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Two Singapore chefs are putting homegrown flavours on the menu in Hong Kong

At Michelin-starred Whey, Barry Quek and new head chef Keith Teo are drawing on hawker favourites, Indonesian influences and shared food memories to shape the restaurant’s next chapter.

Two Singapore chefs are putting homegrown flavours on the menu in Hong Kong

We haven't written up this one. Channel News Asia has the full story — the link below goes straight to it.

Read the original at channelnewsasia.com →

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Flop wedge needed at Phantom Lake Golf Club

In a remote land of spruce, ptarmigan and rock, Flintabbatey Flonatin — an adventurer exploring the depths of Phantom Lake with his little submarine — discovered an underwater treasure trove […]

  • Phantom Lake Golf Club charges $205/year membership fee
  • Clubhouse on hill with pro shop, stairs to first tee
  • Hole eight features water hazard and rocky lies

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