Terra Madre is Singapore’s largest organic and natural food store. Their mission is to make healthy and pure foods available to all, inspire people to eat better and to look after our planet.
Slow down amidst the hustle of your day-to-day, and enjoy a hearty, healthy meal with them to reconnect with your well being.
If you’re looking for delicious healthy dishes which is packed with flavour then look no further than Terra Madre on Dempsey Hill.
The brand new restaurant is the hottest destination with diners flocking to Loewen to check out the affordable organic offerings, the incredible dishes using the best produce cater to discerning foodie in search of healthier options! Eating healthy is no longer boring!
What’s more? The relaxed vibe with the view of greenery! When are you visiting?
Diners can now treat themselves to an authentic and creative dining experience of modern Israeli cuisine by MasterChef Eyal Shani.
Located on Amoy Street, the newly-opened North Miznon changes their menu daily and every dish is crafted with passion, creativity, yet in a down-to-earth style to bring out their unique flavours.
Drawing from influences from French, German and Italian cuisines, North Miznon elevates dining to new heights. Make a booking and soak in the energy and lively atmosphere with them!
Shani was born in Jerusalem in 1959.
Shani's culinary passion was first instilled in him by his grandfather, an agronomist and a dedicated vegan. As a child, he would accompany his grandfather to local markets, fields, and vineyards.
In 1989 he opened his first restaurant "Oceanus" in his home town of Jerusalem. There, he developed a unique culinary language based on regional Mediterranean products: olive oil, fish, tahini, fresh seasonal vegetables and of course, the tomato.
Since opening his fine-dining restaurant HaSalon in Tel Aviv, Shani is now the inspiration and the leading chef of 23 highly successful restaurants worldwide. He is considered to be one of the leading figures in the Israeli culinary scene, starring in the TV series "Food for Thought" and appearing on the panel of judges during the past six seasons of Israeli "MasterChef."
Meander through the shanties – the different concept rooms within Here Kitty Kitty – to unfold the story behind the eclectic speakeasy respite.
Discretely titled “Here Kitty Kitty” and tucked away from the centre of Clarke Quay, this repurposed space serves as a vibrant hideaway from the immense hustle and bustle of the city centre.
At Here Kitty Kitty, one can indulge in intimate conversations, relish an array of signature temaki and izakaya bites, or simply make merry over a selection of signature cocktails unique to Here Kitty Kitty, carefully crafted by acclaimed bartenders of the scene – Alastair Tan and Ashwin Raj.
Strike up a conversation and let them introduce you to the true essence of Here Kitty Kitty.
Sam Han Gung is an authentic premium Korean BBQ restaurant inspired by the Three Kingdoms during the historical Korean era of Goguryeo period.
Indulge yourself in the likeness of Korean Royalty and be pampered with their imported premium meats, meticulously prepared by their best chefs from Sam Han Gung's Royal Kitchen. After all, they are committed to serving you only the best meat cuts, ensuring that you receive a dining experience, befitting of a guest of the Korean Royal Court.
Enjoy some Japanese inspired comfort food served with honest hospitality from the team at Hello Arigato, now serving in the charming neighbourhood of Thomson.
Some of the best experiences in the world often start with a simple HELLO. As avid lovers of asian comfort food, their team believes that the best meals are often cooked with classic recipes using hearty ingredients. Feel at home in their cosy little space and allow them to surprise you with their renditions of familiar dishes, recreated with a twist of local.
Moving away from the traditionally formal and somewhat intimidating wine bars, Club Street Wine Room has been designed as an inviting space, beckoning imbibers and diners alike to drop in any time for a glass of wine and a delicious bite.
Club Street Wine Room breaks the norms with its dynamic directory that offers something for every palate, appealing to traditionalists, fans of natural wines and adventurous tipplers alike. The diverse repertoire invites imbibers to go on a journey of discovery, exploration and experimentation for a swirling good time.
Brought to you by the people behind Lucali BYBG, Proper Slice BYBG is a New York slice joint off Gemmill Lane, serving honest pizza by the slice, Stromboli, Garlic Knots and Meatballs. Find comfort in Proper Slice's food creations.
After introducing authentic Vietnamese flavours with its pho and authentic street food dishes, Mrs Pho delves deeper into Vietnamese cuisine with a new concept – Mrs Pho House – that serves up traditional charcoal hotpot and Vietnamese festive delicacies in an interior that is reflection of a Vietnamese home. The best of Vietnamese hospitality is presented over communal family-sharing style dishes and hotpot where the freshest meats, seafoods and vegetables are cooked over charcoal fire.
Mrs Pho House brings to the table broths, ingredients and side dishes prepared to true Vietnamese heirloom recipes by a third-generation female Chef Linh from Vietnam.
With influences from Chinese and French cuisine, Vietnamese food differs with crisper flavours but with just as diverse layers. Extending on what Mrs Pho Kitchen has to offer, Mrs Pho House intends to bring the full depth of Vietnamese cuisine to diners from appetisers and mains to dessert.
“All the dishes I’ve created are drawn from my memories of my childhood,” shares Chef Linh. “The Lemongrass Chicken is made from the same recipe as my mother used and the Butter Quail always makes me laugh when I think of all the quails I have stolen from my mother as she was preparing them. I also have creations of my own that I would like to share, like the Bun Cha that I ate a lot of in my younger trainee days and has perfected over the years.”
Trained in France at Michelin restaurants, Le Grand Vefour and Le Pre Catelan, Chef Linh is proud to be returning to her roots and serving up traditional Vietnamese dishes from her childhood, including a signature Crab Bisque Soup as sold by her own mother’s famed crab noodle soup street stall in Saigon.
Chef Linh comes from a long lineage of chefs, each having spent time in the mecca of cuisine – France. Her grandmother was trained in Ferrandi in 1920 and was among the first to incorporate French techniques in Vietnamese cooking. Fate didn’t smile on her time in France, which she had to cut short and return to Vietnam, but she successfully inspired her granddaughter to also pursue her culinary craft in Ferrandi.
Making it to France was not an easy journey, especially monetarily. To save enough money, Chef Linh worked for six years in Singapore, tiding herself over with foods she knows best – Vietnamese cuisine.
After over 2 years in France, Chef Linh returned to Singapore, a natural decision motivated by her love for the country. Her hopes of bringing authentic Vietnamese dishes are materialised with Mrs Pho House, a hotpot and Vietnamese specialty concept restaurant that replicates the dining ambience of a Vietnamese home. On the menu, she has put a medley of festive dishes usually only enjoyed during special occasions in Vietnam.
When summer descends on Italy, the outdoors burst with activity and the word on everyone’s lips is “grigliata”.
Grigliata is the outdoor grill cook-out dreamed of in foodie heaven. A larder of the season’s finest produce sizzling on a bed of burning charcoal. The company of family and friends. Luscious wine and overwhelming hospitality.
The Italians have honed this summer ritual to perfection, and adored and honoured it like religion for generations. Now imagine sitting down to this cornucopia of flavour and life ... and you are at Griglia Open Fire Italian Kitchen.
Griglia is a brand-new contemporary Italian grill restaurant nestled on the ground floor of a conservation shophouse in charming Craig Road. As its name promises, diners at Griglia will be treated to the tastes, sensations and emotions of the grigliata in a casual setting-- and fall in love with the magic of the Common Flame.
Typically, guests bring along their favourite dishes to a grigliata. Multiple courses are enjoyed over a long afternoon, leisurely savouring appetisers and side dishes while sipping tasty wines, before embarking on the main course; meanwhile the charcoal fire perpetually glows in one of the oldest cooking styles known to man.
The grigliata celebrates fresh seasonal produce, cooking it over hot coals and open flame to accentuate the natural inherent flavours. Grigliata dishes are less intense and more Mediterranean in flavour, consisting of meats, seafood, fish and seasonal vegetables and fruits seasoned with herbs, salt and pepper, lavished with olive oil marinades and judicious squeezes of lemon.
Griglia prepares these same recipes using traditional as well as modern methods, making them even lighter and more refreshing. The menu conceptualised by Andrea De Paola, Chef Partner of Griglia & Group Executive Chef of Food Concepts Group, is based on classic grigliata dishes from different regions of Italy with additional recipes from his family and friends. By offering a wide selection of food, and serving it smaller sharing portions, diners are encouraged to order and taste many dishes in the style of the ‘bring-your-own’ grigliata.
At Griglia almost all the ingredients, and not just meat, fish and seafood, are cooked with the cast iron charcoal grill. This stunning equipment, made-to- measure for the open kitchen, brings out the intrinsic flavours of the fresh seasonal produce. Meanwhile the warm and cosy restaurant is constructed and clad in the raw materials of the grigliata – wood, bricks and metal.
Food and aesthetics work together to honour the element at the crux of the grigliata and the restaurant -- the Common Flame that draws people together in the embrace of Italian hospitality; fostering human bonds over food and fire, and creating moments that beget enduring memories.
The menu is conceptualised by Chef Andrea De Paola, and executed by Head Chef Federico Schiraldi. To showcase the culinary essence of the grigliata, the dishes are based on its classic recipes, with flavours made lighter and more refreshing and presented in a refined contemporary style using handcrafted Mediterranean-style tableware.
Griglia serves antipasti, artisanal salumi, main courses, sides, cheeses and desserts, and carries an extensive range of more than 100 wines from different regions, with up to 85% from Italy. Cocktails focus on different flavours of Negroni, Spritz and Gin & Tonic. Traditional Italian digestives, such as limoncello, amaro and grappa are also served.
Away from the city, Bedrock Origin settles in at its new home on an island in the sun at Oasia Resort Sentosa. Embracing a lighter, brighter, and fresher take on the Bedrock classics, the location is the perfect getaway for social corporate lunches, romantic dinners, and weekend soirees with family and friends.
In keeping with Bedrock tradition, the finest steaks are dry-aged in-house and cooked on the bone with classic cooking techniques to introduce a greater depth of flavour. These classics are served alongside new seafood selections on the grill and in the raw bar, specially prepared by their chefs for a sumptuous taste of the oceans.
Classic Cha Chaan Teng by day and modern Chinese bar by night, the space and extensive menu at Pi Food transports one to the bustling streets of Hong Kong with cafes by day and vibrant night markets as the sun sets right here in Singapore. The new Hong Kong-style eatery is located at UBS Business Hub (formerly Park Mall).
During the day, diners can savour an array of classic Hong Kong-style noodles, rice, congee, sandwiches and roast meats, along with Canto-Western dishes. As night settles in, diners can also unwind witha wide range of small plates that are full of wok hei (breath of the wok) paired with a selection of alcohol.
The restaurant takes its name from the mathematical symbol π, which represents infinite extensibility, or loosely translated as the ability for the continuous and ongoing innovation at Pi Food even while staying true to its heritage. Helmed by Hong Kong Head Chef Tsang Tak Ching, who wasa Sous Chef at Lei Garden (Hong Kong) for seven years before heading to Singapore, diners can expect the most authentic Hong Kong flavours and tastes. Only the finest ingredients and seasonings akin to those used in Hong Kong cha chaan tengs are showcased, together with Traditional Chinese cooking methods and techniques that keep the original flavours and textures of the dishes intact.
