The Bintan Triathlon Returns After Three-Year Absence

Revival Very Much On with a Race for All Levels

24 OCTOBER 2023 - Singapore

Over the past weekend, Bintan Resorts, in collaboration with TriFactor Asia, organised and flagged off the highly-anticipated return of the BINTAN TRIATHLON BY TRIFACTOR in 2023 after a three-year absence. Set against the scenic backdrop of Lagoi Bay, Bintan, this renowned event took place on 21 October 2023, marking its comeback to the world triathlon series. Athletes from around the globe gathered to compete in a test of endurance, encompassing swimming, cycling, and running. Adding to the weekend’s events, a Gran Fondo competition for cycling enthusiasts was introduced on 22 October 2023. The total field of triathlon and other races’ participants were more than 500, surpassing the target for this return event.

This year’s adult races saw the participation of athletes and sports enthusiasts between the ages of 16 to 71, and coming from more than 35 countries, including Indonesia and Singapore.

The Bintan Triathlon by TriFactor 2023 is a momentous revival of a sporting event that captivated enthusiasts in the past. The previous edition was held in 2019 and discontinued due to the unprecedented challenges brought about by the global pandemic from 2020 to 2022.

This event is supported and partnered by Wonderful Indonesia - Ministry of Tourism and Creative Economy, Wonderful Riau Island: Kepri Tourism Province and Bintan District Tourism Official.

The Guests of Honour presiding over the event are Pak Albert Wijaya, Indonesia Triathlon Federation - Riau Island Province, and Pak Max Federico Carlen, Indonesia Triathlon Federation - Riau Island Province.

Joining forces as esteemed Bintan Triathlon by TriFactor Ambassadors are well-known figures within the triathlon circuit including athletes Arthur Tong (Singapore); Elaine Young (Singapore); Choo Ling Er (Singapore); Andy Wibowo (Indonesia); Leanne Szeto (HongKong); Faith Garcia Miss Aura (Philippine); Kelly Tandiono (Indonesia) and Michelle Surjaputra (Indonesia).

Results Bintan Triathlon, 21st October 2023, as follows:

Results Gran Fondo Ride, Sunday, 22nd October 2023, as follows:

TriFactor, a brand by Orange Room, is Singapore’s foremost triathlon and endurance sports brand in Singapore, and official partner with Bintan Resorts for the Bintan Triathlon by TriFactor 2023. Since its establishment in 2009, TriFactor has expanded its TriFactor Series across various Asian countries, including the Philippines, Vietnam, Indonesia, Malaysia, Thailand, and China, providing a platform for all participants to forge connections and foster camaraderie as fellow triathletes from diverse backgrounds, uniting sporting communities.

““We are very excited to welcome the Bintan Triathlon after a long absence from the sporting scene,” said Mr Abdul Wahab, Chief Operating Officer, PT Bintan Resort Cakrawala (Bintan Resorts). “With the support we received, we were committed to holding an excellent event that was enjoyed by many, including a wide range of triathletes from all over the world. He continued: “We would like to express our gratitude to the Indonesian Embassy in Singapore, the Ministry Tourism & Creative Economy, Tourism Office of Bintan Regency and Riau Islands Province, Governor Riau Islands Province, Regent of Bintan, Head of the Bintan Regency Tourism Office, Federation Triathlon Indonesia, Bintan Resorts Council, and media partners for their support. With their help, we look forward to bringing more of such events and we are committed to growing sports tourism in Bintan Resorts, so look out for more sporting events to come in 2024.”

Mr Elvin Ting, Managing Director and Founder of Orange Room, said: “TriFactor is delighted to have partnered with Bintan Resorts to organise the Bintan Triathlon by TriFactor Festival in 2023. Our close collaboration aims to revive sports tourism in the breathtaking setting of Bintan, for now and into the future. The island’s extensive coastline, well-maintained roads, and exceptional infrastructure create an ideal training ground for athletes, ensuring their safety, enjoyment, and inspiration, offering our community the perfect location to train and compete at the highest level. It has been a successful weekend and we hope to see even more participants in future events.”

For more information about the Bintan Triathlon by TriFactor 2023 and detailed maps, and race routes, please visit www.trifactor.asia/Bintan_Triathlon

For full race results and times clocked please visit:

• Bintan Triathlon Results >

• Gran Fondo Results >

—- End —-

About Bintan Resorts

Bintan Resorts is a multi-award winning, integrated beach resort destination that is host to 19 independent beach resorts, four designer golf courses, as well as an ever-expanding range of recreational facilities and attractions. It covers the entire northern coast of Bintan Island and is located just 60 minutes away via a catamaran ferry ride from Singapore, easily accessible for those looking for the perfect tropical beach getaway.

About TriFactor

TriFactor is dedicated to promoting accessible and inclusive good health through sports. Our comprehensive approach empowers members to achieve their fitness goals and aspirations to their fullest potential. By leveraging the latest advancements in sports science and technology, we help individuals overcome their self-imposed limitations and unlock their true physical and mental capabilities. Our focus on self-actualization promotes greater self-confidence and empowerment, leading to positive impacts on all areas of life. We support individuals at every stage of their fitness journey with a variety of themed destination races around the world, promoting sustainability, family bonding, and camaraderie. Our events are designed to be family-friendly, with activities and events for children and families, and we partner with local charities and organizations to give back to the community. We take steps to minimize our environmental impact, incorporate the latest sports science research and techniques, and use data-backed technology to track and analyze performance. At TriFactor, we believe that good health is not an event, but a lifestyle.

Andaz Macau Opens to be Part of Asia’s Most Advanced MICE Destination

Five-star hotel is strategically connected to the Galaxy International Convention Center and Galaxy Arena

20 OCTOBER 2023

Even before the brand-new Raffles at Galaxy Macau got fully warmed up in its spanking new luxurious skin, multi award-winning integrated resort Galaxy Macau announced and opened the Andaz Macau in September 2023. Yet another fabulous property to add to its stable of world-class hotels. 

We were privileged to have been there during opening week and could visit to see this new kid on the expansive Galaxy Macau block!

Andaz Macau is a vibrant lifestyle hotel rooted in local art and culture, and has opened to be part of Asia’s most iconic and advanced MICE destination, the Galaxy International Convention Center (GICC) and the spectacular events venue, 16,000-seat Galaxy Arena. Andaz Macau offers over 700 uniquely appointed rooms and suites and will feature a dedicated check-in lounge catering to large MICE groups. An Andaz Lounge, a bar and restaurant, and state-of-the-art fitness center and an indoor pool complete the facilities guests can enjoy when staying at this five-star hotel.

Andaz Macau brings the distinctive Andaz style to Macau – whether for business or leisure, guests can expect to be immersed in a stimulating, vibrant environment inspired by the city’s colourful heritage that is a melting pot and unique blend of Chinese and Portuguese cultures. This includes the rich interiors and fresh room designs that are stylish and contemporary, while local flavours are given a twist to pique the curiosity of foodie guests. Guests are surrounded by bright colours and accents of art and artifacts around the hotel and rooms/suites, and there is always something interesting to catch the eye every corner one turns.

More than 700 rooms and suites at the Andaz Macau all provide:

• Complimentary Minibar Items

• All-natural "La Bottega" Bathroom Amenities

• In-room Steamer for Pressing Business Attire

• Complimentary High-speed Wi-Fi

Be sure to check out all Opening offers and packages here and plan your stay!

Andaz Macau | Galaxy Macau, the World-Class Asian Resort Destination

Galaxy Macau Footprint Continues to Expand in Cotai

Multi-hotel integrated resort complex now proudly includes stunning luxury hotel RAFFLES at GALAXY MACAU

12 OCTOBER 2023

After a gap of about three and a half years since our last trip there, we hosted a media group in September to post-pandemic Macau to see and experience life at the ever-expanding and multi award-winning Galaxy Macau integrated resort. 

On a bright and sunny day in September, our group was invited to tour and see first-hand the brand-new and legendary Raffles at Galaxy Macau, a world class luxury hotel. We were welcomed and shown around this stunning property by Jimmy Chan, General Manager of the hotel, who tells us: “Natural daylight fills the lobby, 16 Ficus trees rise above the water features bringing an oasis to life in our lobby area”. 

Raffles at Galaxy Macau is the latest chapter in the rich and fabled history of the legendary brand that has set the standard in luxury hospitality, welcoming travellers near and far for over 130 years. 

Galaxy Macau welcomes to its huge complex the Raffles at Galaxy Macau with its 450 elegant and luxurious suites, making it the largest all-suite Raffles in the world. With a new level of sophistication and refinement entering Macau hospitality, the design of each suite draws inspiration from a modern palazzo. There are no fewer than 9 residential suite types of 78 to 228 square metres, of which the Panoramic Suite at 118 square metres, has stunning floor to ceiling 180 degree views of Cotai or Hengqin, Zhuhai. 

VIP Executives, much like the famed Raffles butlers, personally deliver round-the-clock level of enlightened hospitality that is both gracious and intuitive for every guest.

In a world first, the Raffles at Galaxy Macau boasts suites that are like a multi-use canvas. With a Samsung The Frame Hospitality in every suite, guests can enjoy their preference of customised experiences and ambience via the Samsung multi-media system. In our tour around the various suites, Jimmy Chan continues: “Our rooms have floor to ceiling windows with uninterrupted views of Macau that double as paintings”. And they truly do as we saw for ourselves.

Guests in the suites also get to enjoy the following amenities and comforts:

• Comprehensive pillow menu

• Expansive bathroom designed with smart glass windows for instant privacy at a flip of a switch

• Maison Caulières amenities

• 65" Samsung Frame TV

• Chinese tea set offering an exclusive selection of premium Chinese tea

• 24-hour Raffles VIP Executive service

• Packing and unpacking luggage services

• Complimentary shoe shine service

• Complimentary High speed Wi-Fi

A beautifully-curated lunch awaited us at the palatial Raffles Lounge & Terrace, with Chef Yorick Soh dishing out the special menu of Amuse Bouche of Fresh Oysters with Caviar paired with the Singapore Sling; refreshing appetiser of Blue Lobster Salad with Japanese watermelon and garden greens; and outstanding main course of either Seared Atlantic Seabass with Domaine Vacheron Sancerre or Wagyu Beef Wellington accompanied by Chateau Lusseau St Emillion Grand Cru. Dessert was a beautiful presentation of Mignardises from Chef Hin. 

As if that was not quite enough, we were back to the Raffles for a second visit, to enjoy the hotel's legendary signature afternoon tea in the Raffles Lounge & Terrace. One set of the visually enchanting afternoon tea is good for two to enjoy with a tiered tray of savouries and savoury scones, and then another tiered tray of sweets, with different scones with sweet spreads and clotted cream. Choose from an elegant selection of fine teas and coffee, or our favourite Fortnum & Mason Sparkling Tea! 

For guests wishing for a little outdoor activity, the Raffles has an inviting private infinity edge pool on level 6 that is set amidst a Mediterranean-inspired garden. Guests may also wish to venture out to the largest resort pool deck in the world, the Galaxy Macau Grand Resort Deck where a wave pool and river pool await. 

In the very near future, guests can look forward to the opening of the renowned Long Bar, home of the Singapore Sling, a specialty restaurant by a Michelin starred Japanese chef, and a luxury Spa. 

Thank you for having us, we can't wait for our next visit!

