Miznon will bring a slice of Israeli cuisine and culture to local shores as it is set to open its first Asian outpost end October.
Hailing from Tel Aviv, Israel, Miznon is a highly-acclaimed contemporary casual eatery that has conquered hearts worldwide with its unique and inventive take on Israeli street food that encapsulates the vibrant flavours of the city.
Founded by Chef Eyal Shani – a local food hero, judge on MasterChef Israel and alsoregarded by famed restauranteur and Chef Yotam Ottolenghi as ‘the voice of modern Israelicuisine’, Miznon presents whimsical iterations of the humble pita as well as sides that are conjured with meticulously-sourced good ingredients, consummate culinary skills, a touch ofshowmanship, and presented with the brand’s characteristic lively and boisterous flair.
The Singapore outlet is headed by Israeli native Chef Or Hakmimi – who will be dishing up Miznon’s original creations such as a range of signature pitas brimming with robust flavours, as well as the by-now famous hits the likes of Baby Cauliflower Flower, Batata and Runover Potato.
Min Jiang at Goodwood Park Hotel marks another milestone in its decades-long history with rejuvenated interiors, refreshed menus & revitalised dining experience.
Housed in the heritage Goodwood Park Hotel, the esteemed Min Jiang brand has been significant in the grand dame’s illustrious history and reputation of pioneering firsts. In 1982, the Hotel opened Min Jiang Sichuan Restaurant alongside Garden Seafood Restaurant, and in 1989 introduced Chang Jiang Shanghai Restaurant, a novel concept to first serve Chinese food, French-style from a side servery. The merger of all three restaurants took place in 2004, transforming them into today’s flagship restaurant, Min Jiang, lauded for its outstanding food, service and resplendent setting.
Helming the kitchen of Min Jiang for almost 10 years is Master Chef Chan Hwan Kee who honed his skills in Cantonese and Sichuan cuisines, captivating diners with inspired flavour combinations and renditions of classics. Blending time-honoured culinary traditions and an inventive approach with a mindful balance, his dishes please both the palate and the senses.
The menus are curated with new creations, signatures and house specialities. During lunch, Min Jiang carries on the tradition of featuring a dim sum pushcart service – a classic offering seldom found in Chinese restaurants these days. A new range of hand-made dim sum has been introduced such as the Steamed Pumpkin Ball, Deep-fried Homemade Squid Tofu with XO Sauce and Deep-fried Bacon Roll with Enoki Mushrooms and Prawns that will be popular with diners of all ages. The creatively presented Min Jiang Land and Sea Quartet features a rabbit-shaped Steamed Prawn and Carrot Dumpling accompanied by Deep-fried Pork ‘Char Siew’ and Pine Nuts in Glutinous Pastry fashioned like a carrot. Alongside are a Steamed Squid and Sea Cucumber Dumpling and Steamed Prawn and Chinese Stem Lettucewith Tobiko Dumpling formed like a sea cucumber and starfish respectively.
Beauty in The Pot’s newest 250-seater outlet at NEX boasts a magical Unicorn Wonderland theme.
Unleash the inner child in you at the newest Beauty in The Pot's outlet at NEX! The outlet is swathed in swirls of purple and shimmering silver, reminiscent of a magical unicorn wonderland. The fusion of colours of the restaurant’s interior design is achieved by using a mix of rainbow laminates as well as mosaic tiles and complementary pastel pink and blue laminates. The privacy panel of each booth seat is fitted with galaxy mirror, further adding to the surreal vibe. Arches and curve lines throughout the restaurant create a sense of rhythm and depth.
In celebration of the opening of its 7th outlet, Beauty in The Pot will offer Flaming Moutai Herbal Drunken Chicken Broth at the new outlet for a limited time only. The seasonal broth is created to commemorate the 30th anniversary of diplomatic relations between Singapore and China.
Moutai is a brand of distilled Chinese liquor; the eponymous brand hails from Maotai, Guizhou. Reputed as the most valuable spirit in the world, Maotai is served at every Chinese state banquet and is often the first choice as a diplomatic gift.When the broth arrives at the table, Beauty in The Pot’s waitstaff will light the ladle filled with the liquor, before pouring it into the boiling broth. The Moutai lends a unique, savoury, soy sauce-like flavour.
Hair of the Dog colloquially refers to the drink that is taken to lessen the effects of a hangover. While they wish you to never be there, they want you to know that your HOTD cocktail is on them when you drop by the next day?
