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3 days ago | 
thepeakmagazine.com.sg | Zawani Abdul Ghani
Bright and vibrant, chartreuse is a yellow-green colour that’s shaping up to be one of the key shades of Spring/Summer 2025. Spotted on the catwalks as well as in the street, this refreshing shade stands out for its ability to work with a wide variety of styles, from sophisticated looks to more casual clothing. The major fashion houses have adopted chartreuse in very different ways.
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1 week ago | 
hungrygowhere.com | Zawani Abdul Ghani
Clockwise from left: Sapoto’s main entrance, uni truffle brioche, tsukune with egg yolk. Photos: Zawani Abdul Ghani/HungryGoWhere Singaporeans certainly aren’t strangers to the concept of omakase. It sure feels like there’s a new spot popping up every few months! Now, we have a new omakase restaurant, Sapoto, jointly run by two renowned chefs, who each bring their own culinary strengths to the grill.
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3 weeks ago | 
thepeakmagazine.com.sg | Zawani Abdul Ghani
From its first edition 100 years ago through the atomic bombs dropped on Japan, to the attacks of September 11, 2001, and on to the present day, New Yorker covers have won both artistic and journalistic acclaim. Here are some of the magazine’s most memorable covers:The publication’s first edition came out on February 21, 1925, priced at 15 cents, emblazoned with a caricature of a fictional dandy, inspired by the Count d’Orsay, looking at a butterfly through a monocle.
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1 month ago | 
thepeakmagazine.com.sg | Zawani Abdul Ghani
With on-board incidents on the rise, more and more airlines are deciding to ban the use of power bank battery packs in their aircraft cabins. Others are opting for strict conditions of use. In view of the fire risks associated with the use of lithium battery power banks, several airlines have decided to ban their use and charging on board their fleets. The most recent, Thai Airways, has announced that this measure will come into force on March 15, 2025.
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1 month ago | 
thepeakmagazine.com.sg | Zawani Abdul Ghani
There’s something about Kuching that stays with you. It’s not a city that clamours for attention but rather one that lets its quiet charms unfold at its own pace. As Sarawak positions itself as the “Gateway to Borneo” for 2025, I was curious to see how well Kuching embodied that spirit. What I found was a place where nature, culture, and history intersect in ways that feel organic, not staged — an experience that lingers long after you leave.
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1 month ago | 
thepeakmagazine.com.sg | Zawani Abdul Ghani
Sweating in the sauna is the theme of “Bara bada bastu”, the offbeat song by the group KAJ, representing Sweden at this year’s Eurovision Song Contest in May. This humorous Swedish track celebrates one of the most emblematic and distinctive symbols of Nordic culture. What better opportunity to find out more about this age-old wellness ritual? The sauna is synonymous with Nordic culture, and especially Finland, where it is a veritable way of life.
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1 month ago | 
hungrygowhere.com | Zawani Abdul Ghani
As the sun sets and the call to prayer echoes, the magic of iftar (breaking fast) begins — bringing loved ones together over hearty spreads that nourish both body and soul. In Singapore, where our food scene thrives on diversity, Ramadan is when restaurants step up with lavish buffets, communal set menus, and thoughtfully curated dishes to mark the occasion. From indulgent Middle Eastern spreads to halal takes on international fare, we’ve rounded up the best spots to break your fast this Ramadan.
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1 month ago | 
thepeakmagazine.com.sg | Zawani Abdul Ghani
Step into The Intan, and you’re not just stepping into a museum — you’re stepping into Alvin Yapp’s world. It’s a home, a sanctuary, and a living archive of Peranakan culture, one that has become a cornerstone of heritage preservation in Singapore. “I never set out to start a museum,” Yapp says, a smile in his voice as he leads guests through the space. “This was just my personal collection.
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1 month ago | 
hungrygowhere.com | Zawani Abdul Ghani
Singapore’s dining scene has never been one to sit still. From high-end omakase spots to casual hawker-fusion joints, the city’s appetite for new and exciting dining concepts is insatiable. In recent years, there’s been a noticeable shift away from restaurants that eschew strict culinary labels. Instead, we see menus driven by personal narratives, seasonality, and a melting pot of global influences.
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1 month ago | 
thepeakmagazine.com.sg | Zawani Abdul Ghani
Whether it’s food creations, culinary innovations, or career moves, chef André Chiang consistently delivers with style and precision. Sipping the delicate, earthy herbal broth at Bon Broth — Chiang’s newest venture with local F&B and lifestyle firm Surrey Hill Holdings — my mind drifts back to “Memory”, his signature dish of warm foie gras jelly with black truffle coulis from Restaurant André.
