The buzz: The British footwear label, known for its raw and modern approach and trademark quality leather footwear, has opened its first ever stand-alone boutique in Singapore.

The vibe: The 958 sq. ft. space might not seem that big, but its carefully laid product displays and shelving allow for ample roving. Opting for a classic urban concept, with brick walls, stairs and random wooden panels as décor, the boutique captures the artisan industrial feel that takes you back to J Shoes’ edgy British roots.

The goods: For both men and women, the shoes feature durable leather exteriors and boast exceptional toughness as well as casual comfort. For the men, the line of shoes and boots befits those looking for a rugged industrial style. The Tourer boots ($229) for example, with their seasoned skin and detailed craftsmanship, are made for regular wear. As for the ladies, the boots, shoes and heels are stylish and durable; including the Sidesaddle suede wedged heels ($219) made for the modern woman on the go.

Why you’ll be back: Their footwear is road-tested back in damp, cold and muddy England, so you can rest assured these shoes will last.

#03-03 Cathay Cineleisure Orchard, 8 Grange Rd., 8338-8300. Open Mon-Thu noon-10pm, Fri-Sun noon–11pm.

Arteastiq
For the aspiring tai-tai in all of us, this tea lounge serves a wide selection of both alcoholic and non-alcoholic teas and other delicacies. The Pomelo and Mint Lemongrass Tea set ($11) is refreshing, but if a buzz is what you are looking for, try their list of nine different alcoholic teas served after 5pm, like the Sweet Choya Lychee tea ($14). If you’re hungry, try out their “teasers” like Trinity, a tri-platter of cold cuts ($8.90) and Lust/Caution, chilled drunken Sakura chicken ($7.90) which goes down a treat. The tea lounge is housed by luxury furniture brand Marxx, offering a collection of furniture, decorative pieces and artwork evoking a sense of grandeur and fine-living. Once you’ve got your energy back, take your pick from the likes of the black gloss Baroque dining chair (from $2,700) and the Speer Grande dining table (from $7,800)
#04-14/15 Meritus Mandarin Gallery, 333A Orchard Rd., 6235-8370. Open Mon–Thu noon– 10pm; Fri noon–11pm; Sat–Sun 11am–11pm.

A Thousand Tales
This one-stop shop is a furniture store, cocktail bar and café all rolled into one. Its furniture features bespoke mid-century Scandinavian pieces layered with a wide range of quality fabrics featuring strong graphical patterns and unique textures. The collection of bold colored and retro-inspired armchairs and dining chairs (from $450) is perfect for those looking for an 80s feel at home. Up on the second level, stop by Bar Stories and try their refreshing Mojitos ($16) or try Café Fables for their selection of sandwiches and salads (from $5) and rest those tired feet.
A Thousand Tales, 55 Haji Lane, 6298-0838. Open Mon-Fri 11am-7pm; Sat-Sun 10am-6pm.

Little Dröm Store & Kki
The store offers unique collectable knick knacks and delicious cakes in a quaint and homely environment. Both the café Kki and retail space Little Dröm Store are housed under the same roof: Little Dröm Store stocks quirky gift ideas like Polaroid image soft tone films ($35), “memories in a jar,” made up of motivational words on tiny pieces of paper ($16) and Jap artist Yoshitomo Nara glasses ($28); while Kki is a good place to chill over drinks and savor any (or all!) of their delectable cakes on offer, including the Antoinette ($8), comprising white chocolate mousse with a mango center, and the Mont Blanc ($8.50), which combines French chestnut paste with a fresh cream center.
7 Ann Siang Hiill, 6225-5541. Open Mon-Wed, Fri, Sun 11am-9pm; Thu 11am-7pm; Sat 11am- 4pm.

Pluck
This style emporium is well known for its exhaustive inventory of vintage apparel, accessories and even furniture, all executed with flamboyancy and wit. But it’s the ice cream parlor that we keep coming back for, with its 30 different types of deliciousness, including some wonderfully boozy concoctions. Ladies, here’s an idea for next time: Take your pick from the racks–perhaps you want that gorgeous Heather Vintage Dress ($79) and the Michelle Grey Python Tote ($720)–and then head over for some Strawberry Champagne Sorbet ($18). Trust us when we say your day will be made.
Pluck 31/33 Haji Lane, 6396-4048. Open Tue–Sat 11am–8pm;
Sun 1–7pm.

