Marie Kondo is redefining joy by letting go of perfection
Together with Klook and its latest campaign, The Best You , Kondo had the wonderful opportunity to explore this messier chapter of her life. For the love of travel and welcoming brokenness
Above When Kondo decided to rediscover herself, travel was at the top of her list
Some of you may not know this, but Kondo is Japanese—which is why, for this journey, she decided to return to her roots.
'Now I'm coming back to where it all started, to discover what can spark joy in this new phase of my life through travel and embracing life's beautiful surprises,' says Kondo. She channelled her inner samurai and even danced in a robot suit.
But what resonated with her most was the art of repairing broken ceramics—a traditional technique known as kintsugi . 'I learnt about the beauty in imperfection. It's not about perfection, it's about looking straight at the beauty of what's in front of you.'
Above Kondo journeyed to Japan, her homeland, and fell in love with the art of 'kintsugi'
Above Kondo has always focused on balance and finding joy rather than perfection
Kondo even likened the craft to the cleanliness of her very own KonMari Method, saying, 'Some people have completely different sensibilities, and that is to recognise the beauty of your own house as it is. That is the goal of the Konmari Method, so I was very happy to be able to share the same philosophy.'
See more: Where to do cold plunges in Manila Discovering 'the best you'
Above Balancing motherhood and self-growth, Kondo learns to find joy in every moment
Kondo shared that she has always focused on balance and finding joy rather than perfection. She explained that accepting her own imperfections brought her peace and renewed energy to try new things, and she hopes others feel encouraged to do the same.
Above Kondo expressed her eagerness to try new things and accept life's imperfections
'The best me is a person who always listens to what my heart says and follows it, and knows what sparks joy for me now. I want to always be open to new experiences, to never stop searching for things that touch my heart.' Through Kondo's travel back to Japan, she realised who she is all along—someone who is always eager to learn, to grow and to find beauty in every aspect of life, embracing the evolving nature of joy itself.
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Images: courtesy of Klook
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Tatler Asia
4 days ago
- Tatler Asia
Tanjong Pagar food guide: 16 best restaurants, from Korean to Japanese fare
Haute Japanese cuisine often boils down to an obsession with the most minute of details and Kazuhiro Hamamoto is exemplary. Sequestered along Tras Street, in his namesake restaurant, the Japanese chef-owner distils over a decade's worth of life experiences onto polished plates. Having forged friendships with some of the best producers in Japan who now supply the restaurant, Hamamoto pledges to introduce every ingredient at their peak to diners, supplementing his seasonal cooking ethos. TRY One cannot discuss Hamamoto without mentioning its storied broth, a dashi that has been simmering since the restaurant first opened its doors in 2021. This living, evolving liquid serves as the foundation for perhaps the most coveted dish of each seasonal menu: crab legs. Hamamoto 58 Tras Street, S(078997) 2. Torikami Above Signature charred chicken crowned with Echire butter and seared with charcoal (Photo: Torikami) When it comes to tried-and-true yakitori omakase, Torikami is the real deal that is brought to you by Yuta Shiraishi, the chef-owner who honed his skills at Torishiki, Tokyo's legendary yakitori temple. There is only one yakitori omakase available for every dinner, promising a ballad of 11 skewers featuring meticulously selected fresh chicken, grilled to perfection over premium Kishu binchotan charcoal. Complementing the skewers are comforting dishes like freshly cooked donabe and chicken stock ochazuke, alongside seasonal vegetable appetisers. TRY Grilled broccoli with shaved parmigiano reggiano, and the carnivorous highlights of charred chicken crowned with Echire butter and seared with charcoal; tender chicken neck topped with fresh wasabi; plump chicken thigh enhanced with a lick of sansho pepper; and utterly tender tsukune meatball with classic egg yolk dip. Torikami Address: 34/35 Duxton Road, S(089498) 3. Nishikane Above Japanese soba noodles with vibrant seasonal vegetables in the signature hand carved ice bowl (Photo: Nishikane) A tranquil oasis hidden within the hustle and bustle of Tanjong Pagar, Nishikane offers exquisite kappo-style omakase crafted by Japanese chef Nobuhiro Nishi. The sixth-generation chef demonstrates culinary artistry in front of guests, personally delivering every course into their hands. Consider the 10-course grand menu, a celebration of seasonal ingredients, featuring the chef's signature abalone doused in awabi-kimo sauce, and the donabe, studded with vegetables, fresh corn and seasonal hamachi. TRY Nishi's hand-carved iced soba is one for the cameras. Carving from an ice block a la minute, the crystal clear decanter cradles a perfectly springy rendition of soba noodles adorned with an array of vibrant seasonal vegetables. 