The Subaru Tecnica International Package Edition lands in Singapore

Source: Motor Image Enterprise. The Forester e-Boxer Hybrid, BRZ and WRX STI Package Editions. Images for illustration purposes only.

The STI Package Editions for the Forester e-Boxer Hybrid, BRZ and WRX have arrived in Singapore.  Originally established to spearhead Subaru’s motorsport activities, Subaru Tecnica International (STI) has been the driving force behind the brand’s high-performance innovations, particularly in rally racing. Today, the STI badge stands as a symbol of Subaru’s dedication to precision engineering, reflecting its rich motorsport heritage.

According to Motor Image Enterprises (MIE), the STI Package Edition features exterior upgrades for sportier and sleeker styling for all vehicles.

Built for adventure, the Forester e-Boxer Hybrid has a spacious interior, impressive performance and advanced technology. This sport utility vehicle (SUV) stands out as the only Boxer engine vehicle with hybrid motor assist in its segment. It combines the performance of an engine with a low centre of gravity with the efficiency of the proven Subaru Symmetrical All-Wheel Drive system. 

Blending eye-catching styling cues with the Forester’s hallmark robustness, the returning STI Package Edition delivers a striking visual transformation to the SUV, giving the Subaru Forester e-BOXER Hybrid a significantly sportier and more impactful presence. The Subaru Forester e-BOXER Hybrid STI Package Edition boasts the following enhancements:

- STI front under spoiler
- STI front grille
- STI front side under spoiler
- STI side under spoiler and door garnish
- STI rear side under spoiler
- 19" STI performance rims (optional: 18")
- STI tail gate garnish
- STI door visor with chrome
- STI push engine switch
- STI shift knob leather
- STI sport pedal
- Welcome light 

The STI Package Edition enhances the BRZ's aerodynamics for greater high-speed stability, allowing for a more agile drive. Within the cockpit, leather accents such as the red-striped multifunction steering wheel and exclusive matching door cards emphasise a race-inspired aesthetic. The BRZ STI Package Edition for the second-gen BRZ features:

- STI front under spoiler
- STI side under spoiler
- STI rear under spoiler
- STI front fender garnish
- STI skirt lip
- 18" STI performance rims
- STI rear bumper diffuser
- STI dry carbon rear spoiler

The crowning glory is the exclusive carbon-fibre rear spoiler that expands downforce across the rear axle. Combining wind tunnel-honed composite curves with ultra-lightweight materials enables new levels of handling dexterity and stability. This STI Package edition signals the model's exclusive performance pedigree.

The WRX STI Package Edition is designed for thrill-seekers who crave style-matching with significant capability. The edition features:

- STI front under spoiler
- STI side under spoiler
- STI rear under spoiler
- STI rear under diffuser
- STI front grille
- 19" STI performance rims

The aerodynamic extensions to the front, sides, and rear complement, fuse seamlessly with the STI grille, while the exterior hints at the performance-tuned chassis refinements within.

Subaru’s core technologies allow drivers to experience the thrill of adventure with peace of mind. At the core of Subaru's safety and performance is a suite of key technologies, each integrating over 100 features to protect and empower drivers. Key technologies that define the Subaru experience include the: 

- Subaru Global Platform (SGP)
- Symmetrical All-Wheel Drive (SAWD)
- Boxer engine
- EyeSight Advanced Driver Assist Technology  

Explore

Visit Subaru Singapore’s showcase booth at the Singapore Motorshow 2025 (9 to 12 January) to explore these editions. The Subaru Forester e-BOXER Hybrid STI Package edition and the Subaru BRZ STI Package Edition will be available for purchase at the show, while the WRX Sedan STI Package Edition is not immediately available for purchase.

Interested buyers may also visit Subaru's showroom at 25 Leng Kee Rd, Singapore 159097.

Celebrate the year of the snake at the Holiday Inn Singapore Atrium

Holiday Inn Singapore Atrium's Xin Cuisine Cantonese restaurant, and their halal-certified buffet restaurant, Atrium Restaurant, will be offering festive delicacies for Chinese New Year (CNY).

Atrium Restaurant

From 13 January to 12 February 2025, Atrium Restaurant presents a new-year themed buffet, featuring yusheng, dimsum, chicken bak kwa, fried nian gao with sweet potato, and CNY cookies. Perennial favourites such as salmon sashimi, oysters, assorted crabs, fish maw soup, grilled lamb chop, roast spring chicken, braised beef brisket with tendon, satay, laksa, and chocolate fondue will also be served on a rotational basis.

