Their new expression of single malt whiskies tell a compelling human story that evolves with the protagonists and developing unexpected twists through years of maturation.

We were treated for an evening of whiskey appreciation yesterday, with James Cordiner and Ross Blainey, Brand Ambassadors for Southeast Asia, and Australia respectively, for The Balvenie Storytelling Night, as they brought to life whisky tales of craft, endeavour and unexpected twists.

I’m no whiskey fan or avid whiskey drinker, but 14-year old The Week of Peat has this indescribable smoky touch, with extra layers of citrus, oaky vanilla and blossom honey, so much so I finished my entire tasting portion. And if you like whiskey with big malty notes, the 26-year old A Day of Dark Barley promises you a smooth lingering finish of cinnamon and ginger. The next time I pick up a bottle of whiskey, @thebalvenie will be first thing on my mind for sure.

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You restore my energy and bestowed me a boost for the lazy afternoon with your fragrant earl grey texture. Embedded with subtle notes of blood orange, grapefruit and honey, you are like a faceted crystal that is alluring, seductive and yet at peace with the world.

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This minimalist styled dessert to end off the meal by Chef Shinya Otsuchihashi from Michelin-starred CRAFTALE from Tokyo, was designed to look like a Japanese garden in Kyoto.

This Japanese Garden dessert is inspired by the garden in Kyoto, featuring various styles including a “stone” as the centerpiece using bamboo charcoal mousse with pistachio ganache inside; river streams made up of bamboo charcoal; garden moss made from matcha warabi mochi & crushed edamame mint purée; bamboo charcoal cookies & Kyoto black beans as granites; and drops of raindrops made of lemon juice to depict winter morning. A wonderful ending to a great meal and one that ends your meal in full bloom. Or at least you’ll be blooming with joy.

Art at CURATE Series 16 will be held at CURATE located at RWS (The Forum, Level 1) from 1 to 7 November 2019. The four-course lunch is available at S$138++/S$198++ with wine pairing, and eight-course dinner at S$308++/S$428++ per person for dinner. Reservations are strictly required and can made via (65) 6577 7288 or [email protected]

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Their lobster roll tasted as good as what i can remember in London and it brings back all the memories i had indulging in. If you are feeling a little luxurious, you can opt for their Uni, Lobster & Caviar Lobster Roll, where uni-infused buttered lobster meat is enveloped in a toasted brioche roll, and garnished with caviar, dill leaves and more uni. Exclusively available at Raffles Hotel Singapore.

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This one turns it up on notch with a fusion of French and Japanese that marries the flavours - first slow-cooked, then pan-fried with a crisp soba flakes encrusting the duck breast. You can noticed there’s 3 distinctive layers - A satisfyingly succulent texture of the pink meat, with a layer of duck fat, followed by a layer of deliciously crisp skin. It’s garnished with Poireau (or Garden leeks), black beans and truffle that will leave you lusting for more.

Art at CURATE Series 16 will be held at CURATE located at RWS (The Forum, Level 1) from 1 to 7 November 2019. The four-course lunch is available at S$138++/S$198++ with wine pairing, and eight-course dinner at S$308++/S$428++ per person for dinner. Reservations are strictly required and can made via (65) 6577 7288 or [email protected]

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Firstly, you get up to 50% off when you book via the eatigo app. But that’s not it, for just $38++ for 2 persons (based on 50% discount), you enjoy many rounds of tea and coffee, paired with a tiered tea set with a mix of sweet and savories. And that’s not all because you are also served a croffle and scones. And in case you missed the entire point of the post, go back to point one. Book now via your eatigo app and enjoy up to 50% off your high tea set at Holiday Inn. Go on, make your reservations, you can thank me later.

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You are in luck if you are planning what to eat for the coming week because CURATE at Resorts World Sentosa will be presenting the concluding instalment of this year’s Art at CURATE dining series ‪from‬ ‪1 to 7 November 2019‬, showcasing the guest chef and his featured dishes from CRAFTALE; and along with signature dishes of CURATE.

Autumn (Part of 8-course Art at CURATE Dinner Menu) - It started with a creamy potato purée at the base, topped with butter sautéed porcini mushroom, and soft fragrant abalone that has been meticulously steamed for 4 hours and pan-fried with butter. To add texture, 4 types of maple leaf shaped chips are added - made from 3 types of Japanese potatoes and Jerusalem artichoke. This is a beautiful dish taking advantage of the ingredients’ natural colors and flavors, also using chicken consommé stock with skins of potato added to depict flavour from soil and the natural colour from beetroot and Japanese maple tree leaf, representing the autumn that he wishes to bring out in this dish.