4. Hearth Former Kamoshita chef Koki Miyoshi steps into his own and honours the time-tested Jomon-period cooking style of irori. Along Craig Road, the izakaya is cosy and unpretentious, sporting a counter dining format, exposing diners to the warm embrace of the hearth. Besides the deft preparation of fresh seasonal fish, the oden selection is worthy of praise, where a dashi-simmered Japanese radish stands out most. Even the beverage selection boasts a unique selection, which includes an inviting ume sour, featuring ume plum from Wakayama. TRY Miyoshi's menu showcases many dishes with a combination of ingredients that are not typically served at most izakayas. Think Wagyu beef tataki with aged sake steak sauce, lifted with sliced onions and Hokkaido horseradish shavings or even a Japanese riff on the Sichuanese dan dan noodles. Hearth Address: 41 Craig Road, S(089679) 5. Fiz Above The heartwarming Fiz spread that reflects the region's diverse cultures (Photo: Fiz) With a menu inspired by Southeast Asia's rich culinary heritage, Fiz has quickly become one of the standout restaurants of recent years, offering heartwarming dishes that reflect the region's diverse cultures. Known for taking its modern Malay cuisine to the upper echelons of fine dining, chef-owner Hafizzul Hashim has gone beyond the country's borders to take influences from the instrumental culinary periods of Angkor's Khmer and Java's Majapahit empires in his second menu. The crowd favourite is the undisputed signature blue swimmer crab curry, featuring sweet crab meat in delicious gulai lemak (curry) with fermented rice noodles. TRY The approachable 'Sajian Pilihan: Select Experience' lunch menu offers four courses, where diners can tuck into refined classics like asam pedas (sour and spicy fish stew) and ikan pekasam (fermented fish). Fiz 21 Tanjong Pagar Road, 01-01/02, S(088444) 6. Gu:um Above The signature woodae galbi short rib served with Korean banchan and ssam for diners (Photo: Gu:um) Specialising in grilled premium quality meat and seafood, Gu:um is a modern Korean grill restaurant that is undoubtedly Korean but injected with global influences that reflect award-winning chef-owner Louis Han's experiences working at various restaurants across the world. The highlight is the signature woodae galbi short rib, a succulent grilled rib served with a range of banchan and ssam for diners to build their own vegetable and beef wraps. While the burnt honey ice cream hotteok is the marquee dessert, don't sleep on the injeolmi tiramisu. TRY Bottomless booze? Check. Proper Korean banchan? Check. Expertly prepared grilled meats? Gu:um's first-ever weekend brunch is no typical Korean buffet. Instead, it is a brilliant ballad of refined Korean-inspired snacks, followed by a centrepiece worthy grill platter that includes Tajima Wagyu striploin, Iberico pork collar, and organic chicken, each marinated the Korean way. In case you missed it: 5 Seoul sizzling new Korean barbecue spots in Singapore Gu:um 29 Keong Saik Road, S(089136) 7. Born Above Zor Tan's 'Circle of Life' philosophy is displayed over a nine-course menu that reflects the different chapters of his life (Photo: Born) Distilling Chinese culinary heritage through a modern lens, Restaurant Born presents dishes that take diners on a cross-cultural culinary odyssey of French and Chinese techniques. Helmed by progressive Malaysian chef-founder Zor Tan, Born is located in a conserved architectural gem circa 1903, which once served as a rickshaw depot and transported people to their destinations. Taking court in an open kitchen with a paper sculpture by Dutch artist Peter Gentenaar hanging overhead, Tan now uses the space to transport diners through the different memory lanes of his life. TRY While the wine list is extensive, the non-alcoholic pairings are equally charming. Drawing from Western and Asian influences, the ever-changing list of beverages varies from season to season—think roselle-spiked kombucha redolent of raspberry and smoked plum. Born 1 Neil Rd, #01-01, S(088804) 8. Maggie's Above Sichuan saliva chicken reinterpreted with luscious shirako instead of the regular silkened chicken (Photo: Maggie's) Regional Chinese fare is given the playful and irreverent