SPIRITED ASIA

The latest menu at Friday After Class reframes Hong Kong’s cosmopolitan identity into cocktails that translate a lifetime of cultural overlap into something immediate and drinkable.

Four decades on, Pan Pacific Singapore marks its 40th anniversary not with nostalgia, but with a city-facing programme that reasserts its enduring place in Marina Bay’s evolving hospitality landscape.

In a city gripped by smash burger fever, Smash Street cuts through the noise with a stripped-back, sharply executed take that proves simplicity still wins.

Singapore’s cocktail scene finds fresh momentum as a new wave of menus across the city’s top bars rethinks how — and why — we drink.

Tourism Western Australia’s Walking On A Dream invites Singaporeans to experience the state not just through its landscapes, but through a glass via its 'Sip & Savour' drinks-led activation in collaboration with Drinks & Co.

At Mondrian Hong Kong, Dirk Dalichau is reshaping hotel dining into a cultural proposition with Carna's globally recognised, nose-to-tail take on the modern steakhouse its sharpest expression.

Hong Kong Whisky Festival returns for its 2026 edition this May, charting the steady, knowledge-driven rise of whisky among a new generation of drinkers in the city.

The Fireline menu at One Prawn & Co channels Singapore’s enduring obsession with fire into a tightly structured tasting progression where smoke, char, and flavour take precedence.

The LeVeL33 Prohibition Gin adds sparkle to Singapore’s maturing gin landscape through a technically intriguing crossover with craft brewing, embedding the brewery’s Brut Beer DNA into the spirit itself.

The opening of Fukuoka Prince Hotel Momochihama reframes Japan’s often-overlooked gateway city through a rare beachfront urban resort that encourages travellers to linger rather than pass through.

As American spirits navigate a more complex global landscape, Asia — and Singapore in particular — is emerging as a critical proving ground where premiumisation, hospitality demand, and consumer curiosity are reshaping the category’s next phase of growth.

Tired of long-winded tasting menus? We are too. But the latest iteration of Restaurant Born’s Circle of Life culinary philosophy proves the format can still resonate when clarity, conviction, and craft take precedence over excess.

At The Lind Boracay, the debut of Yím marks a decisive new chapter — one that positions contemporary Thai cuisine at the centre of the resort’s evolution into a destination-led dining address.

This April, 'The House of Astor – Global Bar Excellence by The St. Regis Bar Bangkok gathers leading bartenders from across Asia and beyond for a four-day showcase that underscores the region’s shift towards a more collaborative, globally engaged cocktail culture.

At AMI Patisserie, spring arrives with a new exquisite menu that doubles as the Singapore debut of Matcha Inspiration by Valrhona, translating a technical innovation into a composed, seasonally-attuned tasting experience. 

In Osaka’s hyper-competitive Shinsaibashi district, Sugata Hotel Osaka Shinsaibashi, Series by Marriott arrives as a quietly calibrated alternative — balancing local character with global consistency.

As Singapore’s hospitality sector accelerates into a new phase of growth, understanding the work pass system has become essential for foreign professionals seeking to build careers in one of Asia’s most competitive service markets.

The latest refresh at LUCE in Frasers House sharpens rather than shifts its identity — reframing the familiar Italian buffet as a more considered, convivial table anchored in regional cooking.

The newly launched Volume 7 at ARTIFACT refines the Hong Kong bar’s signature narrative-driven approach into a more structured exploration of how land, sea and human craft converge in the glass.

At Kubu on Bali, Chef Eka Sunarya turns foraging and farm-to-table into something deeper — an elegant, self-assured dialogue between land, culture and cuisine.