Tag Archives: investment

The Drinking Market have a physical location now!


Hey peeps!

It’s been a long Long LONG LONG time since i’ve updated the space. Yes i know!

I do apologise for it:(

Now, that’s because we’ve been really busy setting-up the first every Brick & Motar shop by The Drinking Market!

A Thai Kitchen + Bar concept, we have finally launched our very first neighbourhood Thai Kitchen + Bar at the charming area of Katong.


Placing the emphasis as a neighbourhood Thai Kitchen + Bar, we made sure prices are set affordable and wallet-friendly!

Yes, all our items in the food menu are $10 or below and our prices are ALL nett!

With no Service Charge or GST, we aim to be one of the most wallet and people friendly location for all to be in!

grilled chic Raw prawns 10405673_531141653696218_8413931954838477217_n

Introducing you to our whole list of Authentic Thai Food prepared by our Thai Chefs who have been working in Singapore for the past 20 years and counting!

You can’t get more Thai then this mates!

Wanna know more about us?

Check us out on our Facebook link:


See you here real soon!


Add: 226 East Coast Road. Singapore 428923

Call us: 64408939

Opening Hours:

Tuesday – Sunday

12.30pm – 11.30pm

(Last order for food at 10.20pm)



‘Cooking with Friends’ @ Osia with Bocuse d’Or winner Chef Geir Skeie

If you think that the RWS Celebrity Chefs Dinner is all they’ve got, you’re wrong!

For the month of October, winner of the prestigious Bocuse d’Or in 2009, and owner of the famous Brygga 11 restaurant in Norway, Chef Geir Skeie will head to Singapore from 9 to 12 October for the fourth series of ‘Cooking with Friends’ at Osia.

A young legend in Europe for his take on Nordic cuisine, Skeie began his love for food when he was eight years old, after being inspired by Norwegian chef Bent Stiansen on TV.  It was at that point when he knew he wanted to be amongst the best chefs in the world, and eventually ended up as the winner of the Bocuse d’Or.

A perfectionist by nature, Skeie spent the majority of his career working with champion chefs -those that participated in famous competitions, and made their mark on a global level.  His curiosity for food and taste was a key driver pushing him to achieve success.

In line with Osia’s culinary philosophy, expect some of Chef Skeie’s signature dishes such as the dill and lemon flavoured Norwegian ocean trout paired with smoked egg cream and pickled vegetables, fennel and garlic grilled Australian lamb leg and belly as well as a baked Norwegian turbot.


The Drinking Market is honoured to be invited for this event on the 9th of Oct 2013, make your reservations and meet us there!

Event Date: 9 – 12 Oct 2013

3-course set lunch $50++ (usual price $60++)
4-course set lunch $65++ (usual price $75++)

Venue: Osia

Reservations: Call 6577 6688 or email dining@rwsentosa.com

How to Earn 4.1M USD in less than a week?

Recently, i’ve been pretty much fascinated with reading news on the media, to a certain extend, don’t you agree with me that we spend most of our time on our phones surfing the web then anything else.

On my recent reads on BBC News, i was appalled to read about how can one earn 4.1 Million USD in less than a week?!

Yes, you’re not seeing things! it’s 4.1Million USD a week!

I think it really sets Warren Buffet into deep thoughts of such an investment!

Stack Of Cash

If by now you’re thinking that it’s a scam, NO you’re wrong!

Well… It’s not a scam if you could live with drinking your own URINE!

That’s the story of a forgotten detainee in San Diego. Housed in a 5-by-10-foot cell that has no windows in the Drug Enforcement Administration’s (DEA) San Diego headquarters, Mr Chong was one of the nine detainees that was brought back by the authorities during a drug raid in April 2012.

For four-and-a-half-days, he was trapped in his cell with no food, water or any forms living necessities except for his own urine to drink from.

Mr Chong said he thought he was forgotten by mistake.

“It sounded like it was an accident – a really, really bad, horrible accident,” he said.

The 5-by-10-foot (1.5-3m) cell had no windows and Mr Chong had no food or water while he was trapped inside for four-and-a-half days.

Mr Chong said he started hallucinating on the third day.

