|
|
|
|
|
|
| |
|
| |
| |
Project Açaí is Singapore’s first dedicated açaí superfood café. Serving Sambazon organic açaí, which grows in the Brazilian Amazon Rainforest where the berries are hand harvested by local family farmers.
|
|
|
| |
| |
|
| |
| |
Their bowls are prepared fresh everyday, with a heap of fruits and superfood toppings to complement their açaí smoothie base. They take every care in preparing their açaí bowls as you see them and believe there's some truth in the saying that you eat with your eyes first!
If thirst quenchers are more your thing, enjoy their three power-packed açaí smoothies.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
|
|
| |
|
|
|
|
|
|
| |
|
| |
| |
The Lawn is a new specialty grill & salad café in Singapore.
Where you will get to fully customize your own salad, pair your favorite perky greens to your favorite premium grills, topped with the audacious teasing flavors of their unique dressings, without a hefty bill to go along with it.
|
|
|
| |
| |
|
| |
| |
Grilled toppings on the menu include char-grilled garlic prawns, aceto balsamic beef cuts, chicken with Maple infusion and Worcestershire black pepper duck.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
CULINARY |
27 February 2015 |
|
|
|
|
|
|
| |
|
|
|
| |
| |
|
| |
| |
You will be pleased to discover new dishes to tease palate, particularly the Miso Lobster, an incredibly delightful burger of lobster chunks in tobiko and miso mayo, topped with cucumber and red radish and clasped between sesame buns, with shoestring fries on the side. For a lighter sandwich option, the Caprese pleases with a generous serving of mozzarella, air-dried cherry tomato spread, basil and roma tomatoes on focaccia toast, served with fries.
|
|
|
| |
| |
|
| |
| |
For a heartier meal, the Beef Cheek Pappardelle is most satisfying with tender braised beef cheek, confit tomato and parsley sitting atop broad flat pasta noodles. Interestingly,“papparedelle” is derived from the Italian verb “pappare” which means “to gobble up”,a definition fitting of this irresistible new dish.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
CULINARY |
27 February 2015 |
|
|
|
|
|
|
| |
|
| |
| |
Baja Fresh Mexican Grill will be opening Baja Fresh Express, its third and latest outlet this April within Singapore’s Central Business District, at The Sail.
The restaurant provides seating for 35 seated indoors and up to 15 at its alfresco area. This outlet is designed in an express format to cater to the busy breakfast and lunch traffic in the area, providing quick meals and takeaways for the business crowd, without skimping on taste and nourishment.
|
|
|
| |
| |
|
| |
| |
Forget wilted salads and cold deli sandwiches eaten at the office desk. For a mid-weekday burst of flavour and nutrition, go for the hearty, bold flavours of a chicken tortilla soup, grilled shrimp and steak burrito, or spicy chicken tacos, all freshly made at Baja Fresh Express.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
CULINARY |
26 February 2015 |
|
|
|
|
|
|
| |
|
| |
| |
In-Between offers a flavorful, customizable re-invention of an iconic American dessert.
|
|
|
| |
| |
|
| |
| |
Must tries include their most popular Sammie Chunky Peanut Butter with Reese's Chip cookies and Himalayan Salted Caramel in-between.
All ice creams and cookies are freshly made daily.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
CULINARY |
24 February 2015 |
|
|
|
|
|
|
| |
|
| |
| |
Marina Bay Sands welcomes Chef David Myers to join the league of Celebrity chefs in one destination. Armed with a passion for cooking and a penchant for travel, Chef David left college to pursue his true calling. Since then, he has ventured into kitchens all over the world, collecting and creating culinary experiences and presenting them in every dish he prepares.
Expect the unexpected with Chef David Myers' thought-provoking menu at Adrift. Inspired by his adventures, share plates of Modern Asian dishes such as Wagyu Beef Satay and King Crab Melt with Pimento Cheese.
|
|
|
| |
| |
|
| |
| |
Rekindle spontaneity at the bespoke bar where cocktails are reinvented by award-winning bartender, Sam Ross. Chill out with a drink evoking Tokyo’s Ginza district, or sip on a martini while dreaming about your next adventure.
|
|
|
| |
| |
|
| |
| |
Adrift is a playful take on a kaleidoscope of experiences that will tantalize your palate. It's for the dreamers and explorers.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
| |
CULINARY |
23 February 2015 |
|
|
|
|
|
|
| |
|
| |
| |
Tangerine raises the bar in spa cuisine with celebrity chef Ian Kittichai exploring new vistas in spa gastronomy.
|
|
|
| |
| |
|
| |
| |
His creations are inspired by both Asian and Western cuisines, with an emphasis on healthy, tasty meals brimming with robust flavours and aromas.
Enriched with the wholesome taste of fresh fruit and vegetables, whole grains, sustainable seafood, premium free-range poultry and grass-fed beef, every dish is carefully crafted by Chef Kittichai to nourish the body and titillate the senses.
|
|
|
| |
| |
|
|
|
| |
| |
|
|
| |
|
|
|
|
| |
|
| |
Share on : 
Facebook
Twitter
Email This