Next Level Desserts and Pastries with World’s Best Pastry Chef, Cédric Grolet

Cédric Grolet opens doors 14 September 2023 at COMO Metropolitan Hotel, Singapore

15 SEPTEMBER 2023 - Singapore

I have been following the meteoric rise of rockstar French pastry chef Cédric Grolet since 2019, and greatly admire his amazingly complex and very beautiful pastry and dessert creations. When news first broke that he was going to open his first Cédric Grolet boutique (for Asia) in Singapore, it caused a big wave of excitement for those of us in F&B and hospitality circles! And try as we might the days following, there was no way to get a dine-in booking online on the system.

Opening Day dawned and this little consultant wasn't to be put off. Media friends said to go and try queueing for a table. Off we went with a very game friend for company - the queue was long, no kidding...and it was the takeaway queue. When we enquired about queueing for a table, the answer was a big flat no. Next best thing was to join the queue for the day's fresh bakes!

Long story short, we queued from 9.30am and moved a few metres in an hour...within that hour chef Cédric made an appearance to say hello to the line of ardent fans, us included, and apologised for the long wait. We took the chance to grab a selfie with him, as well as presented him with a watercolour painting of The Pear, one of his dessert creations. Chef was truly surprised, and he sportingly opened it in front of everyone and held it up after staring at it for a long while! He seemed pleased. What a coup, my pastry chef idol has a painting done by me! I told him I'd be rejoining the queue to which he said “sorry” :).

This happy camper was in the line for another couple of hours and soon, by 12.30pm or so, they closed the Takeaway Queue. The long line of people behind me were told the disappointing news that there would not be enough pastries left for them, and to come back another day.

Imagine our relief...yet periodically, we were told '50-50' that the bakes may run out by the time we went in!

Meanwhile, The Straits Times had tracked us down in the queue and we were interviewed (click the buttons below for each feature):

By 2pm, this last handful of determined queuers finally got to set foot in the door. What a relief after the heat of the morning outside! We queued a little more inside, but could look around and take photos, another selfie with Chef Cédric. At about 2.15pm we were waved on to the counter, and told we could purchase two items. Just two! Everything had sold out including the croissants and other pastries. I was glad to see that I could still buy a Dragonfruit trompe l'oeil, specially created for Singapore, and the Vanilla Bean. Precious cargo secured, duly transported home, chilled and enjoyed that evening!

What can we say, after years of watching his wonderful videos of how he makes his amazing trompe l'oeil of various fruits (Chef Cédric is inspired by fruit and flowers for his creations) I finally get to taste it! It is about layer after layer of wonderful textures, flavours, colours and the sense and wonderment you experience when savouring each bite. The Dragon Fruit is so good, delicate and light and exquisitely balanced. Fruity and delicious! You have to taste it to know what I mean. Gone in a very few short minutes.

The Vanilla Bean is again layers of textures and flavours, inspired by the famed Tahitian Vanilla which Chef Cédric personally goes to source for.

$26.00 a piece and we say it's well worth it. We will go back for more, especially the goodies we missed out on.

Suffice to say this fan girl is very happy CG has opened in her hometown! We shall wait for the queues on and offline to dissipate some before attempting to go back in. Voilà, enjoy the photos of our experience with the world's best pastry chef! Merci beaucoup!

All photos featured in this post are the property of Trip N Travel Marketing Services and are not to be used without permission.

Phuket’s TOP25 Restaurants Awards Winners 2023 Revealed

12 SEPTEMBER 2023 - Phuket, Thailand

TRAVELINDEX / TOP25Restaurants.com, the world’s first organization to use artificial intelligence (AI) to curate and recognize the finest dining establishments across the globe, is thrilled to unveil the much-anticipated list of the top 25 restaurants in Phuket for 2023. This year marks the third installment of the prestigious ranking, a testament to our commitment to celebrating culinary excellence in Phuket.

This year’s awards recognize the achievements of Phuket’s best 25 restaurants, chosen and ranked by the Restaurant Rating Index, an objective curation and measuring standard based on artificial intelligence and enhanced by professional discernment.

Bintan Resorts Partner TriFactor to Bring Back the Bintan Triathlon in 2023 after Three Year Hiatus

Expect a Bigger Event with a Race for All Levels

23 JUNE 2023 - Singapore

Bintan Resorts, in collaboration with TriFactor Asia, is pleased to announce the highly-anticipated return of the BINTAN TRIATHLON BY TRIFACTOR in 2023 after a three-year hiatus. Set against the scenic backdrop of Lagoi Bay, Bintan, this renowned event is scheduled to take place on 21 October 2023, marking its comeback to the world triathlon series. Athletes from around the globe will gather to compete in a test of endurance, encompassing swimming, cycling, and running. Adding to the weekend’s events, a Century Ride competition for cycling enthusiasts will be introduced on 22 October 2023.

The Bintan Triathlon by TriFactor 2023 is a momentous revival of a sporting event that captivated enthusiasts in the past. The previous edition was held in 2019 and discontinued due to the unprecedented challenges brought about by the global pandemic from 2020 to 2022.

TriFactor, a brand by Orange Room, is Singapore’s foremost triathlon and endurance sports brand in Singapore, and now the official partner with Bintan Resorts for the Bintan Triathlon by TriFactor 2023. Since its establishment in 2009, TriFactor has expanded its TriFactor Series across various Asian countries, including the Philippines, Vietnam, Indonesia, Malaysia, Thailand, and China, providing a platform for all participants to forge connections and foster camaraderie as fellow triathletes from diverse backgrounds, uniting sporting communities.

“We are beyond excited to bring this event back to Bintan after a long absence,” said Mr Abdul Wahab, Group General Manager, PT Bintan Resorts Cakrawala (Bintan Resorts). “Bintan Resorts as a venue for sports tourism activities is given 100% support by the Governor of Riau Island Province - Bapak Ansar Ahmad, S.E., M.M and Head of Regency of Bintan - Bapak Robby Kurniawan, S.P.W.K. They have assured us on the safety, comfort and enjoyable events for participants & their families. He continued: “We look forward to working closely with TriFactor in organising this much anticipated revival event and welcoming back international and local triathletes to this race on the Triathlon calendar. Bintan also promises to be the ideal training ground in the run-up to the big day, with miles of beaches and 100 km of good roads for safe cycling without a single traffic light in sight.”

Mr Elvin Ting, Managing Director and Founder of Orange Room, said: “TriFactor is delighted to partner with Bintan Resorts to organise the Bintan Triathlon by TriFactor Festival in 2023. Our close collaboration aims to revive sports tourism in the breathtaking setting of Bintan, offering our community the perfect location to train and compete at the highest level”. He added: “The island’s extensive coastline, well-maintained roads, and exceptional infrastructure create an ideal training ground for athletes, ensuring their safety, enjoyment, and inspiration. Working closely with the National Federation, we have endeavoured to bring the youth into this triathlon and cycling event too”.

Joining forces as esteemed Bintan Triathlon by TriFactor Ambassadors are well-known figures within the triathlon circuit. Arthur Tong and Elaine Young, founders of Singapore’s largest triathlon club, alongside Choo Ling Er, Singapore’s Fastest Ironman Woman, Andy Wibowo, a former Indonesian Swimmer turned triathlete, and Asihta Aulia Azzahra – will all lend their support to this event. Their involvement underscores the appeal and significance of the Bintan Triathlon, attracting athletes and enthusiasts from across the region and beyond.

Taking place on 21st October 2023, the Triathlon will showcase various competitions:

• Sprint distance triathlon

• Olympic distance triathlon

• Enduro distance triathlon

• Kids Splash & Dash

Taking place on Sunday, 22nd October, cycling enthusiasts can embark on the Gran Fondo Ride:

• A scenic 120km route through this tropical island paradise

• 60km ride for those who want a good race

For more information about the Bintan Triathlon by TriFactor 2023, please visit www.trifactor.asia/Bintan_Triathlon

About Bintan Resorts

Bintan Resorts is a multi-award winning, integrated beach resort destination that is host to 19 independent beach resorts, four designer golf courses, as well as an ever-expanding range of recreational facilities and attractions. It covers the entire northern coast of Bintan Island and is located just 60 minutes away via a catamaran ferry ride from Singapore, easily accessible for those looking for the perfect tropical beach getaway.

About TriFactor

TriFactor is dedicated to promoting accessible and inclusive good health through sports. Our comprehensive approach empowers members to achieve their fitness goals and aspirations to their fullest potential. By leveraging the latest advancements in sports science and technology, we help individuals overcome their self-imposed limitations and unlock their true physical and mental capabilities. Our focus on self-actualization promotes greater self-confidence and empowerment, leading to positive impacts on all areas of life. We support individuals at every stage of their fitness journey with a variety of themed destination races around the world, promoting sustainability, family bonding, and camaraderie. Our events are designed to be family-friendly, with activities and events for children and families, and we partner with local charities and organizations to give back to the community. We take steps to minimize our environmental impact, incorporate the latest sports science research and techniques, and use data-backed technology to track and analyze performance. At TriFactor, we believe that good health is not an event, but a lifestyle.

TOP25 Restaurants Announces the 2023 Best Restaurants in Bangkok

14 JUNE 2023 - Bangkok, Thailand

The highly anticipated 2023 selection of the top 25 restaurants in Bangkok, was announced today, highlighting the best restaurants in the Thai capital, illustrating why the city is a favourite gastronomy destination for gourmets and gourmands.

This year’s awards recognise the achievements of Bangkok’s best 25 restaurants, chosen and ranked by the Restaurant Rating Index, an objective curation and measuring standard based on artificial intelligence and enhanced by professional discernment.

Bintan Resorts Launch New Helicopter Tours for Tourists and Visitors

‘Fly Bintan’ Affords Birdseye Views of Pupoular Bintan Attractions

29 MAY 2023 - Singapore

Bintan Resorts, along with Spektrum Aviation, have launched a new tourist attraction for visitors to Bintan called Fly Bintan. Three flights of 12, 30 and 60 minute helicopter rides take passengers up on a bird’s eye flight around the Lagoi and other areas for stunning views of the island’s popular sites.

The Crystal Beach Tour is a 12-minute flight that costs IDR 7,600,000 per flight (up to a maximum of four passengers) and will fly over the Lagoi area of Bintan. Passengers will get to enjoy views of Lagoi Bay, Lagoi Lake, Bintan Resorts Reservoir, Ria Bintan Golf Club, Club Med Bintan, Laguna Golf Club, Banyan Tree Bintan, Cassia Bintan, Nirwana Gardens, Kelong Restaurant, Doulos Phos The Ship Hotel, Treasure Bay and Bintan Resorts Long Coastline.

The Bintan Historical Tour lasts for 30 minutes flying over five historical sights and costs IDR 17,500,000 per flight.

The Paradise Island Tour is the longest of the tours lasting 60 minutes costing IDR 35,000,000 and will fly visitors further afield to sights including Fish Head Island, Nikoi Island and Berakit Island, just to name a few.

Passengers have to be six years old and above to go on Fly Bintan, and the tour operates daily from Monday to Sunday, 9am to 5.30pm local time during daylight hours only. Fly Bintan takes off from Lagoi Bravo Helipad located at BBIR township, which is a short 15 to 20 minute drive away from the resorts in Lagoi.

The Robinson 66, a five-seater single engine helicopter by the Robinson Helicopter Company, is popular for commercial, corporate and tourism use. It is powered by a Rolls Royce RR300 turboshaft engine at 300 horsepower, and achieves a maximum speed of 140 knots and range of 300 nautical miles. It can reach a maximum altitude of 14,000 feet and has large windows that provide excellent views for passengers. Its state-of-the-art technology ensures that passengers ride in smooth, comfortable air-conditioned comfort.