He urinated on a metal bench so he could have something to drink. He also unsuccessfully tried to set off a fire sprinkler to draw attention of the DEA authorities.

“I didn’t just sit there quietly. I was kicking the door yelling,” he was quoted as saying by the Associated Press news agency.

“I even put some shoestrings, shoelaces through the crack of the door for visual signs. I didn’t stay still, no, I was screaming.”


Despite his lack of food and water, he could still carve out the word “S” from his broken spectacles, supposedly a farewell message that he was originally gonna carve out in the cell to his Mum – “Sorry Mum”

The incident prompted the head of the DEA to issue a public apology last May, saying he was “deeply troubled” by the incident.

Mr Chong’s lawyer said that as a result of the incident the DEA had introduced new policies for detention, including checking cells daily and installing cameras inside them.

Mr Chong, now an economics student at the University of California, says he plans to buy his parents a house.

So are you in for this challenge of earning 4.1Million USD in less than a week?

Have a great week!



Know your Glasses! – Advertorial

Dear Alcoholics Connoisseur,

Jeannie Cho Lee MW is in town!

Moderating the Lucaris’ Master of Wine Seminar in Singapore, Jeannie Cho Lee MW will be guiding the participants through “The Perfect Encounter” Asian Palate & Wines of the World!

Here are the details:

Ticket prices @ only S$280

Day & Date: Thursday, 11th July 2013
Time: 1900hrs-2200hrs
Location: The Gallery, Grand Hyatt (Singapore)

For reservations E-mail: contact@lucariscrystal.com

Enjoy your wines!




Malat tasting @ Buyan Restaurant- Part 2

Finding your way into top houses in France, California and Germany for a search of quality Pinot Noir should be easier then a walk in the park. In fact, the Burgundians are famous for their Pinot Noirs with top houses like Domaine de la Romanee Conti and Armand Rousseau costing over $28,000 euros per bottle during the auction in Sotheby’s London in 1996. Labelled as the benchmark to Pinots. The Californians and Germans have been fast in catching up with the French in terms of quality and prices.

For those of you who have missed the entry about Rieslings from the Malat Family, click HERE

Blauer Spätburgunder or Blauburgunder, as what the Austrians normally relate to Pinot Noir is grown on almost all the red-wine growing regions in Austria, though they seldom market the varietal despite being a cool climate, which is perfect for the Pinot Noir varietal. In fact, a quick check with many wine consumers in Singapore, many were quick to say that they’ve never heard of an Austrian Pinot Noir.


Today’s topic would be specifically dedicated to the Pinot Noir of Malat Winery, a family-run winery with over 9 generations of winemaking and the most recent addition Michael Malat an avid sportsman and son of Gerald Malat who joined the family business in 2008 . Prior to this, Michael worked at many important wineries in France, New Zealand, California and Argentina.



A flights of 8 vintages were presented to us starting from the younger 2010 to the older, 2003 vintage of the Pinot Noir Reserve.

Tasting Notes:

2010 Pinot Noir Reserve

Hints of fresh herbs, toasted pine nuts and smoked animal. The palate reminds me of a young Pinot from Cote de Beaune, young and fresh acidity with slight tannic finish. I reckon it’s good to keep for another 8-12 years for optimal experience

2009 Pinot Noir Reserve

A little tight on the nose compared to the 2010 vintage, a swirl in the glass and a little more aeration would present a more earthy notes with light cherries and a slight hint of BBQ sauce. Well-rounded with silky tannins and a mid-long finish. One of the favourites for the day.

2008 Pinot Noir Reserve

Fresh on the nose with earthy, mushrooms notes. Hints of smokiness and vanilla was also present. On the palate was a lively and fresh acidity accompanied with a well structured tannin that holds the wine well. Recommends keeping for another 10 years.

2007 Pinot Noir Reserve

Getting a little more greenish notes, probably due to a hot year, resulting in early harvesting. The fruit structure was a little less approachable, but hints of floral, herbs and earthiness were still apparent. On the palate, a little juicy, but still with a balanced acidity and tannins structure.

