Airelles Hotel Château de Versailles – Le Grand Contrôle is located in the famous Versailles palace complex. Built in 1681, this place was originally used to welcome European elites, such as ambassadors, artists, writers, scientists during the Enlightenment period. Luxury furniture inside the rooms. Source: Renee Kemps More than two centuries later, Le Grand Contrôle was completely restored to welcome guests to experience the luxurious lifestyle at Versailles. After a large-scale restoration process implemented in 2016, the hotel now has 14 luxurious rooms, combining royal decoration from the 17th to 18th centuries with modern equipment. The dining here is served extremely sophisticated and full of experience. After the bell rings at 8:30 p.m., staff in antique costumes will appear to deliver a royal-style meal, prepared by Michelin chef, Alain Ducasse. Sunday’s buffet is also royal, as the king and queen dine in public. The lowest rate is for a night’s stay at 2,077, which includes a private butler, afternoon tea, private tours of the palaces of Versailles and Trianon, and some areas that are closed to the public. As described by the hotel, guests are always treated like aristocrats, with high-class service art of the French. Rooms have windows overlooking the Orangerie garden and Swiss Guards lake. Source: Renee Kemps Other unique services are also available here, such as a private concert in the palace, a tour of the flower gardens or the life experience of Marie Antoinette including exploring the vast wardrobe and dining at the place where Favorite Queen. In addition to designs that respect history, Le Grand Contrôle also applies new techniques for sustainability. The hotel uses geothermal energy to heat the building, replacing LED bulbs in antique chandeliers. The restaurant’s ingredients are sourced from local suppliers and the amount of plastic waste in the hotel is limited.

Expressing the impression with the diverse, rich and unique cuisine of Vietnam, many dishes have become brands in the world, Michelin hopes to cooperate with Vietnam National Administration of Tourism in the near future. put Vietnamese cuisine in Michelin’s culinary guide to bring Vietnamese cuisine closer to world friends. At an online meeting with the Vietnam National Administration of Tourism and the French Embassy in Vietnam on June 8, the Michelin representative proposed to promote Vietnamese cuisine on Michelin’s famous culinary handbook. Welcoming the idea of ​​cooperation on promoting Vietnamese cuisine in the Michelin culinary guide, Deputy Director General of the National Administration of Tourism Ha Van Sieu said that Vietnam’s tourism in recent years has grown strongly, in which Cuisine is one of the factors that help affirm the position of Vietnam tourism on the world tourist map. Vietnamese cuisine is very diverse with many delicious and unique dishes spread across three regions and very easy to enjoy. Deputy Director General Ha Van Sieu affirmed that the VNAT always welcomes ideas and plans to introduce Vietnamese culture and tourism, contributing to promoting Vietnam’s tourism to many tourists around the world. The Deputy Director General assigned the Tourism Market Department as the focal point to continue to exchange and hope that in the near future when the epidemic is controlled and international tourism reopens, the two sides will have conditions to meet and work. directly about the plan and the plan of promotion cooperation. Established in 1888, Michelin is a world famous French tire company. In 1900, the company released the Michelin Guide. At that time, the manual was just a map with a list of hotels and Michelin tire change locations along the way. Starting in 1920, the company stopped giving out free books and added restaurant listings to this guidebook. Next, Michelin recruited culinary appraisers working in secret to check the quality of the restaurant. Since 1930, there have been lists of Michelin-starred restaurants. Michelin says the evaluation categories are based on guidelines for the quality of the ingredients used; cooking techniques and taste; unique dishes based on the chef’s “cuisine taste”; quality service; and the consistency of quality between the times guests come to enjoy. Michelin star rating is divided into 3 categories: 1 star, 2 star and 3 star, of which 3 stars is the highest rating. The Michelin Culinary Guide has received a high response and appreciation from tourists and culinary experts, creating a reputation for the restaurant brand. Being awarded a Michelin star is considered an honor for every restaurant in the world. Currently, in addition to the culinary guidebook, Michelin has developed the Michelin Guide Worldwide application for visitors to easily access online.

