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Columbus Coffee Co. offers a curated selection of coffee brews and menu items, there is surely something for everyone.
On the menu: Buttermilk Fried Chicken, Soft Shell Crab Burger, Cheese Burger and Curlies, Mushroom Bacon Carbonara, Earl Grey Caramel Waffle and more.
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At Rakuya, they do classic Japanese cuisine with an Asian twist. Its omakase menu is all set to enthral, with unique items such as Mapo Chawanmushi, Tempura Prawn with Sambal Mayo and Yuzu Kaya Toast. The result? A delightful and unforgettable meal that brings one’s palate on an adventure across Asia.
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Besides the promise of good food, diners can look forward to enjoying a fine selection of sakes – including seasonal ones – from various regions across Japan. Pick your nightcap out of the 50-odd labels that they have curated, or ask for recommendations from their friendly staff. Their cosy bar within the restaurant also serves up some mean bar bites, best washed down with a pint or two.
In addition, Rakuya also serves up affordable set lunches and ala-carte plates, done omakase-style.
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Tel: +65 6440 7071 Email: hello@rakuya.sg
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Set to open on 23 April 2018, Madame Fan at the newly-refurbished NCO Club is a mystical theatre-dining concept that elevates the status of Chinese dining in Singapore.
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The 222-seater Chinese fine-dining restaurant is created by famed Hong Kong born restaurateur, Alan Yau. Yau is the man behind the Michelin-starred Hakkasan in London and global ramen chain Wagamama.
Madame Fan is Yau’s debut restaurant venture in Southeast Asia.
Patrons can look forward to exquisite Cantonese cuisine that is daringly delectable.
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The Stamford Brasserie is an all-in-one dining destination that brings to life the charm and exuberance of a classic French brasserie. The stylish tri-concept outlet, first in Swissotel The Stamford to run completely plastic-free, is conveniently located on the ground floor of Equinox Complex and comprises a Grab-and-Go, All-day Dining Restaurant and Beer Bar.
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The venue’s tasteful décor is a feast for the eyes, featuring a mix of traditional vintage appeal interspersed with industrial-chic contemporary touches. Also incorporated is an open kitchen and bar, where diners can witness lively bistro cooking in action.
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On the menu, we see Baked Fish 'En Papillote', Pulled Kurobuta Pork and more.
You can view both its Main and Grab & Go menus here.
Look at their craft beers selection carefully. You might just spot an interesting beer name which we contemplated to type it out here.
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Modern French Cuisine takes centre stage in the recently revamped fine dining restaurant, Gunther's, which is helmed by award-winning chef Gunther Hubrechsen.
Residing at the swanky Purvis Street since August 2007, Gunther’s bring sophisticated Modern French Cuisine to the chic fine dining scene. The meticulously-crafted restaurant, whose name yields the personality of Gunther himself, the man behind this establishment, depicts the realization of a dream that he has over the years - that is a place to call his home.
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The revamp of the restaurant is a contemporary interpretation of art nouveau woodwork. An art style that originated in Belgium and gained popularity in France around 1900, it was fitting that Belgian Chef Gunther Hubrechsen of fine Modern French Cuisine was drawn to it and wanted his Singapore-based restaurant new interior to evoke luxury through the delicate curved forms of the art nouveau style.
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Gunther’s food is down-to-earth – like the man himself – yet deftly executed to perfection with elegance and finesse. His gift lies in his ability to re-interpret classic dishes and flavours, breathing new life into them in terms of both taste and presentation. He devises unusual flavour combinations with delicate sensitivity, resulting in dishes that are pleasurable to eat, yet a novel to experience. Equally central to his culinary distinction is his passionate belief in plating each dish to heighten its visual appeal. The chef frames each of his dishes with an artist’s eye and constantly aims to fashion gastronomic works of art that pleases both eye and palate.
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Gunther’s followings will recognise his signature dishes like the Cold Angel’s hair pasta, Oscietra caviar gorgeously scented with truffle that remains a favourite as well as the delectably crispy Suckling Pig with Kriek Beer Sauce. Apart from his signature desserts like the delicious Fine apple tart “à la dragées” with Havana rum raisin ice-cream or the warm soufflé with daily flavours, Chef Gunther will surprise you with his whimsical creations that are always a delightful treat.
More than 350 labels of wine with majority from France have been carefully selected in pairing with Chef Gunther`s creations to complete the diner’s gastronomic experience.
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Jinjo is a modern Japanese Sumiyaki concept by the Les Amis Group that focuses on the Japanese art of grilling. It is also where traditional Japanese fare is presented with a contemporary spirit. The restaurant is helmed by veteran washoku sous-chef Makoto Saito.
Japanese charcoal-grilling mastery is celebrated through a prefecture focused menu. Cooked over handcrafted charcoal, prime seasonal ingredients, which have been painstakingly sourced from all over the Japan, are imbued with a delicious smokiness and transformed into delectable dishes.
The dining experience at Jinjo is completed by a selection from our extensive sake menu. Curated specially to match the taste profile of Jinjo’s sumiyaki items, the list is also a representation of the best from the different prefectures of Japan.
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Traditional Cantonese pastry bakery, Tong Heng, recently reopened their 2 outlets with updated looks and new packaging too. Their signature diamond-shaped egg tarts, remain as the well-loved local brand's best-selling pastry. Fans waited patiently while the 2 outlets were temporarily closed for renovation.
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At the turn of the 20th Century Mr. Fong Chee Heng landed on the shore of Singapore from Guangdong. He was overwhelmed with hopes and happiness when he saw the opportunities in this thriving seaport. He had his aspiration for Tong Heng (Opulence of the Orient) would be a dream into reality.
From humble beginnings of a push-cart hawker, the business thrived progressively. Mr. Fong and his son Chiok Kai found a home in a shop along Smith Street in the 1920s. The Fong’s continue to cultivate and nurture the pastry business to greater heights.
Today, the business is passed on and run by the 3rd generation of the family with a full-fledged kitchen operating out of their South Bridge Road main branch. The business continues to tempt palates, winning hearts with the authentic taste of traditional delicately handmade freshly baked pastries with a modern twist.
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Originated in 1919, Guschlbauer is a proud Austrian brand dedicated to the art of making delicious and high quality pastries. Made with ingredients carefully selected from all over the world, they are determined to provide supreme tasting bread and cake products to every customer. Guschlbauer's 1st South-East Asian flagship store is now open at Waterway Point Singapore.
The traditional bakery set sail in Austria, then continued their success by making splashes in Europe, Hong Kong, Korea and Canada.
Guschlbauer's signature bakes include the Quarter Cheese Bun and Devil Cheese Bun.
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