News

Vintage bubbles

In 1998, divers discovered 2,000 bottles of the Heidsieck Monopole 1907 in the salvaged shipwreck of The Jonkoping, a Swedish shooner, sunk in the Baltic Sea in 1916.

A dining experience at the new Rakuzen reveals clean, pure flavours thanks to a twice-weekly import of sashimi from Ishikawa and Kagawa prefectures, and brown rice sourced from Akita, which is freshly milled on premises.

Sip and sample

With 53 different kinds of wines by the glass at The Tastings Room, guests will have a field day sampling and picking their favourite quaffs, instead of having to purchase them by the bottle first.

Regional delicacies

Savour produce from the Pacific, with ‘Pleasures Across the Pacific’ at 10 at Claymore restaurant.

A new bloom

In the run up to Marina Mandarin Singapore’s 25th anniversary next January, Peach Blossoms has undergone a million dollar makeover with expanded seating capacity and a newly appointed chef.

Fusion of flavours

Expect a refreshing fusion of flavours at Krish this Deepavali—a result of owner, Nikhil Krishnan’s training in French culinary arts, and coupled with his Indian background.

Milestone decade

A 10-course charity dinner paved the way for Halia’s big unveil after 10 years at the Botanic Gardens. It now boasts a new look, menu and a promising culinary team.

Diwali delights

Partake in the festivities this Diwali with Rang Mahal – choose from traditional mitthai sweets which are stylishly packaged to gift a friend, and from 10 to 26 October, feast on thali platters filled with perennial favourites like their Crusted Bharwan Mirch and Gatta Biryani.

Sustainable roe

Calvisus Original Siberian and Oscietra Royal Caviar from sustainably farmed sturgeons are making their way to il Cielo, where chef Stefano Arrigoni and executive chef Sandro Falbo will create a Caviar Degustation menu around the prized roe.