How can I save money for my grad trip?
[SINGAPORE] It has been a couple months since I wrapped up my undergraduate studies. But before commencing my new chapter at thrive, I managed to squeeze in two graduation trips – a much needed treat before settling into the rhythm of full-time life.
🛫 Tip #1: Fly during the shoulder season
By booking my trips during the shoulder season (February for Japan and April for Italy), I avoided costly airfares and accommodation rates, ultimately helping me cut back on my expenses.
The shoulder seasons are the periods between a region's peak and off-peak seasons. Compared with off-peak seasons, which often bring extreme weather conditions, you can still enjoy favourable weather and greater accessibility to attractions during the shoulder months. Typically, that's from March to May and September to November, though this varies with location.
For instance, I snagged a round-trip flight to Rome, Italy, in April for S$800, more than half that of peak season (June to August) fares, which can reach as high as S$2000 for economy class flights.
While there is no definite rule, I noticed flights with departures and returns on Tuesdays or Thursdays tend to be cheaper too.
A NEWSLETTER FOR YOU
Friday, 3 pm Thrive
Money, career and life hacks to help young adults stay ahead of the curve.
Sign Up
Sign Up
✈️ Tip #2: Take the flights less travelled
If you're still making travel plans at this point, it may be tough escaping the upcoming summer season, when popular tourist destinations are bound to be packed.
However, it's still possible to travel for cheap, if you're open to being flexible with your destination – for instance, swapping overcrowded Bali with the less mainstream Labuan Bajo. The Indonesian fishing town ranked top on the list of cheapest 'alternative' destinations compiled by travel search aggregator Skyscanner in a report last week.
Skyscanner says half of Singaporean travellers use some form of comparison tools to find better travel deals – so you may be missing out if you don't.
If you're willing to be flexible with shifting your travel dates, flying to popular destinations can still be within reach.
💲 Tip #3: Use the strong Singdollar to your advantage
When the Japanese yen hit record lows in late 2024, I took the opportunity to convert Singdollars ahead of time.
This allowed me to stretch my budget further during my graduation trip to Japan this year.
If you have yet to decide where to go, tracking the Singdollar can help narrow your options.
Right now, Australia, New Zealand and the US seem like good choices given the Singdollar's strength against their currencies.
💡 Pro-tip: Some currency exchange platforms, such as Revolut, allow you to set a limit order to exchange your Singdollar to another currency at a rate you choose, and the order won't be placed until that level is reached. This helps capture the best exchange rates without having to monitor numbers constantly.
🧑🎓 Tip #4: Capitalise on student deals
With a student identification card, you may still get student discounts for attractions, transport and even restaurants – so long as your card hasn't expired.
For example, I was able to get a student ticket to the Vatican Museums and Sistine Chapel at 8 euros, whereas a full-priced ticket costs 20 euros.
Your student card can save you a few dollars here and there, which can quickly add up. So keep it handy when you travel.
🦺 Tip #5: Never trade safety for savings
Cheap prices may be tempting, but is it really a 'good' deal?
For example, scammers may offer unusually low prices for a tour and run off after collecting prepayment, or deliver a tour that's drastically different from what was promised. Some fraudsters have also created fake listings on vacation rental platforms, leading tourists to pay for non-existent properties.
So, try to stick with reputable travel companies and be extra cautious whenever a deal seems too good to be true.
💡 Pro-tip: I found that some travel platforms, such as Agoda, give out exclusive discounts through their apps, instead of on their website.
Finally, don't skimp on travel insurance.
I was once hesitant to purchase travel insurance, perceiving it as an 'added cost' to my already tight budget. That was until a friend suffered a serious spinal injury abroad in January.
Thankfully, she had bought travel insurance and her overseas and local medical expenses, including emergency medical evacuation costs, were fully reimbursed.
She tells me that after her accident, she won't ever trade insurance benefits for cost savings in the future.
'The financial coverage and emotional relief really outweigh the premium that I paid for,' she says.
