An opposition politician, a Facebook user and online website Jom have been asked to put up corrections under the law against fake news, over articles and social media posts that contain false statements about the Ridout Road saga. The Ministry of Law (MinLaw) on Sunday (July 16) said Second Minister for Law Edwin Tong had issued the instructions to the.
Missing some local dessert? Have it in the form of a cocktail. The cheng tng gao from Gudsht is beguilingly subtle and just the right amount of sweet. Laced with pandan, barley and coffee, this flavoursome drink excites the palate in the most unexpected way. For the indecisive lot, try the mini cocktail bundle which comprises six different flavours: frooty booty, nacho hombrè, unicorn barf, rita s marga, red sangrila utama and keekapow. All of it is good like a music album with no bad songs. My favourite though, is the unicorn barf, with its lingering notes of yuzu and the faint scent of sweet plums. The fruity keekapow with its spicy aftertaste is a sleeper hit too. Order here.
Cure has long been a coveted reservation; the attention to small details in the food and presentation has undoubtedly gained chef Andrew Walsh the approbation of food connoisseurs across the island. Its latest seasonal menu, which draws from a wide net of Irish influences is a testament to his culinary genius. Menu standouts include the aged duck ham, redolent with the woody and spicy scent of juniper berries and their succulent Sanchoku A5 beef striploin served with boxty potato and truffle. The X factor is the Irish whiskey pepper sauce, which takes the beef to another level. Also, it is easy to appreciate the boxty potato, a comforting appetiser made with a delicious combination of mashed potato, egg yolk, braised oxtail and spicy horseradish. Be sure not to overlook the queen scallop either, which is perfectly seasoned with hints of lemon juice and sea salt. Book here.
Spring has arrived and some of the island s top chefs have been busy in the kitchen to showcase the prized ingredients in their seasonal menus. At Ginett, the team have crafted novel dishes inspired by the French white asparagus, while the chefs at Origin Grill have changed up their menus using the season s best bounty. Even Riviera s executive chef Rémy Carmignani and executive pastry chef Nicolas Vergnole have been busy flexing their culinary minds to create dishes that take you on a gastronomic journey through the coasts of the Mediterranean peninsula.
Aside from those, you can also partake in a collaboration menu between Tiffin Room chef de cuisine Kuldeep Negi and Meatsmith Little India head chef Kurt Sombero, who will be presenting their specialities in one dining experience. Last but not least is Peppermint restaurant, whose chefs have expanded the line-up for a truly delicious iftar feast.