Wallet-friendly wines, whiskeys on promo, bar bites and mains, Hair of the Dog has the simple plain goodness that leaves you going for more.
The former chef of one Michelin-starred restaurant Song of India, Manjunath Mural announced that he will be opening a new restaurant called Adda.
The 70-seater restaurant will serve Neo-Indian cuisine.
Adda is Indian slang for "getting together and being in the neighbourhood" - Chef Mural's new restaurant will be in Beach Road and is slated to open in November.
While we patiently wait for the restaurant to be ready; it is possible to have Adda sweets handcrafted by Chef Mural to celebrate this Deepavali season. The contact number for ordering is +65 96600290 or email to email@example.com.
Every bite is a delight when we are talking about Beryl's chocolates. Try out their new Nutty Chocolate Slabs and treat your taste buds with sublime richness and crunchiness.
There are 7 exciting flavours to choose from:
* 54% Dark Chocolate with Caramel Chips & Sea Salt
* Gianduja Milk Chocolate with Hazelnut
* Gianduja Milk Chocolate with Macadamia Nuts
* 62% Cacao Dark Chocolate with Almond
* 62% Cacao Dark Chocolate with Hazelnut
* Strawberry White Chocolate with Dried Cranberry
* Gianduja White Chocolate with Almond, Hazelnut and Macadamia Nut.
Available exclusively only at Beryl’s newest Wisma Atria store.
Beryl’s Chocolate and Confectionery Sdn. Bhd. was created with one single aim – excellence. Since the company was established in 1995, their focus has been to produce the very best chocolates for both the local and global markets.
Their first factory, in the small town of Desa Serdang located at the southern zone of Kuala Lumpur, was set up in 1995. Beryl’s started out with manufacturing consumer- packed chocolates that were sold mainly to duty-free shops and supermarkets across the country. They've since established Beryl’s as a major regional chocolatier.
Cupping Room Coffee Roasters is an-award winning specialty coffee roastery in Hong Kong and it will be opening its very first Singapore store soon at Takashimaya.
Cupping Room Coffee Roasters was founded in 2011 in Stanley Plaza, Stanley, Hong Kong Island. From the beginning, our focus was to bring carefully roasted and prepared coffee to Hong Kongers in a comfortable environment. In 2013, we relocated from Stanley Plaza to the bustling district of Sheung Wan, expanding in the process to include Australian-inspired café fare. In 2014, we added our first location in Wan Chai and in 2015 our Central store soon followed, which included an on-site bakery. Finally, we welcomed our Roastery and coffee bar at Po Hing Fong in 2016 and have been roasting coffee since then on a Probat UG15 Retro roaster.
Chinese cuisine is vast and varied, but no matter the region or province, you are guaranteed a delicious and comforting meal. The newly opened Tang Lung restaurant wants to capture that essence — all set against the backdrop of a slick, modern restaurant that pays homage to an era when traditional Chinese opera flourished.
Perched on the breezy Robertson Quay, Tang Lung boasts a wide array of Chinese cuisines from various regions, all with a distinctively modern twist: think luscious Steamed Flower Crabs in Shaoxing Wine, addictively buttery Pineapple Char Siew Tarts and crackling Deep Fried Soon Hock in Superior Soya Sauce.
With an expansive spread of over 60 dishes, Tang Lung is the perfect location for casual business lunches, decadent dim sum high teas, and hearty family dinners alike.
The restaurant’s star dish is undoubtedly the Steamed Flower Crab in Shaoxing Wine. The delicate, luscious meat of the flower crab is given a new dimension with the addition of the restaurant’s special sauce which contains a combination of sweet, fermented rice, spiced Shaoxing wine and soul-warming chicken oil that is made in-house. In this dish, two live flower crabs lie on a bed of fresh vermicelli noodles, which, after absorbing the juices and sauce from the crabs, make for a dish that is near revelatory.
The Steamed Glutinous Rice with Crab Roe might take at least half an hour to reach your table, but it is well worth the wait. The once-ordinary dish of glutinous rice gets a heady do-over at Tang Lung – cubes of Shiitake mushrooms, shredded dried scallops, Chinese ham, and crab roe are mixed into the rice and fried. The two sweet Yellow Roe Crabs and glutinous rice are first steamed separately, and then together for just the right amount of time inside a cheese cloth to impart a distinctive umami taste to the dish. Here is a secret — the best part of the dish is the rice beneath the crabs which soaks up all the juices from the tender crustaceans as it steams.