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CULINARY |
23 December 2018 |
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15 Stamford by Alvin Leung at The Capitol Kempinski Hotel Singapore is Chef Alvin Leung’s latest gastro-adventure to rock the Lion City. The London-born chef shot to fame for his multi-faceted cuisine at three Michelin-starred Bo Innovation in Hong Kong, using rule-breaking culinary rebellion as his personal brand.
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At 15 Stamford, Chef Leung has taken inspiration from his years of walking through Asia to pay humble tribute to Asian cuisine.
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CULINARY |
21 December 2018 |
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Located on the ground floor of Capitol Piazza, guests can choose to sit indoors, within the main restaurant; outdoors, for a more alfresco feel, or at the mezzanine level for a bird’s eye view that’s perfect for people-watching during a light lunch.
Enjoy an assortment of sandwiches and salads or Berthold's fragrant coffee of German or Local blend. You can also shop a curated range of confectionery and pantry supplies from the deli.
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CULINARY |
20 December 2018 |
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The first Mala brand in Singapore, Mala Mala endeavours to offer a unique spice in your life using a secret blend of old and new. Visit their newly-opened store in VivoCity for their popular ready-to-eat Spicy Mala Flavour Hand-Cut Potato Wedges and Mushroom Chips. Available in 3 levels of Spiciness!
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Conceptualised in Singapore, Mala Mala was created out a passion for life. They seek to challenge the conventional by turning the exotic flavours of Mala into the perfect indulgent snack, befitting of all lifestyles and delicate for all walks of life – whichever you are on.
Their secret blend of spices are a result of years of experimentation and research. With the use of highly sought-after spices such as Szechuan chillies, peppercorns and star anise, we promise to deliver a passionate experience anytime, anywhere. Available in hand-cut mushroom chips and potato wedges, get ready for a tantalising and satisfying indulgence.
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Email: whatsup@malamala.com.sg
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CULINARY |
19 December 2018 |
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Niku Kin is a modern Japanese restaurant that specializes in yakiniku and wagyu bowl dishes, which use 100% Hokkaido Wagyu.
The newest addition to the Craig Road neighbourhood, the restaurant blends the freshest and highest quality food and drinks with top level service in a fun and casual environment.
The menu, which changes daily, is created by Chef Tsubo from Hokkaido and focuses on all 32 parts of a Hokkaido bred Wagyu Cow, from rib to rump. Enjoy the marbled meat, cooked on traditional charcoal grills.
Niku Kin is also proud to be a farm-to-table restaurant. You can shop for their wagyu cuts via their online store and enjoy the quality meat in your own home.
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CULINARY |
19 December 2018 |
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Local cafe chain, Joe & Dough has launched a full dining concept outlet at Holland Avenue.
The 90-seat cafe spans over a 3,300 sq ft space and is its first outlet to offer an all-day dining menu.
On the menu: Smashed Avocado With Apricot Confit, 63-degree Truffled Eggs With Toast, Short Ribs Mac & Triple Cheese and more.
Swing by to Joe & Dough for their all-day brunches and mains, speciality coffee and handcrafted bakes.
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CULINARY |
18 December 2018 |
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After nearly eight years at Kampong Bugis Road, Kilo Kitchen has moved out of its original home for a new chapter at 97 Duxton Road. This move once again reunites Kilo Kitchen with sister property Kilo Lounge, just steps away at 21 Tanjong Pagar Road. With both venues a short stroll apart, Kilo can once again offer guests the ideal night out—great modern comfort food, fresh cocktails and a vibrant after hours experience—set against the backdrop of Chinatown’s bustling Tanjong Pagar district.
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Kilo Kitchen’s menu takes inspiration from different cuisines around the world and draws on the heritage of co-founders Joshua Adjodha, Javier Perez and Sharon Lee, as well as returning executive chef Manel Valero. Since departing Kilo in May 2016, Manel went on a culinary sabbatical across Europe and staged at some of the region’s top Michelin-starred restaurants including Relæ, Maaemo and Geranium. He returns to helm the new Kilo Kitchen, where he brings with him a renewed perspective on Kilo’s brand of modern comfort food. Big, bold flavours can be found on nearly every plate, with dishes favouring the tastes and cooking techniques of Latin America and Asia.
A highlight of the new Kilo Kitchen is its open-format natural flame kitchen with a wood-fired grill – a style of cooking that chef Manel has honed throughout his culinary career. The kitchen is the centre of the action, and allows guests to observe the kitchen team at work. The majority of cooked dishes are prepared on the wood-fired grill, and this technique also adds depth of flavour and a touch of char to Kilo’s classics. Three types of wood are used to achieve the optimal fire – apple, cherry and jarrah. Apple and cherry woods impart a delicious aroma and burn slowly, while bush jarrah is an old Western Australian favourite hard wood for barbecues and wood-fired ovens that burns clean to leave very little ash behind.
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Adjacent to the open kitchen is an impressive Turkish marble and brass bar that extends across the width of the space. Here, a high energy bar team led by general manager Luca Colonna delivers a well-rounded beverage programme of signature cocktails, artisanal sakes, craft spirits, and over 30 wines sourced from South Africa to Argentina and beyond – perfect for any time of the evening.
The 3,000 sq ft eating and drinking destination sits on a prime spot on the intersection of Duxton Hill and Duxton Road – the latest addition to the burgeoning Duxton community of cultural, creative, lifestyle and dining offerings. Responsible for the design of the new Kilo Kitchen is Singapore and Jakarta-based Studio Dinding, whose designers have worked on projects for noted firms Jaya and Distillery.
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97 Duxton Road
Tel: +65 6467 3987 / 9625 0279 (call after 4.00pm) Email: reservations@kilokitchen.com
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CULINARY |
17 December 2018 |
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Located at Carpenter Street, Gake is a brand new dining space by award winning chef, Angus Chow. The restaurant serves contemporary japanese which showcases Chef Angus' skills through his aesthetically pleasing and scrumptious tasting delicacies and entrees.
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Winner of World Gourmet Summit MKN Chef of the Year 2018, Chef Angus Chow has been hailed as a precise poet who captures imagination and palate.
With over 15 years of culinary experiences, Chef Angus Chow has shared his passions for culinary in fine dining destinations. Pairing western cooking techniques with Asian ingredients, Chef Angus Chow enjoys creating simple tastes out of complex flavours which any diner can appreciate.
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Tel: +65 6781 3603 Email: kitchen@gake.com.sg
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CULINARY |
15 December 2018 |
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Michelin recommended Hong Kong brand, Chee Kei, has finally landed in Changi Airport's Terminal 2. Chee Kei is well-known for mastering the fine art of wonton noodles and authentic Cantonese comfort food. It is even better that it is located in the Public Area of the airport and it is open 24-hours daily, all year round.
In 1994, the original Chee Kei shop opened on Russell Street in Causeway Bay, opposite to Times Square. In 2006, the branch relocated to Percival Street. Chee Kei is the lone “wonton noodle shop survivor” in the prime Causeway Bay area among high-end retail stores - a great testament to their quality and popularity. Today, you will find Chee Kei branches in several prime locations. Their restaurants collectively fulfill their mission to connect people through the rich history and mouthwatering taste of Cantonese cuisine.
Chee Kei aims to keep Hong Kong tradition alive by providing an elevated authentic experience of Cantonese food.
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