Throughout March and April
In Thailand, each season paints its flavour. Chefs weave nature’s rhythm into their craft, using sun-ripened, seasonal fruits to transform savoury and sweet dishes.
Bookings: 2814 1222
Dining
March 14 – 22 While limited stocks last. Go beyond Bordeaux and explore Cabernet Sauvignon from emerging regio...
Dining
Throughout March Considered among the most exclusive and most prized beef in the world and symbol of the most luxurio...
Dining
Tastes of Shunde at The Horizon
March 4 to April 30 The Horizon will present traditional Shunde specialities prepared by Chef Li Man Lung and his cul...