An establishment steeped in culinary history, the 1-Group introduces Zorba, The Greek Taverna – a unique Greek experience that brings authentic dishes with age-old traditions from the azure Mediterranean Sea to sunny Singapore. Sitting along the waterfront of the Singapore River in Clarke Quay, Zorba aims to transport guests to a Greek isle with nourishing simplicity set along the picturesque riverbank.
Taking pride in their culinary traditions, Zorba presents a selection of crowd-pleasing dishes from appetisers, pristine seafood and meats, and tempting desserts. Rooted in Greek heritage and culture, Zorba sources its traditional ingredients direct from Greek suppliers.
A signature option at Zorba is the extensive selection of Greek’s Mixed Grill Platter ($88). This hearty sharing platter includes cheese-stuffed bifteki, pork gyros, chicken and beef souvlaki, lamb chops and Loukaniko. Perfect for sharing with friends and family of two to three, this platter, and served with a side of fried potatoes, salad, and tzatziki. Another substantial dish is the classic grilled platter of Souvlaki ($20) that showcases juicy grilled meat skewers served with chips and tzatziki salad. Zorba's version features the traditional Greek selection; Argentinean air-flown Black Angus striploin, Iberico pork, and Brazilian chicken breast. The meats are marinated for 48 hours in a proprietary blend of spices before being grilled to perfection, making for a full-flavoured and tender bite.
An all-time favourite, the Htapothi Sti Skhara ($30) features a heritage recipe from the isles of Greece. The octopus is first tenderised by hand as the chef beats it with a smooth rock, after which it is sprinkled with salt water and rubbed with the same rock in a circular motion until the tentacles curl up. The octopus is then slow grilled atop a low-burning charcoal fire with sea-salt and a squeeze of fresh lemon juice, for a delicate smoky char.
Other noteworthy grilled items include Tsipoura ($32), which utilises sea bream flown in from Greece. The ancient Greeks held the sea bream or 'Orata' (Italian for 'golden') in high regard due to the golden flecks in its eyes, and it was frequently offered to the goddess Aphrodite for its attractiveness and meaty flesh. Keeping the seasoning light and clean, the fish is drizzled with lemon, garlic and olive oil and grilled on a plancha for a meal worthy of a deity.
Aside from pristine seafood and quality cuts of meat, the Greeks are equally known for their saccharine desserts. Fit for any sweet-tooth, Greek Baklava ($12) presents a rich sweet flaky pastry made of layers of filo filled with chopped nuts and held together with honey. Another dessert staple includes Yiaourti Me Meli ($8) - Greek yoghurt with lashes of honey and crunchy walnuts.
Along with the great tasting food, Zorba also serves Katogi Averoff wines from Metsovo by the bottle to further enhance the Mediterranean experience.
Burger+ has set up the largest Korean burger and bar concept here in Lion City that seats up to 200 pax, which serves breakfast toasts from 8am onward to Korean gourmet burgers and drinks till 4am! Start your day right with the sweet and savoury Korean breakfast toasts with hot coffee, while you wind down after dark with a Korean cocktail in one hand and Burger+’s irresistible signature burger in another – it’s the perfect space for a slow brunch to a cool late-night hangout with friends. Centrally-located at Clarke Quay Central along the busy Eu Tong Sen Street, it is set to become a popular F&B joint.
Rocking the food scene from the get-go since their inception earlier this year at Wisma Atria, the second outlet, features great nosh coupled with Burger+’s energetic party-theme. Get your fuss-free Korean meal fix, and not just bar bites, all through the night after a wild time out partying with your crew, or even have breakfast for dinner if you so wish.
Get your party mood on with Burger+’s Korean cocktails with a local twist, available exclusively at the Clarke Quay outlet. Enjoy in-house signature cocktails like the cute gummy bear cocktail – Haribo Ju with its sweet finish or the refreshing Yuza Ju with honey and yuzu, both soju-based cocktails, among others. The stylish and swish interior pays homage to the vibrant K-pop culture that has swept the globe by storm, complete with pumping K-pop beats, trippy neon light fixtures, and comfy leather seats that creates an instagrammable haven for a memorable night out. The interior also doubles up as a swanky events space.
“More than just a burger”, Burger+’s menu offerings are created by Co-Founder Lee Mihyun’s creative food inspirations from her Korean heritage that represents the brand’s lifeblood. Coupled with her tireless R&D process with an extensive background in Korea’s renowned fast-casual chain in the F&B industry for over 10 years, Ms Lee’s house signature B+ sauce and the authentic Yangnyeom Korean fried chicken represent the heart of the brand. Open from as early as 8am, the breakfast egg toast with fluffy brioche buns are available for the early birds that are looking for a quick bite.
The Most Famous Bar on the Planet is coming to Singapore and they are launching an island-wide search for Coyotes! Coyote Ugly Saloon, the well-known American bar and restaurant brand that inspired the cult movie of the same name, features female bartenders and dancers called Coyotes in a fun, drinking environment. Taking over the premises that was formerly the f-Club at Clarke Quay, the 700 capacity bar and restaurant, launching in January 2020, will operate 7 days a week with choreographed dance routines taking place nightly. What an exciting addition to the local nightlife scene!
Coyote Ugly Saloon Singapore is launching a recruitment campaign calling for bartenders, singers and dancers to fill their 20 Coyote positions. The women empowered campaign calls for ‘Stars behind the Bar’ to forge a star-studded career and have fun doing it. Successful candidates of this coveted role get to travel for guest stints in their 26 Coyote Ugly Saloon locations around the world.
