Friday, 27 June 2025

These two chefs are driving a culinary evolution in Germany

Berlin and Munich may be just a few hours apart, but in the kitchen, they’re worlds away.

In Berlin, a city known for rule-breaking creativity, René Frank has built a two Michelin-starred tasting menu entirely out of desserts. Down south in Munich, Tohru Nakamura blends his Japanese heritage and Bavarian upbringing into a cuisine built on precision and personal storytelling.

Their dishes couldn’t be more different, but both chefs are redefining what it means to cook with a sense of place in modern Germany.

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Coda’s Rene Frank hopes to open a more casual dessert venue in the future. Photo: Claudia Goedke

Coda doesn’t announce itself with fanfare. Housed in a ground-floor space nestled between Altbau (“old building”) façades and graffiti-tagged doorways, it sits discreetly in Neukölln, a district known for its cultural mix and creative energy.

Inside, the scene shifts from edgy and eclectic to warm and refined. In an open kitchen built around low-lit tables and bar seating, Frank’s team turns ingredients like gherkins, golden beets and bone marrow into eye-opening desserts –  a description that may be apt but still doesn’t do it justice.

Coda’s menu moves from savoury to sweet and back again, drawing on fermentation, acidity and umami as much as sweetness. In fact, there’s no added sugar in any of the dishes. Think caviar popsicles with Jerusalem artichoke ice cream, grilled apple with shallot and chicken skin, and raclette waffles.

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Coda’s grilled apple “dessert” features shallots and chicken skin. Photo: Claudia Goedke

That kind of concept might have struggled elsewhere, but not in Berlin.

“I couldn’t do what I’m doing anywhere else,” says Frank. “Berlin is a symbol of freedom. If you have an idea, you just try it. And if you fail, nobody says, ‘you’re out of here.’”

When Coda opened in 2016, however, the idea of a dessert-only restaurant was so unconventional that Frank knew he had to aim higher to be taken seriously. “It was really necessary to get a Michelin star,” he says. “We introduced a full dinner menu. That helped people understand the idea.”

The stars followed – the first in 2019, the second in 2020 – along with accolades like World’s Best Pastry Chef from The World’s 50 Best Restaurants and The Best Chef Awards. But even as Coda rose to global prominence, Berlin itself was starting to shift. 2020 marked a turning point.

“Before the pandemic, Berlin’s gastronomic scene was booming,” he says. “Then it all stopped, and the city slowed down.”

As fine dining chefs adapted their menus for takeaway and restaurant windows started selling sourdough sandwiches and sweets to-go, Berliners developed a stronger appreciation for simplicity, sourcing and the small details.

“Berliners became more aware of good produce,” says Frank. “It used to be that people went to high-end restaurants for quality. Now even in bakeries, cafés and ice cream shops, you see young chefs using organic ingredients, working with local milk.”

That growing appetite for quality without pretension is helping to reshape Berlin. Casual restaurants with Michelin-trained chefs now offer fine-dining polish without the formality.

“Tasting menus were still a big thing 10 years ago. Now, people are moving away from that,” he says, adding that might include him, too. Moving forward, Frank hopes to open a casual dessert bar: “Something accessible; just good dessert people can share.”

In a city once lovingly called “poor but sexy” by its mayor, Frank’s cooking reflects what Berlin has become – still bold and unconventional but now driven by a new purpose.

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Tohru Nakamura in the kitchen. Photo: David Egui

If Berlin is all grit and edge, Munich offers a more measured backdrop – and Nakamura’s restaurant embodies that clearly. Set in a 16th-century townhouse, Tohru in der Schreiberei serves dishes shaped by memory, identity and technique.

His cuisine doesn’t play on Bavarian clichés. Don’t expect pork knuckle or pretzels, but rather veal sweetbread cooked like karaage, lightly grilled oysters with buckwheat and mussel jus and pollock topped with morels, pickled spruce shoots and Macvin sauce.

