The Gaig Restaurant in Spain has been operating under the expertise of the Gaig family since 1869 and for over a century, the establishment has been courting loyal customers to its premises. Currently helmed by masterchef Carles Gaig, he is the fourth generation in his family perpetuating the legacy and hopefully, he says, his daughter will be the next sucessor. Well-known for his innovative combinations of melding Mediterranean and Catalan flavours in his cuisine, he has acquired a century’s worth of experience and was awarded the Premio Nacional de Gastronomia (National Gastronomy Award) in 2000, as well as a Michelin-star. Click here to view his mouth-watering dishes!

Offering the media an exclusive preview of the soon-to-be-launched Fine Oak range, The Macallan media tasting proved to be both intoxicating and seductive (in a good way)! David Cox, Director of Fine & Rare Whiskies and Global Relationships, The Macallan Single Malt Whisky, rightly pitched his presentation at the basic level, revealing many interesting facts and figures that define the coveted whisky. The tasting of six whiskies began with a glass of new-make whiskey (pure distilled whisky, before aging in oak), a rare sight indeed. The barley and cereal aromas of the new-make whiskey were so delicious Cox commented it should be marketed too! Click here for a good dose of The Macallan!

Château Palmer’s Director of Development, Bernard de Laage de Meux, may be a regular visitor to Singapore (he’s visited us three times since February) but he never ceases to be facinated by Singaporeans’ growing love for cuisine and wine. It is indeed a privilege that Château Palmer is so willing to share its prized wines with Singapore. As WGS wine consultant Dr N K Yong mused, Château Palmer’s 1961 vintage was ’the’ wine he aspired to own when he first started his collection. During the tasting and vintner dinner which followed, Mr de Laage de Meux also showed several vintages of Palmer’s Alter Ego range. Often mistaken as Château Palmer’s second wine, Mr de Laage de Meux was quick to point out that the Alter Ego is built in tandem with Château Palmer and is not wine that wasn’t chosen for the Grand Vin. Sydney’s Mark Best was truly at his best form, serving up dishes that were superbly (if not very well) matched with each wine. Please view our photo gallery for more pictures!

Chef Jereme Leung, founding chef of Shanghai’s famous Whampoa Club, brought guests through an evening of gastronomical delights during his event at Ritz-Carlton Millenia. What else but a "culinary genius", as International Herald Tribune calls Chef Leung, could have come up with twists on familiar dishes like the ubiquitous crystal dumpling(which was served as a squid ink version) and Pi Pa Gao-flavoured ice cream? Guests were enthralled by his innovative methods of cooking and passion for food, showcased as he came out of the kitchen as each course was served, just to explain the intricacies of each dish and the best way to enjoy it. Everyone went away with fond memories of the food and of course, Chef Leung himself. Please view our photo gallery for more pictures!