Last weekend, we spent an otherwise lazy Saturday afternoon catching up with our beloved readers over top-notch The Macallan Scotch whiskies and Japanese tapas. The two-hour edutainment workshop was held at Changi City Point’s Five Izakaya Bar and it was heartwarming seeing everyone have a great time indulging in premium whiskies and bar nosh.

Yes, whisky and Saturday afternoon is a splendid idea.

The Whisky Pairing Workshop at Changi City Point was conducted by The Macallan Brand Ambassador Randall Tan and Praelum Wine Bistro Head Sommelier Gerald Lu. We were taken through an informative session on the taste profiles of four splendid single malt whiskies.

Great thanks to Changi City Point for making Ladyironchef Whisky Pairing Workshop happen, and to Five Izakaya Bar for the venue and great tapas!

For those who have never visited this east side outlet mall before, the watering hole is actually located within The Oasis; a tranquil sanctuary surrounded by lush greenery tucked away at an unassuming corner of Changi City Point’s first level.

We were all treated to tasting portions of four different types of The Macallan whiskies – namely The Macallan Fine Oak 12 Years Old, Macallan Sherry Oak 12 Years Old, The Macallan Double Cask 12 Years Old and The Macallan Rare Cask.

For the uninitiated, The Macallan – founded in 1824 – is a highly sought-after single malt Scotch whisky brand. As the reputable Forbes Magazine once said, “If there is royalty in the whisky world, it belongs to Scotland, and if there is a king of Scotch whisky, it’s The Macallan”.

Yes, The Macallan is indeed the mother of all Scotch whiskies.

It honestly did not matter if you are a whisky expert or never had whisky before prior to this event. The primary purpose of this workshop was for everybody to come together and learn to appreciate whiskies on a fun-filled afternoon. Remember, taste is relative and there is no right or wrong when it comes to your preferred choice of The Macallan whisky.

The Macallan Fine Oak 12 Years Old is the lightest of the showcased collection and hence the easiest to drink for first-timers. The fruity medium-bodied whisky has a hint of vanilla and a lingering oak taste. We would recommend this to those who only just started drinking whisky.

The revered Macallan Rare Cask – characterised by its mahogany reddish colour and distinctively spicy notes – is no ordinary liqueur. Crafted from 16 different types of casks, this complex whisky has successfully encapsulated the ultimate craftsmanship and extreme dedication of The Macallan.

We were one of the very first few in Singapore to try The Macallan Double Cask 12 Years Old – a well-balanced, smooth whisky that smells like creamy butterscotch and has a warm, oaky finish.

A mouthwatering selection of Japanese tapas were served by the team at Five Izakaya Bar alongside the high-end whiskies and they were perfect pairing dishes – Tsukune Chicken Meatballs, Surame Ika Squid, Salmon Fillets on Skewers and Contemporary Sushi.

Everyone had fun eating and drinking, and we couldn’t be happier to meet our readers and to know each other better!

Once again, a big thank you to the two wine connoisseurs Randall and Gerald, Five Izakaya Bar, The Macallan and of course, our 40 readers for making Ladyironchef x The Macallan Whisky Pairing Workshop happen.

We hope to see you guys again in the near future for more food workshops.

This post is brought to you by Changi City Point.

Last year, we had a smashing good time bonding with our lovely readers at Changi City Point’s interactive Cocktail Class and Spanish Food Workshop. It was so much fun meeting all of you like-minded people who love food and drinks, and we’ve decided to do it again this year!

If you didn’t join us last year, here’s another opportunity. We are thrilled to announce that we are partnering Macallan Whisky and Five Izakaya Bar to conduct an engaging liquor pairing workshop. This is especially for all Whisky lovers, and it will be held on Saturday, 13 August 2016 at Changi City Point’s Five Izakaya Bar. And yes, it is completely free of charge.

Conducted by The Macallan Brand Ambassador Randall Tan, The Macallan Whisky Pairing & Sharing Workshop will be featuring four whiskies and an assortment of canapés.

Ready? Read on more to find out how you can be part of this event!

Come 13 August 2016, we will all gather to merry-make over whiskies.

You can expect to be taken through a fun-filled educational journey whilst sampling four top-notch whiskies, namely The Macallan Fine Oak, The Macallan Rare Cask, The Macallan Sherry Oak and the to-be launched The Macallan Double Cask alongside complementary gourmet tapas.

It doesn’t matter if you are a whisky connoisseur or know nothing about whisky; you are absolutely more than welcome to join us for the afternoon! If you wish to be a part of this workshop, here is how you can stand a chance to join:

1. We will be selecting 20 readers and each lucky reader can bring a +1 along for the Whisky Pairing & Sharing Workshop.

2. Leave a comment on our Facebook post and tell us why you would like to join us for the whisky workshop.

3. Like Changi City Point, Singapore on Facebook and share the link of this post on your Facebook timeline.

4. Winners will be notified by email on 29 July 2016.

We look forward to meeting you all!