The Coyote Ugly legend began with a Lillana Lovell, a dream and a little bit of Wild Turkey. In 1992, the Wall Street apprentice, sick of working for other people, quit her job and started working behind the bar. Her quick wit, antics behind the bar and the ability to take your last dollar eventually led to her opening the first Coyote Ugly outlet in New York city. Two Disney executives walked into the bar one day and had such a great time that they decided to make a movie about it. In the year 2000, Touchstone Pictures and producer Jerry Brukheimer released the film “Coyote Ugly”, directed by Michael Bay and starred Piper Perabo, Maria Bello and Adam Garcia. The rest they say is Hollywood history.
Today, the Coyote Ugly Saloon franchise operates 26 outlets in the US, UK, Russia, Germany, Ukraine, Kyrgyzstan and Japan and has earnings that grossed over $34 million in 2017. Liliana Lovell is personally involved in the recruitment and training of Coyotes, interested candidates can apply with their CVs to email@example.com or check out their FB page.
City Developments Limited (CDL), CapitaLand Limited (CapitaLand) and Ascott Residence Trust (Ascott Reit) have teamed up to redevelop the Liang Court into an integrated development following the proposed sale by CDL Hospitality Trusts (CDLHT) of its total interest in Novotel Singapore Clarke Quay, subject to the approval of CDLHT’s unitholders at its extraordinary general meetings, to the 50:50 CDL-CapitaLand joint venture entities and CDL. Concurrently, Ascott Reit will sell part of its interest in Somerset Liang Court Singapore2 to CDL.
Subject to approval from the relevant authorities, the proposed integrated development with a total gross floor area of 100,263 sqm will comprise two residential towers offering around 700 apartment units, a commercial component, a hotel and a serviced residence with a hotel licence. Upon completion, the 50:50 CDL-CapitaLand joint venture entities will own the residential and commercial components while Ascott Reit will own the 192-unit serviced residence with a hotel licence. CDLHT will own the hotel, which will have about 460 to 475 rooms4, under a forward purchase agreement with CDL5. The hotel will be operated under the Moxy brand by Marriott International while the serviced residence will retain its Somerset branding. The proposed integrated development is targeted to open in phases from 2024. Read more about this announcement here.
Revel in the unique Tang Music Box karaoke experience in the prime entertainment hub of Clarke Quay. Be instantly charmed by the delectable array of imported snacks and drinks selection, as you enter the thematic rooms that will provide you the space and comfort for your enjoyment needs. With state-of-the-art facilities and wide music catalogue, Tang Music Box is your ideal hangout spot for families and friends alike.
Tired of picking out green peas from a bowl of mixed nuts? Because they value their customers and believe that you truly deserve only the best, Tang Music Box offer a range of premium snacks in their concept store.
Munch on your favourite packet of Kettle chips and no, sharing is not caring so grab one all for yourself! Apart from their well-stocked concept store which is a perfect place for customers to mingle and jingle, check out their uniquely themed rooms that are sure to channel you from blue Mondays to happy TGIFs.
China’s culinary history goes back a very long way and TungLok is always motivated to bring you renewed creations. Indulge in dishes such as Australian Barramundi Fish Head, TungLok Soya Chicken, Baked Lotus Rice with Seafood and Braised Bamboo Charcoal Beancurd with Green Vegetables in Pumpkin Stock.
One of their must-try is the ‘one-pot wonder’, Double-boiled Fish Maw with Chicken, where they use Santori MD2 Kampung Chicken – the first and only Healthier Choice Kampung Chicken in Singapore! These chickens are fed with Bromelain, a unique digestive enzyme extracted from premium MD2 pineapples (these pineapples are known to be equivalent to the Mao Shan Wang of Durian). This organic Kampung Chicken, paired with fresh fish maw from our locally-bred barramundi, is double boiled for over 5 hours - making this a heavenly treat, and a perfect start to a wondrous meal ahead.View their menu here.
Welcome to The Crossroads, where great music meets freshly brewed craft beer and Michelin-quality food. Live at The Crossroads, party to great local artists and touring internationals. You’ll also find locally brewed beer, premium spirits, cocktails and a curated wine list to satisfy the most discerning tastes.
Their brand’s flagship outlet sits at the crossroads of Asia in the heart of Clarke Quay, Singapore’s leading night life district. With a healthy balance of tourists, locals and ex-pats, Clarke Quay delivers a million visitors a month.
Combining forces with the established and respected craft beer brand of Crossroads Brewing Co, the new company will brew locally and regionally and will now cater to a wider craft beer audience, ranging from the newly indoctrinated weekend warrior to the sophisticated beer geek. We will continue to brew our core recipes in Cambodia while using the local brewery for seasonals and specialty brews.
Tendon specialist Tendon Kohaku and unagi specialist Man Man Unagi have started a brand-new collaborative dining concept at Clarke Quay Central! Since their respective openings, both of these F&B concepts have been drawing long queues every day, winning over the hearts of local gourmands with their authentic Japanese specialities. Now, fans of the two brands can tuck into both tendons and unagi just side by side at the two new restaurants.
At the new outlet, Tendon Kohaku will present an exclusive item: Kaisen Tendon by Kohaku and Teppei (S$26.50++). The item follows the kaisen don recipe by Chef Teppei Yamashita, who helms Teppei Japanese restaurant and Man Man Unagi.
Other exclusive items include Jumbo Unagi Tendon (S$29++), a glorious showstopper of huge eel encased in crispy tempura exterior. The Premium Chawanmushi with Unagi and Ikura (S$6.50++) is made with egg, chicken broth, chicken, shiitake mushroom and spring onion. The treasures that are unagi and fish cake are embedded within the wobbly offering; glistening globes of ikura are set atop it. There is also the Crispy Unagi Dragon Roll (S$9++): a combination of tempura prawn, tempura crabstick and avocado are draped across vinegared Japanese rice.