This tour will be operated by certified crew and pilot, with Chief Captain Ken M. Harsoyo at the helm. With 37 years and more than 10,000 hours of flying experience under his belt, Captain Harsoyo has mastered 17 types of single and multi-engine helicopters over the years. He is also a senior instructor at STP Curug, one of the longest established aviation schools in Indonesia.

“We are excited to bring this new attraction to the island for the enjoyment and pleasure of our visitors,” said Mr Abdul Wahab, Group General Manager, Bintan Resorts Cakrawala. “Travellers to Bintan have enjoyed all the resorts and attractions on ground and sea, now for the first time they will have a different experience with Fly Bintan, with birds eye views that are truly stunning. Visitors are always looking for something new to see and do, so we are pleased to be able to bring Fly Bintan to them. This new ride will appeal to adventure seekers, the romantics and also families. Customised flight requests can also be arranged if companies so wish to entertain their guests and VIPs.”

For more details, terms and conditions and booking information, please visit: https://www.bintan-resorts.com/tour/helicopter-tour/.

- END -

Media Contact:

Dennis Torio
Head Marketing Communication, Bintan Resorts
Phone: +62 770 - 692915
Mobile: +62812 7010 4761 
Email: dennis@bintan-resorts.com 

About Bintan Resorts

Bintan Resorts is a multi-award winning, integrated beach resort destination that is host to 19 independent beach resorts, four designer golf courses, as well as an ever-expanding range of recreational facilities and attractions. It covers the entire northern coast of Bintan Island and is located just 60 minutes away via a catamaran ferry ride from Singapore, easily accessible for those looking for the perfect tropical beach getaway.

www.bintan-resorts.com

5 Questions with Abdul Wahab, Group General Manager for Bintan Resort Cakrawala

13 FEBRUARY 2023 - Singapore

One of Singapore's favourite nearby playgrounds for short breaks of rest and relaxation is none other than Bintan, an hour's ferry ride away from home. This month, we are very pleased to have hospitality stalwart Mr Abdul Wahab, Group General Manager for Bintan Resort Cakrawala, kick off this year's series of “5 Questions With...”

Mr Wahab, a Singaporean national, married with three children, has been based in and working in Bintan Resorts since 1996. His early years of education and vocation saw him graduate from the Singapore Police Academy and serve as a Senior Officer of the Singapore Police Force until 1996. Joining Sembawang Corporation that same year, he was posted to Bintan Resorts to handle the opening project of Nirwana Gardens Resorts, thereby kicking off his career in hospitality as Estate Manager, Director of Operations and General Manager respectively at Nirwana Gardens Resorts. 

From 2014 to present, Mr Wahab was appointed to the role of Group General Manager at Bintan Resorts where he manages and oversees the daily operations, destination marketing as well as the management of Bintan Resorts. He is also the General Secretary of Bintan Resorts Council and plays an integral role engaging with all resort, food and beverage and tourist attraction partners on the island, as well as working closely with the Indonesian tourism authorities to spearhead new projects and initiatives.

Mr Wahab leads a dynamic management team and together they organise international events including MICE activities, the biggest ever Bollywood wedding in Bintan Resorts, and international sporting events such as Tour de Bintan, Bintan Triathlon, Ironman Bintan, Bintan Marathon just to name a few. 

Let's check-in with Mr Wahab on what he sees as the road ahead for Bintan as a destination even as the world moves on after the COVID 19 pandemic. 

1. Mr Wahab, it is now a little more than half a year since Indonesia fully opened its borders to international travellers and visitors. How are things going for Bintan Resorts in this post-pandemic era?

It is indeed a relief that Covid 19 has slowed down, but we are not out of the woods yet, and I'm still unsure if we can call it "endemic".  It could be that there are still many new variants yet to be discovered and the situation is still being closely monitored.

Nonetheless, since the opening of borders between Singapore & Indonesia and after the "Rising" retreat between the two leaders, tourism and the number of visitors coming to Bintan is steadily growing but it is far from being at full steam. By the end of 2022, we saw only 50% of arrivals as compared to 2019, pre-pandemic. 

Our international natural arrivals are ranging from 50,000 - 60,000 on monthly basis - this is only half of 2019 figures. 

2. In the past three years, we have seen many countries, in fact the world, being impacted by the pandemic COVID 19. How and if at all, has Bintan Resorts made any change to the way it is marketing to visitors to visit this island resort? 

Bintan Resorts as a destination - is very lucky in terms of its space and spaciousness - where the density of resorts, and distance between one resort and the next, is quite far from each other.  There is no issue of close proximity and crowdedness which the cities typically have had to grapple with. We see the current trend of tourism centering on eco-friendly activities and adventures, which Bintan has a plethora of choices for visitors. 

Our marketing strategy focuses on eco-tourism and outdoor activities and amongst these activities we focus on - dining al fresco is also marketed to visitors. 

One of our strengths as a destination is in sports tourism - such as cycling, Triathlon, golf & sea sports activities. These will be strengthened and enhanced and most recently in Jan 2023, we had our first Bintan Regatta, joined by international participants and collaborated with Changi Sailing Club, Singapore. 

3. What's the outlook for Bintan Resorts in the coming year or two, and will there be any new developments to look forward to? Are there also going to be international sporting events back on the calendar?

The first and second quarters' general outlook for 2023 will be fair, as we are still working very hard on the Indonesian visa policy. Currently, only those from Southeast Asia are given free visas, unlike before the pandemic, 169 countries were entitled to free visa on arrival. 

We are requesting for around 70 countries to be given free visa entry, especially those from China, Japan, Korea, Taiwan, Australia and European countries, as they count amongst the high percentage of arrivals in 2019.

We are now in close communication with the authorities for free visa, or short-term visa i.e SGD 10.00 for those with intended stay of seven days, while those planning to stay 30 days can remain at SGD 50.00.

We are of the opinion that the third quarter of 2023 will mark the increase of arrivals as China has already opened its borders and we have been working with our travel partners on direct charters from China's second tier cities to come to Bintan. 

We also see the opening of three new hotels including Indigo Hotel Bintan, Holiday Inn Resort Bintan and Four Points by Sheraton Bintan as one of the key factors improving our arrivals. New resorts for travellers and leisure seekers to enjoy and experience in the destination. 

My feeling and sense is that in 2024, tourism will be back as it was in the pre-pandemic era.

4. What are some of the must-see attractions and tours that visitors to Bintan should not miss on their visit?

For one, Taman Safari, where visitors and families can see the animals of our region, and specially endangered species like the Orang Utan, Sumatran Tiger and others. 

Another is the Mangrove Tour - it’s a must for wildlife and nature enthusiasts, where you will experience first-hand the mangrove eco-system and environment and the wildlife that thrives therein such as monitor lizards, sea snakes, fireflies and more. The important thing to note here is that the mangroves are being preserved as part of our green resorts/destination footprint.

Five other things we would like to know about Mr Wahab:

• Favourite dish? Nasi Padang

• Favourite past-time when not working? Active leisure sports, taking part in triathlons, cycling tours, and marathons. Completed five 42-kilometre marathons including Singapore, Jakarta and Tokyo. At age 65, completed the last Singapore 21km marathon in 2022.

• Favourite travel destination (apart from Bintan) Frankly I do not have any specific or favourite travel destination but I do gravitate towards quiet and laid back places for relaxation.

• Favourite sport to watch or play? 100m sprint, with favourite athletes bening Carl Lewis of USA, and Madaline Ottay of Jamaica. I also watch the English Premier League with my favourite team being Liverpool.

• Favourite highlight moments/events during your time in Bintan? - I'd like to be thought of as the man behind Triathlon, Marathon, Ironman, Tour de Bintan, Moon Run, Spartans events in Bintan. I've also organised the biggest Bollywood wedding in Bintan, perhaps in the whole of Indonesian history - 5 nights and 6 days with more than 3000 invited guests from over the world. Operationally and logistically that was quite something to pull off. 

During recent pandemic times, my team was key in helping me coordinate critical Covid-19 compliance between Indonesian & Singapore SOP with protocols recognised by WHO.  Bintan Resorts are the only resorts trained by Indonesian Covid 19 Taskforce & SG Clean consultant. As a result, the RISING retreat (attended by President Jokowi & PM Lee) hosted in Bintan resorts in Feb 2022, marked the opening of borders between Bintan (Riau Islands) and Singapore.

Mr Wahab, thank you for speaking with TripNTravel sharing your great insights, and we look forward to all the many things you have planned for Bintan in the coming year. We hope to be able to participate in some of them, being a frequent traveller to Bintan ourselves!

Bintan Resorts Launch New Weekday Deals For First Half 2023

16 JANUARY 2023 - Singapore

Bintan Resorts, along with Bintan Resort Ferries and participating resorts in Bintan, have launched a new promotion for travellers to Bintan called Let’s Go Bintan – Great Weekday Deals.

Participating resorts and partners include ANMON, Cassia Bintan, Doulos Phos The Ship Hotel, Grand Lagoi Hotel by Willson, Natra Bintan, Nirwana Resort Hotel, Pantai Indah Lagoi Bintan, Bintan Resort Ferries and Bintan Resorts Tour.

This promotion is valid for weekday travel only (Sunday through Thursday) and is now open for booking and valid for travel between 1 February 2023 till 31 May 2023.

Promotion deals include room accommodation at participating resorts, 2-way sea (Singapore/Bintan by ferry) and land transfers, and choice of Bintan Mangrove Discovery Tour or Sand Dune and Blue Lake Tour. Prices start from as low as SGD149.00 per person.

Children below the age of 11 years old get to enjoy the said tours free of charge and adults also enjoy free activities in Lagoi Bay.

“This promotion is designed for travellers wanting a quick tropical getaway but also avoiding the weekend and holiday crowds” said Mr Abdul Wahab, Group General Manager, Bintan Resort Cakrawala. “Great deals have been offered by our resort and attraction partners, and one can come over and truly enjoy the idyllic and tranquil getaway that Bintan is for quality time with family, friends and loved ones” he continued.

To enjoy these weekday deals and to find out more details and make a booking, travellers should contact the following appointed travel agents:

Bintan Holiday
tour@bintanholiday.com
+65 9783 2528

LittleWalk Asia
Hello@littlewalkasia.com
+65 8857 1747

WeekendGoWhere
Hello.ticketsg@gmail.com
+65 9852 3592

-End -

Media Contact:
Dennis Torio
Head Marketing Communication
Bintan Resorts
Phone: +62 770 - 692915
Mobile: +62812 7010 4761 
Email. dennis@bintan-resorts.com 

About Bintan Resorts
Bintan Resorts is a multi-award winning, integrated beach resort destination that is
host to 19 independent beach resorts, four designer golf courses, as well as an ever-
expanding range of recreational facilities and attractions. It covers the entire northern
coast of Bintan Island and is located just 60 minutes away via a catamaran ferry ride
from Singapore, easily accessible for those looking for the perfect tropical beach
getaway.
www.bintan-resorts.com

Sending warmest wishes for a wonderful Christmas and holiday season to you and yours. May the recovery of our industry take on even greater strides into the new year! Peace on Earth and Goodwill to all!

Welcome Back, Tour de Bintan 2022, the Long Wait is over!

Happy 10th Anniversary!

31 OCTOBER 2022 - Bintan, Indonesia

If you've been over to Bintan in the past several weeks or month, you will have noticed a buzz in the air as major sporting events make a comeback to the island resort after a long hiatus of three years!

