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CATEGORIES
  • EAT DRINK AND BE MERRY

    Here's a Coterie of Eateries, Cafes and Bars That Serve Good Food and Great Quaff.

  • THE RICE IS RIGHT

    Everything You Wanted to Know About Art of Sake But Was Afraid to Ask. (We Asked).

  • HAPPY HOUR

    Next to 'Satanic Cats' and 'Impeachment Begins', 'Happy Hour' Are Our Two Favourite Words. Here Are 11 of The Most Interesting Deals Around The City.

  • BUTCHER BOY

    For a Joint Called Butcher Boy, You'll Be Surprised to Learn That Some of Its Best Dishes Don't Include Meat.

  • CHIKIN RUN

    The restaurant-bar serves yakitori, izakaya dishes, and seafood. Find out how it goes with its selection of cocktail infusions and sakes.

  • WHERE TO DRINK IN TOKYO

    René Redzepi's done a pop-up, vending machine meals are a thing and the dollar is relatively strong—all in the Land of the Rising Sun. What more do you need to convince you to take a trip to Tokyo?

  • NOTES ON SAKE

    We learned a few new things about sake at Shukuu Izakaya.

  • DASSAI SAKE POP-UP

    Renowned Dassai Sake has a pop-up bar in Singapore for just six months. Here are reasons we think it's really important to convince them to stay for much longer.

  • SAKE SAMURAI

    It's not every day you get to meet a Sake Samurai x Sake Sommelier, a double threat (or treat, rather). We spoke to Mariko Kiyonaga on World Sake Day (Oct 1) about her mission to spread the joy of sake appreciation to the world.

  • KAKURE CLASS

    Kakure is a small sake bar with a big sake selection. And the best past, a sake sommelier (yes, it's a thing) as well. Makoto Iwabuchi is around to help you make the best choice, and as he proved, he's badass at pairing with food too.

  • GOODNESS SAKE

    We promise we will only use this header once. Yes, it's a story about sake, one of the best, in fact – Tengumai. We spoke to sake master Kazunari Shata.

  • THE FIFTH ELEMENT

    If it's neither Sweet, Sour, Bitter, or Salty, it's "Umami" - the fifth human taste. Some say it serves a vital evolutionary purpose, but here at Parched, we are concerned about the bigger picture; where is its place in drinks?