Monday, December 31, 2012

Rounding Up 2012

You know it's time for the New Year when Christmas is officially over. 2012 has been a blast and in a blink of an eye, it has flashed by - just like that. And yes, in case you remember the rumors going on about 21 December 2012 (something about the world ending), you'll be happy to know we've "survived it".

2012 has been meaningful with the right people in my life, which includes family and friends. I also jumped from using Twitter to blogging, which I've never regretted, even though I do tweet less these days.

Unfortunately or fortunately (because I didn't lose my life) I met with an accident while on a trip to Bintan, and injured my left arm. I am recovering now and the scars are slowly fading. I don't need cosmetic surgery for now but people who are interested in working with me (or in this case, on me) can drop me an email.

A big thank you to my sponsors who I've been working with ever since I started blogging, this includes Hada Labo, Shunji Matsuo @ 313 and a few other travel sponsors. I am stoked to be working with a few bigger names in 2013 (which i shall not name for now).

A huge shout out to my manager at ChurpChurp who has been doing so much for me in 2012, and I am very proud to be part of their big community influencing others via social media. If you haven't joined them, you really should.

And to all the restaurants and food places who have sent me invites to review your food, I apologize I haven't been able to take time to reply each and everyone, but thank you for sending the invitations, nevertheless. I definitely will need to start working out at the gym at the rate I am eating. Also, I have added a side bar with the names of restaurants/food places I have reviewed in alphabetical order for convenience.

Happy New Year and I am sure 2013 will be more than just a blast for everyone.

Friday, December 28, 2012

Les Misérables

Les Misérables is a show encircling the French revolution, or to put it bluntly, a bunch of poor people fighting for their rights. This star studded film, derived from the novel of the same name by Victor Hugo, is one of the hugely anticipated Christmas blockbuster of 2012.

Remember the one year when Anne Hathaway and Hugh Jackman hosted the Academy Awards and they both sang? I think that one episode probably fueled this collaboration. Tom Hooper is a newbie to directing a musical, and this is an earnest effort in my opinion.

Anne Hathaway's rendition of "I Dream a Dream" was deemed almost perfect in my opinion. There was a lot of emotions going on and was a subtle performance despite her short screen time. She even shaved her head for the role, which shows her passion for the film.

Hugh Jackman on the other hand, sounded a bit awkward, especially when he tried to hit the high notes. He is better off as Wolverine in X-Men. Still, i think he should be commended for his effort since this is his virgin attempt at it.

The cinematography for the film is gorgeous. There has clearly been much thoughts put into the costume designs and sets. The 19th century feel of the film is well demonstrated and very detailed.

However, if solely listening to music (with a bit of dialogue of course) for a whole two hours and a half hour is something you wouldn't be able to tolerate, this show isn't for you. Despite the log running time, the film manages to capture your attention throughout with the exciting storyline. However I'd prefer if the film had slightly more time for dialogues and then bursting out into songs though - a two and a half hour long musical can get a little tedious and ironically monotonous.

If you are big fan of Anne Hathaway or a music fanatic, go for it. And if your definition of a movie is something like James Bond or Jackie Chan, i suggest you give this a miss. 

Anne Hathaway as a nominee for the Oscars next year? I certainly hope so.

Monday, December 24, 2012

Asia's Next Top Model

I have been wanting to blog about Asia's Next Top Model ever since the first episode. It's been five episodes and the results for the most recent (episode 5) was just ridiculous - Trang (Vietnam) was left standing beside Melissa (Malaysia) and they sent Trang home. Why is Trang out of the competition for Asia’s Next Top Model? Objectively speaking, she is the only one who has the X-factor to go the distance. She has the jawline, the height, the expressions and the attitude to really represent Asia on the global stage. Her pictures are way better than any other girl there and she would not look out of place in a high-end edgy fashion shoot. She's probably the only girl among the whole lot who creative directors would hire for an edgy shoot.

What’s wrong the judges? They discriminated against her simply because she spoke bad English and could not communicate well with the photographer. Many of the snobbish, English-speaking, English-centric judges on the panel are not Asian or not fully Asian anyway – so don’t expect them to have any sympathy for a Vietnamese girl who doesn’t understand English well - even though she obviously shows up better in pictures than any of the other girls. 

