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IWD 2024: Celebrating Changemakers in F&B
Across the globe, women supercharge society with the multiplicity of roles they play — paving the way for empowerment and evolution in the workforce as professionals, leaders, innovators; as nurturers, spouses, daughters. To celebrate International Women’s Day 2024, we recognise…
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Bio: Senior Bartender, 67 Pall Mall Singapore
Dhinesh Ragunathan brings professional maturity and inimitable personal charm to 67 Pall Mall Singapore as Senior Bartender. Dhinesh joined the trade at 22 years of age, bartending for Fullerton Hotel at noteworthy events such as the Istana Cocktail & Dinner.…
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Bio: Head of Beverage, 67 Pall Mall Singapore
With keen interest and rich experience in shaping new projects, Ricky Peti joined 67 Pall Mall in Singapore before its launch, lending unique vision to design of the space and experience. As Head of Beverage, he spearheads curation of the…
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Valentine’s Day 2024: Set the mood with food!
Cupid’s calling! It’s Valen-time, and if anyone’s looking to woo, a surefire way to the heart is through the stomach (it wouldn’t be said so often if it weren’t true). Here’s a list of specials and swoon-worthy spots for romancing…
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Soaring into the Year of the Dragon: Fortunes of feasts and more
Huat’s going on? We’re hearing something in the distance…drums, cymbals, gongs…it’s the Lunar New Year! 2024 is the Year of the Dragon — extra-auspicious, for all the celestial creature’s myth and mystical power. That’s fire. We know we’re a little…
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Bio: Chef-Owner, Hashida
Ever wondered what happens when traditional discipline, electric curiosity, and an artist’s madness collide? Hatch is your answer. With an approach to Japanese cuisine that plays hide-and-seek with convention, Hatch is the cool, worldly kid on the culinary playground with…
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From the 603 Tau Sar Piah Family to Yours
Nestled in a shophouse at 603 Balestier Road is family-owned, family-run business 603 Tau Sar Piah. For close to 30 years, it has seen the unified efforts and passions of three generations in perfecting cherished family recipes and crafting quality…
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Abura Kappo (油割烹) Vol. 1: Reimaginings Through Japanese Lens
Abura (油): oil, a fundamental element of culinary craft. Whether it crackles and pops as a medium of heat, is worked into dishes as a flavoursome addition, or renders sizzling from ingredients as they cook; one finds it essential and…
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Key Messaging: 603 Tau Sar Piah
603 Tau Sar Piah is a family-owned and family-run business with 30 years of history. The endeavour is profoundly personal, seeing the combined efforts and passions of three generations. All work comes from the heart. Every member of the small…
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Hashida: Views of the Universe
Hashida Singapore embraces the theme of Sandō, a pathway or pilgrimage route leading from the outermost torii entrance to the innermost quarters of a Shinto shrine. The concept comes to life from the entrance of the restaurant, where guests are…
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Rempapa’s Birthday Jamboree
Save the date — on 18 November, Rempapa hosts a Heritage Food Festival to commemorate turning two. For the occasion, Chef Damian joins forces with six MasterChef talents to unify all in an unforgettable fiesta of mouthwatering multicultural cuisine. In…
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Interview Responses: The Peak, Restaurant JAG
In terms of dietary restrictions, our motto from day one has been that we are in the business of accommodation: as a no-menu establishment, we cook for the diners – it’s not a case of “this is our food, you…
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Interview Responses: The Peak, Hashida
My father was a chef. We can say that I began my career at 12 years old, helping him out in the kitchen of the family restaurant. I enjoyed the work enough that I decided to push myself to become…
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Key Messaging: Hashida
Long hailed by lovers of progressive Japanese gastronomy, Hashida Singapore bears the unique imprint of its charismatic helmer, Chef Kenjiro ‘Hatch’ Hashida. The essence of the restaurant is its unorthodox exploration of Japanese cuisine, rooted in deep personal reflection and…
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Buona Terra Receives One Michelin Star for the Fourth Year
Buona Terra, a contemporary Italian and fine-dining restaurant, has been awarded one Michelin star for the fourth year. Since its founding in 2012, Buona Terra — holding firm to its moniker ‘Good Earth’ – has brought to the table contemporary…
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