📋 Final checklist for your next trip
Here are a few other habits I picked up to stretch my travel budget further:
✅ For online bookings, pay in the currency of the country you're visiting to avoid exchange markup fees
✅ If you're travelling to multiple locations, booking a multi-city route can be cheaper than individual direct flights prices
✅ Use expense-splitting tools such as Splitwise to track shared expenses or opt for a joint spending card when travelling with friends
TL;DR
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Straits Times
2 hours ago
- Straits Times
Why restaurants like Scarpetta do not take reservations
Mr Theeviyan Raja (left), a front-of-house staff member at Scarpetta, welcomes diners as the restaurant opens for dinner. By 6pm, around 80 customers had joined the queue. ST PHOTO: BRIAN TEO Why restaurants like Scarpetta do not take reservations SINGAPORE – Dining out is a fairly straightforward process in Singapore, swathed, for the most part, in the certainty of a guaranteed seat. You pick a place, punch in your details and rock up at the prearranged hour. Recognition glints in the host's eyes as your name surfaces in the system. The food arrives after a while. You pay, you leave. In some cases, a special reservation link is sent to your e-mail, and the cycle begins anew. But what happens when a restaurant eschews convention for the unpredictability of a walk-in system? Suddenly, it is anyone's game. The question becomes not just what to order, but also what time to show? How long to wait? When to throw in the towel and leave? Restaurants that do not take reservations argue that there is a method to the madness. At Scarpetta, a viral pasta bar in Amoy Street, queues start an hour before doors opens. Once, the line stretched 10 units down to the food centre at the mouth of the street. The situation is a lot neater now that the restaurant has introduced a new system. The first 28 guests are seated when doors open and everyone else is given a time to return, their names scribbled down on a tiny blackboard. 'It's much better than what we had before, with just a straight queue. Some people would wait 2½ hours in the hot and humid weather, so they would be really grumpy and hangry (hungry and angry) by the time they got in,' says owner Aaron Yeunh , 32. Service moves fas t. Ea ch seating lasts about an hou r, a nd Scarpetta can accommodate three or four rounds of guests every night. This, Mr Yeunh says, is the only way he can sell handmade pasta in the middle of town for $17 to $26. 'The only way to charge these prices is with high volume. And if I need volume, I can't take reservations because that would limit my dinner seatings to two a night.' Queues at Scarpetta tend to snake along Amoy Street, once even reaching Amoy Street Food Centre. ST PHOTO: BRIAN TEO For restaurants like Mensho Tokyo Singapore at Raffles City, doing away with bookings helps to democratise the dining experience. No number of bots or connections will make the line move any faster. 'This ensures that every guest has an equal opportunity to enjoy our ramen, creating a welcoming and fair experience for all,' says a spokesperson for the Japanese chain. Likewise, Mr Lim Kian Chun, 33, chief executive of Ebb & Flow Gro up, which runs popular Italian restaurant Casa Vostra at Raffles City, adds: 'Physical queues keep things simple and accessible to customers of all ages, especially our segment of older customers who are less familiar or comfortable with digital reservation systems.' Cancelling cancel culture It is a type of survival tactic too. With cancellations rising across the board – Mr Yeunh says that a 20 to 30 per cent cancellation rate, which some restaurants are experiencing, is enough to kill a business – it is sometimes easier not to section off seats in advance. Mr Lim says: 'Implementing reservations introduces the element of unpredictability with no-shows, late arrivals and variable dining durations, which can disrupt the dining experience for other s.' By eliminating the logistical scramble, staff can focus on the parts that count the most: food and service. And that extra bandwidth comes in especially handy when walk-in traffic continues unabated throughout