In this second part of the trilogy dedicated to Singapore, I continue to share attractions from this distant and amaizing country, which I would recommend to all planning a trip there.
Singapore is a island City-state, one of the three remaining ones globally. He's a Chinese. It was once part of the United Kingdom, but its won autonomy. In Sanskrit Singapura, it means the city of Lions, only where lions have never lived. Interestingly, Singapore has been ruled by a single party for many years and yet has one of the most prosperous economies in the world.
A belated review, but it’s never too late to share the impression of such a wonderful place as Shang Palace at Shangri-La hotel.
A belated review, but it is never too late to share the impression of such a wonderful place as the Shangri-La Hotel. It is a huge hotels chain, prevalent mainly in Asia. In Singapore there are several of them.
A belated review, but it is never too late to share the impression of such a wonderful place as the restaurant IndoChine.Every time we travel to Singapore, we visit it. We like its cuisine because of the original interpretation and presentation of Asian cuisine, mixed with western style, and also because of the accompanying jazz music.
We joined for an evening with a tasting of wines from South Sakar, but actually I think the accent shifted to tasting of the master culinary skills of the new Chef in Bistrello, Vladimir Todorov.
After telling you about Ubud and the attractions surrounding it, we are now heading south to Nusa Dua, at the beaches of Bali.
This is an itinerary for the island of Bali contains everything I haven’t told so far. The first part is dedicated to Ubud and the attractions surrounding it.
Right before the entrance to my favorite restaurant in Burgas- Neptun, where Chef Katya Kondeva creates her great cuisine, on the corner of “Knyaz Batenberg” str. and “Tsar Simeon” you will see a small stylish hotel, named Promenade. It’s completely new, it opened for the first time in 2018.
Since I couldn’t write about Karmare restaurant briefly and concisely, the current story appears to be the second part of my review about them. In the first part, I explained what its name meant. I told about the first 5 courses out of 9 in total from the menu we tasted, about the restaurant, the team and the main composer of this progressive Bulgarian gourmet hit- Chef Georgy Boykovski.
If you know what the last 3 digits in the tel. number of the restaurant mean, you have good knowledge of Bulgarian history? Share it in the comments.