Molten Diners is a creative eatery that brings your favourite western classics, couples with unique sauces at value-for-money prices.
Their signatures include Katsu Curry Chicken Schnitzel ($13.90), "The Twist" Lava Golden Crispy Fish Fillet (made from real Twisties corn snack, $14.90), Pumpkin Salted Egg Golden Crispy Fish Fillet ($14.90), Karala Creamy White Pepper Chicken Steak ($13.90) and more.
The KÄ“Sa House Lobby lounge will serve up the Affogato Bar classics along with alcoholic infused affogatos, a specially-curated cocktail menu and a clever micro-batch ice-cream offering, prepared daily and upon order only.
Indulge in the best of Italian delights, morning to night!
Distinguishing itself from its popular sister restaurant chain Swensen’s, Earle Swensen's offers an elevated dining experience where premium seafood and meats shine through charbroil preparation. The restaurant will be unveiling its newest outlet at Jewel Changi Airport on 17 April 2019.
An ideal destination for gatherings with friends and family, Earle Swensen’s at Jewel promises a sumptuous feast that will surely satisfy! An Earle's Swensen’s meal is not complete without the brand’s signature salad buffet bar of crisp mixed greens, a wide variety of seasonal fruits & ingredients and homemade salad dressings.
In celebration of the opening, Earle Swensen’s will be offering an outlet-exclusive menu of dishes featuring two premium cuts of Certified Angus Beef®, the Ribeye and Short Ribs.
Offering only the best Angus beef available, Certified Angus Beef® branded products meet ten quality standards for marbling and maturity, size, and quality appearance and tenderness.The secret to the brand’s outstanding flavour is in its marbling, which ensures consistentflavour and juiciness in every bite.
Presently, Earle Swensen’s at Jewel is the only restaurant in Singapore serving the Certified Angus Beef® brand of Ribeye and Short Ribs on its menu.
The opening celebration continues with Earle Swensen’s NEW “It’s Yesterday Once More”range of four gelato flavours: Cempedak, Yam, Nyonya Kaya and Bandung, available exclusively at the Jewel outlet. Diners can indulge in the familiar flavours of yesteryear with a line-up of sundaes created with this exclusive ice-cream range.
Established in 1960 as a food stall specialising in Hainanese chicken rice in the Pratunam district of Bangkok, Go-Ang Kaomunkai Pratunam quickly gained popularity among locals. Today, the brand is synonymous with the area, and in 2018 and 2019, the popular eatery was awarded a prestigious Michelin Bib Gourmand Award in the Bangkok edition of Michelin Guide.
At Go-Ang Pratunam, Singaporeans can indulge in aromatic chicken and rice dishes, soups, their signature braised pork and homemade chilli sauce. There are also vegetables, fish side dish options and desserts, creating the familiar communal dining experience synonymous with Singapore.
Located within the newly-opened Village Hotel at Sentosa, Native Kitchen takes diners on a culinary adventure with an island-inspired menu featuring the best of land and sea, prepared with a tropical twist. Celebrate the lifestyle of Asian and Polynesian islands with Native Kitchen's take on a number of culinary favourites, while embracing the culture of togetherness with communal dining options.
Native Kitchen appeals to guests and diners from all around the world - travellers, families, locals, business executives and leisure-seekers - looking to soak in the easy tropical vibe and savour a truly delectable experience.
Guests can tuck into the best of land and sea with a tropical twist. From the land, key signatures include a hearty Big Kahuna Burger, a savoury Mojo Pork Cubano Sandwich and comforting Bebek Goreng. From the sea, the refreshing island ceviche, Misoyaki Butterfish and Steamed Barramundi are not to be missed. Guests looking for Singaporean flavours are also treated to local staples such as Native Kitchen's Nasi Lemak, Hainan Island Chicken Rice and Singapura Laksa. Also available are a selection of Grilled Meats, Fish & Seafood, great for sharing.
Diners can round off their tropical feast with refreshing Native Rejuvenators and Smoothies or refreshing desserts such as the Ginger Zinger Juice Rejuvenator, Mango Lassi Smoothie, Pineapple Upside Down Cake and Hula Pie. Those looking for a good time will also be able to choose from a selection of Cocktails, Mocktails, Spirits, Beers, Wines, and other refreshing beverages.
They say all good things must come to an end, but with endings come new beginnings too. After 23 years on Circular Road, Mag’s Wine Kitchen has relocated to the charming Keong Saik Road.
Mag’s has since 1996 been offering customers a venue for good wines, food and camaraderie. Owned by banker turned chef, Mag and her team continue to create bistro styled food with a modern twist. “The premise behind our cuisine will always be simplicity, using the freshest ingredients in the market.” said Mag.
Mag’s is a chic and intimate restaurant serving up modern French cuisine and a curated wine & sake list boasting over 150 different labels.
Tenkaichi Japanese BBQ & Shabu Shabu at the newly-revamped Cineleisure promises both authenticity and affordability for a gourmet Japanese Yakiniku experience. Hungry shoppers can expect a premium buffet at just S$59.90, which includes a free flow of Tenkaichi’s signature grilled Wagyu Beef that are hand sliced and freshly served to order.
Alternatively, for a limited time only, customers can opt for its value-for-money and irresistible S$10 Donburi sets, ranging from Chirashi Don, Wagyu Beef Yakiniku Don, Hotate Mentai Mayo Don and Cheesy Chicken Teriyaki Don.
Yun Nans, known in China as YunHaiYao, is set to open a brand-new outlet in Singapore. The largest Yunnan F&B chain in the world, YunHaiYao is choosing Singapore as the place to open its first store in 10 years, and the first out of China. The flagship outlet will be located in the new Jewel Changi Airport.
The restaurant specialises in gao yuan liao li, or highland cuisine. There are seven tropical belts in Yunnan, and the highest measures 6,000 metres above sea level. Free from pollution, the natural terrain teems with wild porcini, wild black truffle, wheat pumpkin (green pumpkin) and edible flowers such as jasmine flowers, rose and chrysanthemum. To create job opportunities, Yun Hai Yao works closely with local farmers in Yunnan to harvest the wild mushrooms and ingredients.
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