Shop­ping o'clock

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.

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