Trang's photo (Episode 5)

Melissa's photo (Episode 5)

The only conclusion I can make from this massive stupidity is that the judges think they can attract more viewers by making “controversial” decisions. Like how they sent out two girls at the same time in Episode 3. Or like how they sent home Singapore contestant Kyla Tan out in the very first episode – even though the show is being filmed in Singapore with the participation of a lot of Singapore agencies. (Even in Miss Universe, they try to give face to the host country. But clearly, the concept of “giving face” is another Asian value that these damn white-centric judges clearly don’t understand).

If this competition continues in this direction, I suspect Sofia – the half Asian-looking, half-white-looking girl from Japan – will probably win. She speaks English, she has some white blood, and she makes those damn judges happy with her Englishness. She will be another... Nadya Hutagalung! Yay! Perfect!

Come on, people, are we still living in a world where we have to kowtow to white people? Remember when MTV Asia – despite it being called Asia – prefer to hire pan-Asian VJs like Donita and Nadia and Sonia. Can we show some respect to girls who looks fully Chinese, fully Indonesian, fully Indian, fully Vietnamese etc?

In case you haven’t realised, the world is tilting East. Even on Victoria Secrets, the Chinese model (Sui He) actually looks Chinese - NOT PAN-ASIAN "CHAP CHENG"!  

Another point that the judges make against Trang is that she was already a model and she couldn’t improve a lot. So what? The improvement/learning curve for those who are already very good at what they do is not as obvious as someone who is starting out at the bottom. Whereas those at the top have proven they can make it, those climbing to the top have NOT proven they CAN make it to the top.

I remember the US version of the next top model - there was this black girl who had amazing jawline and a superb walk and could even catwalk down the aisle of an airplane in mid-air. She kept winning each episode and eventually she was crowned the winner. I really thought Trang would be just like her given Trang won two consecutive challenges (episode 1 and 2) – but Asia's Next Top Model judges (if they can even be considered judges) are clearly not as far-sighted as those in the US version.

Nadya Hutagalung sucks trying to act as if she is "white". 

Joey Mead King is a bitch who makes no sense half of the time. 

Todd Anthony Tyler isn't as smart as he thinks he is. He clearly communicates in only ONE language - English. 

Daniel Boey is hopeless and a disaster (especially when he started giving instructions for the makeover episode).

Honestly, when they made changes to the girls’ hair, all the girls look WORSE - except maybe the Nepalese contestant, Aastha. The judges are not just racist, they also have lousy taste. I don't see a need to carry on watching the future episodes, unless i unfortunately become bed-ridden with absolutely nothing to do. 

Friday, December 21, 2012


There is nothing better than good food at good location. Among the buildings at Gillman Barracks, you'll spot one colonial looking building - Masons. This restaurant offers seating both indoor, as well as al fresco dining, just in case you don't get enough of the "colonial feel" from the architecture.

Helmed by Executive Chef Ratha Krishnan, Masons serves up French food with a slight Singaporean twist (which i believe is tweaked to suit the Singaporean palate). They open during lunch, as well as dinner. I would recommend to make reservations, just so you do not end up disappointed. 

Some of you many have known him since he was at The Black Sheep Cafe. Having worked at the very prestigious Raffles Hotel, as well as many renowned restaurants in town, he jokingly told me he could cook up fried rice at the age of 8 for his siblings. Specializing in French food, he whips up one of the best duck confit (which he still serves at Masons), as well as souffle. A very humble man, who strongly believes an Executive Chef should always be involved in what is going on in the kitchen, instead of just giving instructions, which is also a reason why there was nothing to doubt about Masons when i knew he was heading it. 

Just like most French places, they serve you bread, alongside a generous amount of butter. I had the Grilled Goats' Cheese for a starter. I am normally not a fan of goats' cheese because i find the taste very acquired. However, i enjoyed this one and didn't find the "smell" overpowering. The portion was generous (i recommend this to share) and the cheese was molten and flowy. Topped with parmesan crisps, grilled tomatoes and celery leaves, the smell of the cheese was almost non-existent when eaten with the other stuff and went well paired with the bread.

Because having a steak or duck confit is too mainstream (that does not mean it is not good), the Crispy Pork Cheeks sounded like a better option. Served with roasted pear, greens like asparagus and purple sweet potato, the star of the dish at the end of the day was still the pork cheeks, which was done to perfection - so much to the extent i didn't need a knife. Besides the crispy layer on the top, a tug and a pull with a fork and the meat came apart effortlessly. I especially liked the sauce that went with the dish, which tasted a bit citrusy.

