A year is a long time and it's even longer when you break it down like the cast of Rent ("Five hundred twenty-five thousand, six hundred minutes", anyone?). Now, put that in terms and it might seem like a very wordy beginning of "Seasons of Love" but that's nothing for Nikka Whisky, who rolls out the fruit of their long labour: the Nikka Nine Decades.
Since its founding by This limited-edition release screams excellence and exclusivity. Only 4,000 bottles of the Nikka Nine Decades are crafted and are made from a blend of the whiskies of Nikka's 90-year history. From Nikka’s six storied distilleries—Yoichi, Nishinomiya, Miyagikyo, Moji, Satsumatsukasa and Scotland's Ben Nevis distillery—this is the culmination of a very comprehensive expression of Nikka's legacy.
(Although, give it another 10 years and we are willing to bet good money that Nikka willrelease a Nikka Ten Decades bottle.)
Made of over 50 whisky batches, from the oldest malt reserves from Yoichi and Miyagikyoto the newer grain whiskies from Moji and Satsumastukasa, the Nikka Nine Decades is non-chill filtered (this fully preserved the smell and texture) and bottled at 48 per cent ABV.
On the nose, you get the sweetness of raisins and apples that evolve into a slight smokiness of aged wood. At first sip, you get a hit of oak, followed by spicy cinnamon, roasted nuts, and a dark chocolate profile before that well-deserved finish of a pleasant acid.
Matching its divine content, we have an exterior that deft hands had worked on. A Nikka emblem is etched onto the decanter via “Edo-bori”; which in our research is a Tokyo (the former name of "Edo")-styled version of sandblast carving. Each bottle comes in an elegant wooden box signed by the eight Nikka master blenders—from founder Masataka Taketsuruto the present-day maestros. As you open the box, inside mirrors reflect the back of the bottle, giving it an austere presentation.
Released in July for Nikka’s 90th anniversary, there are 140 bottles of the Nine Decades in the Southeast Asia region. Retailing at SGD3,300, it's a small substantial price to pay for whisky history.
What is the world’s finest bourbon whiskey? Woodford Reserve lays claim to that title. But what accolades do they have to back it up? Let’s dig into their trophy cabinet.
For decades, from San Francisco to New York and LA, their bourbon has collected gold and silver medals at prestigious spirits competitions. The coveted Liquid Gold Award from Jim Murray's Whisky Bible? Check—with an impressive 96 points. Ultimate Spirits Challenge gold medals in back-to-back years? They got those too. If your curiosity has been piqued, you’re not alone. You can procure a bottle for yourself to judge here.
Now, that legendary bourbon is put to work in Woodford Reserve's annual The Wonderful Race, in honour of Old Fashioned Month in November. In what seems like a creative battlefield for bartenders, the challengers are required to reinvent the classic Old Fashioned using the brand's bourbon.
The Singapore leg of the competition occurred 3 November at Side Door. Ten bartenders, from bars like Stay Gold Flamingo and Night Hawk, showcased their artistry and innovation to judges for their claim for the title of national champion. And who emerged victorious? It's Kelvin Saquilayan from Republic Bar.
Saquilayan chose "Umami Wildwood" as his theme. Infusing Hojicha tea leaves into a bitter reduction before mixing it with Woodford Reserve Rye, Saquilayan paired it with a slice of beetroot coated in maple syrup with shaved roasted pines.
Colton Payne, the Asia marketing director at Brown-Forman said that this year's finalists have met the bar raised in last year's race. "The level of creativity was beyond our wildest imagination, and we had a hard time picking a champion. Every finalist brought something unique to the table. Ultimately, it was Kelvin's ingenuity of exploring the boundaries yet being able to stay rooted to the core elements of Old Fashioned that clinched the title."
Not only do Saquilayan get bragging rights, he will fly down to the Woodford Reserve Distillery in Kentucky and have a chance to guest shift in the region.
Previously on the Stories Range...
We learned about the many traditions the 130 year-old Single Malt continues to uphold, but more importantly, the power of stories when it comes to whisky. Especially when the signature technique of cask finishing (allowing the whisky to mature in a second cask type) was pioneered within this very house.
As poetically penned in Pursuit, a specialised brand book: This is when the more complex flavours are created, as spirit and oak enter a dialogue. Besides embodying further nuances, each expression carries an anecdote of how they came to be. This could originate from suggestions on a whim, or even pure accident. Which also means production volume is highly limited.
