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寵物餐食的想像力正在被顛覆！全台春季最大寵物盛事「2026上聯台北國際寵物用品博覽會」，4/3－4/6於南港展覽館二館登場，毛孩選物領導品牌「尾巴丘Tailshill」及生態貓食品牌「貪貪Munchee」，分別為推出主副食新品，幫毛孩們打造專屬儀式感，從法餐等級的「星丘STAR MONT銀河狗餐盒」到專治不喝水貓咪的高蛋白「功夫湯罐」，要為毛孩獻上浪漫春日饗宴。 引爆毛孩Fine Dining新食尚！尾巴丘推出專為狗狗設計的「星丘STAR MONT銀河狗餐盒」，特別在寵物展提供搶先試吃體驗，全系列主打法餐私廚級豪華口味，包括雙雞佐鶉蛋、起司牛排佐蘋果、雞鴨佐時蔬與嫩雞魚排餐等四款，以高達98%的含肉量，搭配彩虹蔬果與鮪魚油，營養符合AAFCO全齡犬主食標準，讓狗狗吃得美味又安心。隨著春季到來，十分適合帶上狗餐盒，為毛孩準備一場說走就走的草地野餐約會！ 不只滿足毛寶貝味蕾，春日野餐趣的OOTD必備單品，外觀裝扮也同樣重要！尾巴丘推出新款手工領巾「春之花圈」，以柔和的莫蘭迪配色，搭配立體花瓣獨特剪裁，特別以貓狗友善的鬆緊穿脫設計，增添春季亮麗色彩，寵物展期間限定2件95折、3件9折優惠。此外，全館更祭出滿額送好康活動，滿800元可體驗夾娃娃機一次，消費金額越高、最多可現折300元，囤貨箱購超划算。 想開春日派對，家裡最難伺候的貓主子也別忘記！生態貓食品牌貪貪專治各種不喝水的挑嘴貓，今年寵物展帶來全新副食品「功夫湯罐」系列，堅持無膠、低脂、低磷，包括干貝海鮮湯、珍珠牛肉燉湯、南瓜燉鴨湯等六款等你挑，以絲絲分明的細緻肉絲，浸潤在看得到原形食材的醇厚鮮美高湯中，不只讓貓咪在享受大餐的同時，也能輕鬆補充每日所需水分，罐罐更添加了色胺酸、牛磺酸、果寡糖，從放鬆紓壓到關注腸道，全方位守護貓咪健康。展場更舉辦「功夫湯罐人氣王票選」活動，只要預購新品，就有機會抽中一整箱功夫湯罐，直接帶回家！ 貪貪與JUMPAWS聯名玩具第二彈「喵頭鷹」，同步可愛登場！內含蟲癭果粉與貓草雙重配方，不只能讓貓主子抱著踢，還可掛在逗貓棒上玩耍，保證玩到無法自拔。此外，貪貪也將愛護生態的理念，融入有趣互動當中，歡迎大家到攤位尋找指定的「保育類野生動物」，只要拍照打卡就能獲得神秘小禮。 《2026上聯台北國際寵物用品博覽會》 展覽日期：2026/04/03（五）－2026/04/06（一） 展覽時間：10:00－18:00 展覽地點：台北南港展覽館二館（台北市南港區經貿二路2號） 攤位號碼：尾巴丘Q810、貪貪P430
HO CHI MINH CITY, Vietnam, Feb. 3, 2026 /PRNewswire/ -- In a world where fine dining often leans toward spectacle and immediacy, VOYAGE offers something quieter and ultimately more lasting. Envisioned as a gastronomy-led fine dining restaurant, VOYAGE moves beyond the conventional idea of a meal. It unfolds instead as a journey: one that begins with a single taste and gently lingers as memory. Here, dining is guided not by performance, but by emotions. Every element at VOYAGE is designed to slow the pace of time. Nothing demands attention, yet everything is felt. The experience invites guests to be present, to listen, to taste, and to reconnect with the subtle pleasures that define truly refined dining. A Definition of Fine Dining Led by EmotionsAt VOYAGE, fine dining is not defined by excess or complexity. It begins with flavor - pure, intentional, and unforced - and evolves through emotions. Each dish serves as a quiet moment within a larger narrative, unfolding progressively rather than aiming for immediate impact. This philosophy is deeply tied to the kitchen's leadership. Chef-Owner Jonathan approaches cuisine with restraint and clarity, allowing ingredients to guide the creative process rather than overpowering them with technique. Seasonality is not a concept here, but a discipline: dishes are shaped by what is at its best, at that precise moment. Rather than constructing plates to surprise, the kitchen composes them to resonate. The goal is not to impress instantly, but to leave a subtle imprint - one that guests may only fully recognize after the experience has ended. "It's always tempting to follow trends, but at VOYAGE, staying true to our values matters far more than doing what's popular. The restaurant is shaped by my own journey as a chef - working across different countries, learning from different cultures - and I wanted guests to feel that sense of progression as they move through the meal. Above all, I hope they feel sincerity: that everything is done with care, thought, and respect, not to impress, but to make them feel genuinely comfortable and welcome." - Shared by Jonathan, Chef-Owner at VOYAGE. That sense of emotional continuity, of progression rather than punctuation, defines the VOYAGE experience. Each course builds quietly upon the last, forming a journey that feels personal rather than prescribed. Jonathan, Chef-Owner at VOYAGE – Image: Source VOYAGE. A Space of Restraint and Quiet ExpressionThe physical space of VOYAGE mirrors the philosophy of its cuisine. Conceived as an emotional refuge, the interior is deliberately restrained. There is no theatrical design language, no visual dominance. Instead, refinement is expressed through subtlety: in materials, proportions, light, and silence. The space allows guests to arrive at their own pace. Details are present, but never insistent. Design elements do not announce themselves; they reveal themselves slowly, encouraging observation and introspection. Time feels suspended - not removed from reality, but softened. This quiet confidence reflects a broader belief that luxury does not need to declare itself. At VOYAGE, guests are not told what to feel. They are simply given the space to feel, to notice the rhythm of the meal, the cadence of service, the intimacy of shared moments. The result is an environment that feels timeless rather than trend-driven, offering an experience rooted in presence rather than distraction. Cuisine Shaped by RespectAt the heart of VOYAGE lies a