There is no proper ending to a French meal without a souffle. The flavors of the souffle at Masons are seasonal (if that is even the correct terminology to be used). Chef Ratha makes one of the best (or i say perfect) souffles in town, and this time it was no different. The Kahlua Souffle was the served at the perfect temperature, with a golden crown and soft, yielding middle. It was served with their own vanilla gelato (which had bits of vanilla pod traces in it), and was a perfect finish to the whole meal. In case you do not take alcohol (or do not like Kahlua), you'll be glad to know that you can also request for a Plain Souffle with Creme de Cassis, which i am sure will turn out equally amazing.

In all, Masons serves up delectable French food for reasonable prices. Also, there is ample of parking space (free parking) just outside the restaurant, which also solves the problem for you if you are driving. They currently serve up festive lunch sets starting from SGD 38++, and on normal days serve up lunch sets starting from SGD 28++. Just in case you are still thinking about where to go for lunch (or dinner), or even a place this festive season, you'll be glad to know you don't have to wrack your brains any further.

8 Lock Road, #01-07
Singapore 108936
+65 6694 2116

This was an invited media tasting.

Thursday, December 13, 2012

Ice Cream Fix

I cannot resist anything sweet, what more ice cream? Ice cream to me, is comfort food (even when i am sick and bed ridden). With so many new establishments of ice cream parlors in town, i am always spoilt for choice. Better still some of them come with warm crispy waffles - that is when i tell myself life cannot get any better.

Ice Cream Chefs

Ice Cream Chefs is not a new kid on the block when it comes to ice cream. With flavors such as Kaya and Milk Tea, which happens to be one of my favorite, you'll be glad to also know they allow you to sample the flavors. Also, they allow mix-ins (they mix your ice cream on a cold stone with your preferred mix-in), which comes in forms of chocolate and cereals.

12 Jalan Kuras 
Singapore 577727
+65 6458 4849

Salted Caramel Artisan Ice Cream

Going to Salted Caramel once is enough to make you fall in love with their ice cream (as well as their waffles). I love how their waffles are made freshly on the spot upon ordering. Alongside that, their flavors are pretty unique, you get alcoholic flavors such as Baileys, and non-alcoholic flavors like Horlicks Tim Tam, both of which are my favorite. The only down side is that their flavors are not consistent, which also means you might not get the same flavor each time you visit.

246F Upper Thomson Road
Singapore 574340
+65 6753 1718

Udders Ice Cream

Udders Ice Cream needs no introduction if you an avid ice cream fan. Having branched out more outlets, it is now easier to get your hands on their ice cream. If you are typically Singaporean, you should try their durian ice cream, which consists of bits and pieces of fresh durian. They do not do waffles as well as i expected them to do, but some of their outlets serve pancakes, which i think goes just as well with their ice cream. Best part - their outlet at Upper Thomson opens till 2am daily, which also means if can get your ice cream fix even if it is past midnight.

246D Upper Thomson Road
Singapore 574340
+65 6452 0803

Cold Stone Creamery

At Cold Stone Creamery, you get a free "show" from buying your ice cream (they toss and throw your ice cream). With a lot of different creations available, you will not find yourself having to down boring flavors like vanilla and chocolate. Queues can be pretty long at Cold Stone Creamery during the weekends, and wait time can be up to 20 minutes, but the wait is worthwhile once you get your hands on a cup of ice cream. And yes, i highly recommend you to go for the waffle (which fits nicely in a cup) as well.

181 Orchard Central Road
#01-09/10 Orchard Central 
+65 6634 1015

Ice Cream Gallery

I happened to walk into Ice Cream Gallery out of curiosity and walked out satisfied. They offer homemade ice cream at pretty decent prices, as well as flavors such as sea salt caramel and pistachio. There was really nothing to complain about their ice cream since they also allow you to taste them before you make your decision. However, the place is pretty small so you might not get a seat during peak hours.

242C Tanjong Katong Road
Singapore 437030
+65 6348 6535

Right now you can go ahead and take your pick, get yourself satisfied, and thank me later.

