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Hennessy has officially launched its 2025 Mid-Autumn Festival Limited Edition collection, created in collaboration with global icon and Hennessy Cognac Brand Ambassador Jackson Wang. Now in their fourth year of creative partnership, this collaboration highlights not only the versatility of Hennessy cognacs, but also the beauty of connection, celebration, and evolving tastes across Asia and beyond.
The collection spotlights two signature expressions, the V.S.O.P. and X.O., each paired with vibrant, expressive artworks designed to reflect the character of the cognac within.
The Hennessy V.S.O.P. Limited Edition design | Courtesy of Hennessy
The Hennessy V.S.O.P. is wrapped in a bold red-and-orange palette, with fluid patterns symbolizing the versatility and movement of the mixed liquid. Jackson’s favorite, easy-to-make serve, the Henny Tea, which can be made with 40ml V.S.O.P. topped with oolong tea over ice, is featured on the bottle, inviting fans to “Mix it Like Jackson Wang.”
The Hennessy X.O. is sleeker, housed in an elegant exterior box with layered tones of deep amber and silver accents and an embossed frozen effect. Jackson’s go-to X.O. serve: on ice, with a splash of sparkling water, is the highlight of the bottle, allowing fans to “Savor it Like Jackson Wang.”
The collaboration honors Hennessy’s long-standing ties to tea, a tradition dating back long into the 18th century, with Irish founder Richard Hennessy’s love for tea. Much like tea, cognac isn’t just a product, but a true ritual of connection.
To celebrate the launch in Singapore, Hennessy will be rolling out a series of pop-ups, tasting experiences, and exclusive offers. The Limited Edition V.S.O.P. bottles will be available at leading supermarkets, including FairPrice and Cold Storage, while stocks last, retailing from S$115.
With bold visuals, collectible packaging, and signature serves curated by Jackson Wang, the Hennessy Limited Edition Mid-Autumn Festival collection is more than a gift — it’s a celebration of tradition, connection, and discovery.
For more information, visit the Hennessy website here and follow their Instagram.
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Singapore’s cinematic cocktail sanctuary, Live Twice, has unveiled a new chapter with a refreshed menu of inspired libations and reimagined visuals — the first since their opening in 2019.
The signature cocktail bar by Jigger & Pony Group, known for their mid-century modern Japanese aesthetic and dual-themed menu, is loosely inspired by Ian Fleming’s 1964 novel “You Only Live Twice,” the only Bond story set in Asia.
Their latest menu, created by Principal Bartender Luca Lulli with Beverage Program Director Aki Eguchi, continues this spirit of duality with their new menus: “One Life for Yourself,” which highlights refined classics, and “…And One for Your Dreams,” which explores poetic, Japanese-inspired concoctions.
Courtesy of Live Twice
One Life for Yourself
The cocktails in this section feature classics that were crafted with quiet confidence, with the clarity of craft and balance of flavor taking center stage.
Here are the drinks included in this section:
Mizuwari (Left) and Golden Cadillac (Right) | Courtesy of Live Twice
Mizuwari: a Live Twice signature since 2019, the drink is reimagined with a trinity of whiskies: the Hibiki Harmony Blended, Chita Single Grain, and the smoky depth of the Bowmore 15 YO Single Malt Scotch. Together with soft water from Hokkaido, all ingredients mature in a traditional ceramic tsubo urn for at least three days, offering an experience that is subtle, layered, refined, and ceremonial.
Jack Rose: a beloved classic from the Prohibition, the drink is made with a Remy Martin 1738 Accord Royal Cognac, lifted by the orchard spice of Calvados, with a touch of Dolin Dry Vermouth. It finishes softly spiced, with fruity notes infused in every sip.
Golden Cadillac: Live Twice’s rendition of a 1950s classic, the drink sees the aged richness of Ron Zacapa 23 Rum entwined with the vanilla-spice of Galliano L’Autentico with crème de cacao. The drink is shaken with whipped cream for a light, yet smooth and decadent dessert cocktail that’s indulgent till the end.
…And One for Your Dreams
These cocktails are named after geishas past and present, reflecting Japanese aesthetics with an innovative edge.
Here are the drinks included in this section:
Moonlit Dream (Left) and Sunbeam (Right) | Courtesy of Live Twice
Eternal Beauty: The drink highlights Tanqueray London Dry Gin and Mancino Bianco Vermouth, infused with the mellow umami of Gyokuro-tea-infused kijōshu. The passion fruit in the drinks gives it a gentle tropical life, while the cracked ice allows the flavors to evolve gracefully with every sip.
Sunbeam: Bright and easygoing, the Don Julio Reposado Tequila unfolds with fruity notes of banana and mellow umeshu, cut with the salty sour edge of umeboshi, and a gentle spritz of soda to lift the flavor.
Moonlit Dance: Gentle with a quiet intensity, the drink has Sobacha-infused Monkey Shoulder Whisky that forms the backbone, layered with soft notes of strawberry and the bittersweetness of vermouth and absinthe, almost like a secret shared under the silver light of the moon.
All cocktails are priced at S$28++ each. Happy Hour cocktails are priced at S$16++ and are available from 6 PM to 8 PM daily.
