Singapore Discovery Centre prepares for A Harrowing Halloween this October

For the first time ever, the Singapore Discovery Centre is set to celebrate Halloween in all its harrowing glory, with a full range of adrenaline-pumping, spine-chilling activities around the centre.

Harrowing Halloween is set to bring on the thrills and spills in the Get-Out! Haunted House, as visitors put their fear to the test. With nine different zones, visitors must find their way out of the winding corridors of the hospital ward with unsettling experiment labs, to escape from the Mad Doctor. Each step takes one further and further into the depths of the tormented residents’ lives, with plenty of jump scares to keep you on your toes.

As Singapore Discovery Centre continues to innovate and refresh its mix of offerings, the Black Lake Facility (Singapore’s largest 2-storey escape room experience) is also available to take part in. Black Lake Facility is the largest multi-storey escape room attraction in Singapore, covering 13 rooms across 4 themed chapters intertwined in one story. Unravel the story and get drawn into the mysteries behind the Black Lake Facility to find out the fate of five brave soldiers who were on a top-secret military reconnaissance mission. This multi-sensory attraction makes use of smart technology such as motion sensors, touch sensors and UV lighting in its puzzle pieces giving you an out-of-the-world escape room experience.

Meanwhile, the Black Lake Laser Battlefield is the first in Singapore to feature the HELIOS2 laser tag system, which allows for better accuracy, comfort, reliability and ease of use during game play. The game will also be the first in Singapore to include cutting-edge revolutionary projections. Participants can experience a battlefield with interactive changeable combat simulations, and experience different “worlds” (i.e post-apocalyptic, sci-fi) and/or different environment (i.e space/jungle/urban) during their gameplay in the arena. The interactive projection mapping will also enhance the gaming experience where players can pass by or shoot at walls to interact with the environment projected on them, as the players encounter aliens, monsters, and zombies – to create a more adrenaline-pumping and dynamic gameplay.

Away from the Haunted House and other thrilling activities, visitors can also enjoy an all new Halloween flick at the iWERKS Theatre, where a screening of Escape Room 2: Tournament of Champions awaits. The sequel to 2019’s blockbuster hit Escape Room, Escape Room: Tournament of Champions sees six people unwittingly locked in a new series of escape rooms, slowly uncovering what they have in common to survive and discovering they’ve all played the game before. For something that will get your adrenaline pumping, head to the XD Theatre for a 4D simulation ride, featuring patented technology by Triotech to keep you on the edge of your seat.

Other fun activities await at SDC – guests can grab their own temporary tattoos and make lucky charms at the lobby. Be sure to grab a complimentary glowstick at the lobby to light the path in the darkness of the Get Out! Haunted House

Venture into a world of darkness with the Singapore Story Guides for the Permanent Exhibits Gallery: After Dark Tour, and discover spices and rituals commonly practised by the different cultural groups for paranormal purposes and uncover lesser-known stories about buildings and locations in Singapore with dark heritage.

And when all is said and done, take a break, and head to the Lights on the Lake display at the Concourse to get some lights for some photo moments for some peace and calm.

More importantly, the Harrowing Halloween sees SDC working closely with Singapore Polytechnic’s School of Architecture and the Built Environment, with the GetOut! Haunted House a largely student-led ground-up initiative, from conceptualisation, planning of logistics, to execution of the activities.

This constitutes part of the Integrated Project module for the Diploma in Integrated Events & Project Management course. Underscoring its “Youth for Youth” approach to co-creating programs, Singapore Discovery Centre has harnessed the enthusiasm and creativity of the students from Singapore Polytechnic to create a truly intriguing and engaging Halloween experience for youths. As part of the longstanding partnership, Singapore Polytechnic students had previously co-organised various public programmes and activities for Singapore Discovery Centre’s visitors.

Through this initiative, Singapore Discovery Centre aims to provide students with the opportunity for real-world application of the theories which they have learnt in their course of studies, and an authentic holistic learning experience with various aspects like procurement of logistics, budget planning, publicity, content development, facilitation skills and manpower management. Through youth-centric programming and activities, Singapore Discovery Centre hopes to strengthen its positioning as a lifestyle attraction that shares the Singapore Story and would in turn, inspire everyone, including Singapore youths, to contribute to the nation’s future.

So what’re you waiting for? Make a date with the SDC, and get your scare on and your blood pumping with A Harrowing Halloween this spooky season!

A Harrowing Halloween runs from 29th October to 13th November 2021 at the Singapore Discovery Centre. Entry to Harrowing Halloween is ticketed, with limited slots available per day, in line with Safe Management Measures. Tickets may be purchased here.