“Before starting the workday, military doctors tested my food in the lab. I have to wait for their permission to set the table for the president under close supervision,” said the French chef. Former French chef Jerome Rigaud of the Kremlin. (Photo: Instagram) In addition, Mr. Rigaud also revealed that he hosted a reception for the Russian elite of up to 2,000 people, but noted that he was obliged to keep the state secret, so he could not give details about the publicity. his job in the Kremlin. “Russians are very sincere people who like to sit at the table for hours. Hunger has left a mark on their memory, and therefore they never throw away their bread and respect the food.” The French chef further explained, the party usually starts with vodka, then the dishes appear and continue until the end of the meal. The French chef admitted he was really surprised that no one invited the Russian chef to France. According to Mr. Rigaud, they have reached a high level and should have received 1 or 2 Michelin stars (the highest honor in the international culinary industry). The press secretary of the Russian leader Dmitry Peskov also commented that Putin is a modest person in eating, he avoids flour products. Before that, in 2020, Mr. Anatoly Galkin, the Kremlin’s head chef with more than 30 years of experience, knew very well the culinary preferences of many Kremlin bosses, starting with General Secretary Leonid Brezhnev to to future Russian Presidents. “Vladimir Vladimirovich Putin is nothing ‘supernatural’, he likes minced meat, lamb, veal, sometimes he eats a piece of fish,” Galkin said. El Confidencial newspaper also previously revealed President Putin’s diet in a study on obesity in world leaders. Specifically, Putin has a body fat percentage of 25.7%. Putin’s standard diet consists of lean meat, fish, fruits, vegetables, whole grains and eggs. President Putin tries to avoid processed products and alcohol, however, if there is a party, he will choose wine or beer. According to the press, he often gets up late and combines breakfast and lunch into one. Putin’s breakfast is usually very rich, including: omelet or drink raw quail eggs, dried fruits and vegetables, buckwheat porridge, Altai honey. With dinner snacks like dairy products or yogurt. Such a diet helps Putin stay in top shape, he regularly plays sports such as swimming, martial arts, skiing and hockey.

“Will hug everyone who can” Most Britons will be free to hug, albeit with caution, have a few beers in pubs, sit down to eat in restaurants or visit the cinema after a series of strict lockdowns. Britain’s biggest public health crisis in a century has brought parties, gatherings and religious services to a halt, with fines of up to £10,000 ($14,000) for violators. The UK has begun to relax the anti-epidemic restrictions. (Photo: Reuters) British actress Joanna Lumley told The Telegraph: “I’ll literally hug everyone I can.” However, besides the excitement, there is also anxiety. Prime Minister Boris Johnson warned people to be cautious and suggested that the spread of the variant first identified in India meant the final reopening in the UK in June could be delayed. “Together, we have reached another important milestone in our path out of lockdown, but this next step must be taken with extreme caution.” he said. There is growing concern about the B.1.617.2 variant, which British scientific advisers say will become the dominant variant in the country, more contagious than B.1.1.7. From May 17 in the UK, gatherings of up to 30 people will be allowed outdoors, two families will be allowed to meet indoors; cafes, bars and restaurants will reopen for indoor service; nursing home residents will be allowed five visitors; and the use of masks will no longer be compulsory in schools. Clare Smyth, head chef of Core restaurant in London, who won her third Michelin star in January, said: “It’s been a long time.” Restrictions will be eased to varying degrees in different regions. The UK death toll from COVID-19 is 127,679 – the highest in Europe and the fifth highest in the world, behind the US, Brazil, India and Mexico, according to Johns Hopkins University. The UK economy last year suffered its worst contraction in three centuries. The government spends hundreds of billions of pounds saving jobs and companies. France opens the door cautiously Meanwhile, with vaccination being accelerated and the number of cases falling, the French are waiting for the anti-epidemic restrictions to be eased on April 19. Groups of up to six people will be able to dine together as restaurants with outdoor spaces open at 50% capacity, people get access to museums, theaters and cinemas, while curfews are in will be rescheduled from 7pm to 9pm. Locations in France will be opened to operate at partial capacity. (Photo: The Connexion) This is the latest step in a gradual reopening plan in France, starting with allowing travel between regions from the beginning of May. Public health official Jerome Salomon told JDD Sunday: “Continued social contact is one of the factors that make up public health” However, some restaurant owners are complaining about serving limits, especially in light of the risk of rain in May. “Imagine you restarting the whole machine, creating a new menu, bringing all the staff back, but then you have to destroy everything and throw away your merchandise because it rains.” Chef Philippe Etchebest told JDD. Furthermore, less than half of restaurants across France have outdoor dining spaces, he said. Movie theaters can open at up to 35% capacity. Museums, theatres, zoos, libraries and all shops will be allowed to reopen at partial capacity. In France, 20.3 million people have received the first dose of the vaccine to date, and 8.8 million have received both doses. The government aims to hit the first 30 million doses by mid-June and is currently rescheduling injection appointments for people over 50 to anyone over 18. However, President Emmanuel Macron warned that if infections flare up again, the government could “emergency brake” on reopening.

