With many similarities between Gabriel Tan, Founder of BlackBookAsia Group and Calvin Lo, CEO of R.E Lee International and the most under-the-radar Billionaire Philanthropist. Savour BlackBookAsia Magazine presents an exclusive interview with this billionaire insurance mogul. He recently announced the launch of this Think Tank – THE 195 Project which is conceptualized with the pure intention to work towards better philanthropy in a post-Covid-19 world and to unite global business leaders across 195 official countries to formulate an effective economic response to the outcomes of Covid-19. Calvin is not only one of the most successful and reputable insurance mogul and […]
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Aether House, Singapore
Aether House, by Aether Wines & Spirits, is the newest French-influenced food and beverage establishment on the ground floor of So Sofitel (where BlackBookAsia Group had housed many of our corporate VIPs). Bringing a taste of the country’s world class fare to Singapore, Aether House is modelled after bistros in France serving up délicieux cuisine, complemented by an extensive range of wine, and a selection of coffee and tea for teetotallers. Bring home a piece of France from the retail […]
Blue Smoke, Singapore
Savour BlackBookAsia Magazine’s Brewery (Beer) Of The Year 2021, The 1925 Brewing Co is a family-run business that is deeply rooted in traditions of old yet embracing contemporary elements of the future. Founded by brothers Ivan and Eng Kuang, and their uncle, Yeo King Joey, the same people are also behind Blue Smoke which is their restaurant arm of the business. With Ivan running the show behind the scene as Head Chef in the kitchen while Eng Kuang oversees the […]
Cafe Iguana, Singapore
Cafe Iguana is a renown Mexican food and beverage establishment for more then 20 years at Riverside Point just opposite Singapore’s premier entertainment strip, Clarke Quay. The menu has just been elevated to new heights by Group Executive Chef, Chef Seow Tzi Qin of Brewerkz and Cafe Iguana. “I recall enjoying the relaxing ambiance over good conversations and margaritas with my colleagues here, during my early banking years. I am ecstatic at the enhanced food offerings with Chef Tzi Qin […]