Food For Now: Mirazur comes to Singapore for a three-month residency at Mandala Club

Ranked number 1 on the World’s 50 Best Restaurants 2019, Mirazur has launched an exclusive 3-month residency in Singapore at Mandala Club. While it’s been delayed from its initial planned launch date of 14th May due to the heightened COVID-19 measures, it will now be open from 22nd June to welcome diners, as the Mirazur team will take over KIN and Clan Cafe at Mandala Club and offer guests a once-in-a-lifetime opportunity to experience the exceptional cuisine of Mirazur.

Mauro Colagreco. Photo Credit: Matteo Carasale

Located in France on the stunning Côte d’Azur, Mirazur is the brainchild of chef-patron Mauro Colagreco. It holds the highest international accolades, including the ultimate three Michelin stars and the No.1 slot on The World’s 50 Best Restaurants list. Mauro’s culinary style is celebrated for seamlessly blending sea, garden, and mountain flavours. The residency will provide the perfect platform to share in Mirazur’s signature Lunar Menus – driven by nature and aligning with the moon’s cycles.

Mauro Colagreco. Photo Credit: Matteo Carasale

This return journey to Singapore will be an emotional one for Mauro as Singapore holds a very special place in his heart. It was here in 2019, that his beloved Mirazur was declared No.1 at The World’s 50 Best Restaurant Awards and where he was so warmly welcomed by the residents of the city state.

From the Leaves menu

Diners can look forward to experiencing the revolutionary lunar menus served at Mirazur’s home in Menton, France. A holistic, ecological approach to farming, gardening and eating, biodynamic agriculture pays attention to the interdependent relationships between flora and fauna of the natural habitat and the energies that influence its growth cycle. A sensitive gardener who lovingly maintained Mirazur’s hillside garden with wide varieties of fruits, flowers, vegetables, and herbs, Colagreco has been a keen observer of these elements — particularly the moon.

From the Leaves menu

Just as ancient cultures have followed the rhythm of the stars to cultivate and harvest crops, Colagreco believes that the moon at different phases influences different elements in nature, and in turn, the different parts of the plant: earth for roots, water for leaves, air for flowers, and fire for fruits. Thus, he creates dishes using produce in their absolute prime, according to the lunar cycle.

From the Leaves menu

Guests can fully appreciate the lunar cycle’s central role in Colagreco’s new culinary philosophy from the moment they enter the reception area. The space of Clan Cafe will be reimagined as a lunar garden lobby that sets the scene: porous textures that bring to mind the mysterious face of the moon; reflective surfaces that glimmer as the sea off the Côte d’Azur shimmers in the moonlight; soft turf to recreate the lushness of Colagreco’s beloved terraced gardens of Mirazur; calming hues of green, blue and white to inspire serenity.

From the Leaves menu

The main dining room, KIN, is the stage for Colagreco’s inimitable cuisine; the Argentinian Italian will present four menus of 6-courses for lunch and 9-courses for dinner: Roots, Leaves, Flowers and Fruits. Each designed to highlight ingredients at their best according to the moon’s different phases. Highlights from the menu at Mirazur include; lamb confit served with a mille-feuille of salad leaves and seaweed from the Leaves menu; and The Dark Side of the Moon, a dish from the Roots menu, comprising of fish, black garlic and liquorice, utterly devoid of colour visually, yet bursting with umami on the palate. Complementing the changing menus is the evolving visual theme of the dining room, morphing from a flourishing jungle to a flower field, from a magical underground world to a tropical fruit garden bursting with colour. Only one menu will be available at any one time, with the first five days of each menu evolution reserved exclusively for club members and their guests.

“In today’s urban societies, we are increasingly distanced from a regular relationship with nature. Bridging the gap between our current lifestyles and our need to reconnect with life cycles is what inspires us the most in our daily work. I’m very excited for my team, who will be able to offer a unique experience to guests with Mandala Club.”

– Chef Mauro Colagreco

This dynamic restaurant project cements Singapore’s ongoing status as a global hub for gastronomy. It also lays the path for future world-class experiences to come when Mandala Club is unveiled in late summer this year.

From the Leaves menu

For Mandala Group, it marks the beginning of an evolution. It demonstrates their skill and resourcefulness in curating and delivering world-class programming as part of a strategy to redefine the private member’s club scene in Asia.

From the Leaves menu

Ben Jones, The Mandala Group CEO and new owner of Straits Clan says: “Our commitment to delivering extraordinary experiences for members is being brought to life before we even open our doors and we are honoured to present Mirazur at Mandala Club.”

