Riardsg

Riardsg i'm anil riard. i create content for the hospitality and food & beverage industry in singapore. so i eat a lot and share the adventures here too!

i've been in the business of branding and communications since 1990. i started out managing and eventually producing events. after a few years of producing some large events for renowned multinational cor- porations, i took an interest in television. this was when i really got involved in the branding, creative and corporate aspects of communi- cations. productions included corporate films, televi

sion commercials, 3D animations and realtime 3D motion simulation for events, televi- sion series, documentaries for both local and international channels and more. at 30 i was blessed with being given the opportunities to surge through the ranks in the industry and as a result was featured in a number of publications including the inaugural volume of 'people at the peak' featuring the top 1000 people in singapore by industry. with a small wealth of experience behind me and with some creative knowhow i then headed in the direction of branding and communications strategy. it wasn't long before i found myself totally at home in hospitality and since then i have not worked a single day. it's what i love doing and see myself doing for a long time. i consult, strategise, produce & manage content for my hospitality clients which are mainly hotels and food & beverage brands and periodically for other industries as well. thank you for visiting my page and reading this. :)

For over two decades, Mag’s has stood as a pillar of Singapore’s dining scene, built on the vision and passion of its fo...
03/12/2024

For over two decades, Mag’s has stood as a pillar of Singapore’s dining scene, built on the vision and passion of its founder, Mag. Now, as she steps into a mentoring role, the torch is being passed to Chef Ian, whose creativity and dedication are shaping the next chapter of this iconic establishment. 🍷🍴

Guided by Mag’s timeless culinary philosophy, Chef Ian has reimagined the classics, infusing them with a bold, modern flair while preserving the heart and soul of what has made Mag’s beloved for so many years. Their collaboration is a celebration of tradition and innovation, creating a dining experience that’s both nostalgic and refreshingly new.

🎯 Discover how Mag and Chef Ian are redefining culinary excellence together – full story in the bio!

🔗 Click the link in bio to read more.

client: a cute looking pre-dessert that is a refreshing palate cleanser. with a name like chilli lime, you'll kind of kn...
09/09/2024

client:
a cute looking pre-dessert that is a refreshing palate cleanser. with a name like chilli lime, you'll kind of know what flavours to expect, except it's much tastier.

client:when we think of "baguette", this isn't what comes to mind. this here is an air baguette, a dainty little pocket ...
18/07/2024

client:
when we think of "baguette", this isn't what comes to mind. this here is an air baguette, a dainty little pocket of, well, air. it is light and crisp, perfect for delivering a bit of dutch eel. a very tasty pre-meal snack.

client: a well-made beef tartare. fresh, finely chopped, seasoned just right. fries and salad on the side make it a perf...
26/04/2024

client:
a well-made beef tartare. fresh, finely chopped, seasoned just right. fries and salad on the side make it a perfect and easy meal.

when dining in a fine restaurant you can expect your server/chef to detail your dish when served. it’s no different at t...
18/02/2023

when dining in a fine restaurant you can expect your server/chef to detail your dish when served. it’s no different at tippling club except when chef ryan clift does it. in my regular shoots i witness him do this many times. but it’s different. not only does he share more than anyone else about what the guest is about to indulge in, he does it with genuine passion describing the origin, method, trivia, harmony and his preferences that lead to what’s on the plate, taking away the expected rigmarole of this interaction. every single time.

i’ve been on the receiving end of these regularly both at dinner and when we shoot his creations. it’s clear that ryan lives and breathes his art. by doing so and over the years he has been, he has plenty to share and share he does so willingly. i learn from these and i learn a lot.

i’m a partner at 8 gems caviar and we’ve been supplying f&b businesses in singapore with some of the finest caviar avai...
14/02/2023

i’m a partner at 8 gems caviar and we’ve been supplying f&b businesses in singapore with some of the finest caviar available. we are a passionate team of industry folk who enjoy partnering with equally passionate culinarians in materialising their ideas.

i’m grateful for the opportunities to capture portraiture and our caviar through the seasoned hands of our partners and ambassadors with my lens. and of course regular access to this fine produce. 😊

shot this recently. time to dine in!
24/06/2021

shot this recently. time to dine in!

Happy Father’s Day to all dads!
20/06/2021

Happy Father’s Day to all dads!

i remember a time living in my kallang airport kampung where whenever the neighbours or my family were cooking a green s...
14/06/2021

i remember a time living in my kallang airport kampung where whenever the neighbours or my family were cooking a green sweet it would definitely be pandan. now it’s all bloody matcha. 😆
pandan is a fragrance that just brings me back to the kampung days and ’s pandan chiffon cake does just that. the lovely pandan smell permeates the air around you like famous amos’ free smells, except i much prefer this pandan aroma. the cake itself is second to none. it’s light enough to satisfy the guilt and the big bold flavour leaves you wondering if sorcery was induced to achieve this. it satisfies the soul in more ways than one. have a good slice or pay it forward to someone who deserves the tea break!

12/06/2021

sublime wagyu comes to you with .sg’s signature yakiniku platter ($178) where a choice of 5 different japanese wagyu cuts of the day are presented either marinated in a house sauce or au naturale. accompanying the divine meats are house special tare sauce, leek sauce, sea salt and wasabi. if you don’t have the grill to cook these fret not, it’s available for rent at $40 and includes delivery and pick up. whatsapp 9150 3164 for more info and to order.
.sg

don’t know what you got till it’s gone. not being able to dine in serves to remind us what we in singapore have taken fo...
11/06/2021

don’t know what you got till it’s gone. not being able to dine in serves to remind us what we in singapore have taken for granted, eating out. we’re one of the world’s food capitals and have been spoilt for choice for the longest time. yes we can get some of the best food in the world delivered to our doorstep but there’s much to be missed about a night out. putting time aside to banter with the kakis whilst the restaurant almost invisibly delivers their promise are moments where some of the best memories are made. the next time you’re on a night out take a breather, pause and decide what memories you’d like to make living at that moment in that present. 😊

10/06/2021

somen’s one of my favourite noodles and this miwa somen that’s exclusive to is the best i’ve had so far. beautifully silky smooth without losing the all-essential bite, this ‘king oh’ somen is made with yoshino kuzu starch that’s naturally sweet and low in gluten. the accompanying abalone was clearly painstakingly brought to justice and hokkaido uni completes the picture. chef .eno continues to delight with her uncanny ability to perfectly marry choice ingredients. book now while it’s still available for takeaway and delivery. whatsapp 9018 2897.

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