profound respect: for ingredients, for craftsmanship, and for the guest. This respect begins long before a dish reaches the table. Each ingredient is selected with intention, valued not for novelty, but for quality, origin, and purpose. Chef Jonathan's culinary philosophy was shaped through years of experience across cultures and kitchens, including time spent working alongside Michelin-starred chefs in France. These formative years instilled a deep discipline and reverence for process - an understanding that shortcuts inevitably diminish integrity. In the kitchen, even the humblest ingredients are treated as a canvas. A potato, a leek, a tomato - nothing is overlooked. Creativity, here, exists to enhance essence, not to conceal it. When technique begins to overshadow the ingredient, it is consciously pulled back. This respect extends to craftsmanship as well. Consistency, patience, and attention to detail are seen not as constraints, but as foundations. Dining at VOYAGE is not about abundance or spectacle; it is about sincerity and generosity - the kind that is felt rather than explained. And finally, the intention, value is not measured in portion size or visual drama, but in thoughtfulness. Every element of the dining experience is designed with purpose, inviting guests to engage not just as diners, but as participants in the journey. A Journey That LingersVOYAGE does not aim to be loud or declarative. It exists in nuance, in restraint, and in sincerity. Its ambition is not to follow trends, but to create something enduring - a place where food, space, and emotion align seamlessly. Long after the final course, what remains is not a single dish or detail, but a feeling: of calm, of connection, of having been gently guided through an experience that values intention above all else. VOYAGE becomes more than a restaurant. It becomes a memory - one shaped by taste, defined by emotions, and carried quietly forward. About Chef Jonathan & VOYAGEVOYAGE is led by Chef-Owner Jonathan and officially open in March of 2026, whose culinary philosophy is shaped by heritage, discipline, and global perspective. Born into a family with four generations rooted in the culinary world, his journey into the kitchen began as a calling - nurtured in the humble setting of his grandmother's hawker stall and refined through years of professional experience alongside Michelin-starred chefs at esteemed establishments such as Le Jardin des Sens, La Villa Augusta in France and Raffles Grill in Singapore. Guided by a belief in restraint, seasonality, and respect for ingredients, Chef Jonathan brings to VOYAGE a thoughtful and precise approach to fine dining, creating an experience defined by intention, sincerity, and emotional resonance. Website: voyage-saigon.com Address: 51 Le Van Mien, An Khanh Ward, Ho Chi Minh City Phone: +84 865565151 Instagram: voyage.saigon Facebook: VOYAGE Restaurant
KUALA LUMPUR, Malaysia, June 20, 2023 /PRNewswire/ -- Gourmet Black Box Challenge 2023 was an event organised by Brand 21 in collaboration with BERJAYA University College (BUC) as the Official Venue Partner and Samonyu as Official Hosting Partner. In conjunction with VIP Fine Dining in the evening, the event kicked off with an inter-cooking competition in the afternoon. Ten teams from BUC which comprised of two Culinary Arts students per team have showcased their signature dishes. Six prominent judges were invited to taste the dishes by determining the finest and winning creations. The invited judges were Puan Sri Nisa Bakri from Nisa Bakri Gourmet, Chef Fadzly Che Omar from Gastronomy Association of Malaysia, Puan Zaidah from Tsuka Dining, Chef Gunawan Wu a renowned celebrity chef, Ms Elva Koh from Samonyu and Dr Moses Wong from World Consumers' Protection Chamber of Commerce. The participating teams applied innovation and creativity into their signature dishes featuring a Starter and a Main Course using a base item namely fresh salmon which was fully sponsored by Samonyu. Group Photo of the Gourmet Black Box Challenge 2023 Gourmet Black Box VIP Fine Dining was held in the late evening at BUC's fine dining restaurant, Samplings on the Fourteenth which was located on the 14th floor of Berjaya Times Square Hotel Kuala Lumpur. The elegant decor with red-and-black themed table settings at Samplings on the Fourteenth were beautifully done by staff and students from the Faculty of Hospitality and Tourism (FHT) alongside a full course menu fully prepared by the chefs and students from the Faculty of Culinary Arts (FCA). The VIP dinner was graced by two Guests of Honour, namely YBhg. Datin