Xin Hui Helder-Eng
Editor
Xin brings to Parched all the wisdom of a young woman who has seen life from both the giving and the receiving end of the bar – the latter far exceeding the former – across the city, the region, and beyond.
Today, armed with the soul of a storyteller and an off-the-charts lexicon, she writes and collects stories for our editorial team with a never-before-seen passion, not simply for drinking, but for the outcomes a good drink brings.
Fluent in small, medium, and colossal talk, she is an inevitable celebrity. Not just because of her good nose, so-so face, and great bod, but because when it comes to the joys of drinking, Xin knows just where the good lighting and badass angle is.
Interview: We catch up over oysters and Bowmore whisky, with Gordon Dundas, Global Brand Ambassador, Travel Retail at Beam Suntory, to hear more about their bold return - for the first time in five years - to age statements.
Chalong Bay Rum is a 100% pure Thai sugarcane juice rum distilled and bottled in Phuket, and it's really speaking to our 100% Asian tastebuds. We speak to its founder, Thibault Spithakis, and got some great recipes off him.
Like, can you even last 8 minutes, b(r)oo? This bar along Boat Quay is celebrating Halloween with a spine-chilling virtual reality challenge for its guests....
Meet Baptiste Loiseau - La Maison Rémy Martin’s youngest cellar master to date, and find out why he doesn't bring his mobile phone to tastings.
The Tippling Club, Singapore has a new Bar Wizard and don't you mistake him for Harry Potter!
The world's first barley-based gluten-free beer just hit the market.
Life's most important moments are marked with a beer—whether you're toasting your latest achievement or drinking away your sorrows. But with so many brews on the market today, how can you be sure you've selected the right one for every occasion?
Our friends at Liquor.com have published a cosmic suggestion of what to drink, based on your star sign. Better be safe than sorry, we say!
Our New Year's resolution that we plan to stick to: Drink more sparkling wine.
From gravity bongs to blueberry blunt wraps and, of course, brownies, industrious stoners have been tinkering with new ways to get high since time immemorial. Now they’re adding cocktails to that mellowed-out list.