Think of it this way. If previous collections of the series belonged to a Season 1 of sorts under esteemed former Malt Master David C. Stewart MBE, The Balvenie now introduces you to Season 2 Episode 1: A Collection of Curious Casks.
As new Malt Master Kelsey McKechnie steps into the spotlight, the latest range celebrates her working partnership with Warehouse Master George Paterson. Honestly, the term 'new' is only customary when both craftsmen have been with the brand for a decade, and young McKechnie closely shadowing David C. Stewart MBE up to this point.
Between her inherited instincts for selecting casks and Paterson's extensive knowledge come these great stories.
The first of the two we got to savour is the American Bourbon Barrel 14. Originally destined for Single Barrel 12, the 14-year dream in Bourbon cask was distilled just after peat week, resulting in a whisper of smoke. We say whisper because it reads more of deep vanilla, roasted malt and the familiar candied orange peel.
The French Pineau Cask 18 carries a complex profile with layers of rich sweetness that we wouldn't describe as creamy but certainly dark and smooth like chocolate. It was in fact David C. Stewart MBE who commissioned the experimental choice of French Pineau casks, which never quite reached a suitable maturity. Eight years later under his apprentice's keen watch, the result was a wait that paid off.
Alongside Hungarian Red Wine Cask 11 and New Spanish Oak Cask 17, these are stories that showcase the enduring influence of time, a spirit of innovation and how a collaboration of a new generation can spell out a great future beyond the classics.
Bright, bright, BRIGHT green, that should be the colour of your matcha powder. Think electric green, almost neon. And yeah I know, it sounds counterintuitive; usually the ultra-bright colours signal lower quality and food colouring. But for matcha, it's the opposite: the brighter, the better. If it's a dull, army green, or even a bit yellowish, that's when you gotta get a refund.
It might seem tedious, but spotting good matcha spot isn't that hard once you know what to look for. Before you start showing off your newfound matcha knowledge, let me introduce you to one of the OG spots, where their matcha are bright—like, BRIGHT green.
Since its debut in Paris in 2014, Café Kitsuné has carved a niche as one of the forerunners of the matcha movement. Known for its distinct blend of Japanese and French influences, Café Kitsuné sources its matcha directly from Kagoshima, Japan (that's when you know it's gonna be reaaal good.) Their matcha powder boasts a smooth, creamy texture, pronounced umami, and a delicate balance of flavours with reduced bitterness.
This month, Café Kitsuné marks its 10th anniversary with a sale of their matcha powder at The Capitol. So now you can flaunt not only your matcha knowledge but the real deal itself.
Running until 1 November, Café Kitsuné will showcase its rich heritage and expertise in matcha with a limited-time menu crafted just for the occasion. Expect inventive desserts like Matcha Strawberry Shortcake, Matcha Canelé, and Matcha Chocolate Loaf Cake. Obviously, there are exclusive matcha drinks like the Matcha Strawberry Latte, Matcha Jasmine Coconut, Matcha Coconut Cloud, and the refreshing Bergamot and Jasmine Matcha Fizz.
Located at 13 Stamford Road, #01-11, Singapore 178905, open daily from 10am to 10pm.
Matcha powder (30g) is priced at SGD59 and is also available online.
Why choose between Thanksgiving or Christmas at Wolfgang's Steakhouse when you can celebrate both? The storied steak place has crafted seasonal dishes (well, American-themed) for the upcoming Big Two: Thanksgiving and Christmas. Perfect for that gathering with family and friends or a convenient excuse not to do the post-feast washing up.
Say hello to Wolfgang's Steakhouse's Thanksgiving Turkey À La Carte option. In their stunning dining room, you and your guests can enjoy a hearty holiday feast. The centrepiece, a tender and perfectly roasted whole turkey that's around 5-6kg (proof that you're getting great value for your money). This main comes with all the traditional trimmings: traditional stuffing, rich turkey gravy, and tangy cranberry sauce. Appropriate for a large group or if you feel like you needed to go against the gods, go on your own.
Now, if you really want to impress without lifting a finger, the Thanksgiving Turkey Set is the way to go. Available for takeaway, this set includes comforting Butternut Soup, their famous roasted Whole Turkey, and a variety of sides like the Bacon Brussels Sprouts, Roasted New Potatoes, Jumbo Asparagus, Pilaf Rice, Stuffing, Turkey Gravy, and Cranberry Sauce.