Rafidah Idris from Tourism Malaysia and Puan Norlela Binti Baharudin from Berjaya Corporation Berhad who also presided over the certificate presentation ceremony. The dishes were judged based on creativity, plating and flavour. The winners were Alliza Hanim and Claudia Quah with the starter "Salmon & prawn tartare with salmon jerky & spicy mango along with pickled radish & cucumber" and the main course "Pan fried salmon topped with garlic breadcrumbs served with pomme puree along with avocado sauce & sautéed vegetables". Gourmet Black Box Challenge 2023 proved to be a resounding success, captivating guests and organisers alike with a day brimming with excitement, culinary marvels and unforgettable moments. A special thank you goes out to the main hosting partner, Samonyu for hosting the Gourmet Black Box VIP Fine Dining as well as sponsoring the gourmet ingredients. The founder of Samonyu, Ms. Elva Koh delivered the keynote address and helmed the stage for launching the new Halal product better known as Salmon Jerky. All guests had exceptional dinner reception full of joy and happiness by witnessing the remarkable ceremony with young culinary talents showcased by the participating teams in this extraordinary occasion. All VIP guests were given a precious door gift which they could savour the signature Salmon Jerky with family members and love ones. The huge success of the Gourmet Black Box Challenge 2023 will definitely leads to upcoming campaigns between Brand 21 and Berjaya University College (BUC) towards showcasing young talented culinary skills as well as promoting Malaysia's diverse gourmet experiences. Meanwhile, Cision – PR Newswire is Gourmet Black Box Challenge 2023's official news distribution partner. About Brand 21 Media Services:- Brand 21 Media Services is the industry leading community driven organization focuses on four main pillars namely educational, learning development, lifestyle and wellness initiatives. Ever since its inception back in the year of 2019, the company has gained extensive recognition among industry partners and clients. Particularly in year 2019, Brand 21 Media Services was awarded Business Excellence Certification by World Confederation of Businesses. To-date, Brand 21 Media Services has successfully launched numerous campaigns namely 100 Series Live Pitching 2019 and 2021, Brand 21 Cultural Trade Mission 2019, Affluent Women Personalities Engagement Series 2022, Affluent Wellness Walk 2022, National CSR Excellence Conference 2022, Market Outlook Roundtable 2023 and the most recent Gourmet Black Box Challenge 2023. About Berjaya University College Kuala Lumpur:- Malaysia's premier University College specialising in Business, Culinary Arts, Communication & Media Arts, Hospitality, Tourism and Services Industries with emphasis on experiential learning. Through our strong global and local industry networks presented through our various faculties, BERJAYA UC students are uniquely exposed to the dynamic worlds that they are being prepped for in our city campus. At BERJAYA UC, we pride ourselves on consistently producing well-rounded, professional and competent young adults through our inter-disciplinary and immersion teaching methodologies, as well as our distinct focus on language proficiency and personal poise. Our vision is to become the most renowned university in Asia Pacific, and we will do so through the merit of our high-calibre graduates that are highly sought-after by employers across the globe for their intellectual prowess, as well as their practical know-how. About Samonyu Sdn Bhd:- Samonyu Sdn. Bhd offers a wide variety of Salmon products, both wild catch and farmed raised in fresh water and takes care of the import and distribution to all region in the country. We are renowned for being a reliable food supplier with Halal certification by Jakim that offers Muslim friendly food products. With our expertise and experience in handling salmon fish, we are one of the preferred suppliers for salmon fish in Malaysia. We equip our business associates in the food and beverage industry with Salmon fish supply and industry connections, and provides them the advantages to stay at the forefront of the culinary profession. Samonyu Sdn. Bhd have built a reliable network in the supply chain. We provide customized and personalized services such as food processing and packaging according to our customers' specification. We engage flexible scale of order quantity with a wide range of food experience to fulfil our customer's requirement and their specific industrial needs with competitive pricing.