Here are a few dishes from Michelin-starred restaurants that have surprised many diners for many reasons. Baozi – traditional Chinese dumplings with a few pieces of corn on top, but it’s not cheap! This dessert will be all over in a single note! This restaurant presents dishes with a total of 15 different ingredients. But all I saw was an extremely ordinary salad… The 2 main ingredients of this Michelin-starred dish are scallops and cauliflower, only about 6 pieces The best-selling dessert of a 3-Michelin-starred restaurant in Valence, France. It looks weird but it’s so expensive! Only a few slices of strawberries, but this dessert dish comes from a Michelin-starred restaurant This dessert is a… lemon peel wrapped with marshmallows, inside is a cool and fragrant sorbet filling The ingredient on the plate is a mackerel decorated with layers of different colorful sauces At first glance, it looks a bit “bizarre”, but this mushroom cookie appears on the menu of a Michelin-starred restaurant. The dish that appears in front of you is vanilla banana buttercream ice cream, the highlight is… a glass upside down! Only 2 ingredients are white chocolate and orange ice cream, but this restaurant’s dessert is more expensive than the plane ticket you buy!

Massachusetts Institute of Technology (MIT) alumni at that time had to consider choosing a stopover in their year-long project in Asia. With proficiency in both English and Mandarin, Jon finally decided to choose Singapore. Lion Island has many unique and interesting experience activities, but Jon has chosen for himself a very own way to explore the country and its people. And the cuisine is the answer to Jon’s unforgettable experiences in this island nation. The young man “collapses Singapore” Jon Lu and the chef of Odette restaurant. (Source: CNN) Up to now, the American has visited a total of 255 restaurants, including cafes and street vendors. Including 37 Michelin-starred restaurants. These figures are considered an impressive feat, especially in the period when the city’s restaurants have been closed for live dining for more than two months. Not to mention that Jon had to take a temporary break for a while because his health declined. When the city started to partially close the country – also known as Circuit Breaker – from April 7 to June 1, 2020, restaurants were forced to switch to a take-away form. ). But that didn’t stop Jon, who continued to extend his culinary experience by ordering takeout. Not once, but twice a day, during the first half of this difficult period. And most of all, these are not ordinary meals. Jon Lu has chosen to focus on the city’s many famous culinary landmarks, including the Michelin-starred honor restaurants – which usually take weeks, even months, to book a table. “It’s been a tough time for the F&B (food service) industry – I want to do as much as I can to help support local businesses,” Jon said. This special culinary journey is detailed by Jon Lu on his personal page [email protected] (Source: CNN) With endless opportunities to experience at Singapore’s top restaurants – a feat that even the culinary critics take a year or two to achieve, Jon becomes the expert at hand. tips on the best food destinations in Singapore. In his favorite Michelin star restaurant lineup is Odette with 3 Michelin stars by chef Julien Royer. Jon has experienced the meal here 4 times and are extremely satisfied. He highly appreciates contemporary French restaurants for “extremely delicate and technically excellent” dishes. In the Japanese restaurant category, Jon Lu chooses Sushi Kimura. Although this place only received 1 Michelin star, he still fondly visited twice. He shared that chef and owner Tomo-o Kimura gives diners “thicker” and “more exotic” fish pieces. These include sujiko (salmon roe), oki aji (white-tongue jackfish) and usubu hagi (unicorn fish). Not to mention Kimura’s shari (sushi rice), “sure but still surprisingly light,” and served at “perfect temperature”. When it comes to Singaporean cuisine, chef Han Li Guang’s Labyrinth restaurant caught Jon’s attention. It is famous for displaying enhanced versions of local dishes – like Signature Chilli Crab – that originated from Lion Island with mostly locally sourced ingredients. Jon Lu has a passion for culinary experience since he was an intern in Chicago, USA. (Source: CNN) Jon Lu’s most-visited site in Singapore is, surprisingly, a new two-year-old restaurant named Preludio that has yet to receive a Michelin star. Run by Colombian chef Fernando Arevalo, Preludio serves “writer’s cuisine” around an annual theme called “chapter”. Jon Lu himself “is an ordinary person who does not like to repeat dishes at high-end restaurants”, so the fact that he dine at Preludio nine times (in 2020) is “a testament to their creativity”. . Jon Lu shared that food and exploring places have been a hobby of him since 2015. At that time, he was just a student intern in downtown Chicago and in a multitude of culinary landmarks just a few steps from your office … Since then, Jon Lu has been to at least 300 different restaurants each year, starting with popular cafes and boutiques. This journey continues until he graduates in 2019 and there is no sign of stopping in the future. (According to CNN)

