Passenger Terminal Expo Asia 2026 - Fostering Aviation Investment, Technology, Security Aviation leaders from Asia, the Middle East, Central Asia, Australasia, and North America gather at PTE Asia in Singapore to discuss capacity, automation, security, and passenger-experience challenges and solutions. Aviation leaders from Asia, the Middle East, Central Asia, Australasia, and North America are convening in Singapore to explore how various markets are addressing sector challenges, including labor shortages, automation, geopolitical disruption, cybersecurity, sustainability, and evolving passenger expectations. These operational issues are becoming increasingly urgent as Asia and the Middle East plan approximately US$240 billion in airport investment over the next decade. The expansion's scale necessitates that airports learn from different markets and design infrastructure adaptable to evolving technology and passenger demand. Mr. Murali Pillai, Senior Minister of State, Ministry of Transport & Ministry of Law, Singapore, attended as Guest-of-Honour and delivered the opening address. The event gathers over 3,500 aviation professionals, 200 speakers, and 125 exhibitors to explore how airports across Asia and the Middle East are investing in capacity, technology, resilience, and passenger experience. Speaking at Passenger Terminal Expo Asia (PTE Asia) on 23–24 September 2026, executives responsible for major global hubs, national airport networks, and new aviation developments will share strategies shaped by distinct operating environments. While some airports are building new terminals and hubs, others need to increase capacity and introduce new technology while remaining operational. The event evaluates what these markets can learn from each other—and whether solutions effective in one airport can be implemented elsewhere. Dominic Pinfold, Event Director, Passenger Terminal Expo Asia, stated: “Airports face many similar pressures, but they don't start from the same point. A solution designed for an established international hub may not be suitable for a new airport or a geographically dispersed national network. “Bringing leaders from different regions together enables the industry to compare practical experiences, understand what can be transferred between markets, and identify where solutions must be adapted to local operating realities.” Different Markets, Different Challenges Asia: Across Asia, airports must manage rapid growth while transforming existing operations. Speakers from Changi Airport Group and Airports of Thailand will discuss capacity, connectivity, and passenger expectations. InJourney leaders will explore Indonesia’s airport-network transformation, while Narita International Airport’s presenter will highlight the importance of employee involvement in successful automation. ANZ: In Australasia, Auckland Airport will discuss how an operational airport can undergo major transformation while ensuring safe, reliable passenger services. Canada/US: From North America, the CEOs of San Francisco and Edmonton international airports will explore how mature airports can modernize infrastructure, finance long-term development, and prepare for the airport of 2050. Middle East/Central Asia: The Middle East and Central Asia provide insights from major new hubs and national aviation programs. Speakers from Jeddah Airports, King Salman International Airport, and Uzbekistan will discuss capital development, operational resilience, geopolitical uncertainty, and infrastructure modernization. Together, these perspectives will demonstrate which approaches can be transferred between markets—and which need adaptation to different operating, economic, and cultural realities. The program will cover airport development, operations, security, technology, sustainability, finance, and passenger experience. Passenger Terminal Expo Asia will take place on 23–24 September 2026 at Sands Expo & Convention Centre, Singapore. For registration, the conference programme and Speaker Spotlight series, visit https://pte-asia.com/.

Black Vinegar is the signature modern Cantonese restaurant of New World Saigon Hotel, offering a sophisticated yet accessible venue for business lunches, celebratory dinners, and dim sum brunches in District 1. Under the leadership of Chinese Executive Chef Tony Guo, the restaurant reimagines traditional Cantonese techniques and flavors with contemporary presentation, high-quality imported ingredients, and a distinct focus on "black vinegar" as a key element. Core Food Concept The Cuisine Style is Contemporary Cantonese, blending traditional Guangdong elements (dim sum, roasted meats, steamed seafood, delicate sauces) with modern flavor combinations and presentation. Dishes are crafted to be flavorful yet light and not excessively oily, catering to the local Vietnamese and Chinese community's preference for clean, balanced Cantonese cuisine. True to its name, black vinegar is a recurring theme - featured in appetizers, main courses, and even some desserts—to provide bright acidity, depth, and umami without heaviness. Their focus is on premium, often imported proteins (Australian abalone, Nha Trang lobster, grouper, cod, king crab legs) combined with seasonal produce and sustainable sourcing, presented with a fine-dining approach. Certain Unique Propositions for this F&B Brand Hotel-backed consistency and service standards, paired with a chef-driven, modern Cantonese concept rather than a typical Chinese restaurant. Strong value-for-money lunch sets that attract regular business clientele while maintaining a fine-dining image at dinner. The black vinegar theme gives the restaurant a unique identity within Ho Chi Minh City’s competitive Chinese dining scene. We went through the paces of the a la carte lunch menu and chose a few significant dishes that represent the true DNA of Black Vinegar, and to assess their capability and culinary finesse. These comprise the following dishes:- Cantonese Roast Duck with Five‑Spice & Tangerine Peel The roast duck presents itself with an amber-red gloss, its skin tight and crackling under the knife. The aroma is immediate: the warmth of five-spice mingled with the bright, almost fragrant note of tangerine peel, a subtle nod to traditional Cantonese home cooking, elegantly updated for the modern table. The first bite is all about contrast, and the skin shatters cleanly, releasing a whisper of fat that melts on the tongue, while the meat beneath remains juicy and deeply savory, marinated throughout rather than merely glazed on the surface. Paired with the sour plum sauce, the richness is instantly elevated: the sauce’s gentle acidity and slight fruitiness cut through the fat, enhancing the duck’s flavor and leaving a long, savory finish that makes you reach for another piece before finishing the first. Superb! Stone Pot Braised Tofu with BBQ Pork Belly & Mushroom If the duck is the bright opening, the stone pot braised tofu is the warm, comforting middle movement. Served bubbling in its clay pot, it releases a deep, caramelized aroma of soy, pork fat, and mushrooms that feels almost restorative. Due to the fact that I am a Cantonese food lover, I can attest to this brilliant quality. The tofu itself is the star: silky, custard-like blocks that have absorbed the braising liquid until they’re almost gelatinous at the edges, yet still tender within. Nestled among them are chunks of BBQ pork belly, their edges slightly charred and sweet, with fat rendered down to a