Crabtree & Evelyn recently launched Iris, a luxurious range of home and body care products inspired by the flower that’s been prized for centuries by Italian royalty and nobility. The scent of the iris bloom is combined with English flower extracts such as peony and elderflower to create a new exclusive range. Available at #B2-16A, The Shoppes at Marina Bay Sands, 10 Bayfront Ave., 6688-7968 and other outlets islandwide.

In keeping with the label’s tagline of ”purity, simplicity and ease,” the Esprit Fall/Winter collection exudes a relaxed, effortless style that is sure to be a staple in the wardrobe for a long, long time. Look out for a combination of plaid shirts, leather jackets and trench coats, topped with a collection of thick wool scarves. Available at #01-02 Liat Towers, 541 Orchard Rd., 6733-5040.

Inspired by the classic paper shopping bag, Loewe’s Papelle Bag is de rigeur for those looking for luxury pieces with an acute sense of irony. After making a splash during Spring/Summer, this classic bag—with a suede interior and napa exterior—is bespoke packaging at its finest. Available from $1,890 at Loewe, #01-09 Ngee Ann City, 391A Orchard Rd., 6733-6477.

Food is one of those amazing things in life. When it’s good, and we do mean really, really good, it has the uncanny ability to silence even the most finicky critics. But with so many venues, and such extraordinarily diverse menus in our little city, finding the very best of them can be tough. Fortunately, we’re out there every day of the week trying. In no particular order, here’s our list of 50 things you simply have to put in your mouth—at least once.

1. Fried Egg White at Restaurant Ten
It’s a simple dish. Just fried egg white, topped with crisp dried scallop strands, lounging in a crunchy potato nest. Barely seasoned, the skilful execution of this dish showcases all its components in their unadorned glory. Their ever-hospitable manager Doris recommends having it with vinegar, but we’re happiest the way it is.
Restaurant Ten, 7 Purvis St., 6333-9901.

2. Tandoor Tandoor at The Green Bar
We aren’t the healthiest eaters, not by a long shot. But the salads here truly are a delight. The Tandoor Tandoor is a mountain of fresh leaves sitting pretty in a large wooden bowl, topped with juicy chunks of tandoori chicken, cherry tomatoes, chickpeas, roasted potatoes and honey yogurt dressing.
The Green Bar, #01-16/17 Hitachi Towers, 16 Collyer Quay, 6493-6948.

3. Beef Tongue Quesadilla Set at Spruce Taqueria
Real bang for your buck, the set comes with chips, salsa and a drink (have the refreshing watermelon and lime aqua fresca). You’ll need it for that salsa—specked with bits of red onion, jalapenos and coriander, it’s just tart and spicy enough to make your tongue tingle and leave you wanting more. But the real star, as far as we’re concerned, is the beef tongue quesadilla—with a crisp tortilla shell concealing tender cubes of meat and oozing luscious melted cheese. Dark and handsome never looked, or tasted, this good.
Spruce Taqueria, Phoenix Park, 320 Tanglin Rd., 6836-5528.

4. Crispy Durian Ice Cream at Majestic Restaurant
Battered up, deep fried durian ice cream. Enough said.
Majestic Restaurant, 1/F Majestic Hotel, 31-37 Bukit Pasoh Rd., 6511-4718.

5. Single Cut Filet Mignon at Morton’s The Steakhouse
A medium rare hunk of juicy, aged USDA beef, great with au poivre, five peppercorn cognac cream sauce. The rich, smooth taste of the lightly-spiked sauce truly complements the natural jus of the filet mignon.
Morton's The Steakhouse, 4/F Mandarin Oriental Singapore, Marina Square, 5 Raffles Av., 6339-3740.

6. Fried Kway Teow at Lau Fu Zi Fried Kway Teow
There’s usually a long line here, and boy do we hate to wait. But our rumbling tummies will gladly attest to the quality of the kway teow here. Full of ham (cockles) and lap cheong (Chinese sausages), with the right amount of chili and dark soy for a sweet and spicy hit.
Lau Fu Zi Fried Kway Teow, #01-12 Old Airport Road Food Centre, 51 Old Airport Rd.