Hot on the heels of RB24 Golf Carnival at Ria Bintan Golf Club, visitors would have seen the build up to the prestigious international cycling race Tour de Bintan 2022 being staged in the Bintan Regency of the Riau Islands Province, with the event celebrating its 10th anniversary too!

Held over the weekend of 14 to 16 October 2022, this year's comeback race saw the sign up of some 515 participants from 33 countries, including Indonesia (22%) and Singapore. We are given to understand from the official event organiser, Meta Sport, that participants responded to the sign-up in a flash, and all had to be organised within a two-month period once the pandemic restrictions were eased, and it was a go!

Cyclists could participate in a number of categories based on their capability and these included the 138km Grand Fondo Classic, 82km Grand Fondo Challenge, 113km Grand Fondo Century or 52km Grand Fondo Discovery. Similar to the previous events, the race course took racers through the challenging but scenic road areas of Bintan Regency and Bintan Resorts, host of the venues. The locations and route of the race offered tropical beach and rainforest environment, made warmer with the welcoming cheering local crowds who lined the streets to support the racers.

Tour de Bintan is in its fourth year as a UCI Grand Fondo Series race event, where cyclists put their best efforts to attempt to qualify as the top 20 percent in their respective categories/age groups in the opening 17km Individual Time Trial on the Friday afternoon, or in the epic 138km Grand Fondo Classic on Saturday morning, all to secure a slot for the World Championship in Glasgow, Scotland in 2023.

“The success in making Tour de Bintan happen this year is proof of the preparedness and good collaboration between both Bintan Regency and Bintan Resorts, setting schedules and plans toward various sport tourism and international events in 2023,” said Group General Manager PT Bintan Resort Cakrawala, Mr Abdul Wahab.

After the two-day gruelling competition, the winners of each division include Mr Boon Kiak Yeo, Ms Ava Woo, Mr Francois Balland, Ms Jennifer Choi, Mr Matthieu Baddard, Mr Michael Neart, Ms Shirley Teo, Mr Michael Whiteside and Mr Chris Reilly, Mr Matt Sheridan, Mr Christopher Cheng and Mr Peter Taylor. Hearty congratulations to these winners and all who participated, these racers represent the ages from 19 all the way to over 70 years of age well done!

PT Bintan Resort Cakrawala as the developer, operator and destination marketing of Bintan Resorts, is currently preparing for various international scale events to take place in 2023 such as the Bintan Triathlon, Ironman Bintan, Bintan Marathon and others.

See you at the next Tour de Bintan!

Welcome Back, Ria Bintan Golf Carnival 2022!

14 OCTOBER 2022 - Bintan, Indonesia

The last Ria Bintan Golf Carnival or RB21 was held in October 2019, pre-pandemic times, and has been on a long hiatus of three years!

So it was with much joy and excitement that 120 golfers, members and partners headed to the resort island of Bintan for the long awaited RB24, held over the weekend of 8 and 9 October 2022!

Participants received the warmest and most rousing of welcomes from Team Ria Bintan and their General Manager, Mr John Yap. Caddies stood in line and performed welcome dances all morning as groups of golfers arrived from Singapore, and Indonesia.

After a quick check-in and registration, it was off to lunch for the whole group, and off to the fun and games.

Saturday's excitement was built around a shot-gun start of an 18-hole Par 3 Challenge where the field had to tee-off on special tee boxes at each of the 18 holes...18 chances for a Hole In One plus special novelty prizes and fun games. Alas, no one hit a HIO!

A warm shower after a drizzly cloudy day was most welcomed, and then a BBQ dinner was in store for all, including Carnival Games, an exciting Prize Auction and music and entertainment from a live band to dance the night away.

Breakfast the next morning was bright and early, these keen golfers were up with the lark! Another shot-gun start for the field at 7.30am and right at the very first hole, the rains came! We all sat tight in our buggies, zipped up from the elements, praying hard for the rain to go...and lo and behold, after a good downpour and shower, it stopped! We carried on play and never looked back! How blessed we were, what with the monsoonal weather Singapore and Bintan had been having for a couple of weeks before!

With the round done amidst much laughter and shouts ringing out all over this beautiful Gary Player championship course, golfers headed in for their showers, lunch and prize presentation. Thanks to Ria Bintan Golf Club and their sponsors and partners, practically everyone went home with a prize! Happy faces all round, and we are most pleased to say that we played with very good golfers on our flights over the two days! One turned out to be the overall champion for Day 1 Par 3 Challenge, and the other the Men's A Division runner-up for Day 2! Scintillating and inspiring golfing partners oh yes! Great to meet lovely people at this event.

Thank you to Team RB and John for hosting such a big event with such a big field, it has been sorely missed and hopefully we will all get together again for RB25!

Happy 24th Ria Bintan, you beautiful course that we love!

Savouring the Sweet and Delicious at Tarte by Cheryl Koh

4 JULY 2022 - Singapore

Head Pastry Chef Kelly Cheah helms the kitchen at Tarte alongside Founder and Singapore’s award-winning Pastry Chef, Cheryl Koh. Together, this dynamic duo makes visually stunning yet exquisite tarts, French pastries and plated desserts for every occasion.

Chef Kelly began her journey as Sous Chef at Tarte under the guidance of Chef Cheryl Koh, who instilled in her the importance of upholding and preserving the integrity and flavours of the best in-season fruits and produce sourced from around the world. Sharing this same philosophy as Chef Cheryl, it is no surprise that every tart created is meticulously prepared and perfectly made, alongside all the other pastries and desserts.

Chef Kelly now takes charge of Tarte’s daily kitchen operations and plays an essential role in growing a strong kitchen team and the development of new menus. With more than five years with Tarte under her belt, Chef Kelly endeavours to continuously discover more flavours and textures to bring forth in her creations which are now showcased in her dessert supper club launched this June.

“When I first joined Tarte in 2017, we were only a small takeaway shop. We have since expanded into a much bigger space within Shaw Centre for our guests to immerse themselves in our dining experience. I am passionate about the nature and seasonality of high-quality ingredients and it is with great honour that I get to explore new ideas and showcase my creativity at Tarte alongside Chef Cheryl.”

NEW – Plated Desserts at Tarte

Just newly launched in June 2022, Tarte now presents a selection of plated desserts for dessert lovers to enjoy, alongside the daily tarts that are on offer. Choose from the stunning Textures of Dark Chocolate, which is of Single Plantation 65% Madirofolo dark chocolate mousse with sablé and crisp cocoa tuile…decadent in its gorgeous flavour and layers of textures on the palate.

For cherry lovers, try the Cherry Jubilee of fresh cherries cooked with kirsch and served up warm with vanilla ice cream.

For something a little more unusual with an Asian twist, the Black Sticky Rice Souffle served with coconut and Alphonso mango ice cream is interesting!

The Almond Souffle with apricot and almond milk ice cream is classic, and delicious.

Strawberry lovers will enjoy the Textures of Strawberry of seasonal strawberries with layers of granite and rosé jelly topped with strawberry sorbet.

Ending the selection on more fruity notes, savour the Lychee & Raspberry, a creation of fresh Tulameen raspberries with lychee sorbet, jelly and raspberry Chantilly in a delicate sugar sphere.

All plated desserts range between $22 and $24++ and can be paired with a selection of rose and sweet wines, as well as port.

Cold pressed juices, coffee and a nice selection of tea are also available for your enjoyment.

About Tarte by Cheryl Koh

Tarte, led by award-winning pastry chef Cheryl Koh, took Singapore by storm when they opened their retail shop in Shaw Centre in 2015. Their artisanal tarts and other confectioneries are baked from scratch every morning with only the best available ingredients sourced from around the world. Many of these ingredients are highly sought-after and rarely used in Singapore. At Tarte, a lot of time and effort is spent perfecting a seemingly simple tart and all tarts are made with a high level of technicality and finesse.

—-

tartebycherylkoh on Facebook and Instagram

Address: 1 Scotts Road, Shaw Centre, #02-05 Singapore, 228208

Telephone: +65 6235 3225 (Outlet Number), +65 9751 0109 (WhatsApp)

Timing: 6pm - 10.30pm (last order 10.00pm)

Travelindex Group Honored to Participate in UNWTO Executive Council in Jeddah

17 JUNE 2022 - Saudi Arabia

The United Nations World Tourism Organization (UNWTO) has honored the Travelindex Group Founder and Chairman Bernard Metzger to participate as a media participant at the 116th UNWTO Executive Council in Jeddah, Saudi Arabia.

5 QUESTIONS WITH CHEF OLIVIA LEE

12 MAY 2022 - Singapore

For the many in Singapore who love and enjoy Korean food and delicacies, as well as those who are in the food and beverage scene here, Chef Olivia Lee almost needs no introduction!

Of Korean nationality, Chef Olivia is the founder and owner of So Good K, a purveyor of premium quality products and food from Korea, with an online store for those wishing to place orders or purchase premium seasonal Korean products www.sogoodk.com.

This beautiful, talented and energetic chef-entrepreneur had earlier on recognized the gap here in the Singapore market - where despite tremendous growth in the demand for Korean food products (fueled by the global Hallyu and K-Pop phenomenon) there are only a handful of Kmart brands and stores selling Korean food items, namely for the masses including brands of ramyeon, packed kimchi, sauces and condiments, pots and pans and the like.

Chef Olivia then went about setting up So Good K and in 2021, and launched it, this being her second company after her first one called BrandFit, which handles Korean produce imports and marketing.

Visitors to her online store will be able to purchase fruit and vegetables, Yakju, seafood, sweets and snacks, coffee, sauces, jams, condiments, rice and noodles, seed and nuts, and dried and preserved items.

So Good K now keeps her busy and constantly in search of produce and new items to bring into Singapore, now home to her, her husband and their daughter Laura. Being a stickler for only the very best for her customers and top restaurants, she takes great pains to ensure that she brings in only the best, from the best producers and manufacturers.

Prior to the pandemic restrictions on travel, Chef Olivia was always on trips back to South Korea to meet with suppliers and business contacts, even visiting factories and plants to inspect the production process. Happily, with travel recently resumed again, it wasn’t too long before Chef Olivia was on flights out to resume her busy business meetings and sourcing trips.

Chef Olivia holds a B.S. in European Culinary & Pastry Management & Arts, Switzerland, as well as Masters in Food Service, Hospitality, Tourism and Culinary Arts Management (2014), Graduate School of Sejong University, Seoul, Korea.

She has been TV host of various cooking and lifestyle shows for the big networks such as Arirang TV, SBS TV, KBS TV in Korea, and hosted Cooking Show ‘OTTOGI - Manchester United Partnership’ Media Conference.

Her international overseas cheffing experience includes having worked in Hotel Le Meurice Paris, France; also with Chef Yannick Alleno in his Michelin 3-star restaurant; Restaurant La Truffle Noire, Paris, France, Stagier, and Hotel Burj Al Arab in Dubai, UAE.

In Korea, Chef Olivia was also very much a part of the local food industry, including being Director of the Association of Korean Food Industry, local media such as Chosun Newspaper Food and more.

She has also worked with the executive office of President Lee Myung-bak and been personal cooking instructor to many celebrities, politicians and VIPs.

Without further ado, it now gives us great pleasure to welcome Chef Olivia to 5 Questions with TripNTravel! Annyeong Haseyo!

1. Chef Olivia, you have founded and established two companies since 2019 - BrandFit and SoGoodK - which part of your work takes up most of your time these days, and what do you enjoy most out of it?