HO CHI MINH CITY, Vietnam, March 27, 2026 /PRNewswire/ -- There are restaurants that dazzle, and those that linger. VOYAGE belongs firmly to the latter. Set within the restless energy of Ho Chi Minh City, this intimate dining destination offers an experience defined not by spectacle, but by stillness — a rare, deliberate pause in the rhythm of contemporary gastronomy. VOYAGE is located at 51 Lê Văn Miến Street, An Khánh Ward, Ho Chi Minh City, Vietnam At the centre of this understated universe is chef-owner Jonathan Koh, whose cooking reflects a deeply personal dialogue between classical French discipline and the emotional nuance of Asian flavours. His tasting menus unfold with quiet intention, guiding diners through shifting textures, subtle contrasts, and moments of gentle revelation. For Jonathan, modern haute cuisine begins not with technique or luxury, but with feeling. Each menu is shaped by the impression he hopes guests will carry with them long after the evening ends. From this emotional starting point, the journey takes form — guided by seasonality, intuition, and a measured sense of pacing. The dining room mirrors this philosophy. Light is softened, sound absorbed, movement purposeful yet unhurried. There is a sense that time has been recalibrated. Service arrives with calm precision, allowing guests to settle into a slower cadence where attention sharpens and details quietly emerge. On the plate, classical French training provides structure without insistence. Sauces are reduced with discipline, pastry work reveals patience, and proteins are handled with technical sensitivity. Yet these foundations remain discreet – an invisible framework that allows each ingredient to express itself with clarity. The experience opens with a series of understated bites, subtle at first, yet quietly unfolding. A tart of otoro, shima aji and ikura plays on contrast – richness, brightness, and a gentle burst, contained within a shell that shifts in texture. A warm seaweed brioche carries bafun uni, layered with softly melted lardo and lifted by a restrained touch of yuzu kosho. Alongside, a slender croustillant gives way to a delicate salmon mousse – light, balanced, and quietly expressive. Together, these opening gestures set the tone: where texture leads, and restraint defines. Equally central is Jonathan's commitment to Vietnamese terroir. Ingredients drawn from the highlands of Đà Lạt – heirloom tomatoes with natural sweetness, herbs carrying a vivid aromatic lift – bring brightness and immediacy to the progression. In a defining course, tomatoes are explored through layered preparations, moving from raw clarity to concentrated depth. The result is both elemental and refined – a quiet tribute to the land that surrounds the restaurant. Texture becomes a language through which emotion is expressed. Crisp elements dissolve into warmth, aerated forms yield to savoury depth, and fragile pastry layers fracture with precision. A reinterpretation of gougères arrives feather-light yet deeply flavoured, while a mille-feuille reveals meticulous lamination and restrained sweetness. These dishes evoke memory and tradition, yet remain unmistakably contemporary. The pacing of the menu carries a cinematic sensibility. Early courses introduce brightness and curiosity, gradually giving way to deeper, more contemplative tones. The progression unfolds with continuity, encouraging guests to remain present within the narrative rather than experience it in fragments. The development of each dish is intentionally unhurried. Months may be spent refining a single idea, tasting repeatedly until balance reveals itself. For Jonathan, completeness lies not in perfection, but in honesty – the moment a dish expresses precisely what it intends, without excess or distraction. Opening VOYAGE in Vietnam has, in turn, shaped both the chef and his cuisine. The unpredictability of seasonal produce demands adaptability, while the openness of local diners has nurtured a quiet sense of creative freedom. About Chef-Owner Jonathan KohBorn into a family spanning four generations in the culinary world, Jonathan's path into the kitchen was less a decision than a natural calling – one shaped in the warmth of his grandmother's hawker stall. These early experiences instilled a deep respect for ingredients, long before technique entered the conversation.This foundation was later refined through his time in Michelin-starred kitchens, including Le Jardin des Sens, La Villa Augusta in France, Voyage and Raffles Grill in Singapore, where discipline, precision, and restraint became second nature. About VOYAGEWith a perspective shaped by years of global culinary experience, VOYAGE reflects a quieter vision of fine dining – one defined not by display, but by intention, clarity, and emotional resonance.From the pristine coasts of Japan to the pastoral landscapes of Europe, each element is sourced with care, refined with precision, and presented with quiet integrity. Contact information for reservations and inquiries:Website: https://voyage-saigon.com/reservationFanpage: https://www.facebook.com/voyageinsaigon All detailed information regarding reservation terms and conditions is fully updated on the website, helping guests better prepare for their culinary journey at VOYAGE.