7. Melt and Sizzle Ice Cream at Tom’s Palette
We have fond memories of pouring sachets of pop rocks into our mouths till we got sick, or ran out of pocket money, whichever came first (it was usually the former). This simple yet gratifying brown sugar ice cream is a grown up take on that, with cranberries, blueberries and chocolate chunks studded with pop rocks—the absolute best part is biting into the chocolate chunks and having the fizzy sweets explode in your mouth.
Tom's Palette, #01-25 Shaw Leisure Gallery, 100 Beach Rd., 6296-5239.

8. Grilled Fugu at Kinki Restaurant + Bar
Potentially lethal, check. Completely scrumptious, double check. Tender and slightly sweet grilled marinated fugu (blowfish) nicely offsets the creamy and spicy sesame togarashi aioli.
Kinki Restaurant + Bar, #02-02 Customs House, 70 Collyer Quay, 6533-3471.

9. Baked Bone Marrow at The Disgruntled Chef
Every bit as good as it sounds. Take a bone, slice it all the way down the middle, bake it in the oven, season with salt and pepper, and then serve hot with sour dough toast and a homemade persillade. The marrow gives easily under the pressure of a teaspoon, and a sprinkle of pink peppercorns lends a sweet and sour dimension to the richness of the dish. The blend of garlic, parsley and olive oil brings an oh-so-pleasant heat that’s hard to resist. We know the restaurant’s concept is supposed to encourage sharing (sorry chef Sia!), but this is something we’re unapologetically selfish about.
The Disgruntled Chef, 26B Dempsey Rd., 6476-5305.

10. Bolly Wooly at Fatboy’s the Burger Bar
A good-sized lamb patty slathered with a slightly sour mango chutney and a homemade curry remoulade, sandwiched between a sweet honey oat bun. You can be sure it’s going to get messy, but at least this one’s worth getting your hands dirty over.
Fatboy's the Burger Bar, 187 Upper Thomson Rd., 6252-8780.

11. Duck Rice at Boon Tong Kee Kway Chap Braised Duck
Truth be told, there is quite possibly better braised duck on our island. Sure, the meat’s tender, the rice is fragrant, the gravy’s thick and a shower of fried shallots and Chinese parsley make for a good eat. But what we really come here for is the soup—dark, rich and intensely flavored with a bittersweet finish.
Boon Tong Kee Kway Chap Braised Duck, #01-24 Zion Riverside Food Centre, 86 Zion Rd.

12. Classic Tiramisu at Angelo’s
No funky flavors, no twist. Savoiardi (sponge fingers) moistened by Marsala, Tia Maria and brandy, layered with mascarpone cheese and dusted with cocoa powder. In other words, damn good Italian-style tiramisu made by a gregarious Italian chef, Angelo Sanelli. La dolce vita!
Angelo's, 111-113 Killiney Rd., 6732-5113.

13. Scallop with Tofu at Cherry Garden
A succulent steamed scallop sits atop a square of silken tofu in a subtly spicy black bean sauce. Genius.
Cherry Garden, 5/F Mandarin Oriental Singapore, 5 Raffles Ave., 6885-3538.

14. Mushrooms and Parma Ham Pappardelle at Arbite
Yes, it’s a bit of a trek out, but it’s worth it. This is comfort cooking at its best, with fresh pasta to boot. Chef-owner Marc Wee makes a batch every day, and we appreciate that. Homemade pappardelle that’s perfectly al dente, tossed in an ivory cream with onions, garlic and shallots, the sliced button mushrooms, parma ham and lightest drizzle of truffle oil make for a luscious, earthy dish.
Arbite, 66A Serangoon Garden Way, 6287-0430.

15. Yaki Mochi at Let’s Sweets
We never thought we’d ever be caught dead saying this, but we love vibrating balls. Rice balls that is—slowly-toasted in a pulsating machine till a gorgeous light brown and hiding fillings like red bean and sweet potato.
Let's Sweets, #02-49 Bugis Junction, 200 Victoria St., 6338-0187.

16. XXL Chicken at Shihlin Taiwan Street Snacks
Deep fried, crispy goodness that never fails to hit the spot. Best enjoyed piping hot with too much chili powder.
Shihlin Taiwan Street Snacks, #01-16D Far East Plaza, 14 Scotts Rd.