treatment at Maggie's, a chic 70s-inspired 'almost Chinese' 60-seater bistro along Keong Saik Road. Drawing inspiration from diverse spice trade routes and ingredients found along China's Silk Road, and the uniquely piquant palette of the Hunan region, the kitchen promises flavour combinations that are familiar yet unexpected. Think furu (fermented beancurd) cacio e pepe; lamb tartare with textures of creamy century egg and green Hunan chilis; and classic Sichuan saliva chicken reinterpreted with luscious shirako ( cod milt) instead of the regular silkened chicken. TRY Don't leave without a taste of the Maggie's Southern Dirty Rice, which lavishly a moreish mix of duck liver sausage, monkfish liver parfait, and a serious splash of aged yellow wine. Maggie's Address: 1 Keong Saik Road, #01-04, S(089109) 9. Side Door Above Velvety coconut clam chowder flavoured with roasted chorizo and smoked paprika (Photo: Side Door) This cosy 40-seater cocktail bar by husband-and-wife duo Tryson Quek and Bannie Kang along Neil Road also doubles as a restaurant that serves up proper modern Asian nosh. For a tailored gastronomic experience, opt for the omakase‐style eight‐course menu, each paired with Kang's crafted cocktails, in the private room. Imagine velvety coconut clam chowder flavoured with roasted chorizo and smoked paprika; spoonfuls of hand‐chopped beef tartare contrasted with a bright yuzu sorbet; and fork‐tender Korean‐style Wagyu short ribs. TRY Save space for desserts as pastry chef Jamie Lee presents expertly crafted sweet treats, from classic French pastries of canele and madeleines to original creations such as chrysanthemum lemon pound cake with citrus icing, and a dark cacao brownie with sea salt creme. In case you missed it: Husband-and-wife duo of popular private diner Side Door debuts new location in Tanjong Pagar Side Door 3 Neil Road, #01-01, S(088805) 10. Anju Above Grilled fatty Iberico pork paired with a rich and spicy barley ssamjang (Photo: Anju) For fun, casual, and consistently delicious modern Korean plates, Anju is still the place to be. Dressed in earthy tones, leather trimmings, and chestnut wood furnishings, the elegantly decorated restaurant is chic enough for casual business lunches or even fancy night outs. On the menu, feast on grilled fatty Iberico pork paired with a rich and spicy barley ssamjang ; yellowtail ceviche lifted with textures of carrot kimchi and Earl Grey dongchimi ; and a deconstructed sweet potato creme brulee, featuring a trio of textures with coffee and brown butter crumble TRY In the list of quality Korean spirits, you won't find the typical name-brand soju. Instead, choose from a unique selection of lesser-known fine Korean spirits such as the well-balanced glutinous rice liquor, chungmyungju , or the effervescent champagne makgeolli takju . Anju Address: 62 Tras Street, S(079001) 11. Chef's Tavern by Stephan Zoisl Above Austrian chef Stephan Zoisl marries his signature European flair with Japanese technique (Photo: Chef's Tavern by Stephan Zoisl) Acclaimed Austrian chef Stephan Zoisl swaps his fine-dining sheaths for the approachable with Chef's Tavern. No white table clothes this time as Zoisl marries his signature European flair with Japanese technique. Expect sashimi mingling with sweet Austrian wine grapes, roasted lobster bisque ramen, Alaskan black cod dressed in Madras curry, and of course, Zoisl's signature schnitzel with cranberry jam and anchovy brown butter. While the menu is predominantly a la carte, those who're keen to relive Zoisl's Chef's Table experience can consider the communal dinner omakase, sensibly priced at S$88. TRY Sweet treats are not an afterthought, as desserts of caramelised pineapple-infused piña colada and a textural dark chocolate gateau ensure a lip-smacking end to the meal. Chef's Tavern by Stephan Zoisl Address: 20 Craig Road, S(089692) 12. Cenzo There's something approachably attractive about Cenzo. Since 2022, Chef-owner Drew Nocente has blended Italian tradition and Australian modernity to bring forth a unique dining experience inspired by his Italian-Australian heritage, growing up on a farm in Queensland, Australia. And we're all here for it. Imagine pickled mussels with ricotta and chilli; mazara red prawn carpaccio, adorned with caviar, dill and lemonade gel; and mafaldine beef ragu with pecorino foam, and gramigna mushroom and pistachio pesto. TRY From flamed-kissed starters to handmade pastas and perfectly cooked proteins, the crowd-pleasing menu consists of an unassuming listing that only longtime Salt & Hung fans may spot: Nocente's house-cured pastrami sandwich. Enough said. Cenzo Address: 81 Club Street, S(069449) 13. Bottega di Carna Above A spread at Bottega di Carna includes premium beef cuts from famed