Happy Hour Cocktails from Live Twice | Courtesy of Live Twice
At the heart of the food menu are Live Twice’s beloved sandos — the indulgent Wagyu Katsu Sando (S$44++), fluffy Tamago Katsu Sando (S$24++), and its signature Live Twice Seafood Platter (S$48++). Other companions to the cocktails include the Potato & Leek Croquettes (S$16++) and the Pumpkin Crème Brûlée(S$16++).
Located at Bukit Pasok Road, Live Twice remains one of Singapore’s most expressive cocktail bars — balancing timeless Japanese design, craft bartending, and convivial atmosphere.
Visit Live Twice’s website here and follow their Facebook and Instagram for more updates. Reservations are available here.
Location: 18-20 Bukit Pasoh Road, Singapore 089834
Opening Hours: 6 PM to 12 AM (Sundays to Tuesdays), 6 PM to 1 AM (Wednesdays to Thursdays), 6 PM to 2 AM (Fridays to Saturdays)
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Raise your glass for your favorite bartender’s favorite bartender! Uno Jang of the renowned Jigger & Pony in Singapore has just been awarded the Altos Bartenders’ Bartender Award 2025 as part ofThe World’s 50 Best Bars, sponsored by Perrier.
This is one of the two special awards to be presented ahead of the live awards ceremony in Hong Kong on Oct. 8, 2025. It was voted on by fellow industry professionals, honoring the individual they believe made a significant impact in the global bar sector during the voting period and recognizing their commitment to the international community.
Born in South Korea, Uno moved to Singapore in 2015 and worked in a hotel before transitioning to the cocktail scene. He began his journey in Orgo Bar, then joined Jigger & Pony in 2017, where he has since played a pivotal role in elevating the bar’s global reputation. Jigger & Pony debuted on the list in 2019 and has been a consistent presence in the list since, rising through the ranks to No.5 in 2024 and No. 1 in 2020, where it was also crowned The Best Bar in Asia at Asia’s 50 Best Bars.
“To be recognised by fellow bartenders around the world is such an honour. I couldn’t have achieved this without the collaborations, mentorships, and friendships I’ve been fortunate to have over the years,” Uno expressed in an official press statement. “This award belongs just as much to my team at Jigger & Pony, and to the wider community that has supported and inspired me. When I moved to Singapore ten years ago to begin my bartending career, I gave myself the name Uno. To be recognised today, by this community and by my peers around the world, as Uno feels like a dream fulfilled.”
Courtesy of The World’s 50 Best BarsCourtesy of The World’s 50 Best Bars
Under the mentorship of co-founder Indra Kantono, Uno has expanded his vision beyond bartending to become a strategic partner in one of the world’s most exciting bar collectives, setting the benchmark for empathetic, guest-centric service.
Currently serving as Creative Director, Uno is known for his innovative approach to cocktail programming, blending creativity and passion for local ingredients with a deep respect for classic technique. He was instrumental in developing Jigger & Pony’s ‘menu-zine’ concept, which combines editorial design with mixology. His leadership has also helped shape the identity, style, and storytelling of the group’s cocktail menus, transforming familiar classics into sensory experiences that reflect a fusion of Asian ingredients in philosophies with global techniques. Each cocktail is stunning and conceptually rich, showcasing lesser-known ingredients, like heirloom beefsteak tomatoes and kümmel, and tequila with Liberica coffee and beetroot.
“It is an absolute delight to reveal that Uno Jang has been named this year’s Altos Bartenders’ Bartender,” said Emma Sleight, Head of Content for The World’s 50 Best Bars. “Uno is without a doubt one of the most approachable, thoughtful, and generous people in the industry. He credits his mentors, uplifts his team, and fosters a culture of collaboration that makes him beloved not just as a bartender, but as a leader. His unwavering passion for hospitality-first service and his humility in the face of such consistent success mean it is no surprise his peers have chosen him for this coveted award.”
Carlos Andrés Ramirez, Global Advocacy & PR Director, Altos Tequila, also added, “This award is a celebration of Uno’s remarkable journey, not only as a bartender, but as a driving force in shaping the bar community across Asia. His vision, consistency, and hospitality excellence have helped define what world-class looks like, and continue to raise the bar for all of us. From everyone at Tequila Altos, we salute his achievement and the incredible team behind Jigger & Pony. Here’s to the craft, the people, and the stories that move our industry forward. Cheers, Uno — and salud!”
The Altos Bartenders’ Bartender Award was introduced to The World’s 50 Best Bars in 2017 and was first won by Iain Griffiths of London’s Dandelyan. Previous winners include Joe Schofield, then of Tippling Club in Singapore (2018); GN Chan of Double Chicken Please in New York (2023), and Iain McPherson of Panda & Sons in Edinburgh (2024).
Don’t miss the live broadcast of The World’s 50 Best Bars 2025, sponsored by Perrier, this October. You can livestream the event through the 50 Best TV channel on YouTube.
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Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings on international gourmand guides, mentions in magazines, Instagrammability, and added hunger. Yes, Chef! features the region’s chefs' stories of love and labour in kitchens that have made some of our restaurants the next big thing in Asia.
In Singapore’s ever-evolving food scene, where tradition and innovation often intertwine, few chefs embody that balance as seamlessly as Chef Heman Tan.