“One of the most important things about Munich is that it allows me to express diversity,” Nakamura says. “Many of my guests are locals who come back every month. They aren’t dining in Paris tonight and London tomorrow. They just care about good food and products.”

That loyalty has made Munich a stronghold for quality even beyond fine dining. In recent years, Nakamura has seen a shift in how even traditional Bavarian restaurants approach food. “It used to be that if you were in the city centre, tourists would come no matter what,” he says. “Now, even the big places are focused on quality.”

That change has come partly from locals demanding more and a new generation of chefs continuing family legacies while introducing new ideas. “Young people want to eat in these places again,” he says. “That’s a good thing.”

Dishes at Tohru in der Schreiberei blend German tradition and Japanese culture.

It’s a shift Nakamura is both witnessing and helping to shape.

Born in Munich to a Japanese father and German mother, Nakamura might have become a diplomat if it weren’t for his unshakeable passion for food. Once, he says, his father brought him to an embassy function to network with diplomats, but he found Nakamura shadowing chefs in the kitchen instead. Now, he’s a culinary ambassador of sorts.

After training across Germany and abroad, Nakamura returned home to work at the prestigious Werneckhof by Geisel. When he struck out on his own in 2020, he knew his restaurant had to be in Munich, too.

“I was always looking forward to coming back to cook in my hometown,” he says.

For him, it’s all about the community. He sources mushrooms from vendors at the Viktualienmarkt nearby, and some of his staff have worked with him for 10 years.

“What I like about our restaurant is that we have real people connected to the city,” he says.

The stylish interiors of Tohru in der Schreiberei. Photo: Tohru in der Schreiberei

But Nakamura’s kitchen also mirrors Munich’s evolution. Some of his chefs and service staff hail from Slovenia, South Tyrol and Thailand and speak a mix of languages.

“It used to be all German chefs [in Munich]. Now, most restaurants speak English in the kitchen because our teams are so international,” he says.

For Nakamura, that diversity isn’t incidental – it’s core to hospitality. “We want people to feel relaxed,” he says. “It’s not just about what’s on the plate. It’s the dialogue you have.”

That openness gives him the freedom to cook without labels. “I never ask myself whether it’s more Japanese or more German,” he says. “I just feel like me.”

It’s a mindset that represents what Munich is today: a city where the food is rooted in tradition but always moving forward.

For more information on Singapore Airlines’ flights to Germany, visit singaporeair.com

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Thursday, 26 June 2025

Savour the journey with renowned chef Monica Galetti

Savouring the journey is as important as reaching the destination. Singapore Airlines’ (SIA) Suites, First Class and Business Class customers can look forward to enjoying special dishes from some of the world’s best chefs even before they touch down. In addition to the exquisite menus offered by the International Culinary Panel, notable guest chefs also provide elevated local dishes from select cities.

Celebrated chef and TV presenter Monica Galetti is the latest chef from the United Kingdom (UK) to create a gourmet spread for SIA customers. From now through to August 2025, customers flying from the UK will be able to enjoy her vibrant summer menu that highlights the freshest local produce.

Chef Monica’s dishes will be available on flights from London Heathrow, London Gatwick and Manchester. The airline’s award-winning wine collection complements the gourmet menu in Suites, First Class as well as Business Class.

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Suites and First Class customers will enjoy Chef Monica’s heritage tomato salad with bresaola and mint as an appetiser.

This summer, Chef Monica has created a four-course menu for Suites and First Class as well as a three-course spread in Business Class. Highlights from her delectable menu include a refreshing tomato salad with bresaola and mint with black garlic emulsion and smoked bacon salt; and slow-cooked Iberico pork, glazed in honey and fennel seed, served with grilled leeks, potato purée and nasturtium leaves. For a sweet finish, strawberry fraisier and lime sherbet features a delicious harmony of pastry cream, almond sponge and a light dusting of lime sherbet and strawberry coulis.

In Business Class, customers can look forward to dishes such as charred lamb neck with basil and courgette purée, paired with sweetcorn and a vibrant pea salsa, followed by a raspberry pistachio tartlet that looks as amazing as it tastes.

