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Immerse yourself in the Capital Kitchen experience at Zouk. Transformed into a unique and intimate space, the elegant lounge oozes both familiarity and novelty. Wine and dine in a space fondly remembered for lively tunes and ebullient nights, with a delectable array of dishes and platters alongside a selection of spirits, wines, sake and cocktails.
Limited seats are available per day and reservations are highly recommended.
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There’s a new place in town where diners will experience the quintessential spirit, vibe and authentic flavours of a suburban American diner and it’s located right in the heart of the Arcade @ The Capitol Kempinski. Think vinyl booths, checkered flooring, tiled walls, vibrant red leather seats and a fun vintage vibe complete with neon lights. Broadway American Diner features a collection of classic American comfort food comprising hearty and freshly-grilled hamburgers, rolls and toasts, tasty mac & cheese, classic milkshakes, irresistible sundaes and good ole American pie.
Broadway is the ideal rendezvous spot for families during weekends, friends get together for social gatherings and a relaxing lunch or dinner with officemates. Just like the foods you can find in America’s favourite hangout spots, Broadway offers its own take on American staples.
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The Chilli Beef Hot Dog is immensely satisfying with smoked beef sausage, chilli con carne, pico de gallo and mozzarella cheese in a hot dog bun. A crowd favourite there is the Grilled Pulled Pork Sandwich served with coleslaw, arugula, cucumbers, pickles and barbecue sauce in a sandwich roll. A must-try is also the Philly Steak Sandwich that features juicy beef steak with bell peppers, onions, mozzarella and Colby cheese in a hoagie roll. For beautifully-stacked mess, the Double Black Angus Cheese Burger promises a satisfying seating of 100% Black Angus patty, topped with American cheese, red onions, cucumber pickles and Thousand Island dressing. For the ultimate burger experience, Broadway’s BBQ Beef Burger is for a more modest, but equally satiating counterpart, with beef patty served with fried onion rings, smoky bacon, cheddar cheese and an apple butter barbecue sauce.
Those who prefer white meat won’t be disappointed with the Buttermilk Chicken and Cheese Burger that serves up fried chicken with American cheese, cabbage slaw and a honey mustard dressing, as well as the Pork Jowl Burger with pulled pork, coleslaw, green apples, arugula, Dijon mustard and a smoky spicy ketchup. The buns used at Broadway American Diner are freshly-made from natural ingredients.
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Choose your sweets from Belgian Waffles that comes with strawberry compote, whipped cream and your choice of ice cream; Pancakes with vanilla chantilly, maple syrup, cinnamon sugar and ice cream of choice; French Toast complete with lime mascarpone and spiced vanilla syrup; or a Traditional American Apple Pie with a dollop of whipped cream. For an icy treat, the Sundae is the real deal with vanilla chantilly, wafer sticks, Maraschino cherries and chocolate and strawberry sauce.You also won’t be disappointed with the Banana Split, levelled up with banana espuma, banana glaze, freeze-dried banana, rum and raisins, icecream and whipped cream. Simple tastes are catered for as well with ice cream and sorbets that come in ten flavours from Madagascar vanilla bean and strawberry gelato to ondeh ondeh and chendol. Wash it all down with six variations of milkshakes that range from classic flavours like strawberry and chocolate to chendol and Milo! Floats are also for order whether you favour rootbeer, Coke or Sprite. Rally the gang and pop by for old school fun, right there at Broadway American Diner in Arcade @ The Capitol Kempinski.
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A new Japanese sake bar and restaurant on Keong Saik Road; Nagasaki Bar serve curated sake and shochu from the famous Nagasaki Prefecture and also products from all over Japan.
Enjoy tasty Japanese style tapas at Nagasaki Bar and Restaurant. Nagasaki Bar is open for open lunch, happy-hour drinks plus bar bites and dinner with a a mouth-watering menu.
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It started many years ago with a weekly ritual. While Gibran lived in New York, he would travel to Carroll Gardens, Brooklyn most Sunday nights to have a pizza and calzone with Mark. Fast forward to Singapore, and the time and moment is right to bring a new kind of good time to the little red dot.
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It all started in Taipei, when a dream of proudly bringing the best from Portugal was made true. TUGA is an authentic, genuine celebration of Portugal, through its food, wine, music and art. It’s a journey of discovery - when someone walks into TUGA, they embark on a pure immersion of Portugal. And now, again, so proudly, in Dempsey, Singapore!
Wine lovers will enjoy their curated list of Portugese wines. Be sure to place an advance reservation for their “Leitão à Bairrada” ala Portuguese Suckling Pig.
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Miss Vanda at Esplanade Mall is a casual Singaporean eatery by Michelin-starred Labyrinth serving elevated local heritage cuisine. Their street food staples are given gourmet touches.
Laksa is one of their signatures. Featuring Local Green Lipped Mussels stuffed with homemade Fish Paste, Crab Meat Her Geow and Grilled Argentinian Red Prawns in a luscious Laksa broth.â£
â£
Other highlights include Deepfried Boneless Prawn Paste Chicken Wings (who says you can’t have your whole wings and eat it!), Banana Leaf Grilled Otah with Whole Locally Farmed Silver Perch (another Labyrinth classic) and their very own traditional Hainanese style Kaya made with fresh coconut milk from the market and local free range eggs and pandan leaves.⣠Delivery is available, and dine-in reservations are open.
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Chef Rishi Naleendra's 3rd restaurant, Kotuwa will be housed in the newly-renovated Wanderlust Hotel in Little India.
Named after the Sri Lankan capital’s central business district; Kotuwa is a communal-style casual restaurant with an a la carte menu featuring traditional Sri Lankan food.
Embodying Sri Lanka’s vibrant and generous dining culture, their menu will showcase bright and creative dishes that celebrate traditional Sri Lankan flavours and techniques.
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Shake Shack has recently announced the location of their new branch at Liat Towers.
Shake Shack is a modern day “roadside” burger stand known for their delicious burgers, chicken, hot dogs, frozen custard, beer, wine and more.
Shake Shack sprouted from a hot dog cart in Manhattan’s Madison Square Park created by Danny Meyer’s Union Square Hospitality Group (USHG) to support the Madison Square Park Conservancy’s first art installation. The cart was quite the success, with lines snaking out daily for three summers.
In 2004 USHG won the bid to open a permanent kiosk in the Park: Shake Shack was born. This modern day “roadside” burger stand serves up the most delicious burgers, hot dogs, frozen custard, shakes, beer, wine and more. An instant neighborhood fixture, Shake Shack welcomed people from all over the city, country and world who gathered together to enjoy fresh, simple, high-quality versions of the classics in a majestic setting.
The rest, as they say, is burger history.
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Once the national measures get lifted, be sure to book yourself for a delectable Omakase dining experience at Monte Risaia. The restaurant on Duxton Road serves up Japanese-Italian cuisine.
Check out their delivery services via their Facebook page.
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LUX on Beach Road offers the most amazing Scandinavian food assembled from the freshest ingredients, sure to bring inspiring flavor into your life.
LUX brings authentic Scandinavian food and flavours to Singapore. Scandinavian cuisine encompasses the Nordic nations of Denmark, Sweden, Norway, Finland and Iceland which gives you a variety of simple (as you may know the Scandinavians are minimalists, yet classic flavour profiles which when combined, produce hearty and satisfying meals.
The idea behind LUX is to showcase what Scandinavian food is all about and prove it's far from your processed meatballs and such which can be found at famous big furniture stores (no offence, those serve their purpose in the fast-food industry). However, their passion and mission are to make you familiarised with authentic Scandinavian food and flavours. All dishes they serve and deliver are made in-house from scratch (no processed), only using the finest quality produce from the market.
Click here to view their delivery menu and to place an online order.
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Celebrating the rich diversity of cultures and produce that South-East Asia brings, Laut on Stanley Street symbolises a raw collaborative effort to honour the region and its history.
Complimentary island-wide delivery is available when you order a minimum of S$50. Enjoy a good selection of comfort food like Otah Sandwich, Squid Gado Gado and also unique cocktails.
Check out their Drinks menu and Food menu.
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Nalati at Distrii Singapore is the first of its kind garden theme restaurant in the heart of the CBD at Republic Plaza. Nalati is where your senses are enticed by a unique combination of casual dining with experiential shopping and art.
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Check out their islandwide delivery options and service via their Facebook page.
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One of Plaza Singapura's newest tenants, Hongdae Oppa offers you the broadest selection of Urban K-Food: Hotplates and Fried Chix! At the forefront of Hallyu (Korean Wave), the first-of-its-kind unique dining concept is designed to appeal to the young and fun-loving foodies.
Taking diners on a food adventure from sweet and savoury tastes and textures, to an extensively gorgeous collection of colours and flavors (not just the food, but also their chic interior!). The Korean street food offerings are inspired by the founder's extensive visits to the Hongdae Food Street and Night Market, and attentively crafted to appeal to the local palate. Guests will be in for a visual treat and unique taste journey, all set in a fun and casual ambience.
Click here for their delivery menu.
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Gazette is a cosy Belgian restaurant nestled in the bustling business district at Telok Ayer. Brought to you by two Belgians passionate about Belgian cuisine, beers and wines.
Why the name ‘Gazette’? Gazette is a colloquial expression for newspapers. Opening Gazette is their way of bringing Belgium to Singapore. Gazette will showcase the intricacies and depth of Belgian cuisine classics from the French-speaking Wallonia to the Dutch-speaking Flanders regions.
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Chef Mathias uses only the freshest and top-quality products to create a unique dining experience.
You can expect some Belgian classics like the Asparagus à la Flamande cooked and served with mimosa egg mixed with herbs and butter, the Beef Cheek carbonnade (stewed in Belgian beer), Atlantic Cod Waterzooi Gent-Style (cooked in a creamy fish broth and white wine) and Belgian fries!
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This month, SPRMRKT joins a new neighbourhood – the verdant and idyllic Dempsey Hill, with an inspired space and a new cultural-culinary experience through dining, retail and art.
2012 saw the beginnings of the lifestyle F&B brand in a shophouse on McCallum Street favoured by city dwellers as an oasis to the hustle and bustle of CBD life. Eight years later, SPRMRKT has grown into a familiar neighbourhood name; from the bustling central business district to the riverside respite of Robertson Quay, quaint Cluny residential area, and now, at the heart of the Dempsey Hill lifestyle enclave.
Just like its name without the vowels, SPRMRKT is about simplicity, focusing on what matters. At the heart of it is responsibly sourced ingredients prepared meticulously to let their natural flavours shine; warm, friendly service centred on the diner; a showcase of carefully sourced gourmet brands from Singapore and around the region with the aim of giving back; and thoughtful collaborations that support young artists and creatives.
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With Head Chef Marc Wee helming the kitchens of SPRMRKT, the all-new menus Рfirst launching at SPRMRKT at Dempsey Hill, are thoughtful and produce-driven, highlighting vegetable-forward cuisine in the evening and caf̩-style fare in the day. His creations start with the ingredients. The heightened necessity of sourcing and eating responsibly guides when and how he should use the freshest, quality produce picked at their best for the most flavour. Diversely prepared to bring out their intrinsic flavours, without compromising on taste.
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The caf̩-style menu has sumptuous offerings for the day, starting with breakfast and brunch items like the moreish Cheese on Toast, a wholemeal sandwich of cheddar and parmesan cheese with luscious truffle bechamel, and for something lighter, the House-made Granolatopped with seasonal fruits and honey yoghurt. A healthful yet satisfying meal that can be had on its own is the grain bowls with a choice from three variations РTri-Coloured Quinoa, Black Barley and Aburi Salmon with organic Cambodian brown rice. Asian flavours add interest with the spicy sambal tomato option in the Prawn Pasta as well as a savoury coconut and green chilli sauce over a tender Chicken Confit. The signature Blackened Fish & Chips remains as a mainstay along with a juicy Wagyu Beef Burger. There are also vegetable-forward dishes that make delish snacks as with the Brussel Sprouts tossed with burnt corn, pomegranate, siracha mayo and sea salt, as well as the addictive Tofu Fries served with house-made garlic aioli.
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Another reason to drop by SPRMRKT at Dempsey Hill is the house-baked goods fresh from the oven, enticing with their lingering aroma. The range varies daily and includes breads, pastries and tea cakes, as well as must-haves like the Olive Oil Cake and Chiffon Cake in flavours of lychee, strawberry and pandan.
Exclusive on the weekends, listen out for the ice cream man ringing the bell as SPRMRKT at Dempsey Hill brings a little nostalgia to the neighbourhood with the Durian Semifreddo Wafer Sandwich. The frozen semifreddo is house made with luscious D24 durian pulp cocooned in a crispy wafer with vanilla and caramel notes; great for on the go or at the breezy veranda.
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Over the past eight months, Singapore’s foremost gluten-free bistro The Butcher’s Wife has played host to Drunken Farmer, a travelling natural wine bar and consultancy belonging to the same Spa Esprit Group portfolio of F&B brands. Guided by Drunken Farmer’s natural wine expert Eduardo Bayo, The Butcher’s Wife then revamped their wine programme to focus solely on wines that are organic, biodynamic, natural, and sustainable. Since making the switch to champion a 100 per cent gluten-free lifestyle in 2017, this natural wine programme compliments one of the most exciting chapters the Tiong Bahru backstreet bistro will soon embark on: a shockingly simple approach to gluten-free dining by new Brazilian head chef Mariana Campos that favours all manner of funk, is great for the gut and delicious to the very end.