I first started Brandfit to promote Premium Korean Produce and to raise awareness about the artisans and farmers who cultivate premium Korean ingredients that I choose to work with. After building a customer base from Brandfit, I then started So Good K as a platform for me to showcase Premium Korean Produce and the unique products of Korea that cannot be found in Singapore.

So Good K is an online purveyor of premium Korean lifestyle products. We hope to bring artisanal Korean brands with exceptional products to enter new international consumer markets like Singapore.

Most of the time now I am managing the business of So Good K, from the daily operations to the supply and logistics fulfilment. I am also busy talking to our suppliers, farmers to curate the best seasonal products I can bring into Singapore. The joy of seeing our customers enjoying our products and providing good feedback is great motivation for me..

2. How do your previous roles as chef provide you with insights and knowledge into the Korean products and services you now bring into the Singapore market? Do you see a rising trend for Korean products here and if so, are there any items which are turning out to be really popular?

As a chef, I have been trained to be attentive to the quality of premium produce, as these are food items I regularly work with. I have grown accustomed to working with ingredients that are fresh, in season and ripe to achieve the best flavour in my dishes. My culinary training has taught me to learn as much as I can about any ingredient that strikes me as exceptionally good, and to distinguish between the quality of various produce. I am driven by a combination of passion and persistence.

One of our most popular items include our Premium Korean Jukhyang Strawberries. These strawberries are firm and very fragrant. They’re very difficult to cultivate and farm. As the Korean Strawberries normally found in local supermarkets are unripe, these fresh, delicious strawberries I brought in gained immense popularity due to its taste. Another one of our popular products includes our Maesil Cheong Kit. Many locals were unfamiliar with how green plums could be used in recipes, and purchased our kits out of curiosity. I was glad to know that many of our customers loved our Maesil kit! All of the produce I bring in are items of the highest quality that are hardly accessible in both Singapore and even Korea! I specially work with selected farmers and artisans in Korea whose products I truly believe in..

3. How do you constantly source for new items to bring in for the Singapore market, and do you find Singaporeans adventurous with what they eat? For someone who has never tried soy sauce marinated crab before, how would you describe this favourite Korean delicacy to them?

I will be sourcing items to bring in by looking at the seasonality, and then contacting my sources in Korea to check for the quality and product harvest date, as in the case of fruits. I source for the best produce from multiple regions, so that in the event of rainy season or unforeseen circumstances, I can still provide high quality produce sourced from other parts of Korea.

Additionally, it isn’t always easy to connect with artisans and producers as I’m someone who is not already part of their world and unfamiliar with their ways.

I will also try to make trips back to Korea to attend the food-fairs, visit the farms and suppliers that I have curated the products from. I will get to inspect the products and fresh produce, even to see the manufacturing process, to make sure they meet the high standards and quality I am looking for before I commit the deal to bring it into Singapore.

Singaporeans, especially the millennials are an adventurous lot. Many are well travelled and also internet savvy. Thus, they are willing to try new products and also well-known products from Korea for those who know the country, or have travelled there.

Like for our Soy Sauce marinated crabs, Ganjang Gejang, once we start selling, they fly off the shelves like hot cakes. This is true for all who have been to Korea, and miss eating the crabs.

For those who have not tried it before, we will tell them that it is a dish you either love or hate. The thing is- this is raw crabs marinated in soy sauce, and serve chilled. Thus, if you cannot eat raw food, then you will not try it, but if you do try it, you will love the creaminess of the roe and the well marinated, soy-brined crab flesh. They taste even better with rice, seaweed or gamtae noodles.

4. Are there any new and exciting trends that you might consider bringing in from Korea in the future? South Korea is up there amongst Singaporeans’ top travel destinations, and we have all been starved of travel in the past two years thanks to the pandemic - perhaps there will be even more collaborations for your Style K lines of fashion, jewellery and handbags?

There are many things in trend from Korea that we are considering to bring in to complement our product catalogue. Many spun-off merchandises were made famous by Korean music, drama and films. We have brought in the sugar craft kit popularised by the Netflix show Squid Game last year, and will continue to source for such merchandise to bring in if they are popular with the audience here.

The Style K line of Korean designer clothes, jewellery and bags will keep growing as we engage with rising Korean designers to market their products overseas, with Singapore being one of the markets. 

5. Five other things we'd like to know about Chef Olivia:

Favourite Singaporean food/dish?

Chilli, black and white pepper crabs are my favourite.

Favourite pastime when you’re not busy with your work?

I like to explore Singapore in my free time and always take the opportunity to go to on outings with my daughter Laura. We have outings to allow Laura to have fun and also explore places like the Zoo, frog farm, aquarium, and even the Science Centre.

Favourite travel destination(s) besides Korea?

I love France. It is the birth place of my husband but also, I have spent some years working in Paris. Thus, there is a special connection with the country. I like to visit one place in Brittany, which is the Mont Saint Michel.

Favourite Korean food / drama / actor/actress?

Ganjang Gejang is my must eat back home. I also like Korean BBQ and seafood.

Favourite dish to cook for your family at home?

I would cook some Korean food like japchae, kimchi fried rice and also have Korean BBQ.

Chef Olivia, it has been a real pleasure having you grace our 5 Questions interview, thank you for your time and great work, and we truly look forward to more delicious produce and exciting products you will bring in to Singapore! Kamsa Hamnida!

5 QUESTIONS WITH AWARD-WINNING WINE SOMMELIER, RAJESHWARAN R.GOPAL

11 APRIL 2022 - Singapore

When savouring a lovely meal at fine restaurants with the most delectable morsels served up by the Chef team, dining lovers would know that the wine selection and pairing with food is of significance in ensuring a completely satisfying experience.

TripNTravelMS has enjoyed such dining experiences in the past several years, and none other more so than with sommelier Rajeshwaran R Gopal. Let's tell you a little about him...

An award-winning sommelier whose work spans more than two decades, Rajesh joined JAAN by Kirk Westaway as Head Sommelier, Fairmont Singapore & Swissôtel the Stamford in late 2021, where he oversees the thoughtful curation of wine programmes across the complex, including the 2-Michelin-starred restaurant.

Working alongside the talented culinary team, Rajesh inspires harmonious wine pairings that best complement JAAN’s winning interpretation of Modern British cuisine.

This soft-spoken and passionate wine steward brings with him two decades of experience in providing world class wine service and culinary pairings in some of the finest dining establishments in Singapore and Malaysia.

Rajesh most recently held a hybrid role as Director and Group Chief Sommelier at the 3-Michelin-starred Les Amis Group, where he headed its world-renowned wine programmes as well as managed the daily operations to maintain the Michelin standards of the restaurant. Rajesh was also Chief Sommelier at db Bistro Moderne, a contemporary Parisian bistro by one of the world’s leading culinary luminaries, Daniel Boulud.

Armed with vast knowledge of the world of wines, Rajesh has also sat on numerous judging panels of esteemed competitions such as the Best Sommelier of French Wines Competition and Decanter Asia Wine Awards.

Highly dedicated to his craft, he also holds the Court of Master Sommeliers Advanced Certificate and was also ranked in the World’s Top 30 in the World Sommelier Competition.

A natural-born leader with a nurturing approach, Rajesh is keen to groom the next generation of young sommeliers and build a strong team of such enthusiasts, cultivating a deep knowledge and love for wines. He also lends his vast knowledge, experience and expertise to the Hotels’ award-winning dining establishments, curating tailored wine programmes that perfectly pair with various cuisines to elevate the dining experience for guests.

Rajesh has a penchant for refreshing wines with bright fruits and can be found enjoying a glass of good dry Riesling, or a well-made Pinot Noir from Burgundy on his nights off.

Now, without further ado, let's dive right into our exclusive interview with this oenophile and see what he has to impart. Wine lovers, you may well pick up a tip or two yet about your favourite tipple!

TripNTravel MS is pleased to present to you - a sommelier and a gentleman, Mr Rajeshwaran R Gopal.

1. What's a typical day like for you as Head Sommelier for Michelin 2 Star JAAN by Kirk Westaway, and also the entire Fairmont Singapore and Swissotel the Stamford operation? How do you curate the wine programme for all the various restaurants? Are there any wines out there you'd like to work with, and why?

I do enjoy this platform of being able to bring the best wine experience to each and every outlet under our roof. I spend most of my time in JAAN, working with Chef Kirk and the resident Sommelier on a daily basis, and am loving it! Yet another form of excitement comes when I step into our various outlets donning a different hat to suit the respective operations. I'm currently exploring Chinese table wines, and am highly impressed with the range and quality. I’m proud to say that we have one of the better collections in town at our Chinese restaurant.

To curate the wine program in various restaurants, I always try to understand the cuisine and concept, and it's also important to know what segment or profile of diners and customers that the outlets are catering to.

2. Having worked with some of the top chefs here in Singapore and elsewhere, what are some of the most rewarding and fulfilling aspects of your career? Also, what are some of the awards you are most proud of achieving and why? What inspires you to keep on keeping on in this passion of yours?

I'm lucky enough to have worked with Chefs with different culinary backgrounds and motivations. I’m always in awe of their approach to ingredients and discipline in executing the dishes. Occasionally, you would come across Chefs who try to bring the whole dining experience to the next level, by getting involved in all aspects of the journey including engaging the service team as well as the Sommeliers. I'm currently having a great time pairing and tasting with Chef Kirk Westaway while knowing more about British hospitality and cuisine.

Indeed, there have been a number of awards in the last 20 years. I'm proud of every single one of them and I’ve definitely been fortunate enough to be part of the amazing teams that helped make it happen along the way.

Being in an environment where you are put together with driven, hardworking and professional individuals, it naturally and undoubtedly inspires me to remain passionate in what I do.

3. Please share some typical guest requests for their wine, and some unusual ones too! How do you make a good pairing for the food that is served to diners?

I think wine drinkers in Singapore are overall well informed. For example, temperature plays a big part in enjoying wines in our climate. The guests are well tuned to storing it properly at home, and expect the same in the restaurants; there is very little compromise on our side too. The unusual ones could be a little extreme to share, but it is not something we complain about. We’re always happy to accommodate.

Wine pairings are very subjective and acceptance from person to person can be as diverse as our unique palates. To give an illustration, three friends at a café would have the same type of coffee with different amount of sugar, milk (or none of it) and at varied temperatures. Swap the cups around, and chances are that it would not go down well with their respective preferences.

We take this into consideration too when pairing a dish with wine. While there is a particular result that we expect from the pairing, we are always ready to tweak it to suit the guests at the table. It is important to always engage with the guests before commencing the wine pairing experience. Personally, I think it's an obsolete idea and unrealistic to expect everyone at the table to enjoy a specific type of wine or pairing.

4. As a young sommelier when you first got into the industry, what were some of the valuable learnings you garnered from other wine masters, mentors? What got you into wine? What key points would you share with young sommeliers as they try and make a career of their passion and love for wine?

Over the years, I have observed that wine appreciations are often taken too seriously and guests are very cautious in the presence of professionals. It is our duty as a sommelier to approach the rituals without the cliches and pompousness that might turn customers off. I would always remind the younger sommeliers to keep the experience light and fun, that we are not here to educate but to accommodate different expectations.

Also, it’s paramount for sommeliers to equip themselves with a good depth of wine knowledge and be updated with the latest trends, but it should never be used to intimidate guests or fellow wine lovers. 

5. FIVE quick fire things we'd like to know about Sommelier Rajeshwaran:

Favourite wine/s to chill and relax with on your day off?

I do veer towards cool climate wines these days, and Loire Valley whites are my current go-to wine.

Favourite/memorable wine trips travelled?

