi Villa & Tamarind Hill on 8 and 9 April 2017, for only 38 guests (two guests per room, 19 rooms only). A 2D1N royal experience where guests are pampered with delicious cuisine fit for royalty by Resident Chef Wanthana Nikosaen. Guests enjoy activities such as tea appreciation, wine and music afternoon with a Thai market soiree on the first day, and wrapping it up with a beautiful Sunday brunch on the second day. In the calm of this enclave, guests get to experience a total lifestyle enjoyment. Talad Market Dinner on 8 April 2017 showcases over 25 authentic Thai creations from across the country amidst an historic colonial bungalow. Toast the evening with free flowing glasses of ice cold beer. Sunday Brunch on 9 April 2017 is perched atop the Labrador Nature Reserve in a historical bungalow amid lush surroundings; Tamarind Hill is the perfect location to enjoy a relaxing Sunday brunch. The multitude of World Gourmet Summit 2017 partners will put forth their finest offerings in a brunch party like no other!Mucho Mexico Dinner featuring Daniel Ovadía at El Mero Mero on 30 March 2017, Daniel Ovadía is known for his innovative style and a rising culinary star icon in Mexico. He has been elected by the Mexican government to represent the country in its bicentennial celebrations in 2010 and received the national award for “Best Mexican Restaurant” in the young restaurant entrepreneur category. A young but talented chef to best showcase Mexico, too much is never enough. Notable Partnerships WGS continues to support the National Kidney Foundation (NKF) in its quest to provide care for kidney patients and raise public awareness of kidney disease prevention. With Singapore having one of the highest kidney failure cases, this support brings life and hope to needy patients. During the “Better Lives” Charity Gala Dinner, an auction will be carried out and all funds raised donated to NKF. In addition to providing dialysis treatment, these funds will contribute towards the education and prevention efforts to raise awareness and curb the rise of kidney diseases such as diabetes and hypertension, which are the leading causes of kidney failure. WGS is also proud to announce a new partnership with Turkish Airlines who will be joining this year as the Official Airline Partner, taking distinguished chefs from around the world to Singapore for Asia`s premier gourmet festival. Information on WGS and all WGS 2017 events is available on http://www.worldgourmetsummit.com/. All reservations can be made online via reservation partner Chope through the WGS website.

No carving skills? No worries. Turkeys are now boneless, juicy and fuss-free. The Garden Slug has released a new line of fuss-free Christmas centrepieces that are not only boneless and juicy, but come cloth-wrapped the old-fashioned way. There is the 5KG Honey and Rosemary-rubbed Turkey Breast Ham with a spiced red wine and winter berry sauce, and the 5KG Belly Jolly Fork-tender Lemongrass Pulled Pork Ham with stewed apples, pears and carrots. Half sizes of each are also available. These are accompanied by an array of hearty dishes inspired by fresh garden flavours, and rustic log cakes made with only all-natural ingredients. Joseph Lim, owner and executive chef, claims, “Home and office gatherings will never be the same. Time with people is precious. Time with people away from mobile phones? Even more so. This season, you’ll get to spend at least an extra 62 minutes with people who really matter, without having to fuss over rubbing, roasting and carving a turkey. Additionally, we’ve created a lemongrass pork ham centrepiece that comes to you whole but falls apart at the mere touch of a fork. No knives needed!” These ‘Christmas Kits’, as they are called, also feature the restaurant’s signature party trays, such as the Slow-cooked Red Wine Beef Casserole, and Fall-off-the-bone Babyback Pork Ribs with slow-simmered hickory barbecue sauce. Delivery, disposable tableware and other service costs are waived for early bird orders. To learn more about the mouth-watering centrepieces and Christmas Kits, or to place an early order, contact Aaron at 92257913 or email aaron@thegardenslug.com, or visit the website at http://www.thegardenslug.com/shop About The Garden Slug The Garden Slug was established in 2006 by Joseph Lim and Aaron D’Cruz with the purpose of bringing to the Singapore food scene a dining experience they’d always craved for: rustic, unpretentious food, big portions, and most importantly – service from the heart. Their love for animals also means that TGS will always be a pet-friendly place, and they regularly lend support to not-for-profit animal shelters in Singapore.