Man Man Unagi will also offer an exclusive item: Kaisen x Hitsumabushi by Teppei and Man Man (S$32.50++). The restaurant is renowned for its unagi offerings – its success is in part due to its insistence on using only premium Japanese eel. Drenching the eel is a thick, rich and moreish unagi sauce. At the new restaurant, you can ask for refills of the sauce! The perfectly grilled eel, which has a wonderful smoky aroma, is paired with Nanatsuboshi white rice and fresh wasabi. There are three ways to enjoy hitsumabushi: on its own; with a mix of condiments, wasabi and green onions; and with soup added to the aforementioned mix. The unagi is served alongside an exquisite kaisen don with a secret-recipe sauce from Teppei Japanese restaurant.
You must have heard of or visited one of Don Don Donki stores in Singapore by now, but their 6th & newest branch at Clarke Quay Central has a unique Teppanyaki station for all their customers to feast together! Enjoy sizzling sights as their expert chefs cook up a slew of delicious Japanese recipes such as Wagyu Steak, Beef Hamburg & Teriyaki Chicken Steak for you! This new store operates on a 24-hr basis and is a perfect pit stop for late night party-goers around the area.
Don Quijote, the biggest discount store chain in Japan is operating in Singapore as Don Don Donki. They are focused on providing high quality Japanese products, and they offer a wide variety of items ranging from fresh produce to toys. Find everything you’re looking for and discover things you never knew you needed, only at Don Don Donki.
Quench your thirst with their fan-favourite peach smoothie, or sample other goods at their indoor Sweet Potato Factory!
NTUC FairPrice (FairPrice) has opened its largest FairPrice Xtra hypermarket and Unity Pharmacy outlet at VivoCity. The one-stop integrated retail space, spanning over 90,000 square feet, features innovative retail technology to create a more convenient and engaging shopping experience, an extensive array of over 35,000 products, and a wide range of services such as food preparation, dine-in, and bicycle and luggage repair services, including a dedicated play area for kids to provide a unique shopping experience.
Ms Elaine Heng, Deputy CEO and Head of Channels, NTUC FairPrice, said, “The development of our store is guided by an insight driven process that is consumer-centric and innovation focused. The store’s differentiated services, as well as products specially curated to complement our customers’ lifestyle, are pivotal features that deliver an enhanced shopping experience. Complementing these efforts are retail technologies that provide convenience to customers while strengthening engagement and interaction. In a fast-evolving retail landscape, FairPrice will continue to strengthen our core while leveraging on our capabilities to adapt and transform in serving our customers’ needs.”
Built around the theme of urban heritage, the store features culture-inspired designs such as Peranakan motifs and banana leaves to create a nostalgic yet modern style that incorporates pockets of engaging and visually striking features such an Instagram-worthy ice cream truck, an indoor farm, and a kids play castle among other interesting highlights.
Designed to delight and engage, the new FairPrice Xtra at VivoCity offers a unique range of products catering to the varied customer mix at VivoCity.
Within the fresh food areas, the farm-to-table concept comes to life where vegetables are freshly grown within the store utilising the latest innovative urban farming methods, live seafood can be fished out of large display tanks, and bread is baked fresh daily in-store to provide shoppers with the freshest products.
Food preparation service is also available where foods such as vegetables, meats, and seafood can be processed and prepared for fuss-free home cooking. Dine-in areas are also available where customers may pick their favourite seafood or meat cuts and have them cooked and consumed in-store, in between grocery shopping runs. To cater to increasingly busy lifestyles, a wide selection of ready-to-eat meals are available for shoppers to choose from. Other food products and services include:
• Dine-in: Gastronomy The Kitchen including Culina, Reverse Beer Tap, Tiong Hoe Coffee, and The Sushi Shop
• Wines, spirits and beers: A wide assortment of wines from around the world is available, including craft beers and spirits such as Vina Maipo Limited Edition Syrah, Saltaire Blonde Pale Ale and Kura 12 yrs Single Malt
• Ice cream truck: An extensive selection of ice cream is offered, including brands such as Lotte, Morinaga, Imuraya, Marunaga, Kochi Ice
• Premium and organic, foods, and a large international selection and imports are available for quality seekers, and expatriates and well-travelled Singaporeans
• Loose bulk food: An array of grain, nuts, spices, pasta are also available “loose” where customers may purchase only what they need, which is part of a wider initiative to reduce packaging and minimise food waste
Utilising technology to provide a seamless omni-channel experience, the new FairPrice Xtra features an “endless aisle” concept, which virtually enhances the variety and range of products available to the customers. The pilot project will allow customers to purchase products that are not featured in-store and have the products shipped to the store or their homes. This feature will be available later in the year.
A new “scan and go” mobile app also enables customers to shop with ease where they can scan and pay for their products through their smart phones, and skip the check-out queue. This feature will be available to customers in September.
Due to VivoCity’s proximity to Sentosa and the beach, a leisure and hobbies zone has been created to provide greater convenience to beach goers and leisure makers with relevant offerings such as BBQ equipment, gardening supplies and a wide assortment of bicycles including a bicycle repair and servicing zone. The special tourist section also sells local delights, memorabilia, luggage, travel needs, and provides luggage repair services.
For baby and childcare needs, there is a wide range of products and services, including a nursing room for mothers and a dedicated play space for children. The Mum and Kids area at Unity also stocks a range of well-known babycare brands.
For health and wellness needs, the Unity Pharmacy store provides personal care, wellness, senior care and adult nutrition products. Personalised pharmacy services and healthcare advice are provided by a licensed pharmacist, while the iDOC service allows customers to seek medical advice from doctors remotely. Other healthcare and beauty services include:
• Healthcare and wellness services: General wellness advice, body composition analysis, blood pressure measurement and lifestyle management advice by a nutritionist, including pregnancy and lactation advice.
• Health Report: Wellness specialist and specialised equipment available to provide shoppers with a printed basic health report, coupled with wellness counselling
• Beauty Studio: Customers can have their skin analysed and experience virtual make-up digital tools themselves or with the help of Unity beauty advisors, who will be able to provide make up and beauty tips.