To cater to diners and regulars who cannot get enough of these natural wine offerings and a pandemic that’s changing the way we eat and drink, The Butcher’s Wife has launched Singapore’s very first brick and mortar natural wine retail space. Curated by Drunken Farmer, retail offerings include popular labels that diners have discovered while dining at The Butcher’s Wife, including its monthly 5 Bites 5 Wines event organised in collaboration with Drunken Farmer and many more surprises, at to-go prices.
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Following the kick-off of the natural wine retail format at The Butcher’s Wife, the retail to-go concept might be replicated to cater for the neighbourhoods the other SEG F&B outlets are located in, so wine lovers can rejoice in the fact that a bottle of natural wine is always in close reach.
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iSTEAKS Diner at Suntec City offers steakhouse quality food at friendly prices. They source their meat from some of the finest butchery in town.
For those who want not just quality steaks, iSTEAKS Diner also have Pork Loin, Pork Ribeye Steak, Baby Back Ribs & Pork Burgers as well.
How about a different way to enjoy your favourite meat? Try ordering a burger instead and stack as many add-ons as you like to create that perfect burger!
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Lumo is a new cocktail bar and restaurant unlike any other. Because its genesis is unlike any other, where Light is at the centre of its being: inspiring and driving it.
Light, a substance so banal yet ineffable, fills the 70-seat bar and restaurant in Boat Quay: suffusing it with its qualities, its values, its symbolism. ‘Lumo’ is a word in Esperanto, an artificial language, that means ‘light.’ Picking it for a name underscores one of LUMO’s defining principles – community – since Esperanto was created in 1887 as a means to unify peoples across the world through a universal lexicon.
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Lumo comprises two distinct spaces – a bar and an open kitchen. A cool Scandinavian theme unifies the interior, featuring a muted palette and wood, leather and warm lighting to evoke a the feel of nicely furnished house party. Seating is informal and ‘democratic’ with high stools, counter seats, booths and dining settings inviting lots of social interaction. For instance, head over to the high tables set at a height of 95cm – ideal for both seated meals and for diners who prefer to stand and mingle. Each space also has its own ambience in sync with different playlists, underscoring the overarching message of Lumo – that any person can find his or her place on this earth, to exist and flourish under the same light.
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The Modern European dishes of Head Chef Martin Wong and his team showcase key ingredients with finesse, and present them in a familiar and approachable manner. Just as light can both unify and contrast, dichotomies are explored in order to achieve a creative balance. For instance, a combination of wood-fire cooking and modern methods is applied. So are other traditional methods such as pickling, fermentation, ageing and brining, which are coupled with cutting edge technology such as Centrifuge and Thermomix to intensify flavours and achieve complexity.
The recipes are designed to complement the cocktails, with flavours supporting the drinks as diners progress from low-ABV to higher ABV’s as the night rolls along. And in line with Lumo’s inclusiveness, the cuisine is planned with an eye to dietary requirements and preferences.
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Head Bartender Josiah Chee and his team eschew any fixed ‘style’, instead harmonising the Japanese and American approach to mixology to deliver a coherent experience that takes in social interaction, recommendations, showmanship and presentation. Concoctions stem from traditional recipes coupled with evolving trends, and are inspired by the things people eat and drink every day – the ‘fundamentals of life.’
The launch menu focuses on Breakfast, a daily staple. The cocktails are conceptualised around the prismatic nature of light, represented by 7 categories corresponding to the 7 constituent colours of natural light. Ranging from low to high ABV, each category is based on a study of ingredients – Brew, Milk, Fruit, ABC, ImpossibleTM Salad, Toast, Treat – distilled through culinary methods to be presented in their purest form.
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Cure Concepts unveils Catfish, a brand new contemporary Fish Grill & Raw Bar set to open it’s doors in April 2020 along Gemmill Lane.
Catfish will serve an Asian Fusion menu with a side of tongue-in-cheek humour. The snazzy restaurant-bar will offer a seafood-centric fare highlighting the best of Asian ingredients from the waters and the wilds, prepared through different styles and techniques alongside hand-crafted cocktails with a twist on Asian flavours. As the fifth restaurant under Cure Concepts by Chef Andrew Walsh, Catfish continues to bring delectable dishes and a signature approachable, feel-good vibe to Singapore’s culinary scene, after Cure, Butcher Boy, Bao Boy, and most recently Ember Beach Club with One and Only.
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Two Men Bagel House brings the freshest and baddest bagels to the sunny shores of this Lion City. Go visit their newest branch at Holland Village and have a go at one of their hand-rolled bagel babies. Slurp on some of their delicious coffee that pairs best with their finest bagels. They dare say 'Addiction is guaranteed'.
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CULINARY |
29 February 2020 |
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The Blue Ginger has come a long way and has finally established their 2nd branch at the newly-revamped Great World City.
The inspiration behind their starting “blue ginger” cannot be fully explained without first sharing with you the aspects of peranakan culture. As a peranakan, the signature of a well-bred “Nonya”, or Straits Chinese lady, was how well one could cook. It was often the matriarch of the family who would bring the entire family together, over a mouth-watering spread of spicy and aromatic dishes.
Their journey of rediscovery was prompted by the fond memories of hearty feasts at grandma’s. The Blue Ginger was created simply through their desire to share their unique culture with others.
Today, the restaurant is run by a team of people who are passionate towards this end.
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Qatar Airways has opened its new Premium Lounge at Terminal 1 of Singapore Changi Airport, marking the airline’s fifth international Premium Lounge. The new 85-passenger capacity lounge is approximately 700 sqm and operates daily from 7:30am to 2:00am.
Qatar Airways’ first class, business class passengers and select Privilege Club cardholders can enjoy complimentary access to the Premium Lounge.
Qatar Airways Group Chief Executive His Excellency Mr. Akbar Al Baker said: “We are thrilled to have launched our latest international Premium Lounge at Singapore Changi Airport. The lounge design is inspired by modern-day Arabic architecture, reflecting Qatar Airways’ heritage.
Qatar Airways has so far opened Premium Lounges in London, Paris, Beirut and Bangkok.
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Japan’s most popular sushi restaurant chain, Sushiro has set up their 2nd Singapore branch at Isetan Scotts.
Established in June 1984, Sushiro has grown to become Japan No.1 conveyor belt sushi restaurant chain, with more than 530 branches in Japan and overseas markets.
Join them at the new branch and Indulge in their wide range of delicious Sushiro sushis!
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Don’t be misled by its name! Lè Fusion on Mohamed Sultan Road is not your typical East-meets-West restaurant. Rather, be prepared to travel the world from the dinner table. The passionate husband and wife duo behind the newly-opened Lè Fusion takes inspiration from their walk through the world, fusing all of their favourite eats in one place.
Nestled near the Singapore River, Lè Fusion is a chic restaurant and bar where lèisure dining meets a lègacy of culinary innovation. Lè Fusion is all about bringing 樂 (‘le’ which means ‘joy’ in Chinese) in every aspect of its journey from recipe innovation, curation of ingredients, to an exquisite culinary and other-worldly experience for diners.
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A key feature of Lè Fusion cuisine is focusing on the creative use of quality ingredients to reinvent the dining experience, while preserving the DNA of Chinese cuisine. Every dish imbues a characteristic attention to detail, and surprises with a light delicate touch.
Start your course with the Imperial Double Boiled Soup, a luxe rendition of Buddha Jumps Over the Wall unexpectedly elevated by premium nu er hong rice wine and the pan-seared Rougie Foie Gras served atop an unassuming bed of Chinese glutinous rice.
Experience a melting pot of well-loved recipes and masterful cooking techniques through the main courses with highlights on Crispy Pork Roulade, Asian Crusted Provencal Lamb Rack, Tsingtao Beef Fillet, and Braised Abalone Seafood Rice.
Even its desserts are prepared with slight but impactful tweaks to regular offerings. The Lè Fusion Chendol and Panna Cotta with Sweet Glutinous promises a playful sweet finale which cannot and should not be missed.
Drinks at Lè Fusion go hand-in-hand with its Tapas menu, especially its signature Crispy Pork Belly Mantou, a special rendition of the familiar braised pork buns (kong bak bau) drawing influence from the Philippines.
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Professor Brawn Café is a social enterprise which provides job and social integration opportunities to people with special needs and the disadvantaged in society. Their 3rd and largest outlet has recently opened at Enabling Village in Lengkok Bahru.
The new outlet hires more than half of their staff with special needs and is an extension of their dream to create more jobs and support the inclusion of a differently-abled workforce. With this public platform, they hope to build awareness and showcase the abilities of all persons.
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Tucked away in a cosy corner behind Enabling Village's Academy Block, Professor Brawn Café is the perfect place to unwind with good food for a great cause.
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Some people dream of castles and others dream of white picket fences. Food brother Bjorn Shen dreams of a small room where he can unleash all his wildest ideas. In late 2019, that dream became reality – and from 2020, he lets 4 persons into the room to play with him: Small’s officially opens to the public in February 2020.
Small’s is a tiny room that's attached to Bjorn Shen’s flagship restaurant, Artichoke. Originally his office, it was converted into a studio for culinary research and development; at heart, it’s Bjorn’s man cave. At Small's, he experiments with things and ideas that get called oddball by some, genius by others. Now it’s open to public three days a week as an omakase counter where he can show and tell his guests what he’s been up to.
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Small’s is as personal as it gets. If – as restaurateurs are won't to say – Artichoke is Bjorn’s ‘house’, then Small’s is his man-cave.
Everything in Small’s has been personally handled by Bjorn, right down to the installation of the long pendant light that glows white and purple; and the ever- changing playlist that reflects his mood and thoughts. His cheeky sense of humour is evident from ceiling to floor – at the top of the walls, multiple Borats give cheery thumbs-ups to guests.
He’s even put some of his most cherished objects and memories to “work”. Tableware includes ceramic plates handmade by his sister-in-law, and flatware he inherited from his grandparents; and a small fish tank recalls his youth where he was put to work in a little pet shop by his father.
In short, eating at Small’s is a private dining experience – one on four, face to face – that Bjorn has never been able to offer before.
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Bjorn is chef-owner of Artichoke, and author of the Artichoke cookbook. Notorious for his rebellious personality and outlandish style of cooking, Bjorn has earned significant industry recognition over the years. Outside of starting food brands Artichoke, Bird Bird and Neh Neh Pop, Bjorn wrote a monthly column titled ‘Bjorn Says’ for Time Out magazine, lectured at the Culinary Institute of America, and actively consults on menus for restaurant openings. Industry accolades that he has accumulated over the years include ‘Chef of the Year 2013’ - SC Global, ‘Rising Chef of The Year 2015’ finalist - World Gourmet Summit, ‘Best Local Chef 2016’ - SG Readers’ Choice Awards, and ‘WGS Best 20 Chefs 2016’ - World Gourmet Summit. Bjorn is also frequently on television, having most recently featured as judge on MasterChef Singapore on Mediacorp’s Channel 5, and also on programmes such as MasterChef Asia and Secret Eats, and in lead roles on Eat List Star Season 2 and The Ultimate Brocation.
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Experience the award-winning taste of Mott 32, as the lauded restaurant presents its authentic Chinese cuisine in Singapore for the first time. The name “Mott 32” pays homage to 32 Mott Street in New York, where the city’s first Chinese convenience store opened in 1851. The store served as the nucleus for what is now a vibrant Chinatown in one of the most dynamic cities in the world.
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Their chefs utilise the latest in modern and innovative cooking techniques from around the world to bring the best out of time-honoured recipes that have been passed down from generation to generation. Their signature dishes include the Apple-Wood Roasted Peking Duck, Barbecue Pluma Iberico Pork Glazed with Yellow Mountain Honey, Iberico Pork with Soft Quail Egg and Black Truffle Siu Mai, and Crispy Triple Cooked Wagyu Beef Short Rib.
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The provenance of each ingredient is of paramount importance to them. Ethical sourcing by using organic and sustainable ingredients wherever possible, while also working closely with farms, ensures the uncompromising quality of the food presented.
To complement the dishes, their original mixology programme is inspired by Chinese culture and the flavors of Asia. It is this particular level of modernity, combined with a respect for tradition, that makes Mott 32 so spectacularly unique.
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Beyond the food, a cohesive story of East meets West is told through the blend of industrial New York design and classical Chinese décor of every Mott 32 location. At Mott 32 Singapore, elements reminiscent of the Hong Kong flagship store are interwoven with Singapore's rich foliage and flora – a celebration of the shared history and connection between the two Asian metropolises.
Read more about what to expect from Mott 32 Singapore here.
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Email: Mott32.reservations@marinabaysands.com
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Guzman Y Gomez serves traditional Mexican flavors featuring hearty proteins resting on fragrant seasoned rice and zesty salsa. Go and try out their burrito and nachos at their newly-reopened Star Vista branch or their upcoming new outlet at Novena Square!