I have travelled extensively to Europe, especially France. The visit to the South West of France was a memorable one particularly. The community and landscapes reminded me of my childhood. This region also made me realise how co-operatives play a major part in growers' lives, and their importance to the local economy.

Favourite pastime when not working on wine?

Watching Cricket Test matches, especially when England is in action; and reading would be it.

Favourite pairing for spicy Singaporean or Malaysian food?

An off dry Chenin or Riesling would always complement some delicately spiced crabs or seafood.

What is your favourite go-to meal and the wine that you would choose to have with it?

I would always look forward to enjoying Spanish tapas and cured meats with Sherries. Recently, I had an opportunity to host a wonderful meal in Olivia Restaurant - the exquisite meal was paired with amazing Manzanilla, Amontillado and Oloroso.

Well cheers to that Rajesh, thank you so much for sharing your thoughts, knowledge and tips with us! I'm sure our readers and followers might soon be seeking you out at the restaurant for a recommendation or two! 

Highlights of Achievements & Accolades

• Advanced Sommelier – Court Master Sommelier, London 2011

• Winner - South East Asia Best Sommelier Competition, Jakarta 2011

• Winner - Best Sommelier of Malaysia Competition, Kuala Lumpur 2011

• Semi-Finalist - Asia Oceania Sommelier Competition (ASI), Daejeon 2012

• World’s Top 30 – World Sommelier Competition (ASI), Tokyo 2013

• Panel of Judges - Best Sommelier of French Wines Competition 2017 ; 2018

• Panel of Judges - Decanter Asia Wine Awards 2015

• Chevalier de L'ordre des Coteaux de Champagne 2014

• La Viguerie Royale de Madiran 2012

• Certified Sommelier - Court of Master Sommelier UK 2009

UNWTO and Travelindex Group Sign MOU to Help SMEs Thrive in Post Pandemic World

31 MARCH 2022 - Madrid, SPAIN

The United Nations World Tourism Organization (UNWTO) and Travelindex Group joined forces to help SMEs succeed in a post-pandemic world and to raise socio-economic awareness of the tourism sector. UNWTO estimates that micro- and small businesses employ more than half of the sector’s workforce.

Small businesses are important engines of employment and economic opportunity but are facing significant challenges due to the COVID-19 crisis and the accompanying disruptions, as well as the economic impact of the pandemic.

5 QUESTIONS WITH 3-MICHELIN STAR CHEF SEBASTIEN LEPINOY

Director of Culinary & Operations, Les Amis Restaurant, Singapore

8 MARCH 2022 - Singapore

Behind every great chef is someone who is uncompromising in his dedication and passion to his craft, and to the perfection of every single dining experience dished out to guests. Chef Sebastien Lepinoy is just such a person, having been in esteemed culinary circles since 1990.

We are very honoured and proud to have Chef Lepinoy in this guest interview, and hope to present you with a good read of his luminary career to date!

Chef Lepinoy came to our shores armed with a deep wealth of knowledge and technical culinary skills, having built up a remarkable career of transforming restaurants into notable award-winning establishments. Chef Lepinoy’s uncompromising dedication and drive in delivering memorable dining experiences to all his guests has not only earned him several Michelin stars, this has also been recognised by established institutions such as World’s 50 Best Restaurants, Asia’s 50 Best Restaurants and Forbes Travel Guide.

Drawing from pure Parisian haute cuisine, Chef Lepinoy’s collection of recipes features a plethora of prized seasonal ingredients sourced from all over France, and prepared with great finesse and a high level of technicality. As the Director of Culinary & Operations at the 3-Michelin Star Les Amis Restaurant, Singapore, Chef Lepinoy continues to push boundaries in creating unique dishes that leave lasting impressions on his guests.

Les Amis is one of only 79 restaurants in the world, and one of 35 restaurants in Asia-Pacific to have been bestowed the title of being a “5-Star Restaurant”. Chef Lepinoy positions himself as guardian of the French Culinary Arts in Asia – an individual who is dedicated to preserving and passing on the mastery of French gastronomy to budding cooks and chefs. (You will read more of Chef Lepinoy's thoughts on this in the interview below.)

Let us now dive into the 5 Questions he has so kindly agreed to answer for us, and for you, fine dining lovers, friends and followers!

1. What dishes in your recent past/present menus have been particularly satisfying for you to create and why?

My signature Potato Salad is one such dish. The potato salad is a dish that I created a long time back, yet I enjoy the challenge of making something seemingly simple sublime :)

This focus of this dish is our Les Amis “Reserve” Caviar. Inspired by the classic condiments that complement caviar (i.e Blinis, onions, sour cream, crème Fraiche), this dish contains those very elements and elevates it to the next level.

It has evolved since I first introduced it in 2011 (images for your reference).

2. How do you consistently come up with the unique and wonderful of the season's ingredients to use in the design of your menu? Do you continue to source for new ingredients? Is there also an ingredient you'd like to work with that you have not cooked with before?

My style is pure French haute cuisine. Hence, I focus on French seasonality, with more than 90% of my ingredients hailing from France.

 The products that we fly in are already superb. Nonetheless, I am always open should I discover something even more amazing than our current repertoire   of ingredients.

3. Running and managing a three-Michelin star restaurant like Les Amis is all-consuming. What motivates you each day, where does inspiration come from? When you speak with and meet young culinary students in the culinary schools and academies that you work with, what do you impart to them to inspire them?

I love being a Chef, and being passionate about the job is a great motivation to keep you going. I make it a point to be around during lunch and dinner service 6 days a week. If I am not in the kitchen, you will find me at the various culinary and hospitality schools (i.e. EHL, ITE,  At-Sunrice, CIA, TP etc) speaking to the students.

Nothing in life comes easy, you have to work for it. It is important to always challenge and re-calibrate ourselves to strive for the next goal. For me, I always call it the “4 Michelin Star”. Although the 4th star doesn’t exist, it should continuously be in our hearts and minds so that we will continue to strive for excellence in order to deliver an exceptional and unique dining experience to all our guests.

I try my best to pass on this ethos to all the students that join us for an internship. I share with them the importance of working hard and working smart.

During every session, I will talk about the importance of developing a sound Business Plan. Passion and culinary/hospitality skills are not the only important things when it comes to operating a successful restaurant. The most important factor is developing a comprehensive and well-thought-out Business Plan.

My role, as a mentor, is not only to inspire but to share with them my own journey that is filled with ups and downs. We work very closely with all the culinary and hospitality schools in Singapore, to groom the next generation of F&B personalities. I am a strong advocate of grooming the next generation of hospitality students.

4. Tell us a little about the time when you used to work in Hong Kong...what was that market and experience like compared to Singapore, and Singapore dining?

 Hong Kong, like Singapore, is very dynamic with affluent diners who have an adventurous palate. 

5. Other things we'd like to know about Chef Sebastien:

Favourite Singaporean food/dish after being here for 8 years?

Chilli crab.

Favourite pastime besides cooking?

Cycling.

Favourite sport/s to watch, and play? If not sport, some other interest? Favourite thing to do with your family?

I love spending time with my family. My wife and I love to eat, so we enjoy sharing a meal together. Every Sunday, I make it a point to bring my daughter out for a Father-Daughter date.

Any favourite other cuisines besides French? What else do you cook?

At home, my wife calls the shots when it comes to cooking. She is an excellent Chef, specialising in Korean cuisine :)

Favourite 'something else' that you might like to share... travel destination, holiday spot, etc.?

I’ve always enjoyed travelling. Before when it was just my wife and I, we would travel to various countries/cities in search of good food :) It was like our Michelin Starred pilgrimage hahaha!

On top of that, I will always return to France on a yearly basis to visit my family and meet with my producers.

Now that I have my own family, we would also make it a point to travel to Korea, and spend quality time with my wife’s family. It is important for my daughter to get to know her French and Korean roots.

What new developments can your guests look forward to when they dine at Les Amis?

We have something in the pipeline that we are working on. I will definitely share more details later.

As you can see, Chef Lepinoy has made it his mission to nurture and mentor budding talent in the Food & Beverage scene. It therefore comes as no surprise that many of his protégés graduated to work in internationally renowned restaurants.

Thank you Chef Lepinoy! It has been so interesting for us to have this interview with you, and we're sure all who read this will enjoy it too! Your far-reaching and illustrious career makes you an inspiration to us all!

5 QUESTIONS WITH 2-MICHELIN STAR CHEF KIRK WESTAWAY

7 FEBRUARY 2022 - Singapore

Hot on the heels of our last piece on Chef Nicholas Chew of Guerilla Lab, we are now very pleased to bring to you this exclusive 5-question interview with Chef Kirk Westaway, Executive Chef of 2 Michelin Star JAAN by Kirk Westaway.

Multi-award winning and internationally renowned chef, Kirk Westaway is one of the most dynamic, creative and celebrated maestros on the Michelin star dining scene. Drawing from both his English heritage and strong culinary training under world-renowned chefs, Chef Kirk is recognised for his mastery in reinventing gastronomic classics that are easily received as comforting and refined.

Born in South West Britain, Chef Kirk has redefined JAAN by channelling his deeply rooted passion for natural flavours that are reminiscent of his childhood in England. His perpetually evolving menu embodies a seasonal philosophy to showcase British dining in a modern, refreshing light. From conceptualising his culinary direction and selecting the world’s best gourmet suppliers, to personalising bespoke tableware and curating specially designed furniture, subtle shifts in JAAN’s dining experience over the last four years have seen Chef Kirk and his team move towards a stronger emphasis on ‘Reinventing British’ - culminating in the eponymous rebranding of JAAN to JAAN by Kirk Westaway in June 2019.

Prior to JAAN, Chef Kirk worked and honed his skills in some of the best kitchens in the world under culinary masterminds such as Chef Alex Atala of D.O.M., Chef Raymond Patterson of Patterson’s London, as well as Chef Antonin Bonnet who formerly helmed the two Michelin-starred Greenhouse in London. Chef Kirk credits his friend and mentor, Chef Julien Royer of Odette, who was previously Executive Chef at JAAN, for opening his culinary chapter here in Singapore, where he has lived since 2011.

Enjoy TripNTravel's Five Questions with Chef Kirk Westaway!

1. What dishes in Reinventing British menus of recent couple of years are you most proud of and why?

Some of the favourite dishes include:

English Garden

The salad is a visually stunning medley of more than 30 vegetables, herbs and edible flowers. The vegetables are served blanched or raw, complemented with the richness of beetroot puree, saltiness from the anchovy dressing and Scottish kombu. This dish is inspired by one of my favourite childhood dishes – a summer salad with vegetables that were picked fresh from my mother’s garden.

Summer’s Sweet Tomato with Basil and Olive

It showcases my favourite ingredient to use – Tomatoes. It is a classic combination of perennial tastes and versatile flavours that can be coaxed from the humble tomato. Taking centre stage is a vine-ripened ox heart tomato that is hollowed out and the trimmings are simmered in a piquant mix of vinegar, seasoning and spices for 6 hours, creating a sweet and spicy tomato ketchup that is meticulously piped back into the blanched tomato. Ensconced within is a refreshing combination of slow-roasted tomatoes, oregano, burrata cheese and dehydrated olives and basil sorbet.

2. We note that you enjoy working with vegetables, fruit and berries, seasonal produce like game and poultry, and of course seafood! Is there a reason why beef and lamb don't particularly feature on your menus?

I do like to work with beef and lamb and they are consistently featured in the Summer and Spring menu. However, these meats are commonly available and I prefer to feature something unique and interesting for our guests as opposed to a heavy protein. Sourcing quality proteins can make a huge difference in terms of taste, and from a sustainability perspective as well.