soft, unctuous melt. The small earthy mushrooms cut to perfection, add a meaty chew and umami depth, while the well-mixed sauce - brown tangy colour, glossy, and reduced to a near-glaze—clings to every element. Spoonful after spoonful, the dish builds: salty-sweet pork, mellow tofu, forest-floor mushrooms, all bound by a sauce that tastes as if it’s been simmering for hours. It’s the kind of dish that makes the table fall silent for a moment, broken only by the sound of spoons scraping against the pot. Immaculate! Dim Sum Medley: From Ocean to Earth The dim sum medley arrives as a small parade of baskets, each piece a compact study in texture and flavor. Together, they trace a neat arc from bright seafood to rich, truffled earthiness Shrimp Dumpling (Har Gow) with Fish Roe - The skin is nearly translucent, stretched thin enough to hint at the plump, snapping shrimp within. A scattering of fish roe on top adds tiny bursts of brine and a faint marine sweetness that elevates the simple purity of the prawn, always a key test for me at every Cantonese restaurant. Pork Siu Mai with Scallop & Fish Roe - More robust than the har gow, this siu mai is juicy and pork-forward, but the minced scallop softens the texture and brings a gentle sweetness. The fish roe again plays the role of accent—salty pops that keep each bite lively, quite unique! Cheese Beef Dumpling - A playful, modern twist. The beef is finely minced and well-seasoned, but it’s the melted cheese core that surprises: a warm, savory stretch that feels almost fondant-like against the tender wrapper. It’s indulgent without being heavy, with the dairy rounding out the beef’s iron notes. Chicken Dumpling with Black Truffle - The chicken filling is delicate and clean, allowing the black truffle aroma to lead—earthy, musky, slightly garlicky. Each bite leaves a lingering truffle perfume that feels disproportionately grand for such a small parcel, luxurious! Spinach Dumpling - The palate cleanser of the set; the spinach filling is bright, slightly bitter, and herbaceous, wrapped in a skin that often carries a faint green tint. After the richness of beef, truffle, and pork, this dumpling feels like a breath of fresh air, resetting the palate and rounding off the medley on a light, verdant note. In conclusion, Black Vinegar is designed as a contemporary Cantonese flagship within New World Saigon: a restaurant that honours traditional techniques and flavor balance, yet sets itself apart through modern presentation, a black vinegar–focused flavor signature, premium seafood, and a versatile space that caters to both high-end business dining and indulgent weekend dim sum experiences. I am glad I came here as I have been to Saigon for 15 years now and my first time setting foot in this amazing restaurant! Read more.. https://saigon.newworldhotels.com/en/dining/black-vinegar/ Black Vinegar • New World Saigon Hotel Opening Hours Lunch: 11:30 a.m. – 3:00 p.m. Dinner: 5:30 p.m. – 10:30 p.m. Location First Floor – New World Saigon Hotel 76 Le Lai, Ben Thanh Ward, Ho Chi Minh City, Vietnam

New World Saigon Hotel is a premier five-star urban resort nestled in the heart of Ho Chi Minh City's District 1, renowned as a top "bleisure" (business + leisure) spot for international executives, MICE groups, and upscale leisure travelers. Part of the New World Hotels & Resorts portfolio under the Rosewood Hotel Group, it has a long-standing market presence, offering a blend of scale, prime location, and extensive facilities, all backed by a reputation for dependable, polished service. Since its opening in 1994, New World Saigon Hotel has hosted heads of state, business leaders, diplomatic delegations, and global travelers. Its history of welcoming distinguished guests has solidified its reputation as one of Ho Chi Minh City's most trusted and well-established hospitality venues. Recognized for service excellence and continuous innovation, New World Saigon Hotel is consistently ranked among the Top 10 Vietnam City Hotels by leading international hospitality platforms like DestinAsian and Travel + Leisure Asia. Accommodation With 530 modern rooms and suites offering panoramic views of the dynamic cityscape, New World Saigon Hotel caters flexibly to the diverse needs of both leisure travelers and high-end corporate delegations. The extensive room inventory ranges from standard options like Deluxe and Premier rooms to luxurious suites, including the Executive Suite, Director Suite, and Presidential Suite. Each accommodation is thoughtfully equipped with state-of-the-art amenities to ensure maximum comfort and convenience for every guest. We were accorded a Premier King room, and the room was spacious with gorgeous city views, amenities were lovely with a cool sofa couch for me to rest and a desk to work with for my laptop work, truly comfortable! The rooms portray a modern, business-friendly design featuring large beds, work desks, 43-inch+ TVs, pillow menus, 24-hour room service, and marble bathrooms; many rooms offer city or river views. Guests in Residence Club Rooms & Suites enjoy exclusive Residence Club Privileges, including access to the private Residence Club Lounge for relaxation and networking; complimentary daily buffet breakfast, evening cocktails, and non-alcoholic refreshments throughout the day; one hour of complimentary meeting room use per day; and complimentary pressing of one suit or dress during their stay. F&B, Wellness & Lifestyle Offerings Beyond accommodation, the hotel offers a vibrant culinary journey that celebrates both international flavors and contemporary local influences. Guests can savor the newly refreshed Park View New Italian Menu, experience the curated Black Vinegar new set lunch, or enjoy a lively atmosphere at the DJ station, adding dynamic energy to the dining experience. Restaurants & Bars: Multiple venues including a Chinese restaurant (Dynasty), an international/all-day dining spot (Parkview), a Japanese restaurant (Kacyo), and bars/lounges such as Whisper Bar & Lounge; plus in-room dining and club lounge options. A showcase of our breakfast spread at both the Club Residence and Level 1 Parkview.. Wellness: A large outdoor pool with a poolside bar, a high-spec fitness center with cardio and strength equipment, spa and treatment rooms (Chi, The Spa), sauna/steam, and in some configurations tennis/pickleball courts. These highlights create a diverse and engaging gastronomic offering across the hotel’s restaurants and bars, making them ideal gathering spots for guests to relax, connect with colleagues, meet friends, or spend quality time with family in an elegant yet inviting setting. Meetings, Events & MICE As a leading event venue in Ho Chi Minh City, the hotel provides over 2,000 square meters of adaptable banquet space, including three grand ballrooms—Ben Thanh Grand Ballroom, Mekong Ballroom, and Indochine Ballroom—and multiple multi-functional rooms that can be tailored to different event scales. The Ben Thanh Grand Ballroom alone covers 745 square meters, perfect for large-scale conferences and banquets, while outdoor spaces such as the Terrace and Garden on the 2nd Floor offer open-air settings for weddings and social gatherings. The venue is fully equipped with modern event infrastructure, including integrated screens, projectors, advanced lighting control systems, wireless microphones, and high-speed internet, backed by a dedicated team of event professionals to ensure smooth and seamless execution for every occasion. Business Facilities: Full business center, secretarial and translation services, high-speed Wi-Fi, and tailored packages for long-stay corporate guests and group bookings. The combination of a large ballroom, numerous breakout rooms, and substantial room inventory makes it a preferred choice for regional conferences, incentive groups, and large corporate events. Residence Club Living Room – New World Saigon Hotel The Residence Club Living Room at New World Saigon is an exclusive executive lounge for guests staying in Residence Club Premier rooms and suites. It serves as a lounge, an all-day refreshment bar, and an informal meeting area, offering business and "bleisure" travelers a quieter, more personalized option compared to the main restaurants and lobby bar. Located on Level 10, it truly is a warm, cosy, and private venue and has a residential-club feel rather than a formal corporate lounge, with floor-to-ceiling windows that allow natural light and offer views of Ben Thanh Market, and the downtown skyline. The space is arranged with comfortable seating clusters, work-friendly tables, and zones for dining, socialising, and informal meetings. The Residence Club opens daily from 6:00 a.m. to 11:00 p.m. for Residence Club guests, and access is included with stays in Residence Club Premier rooms and suites, managed by a dedicated Residence Club concierge team available throughout most of the day. The lounge offers an all-day F&B model tailored to business travelers and couples who prefer a more relaxed dining setting: Breakfast (from 6:00 a.m.) Complimentary buffet breakfast with hot and cold items, pastries, fruit, cereals, eggs cooked to order, and beverages including coffee, tea, and juices. Many guests find it less crowded and more enjoyable than the main breakfast restaurant, with high quality and presentation. All-Day Refreshments Continuous service of coffee, tea, soft drinks, and light snacks throughout the day, supporting informal meetings or remote work. Afternoon Tea Light bites and sweets in the mid-afternoon, serving as a bridge between lunch and evening. Evening Cocktails & Canapés (typically ~5:30–8:00 p.m.) Complimentary evening buffet of hot and cold canapés, small plates, and desserts, with superb quality, we went every evening! Open bar during cocktail hours with beers, wines, spirits, and signature cocktails, plus non-alcoholic options. The evening spread serves as a convenient "pre-dinner" or even a full light dinner for guests who prefer not to go out. The Living Room is designed to support both productivity and relaxation, with workstations with power outlets and Wi-Fi for laptop use, suitable for quick check-ins, emails, or remote work between meetings., and Residence Club guests here can access to an 81 m² Boardroom on the same floor, accommodating up to 12 guests, available for one hour per day free of charge (subject to availability), and additional business services (printing, fax, photocopying, limited business center use). Staying in a Residence Club room and using the Living Room comes with a set of benefits that enhance its value: Private check-in/check-out and dedicated concierge support for Residence Club guests. Complimentary pressing of one suit or dress per stay, beneficial for business travelers. Late check-out until 4:00 p.m. (with one day's prior notice and subject to availability) for eligible guests, extending the lounge's usefulness on departure day. Free local calls (not to mobiles) and enhanced in-room connectivity (Wi-Fi + wired internet). The evening buffet and open bar from is one of the key highlights of New World Saigon, super generous on the variety and quality compared to other five-star club lounges in Ho Chi Minh City. The combination of city/park views, terrace access, and residential-style ambience positions the Living Room as both a social hub and a quiet retreat, with a quiet respite, level of privacy and top service! Hospitality Perspective New World Saigon Hotel is a large, centrally located, full-service five-star urban resort that leverages scale, comprehensive MICE facilities, and a broad amenity built on a foundation of dedication, professionalism, and continuous innovation, New World Saigon Hotel remains a landmark of luxury hospitality in Ho Chi Minh City and a favored destination for generations of travelers exploring the city. At New World Saigon Hotel, hospitality extends beyond creating exceptional guest experiences to fostering meaningful and lasting impact within the community. Inspired by Vietnam’s rich culture, people, and natural heritage, the hotel champions initiatives that create shared value—from supporting local artisans and producers, nurturing future hospitality talent, to advancing circular practices and environmental stewardship. Through long-term partnerships and a genuine commitment to giving back, New World Saigon Hotel strives to contribute positively to the communities and destinations it calls home, reflecting a thoughtful approach to hospitality that is both purposeful and enduring. Accolades We wish to convey our appreciation to the following team members who made our stay a memorable and lovely one, including.. Truc Quan. Jayden, Assistant of Marcom Manager Mỹ Uyên - Myu, Marketing and Communication Trainee, Chloe and Venus - Residence Club associates, Jasmine - quality mgr, Minh and Duong - receptionists, Quoc and Huong, both concierges, and Hiep - Residence club mgr. Also the team from Black Vinegar, including Ky, Nhi, Hoang, Anh, all servers and their mgr, Sonny. Location & Contact The hotel sits directly across from Ben Thanh Market, and within walking distance of major business, shopping, and entertainment areas. It is situated about 30 minutes by car from Tan Son Nhat International Airport and close to key corporate offices, embassies, and convention centers. It serves as the group's main upper-upscale city hotel in Vietnam, complementing Rosewood's ultra-luxury positioning while attracting high-volume corporate and group demand. New World Saigon Hotel 76 Le Lai, Ben Thanh Ward, Ho Chi Minh City 700000, Vietnam Contact +84 28 3822 8888 More information at saigon.newworldhotels.com/

The South East Asia & India Loyalty Association (SILA) has officially launched, uniting a variety of leading brands, loyalty experts, and technology partners from the region to enhance loyalty, customer engagement, and insights across South East Asia and India. To mark its launch, SILA announced it will host its inaugural 2026 Loyalty Leaders Summit on Wednesday, 23 September 2026, at the Sofitel Singapore City Centre. With evolving customer expectations, loyalty has become a crucial strategic capability for organizations in sectors such as retail, grocery, financial services, travel, hospitality, telecommunications, and digital commerce. Consumers now demand personalized, seamless, and rewarding experiences, making loyalty programs vital for customer retention, advocacy, and long-term business growth. South East Asia and India are among the world's fastest-growing loyalty markets, driven by digital-first consumers, rapid mobile adoption, and increasing investment in AI-powered customer engagement. SILA was created to support this growth by connecting industry leaders, sharing global best practices, and building capabilities across the region. Recent research shows that the loyalty market in the APAC region experienced robust growth from 2021 to 2025, with a CAGR of 17.2%. This growth is expected to continue, with the market projected to grow