Representing Asia, the Singaporean chef under 30 stood out in the Competition for his ability to represent his personal beliefs and roots in his signature dish. MILAN, June 29, 2023 /PRNewswire/ -- As anticipation builds for the Grand Finale of S.Pellegrino Young Chef Academy Competition 2022-23, which will be held in Milan on 4 and 5 October 2023, S.Pellegrino Young Chef Academy is pleased to announce that Ian Goh is the winner of the Fine Dining Lovers Food for Thought Award. To view the Multimedia News Release, please click: https://www.multivu.com/players/uk/9181351-ian-goh-fine-dining-lovers-food-for-thought-award-spellegrino/ The prize, one of three collateral awards of the Competition, is given to the chef who best represents her or his personal beliefs in their signature dish and is voted for by Fine Dining Lovers readers. With his Heritage lamb signature dish – conceived with the help of his Regional Final mentor Louis Han – the sous chef from one-Michelin-star Nae:um in Singapore wowed the voting public, beating the entries of 14 other talented regional finalists from around the world. "This dish blends my love of lamb with my hope to highlight my Hainanese heritage," commented Goh. "I couldn't have asked for a better mentor than chef Louis Han, the chef-owner of Nae:um, considering that he himself competed for the same title in 2016. We spent long hours together not only for the training itself, but he also helped me to boost my confidence and mental steadfastness. He brought a wealth of experience and knowledge. Joining the S.Pellegrino Young Chef Academy Competition was a great experience. I think it gives a platform for young chefs to shine,'' he added. Valeria Raimondi, Fine Dining Lovers' Editor-in-Chief, added: "We're pleased and honoured to assign this edition's Food for Thought Award, a result of online votes from the Fine Dining Lovers community, to Ian Goh. This award puts the spotlight on the message of the dish, its hidden history and the values it reflects: a way to highlight that contemporary cuisine is not only based on innovative technique and refined ingredients but is deeply connected with the thoughts behind every single recipe. We all know how important it is, especially for a young chef who wants to emerge in the international gastronomy landscape, to have a strong personal identity: that's why we're very proud to give recognition to the one voted as the most consistent." Considering education vital to help nurture the next generation of culinary talents, the S.Pellegrino Young Chef Academy has created a series of inspiring workshops for the young finalists of the three collateral awards to explore the most relevant topics for the industry. During 'Identity on the plate', Fine Dining Lovers Food for Thought Award finalists – in a discussion moderated by Tom Jenkins, Fine Dining Lovers journalist and Academy representative – explored together with well-known members of the international chef community – Henrique Sa Pessoa, Peter Gilmore, DeAille Tam, Selassie Atadika and Debora Fadul, as well as food writer Paola Miglio – how chefs can express their identity and personality through food, and practice thoughtful innovation. How does cooking help shape chefs' identities and allow them to express themselves? How do you innovate in the kitchen without losing sight of your role of feeding people well, and how do you remain unique as a chef? These are just a few of the questions the chefs attempted to answer based on their experiences, sparking an inspiring discussion, with Tom Jenkins highlighting as key messages: "Chefs come to cooking at different stages of life and through different routes, there is no 'one size fits all' career path but once they've found cooking and realise they are able to express themselves and talk about all the things that have shaped them through their food, they are hooked. In order to remain unique