the night. The first 28 guests are seated when doors open and everyone else is given a time to return, their names scribbled down on a tiny blackboard. ST PHOTO: BRIAN TEO Mr Yeunh recalls: 'We were really grateful that response was so overwhelming when w e opened in February, but part of the issue was that we were running out of food. So, people would wait two hours, only to find that we've sold out half the men u. I imagine that would be incredibly frustrating. ' The seven-person team, now fortified with two extra chefs, has since fine-tuned operations to guarantee that all guests who wait in line will be able to order whichever dishes they came to try. They try to estimate based on the capacity of the restaurant, but as a general rule, 'we make as much as we can'. Casa Vostra's team also had to adjust to the daunting task of keeping up with demand while maintaining a consistent quality of food and service. Over a year in, Mr Lim says they have got the hang of things. 'We've worked very hard to improve our daily operations and food and service standards, and hav e managed to reduce waiting times while continuing to serve the same volume of customers.' Great expectations The longer the queue, the higher the expectation. 'It best be worth the wait,' quips chef consultant Fiona Tang, 35, who eventually snagged a seat at Scarpetta 2½ hours after arriving. Her sentiment is echoed by fellow diner Kelly Pohan, a 17-year-old student who visited Scarpetta in May. 'The food does not just have to be good, but also good enough to justify wasting two hour s. ' However, she also relished the anticipation of waiting to try very in-demand restaurants, whi ch ' creates more excitement'. Service at Scarpetta moves fast, with most diners finishing their meal within an hour. ST PHOTO: BRIAN TEO For 20-year-old undergraduate Raen Tan, a snaking queue – like the one she joined outside Casa Vostra – is a worthwhile gamble. 'It suggests that the food is either good or new. As someone who's adventurous, I'd be willing to queue to try new things that are popular or raved about.' Besides, as Ms Joey Chua, 29, a liquefied natural gas market analyst, points out: 'I can do many other things, such as read, look through e-mails, reply texts or daydream while queueing. To me, it doesn't really count as a waste of time.' In Singapore, where queueing has all but been gazetted as a national pastime, hers is far from an atypical view. Dr Hannah H. Chang, associate professor of marketing at SMU, says it is an example of social proofing – a phenomenon in which people make decisions by following the actions of those around them – that has found special resonance here. 'Queue culture is sometimes discussed as a demonstration of kiasuism, that if you don't queue, you may miss out on a good deal, experience or produc t.' Mr Sai Ming Liew, a senior adviser at global research and innovation consultancy Behavioural Insights Team, adds that while the tipping point may come when customers feel that a queue is not moving fast enough, the sunk cost fallacy sometimes keeps them in place longer tha n intended. 'The longer people spend in a queue, the more they start to feel a sense of psychological ownership over the object or experience they're waiting for. Because people are naturally averse to losses, this can make them reluctant to walk away, even if it might no longer be worthwhile,' he notes. Though this fear of missing out has proved something of a boon to Scarpetta, Mr Yeunh laughs off accusations that he is creating a queue for the sake of it. 'I always tell the team that we have to deliver. Don't skimp on the hospitality. Don't skimp on the food. Be super focused. Take our food really, really seriously.' In the past, before the blackboard system freed customers from having t o sta nd in line outside the restaurant , staff would try to sweeten the wait by handing out free drinks. Refreshments are also distributed outside at restaurants such as Gyukatsu Kyoto Katsugyu at Raffles City. Nonetheless, some restaurants have caved and done away with their no-reservations policy. Spanish restaurant Esquina opened in 2012 and started accepting bookings in 2014, after it added a dining room on the second floor. Though walk-ins are more efficient for a busy restaurant like his, chef-owner Carlos Montobbio, 38, concedes that bookings made a big difference to the guest experience. 