A cozy terrace in the heart of Clarke Quay, Yin is for like-minded people to congregate. Located within The Riverhouse, Yin is an al-fresco bar by day and lounge by night, where their patrons can enjoy non-stop entertainment ranging from LIVE performances to sports, from dusk ’till dawn.
A melodious blend of tradition and modernity, Mimi at The Riverhouse in Clarke Quay fuses intriguing flavours from Sichuan, Shanghai and Mongolia with contemporary cooking techniques and distinctive presentations to create an engaging dining experience. Heavily invigorated by its past as a headquarter for secret societies, every dish seeks to convey the secrets, origins and stories of Chinese culture. Click here to view Mimi's menu.
Mimi is also a unique wedding venue choice which offers couples a complete experience of modern Chinese cuisine with a touch of cultural heritage in a 150 year old Heritage Building in the heart of Clarke Quay. Check out their Wedding Kit here for more information.
Part of the newly-opened The Riverhouse at Clarke Quay, Yang is the first upmarket International Asian Club with a distinct music and theatrical entertainment direction. Positioned to be continuous innovators in the Nightlife industry, this nightspot will be the future top-of-mind experiential nightclub identity for Asian revelers in Singapore.
Elegance and Class in Clarke Quay's Oldest Establishment.
Housed within the most iconic and time-honored property in Clarke Quay, The Riverhouse is a multi-concept destination run by 1-Group comprising of an alfresco bar, modern Chinese restaurant and world-class nightclub.
Built in the 1870s along the banks of Clarke Quay, The Riverhouse began life as a thriving “secret society” house helmed by several headmen of the notorious Ghee Hok Society. The same vibrancy continues to live today in this two-storey multi-concept space housing a modern Chinese restaurant, alfresco bar and world-class nightclub – namely Mimi, Yin and Yang.
With its distinctively seductive Chinese architecture, remnants of the past are still present as the establishment pays homage to Eastern influences with top-notch Asian-fusion cuisine and monthly exchanges with the top clubs in Asia. Diners and partygoers alike can expect an immersive experience as they marvel at the sultry décor that amalgamates tradition and modernity.
A quick bite to eat? Some comfort food? A smile? A gift for your host? A power snack before the gym? You can find pretty much whatever you need at Jasons Deli.
Jasons Deli at The Shoppes at Marina Bay Sands is a supermarket and delicatessen founded with the simple mission of bringing good food to good people in a good place. Ideal for busy professionals and gourmets on the go, it offers a wide array of freshly prepared and ready-to-eat western and Asian meals together with hot and cold drinks and a carefully curated selection of alcoholic beverages.
Convenient self-service and self-checkout facilities are supported by friendly, informed staff who are on standby to help with queries and requests. The store is committed to reducing waste and encourages customers to bring their own bags or purchase a biodegradable bag.
Food delivery giant Deliveroo has launched its biggest and most innovative Editions site in Singapore, located at Alice@Mediapolis. The site, called Deliveroo Food Market features 10 kitchens and a 40-seater dine-in space powered by a futuristic fully-automated ordering experience in collaboration with eatsa, a San Francisco-based technology automation company. Nine restaurants including Bonchon Chicken, Omakase Burger and Blu Kouzina will offer their unique cuisines at Deliveroo Food Market.
Deliveroo Editions is the company's revolutionary concept of delivery-only kitchens - now a world-wide phenomenon. Deliveroo's Food Market sites build on this by adding a dine in space for customers. Deliveroo is passionate about food and wants to champion local favorites, taking them to new areas for customers to enjoy great variety and more choice. This is all about adding a greater selection for customers.
"We are committed to growth in Singapore and Deliveroo Food Market at Alice@Mediapolis is our biggest and most innovative site yet, with self-serve kiosks and digital cubbies making the order and pick up process much more efficient for both customers and restaurants. As a company, we are all about food and believe in investing in the latest technology to provide the best experience for all customers, whether they choose to dine in or have food delivered to their doorsteps," said Siddharth Shanker, General Manager, Deliveroo Singapore.
On Oct 11 in year 2017, a coffee shop and wet market in Jurong West were gutted by a blaze that broke out. Residents in Jurong West can now look forward to a new two-storey market, shopping and community complex that replaces the burnt market.
A popular churros brand which started in the Philippines, Churreria La Lola will soon make their Singapore debut at Clarke Quay Central.
The Brazilian-inspired food-retailing concept has a long list of branches all over the Philippines and the Singapore branch is their first international outpost.
At Churreria La Lola, they want to spread happiness one churro at a time. Their products are made from scratch with the best ingredients, cooked fresh upon order and fried in 100% olive oil. Read more about the brand here.
East Treasure Chinese Restaurant is another exciting new concept by ASTONS, serving an extensive menu of delectable, exquisite and value-for-money Chinese cuisine created by their Master Chef. Pairing up the freshest ingredients with modest cooking styles incredibly bring out the natural flavours of ingredients which is never too heavy on the palate and offer a more distinctive experience for discerning diners.
The casual and cosy ambience is the ideal venue to hang around with family, friends, and associates over a satisfying meal.
Rodizio Do Brazil in Clarke Quay is an authentic Brazilian restaurant where they provide top quality food, service and an unforgettable dining experience for their customers.
All-you-can-eat Rodizio Do Brazil Brazillian Churrascaria and Bar offers buffet spread includes a Western and Chinese salad bar, a wide selection of premium meat and seafood mixed together with six different types of dessert with fruit platter.
They take pride in their beef and lamb sources are grass-fed and not grain-fed. Their barbequed meats and seafood are freshly grilled in the open kitchen and serve right at the table by the knife-wielding Passadors!
Cask & Bangers is a gastro bar focusing on the best of British fares. At Cask & Bangers, they are combining gourmet food, craft drinks, live music and sports community to create great memories in the comfort of your next door pub at the heart of buzzing Clarke Quay.