Tuck into a hearty range of classic noodle and rice dishes such as HK Fresh Shrimp Wanton Noodles (4 pcs), a simple, yet immensely comforting noodle soup dish that stars plump dumplings stuffed with shrimps and minced pork;Stir Fried Beef Noodles, another classic Cantonese delicacy to sink your chopsticks into, showcasing soft and chewy rice noodles and succulent beef slices tossed in a large wok over high heat for that characteristic smoky char; and HK Style Baked Rice with Pork Chop, Tomato Sauce and Cheese ($16.80),a beloved fusion of fragrant egg fried rice, golden seared, juicy pork chop and a rich tomato sauce under a bed of bubbling cheese.
At Tipsy Collective, they strive to deliver experiences that are engaging, enriching and meaningful. They call it The Tipsy Experience.
Tipsy Flamingo at Raffles City is inspired by the splashin' '80s, boasting retro futuristic interior and summer pool party vibes! Get ready to try local fusion dishes and Tipsy’s popular signatures all in one place. There will also be specially curated cocktails suited for every palate. Make sure you don’t miss out on Pierre’s signature cocktail and our “Coco-NotChanel”, that will be sure to teleport you to any beach in the world!
There’s a new café in Kallang that wants to steal your heart with its Insta-worthy floral-themed décor, hearty Asian-inspired eats, and picture-worthy lattes. Welcome to Knock Knock Café, a quaint café decked in flower-filled walls.
Savour Knock Knock's mouth-watering Asian-inspired menu. Get ready for tacos with a local twist boasting flavours like chilli crab and salted egg yolk prawns; tuck into pastas with East-meets-West flavours such as their Just Like Grandma’s ‘Hae Bee Hiam’ Aglio Olio; savour Western staples with an Asian touch including the Otak-Otak Burger; and drool over desserts like the Ondeh Ondeh Tiramisu. Get your phone ready for robust foamy bear lattes topped with adorable frozen teddies that are totally Insta-worthy!
Common Man Coffee Roasters (CMCR), the specialty coffee roaster and café concept, has proudly launched its third Singapore outlet in the vibrant East Coast neighbourhood of Joo Chiat.
With outlets both in Singapore and Kuala Lumpur, café enthusiasts can expect the established brand’s trusted stamp on quality specialty coffee, sumptuous all-day brunch fare with an elevated twist and a relaxed, easy breezy vibe that encourages lingering a little longer over your cup of joe. Fans of CMCR will find all their favourite signatures alongside food, coffee and retail offerings exclusive to Common Man Coffee Roasters Joo Chiat (CMCR JC). A dedicated filter coffee brewing bar takes pride of place at CMCR JC, providing the ideal platform to showcase the perfect brew in the making.
CMCR JC embraces community, drawing in the wider neighbourhood to access their coffee recycling programme which fashions coffee waste into usable wares. Collaborations with CMCR JC’s neighbours to feature their offerings in monthly menu exclusives are also brewing and in the pipeline.
At CMCR JC, great coffee is complemented by thoughtfully crafted comfort fare, elevated and redefined. The menu reveals a delicious, classic all-day breakfast selection, featuring sumptuous brunch favourites with a refreshing array of salads, burgers, sandwiches and mains, offered with a signature Common Man twist.
Diners will find a treasure trove of retail items from a rotating list of blends, single origins and uncommon (micro-lot) coffees to a curated selection of Loveramics ceramicware that include Drippers, Brewer's Tasting Cups and Jugs exclusively available at CMCR JC.
Answering the calls from loyal CMCR fans, CMCR JC will finally stock its retail shelves with their signature Crunchy Granola alongside a new gluten-free Cacao Granola offering. Also available is a housemade Coffee Caramel sauce that marries salted caramel with CMCR’s Espresso grounds. CMCR’s hand-soap, curated by the team at Spa Esprit, reveals an invigorating scent of Fennel, Lime and Cedar Wood. An eco-shopping bag, a collaboration with Laughing Tiger, brand patches and t-shirts will be coming soon to CMCR JC shelves.
Boeuf is all about beef & wines! A modern and contemporary bistro nestled in a conserved shophouse along vibrant Telok Ayer. Boeuf explores beef in various culinary styles. Visit Boeuf to enjoy great wines paired with amazing cuts of beef!
At Boeuf, you can discover different breeds and cuts of beef - from dry aged grass fed Welsh ribs to Argentinian Aberdeen black Angus to wagyu MB7 from Australia.
Enjoy a range of beef preparations - from beef tartar to cured Bresaola wagyu to charcoal grilled prime ribs.
And don’t miss their signature dishes - flambe asada ribeye with mezcal and slow cooked infused short ribs with celeriac puree.
It takes both time and focus to produce the perfect embers in Asador's kitchen. In the same way, the genesis of Asador involves honest dreams made to reality—to bring a true Spanish experience that will engage all your senses.
The first-ever yakiniku concept by RE&S Enterprises, Yakiniku-GO is a quick service restaurant that doles out high-quality meats at affordable prices. This is a paradise for meat lovers, as the restaurant has beef selections such as jyo karubi, harami, ribeye steak, wagyu chuck short ribs, gyutan and kainomi. There are lamb, seafood and chicken options as well. Enjoy a comfortable grilling session as the restaurant uses smoke-free electric grills!
Osteria BBR by Alain Ducasse is Singapore’s latest social space, thrilling the senses of local residents to celebrate and enjoy at while offering an inspirational spot for global travellers when they return to the city.
First established in Raffles Singapore in 1896, the historic Bar & Billiard Room (BBR) has evolved with a new chapter by acclaimed Chef Alain Ducasse. The 124-year-old building, which started as a club during British colonial rule, continues to be the social gathering space of choice for travellers and the local community alike. Bar & Billiard Room has served as the backdrop of many unique Raffles stories over the years, and the last tiger in Singapore that escaped from a circus was said to be shot under its building in 1902. As Osteria BBR by Alain Ducasse, it retains the original name and celebrates the rich heritage of the space while reflecting its new concept. Offering a myriad of different dining and bar experiences every day, this concept reflects Alain Ducasse’s experiences and stories. It is modern, energetic, vibrant and accessible - a gathering place to meet, exchange and discover.
Delight in tantalising creations showcasing the rich, warm flavours of the Italian Riviera through produce-driven, thoroughly perfected recipes with a contemporary touch.
A selection of delectable antipasti, including Mazara del Vallo Red Prawn Tartare presented with creamy buffalo mozzarella, delicate jelly and topped with a decadent dollop of Kristal caviar; and Marinated Sea Bream, beautifully luscious slices of white fish heightened with the sensational perfume of Amalfi lemon, kicks off the dining experience on a sensational note. Relish signatures such as Eliche di Gragnano, toothsome pasta with succulent Maine lobster, citrus and roasted eggplant; Sea Urchin Risotto, a creamy, al dente risotto featuring a winning combination of sea urchin, tomato water and Provolone del Monaco cheese; and Bistecca alla Fiorentina, a WX wagyu porterhouse steak grilled Fiorentina-style.
Round off the meal with sweet treats including the much-loved Tiramisu, Signature Baba with limoncello and whipped cream, and Strawberry with homemade pistachio ice cream.
For the ultimate Osteria BBR by Alain Ducasse experience, indulge in Tentazioni, a specially curated set menu presenting must-try signatures for your gastronomic pleasure.
Unwind with a curated selection of delicious Italian cocktails with favourites like House-aged Negroni, Tempesta Siciliana, and Alba Rossa, their twist on the classic Aperol Spritz. A handpicked range of quality spirits, wines, beers and aperitifs are also at hand for your enjoyment.
Yet another great new supper spot to check out. Qi Xiang HotPot at The Chevrons offers comforting specialty hotpot each day until 3am.
Take your pick among a variety of soup bases and enjoy a steamboat meal at Qi Xiang’s flagship outlet at level 3 of the clubhouse.
Besides their signature chicken broth, Qi Xiang offers other soup bases such as tom yum, tomato, and even a laksa-based broth to go with a large selection of popular steamboat ingredients, as well as à la carte dishes such as crab meat omelette and X.O. sauce carrot cake.
The Chevrons members can enjoy 10% discount off the total bill.
Indonesian cuisine and its spices need no introduction, having enchanted the world with fiery flavours and fragrant herbs that mark an explosive meal every time. Get ready to delve into more mouth-watering authentic Indonesian cuisine with Tok Tok Indonesian Restaurant that has opened its doors at Joo Chiat Road. Be sure to make a reservation to try this new family dining concept that brings much-loved Indonesian favourites crafted from original family recipes.
Expect classics like the festive Gulai Kambing, a curry mutton soup dish usually had on special occasions simmered for over two hours and then stewed overnight for incomparable flavour; Balinese Ayam Bakar Betutu with chicken rubbed with a traditional genap paste and marinated for half an hour before cooked sous vide in cassava leaves and grilled; and Buntut Bakar Saus Kacang, a contemporary iteration of the Sup Buntut where instead of cooking in a soup, Indonesian buntut is coated with kecap manis then grilled for that smokey char and caramelized flavour. Also available is a Buntut Goreng Sambal Matah, another in-house creation served with homemade Balinese lemongrass chilli salsa.
Other must-haves include the Ketoprak peanut salad of rice cake, beansprouts, fried tofu and vermicelli noodles served with lashings of homemade peanut sauce infused with garlic; Ikan Goreng that’s rubbed with lime for a tart veil and marinated with fresh turmeric, garlic, shallots, coriander seeds and ginger Sundanese style before fried to perfection; and Udang Sambal Pete, a favourite prawn dish cooked with sambal and petai beans, a personal favourite of the restaurant founder.
End the meal on a sweet note with Roti Bakar Coklat Keju and Pisang Goreng Coklat Keju, a classic Jakarta special that sees chocolate condensed milk drizzled over fried banana fritters and topped with chocolate rice and shaved cheese.
Four Seasons Hotel Singapore ushers diners into a lush, botanical dining experience in the cool shelter of the terrace, a thoughtful extension of One-Ninety Bar designed for relaxed socials inspired by the nearby Singapore Botanic Gardens, a UNESCO World Heritage Site.
Complementing Garden@One-Ninety is a menu by Chef de Cuisine Pierre Barusta that is keenly focused on spotlighting market-fresh produce. Highlights include a seasonal seafood tower, a celebration of ocean-fresh flavours with Maine lobster, oysters, king crab, mussels, prawns and Hokkaido scallops; succulent lobster roll with lime crème fraîche; char-grilled T-bone steak “Fiorentina” (grain fed MB4); miso chicken with sesame togarashi; and Scottish salmon, shimeji, spinach, kale in yuzu-soy broth.
Distinctly, Garden@One-Ninety offers a wide selection of creative, wholesome plant-based cuisine. These include signatures such as Vietnamese summer rolls with green mango, papaya and avocado; garden burger with chickpea patty, semi-dried tomatoes, hummus spread, pita bread; charred cauliflower, almond pesto, celeriac and black truffle; and vanilla-soy panna cotta, homemade coconut ice cream.
The inclusive menu allows for enjoyable dining for all, including vegan, vegetarian and gluten-free preferences, and embraces the diversity and spectrum of personal dietary and lifestyle choices of today’s guests.
Bar manager and mixologist Gabriel Carlos of One-Ninety Bar lends his talent and craftsmanship, conjuring a trinity of threes - of punch bowls, botanical cocktails and zero-proof cocktails that are all equally delightful.
