Inspired by the vibrant and bold culture of the 1980s, SEVENFRIDAY makes watchmaking fun and quirky with the P1C/06, also known as the "Bubble Gum". This is the latest addition to the brand's iconic P-Series, the collection that introduced the world to SEVENFRIDAY and its squircle-cased timepieces. The SEVENFRIDAY P1C/06 features a four-layer dial that displays a dynamic palette of pastel and candy-inspired tones, fully embracing the whimsical side of watchmaking. The watch is also encased within the signature squircle case measuring 47.6mm x 47 mm to fully highlight the bright hues of the dial. Similar to other timepieces from the brand, the Bubble Gum includes an NFC chip within the caseback that wearers can scan with their SEVENFRIDAY mobile app to prove its authenticity. The brand stays true to its name, suggesting every day should be Friday; it encourages everyone to always look forward to life's best moments. The playful design of the Bubble Gum watch indeed s...
Jin Ting Wan Welcomes YIJINSTING's Chef Lu for an Exclusive Four-Hands Celebration of Yunnan's Wild Mushroom Season
This August, Jin Ting Wan welcomes Chef Lu Gongjie (陸功捷), the Executive Chef of YIJINSTING 依錦上庭, a prestigious Black Pearl One Diamond restaurant for an exclusive four-hands dining experience that brings together two leading expressions of contemporary Cantonese gastronomy. Available for one day only across lunch and dinner seatings on 21 August, the collaboration celebrates the arrival of Yunnan's highly anticipated wild mushroom season, one of China's most prized culinary harvests. Kunming's Acclaimed YIJINSTING Makes Its Singapore Debut Jin Ting Wan’s Chef Albert joins hands with YIJINSTING's Chef Lu for an exclusive four-hands dining collaboration Widely regarded as one of Kunming's most esteemed dining destinations, YIJINSTING has earned recognition for its refined interpretation of Yunnan cuisine and unwavering focus on the province's exceptional seasonal produce. Recognised by the prestigious Black Pearl Restaurant Guide since 2025, the restaurant ha...