Tamoya Udon: New Hotpot Menu in the spotlight

Tamoya Udon launches four new mainstays to the menu including sukiyaki and udon and here's what our newest contributor Belinda Yong has to say about the new offerings.

Operation Dagger: #6 in Asia's 50 Best Bar launches new seasonal menu

Bone marrow, tomato beer, fermented red cabbage, cucumber skin and goats cheese? I threw a furtive uneasy glance at Luke Whearty as he hands me the new seasonal menu of 'dangerous drinking water' and 'natural' ferments, comfortably bubbling away underneath the staircase leading down to the tipple dungeon.

Recently awarded #6 in Asia's 50 Best Bars, Operation Dagger is in a world of its own, especially where speakeasies are slowly bed-ridden in a twist of fate, and Asian-themed libations to match Mod-Sin cuisine are superfluous. This strikingly raw bedecked bar has no identity problem. Drinks are cutting edge with the star power being it's holistic savoury approach. No need for solid sustenance here when you can get flavors as arresting as banana bread and fermented coconut wine translated into joy juices.

Provisions: Asian Skewers and Claypot Rice with a necessary side of Alcoholic Libations

"Can I get you a drink, to start?". The keywords - to start - lighting the flames of ignition for a healthy night of libations afterwards. The moment those words escaped the lips of Head Bartender/Co-Owner KC Rahmat, this opened the flood gates to my imbibe-obsessed mind. I caught a glimpse of a bead of sweat rolling down his brow as I tossed him one challenge after another. Regrets. Retiring the night with his version of the vesper with suze bitter, gin mare gin and infused vodka, this lethal tipple carried waves of repercussions in its clear conscious.

Provisions is the newest Asian Skewers and claypot rice concept to grace the gentrified stretch of establishments on Block 7 of Dempsey Hill. It's an interesting premise, the industrial chic space exuding wintry vibes which goes hand in hand with the fuss-free, no service approach; whilst on the flip side, wooden fixtures and long tables manage to elicit thoughts of communal dining. A wild child that bears a certain sense of eccentricity, essential to standing out in the populous precinct.

Deli Hub Catering: In the land of 'All' Smiles

Hosting a get-together but can't afford time in the kitchen? Don't worry, I've had my fair share of such experiences. That's when caterers are a godsend (cue the angels singing hallelujah as two mirthful deliverers came knocking on my doors with the loot) and the best part of the experience is that you don't have to feel guilty about feeding your guests sub-par food, especially when Deli Hub Catering is on board. So rid yourself of those anxiety attacks and play the hostess with the mostest with only the elaborate drinks program to worry about; well, at least that's what I'll be most concerned about circumstantially.

Deli Hub is Neo Garden's Halal-certified catering arm, making it the perfect choice if you've got Muslim friends over. The same strict food standards are adhered to with a few interesting food programs thrown into the mix to keep things stimulating. In fact, as part of their "Around The World with Deli Hub" campaign, the company has recently launched their Thai-rrific party set following the highly successful Mediterranean promotion. As kitschy as the name goes, the food is bloody delicious!

Authentic Japanese Desserts at Misato, The Centrepoint

Love authentic Japanese desserts? Then you can't miss out on Misato. This new restaurant at The Centrepoint serves up a pretty near selection of after meal sweet treats that'll delight the most fussy of dessert lovers because the restaurant prides itself on making them from scratch with quality ingredients air-flown from Japan.

Rasa Fiesta Singapura: How we survived a Rum fueled 5-Bar Crawl (Adventure)

Ways to survive a bar crawl. Number one, have an exit strategy.

The odd thing was, there was no need for such a excuse the night of our epic bar crawl organised by Accela.Asia and Destination Beverage in conjunction with Rasa Fiesta Singapura - the rambunctious vitality of the crew (some of whom were already intoxicated at this stage) giving no excuses to wiggle out of the room. Then again, there was the rum.

Ao Yun 2014 Vintage: The Hard-Earned Richness of Wine from the foothills of the Himalayas

What would compel a winemaker to uproot himself and his entire family to move to the rural areas of China (technically, one of the more romantic regions - Shangri-La) to manage a vineyard?

Well, for Maxence Dulou, estate director and winemaker of Ao Yun, the choice to 'move to greener pastures' was indisputable. Having been born and raised in le Sauternais, the French man has bundles of wine-making experience tucked under his belt, accumulated from his studies in Bordeaux and from working in South Africa, Chile and then back to France. I was a bit skeptical at first. Was it a case of a man buying into the lure of cash cow (seeing that the project was commissioned by Moet Hennessy) or was it in a spur of a moment, one inspired by Brad Pitt's "Seven Year in Tibet"?

Butcher's Kitchen @ Suntec City: More than Meats the Eye

Fans of The Butcher rejoice! The well loved butchery has opened a retail restaurant concept at Suntec City, where you can not only shop a selection of organic, free-range, non-GMO grain or grass-fed meats but you can also taste them!

Moosehead Kitchen & Bar: New Lunch Menu

Anybody who thinks dining during lunch at Moosehead Kitchen and Bar is high-minded should visit to try its new menu, stat. Bridging the gap between cents and luncheon sensibilities, the new range of dishes were quick to impress me.