Plus, you get a complimentary carving knife set to really do a number on the turkey while uttering "That's not a knife... That's a knife."
In addition to their Thanksgiving offerings, Wolfgang's has a special Festive Lunch Menu and a Set Menu for two to four guests. The Lunch Menu showcases some of the restaurant's most popular dishes, while the Thanksgiving Set offers a complete feast. It features highlights like Lobster Bisque, Colorado Lamb Chops, USDA Prime Ribeye Steak, Grilled King Salmon, and USDA Prime Filet Mignon, accompanied by classic sides such as Mashed Potatoes, Steak Fries, Mac ‘n’ Cheese, and Creamed Spinach. Lastly, select between Apple Pie or New York Cheesecake for dessert.
If you're in the mood for a seasonal toast, try the Amber Dusk cocktail—a stunning blend with layers of orange, purple, and white foam. This visual delight combines Buffalo Trace, Menage a Trois, Nashville syrup, freshly squeezed orange juice, and orange bitters.
The Thanksgiving Turkey À La Carte, Festive Lunch Menu and Set Menu runs 22-30 November.
Pre-orders for the Thanksgiving Turkey Set can be placed online here, while dine-in guests can pre-order by calling the restaurant directly.
Alright, now let's turn our attention to the Christmas Set Menu. Starting off with a choice of soup—either a comforting daily selection or savoury lobster bisque. For the main course, indulge in a selection of premium entrées, including 100 per cent USDA Prime Ribeye Steak, 100 per cent USDA Prime Filet Mignon, Grilled King Salmon, and Colorado Lamb Chops, each prepared to perfection. Complemented by gourmet sides like Mac ‘n’ Cheese, Fried Onion Rings, Sautéed Mushrooms, and Creamed Spinach. To finish the meal, enjoy Wolfgang’s signature Chocolate Yule Log, served straight from the trolley, adding a festive flourish to the occasion.
For a more relaxed experience, their Festive Lunch Menu is available daily till 4pm, offering a curated selection of signature dishes in a more casual setting. And to toast to the season, try the White Noel cocktail. This indulgent drink combines vodka, Baileys, caramel toffee, creamy white cacao, and blue curaçao, topped with a sprinkle of dry cranberry—a velvety treat to complete your festival meal.
The Christmas Set Menu and Festive Lunch Menu runs 1-31 December.
To pre-order or book reservations, visit sevenrooms.com
The label synonymous for its association with the British Royal Family and mastery in blending, comes its first-ever cognac cask-finished whisky—aged at 24 years. Adding to the exclusivity of this expression, the Royal Salute 24-Year-Old Cognac Cask Finish is only available in Asia.
Royal Salute’s legacy dates back to 1953, named after the 21-gun salute that marked Queen Elizabeth II’s coronation. Based at Strathisla, Scotland’s oldest continuously operating distillery, the brand honours its roots by producing whiskies aged a minimum of 21 years, with a commitment to crafting bold, innovative expressions that blend regal grandeur with modern sophistication.
For the brand's "Enter A New Kingdom: Redefining Wonders" campaign, the 24-Year-Old Cognac Cask Finish was overseen by Master Blender Sandy Hyslop. To achieve the notes designed to appeal to Asian palates, Hyslop sourced for the finest first-fill French oak casks—a first for Royal Salute after their recent firsts with the 26-Year-Old Amarone Wine Cask Finish and 21-Year-Old Miami Polo Edition, first-fill bourbon and first-fill rye casks whisky respectively.
Then single malts from Strathisla and Longmorn were selected for the aging stage. After 24 years of maturation, the whisky gains a golden-copper hue; on the nose, one can pick up hints of dark cherries and toasted oak, followed by a saccharine mix of marzipan, caramelised figs and syrupy peaches. Each sip reveals a complex profile of summer berry compote, apricot jam and creamy caramel before it ends with a ghost of nutmeg for that long, rich finish.
To further appeal to the Asian market, Royal Salute's 24-Year-Old Cognac Cask Finish is encased in a limited-edition red flagon—red being the operative hue that symbolises success and prosperity. Within the packaging, you can find the journey from the Strathisla distillery to the Tower of London that culminates in an Asian-inspired garden. Animals fill the landscape—lions, pandas, cranes—and details like peonies and chrysanthemums are auspicious signs, which add a touch of elegance for collectors.
