Fresh from a renovation complete with a Sakura- themed new look, Gram Café & Pancakes at VivoCity Mall is now ready to take a break and have a Kit Kat with a new limited-edition Gram x KITKAT® menu!
In conjunction with its relaunch, Gram is excited to debut a series of premium Kit Kat pancakes, frappes, and soft serve, headlined by a Gram x KITKAT® Premium Matcha Pancakes as an ode to the Sakura theme of the new space.
The Osaka souffle specialist is looking to all things Japanese for the new outlet, including a menu made with Japan’s popular chocolate finger wafers, KITKAT®! Together, Osaka souffle pancakes, Kit Kat, and matcha serve to bring about three Japanese favourites in one place.
After a month-long renovation, Gram Café & Pancakes unveils a new look that is a nod to Japan with pastel pinks and baby blues dressing a bigger new space for sweets and treats. Rounded archways and plush cushions make for a welcoming invite, all anchored around a towering faux tree laden with lush pink sakura in full bloom. Whether you’re looking for a quick sweet fix or idle the afternoon away at Gram Café & Pancakes, there’s always a smile with pancakes.
Beginning 18th September, the KITKAT® menu will be available for order exclusively at the VivoCity outlet for three months as part of Gram’s reopening menu.
The star of the show is the Limited Edition Gram Premium Matcha Pancakes made with KITKAT® (S$22.90). Three discs of matcha souffle pancakes are served with a side of Kit Kat Chocolate Soft Serve, finished off with chocolate rasps, Kit Kat matcha chocolate bar, strawberries, and house-made butter and whipped cream. On the side, more Kit Kat sauce awaits to add to the indulgence should you prefer.
Be yourself, be relaxed. That’s the welcoming vibe at newly-opened F&B establishment Rén Lounge. True to its name, which means people in Mandarin, Rén Lounge is where anyone can feel comfortable dining on fine Japanese cuisine, meticulously prepared by talented young Executive Chef Samuel Lau. Expect value-for-money Edo-style Japanese Omakase for lunch and dinner which include seasonal appetisers, exquisite sashimi and sushi, and dessert.
For the coming summer menu, expect the bold flavours of Japanese ingredients at their peak of freshness, such as tomatoes, lady’s fingers and broad beans, chi ayu sweetfish, anago salt-water eel, shima aji striped jack, kawahagi thread-tail tilefish, sweet ruby ‘red apple’ mango from Miyazaki, and more.
Step into a dynamic space designed by famous contemporary designer Philippe Starck, located in the dazzling JW Marriott Hotel Singapore South Beach. The concept comprises several distinct spaces, starting from the lounge for bar snacks and extensive selection of drinks; island centrepiece kitchen of counter seats for omakase dining; and a private room for more space and privacy.
At the sleek counter seats where the Omakase experience takes place, diners relax on comfortable bar chairs with a commanding view of the action as chefs prepare the sequence of Omakase dishes in front of them. Accommodating up to just 16 diners at a time for lunch and dinner, this central open kitchen is where the freshest wild-caught seafood is transformed into the Edo-style nigiri for your enjoyment. Lunch menus range from $80 for the 12-piece Tsuki set, to $100 and $180 for Omakase. Dinner menus range from $150 for the 15-piece Sushi Edomae set, to $180, $250 and $350 for the signature Omakase.
Touted as the ones responsible for popularising the ‘Cruffin’ hybrid—a flaky, sugar-dusted and cream- filled croissant baked in the shape of a muffin—San Francisco-based bakery Mr Holmes Bakehouse, together with Singapore- based lifestyle company Caerus Holding, have set their sights on a fresh start for the brand with its first Southeast Asia flagship slated to open in Singapore.
Strategically located on the ground floor, in a street-facing unit at Pacific Plaza to entice passers-by along Orchard Road with the waft of curious fresh bakes, the bakery-café is scheduled for opening come June 2021.
Prominently situated on the ground floor of Pacific Plaza, the new flagship is a 41-seater bakery-café facing the commuter street to welcome guests through an inviting storefront that is synonymous with the Mr Holmes Bakehouse experience. Custom designed with a signature scheme of white and pink, fans who have been to its stores worldwide will be thrilled to witness the returning “I got baked” and peace neon signages for photo-worthy backdrops, cut-out tinted windows to press their noses against, and rows of fresh bakes on display in an open-seating space flanked with white-tiled walls and an all-pink ceiling for a convivial pastry wonderland.
For its introduction to Singapore, the opening menu is set to feature a selection of bakes which include all manner of donuts, croissants and the cruffins that put them on the global map. In their commitment to staying true to the brand’s DNA and experience from end to end, pastry chefs from the original flagship are specifically flown in from the USA to guide their local counterparts in everything across pastry crafting techniques, recipe development and operation protocols. All handcrafted with a reference to traditional baking techniques, the hallmark of what makes Mr Holmes Bakehouse stand out is their modern playfulness and embracing stance toward creativity. Conveyed through a quarterly seasonal menu, fans and pastry lovers can look forward to tearing into a new array of delectable bakes every three months so the team gets to explore new ideas in keeping the selection exciting for customers.
Whether you want to get started with gardening or are looking to “upgrade” your tools to improve your already blooming green space, Rake Spade at HortPark is an all-in-one destination to get the resources you may need.
Rake Spade also offers workshops and activities suitable for different ages, for you and your family to pick up some basic skills or hone your craft.
Swing by Rake Spade to get an adorable terrarium.
Their guided terrarium sessions are impromptu ones where you can visit any time and day to create your own plant masterpieces. They guide you through the layers at the beginning and then pop by the desk periodically to give you ideas or help as required. You will still have your privacy and space to let your creative juices flow freely!