Using only the freshest ingredients, GYG aims to serve you authentic Mexican fare that’s bursting with flavour. Say Hola to your new favourite lunch spot.
Pamper your palate with GYS’s version of the quintessential quesadilla, which consists of melted Jack cheese, salsa and your choice of filling encased in a grilled soft corn tortilla, perfect for those who want an economical yet substantial meal.
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ATTRACTIONS |
20 January 2020 |
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Rumours Beach Club in Sentosa is the only beach club in Singapore to have three swimming pools, with different pockets of spaces such as the VIP Area, Cabana Area, Beachfront Area, Indoor Area, Outdoor Area and Alfresco Area which can be sectioned off to cater for events of all sizes.
From private romantic dinners to full-fledged wild parties for party-goers, Rumours Beach Club brings in a whole new beach experience perfect for any type of get-togethers. All you gotta do is turn up, tune out, lounge on and #getbeachy.
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You don't have to take a flight out because Rumours Beach Club will whisk you to Bali right here in Singapore.
Need something to share the love with? Featuring a sumptuous crustacean delicacy, Rumours' Seafood Platter from the Jimbaran grill perfect for sharing. Indulge as their platter comes with fresh Jumbo Prawns, 500g Bamboo Lobster, whole Red Snapper and whole Grade A Squid.
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A speciality yakiniku fast food restaurant from Japan with 29 branches in Asia; Yakiniku Like is set to launch its first-ever outlet at Paya Lebar Quarter in Singapore. Hailing from Japan, the restaurant is brought in by Dining Innovation Group which has 260 restaurants worldwide. A quick service concept that serves orders within three minutes, the restaurant sees snaking queues outside its outlets every day. Here, yakiniku aficionados can savour top-quality meats, from wagyu beef to karubi (beef short plate) and harami (beef skirt steak), prime karubi (boneless short rib) to misuji (top blade). Pork belly, pork jowl and chicken thigh are available here as well.
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The highly indulgent wagyu steak set, with a marbling score of seven to eight (equivalent to Wagyu Grade A4 and above), is priced at just S$29.80.
Yakiniku Like is the first restaurant in Singapore to offer individual electric smokeless grills for customers. There are also shared grills available for two diners to use. The grills are imported from Taiwan, and specially customised for the Singapore outlet.
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Popular and Kyoto-headquartered coffee chain, % Arabica has recently opened their 2nd branch in Singapore at 313@Somerset.
Take a pause from the bustle of Orchard Road and stop by for your favourite aromatic % Arabica coffee before heading off to start a local adventure all over again.
Kenneth Shoji founded Arabica from a need to have an amazing cup of coffee every day, with an equally amazing experience.In order to provide the best coffee possible, Kenneth Shoji, started a green bean trading company and became the sole-exporter of a small batch Japanese roasting machine called the Tornado King. As well as a distributor of one of the TOP espresso machines in the world, the ‘Slayer’. Together with world latte art champion, Junichi Yamaguchi, they both collaborated in order to make a new generation coffee brand in Kyoto that would challenge the world. With the help of the remarkably talented architect, Masaki Kato. Kenneth opened in Hong Kong, and then the beautiful historical city of Kyoto. With its unique design and quality coffee, Arabica has rapidly gained popularity in an industry thought to be already saturated. Through the brand, coffee drinkers can “See the world through Coffee”, with prime quality coffee with unique taste proï¬les and a richness that you can only get from freshly roasted coffee to a meticulously roasted roast proï¬le.
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Tel: +65 6509 0302 Email: hello@arabica.coffee
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Live the high life at 1-V:U, Southeast Asia’s Latest Rooftop Lifestyle Destination
Soak up the sun and celebrate every one of life’s moment at Sentosa island’s latest rooftop lifestyle destination, 1-V:U. Perched atop the roof of The Outpost Hotel, the premier day-to-night beachfront playground features a coastal-luxe Day Club and a smart-casual progressive Asian Restaurant helmed by Chef Ace Tan.
1-V:U leads the progression of South-East Asian beach club culture by being the first of many of its kind: It is the country’s first Day Club concept to occupy the entire rooftop of a luxury hotel property, as well as being Sentosa Island’s first and only rooftop vibe dining destination. Overlooking the Palawan Beach and stunning views of the Singapore Straits, 1-V:U elevates island party life from day to night with its exciting entertainment line-up of international and local DJs, creative culinary artistry and world-class bar program.
It is truly the perfect oasis for all sun-seekers and epicureans seeking an escape from the city.
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Reinvigorate at their adult-exclusive Day Club, where vibrant entertainment and sleek dance sound meet breathtaking views.
1-V:U is an exquisite oasis for sun-seekers seeking an escape from the city bustle. With daily DJ sessions on deck bringing Deep House and Soulful beats all the way from day to night, 1-V:U is where it’s at for the endless summer vibes. Cool off with their signature cocktails in hand, dig into their dayclub bites and groove to poolside beats as you take in the unparalleled panorama of the island.
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GrabFood has unveiled their merchant solutions and 1st GrabKitchen in Singapore.
GrabFood commits to merchants’ growth through a merchant platform and launches GrabKitchen in Hillview with over 10 F&B brands, including 3 virtual restaurants and the latest GrabFood Hub.
Based on consumer surveys and insights derived from the Grab app, consumers in Northwest Singapore wanted greater variety of healthy foods, burgers and local foods. Specifically in Bukit Batok, bubble tea, mala, and soup were not only the most frequently searched for items on GrabFood, but also saw significantly higher consumer demand than merchant supply. When it comes to cuisine types, Japanese, Indian and Thai were the most sought after in the area.
To address this gap, GrabFood brought an eclectic mix of over 10 F&B brands into its first GrabKitchen in Singapore, offering a wide selection of food options. GrabKitchen features:
- 10 restaurants including three new virtual restaurants namely Lady Boss Mala by the founder of Thai Dynasty; Waboru by JR Group as well as Tiffin Walla by Co-Kitchens.
- The 6th GrabFood Hub which brings popular hawker food, coveted FMCG and packaged food brands such as Asia Pacific Breweries’ Heineken and Tiger beers anddangerously addictive salted egg snacks by Irvins, which has taken Singapore and the larger Southeast Asia by storm.
- Beverages by Playmade, one of Singapore’s bubble tea darlings who has made its first foray into the West with GrabKitchen.
Consumers in surrounding Hillview districts such as Cashew, Bukit Batok, Bukit Gombak and Toh Tuck can have food and drink options delivered on-demand to their door via the Grab app, while those who do not mind taking a short walk to GrabKitchen can opt to dine-in at the location or choose the self pickup option in-app to save on delivery fees. For variety, consumers can order from multiple GrabKitchen merchants in a single order so every one gets to have whatever tickles their fancy. Find out more about the launch og GrabKitchen here.
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Guess who’s finally in City Hall? Local favourite Ponggol Nasi Lemak has opened their first branch in City Halll at Capitol Singapore.
Ponggol Nasi Lemak is most famous for their signature dish of fragrant coconut rice with sides of fried chicken wing, sunny-side-up egg, fried peanuts and anchovies, and sambal chili sauce. Also don’t forget to try their favourites such as archar, otah and fried ikan kuning!
Established in 1979, Ponggol Nasi Lemak is a heritage food brand serving one of the most iconic specialty food in Singapore. Under the guidance of founders Mr. Ang Chye Choon and Madam Koh Ah Tan, the family started delivering traditional pre-packed Nasi Lemak in Banana leaves to distributor and hawker stores in Singapore.
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Tel: +65 6293 0020 Email: info@ponggolnasilemak.com.sg
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The popular hotpot restaurant chain Haidilao has set-up another new outlet at Marina Square and this is their first overseas branch to launch their exclusive custom-order service plus robotic servers.
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From the main dining hall to your own private dining room, lose yourself in an immersive dining experience through sound and light projection, this new branch is unlike any other restaurants you’ve visited.
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As a brand created in 1994, Haidilao International Holding Ltd. has developed into a world-renowned catering enterprise over the course of a two-decade development.
The first overseas Haidilao store was opened in Singapore in 2012, marking the first step in its global expansion. Since 2012, 10 stores have been launched in Singapore. In June 2019, Haidilao, widely accepted by local people and media, won the "(SPBA) Top Ten Industry Leading Brands Award of China" awarded by Lianhe Zaobao, an authoritative newspaper, in Singapore.
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Email: xjphdl@haidilao.com
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Newly-opened on Telok Ayer Street, The Nomads represents the road less travelled; a reimagination of The Silk Road’s gastronomic trail, where every moment is meticulously crafted to fire up and delight the five senses.
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Established by Shawn Kishore of Five Ten Holdings and Olzhas Zhiyenkulov, a Kazakhstan native, The Nomads features a chic dining area complete with a custom-built grill pit, aspeakeasy-style private dining room and thoughtfully crafted menus that promise an unexpected experience!
Co-founder, Shawn Kishore shares, “We wanted to showcase the region’s rich array ofdelicacies in a unique way. Everything from the ingredients used, cooking techniques, ambience, down to the last vessel that my team and I personally moulded and hand-painted, creates an unforgettable experience”.
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Drawing strong culinary influences from countries along the Silk Road from Southern Italy to Western China, The Nomads redefines Central Asian cuisine by incorporating a unique spin to traditional dishes using familiar South-east Asian flavours.
Shawn and Executive Chef Dannel Krishnan aim to shake-up Singapore’s vibrant culinary scene with what The Nomads has to offer. “Aside from paying homage to traditional dishes and ingredients found along the Silk Road, the menu also represents our sojourn in Kazakhstan, where we were fortunate enough to have tasted some incredible food and experienced wonderful hospitality. It is our wish that our guests enjoy the same.” says Chef Dannel, who also spent time cooking there.
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Click here for a full copy of their takeaway / delivery menu.
Their chef team has curated the restaurant's signature ala-carte spread as well as their communal sets available for takeaway / delivery, so you can create your own multi-course experience around the table with your loved ones.
Their Takeaway / Delivery Menu is available for delivery or self-collection between 5pm to 8pm daily. For orders, please call or WhatsApp +65 6977 7057. Delivery is free for orders of $100 and above.
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Get your dose of Grizzly, Panda and Ice Bear from the hit cartoon series We Bare Bears at the upcoming We Bare Bears x Kumoya cafe from 4 January onwards.
The We Bare Bears x Kumoya cafe will have a menu inspired by the bear brothers specially crafted by social media influencer Ms Shirley Wong (@littlemissbento) in collaboration with the Kumoya kitchen team.
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CULINARY |
18 December 2019 |
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The 44-seater Butcher’s Block at Raffles Hotel presents a stylish and lively dining experience showcasing some of the world’s finest cuts of meats cooked with wood fire. Feast your eyes on premium meats hanging in the Meat Vault and on over 200 exciting wine labels, including a good selection of natural wines, in the Wine Library.
At Butcher’s Block, they present a truly special experience – an exclusive and communal dining journey, featuring off-the-menu specials that change daily and are only revealed on the very evening itself. Expect a sumptuous multi-course menu specially crafted and personally brought to your table by Chef Rémy Lefebvre and his culinary team, who will regale you with insights of the dishes presented. The experience will be complemented with a curated selection of 4 exquisite wines for your delight to your heart’s content, whilst being seated at the coveted 3-metre long OAK (One of A Kind) Table right in front of the open kitchen.
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CULINARY |
13 December 2019 |
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Burger+ has set up the largest Korean burger and bar concept here in Lion City that seats up to 200 pax, which serves breakfast toasts from 8am onward to Korean gourmet burgers and drinks till 4am! Start your day right with the sweet and savoury Korean breakfast toasts with hot coffee, while you wind down after dark with a Korean cocktail in one hand and Burger+’s irresistible signature burger in another – it’s the perfect space for a slow brunch to a cool late-night hangout with friends. Centrally-located at Clarke Quay Central along the busy Eu Tong Sen Street, it is set to become a popular F&B joint.
Rocking the food scene from the get-go since their inception earlier this year at Wisma Atria, the second outlet, features great nosh coupled with Burger+’s energetic party-theme. Get your fuss-free Korean meal fix, and not just bar bites, all through the night after a wild time out partying with your crew, or even have breakfast for dinner if you so wish.
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Get your party mood on with Burger+’s Korean cocktails with a local twist, available exclusively at the Clarke Quay outlet. Enjoy in-house signature cocktails like the cute gummy bear cocktail – Haribo Ju with its sweet finish or the refreshing Yuza Ju with honey and yuzu, both soju-based cocktails, among others. The stylish and swish interior pays homage to the vibrant K-pop culture that has swept the globe by storm, complete with pumping K-pop beats, trippy neon light fixtures, and comfy leather seats that creates an instagrammable haven for a memorable night out. The interior also doubles up as a swanky events space.
