Christmas 2015 @ Crowne Plaza Changi Airport

Christmas celebrations are never complete without a feast. This year, Chef Boey Min Hwa has come up with highlights that would shine on your dinner table. If you're hosting a Christmas party, or thinking of something to bring to one, you really shouldn't miss the dishes available for takeaway at the Lobby Lounge. If you're more interested in a large sumptuous spread without the hassle of preparing and cleaning up, Azur might just be the place for you.

Battle of the Crabs Buffet @ Spice Brasserie

The Battle of the Crabs Buffet is back, bigger and bolder! This buffet would satisfy anyone’s craving for anything crab. Spice Brasserie’s Executive Chef Low Hoe Kiat has prepared a wide array of twelve different crab dishes, both traditional and modern interpretations.

Sofitel Singapore Sentosa Resort & Spa @ Sentosa

After a facelift, the spanking new Sofitel Singapore Sentosa Resort & Spa is ready to meet you. The elegant and sophisticated resort has a soothing serenity and you'll find yourself on a tropical getaway right here. It doesn't feel like I was in Singapore at all from the moment I arrived at the property and I loved every second of it.

ChaoZhou Porridge (潮粥糜) Supper Buffet @ River Valley

I’m always looking for supper places especially if their offerings deviate from the usual oily, greasy prata or bak chor mee. Thankfully, ChaoZhou Porridge has introduced its new supper buffet which makes a great addition to any foodie’s list of supper places.

Photoshoot for Watersource

Had the opportunity to work with Zheng Ge Ping for Watersource recently and it was nice seeing him after more than a year. I first met him at Mean Bean last April and never would I even have thought that I would get to work with him. Zheng Ge Ping is effortlessly radiant and goodlooking and not to mention, incredibly fit. I was all jittery and still really unused to being in front of the camera

The Daily Round Up @ Keong Saik Road

A project by the Lo & Behold Group, The Daily Round Up is located at The Working Capitol, a popular co-working space. It focuses on French galettes and crepes, using organic buckwheat flour from Brittany, France and Jean-Yves Bordier butter.