For a wider selection of meals, customers in Suites, First Class and Business Class may opt for the Book the Cook service at least 24 hours prior to their flight.

In the meantime, to further tantalise your taste buds, here are five more reasons to get excited about Chef Monica’s menu.

1. Chef Monica is a prolific chef, TV presenter and author

For 15 years, she has used her extensive experience as a chef, judge, mentor and TV presenter in BBC’s MasterChef: The Professionals. She’s also a co-host of the BBC travel documentary Amazing Hotels: Life Beyond the Lobby. Chef Monica has also penned three books – Monica’s Kitchen; The Skills; and At Home – and is currently working on her fourth book set for release in 2026.

Chef Monica’s fourth book is set to be released next year. Photo: Nick Morrish

2. Her culinary style reflects her multicultural journey

Born in Samoa, she developed an early interest in food and later trained as a chef in New Zealand, where she fell in love with Marmite (and used it in her cooking). In 1999, she moved to Britain to work alongside Chef Michel Roux Jr at the two Michelin-starred Le Gavroche, where she rose to prominence in the UK fine dining scene. Her refined classic cooking style shines through in the soft confit Iberico pork belly caramelised with honey and fennel seed served as the main course in Suites and First Class.

3. Her summer menu is a celebration of fresh seasonal ingredients

Chef Monica describes her menu as “bringing summer on a plate” and features a few of her most-loved dishes. “I’ve included one of my favourite soups to enjoy in the summer: a white almond gazpacho with olives and grapes, which is bursting with flavour and a real crowd-pleaser,” says Chef Monica. “There’s also a choice of desserts using fresh summer fruits, such as the uplifting strawberry and vanilla slice and indulgent raspberry pistachio mousse in a sweet pastry tartlet. Customers have a lot to look forward to!”

Chef Monica was intrigued by Singapore’s food scene on a visit in February 2025.

4. Chef Monica’s menu offers comfort and indulgence in the skies

She has refined her culinary skills in the UK’s most prestigious fine dining restaurants, including her very own Mére, which she ran with her husband, David Galetti, until last year. Now, she’s recreating the experience with SIA customers. “Bringing fine dining to customers at 35,000ft is my most exciting culinary journey yet,” says Chef Monica. From a salad of heritage tomatoes dressed in verjus, black garlic emulsion, smoked bacon salt and summer herbs to locally-sourced lamb, customers can expect a world-class, in-flight dining experience on board Singapore Airlines flights.

5. She’s impressed by the Singapore dining scene

Chef Monica’s work takes her worldwide, visiting markets, sampling street food and immersing herself in the local culture. “It’s hard to pick a favourite city when there’s great food in every corner of the world. However, I certainly have a soft spot for Singapore, which I visited in February this year – of course, with Singapore Airlines! I visited the wet market in Chinatown and some rooftop bars and restaurants. The great dining at every level blew me away,” she says.

Chef Monica’s menus are now available on Singapore Airlines’ flights from the United Kingdom.

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Wednesday, 25 June 2025

7 stylish new hotel stays to experience in Asia

From Osaka’s leafy Garner hotels to Kuala Lumpur’s colourful Ibis Styles, Manila’s rooftop party spot Lime Resort and Penang’s community-driven Lyf Georgetown, these stays cater to modern travellers who value vibe. Think self-serve snack bars instead of butlers, co-working lounges over concierges. Whether you are city-hopping solo or planning a group getaway, these mid-range hotels deliver style, substance and a strong sense of place.

Osaka: Garner Hotels

First launched in December 2023 in Seattle, three new Garner hotels have landed in Osaka – and with them, IHG Hotels & Resorts is betting on a new breed of value-conscious traveller, one who prefers character over polish and values a good sleep over bells and whistles. All located in the Honmachi district – the hotels were converted from existing properties in partnership with leading local design firm Ilya. Though unified by a laid-back ethos and signature Garner touches (free Wi-Fi, a 24/7 snack shop and a breakfast menu featuring superfood bowls), the properties each take on their own identity.

