Latest news with #EsplanadeMall
Time Out
22-07-2025
- Entertainment
- Time Out
The best rooftop bars in Singapore
What is it? A new rooftop bar on Esplanade Mall's iconic rooftop, occupying a 5,000 sqft space. Why we love it: The first thing you'll notice at Baia is the view of Marina Bay – plus points if you opt for a seat by the patio. The bar is named after the ancient holiday resort city frequented by the Roman aristocracy, so expect no less than an atmosphere of reverie and celebration, amped up with DJ performances every few days. Baia enlists the help of Proof & Co, the consultancy behind successful venues like 28 HongKong Street, to craft its tipples. Try everything from the Campari-based Strombolian to indulgent blends of aged cognac, espresso and vanilla choco. Time Out tip: The perfect sundowner comes in the form of a tropical punch bowl to share with friends. Try the Oasis Punch with St. Germain and Prosecco.
South China Morning Post
18-04-2025
- Health
- South China Morning Post
Singaporean chef's incredible 30kg weight-loss journey and how his health has benefited
Weight-loss stories often begin with a moment of epiphany, which is then followed by an intense period of discipline and perseverance – sometimes measured in months, sometimes in years. Advertisement For Singaporean chef Han Li-guang, who has lost more than 30kg (66 pounds) since 2022, it has been a slow, steady race to the finish line. Even now, he continues to work out for two hours at a time, six days a week, to set himself up for the day. 'Going to the gym helps me clear my mind, to start fresh. It sets my mood in the right direction as well,' Han says. The chef, better known as LG Han, is credited with redefining modern Singaporean cuisine at his Michelin-starred restaurant Labyrinth at the Esplanade Mall in Singapore. Han wants to manage his physical health to help support his mental health. Photo: Instagram/han_lg Han, who is mostly self-taught but who has worked in classical French kitchens, was driven by a desire to elevate his heritage. Advertisement He deconstructs hawker stall staples like rojak, a salad dish of Javanese origin, and chilli crab into avant-garde masterpieces – think edible 'soil' made from dried shrimp, or ice cream infused with tangy crab essence.