With a modern contemporary interior and state of the art sounds speaker; they promise to deliver a vibrant & cozy ambience to their guests while they enjoy the curated craft beers menus and unpretentious comfort food.
Serving up hearty pies, bangers & mash, Yorkshire puddings, fish & chips from Nanna's recipe book. Along with thirst quenchers like craft beers, IPA, lager, gin, whisky and ciders. Naturally a great pair for a rocking night out.
Singaporean street-food kiosk Hello Baby opened earlier this month in popular tourist attraction, Chinatown Street Market, serving vegan street food such as egg-free frittatas and vegan crab sliders.
Opened by the same folks who are behind vegan restaurant/bar HRVST; they are redefining and challenging your ideas of veganism. You don’t have to be vegan to eat vegan. You don’t have to be vegan to like their food. You don’t even have to like vegetables. They’re grubby, delicious and fun. Their food just happen to be vegan.
Holey Moley Golf Club in Clarke Quay will be Singapore’s first all-in-one mini golf club & bar. It is set to open from December 6.
Holey Moley Golf Club is a mini golf course and bar that turns traditional putt putt into a multi-sensory labyrinth of unique holes that’ll keep you on your toes across the craziest round of golf you’ve ever played.
And with drinks, cocktails and tunes on offer at their full service bar, The Caddyshack Bar will take care of all your off-the-green needs.
It’s Singapore's best mini golf course. Par none.
Get ready to putt your stuff! Holey Moley has the best and most unique mini golf courses in Singapore. If you’ve ever harboured dreams of being Happy Gilmore, here’s your chance. We’ve got the weirdest, whackiest, most wonderful mini golf holes – ready and waiting for you to putt loose.
Mini golf is thirsty work. The Caddyshack Bar will take care of you.
Their full service cocktail bar has a luscious list of libations. They’ve got beers, wines, mocktails, cocktails and spirits to quench your thirst.
The gourmet kitchen serves up scrumptious snacks, giant burgers, hot dogs and fries.
A New Evolution: Osteria Art at Market is Now Art.
Art Restaurant is an elegant, newly-rebranded Italian restaurant and bar with contemporary Italian cuisine helmed by Michelin-star Chef-Restaurateur Beppe De Vito and Chef De Cuisine Andrea de Paola. The produce-driven menu indulges diners in a refined, personal journey of Beppe’s culinary inspiration and innovation, and takes diners on a gastronomic anthology filled with culinary stories that take you through seasons, flavours and stories.
The 80-seater dining destination, decked in fire engine red leather seats and lighted by handmade brass sconces, showcases the story of Italian culinary craftsmanship at its finest through high-quality cuisine, luxury design, and world-class service standards.
After cutting his teeth at stellar dining institutions like 3 Michelin-starred Nihonryori RyuGin (Tokyo, Japan) and 2 Michelin-starred Odette (Singapore), Chef Shigeru Koizumi embarks on his first ever kappo fine dining restaurant at 15 Mohamed Sultan Road.
Emotive and imaginative, Esora will showcase Modern Japanese cuisine guided by Chef Koizumi’s affinity with nature and attention to detail. There, the chefs are storytellers and every dish is an intimate tale of nostalgia, seasonality, and sheer fanaticism.
Telok Ayer Arts Club, a new multi-concept venue by The Supermarket Company, is now open at 2 McCallum Street in Singapore’s bustling Central Business District - at the crossroads of cultural, business and dining communes. Positioned as a fresh take on the beloved community centres of Singapore’s heartlands, it is a space for everyone that brings together art, music, food and drink in new and accessible ways.
Curators Anmari Van Nieuwenhove and Kamiliah Bahdar will invite local and regional artists to fill the space with multidisciplinary works and performances designed to jolt white-collar senses from their everyday routine. Music director Hasnor Sidik aims to overturn notions of work and play with tongue-in-cheek concepts like “Office Hours” and “Kelab Malam”, a club night in the CBD.
Head Chef Betram Leong brings his rendition of French Mediterranean cuisine, flecked with rustic, comforting and occasionally Asian flavours to an all-day dining menu. Beverage manager Din Hassan takes the best of Southeast Asian flavours and distils it into a concise but clever menu of reinvented classics and regional favourites, with a day drinking happy hour programme.
Bringing it all together is The Supermarket Company founder Sue-Shan Quek, a hospitality maven with a portfolio of well-loved cultural-culinary concepts and a penchant for art and design. Through creative residences and events helmed by multidisciplinary artists, themed club nights and more rule-bending programming, they hope to shape the way Singaporeans approach the arts.
18 Robinson will be a single commercial development designed by the internationally-acclaimed Kohn Pedersen Fox Associates and Architects61. The proposed redevelopment site shall have an approximate area of 20,000 sqm of commercial space.
The new building will feature high-ceiling, Grade-A office space, a retail podium with shaped urban plaza at the entrance of the building, food and beverage spaces looking into the atrium and roof gardens, retail outlets which will be highly visible from Robinson Road and Market Street, and urban windows revealing interior functions to the street.
The new building, when completed in 2018, will offer a towering presence three times the height of its predecessor and is expected to contribute positively to the skyline of the Central Business District in Singapore. The new building shall have energy and water saving features aimed at achieving Green GoldPlus standards, thus reflecting Tuan Sing’s green and sustainability efforts. The Group expects a recurring income stream from the rental proceeds once the new building is completed.
With an array of barbecued meat prepared with Sichuan spices & more than 10 different flavours of noodles, feast your eyes and tummies in a cosy space right in the ever-lively heart of Clarke Quay. Get ready for a unique barbecue experience that will keep you coming back for more!
The State Courts handle about 90 per cent of Singapore's caseload, which equates to more than 300,000 cases per year. The new State Courts Towers on Upper Cross Street (located just beside the current State Courts building) are currently under construction so to meet with future needs and to support the push for an efficient, responsive and effective judiciary.
