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Home > Wine & Dine (Page 266)
The Macallan Carta Nautica Pop-up at Terminal 3 Cygnet Set Lunch 2026 KOKO Kawane The Glendronach The St. Regis Singapore

The Macallan Carta Nautica 20 Years Old launches at Changi Airport with limited-time pop-up stores

Bring Your Own Bottle: Cygnet’s new set lunch menu comes with free corkage

KOKO Kawane: 400 Years of Japanese Tea Heritage in a cup

The Glendronach marks its 200-year anniversary with two landmark whisky releases

The St. Regis Singapore celebrates World Champagne Day with a month of Ruinart champagne

  • Adrift - Private Dining Room
    Hot! Wine & Dine

    ADRIFT: The Waft of World Cuisine in a Single Meal

    May 24, 2017 / No Comments

    CONTENT: Yiew Kai Jie Located in Marina Bay Sands, ADRIFT by award-winning chef and restaurateur David Myers has recently launched a Spring seasonal menu […]

  • Hummus Platter
    Hot! Wine & Dine

    Singapore Hummus Festival Comes to Life at Beirut Grill

    May 22, 2017 / No Comments

    CONTENT: Yiew Kai Jie In conjunction with World Hummus Day which falls on 13th May, Beirut Grill launched a 6-day festival from the 8th […]

  • Monti Sunday Brunch - Seafood Self Station
    Hot! Wine & Dine

    MONTI Introduces Singapore’s Longest Brunch

    May 10, 2017 / No Comments

    Monti introduces a whole new brunch by the bay concept, complete with stunning views of the Marina Bay and it’s surroundings, as well as […]

  • Glenmorangie Bacalta Experience
    Hot! Wine & Dine

    The 8th Glenmorangie Private Edition Release: The Glenmorangie Bacalta

    May 5, 2017 / No Comments

    CONTENT: Yiew Kai Jie IMAGES: Glenmorangie If you are a die hard whisky aficionado, collector of unique or rare whiskies in Singapore, you are […]

  • ARTEMIS Interior
    Hot! Wine & Dine

    Artemis Introduces Spring Seasonal Menu

    April 28, 2017 / No Comments

    Artemis, a sky-high dining concept in Singapore offering Mediterranean inspired flavours, introduces a new Spring menu featuring fresh, seasonal produce, designed to be devoured […]

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