The Royal Salute 24-Year-Old Cognac Cask Finish retails for SGD350 and is available at select retailers like FairPrice Finest (Clarke Quay and Centrepoint), F&B establishments, including Paradise Group outlets and HighHouse, online channels such as Pernod Ricard's Shopee and Lazada stores, as well as on Pernod Ricard's VIP platform, Le Cercle.
As I write this, Taylor Swift will be boarding one of her private aircraft and jetting off for Paris, bringing to an end the months of foolishness that culminated in her six sell-out Singapore stadium shows. Out of love for my daughters, I spent hours in front of the laptop unsuccessfully attempting to purchase tickets to those concerts. 'Twas a fool's errand. Matched only in silliness by the task of schlepping to the stadium this past weekend and standing in the midday sun for 90 minutes to secure the consolation prize of outrageously overpriced Swiftie merch.
While we missed Tay-Tay, earlier this year, my eldest and I were fortunate enough to catch the opening night of another artistic showcase. One possessing somewhat greater cultural merit than Ms Swift’s 3.5-hour performances of polished pop. (At least, that’s what I thought. My teenage daughter may beg to differ.) Held as part of Singapore Art Week, Translations: Afro-Asian Poetics was an exhibition staged by local non-profit The Institutum across several venues at Gillman Barracks. The exhibit collected the works of 100 noted artists of Asian or African background, including Ai Wei Wei, Yinka Shonibare CBE and Nick Cave (the American sculptor, performance artist, fashion designer and academic, not the moody Australian troubadour).
The exhibition’s curator, Zoe Whitley, director of the Chisenhale Gallery in East London, said it intended to highlight "the solidarity and synergies between cultures of the Asian and African diasporas." In conversation the day before the opening, Whitley told me beyond that goal, she hoped the art on the show would confound preconceptions of African or Asian art and defy more granular, national-level stereotypes. "People should come with an open mind," she advised.
"A lot of the artists in the exhibition have the lived experience of—certainly with institutional invitations— being asked to do something because they’re Korean, because they’re Malaysian, because they’re South African," or what have you, she said. Whitley felt the works she’d curated would surprise visitors carrying pre-conceived notions of what Asian or African art might look like. "The fact that by just looking at it, you wouldn't necessarily be able to identify which artwork came from which part of the world is kind of the point," she said.
"In thinking about what’s projected onto us, it’s important for us to not necessarily be tethered by expectations," she explained. "None of the artists in this exhibition are reducing themselves or their possibilities. You wouldn’t look at Bronwyn Katz, for example, and think, oh, that's quintessentially South African art. Every artist (featured in the exhibition) is thinking in new and exciting ways," she said.
"With this exhibition, what is crucial is the diasporic experience," Whitley noted. "That sense of what it means to spread, to migrate, to be from one place and to make a home somewhere else." She felt this common background of being a migrant or the descendant of migrants—an origin story shared by every one of us in Singapore—was what bound these works by artists of disparate racial, national, spiritual and cultural backgrounds.
"Once you've come from somewhere else, what does that mean for creating a new culture?" she pondered. When you’ve settled in a new country, "What does it mean to be Chinese? What does it mean to be Korean? What does it mean to be Ghanaian or Nigerian or African American?" Whitley asked. "So many of the artists, those who I know personally in this exhibition, have had that sense of not being X enough in one place, or being too X in another"—a foreigner in both the land of their origins and their adopted home.
As the surname suggests, winemaker Max Schubert’s family were of German background. Regardless, he didn't hesitate from enlisting with the Australian army and shipping off to fight the Nazis during WWII. After serving with distinction, Schubert resumed work at Penfolds Wines, where he'd started as a messenger boy in 1931. Appointed chief winemaker in 1948, aged just 33, Schubert journeyed back to Europe to see how things were done at legendary Bordeaux estates such as Château Lafite Rothschild and Château Margaux.
He returned to Australia with a vision for making a wine that would stand up against anything produced in the Old World; a robust red that would get better and better with age. Initially working in secret, Schubert created a bold yet nuanced shiraz he dubbed "Grange Hermitage". Some 70 years later, Grange is among the world's most respected and sought-after wines, described by uber-critic Robert Parker as "a leading candidate for the richest, most concentrated dry table wine on planet Earth."