With a career spanning almost four decades, Chef Heman has built a legacy of pushing the boundaries while staying rooted in authenticity. He brings that philosophy to life at JB Old Street “Meng’s” Zi Char, honoring beloved recipes while giving them a modern twist that speaks to today’s diners. At American Mass Hall Junior, he brings the comfort and familiarity of American classics and blends them with Asian flavors, which in turn has bred bold and inventive dishes.
“Growing up, I was always fascinated by how simple ingredients could be transformed into something incredible,” he told The Beat Singapore, explaining where his ingenuity to create new dishes and try new, bold methods stemmed from. “I saw cooking as a way to create something meaningful, a way to build a future for myself.”
In our latest Yes, Chef! exclusive, we sat down with the “Ironman Chef” as he shared how he maintains that balance between tradition and innovation, his vision for the future of Asian street food, and the role he hopes to play in shaping its next chapter.
Hi, Chef! What inspired you to open JB Old Street “Meng’s” Zi Char?
The inspiration for JB Old Street "Meng's" Zi Char is rooted in my own memories. My name is Meng, and the idea for this restaurant came from a nostalgic blend of my childhood in Singapore and the time I spent running a small business in Johor Bahru. I have fond memories of mingling on the old streets of JB and enjoying Zi Char. These experiences, combined with a desire to evoke the vibrant food culture of Singapore in the late '70s and early '80s, inspired me to create a place that brings those cherished memories to life.
I wanted to create a place that captures that feeling of authentic, heartfelt food — the kind you'd find in the old streets of JB, but with a refined touch. It's about preserving a legacy while making it my own.
In a city full of zi char options, what makes your stall stand out, and how will you redefine how diners experience this beloved local style?
When it comes to our menu, I wanted to blend classic Zi Char dishes with some unique twists. You'll find timeless favorites like shark's fin and braised pork trotters. However, we also offer a distinctive version of the pig stomach soup, using chicken instead of pork trotters for a different flavor profile. We also specialize in crowd-pleasers like our pan-fried Chee Cheong Fun and our signature Tai Lok Mee.
What makes us different is a combination of two things: a deep respect for tradition and a commitment to innovation. I'm not here to reinvent the wheel, but to elevate it. We source the best ingredients and use modern techniques to enhance the flavors and textures of classic dishes. For example, we might use a special aging process for our meats or infuse our sauces with ingredients you wouldn't expect. The goal is to surprise and delight our diners, making them say, "I've had zi char before, but I've never had it like this." We're redefining the experience by showing that zi char can be a truly premium dining experience without losing its heart and passion.
Meng's Satay & BBQ Skewers | Courtesy of Asia Coffee House
You mentioned innovation. How do you keep traditional flavors authentic while enhancing a dish?
It’s all about balance. The foundation of every dish starts with the traditional flavors that people know and love. We don't mess with the essence of a dish. For example, for our Claypot Peppery Pig Stomach, the authentic peppery kick and tender texture are non-negotiable.
The modern twist comes in the technique — perhaps a precise sous vide cooking method to ensure perfect tenderness, or a tableside smoking presentation to add an element of theater and aroma. The twist is in how we present it and the quality of the ingredients, not in changing the fundamental taste profile. It’s about respecting the past while cooking for the future.
Your Claypot Peppery Pig Stomach and Pork Trotter Stew is a standout! What makes it special, and what other dishes do you recommend from the menu?
My Claypot Peppery Pig Stomach and Pork Trotter Stew holds a special place in my heart because it's a dish of memories — it’s from my childhood. While many places today use chicken, I wanted to bring back the classical version I grew up with, which is cooked with pork trotter. It's more than just a stew; it's a taste of home and a tribute to those cherished family memories.
What makes our version special is the meticulous process. We spend hours stewing the pig stomach and pork trotters with white peppercorns, making sure the meat is fork-tender and the broth is deeply flavorful. It’s a labor of love that pays homage to my roots, and it’s a dish that I hope brings that same sense of warmth and comfort to every person who tries it. If I had to choose just one signature dish, it would be this because it represents everything I stand for as a chef: deep-rooted tradition, meticulous technique, and having the ability to evoke a sense of home and comfort.
Claypot Peppery Pig Stomach and Pork Trotter Stew | Courtesy of Asia Coffee House
Other dishes I’d recommend include our KL-Style Hokkien Tai Lok Mee. We use a traditional dark sauce blend and wok-sear the noodles to get that perfect "wok hei" smoky flavor. The crispy pork belly is the key ingredient. The Spicy Chilli Slipper Lobster is another favorite. We use fresh slipper lobster and a homemade chili sauce that has a fantastic balance of spicy, sweet, and savory notes.
You can also try our boldest dish, the Crispy Pork Belly in Red Fermented Beancurd Sauce. It's a modern twist on a classic “nam yu” dish. We use a unique sous vide method to ensure the meat is incredibly tender and then flash-fry it to get an impossibly crispy skin. The sauce is a delicious blend of funky and savory flavors that truly makes the dish stand out. This dish came about from a desire to elevate a beloved home-cooked flavor into a truly memorable, restaurant-quality experience.
KL-Style Hokkien Tai Lok Mee | Courtesy of Asia Coffee HouseCrispy Pork Belly in Red Fermented Beancurd Sauce | Courtesy of Asia Coffee House
How has your international culinary training shaped the way you approach Asian street food?
