Known for pioneering mixology in Singapore, renowned Maison Ikkoku celebrates the best of regional produce with the launch of new establishment Sling. Set to revive the internationally recognised Singapore Sling for a new generation, Sling introduces an all-natural craft cocktail menu that showcases innovative interpretations on this classic tipple alongside a mouth-watering array of artisanal local cuisine.
Singaporean Founder, mixologist and chef-extraordinaire of Maison Ikkoku - Mr Ethan Leslie Leong, saw a stagnancy with the national cocktail and decided to bring the Singapore Sling back into the limelight. “As palates get more refined, guests demand more options and styles of cocktails. At Sling, we are dedicated to finding you the perfect Singapore Sling that suits your character, taste preference or mood. Of course, food is an integral part of the Singaporean identity, and we have refined local dishes to showcase our cocktail offerings’”.
The new level-one space of Maison Ikkoku will be converted into Sling come 17 February 2020 while retaining its art gallery featuring Singaporean-inspired paintings.
Widely regarded as the national drink; the Singapore Sling was first created in 1915 by Hainanese bartender Ngiam Tong Boon. This national treasure among Singaporeans and discerning travellers has gained both local and international recognition through its historical significance. Using all-natural craft ingredients from the region, Ethan has curated five distinctive interpretations of this iconic cocktail that are ideal the modern palate.
For a traditional version that pays homage to its heritage, the Original SLING ($26) is crafted with the classic London Dry Gin with juniper-forward notes, Cherry Heering, Bénédictine D.O.M, Cointreau, Angostura Bitters, homemade fresh Grenadine with fresh pineapple and lemon foam for a perfectly balanced concoction.
Inspired by the kampong days in the early 1900s when coconut plantations covered Singapore’s land inthe East, Coco SLING ($28) is a playful interpretation on the classic that includes the addition of roasted coconut and young coconut foam.
The perfect complement to a locally-inspired cocktail, Sling’s food menu presents familiar Singaporean favourites with a decidedly Peranakan flair – a homage to Ethan's grandmother.
The curated menu at SLING features impactful and flavourful starters such as Classic Kueh Pie Tee ($19), homemade canapé cups filled with stewed turnip, long beans, tofu, shredded pomelo, coriander and eggs, and a quintessential local favourite Yu Sheng ($18) with thinly sliced raw fish tossed with Asian coriander, green chillis, ginger and calamansi juice.
Highlights from the sharing plate offerings include a traditional D.I.Y Popiah available in Vegetarian ($36), Sweet Pork ($39), and Crispy Prawn ($49). Presented in a traditional tingkat, each tier opens to reveal four homemade popiah skin, plant-based stewed turnip and carrots, long beans, eggs, coriander, shallots, beansprouts, tofu, roasted sesame seeds and other accoutrements depending on the choice. Sweet Pork features Chinese waxed sausages as a topping while the Crispy Prawn has deep-fried prawn fritters - both give additional fragrance and texture to this familiar dish. Innovative placards detailing the wrapping method comes with the dish, acting as the perfect conversation starter.
Sharing plates at Sling features heart-warming recipes from Ethan's childhood, updated with modern cooking techniques. "My best memories come from watching my grandmother cook a giant tureen of curry to feed our family of 12. My dishes are a tribute to her while sharing Singaporean cuisine on an elevated level."
Straight from Ethan's grandmother's cookbook, the Turmeric Chicken ($28) contains juicy pieces of chicken fillet simmered in ginger, lemongrass and turmeric, to form a flavourful curry best paired with Nasi Biru ($3) – Japanese pearl rice with bluepea flower and lemongrass. Other mains include star dishes such as Babi Hitam ($39) and Rendang ($45).
A not-to-be-missed dish is the Kambing Bakar ($39) – a tender frenched rack of lamb marinated in local herbs and fresh pandan leaves, and Ikan Asam ($32) – a beautifully poached, then grilled salmon fillet in an ambrosial assam, tomato and onion sauce atop a bed of chickpeas. Accoutrements such asTimun Pedas ($12) – cucumber pickles and Kampong Sayur ($19) – seasonal local vegetables stir- fried with anchovies complete the meal.
For a sweet finale, Sling's sole dessert of Kueh Dadar ($16) shows off a freshly made French-style pandan crêpe, homemade young coconut espuma, toasted coconut shavings and a shot glass filled with fragrant gula Malacca syrup.
Sling only accepts walk-ins and does not take any reservations.