Several years ago, I sat at dinner next to a representative of a historic, highly respected French winery. They whispered in my ear as a glass of Grange was served, "Ah, mais non, we have nothing that can beat this." I recently related this story to Penfolds' senior winemaker Steph Dutton. I asked how she felt about being the guardian of what is probably Australia’s foremost luxury export.
"You feel excited and proud," she said. "And nervous. Australians have a huge affection for Penfolds. And obviously, they're incredibly proud about Penfolds Grange representing 'Brand Australia' to the rest of the world." As the market for Grange spans the globe, Dutton said, "Export markets are always going to be important to us as a brand. So making sure that we benchmark against the world's best of the best—that keeps us operating to a higher standard."
As a vigneron, you're always thinking about legacy. About leaving something for the next generation, preserving the brand's reputation for the long-term, Dutton said. "There’s this lovely reminder that as winemakers, every single time you put something to bottle, it will probably outlive you, with our flagships anyway: Grange, Bin 707, and so forth," she said, namechecking Penfolds' top-tier shiraz and cabernet sauvignon, respectively.
Bottles of Schubert’s inaugural 1951 vintage Grange are still being consumed. One was sold at auction in December 2021 for a record AUD157,624 (SGD138,630), the highest price ever paid for an Australian wine. This longevity means Penfolds' best wines preserve triumphs and failures for decades to come. "If there's something that's not right, you're probably going to have to face up to that literally for the rest of your life," as Dutton put it. "That is a good double-check we use when we're doing our work: if we're not proud of something, let's figure out what we need to change."
That's not to say Penfolds is mired in tradition. Don't forget that the very creation of Grange was an act of rebellion, and many of the house's signature bin-numbered labels began life as risky winemaking experiments. "Our winemakers do a really good job of respecting the work of their predecessors and looking at what tradition counts for," Dutton said. But she reckons the company’s design and marketing departments keep the traditionalists on their toes with moves like bringing Japanese street-style icon, A Bathing Ape founder Nigo, aboard for creative collabs. "They do a really good job of making sure that we’re always nudged forward." Looking to the future? Nothing foolish about that.
As with all commemorations, there comes the celebration. A cake accompanies a birthday; first place gets a gold medal... what of a bicentenary? In The Macallan's case, what do they draw from in their 200 years of existence that encapsulates everything that they have been, what they are and what they will be? Die antwoord? A multi-sensorial pop-up that threads the brand's animated past towards The Macallan's vision of the future. Meet The Macallan's The Heart of the Spirit.
Taking place at Clarke Quay Warehouse B, the pop-up acts as a portal into The Macallan's heritage. To start, guests will witness a tribute to The Macallan's founders and their respective trials and tribulations in setting The Macallan up and passing it into the hands of the next generation. From Alexander Reid to Janet Harbinson, the stories of these stalwarts of the brand come to life through the visuals of Javi Aznarez and the poetry of Jenni Fagan. Via an 18-minute visual narrative, guests will be mesmerised by The Macallan’s 200-year history and get to nurse The Macallan Sherry Oak 18 Years Old.
Other than the tactile exhibits and interactive storytelling, a limited-edition book—numbering in only 1,000 copies—will feature 200 original poems and illustrations from Fagan and Aznarez—will be released later this year. "It has been a deeply rewarding experience to explore the archives of The Macallan," says Fagan. "Giving poetic life to the people, places, and stories of this iconic brand has been a privilege and I can’t wait to share it with the world."
At the end of the immersive experience, guests can relax at the bar area and are rewarded with special cocktails crafted for this occasion. The cherries on top are the limited-edition The Macallan bottles that embody the brand's 200-year craft—the TIME:SPACE Collection. These limited dual-chamber vessels carry two kinds of whiskies—a 1940 vintage bottled at 43.6 per cent ABV and a 2018 vintage (the first whisky from The Macallan’s new Easter Elchies estate distillery) bottled at 54.9 per cent. Purchase of TIME:SPACE is through an invitation from The Macallan ("Don't call us, we'll call you" sorta deal).
