Twenty-eight epicure guests were recently invited to a six-hour retail marathon at Palais Renaissance. There, they were treated to an exclusive showcase of jewellery and watches followed by a Japanese food and sake pairing dinner.
Dressed in vibrant summer hues, 28 epicure guests arrived at Palais Renaissance for an exclusive shopping experience on 31 July. Lasting over six hours, they were pampered to the hilt with a curated tour of the mall's retail brands and top-notch eats (and drinks).
Guests included pediatric emergency specialist Dr. Jade Kua; business director Jeremy Nguee; venture capitalist Jeffery Yang and his wife Annie; business development and marketing manager Adeline Low; plus artist Adeline Yeo Matsuzaki and her husband, businessman Masaki Matsuzaki.
The first stop was at The Writing Club where guests enjoyed invigorating cocktails of Bowmore 17YO and apricot liqueur while surrounded by over 300 limited whisky bottlings from across the globe. A succession of private shopping sprees at Breitling, Yuli Inc. – Fine Jewellery and Strange & Deranged followed. Breitling unveiled the latest 2018 Basel World Novelties to the delight of collectors in the audience, while Yuli Inc. dazzled with their collection of precious gems. Strange & Deranged impressed home chefs with the latest collection of Laguiole knives. Dr. Karen Soh of Privé Clinic impressed with a demo of the state-of-the-art Discovery Pico Laser, a non-invasive treatment for skin rejuvenation, pigmentation and even tattoo removal. Guests then took a quick respite at Wholesome Savour with their house-made Natural Champagne. Founder Jason Fong also popped in for an introduction of his brand’s detox programmes and meal plans with complimentary consultations from their in-house nutritionist.
Ending the night was a delectable four-course omakase and sake pairing dinner at Ishinomaki Grill & Sake Bar. The highlight was the Kinteki Junmai Ginjō from Hokkaido (awarded 91 points by Robert Parker's Wine Advocate) which went swimmingly with the plump Hokkaido scallop sashimi. There was also a succulent A5 Wagyu from Kagoshima, seared to perfection by chef-owner Chi Pin Han.