at a CAGR of 13.1% from 2026 to 2030. By 2030, the loyalty market is expected to expand from its 2025 value of USD$75.1 billion to approximately USD$141.8 billion. The Association is part of Loyalty Group APAC, alongside the Australian Loyalty Association and the New Zealand Loyalty Association, forming the largest and most representative loyalty community in the Asia-Pacific region. Sarah Richardson, CEO of SILA, stated: "South East Asia and India are among the most exciting regions for loyalty innovation. Organizations are heavily investing in AI, personalization, and customer engagement, yet there was no industry body dedicated to uniting loyalty professionals. Our vision is to create a collaborative community that connects industry leaders, shares global best practices, and helps organizations build stronger, more meaningful customer relationships." First Major Initiative: Loyalty Leaders Summit Singapore SILA's first major initiative is the 2026 Loyalty Leaders Summit, scheduled for Wednesday, 23 September 2026, at the Sofitel Singapore City Centre. Targeted at senior executives in loyalty, CRM, customer experience, digital, data, and marketing, the Summit will gather over 200 industry leaders from South East Asia and India to discuss the latest trends, strategies, and innovations in customer loyalty. A key highlight will be the exclusive launch of the 2026 Asia Loyalty Program Research Report, offering the first comprehensive benchmark of leading loyalty programs across major Asian markets. The research will provide delegates with valuable regional benchmarks, emerging trends, and practical recommendations to enhance program performance. The Summit will feature senior client-side case studies, executive panel discussions, interactive roundtables, VIP Loyalty Connections, facilitated networking, and exclusive industry insights, offering a unique forum for leaders to exchange ideas, build strategic relationships, and learn from the region's most innovative loyalty practitioners. Connecting the Industry 2026 Loyalty Leaders Summit, in Singapore builds on the success of the recent Asia Pacific Loyalty Conference, now recognized as the region's premier conference dedicated to loyalty, customer engagement, and customer insights. The 2026 conference welcomed a record 474 delegates, making it the largest Asia Pacific Loyalty Conference ever held. The event achieved a 98% attendance rate, and speaker sessions received an outstanding average rating of 4.8 out of 5. These results reflect the growing demand for high-quality education, networking, and collaboration across the loyalty industry in the Asia Pacific. Founding Advisory Board SILA launches with an Advisory Board comprising senior leaders from many of the region's leading brands and technology organizations. Brand Leaders ● Emilie Couton – Chief Executive Officer, Accor Plus ● Emily Ong – Director, Loyalty & CRM, Far East Hospitality ● Henry Christian – Head of Loyalty, Marketing & Partnerships, Metro Singapore ● Chen Peng – Chief Executive Officer, Minden.ai Technology & Industry Leaders ● Melinda Zhang, Vice President, Consumer Acquisition & Engagement, Mastercard Singapore ● Aaron Crowe – Head of Revenue APAC, Eagle Eye ● Laurent Billieres – VP APAC, Talon.One ● Brendan Murphy – GM, Zeta ● Mark Ross-Smith - CEO, Loyalty Status Co. The Advisory Board provides expertise across retail, hospitality, financial services, AI, payments, and loyalty technology, ensuring SILA offers practical, regionally relevant leadership, education, and industry collaboration. Recognising Excellence SILA will continue to support participation in the Asia Pacific Loyalty Awards, the region's leading awards program celebrating excellence in loyalty, customer engagement, and customer experience. This year's finalists showcased outstanding innovation from South East Asia and the broader region, including: ● Treasured by Metro – Metro Singapore Department Stores ● Ascott Star Rewards – The Ascott Limited ● ALL – Accor Live Limitless – Accor ● Beyond Business – Qatar Airways ● Emirates Skywards – Emirates ● Mastercard Priceless Planet Coalition – Mastercard The Awards celebrate excellence in loyalty strategy, customer experience, technology, partnerships, AI, program design, and commercial outcomes, providing an important benchmark for organizations across the Asia-Pacific region. Submissions for 2027 open next week. Developing Capability Professional education is central to SILA's mission. Building on the core Loyalty Foundation and Advanced Loyalty Education Series, SILA will continue to expand executive education programs designed to equip loyalty professionals with the commercial, strategic, and technical skills needed to lead world-class loyalty programs. Current executive masterclasses include: ● Loyalty Economics ● Artificial Intelligence ● Behavioural Science These practical programs combine proven frameworks, international case studies, and hands-on learning, allowing participants to immediately apply new skills within their organizations. Due to strong demand for the initial programs, additional advanced courses are being planned. Informing the Industry SILA is committed to helping organizations make better loyalty decisions through research, benchmarking, and thought leadership. The Association will continue to invest in regional loyalty research and market insights, providing members with practical intelligence to benchmark program performance, understand changing consumer expectations, and identify emerging trends shaping the future of customer engagement. Register for the Loyalty Leaders Summit Registrations are now open for the 2026 Loyalty Leaders Summit on Wednesday, 23 September 2026 at the Sofitel Singapore City Centre. To view the agenda and learn more: https://www.asianloyaltyassociation.com/events/2026-loyalty-leaders-summit To register and purchase tickets: https://www.asianloyaltyassociation.com/events/2026-loyalty-leaders-summit#Tickets For information about SILA, membership opportunities and upcoming events, visit: https://www.asianloyaltyassociation.com

Tucked along Lavender Street, a culinary destination is quietly making waves as a neighbourhood gem. Viva Lavender offers a polished yet approachable menu that rests on European culinary foundations thoughtfully layered with Asian flavours. The kitchen is helmed by a dynamic local duo: Head Chef Colin Peh, who trained in a Michelin-starred kitchen in France before joining establishments like Tapas Club and Kulto, and Sous Chef Danny Kwok, formerly of Gaig Singapore. Together, they focus their menu on four key pillars: Modern Tapas, Wood-Fired Grill, Steak, and Wine. The Art of Wood-Fired Cooking At the core of the restaurant’s culinary identity is a wood-fired Josper Grill, a piece of equipment renowned in top steakhouses worldwide. The team leverages this grill to impart deep, smoky characteristics and a perfect sear across diverse ingredients. Premium Steaks: The menu boasts eight different steak cuts designed for flexibility. Individual diners can enjoy options like the Black Angus Flat Iron for $42 or the Grass-Fed Spanish Bone-In Striploin for $65. For larger groups, sharing cuts include the Butter-Aged “Sanchoku” Wagyu OP Rib at $32 per 100g, as well as a 1.6kg Dry-Aged Black Angus Tomahawk for $28 per 100g. Seafood Specialties: The wood-fired treatment extends to seafood with dishes like the Miso Black Cod ($52), which comes with tobiko beurre blanc and charred broccolini. Another highlight