3. Is there also an ingredient you'd like to work with in the future that you have not cooked with before?

I would like to have more vegetables-based dishes that showcase caramelised and natural sweetness of the vegetables. I grew up in the countryside and my family was vegetarian so a lot of the ingredients for our home cooked meals came straight from our garden. This made me very aware of preservatives and additives in ingredients. The first is to always uphold the integrity of the produce and translate the best of each ingredient onto the plate.

I always believe that food should be comforting and form emotional connections. It is my mission to present our guests with an unforgettable meal that evokes nostalgia through familiar yet elegant flavours of the finest seasonal produce the world has to offer.

4. Running and managing a two-Michelin star restaurant like JAAN is all-consuming. What motivates you each day to go in and do more of the same, push boundaries, get yourself and your team to excel to try harder, do better? Where does your day to day inspiration come from?

My dedicated and talented team inspires and motivates me every day. They have demonstrated unwavering passion to create one of the finest gastronomic experiences in Asia. We work alongside each other, standing shoulder to shoulder over countless lunch and dinner services to deliver the highest culinary service standards and exceptional experiences for our guests. We continually push ourselves even further and scale greater heights to ensure JAAN continues to have an indelible mark on our guests’ dining experience.

5. Five things we'd like to know about Chef Kirk:

Favourite Singaporean food/dish?

I especially enjoy chilli crabs. I find the sweet and spicy sauce outstanding. It is piquant with just the right amount of egg drop, elevates the chilli crab dish and brings out the natural sweetness of the crab.

Favourite past time besides cooking?

I enjoy a good run along East Coast Park.

Favourite sports to watch and play?

I enjoy cycling, running and also boxing, as I used to do it often when I was younger. I also enjoy watching football.

Any favourite other cuisines besides British? What else do you cook?

I’m a huge fan of curry and it’s a staple dish in the UK. It’s one of my favourite go-to dish when I want something that is easy to make.

Favourite 'something else' that you might like to share... travel destination, holiday spot, etc.?

It would have to be Japan. Besides the UK, it’s one of my favourite travel destinations. There is much to explore; love the food and people. I used to live in Brazil and Columbia when I was younger and I love it there too. The people are extremely hospitable, and the food is delicious.

Thank you Chef Kirk, for being a part of this interview, have a fantastic 2022, and we look forward to more great things to come from you and your team!

About JAAN by Kirk Westaway

The restaurant seats 40 guests in a sophisticated interior that features curated furniture and a stunning Murano crystal and silver free-form chandelier that spans the entire length of the ceiling. JAAN by Kirk Westaway’s dining experience is further enhanced by breathtaking views of Singapore’s cityscape, stunning skyline, and the South China Sea. The culinary service is truly exquisite and together have become the hallmark of this multi-award winning restaurant.

JAAN by Kirk Westaway features an elegant private dining room that can be made for exclusive use for events through prior reservation, or opened up as an extension to the restaurant space. The room accommodates up to 8 guests for a truly exceptional destination dining experience.

Guests can choose from the beautifully designed Lunch and Dinner menus from Monday through Saturday, with fine wines and your favourite tipple to pair with your meal.

5 QUESTIONS WITH MICHELIN-STAR CHEF NICHOLAS CHEW

3 JANUARY 2022 - Singapore

Thank you for checking in on The Write Stuff!

We are starting a new series of short interviews with chefs, restaurateurs, lifestyle and hospitality leaders here and will be asking them some questions that perhaps they've not been asked in other interviews. Hopefully this gives you a deeper insight into what they do and what inspires them day to day.

Welcoming 2022 sweetly with our very first interview!

Chef Nicholas Chew is a Singaporean plying his culinary passion and skills in Hong Kong, and had his beginnings in Japanese cuisine and Kaiseki preparation under the strict guidance of master chefs.

His journey and career have seen him make culinary strides from Singapore to Australia, before firmly planting his feet in Hong Kong, where he worked with the late Michel de Burgo at L'Atelier de Joel Robuchon, and Two Michelin Star Shane Osbourne at St Betty, after which he joined and opened cult-following progressive French restaurant Serge et le Phoque, where he achieved One Michelin Star for the establishment. He credits his Michelin Star achievement and continued success to his mentor and culinary director, Two Michelin Star Chef Christophe Pele of La Bigarrade and Le Clarence, dishing forth food that is honest, agile, precise and composed.

Chef Nicholas brings with him a real melting pot of food culture and cuisine disciplines. He haunts local markets for the freshest of produce and also brings in the best each season has to offer. With his Eastern background and European experiences, Chef Nick continues to explore and experiment, to bring out the very best that his cross culture background can create. From delicacies of the East, to luxury indulgences of the West, diners can always expect to be thrilled and delighted.

Chef Nicholas now owns and runs Guerrilla Lab and La Dacquoise in Hong Kong alongside partner and Chef John Yip. Together they hope to take private cheffing and dining to the next level, to engage, and delight, to enthral and entertain too.

Here are TripNTravel's Five Questions with Chef Nicholas Chew...

1. When did you start Guerrilla Lab HK and what kind of cuisine do you dish up at these private dinners and parties? Also, what are some of the popular dishes clients ask for?

We started Guerrilla Lab HK back in 2020 and dished up a mix of Asian philosophies mixed with European cooking techniques. As most of our clients knew us from our time at Serge et le Phoque and Bibo from the start, word of mouth grew steadily through time. Our clients are ready to take on our menu recommendations, and we try to design dishes using ingredients they enjoy. We also work around the budget for the exclusive private dining experience. What we want is for them to truly have an enjoyable and memorable time.

2. What are some of your favourite ingredients that you enjoy cooking with, and is there also an ingredient you'd like to work with in the future that you have not cooked with before?

We are always in a constant experimentation process of harmonising ingredients across Land and Sea - this alone is never ending! Having the world's cuisine at one's fingertips is a journey of constant learning and enlightenment.

Perhaps the next phase of growth and interest is more towards preservation, fermentation, and working with more plant-based ingredients.

3. Running and managing Guerrilla Lab HK and La Dacquoise HK is probably demanding and challenging at times. What motivates you each day to do more, push boundaries, get yourself and your team to create, explore new things? Where does your day to day inspiration come from?

These days we are enjoying more time at hand, not rushing into situations anymore as before in a corporate kitchen. Now we have the means and dedication to allow ourselves to work on truly refining a particular taste, dish construction, or simply appreciate an ingredient for what it is, and how to showcase it to perfection - this in itself is already our day to day inspiration. Of course we want to please our clients and diners so that they keep inviting us back to cook for them! Seeing them enjoy our food is also a big inspiration.

4. How's the year-end festive season looking, and what can your fans in HK look forward to in the new year 2022?

We have been very fortunate to be booked out for the festive season and will end 2021 on a positive note! 2022 is going to be a blast too with upcoming projects. Thanks to all who have supported us through these challenging times.

5. Five quick-fire things we'd like to know about Chef Nicholas:

• Favourite Singaporean food/dish? - Nasi Padang.

• Favourite past time besides cooking? - Having time outdoors being with nature.

• Favourite sport to watch and play? - Golf.

• Any favourite other cuisines besides Singapore/Chinese/Peranakan? What else do you cook? - I enjoy the art of Japanese and French cuisines.

• Favourite 'something else' that you might like to share with our readers and followers...travel destination, holiday spot, etc.? - Love the sun, sand & sea.

Thank you Chef Nicholas, that's a wrap and here's to a wonderful 2022 to you!

RIA BINTAN GOLF CLUB RECOGNISED AS LUXURY LIFESTYLE AWARDS’ BEST LUXURY GOLF CLUB IN INDONESIA FOR THE SECOND CONSECUTIVE YEAR

19 OCTOBER 2021 - Singapore

For the second year running, Ria Bintan Golf Club has been named Winner of Luxury Lifestyle Awards’ Best Luxury Golf Club in Indonesia.

Ria Bintan Golf Club, designed by golf legend Gary Player, opened its doors to its first guests in 1998. The renowned and multi award-winning 18-hole Ocean Course unfolds next to the South China Sea, offering stunning ocean views, challenging signature holes and picture-perfect scenery; while the 9-hole Forest Course, set amidst mature woodlands, tests the mettle of golfers with bunkers and fairways artfully placed. 

Ria Bintan Golf Club has been consistently named the best golf course in Asia and Indonesia over the past two decades, and has played host to numerous regional events, including the Ria Bintan Golf Challenge.

Mr Samuel Ng, President (Indonesia), Keppel Land, said, “We are honoured that Ria Bintan Golf Club has once again been recognised by Luxury Lifestyle Awards as the Best Luxury Golf Club in Indonesia. Our award-winning Ocean Course as well as the Forest Course, with their challenging terrains, are bound to offer the most seasoned of players hours of enjoyable golf. Ria Bintan Golf Club is proud to have hosted many golfers and successful events over the years.”

Mr John Yap, General Manager, Ria Bintan Golf Club, said, “We are delighted to be awarded the title of Best Luxury Golf Club in Indonesia for the second year running. This is testament to the dedication and hard work that goes into making the Club one of Asia’s top golfing destinations. This is an especially happy occasion, given that October is our birthday month. In conjunction with our 23 rd birthday, we would like to celebrate this award with our staff, golfers and members, as we strive to continuously improve our services and facilities in the bid to deliver the perfect golfing experience for our guests.”

Ria Bintan Golf Club currently offers various golf packages – day trips, as well as several Stay and Play options - which include stays at the Ria Bintan Golf Lodge with unlimited golfing time, driving range use and meals. Ria Bintan also offers term memberships for international and domestic golfers.

Located amidst a tranquil and natural environment, Ria Bintan Golf Club is also an idyllic meeting venue. Meetings rooms and Lodge rooms (27 rooms) with golf course views cater to small group meetings of up to 40.

CHSE (Clean, Healthy, Safe & Environmentally sustainable) and SG Clean certified, Ria Bintan Golf Club has remained in operation over the past year with safe golf protocols fully in place.

About Luxury Lifestyle Awards

Luxury Lifestyle Awards is a global award selecting, recognizing, celebrating and promoting the best luxury goods and services all over the world. The goal of the company is to connect people with the best of luxury. LLA has evaluated more than 10 000 various goods and services in 400 categories from 60 countries and analyzed the results to give you a TOP list of the best of the best in the world. Such world-renowned brands as Chanel, Dom Perignon, and Ferrari were proudly named winners. The victory brings companies status and recognition, global promotion and exposure to an entirely new market of customers.

For more information, please visit: https://luxurylifestyleawards.com/ 

About Ria Bintan Golf Club

Spectacular and stunning, Ria Bintan Golf Club’s Certified Audubon International Classic and Cooperative Sanctuary Ocean and Forest courses designed by golf legend, Gary Player, are a prized jewel among golfers. Located near the northern coast of Bintan Island with breathtaking views of the South China Sea, the award-winning 18-hole Ocean Course and 9-hole Forest Course offer a game comparable to none. Guests can also enjoy facilities including a driving range, spa, pro shop and an alfresco restaurant after a round of golf.

Ria Bintan Golf Club has been consistently named the best golf course in Asia and Indonesia by Asian Golf Awards and has earned TripAdvisor’s Certificate of Excellence from 2014 to 2019 and Hall of Fame 2019. Ria Bintan Golf Club was also named Luxury Lifestyle Awards’ Best Luxury Golf Club in Indonesia in 2020 and 2021, and has played host to numerous regional events, including the Ria Bintan Golf Challenge and Ria Bintan Golf Carnivals. Ria Bintan Golf Club is CHSE and SG Clean certified.

