Carbon concious Mexican menu
Super Loco Group
From April 4 to 30, diners at Lucha Loco, Super Loco Customs House and Super Loco Robertson Quay can participate in a month-long campaign of carbon-conscious dining and sustainable living in tandem with the upcoming Earth Day.
As part of the inaugural Loco Earth Month, the eco-conscious Mexican hospitality group teams up with Fable Food to serve a special menu that is 50% plant-based featuring meat alternatives made from shiitake mushrooms.
Giving familiar classics an eco-minded glow-up, look forward to an earthy Fable Al Pastor Taco stuffed with marinated Fable; three different takes on Barramundi fished from a certified sustainable local fishery and a Zero-Waste Cocktail that repurposes off-cuts of fruits into an agave-forward tipple fresh with tropical feel.
In a bid to rally diners to join its cause, the group has teamed up with Green Steps Group — a reforestation technology start-up — to aid reforestation efforts in Borneo. Across the month, customers will get to have a tree planted under their name and another matched by the group for every order of its Loco Earth Month Menu.
The month will also be mapped out with weekend activities across three consecutive Saturdays organised by lifestyle partners to bring conversations out of the restaurants — through the likes of farm tours, upcycling pottery work- shops, and plant-based cooking classes. For more information and dinner or event bookings, please visit super-loco.com/loco-earth-month.
This Easter, Marks & Spencer introduces new members to its growing collection of chocolate eggs just in time for your easter egg hunts. From Hoggie the Hedgehog to Inky the Octopus, the British retailer has expanded the range — from luxury chocolate eggs to mini speckled ones which are now suitable for vegetarians — to make gifting a lot more exciting.
Customers can also look forward to eggs packaged in fully recyclable packaging. For lovers of M&S baked goods, there are also new flavours for its classic staple of hot cross buns ranging from golden blond chocolate to extra mature cheddar and red Leicester.
High on strings
Southeast Asia’s most accomplished string ensemble T’ang Quartet is marking its 30th year with the first concert of the year on April 22 at the Victoria Concert Hall. The award-winning group — also quartet-in-residence at the Yong Siew Toh Conservatory of Music — will begin the celebration with a programme that goes back to their humble beginnings, their intent distilled in their selection of a quartet work by Austrian com- poser Joseph Haydn. The two pieces they will perform include Haydn String Quartet Op.76 No.2 “Fifths” and Borodin String Quartet No.2 in D Major.
The upcoming concert will also formally introduce T’ang’s new members — Han Oh who has been with the Quartet for two years, and Wang Zihao who joined less than a year ago. The performance is part of the Quartet’s new anniversary programme, with up to four concerts held this year and the launch of commemorative coffee table book T’ang at 30. Tickets are priced at $28 and $40 from beginnings.peatix.com.
Get into the spirit
Award-winning Terai India Dry Gin is now available Singapore for gin-lovers to enjoy its herbaceous flavours that has a hint of fresh citrus and a dry, delicate floral finish. Distilled at the India Craft Spirit Co — the first single gin craft distillery in India — Terai is a modern gin rooted in London Dry Gin traditions with an intrinsically Indian profile and character.
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Terai pays homage to ‘Terai’, a strip of fertile marshland running along the foothills of the Himalayas. Inside the exotic spirit, you will find a grain-to-glass blend of 11 botanicals like juniper berries, tulsi or holy basil, coriander, fennel, lemon peel, orange peel, lavender, rose, almond, angelica and orris root. Many of these indigenous ingredients are sourced from the largest spice market in Khari Baoli, Delhi.
Since its conception, Terai Indian Dry Gin has been the recipient of numerous accolades, including two silver awards for the London Dry Gin and Packaging Design categories in the San Francisco 2021 World Spirit Competition, and a silver in the Gin Made in Asia category at The Asian Spirit Masters 2021.
From now till the end of June, imbibers can head over to 28 HongKong Street and savour the Milk Jagger ($25), a milk punch cocktail inspired by traditional Indian flavours that include Terai Gin, lemon, almond, coconut, cinnamon jaggery and cardamom. Terai Indian Dry Gin can also be found at Alley Bar, The Elephant Room, Revolver and Publico Ristorante, to name a few. You can purchase your own bottle of Terai from EC Proof, The Standish, Original Whiskeys, The Liquor Shop and The Providore.