Recently, TUNG Dining appeared in the top 100 most highly rated restaurants in Asia The World’s 50 Best Restaurants , the website about culinary reviews in the UK voted. The owner of the restaurant is chef Hoang Tung, who has worked at a Michelin star restaurant in Northern Europe. On the occasion of my business trip in Ho Chi Minh City, Hoang Tung made an appointment to meet me at his other “property” on Dang Dung Street, District 1. The young chef said his way to food was entirely accidental, originating from the public. the kitchen assistant during the study abroad period. Kitchen accessories in Finland At the age of 18, Hoang Tung left a reputable academy in Vietnam to apply for a Finnish scholarship. He said this remote Nordic country was the place where he found his passion and greatly influenced the culinary philosophy later. To have money to cover living expenses, Hoang Tung found a part-time job as a kitchen assistant. His first task was to wash dishes and cut vegetables. “Making a kitchen helps me experience things I have never tried before, which can be called a big turning point in my life. Before becoming a petty foot at a restaurant, I didn’t even know how to hold a knife. The kitchen was at home, she was all worried about everything, “he recalls when he first spent time in Finland. Over time, Tung was trusted with more tasks. His love for the kitchen has also grown since then, he developed the intention of serious study, becoming a true chef after graduation. The boy knocked on the door of a Michelin star restaurant with the desire to grow up at the hands of the masters in the culinary industry. “At that time, they had no reason to accept a newcomer like me. Without proper training, I was just an extravagant youth but eager to learn. In an expensive area like Northern Europe, I gave up. Working for 3-4 months without work, asking for nothing but two meals “, he confided. “Having the opportunity to cook at famous kitchens has taught me discipline and courage,” said Hoang Tung. Most of the restaurants in Northern Europe are quite small, the chefs can undertake many stages and try their best to make different dishes. Serving days at Michelin star restaurants such as Ask, Demo (Helsinki, Finland) or Kiin Kiin (Denmark), Tung gets used to working schedules in 16-18 hours, even 20 hours / day with events. important. Hoang Tung explained, the Michelin star is important in the culinary industry, as the Oscar of cinema or Grammy in music. Winning Michelin stars, the restaurant is known all over the world, but the restaurant must always be in the best state, ready to welcome anonymous inspectors to check at any time. That means the employees of these brands also have to fulfill their responsibilities under high pressure. “Leaving the kitchen past midnight is a specialty of a high-end restaurant.” Tung admits cooking opportunities at reputable brands teach him many things, including discipline and courage. “Bravely follow your own dream, become a good chef,” he said. But then one day, he thought “I am in the happiest country in the world, so am I really happy when life has only restaurants, no friends and privacy”. The boy decided to return to 2018. Nordic space in Hanoi From the kitchen of high-end European restaurants, Hoang Tung cherished his intention to bring the Tasting menu style (tasting menu) to Vietnam. Tasting menu has been a mainstream culinary trend that has received the attention of European gourmets since the 1990s but is too new to Vietnamese. Having just returned to Hanoi, Tung and his three associates embarked on building a new culinary brand. When I asked about the idea of ​​building a Scandinavian restaurant with warm wood tones on Quang Trung street, the chef became more excited. He showed me pictures taken during 8 years living and working in Nordic countries: “The land is a part of my youth, associated with study, work and winter trekking, camping. by the lake or watch the aurora in the sky “. He soon considered that place as his second hometown and wanted to bring the wonderful atmosphere he used to enjoy to his customers. When entering the restaurant with only 80 m2, they can feel the warm but comfortable atmosphere of the typical cold country house. Nordic wooden house in Hanoi. To maintain the values ​​that TUNG Dining aims to, the restaurant is not open at noon. The menu consists of 20 dishes, changed after about 3 months, using seasonal vegetables and cooking ingredients. Every time you visit, guests will have a completely new experience. Talking about his restaurant that has just reached the top 100 best in Asia, Tung confided: “Although there are only about 25 seats, we have to put in a lot of effort. The dish is prepared from 10am to 6pm, processing. Must take care of both taste and presentation “. I was fortunate to start a business at the right time when the young generation returned to the country, the quality of life was also improved, customers began to look to high-class restaurants. I came back about 4-5 years ago, surely the road is much more arduous, “Tung shared. Tasting menu with 20 dishes According to Hoang Tung, high-class cuisine is the experience trip of all senses. Customers spend money and expect 3 hours to enjoy a meal with a variety of emotions from taste, color to space and service. He excitedly described the 20-course menu divided into three parts including snacks, main dishes and dessert, which he loves. The ingredients used or the order in which the dishes are served are in compliance with the rule of going up, the taste is stronger. First, diners test three snacks first, followed by snails, mussels, seafood combined with vegetables. The strength of flavor gradually increased from the white meat of fish, chicken, duck to red meat like beef, lamb or pork. The menu ends in desert. Food is cared for both taste and presentation. Photo: Chi Hung. Unlike spicy Asian dishes, the sauce is considered the soul in Western cuisine, as the dress makes a woman more splendid. Good cooks are usually good fever makers. “Therefore, I always try to focus on how to prepare the sauce, combining local ingredients so that it is delicious and different.” Tung gives an example of the sauce served with cod in the menu. The sour taste of green apple, the sweetness of caramel combined with the characteristic aroma of cilantro – a very Vietnamese vegetable, not only reduces the fat and greasiness of cod but also creates its own flavor, only at home. this row. Just like how you love pho and try to change and bring it to the menu. The broth cook for 24 hours, served with foie gras, lemongrass oil, cinnamon instead of the usual beef, pho. The 28-year-old chef admits that Vietnamese cuisine is the strongest in the street segment. “In terms of high-end cuisine, we are still quite young. It has only really developed from about 2012 onwards. However, at present, Vietnamese cuisine is making great strides. Vietnamese restaurant in the top 100 in Asia is the first step towards many other awards “, he said.