Get the party started with tropical punch bowl Maracuy,a which dazzles with bold vodka, apricot brandy, passionfruit and peach clarified milk punch topped with prosecco and a floral finish for a sunny imbibe.
Botanical craft cocktails Theatrum Botanicum and Flor De Jamaica tantalizs with a delicious spirit-forward bouquet. Gin-forward with house-made herb syrup and clarified lemon juice, Theatrum Botanicum pays tribute to botanist John Parkinson who catalogued more than 3,000 species of herbal varietals, whilst vodka-based Flor De Jamaica is a bold interpretation of Agua de Jamaica, and is concocted with roselle and strawberry shrub and classic Italian bitters.
Proving that zero-proofs can be pleasurable too are creations such as the Guilin. Zesty and complex, the citrus forward distillate is made with a blend of three types of orange and uplifting spices of ginger and lemongrass, paired elegantly with house-made osmanthus and pineapple syrup, London Essence bitter orange and elderflower tonic for a guilt-free treat.
It’s “party-thyme” with the opening of Garden@One-Ninety! To celebrate, complimentary char-grilled meats and plant-based skewers will be grilled a la minute and served with any beverage enjoyed in Garden@One-Ninety from now until July 31, 2021, 5:30 to 7:30pm.
Diners can expect a fine selection of sushis at Chura Sushi Bar.
Chura translates to beautiful in Okinawan – where beauty is at the heart of everything. At Chura Sushi Bar, experience a beauty quintessential to Japanese dining, where fresh, quality ingredients are artfully presented as a feast for your eyes and your palate.
Singapore Democratic Party (SDP) chief Dr Chee Soon Juan has a new F&B venture at Rochester Mall. The seasoned politician has opened Orange & Teal with his wife and hopes for it to be a place for Singaporeans to get together to talk shop and enjoy a meal or drink.
The cafe is currently not yet halal-certified, but it will not be serving pork, lard or pork-related items.
Founded by Chef Louis Han, NAE:UM on Telok Ayer Street serves up contemporary Seoul cuisine, a harmony of Western techniques and Korean heritage flavors.
The restaurant features episodic menus themed around food stories and inspirations to the NAE:UM team. Please click here to book a table with NAE:UM.
Japan’s No.1 Tendon chain restaurant, Tempura Tendon Tenya or also popularly known as Tenya, launches its second store in Singapore on 5 July 2021 at the iconic and premium shopping mall, ION Orchard, along with exciting new additions to the menu.
Established in 1989, the tempura specialist has grown its presence to 190 stores in Japan as well as countries across Asia. In Singapore, the flagship store in Orchard Central quickly gained a following among families, young adults, and students alike since its debut in 2020. With the new 50-seater store located at the popular ION food hall, Tenya offers a brief respite for shoppers in and around the vicinity to grab a bite of its authentic, quality, and value-for-money Tendon bowls and set meals.
The fundamental secret of Tenya lies in the use of its patented Automatic Fryer. The innovative machine fries Tempura to a consistent crisp, and in a larger volume over a shorter amount of time; making Tenya’s tendon more affordable at a lower-than-average market price.
Another Tenya hallmark is its carefully sourced ingredients including those from Japanese quality- controlled farms, to century-old recipes and customised secret blends. Tenya ensures that the ingredients used are only of the freshest and highest in quality.
Located at CHIJMES, Casa Restaurant by Remy Lefebvre is a contemporary woodfire gastronomic restaurant helmed by Chef Remy Lefebvre.
Casa is Remy’s life journey on a plate. Inspired by his childhood and formative years as a chef, Remy celebrates the seasons through finely curated produce, highlighting seafood over meat and serving only one land animal a day on rotation basis. Having lived in unspoiled places around the world, Remy seeks to preserve the natural environment and focuses on ingredients that are line-caught, responsibly sourced, traditionally farmed, organic and wild-foraged, and bio-dynamic. These are cooked with woodfire in the traditional way to produce flavours that are clean yet bold.
At Casa, guests are made to feel like family members or friends invited to a meal, because after 20 years of travel and self-discovery, this is where Chef Remy finds Home.
At Casa, the menu embodies ‘Remy’s story on a plate’, with dishes inspired by the season, as well as events and experiences that were formative in shaping Remy into the chef he is today.
For lunch and dinner, Casa offers the 4- course Discovery menu for $118; the 6- course Experience menu for $198; and the Carte Blanche with 8-courses for $258. A selection of 16 dishes divided into four key sections are available for guests to choose from to create each menu. For lunch time only, the restaurant offers an executive menu, called ‘Trust Me’ – a 3-course at $88. All the above menus are presented with snacks and petit fours.
On weekends, there is a multi-course brunch with champagne at $198++. The courses in this fiesta-style menu are ‘Eat With Fingers’ featuring snacks; ‘Vegetal’featuring vegetable-focused dishes; ‘To Be Shared’ featuring large-format fish and meat, served with sides and condiments; and ‘Never Ending’ featuring desserts and cheese and sweet snacks.
Casa’s elegant and cosy spaces open up to blue, ivory and sage hues in natural textures that spell warm domesticity. The variety of seating options - lounge, table and booth – creates the ease and comfort of a family residence. Remy and his team see themselves as hosts welcoming their diners as family members and friends into their home – with all the warm hospitality that entails.
Casa Restaurant by Remy Lefebvre is a restaurant concept under the umbrella of Singapore- based F&B Group, Plan B Ventures Pte Ltd, which also owns El Mero Mero, Señor Taco and La Mexicana.
The first ‘Fast-Food Style’ Japanese BBQ restaurant in Singapore, Yakiniku Like is pleased to announce the opening of two new outlets in June 2021, located at The Clementi Mall and VivoCity.
Yakiniku Like is a fast food-style yakiniku restaurant that offers individual smokeless grills, thus allowing solo and group diners to enjoy the Japanese-style barbecue experience on their own. The speciality yakiniku restaurant offers a variety of top-quality meats, importing its beef from Australia and USA. A quick service concept, the restaurant will serve each order within three minutes.
Famous for individual electric smokeless grills or “hitori yakiniku” (one-person barbecue), quick service, proprietary in-house sauces and good quality meats at reasonable prices, Yakiniku Like offers guests an authentic Japanese-style BBQ experience unlike any other!
Firangi Superstar is an exuberant, soulful, whimsical love letter to India, written with the curiosity of a sojourner,the adulation of a rock fan, the enthusiasm of one seeing the world, not for the first time, but with new eyes. It isthe coming together of conversations, encounters, and memories tied to this vibrant, magical land...
India is warm, affectionate and sometimes outrageous, but absolutely unforgettable; and this venue lives with the same verve. At once eccentric and mischievous with a touch of flamboyance, the entire affair creates something truly special: a dining experience like no other.
Now, let us take you on a cinematic journey, at once serious and whimsical. In this venue of outrageous peculiarity, an imagined perspective of India appears with a hint of vintage quirk. Taking cues from real life,from Bombay to Rajasthan, from Chennai to Kashmir, the venue pieces together textures, materials, décor,and furnishings to create experiences with the feeling of a film set. Here, every guest is a character, free to pen their own stories, either rightly serious or with a fair share of quirky comedy.
Start in the first of four rooms: the Officer’s Club in all its proper pish and posh leads to the Old Railway Room, where countless tales are waiting to be told. The pearlescent opulence of the Elephant Palace awaitsbut oh! turn around and find wilderness, tamed and mounted, in the Jungle Lodge. This visual joie-de-vivre is matched with touches, scents, and an eclectic mix of tunes, from the psychedelic rock of The Beatles to Indian Classics in the breath-taking vocals of Nicki Wells, all of which are curated to immerse and surprise.
The food here is not Indian as you know it, but Indian through another lens. Classics take on unexpected forms in the hands of Head Chef Thiru Gunasakaran, as they are reworked with a unique eye and modern approach.
Fuelled by the memory and influences of the food that he is most familiar with — what he ate at home and growing up; and shaped by his Western culinary background, Chef Thiru’s creations are authentically inauthentic. That is, rooted in history and tradition, but executed in a refreshing and playful way. What arrives on the plate gives rise to expectations that are immediately belied by the first mouthful – things are not what they seem but still, flavours are familiar and beckoning. To accompany these moments is a selection of explorative concoctions of Indian flavours and international spirits.
The menu at Firangi Superstar takes a modern approach to classic flavours, designed to take guests on a journey through India, seen through an imagined kaleidoscopic fantasy lens. Menu sections consist of Chutneys and Raitas, Small and Large plates, Sides, Rice & Bread, and Desserts. Just over half the menu is vegetarian.
Firangi Superstar presents a cocktail selection of soul-stealing brio. The restaurant’s cocktail menu strips it down, presenting an Indian take on classic cocktails – folks will soon find a favourite (or five). Start with what one can expect with flavours common in Indian cuisine, then combine the familiar with the unexpected. Pick your poison, and let the adventure begin.
Nalati is expanding to Republic Plaza Level 1 to serve their patrons even better. Coming to you soon! In the meantime, business is as usual at their Level 2 premise.
Nalati is the first of its kind garden themed restaurant in the heart of the Central Business District.
Nalati is where your senses are enticed by a unique combination of casual dining with experiential shopping and art. Open daily from breakfast to dinnertime, it is the perfect place to catch up with friends and colleagues over food and drinks featured in the all-day restaurant menu. Patrons can also enjoy artisan coffee and ice cream from the coffee bar; and shop for unique buys like Mao Shan Wang Durians, farmed-in-Singapore strawberries and interesting local food products as part of the whole experience at Nalati.
Mischievous manga character Crayon Shinchan and friends are the current stars at popular theme café Crayon Shinchan x Kumoya.
Can't dine in due to covid-19 restrictions but you can swing by for a takeout! Bring some kawaii-licious snacks home in a limited-edition snack box and enjoy cheeky Shinchan at home!
Crayon Shinchan, also known as SHIN CHAN is a Japanese manga series written and illustrated by Yoshito Usui. It follows the adventures of the five-year-old Shinnosuke "Shin" Nohara and his parents, baby sister, dog, neighbours, and best friends and is set in Kasukabe, Saitama Prefecture, Japan.
Fat Belly Social Steakhouse is a modern communal steakhouse which offers innovative takes on the classic preparation and presentation of meat and fresh produce. It strives to be the perfect stage for people to unwind, connect, and simply have a great time together over big, bold cuts of meats, fun sharing plates and great wines.
The ever rotating wine list and casual upmarket vibes completes the full social dining experience.
Discover QĪN at Cross Street - one of the oldest streets in Singapore and well-known for its rich heritage. The restaurant offers a magnificent bird’s eye view of the city, offering both a palatable dining experience and a visual treat to guests.
QĪN presents an array of re-imagined classics with a modern touch, tugging the heartstrings of one’s home. Bask in nostalgia as you take pleasure in distinctive creations, that give you a peek into the culinary culture of the past while boasting exemplary cooking methods, such as Siphon Mushroom Tea, Chilli Crab Crostini, ‘Sang Mein’ and the likes; while cosying up to an Asian rustic adorned interior that exudes class and elegance.
A section of the space on the fifth level is dedicated to the bar, featuring Chinese medical hall-inspired cabinets as its backdrop. The beverage menu highlights signature cocktails that sing the tales of QĪN, along with over 60 wine selections - pick your liquid to rejuvenate your soul.
