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Home > Wine & Dine (Page 2)
Duxton Reserve Singapore, Autograph Collection Ann Siang House_Facade Casa Cook Ibiza Otter Christmas Adventure Mandarin Oriental, Singapore

Autograph Collection Hotels Debut in Singapore with the Opening of Duxton Reserve Singapore!

Oakwood Announces The Launch Of The Unlimited Collection by Oakwood In Partnership With 8M Real Estate

OKU Hotels Is Set to Shake Up the Hospitality Scene In The Mediterranean

Orchard Hotel Singapore & Millennium Hotels And Resorts Launches Otter Family Christmas Adventure For A Good Cause

Countdown to 2021 with The Best Seafront Views at Mandarin Oriental Hotels

  • Duxton Reserve Singapore, Autograph Collection
    Travel Wine & Dine

    Autograph Collection Hotels Debut in Singapore with the Opening of Duxton Reserve Singapore!

    February 11, 2021 / No Comments

    Owned by The Garcha Group, the 49-guestroom boutique hotel Duxton Reserve Singapore joins Autograph Collection’s diverse and dynamic growing portfolio of independent hotels around […]

  • CONTENT: Seraphina Tang Boba has always been popular with Singaporeans, and are normally paired with milk tea – but what about fruit boba with frozen yogurt? Spanish yogurt brand llaollao has recently launched the llaoBa and llaoFloat, a refreshing, fruit-themed collection of Japanese boba and fruit-infused floats with said boba toppings. No artificial flavourings or colouring are used– only natural essence from real fruits, so you’ll be tasting all the goodness of fruits with every bite! Specially sourced from Japan, llaollao’s boba are infused with fruit flavour and have a mocha-like chewiness. Try them in the llaoBa (S$5.90 each), where swirls of llaollao’s signature frozen yogurt is topped with your choice of fruit boba (Mango, Strawberry, Grape, Lychee), along with drizzles of sauce for extra fruitiness. With TikTok being all the rage now, ‘llaoba’ is also a playful take on the Chinese phrase ‘摇吧’ (yao ba), meaning ‘shake’, where customers can film a TikTok of themselves enjoying the fruity treat. We especially liked the Mango llaoBa, with the chewy boba and delightfully tropical flavours reminding us of the traditional mango sago dessert. Another favourite was the Lychee llaoBa – while not as outstanding in terms of appearance as its counterparts, it more than made up for it with its QQ bite in the boba and delicate floral flavour that paired ever so well with the frozen yogurt. For the llaoFloat (S$6.90 each), fruit boba and refreshing fruit slushies are topped with frozen yogurt swirls, in three flavours: Mango, Grape and Strawberry. Here, we enjoyed the Grape llaoFloat with its rich, fragrant taste of Kyoho grapes, as well as the cheerfully bright Mango llaoFloat with bursts of tropical sweetness. The llaoBa and llaoFloat is now available across all llaollao outlets island-wide.
    Wine & Dine

    Have A Bubbly Good Time with llaollao’s New Fruity Boba Treats!

    February 10, 2021 / No Comments

    CONTENT: Seraphina Tang Boba has always been popular with Singaporeans, and are normally paired with milk tea – but what about fruit boba with […]

  • Datuk Chef Wan's
    Wine & Dine

    Penang Culture Partners Up With Renowned Malaysian Celebrity Chef Datuk (Dr) Chef Wan To Offer Mouthwatering Penang Mainstays!

    February 10, 2021 / No Comments

    CONTENT: Yiew Kai Jie As the COVID pandemic continues to rage on with no end in sight, travelling across the border for some Malaysian […]

  • Cafe Direct
    Wine & Dine

    Review: Making Affordable And Organic Coffee At Home With Café Direct’s Ridiculously Good Coffee

    February 9, 2021 / No Comments

    CONTENT: Michelle Ng As proclaimed by Café Direct’s newest range, we are all ready to make some Ridiculously Good Coffee. Café Direct has won […]

  • Tim Ho Wan
    Wine & Dine

    Tim Ho Wan Introduces Seven Seasonal Dishes Including New Offerings for Lunar New Year

    February 5, 2021 / No Comments

    Tim Ho Wan has launched seven dishes in conjunction with the upcoming Lunar New Year. For the very first time, the restaurant is introducing […]

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