Diners visiting on CNY Eve (28 January) and the first four days of the new year (29 January to 1 February) can enjoy mini Buddha jumps over the wall, braised 10-head abalones, and love-letter cannoli. Prices start from S$98, with a 1-for-1 offer for adults.

For the menu, enquiries and bookings, please visit https://singaporeatrium.holidayinn.com/halal-buffet-atrium-restaurant or call +65 3138 2530, WhatsApp +65 9114 0258, or email atriumrestaurant.sinhi@ihg.com

Xin Cuisine

The banquet menu comes at a 10% discount for the festive period, starting from S$768++ for six. Savour dishes like vegetarian salmon yusheng, braised dice abalone with shredded fish maw, Sautéed Prawn and Mushroom in XO sauce, and steamed marble goby in Hong Kong Style, among others.

The à la carte menu includes baked king prawn with cheese, pan-fried Grass-Fed Lamb Rack, Sake and Ice Crystalline Ice plant with Australian scallop, pan-seared Wagyu beef and more.

For more details and reservations, visit https://singaporeatrium.holidayinn.com/chinese-new-year-2025

Takeaways

Welcome the year of the snake with takeaways such as the sliced two-head abalone yusheng. This masterpiece pairs tender, premium two-head abalone with a vibrant medley of shredded vegetables, finished with a signature zesty plum sauce.

For those who prefer a classic twist, there is salmon taro yusheng, as well as the classic salmon yusheng or vegetarian yusheng. Other items on offer include several flavours of pencai, yam and pumpkin cake, or niangao with coconut Sauce.

Xin Cuisine's Chinese New Year takeaways are available for order now till 9 February 2025 through holidayinnatrium.oddle.me with discounts up to 15% off. Collection and delivery will take place up to 12 February 2025. 

 

Source: Holiday Inn Singapore Atrium. The sliced two-head abalone yusheng is available for takeaway from S$128.

Xin Cuisine Chinese Restaurant
Holiday Inn Singapore Atrium, Level 4
317 Outram Road, Singapore 169074

13 January to 12 February 2025 | Open daily
Wednesdays to Sundays, 11:30 am – 3 pm, 5:30 pm – 9:30 pm

Call +65 3138 2531, WhatsApp +65 9114 0281 or email xin.sinhi@ihg.com with enquiries.

Courtyard by Marriott Singapore Novena's Sky22 reopens in January

Sky22 at Courtyard by Marriott Singapore Novena, the all-day dining restaurant, is slated to reopen on 27 January 2025. 

Guests are welcomed through a new entrance that grants seamless access from the lobby, to find flexible seating arrangements, refreshed buffet stations and open-format kitchen areas. Its new interiors are inspired by Singapore’s verdant landscape, with floor-to-ceiling windows that let in natural light, accentuating biophilic elements, greenery-inspired textures, and airy palettes.

Since its soft reopening on 18 December 2024, Sky22 has delighted guests with its signature fusion of regional ingredients and global culinary techniques. In line with Marriott International’s sustainability and social impact platform, Serve360: Doing Good in Every Direction, Sky22’s reopening is bolstered by a fresh commitment to environmental stewardship and local sourcing. The new menus, led by Director of Food and Beverage John Chye, highlight fresh, locally-grown produce and ethically-sourced proteins. 

The modern Asian a la carte menu features crab cake with locally-farmed ice plant, while the Szechuan chicken koushuiji incorporates a locally-farmed cage-free onsen egg.

“The long-awaited reopening of Sky22 marks a new chapter in Courtyard by Marriott’s culinary story,” said Peter Khong, GM of Courtyard by Marriott Singapore Novena. 

“With our rejuvenated space and menus, our aim is to pay homage to the vibrant produce and flavours that abound in our local community. By drawing from the strengths in our local environs, we hope to offer guests a contemporary, welcoming atmosphere where friends, family, and business associates can gather and create memorable experiences over the fine quality we have to offer.”

Semi-buffet lunch

This crowd favourite boasts a new walk-in cold buffet — featuring an expanded salad bar, ice cream station, and a wider array of desserts. 

Guests may choose one cooked-to-order main course from a weekly rotating menu which includes Sky22 laksa lemak, miso braised Wagyu beef cheek, and mushroom steak burger as some of the options.