Mandala Club hosts Mirazur from 22nd June 2021. Mandala Club is located at 31 Bukit Pasoh Road, with the restaurant open from 12-430pm for lunch from Wed-Sun, and 6-1030pm for dinner from Tuesday to Sunday. The restaurant is closed on Mondays. Find out more and make a reservation here

Keep the bugs at bay with Jorubi’s nature-inspired insect repellent

With a total of 35,315 Dengue cases reported in 2020 by the National Environment Agency, and an increase of the Aedes mosquito population by about 8 per cent in December, dengue still poses a very real threat in our community. Jorubi’s Nature-Inspired Insect Repellent presents a safe and effective solution to protecting loved ones against the threat of dengue and bites from other insects.

Jorubi’s American-made products make use of aloe vera as the main ingredient in all their formulas due to its healing and moisturizing effect when used for skincare. Unlike its competitors, Jorubi’s Nature-Inspired Insect Repellent is a revolutionary repellent that delivers safety, effectiveness and staying power all in one product.

Made with a nature-inspired formula, Jorubi’s insect repellent is DEET-free and has a light and gentle scent through its natural aloe vera content. The active ingredient in the repellent is IR3535®, a well-known insect repellent with a long history of safety and efficacy and is not classified as a neurotoxin unlike DEET. IR3535® is derived from Beta-alanine, a naturally occurring amino acid.

Jorubi’s Nature-Inspired Insect Repellent also features their proprietary STAYTEC™ technology, a patented long-lasting repellent technology that is derived from seaweed and mushroom extracts. STAYTEC™ provides long-lasting protection from bug and insect bites for up to 13 hours from the time of application. The formula is also safe for pregnant women, mothers who are breastfeeding, pets, and infants who are two months and older, making it an ideal choice for protecting the entire family.

The insect repellent is resistant to water, sweat and most importantly, it is also rub-proof, which maximises the effectiveness of the repellent while you’re outdoors or lead an active lifestyle. A bottle of Jorubi’s Nature-Inspired Insect repellent is priced at S$18.50 and can be purchased exclusively on Jorubi’s website.

For more information, you can visit their website here

La Takorea, the world’s first digital restaurant developed on The Apprentice launches in Singapore

For the first time ever, reality television fans can experience what they see on their TV screens with the launch of La Takorea — the world’s first digital restaurant to be developed within 48 hours on-air, and available for delivery in Singapore exclusively via GrabFood. 

Launched last week, La Takorea, a Korean-Mexican fusion digital restaurant brand, was conceptualised and executed by contestants in a tightly-contested challenge on Episode 4 of the popular reality show, in collaboration with global food technology company TiffinLabs, featuring food tech firm Next Gen’s first brand, TiNDLE — chicken, made from plants.
During the episode, the two competing teams were tasked to identify cuisine gaps in the global food delivery ecosystem to create a digital restaurant brand using TiffinLab’s proprietary data on food trends and consumer profiles – the main prerequisite being the dishes had to taste great for an optimal delivery experience, and use game-changing TiNDLE, chicken made from plants, as the main ingredient. Leveraging the Korean-fusion trend analysis provided, contestants developed a menu of eight TiNDLE dishes that includes dumplings, tacos and baos, now available to the public via delivery.

La Takorea Taco

The winning team created ‘La Takorea,’ a digital restaurant focused on Korean-Mexican food, as judged by ONE Chairman & CEO Chatri Sityodtong and Niharika Singh, ONE’s Senior Vice President of Corporate Development & Strategy, together with special guest judge TiffinLabs Co-founder & Chairman, Kishin RK. 

TiffinLabs’ Kishin RK said: “The winning team’s entry of La Takorea is an exciting example of how, using data analytics, creativity, culinary smarts and a kitchen that can be anywhere in the world, innovative and compelling meals can be created, scaled and reproduced without the need of a physical store. This is a ground-breaking concept that offers tremendous value to consumers and revolutionises the way food is developed and delivered. As we are first and foremost a digital food company, we are thrilled to be part of this world’s first launch on television.”

The multinational winning team comprised of Singaporean Joy Koh, Nazee Sajedi from the US, and Venezuelan Jessica Ramella in the kitchen, along with Niraj Puran Rao from India, Clinton Tudor from New Zealand, Kexin Ye from Germany, and Indonesian Paulina Purnomowati, separately focused on the brand identity, financials, marketing, and go-to-market strategy.