17. Tomato at Le Figue
Quite possible one of the most complex salads we’ve ever had. Chef Kelvin Lee showcases the Japanese Momotaro with so much finesse that we didn’t notice the lack of protein. The de-skinned fruit is sliced and splayed across the plate, adorned with mozzarella pearls, sundried tomatoes and sprinkled with black olive powder. Wait, there’s more. Pickled cucumbers, candied Meyer lemon strips and the sexiest soft-set molasses jelly (all homemade), bring out the natural sweetness of the fresh tomato.
Le Figue, #01-01/02 Camden Medical Centre, 1 Orchard Boulevard, 6887-5383.

18. Assam-style fish at Baits
Take the freshest fish of your choice (we favor Marble Goby) and cook it in a mouthwatering assam (tamarind) gravy with eggplant, pineapple, ladies fingers and tomatoes. Flavored with ginger, garlic, onions, kaffir lime leaves and ginger flowers, there’s also the slightest hint of evaporated milk and fermented beans for an intensely rich flavor that is spicy, sour and fragrant all at once.
Baits, #01-217/222 The Forum, Resorts World Sentosa, 26 Sentosa Gateway, 6686-3565.

19. Stewed Clams at Nuoc
This is the happy result of throwing a bunch of fresh clams into a hot simmering stock of young coconut juice and lemongrass. The subtle sweetness of the broth is a perfect accompaniment to the tender meat, especially when foiled against a squeeze of lime and a dash of spiced pepper salt.
NUOC, #12-01 Orchard Central, 181 Orchard Rd., 6884-6808.

20. Chwee Kueh at Tiong Bahru Chwee Kueh
Legendary (so long as you’re not lactose intolerant.) Their chai poh (preserved radish) topping is intoxicatingly fragrant. Only to be eaten with heaping teaspoons of chili sauce.
Tiong Bahru Chwee Kueh, #02-62 Tiong Bahru Food Centre, 30 Seng Poh Rd.

21. Casa Latina Melted Cheese at Casa Latina
You literally can’t go wrong with this. Mexican bearded cheese sizzling in a hot stone pot with green sauce made from garlic, onions and tomatillos (green tomatoes imported from Mexico). Scoop up as much as is humanly possible, slop it on a warm tortilla, then roll it up into a log before cramming all that melted cheese into your mouth. Don’t forget to leave some in the pot to get nice and toasty, much like a Mexican raclette.
Casa Latina, 42 Waterloo St., 6884-6929.

22. Squid Ink Pizza at Skinny Pizza
Calamari, prawns, Spanish onions, tomato salsa and chopped parsley all make a stunning appearance on a jet black squid ink crunchy pizza base. Remember, cheese is your friend. And ours too.
Skinny Pizza, #03-04 Wheelock Place, 501 Orchard Rd., 6235-7823.

23. Peking Duck at One on the Bund
Expect crisp duck skin and tender meat, infused with a delicate aroma from rose-scented wood chips.
One on the Bund, 80 Collyer Quay, Clifford Pier, 6221-0004.

24. Grilled Rice Ball at En Grill and Bar
Not so much a ball as a triangular rice prism, the yaki onigri here is brushed with soy sauce and grilled till a golden brown crust forms. Topped with mentaiko, there are few things we like better with our sake.
En Grill and Bar, #01-60 UE Square, 207 River Valley Rd., 6732-6863.

25. Chendol Snow Ice at Mei Heong Yuen Dessert
We adore this Taiwanese ice dessert. It has an amazingly light and fluffy texture, like snowflakes, but tasty. Think coconut flavored ice, red beans, green noodle-like jelly bits, all drizzled with gula melaka.
Mei Heong Yuen Dessert, 65-67 Temple St., 6221-1156.

26. Ayam Goreng Gurih at Concorde
Chef William Wongso makes a mean fragrant fried chicken with an addictive rempah (spice paste). The only thing that would make us happier would be if he was willing to share the recipe.
4/F Pool, Concorde Hotel Singapore, 100 Orchard Rd., 6733-8855.

