DRINK | Party with Martell | Martell Noblige
Martell Singapore rolls out a month-long calendar of activities to celebrate its superbly stylish cognac, Martell Noblige, now bottled in a more slimmer contemporary silhouette with modernised typography.
For fashionistas, Martell Noblige has joined hands with local streetwear designer Amos Ananda for the first time to launch the Martell X Amos Ananda streetwear collection of 14 items, inclusive of apparel and accessories. The collaboration marries Amos Ananda’s signature style with Martell’s refreshed design to present utilitarian streetwear looks that channel an athletic yet sophisticated aesthetic. Available for purchase from 31 March exclusively at Limited Edt Chamber, and mar.tl/martellamosananda.
On Mar 30, the cognac label will host the Martell Noblige Swift Party at a secret location that will only be disclosed when you buy tickets from mar.tl/swiftparty. Expect a riotous night of thematic rooms; electric performances by Gen Neo, DJ Farah Farz, and DJ Inquisitive; and unique Martell Noblige & Coffee creations with award-winning bartender Peter Chua of Night Hawk, as well as coffee experts from Five Oars Coffee Roasters.
To sample more Noblige & Coffee, the brand has also partnered 35 bars around the city to serve a limited edition cocktail developed by master mixologist Remy Savage, available from Mar 31. For more information, plus details on how to win lucky draw prizes worth up to $38,000, visit martell.com.
Cocktail extravaganza | 1-Group
1-Group, Singapore’s leading lifestyle group returns with Sip & Savour – a month-long campaign in celebration of the vibrant cocktail scene in Singapore featuring a series of drink-and-dine programmes at eight of its iconic destinations.
On Mar 25, head to Alkaff Mansion at 6pm where bartenders from Budi Bar Melaka make an appearance to serve their famous fruit and spice-infused cocktails. Light bites and Spanish Tapas from the TXA Gastrobar kitchen will be served.
On Mar 26, make a date at 1-Altitude Coast to enjoy a Mediterranean brunch with two-hour free-flow Cointreau cocktails at $68. Other activities include a Hip Hop R&B pool-side party with a surprise bartender, and a Margarita challenge.
On the same day, The Summerhouse will close out the campaign with a Closing Grill-out Party from 6.30pm till late. Enjoy live performances, plus a BBQ-style dinner of succulent meats and seafood to pair with your choice of 2 cocktails featured in any of the eight campaign-exclusive tipples, including drinks stirred by surprise guest bartenders.
For a full rundown and reservations for Sip & Savour events, visit www.1-group.sg/sip-and-savour.
EAT | Narisawa residency | Mandala Club
Culinary residency initiative, Mandala Masters is hosting its most extraordinary residency yet with legendary Japanese chef Yoshihiro Narisawa, the founder of Narisawa in Tokyo — the only restaurant in Asia to be awarded annually in the World 50 Best for the last 15 years in a row. The multi-award winning restaurant has held 2-Michelin stars since 2011, as well as the recipient of numerous other industry accolades. Diners may also recognise the chef on Netflix’s Final Table series as the head judge of the Japan episode.
Here for a five-week residency at Mandala Club, from Mar 24 to Apr 30, Narisawa brings along his 15-person crew to serve lunch and dinner for 24 guests in the main dining room, and up to 12 guests in the private dining room each day.
Lauded for his innovative and sustainable approach to cuisine, the acclaimed chef will bring his nature-inspired Satoyama culinary style blending both local and seasonal indigenous Japanese ingredients to serve an elegant kaiseki meal. Famed for his enigmatic Bread of the Forest — a gorgeous wreath of flowers and fruits — Narisawa will also present a localised version using sustainably sourced ingredients unique to Singapore.
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The drink pairings will feature never-before-served sake and wine exclusively to Mandala Masters for this residency. Narisawa has specially selected Masuizumi by Masuda Sake Company, a rare sake which has been hand-brewed to complement his gastronomic vision.
Prices start from $518++. For enquiries, contact reservations@mandalamasters.com or WhatsApp 8399 5364.
Brunch with a bang | W Singapore - Sentosa Cove
Nothing says Sunday like sipping a Mimosa or Bloody Mary by the pool, while you indulge in a veritable feast of oceanic delights, classic roasts, piping hot pizzas and local delights, as you look out into the tranquil marina of Sentosa Cove.
W Singapore - Sentosa Cove welcomes hungry diners to its buffet restaurant The Kitchen Table to enjoy Sunday Brunchscape, which features sustainably-sourced produce presented in a smorgasbord of international and local delicacies.
As the day gives way to stunning sunset hues, wind down on the terrace as you immerse yourself in W Hotels’ iconic cocktail culture.
Sunday brunch starts from $128++ per person (includes free-flow coffee, tea, juices, soft drinks and mocktails) from noon to 3pm. For reservations, call 6808 7268 or email thekitchentable.singapore@whotels.com
Wagyu feast | Bedrock Bar & Grill
Award-winning steak house Bedrock Bar & Grill shines a spotlight on Miyazaki Wagyu by Arita Ranch – known for its fine-grained, speckled marbling throughout the meat, which renders a buttery mouthfeel. Now available till April, as part of its 2023 World Meat Series, the premium Wagyu will be presented in a 5-course tasting menu ($158++) with an option to top-up $68++ for wine-pairing.
The tasting menu begins with the Cured Wagyu Beef Wrapped Oyster featuring a butter-poached Sakoshi oyster enveloped in a thin slice of soy-cured Wagyu beef rump. The second course follows with a Wagyu “Philly Cheesesteak” – a unique and modern take on the classic cheesy beef steak sandwich, created in the form of a moreish morsel. That’s followed by the 24-Hour Cooked Wagyu Burnt End, highlighting a mouth-watering Wagyu chuck rib roasted for 24 hours till tender. The fourth course is a juicy, applewood fire grilled Rump Cap Wagyu Steak served alongside pan-seared Hokkaido scallops skewered with rosemary sprigs and basted in fragrant thyme butter. For dessert, end off with Hazelnut Chocolate Gateau made with 66% Valrhona Dark Chocolate Noir, and topped with delicate brittle, toasted hazelnuts, and fresh raspberry.
Bedrock procures Miyazaki Wagyu directly from Arita Ranch, which ensures traceability; knowing that the delicacy is sourced from a single farm that raises Japanese Black cattle in the Miyazaki prefecture, so every cut presented at the restaurant is of consistent, top quality. Possessing over 60 years of knowledge and experience in cattle farming, Arita Ranch’s veteran cattlemen further elevate the premium quality of this prized beef through a farming method called EM0 (Earth Medicine 0) that rears their cattle without the use of medicines and antibiotics in the feed, pastures, and water. These factors, along with a specially curated feed mixture, contribute to enriching the beef's umami flavour and tender marbling.
For reservations, call 6238 0054 or visit www.bedrock.com.sg.