Some people dream of castles and others dream of white picket fences. Food brother Bjorn Shen dreams of a small room where he can unleash all his wildest ideas. In late 2019, that dream became reality – and from 2020, he lets 4 persons into the room to play with him: Small’s officially opens to the public in February 2020.
Small’s is a tiny room that's attached to Bjorn Shen’s flagship restaurant, Artichoke. Originally his office, it was converted into a studio for culinary research and development; at heart, it’s Bjorn’s man cave. At Small's, he experiments with things and ideas that get called oddball by some, genius by others. Now it’s open to public three days a week as an omakase counter where he can show and tell his guests what he’s been up to.
Small’s is as personal as it gets. If – as restaurateurs are won't to say – Artichoke is Bjorn’s ‘house’, then Small’s is his man-cave.
Everything in Small’s has been personally handled by Bjorn, right down to the installation of the long pendant light that glows white and purple; and the ever- changing playlist that reflects his mood and thoughts. His cheeky sense of humour is evident from ceiling to floor – at the top of the walls, multiple Borats give cheery thumbs-ups to guests.
He’s even put some of his most cherished objects and memories to “work”. Tableware includes ceramic plates handmade by his sister-in-law, and flatware he inherited from his grandparents; and a small fish tank recalls his youth where he was put to work in a little pet shop by his father.
In short, eating at Small’s is a private dining experience – one on four, face to face – that Bjorn has never been able to offer before.
Bjorn is chef-owner of Artichoke, and author of the Artichoke cookbook. Notorious for his rebellious personality and outlandish style of cooking, Bjorn has earned significant industry recognition over the years. Outside of starting food brands Artichoke, Bird Bird and Neh Neh Pop, Bjorn wrote a monthly column titled ‘Bjorn Says’ for Time Out magazine, lectured at the Culinary Institute of America, and actively consults on menus for restaurant openings. Industry accolades that he has accumulated over the years include ‘Chef of the Year 2013’ - SC Global, ‘Rising Chef of The Year 2015’ finalist - World Gourmet Summit, ‘Best Local Chef 2016’ - SG Readers’ Choice Awards, and ‘WGS Best 20 Chefs 2016’ - World Gourmet Summit. Bjorn is also frequently on television, having most recently featured as judge on MasterChef Singapore on Mediacorp’s Channel 5, and also on programmes such as MasterChef Asia and Secret Eats, and in lead roles on Eat List Star Season 2 and The Ultimate Brocation.
Experience the award-winning taste of Mott 32, as the lauded restaurant presents its authentic Chinese cuisine in Singapore for the first time. The name “Mott 32” pays homage to 32 Mott Street in New York, where the city’s first Chinese convenience store opened in 1851. The store served as the nucleus for what is now a vibrant Chinatown in one of the most dynamic cities in the world.
Their chefs utilise the latest in modern and innovative cooking techniques from around the world to bring the best out of time-honoured recipes that have been passed down from generation to generation. Their signature dishes include the Apple-Wood Roasted Peking Duck, Barbecue Pluma Iberico Pork Glazed with Yellow Mountain Honey, Iberico Pork with Soft Quail Egg and Black Truffle Siu Mai, and Crispy Triple Cooked Wagyu Beef Short Rib.
The provenance of each ingredient is of paramount importance to them. Ethical sourcing by using organic and sustainable ingredients wherever possible, while also working closely with farms, ensures the uncompromising quality of the food presented.
To complement the dishes, their original mixology programme is inspired by Chinese culture and the flavors of Asia. It is this particular level of modernity, combined with a respect for tradition, that makes Mott 32 so spectacularly unique.
Beyond the food, a cohesive story of East meets West is told through the blend of industrial New York design and classical Chinese décor of every Mott 32 location. At Mott 32 Singapore, elements reminiscent of the Hong Kong flagship store are interwoven with Singapore's rich foliage and flora – a celebration of the shared history and connection between the two Asian metropolises.
Read more about what to expect from Mott 32 Singapore here.
A concept where simplicity meets comforting classics, LINO Pasta Bar by Les Amis Group utilises classic cooking techniques to bring out the freshest flavours of ingredients. While pastas are the focus here, the menu offers a variety of appetiser, main and dessert options for a more customisable dining experience.
Be drawn in by the 38-seater pasta bar spotting touches of soft pink and olive green hues, coupled with bright lights and artworks by Filipino visual artist – Pacita Abad. Perfect for a romantic night-out or just catching up with old friends.
Guzman Y Gomez serves traditional Mexican flavors featuring hearty proteins resting on fragrant seasoned rice and zesty salsa. Go and try out their burrito and nachos at their newly-reopened Star Vista branch or their upcoming new outlet at Novena Square!