Spanish master butchery Viñals Soler (Photo: Bottega di Carna) Not everyone can brag about dining at a Dario Cecchini restaurant, but at Bottega di Carna, you now can—and you don't even need to be in Chianti. Co-signed by The New York Times 's 'world's greatest butcher', this beautifully verdant steakhouse, located within Mondrian Singapore Duxton, brings a lively twist to Italian dining. Helmed by executive chef Kenny Huang, expect a masterful blend of tradition and modern flair imbued onto the stylish plates. The marquee main is none other than the showstopping Stockyard 200-day grain-fed Angus tomahawk, expertly grilled to optimal succulence, accompanied with deep, beefy flavours. TRY Kickstart the meal with the dainty artichoke tart, adorned with goat's cheese and acacia honey. Don't skip Cecchini's signature rough chop beef tartare, and finish the meal with a classic tiramisu, scooped straight from the pan to your plate. Bottega di Carna 16A Duxton Hill, #03-01, S(089970) 14. Sensu Above Sensu plates up a fine representation of when Tokyo and Paris collide (Photo: Sensu) Sensu is part Tokyo, part Paris, but mostly delicious. Nesting in the buzzy Keong Saik neighbourhood, Sensu is helmed by aspiring chef Shang Jhi, an alumnus of the revered Joel Robuchon, as well as lauded Les Amis and Jaan by Kirk Westaway. Here, he and the team blend a fine appreciation of Japanese cuisine with classically trained French techniques, resulting in innovative yet comforting plates. The sleek counter dining restaurant presents both a comprehensive tasting menu and an a la carte menu for those looking to customise their meal. TRY Start with the uni and sakura ebi capellini, lifted with a bright splash of lemon confit; expertly-grilled Iberico pork jowl paired with crispy shishito peppers and a subtly sweet chipotle gelee; and end with a reimagined paella, studded with hearty carabinero prawn, fresh crispy squid, and chorizo. Sensu Address: 27 Keong Saik Road, S(089134) 15. Humpback Above The crowd-favourite flame-kissed tiger prawns on smoked tomato sauce (Photo: Humpback) Besides being known as one of the best wine bars in town, Humpback has made oysters and small plates cool again. At this seafood stable along Bukit Pasoh, you'll be treated to a variety of fresh seasonal oysters to slurp down for a briny start to the meal. The progressive small plates, which interpret European flavours with an Asian touch, are not to be missed. Think mouthwatering headliners of burrata with peaches and hazelnuts; flame-kissed tiger prawns on smoked tomato sauce; and meaty razor clams swimming in a spiced beurre blanc and garnished with chilli crisps and fried shallots. TRY Go big or go home with the large sharing plates. Consider the juicy tenderloin steak frites with red wine bordelaise, or flounder meunière, accompanied by smoked mussels, seaweed butter, and parsley. Humpback Address: 18-20 Bukit Pasoh Road, S(089834) 16. Ingleside Blending the ancient art of wood-fired cooking and an in-house fermentation philosophy, this flame-themed restaurant along Tras Street pushes the boundaries of modern European dining. With a custom-built wood-fired grill as its centrepiece, each dry-aged meat at Ingleside undergoes careful inspection before its ignition on the grill, infusing it with a tinge of smokiness unique only to wood-firing. Hallmark steaks, such as the Tajima MBS 6-7 picanha, are aged in shio koji, adding both sweetness and umami while retaining the meat's succulence. TRY For an introductory treat, consider the lunch set, including a smoked and slow-cooked Hungarian duck leg that is dry-aged for seven days to intensify flavour. It is then garnished with grilled forest mushroom and a bordelaise sauce made with lacto-fermented blueberry extract for a subtle, tangy umami note. Ingleside Address: 49 Tras Street, S(078988)
Tatler Asia
5 days ago
- Tatler Asia
Tingara, the magical omakase journey in Bill Bensley's architectural masterpiece
Above Floor-to-ceiling glass doors and ambient music that echoes the rhythm of a turning universe create a dreamlike atmosphere Above Inside, 18 seats line the open kitchen counter, where the chefs' deft movements unfold before your eyes Floor-to-ceiling glass doors and ambient music that echoes the rhythm of a turning universe create a dreamlike atmosphere. On the terrace, guests are drawn closer to the sky and sea, taking in breathtaking views as the sun slips beneath the horizon and the stars awaken above. Inside, 18 seats line the open kitchen counter, where the chefs' deft movements unfold before your eyes, each sound, scent and flavour composing a vibrant performance. Together, they craft an unforgettable, multi-sensory experience. Culinary art inspired by the Japanese spirit of 