is the Charred Octopus ($48), paired with cauliflower purée and piquillo peppers. Handcrafted Sauces: To perfectly complement the grilled mains without overpowering them, the kitchen prepares house-made accompaniments such as Red Wine Jus, Aji Verde, and Chimichurri. Tapas, Grains, and Sweet Finishes Beyond the grill, Viva Lavender's newly expanded menu guarantees a comprehensive dining experience from start to finish. Modern Tapas: Guests can begin their meals with cold tapas like the Ceviche de Pulpo ($14) and the traditional Andalusian Salmorejo ($12). Hot tapas include lightly smoked Japanese Mackerel ($14) and Cod Fritters ($18) served with a chipotle aioli. Pasta and Grains: Standout carb options include the Miso Nori Spaghetti ($30) with salmon aburi, and a comforting Hokkaido Scallop Risotto ($38) made with lobster stock and ponzu pearls. Dessert: The meal concludes with a regular favourite, the Burnt Manchego Cheesecake ($15), which features a deeply caramelized top and a rich, custard-like center. Promos and Pairings To complement the diverse menu, the bar pours Red and White Sangrias ($16 each), alongside a curated wine list designed for easy pairing. Diners visiting on weekdays can take advantage of a 3-Course Set Lunch starting from $29.00++, which includes a soup, starter, and main. Additionally, "Viva Hour" runs from Monday to Thursday before 8:00 PM, offering 50% off a second glass of house pour wine and 20% off cocktails with any food order. Address: 161 Lavender Street, #01-02/03/04, Singapore 338750 Operating Hours: Daily, Lunch 11.30am–3.00pm (Last Order 2.30pm), Dinner 5.30pm–10.30pm (Last Order 9.45pm) Instagram: @vivalavendersg Website: vivalavender.sg

It is back after an extensive 6 months multi-million dollar renovation and makeover. Perched on Level 32 of The Westin Singapore, Seasonal Tastes offers a breathtaking reimagined Seafood Dinner Buffet set against the sweeping backdrop of Marina Bay. Beyond the panoramic views, this sky-high dining destination curates a lavish international spread that harmoniously blends premium ocean catches with robust local favorites to deliver a truly elevated evening. A Bounty of Seafood and Meats The undeniable star of the evening is the sprawling "seafood on ice" counter. The seafood offerings shine with freshness, ensuring there is a premium catch to satisfy every craving. Moving beyond the cold stations, the live carving and pasta counters offer compelling culinary theater. Fresh Catches: Diners can pile their plates with fresh lobsters, blue swimmer crabs, littleneck clams, and sustainable prawns. Canadian snow crabs also make a special appearance from Fridays to Sundays. Sushi & Sashimi: A dedicated Japanese section features fresh tako, salmon, and kihada maguro, complemented by an assortment of maki and nigiri. Carving Station: Meat lovers will gravitate toward the slow-roasted Angus prime ribs drizzled in a red wine jus, alongside beautifully baked sustainable salmon fillets. Pasta on Demand: You can customize your carbs with options like squid ink linguine paired with an indulgent chili crab sauce. Celebrating Local Heritage While the international selections are top-tier, Seasonal Tastes successfully grounds its menu in comforting Asian flavors. The dedicated "Hawker Corner" brings the best of Singaporean street food right into a luxury setting. Hawker Staples: Indulge in perfectly executed Hainanese chicken, crispy pork belly, roasted duck, and barbecue char siew. Comforting Broths: The live noodle station serves up piping hot bowls of rich Singapore laksa and bak chor mee. Asian Delights: Look out for rich, wok-tossed specialties like salted egg prawn and Szechuan mala seafood. Dining Details and Value At first glance, the buffet commands a premium price tag, but strategic diners can unlock excellent value through the restaurant's ongoing banking promotions. Buffet Details Pricing / Promotions Adult Price S$128++ Child Price (Ages 4–12) S$55++ Operating Hours Daily, 6:00 PM – 10:00 PM Bank Promotions 50% savings for the second diner with select cards (including DBS/POSB, OCBC, UOB, and Maybank) Address Level 32, 12 Marina View, Asia Square Tower 2 Singapore, 01896 For Reservations: seasonaltastes.singapore@westin.com

This October 2026, Singapore will host 25,000 attendees, 500 exhibitors, 300 speakers, and 1,000 side events, drawing the global crypto industry to the city. TOKEN2049, the largest crypto event in the world, is returning to Marina Bay Sands in Singapore on October 7–8, bringing together 25,000 attendees from over 7,000 companies across 160 countries. The initial 100 speakers have been announced, featuring Shayne Coplan, Founder and CEO of Polymarket; Jeff Yan, CEO of Hyperliquid Labs; Adena Friedman, Chair and CEO of Nasdaq; Jenny Johnson, CEO of Franklin Templeton; Eric Trump, Executive Vice President of The Trump Organization; Raoul Pal, Co-Founder and CEO of Real Vision; and Tom Lee, Managing Partner and Head of Research at Fundstrat. This year’s event will heavily focus on institutional participation, with senior leaders from BlackRock, J.P. Morgan, Morgan Stanley, Nasdaq, NYSE, CME, and Franklin Templeton expected to attend. TOKEN2049 will occupy all five floors of Marina Bay Sands, creating a festival-like atmosphere with content, networking, wellness, live experiences, and its renowned hospitality. TOKEN2049 Singapore is unique because it turns an industry conference into an immersive, city-scale Web3 festival. Its appeal lies not just in the speakers or crypto discussions, but in the atmosphere: Marina Bay Sands becomes a temporary global marketplace where business, technology, luxury hospitality, food, entertainment and networking operate together. During TOKEN2049 Week, over 1,000 events, including conferences, hackathons, investor gatherings, meetups, and networking receptions, will take place throughout the city. Other significant events in Singapore that week include the Digital Asset Summit Asia, Sui Basecamp, the Network State Conference, the Milken Institute Asia Summit, and the Forbes Global CEO Conference, all set against the backdrop of the Formula 1 Singapore Grand Prix. Alex Fiskum, Co-Founder of TOKEN2049, stated: “As our Dubai event shifts to 2027, our primary focus this year is on Singapore. We’re experiencing significant interest, with over 70% of the exhibition floor already booked. In the coming weeks, we’ll introduce new tracks and formats as we expand the institutional aspect of the program. We eagerly anticipate welcoming everyone back to TOKEN2049 this October for the year’s largest industry gathering.” The 2026 agenda will also include the second edition of TOKEN2049 Origins, a 36-hour hackathon, and the return of the NEXUS Startup Competition, with registrations and applications for both programs exceeding last year’s numbers and reaching into the thousands. This year’s finalists will be evaluated by top venture capital firms Dragonfly, Multicoin, and Maelstrom. TOKEN2049 Singapore is unique because it is far more than a cryptocurrency conference: it combines a global Web3 industry summit, a high-energy lifestyle festival, and an enormous citywide networking week in one of the world’s most efficient business destinations. Happy Bird tickets are currently on sale for a limited period, with TOKEN2049 Singapore expected to sell out before the event. Limited opportunities for exhibition and partnership are still available. For tickets and more information, visit TOKEN2049 Singapore.