The newest Dempsey Hill tenant is Canchita Peruvian Restaurant. Showcasing the best of authentic Peruvian cuisine, chef-owner Tamara Chávez was previously head chef at fine-dining restaurants Ola Cocina Del Mar and Tono Cevicheria. The restaurant may be closed to dine in but you can still get a taste of their incredible menu at home!
The Arroz con Moriscos, Crayfish & Seafood rice is packed with flavour! La Rica “Jalea” is a generous serving of freshest seafood deep-fried to perfection and super addictive! Call or WhatsApp at +65 8028 1994 and make it a treat for your family!
So Pho is proud to announce the launch of its 18th outlet at the luxurious Marina Bay Sands! There you can expect to savour over 20 brand-new dishes that breathes a refreshing twist to traditional Vietnamese street food, available exclusively to the outlet.
Relish the fresh, pronounced taste of the seafood with the Crispy Fried Fresh Oyster (S$11.80), an addictive meal starter that is Juicy and crunchy with every bite. While fans of vermicelli can enjoy a comforting bowl of Vermicelli Noodle Soup with Stuffed Fresh Hokkaido Squid (S$12.50), with noodles that is delicate and light while the stuffed squid delivers a savoury punch. If you need to load up on carbo, So Pho offers the Egg Fried Rice with Premium Marbled Beef (S$19.50), which features fragrant egg rice tossed with striploin beef imported from Australia. Last but not least, awaken your senses with So Pho's new coffee offerings, featuring the authentic Vietnamese Coconut Coffee ($6.50), robust in flavour and filled with notes of almond.
Tired of your usual watering holes? Say Konichiwa to the Ryu Taro - 'The Son of The Dragon' - which features a secret yakitori restaurant tucked upstairs a dark, swanky lounge decked out in carpeted floors and posh sofas. Downstairs, soak in the vibes and tracks of a hip speakeasy with the drinks of a top-notch bar. Make your way upstairs for some grilled goodness with chefs firing up the pits to serve a great selection of piping hot skewers and other morsels of grilled bites paired with a wide variety of sake. One part restaurant, one part bar; the two-in-one spot is set to be the hottest haunt in the Lion City to hit after dark for an aperitif, dinner, a night cap - or even all of the above.
Breadth of variety is the name of the game with Ryu Taro’s Yakitori Omakase Menu, presenting the best way to savour its offerings at its most comprehensive. For only S$68+ per pax, a variety of cold and hot appetisers, chicken, beef and seafood yakitori, seasonal produce, noodles and dessert are served to fill your hungry bellies and satiate your Japanese food cravings. They are all grilled over binchotan charcoal fire, a specialty charcoal treasured for its ability to burn at a higher temperature without odour, cooking foods with a subtler and more refined smokiness.
Experience a curated selection of yakitori indulgences such as the prized Wagyu Beef Platter which includes US wagyu striploin MB8/9, Australian wagyu striploin MB7/8, Japanese A5 wagyu or the Hokkaido Pork Platter, served from the jowl, collar, and loin.
Other meaty yakitori include the negima (chicken with leek), chigimo (chicken liver), kawa (crispy chicken skin), and indulgent foie gras. Its seafood skewers include the negima mekajiki (swordfish cubes), yaki sake (grilled salmon cubes), and shisamo, while vegetable yakitori such as shishito (Japanese sweet pepper), shiitake mushrooms, and asparagus are not to be missed as well. End the appetizing meal with a hearty bowl of tonkatsu ramen and dessert of the day for the complete Ryu Taro Yakitori Omakase Menu experience.
Shake Shack's 7th outlet in Singapore is located at Gardens by the Bay and has partnered with Singaporean artist soph O for a spirited mural construction - which was inspired by the lush flora and fauna of the national garden.
Shake Shack’s mission is to Stand for Something Good®, from its premium ingredients and caring hiring practices to its inspiring designs and deep community investment. Since the original Shack opened in 2004 in NYC’s Madison Square Park, the company has expanded to more than 300 locations in 27 U.S. States and the District of Columbia, including more than 100 international locations across London, Hong Kong, Dubai, Philippines, Singapore, Mexico, Tokyo, Seoul and more.
After months of planning and preparation, The Living Café is thrilled to be back with an updated look.
Their modern new space on Bukit Timah Road offers the perfect nook for a cosy lunch, an afternoon perk-me-up and dinner catch-up with your loved ones.
They’re also very excited to announce that they've now launched their new pantry range — Pantry by The Living Café with over 40 different products made with love - from their kitchen to yours.
Since opening in 2011, The Living Café has been at the forefront of raw and plant-based cuisine. They do not serve dairy, red meat, refined sugars, preservatives, artificial additives or colourings in any of their meals. They source high quality, organic produce where possible and combine the freshest ingredients to bring you delicious and healthy meals that we like to call food for the soul.
The wait is over. IKEA at Jem in Jurong opens today!
The first IKEA outlet housed within a shopping mall in Singapore, the 3-level store is also the first IKEA experiential store in the West.
Levels 2 and 3 are dedicated to room furnishing and interior decor, while Level 4 is where you'll find your favourite restaurant with popular IKEA yums!
Looking to renovate so your home looks as contemporary as IKEA's showrooms? With the in-house renovation & interior design service by Livspace, it's a one-stop dream for your home and style.
Tsuta, the world’s first Michelin-starred ramen, needs no introduction, especially to lovers of Japanese cuisine. Get ready for more innovation from head chef Yuki Onishi as Tsuta expands its dining concepts and launches Tsuta Japanese Dining, a modern Japanese dining concept at 313@Somerset that brings its craft and devotion to natural ingredients to beyond ramen.
Diners at Tsuta Japanese Dining can expect an extensive range of new items – makis, sushi cones, tempura, rice bowls, hamburg, okonomiyaki and more – all curated with a modern touch, alongside all eight signature ramen flavours.
While Tsuta may be a name known for its ramen, the new concept at 313@Somerset brings other favourites of Japanese cuisine to the table. All items are the result of Chef Yuki’s many laborious hours in the kitchen to come up with flavours that entice while staying true to the Tsuta DNA.
After successfully introducing the best of Hainanese cuisine and culture to Singapore withits first outlet in at Hillion Mall, The Hainan Story now lengthens on its tale with a new instagrammable 24-hour outpost at Hotel Boss, offering kaya toast, kway chap, satay, curry rice, waffles, ice cream and more all hours of the day. The Hainan Story (Hotel Boss), is set to open on Friday 16th April.
Called Chapter 1 following the initial introduction, it has two additional concepts – Whole Street White Kway Chap and Jin Jin Golden Porridge – as well as its own bakery offering the best of Hainanese breads and pastries. The coffee house is an amalgamation of traditional Singapore Hainanese cuisine with a modern twist.
All in all, look forward to over 40 new items, offered 24 hours a day from six different brands brought to you by Chefs Steve, Pang Kok Keong, and Austen Ong who have carved their names at Baoshi, Antoinette and Grand Hyatt Singapore previously.
In tribute of the early Hainanese settlers who arrived on Singapore’s shores shortly after the British,The Hainan Story preserves Singapore’s colourful food heritage while offering diners a wide range ofdelicious, traditional favourites. Often affiliated with the F&B industry, the Hainanese community is widely known to brew the best coffee in town while cooking up a storm in the kitchen. At The Hainan Story, this legacy continues.
The décor at The Hainan Story at Hotel Boss pays homage to the colourful, vibrant and lively Hainanese stage opera with splashes of bright colours dressing the space, punctuated by humble wooden elements as a nod to the modest nature of hardworking Hainanese. Marble tables invite all to communal meals that strengthen bonds and mismatch chairs bring back the spirit of togetherness of a bygone era. Spot the upside-down coffee cups that are hung from the ceiling in reverence toone of Hainanese culture’s most famouscreations – the Hainanese sock coffee.
As much as we love its pho, Mrs Pho is on another mission to refine its pursuit for authenticity with a brand new outlet at 313@somerset.
It’s not just a new venue at this latest outpost – new items are also on the menu to celebrate the new milestone, as well as updated recipes of classic items.
On the pho front, look forward to the Premium Pho – the classic beef rice noodle soup dish has been elevated with 36-hour sous vide short ribs marinated in a custom-made spice rub, served alongside silky smooth rice noodles in a heartwarming beef broth. Have it with new sides like the Mountain Style Grilled Chicken, Braised Shrimps & Pork Belly with Lemongrass, and Claypot Eggplant with King Oyster Mushroom.
Inspired by the coastal prefecture of Fukui; the newly-opened Fukui is a hospitality-driven omakase concept located in a shophouse on Mohamed Sultan Road. From the team that brought you popular Kyuubei Izakaya, sisters Emilia and Eugenia Tan pay homage to the culinary traditions of Japan and its coastal prefecture of Fukui with seasonal produce consolidated and flown in regularly from Japan.
Flowing with the seasons, the menu refreshes monthly to showcase Japanese produce at its peak. Coupled with a Japanese sensibility for simplicity, serenity and wholehearted hospitality that envelops the interiors, Fukui culminates in an exclusive dining experience that invites patrons into a special corner of Japan.
Visit HotChic2, a cosy kids and pet-friendly "hideaway" at The Grandstand and indulge in their fusion food and drink offerings. Bring yo' pets, kids, family, friends – all are welcome.
Here's a lunch inspiration to get your tummies rumbling. Only available on their lunch menu, the Truffle Meltique Don features melt-in-your-mouth beef, sous vide egg, uni and peach kimchi atop fluffy Japanese rice, and a sprinkle of furikake and truffle oil.
Catering to the evolving needs of discerning gourmands, Little Farms Bistro at Katong Point uses all-natural produce at the peak of their freshness to whip up its dishes. Its sustainable plant-based and meat products are procured from respected, ethical farms. Through its menu mainstays, the bistro hopes to inspire its guests to experiment and experience cooking with all-natural, healthy ingredients. Many of the ingredients used in the dishes are available for purchase over at the adjacent Little Farms supermarket.
Since the opening of Little Farms Café at Valley Point in 2017, Little Farms has been introducing F&B elements within its supermarkets. “At our Katong Point outlet, which is our biggest one yet, we have chosen to launch a full-service bistro, offering an expanded menu that retains many Little Farm Cafés’ beloved dishes as well as introduces new signature offerings. At the bistro also are a coffee island serving pastries and a bar offering artisanal wine, draft craft beer and bespoke cocktails. Through exposing Singaporeans and residents to tasty and nourishing food options, we hope to ignite in them an interest in all-natural ingredients and empower them to adopt a healthy eating lifestyle,” says Mr Joe Stevens, CEO of Little Farms.
Pizza lovers have something new to look forward to! Homegrown Deelish Brands, Singapore’s pioneer of halal fast-casual chain restaurants who first brought us Fatburger, has brought one of America’s most exciting woodfired oven pizza chains to Singapore.
800° Woodfired Kitchen – which boasts Miami Heat mega-stars Dwyane Wade and Udonis Haslem as owners – brings a taste of authentic Neapolitan-style woodfired pizza to Singapore. The location also includes the first 800° cafe in the world.
Established by award-winning American chef Anthony Carron, 800° Woodfired Kitchen is founded upon principles such as using the highest quality ingredients, in addition to having a wonderful ambience and a superior guest experience.