The Macallan Whisky Pairing & Sharing
Venue: Five Izakaya Bar
#01-66/67, Changi City Point
5 Changi Business Park Central 1
Singapore 486038
Date: Saturday, 13 August 2016
Time: 4pm – 6pm
*Age limit 18 and above

This post is brought to you by Changi City Point.

How many more sleeps to Christmas, have you counted?

Every year, we look forward to December for festive feasting and get-togethers with our loved ones. And gifts exchange. Christmas is all the excuse we need to celebrate and to treat ourselves! We have been working hard to prepare numerous guides on where to dine at this December, and today’s feature is for those who are no fans of the hubbubs of town and the crazy human traffic.

Changi City Point has many promotions and specials lined up this festive period. Whether you prefer traditional Chinese meals to accommodate the older folks at home, or a fancy 3-course Western dinner, Changi City Point’s restaurants repertoire should suit every group.

By the way, Changi City Point is also home to several outlet stores. How does shopping the sales and Christmas feasting sound like to you? We will leave you to discover the shops, and now, here are 10 Restaurants to Dine at This Christmas at Changi City Point.

#1 AWFULLY CHOCOLATE

You will be no stranger to Awfully Chocolate’s yearly log cake affair. This year, you can choose to “stick to traditions” and order the classic All Chocolate log cake, or consider the new Chocolate Velvet Cake (S$68/whole cake) – one that you have to try.

The Chocolate Velvet Cake is an ambient cake, meaning that you need not keep it in the fridge to maintain its freshness. Just pop it to rest in an air-conditioned room and it is ready for consumption any time; ingenious idea!

5 Changi Business Park Central 1 #B1-07
Changi City Point, Singapore 496038
Tel: +65 6443 0836
Daily: 10am – 10pm
Nearest Station: Expo

#2 BEESKET

Beesket is a Korea-originated DIY fruit juice bar. Be very excited by the fascinating array of little plugs on display that are really the ingredients for your juices. The standard price of a cup of juice is S$5.90, and you are allowed to pick up to three different ingredients.

If you’ve got a hankering for colours that are befitting of Christmas, you can choose these combinations that we’ve tried and unanimously agreed that they worked well together – Grape, Cabbage, Strawberry (Red), and Green Grape, Melon, Green Apple (Green).

Changi City Point #01-20
Singapore 486038
Tel: +65 6612 1497
Daily: 9.30am – 9.30pm
Nearest Station: Expo

#3 HAN’S

Han’s has various offerings for Christmas every year and they are sticking to their traditional practice of offering the classic selections of whole turkey, ham and cocktail sausages. Chocolate yule logs are also available for takeaways, and we heard it is a hit among the executives who work in the area. Office parties and whatnot, these log cakes are reasonably-priced and always decadent.

If you have always been a fan of Han’s classic Aglio Olio, they have added slices of turkey into their pasta just for the Christmas season (valid till 02 January 2016). Tossed with peppers and olive oil, their Aglio Olio evokes a very comforting and familiar taste that we grew up knowing.

5 Changi Business Park Central 1
#01-51/52/53 Changi City Point
Singapore 486038
Tel: +65 6708 6752
Daily: 7am – 10pm
Nearest Station: Expo

#4 ICHIBAN SUSHI

Sure, we need our turkey and ham for Christmas. But how’s the addition of a sushi party platter? Ichiban Sushi has come up with four variations of the platter – sashimi only, sushi only, or a combination of both. And the Sazanami (S$32.80) is our pick, consisting of sushi and maki variations.

For guests dining in, their new sets may not be festive-themed, but they are nothing short of value for money. For just S$20.90, you get this set of fried white fish with cheese, grilled pork, unagi rice, chawanmushi, miso soup and more – what a satisfying option!

5 Changi Business Park Central 1
#B1-12/13 Changi City Point Mall
Singapore 486038
Tel: +65 6636 1638
Daily: 11.30am – 10pm
Nearest Station: Expo

#5 MANHATTAN FISH MARKET

Lobster lovers, your attention is needed here! Manhattan Fish Market has launched a festive menu incorporating lobsters into their dishes, and they are gonna be very affordable.

The Double Lobster Platter (S$56.95) is good to share among two people and it features two whole lobsters dressed with different sauces, as well as a variety of other seafood options. If you want something all to yourself, we suggest you dig into the Lobster Bouillabaisse or Tangy Lobster Pasta (S$17.95 each).