These sessions are pay-per-use where you only pay for the materials you use. They do not charge for service.
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!
The Pasir Panjang Power District is set to be transformed into a waterfront lifestyle district, with public spaces for all to enjoy and where the power station buildings will be repurposed to house new uses.
By 2027, the container terminals at Keppel, Tanjong Pagar and Brani will move out, and various development works will begin. But prior to that, the first project in the Greater Southern Waterfront will be the area around Labrador Park.
One key parcel is the Pasir Panjang Power District. It is 15ha of prime waterfront land which consists of two disused power station buildings – Power Station ‘A’ and Power Station ‘B’.
By the mid-2020s, Singapore's Pasir Panjang Power District could host concepts such as a drone race course, a hobby factory run by seniors, a hotel, residences, giant slides or even a floating pool perched along the coast.
It will be one of the first few sites to be developed along the Greater Southern Waterfront, a stretch from Marina East to Pasir Panjang that will be transformed for residential and leisure use as the port shifts to Tuas.
The newly-opened Gallery 1819 at Tan Boon Liat Building is a Fine Art gallery that features Southeast Asian artworks from artists across the international region.
Ranging from Chinese Ink to Gouache paintings, Gallery 1819 Singapore offers a versatile acquisition of collectible works within your reach. Its current portfolio houses some of the most esteemed artists in Singapore’s art scene such as Thomas Yeo, a prominent Singapore second-generation artist, and Aaron Gan, an established local artist. The gallery reaches a wider pool of audience through both physical and virtual spaces, as well as capturing comprehensive needs of each individual with the help of their art consultants.
Lumo is a new cocktail bar and restaurant unlike any other. Because its genesis is unlike any other, where Light is at the centre of its being: inspiring and driving it.
Light, a substance so banal yet ineffable, fills the 70-seat bar and restaurant in Boat Quay: suffusing it with its qualities, its values, its symbolism. ‘Lumo’ is a word in Esperanto, an artificial language, that means ‘light.’ Picking it for a name underscores one of LUMO’s defining principles – community – since Esperanto was created in 1887 as a means to unify peoples across the world through a universal lexicon.
Lumo comprises two distinct spaces – a bar and an open kitchen. A cool Scandinavian theme unifies the interior, featuring a muted palette and wood, leather and warm lighting to evoke a the feel of nicely furnished house party. Seating is informal and ‘democratic’ with high stools, counter seats, booths and dining settings inviting lots of social interaction. For instance, head over to the high tables set at a height of 95cm – ideal for both seated meals and for diners who prefer to stand and mingle. Each space also has its own ambience in sync with different playlists, underscoring the overarching message of Lumo – that any person can find his or her place on this earth, to exist and flourish under the same light.
The Modern European dishes of Head Chef Martin Wong and his team showcase key ingredients with finesse, and present them in a familiar and approachable manner. Just as light can both unify and contrast, dichotomies are explored in order to achieve a creative balance. For instance, a combination of wood-fire cooking and modern methods is applied. So are other traditional methods such as pickling, fermentation, ageing and brining, which are coupled with cutting edge technology such as Centrifuge and Thermomix to intensify flavours and achieve complexity.
The recipes are designed to complement the cocktails, with flavours supporting the drinks as diners progress from low-ABV to higher ABV’s as the night rolls along. And in line with Lumo’s inclusiveness, the cuisine is planned with an eye to dietary requirements and preferences.
Head Bartender Josiah Chee and his team eschew any fixed ‘style’, instead harmonising the Japanese and American approach to mixology to deliver a coherent experience that takes in social interaction, recommendations, showmanship and presentation. Concoctions stem from traditional recipes coupled with evolving trends, and are inspired by the things people eat and drink every day – the ‘fundamentals of life.’
The launch menu focuses on Breakfast, a daily staple. The cocktails are conceptualised around the prismatic nature of light, represented by 7 categories corresponding to the 7 constituent colours of natural light. Ranging from low to high ABV, each category is based on a study of ingredients – Brew, Milk, Fruit, ABC, ImpossibleTM Salad, Toast, Treat – distilled through culinary methods to be presented in their purest form.
Following an ambitious rebranding exercise, homegrown Italian restaurant and bar operators The Cicheti Group has transformed the 1,500 sqft of prime F&B space along South Beach Tower’s retail piazza that previously housed popular modern Australian restaurant Fynn's into Caffe Cicheti. This marks the third Cicheti concept to join the group’s cohort of beloved Italian outfits, which include rustic chic trattoria Cicheti (2013) in Kampong Glam and contemporary pasta bar Bar Cicheti (2018) off Keong Saik.
At this modern-day osteria, fresh, bright flavours found up and down the coasts of Italy are served up at their uncomplicated best. By delving further into these coastal traditions, where tastes are characterised by their lightness and simplicity using the freshest ingredients that embody life along the shores, chef co-owner Lim Yew Aun expands on his culinary affinity with Italy’s diverse foodscape beyond Venice and the broader Mediterranean that’s underpinned his heartfelt brand of cookery since the first Cicheti. Best enjoyed with sommelier-partner Ronald Kamiyama’s curation of quality, quaffable wines that are fun, juicy and approachable—and a special emphasis on non-alcoholic beverages for the discerning non-drinker. The setting, dreamed up by restaurateur Liling Ong and Amsterdam-based interior designer Simone Königshausen, reimagines Fynn’s foliage-filled aesthetic with a fresh coat of dark emerald paint, light tropical prints and charming, bistro-style patio seating, lending a new lease on life to an intimate space that now inspires dining both day and night.