The semi-buffet lunch is available daily from 12 pm to 2.30 pm, at S$29.50++ per person.

Lunar new year promotion

Source: Courtyard by Marriott Singapore Novena. The lunar new year menu at Sky22, Courtyard by Marriott Singapore Novena.

Courtyard by Marriott Singapore Novena invites guests to ring in the year of the snake with a reunion feast at Sky22. Begin with a DIY lo hei bar, followed by a seafood-on-ice selection featuring freshly shucked oysters and poached rock lobsters. Delight in highlights like Singapore chilli crab with mantou, luo han zhai, Kam Heong tiger prawn, and eight treasure fried rice.

The live carving station features Australian grain-fed sirloin and herb-crusted lamb rack paired with gourmet sauces and sides. Festive desserts available include tang yuan, deep-fried nian gao, pineapple tarts, and a Nyonya kueh selection.

The a la carte menu includes an auspicious smoked salmon or abalone lo hei platter at S$38++ (serves three to four) or S$68++ (serves six to eight).

Lunar New Year Reunion Buffet Dinner
17 January 2025 to 8 February 2025, and 28 to 30 January 2025

Fridays and Saturdays from 6.30 pm to 10.30 pm
S$59++ (adult)
Free-flow soft drinks and juices are available for an additional S$12++ per person
Free-flow alcoholic options can be added-on at S$50++ per person

Marriott Bonvoy members can earn and redeem points at participating hotel restaurants, bars, golf and spa activities through the Marriott Bonvoy App. Use points for free nights, experiences, shopping, and more at any hotel or resort participating in Marriott Bonvoy. Membership is free. 

Details

Make a reservation at at sky22restaurant.com or call +65 6378 2040 before 12 January 2025 to enjoy 20% off the total bill (excluding reservations made for 28-30 January 2025).  

*All prices are subject to 10% service charge and 9% goods and service tax.

Celebrate the Lunar New Year with Fortune Feast buffet, high tea

Source: Holiday Inn Singapore Orchard City Centre. Indulge in the Fortune Feast buffet during the Chinese New Year period at the Window on the Park, Holiday Inn Singapore Orchard City Centre.

Window on the Park, Holiday Inn Singapore Orchard City Centre, invites you to welcome the year of the snake with its lunar new year promotions. From 6 January to 15 February 2025, indulge in Fortune Feast 2025, a buffet offering traditional festive delicacies and international dishes to usher in joy, prosperity, and success. 

Fortune Feast 2025 details 

Monday to Friday, 6 January to 15 February 2025
Lunch: 12 pm – 2:30 pm
S$35++ per adult

Friday and Saturday, 17 January to 15 February 2025
Dinner: 6 pm – 10 pm
S$138++ per adult (1-for-1)
Receive a complimentary Prosperity braised seafood pot with every booking of four diners or more.

Sunday to Thursday, 19 January to 15 February 2025
Dinner: 6 pm – 10 pm
S$49.90++ per adult
Enjoy a complimentary Prosperity steamed whole barramundi fish in Hong Kong Style for every booking of four diners or more. 

Eve of Chinese New Year and Chinese New Year Days 1 and 2 (28, 29 and 30 January 2025)
Lunch: 12 pm – 2:30 pm
S$58++ per adult (1-for-1)

Dinner: 6 pm – 10 pm
S$150++ per adult (1-for-1)
Get both the Prosperity braised Seafood Pot and a Prosperity steamed/deep-fried whole Barramundi Fish in Hong Kong Style for every booking of four diners or more. 

Make a reservation via WhatsApp or call +65 9298 0019 or book online: https://www.tablecheck.com/en/sinpv-window-on-the-park/reserve 

Fortune high tea 

Pay-1-dine-2 while sampling creations such as golden bak kwa with chicken floss and cheese in polo bao, Braised Abalone with Sea Cucumber and Mushroom in Egg Tart Shell, pineapple caramel dome and more. 

Fortune high tea details 

Daily, 12 pm – 5 pm
S$78++ per adult (1-for-1)
Hari’s Bar, Lobby Lounge & Bar

Reserve online at https://www.tablecheck.com/en/sinpv-lobby-lunge-and-bar/reserve/message

Deliveries and takeaways

There are also delivery and takeaway options. Available daily from 6 January to 15 February 2025, these meals require a two-day advance order. Menu items may vary based on availability. 