2006 Pinot Noir Reserve

Floral and herbaceous on the nose with earthy and smoked mushrooms aromas.  A little higher in acidity and tannin, but very well balanced. Recommends to age for another 8-10 years.

2005 Pinot Noir Reserve

A little tight on the nose, but after a good swirl in the glass, I’m getting notes of vanilla, dried leaves and hints of tobacco. A slight disappointment on the palate with the acidity that is a tad lower as compared to the tannins, nonetheless, definitely good for rich meats!

2004 Pinot Noir Reserve

Hints of Chinese medicinal herbs with a bitter nose, complexity of the wine in interesting and a little hard to describe. I was really going through my wine journey in my brain, trying hard to get a perfect word for the first impression. As expected, the palate didn’t fail me with a well-rounded balance of acidity and tannins that went well together. Med- long finish

2003 Pinot Noir Reserve

One of the hottest summer in Austria, I’m getting a little more greenish notes and ripe fruits. On the palate, it was still fresh and a good balance of acidity and tannins.

Malat tasting @ Buyan Restaurant- Part 1

Good afternoon and i hope you’re enjoying your Saturday morning!

Today’s topic would be on Malat Winery, a family-owned winery based in Kremstal in the Niederosterreich region of Austria.

-NIEDEROSTERREICH- is Austria’s largest wine growing region with many sub-regions making exceptional wines.


Michael Malat, the 9th Generation of wine maker from Weingut Malat took over from his dad, Gerald Malat in 2008 after working at many important wineries in France, New Zealand, California and Argentina.


Do you know?

 “Austria is situated at the same latitude (between 47-48 degree north) as the famous Burgundy region in France? Austria is one of the World’s ideal cool climate wine regions that produce both fresh and complex white wines and spicy, elegant reds!”

A few days back, the Sommeliers and trade professionals in Singapore were in for a treat when we had the opportunity to taste some 20 wines, both red and whites from the Malat family dating back to the late 90s! Like the previous posts, I won’t be squeezing all the tasting notes into one article, but splitting into two parts. Let’s start with the Whites-Rieslings!

Riesling? That’s probably one of the questions you probably might be asking me, but yes, I’m not typing it wrong, we’re not talking about Gruner Vetliner today, but Rieslings!

Starting with the youngest 2011 to the 1998 vintage, Michael mentioned that the purpose of tasting it from the youngest to the oldest vintage is because the complexity of the wines would be more apparent as we move into the older vintages, we followed suit and it did!



2011 Riesling das Beste

Nose:  aromas of honey, caramel, pineapple and pear

Palate: Oily and hints of pear and fresh minerality as the wine aerate through the mouth, ending with a mid – long finish

2010 Riesling das Beste

Nose:  a little tighter on the nose as compared to the 11’ vintage. Hints of floral, lychee, pineapples with minerals were significant.

Palate: Oily and a tat more acidic. Getting more floral and mineral notes compared to the fruits

2008 Riesling das Beste

Nose:  white flower, pineapple and peach

Palate: Oily and richer on the palate, hints of petroleum, ending with a mid finish

 2007 Riesling das Beste

Nose:  more complex on the first nose, minerals, hints of dried leaves, pineapples

Palate: Oily and hints of pineapple. Fresh with a good balance of acidity and structure.

2005 Riesling das Beste

Nose: a tat more savory on the nose, fresh white mushrooms, more floral then fruits. Honey-liked nose.

Palate: Oily and hints of pear and fresh apples after some aeration in the mouth, mid-long finish

 2002 Riesling das Beste

Nose:  candy, osmanthus and honey

Palate: fresh acidity with a well rounded structure. Long finish

1999 Riesling das Beste

Nose:  a little more complex, notes of pineapple, pear and apples with white flowers and hint of petroleum.

Palate: Oily and notes of apple and minerals were apparent. mid to low acidity

 1998 Riesling das Beste

Nose:  perfumy, smoky, scented mushrooms, aromas of honey, caramel, butterscotch, pineapple and pear

Palate: Fresh and lively, full of minerality with hints of pear and apple as the wine aerate through the mouth, ending with a long finish – good to keep for another 10 years

“… Austrian Riesling became for me a happy middle-ground between the dry Alsace Rieslings and the semi-sweet German Kabinetts.” – Dr NK Yong, Singapore Business Times | Wine Columnist





Paul Jaboulet Aine Masterclass – Part 2


Hi TDMers!