“More than just a burger”, Burger+’s menu offerings are created by Co-Founder Lee Mihyun’s creative food inspirations from her Korean heritage that represents the brand’s lifeblood. Coupled with her tireless R&D process with an extensive background in Korea’s renowned fast-casual chain in the F&B industry for over 10 years, Ms Lee’s house signature B+ sauce and the authentic Yangnyeom Korean fried chicken represent the heart of the brand. Open from as early as 8am, the breakfast egg toast with fluffy brioche buns are available for the early birds that are looking for a quick bite.
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CULINARY |
13 December 2019 |
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Inspired by the colourful heritage of their neighbourhood, Spice Brasserie at PARKROYAL on Kitchener Road is an all-day-dining restaurant which boasts an ambience and decor with a distinct sense of place. Guest can find a tantalising selection of Asian street food while enjoying creative and modern interpretations of local favourites. Be spoilt for choice with the extensive a la carte and buffet offerings, that includes an array of appetizers and sweet treats to complement your meal.
Looking for healthier alternatives? Request for brown rice or a combination of brown and white rice, for any rice-based dish at no additional charge. Their restaurant is also ideal for hosting social or business functions for up to 130 guests.
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Contemporary French cuisine brasserie Poulet has opened a new concept by the name of Poulet + Brasserie, at ION Orchard offering all-day breakfast that combine local flavours with French cooking techniques.
Their signature rotisserie chicken and prepared-to-perfection duck confit will keep you going back for more.
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Following their succesful debut outlet at Jewel Changi Airport, Shake Shack is now preparing for their 2nd branch on Neil Road, targeting to open some time 1st quarter of year 2020.
Shake Shack is a modern day “roadside” burger stand known for its 100% all-natural Angus beef burgers, flat-top beef dogs (no hormones or antibiotics – ever), frozen custard, crinkle cut fries, craft beer and more.
With fresh, high-quality food at a great value, Shake Shack is a fun and lively community gathering place with widespread appeal.
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Sushi Plus at Bugis Junction is a new contemporary sushi dining concept by Sushi Express that redefines the conventional conveyor belt sushi with state-of-art technology integration. By delicately balancing quality with affordability, Sushi Plus aims to be the pinnacle of casual dining for Japanese cuisine.
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NIGHTLIFE |
3 December 2019 |
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Harry's has come a long way since 27 years ago and its new flagship concept in Sentosa offers the widest range of drinks on tap!
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Harry's flagship is strategically planned to accommodate different purposes within a space and to introduce a twist of fun and adventure, bringing the neighbourhood to life!
Reminisce childhood with arcade machines. Gather your friends for a table pool challenge. Rock and roll with their Live Band.
They are proud to present a fresh new flagship concept to both their regular and new customers.
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CULINARY |
28 November 2019 |
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Fukuoka ultimate ramen chain, Kanada-Ya, with snaking queues in both London and Japan is set to officially launch in Singapore in mid-December, with its first outlet at Paya Lebar Quarter Mall. The outpost in Singapore marks Kanada-Ya’s 13th outlet worldwide. Specialising in the classic Tonkotsu ramen, the award-winning, rich and flavourful pork bone broth is first boiled for 18-hours, making it rich and creamy before mixing in a secret sauce to add flavour and umami to the broth. It is handmade by Mr. Kanada, the founder himself, and imported directly from the original restaurant in Japan.
Kanada-Ya will be offering its mouth-watering ramen and popular side dishes at the Singapore outlet. Tuck into perfect al dante wheat noodles, specially made using a specific type of flour, enriched with an exact protein content and alkaline salts for a firm yet springy texture that is the ideal pairing with Kanada-Ya’s rich broth.
Tantalise your taste buds with the heady scent of the aromatic Truffle Ramen from black truffle oil and truffle jelly made with black truffle paste for a slurping good time, only available in limited quantities daily. No visit to Kanada-Ya is complete without sampling the famous Chashu Tonkotsu Ramen in all its original goodness with tender pork collar chashu, wood ear fungus mushroom, seaweed and spring onions. The delectable Kotteri Tonkotsu Ramen is elevated with thick and juicy slices of pork belly chashu that complements the deep and flavourful pork bone extract perfectly.
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CULINARY |
27 November 2019 |
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Pioneers of Singapore’s cafe culture, PS.Cafe opens its eighth outlet, PS.Cafe by the Sea at East Coast Park, making this their first foray out East, away from the hustle and bustle of the city-centre. Inspired by its waterfront location while staying true to the homegrown brand, the menu showcases and celebrates seafood with exclusive dishes, while introducing a special Junior section for the first time.
Starting from humble beginnings in 1999, PS.Cafe began as a cosy cafe hidden within Projectshop clothing store. The charming and understated spot quickly gained a following for its hearty takes on savoury cafe classics, famous truffle shoestring fries and indulgent cakes, puddings and tarts. Since then - over the course of 20 years, PS.Cafe has steadily expanded in Singapore and recently opened up in Shanghai and Seoul this year.
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Spanning over 3,000 sq ft, this 120-seater offers a multitude of crowd-pleasers, impeccably suited for friend gatherings, date nights and weekend brunches with loved ones.
The all-day menu at PS.Cafe by the Sea at East Coast Park pays homage to the serene waterfront location with new seafood dishes such as Chargrilled Octopus ($21) - PS.Cafe's spin on a 'char siew' features octopus wok-fried in a homemade sauce served with chilli lime dip, and Lemongrass Mussel & Clam Spaghettini ($29.50) a Thai-inspired pasta topped with portobello mushrooms, black mussels, fresh Venus clams and various aromatics tossed in a sweet and sour sauce.
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Additional new creations, exclusive to PS.Cafe by the Sea East Coast Park include:
Poached Ocean Trout Niçoise ($27) a modern twist on a classic French salad with string beans, green olives, capers, spinach and tuna aioli for a refreshing start to the meal.
Chorizo & Calamari Stew ($30) a hearty pot teeming with white beans, fire-roasted peppers, spicy chorizo and tender squid topped with black garlic aioli and a side of crusty bread.
Singapore Chilli Crab & Prawns ($32) a nod to East Coast tradition of chilli crab, PS.Cafe's rendition comprises fried soft shell crab and grilled tiger prawns with wok-crisped mantous, fresh chilli crab dip and jade fried rice.
Signature items that are familiar to fans such as PS. Truffle Shoestring Fries ($16), Tiger Beer-Battered Fish & Chips ($32) and Spicy King Prawn Aglio Olio ($29.50) are also available. An array of hand-stretched pizzas and a multitude of Asian delights will also be on the menu for a stellar communal dining experience.
Adding to the brand's extensive dessert menu, the novel addition of the Banana Surprise Sundae ($16) showcases PS.Cafe's take on the banana split crowned with toasted almonds, chocolate sauce and tangy strawberry compote - a treat to delight any sweet tooth. Also not to be missed are menu stalwarts, Sticky Date ($15) with lashings of decadent toffee sauce and Double Chocolate Blackout Cake ($16) a rich dark chocolate sponge drizzled with dark chocolate sauce.
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For the first time, PS.Cafe launches its Junior Menu for children under 12 years old; featuring kid-friendly items such as its iconic Spaghetti Bolognese ($14), Mini Pancake Stack ($12) with maple syrup, bananas and vanilla ice cream, Grilled Ham & Cheese Toasties ($12) with fries, and Cheeseburger and Fries ($13). All items on the Junior Menu come with a complimentary bowl of soft-serve ice cream with chocolate or strawberry sauce.
PS.Cafe by the Sea at East Coast Park's brunch menu with classic-favourites including eggs benedict and pancakes kicks in on weekends at 9.30am until 4 pm. The restaurant also serves breakfast from 9.30am to 11am Monday to Friday, offering staples such as almond chia seed granola and avocado toast.
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CULINARY |
15 November 2019 |
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The wait is over! Johor's popular eatery Kota Zheng Zong Bak Kut Teh with about 40 years of heritage is now in Singapore!
Kota Zheng Zong Bak Kut Teh offers their hearty Herbal Bak Kut Teh and more claypot dishes at their debut outlet in Singapore located at Holland Village.
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CULINARY |
14 November 2019 |
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COMO Club is the perfect aperitivo bar for gatherings and more. COMO Club has a food and drinks menu that offers an experience from three acclaimed COMO Dempsey restaurants.
COMO Club is the youngest addition to COMO Dempsey by the COMO Group. At the heart and soul of block 17 that houses The Dempsey Cookhouse and Bar, Ippoh Tempura Bar by Ginza Ippoh and Candlenut, COMO Club is a cosy and intimate space to meet after work for drinks and small plates, a place to decompress and chill in style.
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Catch up with friends and graze on the concised menu that centres around the foods of the three restaurants. Light but packed with high-octane flavours, the tapas-portioned dishes include signature favourites such as the Cheeseburger with Brie, Black Truffle and Mayonnaise (The Dempsey Cookhouse and Bar), Tenshi Shrimps and Vegetable Tempura (Ippoh Tempura Bar by Ginza Ippoh), Candlenut Satay as well as Kueh Pie Tee, Braised Turnip, Pork Belly and Prawns (Candlenut). Designed to be paired with preprandial drinks before moving on to dinner, these moreish plates can also be enjoyed as a light meal by themselves.
Designed by renowned Italian designer Paola Navone, the stylish space is a feast for the eyes. Suspended oversized cupola lamps in a woven natural fibre in electric blue not only provide flattering ambient lighting but also lend a contemporary touch. Banquette seats offer a romantic mise- en-scene perfect for private get-togethers, while high-back sofas make this the ideal spot to lie back, unwind and relax with friends.
More than a classic bar, COMO Club is poised to become the hottest destination in Dempsey.
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CULINARY |
12 November 2019 |
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With an abundance of hip cafes, indie boutiques and iconic wall murals, it’s no wonder that Tiong Bahru is a favourite haunt of many local artists, creatives and culture lovers. It is also home to Privé’s first foray into a residential neighbourhood.
Serving everything from breakfast to supper, their new all-day dining concept is a great place to grab drinks and desserts. Privé Tiong Bahru will also have a strong skew towards plant-based food options that will satisfy even the most die-hard carnivore. So go and hang out at their relaxed indoor or alfresco terrace and bring your children, everyone is welcome!
Click here to look at their menus.
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CULINARY |
12 November 2019 |
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BTM Mussels & Bar by Deliciae Hospitality Management (DHM) on Duxton Hill is a casual restaurant and bar concept serving European comfort food, with the star being fresh seasonal mussels served in a variety of styles and international flavours, with crisp golden French fries; best enjoy with an ice cold beer!
BTM = “BACK TO MUSSELS”.
Inspired by chef and restaurateur Olivier’s experience in being the first to expand and popularise Belgium’s ‘mussels and fries’ restaurant concept throughout France, BTM Mussels & Bar relives that delicious chapter of his culinary story in Singapore, and celebrates the flavourful gem of the sea, showcasing its natural sweetness by preparing them in a variety of styles and flavours popular throughout Europe.
In addition to mussels and fries, BTM Mussels & Bar serves a wide selection of comfort food from the Benelux region of Europe (i.e. Belgium, France and the Netherlands), including a variety of small plates, tartes flambées and charcuterie and cheese boards, which are best enjoyed with drinks and ideal for sharing!
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The rainy season is here and Urban Smokeshack has prepared a special menu that is sure to warm up your appetite. Previously at located at Timbre+, the newly-relocated Urban Smokeshack serves up juicy, moorish and tender meats, all smoked for hours in-house.
Head down for your smoked meat fix!
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At Farmers and Chefs, they hope that customers are truly able to enjoy the real food there at affordable prices. Farmers and Chefs aim to create an enjoyable dining experience whereby every dish whipped up and served be filled with holistic wellness.
Their menu has been created thoughtfully for the masses whereby children, adults and even the pioneer generation are able to give rein to. They hope to provide varying options for people to choose from and come back for more in the future. Due to the nature of their café (pun not intended), they desire every dish served to encompass the nutrients that their customers need.
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Ramen Champion is proud to announce that it will now house Gyumaru at its Bugis+ enclave. Gyumaru is the first ramen restaurant in Singapore to serve Gyukotsu Ramen (beef bone ramen), which is a rare dish in the ramen world.
A riff on the popular tonkotsu, the fully emulsified broth of the Gyukotsu Ramen boasts a clear consistency and a pronounced piquant flavour of beef fat. Relish the palate-enveloping note of the beef broth, which is made with beef bone and oxtail. The entire preparation takes two days to complete — the broth is first boiled for nine hours, before it is cooled and refrigerated for it to set into a thick and flavourful concentrate. Each beef broth cube is then simmered over low heat before it is served.
The broth is accompanied with springy thin noodles custom-made from a local Japanese noodle making specialist — for the doneness, there are two options to choose from: soft and hard. Thick tender cubes of well-marbled ribeye sourced domestically from a halal-certified supplier are placed atop the ribbons of al-dente noodles. Other ingredients including green onions and Japanese leek contribute delicate notes to the overall dish. Top the dish with the optional coriander for a local twist and additional fragrant lift!
Gyumaru is in the process of receiving its Halal certification — Muslim gourmands can very soon enjoy non-pork ramen!
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Homegrown casual chinese restaurant, White Restaurant serves the Original Sembawang White Bee Hoon, a homely dish curated by their founder Mr Tay.
