Scotch whisky might hog the headlines, but its Japanese cousins can hold their own, too. Earlier this year, Suntory Liquors was named “Whisky Distiller of the Year” by the magazine Icons of Whisky, marking first time a Japanese company has won the accolade.

“A good whisky tells the flavour of time,” says Seiichi Koshimizu, chief whisky blender at Suntory Liquors. Because of Japan’s four distinct seasons, Nipponese whiskies taste smoother and softer than their Scottish brethren. Take for instance Suntory Hibiki, a 17-year-old whisky that is slightly sweet, with a light and smooth flavour.

“When the whisky is in the casks, the weather changes between each season help it to breathe, enabling it to mature faster,” explains Koshimizu.

The history of whisky production in Japan dates back to the early 20th century. Suntory founder Shinjiro Torii constructed the first distillery in 1923, locating it in Yamazaki just outside Kyoto. Fascinated with the mysteries of the cask aging process, it was his dream to make a whisky suited to local tastebuds.

The rest, as they say, is history. Today, Suntory has surpassed its humble beginnings to create Japanese whiskies that are a hit with discerning drinkers the world over. Torii-san would be proud.

There’s going to be a party. A fancy one. With several crates of Dom and a never-ending supply of delectable hors d’oeuvres on silver platters making the rounds to the milling glitterati. Oh, and you’re throwing it.

Now, one of the first conundrums is whether to hire a caterer, or handle everything on your own.

Assuming it’s a small gathering of close friends, you might take the task on. And why not? There will be no menu limitations, and you can serve what your guests want in the exact portions everyone needs.

But at some point, there will be bigger soirees to organise and help will be appreciated, if not totally imperative. And that’s where a good supplier comes in.

Full-service caterers like Shangri-La Impressions won’t just take care of the food – which is reliably good – they will cover every detail from music and floral arrangements to finding emcees and sourcing for locations.

The company regularly manages events for foreign dignitaries with picky tastes and prickly schedules, so last minute changes or requests aren’t too big a task to handle.

Considering the lengths a professional caterer would go to, it certainly wouldn’t hurt to get some help the next time you’re in the mood to entertain.

Celebrating Singapore’s illustrious past is the new Fullerton Bay Hotel on historic Clifford Pier. New arrivals will find themselves in a resplendent 17m wide lobby richly furnished with commissioned art pieces and vintage nautical maps that pay tribute to Singapore’s humble beginnings as a migrant settlement.

The nods to history don’t end there. A quick peek into any of the six suites – all named after governors of the Straits Settlements – will reveal individually themed rooms, decorated according to the major cultures of the nation. These are adorned with bespoke artwork, with a mix of antiques and contemporary pieces.

Besides the beautiful, bay-facing rooms, the hotel is also home to three culinary establishments. There is the rather theatrical Clifford for fine dining, with its floor-to-ceiling windows, ivory French panelling and vintage furnishings. Tipplers can visit Lantern, the rooftop bar that surrounds the swimming pool. If the breeze proves too brisk, consider The Landing Point, an indoor lounge dressed in gold hues and marble mosaic.

Singapore may not have many centuries to look back on, but Fullerton Bay Hotel does a mighty fine job honouring the heritage we do have.