The perfect pizza starts with the best Neapolitan flour, imported from Naples, Italy. The flour is custom milled with high protein content, resulting in an elastic dough for that perfect crust. The highlight is the wood-fired oven, which brings the cooking temperature as high as 800° Fahrenheit, or 420° Celsius, resulting in that beautiful leopard print char on the crust. 800° Woodfired Kitchen uses a blend of various types of wood to infuse each pizza with a unique smoky taste. As the oven is continually seasoned with use, you can expect the individually shaped pizzas to taste even better over time.
After a two-year hiatus during which it spent much effort sourcing for a new location, Seafood Paradise is set to reopen at VivoCity, boasting a gorgeous view of the bay! Seafood Paradise was the little spark that led to the success of Paradise Group today with over 100 outlets worldwide.
The restaurant is all set to make a comeback to reignite happy memories for all its loyal customers with its signature dishes — Signature Creamy Butter Crab topped with Coconut Crumbs, Popular Singapore Style Chilli Crab, Poached Tiger Prawn with Chinese Herb in Superior Stock, and Crispy Kang Kong topped with Cuttlefish in Homemade Seafood Sauce, just to name a few!
Staying true to his local roots, owner and head chef Joel Ong continues to keep our Singaporean traditions alive with his wok. Innovating his menu with unique twists and simple tweaks, Chef Joel brings his brainchild – Enjoy Eating House and Bar to the neighbourhood of Stevens.
Expect an array of quality selections exclusive to the Stevens flagship such as the unique Classic Yu Sheng Ceviche, White Pepper Alaskan King Crab alongside familiar classics Grandma’s Te Kah Bee Hoon and Singapore Style Chilli Prawns.
Olé Bar & Kitchen is located at the corner of Millenia Walk's Park and Dine. Created by a group of friends, Olé Bar & Kitchen offer a contemporary bar & kitchen packed with vibrate plates, satisfying drinks and an all-rounded vibe for any mood. From an intimate night by the bar to a relaxing boozy brunch over the weekend. You can always kick back with a glass while soaking in the atmosphere. It is the ideal alfresco in this busy little city - conveniently located in the heart of the city with plenty of space, good vibes and fresh air.
Call it inspiration or divine intervention, when the chance came to revisit their concept in the West, The Black Hole Group didn’t need to dig too deep and discover their inkling for Greek food.
The concept of a family affair, the notion of a healthy diet, and most importantly the taste. The blends of peppers, citruses, oils, cheeses, and grilled meat orchestrate in tandem to set the taste apart from other cuisines.
Oh, and dipping the pita with that olive oil. It’s like the grace of the gods.
Don’t fret though, they’ve still got Greek-inspired burgers, pasta and pizzas too. So join them at Éla, an experience in the West like no other.
A new and exciting dining establishment has opened its doors at The Grandstand on Turf Club Road. A F&B joint specialising in mussels here in Singapore is pretty rare, isn't it? Head down to Aquadisiac for some delicious mussels and more.
The newly-opened 150-seater Aquadisiac operates as a cafe in the daytime, serving up coffee and cakes to patrons. Their dinner menu starts from 5pm onwards and it is only available from Tuesdays to Sundays.
Their popular and signature Pot of Mussels comes with a free flow of crowd-pleasing Truffle Fries.
Immerse yourself in the congenial atmosphere of TANOKE on Purvis Street in discovering the gastronomic pleasures of food and sake pairing. Lush teal walls are embellished with warm accents of metal and wood for that contemporary yet welcoming ambience.
The TANOKE team believe that a good pairing truly elevates the dining experience and inspires moments of enjoyment and pleasure. They'd like to call it The Joy of Food and Sake.
Waku Ghin is back after extensive renovation works, offering the brilliance of Chef Tetsuya Wakuda over a widened repertoire that spans contemporary bar experiences, private dining and their signature Chef’s Table.
Their signature Omakase experience remains the ultimate pilgrimage for gourmands. The bespoke dining journey begins at the stylish Japanese cocktail bar helmed by their Head Bartender Kazuhiro Chii. After a tipple or two, diners can proceed to the exclusive 10-seater Chef’s Table, where a chef personally attends to each party of guests. Similar to the previous Waku Ghin, diners are treated to a sensory feast of craftsmanship on display, as they savour Waku Ghin’s seasonal menu, featuring our famed marinated botan shrimp with sea urchin and oscietria caviar, alongside seasonal delights such as the prized Western Australian pearl meat.
A selection of fresh grill items is also available as part of the enhanced Omakase menu. Diners can choose from a wider range of premium beef cuts and seafood for the day, ranging from ohmi wagyu and aburi sukiyaki, to fresh carabinero and scampi. Draw a close to the indulgent meal over intricate desserts at their private dessert room, tucked away at the back of the restaurant overlooking the expansive mall and glistening waterfront.
Happy Ending Pizza Parlour puts a bold spin on traditional pizza with adventurous and unique flavours, made with their artisanal handcrafted dough and premium ingredients.
If that's not enough, their saucy happy dips for your pizza crust - a newfangled way of enjoying pizza - go all the way in ensuring your complete surrender. The ultimate gastronomic indulgence, with a guaranteed happy ending.
Their artisanal pizza is handcrafted with love and baked to perfection. Their hand-stretched dough is made fresh daily and available only in limited quantities to ensure it’s as extraordinary as the passion that inspired it.
Maison Marie at The Rail Mall is a unique one of its kind fresh market and bistro that specialises in bringing the authentic flavours of Europe to the epicurists of Singapore.
Go check out their fresh food market. Produce, meat and fish imported directly from the Rungis International Market in France. Maison Marie also carries Greek pantry ingredients and cheeses from Greece!
Cool and casual café vibes in a palette of pastel colours mingle with the inviting aroma of artisanal baked goods and home-cooked cuisine at The Fabulous Baker Boy, the new 70-seater café, bakery and restaurant located in the art-deco Aliwal Arts Centre.
Famed for its riveting array of fabulous cakes and now classics with a twist, The Fabulous Baker Boy presents an all-day breakfast brunch menu including artisanal baked goods in a new location that marries delicious home-cooked food with a contemporary interior at their Big Love Bakery and Soul Kitchen.
Diners are spoiled for choice with more than 14 cakes to choose from including the celebrated Ab Fab Red Velvet, a true classic from the 1950s that comes with an extra layer of chocolate ganache. Other favourites include Nutty Monkey, which is a banana coconut cake, Big Lub Carrot Cake and Lady Marmalade.
Pair popular items like TFBB’s Fried Chicken and Waffles with delicious smoothies, milkshakes, ice-cream and chocolate-based beverages. Cheese lovers will enjoy the Roast Chicken and Pesto Grilled Cheese Sandwich, which features The Fabulous Baker Boy’s house sourdough bread slices filled with a tasty three-cheese mix of cheddar, parmesan, mozzarella, roast chicken and herbed pesto.
All sandwiches are served with a piping hot mug of Roasted Tomato or Cream of Mushroom Soup, this delicious brunch menu option is sure to leave diners coming back for more to this women-empowered kitchen and bakery. Other signature brunch menu items include the Pancakes, Fab Fry Up and Duck Confit.
The Fabulous Baker Boy’s reopening at the Aliwal Arts Centre represents “an emotional return to twin passions'' according to baker, theatre actor and owner Juwanda Hassim, who was forced to close at his previous location in the foothills of Fort Canning mid last year after the Covid circuit breaker coincided with the ending of his lease. Now he’s back bigger, better and more fabulous than before with a multi-concept, full-service bakery, patisserie, café and restaurant.
“Our new location is a combination of the two great passions in my life,” said Juwanda. “Food and the arts. I love entertaining on stage and at home and I am thrilled to open The Fabulous Baker Boy at the Aliwal Arts Centre.”
Located on the waters with spectacular views of Marina Bay, Kinki Restaurant + Bar starts a new chapter.
Ten years on, the sumo is now a geisha. Following a revamp, this urban Japanese dining concept now exudes a countercultural vibe and a reimagined experience, lifestyle and attitude.
Inspired by the antics of a rule-bending geisha, Kinki seeks to offer the legendary hospitality of the traditional geisha while allowing diners to let their hair down, all the while enjoying creative food and drink. Kinki does this with popular Japanese comfort foods reinvented into addictive new classics; and a bar list of liquids from East and West, including unique cocktails built on foundational cocktail-making techniques woven with Asian influences in surprising and unexpected ways. Kinki engages the senses with two levels of space – a restaurant and an al fresco rooftop bar. Diners socialise and unwind amidst immersive graffiti-style artworks by leading local artists evoking an edgy yet sophisticated ambience. Kinki fuses tradition and unconventionality for a new way of living; and wants you along for the ride.
Kinki occupies the two levels at Customs House, a conserved building built in the 1960s for the Singapore Customs Police. Enter the lift whose doors and walls are covered in various retro Japanese prints stitched into a dizzying collage. Designed by local design studio, Punkt Creative, the prints evokes Kintsugi, the old Japanese art of mending broken pottery by joining the fragments with capillaries of gold. With their design, it begins your escape from the everyday.
At Nixta, warm service, perfect margaritas and a reverance for Mexican culture and cooking are on display.
There you will find meats roasting over an open fire, salsa made by hand in volcanic stone molcajetes and fresh masa ground for their signature heirloom corn tortillas, nixtamalizes and ground in-house.
Persea brings fun back into better eating with their low-carb dishes that are rich in good fats and delectable flavours. Even their cocktails are zero-carbs!
Persea (pronounced per-say-ah) was born out of a desire to bring fun back into better eating. Their name stems from a genus of evergreen trees, with the most famous being the avocado. Just like the avocado, their low-carb dishes are vibrant, rich in good fats and delectable in flavours.
Their menu is low-carb and perfect for those more conscious about their diet. With small plates and mains, their dishes are great for sharing so you can let loose and enjoy!
Persea's first menu series features flavours from the Mediterranean with unique combinations of nuts, spices and oils. Using only the best quality ingredients, they invite you to join their journey of savory adventures to fulfil your tastebuds and wanderlust.
Hanjip Korean Grill House at Clarke Quay strives to be the most authentic traditional Korean barbeque restaurant in Singapore.They are one of the biggest Korean barbeque restaurants in Singapore, covering 5,000 sqft in size.
They aspire to be recognised for their extensive range of aged Australian Wagyu, USDA Prime Beef as well as Kurobuta Berkshire Pork selection. While offering you top-notched service, seven different curated themed private dining room are available to enhance your dining experience.
Experience and savour the distinguished taste of authentic Korean barbeque in the Lion City. There at Hanjip Korean Grill House, they carefully select their meats and maintain the authentic traditions of serving only their guests’ the finest. Hanjip's signature cuts – the Australian Wagyu and USDA Prime are proudly aged, which enhances the flavour and texture while creating mouth-watering tenderness.
Visit Hanjip for an ultimate Korean grilling experience. See Hanjip's menu here.
Who are the Little Twin Stars? Little Twin Stars, Kiki and Lala, are a pair of characters from the Japanese company Sanrio. They were born on December 24th (Christmas Eve) on Omoiyari Star in the Dream Star-Cloud. To learn how to be the best, shiniest stars they could be, they traveled a long way to Earth.