For the rest of us, there's the TIME:SPACE Mastery a blend of 14 cask types for that many-layer complexity to both nose and palate. Housed in a circular vessel, with 200 shards (representative of nature's protectiveness of all things precious), the whisky is bottled at 43.6 per cent. Interested buyers can make their purchase here.
Jaume Ferràs, Creative Director of The Macallan, notes: "With The Heart of The Spirit, we’re offering an unparalleled voyage through time, immersing guests in our rich history, ethos and the remarkable people who have shaped The Macallan’s journey."
The Macallan's The Heart of the Spirit is held at Clarke Quay Warehouse B, until 22 September. Tickets are priced at SGD 48
The New York experience—it's a dream many of us share. From the iconic New York pizzas, to mesmerising city lights to a Central Park stroll, there's no denying the magic. But let's face it, the night life is the real star. After all, some of the world's most famous cocktails were born right in New York—Cosmopolitan, Appletini, Martini and, of course, the legendary Long Island Iced Tea. (I could go on but I'm not paid by the word.) If a travel to the Big Apple is a bridge too far, there's an easier way. You'll find that New York-ness at Manhattan Bar. But if you venture into the bar's back room, you'll find an experience that's reminiscent of Andy Warhol's Silver Factory; an intimate 12-seater gastro-cocktail bar called East47.
Don't think rack your brains around the whole "bar-within-a bar" concept, East47 (named after the street where Warhol's Silver Factory was held at), draws inspiration from the avant-garde culture of the 1960s. Step inside and you're instantly transported to another realm—it feels almost like entering a portal, think the shimmer in Annihilation.
The space is wrapped in silver foil-like wallpaper, with undulating stainless steel elements that echoes Warhol's studio. Bold colours, reflective materials and striking details like the black mirrored ceiling and sleek stainless steel bar.
To match the vibe, we naturally need the drinks—an ever-evolving menu that pushes the boundaries of mixology and cuisine. The cocktail and culinary program is expertly crafted by Head Bartender Antonio Donato, alongside newly appointed Assistant Bar Manager Riccardo Lugano, formerly of London's Connaught Bar, and Chef de Cuisine Carolyn Or. That's when you know there's some seriously good shit here.
Their debut menu, Volume 1: High Low, pays tribute to iconic figures, artworks, and rivalries of Warhol's world. But let's get to what's offered, the Cosmo Marilyn, a vibrant Cosmopolitan-inspired drink, blends Orientalist Vodka, Ocho Tequila, and milky oolong tea with passion fruit and pecan nuts, reflecting Warhol's "Marilyn Diptych". It's paired with Chawanmushi, a tea-infused egg custard topped with fresh Hokkaido uni.
Miss Brown is a sophisticated twist on the Espresso Martini (the drink pays homage to Warhol Superstar Tally Brown. It comes with duck, featuring a foie gras torchon glazed with sake balsamic on a brioche bun.
THE LAST OFFERINGGGG: SBAAAAAM!! mixes bourbon fat-washed with yoghurt and popcorn, inspired by Roy Lichtenstein’s comic strip-style pop art. This cocktail is paired with Wagyu, a rich combination of hanger steak, Béarnaise, and pickled onions, delivering a mix of savoury, smoky, sweet, and buttery flavours. All cocktails and dishes are available à la carte or as part of a tasting experience with three pairings.
For more information or to make a reservation, visit conradsingaporeorchard.com
Missing your Italian "Euro-summer"? Head to Basilico Bar, Singapore's premier vermouth-focused bar, and be transported to Italy. Savour unique vermouths paired with curated cheeses and indulge in their dedicated Negroni program.
Renowned for his cocktail mastery, Head Bartender Oliver Garcia O'Brien blends flavours and cultures with skill. Drawing inspiration from his global travels, he brings a unique touch to every cocktail. He aims to create a familiar destination for guests, where they feel a sense of belonging while enjoying their drinks and conversation.
Basilico Bar menu showcases innovative cocktails, each brimming with the essence of authentic Italian flavours. With a nod to Italy's heritage, familiar ingredients like tomatoes, lemons, grapes, coffee and even—*checks notes*, whoa, chilli?—are creatively reimagined.
Try the Caffé Freddo for your caffeine boost. This is where rich espresso harmonises with refreshing citrus notes from Lemon Grappa and Lemon tincture. For a spicy twist on a classic, their take on the Bloody Mary features a Chilli tincture, adding an exciting layer of heat to the familiar flavours.