Chef Angel Leon is working on separating seaweed seeds for food. Photo: Time According to Aponiente’s research, lab tests have revealed the enormous potentials of seaweed seeds: Specifically, this seaweed seed is gluten-free, high in omega-6 and -9 fatty acids and high in content. 50% more protein than rice grains. And the most important thing is that this marine plant can grow all over the ocean field, giving normal yield without any conditions like fresh water or fertilizer. The discovery by Spanish three-star Michelin-certified chef Angel Leon made him wonder that the sea meadows stretching across the turquoise water near his home in Cadiz Bay in the past, are now This is an extremely valuable plant. The 44-year-old chef has become even more famous when he is known as one of the most innovative chefs in the world for his efforts to study the nutritional ingredients in seagrass or eel. considered “the rice of the sea”. Thanks to the culinary instinct that has been honed over the years at the famous restaurant and food research firm Aponiente, Mr. Leon is continuing to research and analyze each ingredient in the seeds of this seaweed that soon becomes. the new food of humanity. This discovery opened up the opportunity for three-star Michelin chef Angel Leon to continue on the mission of processing regular eel grass as a potential superfood. “In a world that is three-quarters water, it can fundamentally transform the way we think about the oceans. This will probably be the start of a new concept of the sea as a large garden in the future, “Mr. Leon said. If you first hear this, being told by a chef will be immediately skeptical. But in Spain, Mr. Leon has been known as el Chef del Mar (chef of the sea), has long crossed the boundaries of seafood from tinkering with research and processing of marine plants. discard and turn them into delicious food at restaurants near Cadiz Bay. Close-up of seaweed, also known as eel is seeding. Photo: Aponiente “When I founded Aponiente 12 years ago, my goal was to open a restaurant serving everything that was still considered worthless in the sea. The first years were really bad because no one understood why I went to serve customers with products that no one wanted to use, ”Mr. Leon said. However, he did not give up, the chef continued to pursue “the menu of the unknown of the sea” and his efforts were recorded in 2010 with the first Michelin star. . And by the time his restaurant Aponiente won its third Michenlin star in 2017, Mr. Leon has become an important, defaulted player in the Spanish cuisine as the “chef at the forefront. in an attempt to reposition the way humans treat the oceans “. What Mr. Leon and his colleagues call eel algae seeds “sea grain” or “rice of the sea” in order to continue to deepen and expand research on this issue, is still one of the ambitious projects. most of him so far. Climate change superfood After discovering eel seeds by accident in 2017, Mr. Leon began a search for any documents mentioning the count of eel seeds used as food. The experimental model of growing seaweed for seeds in the Cadiz saline swamp is highly appreciated by environmental scientists. Photo: Aponiente Fortunately, he found an article from 1973 in a scientific journal stating that the seeds of the seaweed eel are an important part of the diet of the Seri, an indigenous ethnic group in Sonora, Mexico. And that is also the only known case of this sea grain, used as a food source for humans. Shortly thereafter, Mr. Leon’s next plan was to consider developing this plant to be harvested in the current Cadiz Bay area, a plant that