Created in 1989, La Cure Gourmande is far more than chocolates, confectionery and biscuits. It's an emotional experience from the moment you walk into the store. Everything about La Cure Gourmande will make you feel like you just stepped back into childhood.
With more than 170 different types of confections in store, La Cure Gourmande Sunshines will assist you with picking the best assortment for you to create the most unique gift for that special someone.
Besides the traditional selections available in Singapore, La Cure Gourmande has introduced an island of Madeleines. Made according to the founder's traditional recipe with carefully selected ingredients, the Madeleines will have a variety of flavours ranging from chocolate, raspberry, lemon and plain with a hint of vanilla.
Kanshoku means ‘to finish eating every last bit of your food’ in Japanese. Fuelled by this ambitious intention, they have set out to create a savory recipe that will instill the feeling of Kanshoku in you.
They believe there are no shortcuts to creating a savory broth. Their unique tasty broth is painstakingly boiled with filtered water over 7 hours using only the freshest ingredients with no MSG, preservatives or flavor enhancers. This results in a milky broth that is rich in natural collagen and packed full of natural umami.
Their noodles are produced fresh daily in the same honest manner at their humble outfit. Specifically chosen flour is mixed with filtered water to achieve the most desirable chewy texture true to the original spirit of Hakata ramen. Every bowl of ramen is then timed and cooked to perfection and topped off with a thick slice of mouth-watering braised chashu that will leave you wanting for more.
"Whips Cupcakes" is a specialized gourmet cupcake store that provides a wide selection of authentic American and Local specialty cupcakes to the discerning trendsetter.
Their cupcakes are made with the finest ingredients from all corners of the world, befitting the lifestyle of today's chic urbanite. They use the best ingredients, as they believe only the finest can produce the finest. In addition to their over-the-counter offerings, they offer customization for birthdays, weddings, corporate events and other special occasions.
Open Door Policy, Tiong Bahru’s favourite neighbourhood hangout, is launching a globetrotting new menu by Head Chef Daniele Sperindio and a revamped interior.
The new menu draws inspiration from far and wide throughout Asia, Latin America and Europe and has been streamlined to offer a focused selection of key dishes created in a collaborative effort between Chef Daniele and Chef-owner Ryan Clift of Tippling Club.
The new dishes are surprising yet familiar, boasting a higher level of complexity with more premium-quality ingredients, innovative and well-layered flavour profiles, and interesting presentations — while staying true to the modern bistro’s style of fusion European, Western and Asian flavours.
Standout items within the menu include the Kale Broth, a healthy starter poured table-side over crispy kale, smoked quail eggs and extra virgin olive oil “caviar”; Guacamole Risotto, with fresh chilli, slow-boiled hen egg and crème fraîche borrows its flavours and cheeky tortilla chip garnish from Latin America; a lean cut of Australian Kangaroo Fillet served agrodolce-style in a vinegar jus and accompanied with roasted Brussels sprouts with pine nuts and baby onions, and sautéed warrigal greens. Regulars will be pleased to find that the menu also features a number of amped up bistro classics, such as the quintessential Braised Beef Cheek is slow-cooked for 48 hours then served with velvety black truffle mash, roasted mushrooms and rich red wine jus.
An all new selection of Natural Wines have been introduced to the menu — made with minimal chemical and technological intervention during the growing and winemaking process, these wines are farmed organically without and produced without adding or removing any naturally occurring elements. Natural Wines are an ideal complement to the new dishes at ODP for a wholesome dining experience focused on premium ingredients.
The latest dining addition to Tiong Bahru is House of Peranakan Petit, a modern and intimate Peranakan setting along Eng Hoon Street - a former Peranakan enclave. Established by the House of Peranakan Group of restaurants, this third branch is borne from a desire to offer top notch Peranakan heritage food in an area that has forgotten its Peranakan roots and inundated with hipster cafes.
Established in Katong in the 1980s, the House of Peranakan Group of restaurant is a pioneer in Nonya cuisine, managed by a pure Peranakan family for more than 30 years. Inspired by his mother’s culinary skills, Bob Seah wanted to share his family’s culinary culture with others. He established Peranakan Inn in the 1980s, one of the earliest Nonya restaurants in Singapore housed in a charming pre-war Peranakan shophouse built in 1937, which is still serving piping hot Nonya cuisine in claypots today.
Over the years, the restaurants have received accolades from the Asian Wall Street Journal and The New York Times. It has hosted distinguished guests from past Presidents to overseas dignitaries. The most recent VIP was Her Royal Highness Princess Maha Chakri Sirindhorn of the Kingdom of Thailand.
Chef and owner, Bob Seah, is 75 years and a serial restaurateur. He is still cooking and establishing new restaurants at this age, and he makes it a point to go to the market every morning to get the freshest ingredients for the restaurants. This is the true meaning of active ageing!
A pioneer in the Peranakan food community, Bob has created many Peranakan-inspired dishes such as Selar Sambal Fish stuffed with Rempah, Nonya Crayfish, Assam Prawns and Long Beans Sambal. He also introduced the concept of serving home-cooked Nonya food in claypots 30 years ago!
Proudly conceptualised by Chef and Owner, Bob Seah - a fourth generation Baba who had watched his Nonya mother cook, and his daughter Bee Leng, – the menu at House of Peranakan Petit includes traditional Nonya dishes such as Ayam Buah Keluak, Nonya Chap Chye, Garam Assam Fish and Itek Sioh. In addition to that, Bob has created several Peranakan-inspired dishes such as Scallop Lemak, Crayfish Nonya Mee, Bob’s Pork Bun and Curry Crayfish.
Are you a fan of the reality TV show MasterChef? Well, the inaugural winner of New Zealand MasterChef, Brett McGregor, came all the way to House of Peranakan Cuisine to learn from Bob how to cook the Babi Assam. They are probably the only Nonya restaurant in Singapore that serves this rare and unique dish of belly pork flavoured with belimbing (sour fruit), beanpaste and traditional spices.
There is a juxtaposition of traditional and modern touches to the restaurant. Peranakan furniture and antiques are set amidst Peranakan hues of turquoise and white. To showcase and support Peranakan art, the owners are collaborating with young Peranakan artist, Carolyn Law, to display her Peranakan-inspired art in the restaurant.
Founded in 2011, GreenDot was awarded the Spring Ace Start Up Fund to set up their Green Fast Food concept in schools to change the boring and unappealing stereotype that people have of vegetarian food.
With the belief that eating has a greater purpose, they help you make differences one meal at a time. Whether it's because you want to boost your health, combat climate change, or feel good from eating a meal, choosing a meal at GreenDot is your best way to make this positive impact.
They hope to bring you more delicious meat-free cuisines that can excite your tastebuds and also satisfy your daily nutritional needs.
Bounce Smoothie Bar specializes in premium creamy smoothies with a refreshing difference. They don't just fill each cup full of fruit. They pack them with exciting unexpected flavours that will keep you coming back for more. From Their special Signature Range to tasty Green Smoothie mixes and a fun Kids selection, they always have a delicious smoothie waiting for you.
Bounce Smoothie Bar uses only real fruit & veg, 100% pure juice and none of that icy sugary frozen yoghurt stuff!