'We care a lot about service, and having people wait outside – especially if it's a business dinner, a date or regulars coming back – just didn't feel right. Letting people book a table gave them a much more comfortable and reliable experience,' he says. Others, like local cuisine chain Great Nanyang, which gets multiple queries a week about whether it takes reservations, have found a compromise of sorts. Since April, groups of at least 10 diners can secure their seats at any of its outlets in advance. 'As our customers have different dining time periods, it i s di fficult to get available empty tables side-by-side to combine for larger groups. To cater to groups of this size, we need to plan and set aside tables in advance,' says founder Keith Kang, 42. Though he is wary that the sight of empty tables may provoke some unhappiness among walk-in guests, no complaints have been made so far. Casa Vostra's Mr Lim is also grateful that most customers understand the reasons for the restaurant's policy, and vows to go the extra mile to maintain that trust. He says: 'Our team makes every effort to offer attentive service and maintain relationships with our regulars – from remembering their favourite dishes and preferences to connecting with them each time they dine.' Worth the wait? The next time you find yourself staring down the barrel of a weekend with no prearranged plans, try your luck at one of these no-reservations restaurants – the final bastions, some might say, of dinnertime democracy. Scarpetta Cacio e Pepe pasta with Crispy Guanciale from Scarpetta. ST PHOTO: BRIAN TEO Where: 47 Amoy Street Open: 11.30am to 2.30pm (Tuesdays to Saturdays), 6 to 10.30pm (Tuesdays and Wednesdays), 6 to 11pm ( Thursdays ), 6 to 11.30pm (Fridays and Saturdays) Info: @ on Instagram This chic 28-seater was modelled after the pasta bars of London – think Padella, the perennially popular Borough Market institution, and the like. So, it was that ethos of casual excellence that Mr Aaron Yeunh, who lived in the English capital for over a decade, sought to recreate here: great food at fair prices, without so much as a whiff of pretentiousness. Scarpetta's menu is lean and disciplined. It is split into four modest sections, with most prices hovering around the $10 to $20 range. The most expensive thing on sale is al granchio e limone ($26), a dish of taglioni with blue swimmer crab and confit garlic that would, in most other centrally located restaurants, have retailed for upwards of $30. There is undeniable finesse in the way pasta here is twirled – continuously and right before the eyes of hungry, restless diners too. The cacio e pepe ($20) is really a pasta alla gricia, with a black pepper-pecorino romano base and crispy guanciale topping. Whatever its name, it is a textural delight, perfect for anyone who prefers his or her pasta al dente and salted with pockets of fried fat. All'assassina from Scarpetta. ST PHOTO: BRIAN TEO The all'assassina ($18) with pomodoro tomatoes and chilli is more divisive, says Mr Yeunh. Diners might be forgiven for mistaking the messy nest of slightly burnt strands for a kitchen accident that snuck onto the table . But the char is intentional, and elevates the springy, spicy noodles in the same way wok hei breathes fragrance into a plate of bee hoon. Cut the heaviness with a radicchio salad dressed with a truffle vinaigrette and showered in parmigiano cheese ($14), before diving into the sweet embrace of dessert – milk gelato draped in extra virgin olive oil and flaky salt ($6). Tip: Visit during off-peak hours, such as 1.35pm on a weekday or after 8.45pm for dinner. Mensho Tokyo Mensho Tokyo Singapore is famous for its chicken soup ramen. ST PHOTO: CHERIE LOK Where: 03-43 Raffles City, 252 North Bridge Road Open: 11am to 9pm daily Info: @ on Instagram Mensho Tokyo, a Japanese ramen chain whose San Francisco outlet is currently listed in California's Michelin Guide, arrived in Singapore in July, trailed by hordes of curious diners eager for a sip of its umami-rich soup. Its signature