“We had such a good run with Fynn’s and made so many amazing friends along the way. On the other hand, we’ve established such a delicious goodwill with the Cicheti brand, and finally found our way with wines when we opened Bar Cicheti last year. We created Caffe Cicheti not to take away from what Fynn’s has built, but to continue building its legacy as part of the Cicheti family,” explained Ong, who first set up Fynn’s together with her cousin Aun in 2016, three years after they opened the first Cicheti.
Katrina Group Ltd has launched their first affordable luxury line of co-living hotels in Singapore. Launched through their hospitality arm ST Hospitality Group, ST Signature Chinatown co-living hotel will be closely followed by a wide roll-out in Singapore and the APAC region.
This marks Katrina Group Ltd’s first major expansion after the acquisition of Straits Organization Pte. Ltd. With the business travel market expected to grow to US$1.7 trillion by 2023 from about US$1.3 trillion in 2017, and Asia-Pacific being the largest business travel market (42%) in the world1, this new affordable luxury line of co-living hotels puts the Group at the forefront of a growing industry.
ST Signature challenges conventions and has invented a new class of experience. The brand’s philosophy ofliving large goes beyond one's typical definition of decadence. While the interiors and fittings are luxurious and of high quality and the restrooms carry toiletries from The White Company UK, the brand is guided by the philosophy of sustainable indulgence, taking their guests beyond aesthetic luxury to appreciate the legacy of the Singapore story, illustrated by award winning photographer, Edwin Koo.
The stories told by his photography series Singapura Seasons, exemplify the attitude behind the brand – it is all about building and preserving a legacy that will stand the test of time.
The property has been designed to maximise on space, ensuring that no square-inch is wasted. The intelligentlydesigned “S-shape” of the space saving interlocking cabin design, provides pockets of space to facilitate co-working and networking and helps cut down on the property’s carbon footprint.
By circumventing a traditional room layout, the architects of ST Signature have created an area that is spacious enough to be comfortable and small enough to reduce their carbon footprint. This intelligent design extends to the interactive elements of all their services, including the use of a multitasking and versatile chat platform to perform almost an entire line of services that are typically provided by a concierge.
ST Signature Chinatown has a total of 26 Cabin S (single cabins), 11 Cabin M (double cabins) and 3 Cabin L (triple cabins).
ST Signature has also incorporated a concept kitchen called Cook Lab at their premises. This social kitchen space is powered by Miele kitchen appliances and will enable guests to express their culinary prowess or simply share a meal together, should they wish to do so. The Cove, Lawn and Patio are also spaces for mingling. The entire space is designed around groups of people coming together as well as private areas, for when you just want some quiet me-time.
On top of the comfort and indulgence one can expect in the private cabins, there is also a unique blend of custom-built technology solutions and communal spaces within the hotel to facilitate the choice of being social when preferred. The clever design enables guests to be “alone, together” under one roof. Guests can interactwith others both online, using their web-app, or offline, in the comfort and convenience of their communal areas.
ST Signature Chinatown is the first co-living hotel concept with smart Chat-InTM technology. Guests checking into the hotel will be amongst the first here in Singapore, to experience this unique hospitality check-in solution that was innovated by ST Signature. This unique self check-in technology enables guests to check in and check out of the hotel quickly and efficiently.
The plus point is that guests can check in 24 hours before arrival, and then go straight to their room for the speediest check-in experience. With a simple click of a button, guests will be informed of their room number and access pin. This technology makes checking out of the hotel just as simple, taking out the stress and waiting time normally associated with hotel check-ins and check-outs.
This unique chat platform enables online communication amongst the guests staying at the property. Similar to the common group chat feature, guests can share their travel findings and organise outings with other guests through the chat platform without divulging personal information. They can also browse through and purchase e-tickets to various tourist attractions without having to physically queue at the ticketing booth.
ST Signature also offers a chat-based concierge to assist the Community Hosts to provide a higher level of service that is more personalised and attentive, ensuring the guests’ needs are taken care of from the time they check-in until they leave.
Curry Nations at Biopolis serves North & South Indian dishes with Mangalorean influences in a casual, friendly atmosphere.
Mangalorean cuisine is largely influenced by the South Indian cuisine, where coconut and curry leaves are common ingredients, as are ginger, garlic and chilli. Head over to Curry Nations to savour the delicious dishes they have to offer!
Soar to new heights with classic American cooking. Voted Best American Restaurant by Time Out Miami, the newly relaunched Yardbird Southern Table & Bar at Marina Bay Sands was founded on the principle of farm-fresh ingredients and traditional American flavours. Dig into Yardbird Singapore’s mouth-watering new lunch and dinner menu items, including heavenly crab cake and shrimp and lobster rolls, alongside other award-winning favourites, like the St. Louis Style Pork Ribs and Yardbird’s 100-year-old family recipe Chicken ‘n’ Watermelon ‘n’ Waffles. Experience a taste explosion at the all-new Great American Brunch, bursting with innovative and Instagram-worthy dishes. Funfetti Pancakes, anyone?
Move on to their alfresco bar overlooking Marina Bay and you can indulge in one of Asia’s largest collection of American whiskeys, gin, beer and hand-crafted cocktails, such as the Blackberry Bourbon Lemonade and Watermelon Sling.
You can also book one of Yardbird’s three private dining event spaces and celebrate any occasion.
Mythz & Myths at South Bridge Road combines a kitchen with a hidden bar, founded by French-trained Joël Robuchon alumnus Chef Martin Wong.
Mythz & Myths' menu will be mainly focused on French cuisine, incorporated with a touch of Asian. Being very particular about his ingredients used in his cooking, Chef Martin will work to refresh his menu once every 3 months, with seasonal produce – locally and non-locally.
Chef Martin aims to bring out a different dining experience to guests. Rather than casual dining, and fine dining, Chef Martin calls it a ‘Dinner Party’. Where there will be much more interactions with guests and for the team to cook right in front of the guests.