Using only the freshest ingredients, GYG aims to serve you authentic Mexican fare that’s bursting with flavour. Say Hola to your new favourite lunch spot.
Pamper your palate with GYS’s version of the quintessential quesadilla, which consists of melted Jack cheese, salsa and your choice of filling encased in a grilled soft corn tortilla, perfect for those who want an economical yet substantial meal.
A speciality yakiniku fast food restaurant from Japan with 29 branches in Asia; Yakiniku Like is set to launch its first-ever outlet at Paya Lebar Quarter in Singapore. Hailing from Japan, the restaurant is brought in by Dining Innovation Group which has 260 restaurants worldwide. A quick service concept that serves orders within three minutes, the restaurant sees snaking queues outside its outlets every day. Here, yakiniku aficionados can savour top-quality meats, from wagyu beef to karubi (beef short plate) and harami (beef skirt steak), prime karubi (boneless short rib) to misuji (top blade). Pork belly, pork jowl and chicken thigh are available here as well.
The highly indulgent wagyu steak set, with a marbling score of seven to eight (equivalent to Wagyu Grade A4 and above), is priced at just S$29.80.
Yakiniku Like is the first restaurant in Singapore to offer individual electric smokeless grills for customers. There are also shared grills available for two diners to use. The grills are imported from Taiwan, and specially customised for the Singapore outlet.
An establishment steeped in culinary history, the 1-Group introduces Zorba, The Greek Taverna – a unique Greek experience that brings authentic dishes with age-old traditions from the azure Mediterranean Sea to sunny Singapore. Sitting along the waterfront of the Singapore River in Clarke Quay, Zorba aims to transport guests to a Greek isle with nourishing simplicity set along the picturesque riverbank.
Taking pride in their culinary traditions, Zorba presents a selection of crowd-pleasing dishes from appetisers, pristine seafood and meats, and tempting desserts. Rooted in Greek heritage and culture, Zorba sources its traditional ingredients direct from Greek suppliers.
A signature option at Zorba is the extensive selection of Greek’s Mixed Grill Platter ($88). This hearty sharing platter includes cheese-stuffed bifteki, pork gyros, chicken and beef souvlaki, lamb chops and Loukaniko. Perfect for sharing with friends and family of two to three, this platter, and served with a side of fried potatoes, salad, and tzatziki. Another substantial dish is the classic grilled platter of Souvlaki ($20) that showcases juicy grilled meat skewers served with chips and tzatziki salad. Zorba's version features the traditional Greek selection; Argentinean air-flown Black Angus striploin, Iberico pork, and Brazilian chicken breast. The meats are marinated for 48 hours in a proprietary blend of spices before being grilled to perfection, making for a full-flavoured and tender bite.
An all-time favourite, the Htapothi Sti Skhara ($30) features a heritage recipe from the isles of Greece. The octopus is first tenderised by hand as the chef beats it with a smooth rock, after which it is sprinkled with salt water and rubbed with the same rock in a circular motion until the tentacles curl up. The octopus is then slow grilled atop a low-burning charcoal fire with sea-salt and a squeeze of fresh lemon juice, for a delicate smoky char.
Other noteworthy grilled items include Tsipoura ($32), which utilises sea bream flown in from Greece. The ancient Greeks held the sea bream or 'Orata' (Italian for 'golden') in high regard due to the golden flecks in its eyes, and it was frequently offered to the goddess Aphrodite for its attractiveness and meaty flesh. Keeping the seasoning light and clean, the fish is drizzled with lemon, garlic and olive oil and grilled on a plancha for a meal worthy of a deity.
Aside from pristine seafood and quality cuts of meat, the Greeks are equally known for their saccharine desserts. Fit for any sweet-tooth, Greek Baklava ($12) presents a rich sweet flaky pastry made of layers of filo filled with chopped nuts and held together with honey. Another dessert staple includes Yiaourti Me Meli ($8) - Greek yoghurt with lashes of honey and crunchy walnuts.
Along with the great tasting food, Zorba also serves Katogi Averoff wines from Metsovo by the bottle to further enhance the Mediterranean experience.
Celebrating the living force of Peranakan food culture; Belimbing Superstar at Ann Siang Hill offers over 30 Peranakan dishes ranging from well-loved favourites like Ayam Buah Keluak to little known treasures like their signature kerabu (salads).
Their vision is to show Peranakan cuisine as it is, without judgment: sometimes tedious and laborious, sometimes fast, sometimes light and sometimes deep and comforting.
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