toripaitan ($28++) la yers A5 wagyu chashu, smoked pork chasu, duck chasu, chicken chashu, king oyster mushroom strips and ajitama eggs on wavy wheat noodles. All this is steeped in a creamy chicken broth that does not immediately knock you out in the way that pork, with its stronge r fl avour, sometimes does. A dry alternative exists in the form of the A5 wagyu aburasoba ($41++), which blankets its chewy wheat noodles in two types of Miyazaki beef. A sauce made of barrel-aged shoyu adds savoury depth to this oily, indulgent bowl of noodles. Other more unconventional options include the duck matcha ($25++) and chilli crab ramen ($28++) – a Singapore-exclusive tribute to a local classic – which have yielded mixed reactions from diners. Th e restaurant also serves up a bevy of sides, like fried chicken ($12.80++) perfumed with Japanese black vinegar, crispy enoki chips ($8.80++) and torched corn with tare sauce ($8.80). Tip: Go on a Tuesday or Wednesday evening, when the restaurant tends to be quieter – you might even be able to enter without queueing. As wait times can reach up to 30 minutes on weekends, guests are encouraged to arrive early. Tonshou Hire katsu set from Tonshou. ST PHOTO: CHERIE LOK Where: 51 Tras Street Open: 11am to 9pm daily Info: @tonshou_sg on Instagram Tonshou is a Korean pork cutlet chain more than capable of going toe to toe with the top Japanese tonkatsu restaurants in Singapore. Its not-so-secret weapon? A charcoal-grilled pork cutlet that redefines what tonkatsu should look and taste like. Instead of rectangular blocks trimmed with fat – though it has those too – Tonshou's Instagram-famous hire katsu set ($28++) rolls in on blushing pork loin medallions. A meticulous four-stage cooking process packs the juices into the meat, ensuring the cutlet remains crispy yet succulent. The rosu katsu set ($28++), on the other hand, more closely resembles the version of this dish typically found at Japanese eateries, and offers much of the same textural duality, plus an added burst of fat. These breaded slabs of gold can also be stuffed between bread. A pork cutlet sandwich costs $21++, while a shrimp tempura sandwich goes for $24+ +. Because this is a Korean chain, all sets come with a small saucer of kimchi. The usual accoutrements follow too: miso soup, shredded cabbage and rice. Tip: The restaurant uses a QR-based remote queueing system, so join the waitlist before travelling to the restaurant to minimise waiting time. It is also in the process of setting up a reservation system. Casa Vostra Italian restaurant Casa Vostra has updated its menu with new dishes. PHOTO: CASA VOSTRA Where: 01-49/50/51 Raffles City, 252 North Bridge Road Open: 11.30am to 10pm daily Info: After a year at Raffles City, casual Italian joint Casa Vostra is still commanding formidable queues, even on weekday evenings. To keep up with the hype, the restaurant refreshed its menu in April, unveiling homely fare such as the aglio e olio ($15) inspired by the recipe of chef-owner Antonio Miscellaneo's moth er. It tosses in sun-dried tomatoes for some summery pizzazz. The beef cheek parpadelle ($25) is another new entrant worth waiting for. Silky pasta sheets act as the perfect vehicle to sop up a rich and meaty ragu stewed with tomatoes and smoked speck. A smattering of new sides have wound their way onto the menu too. For example, the baked scamorza ($6), a dangerously gooey puddle of melted cheese drizzled with honey. Last but not least, no trip to Casa Vostra is complete without a slice of its trademark Newpolitan pizza, dressed up this time with the sweet-savoury melange of Parma ham, fig puree, rocket, Parmigiano Reggiano, candied walnuts and Fior di latte mozzarella ($26). As always, the crust – whipped into shape by a long process of fermentation and baking – is perfectly airy and crisp. If its sweet undertones do not suit your palate, there is a steady selection of traditional flavours to pick from, all affordably priced and well under the $30 mark. Tip: Drop by from 2 to 5pm, the restaurant's off-peak hours. Check out ST's Food Guide for the latest foodie recommendations in Singapore.
Business Times
2 days ago
- Business Times
How can I save money for my grad trip?