27. Steamed Eggplant Roulade at Chinois by Susur Lee
We don’t even really like brinjal, but this dish is a truly wonderful interplay of sweet and salty flavors. Tender eggplant strips, sprinkled with bonito flakes and flash-fried preserved vegetables (mei chai) with a dash of sugar make for a winning combination.
Chinois by Susur Lee, #02-142/143 Hotel Michael, Resorts World Sentosa, 26 Sentosa Gateway, 6884-7888.

28. Tau Huay at Rochor Beancurd
We hit them up every so often for silky smooth soya bean curd that glides oh-so-easily down our throats. Enjoy hot or cold with a little sugar syrup, please. The sweetness really enhances the nutty, beany flavor of the tau huay.
Rochor Beancurd, 2 Short St., 6334-1138.

29. Paella Especial Don Quijote at Don Quijote
Fresh clams, mussels, tiger prawns and squid swim in saffron-scented rice. They even throw in chicken for good measure. Make sure you give it a generous squeeze of lemon juice for added zing.
Don Quijote, #01-02 Blk. 7 Dempsey Rd., 6476-2811.

30. Pork Lard at Ka Soh
We’ve had meals aplenty here since we were but wee young things. Since then, the one highlight has always been, and will continue to be, their pork lard—crispy, fragrant and obscenely decadent. Let’s just say we’ve had a fight or two about who gets the last piece. Oh, and the fish head noodles and prawn paste chicken are good too.
Ka Soh, 96 Amoy St., 6224-9920.

31. Deep Fried Sea Bass at Soht and Baay
Light and crisp, if only all fish was this well done. Be sure to pile on the sour and spicy green mango salad.
Soht and Baay, #04-11/05‑01 ION Orchard, 2 Orchard Turn, 6509‑6058.

32. Angel Hair Pasta at Gunther’s Modern French Cuisine
Chef Gunther Hubrechsen’s cold angel hair pasta with Oscietra caviar is simply exquisite.
Gunther's Modern French Cuisine, #01-03, 36 Purvis St., 6338-8955.

33. Cheese Prata at Spize
It used to be Casuarina’s cheese prata at Killiney Road, not the original branch, which was so good it’d (almost) bring tears to our eyes. Unfortunately, they’ve closed shop. So in comes Spize to claim the title. What else would you want to eat when drunk at three in the morn? Best with sugar, their tangy, spicy curry and a monstrous Milo dinosaur.
Spize, 409 River Valley Rd., 6445-3211.

34. Chocolate Truffles at Truffs
Only true connoisseurs need apply. They deal only in dark chocolate truffles, 55 percent Équateur, 66 percent Antilles or 70 percent Honduras. All cocoa-dusted gems are handmade, with ingredients imported from France. We wouldn’t say no to a box, or three.
Truffs, 179A Telok Ayer St., 9088-2736.

35. Veal Ravioli at Senso Ristorante & Bar
Homemade ravioli stuffed with veal accompanied by a copious amount of black Tuscan summer truffle shavings. Need we say more?
Senso Ristorante & Bar, 21 Club St., 6224-3534.

36. Kong Bao Tian Ji at Shi Cheng Sa Bao Huo Tian Ji
The creamiest Cantonese-style congee, with a consistency so thick you would be forgiven for mistaking it for glue. Already stunning on its own, with strands of ginger and garnished with spring onions. But with tender frog legs and whole dry chilies in a sweet and spicy kong bao sauce—perfection.
Shi Cheng Sa Bao Huo Tian Ji, Lorong 9, 235 Geylang Rd., 8136-9858.

37. TAO.Aka Chashu Ramen at IPPUDO TAO
The intoxicating smell of aromatic garlic oil hits you first, then the rich tonkotsu broth, blended with spicy miso paste and fish stock. Thin and chewy noodles and juicy pork belly never fails to make us happy campers.
IPPUDO TAO, #01-55 UE Square, 207 River Valley Rd., 6887-5315.

38. Chilean Sea Bass at Restaurant Ember
Chef Sebastian Ng really has a way with seafood. Case in point, his oven roasted Chilean sea bass with mentaiko crust, bottarga hollandaise and hazelnut vinaigrette.
Restaurant Ember, G/F Hotel 1929, 50 Keong Saik Rd., 6347-1928.