“My food will be the culmination of every element in the restaurant, from the carefully selected ingredients to the structure in each dish, the china & the customer experience - all weaved into a definitive culinary finesse bringing forth myriads of tantalizing joys to even the most notorious taste buds” - Martin Wong, Founding Chef of Mythz & Myths
In their bar, you will meet their Head bartender – Darren. Mixing up different kinds of alcohol and flavours has always been Darren’s passion. Be sure to ask for their signature cocktails.
Grids & Circles' 3-storey shophouse on South Bridge Road calls for much to be explored.
Eat and drink at their casual dining café, browse and shop at their lifestyle retail nook and and you can get creative and interactive at Flex, their community space. There’s always something interesting happening at Flex, whether it’s a corporate event, private workshop or their regular lifestyle classes.
Grids & Circles is an upcoming brand that strives to bring sustainable, interesting and healthy dining to the masses. A multi-concept brand that combines food, retail and lifestyle into their mix.
Their dining philosophy is based on the swedish concept of "Lagom" - In balance. The art of eating harmoniously and healthier.
New gelato haven, Dopa Dopa Creamery will offer flavours like Green Tea Toasted Rice, Hojicha, Home Roasted Pistachio, Speculoos with Lotus Biscuit and more when they officially open from 20 August. Not forgetting to mention their sorbet flavours like Watermelon Mint Sorbet and Apple Ginger Sorbet, which are perfect to help us with the hot weather.
Other than conventional biscuit cone, they can also serve your gelato on a crispy croissant, drizzled with their homemade hazelnut sauce.
Head down to the newly-launched Spagtacular in South Bridge Road to savour a hot bowl of fusion pasta.
Rich tomato meat sauce seasoned with garlic and onions and finished with a splash of wine-laced pasta: their Traditional Bolognese Pasta will be sure to entice the senses and leave your taste buds craving for more.
The Keep & Commune in South Bridge Road is where East meets West & Day meets Night. This newly-opened dual-concept establishment features fusion tapas by night and is a cafe by day.
The Keep and Commune is an East meets West tapas and small batch cocktails concept focussed on fresh locally sourced and home grown ingredients. Food is complimented by a global roster of craft beer, fine wine and boutique spirits.
Commune focuses on the elemental: single origin and custom blend coffee, local produce and fresh herbs grown in-house to provide a clean start to your day. Must-trys include their piadinas, Singapore Club Sandwich and well portioned pasta (gluten-free options available) and rice bowls to fuel you for the day ahead.
Cool Cats is now officially open at The NCO Club. An energetic live music venue and speakeasy cocktail lounge, toast to swingin’ good times with a series of cultured spirits and premium entertainment acts.
An exclusive and intimate space that channels laidback luxury. Perfection starts with the right mood and a bottle of wine at Stags' Room.
Stags’ Room is an intimate and lush wine room & lounge featuring a private reserve of vintage and exclusive wines from America and Australia in partnership with Stags’ Leap and Penfolds. Respectfully curated with a country resort reclusiveness, Stags’ Room offers well-heeled guests an authentic private estate experience, signature to the tradition of grand hospitality from the estate founders Horace and Minnie Mizner Chase who have played host to important guests such as the King and Queen of Portugal.
Singapore's go-to rendezvous, Fish Pool at The NCO Club is a glamorous raw bar steeped in occasion, dedicated to hosting the uppermost echelons of society - well-versed in the art of food, drink and festivity.
Fish Pool in an esteemed collaboration with Louis Roederer, is an electrifying champagne, caviar and oyster bar with a diving pool centerpiece for the city’s most glamorous rendezvous and events. A leisure venue, whet your palettes with captivating festive and aquatic performances to turn the energy up a notch against a view to remember.
The NCO Club (known previously as the NAAFI Britannia Club) served as a vital social amenity for non-commissioned officers and their families since 1952. Gazetted alongside Blocks 1, 9 and 14 of the Beach Road Camp for conservation by the Urban Redevelopment Authority (URA), it was one of the first modern architectural heritage buildings to be conserved in Singapore.
The NCO Club is a building that has been synonymous with the spirit of patriotism and nascent nationalism in Singapore bearing great historical, social and political significance as a place where generations of military servicemen congregated and interacted in an egalitarian, multi- ethnic setting. This was a significant milestone in Singapore’s colonial history.
Together, the four conservation buildings form a unique enclave that embodies different eras in Singapore’s history, expressed through their varied architecture. Like the conserved pre-war Tiong Bahru estate, Blocks 1, 9 and 14 reflect early Modernism with inflections of the Art Deco style. On the other hand, the NCO Club is characteristic of the more austere post-war Modernism and is one of the rare intact examples of modernist architectural heritage in Singapore. They are also representative of a milestone in Singapore’s conservation history where the buildings are neither part of a historic shop house district, nor individual monuments, but a cluster of historically and functionally-related institutional buildings.
Traditional Cantonese pastry bakery, Tong Heng, recently reopened their 2 outlets with updated looks and new packaging too. Their signature diamond-shaped egg tarts, remain as the well-loved local brand's best-selling pastry. Fans waited patiently while the 2 outlets were temporarily closed for renovation.
At the turn of the 20th Century Mr. Fong Chee Heng landed on the shore of Singapore from Guangdong. He was overwhelmed with hopes and happiness when he saw the opportunities in this thriving seaport. He had his aspiration for Tong Heng (Opulence of the Orient) would be a dream into reality.
From humble beginnings of a push-cart hawker, the business thrived progressively. Mr. Fong and his son Chiok Kai found a home in a shop along Smith Street in the 1920s. The Fong’s continue to cultivate and nurture the pastry business to greater heights.
