Fu Lin Bar & Kitchen, this local food relic has just had a major facelift, turning into a hip tapas bar where patrons can munch on teriyaki-glazed slow-cooked pork feet, truffle potato cubes, and crab risotto served with spanner crab, salted egg cream, tobiko and leeks.
The kitchen even whips up an Inka Menu, serving perfectly-charred fresh squid that brings an izakaya to mind, and meat mains like the juicy iberico steak and the grain-fed US beef served with alfalfa sprouts, onion jam and red wine jus.
On the 40th floor, nestled between the clouds and a 15,000-square-feet Sky Forest, Artemis is a new Singapore landmark showcasing the Mediterranean’s rich culinary heritage with the freshest organic produce.
Elevated above the hustle and bustle of the city on the rooftop of CapitaGreen, the restaurant and bar offer spectacular views of the urban skyline to the sea beyond.
With dining for 120 and private room seating of up to 40, as well as a breezy outdoor terrace ideal for savouring a broad portfolio of wine, cocktails and craft beers, Artemis embodies grand Mediterranean hospitality where the sky is the limit.
Roots Kitchen Bar has opened its doors at 30 Dickson Road for brunch, lunch and dinner, serving fine European food at casual dining prices.
Fresh ingredients, hot pans, and sharp knives are Derek, David and Andy’s beliefs in bringing delicious food to the table.
Diners are eating top table food at accessible prices. They are often delightfully surprised by the juxtaposition of seriously good food served in a relaxed no-airs restaurant and a $$ menu.
With its chef trained and grounded in fine cuisine, soups are mirepoix-prepared from scratch, as with the sauces, stocks, and jus where roasting, sautéing and blending are de rigueur in their preparation.
Whether it is the medium done London Broil Flank or Poached Egg Pancetta Carbonara, multiple techniques are used to retain the original flavours of the ingredients, fragrance of the vegetables, and to deliver the desired texture of the dish.
These made from scratch, no pre-mix approaches are what brought the chef and three partners from different backgrounds together. Alvin Tan hailed from 8 years cooking in fine French and European kitchens; Derek Ong has F&B management experience, whilst David Lim and Andy Li are from Design, IT & communication worlds respectively. A common thread runs in their diversity: they all love food, honest unpretentious, delicious food at decent prices.
A space became available in the relatively untapped but emerging nosh locale of Little India, especially with the much anticipated opening of the Rochor MRT Station.
The three foodies saw the potential for a landmark restaurant, firmed up the restaurant concept and exactly one month later, the new generation eatery, Roots Kitchen Bar, was born.
Behind the scene, renovations began immediately. With a classic brick & mortar decor, walls were peeled at the corners and lined by iron grills and edgy lighting frames. The undressed tables and service evoke a casual, friendly atmosphere. With rustic cellar vibes, the place beckons ‘Welcome’ to diners where they can feel right at home having a meal or drinks.
Roots serves fine European fare at casual dining prices, sans service charge or GST. On the menu, the star starter is the Mushroom Leek Fondue Soup which has diners asking for seconds. The Crabmeat Linguine in Lobster Bisque has very quickly become diners’ favourite pasta order. The Nagano Pork with Braised Cabbage side fights nose to nose with the London Broil Beef Flank in winning over meat lovers’ hearts.
For dessert, the Banana Bailey is the Chef’s unique take on the humble bread and butter pudding which has invariably garnered ‘must try’ recommendations from guests.
At the helm of the kitchen, Chef Alvin Tan, began his culinary career in the fine dining kitchen of Les Amis au Jardin, on to the Boathouse at the Fullerton where he started as chef de partie and quickly rose to be chef-in-charge. He was then headhunted out of Singapore 2 years ago to Velassaru, Maldives, where he was in charge of a signature restaurant.
The new extension's amenities include outdoor fitness equipment and public toilets.
According to the authority, there are about 37 species of birds at Zhenghua Nature Park. Besides birds such as the Olive-backed Sunbird, Flameback Woodpecker and Pink-necked Green Pigeon which are often spotted in parks and gardens, birds which are typically found in forests have also been sighted like the Greater Racket-tailed Drongo and Long-tailed Parakeet. The nature park is also a stopover for migratory birds like the Arctic Warbler.
Sixteen species of birds have been seen at the extension since May this year when habitat enhancements first began, including the Blue-throated bee-eater and the Oriental Dollarbird, both of which are forest-edge species.