[SINGAPORE] It has been a couple months since I wrapped up my undergraduate studies. But before commencing my new chapter at thrive, I managed to squeeze in two graduation trips – a much needed treat before settling into the rhythm of full-time life. 🛫 Tip #1: Fly during the shoulder season By booking my trips during the shoulder season (February for Japan and April for Italy), I avoided costly airfares and accommodation rates, ultimately helping me cut back on my expenses. The shoulder seasons are the periods between a region's peak and off-peak seasons. Compared with off-peak seasons, which often bring extreme weather conditions, you can still enjoy favourable weather and greater accessibility to attractions during the shoulder months. Typically, that's from March to May and September to November, though this varies with location. For instance, I snagged a round-trip flight to Rome, Italy, in April for S$800, more than half that of peak season (June to August) fares, which can reach as high as S$2000 for economy class flights. While there is no definite rule, I noticed flights with departures and returns on Tuesdays or Thursdays tend to be cheaper too. A NEWSLETTER FOR YOU Friday, 3 pm Thrive Money, career and life hacks to help young adults stay ahead of the curve. Sign Up Sign Up ✈️ Tip #2: Take the flights less travelled If you're still making travel plans at this point, it may be tough escaping the upcoming summer season, when popular tourist destinations are bound to be packed. However, it's still possible to travel for cheap, if you're open to being flexible with your destination – for instance, swapping overcrowded Bali with the less mainstream Labuan Bajo. The Indonesian fishing town ranked top on the list of cheapest 'alternative' destinations compiled by travel search aggregator Skyscanner in a report last week. Skyscanner says half of Singaporean travellers use some form of comparison tools to find better travel deals – so you may be missing out if you don't. If you're willing to be flexible with shifting your travel dates, flying to popular destinations can still be within reach. 💲 Tip #3: Use the strong Singdollar to your advantage When the Japanese yen hit record lows in late 2024, I took the opportunity to convert Singdollars ahead of time. This allowed me to stretch my budget further during my graduation trip to Japan this year. If you have yet to decide where to go, tracking the Singdollar can help narrow your options. Right now, Australia, New Zealand and the US seem like good choices given the Singdollar's strength against their currencies. 💡 Pro-tip: Some currency exchange platforms, such as Revolut, allow you to set a limit order to exchange your Singdollar to another currency at a rate you choose, and the order won't be placed until that level is reached. This helps capture the best exchange rates without having to monitor numbers constantly. 🧑🎓 Tip #4: Capitalise on student deals With a student identification card, you may still get student discounts for attractions, transport and even restaurants – so long as your card hasn't expired. For example, I was able to get a student ticket to the Vatican Museums and Sistine Chapel at 8 euros, whereas a full-priced ticket costs 20 euros. Your student card can save you a few dollars here and there, which can quickly add up. So keep it handy when you travel. 🦺 Tip #5: Never trade safety for savings Cheap prices may be tempting, but is it really a 'good' deal? For example, scammers may offer unusually low prices for a tour and run off after collecting prepayment, or deliver a tour that's drastically different from what was promised. Some fraudsters have also created fake listings on vacation rental platforms, leading tourists to pay for non-existent properties. So, try to stick with reputable travel companies and be extra cautious whenever a deal seems too good to be true. 💡 Pro-tip: I found that some travel platforms, such as Agoda, give out exclusive discounts through their apps, instead of on their website. Finally, don't skimp on travel insurance. I was once hesitant to purchase travel insurance, perceiving it as an 'added cost' to my already tight budget. That was until a friend suffered a serious spinal injury abroad in January. Thankfully, she had bought travel insurance and her overseas and local medical expenses, including emergency medical evacuation costs, were fully reimbursed. She tells me that after her accident, she won't ever trade insurance benefits for cost savings in the future. 'The financial coverage and emotional relief really outweigh the premium that I paid for,' she says. 📋 Final checklist for your next trip Here are a few other habits I picked up to stretch my travel budget further: ✅ For online bookings, pay in the currency of the country you're visiting to avoid exchange markup fees ✅ If you're travelling to multiple locations, booking a multi-city route can be cheaper than individual direct flights prices ✅ Use expense-splitting tools such as Splitwise to track shared expenses or opt for a joint spending card when travelling with friends TL;DR