'bushido' Behind Tingara's evocative setting and refined dishes is a trio of visionary chefs who constantly seek to explore new possibilities while remaining anchored in tradition. Guided by the shuhari philosophy—preserve, break, transcend—they uphold the soul of Japanese cuisine with creativity and respect. Junichi Yoshida, a celebrated name in the world of teppanyaki, serves as Tingara's culinary consultant. For him, teppanyaki is a dynamic interplay of flame, sound, texture, taste and meaning. Each dish is a story in itself. The diners are not bystanders but participants in a journey of expression and connection. Above Junichi Yoshida, Culinary Consultant and renowned chef in the art of Teppanyaki Chef Tetsuhiko Isozaki is another master of teppanyaki. Known for his precision and attention to detail, Isozaki transforms technique into art, blending the contemporary use of Teppan stoves with the age-old refinement of Kishu Binchotan charcoal. The result is perfectly grilled dishes with a distinct and unforgettable aroma. You might have missed: Tatler's picks: 5 Vietnamese resorts taking vegan cuisine to the next level Above Chef Tetsuhiko Isozaki, who oversees the Teppanyaki dining experience at Tingara Chef Tsuneyoshi Taira leads the sushi experience. For him, sushi embodies wakon yosai , the spirit of honouring Japanese culinary identity while embracing Western influences and native Vietnamese elements. His sashimi glistens with clarity, his nigiri delicate and smooth. Each plate, though rooted in tradition, carries a contemporary elegance, soft and expressive, like a brushstroke in a watercolour painting. Above Tsuneyoshi Taira, Sushi Chef of Tingara Restaurant Tingara does not offer a fixed menu. Instead, diners are guided through an Omakase journey unique to each evening. Depending on the season and palate, chefs select the finest ingredients ranging from locally sourced seafood to premium Yaeyama Kyori Wagyu, offering an experience that inspires with every bite. Above Meals at Tingara will take diners on a journey full of surprises Above Meals at Tingara will take diners on a journey full of surprises Taste journeys between the 'galaxy' Tingara draws those with discerning taste—individuals who seek not only exquisite flavours, but also a sense of artistry in the experience. This spirit infuses every corner of Tingara, including its refined sake selection. The beverage list, curated by Sommelier Tri Tran, adds another layer to the journey. Alongside artisanal sake and Japanese teas are traditional shochu, rare aged whisky, and carefully chosen European wines with an Asian sensibility, each pairing designed to elevate the culinary narrative. Above Besides carefully selected sake and Japanese tea, Tingara's beverage list, curated by Sommelier Tri Tran, is also a rare highlight Luxurious yet warm, Tingara offers more than just dinner. The quiet exchange between guest and chef, the soft notes of music in the background, the thoughtful lighting, and the seamless, unobtrusive service all combine to create a moment that feels like a meeting of minds and palates, where connection comes through flavour and feeling. Above Dinner at Tingara is like an artistic meeting, where people connect through taste and emotion At Tingara, there is no repetition. No dish is ever quite the same. What remains constant is the boundless creativity of its chefs, the breathtaking natural backdrop, and the openness of diners ready to receive the quiet beauty each plate has to offer. NOW READ 7 designer dining chairs that you'll recognise from restaurants and dining rooms Visual cuisine art: when food becomes a vibrant art form The oldest restaurants in Asia: Where every meal is a taste of living history
Tatler Asia
5 days ago
- Tatler Asia
Personalisation, exclusive experiences and the new role of cuisine in the hospitality industry
Oku: opening the senses Oku is the heart of Regent Phu Quoc's culinary vision, a sensorial journey where creativity is the secret ingredient and flavour is elevated to art. The concept presents a distinctive take on Vietnamese cuisine, drawing from the refinement of the French-style Salon de Boeuf and the precision of the Japanese Omakase Atelier . The result is an extraordinary fusion that invites diners to explore something entirely original. Above The space at Oku is perfect for savouring sashimi (photo: Regent Phu Quoc) Above Salon de Boeuf, where premium cuts are showcased and prepared to order (photo: Regent Phu Quoc) A modern interpretation of classic brasserie elegance, Oku's menu blends Japanese finesse with French indulgence, where refined ingredients and honest flavours come together in a rich culinary narrative. Under the skilled hands of its chefs, every dish is an emotional expression, rooted