Singapore
 
There was a rush of activity in the room, it was the festive season in the middle of April. Dishes that were being prepared looked like what seemed to be exotic sweets. The colours and temptations were enticing. In the air, I recall smelling beautiful aromatics like cinnamon, saffron and caramelized sugar. There was a sense of energy around me and I wanted to be a part of it. But it was the floral scent of roses and orange blossoms that made a lasting impression.
 
Top
Cardamom
Ginger
Grapefruit
 
Heart
Rose
Vetiver
White Tea
 
Base
Oud 
Musk