Delivery and takeaway details 

Order online at https://windowonthepark.oddle.me/en_SG/

IHG One Rewards members receive 25% off dining and earn points for every meal. 

The Holiday Inn Singapore Orchard City is a 25-minute ride from Changi airport. Events can be hosted in 10 function rooms, with the Crystal Ballroom being the largest. 

Note: Offers cannot be combined with other discounts, promotions, or vouchers.

Positive outlook for Singapore employment in 2025

Source: Randstad Singapore's 2025 Job Market Outlook and Salary Guide. Hiring managers are prioritising those with sales and business development skills.

Singapore’s job economy is set to see improvements in 2025, with services sectors leading growth, said Randstad. The trend is supported by AI adoption and a strong focus on revenue and cost management, the company said.

Randstad Singapore's 2025 Job Market Outlook and Salary Guide highlights the demand for skilled professionals across finance, technology, and professional services as companies navigate digital transformation and growing skills gaps in the workforce.

David Blasco, Country Director at Randstad Singapore said: “Singapore's digital transformation journey is creating unprecedented opportunities and challenges across sectors. As employers grapple with talent scarcity, we're witnessing greater demand for professionals skilled in AI, data analytics and digital infrastructure, alongside a strong focus on revenue generation and business development capabilities.

“The evolution is reshaping traditional corporate roles, with functions from banking and finance to human resources now expected to contribute to business growth and adapt to new technologies. The dual pressures of technical advancement and commercial expectations are elevating hiring requirements for both technical expertise and business acumen, presenting new challenges in talent acquisition and development.”

A recent survey by Randstad Singapore revealed that 49% of employers plan to increase their headcount in 2025, while 40% aim to maintain their current workforce. In addition, 43% of companies are projecting average salary increases of 3% to 5% in 2025. These findings signal positive business sentiment, with organisations regaining their confidence to expand their teams in 2025. 

The results also indicate that revenue generation is a key priority for businesses, with 45% of employers expecting the highest hiring activity in sales and business development. Technology remains a crucial focus, with 23% of employers prioritising tech talent acquisition, followed by 13% planning to invest in digital transformation and AI professionals.

Despite optimistic growth plans, employers face significant challenges. Two thirds cite a shortage of candidates with required skills as their primary hiring challenge, while 38% report intense market competition for talent. In response, 38% of organisations plan to increase their budgets for technical roles, while 30% will focus on internal promotions.

Blasco said: "The convergence of AI adoption, sustainable finance and digital transformation is fundamentally reshaping Singapore's business landscape. Success will hinge on organisations' ability to bridge the skills gap, particularly in high-demand areas like AI, sustainability and digital transformation where competition for talent is most intense. As we enter 2025, more companies will seek support from industry experts to secure top professionals while building inclusive, driven and flexible work cultures that attract and retain exceptional talent.”

Explore

Randstad Singapore's 2025 Job Market Outlook and Salary Guide serves as a strategic resource for employers navigating talent acquisition in high-competition areas, providing insights into in-demand skills, talent expectations and salary data for 2025. This year's report features detailed salary benchmarks across nine key industries in Singapore. The report is available on https://www.randstad.com.sg

Hong Kong Cuisine 1983 Chinese New Year menu honours Chef Silas Li’s Hakka heritage

Source: Hong Kong Cuisine 1983. A selection of dishes from A Menu Inspired by Hakka Heritage.

Hong Kong Cuisine 1983 is ushering in the year of the snake with a menu that honours the rich and vibrant culture of the Hakka people. Created by Chef Silas Li, the menu pays tribute to his roots, featuring dishes crafted with fresh, high-quality ingredients and time-honoured techniques.

Hakka cuisine is celebrated for its bold yet balanced flavours and its focus on natural, seasonal ingredients. 

 “The Hakka people have a long culinary tradition of preserving authentic flavours,” Chef Silas Li shared. 

“This menu was designed to celebrate those time-honoured practices while celebrating the essence of Chinese New Year. Every dish tells a story of heritage, family, and the joy of sharing food with loved ones.” 

The menu combines classic Chinese New Year flavours with traditional ingredients like fermented red bean curd, black bean sauce, dried oysters, and mushrooms. These umami-rich components not only elevate the dishes but also carry deep cultural significance, symbolising prosperity, wealth, and harmony. 