Today, the business is passed on and run by the 3rd generation of the family with a full-fledged kitchen operating out of their South Bridge Road main branch. The business continues to tempt palates, winning hearts with the authentic taste of traditional delicately handmade freshly baked pastries with a modern twist.
Enjoy the ultimate Korean party experience with 36.
Located in the heart of Singapore, 36 is the first korean-themed danceclub offering a ground-breaking party experience, in a raw, aesthetically pleasing atmosphere that makes the nightlife experience in the intimate space of 36 so unique.
Alongside Korea’s many party antics, 36 aims to blend Korean music with electro and hip-hop genres, through its line-up of both Singaporean and Korean resident DJs, as well as local, regional and international performers.
Canberra Station is a new MRT stop on the North-South Line. The North-South Line is Singapore’s first MRT line – parts of it were open in 1987 – but a new Canberra Station will be added to it in 2019.
As the elevated station is being “tagged” onto an existing line, construction will be challenging as the planners have to be mindful of working hours and work spaces.
When the new station opens in 2019, residents in the vicinity will have a direct connection to the MRT network, without the need to take a bus. Commuters travelling towards the city centre or Jurong East will save up to 10 minutes of travelling time.
To better facilitate commuter movement and enhance accessibility, Canberra station is designed with five entrances, with one connected to the new housing estates across Canberra Link. An elevated link bridge to be built across Canberra Link will enable commuters to directly access the city-bound train platform. The new station will also have covered linkways to bus stops, pick-up and drop-off points as well as bicycle parks.
Lady M® Confections is the pioneer of the well-loved Mille Crêpe cake. Its signature cake Lady M® Mille Crêpes, features no less than twenty paper-thin handmade crêpes layered with ethereal light pastry cream, gently caramelized on top until golden. Each handcrafted Mille Crêpes cake is made using only the finest ingredients to a secret recipe that has been perfected over the past 12 years. Visit their 3rd outlet located at South Beach Avenue to try a slice of the exclusive Earl Grey version.
Combining French pastry techniques with Japanese etiquette of precision, Lady M® Confections prides itself on creating the freshest and finest cakes and confectionary delights. Since opening its first 600sq ft cake boutique in New York’s Upper East Side in 2001, Lady M® has assembled a phenomenal little black book of fans state-side, from the likes of domestic goddess Martha Stewart, to Supermodel, Linda Evangelista and Japanese fashion designer, Issey Miyake.
Inspired by the dynamic street food scene of Taipei, Five-Ten is a fun, casual restaurant bar founded by industry veteran Shawn Kishore (Managing Director of The Bespoken Group) and his ditzy sister Nickii, the team behind FRESH!, a 90s-themed bar and club previously at the Sultan Hotel.
Expect affordable small and large plates created by Chef Shawn Koh (previously of Salted & Hung) that feature the quintessential flavours of Taiwanese cuisine with a Southeast Asian touch, priced at $5++ and $10++ respectively.
Five-Ten has an array innovative tipples like gaoliang slushies as well as a curated selection of beers, wines, and spirits – also priced at $5++ and $10++ - to cater to the after-work drinking crowd and late night revelers.
Aesthéa combines years of expertise with cutting edge technology to bring the best aesthetic medicine and products to modern women and men.
Catering to the fast-paced lifestyle of its customers, Aesthéa understands the need for fuss-free treatments with minimum social downtime.
Dr Christopher Looi, medical director and co-founder of the clinic has over 10 years’ medical experience and specialises in all non-invasive procedures from nonsurgical lifting procedures to Botox and fillers.
Atmastel is a fast-casual F&B lifestyle concept that wants you to re-discover and fall in love with Mediterranean cuisine all over again. Focusing on subtle, pure and piquant flavours all coaxed from fresh, quality produce; the kitchen is helmed by head chef, Chef Andrea Tarini, with a Two-Michelin-starred background.
Atmastel features an open kitchen, pizza bakery, a crudo (deli) bar with a gourmet produce and wine retail area.
The Akira Back restaurant by award-winning Chef Akira Back showcases modern Japanese cuisine with Korean accents and culinary influences from around the world.
Featuring innovative dishes centred around seasonal produce and artisanal ingredients, look forward to a sense of adventure and creativity in this signature restaurant of JW Marriott Hotel Singapore South Beach.
The Carbon Collective is currently prepping their 3-storey shophouse dining & retail project on South Bridge Road.
There will be a 35-seater restaurant and cocktail bar. The restaurant will feature a tapas-style menu of Asian flavours made with a twist using modern European techniques. For the retail part of the concept, they carry furniture and also exquisite timepieces from brands like Louis Moinet, Grieb & Benzinger and Bernard Favre.
Caffè Vergnano, the most ancient Italian coffee roaster, welcomes you to a warm and natural environment, for a pleasurable break.
Located at the newly opened South Beach, Caffè Vergnano, Italy’s oldest family-owned coffee roasters brings to Singapore their brand of prestige heritage brew that is true to authenticity and traditions. Caffè Vergnano, founded in 1882, sources and procures the finest quality coffee beans from around the world and artfully slow-roasts them to a time-honoured perfection.
The brew is then skillfully expressed, one cup at a time, by trained barristers to produce a satisfying, aromatic cuppa that is robust in flavour, unmistakeable in quality and globally appreciated by coffee lovers who make Caffè Vergnano their preferred choice.
The Quaich Bar is one of the most exquisite whisky bars that you will find in Singapore. They are pleased to have been recognised as “a Great Whisky Bar of The World for outstanding presentation, promotion and knowledge of great whiskies from around the world,” according to The Whisky Magazine, the standard bearer for whisky connoisseurs the world over.