The winning team attributes their success in part to how they managed to extrapolate date to create a winning brand and menu to win the challenge, using it to understand and make full use of TiffinLab;s expertise in supply chain and operations. “Developing this digital restaurant was a real eye-opener for us as it made us completely rethink the way food can be conceptualised and brought to consumers in a way that transformed their dining experience. Access to TiffinLabs’ data analytics was critical to our success. Without it, we would not have been able to see and analyse the latest food trends or get a holistic understanding of what customers really wanted,” said Joy Koh from the winning team.

Says Nazee Sajedi from the winning team: “Thanks to getting back up from the data, it helped us get a clear picture of what the consumers want, from millennials to Gen Z, and for us to create a clear customer profile – people who were healthy, environmentally-conscious, and keen to learn about the latest trends.”

TiNDLE, a mouth-watering chicken experience made entirely from plants, was the featured key ingredient in the team’s creations. The winning team developed dishes like Swipe Right TiNDLE Taco and Superlike TiNDLE Bao, both featuring a flavourful filling that contained juicy chunks of grilled TiNDLE, crunchy cabbage slaw, spicy gochujang aioli, kimchi, and finished with delicious nacho cheese. 

Superlike TiNDLE Bao

The teams worked closely with TiffinLabs chefs led by TiffinLabs co-founder and President of Operations Shaun Smithson, who has over 30 years of culinary and business experience leading major food and beverage organisations in the US, EU, and the Asia Pacific; and TiffinLabs R&D Chef Terence Chuah, who has worked in some of the world’s top restaurants including Mugaritz (Spain), Quince (San Francisco), and Narisawa (Japan).

“The value of data analytics cannot be underestimated. Imagine a time not so long ago when a passionate chef comes up with a brilliant concept, yet has absolutely no idea where and if it will ever work. Come today where that same imagination can be brought successfully to life through the structure, process, and rapid iterations that the innovation of data analytics can provide. It is nothing short of revolutionary,” said TiffinLabs’ Shaun Smithson.

“As disruptors in the food tech space, we are thrilled to find a like-minded partner in TiffinLabs. We were very excited to see its innovative and highly scalable platform in action, as it enables us to bring the mind-blowing TiNDLE experience from screen to consumers’ homes in a seamless, cutting-edge way,” adds Jean Madden, CMO, Next Gen, the company that created TiNDLE.

And in the future? They’re hoping to scale up the business, potentially expanding it beyond Singapore’s shores once the pandemic gets better, and perhaps, even reach the USA. Viewers can now decide for themselves which menu item is their favourite. La Takorea can be ordered exclusively through delivery partner GrabFood in most areas across Singapore.

For more information, visit  www.latakorea.com . Follow them on Instagram @latakorea.sg and Facebook @latakorea

Going Green: DBS Bank and Mediacorp collaborate on CNA Insider special to fight food waste

An estimated 1.3 billion tonnes of food goes to waste globally every year – an amount sufficient to feed three billion people. This is a sobering statistic that DBS Bank (DBS) and Mediacorp are bringing to wider public attention in a collaborative special with CNA Insider.

Available now on cnainsider.asia and CNA Insider YouTube, ‘Food, Wasted’ is a three-part digital exclusive produced by Mediacorp in partnership with DBS that aims to raise awareness of food waste across the supply chain. Each video and accompanying article on cnainsider.asia will offer easy tips on embracing food purchasing and preparation habits that can minimise waste, shrink carbon footprints and ultimately combat climate change and forge a food-secure future.

Nicholas Lim, co-founder of Treedots inspects a rescued piece of salmon fillet which did not pass the strict beauty standards customers have.

The broad objectives of this series dovetail with DBS’ and Mediacorp’s core corporate responsibility pillar of driving sustainability efforts through informative content that can positively influence consumer behaviour and actions. This collaborative series also complements Mediacorp’s multi-year commitment to sustained environmental coverage, in support of Singapore’s Green Plan 2030 and the national interest in climate action. 

Likewise, DBS seeks to create value for the long term by managing its business and working with partners in a balanced and responsible way. Through the DBS Foundation, the bank has been nurturing social enterprises across Asia since 2014, with SGD 50 million set aside to support the ambitions of social enterprises with businesses built around solving pertinent social and environmental challenges.

Food that is imported into Ban Choon Marketing Pte Ltd goes through rigorous checks for beauty standards, like these mushrooms being measured to check that they meet customer_s size requirements

One of the key areas the bank has been focusing on is food waste, which is an issue that has come to fore in recent months amid heightening concerns of climate change and disruptions to global food supply chains. Through its engagements with employees, clients and strategic partners to encourage a positive change in mindsets and behaviours, DBS has generated around 200,000 kg of food impact comprising food waste reduced, recycled, or redistributed, across Singapore and the region in 2020, and aims to further build on efforts this year.