I know it’s been really warm these few days and today’s sun is getting into my skin! Probably not a great time to be enjoying a red instead of the ever so refreshing Sauvignon Blanc or Pinot Grigio!

Nevertheless, i’m keeping to my promise of writing down Part 2 of the Paul Jaboulet Aine Masterclass at the Buyan Restaurant! For those of you who have missed Part 1 of the topic, click HERE to view the post!


Today, we’ll be chatting a little more about the reds in Rhone Valley, on that note, perhaps it’s good to introduce to you a little background on the grape varietals in Rhone. For more info on the varietals, please click on the link HERE.



2010 Cotes du Rhone Parallele 45

Grape Varietal: 60% Grenache, 40% Syrah

Colour: Deep red ruby colour

Nose: hints of spices, star arneis, and dark red prunes

Taste: Well structured with soft and elegant tannins, mid- full bodied.

2009 Gigondas Rouge – Pierre Aiguille

Grape Varietal: 80% Grenache, 10% Syrah, 10% Mourvedre

Colour: Deep ruby colour

Nose: hints of earthinesss, spices, ripe red fruits

Taste: a wine with flavours opening all around the palate, high levels of tannins and acidity, preferably to keep for another 5 – 8 years

2008 Chateauneuf du pape Rouge – Les Cedres

Grape Varietal: 70% Grenache, 15% Cinsault, 10% Syrah, 5% Mourvedre

Colour: Deep red ruby colour

Nose: a little more distinctive on the nose compared to its peers of reds from Paul Jaboulet. Very ripe fruits with notes of Chiku, old wooden cigar boxes

Taste: A very powerful wine with a long and spicy finish, capable of pairing with a red meat (preferably w/o sauce)

2009 Cotes Rotie Rouge – Les Jumelles

Grape Varietal: 100% Syrah

Colour: Ruby colour deep purple hues

Nose: hints of spices, earthiness, dark cherries and violets

Taste: soft and velvety, good acidity and tannin structure, potential to age the wine for another 5 years before tasting.

2009 Cornas Rouge – Les Grandes Terrasses

Grape Varietal: 100% Syrah

Colour: Deep red ruby colour

Nose: ripe strawberries, hints of earthiness, cigar box and a touch of liquorice

Taste: full bodied and tannic wine, perfect for meats that are rich in proteins


2009 Crozes Hermitage Rouge – Domaine de Thalabert

Grape Varietal: 60% Grenache, 40% Syrah

Colour: Bright red ruby colour

Nose: tight on the nose, requires a little more decanting, intense dark cherries, violets, ripe prunes, old leather and animal notes

Taste: a full-bodied wine with a powerful tannin structure, juicy and salivating, mid-long finish

2009 Hermitage Rouge – La Petite Chapelle

Grape Varietal: 100% Syrah (old vines of 40-60years_

Colour: Deep back cherry colour

Nose: dark cherry fruits, intense sweet spices, ripe fruits, violets

Taste: high level of acidity, intense spice flavours, full bodied

2007 Hermitage Rouge – La Chapelle

Grape Varietal: 100% Syrah (Old vines, 40-60 years)

Colour: Deep bright red ruby colour

Nose: perfumy with hints of spices, herbacious, dried flowers, woody, dark fruits

Taste: mid-full bodied, silky tannins and a long finish


2010 Muscat Beaumes de Venice – Le Chant des Griolles

Grape Varietal: 100% Muscat

Colour: golden-straw colour

Nose: pear, apple, pineapple, peach, sweet candy and hints of honey

Taste: fresh and sweet, finishes with notes of candy and honey



For more information of the wines and purchasing options, please contact The SIngapore Straits Wine Company at:


The Straits Wine Company
Website: www.straitswine.com

Contact Number: +65 65936333

E-mail: info@sswc.com.sg

* Special Thanks goes to Indra Kumar (Buyan) and Ian Lim (SSWC) for making this Masterclass possible!