A Modern Italian Bacaro & Ristorante serving 30 types of Cicchetti and a range of Antipastos, main courses and desserts featuring modernist techniques.
The bakery prides itself in the creation of exquisite handcrafted breads using only the finest quality ingredients from Europe. A group of dedicated, highly skilled craftsmen then combines the Japanese, European and Taiwanese styles of bread making to create an impressive line up of artisan breads.
Heading Duke Bakery as the Founder and Executive Pastry Chef, is 29 year old Allen Tsai. At the age of 17, the Taiwanese-born Tsai left home for Japan, France and Germany to learn from the celebrated masters of the baking trade. With ten years of valuable experience, the budding bread connoisseur has also gained himself a solid reputation in the baking industry.
DHL Express has announced the opening of a facility in Singapore that will host a new global quality control centre and serve as a centre of excellence for global service quality and business IT activities.
DHL has been operating global quality control centres since 2007. They provide real-time tracking capabilities for individual shipments, flights and truck movements. The teams operating in the centres monitor the status of DHL’s delivery network to identify exceptional incidents and delays and take proactive action both to address them and to inform customers. In addition, the centres allow the company’s global network operations team to identify systematic issues affecting the delivery process and take steps to resolve them, and they can also operate as a crisis centres.
At Opus Bar & Grill, sustainable seafood and prime cuts; dry aged in-house for 14 to 36 days with our customized Himalayan salt tile cabinets, are expertly cooked by Australian Chef Nick Philip over imported charcoals for an intense depth of aroma and flavor.
The bar showcases a unique range of cocktails inspired by Asian food, accompanied by an enticing selection of bar snacks.
Designer Thomas Heatherwick has completed a university building in Singapore made up of 12 towers that resemble giant parsnips.
London-based Heatherwick Studio collaborated with local firm CPG Consultants on the Learning Hub, a new eight-storey teaching facility at Nanyang Technological University.
To avoid creating "miles of corridors linking box-like lecture rooms", the building was designed as a cluster of tapered towers surrounding an expansive atrium. The idea was to combine learning facilities with social spaces including balconies, gardens and open-air corridors, to encourage as many opportunities for staff and student interactions as possible.
The 12 towers, which each taper inwards towards the base, accommodate a total of 56 oval classrooms. According to the designers, the non-hierarchal round shape – without any corners or obvious fronts or backs – will encourage more collaborative learning.
Clad with curved concrete panels, the towers feature irregular horizontal stripes that were created using 10 adjustable silicone moulds. This texture lends each tower the look of a root vegetable, although the designers liken the appearance with wet clay.
Balconies extend around the inside of the towers and get larger towards the top of the building, offering views into the atrium. This space is naturally ventilated, allowing air to circulate throughout.
The towers are raised off the ground on 61 angled concrete columns, each featuring an undulating surface texture, and small areas of planting surround many of them.
Meanwhile, the concrete walls surrounding the stair and elevator cores slotted between the towers have been embossed with over 700 drawings by illustrator Sara Fanelli, depicting images from science, art and literature.
The project forms part of a wider campus redevelopment for Nanyang Technological University which, with over 33,000 students, is one of Singapore's largest public universities.
Harry's newest outlet that recently opened, sits in the heart of Clarke Quay – with a revamped menu to boot.
From bar bites and beers, Harry’s has evolved to serve you lunch and dinner with their new menu encompassing 50 dishes (small plates, platters and big plates) and a selection of wines.
Starters, also known as Small Plates, can be paired with a cold pint of their signature Harry’s Premium Lager.
Try the Crabmeat Spaghettini with blue swimmer crabmeat and Chicken Masala served with a refreshing glass of Dirty Harry. The Chicken Masala is served with toasted charcoal bread and the chicken is grilled prior to adding it into the Masala base, ensuring that the smoky taste of the meat just right and not too overwhelming.
Arn Nan which means Redman in Teochew is another sensational release by the IndoChine Group. Strategically located at Suntec City Sky Garden, one of the most momentous and iconic places in Singapore, Arn Nan Alfresco Bar + Bistro within the city is the latest place to enjoy the panoramic view.
It is with great excitement that IndoChine has found a perfect location at Suntec City with valet parking services, 3,100 basement car parks and is in close proximity to many information exchanges, networking opportunity and leisure activities.
As the only open-air garden at the Sky Garden, Arn Nan is the only place in the whole vicinity that provides a unique garden setting with vertical garden walls, an illuminated translucent alabaster table that glows with an ethereal light, adding a dramatic and pleasing effect, and a one-of–a-kind fish tank island bar that adds to its sensuous charm. Extensive and expansive measures have been put in place to create the ultimate IndoChine experience, ensuring that it will be the attractive location for happy hour, lounging, clubbing, private parties and super indulgent partying.
Arn Nan serves a variety of delicious funky cuisine, including tapas and fresh raw vegetables for fiber and roughage that are in line with IndoChine Group’s philosophy of “nutraceutical” cuisine that has nutritional and pharmaceutical benefits. Guests can enjoy the diverse culinary tastes of Vietnamese, Laotian and Cambodian cuisines in traditionally-prepared dishes such as homemade chicken and prawn sausage, stuffed with tiger prawns and chicken leg meat, and Gói Cuôn, Vietnamese fresh rice paper rolls. In Arn Nan’s every corner, new surprises for a sense of discovery awaits your visit.
Arn Nan also offers an extensive wine list which boasts a range of quality new and old world wines from countries such as Australia, South Africa, Chile, America, France and Italy. Diners are also given a choice of champagnes, sparkling wines and proseccos which will certainly complete this ultimate IndoChine experience.
Guests are welcome daily to a good meal or quick bites at any time of the day. Late in the afternoon as the sun sets, Arn Nan is the perfect place to be for outdoor and rainproof late night parties.
The stretch of the Kallang River between Bishan Road and Braddell Road hardly looks inviting now, being just a concrete canal.
But by the end of 2018, this 1.8km stretch will be turned into a picturesque area with a cascading stream, rocks and viewing decks.
The river improvement project comes under the PUB's Active, Beautiful, Clean Waters (ABC Waters) Programme and has been unveiled by Bishan-Toa Payoh GRC MP Wong Kan Seng.
The river's look will be refreshed in four ways, starting with a 100m stretch at Bishan Road, where canal walls will be greened using planters and creepers.
This leads to a 410m-long stream that meanders its way around the planter islands within the channel.
Following this, the stream widens and passes over a series of cascades to meet a permanent body of water.
Cantilevered decks along this 910m stretch of Kallang River will allow allow residents to get closer to the water.
A community deck and seating will be added to bring residents and park connector users nearer to the waterway.
As part of the makeover, PUB and the National Parks Board will also be jointly developing the Kallang Linear Park along the river, between Bishan Stadium and Block 165, Bishan Street 13.
The ABC Waters Programme was started in 2006 to spruce up water bodies here.
Share on : 
Facebook
Share on Whatsapp
Twitter
Email This