My international training, particularly my time in the UK focusing on American and European cuisine, taught me the importance of discipline, precision, and consistency.
While street food is often seen as rustic, my training has allowed me to apply professional-level techniques to these classic dishes. I focus on plating, sourcing high-quality ingredients, and ensuring every dish is perfectly executed every single time. It's a way of elevating street food without taking away its raw, authentic energy.
What do you see as the future of Asian street food in Singapore, and how do you see yourself shaping the landscape?
What I see for the future of Asian street food in Singapore is its evolution. With our hawker culture now recognized by UNESCO, it's more important than ever to preserve this part of our heritage while embracing quality and innovation.
I see myself as a bridge between the old and the new. Having had time to mature in the industry, my age has given me the experience and confidence to talk about classic, authentic food. My goal is to show that street food is not just about cheap eats; it's a vital part of our culinary culture that deserves the same respect and attention as fine dining. I hope to shape the landscape by inspiring other chefs to elevate their craft, focusing on fresh ingredients, modern techniques, and creative presentations, and to pass these skills down to the next generation. I see myself as mature enough to do that.
What unique experience do you hope to bring to Singapore’s dining scene with this new venture?
I want to create a space that feels like a trip down memory lane, but with all the comforts of modern dining. JB Old Street "Meng's" Zi Char is not just a place to eat; it's a place to gather, to share stories, and to create new memories over plates of delicious, unpretentious food. It's about bringing the vibrant, communal spirit of a JB coffee shop to Singapore, celebrating our shared love for great food and fellowship.
You also recently launched American Mass Hall Junior — how will it differ from your zi char concept?
While both concepts share my passion for food, they are distinct. American Mass Hall Junior is about a different kind of nostalgia — the comfort and familiarity of American classics like burgers and steaks, but with an unmistakable Asian influence. It's a fun, casual space with bold, inventive dishes. In contrast, JB Old Street "Meng's" Zi Char is a more traditional, comforting experience. One is a high-energy fusion, while the other is a heartfelt tribute to local flavors.
So, American Dishes with Asian influence. Can you tell us about a dish on the menu that best embodies this fusion?
Our Cajun Blackened Barramundi Fillet is a perfect example. The dish uses a classic American blackening spice rub, but we apply it to a local favorite, the barramundi. The fish is seared to perfection, creating a beautiful crust while keeping the inside tender and moist. The vibrant flavors of the Cajun spices are then balanced by a subtle, aromatic Asian-inspired butter sauce. It’s a dish that feels both familiar and new at the same time, a true reflection of East meets West.
Cajun Blackened Barramundi Fillet | Courtesy of American Mass Hall Junior
How are you balancing comfort American food with the bold and dynamic flavors of Asia?
The key is not to overdo it. We start with a foundation of American comfort food and then use Asian flavors as a layer of complexity. We're not trying to create a strange, confused dish. Instead, we use ingredients like ginger, fermented bean curd, or unique chili blends to give a familiar dish an unexpected depth and kick. It’s about adding dimension without losing the dish's identity.
Having been in this industry for many years, how would you describe your culinary journey in three words?
First would be resilience. My journey has been anything but smooth. It's a story of overcoming challenges and never giving up on my passion. Second, tradition. I believe that no matter how much you innovate, you must always respect and build upon the culinary traditions that came before you. It's our heritage.
And lastly, creativity. This is what pushes me forward. It's the joy of taking a classic and making it new, of seeing an ingredient in a different light, and of constantly learning and growing.
What can we look forward to seeing from you in the future?
We're always working on something new! I have exciting plans for both the American Mass Hall and Asia Coffee House concepts, with the goal of expanding and bringing our unique blend of flavors to more people. We’re also exploring new ways to engage with the community, and you can always check out my Instagram to see what I’m up to.
Beyond the kitchen, I'll soon be writing my eighth book, a cartoon book in Mandarin about my life journey, with potential for translation. I also have plans to work with partners to bring a new concept of food courts to Asia that will feature a wide range of Asian street food, along with American and Western cuisine with an Asian twist.
Another passion of mine is being a ceramic artist. I envision a near-future where I can combine my love for cooking with my art, offering a fine dining experience where the meal is served on my own handcrafted ceramics — a complete art and dining journey.
I've also started a food program called 大小通吃 Heman找好料 (@hemanfindholiao), which already has a viewership of 78,000. Through this program, my goal is to introduce people to delicious but unpopular food, both in Singapore and around the world. I want to travel and recommend good food from the suburbs and local hinterlands, helping these stalls get more exposure and traffic. So, stay tuned — there's always something cooking!
American Mass Hall Team | Courtesy of American Mass Hall Junior
American Mass Hall Junior and JB Old Street "Meng's" Zi Char’s is located at Asia Coffee House. For more delicious updates, follow Chef Heman on Instagram. You may learn more about his restaurants by following Asia Coffee House on Facebook and Instagram, and staying tuned on JB Old Street "Meng's" Zi Char’s Facebook and Instagram pages.
Enjoyed this article? Check out our previous Yes Chef! profiles here.