New Japanese tapas and sake bar Bōruto takes up residence in South Bridge Road, just a stone’s throw away from the CBD.
Styled as a modern izakaya, the double-storey establishment is opened by Chef Patrick Tan, who also owns Tamashii Robataya, the premium Japanese robatayaki restaurant located nearby.
Meaning “vault” in Japanese, the bar’s name is a nod to the premise’s past life as a bank. Upon stepping in, you are greeted by a feature wall on the left, where huge sake barrels imported from Japan are displayed from floor to ceiling, representing some of the brands carried at the bar. The décor whispers industrial chic; a stylish and inviting interior made cosy with dim lighting, dark wood tables, black leather chairs and steel stools sitting atop a raw, concrete floor accented with brass inlay strips.
BoCHINche is relocating to Amoy Street with a swanky new interior and redefined menu.
Bochinche is a vibrant expression of enthusiasm, fuelled by chef Diego Jacquet’s knack for putting together bold flavours with quality products. Just like Singapore, Argentina is a mixed bag of different cultures, and daily life is inextricably woven with a love for food.
Bochinche celebrates that great passion for food and the social custom of gathering to dine, at the same time dispelling the notion that Argentinean cuisine is only about meat. The menu brims with creativity, offering an array of dishes that proudly showcase diverse produce and styles of cooking. Prepare your palate for an explosion of flavours!
After a bunch of pop-up stores last year, multi-label boutique OCDEMPIRE.COM, known for its contemporary, curated street wear pieces, has just launched its first offline store at Orchard Gateway, a minimalist, industrial-looking affair with lots of unfinished wood and concrete.
The inventory covers a range of prominent international brands such as YG and Samsung’s co-produced Nonagon from South Korea, high-profile street wear by Represent and Boy London.
It also also promises options by French luxury brand Les Artists and Billionaire Boys Club, a collaboration with Japan's Nigo, aka founder of the Bathing Ape, and Pharrell William.
GoroGoro Steamboat & Korean Buffet Restaurant is fun, affordable and yummy! They distance themselves from the more traditional and pricey image of typical steamboat buffet restaurants, providing a cozy environment for light-hearted gleeful dining experience without guests having to worry about their pockets.
Why the name GoroGoro? Well, when we are hungry, that is the sound our tummy makes. And when their delectable steamboat broths are boiling, that is also the magical bubbling sound! The brand is represented by a cute hungry monster, and each broth has its own mini mascot providing the fun element.
GoroGoro caters to different taste preferences by having six choices of bubbling broths to choose from, namely Ginseng chicken, Beauty collagen, Mala, Tomyam, Tomato and Vegetarian. Guests can expect up to 50 selections of fresh meats, veggies, drinks & korean delicacies for weekday lunch and over 70 choices for dinner and weekend dining.
Dusk by Slake has planned its menu to be fast to prepare, amazingly tasty and extremely satisfying. Quality ingredients are jazzed up with bold homemade elements like rendang oil and homemade flavoured salts to deliver bursts of flavour, delivering a party of flavours in your mouth.
Dusk provides a straight forward menu where you choose one or more of your favourite, perfectly cooked, proteins and pair them with delectable sides. If you’re looking for snacks to go with your booze, think innovative items such as Pork Rendang Nachos and Hot & Spicy Fried Oxtail (think chicken wings but BEEF!), the outlet also has their house made desserts and ice creams available, such as their classic Sticky Date Pudding with Bacon Caramel Ice Cream! Dusk captures Slake’s quintessential Southeast Asian palette of flavours in a fuss free, high quality format.
Dusk also provides takeaway and delivery options for Slake’s range of homemade soups, spreads, sauces, flavoured salts and ice creams – for all those in the immediate vicinity who wish to enjoy their offerings right where they are, with just a few simple clicks of a button.
Vanity has recently opened at the new South Beach complex.
Sexy and confident are keywords that describe the design catalyst behind Vanity. Just like the beautiful inhabitants of this premier lounge, carefully curated luxury furniture pieces fills the main space. Encased in a juxtaposition of quirky feature pieces and and edgy tinted mirrors, visitors steal glances in the slivers of reflection caught in the act of unintentional flirting with fellow patrons of Vanity.
As the name would suggest, The South Beach’s All Day Hotel Dining (ADHD) restaurant provides a myriad of whimsical design features and quirky art that’ll keep your attention meandering from your food.
Under the expert hands of their culinary team, fresh market produce is turned into flavours that intrigue. Be it familiar favourites or an unexpected pleasant surprise, ADHD has the recipe to satisfy your every craving throughout the day
One of Korea’s hottest restaurants, Vatos Urban Tacos, has come to Singapore. Influenced by Mexican street tacos in Los Angeles and home-cooked Korean meals, the menu consists of creations like the Kimchi Carnitas Fries, Galbi Tacos, and Spicy Chicken Quesadillas. Vatos Urban Tacos has since garnered praise for providing exciting new tastes using only the freshest ingredients. CNN named Vatos the “Hottest New Restaurant in Seoul,” and The Daily Meal chose Vatos as one of the “10 Best American Restaurants Outside of the States”.
Vatos Singapore is located in the beautiful former National Armoury Building in South Beach and can seat up to 80 people indoors and another 30 people outdoors.
Masizzim ha finally come to Singapore! Masizzim (마시찜) is a Korean casual restaurant famous for "Galbi Jjim (갈비찜)", their beef and pork stew dishes.
"Masizzim" is a combination of two Korean words: delicious & stew. Quality and tender marinated meat is cooked with Masizzim`s secret recipe stew sauces. Customers can choose between Soy Sauce flavour or 4 levels of spiciness.
Masizzim also serves a variety of delicious Korean dishes like Korean riceballs, Korean steamed egg, fried pancake etc.