When completed, the new State Courts Towers will house more than 60 courtrooms and over 50 hearing chambers to meet the needs of society, providing better access to justice and timely dispute resolution.
The project consisting of a court tower and an office tower costs $450 million. The new State Courts Towers will stand at 178m tall with 3 basement levels and slated to be operational in 2020.
Following their well-received Singapore flagship store late last year, Don Don Donki's 2nd store is now open at 100AM along Tras Street.
Don Quijote, the biggest discount store chain in Japan is now in Singapore as Don Don Donki.
They are focused on providing high quality Japanese products and they offer a wide variety of items ranging from fresh produce to toys. Find everything you’re looking for and discover things you never knew you needed, only at Don Don Donki.
With characteristic cool, passion and verve, lawyer-in-training turned-chef and first MasterChef Asia winner Woo Wai Leong unveils his much-anticipated maiden dining experience, Restaurant Ibid.
Restaurant Ibid constitutes the culinary vision of Woo Wai Leong, lawyer-in-training turned chef and first winner of the inaugural MasterChef Asia season. Ibid draws the concepts of ‘from the same source’ (which ibid means in Latin) and ‘Nanyang’, which is characterized by an East-West sensibility and a constant search for origins and identity. From these dual inspirations comes Nanyang-style, Contemporary Chinese cuisine, a creative art form forged from Wai Leong’s own Nanyang heritage and Asian and Western culinary background. Housed in a conserved riverside shophouse and staffed by youthful ‘cross-trained’ kitchen and service talents, Restaurant Ibid is a seamless integration of concept, style and operation springing ‘from the same source’ embodied in the restaurant’s dynamic chef-owner.
Restaurant Ibid is housed on the first level of a shophouse in the Boat Quay precinct, where Chinese immigrants once traded on the Singapore River. Guarding the entrance are two external pillars bearing, in Chinese calligraphy, the name of the original landlord who traded in dried seafood. Visitors step into a hall with a feature wall of wooden traditional Chinese medicine drawers, highlighting the restaurant’s Chinoiserie theme.
The restaurant seats 14 at the bar and 40 at table, for a total of 54 guests.
Lunch, available from 14th May at Restaurant Ibid, sees an a la carte selection of Mains (Dong Po Beef Brisket with Plum Rice, Onsen Egg & Daikon Pickles), Sharing Plates (Chopped Kailan Salad with Roasted Garlic & Three Eggs) and Desserts (Acai, Chocolate Tofu Mousse, Fruits & Seeds).
Dinner features set menus with a choice of 4, 6 or 8 courses; highlights include Spring Onion Shao Bing with Yeasted Butter & Laksa Leaf; Egg Yolk Jam with Onion Soubise, Gingko Nuts & Tea Broth; Beef Short Rib with Black Garlic, Angelica Root, Black Fungus & Dehydrated Asian Pear; and Soy Bean Ice Cream with Toasted Sesame, Sarawak Pepper & Almond. There is also a selection of approachable yet distinctive wines, craft beers and pre-batched cocktails.
With the fragrant aroma of Sichuan peppercorns and chilies beckoning, get ready to welcome new hotpot restaurant chain Spice World Hot Pot from China making its inaugural presence in Singapore with a 200-seater, 6,000 sqft duo-design dining space at Clarke Quay that serves up an array of aromatic spicy and non-spicy soup broths with exquisitely plated, high-quality and fresh ingredients.
Spice World Hot Pot, founded in 2003 is one of China’s top ten global hotpot brands that prides itself in the meticulous preparation of its soup broths and accompaniments. No artificial flavouring, MSG or flavor enhancers are used. Instead, soup bases are first brewed in Sichuan China using the most carefully sourced deep forest peppercorns from Hongya farmlands, chilies from the mountainous origins of Guizhou and Sichuan before being air-flown to Singapore where it goes through a secondary preparation. All soup bases including the much loved Sichuan mala broth are brewed for at least four to six hours.
Diners can choose from 7 different soup bases – mala, which comes in three varying degrees of spiciness (mild, medium, hot), pork belly and chicken, three-delicacy (pork, chicken, duck), wild mushroom, tomato, tom-yam, and curry.
At Spice World, accompanying ingredients such as beef, pork and lamb are freshly sourced, painstakingly prepared and hand-sliced as opposed to frozen and machined cut. Similarly, all seafood arrives at Spice World fresh, not frozen. A source of great pride, this method of serving fresh ingredients is Spice World’s hallmark of distinction.
From the freshest Australian M8 Wagyu beef, delicately draped to form a dress over a doll, to the Australian mutton slices served on a meter long plank, to the good-humouredly named Prime Minister’s Pork Balls (former U.K Prime Minister David Cameron’s favourite dish) made from pork belly and parsley, to the delicately sliced rumen tripe from the first section of a cow’s stomach that contains the grass it consumes; all meats are air-flown to ensure that freshness and quality are never compromised. For seafood lovers, freshly prepared shrimp paste made from 100% shrimp meat and tobiko are a perennial favourite amongst diners along with the seafood platter.
To add a bit of fun to the dining experience, diners can choose to have a teddy bear or Hello Kitty shaped out of mala soup and beef oil added to the hotpot and watch it slowly melt into the broth (limited to only 8 per day!). This fun element has been and still is a big hit with Spice World patrons around the world. Diners can also have a meal with Nicholas the Bear, a life-sized teddy bear stuffed toy mascot, if he is not too busy posing for pictures.
Feel the heat, sip on Mezcal, taste and share plates as you savour the flavours and move to the Latin beat.
So, question is. Who is Poncho???
Poncho loved life and had many homes around Latin America. He enjoyed great food, drinks, music, cigars and movies. His house was for everyone. Combining the best of all his casas, the Casa Poncho team bring his home to Singapore for you to enjoy!