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With F1 Season coming up, SUSHISAMBA Singapore is revving up the heat with a series of sky-high celebrations featuring two exciting festive events.
This year’s Race to SAMBA will kick off on Oct. 3 (from 10 PM)with a thrilling post-race party set on a hidden upper mezzanine designed with lush interiors and packed with race-inspired cocktails and elevated sushi rolls. Heart-thumping DJ sets will provide the perfect soundscapes for this after-dark escape, coupled with panoramic views of Singapore's skyline that make it a one-of-a-kind celebration.
Photo courtesy of SUSHISAMBA SingaporePhoto courtesy of SUSHISAMBA Singapore
The party will continue across the weekend with the Copacabana Brunch: Race to SAMBA edition, offering an incredible brunch feast alongside breathtaking skyline views. From 12 PM to 3 PM on Oct. 4 and 5, guests can indulge in a medley of signature Japanese, Brazilian, and Peruvian flavors from the robata grill, live seviche station,andthe exquisite sushi counter.
Some of the menu highlights include the Wagyu Carne Moida Taquito, the Spanish Sea Bass, and the Australian Wagyu Ribeye Steak. The sushi counter will display an array of fan-favorite sushi classics from nigiris, classic rolls, and sashimi.
You can also sip free-flowing pours and enjoy a race-track-inspired dessert table that is guaranteed to satisfy everyone’s sweet tooth.
Photo courtesy of SUSHISAMBA SingaporePhoto courtesy of SUSHISAMBA Singapore
More than a simple brunch, this edition comes with electrifying DJ sets, Samba dancers, and live performances that turn it into a carnival of fun and excitement, perfectly capturing the thrill of race weekend. Here are the packages:
Free flow night brunch with non-alcoholic beverages at S$160++
COPACABANA package (add-on S$40++) with Moët & Chandon, Brut Impérial NV, Champagne, France.
PREMIO Package(add-on S$110++ ) with Pol Roger, Brut Vintage 2016 Champagne, France.
LUXO Package (S$345++) with Taittinger, Comtes de Champagne, Blanc de Blancs 2013 Champagne, France.
FORTUNA package(add-on S$788++) Dom Pérignon, Jean-Michel Basquiat, Special Edition 2015, Champagne, France.
Location: 168 Robinson Road, #52-01, Capital Tower 068912, Singapore
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This September, clear your calendar and prepare your stomach for a lot of eating with options like sambal, satay, surreal desserts, and many more. The Singapore Food Festival (SFF) 2025 is back from Sept. 4 to 24, 2025, and this city-wide event is bigger, bolder, and tastier than ever.
Celebrating its 32nd edition with the theme “Have You Eaten Yet?,” the festival doesn’t stick to just one venue, and it dives deep into Singapore’s food culture as a love language. From heritage hawker tours to futuristic dining experiences, SFF 2025 is serving up not just meals but also memories.
Among the must-attend events is The Long Table (Sept. 12 to 13, 2025), a five-chef collaboration featuring a curated menu paired with heritage-inspired cocktails. If you’re craving something more avant-garde, Food is Art (Sept. 5 to 6, 2025) will blow your mind with surreal desserts by celebrity Chef Adriano Zumbo, set against a backdrop of fashion and music.
Courtesy of Singapore Food Festival
For the curious and tech-savvy foodies, Future Food (Sept. 19 to 20, 2025) offers a sublime dining experience 72 floors up, showcasing lab-grown meats, zero-waste menus, and the future of food sustainability.
But it’s not all fine dining and ticketed events — the festival hits the streets too. Food Truck City Tours (Aug. 28 to Sept. 14, 2025) will roll through Ocean Financial Centre, Downtown East, and more, serving up fusion bites like Salted Egg Yolk Chicken Tacos and the Singapore Satay Sando. Meanwhile, Mise en Place @ Dempsey Hill transforms into a pop-up playground with Zumbo’s desserts, edible art installations, and a VIP lounge.
Courtesy of Singapore Food Festival
Tickets for signature events are available via SFF’s official website, while pop-ups and partner events vary in pricing and access. SFF 2025 is perfect for both die-hard foodies and those looking to try out something new, making it your passport to Singapore’s culinary soul.
Don’t forget to follow SFF’s official Instagram and Facebook for updates and more information.
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Singapore’s dining scene just welcomed a new intimate, sensorial hideaway into their roster.
Introducing temper – Ebb and Flow Group’s newest concept – a sensorial and layered hideaway that’s part wine room, part cocktail lounge, and part cultural stage, serving intuitive wines, moreish dishes, cocktails, hospitality, and soundscapes that echo one another with intention.
Located beside Mondrian Singapore Duxton, the 4000 sqft space is divided into two distinct yet connected moods: an intimate, upstairs wine room designed for low-lit conversations, and a buzzier, cool cocktail lounge made for lively people below. Channeling Bauhaus clarity and cinematic warmth, sculptural geometric lines and soft mood lights tie both concepts together with a sweeping arched portal and layered terrace cove.
At the heart of the wine room is Roberto Duran, Wine Director and former head sommelier of private members’ club 67 Pall Mall. The wine room features a custom-built cellar housing over 1,200 labels and 2,100 bottles from more than30 countries, with 250 available by the glass. Whether you’re a seasoned collector or just curious, the wine list caters to everyone and in a mood-driven approach: pairing every bottle with moments that fit.