New Japanese tapas and sake bar Bōruto takes up residence in South Bridge Road, just a stone’s throw away from the CBD. Styled as a modern izakaya, the double-storey establishment is opened by Chef Patrick Tan, who also owns Tamashii Robataya, the premium Japanese robatayaki restaurant located nearby.
Meaning “vault” in Japanese, the bar’s name is a nod to the premise’s past life as a bank. Upon stepping in, you are greeted by a feature wall on the left, where huge sake barrels imported from Japan are displayed from floor to ceiling, representing some of the brands carried at the bar. The décor whispers industrial chic; a stylish and inviting interior made cosy with dim lighting, dark wood tables, black leather chairs and steel stools sitting atop a raw, concrete floor accented with brass inlay strips.
The tapas bar on the first level offers a more casual dining experience while upstairs, an air of exclusivity awaits guests. Taking centrestage on the second floor is literally the former bank’s vault, which Patrick strategically retained and refurbished for both aesthetic and functional purposes. Providing a delightful talking point for guests, the walk-in vault features three customised chillers that showcase the most premium bottles of sake available at Bōruto. Sake connoisseurs can enjoy the novelty of walking into the vault and selecting from a range of up to 30 of the most high-end bottles of sake available, priced all the way up to $2,200 for a bottle.
Marina One, an award winning integrated development, within the prestigious Marina Bay financial district, is set to usher in a new concept of living, working and entertaining at the heart of Singapore’s vibrant new CBD. Set amidst an abundance of greenery, Marina One comes alive through the design of world-renowned architect Christoph Ingenhoven, a leader in sustainable Supergreen architecture and integrated development concepts. Marina One is built on four land parcels in Marina South.
Marina One will comprise of 2 blocks of 30-storey prime Grade-A office spaces, 2 blocks of 34-storey luxury residences called Marina One Residences, and The Heart, a 3-storey retail podium that covers over 140,000 square feet within Marina One offering a plethora of shopping, lifestyle and signature culinary outlets surrounded by lush greenery of over 65,000 square feet and its adjacent parks – Marina Station Square and Central Linear Park. In addition, Marina One will offer its residents and office-goers, excellent views of the city skyline, sea and Gardens by the Bay!
Marina One Residents can rejuvenate in the wide-array of recreational facilities such as a 50m lap pool, Jacuzzis, saunas, wellness sanctuary, putting green and a 200 square metre gymnasium. Residents can also entertain their guests in the Resident’s clubhouse with concierge counter, Private Dining rooms, private lounge, Teppanyaki and BBQ terraces. Marina One Residents will also enjoy seamless connectivity to 4 out of 6 MRT lines via underground pedestrian links to Marina Bay, Downtown and future Shenton Way MRT Stations. Marina One will also be connected to Raffles Place via a future underground link!
Milkcow is a hand-made, soft ice creamery, originating in Seoul, South Korea.
The differentiating factor for Milkcow is that their desserts are healthy, 100% natural, and truly organic. Milkcow uses only organic milk from eco-friendly, IFOAM and HACCP certified, organic farms. Moreover, the Milkcow cows are only fed with grass from the farm’s own cultivated, organic fields. Milkcow takes organic seriously.
With fourteen different ice cream topping combinations to choose from, you can enjoy a different, delicious experience every time you visit Milkcow.
Diageo Global Travel together with DFS Group have launched the Johnnie Walker House retail showcase within DFS Group’s new wines and spirits flagship store in the central atrium of the departures concourse at Singapore Changi Airport, Terminal 3.
The establishment of Johnnie Walker House Singapore marks the seventh addition to the expanding international network of whisky embassies. This follows the success of existing flagships in Shanghai, Beijing, Seoul and Chengdu, as well as travel retail theatres in the airports of Taipei and Mumbai. The milestone also celebrates the first Johnnie Walker House in Singapore and Southeast Asia.
The design of Johnnie Walker House Singapore is inspired by the combination of two elements. The first draws from the rich, progressive travel heritage of epic ocean voyages that took Johnnie Walker from the four corners of Scotland to the four corners of the world, making it the world’s first global brand. The second is the evergreen custom in luxury retail of using trunk shows to provide tailored, exclusive experiences to valued clients.
When travellers step into Johnnie Walker House Singapore, they are transported into a retail theatre of a larger-than-life luxury steamer trunk. Designed and built by award-winning Singapore-based design agency Asylum, the highly tactile environment of leather, copper, marble, bronze, wood and steel finishing, brings to life the history, provenance and pioneering spirit of Johnnie Walker.
To commemorate the inauguration of the Johnnie Walker House Singapore, a limited edition of the Johnnie Walker Blue Label will be exclusively available at Singapore Changi Airport. The ivory-coloured ceramic bottle puduced by Wade features the landscape of Scotland and the skyline of Singapore in the brand’s hallmark Willow design. The collectible was illustrated by Dawn Ng and pictorially depicts the historic journey of Johnnie Walker from Scotland to Singapore – from the time John Walker & Sons was established in 1820, in Kilmarnock, to 1885, when the Johnnie Walker whiskies had made their way to Singapore as one of the world’s first modern luxury icons.
Inspired by the craft beer and fresh seafood culture of San Diego, Draft & Craft is a unique restaurant-bar concept that serves authentic Southern Californian comfort food and specializes in craft beer, unique cocktails and artisanal cheeses.
Draft & Craft was conceptualized and founded by a couple that moved here from San Diego, who wanted to bring the freshness and easiness of Baja-influenced So-Cal dining to Singapore. The essence of So-Cal dining is fresh ingredients and is usually accompanied with a craft beer or cocktail in a casual, breezy setting. “Draft” refers to the draft gourmet beers on tap, and “Craft” refers to the craft food, cocktails and artisanal cheeses offered.