Their other bestselling dishes include the Signature Meat & Seafood Roll, Signature Fried Mid-wings, Sambal Sweet Potato Leaves and more! Savour these delectable dishes at their newly-opened Suntec City branch.
When you talk about food in Singapore, the Original Sembawang White Bee Hoon is very much considered as one of our uniquely Singaporean dishes that is part of our National Identity, much like Hainanese Chicken Rice and Chilli Crab. Originally prepared as a homely dish by their founder Mr Tay, the dish today has developed into a well-loved dish by all, that tastes anything but common, fully deserving of an identity on its own.
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Here is one for the Westsiders! Beauty in The Pot has just opened its 6th outlet at Westgate which operates till 3am daily, making it your perfect supper spot.
A concept by Singapore-based restaurant chain Paradise Group, Beauty in The Pot has been winning over gourmands with its nourishing and exquisite broths, as well as a wide selection of fresh ingredients. Long queues are a common sight come dinnertime since its inception in 2014.
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Beauty in THe Pot is also the first hotpot restaurant tailored for women of all ages, with its emphasis on beauty collagen broth and female-centric décor.
For mummies who are always on the look out for family-friendly restaurants, ease your woes when dining at Beauty in The Pot. Like other Beauty in The Pot outlets, the outlet at Westgate has also specially reserved a space to build a customised children’s playground within the outlet. It’s fully air-conditioned and equipped with soft-fall mat and sanitiser. Every outlet of Beauty in The Pot also has staff trained in balloon sculpting to entertain kids and provides children’s toys, making it a pleasant dining venue for families.
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What started as a playful game of word between Anne-Jean and Panagiotis, the owners of House of AnLi at Tanglin Mall, resulted in the name of their culinary adventure: Pano Kato.
Pano Kato means in Greek – Panagiotis’s mother tongue – upstairs downstairs. Thus referring to House of AnLi store & bistro upstairs and House of AnLi & Pano Kato downstairs in Tanglin Mall.
The Greek origin of the words Pano Kato refers to the Mediterranean cuisine that is served in all it’s simplicity.
Simple, unpretentious, pure are key words in Anne-Jean’s and Panagiotis’ taste for delicious home cooked style food using great ingredients from the Mediterranean.
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One of Hong Kong’s most popular and exciting dining destinations, Social Place at Forum The Shopping Mall is best known for their contemporary Chinese cuisine, beautifully-plated creations and retro-chic decor.
Established in Hong Kong in 2014, this exciting dining destination offers a thoughtfully-curated menu of dim sum and main courses which promises a refreshing gastronomic experience!
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Social Place’s first outlet in South East Asia is a joint venture among three Food & Beverage businesses from Hong Kong, Singapore and Indonesia – Tang Palace (China) Holdings Ltd, Palm Beach Seafood Restaurant Pte Ltd, and Gaia Culinary Concepts respectively.
Management of Social Place, and representative of Palm Beach Seafood Restaurant Pte Ltd, Miss Christie Han shares, “We are thrilled to bring Social Place to Singapore! We take great pride in offering customers food that not only tastes divine, but also looks stunning. Our team of Chefs has developed a repertoire of beautiful dishes, and everything from flavour, to texture and presentation have been thought through carefully. We look forward to serving wonderful meals, and memorable dining experiences here at Social Place.”
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Social Place presents a contemporary interior, with hints of old Hong Kong. The setting is characterised by marble-topped tables, elegant gold and blue-grey features, as well as vintage patterned flooring – elements that perfectly embody the restaurant’s marriage of tradition and modernity. The Singapore outlet is also the first to boast a glossy feature wall made out of mahjong tiles.
Imparting a fun and relaxing vibe is also a ping pong table; a regular feature of Social Place restaurants in Hong Kong and Taiwan, at which guests can choose to dine. Larger groups may opt for banquet seating, or semi-private booths for a comfortable dining experience.
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From to France to Singapore with love. Merci Marcel is a living & meeting space where good food meets great experience. The multi-concept French lifestyle brand has launched their flagship establishment at Palais Renaissance.
Rendez-vous over a cup of coffee, at brunch or for a quick lunch at their café chic. Savour their sharing plates and curl up on their welcoming sofas. Sip French wines or enjoy cocktails on our chic-bohemian atmosphere. Browse and shop from their carefully curated selection of wines, cheeses and boutique items. Immerse yourself in art, creativity and inspiration. Live life, la vie en Marcel.
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In the heart of Singapore City Hall, Katachi Style is not simply a sushi restaurant. It is a unique place, in which every object and every detail has their own meaning, because they are elements that contribute to creating a journey to discover the enogastronomic culture of Japanese Cuisine by a team of Japanese F&B and 5-star hotel professionals.
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Japanese Chef Keiji Matoba draws his inspiration from the beauty of nature along with it's simplicity and diversity. Always looking for excellence, he surrounds himself with the most experienced chefs. He transcribes his passion by curating sushi dishes from prestigious products, imported weekly from Japan, to provide the best experience for his guests. Thereby, he invites us to discover the tradition of washoku cuisine, based on balance and harmony of flavours.
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El Teatro Tapas is the latest addition to The Capitol Kempinski Hotel Singapore series of dining establishments at the Arcade.
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This tapas and paella restaurant and bar is quintessentially Spanish with an air of the theatrical.
A mention of just a small selection from the menu, from gazpachio from Andalusia, plates of delectable cold cuts, calamari Andalucian style, Patatas Bravas - spicy potatoes, to lobster paella, is enough to know this is the true heart of Spanish cuisine on a platter.
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Taking its name from the world-renowned La Scala Opera House in Milan, La Scala Ristorante transports the tastes, sights and sounds of a buzzing Italian summer’s day to Arcade @ The Capitol Kempinski with a stunning menu. Antipasti, soups, pastas, pizzas and desserts come complete with the most wholesome Italian touch.
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Here you’ll find a modernised space that still retains touches of Italian tradition like exposed red-brick walls, wooden floorboards and white Roman pillars, tied together with by a central brick-fire oven for a true taste of Italy.
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The Salted Plum's second outlet at Suntec City features a spacious dining area complete with a fun, street-esque ambience, a self-service system and new outlet-exclusive Southern-Taiwanese dishes, plus a levelled-up version of The Salted Plum’s coveted Lu Rou (braised pork belly), now proudly named Lu Rou 2.0.
First introduced in April 2018 as a pop-up called FiveTen, by founder Shawn Kishore along South Bridge Road, the casual eatery took up permanent residency along Circular Road in March 2018, serving a plethora of wallet-friendly tapas-style Taiwanese dishes and value rice bowls. Taking inspiration from the region in Taiwan, best known for its å°åƒ (xiao chi or small eats), culture and home-style cooking, The Salted Plum brings a slice of Taiwanese foodie haven to Singapore.
Never shying away from keeping things sinfully delicious and uniquely The Salted Plum, Shawn and Executive Chef Dannel Krishnan have done it again with a new outlet-exclusive menu with includes breakfast set menu and moreish dishes, as well as dish upgrades that are sure to be winners!
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A pimped-up version of the flagship outlet, this 76-seater establishment offers diners the option of an all-day Taiwanese dining experience on a budget – a first for The Salted Plum. After placing orders at the casher, guests are assigned order numbers for self-collection; made easy with single tray pick-ups (all dishes ordered will be placed onto a single tray). On weekdays, from 8am to 11.30am, customers may enjoy for the outlet exclusive breakfast set menu. During the afternoon rush hour between 11.30am to 2.30pm, bountiful lunch bowls priced at an affordable $9 to $18 will be available. Finally, from 6 to 9pm, diners may look forward to savouring signature zi char and desserts for dinner; enjoyed a la carte or as dinner sets meals for 2pax ($50) or 4pax ($100).
Located at the West Wing Basement (B1) of Suntec City, The Salted Plum is decked out with communal-style high-top tables, high ceilings and street-style décor against rich navy-blue walls featuring vivid illustrations of signature dishes; all aesthetically lighted up to capture the feeling of outdoor city dining. Countertop seats and small tables are perfect for a quick bite while the restaurant’s larger tables can accommodate bigger parties and communal dining.
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Now open to offer an epicurean adventure unlike any other in Singapore is VUE - the next iconic rooftop bar and grill destination overlooking some of the most stunning vistas of Marina Bay and the Singapore skyline.
Located on the penthouse of OUE Bayfront on Collyer Quay, VUE presents a chef-driven menu that emphasises binchÅtan-grilled specialities at the heart of its cuisine offerings, complemented by a versatile selection of wines. VUE is also home to Singapore’s first rooftop spritz bar, further setting itself apart from other dining destinations around town.
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VUE serves up a vibrant and flavourful range of spritz cocktails—from popular favourites to innovative concoctions. The Basil Spritz keeps things classic and refreshing with its combination of dry gin, basil, and lemon; while the Reiwa Highball takes it more oriental with its base of umeshu and rum laced with shiso and mint. A guaranteed hit among the ladies is Ispahan, a fruity mix of raspberry-infused gin, lychee, and grapefruit; while the gents are sure to appreciate the bold flavour profile of the Iberian Burbuja from the blend of Amontillado sherry and white port. The star of the cast and a must try is the signature VUE Royale—a lively cocktail of Champagne and umeshu with a hint of bourbon. The spritz experience at VUE is highlighted by a show preparation of charcuterie and cheese boards by the culinary team. Over the sunset hours from 5pm to 7pm, spritz cocktails come with complimentary servings of canapés.
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Executive Chef Sam Chin introduces his flair and creativity into menu offerings that shine the focus on specially sourced ingredients and peak-of-season yields in an eclectic fusion of East and West.
“I personally hand-pick every component that goes into every dish served at VUE,” highlights Chef Sam. “Beyond flavour and technique, I want my creations to also reflect the respect I have for the origin and purity of the ingredients I use.”
Dishes at VUE he cites as examples include the Norwegian king scallop—among the world’s most environmentally friendly seafood—which he prepares au gratin with 18-month, cave-aged Gruyère De Grotte AOP; the free-range duck meticulously reared by House Burgaud in Challans—a highly sought-after delicacy that Chef Sam serves smoked and enhanced with tropical mustard dressing; and prime cuts of Wagyu beef sourced from the fertile lands of the Kumamoto Prefecture, smoked and then served with choice sides of vegetables grown by local farmers.
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VUE is sectioned into three focal areas—the 60-seat main dining room, an al fresco pavilion with the spritz bar that seats 36, and a private dining room that seats 12.
Each versatile space at VUE presents the picture-perfect backdrop for gatherings large and small—from networking events and product launches, to celebratory dinners and wedding receptions.
VUE welcomes with a dramatic walk-way lined with black and gold mezzanine tiles, and opens up to a breathtaking, cathedral-inspired arched copper ceiling spanning the entire length of the main dining hall. Glass walls look out to unparalleled waterfront views of scenic Marina Bay, amidst interiors of dark wood, muted ambient lights, and sleek accents that add to the intimate and cosmopolitan setting at VUE. The space, sights, and smells all come together in an immersive gourmet experienceone won’t soon forget.
VUE is a concept by OUE Restaurants, the food and lifestyle division of SGX Mainboard-listed integrated property developer, OUE Limited.
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With the closure of its flagship tze char eatery at Hillview Avenue in June this year leaving fans scrambling into the city for their New Ubin fix; an upscale restaurant in the city centre CHIJMES cluster and a hotel restaurant in Zhongshan Park didn’t feel quite the same. Plans were already set in motion by its proprietors, the Pang family, to find a new space that could house the brand’s signature tze char eatery concept. The components were unique to its plight – an amalgamation of years of moving around oft offbeat locations, most famous of which were its Sixth Avenue, Sin Ming Industrial Estate and its latest Hillview Avenue incarnations.
The formula is as bewildering as it is exact. An off-the-beaten-path location accessible at best by car, far flung from the city and tucked away into the forgotten crevices of Singapore. It’d count the likes of paint shops and auto- repair businesses as its neighbours, and its cuisine best enjoyed in a nondescript outdoor canteen setting that has no business serving choice rib-eye cuts, kaya toast on baguette with French butter, or premium Bordeaux in Riedel glasses – but do so anyway. Here, New Ubin’s brand of rustic roots and kampong essence, which it serves its ‘Truly Singaporean’ cuisine with, fares exceedingly.
Today, that recipe has been exacted to a tee, and with all previous moves, comes with its own set of upgrades. Located on the ground floor of Space@Tampines, a commercial property along Tampines Industrial Crescent flanked by furniture showrooms and inflatable air dancers, is the 5,700 square feet New Ubin Village. The proposition is a canteen cluster that houses seven stalls, three of which its own concepts—including its back-to- basics tze char eatery New Ubin Tampines and a brand new incubator stall programme, New Ubin Test Kitchen—all enabled with modern-day technologies that allow guests to order and make cashless payments directly from their table without having to call for a physical menu or bill. A third concept is currently underway and will be announced at a later date.
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Join the lovable Sesame Street characters in celebrating Sesame Street’s 50th anniversary at the newly-opened Sesame Street x Kumoya Cafe.
Both adults and children will appreciate the Sesame Street-themed décor and the thoughtful Sesame Street inspired menu created by food artist, Shirley Wong and the Kumoya team.