Highlights Include: 

- Braised seasonal vegetables with bamboo fungus and elm fungus (HK$480) - A lighter dish that shows off the simplicity and elegance of Hakka cuisine. The bamboo and elm fungi add textural contrast to the seasonal vegetables while celebrating the freshness of the ingredients. 

- Steamed eel with black bean and garlic sauce (HK$1,200) - A harmonious blend of tender eel, fermented black beans, and garlic. Symbolising fortune and strength, this dish is an auspicious choice for the Lunar New Year. (Advance order required.) 

- Deep-fried Wagyu beef cheek with Sichuan spicy sauce (HK$480) - A bold, contemporary offering that combines the richness of tender Wagyu beef cheek with a fiery Sichuan spice blend.

- Beijing-style tiger prawn (HK$238/pc): prawns are a symbol of happiness and celebration.

- Sweet and sour Mandarin fish (HK$1,280): this striking centrepiece balances sweet and tangy flavours, representing harmony and joy. In Chinese culture, the word for fish (鱼, yu) is a homophone for surplus or abundance (余, yu), and therefore symbolises wealth and prosperity.

Serving the fish whole, with the head and tail intact, represents unity and completeness, wishing for a good beginning and end to the year. In Hakka culture, the sweet and sour flavour profile embodies balance and resilience, reflecting the harmony and strength that define the community’s values.

Lohei with fresh salmon (HK$580): lohei (撈起), also known as yusheng (鱼生), is a colourful fish salad enjoyed during Chinese New Year, symbolising prosperity, abundance, and unity. Featuring fresh salmon, shredded vegetables, crispy crackers, and sweet sauces, each ingredient carries auspicious meanings, such as wealth, harmony, and vitality.

Diners gather to toss the salad high with chopsticks while shouting blessings, as the height of the toss is believed to indicate the fortune and success in the year ahead. This vibrant and joyous tradition is a highlight of the festive season, promoting renewal and positivity. (Advance order required.)

The Trio of Festive Cakes

This year, Hong Kong Cuisine 1983 is also presenting a trio of handcrafted puddings that blend tradition with contemporary appeal. Preparation begins days in advance to achieve the perfect texture and balance of flavours for these 100% in-house creations. Presented in elegant, festive boxes adorned with auspicious symbols, these puddings are tokens of prosperity and good fortune.

Chef Silas Li’s dedication shines through in these 100% in-house creations, where preparation begins days in advance to achieve the perfect texture and balance of flavours. Presented in elegant, festive boxes adorned with auspicious symbols, these puddings are more than desserts—they are tokens of prosperity and good fortune, made to share the joy of Chinese New Year with loved ones

- Turnip cake with conpoy and smoked preserved meats (HK$268, early bird HK$218): using premium Hokkaido conpoy, white radish, and high-quality cured meats, this savoury classic is elevated with a subtle smoky aroma. The balance of savoury and sweet notes are designed to evoke nostalgia and highlight traditional New Year flavours. Achieving the perfect texture requires careful preparation - each ingredient must be evenly blended and steamed at precise temperatures for a firm yet tender finish. The most challenging aspect of this pudding is balancing the smokiness of the cured meats with the freshness of the radish to create a harmonious profile.

- Sweet pudding with Okinawa brown sugar (HK$228, early bird HK$198): this glutinous rice cake features imported Okinawa brown sugar, known for its deep caramel-like aroma. Its soft, sticky texture is achieved through the slow blending and steaming of the rice flour and sugar mixture, ensuring a melt-in-your-mouth consistency. Chef Li chose Okinawa brown sugar to add a modern twist to a classic favourite.

- Water chestnut and red bean sweet cake (HK$218, early bird HK$188): this pudding pairs crunchy water chestnut with the rich mouth-feel of red beans, offering textural contrast. The two-layered cake requires delicate handling to achieve its distinctive layers and flavours. Red beans are chosen to represent happiness, and water chestnut for vitality.

Details

A Menu Inspired by Hakka Heritage is available from 3 January to 12 February 2025.

The Trio of Festive Cakes has an early bird promotion till 19 January, 2025. Those who order two or more puddings will receive an extra 10% discount. Pickup is from 21–27 January 2025.

Hong Kong Cuisine 1983

1/F, 2-4 Tsoi Tak Street, Happy Valley

+852 2893 3788/ +852 9029 2093 

Reservations and enquiries can be made at https://www.1983hkc.com or email info@hk-cuisine.com.