MINI Asia has officially announced the launch of the MINI Paul Smith Edition in Singapore, bringing the iconic British designer’s signature "Classic with a twist" aesthetic to the new all-electric MINI Cooper SE. This release marks the latest chapter in a creative partnership between the two British heritage brands that spans over two decades. Iconic Styling & Secret Easter Eggs The special edition reimagines classic MINI heritage with bespoke color choices and clever design details: Heritage Exterior Colors: Buyers can choose between Statement Grey (a modern nod to the 1959 Mini Austin Seven) or Inspired White (a homage to Classic Mini Beige). Signature Nottingham Green: Sir Paul's hometown inspires the Nottingham Green finish applied to the roof, side mirrors, octagonal radiator grille, and wheel hub covers. Tailored Exterior Accents: The roof features Smith’s iconic "Signature Stripe" on the rear driver’s side, complemented by 18-inch Night Spoke aluminum wheels, Black Blue MINI logos, and Paul Smith’s signature across the rear handle strip. Crafted Interior & Playful Touches: Inside, Nightshade Blue Vescin sports seats pair with knitted dashboard textures, colorful steering wheel stitching, floor-projected "Hello" greetings, door sill mottos ("Every day is a new beginning"), and a hand-drawn rabbit graphic on the floor mats. Key Specs, Pricing & Public Showcase Alongside the Paul Smith Edition, MINI Asia also introduced the coastal-themed MINI Surfside Collection—an exclusive run of just five units built on the all-electric MINI Aceman E. Feature / Model MINI Cooper SE Paul Smith Edition MINI Aceman E Surfside Collection Availability Standard edition launch Limited to 5 units in Singapore Max Output & Torque 160 kW / 218 hp & 330 Nm 110 kW / 148 hp & 290 Nm 0–100 km/h Acceleration 6.7 seconds 9.2 seconds Battery & WLTP Range 49.2 kWh / Up to 402 km 38.5 kWh / Up to 310 km Retail Price (VES Band A) $282,888 $270,888 Members of the public can experience the MINI Paul Smith Edition firsthand during an exclusive showcase on 19 September 2026 (8:30 AM to 7:00 PM) at MINI Habitat (27 Leng Kee Road), featuring curated displays, interactive photo activities, themed refreshments, and limited-edition gifts.

One of the most successful concepts in recent years in Ho Chi Minh comes from the house of SOKO.. as I have seen the brand progress from it’s humble beginnings all dressed in pink at it’s first outlet along Nguyen Trung Truc in District 1. SOKO Cake Bake & Brunch has firmly established itself as a cherished spot in Ho Chi Minh City for cake and brunch. Beyond just a dining venue, SOKO has become a hub for a community that values beauty, creativity, and a variety of lifestyles. Rosette Media tasting panel rating : 9.1/10 SOKO Cake Bake & Brunch provides a diverse and welcoming menu that caters to those who appreciate both Asian and Western flavors. SOKO’s brunch dishes draw inspiration from Saigon’s lively street food scene, offering a modern and creative twist on familiar local tastes. From popular brunch items like Eggs Benedict, Bánh Mì Chảo, and Mentaiko to signature pastries such as Croissant, Rondo, Tira Miss U, and seasonal cake collections, each dish is meticulously crafted in terms of flavor and presentation, delivering a complete sensory experience. In addition to its food offerings, SOKO features a unique beverage selection inspired by local fruits and well-known Vietnamese flavors. Through innovative combinations and modern preparation methods, SOKO’s drinks provide a fresh take on local ingredients, making Vietnamese flavors more accessible and enjoyable for international visitors. Each drink is carefully crafted with attention to detail, balancing creativity, local identity, and contemporary taste. Beyond food and beverages, SOKO continues to offer new experiences through collaborations with brands, artists, and creative communities. Over the past year, SOKO has teamed up with HCMC Marathon 2026, collaborated with fashion brand MOSCHINO, and organized special events and experiences with artists like Tiên Tiên and Thiên Minh. These collaborations not only create memorable experiences for guests but also showcase a youthful, dynamic SOKO that continually reinvents itself with each season and story. SOKO Food Concept “Saigon’s spirit comes alive at brunch, blending bold local flavors with Western delights.” At SOKO, brunch is about comfort, connection, and savoring flavors that engage both the senses and the soul. SOKO has redefined brunch in a Saigon style that feels familiar yet embraces all cuisines and cultures worldwide. “Saigon Inspired Brunch” is more than just a meal. It is a warm welcome, a narrative where local flavors meet the essence of brunch. Whether you are a local revisiting cherished tastes or a newcomer exploring Saigon for the first time, every dish offers comfort and the simple pleasure of sharing a delightful brunch to start the day. "I never had such a good brunch before in Saigon so this was truly tasty and spectacular" - Editor in Chief, Rosette Media The Bason Sizzling Bo Ne arrives at the table as pure theatre: a cast‑iron platter still roaring, sending up an intense, savoury cloud of seared beef, garlic, and black pepper. The steak itself is cut just thick enough to give a tender, juicy interior while the edges carry a proper caramelised crust, the kind that sticks to your teeth in the best way. A runny egg yolk pools over the meat as soon as you break it, turning the sizzling jus into a glossy, umami‑rich sauce that clings to every bite. The buttery, garlicky fat is balanced by a whisper of soy and pepper, and the whole plate begs to be scooped up with the lovely bone marrow stew —each mouthful a hit of smoky, peppery, deeply savoury comfort! The Manhattan Steak Croissant Benny is where SOKO’s playful, upscale brunch identity shines. Instead of a standard English muffin, the base is a substantial, properly laminated croissant—shattering on the first bite, then yielding into soft, buttery layers that soak up the steak juices and hollandaise without collapsing. On top sits a slice of steak cooked to a tender medium, seasoned simply