More than 30 species of plants were added to the park's extension including bird attracting species like Tembusu, Syzigium polyanthum, Ficus microcarpa, Leea indica, Rhodomrytus tomentosa and Ixora javanica.
With the extension, the total area of Zhenghua Nature Park is brought to 17.3 hectares.
BYCH Hot Yoga (formerly Bikram Yoga City Hall), the first authorized Bikram Yoga studio in Singapore, has relocated to Penang Road.
They are there to support and encourage you and cheer you on with their humorous classes as you experience positive changes the Bikram way. The honest hard work of a consistent Bikram Yoga practice unifies the body, mind and soul.
This is a place where you can dedicate time for yourself, relax your mind and restore your strength. It is the place to help you rediscover your potential and renew faith in yourself.
Trust the process and enjoy your practice! The intelligence of any posture sequence determines the overall benefits of yoga practice. Bikram’s Beginning Yoga Class, the original hot yoga, is a series of 26 postures with 2 breathing exercises practised in a room heated to 105ºF (40ºC) in 90 minutes. Each posture in the sequence is designed to safely stretch and open the body in preparation for the next posture.
The Bikram Method stimulates the organs, glands and nerves and systematically moves fresh, oxygenated blood to 100 percent of the body. It restores all systems to a healthy working order, just as nature intended. Bikram Choudhury used modern medical measurement and research to scientifically design this specific sequence of the 90-minute program. In recognition of the unique nature of this posture sequence, the U.S. Trademark Office has issued a Trade Mark registration for Bikram Yoga.
Physically accessible to people of all ages, fitness levels and conditions, Bikram Yoga leads to increased mental clarity and ultimate relaxation for practitioners by building a strong physical and mental foundation. “Never too bad, never too late, never too old, never too sick to start experiencing the most scientifically designed, therapeutic yoga routine.” ~ Bikram Choudhury.
DFS’ new wines and spirits flagship boutique in Changi Airport Terminal 3 has its very own Raffles Hotel Long Bar in its premises.
The famous bar is one of a few exclusive offerings inside the 11,400 sq ft store. The two-storey boutique was designed by Masamichi Katayama, the renowned Japanese interior designer who was behind the interiors of the Uniqlo branch in Ginza, Tokyo, and the Hyundai Card Travel Library in Seoul.
There are also tasting bars and a private lounge on the first level for hosting workshops on bartending and guided tastings. The second level boasts individual boutiques for nine spirits brands — Absolut, Dom Perignon, Glenfiddich, Hendrick’s, Hennessy, Johnnie Walker, The Macallan, Martell and Penfolds. You can expect visits from master blenders and distillers as well as product launches from these brands.
Portico's newest venue features richer and more robust versions of the modern European Portico flavours that you’ve come to love, partnered with the same extreme culinary creativity that has built their reputation.
In addition, you can now enjoy the finest cuts of premium steaks. Tucked away in the lush surroundings of Dempsey, Portico Prime will provide you with a truly unique and unforgettable dining experience.
Portico Prime continues to push the boundaries of modern cuisine with their undying passion for imaginative menu engineering. Their culinary team expertly crafts delectably designed set lunch menus paired with fine cocktails, and consisting of complementary yet contrasting dishes. Meat lovers may also enjoy trying their Portico Steak Wagon, which showcases only the best cuts of premium beef served with their signature steak sauce. Many of Portico’s signature dishes have been reinvented for Portico Prime, bringing them up to the next level with new flavours and textures. If you thought you enjoyed the food at Portico, you have a whole new experience awaiting you at Portico Prime.
Milkcow is a hand-made, soft ice creamery, originating in Seoul, South Korea. With 30 stores in South Korea and 2 Flagship stores in Seoul, Milkcow has rapidly expanded in the region, with stores open in the Japan, Philippines, Malaysia, and now in Singapore!
The differentiating factor for Milkcow is that their desserts are healthy, 100% natural, and truly organic. Milkcow uses ONLY organic milk from eco-friendly, IFOAM and HACCP certified, organic farms. Moreover, the Milkcow cows are only fed with grass from the farm’s own cultivated, organic fields.
Milkcow takes organic seriously.
With FOURTEEN different ice cream topping combinations to choose from customers can enjoy a different, delicious experience every time they visit Milkcow. So, if you haven’t tried Milkcow, don’t miss out!