39. Lemon Tart at Taste Matters
Husband and wife duo, Richard and Janelle Ang, are a riot. We could almost forget why we come here in the first place. But make no mistake, our mission is clear. Their lemon tart is to die for. We could eat the entire thing. No really, we could.
Taste Matters, #02-19 Cluny Court, 501 Bukit Timah Rd., 6297-9713.

40. Steamed Chicken Rice at Kampong Chicken Eating House
Supposedly less fatty than regular chicken, but we really don’t care about all that. What we do care about is tender, firm flesh and fluffy, aromatic rice.
Kampong Chicken Eating House, 247 Outram Rd., 6221-2522.

41. Nasi Lemak at Adam’s Nasi Lemak
The fact that the line is ridiculously long and they sell out by lunch time is a testament to how good the nasi lemak here is. There are rumors that the Sultan of Brunei orders hundreds of packets from them. We wouldn’t be surprised if it was true, not in the slightest.
Adam's Nasi Lemak, #01-01 Adam Road Food Centre, 2 Adam Rd.

42. Curry Fries at EwF
Shoestring fries smothered in a slightly spicy curry powder mix. Much like bbq curry Twisties, only better.
EwF, #01-24/25 Orchard Central, 277 Orchard Rd., 6634-8358.

43. Beef Kway Teow at Lor 9 Geylang Famous Beef Kway Teow
Kway teow lazing in a thickened gravy flecked with black bean bits and red chili. Eat with green chili, and loads of it.
Lorong 9 Geylang Famous Beef Kway Teow, Lorong 9, 237 Geylang Rd.

44. Eggplant Parmigiana at Procacci
A caramelized top just barely conceals luscious melted cheese draped lazily over the thinnest slices of aubergine and a perfectly-tart smooth tomato sauce.
Procacci, #01-04 Customs House, 70 Collyer Quay, 6532-9939.

45. Lotus Paste Bao at Tanjong Rhu Pau and Confectionery
A nostalgic snack that’s still as good as we remember. When
we were kids, we’d have a pillowy bao with a hot mug of Milo. Now that we’re all grown up, a strong cuppa joe makes for the ideal partner.
Tajong Rhu Pau and Confectionery, 389 Guillemard Rd., 6842-2112.

46. Yaki Char Siu at Marutama Ra-men
The meat is just incredible. Done just right and oozing luscious pork fat without being cloying, the chili flakes help to balance it. Ramen here is good as well.
Marutama Ra-men, #02-01 Liang Court, 177 River Valley Rd., 6837-2480.

47. Chong Qing Chicken at Peach Garden Sichuan @ Miramar
The ratio of chilies to diced chicken pieces is three to one. And no, we’re not even exaggerating. It’s oh-so-good, but you also risk starting a forest fire in your mouth.
Peach Garden Sichuan @ Miramar, 3/F Hotel Miramar, 401 Havelock Rd., 6736-3833.

48. Araguani H20 at 2am: Dessert Bar
Pâtissier Janice Wong crafts this divine composition of a frozen 72 percent Valrhona chocolate mousse block, Evian water, salted caramel and a feuilletine base.
2am: Dessert Bar, 21A Lorong Liput Holland Village, 6291-9727.

49. Bone Marrow Jam at Krish
Absolutely sinful. And effing brilliant. Trust chef-sommelier Matthew Baker to take an already decadent ingredient like veal bone marrow and elevate it to a whole new level of pure indulgence. (Chef Baker: “The bone marrow is cooked, then chilled, then removed from the bone and deep fried in tempura batter. It can’t get any worse than that.”) We reckon it can’t get any better.
Krish, 9 Rochester Park, 6779-4644.

50. Black Palm Island Salt Macaron at Jewels Artisan Chocolate
Chocolatier Then Chui Foong has apprenticed with world-renowned pâtissier Pierre Herme, so it’s really no surprise that her macarons are a delight. Her unique black palm island salt gem has a salted egg yolk and almond cream filling that complements delicate, slightly chewy shells. Parfait.
Jewels Artisan Chocolate, #02-31/32 Orchard Central, 181 Orchard Rd., 6509-8998.