Cocktails with Character
Curated with character and energy, Consulting bartender June Baek and Head bartender Kishan brings forward a signature list of pours designed to intrigue the palate and stir curiosity.
temper’s Cup, a refreshing blend of Hendrick’s Grand Cabaret, fruit, and sparkling wine, blurs boundaries between wine and cocktail; a classic Dirty Martini, brightened with a vinegar-soaked star fruit pickle for a Southeast Asian twist; the T.T.K. (Tutu Kueh) Old Fashioned is a spirit-forward blend layered with peanut butter-washed Monkey Shoulder whisky, sesame, cacao bitters, and peanut smoke for a savory, nutty sip.
Star Fruit Dirty Martini | Courtesy of temper
A separate menu collection, the Duxon’s Arts and Culture Collection, invites guests to embark on a pour-by-pour journey from the neighborhood’s early days as a nutmeg plantation to the creative playground it is today.
Soul in Every Note
Curated by music programmer Joshua Pillai, the cocktail lounge’s soundtrack drifts across eras and genres: vinyl deep-dives, live jazz, stripped-back acoustic sets, and late-night spins of soul, funk, and obscure Asian gems, all performed by local and regional names like Kaye of DarkerThanWax, Dita Jacob, Nick Zavior, Keith Colaco, and YA5TH.
“With temper, we’re offering Singapore the ‘sweet spot’ we all seek: a wine room with fine food and ambience, a cocktail lounge with live music, and social spaces that feel discerning and unpretentious,” says Joshua Pillai. “We’ve got a soundtrack to match every pour, dish, and mood.”
Dishes Tuned for Taste
The food rounds out the experience. Executive Chef Nicholas Tam of Willow and Head Chef Ronald Sim (formerly from Burnt Ends and Candlenut) focus on dishes that are approachable yet meticulous. Highlights include the Crab Roll, Red Shrimp Carpaccio, temper Burger, Crispy Chicken Drumsticks, and French Dip Sandwich.
temper Burger | Courtesy of temper
Red Shrimp Carpaccio | Courtesy of temperFrench Dip Sandwich | Courtesy of temper
At the center of it all is a delectable seafood tower, stacked with ocean-fresh oysters, Dungeness crab, mussels, and crustaceans—served in two sizes for sharing or feasting. Desserts include the Portuguese Pastel de Nata, to end the meal on a sweet note.
temper is shaping itself as a layered space designed for expression and connection, opening thisSeptember 1, 2025. Starting October, temper will host its Adult Brunch on every first Saturday of the month, and a Family Brunch each last Sunday from 12PM to 4PM.
For more information, visit temper’s website here and follow their Instagram.
Location: 83 Neil Rd, #01-07, Singapore 089813
Opening Hours: 5 PM to 1 AM on Mondays to Wednesdays, and 12 PM to 1 AM on Thursdays to Saturdays
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Relish in a celestial reimagining of tradition with PAUL’s “Fly Me to the Moon: 2025 Moon Tart Collection” this Mid-Autumn Festival.
Available from September 15 to October 6, 2025, the collection blends artisanal French craftmanship and festive tradition, offering a refined alternative to the conventional mooncake.
Every moon tart is handcrafted without artificial coloring or flavoring, presented in delicate, crisp pastry shells and finished with a decorative, chocolate motif that pays homage to the decorations on traditional mooncakes.
Courtesy of PAUL
The collection features four irresistible flavors that boast a harmony of various textures and tastes, with two newcomers and two returning favorites.
Caramel Apple Moon Tart | Courtesy of PAULYuzu Lychee Moon Tart | Courtesy of PAULChocolate Indulgence Moon Tart | Courtesy of PAULFive Kernel Moon Tart | Courtesy of PAUL
Caramel Apple: a flavor inspired by warm, nostalgic desserts, the tart blends caramelized apples, almond cream, and caramel crèmeux, offering a balance of sweetness, soft acidity, and a hint of spice.
Yuzu Lychee: vibrant and refreshing, the tart balances citrus brightness and floral sweetness of lychee, resulting in a delightful kick of yuzu curd, soft citrus madeleine, lychee jelly, and an airy mousse.
Chocolate Indulgence: a bold and luxurious creation, this tart layers moist chocolate brownie, velvety 70% dark chocolate ganache, and crunchy caramel pearls, encased in a crisp chocolate tart.
Five Kernel: PAUL’s elevated take on the traditional five-kernel mooncake, the tart pairs caramelized five-kernel mix with vanilla and sesame creams, resulting in a refined, smooth, and well-balanced take on a classic flavor.
The Moon Tarts are beautifully presented in a keepsake tin and is available in a box of eight (SGD$78). Each box has two of each flavor and is perfect for a luxurious treat and a thoughtful gift.
Exclusive Promotions
Customers can enjoy enticing deals and savings on the “Fly Me to the Moon: 2025 Moon Tart Collection” this Mid-Autumn Festival:
Early Bird: Enjoy 20% off online pre-orders from August 1 to 31, with the code EARLYBIRD20
UOB Cardmembers: Enjoy 25% off for online pre-orders from August 1 to October 6, with the code PAULXUOB25
Corporate Orders: Enjoy a 30% bulk discount when you buy a minimum of 50 boxes or more
Visit the PAUL Singapore website here, and follow their Facebook and Instagram pages for more information.