5 Changi Business Park Central 1
01-39/40, Singapore 486038
Tel: +65 6636 1566
Daily 11am – 10pm
Nearest Station: Expo

#6 MARBLE SLAB CREAMERY

Marble Slab Creamery always drives us crazy with their tubs of colourful ice-cream on display, and the show they put up for each ice cream order. For just S$10, you get two ice cream scoops of choice, plus as much toppings as you want; watch as the staff mash everything up into a beautiful mess that will sit in a waffle bowl or cone of your choice.

The Country Waffle (S$13.80) that comes two scoops of ice cream is otherwise a simpler choice that never fails.

5 Changi Business Park Central 1
#02-40 Changi City Point
Singapore 486038
Tel: +65 6636 1841
Daily: 10am – 10pm
Nearest Station: Expo

#7 SHABU SAI

Christmas is all about communal dining, and a favourite ‘past time’ for many Singaporeans is to bond over steamboat. Here is a Shabu Shabu buffet deal to share – Shabu Sai’s main draw is its very affordable price point that starts from S$14.99 per person.

Pick a soup of choice (we recommend the flavourful Tonkotsu broth), then go wild at their buffet bar. Think sliced beef, pork and chicken, salmon and crab legs, alongside a variety of seafood and vegetables – all free flow.

5 Changi Business Park Central 1
B1-28/29 Changi City Point
Singapore 486038
Tel: +65 6444 9569
Daily: 11.30am – 10.30pm
Nearest Station: Expo

#8 TABLE MANNERS

Table Manners introduces a Christmas set meal for couples that will have you start by sharing a bowl of baby spinach salad. The main dish plate features turkey, ham and a couple of side dishes. Our favourite one was the tasty Mac & Cheese that makes a great alternative carbs.

End your meal off with bread pudding and ice cream – rustic and quite possibly a real Christmas experience.

5 Changi Business Park Central 1
#01-68/69 Changi City Point
Singapore 486038
Tel: +65 6604 7669
Daily: 11.30am – 12am
Nearest Station: Expo

#9 TUNGLOK SIGNATURES

Truth be told, we are already big fans of TungLok Signatures and we will be more than happy to have a nice family dinner here – Christmas or not. Your life is not complete unless you have savoured the popular Roast London Duck (S$50++, promotional price).

Then, there are side dishes to love, and they include the Crispy-Fried Cod Fish (S$15++, individual serving) and Braised Charcoal Tofu with Lily Buds (S$24++, sharing plate). You bet the latter tasted amazing!

5 Changi Business Park Central 1
#01-26/27 Changi City Point
Singapore 486038
Tel: +65 6636 0606
Daily: 11.30am – 3pm, 6pm – 10.30pm
Nearest Station: Expo

#10 WRAP & ROLL

Who says you can’t have Vietnamese food for Christmas? Wrap & Roll will have you fall in love with the special Merry Christmas Platter (S$14.90) of assorted Vietnamese rolls. From Grilled Pork Rice Crepe Rolls to Traditional Deep Fried Spring Rolls, this is a very value-for-money sharing platter.

For mains, you can get the Vietnamese Beef Hotpot (S$16.90). Guaranteed a very satisfying set as you also get a side of noodles, rice paper to roll and vegetables. If all else fails, grab a bowl of Chicken Pho (S$11.90) to warm up your soul and to give thanks.

5 Changi Business Park Central 1, #B1-26/27
Singapore 486038
Daily: 11am to 10pm
Tel: +65 6443 1261
Nearest Station: Expo

This post is brought to you by Changi City Point.

Hola! We spent an amazing Sunday late afternoon with our lovely readers at Changi City Point’s RessRoom, bonding over tantalising Spanish gourmet food and alcoholic beverages. We hope everyone had a smashing great time, because we sure did with all the company we were so happy to have.

The 2-hour food workshop was held at RessRoom – situated at The Oasis, a serene sanctuary tucked away at a corner of level one of Changi City Point and surrounded by beautiful lush greenery.

Now, while we reminisce the goodies we had that day, we would also love to share with you the fun and the behind-the-scenes of our cocktail making and food workshop.

We began with a live demonstration of how to prepare Sangria under the mentor of RessRoom’s bartender. Four volunteers came forth to join the introductory demo and we sure had a ball of time with it!

For the uninitiated, Sangria is an alcoholic beverage commonly enjoyed in Spain. It is made with brandy, sliced fruits, red/white wine and a sweetener.

Over at Changi City Point’s RessRoom, Australian Katherine Hills Cabernet Sauvignon, Martell and Soda Water are used. Do note that the exact ingredients and amount used vary – depending on one’s preference.

The recipe is a relatively simple one to follow and every attendee had a go at creating this Spanish classic concoction alongside other invited guests. It was really heartwarming seeing everyone work together as a team; we work hard and play hard together, right?