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Trattoria Pizzeria Logic, a well-established authentic Italian restaurant chain from Japan opens their first Singapore restaurant on Craig Road.
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Trattoria Pizza Logic is best-known for their naples style cuisine that uses fresh ingredients, such as flour imported from Caputo in Naples.
Pizzaiolo Junichi Shoji, who is the winner of the prestigious Napoli Pizza World Championship 2012, an annual global contest to determine the world’s best pizza makers, is responsible for designing the pizza recipes. This makes Trattoria Pizza Logic the only restaurant in Singapore to have a World Championship Winning Pizzaiolo supervising its kitchen.
Co-helming the kitchen is Grand Chef Atsushi Terashima, who acts as the creative force behind the restaurant’s menu. Chef Atsushi Terashima was trained in Tuscany before he cooked in various restaurants across Italy. This experience has allowed him to pick up authentic Italian cooking techniques and create new dishes to add to Trattoria Pizza Logic’s mouth-watering menu.
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The new Burger & Lobster is located in Raffles Hotel's famous Arcade, where diners will be able to enjoy a knock-out Burger & Lobster experience served alongside old-school opulence that Raffles Hotel has become hallmarked for.
As at all their venues, their mission (some say obsession) remains to make the most of quality ingredients – whether that’s the Nebraskan family-farmed beef that goes into their prime burgers, the freshest Atlantic lobsters or the premium spirits for their tempting cocktails.
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The menu for Burger & Lobster Raffles features some of their all-time favourite dishes, such as their Original Roll, but also showcases a range of brand new never seen before dishes that have been carefully crafted using the freshest ingredients available in order to reflect Singapore's vibrant spirit in their own Burger & Lobster way.
View their sumptuous menu here.
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Taikoo Lane Hotpot, is a restaurant that doles out authentic Sichuan and Cantonese hotpot broths and offerings! The concept is a brainchild of Chengdu Restaurant, which is known for its mouth-watering Sichuan cuisine. Taikoo Lane boasts a mixture of individual pots and large shared pots, so solo diners or large groups can enjoy a hotpot session anytime they have a craving.
Taikoo Lane’s version of the Sichuan Spicy Broth follows the traditional method of using beef tallow instead of oil. The beef tallow-based mala broth is much more flavourful than the oil-based renditions other hotpot restaurants in Singapore serve.
Chengdu Green Pepper Broth is another Taikoo Lane special Mala broth. Taking inspiration from Chengdu Restaurant’s best-selling Fish with Green Peppercorn Soup, the green peppercorn broth is a brand-new offering specially created by the Taikoo Lane team. Peppercorn oil and green peppercorns are Sichuan specialities, and the restaurant imports the ingredients from the province.
For diners who prefer non-spicy broths, there are offerings available such as Fish Soup Broth with Fresh Milk and Collagen Nourishing Pork Bone Soup. Both of these soups will appeal to ardent appreciators of Cantonese dishes. Able to alleviate the symptoms of excessive dampness in the internal system of our body, the nourishing fish soup broth is made with specially selected fresh fish and salmon bones. The gelatinous pork bone broth is superbly tasty and moreish — a medley of pork bones, whole chicken, pig skin and spices are cooked for over seven hours to achieve a rich and milky consistency.
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Taikoo Lane offers a smorgasbord of unique hotpot ingredients. A DIY dish, the Lobster Noodles pays tribute to Hong Kong’s popular version. Simply immerse the crustacean and noodles into the broth, then mix the cooked items with the special sauce and condiments and voila! If so inclined, cook the seafood and noodles separately in different broths so that they can soak up different flavours for a truly unique dish. Living up to its name, the Magical Growing Mushrooms promises a culinary spectacle. Arranged artfully in a garden of lettuce, tomatoes and eggs, the enoki mushrooms will grow taller before your very eyes as you water it!
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CULINARY |
30 September 2019 |
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Amazing Hokkaido is a newly-opened and authentic izakaya at Robertson Quay that promises a great Japanese dining experience
Enjoy their signature dish like the Bursting Salmon Roe Rice Bowl which is an outstanding crowd-pleaser. The generous serving of Salmon Roe will leave you going back for more.
Taste amazing products andi ingredients imported epecially from the Northern part of Japan, Hokkaido!
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CULINARY |
29 September 2019 |
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Primely located at Fairmont Singapore, the 235-seater Prego has four noteworthy features; a convenient grab and go deli with a Gelateria; a generous antipasti station; an island bar; and a distinctive open kitchen with brickwall ovens where diners can get up close and personal to the action.
The highly anticipated unveil brings forth sleek modern interiors, a brand-new food and drinks menu and welcomes Mauro Sanna as the new Head Chef.
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Prego, the byword for gastronomic excellence in authentic Italian cuisine, reopens at Fairmont Singapore. Experience the well-loved tastes of classic Italy amidst the refreshed charm of Prego’s interiors, and a luscious ensemble of new signatures bursting with familiar Italian flavours.
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Be greeted by the alluring aromas of pizza baking in the wood-fired ovens, or the handcrafted Italian pastas made fresh daily. Food connoisseurs can indulge in a decadent selection of appetisers, cold cuts and Italian Cheeses, pizzas and pastas made from the freshest produce and ingredients sourced directly from Italy. Pair these delights with exquisite Italian wines or cocktails meticulously crafted from Prego’s new island bar. Experience the art of cooking and eating, all interweaved seamlessly in the convivial setting of the new Prego.
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CULINARY |
28 September 2019 |
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Translated to mean ‘by hand’ from Italian, Amano is a vibrant restaurant that serves a slice of modern Italian cuisine, handmade with heart.
Located at Namly Place, in the serene Bukit Timah neighbourhood, Amano is a social destination that offers diners an authentic taste of Italy. A lively buzz surrounds the busy kitchen, where pizzas are kneaded with passion and loaded with delicious toppings from creamy burrata cheese to spicy fennel sausage. Only meats sourced with heart make it to our kitchen: Prime grass-fed beef and lamb from New Zealand and Australia, USA duroc pork, and Norwegian Salmon.
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All of Amano's dishes are designed to be shared, alongside a specially curated selection of Italian wines. From delicious food and excellent wine to a bustling atmosphere, dining at Amano promises to be a true Italian affair.
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CULINARY |
24 September 2019 |
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Seizan Uni Ramen at Wisma Atria is A modern Ramen concept store specialising in noodles served in award-winning dashi (Japanese bonito and tuna broth), Seizan Uni Ramen is derived from the 2 Michelin-starred Seizan in Tokyo.
Get a taste of this famed broth by tucking into the signature Uni Ramen, featuring short-spiked bafun uni by heading down to Wisma Atria today for a taste of Michelin-starred fare!
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CULINARY |
19 September 2019 |
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The much-loved Bar & Billiard Room at Raffles Singapore returns with one of the world’s most celebrated chefs, Chef Alain Ducasse. Making his debut in Singapore with BBR by Alain Ducasse, this historic location will present his first Mediterranean sharing and grill restaurant and bar in South East Asia.
Seduced by the flavours of the Mediterranean at a young age, Chef Ducasse reveals the essence of Portugal, Spain, Italy and France in BBR by Alain Ducasse. Embark on a culinary journey along the Mediterranean coast, complemented by a modern and vibrant ambiance.
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CULINARY |
16 September 2019 |
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Following the overwhelming response to Le Shrimp Ramen’s first outlet at Paragon Shopping Mall, local restaurant chain Paradise Group opens two more Le Shrimp Ramen outlets at Changi Airport Terminal 3 (Public area) and The Star Vista. The 62-seater outlet at Changi Airport and the 62-seater outlet at The Star Vista offer their mouth-watering specialty noodles.
Le Shrimp Ramen is the very first and only Chinese la mian concept in Singapore to offer shrimp broth. It marries both Chinese and Japanese culinary influences seamlessly, offering a speciality Japanese shrimp ramen broth with silky ribbons of Chinese la mian.
Guests can look forward to a new creation by the kitchen team: Le Shrimp Trio Tossed Ramen (S$19.90). The al dente la mian is tossed with specially concocted sauce which boasts the rich umami flavor of fresh prawns with a mildly spicy kick, then topped with peeled fresh prawns, ebiko prawn paste, prawn dumplings, cucumber strips and cabbage with “wok hei”.
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CULINARY |
6 September 2019 |
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One of the most influential chefs in modern Chinese culinary movement, Celebrity MasterChef Jereme Leung makes his return to Singapore with contemporary Chinese restaurant, Yì by Jereme Leung at Raffles Hotel Singapore.
Nestled on the third level of the restored Raffles Arcade, Yì by Jereme Leung leverages on the art form of fine dining to awaken the appetite and the senses of guests. The restaurant delivers cuisine that takes guests on an exploration voyage to China’s vastly diverse cultural regions.
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è— (Yì) means art in the Chinese language and the restaurant’s interior décor reflects this artistic flair. Designed by Aedas Interiors, Yì by Jereme Leung is a 111-seat restaurant whose design is inspired by the hidden world of deep-rooted culinary traditions and story-telling. Be greeted by a whimsical entrance created by Moss & Lam, an art installation entitled ‘Pale Garden’ which is 90 feet long and cascades across the restaurant’s entryway, decorated with 1,000 handcrafted and individually strung floral strands.
Inspired by the Chinese myth surrounding the god, Pangu which depicts the creation of Heaven and Earth, Yì by Jereme Leung uses neutral earthy materials and tones like stone and timber to embrace the main dining hall as a reflection of ‘Earth’ while the custom ceiling details references the elements of the ‘sky’. This is reflected as diners step into the main dining hall of the restaurant which seats over 60 persons.
Three private rooms are available at Yì by Jereme Leung with one room that seats 10 persons while the other two adjoining rooms fit 8 guests each. Diners who want to enjoy the ambience of the main dining hall but yet prefer more privacy will delight in the semi-private area that can accommodate two tables of 8 guests each.
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Enjoy Chef Jereme’s creations like the Hundred-ring Cucumber & Poached Sea Whelk with Soy Sauce Vinaigrette – a classic dish found in China’s Northern region during warm summermonths. The dish is skilfully sliced with a hundred cuts forming a continuous spiral and served with poached sea whelk, finished off with a tangy and refreshing homemade vinaigrette.
Other delicacies at Yì by Jereme Leung include:
- Brined Duck Breast, Beef Tripe & Ox Tongue with Sichuan Chilli Dressing
- Golden Roasted Duck with Rose & Fermented Bean Sauce & Rainbow Pancakes
- Braised Beef Cheeks, Tendon & Oxtail with Sorghum Grains & Wine
- Fried Rice with Char Siew, Pork Belly & Pickled Long Beans
Chef Jereme Leung who was raised and educated in Singapore, began his culinary career at the age of 13, starting from the kitchens of Hong Kong. Throughout his career, he has mastered all four cornerstones of Chinese cooking ranging from dim-sum, Chinese barbecue, wok-cooking to knife work. Chef Jereme continued to hone his craft at some of the most prestigious hotels in Southeast Asia which gradually led him to embark on a food pilgrimage across China in the 1990s to explore the flavours of different regions, their ingredients and cooking techniques. He moved to Shanghai, China in 2002, and since then has opened over 9 restaurants across the world. Yì by Jereme Leung will be his first restaurant in Singapore and his long-awaited homecoming.
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CULINARY |
1 September 2019 |
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"Food made with love brings people together. At Kenny Rogers Roasters, you'll get nothing less than a great meal. Because we're putting love back into food." - Kenny Rogers
Just 4 months after famous roast chicken restaurant Kenny Rogers Roasters shut its last outlet at Great World City in April, the brand is set to return by early October.
The comeback restaurant will be located at JEM in Jurong East and can hosts 80 diners.
A fast-casual eatery that will be halal-certified; patrons can expect the Kenny Rogers signature rotisserie chicken and more.
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After two decades of bringing authentic Shanghainese cuisine to Singapore, the refurbished Grand Shanghai makes its highly anticipated return with a fresh look andunique dining concept paying homage to the “Old Shanghai” of the 1930s.
The new restaurant space promises a feast for the senses, inspired by the city’s golden age when Shanghai came to be known as “The Paris of the East". Against a backdrop of Old Shanghai – iconic art- deco motifs and traditional oriental designs – discerning diners can expect to immerse themselves in a vibrant atmosphere of enchanting live entertainment and an extensive menu of decadent delicacies by new Master Chef Jacky Tang that are rooted in Shanghainese cuisine and adapted for the local palate.
“After 20 years of success, we wanted to rebrand Grand Shanghai with a contemporary look and feelwhile maintaining its original Shanghainese authenticity and heritage,” explains Andy Wong, Vice President, Food & Beverage, Asia, Millennium Hotels and Resorts. “The refresh of our menu, interiors and dining experience is a seamless blend of traditional Chinese tastes with modern influences, celebrating a period in history where Shanghai was Asia’s thriving hub of art, design and entertainment.”