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Step into a world filled with measures of mystery, drams of drama, and swigs of explorer’s swagger in Horatio, Resorts World Sentosa's first fully-fledged bar concept.
A whisky-forward cocktail bar inspired by the adventures of fictional bon vivantHoratio Fairchild, Horatio invites guests to embark on a whimsical journey filled with old-world charm and clandestine allure. Every sip is meticulously served with a bold sense of adventure and a big splash of storytelling, spanning distilling traditions from Scotland to Sichuan.
The bar blends discovery and sophistication across its three distinct spaces — The Retail Emporium, The Main Parlour, and The Enclave — with over 300 rare bottles, immersive cocktail experiences, and more.
The Retail Emporium is the gateway to this extraordinary escape, where guests are encouraged to bring a piece of adventure home. Whether as a spirits connoisseur or a novice, The Retail Emporium offers the opportunity to discover and deepen appreciation for the world’s most elusive spirits.
The Main Parlour is where the heart of Horatio beats strongest. This vibrant space invites guests to indulge in the bar’s signature drink menu, Trails & Tales — a captivating 12-drink odyssey inspired by the great spirit-producing regions of the world, telling the tales of Horatio’s global escapades.
The Enclave, accessible only by special invitation, caters to those in search of the world’s most elusive spirits. This space offers a unique glimpse into Horatio’s world, with a curated menu of rare cocktails and drinks cloaked in intrigue and paired with extraordinary details.
Trails & Tales
Kueh Kueh Spirits | Courtesy of Resorts World Sentosa
Horatio’s signature cocktail menu features signature creations that invite guests to explore the world through 12 unique concoctions. Highlights include:
Kueh Kueh Spirits: A bourbon whisky cocktail infused with gula melaka, coconut, winter melon, calamansi, and salted egg yolk, inspired by traditional herbal remedies and spices used in Nyonya cuisine.
Highland Hermit: A cocktail echoing the Scottish Highlands, made with Scotch, heather honey, pear, lemon, thyme, and shortbread.
Pirate Radio | Courtesy of Resorts World SentosaDragon's Breath | Courtesy of Resorts World Sentosa
Pirate Radio: Inspired by a ghost and sea-weathered barrels, the cocktail is made with aged rum, Palo Cortado, banana, lime, tamarind, absinthe, and playfully laced with an “Encrypted Message.”
Dragon’s Breath: A nod to Sichuan traditions, misty mountains, and China’s cultural soul, this drink is made with Cognac, dry sherry, black dates, light soya sauce, and aromatic bitters.
All cocktails are priced at S$226.
A Collector’s Trove, Bar Bites, and More
Behind the drinks lies a treasure chest of over 300 exceptionally rare bottles, featuring collector standouts such as Macallan The Ranch 81YO, Karuizawa Omoiyari 36YO, Port Ellen 1973 43YO, Brora 1977 45YO, and a specially purchased and bottled 1988 Macallan cask, offering guests a distinctive taste of history and unique expressions.
The bar also offers evocative non-alcoholic drinks, concocted for those who are here to enjoy, but not to consume heavily.
Wagyu Beef Skewers | Courtesy of Resorts World Sentosa"Johnnie Walker" Piedmont Pralines | Courtesy of Resorts World Sentosa
Bar bites for those who become peckish along the way are also available, including a Local Beetroot Croquette with potato salad and aioli, Pan-Fried Italian Sardines with tartar sauce and Manzanilla olives, Wagyu Beef Skewers marinated with whisky mustard and topped with garlic chips, Salmon Tacos featuring New Zealand salmon on a crispy taco with Osetra caviar and spicy aioli, and “Johnnie Walker”Piedmont Pralines for the sweet tooths.
An evening at Horatio is about more than just cocktails; it’s an invitation to step into another world and leave with stories worth retelling. Some will leave with a drink, others will leave with a bottle, but all will leave with a story, and wanting more.
For more information and updates, visit the Resorts World Sentosa website here and follow their Facebook and Instagram pages. Follow Horatio on Instagram. For reservations, email them at dining@rwsentosa.com.
Location: Level 2, Crockfords Tower, Resorts World Sentosa
Opening Hours: 5 PM to 11 PM, Wednesday to Sunday
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Singapore has just welcomed a new rising star in their culinary landscape.
In late June 2025, the JUMBO Group debuted Xing Yue Xuan 星粤轩 at WEAVE, Resorts World Sentosa. This marks the group’s first venture into premium Cantonese cuisine, introducing an elevated dining experience honoring Cantonese culinary artistry while embracing contemporary innovation.
Timeless Cantonese Flavors
The restaurant offers both curated executive set lunches and an à la carte menu, showcasing the depth and sophistication of Cantonese cuisine.
The experience begins with an amuse-bouche, setting the stage for the culinary journey ahead. On a rotation basis, these delicacies might feature succulent scallop and prawn salad nestled within a house-made kueh pie tee shell, or a jewel-like pickled cherry tomato bursting with vibrant flavors. Each one is paired with a ceremonial teacup of Honeycomb Ruby Tea — a bespoke blend of sweet jujube and Formosa oolong, crafted exclusively for the restaurant.