once grew naturally well before has now been harvested. The narrow area combined with the impacts of humans and climate change makes sea meadows in general decline sharply every year. Mr. Leon personally questioned the researchers at Cadiz University and the local government conducted a pilot eel-seaweed project in three subdivisions of 0.30 ha of salty swamp to become a place where he called “sea garden”. Juan Martín, the environmental director of Aponiente, said it took up to 18 months after batches of eel seaweed seeds to be finished and Leon performed the final tests on his own. “Then one day he asked me to come in a very serious voice and said, ‘Juan, I want to try some cereal because I don’t know what it tastes like.’ And unbelievably, he jumped into this project blindly, pocketing money to find a way to turn this sea grain into different menus, “Mr. Martin said. Mr. Leon says: It’s interesting that you eat eel seeds with the hull tires intact, like brown rice, it has a bit of the taste of the sea. But when the husk is separated, the salty taste of the sea is gone. When he cooked it, he found that the rice tasted very good, and when it was cooked, the rice took two minutes longer and simmered for a longer time, the softer it would be. The positive impact of the sea eel restoration project does not stop there, this seagrass field also has the ability to capture carbon 35 times faster than the tropical rain forest. They are described by the World Conservation Union (WWF) as an “incredible tool” in combating the climate crisis, because seagrasses absorb 10% of the ocean’s carbon each year. although it only covers 0.2% of the seabed area. The good news about Chef Leon and his team was immediately “turbulent” around the world. “When I first heard about it, I said ‘it was interesting’,” said Robert Orth, professor at the Virginia Institute of Marine Science, who has spent more than six decades studying seagrasses. What this chef did “. According to Professor Orth, seagrass has been used as roofing material, insulation and even for packaging seafood, but it has never been grown as food. It is a challenging and mysterious initiative. The wild sea meadows have been dying at an alarming rate in recent decades, while very few researchers have been able to successfully breed and develop seagrass varieties. However, with Leon’s first “sea garden” project, the average yield potential could reach about 3.5 tons per hectare. Although the yield of this eel is only one-third of what humans can achieve with rice, it is valuable that the team has shown the potential for low-cost and friendly farming. environment. “If nature gives you 3,500 kg of food without doing anything – no antibiotics, no fertilizers, only seawater and waves – then we can recommend planting plants. New food – sea cereals ”. Seaweed seeds are considered a superfood in the future because they contain 50% more protein than rice and this plant stores carbon much faster than tropical rain forests .. Photo: Aponiente Now another project is being pushed to expand the scale of the growing eel seaweed to 5 hectares and every step is carefully monitored, in the hope that researchers will better understand the conditions – from temperature. water to salinity – which this new crop needs to thrive. Mr. Leon and his colleagues envision their project to one day go global, paving the way for people to exploit the potential of this new crop to promote aquatic ecosystems, to feed. ocean populations and effectively combat climate change. “We have opened up a window,” said Léon. I believe it is a new way to feed humanity “.