Monday, December 10, 2012

Hinoki - Sushi . Omakase . Sake

There is no doubt a Japanese restaurant is good when you see actual Japanese people dining in it. Lucky for my partner and i, we were seated beside a regular customer, who kindly gave us pointers to what was good on the menu, and was also nice enough to offer us champagne. The restaurant offers seats at the sushi bar, tables, as well as a private room if you have more people and want space to yourselves.

It was a pity i didn't get to meet Executive Chef Lawrence, but we were attended to by Chef Daniel, who was kind enough to not over-promise us before the meal about expectations. In the end, both my partner and me still enjoyed the meal thoroughly.

"Omakase" is a form of dining when guests entrust the selection and assembly of their meal entirely to the chef - which was exactly what we did. Appetizers are essential when it comes to Japanese cuisine, and at Hinoki, things are a bit different from your normal Japanese restaurants. We were served Cod Sperm in Citrus Sauce, as well as the Angler Fish Liver. Unique (and gross some may say) as it sounds, but it paired off pretty well. The Cod Sperm had a thick like texture to it, and tasted a bit like egg yolk as soon as it hit my tongue. The Angler Fish Liver on the other hand, tasted like pâté. Both are rather acquired tasting so it's either a hit or a miss.

The Aji (Horse Mackerel) with ginger and spring onion was slightly easier on the palate. The fish was fresh, thinly sliced, and tasted a bit like the chinese yu sheng (raw fish). I however felt that the ginger took over the whole dish and did not allow the freshness of the fish to come out naturally, which i thought should have been the case. It was recommended to add some shoyu into it, which i preferred.

I am a huge fan of sashimi, and am very particular about the freshness of it whenever i dine at Japanese restaurants. As i mentioned earlier, the whole menu was decided by Chef Daniel, hence i left it in good hands. And yes, i can assure you that the sashimi being served at Hinoki is indeed fresh. In fact, if there was a word i could use that could represent "more than fresh", i would gladly use it. The Hamachi (Yellowtail) and Kajiki (Swordfish), which was a bit charred and gave off a smoky flavor, was my favorite. Of course, the others such as the Hotate (Scallop), Sake (Salmon) also impressed me - nothing can go wrong with fresh sashimi and professional chefs.

Moving on to the hot dishes from the kitchen, the Swordfish Steak with Special Sauce was beyond impressive. I made myself sound stupid by asking if the sauce was terriyaki, only to be told it was apple and other ingredients used to create it. The swordfish was topped with fish roe and flower petals (that are totally edible), and served along with dried baby sardine, which gave the dish a good texture.

One of the dishes that didn't really leave an impression was the Asari (Short Neck Clam) with Asparagus, Seaweed and Onion. My partner however, liked it very much, so much to the extent i offered my portion because i wasn't really enjoying it, except that the broth served with it was flavorful and sweet.  Gladly, the asparagus was not overcooked, which i felt was very crucial since there was little on the plate (clams and asparagus), but i feel this dish could do with a miss if you have limited space in your stomach.

The Lamb Rack however, was a complete opposite of the previous dish. I liked this dish a lot, while my partner didn't. The lamb was cooked almost perfectly, with no seasoning at all, except the natural flavors from the lamb itself. Served with a drizzle of mustard sauce, i found myself enjoying the tenderness of the lamb with its natural juices, and as soon as it finished mine, i jumped for the other. Point to note at Hinoki, if you do not eat a certain kind of meat, you can inform the chef so he can make amendments to suit your palate.

The regular customer seated beside us raved so much about Chawanmushi with Truffle Oil, we decided  to give it a go as well. The egg custard was very smooth and silky, and the truffle oil did justice to the dish. Topped with shrimp, ginko nut and shimeiji mushrooms, i found myself enjoying the first few spoonfulls but struggling towards the end. It was either because we were halfway through the meal and i was semi-full, or that it is true that too much of something good isn't exactly a good thing. I recommend this to share if you are going with a partner.

I am taken aback at how they managed to do Kajiki (Swordfish) in so many different ways at Hinoki. First it was sashimi, then the steak, and then in beancurd sauce. The Kajiki (Swordfish) in Beancurd Sauce was particularly different from the rest. The sauce was sourish like vinegar and it had a chewy texture to it, instead of the sashimi that melts in your mouth, and swordfish steak with sauce that came off savory.