Business Times
3 days ago
- Business Times
Sip, savour and explore: Unveiling Cocktail Months at MGallery hotels across the world
[JAPAN & SOUTH KOREA] The first thing you notice upon exiting your plane at the New Chitose Airport in Sapporo, Japan, is the lone ad for Sapporo beer on the aerobridge. If you don't already know, Sapporo, capital city of the northern island of Hokkaido, is famous for being the home of its namesake beer – the oldest in Japan. It is also the perfect destination from which to begin our little jaunt to experience MGallery's World Cocktail Months. A brand under French hospitality group Accor, MGallery is a collection of some 120 international luxury boutique hotels – each one different from the next. Its celebration of the art of mixology started in May and runs till Aug 31 across all MGallery hotels, but our experience begins at the charming Hotel Sosei Sapporo – MGallery Collection. Japan's original brew Opened in January 2024, the 118-room hotel is part of the city's historic brewery district, and like other buildings in the vicinity, sports a distinct red brick facade. Artworks such as a large, black iron sculpture of a wild hop pay homage to the area's brewing heritage, while its contemporary guest rooms are decorated with a dark palette and rich textures. The hotel has won accolades for its post-industrial East-meets-West design concept, including being named, just this month, as one of the world's most beautiful hotels by Unesco Prix Versailles, a prestigious architecture and design award. The hotel has won accolades for its post-industrial East-meets-West design concept. PHOTO: HOTEL SOSEI SAPPORO – MGALLERY COLLECTION A black iron sculpture of a wild hop pay homage to the area's brewing heritage. PHOTO: HOTEL SOSEI SAPPORO – MGALLERY COLLECTION Sapporo's historic brewery district, with its distinct, red-brick buildings. PHOTO: HOTEL SOSEI SAPPORO – MGALLERY COLLECTION Hotel Sosei Sapporo – MGallery Collection sits across the road from the Sapporo Factory, the site of Japan's first government-run brewery, the Kaitakushi Brewery (the predecessor of Sapporo Brewery). Today, Sapporo Factory is a commercial complex housing a mall, cinema, restaurants and a beer bar that still serves lager produced from the brewery's first recipe. Apart from this bar, the hotel is the only other place where you can get a taste of the original brew. Every MGallery hotel has an M Moment offering a unique, location-specific experience. At Hotel Sosei Sapporo – MGallery Collection, that would be a 20-minute traditional Japanese rickshaw ride through the alleys of Sapporo Factory. The ride includes a stop at the iconic black chimney bearing the Japanese name for Sapporo Beer, topped with a red star. The iconic black chimney bearing the Japanese name for Sapporo Beer, topped with a red star. PHOTO:CORINNE KERK But before the alcohol gets to your head, you should pop by the Sapporo Beer Museum to get an understanding of how, during the Meiji period, Sapporo – instead of the original pick, Tokyo – became the site for Japan's first brewery in 1876. A NEWSLETTER FOR YOU Friday, 2 pm Lifestyle Our picks of the latest dining, travel and leisure options to treat yourself. Sign Up Sign Up Suffice to say it involves the region's cooler climate, availability of raw materials like wild hops, the strong insistence of a Japanese man who saw the area's potential, and a young Japanese brew master who defied a travel ban to stow away on a ship and eventually learn German beer-making techniques. Pop by the Sapporo Beer Museum to understand how Sapporo – instead of Tokyo – became the site for Japan's first brewery in 1876. PHOTO:CORINNE KERK At the hotel's cosy bar lounge, which sports a sculptural copper fireplace shaped like a brewing kiln, we get our first taste of MGallery's three new limited-edition cocktails – specially conceived in collaboration with Citadelle Gin to go with exclusive glassware created for MGallery hotels by French lifestyle brand, Maison Sarah Lavoine. Hotel Sosei Sapporo - MGallery