A place where elite contemporary art and science are gathered

Entrepreneurs who come to Lion Island often do not miss the world-class mobile exhibitions at the ArtScience Museum – the leading exhibition space, where the magical world of art and science intertwine.

The ArtScience Museum at Marina Bay Sands is home to many large and constantly changing international traveling exhibitions, from Eric Valli’s multimedia works of people’s lives along the Yangtze River to Interesting perspectives on cartoon art through DreamWorks Animation.

The museum also has a permanent exhibition called Future World: Where Art Meets Science. Guests will be immersed in a vibrant digital universe of 1,500 square meters displaying interactive works of art. This exhibition area will give visitors the opportunity to experience a unique combination of art, science, culture and technology.

One of the 5 newest exhibits in Future World in the ArtScience Museum. Photo: Singapore ArtScience Museum.

Colorful culinary background and night life

Singaporeans are proud that their island nation has more dishes than they can eat in their lifetime. From Michelin-starred specialties and international cuisines, to the delicacies of local chefs’ creations. Enjoy new flavors, new ambience, and discover the wonders behind each dish’s preparation that will give you a valuable experience on every trip. In 2020, Singapore has 8 restaurants in the list of the 50 best restaurants in Asia, while in 2019, Singapore has 58 dining places awarded with Michelin Bib Gourmand awards and 44 Michelin star restaurants.

To experience a blend of tradition and creativity to create new forms, visitors can visit Candlenut – the world’s first and only Michelin-starred Peranakan restaurant. This restaurant serves novel cuisine that is both contemporary in style and celebrates the traditional Peranakan flavors.

A corner at Candlenut restaurant, Dempsey Hill. Photo: SG Food on Foot.

For delicious street food that has become a staple of Singapore, visitors often visit Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle. This eatery is home to the most affordable Michelin-starred meals in the world.

Along with food, Singapore’s nightlife is extremely vibrant with music, drinks and entertainment venues open throughout. Depending on the improvisation, guests can swing to the tunes of world-class DJs at a large nightclub, enjoy a specially prepared wine at a discreet cocktail bar, or watch the ban Live music performed before stopping by a comedy stage for a refreshing laugh. Singapore has many places in the list of the top 50 bars in the world:

Ranked seventh in the world and number one in Asia, the Manhattan bar will immerse guests in the cultural, design and historic beauty of New York City in the United States. Visitors come here to sip drops of old-style spirits like vermouth in a bottle of old terracotta, and cultivate new friendships with patrons in the bar reminiscent of New York’s quintessential pubs .

The enchanting exterior of a Manhattan bar, located in the Regent Hotel. Photo: AdventureFaktory

The first stop for socializing must be Zouk – one of the world’s most popular nightclubs recognized by critics. Attica nightclub in the Clarke Quay area is famous for banquets, attracting many domestic and foreign tourists. Finally, visitors can go underground to find the exciting nightclub Club Kyō: Located in the downtown area, this is where music meets art with interesting and delicate music, DJs from all over the world, plenty of champagne, and the crowd is polite and chic.