it's important to stay true to yourself and shut out the noise – that's not to say social media isn't a useful tool, but senior chefs advise young chefs against being unduly influenced by what they see online. Your uniqueness as a chef, what makes you, you – all agree – is your greatest strength and innovation doesn't just apply to what you put on the plate – you can also be innovative in the way that you treat people as we seek to create a better industry for all". To learn more about the initiative please visit: www.sanpellegrinoyoungchefacademy.com. About S.Pellegrino Young Chef Academy Gastronomy has the potential to transform society, shaping a more inclusive, more sustainable future. But doing requires talent. That's why S.Pellegrino has created S.Pellegrino Young Chef Academy, a platform to attract, connect and nurture the next generation of culinary talents. An environment that will empower them through education, mentoring and experience opportunities, as well as through the renowned global competition. The Academy opens its doors to members from over 70 different countries, ensuring that talent is not constrained by geography, ethnicity, or gender. This is a place where passionate young chefs interact with the most influential players in global gastronomy, and where together they cultivate an inspiring culinary community. To discover more please visit: https://www.sanpellegrinoyoungchefacademy.com/ About S.Pellegrino and Acqua Panna S.Pellegrino, Acqua Panna and Sanpellegrino Italian Sparkling Drinks are international trademarks of Sanpellegrino S.p.A., which is based in Milan, Italy. Distributed in over 150 countries through branches and distributors on all five continents, these products represent quality, excellence by virtue of their origins and perfectly interpret Italian style worldwide as a synthesis of pleasure, health and well-being. Founded in 1899, Sanpellegrino S.p.A. is the leading company in the beverage sector in Italy with its range of mineral waters, non-alcoholic aperitifs and drinks. Sanpellegrino has always been committed to enhancing this primary good for the planet and works responsibly and passionately to ensure that this resource has a secure future. Ian Goh, winner of the Fine Dining Lovers Food for Thought Award
SINGAPORE - Media OutReach - 11 May 2023 - UOB cardholders in Singapore and ASEAN countries can look forward to a love fest of gastronomic experiences, as Robert Parker Wine Advocate announces an exciting two-year partnership with UOB in its world-first collaboration with a financial institution across multiple ASEAN markets. United Overseas Bank (UOB), Managing Director, Head Group Personal Financial Services, Jacquelyn Tan (left) and Robert Parker Wine Advocate, Chief Executive Officer, Mickael Moiroud (right). This partnership aims to cater to the finer palates of the region's growing affluent population. The High-Net-Worth population[1] in Asia Pacific stands at 7.2 million as of 2022, a 4.2 per cent year-on-year increase from 2021[2]. Along with the segment's growth, about 70 per cent of High-Net-Worth-Individuals are prioritising curated luxury goods and experiences, and close to 65 per cent are focused on expressing their wealth through cultural proficiency[2]. Ms. Jacquelyn Tan, Head of Group Personal Financial Services, UOB, said, "Consumer preferences are changing, alongside the growth in their personal wealth. As our regional retail customer base strengthens to over 7-million strong, we continue to expand our offerings and privileges to cater to every lifestyle, passion and need. Robert Parker Wine Advocate shares our ambition to serve our consumers through unique experiences, and we are excited to embark on this partnership with them." UOB's tie-up with Robert Parker Wine Advocate adds to the wide array of partnerships the Bank has with leading regional brands to expand its retail offerings across ASEAN, in line with the Bank's sharpened purpose of building the future of ASEAN. Highlights of the partnership include a world-first collaboration with the world's foremost wine rating authority, Robert Parker Wine Advocate, where UOB cardholders in Singapore, Indonesia, Malaysia, Thailand and Vietnam can look forward to exclusive wine pairing dinners complemented with food served by MICHELIN-Starred restaurant chefs as well as curated wine masterclasses for different levels of wine connoisseurs. As one of the first regional partnerships between Robert Parker Wine Advocate and a financial institution, the collaboration furthers the bank's customer propositions in the dining space bringing