Employees of a real estate company in Hong Kong learn to grow food on their building’s rooftop. The garden, started by Rooftop Republic, aims to help bring people closer to the food-growing process.

‘Food, Wasted’ audiences can look forward to inspiring stories of social enterprises supported by the DBS Foundation and other community partners, and their efforts to work towards a zero food waste future. Stories include anecdotes of how these social enterprises and community partners have identified and plugged leaks along the food production pipeline: from harvesting and transportation to inventory management and to the end consumer in supermarkets and restaurants, to bring us one step closer to a zero food waste future.

Gerald Fu, a home gardener, snips some of his bok choy for a stir fry. Since growing his own food, he_s started to appreciate his food more and waste less.

These change leaders include DBS Foundation Grant recipients TreeDots, the first online platform in Asia connecting suppliers of surplus and imperfect food with businesses and households; S4S Technologies, who creates innovative technologies designed to preserve and process high quality foods to restore the agriculture supply chain; and Rooftop Republic, a social enterprise championing urban farming communities. Please refer to Annex A for a full list of partners and DBS Foundation-supported social enterprises featured in ‘Food, Wasted’.

Sunita Dnyaneshwar, an onion processor places sliced onion into a solar dehydrator designed by Science 4 Society, a social enterprise started in India that gives food longer shelf life by dehydrating it.

Karen Ngui, DBS Group Head of Strategic Marketing & Communications said: “The volume of food waste generated in Singapore has increased at a staggering rate over the past decade. Food waste accounts for 8% of greenhouse gases produced and undoubtedly, exacerbates the rate of climate change globally. As a purpose-driven bank, we believe that by working with like-minded partners, social enterprises and the community at large, we can inculcate a greater sense of social consciousness and spark positive change. It is critical to have all hands on deck as only through the strength of the collective, can we make a lasting difference. We hope that the ‘Food, Wasted’ CNA Insider special series helps to fuel greater awareness and understanding of the sustainability issues caused by food that is wasted and/or lost across the entire food supply chain.”

A pile of papaya outside a wholesale market in Jakarta is left to rot. In Asia, up to 40_ of food is lost after harvest during handling and storage – never making it to shops at all.

Parminder Singh, Chief Commercial and Digital Officer, Mediacorp said: “We are glad to work with like-minded partners such as DBS Singapore to create engaging content that complements our corporate responsibility efforts to encourage sustainable lifestyles. As the national media network, we are uniquely positioned to leverage our creative capabilities, journalistic expertise, and the wide reach of our platforms to support the national interest in sustainable practices. We hope the ‘Food, Wasted’ CNA Insider special will make us all more thoughtful about our food habits and motivate us to waste less and go green!”

Food, Wasted can be viewed on on cnainsider.asia and CNA Insider YouTube

Sports: Huat to Do at Singapore Sports Hub this Chinese New Year

Get a running start to the Chinese New Year with Singapore Sports Hub. Kick-off the year with a prosperous 888-metre run with family and friends, followed by some watery fun for a splash of good luck. Then, dive into delicious festive fare at the mall and at night fall, grab a good spot to watch the National Stadium dome come alive as you bask in its golden glow. 

Start a new Chinese New Year tradition with family and friends to welcome good health and wealth every year. Go on a Huat Run around the 100PLUS Promenade and for that extra huat factor, run on the 888-metre red ‘prosperity’ lane that circles the Promenade. 

The first 88 participants to complete the huat run between 6 and 26 February will each receive a festive F&N goodie bag. All you have to do is take a picture with the prosperity pineapple placed along the route, post it on your Instagram account with the hashtags #AllLaiRun and #MySgSportsHub and show it to our customer care officers at the Visitors Centre to redeem your gift. The top three posts with the most “likes” stand to win red packets, with the biggest “ang pow” worth $288.

Water is a symbol of wealth in Chinese culture, so grab your friends and family and take a dip in our pool of fortune at the OCBC Aquatic Centre. Rain or shine, our public indoor swimming pool is open to you. You can even pick up a swim pass to share with your loved ones.

If the kiddies can’t swim just yet, get them in on the action at the Kids Water Playground. The little ones can enjoy themselves in the Kids Pool while the older kids ride the spiralling slides at the Water Play Area. 

Looking for something more exhilarating? Check out Stingray and soak in the rush of wave riding. Climb aboard our half-pipe surfing facility and have a go at bodyboarding or skimboarding. Whether you are a surfing enthusiast or new to the sport, you will love this thrilling experience. Pre-booking is required for both activities, so make sure to lock in your slots early.