Art at CURATE Series 16 will be held at CURATE located at RWS (The Forum, Level 1) from 1 to 7 November 2019. The four-course lunch is available at S$138++/S$198++ with wine pairing, and eight-course dinner at S$308++/S$428++ per person for dinner. Reservations are strictly required and can made via (65) 6577 7288 or [email protected] This collaborative Art at Curate menu is worth making a trip down before it ends on 7th November!

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We were greeted with an appetite-whetting aroma of that delicious coconut-based broth that was infused with an aromatic trio of laksa leaves, ikan bilis and red chilli which lends a flavourful and spicy kick to it. Trust me, just use a spoon to scoop out to enjoy those slippery strands of bee hoon and the rich creamy goodness. I won’t deny that it can be quite messy having it, but it certainly did not stop me from enjoying those fresh, plump lobster meat. Although it would have been great if there were fish cakes and quail eggs to seal the entire dish together instead of just taupok only.

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For a start, this Braised Fish Maw with Chinese Yellow Wine is one you won’t want to be missing out on.

The huge piece of fish maw may look intimidating, but this piece of luxury takes on the flavor of chinese wine sauce that has been immersed within. It is braised until it softens and becomes tender, almost promising a melt-in-the-mouth texture that glides nicely down your tongue before the flavours come through and hits your tastebuds in awe.

The taste of the fish maw along with the sauce developed a depth of flavour, and is something you would least expect just by glancing at it when it’s being served. Let’s just say that Chinese cuisine works wonders sometimes, and this is no exception.

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The collaborative Art at CURATE menu will feature dishes from CRAFTALE such as Amuse Bouche of fresh scallops, walnuts and truffles, Chef Otsuchihashi’s traditional Kamo Nanban of light soba served with duck and poireau leaks that brings together Japan and France in a dish; and signature dishes of CURATE such as Foie Gras Pate with Sancho pepper and seabuckthorn, and Soufflated Egg with salsa verde and caviar.

Art at CURATE Series 16 will be held at CURATE located at RWS (The Forum, Level 1) from 1 to 7 November 2019. The four-course lunch is available at S$138++/S$198++ with wine pairing, and eight-course dinner at S$308++/S$428++ per person for dinner. Reservations are strictly required and can made via (65) 6577 7288 or [email protected]

#singaporefood #singaporefoodies #sgfood #eatoutsg #exploresg #sgfoodstagram #foodhunting #singaporefood #sgfoodguide #exploreflavours #igfood #instafood #instafoodsg #burpple #FoodPics #foodphotography #WhereKarlEats #stfoodtrending #sgfoodies #sgfoodblogger #michelinguide #sgfinedining #beautifulcuisine #ComeForFood #rwsdiningartisans #rwsentosa #rwsmoments #restaurantcurate #artatcurate #frenchcuisine

With the truffle season hitting St Regis La Brezza, you are in for a treat with the Faraona Con Panna e Tartufo, just one gem alongside a series of Alba white truffle dishes created by Executive Sous Chef Fabio Granata.

This dish of braised guinea fowl is certainly one that you should order. It is a great alternative to chicken with a stronger flavour, and it stays exquisitely tender & moist. With each bite, you can literally savour the earthiness of the truffle that subtly complements the protein. Only available till end of November.

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The afternoon tea at MO Bar in Mandarin Oriental changes seasonally, and each season is inspired by a different theme. This time, in celebration of MO BAR’s 1st anniversary, MO Bar has launched a new Black and Gold afternoon tea, inspiration taken from the bar’s contemporary interior. Coming here is like slowly opening up a coveted gift; the excitement and anticipation of what’s coming up next. First we were introduced to a golden tin teemed with jewels of coffee spheres reminiscent of caviar, made using a molecular gastronomy technique, balanced by a layer of the velvety pear puree underneath. Followed by some Taraba Crab Vol Au Vent and Smoked Hamachi on Seaweed Crackers and Yuzu.

Next will be their two-tier tray that’s not only for the tastebuds, but also for the aesthetic senses of course, with a food selection in hues of black and gold. Savory nibbles come first always, from Boston Lobster Roll, Wagyu Pastrami with Japanese Pickle, and Ebi Shrimp with Sriracha Aioli. The bottom tier is made up of a fantastic selection of desserts, including Dulcey Puffed Rice with Chocolate Caramelized Banana Sphere, Citrus Confit with Yuzu Cream, Black Sesame Sponge with Coconut Ganache and Chocolate Pâte Sablée with Dark Chocolate Mousse. They are found to have an interesting combination of textures, with just the right amount of sweetness. Freshly baked Vanilla and Black Sesame Scones are next, tease those beauties open and spread them with a triple ensembles of clotted cream and delicate-tasting jams.

This Black and Gold Afternoon Tea is priced at $48 per person or $88 for two, inclusive of one pot of coffee or TWG tea; $65 per person, inclusive of one cocktail or mocktail; or $68 per person, includes one glass of “R” de Ruinart Champagne. Only available til end of October!