Enjoy menu highlights like La Pluma - grilled Iberico pork pluma with caramelized pineapple or Dedos de Poncho - chilli cheese churros with jalapeño and cheddar. Or the Pulpo Ranchero - tender grilled octopus topped with chili ranchera salsa, pumpkin seeds and a dash of scallion oil.
Don't miss ordering a Mezcal-based cocktail like their signature La Margarita del Poncho.
CapitaLand’s 51-storey future-ready skyscraper integrated development, CapitaSpring, will rejuvenate Singapore’s CBD with its vibrant vertical community.
As a world-class integrated development where the possibilities for future of work will be expanded amidst a vibrant work-live-play vertical community, CapitaSpring has secured its first anchor office tenant; ahead of its scheduled completion in the first half of 2021. J.P. Morgan, the global banking and financial services provider, will take up close to a quarter of the 635,000 sq ft of the net lettable area at CapitaSpring. This translates to approximately 155,000 sq ft of premium office space from levels 24 to 30.
The name “CapitaSpring” is inspired by the Green Oasis, a four-storey high botanical promenade between the Grade A office floors and the modern serviced residences. Embodying a connection with nature for urban dwellers in the heart of Singapore’s downtown core, the Green Oasis will become the central social space for placemaking and community activities as well as a city-defining architectural feature at a breathtaking 100 metres above ground.
CapitaSpring which broke ground for construction in February 2018, will be one of the tallest and greenest buildings in Raffles Place, with integrated commercial and community spaces and a City Room at the ground floor. Community events such as fitness sessions and lunchtime performances can be held at the City Room, which will blend into a 12,500 sq ft public park. Occupants can also look forward to a café, treetop cocoons, sky hammocks, meeting and activity spaces connected by a spiral stairway at the Green Oasis. CapitaSpring will also be home to Singapore’s highest urban farm and a fine-dining restaurant on the rooftop at around 280-metres-high.
Harnessing some of the latest Internet of Things and artificial intelligence technologies, robots and sensors – executives will be securely and seamlessly connected to their offices through an all-in-one lifestyle app. CapitaSpring will also allow tenants more flexibility in space planning with the option of inter-floor network connectivity, expansive column-free floor plates as well as one of the tallest floor-to-ceiling heights of 3.2 metres in the CBD. With a prime location in the downtown core, CapitaSpring will have excellent connectivity island-wide, with sheltered access to three train lines via Raffles Place MRT interchange and Telok Ayer MRT station as well as major expressways. CapitaSpring will also have a cycling path in its perimeter, 165 bicycle lots and well-equipped end-of-trip facilities, complementing the government’s strategy for a car-lite Singapore.
Designed by Bjarke Ingels Group, in collaboration with Carlo Ratti Associati, CapitaSpring will also comprise a 299-unit Citadines serviced residence managed by The Ascott Limited, ancillary retail space, as well as a food centre located on the second and third levels of the development. Stallholders from the well-loved Market Street Food Centre will return to the new food centre at CapitaSpring upon the building’s completion.
Are you ready for a totally new experience in dining? How about something fresh, exciting and out of the ordinary to tempt your taste buds? If you are a meat lover and beef connoisseur get ready for an unforgettable experience. The well-known and loved ASTONS' chain is opening The Ranch Steakhouse & Bar, a classic steakhouse which will be located at Clarke Quay in Downtown Singapore.
It will include an exceptional dining area with an outdoor bar and seating to take advantage of the vibrant parade of passer-bys.
This is the Classic Steakhouse concept, serving terrific value meals to guests. As soon as you walk through the door, you’ll be captivated by delectable aromas from their mouth-watering cuts of meat. Order your preferred steak and it will be cooked to perfection by their artisan chefs.
The Ranch’s menu will feature exceptional succulent dry-aged beef, premium beef and secondary cuts offering delicate flavourand tenderness, all home-made and delicious. Exclusive dry-aged beef is served to guests with “bones in”. The concept of “bone-in” greatly enhances taste, aroma and tenderness of the meat. Other classics, such as Terrines, Beef Tartar, Oxtail and many more, will be among the premium selections. The full bar is equipped with an extensive range of international wines and ‘good old’ German beer. With its stunning riverside location, The RANCH is your ideal choice to impress business colleagues, entertain with friends or enjoy sensational value-for-money meals with family.
They will offer the highest quality American and Australian Steaks, great wines and first class service in an exceptional setting, making The Ranch your favourite go-to dining destination in no time. They will continue to use the highest quality ingredients at affordable prices.
Founded by renowned local pastry chef Daniel Tay, Old Seng Choong offers traditional bakes and cakes to celebrate every joyous occasion. Its flagship store is now open at Clarke Quay Central.
This eponymous new concept is especially poignant for Daniel Tay, who created it as a tribute to his father, a baker and confectioner himself for over 30 years. It is named after the well-loved Seng Choong Confectionery, which was established in 1965 and run by Daniel’s parents until its closure in 1996.
Old Seng Choong pays homage to chef Tay's father and the confectionery that sparked his culinary ambitions. The brand focuses on traditional festive treats to accompany every momentous occasion and celebration in life.
Aside from rolling out promotional items for calendar events such as Mooncake Festival and Chinese New Year, Old Seng Choong will also launch old school bakes with a more nostalgic slant.
Famed Japanese discount store Don Quijote has opened its first store in Singapore at Orchard Central.
The double-storey 1,397 sq m discount store is operating with its name as Don Don Donki instead of Don Quijote because a Don Quijote restaurant already exists here in Dempsey Road. The 24-hour store has the same range and eclectic mix of products as its outlets in Japan.
Founded in 1978 by Takao Yasuda, the brand now has over 368 stores in Japan, Hawaii and the United States.