Get into the spirit of the season with Singapore Sports Hub as it lights up the night sky in festive colours. Watch the National Stadium transform into a bright golden dome, with auspicious sparkling red and yellow lights as a shining symbol of good fortune! The light show, specially curated to welcome the Chinese New Year, will run for a limited time, from 7pm-11pm, between 7th and 19th February. 

More information about the Singapore Sports Hub here

McDonald’s Singapore turns up the heat for 2021 with Mala McShaker Fries

McDonald’s rings in the new year with the all new Mala McShaker™ Fries, set to leave you numb with joy and spice up your life come 2021. Tossed in a blend of Szechuan peppercorns, chilli powder, and other umami spices, the Mala McShaker™ Fries are the ideal combination with the signature McSpicy burger making sure you’ll burn so good. Available from $3.50 (a la carte), or as an add-on to any Extra Value Meal™ for just $0.70.

If you want more bang for your buck, you can even purchase a 2x Value Meal, which comes with 2 McSpicy burgers, 2 Mala McShaker Fries, and 2 medium Cokes, all at just $15. If you’re up early for more deals, then you can also be sure to start your day right with the all new Breakfast McSaver™ Meal. From just $4.50, choose your favourite breakfasts – Egg McMuffin®, Sausage McMuffin® or Chicken Muffin, and get a Hashbrown and a hot McCafé Premium Roast Coffee or tea as part of the meal.

Following their daily Christmas campaign, from 4th January, My McDonald’s App members will be able to enjoy new deals (including a new member welcome deal of a $2 McSpicy with any purchase), alongside 1-for-1 Mega Deals for the month of January. These include a la carte McSpicy® (4th to 6th January), Double Filet-O-Fish® (11th to 13th January) and Breakfast Deluxe (25th-27th January). Plus, you can even play the brand new McShaker™ game each day to win exciting deals such as $1 Mala McShaker™ Fries, $1 Frappes, Free Vanilla Cones or Hashbrowns with any purchase, all on your McDonald’s App.

Other deals include exclusive My McDonald’s App deals launching every Monday at 8am. The app’s new ‘Member Mondays’ deal will be sure to give you a happy start to the week. We’ve also got your birthday covered with your very own Birthday Treat deal with 6pc Chicken McNuggets™ at only $1 with any purchase.  

For more information, visit their website here

Festive experiences by the sea with Santiburi Koh Samui

KOH SAMUI, THAILAND – Santiburi Koh Samui, the high-end, experience-driven beachfront retreat, is inviting Thai residents to enjoy a magical festive season on Samui’s sun-kissed north shore. With joyous Christmas celebrations on 24th and 25th December 2020 and a glamorous New Year’s Eve dinner and party on 31st December 2020, every guest will be able to end the year in style.
 
Christmas is the most wonderful time of the year, and Santiburi Koh Samui is celebrating this enchanting occasion with a choice of bountiful buffets at The Beach House, its serene seafront restaurant overlooking Mae Nam Beach and the glistening Gulf of Thailand. Executive Chef Stephen Dion, a German-Canadian gastronomic expert with more than 15 years of experience at leading hotels and restaurants in Thailand, and a deep passion for local and sustainable ingredients, will delight diners with his unique culinary style and mouth-watering creations.

Santiburi Koh Samui’s culinary team is led by Executive Chef Stephane Dion (pictured centre), who has a passion for local and sustainable ingredients

On Christmas Eve (24th December 2020, 18:30 – 22:00 hrs), families and friends can come together and enjoy an amazing array of dishes from around the world. Diners’ taste buds will be tempted by vibrant Asian salads, soups and appetisers, including freshly-shucked oysters, tuna tartare and more. A live “surf & turf” barbecue will present grilled squid, rock lobster, succulent river prawns and premium Australian beef, and our expert chefs will be on hand to serve whole baked sea bass and our Christmas turkey – twice cooked (sous-vide and roasted) to maximise the flavour, then accompanied with wide range of side dishes all the usual trimmings, including Chef Stephen’s grandma’s stuffing recipe. Concluding with a delectable selection of desserts, including traditional Christmas cake and stollen, this amazing occasion will live long in the memory.