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Grand Shanghai is helmed by Master Chef Jacky Tang, who brings with him 28 years of experience working in award-winning restaurants and hotels across Singapore and China and is known for his distinct talent of using innovative new techniques to tease out authentic Shanghainese flavours. The restaurant’s new menu is a celebration of the freshest and finest ingredients, incorporating influences from Hong Kong, Beijing, Sichuan and Singapore.
The extensive menu features a tantalising mix of Shanghainese specialities, dim sum staples and a selection of crispy, tender barbecued meats. Each dish is carefully arranged and presented to resemble exquisite works of art, in a celebration of taste and visual flair.
Elaborating on his culinary creations, Master Chef Jacky Tang shares: “The conceptualisation of these dishes was as much about staying true to Shanghainese cuisine as it was about bringing a superior dining experience to the table. By using premium ingredients from around the world and employing contemporary techniques, these traditional recipes have been updated and elevated to reflect the extravagance of Grand Shanghai.”
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Adapted to suit local tastes, the new menu features lighter flavours to complement the Singapore weather as well as the addition of more varied spices. Duck also features heavily in this iteration of the menu for its richness of flavour. Start with the Light and Shadow Crispy Duck – a twist on the traditional beef version – paper-thin slices of duck that shatter into delightfully flavourful shards with hints of wasabi, deftly placed on an intricate Osmanthus syrup sculpture that provides a sweet finish to the dish.
The Grand Shanghai Tea-Smoked Duck, at once crispy and juicy, is served with soft, pillowy handmade buns and presented in a chamber of tea and osmanthus smoke for an infusion of earthy and floral notes with maximum visual impact. For a novel combination of the Peking Duck and the popular Shanghainese lamb wraps, try the Spiced Crispy Lamb – well seasoned cubes of charcoal-grilled lamb with a crunchy cumin and paprika crust, served with a lightly warmed pancakes, scallions, cucumber and a garlic soy sauce for the slightest suggestion of heat.
Other standout signatures also include seafood offerings like the refreshing Fresh Sliced Abalone served cold with a tart pomelo vinegar and sake jelly that beautifully enhances the briny abalone; and the Deep-fried Yellow Croaker Fish with Roselle Sauce – slices of lightly deep-fried fish accompanied by a side of homemade pickled onions marinated in roselle jus for a delightful sweet savoury contrast.
A well-stocked bar is located in the main dining area, with an extensive collection of premium wines and a carefully curated selection of rare Chinese spirits and liquors to offer bespoke beverage pairing for every dish, or afternoons of leisure and evenings of indulgence.
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Nestled in the middle of Singapore's CBD, The Garden Club at OUE Downtown Gallery is the perfect rooftop terrace getaway. With a fully renovated indoor and outdoor restaurant and bar, it's the best place to take your colleagues and clients for lunch or hang out with your friends after work.
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Featuring a stunning rooftop setting, vivacious music, comprehensive food menu and strategic location, The Garden Club is set to be a swanky next “It” spot to let loose. Vegan options and plant-based alternatives paint the menu an overall healthier one but it's not all salads and sandwiches. Light bites present delectable options like Smoked Baby Corn seasoned with dukkah, lemongrass husk and aioli as well as Grilled King Oyster Mushrooms served with spinach tarragon puree, sun-dried tomatoes, snap peas and almonds. Mains are balanced and healthy with items like Beef Cheek Confit Fennel with a side of roasted potatoes and edible greens as well as Grilled Seabass served with tabbouleh, grapes and sesame tofu puree. Bar snacks are also reimagined with choices like Fried Curry Okra and Wild Herb Karaage to go with equally punchy and vibrant drinks. A good number of dishes are also made with ingredients sourced from its own rooftop garden!
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The Garden Club is here to redefine “healthy” food as you know it, by turning up the fun and good times and cutting down on the guilt, all in a breezy rooftop setting dressed up with ample greenery and sprightly botanicals. Add live acoustic music and enticing Happy Hour promos and you’ve got the setting of the ideal party that’s good for body and soul! Its opening hours are as progressive as its offerings – come for coffee in the morning as well quick serve bowls for lunch. Tea time serves coffee, dessert, cocktails and more before things ease into an a la carte menu of food and drinks for dinner. Stay the night with drinks and cocktails after that. It’s open throughout the day from 9am onwards, with something for everyone.
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Spicy. Fiery. Lively. All the best flavours associated with the food of Thailand can now be found at Arcade @ The Capitol Kempinski Hotel Singapore with the addition of Chalerm Thai to its varied array of food concepts.
Promising ‘comfort flavours, traditional recipes’, expect your favourite Thai appetisers, soups, salads, rice and noodle dishes, curries, seafood and more that is as explosive as the original you will find in Thailand, with sauces and spice imported from The Land of Smiles for truly authentic flavour.
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The restaurant is named after the Sala Chalermkrung Royal Theatre in Bangkok, first opened in 1933. The name was chosen as the Arcade @ The Capitol Kempinski is also home to a cinema icon of Singapore – the Capitol Theatre – drawing parallels between the city nation and the regal kingdom of Thailand. Like the Capitol Theatre, The Sala Chalermkutung Royal Theatre that was first built by King Prajadhipok as part of the celebrations in 1932 to mark the 150th anniversary of the founding of Bangkok, operated as a cinema in its early days before it is transformed into the centre of classical Thai dance it is today.
At Chalerm Thai, that storied past and colourful flavours are brought to life by Chef Roy Ng who has spent over 13 years training in the kitchens of Singapore’s best Thai restaurants. His dedication to his craft has seen him awarded the Thai Select award by the Royal Thai Embassy (Singapore) and is translated to the palate with must-haves like the Tomyamgoong, built with classics like Phad Thai Kung and culminates in a colourful end with sweet delights like Thai Trub Tim Krub.
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Godmama at Funan is a modern Peranakan restaurant for guests who are looking for an uplifting and lively dining experience. Helming the Godmama Kitchen is Peranakan Head Chef Fredric who will be faithfully recreating Godma's traditional family recipes and signature classics.
In the day, their executive set lunches offer the best that Godmama has to offer. Come night fall, their specially curated Peranakan cocktails and innovative tapas is the best way to unwind after a long day at work. And on weekends, their all day brunch menu features an exciting Peranakan spin to the traditional brunch offering paired with a cup of specialty coffee or tea.
Offering a contemporary setting with both indoor and alfresco dining options facing the cityscape, there is something for everyone there at Godmama.
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Dempsey is the latest home of Baker & Cook and Plank Sourdough Pizza.
Their global baker founder, Dean Brettschneider invites all to ‘break bread’ and indulge in an elevated dining experience over a downright delicious new menu.
Situated on a gorgeous grassy knoll just off Loewen Road is an eye-catching ‘glasshouse’ that showcases two of the island’s well-loved food brands – Baker & Cook and Plank Sourdough Pizza that helm the F&B offerings at Core Collective, the recently-opened fitness, wellness and lifestyle hub.
The two restaurants are surrounded by greenery that is perfect fodder for a children’s activity and pet-friendly area, making this all-glass destination – which spans 12,000 square feet of land – a welcome retreat away from the daily grind. Furnished with light wood tables and accessories complemented by caramel-hued chairs, the space is one that evokes a relaxed atmosphere with a touch of chic. A cosy courtyard bridges both concepts and is a lovely romantic spot for an evening out, or an intimate nook for a private party.
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Plank’s fifth outlet serves up its all-time favourites made fresh from an authentic Italian Valoriani Igloo Pizza Oven and available in two sizes – Round (12 inches) and Plank (foot long, outlet-exclusive). Must-orders include the 6 – tomato sauce, mozzarella, Parma ham, rocket ($26, $13); 8 - tomato sauce, mozzarella, lamb and fennel meatballs, balsamic onion, caramelised garlic, buttered leeks, herbs and parmesan ($26, $13) and 9 - Pineapple cream sauce, pepperoni, pineapple, blue cheese, mozzarella, chilli lakes, rosemary & basil ($25, $12.50).
For those who are focused on dessert as a main course, the Something Sweet section will fulfil all desires. The Cheese Plank Pizza ($14.50) is topped with blue cheese, fig jam, caramelised garlic, crème fraiche, balsamic glaze, caramelised walnuts, maple syrup, thyme and lemon zest; while the Banoffee Plank Pizza ($14.50) is a good ol’ classic levelled up with roasted pecans and a scoop of vanilla ice cream.
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Situated on a gorgeous grassy knoll just off Loewen Road is an eye-catching ‘glasshouse’ that showcases two of the island’s well-loved food brands – Baker & Cook and Plank Sourdough Pizza that helm the F&B offerings at Core Collective, the recently-opened fitness, wellness and lifestyle hub.
The new F&B establishment open its doors recently to welcome customers into a gem of a venue boasting floor-to-ceiling glass, an expansive casual-chic dining area and most of all, an elevated ‘2.0’ experience with a brand new dine-in menu to complement its popular bakery favourites, Baker & Cook and Plank Sourdough Pizza look set to be a community with great vibes. Masterminded by New Zealander ‘Baker Boy’, Founder and CEO Dean Brettschneider, both brands have been an endearing part of the local foodscape since 2012 and 2015 respectively; steadily expanding to ten Baker & Cook and five Plank Sourdough Pizza outlets in Singapore alone.
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The latest outlet is a stunning locale that is uniquely designed to embrace both concepts in one beautiful garden. A definite highlight for Baker & Cook is the splendid 12-metre elevated Deli and Bakery counter that curves seductively and takes centre-stage, beckoning with freshly-made items, immediately differentiating the space from other branches.
Since its beginnings, Baker & Cook has established itself as an artisan bakery and food store that offers a heart- warming shopping and dining experience, proudly going by the motto that “Passion is Our Main Ingredient”.
By day, the café beckons with a light and airy ambience, inviting customers to kick back with a cuppa and a choice from the mouth-watering deli counter with a wide array of sweet treats and savoury nibbles, or the all-day dining menu. By night, guests dine in a cosy, warmly lit ‘home’ while enjoying a delicious Big Plate off the menu and a glass of wine. The experience at Dempsey is an elevated one, offering full-service destination dining with a wholesome touch.
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Tendon specialist Tendon Kohaku and unagi specialist Man Man Unagi have started a brand-new collaborative dining concept at Clarke Quay Central! Since their respective openings, both of these F&B concepts have been drawing long queues every day, winning over the hearts of local gourmands with their authentic Japanese specialities. Now, fans of the two brands can tuck into both tendons and unagi just side by side at the two new restaurants.
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At the new outlet, Tendon Kohaku will present an exclusive item: Kaisen Tendon by Kohaku and Teppei (S$26.50++). The item follows the kaisen don recipe by Chef Teppei Yamashita, who helms Teppei Japanese restaurant and Man Man Unagi.
Other exclusive items include Jumbo Unagi Tendon (S$29++), a glorious showstopper of huge eel encased in crispy tempura exterior. The Premium Chawanmushi with Unagi and Ikura (S$6.50++) is made with egg, chicken broth, chicken, shiitake mushroom and spring onion. The treasures that are unagi and fish cake are embedded within the wobbly offering; glistening globes of ikura are set atop it. There is also the Crispy Unagi Dragon Roll (S$9++): a combination of tempura prawn, tempura crabstick and avocado are draped across vinegared Japanese rice.
Man Man Unagi will also offer an exclusive item: Kaisen x Hitsumabushi by Teppei and Man Man (S$32.50++). The restaurant is renowned for its unagi offerings – its success is in part due to its insistence on using only premium Japanese eel. Drenching the eel is a thick, rich and moreish unagi sauce. At the new restaurant, you can ask for refills of the sauce! The perfectly grilled eel, which has a wonderful smoky aroma, is paired with Nanatsuboshi white rice and fresh wasabi. There are three ways to enjoy hitsumabushi: on its own; with a mix of condiments, wasabi and green onions; and with soup added to the aforementioned mix. The unagi is served alongside an exquisite kaisen don with a secret-recipe sauce from Teppei Japanese restaurant.
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Frog Soup, anyone? Not your typical hotpot establishment, Tong Xin Ru Yi Traditional Hotpot on Lorong Telok (formerly at Boat Quay), prides itself for its unique and interesting variety of house-made signature soup bases, which come brimming with a suite of delicious ingredients upon order. Hotpot connoisseurs will find this refreshing concept truly riveting.
At Tong Xin Ru Yi, every soup was born out of a lot of thought, months of hard work and repeated modifications. Like a well-rehearsed orchestra, different ingredients are added in at their right moments to make every soup a perfect symphony. Hours of slow-cooking build up the bold and robust flavours of each soup, which play out well with Tong Xin Ru Yi’s menu of fresh hotpot ingredients.
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While there is a repertoire of soup bases to choose from, worth mentioning are the crowd favourite Stewed Marinated Beef with Spicy Soup (S$48) and the newly created Golden Chicken Soup / Golden Frog Soup (S$68).
Other signature soups include the Catfish with Spicy Soup (S$48), Fish with Pickled Cabbage Soup (Dory Fish: S$38 / Catfish: S$48), Pickled Cabbage with Pork Rib Soup (S$28), and Tomato with Oxtail Soup (S$48).
To share their love for hotpot with everyone, Tong Xin Ru Yi also offers equally satisfying soup bases for vegetarians such as Vegetarian Spicy Soup (S$16) and Corn with Tomato Soup (S$16).