The best tasting sangria would be those mixture that have been left to sit overnight, for the sweetness of the fruits to add a touch of flavour to the alcohol, and for the wine to be absorbed into the fruits.

The thoughtful guys at RessRoom had already prepared a gigantic amount of red wine sangria for all our guests the night before, and we all got to taste the refreshing traditional Spanish sangria; talk about the best thirst quencher with juicy fruit bits! We are guessing all our guests can now make this crowd-pleaser cocktail on their own at home!

We also had the privilege to catch a glimpse of and to sample RessRoom’s new menu. We started with the zesty Gazpacho Soup – a peppery tomato-based broth served with prosciutto-wrapped potato.

Honestly, a good gazpacho can be so satisfying. We always seek comfort in a bowl of piping hot soup, but gazpachos are exception and we would gladly have them anytime, anywhere. The RessRoom’s version is made even better with that savoury potato ball!

And of course, what is Spanish food without some paella? Here at RessRoom, you get a simple Seafood Paella served with squid, prawns and mussels that is prepared fresh in-house with premium prawn stock. Squid ink has been used to blacken the rice’s colour and enhance its flavour.

And then we dived right back into everyone’s favourite part – alcohol. The entire party shifted to the long bar this time to watch the exciting preparations of Mojito, Flaming Lamborghini and the Waterfall Cocktail!

We had a few enthusiastic readers who were game enough to down the lethal shots in broad daylight.

Once again, special thanks to Changi City Point, RessRoom and last but not least, our wonderful readers for making this event a huge success! We sincerely hope that everyone’s tummies were satisfied and new friendships were forged.

It is always so nice meeting our supportive and likeminded readers in real life, and to see everyone bonding over great food and beverages. We definitely look forward to meeting more of you (and hopefully to see all of our readers who attended this event again) in the near future. Muchas Gracias!

This post is brought to you by Changi City Point.

Ladyironchef Cocktail Making Workshop at Changi City Point’s Table Manners on 16 August was a huge success, and we want to thank all our supportive readers for being such a great audience, as well as Changi City Point for putting things together. It was a wonderful afternoon.

Throughout the two-hour long event, Bar Stories’ Head Bartender, Dave educated and entertained us simultaneously with his useful bartending demonstrations. His kooky sense of humour was also something everyone enjoyed while the crowd engaged in learning and preparing four delicious samples of Dave’s cocktail concoctions.

We sincerely hope that everyone had a great time learning about the fundamental preparations of cocktails. It was such a pleasure meeting our lovely readers! For everyone else, we would love for you to join us for our next food workshop on 6 September. But now, do read on for the highlights of our workshop!

The Cocktail Workshop kickstarted with mixologist Dave explaining the fundamentals of cocktail making. Dave’s vast knowledge of cocktails is truly remarkable, and everyone was infected by his passion!

From basic must-have equipment to preparation techniques, he went through every single nitty gritty detail that could essentially attribute to the success/failure of your concoction. He even went through the history of cocktails in the most amusing way! Whoever said history lessons were boring has yet to meet Dave.

It was an eye-opening sight as Dave explained the impact when using different shakers, strainers and muddlers etc. Being a professional bartender is seriously no easy feat. There are so many techniques to master and so many things to learn about, e.g. pairing of ingredients. Advanced bartending is a skill that can only be acquired with experience and time.

Fortunately, an economical basic bartending set costs less than S$50 and is great for any rookie who would like to try making cocktails at home. You read that right – S$50 is all you need to start.

A few of our lucky readers volunteered to join Dave on a hands-on demo. From mixing the concoction in a Boston Shaker to straining out the liqueur mixture, we kept our eyes peeled on the steps.

The volunteers did a great job, especially when it was all their first time preparing a cocktail! Alongside with Dave, they went through the preparation of Table Manners’ tasty cocktails, including Table Manners’ SG50 Red Lion Cocktail.

All attendees were invited to sample Table Manners’ delicious concoctions of Rhubarb Caipirinha, Southern Old Fashioned, Passionfruit Martini and SG50 Red Lion Cocktail. Dave as he self-confessed, has a sweet tooth, which explain the relative sweetness and fruitiness of each cocktail we had sampled.

You know you have to head down to Table Manners for more of these alcoholic goodness! You will be in good hands with Dave. And if there is nothing on the menu you fancy, no worries! Just share your preference with him anyway, and he will create something just for you. He’s so talented, and our readers can vouch for that.

The event ended off on a high note with everyone indulging in samples of mouthwatering cocktails and taking part in a useful Q&A segment with Dave. We had an enjoyable time learning how to prepare cocktails and interacting with our readers.

Once again, special thanks to Changi City Point, Table Manners, Dave Koh and our awesome readers for making this event possible! Till the next, which is pretty soon!

This post is brought to you by Changi City Point.