Sushi at Hinoki is a must, and the ones i liked best were the ones that were torched before being served - the Tai (Snapper), Hotate (Scallop) with Mentai (Spicy Cod Roe), as well as the Foie Gras (Goose Liver) with Ebi (Sweet Shrimp). People will think i am exaggerating but they literally melt in your mouth because of all the natural oil after being torched. There is really nothing else to describe it except that it melts in your mouth - simple and straight to the point. I really enjoyed the rest of the sushi as well, including the Anago (Sea Eel) with Citrus Shavings, which is different from Unagi, and less fishier. Most sushi at Hinoki already have sauce on it (done by the chef), so unless it is recommended you have it with shoyu, most sushi should be eaten as they are presented.

We were surprised when they served us Tuna Consomme in a shot glass, which is tuna and vegetables boiled to make a soup full of goodness. The soup was clear and the natural flavors of the vegetables were present (i am guessing radish due to its subtle sweetness).

Good restaurants generally serve you dessert before you leave and the Yuzu Sorbet (from Japan) accompanied by fresh fruits was a refreshing end to the meal.

Although prices may be a bit steep at Hinoki, i feel the quality of the food justifies the price point. There are other restaurants i have dined in with standards below par but yet they charge more. If you happen to not want to opt for Omakase, they also serve ala carte dishes on their menu, as well as bento sets. There was nothing to fault with the whole meal we had- the sashimi was fresh, food was presented and service was excellent. Now excuse me as i end this abruptly and make plans for my next visit.

Hinoki - Sushi . Omakase . Sake
22 Cross Street
#01-50/53, China Square Central
Singapore 048421
+65 6536 7746

This was an invited media tasting.

Friday, December 7, 2012

Verve Pizza

I don't understand why people settle for commercialized pizzas when you can easily get something better for almost the same price. At Verve Pizza, each pizza is freshly made with the freshest ingredients, just so it does not taste like those you get delivered to you just by picking up the phone and dialing a few numbers.

With a few different choices of toppings, all served on a handmade thin crust, you literally will feel like you want a piece of everything. They serve pizzas in different sizes, as well as by slices. You can also opt for two different flavors in one pizza, which i highly recommend so you get to try more.

The open concept pizza bar also allows you to view the process of how their pizzas are being made - just to clear your doubts about its freshness. I especially like how they do not stinge on their ingredients, which is exactly how good pizza should be. No one wants more dough than cheese and topping.

The Enzo, Asian style pecking duck on hoisin sauce topped with cucumber and spring onion came off really well and was my favorite of the lot. The shredded peking duck was tender and the fresh greens (cucumber slices and spring onion) on the pizza added that extra texture when you take your first bite into this pizza with an Asian twist.

The Capriciossa was a bit soggy for my liking, probably due to the tomato base. However, the mushrooms, ham, artichoke and cheese combined and fused together quite well. I like my pizza crispy, so it wasn't my favorite of the lot.

When you think pizza, you think Pepperoni Santino, traditional and yet always likable. Really, as much as pepperoni pizza is idiot proof to make, i feel that the thickness of the sliced pepperoni, as well as the cheese plays a huge role in the whole taste of the pizza. I certainly wasn't disappointed with this, especially with the generous heaps of pepperoni.

The Corleone is something i highly recommend as well. Tomato based, topped with parma ham, freshly shaved parmesan and wild rocket leaves. The only downside is that it can be messy eating this given the rocket leaves fall off the pizza easily. However, you will feel the mess and getting your fingers dirty is something you wouldn't mind after sinking your teeth into a slice of this.

Verve Pizza Bar is located at Clarke Quay, and opens till late. Which also means you can actually get your pizza fix even at the odd hours of the night. Now, i don't think i need to remember the hotline to order commercialized pizzas anymore.

Verve Pizza
3D River Valley Road
#01-10, Shophouse Row
Singapore 179023
+65 6776 0665

This was an invited media tasting.

Tuesday, December 4, 2012

Wok & Barrel

Tucked in the corner of Duxton Hill, is an eatery named Wok & Barrel. There are aplenty of pubs around that area, but at Wok & Barrel, you get both food, as well as drinks. With a wide selection of beer, beer lovers need not worry. Also, wine connoisseurs will be glad to know they also serve wine.