The buzz: The story goes that one of the owners, the Foot Master, flew to Taiwan to learn the original science from the Taiwan Foot Reflexology Institute. Unlike Thai foot massage, which is primarily relaxing, Chinese foot reflexology aims to act just like acupuncture, healing the body through the nervous connections in the foot that are linked to all your organs.
The vibe: Predominantly black with wooden details, the small space of Foot Master is perfectly relaxing. Guests looking for more privacy can book a private room behind cotton blinds and bamboo trees. Small personal TV and free WiFi for those who want to counter the effects of the massage by staying connected.
The treatments: Numerous foot treatments are offered but the most popular and recommended is the 70-minute Foot Master Reflexology (B480) that starts with a foot bath in warm water mixed with more than 20 kinds of Chinese herbs while the therapists massage your back and neck, and is then followed by the reflexology. The foot bath alone is priced at B150 for 20 minutes.    
Why you’ll be back: Though a bit more painful than a normal Thai foot massage,
it effectively relieved our back pain. Could the legend of the Foot Master be true? Either way, the space is cozy and the treatments are affordable.

3/F, Amarin Plaza, 02-684-1506. BTS Chit Lom.

Sub-Ø-G

1.9kg / 19” / B4,500
Claiming to be the world’s lightest travel luggage, Sub-Ø-G wins our weigh-in thanks to its innovative mix of durable canvas and a light-yet-strong metal frame. We love the multiple pockets perfect for storing all that heavy contraband.

Samsonite Cosmo Lite

2.2kg / 21” / B12,500
The world’s best known luggage brand recently launched its lightest-ever case. Made from tough polycarbonates it combines sleek style and durability. Available in four colors.

Muji

2.9kg / 21” / B5,590
Minimalist travelers will love this simply-designed, affordable bag made of high quality nylon and offering a roomy 26-liter storage space. Available in two colors, black and grey.

Tumi Vapor

3kg / 20” / B23,500
Thanks to a combination of super-light high-performance ABS plastic and polycarbonate this cool looking luggage is both light and durable. We particularly appreciate the extra tough corners and built-in wheels. Available in five colors.

Mandarina Duck Core DNA

3.3kg / 20” / B14,500
This stylish luggage made of durable nylon canvas includes an aluminum pull-out trolley. With several zip-up pockets and some expandable sections, you won’t have any difficulty organizing your things.

Louis Vuitton Pegase

3.5kg / 21” / B93,000
Though a touch heavier (and a hell of a lot pricier), LV is the must-have travel companion for high-so jetsetters. Made from the renowned monogram canvas, the Pegase has the added bonus of coming with wheels—in case your porter needs a break.

Essentials

Louis Vuitton. G/F, Gaysorn, Ploenchit Rd., 02-656-1010. BTS Chid Lom. Mandarina Duck. 1/F, Siam Paragon, Rama 1 Rd., 02-129-4436. BTS Siam
Muji. 3/F, Central Chidlom, Ploenchit Rd., 02-793-7777. BTS Chid Lom.
Samsonite. 1/F, CentralWorld, Ratchadamri Rd., 02-610-3200. BTS Chid Lom
Sub-Ø-G. Leading department stores, try Central Chidlom, 02-793-7777.
Tumi. 1/F, Gaysorn, 02-656-1221. BTS Chid Lom

The folks: This family-owned enterprise is nearly a century old and deals exclusively in grape varietals native to the Italian island of Sardinia, Sicily’s unsung sister.

The grape: Vermentino is the emblematic white grape of this island. The varietal is versatile, depending on cultivation and vinification, but generally produces dry wines with just enough acidity—unlike, say, a good Sauvignon Blanc, which is quite acidic.

The label: This wine is awarded a Vermentino di Sardegna DOC (a regulated designation of origin). Although the label says Vermentino, the bottle may only have 85% of the grape, the remainder being any other varietal. We’re also impressed at the 13.5% alcohol content (in part due to the long, hot summers in Sardinia). Many white wines hover at around 12.5%, so this one is especially boozy and heavy-bodied, a wine with more uses than just as a aperitif.

The look: This wine isn’t built to age, so don’t be put off by the paleness. We love the faint golden, straw color and the lemon rind tinge. The big, fat legs on the glass are also drool-worthy.

The smell: A little green with citrusy notes. As it warmed up in room temperature, the nose developed satisfyingly into a more complex, tropical fruit aroma.