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Apart from its bountiful selection of the usual meats, seafood, mushrooms, leafy greens and noodles, Tong Xin Ru Yi has a number of unique and premium ingredients hidden up its sleeves.
Indulge in a wide range of beef cuts from all over the world including New Zealand, United States of America (USA), Japan and more. Beef lovers will adore the melt-in-the-mouth Premium Eight Second Beef (S$24 per portion). The fresh chilled New Zealand beef are delivered weekly in limited portions. As its name suggests, the best way to savour this well-marbled meat is by dipping it into the hotpot for precisely 8 seconds. There’s also the Beef Tongue (S$22 per portion), a beautiful masterpiece of beef tongue slices rolled intricately into a romantic rose; the Premium Chef-Sliced Beef Shin (S$28), a satisfying well-marbled beef cut; and the Spicy Beef Cubes (S$16) from USA, a popular dish from Sichuan, boasting bite-sized beef cubes marinated in a picante sauce and dusted with chilli flakes.
Located within the heart of the Central Business District, the restaurant is a popular hang-out spot for working folks. Make a reservation with them today!
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After bringing in Tsuta, the world’s first one Michelin-starred ramen eatery, to Singapore and expanding the chain to 7 stores in 4 countries all under 2 years, businessman Brian Chua is hungry for more. Through Gourmet Food Holdings, an investment company which Brian founded, he is investing into Mrs Pho with the hopes of bringing the brand international.
The authentically humble pho restaurant operates on the tribute to its founder Hoang’s mother, grandmother and aunts, the women who selflessly feed their family out of love and whom he crowns as the best cooks. Mrs Pho serves up homemade communal style Vietnamese classics derived from Hoang’s family recipes, so they taste just like how his mother used to make them. All ingredients in their making are proudly sourced from Vietnam as well.
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Growing up as a refugee in Australia, food was the string home to Hoang’s roots, the same one which he now hopes to share with the world through Mrs Pho. That is why everything continues to be made in-house, from the broth and sauces to its range of unique house-made drinks.
Their partnership has birthed the latest Mrs Pho outlet in VivoCity, Singapore’s largest retail and lifestyle destination. This outpost marks the first Mrs Pho in a shopping mall, the first of many more which Gourmet Food Holdings has set its sights on growing worldwide.
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Two very special dishes were unveiled at the launch – an exclusive creation by the original Mrs Pho, as Hoang’s own mother is affectionately known, who graced the event with her presence for the opening. Mamma’s Chicken Ham are irresistible slices of minced chicken marinated with spices, steamed in in banana leaf and then fried for extra flavour. A traditional snack in Vietnam, its flavours explode with each bite especially when had with its special sweet and spicy dipping sauce, perfect to go with beer. They are also the perfect addition to the Moc Noodle Soup, a hearty clear noodle broth, sweetened with slices of fresh onion.
The rest of the meny features flavours of Hoang’s childhood with appetisers like the Mrs Pho Cockles that presents succulent cockles tossed in fragrant garlic and pork lard, as well as the Fresh Star Fruit and Beef Salad, where tender slices of beef is served with fresh star fruit for a zesty balance. The Grilled Lemongrass Beef Sticks is also a good contender with chunky beef marinated in lemongrass essence for a touch of freshness.
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The must-order at Mrs Pho is the Special Beef Combo Pho, a warm, hearty bowl of silky flat rice noodles in a rich beef soup, accompanied generously by lean cuts of beef, beef balls, tripe and more. Crunchy beansprouts, mint leaves, sliced chilli and onion make it a meal that’s as balanced as it is heartwarming. The Hue Special Beef Noodle Soup also shines the spotlight on beef while the Mrs Pho Dry Noodle Combo allows you to savour the delicateness of the restaurant’s house-made noodles.
Wash it all down with house specialty drinks like refreshing Coconut Smoothie, Yoghurt Cooler and a popular Vietnamese favourite, the Saigon Salty Lemonade. For a sweet end, the Cream Caramel will seal things with a syrupy sweet kiss while the Avocado Smoothie wraps things up on a creamy note. As an option, you can also have the traditional Vietnamese drip coffee as an add-on to the smoothie for an extra buzz.
In Mrs Pho, Brian found authenticity and character of food served from the heart, and has chosen to invest and help expand the chain to international waters. Likewise, Hoang appreciates Chua’s sincere and fearless approach in taking a small ramen shop and bringing it to international success while maintaining its core qualities and hopes to see the same for Mrs. Pho.
This new outlet takes on a quirkier vibe true to Vietnam’s booming street art scene back home, featuring a graffiti wall by an upcoming Vietnamese artist for an interactive element. The dining area reflects your typical Vietnamese household with lanterns and bamboo beads. All furniture and fixtures are flown in from Vietnam, too, for a true feel of home.
A visit to Mrs Pho promises to transport diners to Hoang’s home and childhood, through the food, ambience and restaurant spirit.
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Discover the world of Anne-Sophie’s culinary identity with La Dame de Pic at Raffles Singapore. One of the world’s top female chefs with three Michelin stars, Anne-Sophie debuts her entry into Asia with the restaurant, which reflects her search for aromatic complexity, combinations of flavours and powerful tastes that evoke emotions.
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Located in the hotel’s dining room at the Main Building, the contemporary chic restaurant is beautifully designed with a graceful and soft palette that is reminiscent of Anne-Sophie’s favourite colours and materials: pastel shades and natural decorative elements such as leather or wood. As a third-generation Michelin starred chef, Anne-Sophie Pic is following in the footsteps of her grandfather and father, perfectly reflecting Raffles Singapore’s rich heritage.
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Their drinks menu presents an elaborate and diverse collection of pairings to add both intensity and harmony in the delicate art of tasting; consisting of wines, cocktails, whisky, sake, tea, coffee, dashi, broth and consommés. The wine list in particular offers a wide international base that leans towards the French regions, with a particular focus on Anne-Sophie’s birthplace, the Rhône Valley.
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Explore Elemen’s brand-new dining concept at Great World City, Elemen Classic! Their specially curated menu features all the popular and beloved dishes of Elemen, as well as new dishes that are exclusively available at this new outlet.
Elemen Classic focuses on doling out modern interpretations of meatless dishes, which are whipped up using natural and wholesome ingredients. Through the liberal use of nourishing ingredients and superfoods such as wild rice, burdock roots, maca and black Chinese wolfberries in Elemen's delicious dishes, the brand aims to improve the well-being of their diners. Even the sea salt they use is from South Africa, known for its distinct natural flavour and ability to boost the immune system.
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The interior design of Elemen Classic reflects its name perfectly. Stepping into the restaurant is akin to wandering freely in a garden on a gorgeous spring or summer day. A palette of teak and gold dominates the design, and along with marble table tops and floral walls, lends sophistication. Natural elements such as rattan and vertical greens bring balance and harmony, and help guests feel a connection with nature. The elegant design makes Elemen Classic a suitable place for family gatherings and business meetings.
At the new outlet, you can choose to order a la carte dishes, or indulge in the six or eight-course set menus. There is a spellbinding repertoire of meatless dishes, starting with The Classic Appetiser and Truffle Breadstick with Blueberry Yogurt Sauce, and includes mains such as the Kale Tofu, which is made in-house, with Wild Rice.
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One Good Trade in Jalan Besar is not just a cafe but also a social networking platform for traders & investors. Go enjoy great coffee with like-minded people.
One Good Trade offers a cosy ambience, also serves up good western creations with a wide selection of beverages, from speciality coffee to wines and cocktails.
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The sky is not the limit. A full-scale revamp gives impetus to LeVeL33, elevating a sky-high concept into an apex experience for the senses.
The world’s highest urban microbrewery, LeVeL33 seamlessly melds craftsmanship, artistry and hospitality for a truly elevated experience – in all senses. Located on the apex level of Marina Bay Financial Tower 1, LeVeL33 offers three different spaces: the LeVeL33 Dining Room, LeVeL33 Social, and the Terrace; overlooking the most spectacular skyline views of Singapore.
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The three spaces deliver dining genres from gourmet to casual, and ambiences from refined privacy to social revelry. Anchoring these spaces is the bar and copper brewery in the middle, where their outstanding craft beers are made with strict adherence to authentic age-old recipes and traditional techniques. The ContemBrewerycuisine developed by Executive Chef ArChan Chan is a unique contemporary beer-centric cuisine which synthesises the culinary aspect and beer brewing elements; each eatery offers a menu tailored for their individual atmosphere and service style.
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As the world’s highest urban microbrewery dedicated to the fullest appreciation of craftsmanship in its beer, wines and fine food in a multi-ambience, multi-zone setting, LeVeL33 remains faithful to its core objective and promise. This extensive new revamp has served to ramp up the guest experience even further. And making LeVeL33 into Singapore’s pinnacle venue for business interaction, friendly socialisin g, romantic intimacy, gastronomic indulgence and all forms of celebratory life-affirming activity, in the pulsating heart of Singapore’s iconic waterfront.
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d’Good Café is dedicated to brewing, baking and cooking. Discover goodness through their handcrafted coffee, specialty tea, cocktails, quality food, fresh bakes, genuine service and welcoming ambience. Exclusive to their Jewel Changi Airport branch, patrons will be greeted by an old slice of Singapore with their interior installations and learn about Singapore’s coffee heritage through their Singapore Coffee Museum that resides within the cafe. There is no better spot than here to tuck into their food and drinks inspired by some of Singaporean’s most loved flavours.
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Driven by the love for butter, Beurre (pronounced, buh) at Bukit Pasoh is to be remembered as a place of nourishment, warmth and comfort. It is where loved ones can gather and enjoy the company of one another over hearty flavours served in sharing portions, all granted by beurre.
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Beurre's young talents, helming the kitchen, work the liberty-to-innovate to their advantage, breathing new life into otherwise-familiar ingredients. Yet, even as so much thought goes into the menu, accessibility for all remains the forefront tenet. As guests share the dishes, they spread and share Beurre's joy of simply serving their diners the best they can.
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The Revel Bistro & Bar is a unique wine and dine destination tucked away in the NTU Alumni House at Marina Square. A perfect haven for NTU Alumni, Faculty, Staff as well as anyone who wants to kick back and indulge in some good quality time with family and friends.
The bespoke Revel Bistro & Bar, managed by the renowned Neo Group, No.1 Events Caterer in Singapore, brings to you plenty of delectable international cuisine as well as familiar Singaporean flavours to satisfy local taste buds. When the night falls, unwind at The Revel Bar which features an array of artisanal cocktails. Be sure to revel in music from various live bands too. A commitment from them to ensure that their customers enjoy both quality of food and hospitality.
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Tel: +65 6265 5660 Email: enquiry@revelbistrobar.sg
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There is never a shortage of Korean eateries in Tanjong Pagar and Sikdang is one of the newest additions.
A casual diner specialising in Korean hotpot, Sikdang offers a great setting and delicious Korean dishes for a great night out with friends or family. They have 3 cosy private rooms great for large groups. You don't need a plane ticket to travel through Korea. Sikdang's collection of specially-crafted Korean-themed signs reflects the alluring lights of the streets in Seoul.
One of Sikdang's signatures is the Special Sikdang Pot, a delicious stew made from vegetables, tripe and small intestine, giving the stew its distinct rich flavour.
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Located at Dempsey Road, Meat-Me Steakhouse serves up tasty steaks and wines. At Meat-Me, they are always focused on presenting the perfect meat to meet you. Their beef, aged for at least 60 days, gets roasted to excellence in the seasoned hands of their chef.
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Meat-Me Steakhouse is made up of 3 sections – an indoor dining area that seats 35, an outdoor dining area for 35 pax and a bar for 6 pax.
The indoor dining area is set in a cosy and intimate atmosphere within the restaurant, decorated with modern decorative elements and is ideal for private gatherings or professional meetings. The outdoor dining area is set on a deck, surrounded by lush greenery for the tranquil alfresco dining experience, the outdoor dining section is perfect for standing cocktail, private parties or professional networking events.
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Sushiro, Japan’s largest kaiten sushi chain, will open its first Southeast Asian outlet in Singapore at Tiong Bharu Plaza in mid August. The wildly-popular brand sells a remarkable 1.36 billion plates of sushi per year, and its revenue has been the highest in the kaiten (conveyor-belt) sushi industry for eight consecutive years from 2011 to 2018. To date, it has over 530 outlets in countries and areas such as Japan, Korea and Taiwan.
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Committed to using fresh ingredients for its sushi, Sushiro serves quality offerings at pocket-friendly prices. It has collectively served more than 149 million customers at its outlets in Japan a year, a number that exceeds the total population of Japan. Its Product Development team includes members with experience working at leading hotel groups and fine-dining establishments. The team develops over 600 new dishes every year, and only 70 get launched after rounds of stringent internal screening.
The Singapore outlet offers over 100 varieties of sushi and side menu selections. Using ingredients imported directly from Japan, Sushiro serves highly-satisfying delicious Japanese dishes at affordable prices. Exclusive and seasonal mainstays will also be unveiled periodically to keep their Singapore customers surprised.
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