Draft & Craft serves up “Baja-style” Mexican food, which is a popular staple in Southern California because of its emphasis on fresh produce and seafood with it being typically lighter on the stomach when compared to traditional Mexican fare. Their food is mostly made from scratch, with a few components carefully sourced and selected by their chef. Highlights of the menu include epicurean versions of grilled cheese sandwiches and tacos such as the Baja Fish which consists of beer-battered and fried fish fillet, pico de gallo, fresh shredded cabbage and homemade white sauce enveloped in a warm and soft flour tortilla. In addition, Draft & Craft hopes to introduce the concept of beer and cheese pairings. The effervescence and varying flavors of different beers serves to complement a wide selection of cheeses as they bring out the subtle notes in one another. The gourmet cheese-tasting platter, as well as individual cheese wedges offered on the menu as supplemental beer pairings, were handpicked by their cheese consultant, who owns several cheese bars in Portland, Oregon.
Driven by his passion in craft beer, their beers are lovingly curated by the owner who is a beer connoisseur and home-brewer himself. Some of the offerings on tap include Stone IPA, Rogue Dead Guy Ale, Prairie Saison, and Anderson Valley Summer Solstice. The bottled beer list is constantly expanding and includes a good selection of IPAs, Trappist ales, stouts, porters and ciders.
For wine lovers, they have a selection of white and red wines carefully selected from a small and vibrant wine supplier. The wines offered are made from carefully tended vines, with minimal intervention in the cellar that is looked after by dedicated wine growers. The results are apparent- balanced, delicious and interesting wines which pair well with food. Cocktail drinkers can also choose from the craft cocktail menu that was specially concocted by the owner. The menu places a strong emphasis on fresh ingredients, such as “A Summer’s Day” which consists of champagne, elderflower liquor, and fresh cucumber honey water made from scratch daily.
Housed in a 1,000 square foot venue on the bustling Circular Road, in the heart of the Central Business District, Draft & Craft boasts an intimate setting with a capacity of 80 beer-loving patrons. Over at Draft & Craft, they hold the belief that the devil is in the details and they spare no effort in creating a great experience for you.
Embodying IHC’s vision, the four-storey IHC building is an iconic, unique and sustainable building that blends both traditional Indian as well as modern architectural elements. The architectural design for the facade of IHC is inspired by the “Baoli” (or Indian stepwell), and seeks to create an urban forum for the celebration and appreciation of Indian culture.
The diversity and multi-faceted nature of Indian culture is also captured in the use of a translucent shimmering façade to create an impression of IHC as a “shining jewel” in the day, and the transformation of the IHC into a “glowing lantern” of the Indian community with the lighting of the colourful façade mural at night.
The IHC adopted an inclusive curatorial approach under the guidance of the IHC Concept and Content Sub-committee; and defines Indian in the pre-modern context of the subcontinent. Thematic permanent displays and/or special exhibits as well as programmes at the IHC will showcase various communities from the subcontinent with ‘lived histories’ in Singapore. In addition, memories and accounts of the community have also been captured.
The IHC’s permanent gallery storyline revolves around five themes arranged chronologically to span the time period 1st century CE to the 21st century. The themes present, through artefact and interactive displays, the long history of interactions between South and Southeast Asia as well as the experiences of South Asians in Southeast Asia (especially Malaya); Singapore in particular. They narrate the history of the migrant community and their contributions to Singapore.
Champagne and wine connoisseurs can look forward to Time & Flow Champagne, a premium organic champagne and wine salon and academy, where you can discover a plethora of distinctive flavours of exclusive wines and champagnes offered.
Time & Flow Champagne will also conduct workshops on wine and champagne at their academy, in partnership with Sarment Group. Renowned for its team of world-class sommeliers, you can learn about the intricate subtleties of wine and its rich history from Mr Julien Drevon, Head Sommelier South East Asia of Sarment Group.
Chir Chir Fusion Chicken Factory is a casual restaurant chain that specializes in delectable freshly cooked chicken dishes. The Chir Chir (pronounced Chi-Re Chi-Re) chain originated from Seoul, South Korea. The chain’s focus on great taste, value and service has allowed it to grow into one of the largest "Chimaek" franchises in South Korea.
Chir Chir has earned a strong following in Korea due to it`s unique menu which is great tasting and offers a great variety of selections. The mission is to meet the needs of those of you who are tired of the same chicken which is cooked in same simple style.
Coming to you soon in 2015, the National Gallery Singapore is a brand new visual arts institution building upon a sound foundation of scholarship and experience. Over time, they hope to strengthen Singapore’s role as a regional and international hub for visual arts. They will do this through the display, promotion, research and study of Southeast Asian and Singapore art, while hosting international art exhibitions.
Their future home likewise pair rich history with exciting modernity. Right in the heart of the Civic District, two monumental buildings—the City Hall and the former Supreme Court—will be refurbished and reborn as the National Gallery Singapore. At 64,000 square metres, it will not only be the largest visual arts venue in Singapore but also one of the largest in the region when the Gallery officially opens.
The National Gallery will focus on displaying Southeast Asian art, including Singapore art, from the 19th century to present day. Through a comprehensive collection, the Gallery will present the development of Singapore and regional cultures, so as to tell the story of their social, economic and political histories.
While the body of works at the National Gallery falls largely within the area of modern art, the Gallery strives towards understanding the collection in new and varied ways – taking on a contemporary approach and interpretation of the development of Southeast Asian art. The Gallery will look beyond national and regional boundaries of art, and take on a wider ambit of international visual arts culture, research into our Asian heritage and cultural affiliations, and engage with global cultures and discourses.