A new, modern European fine dining experience awaits.
Helmed by Chef Lewis Barker, the newly-opened Sommer celebrates the season's best produce from all over the world, crafted with ingenuity and a touch of indulgence.
Having honed his culinary experience for over a decade in some of the world's most renowned Michelin-starred restaurants, and inspired by travel and the vast selection of cuisines across the globe, Chef Lewis Barker brings his own creativity to Sommer with his menu designed to be enjoyed within the scenic surroundings of Marina Bay Singapore.
The brand new all-day dining restaurant Peppermint (formerly known as AquaMarine) welcomes you into nature's embrace with sights of greenery at every turn, and a healthful farm-to-table cuisine that offers the best flavours from around the world right to your plate.
The new all-you-can-eat concept provides a wide variety of wholesome Asian and International favourites, freshly prepared at the opened display kitchen and served to your table. With a renewed focus on conscious eating, Peppermint’s new menus include plant-based options and the use of sustainably- and locally-sourced ingredients.
Step out to the terrace and discover their very own urban farm, where herbs, edible flowers and vegetables are grown and used as garnishes, aromatics and ingredients for food as well as drinks like tea and infused water. Dine in a garden setting and savour the natural flavours of their fresh harvest.
Fancy some truffles served in a Louis Vuitton casing? Rockon Tokyo on Tanjong Pagar Road has a signature creation which offers exactly that.
Rockon Tokyo is an intimate and unique "Obanzai" specialty restaurant. Obanzai is a traditional style of Japanese cuisine native to Kyoto. Obanzai cooking heavily relies on vegetables and seafood using ingredients that are in season.
Bonding Kitchen is now open at Orchard Gateway. Drop by to try their Peranakan food! One can look forward to Peranakan classics like Babi Pongteh, Ayam Buah Keluak, Nyonya Chap Chye and many more when you choose to dine at Bonding Kitchen.
Chef Danny Chew helms the kitchen and has 21 years of culinary experience. He started from humble beginnings at the age of 17 as a kitchen helper in a Chinese restaurant.
In 2011, Chef Danny graduated from At-Sunrice Global Chef Academy in Singapore. This was followed by stints at several Asian restaurants, including 4 years at a popular Chinese restaurant in Liverpool (UK).
He is passionate about the delicate and elaborate Peranakan cuisine. After running a very successful private dining service for Peranakan Cuisine in JB, Chef Danny is ready to introduce his unique brand of Peranakan cuisine with his very first restaurant in Singapore.
2020 been a year of staying grounded and cancelled holiday plans for most of us and while we may feel restless, itching to cross borders, Typhoon has taken the lead to transport us to Taiwan. It has recently opened its second outlet in Bugis+, with its interior simulating a hole-in-the-wall cafe along Taiwan’s quaint Fujian Cafe Street.
In conjunction with the opening, Typhoon will be launching a new Typhoon Cocktail series for diners to enjoy a sip (or three) of their favourite bubble tea with alcohol! At $14.90++, have your pick from 11 new drinks with alcohol selections such as Gin, Vodka, Kahlua and more.
A crowd-pleaser is its Spiked Pearl Milk Tea; featuring the quintessential home-brewed Taiwanese milk tea with chewy tapioca pearls and top it off with a choice of vodka or sweet kahlua. Another must-try is the Sweet Gin; a spinoff of Typhoon’s ever-popular Sweet Potato Fresh Milk, now topped with a dash of Gin.
Cocktail enthusiasts can opt for the Tropical Passion Fruit Vodka, or the Majestic Gin with Mango Peach; both featuring a fruity tea base, assorted fruits complemented with vodka or gin. These drinks will be available in both Bugis+ and Plaza Singapura outlets from 18 January 2021.
Typhoon brings the “Taste of Taiwan” to the heart of Singapore with a concept that unifies Taiwan’s unparalleled flavours, obsession for artisan fruit teas and larger-than-life desserts set in cafe-style comfort.
Diners can expect to complete an entire meal with iconic dishes from the famed food capital like Classic Lu Rou Fan, Oyster Omelette to decadently adorned chocolate flavoured Hell Valley Volcano, which comes complete with a blondie, and flavoursome fruit teas.
Typhoon is designed to simulate a hole-in-the-wall cafe along Taiwan’s quaint Fujian Cafe Street; the casual unpretentious restaurant is perfect for any time of the day from quick lunches for student or professionals to afternoon high teas and even after work casual dinner with one’s family.
HolyCrab is excited to begin the next adventure at their new home – the iconic Capitol Arcade, located in the cultural district in the heart of Singapore.
A forerunner of Singapore’s much loved private dining scene, HolyCrab originally offered the unique experience of dining in Chef Elton’s abode, more than a decade ago back in 2009. And how better to get guests’ hands off their phones? Keep their hands busy savouring some awesome crabs! And that, was how HolyCrab was borne, a lovechild of Chef Elton’s passion for both eating and cooking.
In 2017, Chef Elton decided to pull out all stops to take on the unchartered waters and challenges of opening a brick and mortar shop. HolyCrab was given life and body, in the shape of a quaint little 25-seater shophouse at its previous location of Tan Quee Lan Street.
The playfulness of HolyCrab’s creations has delighted many more guests since its humble beginnings. HolyCrab offers bold, distinct flavours, forged by a fiery need for “WokHei” (breath of the wok).
HolyCrab works with many different suppliers to bring you the freshest Sri Lanka crabs to the shores of our sunny island. Rest assured that all crabs at HolyCrab are of the highest quality and free from antibiotics. View their menu here.
Together with her husband and business partners, Filipino actress Dimple Romana is bringing Filipino food and culture to Singapore with the opening of Alegria Singapura on Teck Lim Road in February.
The restaurant which is now undergoing renovation works will serve “non-traditional Latin-Asian plates,” according to its Instagram page.
Nestled in the heart of Dempsey, Moonbow serves a fusion of Modern European cuisine with an Asian influence. With its cosy and intimate setting, eclectic dishes served on exquisite ceramic tableware, and a delightful bar menu to top it off, they’ll treat you to a dining experience that promises to pamper your senses.
A passionate ceramist, triathelite and celebrated chef, Chef Heman is the maestro behind Moonbow.
With over 38 years of culinary experience, he brings his vast expertise in European and local Asian cuisine, as well as his lifelong love of the arts together in a dining adventure that will take you over the moon.
Masaaki's exquisite food creations are made using the finest of ingredients from all over Japan to produce flavours that are natural yet distinct, reflecting the ethos of Japanese culinary principles. Yet with each course, you can experience a fundamental respect of distinctiveness with each act of slicing to plating.
Chef owner, Masaaki Sakashita’s appreciation for fish started at an early age, growing up by the Kamo River in Kyoto, Japan. From his early years fishing, his mother even lamented that he would one day become a sushi chef, for he loved fish. Being the pickiest amongst 3 siblings, Masaaki will even refuse dinner if the food did not taste good, hence started his early relationship with food as a way of life. Masaaki was eager to learn the intricacies of fine Japanese cooking, and formally entered the industry at 18 years old; often arriving hours ahead of his peers such that he could finish his tasks and try his hand at other works.
Masaaki infuses traditional cooking techniques with Chef Masaaki's personal ingenuity to deliver omakase menus with a difference.
The modern contemporary decor with its pink dancing Gucci cranes and the use of room dividers to mimic undulating mountains to a cascading wave of washi sheets suspended high on the ceiling to embody the beauty of Japanese clouds transforms to its intentionally simple decor in the main sushi dining counter.
The sushi counter is made from a 250 year old Hinoki wood, sanded to a soft porous state to provide both a luminous visual from its natural glow the moment one enters the counter dining area and a sweet lemony smell emanating from within.
Canopy's latest outlet features an all-day dining restaurant surrounded by lush greenery in HortPark. Be tantalised by an extensive menu including brunch items, pastas, burgers, pizzas, mains and more. With a seating capacity for up to 200 people, Canopy HortPark is an ideal venue for social and corporate events.
Enjoy a biophilic dining experience at Canopy from sunrise to sunset, and bask in the warm and welcoming ambience. Gather with your family, friends and bring along your pets! Furry friends are welcome in their alfresco dining area!
Kick start your day with their signature brunch items, that are available until 2pm daily. Be spoilt for choice with their extensive all-day dining menu, featuring pastas, pizzas, burgers and more!
Indulge in the comfort of surrounding nature only at Canopy!
F&B newcomer The JOMO Group will launch their first neighbourhood bar + kitchen + bottle shop ‘JOMO’ in the bustling Holland Village locale in early January 2021. This venue will be the first of five that The JOMO Group plans to open around neighbourhoods in Singapore, with the view of offering high-quality cuisine coupled with beverages at a very accessible price point.
JOMO aims to become a local hot spot for guests looking for a wide selection of drinks and dishes that are family-friendly and affordable. The concept will be that of a warm, casual, friendly neighborhood hangout with a minimalist Bar, Kitchen & Bottle Shop vibe, and a modern yet timeless ambience directed towards a simpler lifestyle.
To be open 7-days a week, JOMO will offer dine in and take-away options. The family-friendly menu will have a wide selection of dishes including aged Aussie angus burgers, deep-fried pork belly, and homemade pies all from master butchers Sidecar Handcrafted. Other highlights include a 1.2 kg meat platter with fries and coleslaw, enough for 5 people and priced at only $88 nett.
Family BBQs powered by Sidecar Handcrafted will be held every Sunday with two seating options available, 11am to 2pm and 3pm to 6pm. Orders will be taken dim-sum style, and served at tables for sharing with free-flow options of Aperol Spritz and all beer on draft for a bargain $42 nett. JOMO is bringing to Singapore chicken-salted fries that are hugely popular in Australia, a must-try on their menu.
JOMO will have over 250 wines and spirits, including 40 gins by the bottle, and 50 wines at $50 nett per bottle. JOMO’s super-dry low-carb lager beer will be available together with four beers on tap at $8 nett per pint ($6 nett during Happy Hour). Take-away 2.5L beer pouches will also be offered at $28 nett, and there will be no surcharge for take-away or in-house dining.
“Our vision was to create a more stylish F&B experience than what is typically found around neighbourhoods, yet maintain that casual vibe and sense of community we all enjoy. We also wanted to stay away from the old and stuffy and bring back the vibrant, convivial feeling to a place where you know you will have top-quality food and drinks at a fantastic place to unwind, “said Group General Manager, Steve Yallop.
“To ensure the safety of our guests, we will be working with 'Equal Strategy' to use their latest technology 'Eco Pure Room', a patented and safe, NEA approved COVID-19 killing airborne sanitiser currently used in hospitals and leading global hospitality brands,” he added.
JOMO will feature a luscious alfresco area sweeping around the building, a full retail shop experience on the ground floor and a stylish, yet minimalistic restaurant and bar on the second floor.
JOMO – Holland Village is located in a three-storey hidden gem that has distinctive window-panes and a pointed roof at the end of Lorong Mambong Road in Holland Village.
Happy Hour is from 3pm to 6pm, Monday to Saturday.
Hong Kong-based F&B group Maxim’s Caterers, is bringing popular kaiten sushi chain Sen-Ryo to Singapore.