Garner Hotel Osaka Honmachi Kita Semba is the greenest of the three – literally. Plants cascade from ceilings and a skylit lobby bathes in natural light, nodding to the city’s garden landscapes with a living moss wall. Thanks to its French garden vibes and sustainable space design, this property has been shortlisted for a Sky Design Award 2025. It’s also just 10 minutes away from Kyochabana Minami Senba, serving Osaka treats like okonomiyaki and grilled avocado cha soba.

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First launched in Seattle, Garner now has three outposts in Osaka. Photo: Garner Hotels

A short stroll away, Garner Hotel Osaka Honmachi Station goes maximalist, with retro-futurist interiors, infinity mirrors and lounge areas styled with Mad Men flair. It’s also one train stop from the Shinsaibashi shopping district and an authentic jazz kissa (jazz café) where you can order the house wine made from grapes harvested by the owner while listening to his curated vinyl record collection.

Meanwhile, Garner Hotel Osaka Honmachi Midosuji riffs on tradition, blending torii gate-inspired shapes and bamboo accents with contemporary materials along one of Osaka’s grandest boulevards. Head to the Matsuyama Shopping Street for traditional Japanese toys and crafts. “The Garner hotels in Osaka were designed for travellers who are in love with life, not luxury,” says Abhijay Sandilya, managing director for Japan and Micronesia at IHG Hotels and Resorts. “We wanted to create a stay that’s joyful, flexible and rooted in place.”

Kuala Lumpur: Ibis Styles KL Bukit Bintang

For a stylish stay that won’t break the bank, Accor’s new hotel in the entertainment and shopping hub of Bukit Bintang hits the mark. Ibis Styles Kuala Lumpur Bukit Bintang delivers all the essentials – clean rooms, plush bedding and high-speed Wi-Fi – packaged in bold interiors and playful pops of colour.

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Accor’s new Ibis hotel in KL is in the entertainment and shopping hub of Bukit Bintang. Photo: Accor

Best of all, it’s within walking distance of Pavilion KL, Berjaya Times Square and the Bukit Bintang MRT station, making it easy to explore the city right after check-in. Craving a midnight bite? The on-site Anytime Dining serves local comfort food like nasi lemak until 11pm.

Manila: Lime Resort

If sunsets, Ibiza-inspired beats and social energy top your travel checklist, Lime Resort Manila delivers. Perched along the Manila Bay shoreline in Seascape Village, Pasay City, this lifestyle hotel is built for golden-hour moments. Head to the rooftop infinity pool for sunset views and cocktails from the Sky Lounge and Bar – perfect for your Instagram feed.

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Lime Resort Manila’s rooftop pool overlooks Manila Bay. Photo: Lime Resort

With the relaunch of Lime Beach Club, guests can expect themed parties, live DJ sets and events like “Coachella in the City”. Travelling with friends or family? The 51m2 Family Quad Bayview offers four single beds and a front-row seat to the bay.

Penang: Lyf Georgetown

Ascott Limited’s Lyf Georgetown Penang is reinventing the social side of travel. Set in the heart of the UNESCO World Heritage zone, this design-forward hotel brings travellers together in bright, communal spaces filled with cheeky prompts and geometric patterns. You’ll spot “Say Hi” above the reception desk, while shared areas like Bond (the kitchen), Collab (co-working), Unwind (lounge) and Dip (pool) encourage interaction. Even laundry gets a social twist at Wash & Hang.

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This Lyf Georgetown bedroom is fitted with a queen-sized bed, electronic safe, writing desk and an ensuite bathroom. Photo: Lyf Georgetown

Whether you’re travelling solo (Good for One/Studio), in pairs (Side by Side Plus/Studio Twin) or with a group (All Together), there’s a room for every kind of explorer, and a conversation waiting to happen.