For more information, please visit www.riabintan.com

Facebook: www.facebook.com/riabintan

Instagram: www.instagram.com/ria.bintan

TOP 25 RESTAURANTS PHUKET WILL BE LAUNCHED IN TIME FOR PHUKET’S RE-OPENING

7 JUNE 2021 - Bangkok, Thailand (via TRAVELINDEX)

Following the announcements by the Thai Prime Minister and the Tourism Authority of Thailand (TAT) to reopen Phuket and to allow vaccinated foreign tourists to visit the island without quarantine from 1st July 2021, Travelindex has announced the launch of its first “Top 25 Restaurants Phuket,” in time for the island’s reopening.

This unique Phuket restaurant guide, supported by the Tourism Authority of Thailand (TAT), will be integrated into the internationally acclaimed “Top 25 Restaurants Asia Series,” contributing to highlight the charm of Phuket as a gastronomy destination and helping local restaurants to attract again patrons and food lovers, at no costs to them.

Mr. Chattan Kunjara Na Ayudhya, Deputy Governor of the Tourism Authority of Thailand, said “This initiative by Travelindex is a really exciting activity to highlight the best Phuket has to offer in terms of food and restaurants. Phuket has such a unique culinary identity because it has been a melting pot of cultures for centuries. It is also a destination not only for travelers from all over the world, but for talented and acclaimed chefs and restaurateurs to display their skills. Top 25 Restaurants Phuket will indeed be an indispensable source of information for those wishing to eat the best food and have the best time dining out in the province.”

Top25Restaurants.com is celebrating fine dining in cities across Asia, highlighting in each city its the culinary dynamism, as well as new trends and chefs supporting local community products. Top 25 Restaurants contributes to the prestige of the local dining scene and, with the integration into the Travelindex global ecosystem, contributes to attract more visitors and tourists to cities and countries.

“We believe that our restaurant guide will contribute to foster the image of Phuket as a prime regional gastronomy destination and help restaurants on the island gain more visibility and, once more, attract international guests,” said Bernard Metzger, Publisher of Top25Restaurants Guide series.

He added; “The hospitality and the restaurant sectors in Phuket have been hard hit by the pandemic, which has led to some permanent restaurant closures. Travelindex Group and Top25Restaurants.com are committed to support the local gastronomy sector and promote Phuket as a gourmet heaven to attract more fine dining lovers by launching this “Top 25 Restaurants Guide Phuket.”

The Phuket Sandbox is the first phase of a nationwide strategy to reopen Thailand to overseas travellers, with additional destinations expected to follow suit in the coming months. The first guests expected to arrive will be from traditional long-haul European markets, such as the U.K., France, Germany, Russia, and Scandinavia. They will be able to enter the island without the need to quarantine, as long as they have been fully vaccinated against COVID-19. After 14 nights in Phuket, visitors are free to travel wherever they want in Thailand.

Restaurants in Phuket can feature at no costs in the “Top 25 Restaurants Phuket” guide by filling out the submission form here: https://bit.ly/3ci0LAp

Tourism Authority of Thailand
International Public Relations Division
1600 New Phetchaburi Road, Makkasan, Ratchathewi
Bangkok 10400, Thailand
Tel: +66 (0) 2250 5500 ext. 4545-48
Email: prdiv3@tat.or.th
Website: www.TATnews.org

Top 25 Restaurants International
Media Contact
Ms. Nicole Lim, Media Relations
Tel. +852 6236 9854
Email: media@top25restaurants.com
Web: www.top25restaurants.com/phuket/

Illustration photo by Mikk Tõnissoo on Unsplash.

GOLF AT ITS MOST GLORIOUS AT RIA BINTAN GOLF CLUB

4 JUNE 2021

Ria Bintan Golf Club is a 27-hole award-winning championship course designed by world golf legend, Gary Player. Set amidst lush tropical forests and ocean-scape, golf enthusiasts get to experience both the award-winning 18-hole Ocean Course and 9-hole Forest Course, both of which are engaging and challenging.

One of Asia’s most established and leading courses, Ria Bintan Golf Club has consistently been named the best golf course in Asia and Indonesia. It’s the first in Indonesia to achieve the highly acclaimed Certified Audubon International Classic and Cooperative Sanctuary certification since 2009, from world-renowned green champion, Audubon International - for Ria Bintan’s leadership, commitment and high standards towards environmental management. Recent awards include Top 100 Golf Courses in Asia 2019, by Golf Travel Magazine and in 2020 The Top Ten Best Luxury Golf Clubs in Indonesia from Luxury Lifestyle Awards.

Golfers are invited to warm up on the tranquil 9-hole Forest Course before stepping up to conquer the highly acclaimed 18-hole Ocean Course, with hole 1 measuring a whopping 529 meters. The excitement builds starting from hole 7, voted Asia’s best par five, with majestic views of the South China Sea as the backdrop. Thereafter, enjoy expansive views of the ocean while playing holes 8 and 10. The Par 3 signature hole 9 inspires golfers to pull out their best swing to reach the green - situated on a rocky outcrop on a cliff above the ocean.

Back at the Clubhouse, guests can enjoy a comfortable stay at Ria Bintan Golf Lodge with 27 contemporary rooms in four room categories - Par and Birdie Rooms suited for single or double occupancy, and Eagle and Albatross Rooms for families and small groups. Stop by the Pro Shop for golf merchandise and apparel, or the scenic driving range for a warm-up or practice, and TeeBites restaurant – for a variety of delightful meals of Asian and International favourites. Other entertainment facilities and games are available to be enjoyed at leisure, just ask our friendly guest relations officers.

Ria Bintan Golf Club is also ideal to host small business meetings or team retreats. Meeting rooms include the Rimba room for up to 80 guests, and the Samudera room, accommodating up to 30 guests. There is a Learn Golf Program for non-golfers on request basis, not forgetting group tournaments which Team Ria Bintan can assist with.

Safe Golf at Ria Bintan Golf Club

The Management and team at Ria Bintan Golf Club are dedicated to the proper deployment of safe protocol procedures for all. To ensure the health and safety of guests and staff, a full range of safety measures have been implemented around the clubhouse, on the golf course and at Ria Bintan Golf Lodge. All staff are required to mask-up and temperatures recorded twice daily. Cleaning and sanitisation of the whole property are carried out regularly. Safe distancing is practiced in all common areas and hand sanitisers are placed throughout the property. Golfers and staff are encouraged to sanitise/wash their hands frequently.

Out on the golf course, each golfer rides in one buggy with one caddy. Only the caddy rakes the bunker after bunker shots. Hands-free ball lifter is installed on all the greens to reduce contact.

At Ria Bintan Golf Lodge, all rooms are cleaned and sanitised thoroughly before and after guest use. High-touch points such as doorknobs, TV remote control, light switches, etc. are sanitised frequently. Remote control, fresh towels, bedroom slippers and toilet bowl are disinfected and sealed for safe use. Toiletries and amenities are provided in sachets.

All bookings and payment are encouraged to be made in advance for contactless and safe transactions.

Golfers will have to book in advance and no walk-ins will be entertained.

NEW! 3D2N all-inclusive packages from May 2021

For golfers looking for the perfect golf vacation on the island, Ria Bintan Golf Club has launched the 3D2N stay and play all-inclusive packages. The two packages, All-in-One Golf Escape and All-in-One Ultimate Golf Retreat, provide an easy and hassle-free holiday and pleasing activities for golfers and accompanying friends and family. The packages include GeNose tests upon arrival and departure as well. 

[Golfer Package] All-in-One Golf Escape inclusions:

• 2 nights’ stay at Ria Bintan Golf Lodge

• Unlimited golf at Ria Bintan Golf Club over 2 days - single buggy and caddy

• Special discount at the Pro Shop

• All meals, including a set seafood dinner

• 2-way land transfers between Tanjung Pinang Airport and Ria Bintan Golf Club.

[Non-golfer Package] All-in-One Golf Escape inclusions:

• 2 nights’ stay at Ria Bintan Golf Lodge

• Use of car with driver and guide for up to 10 hours for touring Bintan attractions and a Seafood Dinner

• 2-way land transfers between Tanjung Pinang Airport and Ria Bintan Golf Club and more!

[Golfer Package] All-in-One Ultimate Golf Retreat inclusions:

• Complimentary upgrade to Eagle Room with stocked complimentary minibar at Ria Bintan Golf Lodge

• Unlimited golf at Ria Bintan Golf Club over 2 days - single buggy and caddy and complimentary drinks during the golf round

• Complimentary cleaning of golf shoes and clubs after golf

• Use of Toyota Alphard with driver for up to 4 hours to seafood restaurant in Bintan

• All meals, including a BBQ seafood dinner at Ria Bintan Golf Club and a set seafood dinner at a local Bintan restaurant

• 2-way land transfers between Tanjung Pinang Airport and Ria Bintan Golf Club

• Ria Bintan limited edition souvenir

[Non-golfer Package] All-in-One Ultimate Golf Retreat inclusions:

• Complimentary upgrade to Eagle room and stocked complimentary mini-bar at Ria Bintan Golf Lodge

• Scenic sunset buggy ride at Ria Bintan Golf Club

• Complimentary golf clinic inclusive of golf clubs rental

• Use of Toyota Alphard with driver and tour guide for up to 10 hours for touring Bintan attractions and seafood dinner

• 2-way land transfers between Tanjung Pinang Airport and Ria Bintan Golf Club

• Ria Bintan souvenir

For full package details, please visit https://www.riabintan.com/all-inclusive-homepage/

For more information, please visit www.riabintan.com.

Facebook: www.facebook.com/riabintan

Instagram: @ria.bintan

RINGING IN THE LUNAR NEW YEAR IN A SEASON OF PANDEMIC

As such, the people in Singapore were issued the following key instructions for how we should celebrate:

Firstly, we are not to have more than a total of eight visitors in our homes on any given day in this CNY period, phase 3.

We are also advised to refrain from visiting more than two homes per day.

Any gatherings outside at public places like restaurants and such, must be capped at eight, with multiple table bookings disallowed! (Many restaurants and individuals had been fined and punished in previous weeks and months).

When doing the Lo Hei, or tossing the Yusheng salad for good luck and prosperity, refrain from shouting out the well wishes as we would normally do in a very boisterous and loud fashion! If outside the home, wear our masks, and toss the salad silently! (Personally, this has become a rather quiet and suppressed event, very strange indeed!).

Aside from the above guidelines, all other pandemic safe measures are still very much in place, such as safe distancing and the like.

On a brighter note, we are grateful that we live in a country that is well ordered and with a population that is largely cooperative and responsible. Only then have we even been allowed to arrive at Phase 3 of the circuit breaker. Being able to meet up in groups of eight is frankly, quite a luxury - when all around us we see the rise of cases in neighbouring nations, with lockdown after lockdown being the norm these days.

Of course many families, especially the large extended ones, have had to re-work their meet-up plans but that is a small inconvenience when we can all stay safe and keep all our loved ones and friends safe too!

Have you noticed the plethora of CNY themed/designed masks to go along with CNY outfits?! That's got to be the fashion highlight of 2021 so far! Most Oxcellent indeed!

Happy Year of the Ox to you and yours, hopefully it'll turn out to be Oxpicious and much better than the year past.

Do enjoy the images posted here, of CNY 2021 in Singapore!

Stay safe, keep well.

TOP SINGAPORE CHEFS IN HONG KONG, ON CNA LUXURY