Sen-Ryo will delight with creations that are authentic, exquisite and exceptional. Their food creations are masterfully crafted by their experienced 'shokunin' (artisanal) team whose attention to details will make every dining experience an unforgettable one. Follow them on their Facebook page as they reveal more announcements for their upcoming opening in March 2021.
Wendelbo’s 250sqm mono brand showroom in Singapore is dedicated entirely to the Wendelbo range of sofas, lounge seating and complements. Wendelbo has nurtured a Scandinavian craftsmanship tradition across three generations.
The story of Wendelbo is the story of a Danish family which over the course of six decades and three generations has been driven by a strong passion for design. It is also the story of how a small furniture workshop turned into an international furniture and design company.
Today, the Wendelbo collection is a modern selection of designs from a broad spectrum of international designers, culminating in a poised and elegant collection – which is 100 % true to its roots of great craftsmanship and quality.
Wendelbo’s product palette is expressive and comprehensive and can, because of that, be incorporated into any interior setting.
Hollywood’s favourite burger joint, Fatburger is excited to announce the launch of its newest outlet at The Star Vista on 17 December 2020. Coming right up on the tails of its world’s first lifestyle concept store that was officially opened earlier in November at Orchard Cineleisure: Fatburger currently boasts five stores in Singapore since its inaugural inception in 2017. Diners can expect Fatburger’s full range of signature thick burgers, juicy buffalo wings and hand-scooped ice cream milkshakes to be transported to the City of Angels this holiday season!
Rising up amidst a pandemic, Fatburger opened three new outlets in quick succession this year. A trailblazer and innovator, the Halal-certified fast-casual restaurant is headed up by Chief Executive Officer of Deelish Brands, Mohamed “Moe” Ibrahim who wears many hats – an American businessman, hotelier and restauranteur. Switching tracks from Finance and Asset Management to become a serial F&B entrepreneur, Mr. Ibrahim is taking Halal cuisine where no one has gone before with the mission to “bring the world’s most loved, trusted and fastest growing restaurant brands to Southeast Asia,” starting with Fatburger.
Deelish Brands plugs the market gap in Singapore’s F&B sector for a trendy, fast-casual restaurant concept expanded for the large and growing Halal community in Southeast Asia. Fatburger, its pioneering project which has quickly gain popularity and is a leading fast-causal burger chain in Singapore; was inspired by Mr. Ibrahim's American counterparts and their fast-casual restaurant concept for fuss-free and hearty meals. Having captivated the hearts and taste buds of consumers in Singapore’s competitive F&B industry with its strong 100% local supply chain, Mr Ibrahim affirms that the key to sustainable competitive advantage is speedy innovation rather than past success.
At the very heart of Picanhas' is an empire that revels in the glory of their Queen of Steaks. A grand experience that aims to give the people what they want. Picanhas on Club Street serves two signature beef bowls which comes from a type of Brazilian cut beef that comes from the the top of the rump region of the cow, giving it its own signature and robust taste. Choose from their two signature dishes or get both - Queen of Steaks and Picanha Don.
A unique cohesion of 3 different atmospheres under one roof, 1-Atico sets to be the perfect host for a full day-to-night experience in the heart of the city at ION Orchard.
Animated by a luxurious array of sound, scents and lighting, 1-Atico’s space is a flexible identity envisioned to provide world-class services, gastronomic experiences & a vibrant nightlift scene for locals and tourists alike. With FLNT Bar, Fire Restaurant and Atico Lounge all under one roof, 1-Atico is rightfully Orchard's pièce de résistance.
Fire Restaurant will display Singapore’s only “Fire in the Sky” showmanship, with splendid Argentina steaks and modern presentations of authentic cooking methods.
Fire, a name that represents passion and pays homage to the powerful primal tool that creates legendary gastronomy creations. Specialising in superior standard cuts of meat grilled to perfection over a Parrilla, the dining space provides a full experience where texture, flavour and harmony is paramount - all revolving around Fire.
FLNT Bar is a charming, high-energy bar, serving a combination of Japanese Peruvian items (heavily inspired by Nikkei cuisine from Peru) and a fine selection of world-class sakes, Nikkei-inspired cocktails, etc, in an upbeat space.
Coming alive at night, Atico Lounge transforms into a radical futuristic playground. Visual compositions crowns the space, devoted to creating a surreal, immersive and psychedelic experience.
Popular urban izakaya Neon Pigeon is back again and has reopened on Carpenter Street!
Inspired by the world of flavours found in the hidden spots of Tokyo and the underground culture of buzzling cities like New York and Hong Kong, the establishment is a vibrant social house offering great value for money and the soul of a japanese izakaya with a punch of urban grit.
Forget about the outside world for just a while... Step in the new Neon Pigeon, grab your favourite cocktail, take in the vibe.
The Hainan Story, a 5-in-1 multi-brand Hainanese restaurant is now open at Hillion Mall. In tribute of the early Hainanese settlers who arrived on Singapore’s shores shortly after the British, The Hainan Story wants to preserve Singapore’s colourful food heritage while offering diners a wide range of delicious, traditional favourites.
Often affiliated with the F&B industry, the Hainanese community is widely known to brew the best coffee in town while cooking up a storm in the kitchen. At The Hainan Story, this legacy continues. Through its 5 different concepts, The Hainan Story features the work of numerous Hainanese chefs — both famous and up-and-coming — who work closely together to create comforting, nostalgia-invoking meals.
They say that breakfast is the most important meal of the day, and at The Hainan Story, they think the same. There, you’ll find old-school breakfasts done just right, with traditional Hainanese toasts that boast thick, fluffy buns with a pillowy-soft centre and wonderfully crisp crust — unlike the thin, flat toasts commonly found elsewhere.
Much effort was put into the décor of The Hainan Story to replicate the look and feel of traditional shophouses located at the old Hainanese enclave. The Hainanese enclave consisted of Seah Street (Hainan First Street), Purvis Street (Hainan Second Street) and Middle Road (Hainan Third Street).
From the red wooden arched window louvres to wired pendant lamps and vibrantly coloured signages, design elements are evocative of that era.
Bistro G at Millenia Walk is a brand new French Bistro concept by Chef/Restaurateur Gwen Lim of Patisserie G and Chef Christophe Grilo of Bakery Artisan Original. Bistro G brings to the local culinary scene a discerning selection of both modern and classic French bistro offerings.
Head Chef of Bistro G is Christophe Grilo. Driven by passion for the culinary arts, he has acquired a Michelin-star-studded resume with 20 years of experience in bread- and pastry-making. Using his knowledge and skills, Chef Christophe remains determined to serve up creative, fresh classic french dishes.
Beginning her culinary journey with a Pastry Diploma from Le Cordon Bleu Paris, Chef/Restaurateur Gwen Lim's passion for food has led to the creation of Patisserie G in 2012. Not only is she a skilled pastry chef, but has a vast experience in managing Michelin Star-awarded concepts in Singapore. In her latest venture with Chef Christophe Grilo, Bistro G is guaranteed to offer up honest, delicious French bistro dishes. ⠀
The Fabulous Baker Boy is relaunching their multi-concept F&B brand at creative enclave the Aliwal Arts Centre in January 2021 with a bigger 70-seater space and expanded menu. Formerly located at the foothills of Fort Canning, The Fabulous Baker Boy spearheaded by owner, baker and theater actor Juwanda Hassim, has re-emerged from the initial closure and Covid-19 situation, bigger, better and more fabulous than before.
With the new location at Aliwal Arts Centre, Juwanda hopes to bring together his love for food and theatre under one roof. The multi-concept bakery, patisserie, cake shop, café, restaurant and caterer to the arts centre, is the only place in Singapore to combine all these elements under one roof and kitchen. And with a new tagline and mission statement - Big Love Bakery and Soul Kitchen, Juwanda hopes to communicate how personal and grateful he is for this project. Employing a women-empowered team of bakers and cooks, floor staff from all walks of life, delivery services of friends who are currently out of jobs due to the Covid-19 pandemic, Juwanda is giving back to the community in a big way and in a manner only he knows how, by sharing his love for cooking and baking.
Customers can expect more at the new venue. The artisanal baked goods menu will be expanded to include a steady stream of sourdough breads, croissants, quiches, danishes and cookies in addition to The Fabulous Baker Boy’s famous range of Diva and Divo cakes named after celebrities. There will be at any one time 14 different cakes to choose from on site.
The all-day brunch and lunch menu will also be expanded to include some new items such as Pumpkin and Ricotta Ravioli with burnt butter and sage, sourdough pizzas and hasselback potatoes with a saucy local twist will replace regular french fries. Popular favourites such as Corn Beef Hash, Chicken & Waffles and Ju’s Prawn Pasta that draw customers back time and time again will remain on the menu.
For those looking for a great cup of coffee, The Fabulous Baker Boy will be continuing their coffee supplier relationship with homegrown coffee roasters Highlander, this time round, anchoring their relationship in a more meaningful way by representing them in barrister competitions in the near future. Customers can also expect smoothies, milk shakes, ice creams and chocolate-based beverages on the new menu.
The interior design of the new F&B space will feature a country theme with simple Nordic elements incorporated to lend a natural and clean silhouette allowing for lots of natural light to stream through.
From Kyoto to Singapore, Menbaka Fire Ramen is now open at Cineleisure Orchard.
Most famous for its signature dish, a literal fiery bowl of noodles; Menbaka Fire Ramen was first opened in Kyoto in 1984.
If you're one who likes over-the-top dining experiences then you must go to Menbaka Fire Ramen. Scalding oil is added to a bowl of noodles and green onions before the chefs light your food on fire.
Hathaway is a beautiful all-day cafe and restaurant at Dempsey Hill and it serves up the most refreshing menu! Choose from Pengat Pisang French Toast to Hathaway’s Big Breakfast served with Homemade Sausage and Smoked Beef Brisket from their brunch selection.
And if you love Peranakan food, you gotta try the delicious Ah Nya’s Fish Curry, a heirloom recipe. The Oktopus Bakar and Sambal Udang are perfectly grilled and packed with flavours! Book a table soon at this charming restaurant!
Offering a completely different experience from its Esplanade branch, the new Barossa Bar & Grill at VivoCity shines the spotlight on dry-aged Australian beef and Josper oven-grilled lamb, poultry and seafood dishes. The Australian-inspired restaurant serves only the highest quality and carefully sourced meats from Australian farms.
Barossa specially curates its selection of Australian beef from four renowned brands. The Bass Strait range showcases 100% grass-fed beef — the cattle are raised on natural rye grasses and clover. Wanderer’s free-range beef offerings come from cattle that roam freely in paddocks and feed on barley. Josdale is an Australian pioneer of 100% grass-fed black angus; its cattle roam the verdant pastures of Gippsland in Victoria and are antibiotic- and hormones-free. Finally, Carrara’s array of multi-award winning wagyu is known for its superb texture and intense flavour, which are derived from first-class genetics and grain-fed for a minimum of 350-400 days. Their cattle is traced from birth to ensure biosecurity and meat safety while providing the best animal welfare.
In addition, the restaurant boasts its own dry-ageing fridge, the Dry Ager®. The bigger cuts such as porterhouse and tomahawk are aged for 50 days while the smaller cuts such as tenderloin and striploin are aged around 25 days. The natural enzymes in the meat break down some of the collagen, resulting in a tenderer texture. During the dry-ageing process, the beef also loses a percentage of its total weight due to water evaporation, which causes the flavour to become more concentrated and intense.