Shanghai: Dangkou Ancient Town Hotel Wuxi

A quick 30-minute train ride from China’s financial capital is Wuxi or “Little Shanghai” – where you can stay in a historical poet’s old home. Indeed, stepping into Dangkou Ancient Town Hotel Wuxi–MGallery Collection feels like entering another era. Set within the historic Taishi Mansion – originally built during the Ming Dynasty (1368–-1644) by Hua Cha, a taishi (grand tutor) who constructed it after his retirement, the 178-room boutique property pays elegant tribute to Jiangnan’s iconic water towns.

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This MGallery Collection hotel is near canals, arched stone bridges and traditional courtyard houses built almost 2,000 years ago. Photo: MGallery Collection

The property is framed by winding canals and stone bridges, while inside, its Courtyard Suites feature murals of flowing rivers and misty landscapes. Whether you choose a garden-facing room or one overlooking the water, the blend of traditional Chinese architecture and French design flair creates a serene, storybook escape.

For more information on Singapore Airlines’ flights to the above destinations, visit singaporeair.com.

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Wednesday, 18 June 2025

The best experiences in Singapore’s Fort Canning neighbourhood

Singapore’s Fort Canning neighbourhood encompasses the area surrounding Fort Canning Hill, and is within walking distance to Clarke Quay, Robertson Quay and River Valley. The neighbourhood is steeped in heritage, while offering a variety of attractions, dining options and activities for every kind of explorer.

Once serving as the residence to Sir Stamford Raffles’ family and later a key military base, the Fort Canning area has been made even more accessible thanks to the opening of the Fort Canning MRT station in 2017 on the Downtown line.

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Stroll through Fort Canning Park for a taste of Singapore’s history. Photo: National Parks

Today, this central hill is home to the beautifully restored Jubilee Park, conserved colonial architecture, leafy parkland and various historical gems, while only a short walk away from dining hotspots, nightlife and vibrant enclaves.

The recently opened New Bahru, a lifestyle and dining haven for local creativity housed in the restored grounds of Nan Chiau High School, is also within walking distance and offers a wide range of boutique stores, cafés and restaurants.

History and nature intertwine at Fort Canning Park

A landmark rich in history and natural beauty right in the heart of the city, Fort Canning Park, named after Viscount Charles John Canning, the first Viceroy of India, offers history enthusiasts the opportunity to trace Singapore’s past through its ancient artefacts, colonial architecture and storied grounds.

Nature lovers can enjoy the serenity of the trails that wind over the hill, leading to Orchard Road. Kids will love Jubilee Park, the inclusive playground, while fitness fans and nature lovers will appreciate the hiking trails and lush greenery. Don’t miss the Bali-inspired photo spots and Instagram-famous spiral staircase within this 22-hectare park.

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Discover an existing piece of Singapore’s World War II history at the Battlebox. Photo: Battlebox

Also within Fort Canning Park is the Battlebox, a preserved underground WWII command centre that brings Singapore’s colonial history to life. Located nine metres below ground, this dramatic site was where British commanders made the historic decision to surrender to the Japanese in 1942. A 30-minute guided tour delivers fascinating insights and is best suited for older kids and adults

Enjoy a refreshing, icy dip

The Ice Bath Club, Singapore’s first dedicated ice bath recovery club, offers wellness treatments in the atmosphere of a buzzy, social club. Open to drop-ins, the space features a magnesium salt hot bath, icy plunge pools (chilled to 5–10°C), a social sauna and a café. Bring your swimsuit, book a session and let the endorphins kick in. This wellness hotspot is beloved by the fitness community for good reason, and the café is a great respite from the hot weather with its excellent selection of smoothies and coffee.

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Enter a wellness haven offering ice baths and spa treatments. Photo: Hideaway

Down at the trendy New Bahru, Hideaway on the fifth floor is a new wellness club that offers a range of facilities including ice baths, saunas and spa treatments. A great post-flight experience that addresses jet lag,  individual ice baths and saunas can be bundled with a spa session for a totally relaxing experience.