Starters
A captivating selection of appetizers awaits to sharpen the guests’ palates. These include:
Duo Dim Sum Platter (S$15 per person) and Trio Starters Platter (S$18 per person): a rotating selection of the day, highlighting the chef’s creativity and a modern flourish on time-honored favorites.
Chilled Tofu with Century Egg & Seafood (S$12 per person): a silken block of tofu and prized seafood, drizzled with savory-sweet sauce and topped with a velvety century egg.
Dong Po Pork Belly in Hakka Style | Courtesy of Xing Yue Xuan, JUMBO Group
Soups and Meat
Double-boiled Fish Maw Kampung Chicken Soup (S$38 per person): a luxurious elixir of old hen, pork, chicken feet, with premium fish maw, plump scallops, earthy morel mushrooms, and nourishing wolfberries.
Dong Po Pork Belly in Hakka Style (S$38 per person): A masterclass in traditional Chinese braising techniques, the pork belly melts on the tongue after six hours of braising.
Chef’s Special Glazed Bone-in Pork Belly (S$38 per person)
Sizzling San Bei Abalone & Chicken Oyster served in Claypot (S$58)
Flambéed Drunken Live Prawns | Courtesy of Xing Yue Xuan, JUMBO GroupXing Yue Xuan Fuss-Free Crab (Half Crab) | Courtesy of Xing Yue Xuan, JUMBO Group
Live Seafood Excellence
Xing Yue Xuan boasts an impressive selection of live fish, including prized varieties like Empurau, Sultan Fish, and Humpback Grouper, each available in a choice of cooking styles such as classic Hong Kong-style steaming with soya sauce, fragrant minced garlic, or preserved radish.
Xing Yue Xuan Fuss-Free Crab (Half Crab) (S$78 per person): a must-try, presented in three distinct preparations that honor JUMBO Group’s storied seafood legacy.
Flambéed Drunken Live Prawns (S$48 per portion, 300g): a show-stopping tableside experience where premium prawns are flambeed in er guo tou baijiu and gently simmered in a nourishing broth enriched with goji berries and angelica root.
Whole 3-Head Abalone & Sea Cucumber in Fragrant Rice | Courtesy of Xing Yue Xuan, JUMBO GroupSignature Live Australian Half Lobster Poached Rice in Seafood Broth | Courtesy of Xing Yue Xuan, JUMBO Group
Rice and Noodles
Whole 3-Head Abalone & Sea Cucumber in Fragrant Rice (S$68 per person): served in a sizzling hot stone pot, the fragrant rice is first wok-fried with a house-crafted soy blend before being topped with tender sea cucumber and a whole 3-head abalone.
Signature Live Australian Half Lobster Poached Rice in Seafood Broth (S$78 per person): the lobster is delicately poached in a seafood consommé and poured over a bed of fluffy rice just before serving.
Pan-Seared Scallop with Signature Non-Spicy X.O. Sauce Tossed Mee Pok (S$19 per person): mild yet deeply umami-rich, it is made with a luxurious blend of conpoy, dried shrimp, pork lard, and Jinhua ham. Crowned with succulent pan-seared scallops, it is a comforting yet refined dish suitable for all palates.
Classic Chinese Duo Pastry Platter | Courtesy of Xing Yue Xuan, JUMBO GroupSuperior Bird’s Nest with Almond Cream in Young Coconut | Courtesy of Xing Yue Xuan, JUMBO Group
Dessert
The finale pays homage to treasured Cantonese confections, reimagined with refined touches.
Classic Chinese Duo Pastry Platter (S$16): A delightful showcase of heritage sweets, with rotating selections.
Glutinous Rice Ball in Tangerine Peel Red Bean Paste with Sweet Rice Wine (S$8): A soothing bowl that blends sesame-filled glutinous rice balls with a smooth red bean paste, subtly perfumed with aged tangerine peel.
Superior Bird’s Nest with Almond Cream in Young Coconut (S$38, Hot): served hot for a creamy, nourishing treat.
Double-boiled Bird’s Nest with American Ginseng & Rock Sugar (S$38, Cold): Served chilled to refresh and revitalize.
Blending Cantonese Charm and Modern Elegance
Courtesy of Xing Yue Xuan, JUMBO GroupCourtesy of Xing Yue Xuan, JUMBO Group
Xing Yue Xuan seamlessly blends nostalgic charm with contemporary sophistication through its distinctive stained-glass accents and polished dark marble floors that reflect the warm, ambient lighting. The rich, dark wood furnishings create an intimate backdrop, beautifully complemented by delicate blue and white floral motifs that grace the upholstered seating.
The restaurant is a perfect fusion of heritage craftsmanship and modern refinement, with a striking oversized lantern that welcomes guests into the space’s sophisticated and welcoming atmosphere, embodying years of Teochew cultural values where families prayed for happiness and good fortune.
For more information, follow the JUMBO Group’s Facebook and Instagram pages. Reservations are available here.
Opening Hours: 11:30 AM to 3 PM, 5:30 PM to 10:30 PM (Mondays to Fridays), 11:30 AM to 3:30 PM, 5:30 PM to 10:30 PM (Saturdays, Sundays, and Public Holidays)
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