a perfect complement to UOB's existing partnerships with The MICHELIN Guide in Thailand and Malaysia. Unique experiences for all you love about food and wine Starting from second half of the year, UOB cardholders in Singapore, Malaysia, Thailand, Vietnam and Indonesia will enjoy exclusive access to world-renowned fine wine publication, Robert Parker Wine Advocate. The publication boasts a comprehensive database of over 450,000 wine reviews and tasting notes from the international team of wine critics at Robert Parker Wine Advocate, as well as weekly wine content and a specially curated wine dinner experience. UOB cardholders will also be entitled to two exclusive and unique experiences: The UOB Dining Advisor, a dedicated page for UOB customers featuring specially curated wine related themes and content; as well as by-invite-only wine masterclasses conducted by wine experts at Robert Parker Wine Advocate. Additional perks for UOB Customers in Malaysia and Thailand UOB is also the official bank partner for The MICHELIN Guide in Malaysia and Thailand. This exclusive partnership promises additional entitlements for UOB cardholders in these two countries, including special privileges and exclusive access to events that will further elevate their dining experiences. UOB's new partnership with Robert Parker Wine Advocate complements the collaboration with The MICHELIN Guide, offering UOB cardholders an unparalleled gastronomic experience uplifted by exclusive wine pairing selection. "The team at Robert Parker Wine Advocate and The MICHELIN Guide (Malaysia and Thailand) are thrilled to offer UOB customers exclusive access to specially curated fine wine and dining experiences. Both brands are dedicated to enhancing people's love for food and wine by providing the best independent professional recommendations and unique experiences that bring them closer to their passion for gastronomy." Said Mr. Chris Gledhill, Vice President, Business Development & Partnerships of The MICHELIN Guide and Robert Parker Wine Advocate Asia and Middle East. "Robert Parker Wine Advocate and The MICHELIN Guide are recognised globally for their expert opinions on fine wine and fine dining. UOB customers can now benefit from this partnership and elevate their gastronomic experience like never before." [1] Individuals and households who own liquid assets valued between US$1 million to US$30 million. [2] Source: Visa AP High-Net-Worth Study 2022 Hashtag: #RobertParkerWineAdvocateThe issuer is solely responsible for the content of this announcement.Robert Parker Wine AdvocateRobert Parker Wine Advocate is the world's premier independent wine buyer's website with a database of more than 450,000 tasting notes, scores and reviews from professional critics around-the-world. For over 40 years, Robert Parker Wine Advocate (a part of the MICHELIN Group of companies) has been the global leader and independent consumer's guide to fine wine with its 100-point rating system and in-depth coverage of major wine regions. About UOBUOB is a leading bank in Asia. Operating through its head office in Singapore and banking subsidiaries in China, Indonesia, Malaysia, Thailand and Vietnam, UOB has a global network of around 500 offices in 19 countries and territories in Asia Pacific, Europe and North America. Since its incorporation in 1935, UOB has grown organically and through a series of strategic acquisitions. Today, UOB is rated among the world's top banks: Aa1 by Moody's Investors Service and AA- by both S&P Global Ratings and Fitch Ratings. For nearly nine decades, UOB has adopted a customer-centric approach to create long-term value by staying relevant through its enterprising spirit and doing right by its customers. UOB is focused on building the future of ASEAN – for the people and businesses within, and connecting with, ASEAN. The Bank connects businesses to opportunities in the region with its unparalleled regional footprint and leverages data and insights to innovate and create personalised banking experiences and solutions catering to each customer's unique needs and evolving preferences. UOB is also committed to help businesses forge a sustainable future, by fostering social inclusiveness, creating positive environmental impact and pursuing economic progress. UOB believes in being a responsible financial services provider and is steadfast in its support of art, social development of children and education, doing right by its communities and stakeholders.
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Fine Dining
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