12 to 1 with Adrian Abraham

Adrian Abraham speaks to Jimmy Pan, Director of International Operations at Invictus Gaming, Dr Kenny Ching, Professor of Strategy and Entrepreneurship at Foisie Business School, Worcester Polytechnic Institute and Loh Eng Kiat, Partner and Tax Practice Leader at Baker Tilly Singapore about what makes Esports an exciting business proposition and how Singapore can benefit from Esports’ growth?

Adrian Abraham speaks to ABC News Journalist Jason Dasey about Victoria's plans to bring back International University students, Brisbane's 2032 Olympic bid and his new radio show on 101 FM Logan City.

Gibson is an establishment presenting uncompromising quality on cocktails, hospitality and interior design. Like the Gibson cocktail, which is an unusual cocktail only selected by drinkers with serious but unique tastes, the bar takes the same approach in every way. Adrian Abraham speaks to Gento Torigata - Bar Operations Manager, Gibson about what makes the bar unique compared its competitors, some of the must try drinks on the menu and how Gibson stayed ahead of the game during the circuit breaker in Singapore. 

Adrian Abraham speaks to Eileen Sng - Co-owner, Mangiamo, a family run Italian restaurant serving up delicious food at affordable rates. Eileen talks about Mangiamo's pricing strategy, some of the must try dishes on the menu and dealing with the pandemic.   

Diners may not be able to travel the world, but they can indulge in the beautiful flavours of Italy at Dolce Vita. Its name, which means “a life full of pleasure” aptly describes the menu as they will be able to tuck into authentic Italian cuisine, presented with a modern touch. The poolside location adds to the appeal of this bright Italian restaurant located at the Mandarin Oriental, the perfect spot in which to enjoy the ‘high life’ in Singapore. Adrian Abraham speaks to Wen Wei Chew, Assistant Manager, Dolce Vita about the hidden gem of the restaurant, overcoming challenges posed by the pandemic and what are some of the must try dishes on the menu.

With the travel ban, it goes to say that many of us are missing our annual pilgrimage to Japan. Miss them no further as there’s a new bar, Taki Izakaya Bar, an oasis in Raffles Place that looks straight out of Japan Come right through the main entrance and you’ll be greeted with 10 majestic torii gates that lead up a fantastical make-believe “hill”, which may bring to mind the iconic Fushimi Inari shrine of Japan. And because they didn’t hold back with the interior design, between the gates is a cascading HD waterfall, lit using seven projectors, that’ll change with the season in the future. Half the reason to visit is the atmosphere; the other half goes to the food and drinks. An Izakaya is incomplete without a range of drinks to enjoy.  For a limited time only from 5 April to 15 May 2021, Roku Gin is collaborating with Taki Izakaya Bar for an exclusive pairing menu highlighting three specially created cocktails matched with intricately crafted dishes for a harmonious dance of flavours. Discover spring on your palate with these exclusive pairings. Adrian Abraham speaks to Seng, Marketing Manager, Taki Izakaya Bar about what makes the venue unique, the collaboration with Roku Gin and what's on the menu. 

Set in a heritage four-storey shophouse in Chinatown’s Keong Saik belt, Lime House opened its doors in 2013 and introduced the Caribbean concept of “liming”, which means hanging out with friends. From the food to the rum to the vibe,  the establishment brings you an authentic Caribbean experience right here in Singapore! Adrian Abraham speaks to Thomas Sobota, Bar Manager at Lime House about his bartending career, dealing with the pandemic and his top picks from the menu.

Salted & Hung is a contemporary Australian restaurant conceptualised with minimal waste in mind. At the core of the menu is the creative use of forgotten parts, from skin to bone, protein to innards. Growing up on his family’s farm near Brisbane, Australia, Chef Drew Nocente lived a childhood that was constantly surrounded by the wonders of fresh produce. Born into a family of Italian heritage, his passion for cooking and charcuterie ignited at a young age from watching and assisting family members work the home kitchen. Armed with years of experience in charcuterie and grill, a lust for experimentation, and several culinary tricks both traditional and urban up his sleeves, he has handcrafted a specialty menu with a strong emphasis on meat curing for Salted & Hung    

Adrian Abraham speaks to ABC News Journalist Jason Dasey about the uncertainty over the AstraZeneca vaccine, Australia-New Zealand travel bubble and what makes the Brisbane markets special.  

In 2015 Rachelle The Rabbit Meadery was established to create exceptional, flavourful meads for locals to experience and enjoy.  After experimenting by fermenting honey into flavourful mead and they soon realised that by distilling the mead, unique premium spirits of calibre could be created.  This transformed the meadery into an avant-garde distillery, aptly named Compendium Spirits, where they've been honing their techniques, experimenting with familiar and exotic spirits & perfecting the craft. Adrian Abraham speaks to Frank Shen, Partner at Compendium Spirits about the distillery's journey, the process of making the products and their unique Ondeh-Ondeh soju & Bandung soju.