The sip: Not too dry, it also has fruit like sweet apple and a bit of lime, balanced by the nice surprise of minerality at the end of the sip. In the final step of vinification, they let the wine age a bit with the dead yeast (aka on its fine lees) and this smoothens the taste out a bit, making it acidic, but also slightly creamy, without feeling like a full-on Chardonnay. The high alcohol content means that the wine warms your mouth pleasantly and has a nice, long finish.

The food: A wine from this part of the world should be had with fish, of course. We happened to have it with a light Indian biriyani and found that the spiciness of the food overshadowed the acidity and made the wine more fruity—if that’s your thing.

The damage: B925 from Italasia’s retail shop (1/F, CRC Building, All Seasons Place, 87 Wireless Rd. 02-685-3862. Open daily 11am-8pm.
First timer? Check out our wine tasting tips at tiny.cc/stuh6

Chirayu Na Ranong

Boran (2/F, Exchange Tower. 388 Sukhumvit Rd., 088-022-4022. BTS Asok)
Previous life: Travel writer for the Bangkok Post, food writer for a few magazines. Before that I studied cinema. Maybe I’ll be an astronaut next year?
Concept: Old Thai market, hence the name Boran. Classic, everyday dishes like boat noodles from the Rangsit Market and dim sum from Chinatown.
Preparation: Being a food writer, I’ve seen a lot of what works and what doesn’t. But this is a million times harder than it looks. A humbling experience.
Worst Fear: Money and having too few customers
Kitchen Nightmare: Finding a sink in our kitchen smaller than the one at  my home—not exactly suitable for a 40-seater restaurant.

Varatt Vichit-Vadhakan

Ohana Café (50/4 Sukhumvit Soi 24, 02-661-1930)
Previous life: I was working in the marketing communication industry for various clients. I actually studied Economics in college.
Concept: I wanted to serve Western style comfort food that I wanted to eat but couldn’t find after I came back to Thailand. I searched everywhere for a good cup of coffee.
Preparation: I read a lot of cookbooks, stories of successful restaurateurs, books about restaurant operations. I bothered too many business owners for knowledge. And I was prepared to fail.
Worst Fear: Dealing with ingredient purchases, dealing with safety issues, dealing with customers and, worst of all, my own staff.
Kitchen Nightmare: Construction workers who miss deadlines and the hidden startup costs that you didn’t plan for.

Jarrett Wrisley

Soul Food Mahanakorn (56/10 Soi Thong Lor, 085-904-2691)
Previous life: Studied literature and Mandarin. Went to China to work. Settled in Shanghai, wrote about restaurants. Then moved to Bangkok with my wife. 
Concept: I wanted to do a Thai restaurant, but in a different format. It doesn’t have to be street food or a shop house. There’s room to explore, even in Bangkok.
Preparation: Traveled in Thailand for two years, worked in a restaurant kitchen in the South, learned to make sausages in Isaan, cooked with old ladies, wandered through markets. Read as many cookbooks as I could get.
Worst Fear: If you’re not worrying about money, quality, consistency, margins, covers, return customers, cleanliness, spoilage and a million other things in this business you shouldn’t be in it. Fear is a great motivator.
Kitchen Nightmare: Making an old shop house new again is a pretty exhausting process.

Ayusakorn Arayankoon

4 Garcons (113 Thong Lor Soi 13, 02-662-713-9547)
Previous life: Chemist at a pharmaceutical company, then logistics guy at a large warehouse.
Concept: We [the four “garcons”] can cook Chinese, Italian, Japanese and fusion, but if we went Italian, we’d just be another Italian in town. A brasserie was missing here, a place you can eat every day, not just on special occasions.
Preparation: I’ve cooked my whole life, but for this, I took a pastry class at the Cordon Bleu every Saturday for six months while still working. We also took trips to Paris and Lyon. To me, Lyon is the center of food in France.
Worst Fear: We had plans A, B, D and E! We prepared our finances so we’d be ok for quiet nights for a few months.
Kitchen Nightmare: We were two weeks behind schedule. We wanted people to come in and do food tastings, but the restaurant wasn’t ready. We borrowed the Oakwood lobby for tastings and service rehearsals.