Celebrity Life

Jonathan Ng, former data analyst and entrepreneur, has found a way to turn soy waste into liquid gold.

For more stories like this, visit www.thepeakmagazine.com.sg.

Ricky Lin, founder and CEO of Life3 Biotech, is our country's very own underdog in the plant-based meat industry.

The post Nutrient-dense plant-based meat substitutes are the way to Singapore’s food security appeared first on The Peak Magazine.

Ricky Lin, founder and CEO of Life3 Biotech, is our country's very own underdog in the plant-based meat industry.

For more stories like this, visit www.thepeakmagazine.com.sg.

Founded by Pradheep Kodi and Jayanthi Siva, the tech company's solutions are all-encompassing from the kitchen to customer-serving.

The post iBay Systems wants to bring technology to restaurants appeared first on The Peak Magazine.

Founded by Pradheep Kodi and Jayanthi Siva, the tech company's solutions are all-encompassing from the kitchen to customer-serving.

For more stories like this, visit www.thepeakmagazine.com.sg.

Very much so, according to these five prominent restauranteurs.

The post Is a four-day workweek possible for restaurants in Singapore? appeared first on The Peak Magazine.

Very much so, according to these five prominent restauranteurs.

For more stories like this, visit www.thepeakmagazine.com.sg.

Private investor Sharon Sim is looking to invest in tech companies that are doing good for the planet and society with Purpose Venture Capital.

For more stories like this, visit www.thepeakmagazine.com.sg.

Private investor Sharon Sim is looking to invest in tech companies that are doing good for the planet and society with Purpose Venture Capital.

For more stories like this, visit www.thepeakmagazine.com.sg.

Private investor Sharon Sim is looking to invest in tech companies that are doing good for the planet and society with Purpose Venture Capital.

For more stories like this, visit www.thepeakmagazine.com.sg.

From bar closures to bans on dining in restaurants at night, 2020 has been a rough year for the food and beverage industry.

Strict restrictions in line with Covid-19 health protocols and social distancing measures have forced many eateries to rethink their business models and pivot to focusing on deliveries and takeaway orders. It was only in mid-September when bars were finally allowed to reopen, and the 6PM curfew on restaurant dining was lifted.

As of October 30, F&B venues are allowed to operate until 2AM, and the number of diners per group has been increased from four to six for restaurants, and from two to four for bars. But the damage has already been done, and these establishments are now scrambling to recoup losses accumulated over the past months.

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To support the battered F&B industry, some 30 restaurants and bars have banded together to launch the inaugural Hong Kong Cocktail Weeks, which takes place from 9 November to 10 December 2020. The event will feature specially crafted bespoke cocktails at its participating venues, with its first week focusing on tipples inspired by Johnnie Walker. Other spirit brands such as Copper Dog, Tanqueray, Hennessy V.S.O.P, Belvedere and Patrón will take the spotlight over the course of the month.

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Guests can purchase tickets priced at HK$ 298 or HK$ 458, which will allow them to redeem three or five cocktails respectively across the different venues. Participating establishments include whisky den Whisky & Words, Spanish eatery Rubia, cafe-bar Doubleshot by Cupping Room, Mexican joint 11 Westside, cocktail bar The Poet, tea-inspired cocktail spot Tell Camellia, and newly opened Japanese restaurant Kakure.

More details about the Hong Kong Cocktail Weeks can be found here.

(Main image: 11 Westside; Featured image: Whisky & Words)

The post Bar Hop and Support the F&B Industry at the Inaugural Hong Kong Cocktail Weeks appeared first on Prestige Online - Hong Kong.

The co-founder of The Social Kitchen talks teaching people ‘how to fish’; while preserving hawker heritage.

The post Defending local culinary heritage at all costs with Alvin Yapp appeared first on The Peak Magazine.