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CULINARY |
27 February 2019 |
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A lovely new addition to Keong Saik Road's wondrous tenant mix; Olivia Restaurant & Lounge transports guests to a setting that’s unique to Barcelona. Embodying the essence of Mediterranean soul, where values are centred around the kitchen, Olivia Restaurant & Lounge exudes a welcoming atmosphere and champions an elevated homestyle cooking.
Olivia's chef and co-founder, Alain Devahive, was from the now-defunct elBulli Restaurant as well as Catalunya Hong Kong and Singapore.
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CULINARY |
26 February 2019 |
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Set in a beautifully restored shophouse, one can wine and dine in exclusivity in Subrosa's elegant dining room and relaxed lounge space.
While soaking in the ambience, their head chefs will satiate your tastebuds with the finest ingredients that are specifically sourced on the day itself as you sit back to enjoy a wide array of wines and liquors. Be it business gatherings, entertaining clients and all celebrations possible, Subrosa will elevate your dining experience and leave you with wonderous dining memories.
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Subrosa’s food will take you through an East meets West journey, blending ingredients and techniques from across Asia and Europe. They only use the freshest ingredients, with as much as possible being locally-sourced from Singapore’s vibrant markets on the day of your booking. They serve an ever-evolving set menu, which will be tailored to your dietary and spend requirements.
View their sample 5-course menu here and 7-course menu here.
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CULINARY |
25 February 2019 |
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Minka is a Japanese restaurant specialising in Kaisendon (seafood rice bowl) for lunch hours and Sushi Omakase for dinner hours. (for dinner).
Located at Oxley Tower and currently in their soft launch phase, Minka's patrons can look forward to trying their succulent sashimi rice bowls or meticulously-prepared sushi offered during different times of the day.
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CULINARY |
24 February 2019 |
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Hideout By The Local Box at The Heeren is an underground casual-dining playground for all local hidden gems.
Hideout By The Local Box serves local cuisine inspired by Asian flavours. Have a taste of their Gula Jawa Chendol, Dry Mee Tai Mak Laksa With Toasted Prawns, Har Cheong Gai Chicken Chop and more for that uniquely Hideout food experience.
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CULINARY |
20 February 2019 |
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Epicureans, rejoice! Udon Kamon has just opened at Eat At Seven, Suntec City. The restaurant offers the widest range of udon broths in Singapore, including shoyu-based dashi, tonkotsu, house speciality Japanese spicy magma and tom yum.
“Kamon” refers to “family crest”, which is used in Japan to indicate one's origin, family lineage and status.
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The restaurant imports premium bonito (katsuo fish) from Kagoshima that has been aged for at least two years. The bonito flakes are freshly shaved and used to make dashi broth as well as garnish. Udon Kamon will offer two types of shoyu-based udon broth. Available in spicy and non-spicy options, its tonkotsu broth calls for white miso and pork collar, and is cooked for eight hours.
Helmed by Executive Chef Kamogi Noriyuki, Udon Kamon specialises in sanuki udon, the most popular type of udon in the Shikoku region. Made with Japanese wheat flour, salt and water, the noodles are thick, squarish and have flat edges. At Udon Kamon, the noodles are freshly made on a daily basis.
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CULINARY |
20 February 2019 |
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Pushing the envelope with its unique, first-in-Singapore handmade pasta creations that are customisable, full of flavour and affordable, is Pasta Supremo! Located at Suntec City, Pasta Supremo is a casual go-to pasta haven and all about ‘owning’ your pasta.
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The brainchild of founder Shawn Kishore, who is also the mastermind behind popular Taiwanese zi char (home-style cooking) restaurant The Salted Plum, Pasta Supremo was conceptualised with the simple intention of making “atas (high end) food accessible” by offering a varied price range – from $8 for a basic bowl of Haus Marinara pasta to $15 for the 300 Day Grain Fed Fatty Wagyu – and fast, friendly service.
Elaborates Shawn: “Pasta is such a universally-loved dish, and what better way for even more people to enjoy it than with a build-your-own concept that results in your pasta, your way. Whether customers go ‘budget’ or ‘ball out’, they can be assured of quality ingredients cooked with passion while boldly seasoned with creativity; topped off with an all-round fresh experience.”
To keep things exciting and deliciously creative, Shawn, together with Executive Chef Dannel Krishnan take great pride in creating new flavours regularly, firmly subscribing to the belief that ‘anything is pasta-ble!’
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Apart from the signature build-your-own pasta bowls that are prepared a-la-minute, Pasta Supremo also offers a ‘supremo’ (and decidedly non-conformist) range of a la carte items such as ‘haus’ pasta, sides, ‘Stuff on Bread’ monthly specials and desserts.
Diners can get in touch with their pasta-nality as they choose from a generous selection of vibrantly-hued and naturally dyed homemade pasta, sauces and a range of toppings such as Burnt Miso Corn, Bak Kwa Jam, 24-month aged Parmigiano Reggiano, Confit Garlic Prawns, Wagyu Karubi, and Unagi.
Levelling up their pasta game, Pasta Supremo offers three types of fresh pasta namely Long, Short and Curly made and air-dried daily. Available in vibrant colours of yellow, blue, purple and black, the pasta is naturally coloured with ingredients such as egg yolk, blue pea flower, beetroot and activated charcoal. Velvety in texture, these pretty showstoppers are a testament to time and technique needed when making fresh pasta.
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CULINARY |
18 February 2019 |
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Jiak Modern Tzechar is a family-friendly and halal-certified Chinese restaurant at Esplanade that serves up authentic and traditional tzechar dishes.
​Set in a modern, jazzy and cosy environment, Jiak is a place for simple and delicious comfort food at affordable prices.
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They embrace homemade goodness in all of their dishes and be sure not to miss out on their signature "Fish Head Curry"! They are confident that you will ask for it again and again every time you visit! View their menu here.
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CULINARY |
18 February 2019 |
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Kebun Tea Bar on Upper Cross Street is the first vegan tea latte bar in Singapore.
Their temptational premium quality non-dairy mylk is not ordinary milk! They grind the best quality whole cashews to create a unique delicacy Kebun’s Cashew Mylk. With all its goodness and nutrition within, they guarantee absolutely no artificial substitutes! It tastes better than milk, has more nutritional value and promises a completely new healthy beginning.
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