Then on Christmas Day (25th December 2020, 18:30 – 22:00 hrs), Chef Stephen and his team will embark on another epicurean adventure at The Beach House. This fantastic feast will feature many of the same delicacies as Christmas Eve, along with alternative delights such as house-smoked Scottish salmon, a special Caesar salad with soft shell crab, and Thailand’s favourite spicy and sour soup, tom yam, with pork shank. The barbecue will showcase squid, rock lobster, river prawns and Australian lamb cutlets, guests will be able to enjoy roast turkey with all the trimmings, and Chef Stephen will also highlight his German heritage with crispy pork knuckle, served with cabbage and bacon. And of course, no Christmas Day would be complete without a series of sweets, such as molten lava cake, flambéed Christmas crêpe Suzette, passionfruit tiramisu, and many more. No matter which day guests choose to celebrate, Santiburi Koh Samui will make it a family affair with a dedicated Children’s Corner that contains everything kids love, such as mini burgers, pizzas, healthy salads and more, followed by tropical fruit salads and two flavours of ice cream. Youngsters will also be able to decorate their own gingerbread men in a live demonstration.

Finally, on 31st December 2020 (20:00 – 01:00 hrs), couples can come together and wave farewell to 2020 with a glittering evening at The Beach House. The New Year’s Eve “Golden Coconut” buffet transports gourmands on a global gastronomic journey with a selection of sublime salads, exquisite appetisers, tuna and salmon sashimi, ocean-fresh oysters, creamy seafood chowder and more. The sizzling barbecue will feature marinated squid, rock lobster, river prawns and sea bass, along with plenty of side dishes, sauces and dips, and the carving station will present crispy French duck leg confit and mustard & herb-crusted lamb rack. Indulgent desserts include pistachio crème brûlée, raspberry cheesecake, and Amaretto zabaglione with strawberries.

The festive dining occasions will be hosted at The Beach House, Santiburi Koh Samui’s elegant seafront restaurant

The evening does not end there; as the moon rises above the island and casts a soft glow over the sea, revellers will be entertained until 1am with a live band at the glamorous “black and gold” themed countdown party.

The Christmas Eve and Christmas Day dinners are both priced at THB 2,100 net per person, and the New Year’s Eve meal and countdown party is available for THB 2,900 net per person, including one glass of Prosecco.

Thai residents can combine their dining experience with a highly rewarding seafront stay at Santiburi Koh Samui! A series of enticing room promotions are available this festive season; under the “Buy One Get One Free” offer, customers who book one night will receive a second night free-of-charge, including breakfast! A third night can be booked with a 50% discount. This tempting two-for-one deal is also applicable for airport transfers, dining at any of the resort’s five culinary venues*, activities and spa treatments. Rates start from just THB 6,507 net.

Alternatively, a special three-day/two-night package includes a festive feast for two people (Christmas Eve, Christmas Day or New Year’s Eve, depending on the dates of stay), daily breakfast, private roundtrip airport transfers, in-room fresh fruit, and daily afternoon tea at The Lounge. Rates for this amazing promotion start at THB 11,260 for two nights.

For more information and for bookings at Santiburi Koh Samui, email info@santiburisamui.com, call +66 (0) 77 425 031 or visit santiburisamui.com.

Alila Villas Uluwatu presents a Festive Rendezvous

BALI, INDONESIA – Alila Villas Uluwatu is inviting guests to spend time in Bali, enjoying heartwarming festivities in the signature simple yet sophisticated Alila style with dining experiences specially crafted for this festive season.

Alila Villas Uluwatu will be in full festive mood from 24th December 2020 to 5th January 2021. From culinary feasts to a memorable curated Alila Journey, you’ll discover everything you need for sparkling Christmas and New Year celebrations, and a refreshing start to 2021.

“We are extremely delighted to bring all our guests an exclusive Festive Rendezvous celebrating life and togetherness, creating special moments and caring for the community. It’s a wonderful opportunity to relax, refresh and return home enriched with endless memories,” said Hemal Jain, General Manager of Alila Villas Uluwatu.

The festivities will kick-start on Christmas Eve with a sunset session at Sunset Cabana Bar followed by a four-course Western set menu. On Christmas Day comes an All-day Christmas Brunch where you can gather with your beloved family and friends to feast on a sumptuous Western and Indonesian all-you-can-order menu accompanied by the beats of DJ Klfin.

Save your Saturdays for Sounds of the Cliff, where you can enjoy the rhythms of DJ Anggela Vani on the last Saturday of 2020, and welcome the first Saturday sunset of 2021 overlooking stunning clifftop views of the Indian Ocean below.

Culinary enthusiasts won’t want to miss one of the highlight events of Festive Rendezvous 2020, the gastronomic pairing of two local icons of the luxury dining scene, Nusantara by Locavore and The Warung, Alila Villas Uluwatu. From the best of Nusantara’s set menu to a la carte delights, indulge over the last weekend of the year, accompanied by a live band performance by Dimas and Latinasia on Sunday, 27th December.