in experience and driven by passion. This summer, the restaurant is offering 20 per cent off its Omakase menu, à la carte dishes and non-alcoholic beverages (for bills from VND2,500,000), as part of the Sizzling Summer Perks programme. Above Under the skilled hands of its chefs, every dish is an emotional expression, rooted in experience and driven by passion (photo: Regent Phu Quoc) Above Under the skilled hands of its chefs, every dish is an emotional expression, rooted in experience and driven by passion (photo: Regent Phu Quoc) Ember & Sip: where aroma and taste meet When in Hoi An, gourmands are greeted by Ember & Sip with the lively flavours of a youthful, creative barbecue culture, set against the charm of the ancient town and the pulse of spontaneous music. Tucked on the ground floor of Wing 2 at Moire Hoi An Hotel, part of the Vignette Collection, Ember & Sip sits beside the pool, framed by a breezy, open-air setting. Here, guests can stretch out on vibrant beanbags by the water's edge, evoking the laid-back feel of a backyard barbecue in the heart of a coastal getaway. See also: Food fermentation in Asia: a culinary atlas of pickles, pastes and probiotics Above Consistently recognised by Wine Spectator and Asia's Luxury Steakhouse, Ember & Sip presents a variety of dining experiences this summer (photo: Ember & Sip) The food at Ember & Sip Hoi An is a spirited blend of American grilling techniques and bold Asian flavours, with a special nod to Korea. Signature dishes include smoky Cu Lao shrimp, tender pork ribs glazed with rich sauce, US Black Angus Tomahawk steak, and perfectly cooked Cua Dai squid, each one retaining its natural sweetness. Prepared fresh on-site, the dishes release an irresistible aroma. Expertly grilled, the meats are succulent, flavourful, and surprisingly light. For those seeking indulgence, the restaurant is offering a 'buy 1 get 1 free' Tomahawk Steak promotion for bills of US$400 or more. Above Smoky, subtly spicy, savoury and sweet, each slice becomes a harmonious composition of flavours (photo: Ember & Sip) Above Smoky, subtly spicy, savoury and sweet, each slice becomes a harmonious composition of flavours (photo: Ember & Sip) There's also a playful take on pizzas, fusing Asian and European inspiration. Bulgogi and Cu Lao seafood toppings offer a fresh twist, balancing freedom of expression with refined technique. Smoky, subtly spicy, savoury and sweet, each slice becomes a harmonious composition of flavours, capturing the distinctive essence of Ember & Sip in the heart of Hoi An. Stellar Steakhouse: the art of culinary sublimation In Hanoi, Stellar Steakhouse has become a benchmark for luxurious dining in the capital, a place where dry-aged beef, a carefully curated wine cellar and a refined lounge come together to create a contemporary European experience. Above Each cut is cooked to showcase its caramelised crust and tender, juicy centre (photo: Stellar Steakhouse) Above Each cut is cooked to showcase its caramelised crust and tender, juicy centre (photo: Stellar Steakhouse) At Stellar Steakhouse, fine food is just part of the experience. Guests can witness their ingredients prepared with precision in a sophisticated setting that promises an unforgettable culinary journey. From Wagyu tenderloin and Black Angus to Josper-grilled Tomahawk steak, each cut is cooked to showcase its caramelised crust and tender, juicy centre—flavours that linger long after the last bite. Above Stellar also delights with an elegant seafood menu (photo: Stellar Steakhouse) Above Stellar also delights with an elegant seafood menu (photo: Stellar Steakhouse) But the experience extends beyond steak. Stellar also delights with an elegant seafood menu: Atlantic scallops, French oysters, lobsters, Patagonian fish and Japanese abalone all bring depth and variety to the plate. One standout feature is the cheese and charcuterie room, where diners can handpick cured meats and aged cheeses such as Brie, Roquefort and Beaufort, paired with touches like onion jam, olive tapenade and toasted bread as a refined way to begin or round off a memorable evening. These dining destinations offer more than a meal: they celebrate the art of living. Every detail, from the lighting and music to the plating and palate, plays a part in awakening the senses. Above These dining destinations celebrate the art of living (photo: IHG) From now until the end of August 2025, IHG One Rewards members can enjoy complimentary drinks, 'buy 1 get 1 free' offers, and free meals for children under 12 at IHG restaurants across Vietnam and the region. With an enhanced mobile app, members can track benefits, earn points, make reservations and receive real-time, personalised offers tailored to each dining occasion.