Be inspired by local makers

Discover fashion and accessories at New Bahru from local labels like Beyond The Vines, OM by Ong Shunmugam, and Make by Ginlee, where a lot of the products are customisable, sustainable with intentional storytelling. Add whimsical books to your collection at Woods in the Books, pick up elegant everyday jewellery from Curious Creatures or indulge in the most deliciously scented body care products from Omno a homegrown brand focused on well-being and sustainability.

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The space at Make by Ginlee at New Bahru. Photo: Make by Ginlee

New Bahru also houses Alma House, a long-stay service apartment designed with a retro-vintage vibe, and a number of fitness studios for you to get your sweat on.

Breakfast options abound with these bakeries

Start your day at Tiong Bahru Bakery Foothills, surrounded by lush greenery in all directions and just a two-minute stroll from the MRT station’s Exit B. Located in the refurbished buildings of the former River Valley Swimming Complex, this bakery turns out crowd-favourite bakes like kouign amanns, ham and butter baguettes and arguably Singapore’s best croissants and pain au chocolats.

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Tiong Bahru Bakery retains elements of the old swimming club which used to occupy the space. Photo: Tiong Bahru Bakery

A short walk away is UE Square, where you can drop in at Lean & Rich Bakery. It is helmed by a Korean baker from Seoul’s Tartine Bakery, who churns out simple-but-standout offerings, including Morning Platter (sourdough, soft-boiled egg, cheese, fig jam), and an apple-and-brie danish tart with candied pecans and wild rocket.

Sample authentic Asian cuisine for lunch

Lunch at The Coconut Club, tucked away in New Bahru, which delivers elevated nasi lemak (coconut milk-laced rice with a variety of accompaniments), with standout dishes like ayam goreng berempah (spiced, fried chicken) and Australian Wagyu beef cheek rendang. Also in New Bahru, Kotuwa serves refined Sri Lankan cuisine – think smoky mutton rolls, a variety of sambols (fragrant relishes) and hoppers paired with creamy dhal and more.

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Enjoy savoury, authentic Vietnamese cuisine at this neighbourhood gem. Photo: Moc Quan

For something quick and comforting, Moc Quan at UE Square serves Vietnamese favourites like pho bo with wagyu beef, and bun thit nuong (cold rice vermicelli) with grilled Kurobuta pork. They also do a vegetarian menu, as well as strong, sweet Vietnamese iced coffee.

Enjoy riverside vibes for dinner

Unwind after a day of exploring along the riverside restaurants of Robertson Quay. People-watch from the cozy confines of Bella Pasta which offers excellent hearty pasta and delicious pizza. Or head to Super Loco for a fun night of tacos and margaritas. For those craving a true taste of Singapore, Red House Seafood lets you dive into iconic local dishes such as the sweet-spicy chilli crab, punchy black pepper crab and crispy-golden cereal prawns. Publico at the InterContinental Robertson Quay is great for some elevated Italian fare with an outdoor patio ideal for some after-dinner music and cocktails.

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Enjoy alfresco dining with great vibes at Publico. Photo: Publico

Back at New Bahru and giving serious date-night-done-right vibes is Somma, a chic and intimate fine dining concept by chef Mirko Febbrile. Drawing from his Puglian roots, the six-course menu at this elegant 36-seater showcases inventive and elevated renditions of Italian classics – think bold flavours, artful plating and a masterful balance of tradition and creativity.

For more information on Singapore Airlines flights to Singapore, visit singaporeair.com.

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Tuesday, 17 June 2025

Club Med Phuket

Phuket has long been the obvious choice for beach holidays in Thailand – but at Club Med Phuket, there’s now a compelling reason to bring the kids along without compromising comfort. Located on a 16ha property along Kata Beach, Club Med Phuket has undergone a significant refresh. What’s new? The Lai Thai Family Oasis, a 32-room enclave built around a technicolour Splash Park. Ideal for younger guests but designed with adult sensibilities in mind. Each family room comes with a private terrace or balcony, traditional motifs like lotus flowers and vines – details that elevate the space beyond standard resort fare. The kids get their own agenda: climbing walls, crafts and supervised programmes at the Kids Club. Adults are free to take a Muay Thai class, unwind at the Harnn Spa or enjoy a proper three-course dinner at Chu-da.