Wok & Barrel was started out by Shen Tan, a very humble lady that i had a chance to meet in person. Her humble beginnings started from selling Nasi Lemak (coconut rice) at Maxwell Food Centre, which everyone (including food critics) raved about. The reason behind the shift to Duxton Hill was because she loves cooking, and wanted to offer more variety of dishes, instead of just Nasi Lemak. 

There is no dress code at Wok & Barrel. The clean white setting of the whole place is meant to be informal, so that people can talk and chat through the meal - nothing pretentious of sort. Also, the ingenious idea of lining mahjong paper on each table, just so the whole feel of the place does not come off too "formal". 

The menu at Wok & Barrel is rather intensive. With a lot of local food (with a twist added), as well as delectable desserts, the only thing that was stopping me from trying everything on the menu was the restricted space in my stomach. When i mean local food with a twist, i mean stuff like Soft Shell Crab with Singapore Chili Crab Sauce, Rack of Lamb Briyani and stuff like Braised Pork Belly Pasta. 

I knew i couldn't walk out the doors without trying the much raved about Nasi Lemak, and i wasn't disappointed. The warm fluffy coconut rice that was individually grained let out an aroma i couldn't resist. I normally take at least three shots of the a dish but i settled for two because the urge to tuck was uncontrollable. The jasmine rice is steamed not once, but twice at Wok & Barrel and only fresh coconut milk is used in order to get that texture and aroma. Accompanied with the Crispy Chicken, which i highly recommend as well, the whole thing was better than heaven on earth. The word crispy isn't placed there for the sake of it - the chicken was indeed crispy, and the batter was a bit sweet, which i really liked. Of course, Nasi Lemak isn't Nasi Lemak without chili, and at Wok & Barrel, they serve two kinds of chili - a spicier one, and a sweeter one. I preferred the sweeter one, and ended up requesting for more. And yes, i conclude the Nasi Lemak isn't over-hyped, it is truly something worth salivating over. 

The Angel Hair with Braised Pork Belly Confit sounds like a fusion that you may not think will work - but it actually does. The pork belly was braised till you can easily separate the fatty part from the meat with a pull from your fork. The pasta was cooked al dente and the salad at the side of the dish consists of shredded lettuce, carrots and dried shrimp worked the whole thing as well. It was a little like Asian on Italian on Asian again. 

You probably wouldn't expect this fusion - Lamb Biryani with Sweet Potato mash with Cucumber.  rack of lamb with biryani spiced coating, which fell off the bone as soon as i sank my knife into it. I would however have liked it with a bit more salt. For your info, the owner of Wok & Barrel, Shen, is quite health conscious, which explains the minimal sugar and salt in the food. The sweet potato mash had texture because they were served in cubes and not mashed up and the cucumber salad was refreshing yet simple, to tone down the spices from the lamb. All in all, i give this the green light. 

As dubious as it sounds, the Fish Laksa Pasta isn't exactly fishy business. To put it straight, it is pasta with fish, specially made laksa sauce to compliment the pasta, topped with chunks of tomato for the zest, and fine cucumber slices for that extra crunch. I liked how the sauce was not overly spicy, and how the pasta absorbed every aspect of it. The fish was fresh, and the whole bowl was downed by us within a few minutes. 

You know a meal is never complete without dessert, and at Wok & Barrel, the dessert list is not only hard to resist, it is almost irresistible. The Kueh Dadar Inspired Crepes Cake was absolutely divine - layers of crepe layered with fresh coconut topped with Gula Melaka (brown sugar) sauce served with coconut ice cream. Innovation - 10 out of 10. Taste - 11 out of 10. The whole thing wasn't too sweet, which also means you don't get sick of eating too much of it.

The Tiramisu with Kueh Bahlu however, was a little too bitter for my liking. I took a spoon of the mascarpone separately and found it very light and refreshing. There isn't any alcohol content in this so if you like a strong taste of rum in your tiramisu, this probably will not do the trick. And for those who stray away from alcohol, i say go for it.

Overall, casual dining yet quality food is what i feel best describes Wok & Barrel. Thumbs up to the owner, Shen, for being able to create innovative ideas from local food. If you happen to be at that area for lunch, they have lunch deals (check out their Facebook page) which i highly recommend. If not, a trip down to Wok & Barrel is still worthwhile even if you are staying at the far end of Singapore. 

Wok & Barrel
13 Duxton Hill
Singapore 089507

This was an invited media tasting.