Month: March 2017

By Exec Chef WILSON ANG We begin the first article on our WINE & CHEF cuisine with one of our regular guests’ all time favourite; the Crab Meat “Hokkien Mee”. “When i was young, my mum would cook a spread for prayers on 1st and 15th of the lunar month offering to the deities. There […]

By The Wine Guy WILLIAM SEAH CSW, CSS, WSET Adv, FWS, CSP When most Singaporeans speak about Italian wines, the big five usually will be the first to dominate the conversation - Barolo (Piedmont), Brunello (Tuscany), Chianti (Tuscany), Super Tuscans (Tuscany), and lastly the powerful red AMARONE della Valpolicella (Veneto). Usually known as just […]