And if you're feeling peckish, there are the surrounding restaurants to indulge in. With a seating capacity of 235, the restaurant features Chef de Cuisine Davide Del Gatto, who elevates beloved Italian classics to new heights. Meat lovers can enjoy "Steak Thursdays", indulging in unlimited prime steaks fresh off the grill every Thursday.
The best part, Basilico's unwavering commitment to Italian authenticity. They boast a cheese room featuring 50 varieties of artisanal cheeses sourced from all over Italy.
Don't miss the communal dining experience with Basilico Buffet, available for both lunch and dinner, and explore the ever-changing landscape of Italy's culinary treasures.
For more information or to make a reservation, visit conradsingaporeorchard.com
Aight, it's that time of the year again. Award season for the dens that can best impress with how they inebriate you. Sponsored by Perrier, the event was hosted in Hong Kong and listed bars from 18 cities across Asia, featuring 15 new entries.
Now, we're gonna dedicate two paragraphs to Bar Leone, not only for topping the list, but because it makes history for being the first time a new entrant does so. Thus also gaining the Disaronno Highest New Entry Award (duh), the one-year-old Central Hong Kong bar is all about "revived classics made with low-intervention, seasonal approach, and is complemented by minimalist garnishes".
Bar Leone is founded by Lorenzo Antinori from Argo and other top bars in Seoul and London not named. The neighbourhood bar carries the Italian ethos ‘cocktail popolari’ or ‘cocktails for the people’, which just means cocktails—besides being inspired by traditional Roman bars—are approachable and the space is fun? I guess? I haven't been there.
No.2: Seoul's low-waste bar Zest, therefore The Best Bar in Korea.
No.3: Homegrown Jigger & Pony, The Best Bar in Singapore for five consecutive years.
No.4: Hong Kong's Coa, last year's winner and first ever to achieve top dog thrice.
No.5: Tokyo’s Bar Benfiddich, hence The Best Bar in Japan.
In true kiasu spirit, Singapore clinches the highest number of spots with 11 bars.
Despite being second-last on the list, Atlas was honoured the Rémy Martin Legend of the List Award for *consistency* over close to a decade of operations. The signature 15m gin tower of 900 labels and stunning art deco design also earned it the new accolade Bareksten Best Bar Design Award in Asia.
Fura wins the Ketel One Sustainable Bar Award for its commitment to low-carbon footprint cocktails and circular ethos; exclusively using local ingredients in dedication to sustainable and low-waste practices.
For more information, visit Asia's 50 Best.
What defines the essence of being Singaporean? Is it the laksa and chicken rice we eat? Our kiasu nature? Maybe it's the way we speak. Whatever it is, I’d argue nothing encapsulates our cultural identity quite like secondary school. For every Singaporean, secondary school was a crucial rite of passage. It’s a time when we are thrust into a melting pot of local culture and self-discovery. These are our most formative and tender years, which harden to form some semblance of who we eventually grow into. In a setting that perfectly embodies the wistful nostalgia and vibrance of Singaporean culture (if you’ve ever revisited your alma mater, you’ll know what I’m talking about), The Lo & Behold group decided to launch New Bahru, a project in this exact place that brings together local businesses to form an artist’s collective.
Brought to you by the folks behind Odette and Tanjong Beach Club, New Bahru repurposes the skeleton of Nan Chiau High School to create a space spanning food and beverage, retail, wellness, entertainment, education, arts and culture. The project's goal is to capture the quintessential Singaporean spirit and unleash our city's untapped creative potential. Despite the easier path of demolishing and starting anew, The Lo & Behold Group chose the more challenging one. By preserving the original framework, they've retained that intangible magic of adolescence. This essence permeates every repurposed classroom-turned-store, echoes through the hallways, and lingers in the parade square.
Home to the infamous SGD18 Nasi Lemak, The Coconut Club resembles how we imagine a Singaporean diner to be. They serve elevated local fare like the Quail Goreng Berempah, made with livestock from Singapore’s oldest family-owned game bird farm. Another standout dish to look out for is the River Valley exclusive Wagyu Beef Roti John.