so the beef flavour leads, then crowned with a luxuriously rich, lemon‑kissed hollandaise and a perfectly poached egg whose yolk runs like liquid gold. The first cut sends yolk and sauce cascading over the beef and croissant, creating a decadent mouthful that’s at once indulgent and surprisingly balanced: salty beef, silky egg, tangy buttery sauce, and that faint sweetness from the pastry. It’s comfort food dressed up in fine‑dining language—spectacularly tasty and deeply satisfying. The Mekong Banh Khot is the standout “local hero” of the trio: tiny, golden coconut‑rice pancakes, lacy at the edges and softly custardy within, fragrant with coconut milk and a hint of turmeric. They arrive surrounded by fresh herbs, bean sprouts, and a few shreds of pork or prawn, and much better than the one in Vung Tau (this city has the best Banh Khot in Vietnam). The contrast is what makes it special: crisp, almost frilly rims against a tender, almost pudding‑like centre; rich coconut aroma cut by the sharp, tangy dip and cool herbs. It’s the kind of dish that immediately recalls street‑side stalls in Vũng Tàu, yet here it feels refined—cleaner in flavour, more generous with toppings, and with a dip that’s perfectly balanced between salty, sour, and sweet. SOKO Drink Concept “At SOKO, every sip follows the rhythm of Saigon.” Every city has its own rhythm, and Saigon narrates its story one sip at a time. SOKO captures the city's everyday moments and transforms them into drinks reflecting its spirit. Sips of Saigon celebrates the familiar flavors, hidden corners, and daily rituals that shape the city's identity. Whether you're looking for a gentle boost, a refreshing pause, or simply a moment to unwind, each drink is crafted to embody Saigon's vibrant, open-hearted spirit. Afternoon sessions at SOKO have become our little ritual, and this time the dessert and drink line‑up pushed the experience from familiar comfort to proper indulgence. The Cloudy Chocolate Cheesecake was intensely decadent: a dense, velvety cheesecake layer deeply infused with cocoa, sitting over a dark, fudgy chocolate base that gave just enough resistance before melting on the tongue. It wasn’t shy on sweetness, but the bitterness of good chocolate kept it sophisticated—each bite felt like a cross between a molten brownie and a New York cheesecake, leaving us scraping the plate and wishing for another slice. The Strawberry Dream Crumble offered a brighter counterpoint: tangy, jammy strawberry compote layered with light cream or mousse, then topped with a generous, buttery crumble that added crunch and toasty warmth. The strawberries tasted fresh and vibrant rather than syrupy, their acidity cutting through the richness of the cream and crumb, creating a dessert that felt playful yet refined. Like the cheesecake, it vanished too quickly—moreish in the best way, with textures that kept evolving from creamy to crunchy to fruity. On the drink side, the Frozen Coconut Coffee was a standout: a lush, aromatic blend where the nutty sweetness of coconut and the roasted depth of coffee merged into something almost dessert-like. It tasted “oozing with flavour” in the most literal sense—creamy, fragrant, and perfectly chilled, with the coconut coming through first, then a lingering coffee bitterness that kept it from cloying. Love it! The Slush Teas were equally impressive. The Longan Frozen had a delicate, honeyed floral sweetness from the longan, balanced by the clean tannins of black tea and a refreshing icy texture that made it dangerously sippable. Paired alongside was the cleverly named Tira‑Miss‑U Matcha Caramel, a playful twist on tiramisu in drink form: earthy, slightly bitter matcha layered with sweet caramel notes and a creamy, almost mascarpone-like richness. The name is as catchy as the taste—whimsical, memorable, and surprisingly well-balanced between bitter, sweet, and creamy. Together, these desserts and drinks turned a casual afternoon chill into a proper treat—a line-up that felt both fun and indulgent, and left us already plotting the next visit. Over The Moon III Inspired by the fairy tales that have enchanted everyone’s childhood, OVER THE MOON III brings to life a magical world beneath the moonlight, where playful rabbits dance across the galaxy and frolic among the stars. This Mid-Autumn Festival, Over The Moon III invites you to revisit that enchanting world, rekindling the joy of childhood, the simple pleasure of moonlit play, and a belief in the beauty of life’s small moments. Beyond its thoughtful design, Over The Moon III combines carefully chosen ingredients and flavors that balance tradition with modernity. Each mooncake offers a distinctive taste experience, making the Mid-Autumn season even more memorable. 4 Unique Flavours and Styles GOLDEN LAVA CHEESE Starting the flavor journey of OVER THE MOON III, Golden Lava Cheese features a golden-baked crust filled with smooth lava custard and rich cheese, creating layers of flavor that unfold with each bite. TRADITIONAL MIXED NUTS The only savory mooncake in the OVER THE MOON III collection, Traditional Mixed Filling combines candied fruits, cashews, Chinese sausage, and the distinctive aroma of kaffir lime leaves, delivering the rich and familiar flavors of the Mid-Autumn Festival. HONEY GOLD PINEAPPLE Pineapple Filling adds a refreshing touch to OVER THE MOON III. Carefully prepared to preserve its balanced sweet and tangy flavor, the pineapple filling provides a light and refreshing taste that is easy to enjoy. LOTUS SEED & RED BEAN The signature red hue of red beans and the rich aroma of lotus seeds come together in a mooncake that is both visually appealing and balanced in flavor, with natural sweetness and delicate richness in every bite. For more information... https://sokogroupvn.com/contact-us/ https://www.instagram.com/sokogroupvn/