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Wednesday, 4 June 2025

Enjoy cherry blossoms all year round at these destinations worldwide

If you love the delicate, poignant beauty of Japan’s cherry blossom season, you’ll be happy to know that these destinations are also home to a variety of cherry trees that bloom at different times of the year. Spanning the globe, from their most famous home in Japan to neighbouring countries and beyond, here is where you can admire these delicate blooms on your next holiday, whenever that may be.

January to February: Taiwan, Japan and Thailand

From late January to February, catch cherry blossoms in Taiwan, particularly in Taipei’s Yangmingshan National Park and Taichung’sWuling Farm. The bright pink blooms you will see here are from the Kanzakura cherry tree which can also be found in Vietnam and China.

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Scenic view of Wild Himalayan cherry blooming in Doi Ang Khang. Photo: Shutterstock.com

Over in Japan, viewing cherry blossoms this early in the year is possible down south in Okinawa where they bloom mid-January to early February. Make trips out to see the Kanzakura variety, which blooms a beautiful dark pink, over in Nago and on Mount Yaedake, the tallest mountain on the Motobu Peninsula which also hosts a cherry blossom festival later in the year.

Another surprising destination for January blossoms is Chiang Mai in Thailand, where wild Himalayan cherry blossoms grow in the Doi Inthanon National Park and the Royal Agricultural Station Angkhang.

March to April: Japan, South Korea and the United States

As any cherry blossom fan will know, these months are prime time to view the flowering trees in central Japan, with most of them blooming in late March to early April in popular areas like Tokyo, Osaka and Nagoya. Unfortunately, it’s also when you’re most likely to have to fight the crowds, so do consider flying into one of these hubs and then travelling a bit further afield to see them. One such option is to fly into Osaka and then travel further afield throughout Nara prefecture to Mount Yoshino, where there are plenty of blooms and a lot less people. Or use Nagoya as a base and travel around the Aichi prefecture where there are less tourists.

In South Korea, visitors can see cherry blossoms during this time in Seoul. It’s also worth travelling further afield to places like Jinhae (three hours away by train) where an annual cherry blossom festival is held, and Gyeongju, a coastal town accessible from Busan which also hosts its own cherry blossom festival.

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Cherry blossoms bloom in Central Park. Photo: Shutterstock.com

The United States can also be a great cherry blossom destination with blooms flourishing in a number of cities like Seattle, San Francisco and New York. Japantown in San Francisco is particularly good for viewing them while the Brooklyn Botanic Garden in New York has a “cherrywatch” map that is updated daily so no one misses when their 26 species of flowers bloom.

May to June: Northern Japan and Europe

As Spring travels north in Japan, destinations such as Hokkaido start exhibiting cherry blossoms from early May onwards. Sapporo and Hakodate both are visually stunning with trees in bloom.

This is also the time to see cherry blossoms in Europe, when countries such as France, Germany and Sweden have their trees blooming. The best time to see these are in early May with the blossoms visible in Paris and Bonn (just an hour-long train ride from Frankfurt).

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Cherry blossoms in Langelinie park in Copenhagen. Photo: Shutterstock.com

Perhaps the best place to visit is Copenhagen in Denmark, where a two-day sakura party celebrates Japanese culture and the 200 cherry trees that were a gift from Hiroshima. The trees were planted in Langelinie Park and bloom late April to early May.

September to October: Australia and New Zealand

The southern hemisphere experiences Spring during these months which means cherry blossoms are in bloom in both Australia and New Zealand.

