Christmas by the River @ Robertson Quay, Boat Quay & Clarke Quay

Celebrate Christmas by the Singapore River at the three iconic quays with festive feasts at 13 F&B establishments. From 4th December to 3rd January, diners can indulge in traditional and modern creations specially crafted for the Yuletide season. Participating outlets include Holiday Inn Atrium, Cafe Brios (Grand Copthorne Waterfront), Limoncello, My Little Spanish Place, Town Restaurant(Fullerton Hotel), Hot Stones, Harry's, Wakanui Grill, Tomo Izakaya, Marco Marco, Mitsuba, Frementle Seafood Market and Absinthe.

Celebrate Christmas @ Kwee Zeen (Sofitel Singapore Sentosa Resort & Spa)

My favourite time of the year is finally approaching — Christmas! What better way to celebrate than to spend quality time with your cherished loved ones over an awesome meal!

Kwee Zeen is offering many delectable festive menus to celebrate its first Christmas. The elegant yet casual chic all-day restaurant is well known for Pan Asian dining that consists of Asian, Western and French cuisines. The 218-seater restaurant not only has a sophisticated, elegant interior but also a cool, breezy alfresco area which boasts an impressive view of the South China Sea.

A Weekend Getaway @ Resorts World Genting

We are always looking for a short getaway from Singapore to catch a breather and to rejuvenate our souls but we don't always have the luxury of time, or rather, days off from work to do so. How about a weekend getaway to Genting? You can leave on Friday night and get back Sunday afternoon!

Magnifique Sunday Champagne Brunch @ Kwee Zeen (Sofitel Singapore Sentosa Resort & Spa)

The Magnifique Sunday Champagne Brunch at Sofitel Sentosa is truly a spectacular affair. The spread is amazingly wide and incredibly impressive. Think a glorious array of fresh seafood, 32 types of cheeses, freshly baked pastries, truffles from Chocolaterie and live stations dishing out foie gras, grilled meats, crepe Suzette and more!

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.