A classique experience at Araya as it stands as the world's sole Michelin-starred Chilean restaurant, incorporating Japanese techniques and ingredients. Araya showcases the rich heritage and travels of Chefs Francisco Araya and Fernanda Guerrero across Chile, South America, and Japan. Every dish reflects a profound love and respect for origin and seasonality, grounded in South American and Japanese ingredients, exceptional culinary skills, and genuine hospitality. Araya stands out due to its distinct, original culinary identity, showcasing Chilean and South Pacific ingredients through Japanese techniques, rather than adopting a generic “fusion” style. It received its first Michelin Star in Singapore’s 2024 guide, just around eight months after its opening, marking it as the first Chilean restaurant—and the first Chilean South Pacific restaurant—to achieve this distinction.guide. Chefs Francisco Araya and Fernanda Guerrero blend their Chilean heritage with their experiences in Spain, Japan, and China. Their cooking revolves around the Pacific Ocean: Chile on one side, Japan on the other, with Singapore as the convergence point. This approach gives the menu a strong internal coherence. Japanese precision is infused into Chilean flavors, while Chilean chilies, smoke, fermentation, and earthiness add character to Japanese seafood and proteins. We started with a Brimoncourt Champagne to cleanse the palate before diving into a curated set, a CEDRON YERBA MATE which is a distinguised Fermented mate tea along with a CORN FLAN which is a generous Choclitos. My fave appetizer dish include the MARRAQUETA- a Classic pan Chileno and a LA PANERA CHAPALELE, a Sourdough potato bread and it went well with the merkén chili butter and cochayuyo seaweed butter. Araya is distinctive because of it's strict criteria for Quality of ingredients: featuring seafood, Chilean produce, and carefully chosen Japanese ingredients. Technical precision: Japanese-inspired mastery of temperature, texture, and preparation. Originality: a truly unique Chilean-Japanese culinary expression. Flavour balance: bold ingredients like merkén and aji amarillo are used sparingly for subtlety rather than just for impact. Consistency: the restaurant quickly reached a refined standard after opening. A strong point of view: the cuisine narrates a cohesive story about the Pacific, Chilean identity, and the chefs’ global experiences. I adore the AVOCADO "CARDENAL" so pretty with the Snow crab salad, avocado, celery that went so well with my Casa Santa Real 2019 - delicieux and that was my favourite vintage. We also sampled the BOCADO DE DAMA and the Nori, along with the ENTRAPS - PRINCIPALES, a lovely EMPANADA - Wagyu beef, Pebre and a CHUCHOCA, so amazing a dish with Carn pillows, yuba, saffron, truffle along with a Casa Santa Real 2020. My AGED ECUADORIAN CACAO M5 Wagyu Striploin was really excellent - best wagyu I had these past 3 years and it paired with my other fave - the Casa Santa Real 2021 ; a powerful CabSav.. and so the AGED ECUADORIAN CACAO was filled with that tantalizing aged Ecuadoroan cacao sauce, and we also sampled the 2023 vintages, everyone's fave but not mine... and we also had the EL POSTRE - PAVLOVA, which is Chef Fernanda's housemade custard apple, super yummy! Casa Real - Origins The Santa Rita Alto Jahuel Estate is located at the foot of the Andes Mountains, 565 meters above sea level and 30 km south of Santiago. The estate's ancient alluvial terraces, first planted with vines in the mid-1600s, are created by old deposits from the Maipo River—composed of gravel and rounded stones beneath a thin layer of loam, which provide excellent drainage and allow vine roots to reach deep for water. Cool morning breezes from the Andes help moderate daytime temperatures, allowing grapes to ripen slowly while preserving fruit intensity and acidity. The wine’s expression Casa Real, a renowned wine from Maipo Valley, masterfully embodies the unique qualities of Alto Jahuel's terroir. Known for its remarkable character, it boasts concentration and elegance, presenting a fresh and vibrant profile with an aromatic expression accentuated by ripe black fruits and subtle spicy notes. On the palate, it is intricate and well-structured, with fine, enveloping tannins that provide texture and enduring persistence. Its silky, polished finish genuinely mirrors the vineyard’s origin. Casa Real Cabernet Savignon 2019 Casa Real 2019 excels by merging the classic Alto Maipo Cabernet characteristics with an exceptional freshness and structure. It is robust and concentrated without being heavy or overly sweet: the wine features ripe black fruit, firm yet rounded tannins, refreshing acidity, and a long, savory finish. This wine originates from old Cabernet Sauvignon vines in Alto Jahuel, within Chile’s Maipo Valley. The vineyard benefits from free-draining ancient alluvial soils and cool air descending from the Andes at night. These conditions help produce ripe fruit while maintaining freshness and aromatic clarity. The 2019 growing season was warm and dry, but not excessively hot. According to winemaker Sebastián Labbé, the temperatures later in the season eased gradually, allowing the tannins to ripen properly while preserving freshness. This balance is key to the wine’s appeal. We tasted a classic, fairly serious Cabernet profile: Blackcurrant and cassis. Blackberry, blueberry, black cherry, and plum. Cedar, cigar box, and graphite. Mint, balsamic notes, and a hint of green pepper. Cocoa, vanilla, tobacco, and subtle toast from oak aging. On the palate, it is dense and concentrated, but the fruit remains precise rather than overripe. The tannins are firm yet rounded, giving the wine shape and length, while acidity keeps the finish lively. Casa Real 2019 spent around 20 months in barrel, with more than 80% new oak. This may seem substantial, but the oak is reported to be well-integrated rather than overpowering the fruit. It adds cedar, toast, spice, and cocoa while the Cabernet’s cassis, graphite, and mint remain evident. The best feature is likely the combination of weight and tension: Weight from concentrated fruit and mature tannin. Tension from acidity, cool-climate influence, and mineral notes. Length from the wine’s tannin, oak, and persistent fruit. This is why it tastes luxurious without becoming soft or formless. Useful Links... https://onecellar.com/ https://arayarestaurant.com/ https://www.santarita.com/en/casa-real-en/