Collection's cosy bar lounge, which sports a sculptural copper fireplace shaped like a brewing kiln. PHOTO: HOTEL SOSEI SAPPORO – MGALLERY COLLECTION Featuring Citadelle Gin Original, fino sherry, a jasmine and lemongrass cordial, and orange blossom, the Crystal Diva cocktail carries floral and herbal notes. It is served in a Maison Sarah Lavoine Nick & Nora coupe and garnished with a white chocolate shard and a touch of jasmine and lemongrass. MGallery's three limited-edition cocktail creations. PHOTO: CORINNE KERK The Timeless Negroni, on the other hand, is earthy and rich, with Citadelle Gin Original infused with sandalwood, red vermouth, as well as Italian bitters instilled with pineapple and pandan. An oval ice cube floats intriguingly in the cocktail, which is presented in a Maison Sarah Lavoine Old Fashioned tumbler. Finally, sitting in a Maison Sarah Lavoine Coupe is the Honey 75, a salty, zesty twist on a French 75 featuring Citadelle Gin Original, fat-washed with local olive oil, verjus, salted local honey, and an orange and cardamom syrup, and then topped with Pommery champagne. The garnish? A piece of honeycomb with edible micro flowers. All three are also available as mocktails. Guest mixologist, Mongkol 'Lek' Saengchud from V Villas Phuket – MGallery Collection. PHOTO: CORINNE KERK These drinks are mixed to perfection by guest mixologist, Mongkol 'Lek' Saengchud from V Villas Phuket – MGallery Collection, (the signature cocktail of which, christened Solar Eclipse, is a must-try). Despite making a ridiculous number of cocktails through the night, the gentle giant that is Lek is cool under fire – responding to the stream of non-stop and overlapping orders with equanimous utterances of 'of course', instead of, say, a punch to the face. Japanese hospitality warmly received, our next stop is Hotel Naru Seoul – MGallery Collection, South Korea. Cocktails in Korea The 196-room hotel is located in Mapo, right by the Han River and a four-minute walk from Mapo station. With its 25-metre indoor pool and outdoor infinity pool both heated and overlooking the city and river from the 20th floor, it doesn't take long for us to head there for a relaxing swim. The heated infinity pool on the 20th floor of Hotel Naru Seoul – MGallery Collection beckons. PHOTO: HOTEL NARU SEOUL – MGALLERY COLLECTION However, we also made time for the hotel's M Moment, which takes visitors on a 50-minute guided tour of the unique artworks specially created for the hotel. The hotel's elegant Lobby Lounge on the 20th floor. PHOTO: HOTEL NARU SEOUL – MGALLERY COLLECTION As evening descends, cocktails can be had on the 20th floor in the bright and elegant Lobby Lounge with its double-volume space, or the oriental herbal pharmacy-inspired Bar Voisin on the 22nd floor. Doing the honours was guest mixologist Tan Dat Nguyen from Hotel des Arts Saigon – MGallery Collection. Bar Voisin on the 22nd floor of Hotel Naru Seoul - MGallery Collection. PHOTO: HOTEL NARU SEOUL – MGALLERY COLLECTION At both locations, you get stunning vistas of the city and river as the sun sets – tipple in hand and grateful you're not one of the many drivers stuck in peak-hour traffic in the distance, their headlights adding to the shimmering view you now enjoy. Sunset, as seen through a glass window at Hotel Naru Seoul – MGallery Collection. PHOTO: CORINNE KERK While you're there, taste a few of the hotel's signature cocktails. One of our favourites is Life Like A Ginseng, a refreshing summer drink comprising gin, ginseng concentrate, anise liqueur and lime soda finished with a tall ice cube and a ginseng root. Life Like A Ginseng, a refreshing summer cocktail. PHOTO: CORINNE KERK You should also try the Ssanghwa-tang – a cocktail version of the traditional Korean herbal tea often enjoyed with honey or an egg yolk. A perfectly spherical 'yolk' sits atop a mixture including pumpkin seeds, pine nuts, clove, cinnamon, sesame, Korean medicine and red and white wine. The Ssanghwa-tang – a curious-looking cocktail served in a ceramic mug. PHOTO: CORINNE KERK The 'yolk' is in fact a handmade citrus ball held together by a thin membrane. It bursts in your mouth to release a light and surprisingly neutral-tasting liquid, which contrasts with the slightly medicinal, spicy and nutty flavours of the rest of the drink. It is, in a way, a fascinating example of why there is just so much to explore in MGallery's World Cocktail Months. The writer was a guest of Hotel Sosei Sapporo – MGallery Collection and Hotel Naru Seoul – MGallery Collection, both part of the Accor hospitality group.