For everything bedroom, check out SOJAO, a local brand known for 100% ethically made organic cotton products. You’ll find anything from bedsheets, sleepwear and fragrances—one of which White Noise, a collaboration with stillgoods, caught my nose. It’ll have you sniffing the sample paper like an inhaler (in the best way possible) due to its calming effect. I hear they’re collaborating with 50 other local brands, embracing the kampung spirit we’ve grown so out of touch with.
Hearing Nujabes playing in the background of Soilboy told me everything I needed to know about the plant studio. The atmosphere evokes a Zen Japanese garden, with blends of textures—cork on metal, smooth and textured, soft but rugged. Soilboy curates a careful selection of plants that involve intensive research and propagation. The result is a catalogue of flora you probably expect to see in somewhere like Gardens by The Bay instead. Their collection of handmade ceramics is also available for sale in their first experience store, so rest assured your plants won’t go home unclothed.
To effectively sum up what MAKE is, one can only describe it as a kitchen for clothes. Launching as an experience-based concept store, they allow customers to customise a selection of materials and fabric (the seasoning stage as I like to call it) and quite literally, steam them in an “oven” once they’ve undergone the arduous process of this or that. What comes fresh out of the oven is a creation—either a garment or a bag—complete with a beautiful pattern of pleats, a signature design of the studio.
Chef Rishi Naleendra's homage to his Sri Lankan heritage, the restaurant used to be at Wanderlust Hotel but traded it for a bigger space and a thirstier clientele. Now with a bar and a new vigour to the menu, the joint has a new lease of life. Sure, Chef Naleendra may have to travel a little further from his other two establishments—Fool and the two Michelin-starred Cloud Street, both within the Tanjong Pagar district—but you can't really beat the vibe of New Bahru.
Once an online portal, MORNING has now succumbed to having a physical retail space. It's about time though. It's hard to experience the ease of making your own coffee with MORNING's signature Morning Machine. Drop in and the retail staff will walk you through the handling of the machine, as well as, recommend the different coffee profiles that might tickle your fancy. Expect future endeavours like sampling sessions, workshops and events.
What started as an Etsy side hustle has now blossomed into a third physical space at New Bahru. As the first to introduce permanent jewellery (where a custom-fitted piece is welded close without any clasp) in Singapore, Curious Creatures at New Bahru offers fine and demi-fine jewellery collections as well as the only outlet that has a bespoke service.
Located at the Big Block, Alma House's nomenclature is taken from "alma mater" as the building was once Nan Chiau High School. It's a new-to-market serviced apartment concept that's designed by local design studio FARM. With furnishings supplied by Commune, there are six room tiers to stay at; with the Deluxe Room (18sqm) that's fitting for a single traveller or the largest Alma Family Suite (55sqm) that... well, the whole family can enjoy.
If MAKE by Ginlee is a kitchen for clothes, it only makes sense to liken Crafune to a kitchen for leather handbags and accessories. Here, they offer a series of hands-on workshops focused on leather craftsmanship, but there’s also an emphasis on upcycling. That old leather bag you just can’t bear to part with? Under Crafune's guidance, your own hands can transform it into a stylish wallet, cardholder, or any number of creative accessories.
To understand what ÁTIPICO is, look no further than the name itself. Defined as “different from all others of the same type,” ÁTIPICO has had its background as a bakery and caterer for high-end fashion brands. At New Bahru, Room #15 will be its first foray into the restaurant industry, and it seems poised to make a splash in fine dining with a fresh perspective. Based on the tantalising samples I’ve tried, I have no doubt ÁTIPICO will transition just fine into the industry—albeit a little disruptive with how unique it promises to be.
Opening its doors as Singapore’s only Makkoli bar and restaurant, Odem takes pride in its curation of meticulously handcrafted makkoli that’s been brewed with local ingredients and free of preservatives—a far cry from your typical mass-produced rice wine. As someone who struggles to finish a pint of beer, I was pleasantly surprised to find myself enjoying a flight of five makkoli glasses without much resistance. Though we must admit, we’ve always had a soft spot for makkoli. Pairing each sip with a warm and comforting bite of their Soy Glazed Brioche and Gamtae Seaweed Butter hit every spot for us.
Traditional Korean dishes are refined using modern techniques, resulting in a menu featuring comfort food such as the Gulim Mandu and Barbequed Kalbi. The ambience is bathed in soft light, creating an intimate atmosphere that’s sure to get those long conversations going. If you do decide to visit, don’t leave out the Brioche, seriously.