The restaurant overlooks the tranquil water leading to Sentosa Island, making it an ideal address for sedate sessions replete with tête-à-têtes. Perfect for casual gatherings, its special al-fresco menu features tapas from just S$6, cheese platters (from S$28) and pizzas (from S$24). Kick back and relax with offerings such as Japan Sakoshi Bay Oyster ½ Dozen, Chipotle Buffalo Wings, Truffle Fries and Char-grilled Prawns with Spicy Citrus Dressing.
Barossa carries about 10 wine labels from Australia as well as a wide selection of white and red wines from Italy, New Zealand, France and South Africa. Classic cocktails such as mojito, pina colada, amaretto sunrise and tequila sunrise are available here as well.
Restaurant Euphoria by Chef Jason Tan is an extraordinary fine dining destination where joyful and imprinting memories are forged through its Gastro-Botanica journey.
In 2014, Jason created Gastro-Botanica, an original culinary philosophy showcasing carefully sourced and prepared premium vegetables, meats and seafood, where prominence and elaboration are given to botanical elements of vegetables, tubers, herbs, spices, and fruits.
Through it, Jason found the relentless impetus to innovate, push boundaries, and reimagine existing conventions. While in Restaurant Euphoria, Gastro-Botanica illuminates its every aspect, from concept and design to cuisine and tableware.
Located on vibrant Tras Street in a conserved shophouse, Restaurant Euphoria is the quintessential stage for Gastro-Botanica. Its interior recalls a lush indoor garden of creeping foliage and streaming light; natural colours and finishes; and striking visual evocations of the Onion – Jason’s signature vegetable. The first sight of the Cévennes onion sparked in Jason a passion for edible botanicals. And now its pliant luminous layers have become a metaphor for his own personal quest to always ‘peel away’ to new discoveries and breakthroughs.
Throughout his career and to satiate his curious mind and natural wanderlust, Jason travelled widely, eating and exploring the foods of the world. He combined these insights with his Asian roots and a deepening passion for botanicals to create Gastro-Botanica in 2014. Jason raised Gastro-Botanica to an exquisiteness that saw him lauded as the first and only Singaporean chef to receive both a ranking on Asia’s 50 Best Restaurants from 2016 to 2020, and one Michelin star from 2016 to 2019, during his tenure as Chef and Co-owner of the Corner House.
Served to dignitaries such as Singapore’s Prime Minister Lee Hsien Loong, China’s President Xi Jinping, the President of South Korea, the Prime Minister of Israel, the Sultan of Brunei and the Prince of Johor, Gastro-Botanica became synonymous with Jason as a trailblazing chef.
Intent on taking Gastro-Botanica further, Jason elevated its practices and principles, creating a cuisine that gave even more prominence and significance to botanical elements; and in the process stretching the limits of French gastronomy. He calls it Gastro-Botanica 2.0, and made it the raison d’etre for Restaurant Euphoria.
One would not expect to find a fine dining establishment on Rangoon Road. But now we can have a dynamic dining experience at the newly-opened Fleurette.
Chef Tariq Helou of Division Supper Club creates Japanese-Asian-French cuisine at Fleurette.
With only 10 seats at their counter and 5 in their private dining space, intimacy is a guarantee.
A meal at Fleurette is priced at SGD198++ per diner.
Their music director, DJ Shigeki discovered his passion for house and electronic music after leaving Japan to Australia; he started spinning at some of the top bars and clubs in Sydney, as well as events such as Sydney Mardi Gras Party, Big Queer Nation and the Sydney Harbor Party. Beats Bites & Cocktail's playlists, residencies and special appearances are all curated by DJ Shigeki.
Lights, camera, action! Hollywood’s favourite burger joint, Fatburger is thrilled to announce the launch of its first flagship lifestyle concept store that brings great food together with an unforgettable dining experience right here in Singapore at Orchard Cineleisure. It features a unique stadium-like design with bold wall murals inspired by Los Angeles, making it the first-ever Fatburger in the world to have such an interior.
Pair it with Fatburger’s full menu of fresh burgers — including farm-to-table chicken that’s never frozen, and freshly baked artisanal buns — and you have everything that you’ll need to make you feel like you’re in the City of Angels.
At Fatburger’s Cineleisure outpost, you can expect to see neon signboards and striking street murals that look like they came straight from the streets of LA: essentially, it has all the makings of an endlessly-Instagrammable hotspot.
The highlight and favourite spot in the new restaurant is easily the elevated stadium seats that are situated on either end of the restaurant. The unique stadium-style design of the restaurant is the first in the world, and makes for a great place to chill out and enjoy Fatburger’s fresh all-American goodies.
Grab a burger, kick back with a cold soda, and watch the world pass you by on the elevated stadium seats — and don’t forget to take a pic for the ‘gram while you’re at it.
The 'FAT' in Fatburger stands for 'Fresh', 'Authentic', and 'Tasty' - and you are guaranteed a generous dose of that at their Cineleisure flagship. Expect only quality offerings at Fatburger that are free from artificial flavourings. Fatburger takes pride on using only fresh, never frozen, farm-to-table chicken, and locally-sourced artisanal breads, which are baked fresh daily.
Lip-smacking burgers and fries aren’t the only thing you’ll find at Fatburger. Thanks to the addition of Buffalo's Express — a co-brand that shares the limelight with Fatburger — diners can treat themselves to a mouth-watering assortment of buffalo wings, all accompanied by the brand’s 8 signature sauces. For a classic taste, opt for the cajun sauce, and if you’re feeling particularly brave, you can try their self-explanatory Death Valley hot sauce that's tolerable only by true spice-fiends.
Gemma Steakhouse at National Gallery is the latest concept of celebrated Italian Chef-Owner Beppe De Vito of The ilLido Group, a collection of unique Italian dining concepts including the 1-Michelin-star Braci, award-winning Art Restaurant and many more.
Inspired by the best of Mediterranean summertime steakhouses - where everyone gathers to revel in the happiness of the season in high spirits, Gemma Steakhouse is a vibrant celebration of everyday occasions and life’s greatest pleasures through food and drinks.
The 68-seater restaurant is an upscale social dining destination with a vibe-driven focus that’s redefining fine dining with its contemporary Italian food and beverage program, old-world charms and a trendy, festive atmosphere. The jewel of the kitchen is the trademark Josper oven, where hunks of Tuscan-style bistecca Fiorentina are seared in front of the guests, while an in-house curing room within Gemma Steakhouse presents a modern side of “fish carvery”.
Enjoy comforting Dim Sum delights at their alfresco seating area along the Singapore River from 11.30am – 5pm daily.
Their Sampling Menu is also perfect for solo diners, couples or diners who want to have their favourites in small portions. One of the most popular choices include the famous Long Beach Chilli Crab cooked in a delectable spicy-sweet and eggy chilli gravy topped with fresh crab meat is best to consume with handmade fried bun ($18 per portion)
The Sampling Menu is available all-day at Long Beach @ Robertson Quay.
Nestled within Singapore’s city centre and a stone’s throw from the scenic Kampong Glam enclave, PARKROYAL on Beach Road, Singapore has unveiled its fully refurbished all-day dining restaurant, Ginger after extensive renovation, to reveal a brand new refreshed look that celebrates the abundance of Singapore’s natural beauty in the cosmopolitan city-state.
The spacious 535 sqm restaurant welcomes diners with an irresistible á la carte buffet that showcases the best of Singaporean flavours.
Helmed by the hotel’s resident culinary master Executive Chef Vincent Aw, Ginger is where onesatiates all cravings for local delights – including the Signature Crabs (Chilli, Pepper and Kam Heong) that were a wildly popular free-flow favourite from before, while dining in an inviting space decked out in colours and textures inspired by the versatile plant that is loved for its flavours and health benefits.
The stunning ambience of Ginger is brought to life by award-winning Singapore-based Australian designer Emma Maxwell. Natural, raw elements such as timber and stone are lightly accented with nickel and brass but softened by a floral narrative through specially commissioned wallpapers and furniture textiles by fabric designer Kerrie Brown.
Every effort is made to plate each dish beautifully, ensuring that this á la carte buffet experience is unlike others. Guests can also be assured of top-notch ingredients and meticulous preparation– all sauces, for example, are homemade. Guests may scan a QR code for the digital menu that showcases up to 53 dishes, and thereafter select their preferred dish and portion size. All buffet items are free-flow and served to the table.
It’s an Ebi-Epic affair with Menya Kanae! Introducing the newly-opened Japanese ramen and café concept – café by day, Izakaya by night featuring a delectable variety of Japanese classics from rich and hearty Hokkaido-style ramen to Japanese sandwiches, think crisp and chunky Ebi Sando, quintessential bar bites, drinks and more.
Min Jiang at Goodwood Park Hotel marks another milestone in its decades-long history with rejuvenated interiors, refreshed menus & revitalised dining experience.
Housed in the heritage Goodwood Park Hotel, the esteemed Min Jiang brand has been significant in the grand dame’s illustrious history and reputation of pioneering firsts. In 1982, the Hotel opened Min Jiang Sichuan Restaurant alongside Garden Seafood Restaurant, and in 1989 introduced Chang Jiang Shanghai Restaurant, a novel concept to first serve Chinese food, French-style from a side servery. The merger of all three restaurants took place in 2004, transforming them into today’s flagship restaurant, Min Jiang, lauded for its outstanding food, service and resplendent setting.
Helming the kitchen of Min Jiang for almost 10 years is Master Chef Chan Hwan Kee who honed his skills in Cantonese and Sichuan cuisines, captivating diners with inspired flavour combinations and renditions of classics. Blending time-honoured culinary traditions and an inventive approach with a mindful balance, his dishes please both the palate and the senses.
The menus are curated with new creations, signatures and house specialities. During lunch, Min Jiang carries on the tradition of featuring a dim sum pushcart service – a classic offering seldom found in Chinese restaurants these days. A new range of hand-made dim sum has been introduced such as the Steamed Pumpkin Ball, Deep-fried Homemade Squid Tofu with XO Sauce and Deep-fried Bacon Roll with Enoki Mushrooms and Prawns that will be popular with diners of all ages. The creatively presented Min Jiang Land and Sea Quartet features a rabbit-shaped Steamed Prawn and Carrot Dumpling accompanied by Deep-fried Pork ‘Char Siew’ and Pine Nuts in Glutinous Pastry fashioned like a carrot. Alongside are a Steamed Squid and Sea Cucumber Dumpling and Steamed Prawn and Chinese Stem Lettucewith Tobiko Dumpling formed like a sea cucumber and starfish respectively.
Signatures and house specialities are must-haves with any visit to Min Jiang, especially the barbecued meats starring the Honey-glazed Barbecued Ibérico Pork. Other longstanding dishes include the fortifying Min Jiang Hot and Sour Soup and Spicy Sliced Red Garoupa Soup with Preserved Cabbage; flavoursome Sautéed Prawns with Dried Red Chilli; fragrant Camphor Tea Smoked Duck Fillet; as well as the tantalising Mongolian Chicken with Almond Flakes. Min Jiang also offers a selection of delectable vegetarian options including versions of the restaurant’s popular Peking Duck and Sichuan Hot and Sour Soup with an added variation featuring rice crisps for a textural bite and toasty notes.
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