With a play on the word “cuisine” comes Sofitel Singapore Sentosa Resort & Spa’s very own Kwee Zeen; an all day dining restaurant that will delight all kinds of palates. The team at Savour BlackBookAsia magazine will leave the breakfast and champagne brunch for the upcoming features while we focus on the delectable lunches and themed dinners in this mouth-watering article. First and foremost, the venue itself is liken to an enormous feasting area with both indoor and outdoor seating. […]
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evian Sparkling Heralds A New Age In Water
Coming to the best fine dining and hotel establishments, this innovation aims to awaken the senses through a unique and refreshing sparkling sensation. The team at Savour BlackBookAsia Magazine puts evian Sparkling to a taste test and here are the results. Fine bubbles fills your mouth with an almost luxurious feel on the tongue and a rush of gentle mineral that tingles your palate. We love it chilled with a slice of fresh lemon and lime in a standard size […]
Pan Pacific, Singapore
Pan Pacific Singapore is an institution in itself around the City Hall area, and you would have most likely been in this hotel for one reason or another. Such as attending a business banquet, dining at one of it’s many establishments or even letting your hair down at it’s entertainment outlet for those nightlife fanatics. Perhaps the renown Bank Art Fair rings a bell, as it was held at this well located venue in collaboration with BlackBookAsia welcoming many guests […]
A Blessed Christmas & New Year Filled With Fond Memories
From all of us at BlackBookAsia Group, here’s wishing all our VIPs, business clients, Hotel/F&B/Lifestyle partners and readers, a blessed Christmas and new year filled with fond memories. We look forward to bring you more luxury hotels, finest restaurants and decadent lifestyle brands in the coming year. A tailored travel guide to the very best accommodation, dining and events around the world, carefully selected and thoughtfully curated just for you. www.blackbookasia.com www.heiproduction.com www.meubelfurniture.com www.savourblackbookasia.com
Bernard Bach, 2 Michelin Stars, Le Puits Saint-Jacques France
The son and grandson of restaurateurs, Bernard grew up among the pots, pans and mixed aromas of kitchens. At 13 he began to earn his crust as a waiter and later set off on a tour of France which ultimately led to his first Michelin star in 1997. He returned home in 1999, settling with his family in Pujaudran, close to Toulouse. His approach to cooking is celebrated for its simplicity, focusing on a respect for the seasons and the […]
Taipei Dangdai’s Inaugural Art Fair Presented By UBS Private Bank
Taipei Dangdai is a new international art fair that will open in Taipei, Taiwan on 18–20 January 2019. Overseen by Magnus Renfrew as the fair director, Taipei Dangdai features 90 galleries and places a strong emphasis on galleries from Asia with a globally recognized selection committee and the support of an advisory committee of leading regional collectors. “Drawing on Taipei’s long – established art scene, this exciting new art fair aims to introduce galleries to the strong collector base within […]
Shinji Ishida, 1 Michelin Star, Nogizaka Shin Japan
From 1996, Ishida started training in numerous traditional Japanese restaurants in Tokushima, many of which were considered to be the finest purveyors of Japanese cuisine in the country. In 2011, he joined the three Michelinstarred restaurants Ginza Koju as Chef de Cuisine and two years later, travelled to Paris to launch an international outpost of Ginza Koju, gaining a Michelin star shortly after. He returned to Japan in 2015 to resume his role and one year later, with the help […]
Ryohei Hieda, 2 Michelin Stars, Shoun RyuGin Taiwan
Born in 1981 in Nagasaki, Ryohei Hieda began his professional career in 2000 at the age of 19 by apprenticing at the prestigious Kyoto restaurant Gion Nakagawa. During his training, he acquired fundamental knowledge and techniques of traditional Japanese cuisine. In 2005, chef Hieda returned to Kyushu to work at the famed restaurant Itaru where he learned to make artisanal salt and the expert use of it in the seasoning of dishes. He also gained deep appreciation of using the […]