On the last night of the year, let Alila Villas Uluwatu transport you to an era of glitz and glamour with a Gatsby-style New Year’s Eve celebration #GATSBYATALILA. Enjoy a magical night of sumptuous food and music performances by DJ Sammy Sax and gypsy songstress Lydia Rose as the clock counts down, ready to toast the arrival of 2021 under the stars.

And to ring in the New Year, enjoy an All-day New Year’s Brunch, comprising a flavourful selection of Western and Indonesian brunch-style dishes, performances by DJ Fran Tinez, and catch the first sunset of the year by the cliff.

Beyond the feasting, indulgence can also be found at Spa Alila, where you can treat yourself to two specially created holiday season offers – Dolce La Vita and Recharge and Recover – that promise to pamper you from head to toe.

For something more active, try your hand at Archery on the Cliff against the breathtaking backdrop of ocean views. No experience is needed as professional instructors will guide you. Or hop aboard a boat for the resort’s must-try curated Journey to the Southern Beaches, an adventurous beach-hopping journey encompassing eight of the most famous beaches in Bali.

More information on Alila Villas Uluwatu available here

Mango Tree launches new Thai restaurant in COCO Park, Shenzhen

BANGKOK, THAILAND – Mango Tree Worldwide, the world’s leading Thai restaurant operator, has celebrated the launch of its first outlet in Shenzhen, as it continues to introduce authentic Thai cuisine to China’s most dynamic destinations.

The new Mango Tree Kitchen is perfectly positioned in COCO Park, a mega-mall and lifestyle complex in the Futian district, which is considered to be Shenzhen’s central business district. With multiple stores, five-star hotels, commercial complexes, entertainment facilities and a major convention centre right its doorstep, the new restaurant will benefit from a high volume of demand from local families, friends, office workers and international travellers alike.

Modern and stylish, the new Mango Tree Kitchen features a contemporary design concept with polished wooden floors, modern furniture and a dramatic light installation, with hundreds bulbs hanging elegantly from the ceiling. This makes it a great option for quick bites, light lunches or evening meals.

Diners in Shenzhen can savour a wide selection of Thai favourites, including exquisite appetisers, vibrant salads, spicy soups, fragrant curries and more, all crafted by highly-skilled chefs using fresh ingredients. Signature main courses include baked prawns or crab with glass noodles in a clay pot, beef ribs in a stone bowl with black pepper sauce, steamed sea bass with chili & garlic lime sauce, and for a truly luxurious treat, Thai-style fried Australian lobster with garlic. These delicious dishes can be accompanied with a choice of vegetables, rice and noodles, including phad Thai, the Thai street food favourite.

The new restaurant also offers an extensive beverage list, comprising fruit juices, tropical blends, whole young coconuts, special teas, cold beers, exotic cocktails, fine wines and more – the ideal refreshment for any occasion and every time of day.

The launch of Mango Tree Kitchen at COCO Park reflects the success of Mango Tree’s growth strategy, which focuses on bringing casual yet compelling Thai dining experiences to areas of high footfall, such as transport hubs, shopping malls and entertainment complexes in key destinations all over the world. This latest opening also underscores Mango Tree’s confidence in the Chinese hospitality industry, in the wake of the global pandemic. The company now operates six outlets in China, focusing on first-tier cities and the country’s busiest air terminals.

“We are delighted to open our inaugural restaurant in Shenzhen, as our expansion in China gathers momentum. With its huge population of over 12 million people in the metro area alone, thriving economy and international outlook, Shenzhen is an important city that we have been targeting for some time. We just needed to find the right location, and they don’t get any better than COCO Park. Right in the heart of downtown, next to the landmark Ping’an International Financial Center and surrounded by landmarks and attractions, this will allow us to cater for every type of diner, from local shoppers to international executives,” said Trevor MacKenzie, Global Managing Director of Mango Tree Worldwide. “Our achievements are underpinned by strong partnerships and the strength of our brands. Looking ahead, we will continue to introduce world-class Thai cuisine to high-profile urban and airport locations in China, across Asia and all around the globe,” he added.

Mango Tree Worldwide now operates six outlets in Mainland China, including urban restaurants in Guangzhou, Shenzhen and Qingdao, and convenient outlets at major international airports such as Guangzhou Baiyun. These form part of a global portfolio of 71 locations worldwide. Mango Tree remains on track towards achieving its target of operating 100 outlets by 2025.