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Cherry blossoms bloom in Christchurch’s CBD area. Photo: Shutterstock.com

From mid-September to October, visit the Melbourne Botanic Gardens to witness their beauty, or travel out of Sydney to the Blue Mountains where they bloom in the towns of Leura and Katoomba. There is also the Sydney Cherry Blossom Festival held at Auburn Botanic Gardens in the city. In New Zealand, Auckland, Christchurch and Wellington are all great places to catch these transient blooms with parks home to an ample number of trees.

For more information on Singapore Airlines flights to these destinations, visit singaporeair.com.

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Monday, 2 June 2025

A celebration of nourishing Indian flavours on SIA

Customers travelling between Singapore and India in Suites, First Class and Business Class are in for a treat with an update to the Shahi Thali and Ruchi Thali menus. Developed in close collaboration with Mumbai-based chef Sanjeev Kapoor – a member of Singapore Airlines’ (SIA) world-renowned International Culinary Panel (ICP) – the revamped meals strike the perfect balance between hearty Indian flavours and wholesome, nourishing ingredients.

The reimagined Shahi Thali and Ruchi Thali menus, launched on 1 May 2025, were developed based on feedback from focus groups held with customers in Mumbai, New Delhi, and Singapore. Responses showed that customers wanted more variety and healthier options in their meals. As a result, chef Sanjeev Kapoor, in close collaboration with SIA’s culinary experts, revamped the Shahi Thali and Ruchi Thali menus to include well-balanced meals with protein, starch and vegetables. Turmeric and ginger – recognised for their digestive and healing properties – are creatively woven into the dishes. Both menus offer vegetarian and non-vegetarian options.

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The vegetarian main course option on the Shahi Thali menu

SIA’s updated Shahi Thali is a royal feast designed for Suites and First Class customers. Shahi means “royal” in Hindi and thali refers to a platter of assorted dishes. The refreshed offering now includes eight items in the main course, up from the previous six, featuring six vegetable or meat dishes, rice and paratha (flatbread). The main course is served with cold and hot appetizers, dessert and a refreshing lassi (yoghurt drink). To add to the authentic culinary experience, the meal is presented on a hammered-finish, copper-coloured stainless steel Thali platter, complete with matching cutlery.

Business Class customers can look forward to an upgraded Ruchi Thali experience, which includes an expanded selection of main course items featuring vegetable or meat dishes, along with rice and paratha. The meal is served in traditional silver hammered-finish tableware and includes a starter, salad, dessert, and lassi.

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The Ruchi Thali experience in Business Class is served in silver hammered-finished tableware

Drawing on chef Sanjeev Kapoor’s expertise in Indian gastronomy, the revamped Shahi Thali and Ruchi Thali dishes are cooked using time-honoured culinary techniques such as roasting in a tandoor (cylindrical clay pot ovens) and heating on iron griddles, delivering authentic Indian flavours in flight.

“Designing in-flight menus requires a blend of science and creativity, while preserving authentic flavours that align with SIA’s commitment to serve fresh, wholesome meals,” says chef Sanjeev Kapoor, who was also responsible for the original Shahi Thali and Ruchi Thali menus created in 2006 and 2016 respectively. “SIA’s Shahi Thali and Ruchi Thali have been well-received by customers. The enhanced menus incorporate seasonal ingredients, offering balanced meals with a comforting Indian touch that tastes just as delicious at 35,000 feet as they do on the ground.”

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Dessert will be served with an Indian lassi yoghurt drink

Mr Yeoh Phee Teik, SIA’s Senior Vice President Customer Experience says, “India is a key market for Singapore Airlines, and we continuously strive to meet and exceed our customers’ evolving expectations. Our refreshed Shahi Thali and Ruchi Thali menus demonstrate our commitment to elevate the in-flight dining experience and delight our customers.”

SIA flies more than 90 weekly flights from eight cities in India, namely Ahmedabad, Bengaluru, Chennai, Delhi, Hyderabad, Kochi, Kolkata and Mumbai. The enhanced Shahi Thali and refreshed Ruchi Thali are available on flights between Singapore and India.

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