Celebrity Life

A high tea made for sharing - on Instagram.

The post Anti:dote appeared first on The Peak Magazine.

A high tea made for sharing - on Instagram.

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

The competition is considered to be the industry’s most prestigious. Also: Anti:Dote's Tom Hogan clinched the Five Star Classics Challenge.

The post [Photos] Jigger and Pony’s Boo Jing Heng Crowned Diageo World Class Singapore Bartender of the Year 2016 appeared first on The Peak Magazine.

The competition is considered to be the industry’s most prestigious. Also: Anti:Dote's Tom Hogan clinched the Five Star Classics Challenge.

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

Erik Lorincz from prestigious The American Bar will be mixing up drinks at Anti:dote.

The post The Savoy to whip up cocktails at Fairmont Singapore Mar 18 and 19 appeared first on The Peak Magazine.

Erik Lorincz from prestigious The American Bar will be mixing up drinks at Anti:dote.

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

These restaurants go above and beyond, lacing their menus with drawings and notes by the people behind the establishment. The Rabbit Stash Chef Matthew Mok of four-year-old restaurant The Rabbit Stash plans all dishes for his new menu with sketches. While these are largely for the chef’s eyes only, a drawing which depicts a shophouse on […]

The post Are handwritten menus the new thing? appeared first on The Peak Magazine.

These restaurants go above and beyond, lacing their menus with drawings and notes by the people behind the establishment. The Rabbit Stash Chef Matthew Mok of four-year-old restaurant The Rabbit Stash plans all dishes for his new menu with sketches. While these are largely for the chef’s eyes only, a drawing which depicts a shophouse on […]

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

These restaurants go above and beyond, lacing their menus with drawings and notes by the people behind the establishment. The Rabbit Stash Chef Matthew Mok of four-year-old restaurant The Rabbit Stash plans all dishes for his new menu with sketches. While these are largely for the chef’s eyes only, a drawing which depicts a shophouse on […]

The post Are handwritten menus the new thing? appeared first on The Peak Magazine.

These restaurants go above and beyond, lacing their menus with drawings and notes by the people behind the establishment. The Rabbit Stash Chef Matthew Mok of four-year-old restaurant The Rabbit Stash plans all dishes for his new menu with sketches. While these are largely for the chef’s eyes only, a drawing which depicts a shophouse on […]

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

The Singapore Sling is no longer the only thing known about our cocktail scene. The emergence of speakeasy and bespoke bars, and the influx of top barmen from around the world have made the global bartending community sit up and pay some serious attention to us. “Not only is a wider variety of spirits progressively […]

The post Singapore, Cocktail Capital appeared first on The Peak Magazine.

The Singapore Sling is no longer the only thing known about our cocktail scene. The emergence of speakeasy and bespoke bars, and the influx of top barmen from around the world have made the global bartending community sit up and pay some serious attention to us. “Not only is a wider variety of spirits progressively […]

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