The second Singapore outlet is set to open middle of June 2018 and will be located in Tanjong Pagar.
One of the levels of the flagship store is dedicated to food. You can also find the Don Don Donki bar, the first outside of Japan.
The Japanese themed bar with an array of drinks like sake, beer and whiskey operates from 4pm to 2am from Sunday to Thursday and from 4pm to 3am on Friday and Saturday.
The cheapest product at Singapore's Don Don Donki is the Calbee Jagatico Salad which is going for S$0.50, while the most expensive is the 35-year-old Hibiki Suntory Whisky at S$80,000.
Lumine is now open at Clarke Quay's The Central with an exciting new mall-in-mall shopping experience! Have your pick of Japan — and eat it too.
Lumine introduces a guiding philosophy, I Am Who I AM, which is derived from its aim to inspire the sense of taste and value via variability in fashion from Japan for Singaporean women.
I Am Who I AM promotes self-confidence and encourages women to be as beautiful inside as they are on the outside, through one’s personal journey of growth.
As part of the launch in Singapore, the brand presents popular individuals from Singapore and Japan who strive on being different and are not afraid to express themselves.
With fine-quality products edited and curated by Lumine, visitors to the mall can expect a mall-in-mall experience. Both established and younger brands will be available, as well as an in-house café that is the first of its kind.
On Oct 11 last year, a coffee shop and wet market in Jurong West were gutted by a blaze that broke out. Residents in Jurong West can look forward to a new two-storey market, shopping and community complex that replaces the burnt market.
Built by the Housing and Development Board and expected to be ready by the end of next year; the new premises will cost an estimated S$6.2 million and a 420 sq m market with 35 stalls, a 433 sq m coffee shop on the ground floor and a hub for active ageing upstairs.
Kushikatsu Tanaka is a popular kushikatsu chain from Japan with over 160 outlets across its homeland. We can now taste the popular "kushikatsu" (deep-fried cutlet skewers) and other authentic Osaka street-food items without traveling to the Land of the Rising Sun.
The 64-seater flagship restaurant in Singapore is centrally-located at Clarke Quay and it will serve more than 30 variations of the golden kushikatsu, which can be enjoyed with its signature dipping sauce.
Diners can also look forward to more than 15 varieties of specially-concocted Jim Beam highballs.
Level Up at Clarke Quay is a unique lifestyle concept aimed at providing a comfortable and relaxed social setting to promote conversations and interaction. Combining a wide array of retro arcade games and drinking games with live entertainment from key local musicians, Level Up serves up casual bar fare with an Asian twist, paired with an array of drinks and jug options that are perfect for sharing.
Whether you're an 80s baby or 90s honey, Level Up is sure to have you enticed with its variety of arcade games on offer that will appeal to anyone from button smashers to racing heads.
Comfortably accommodating up to 250 people, Level Up's graphic wall will be the ideal backdrop for both corporate and private events too.
Housed on the second storey of a conservational shophouse, Level Up spans over 6,400 square feet with an unparalleled view of Singapore River riverfront and is set to be the latest hotspot and go-to destination at the heart of bustling Clarke Quay with its 'Eat, Drink, Play' motto.
Hypermarket chain, Giant launched Vendmart at its Tampines and IMM Jurong hypermarkets. Vendmart is the 1st of Giant's continued commitment to your shopping experience and also the concept of several vending machines retailing products from local companies.
A total of 17 vending machines are available. One even dispenses popular local favorite, Chili Crabs!
One of the goals of the Vendmart initiative is to support local start-ups and entrepreneurs by giving them an avenue to promote their brand and products.
WINE RVLT has evolved a lot from before.. now just called RVLT serving up tasty, wholesome and real food by chef Manel Valero.
WINE RVLT was Singapore’s first wine bar to have a clear focus on uncompromising natural wines.
RVLT started as WINE RVLT in September 2016 to be a constant evolution of the REVOLUTION to breakthrough from the mould, bringing a whole new experience to Singaporeans. Something different - never the same and always exciting, when it comes to your next bottle of wine. And in this spirit, they bring you the next evolution.
Version 2.0 will just be RVLT. Because life is simple, why complicate things right?
Surely you have tried Japanese ramen before.. but how about one with an eye-catching pink broth? Get the Special Tonkotsu Pink Ramen from the brand new Ramen Champion and see for yourself. With no artificial coloring involved, the pinkish hue of the Pink Ramen is a result from their pork-bone broth infused with beetroot and blueberries for several hours.
Since 2011, Ramen Champion has housed quite a number of ramen brands including Joshoken, Tonkotsu Ikkyu, Menya Ryu and Buta God. Its latest outlet at Clarke Quay is a 100-seater full service restaurant and you can enjoy more than just ramen.
Ramen Champion's Magma Ramen will give spice lovers a delightful kick.
Capsicum peppers, Japanese black pepper, chili padi, aJpanese chili flakes, Korean chili flakes and chili oil are added to the creamy chicken broth and on can order the Magma Ramen with a spiciness level up to level 20!
In November 2017, Lumine from Japan will open Lumine Singapore which will become the company’s first overseas operation. Lumine will bring its fashion and retail experience from Japan to Singapore; a global city and one of the most multi-cultural places in South East Asia.
Shops will be operated by Lumine Singapore Pte Ltd, a 100% subsidiary of Lumine. These will include the Singapore debut of many Japanese brands. By utilizing its relationship with the JR East group, the company also hopes to expand cultural exchange between Singapore and Japan.
Lumine Singapore will open within retail mall, Clarke Quay Central. Targeting inquisitive Singaporean career women, Lumine will open a “TOKYO STYLE / CULTURE / DESIGN” concept store curated with Lumine’s unique vision. With Japan’s creative and diverse fashion at its core, Lumine Singapore hopes to create a new lifestyle value for Singaporean women. Brand offerings and other details will be further announced in October.
VLV Singapore, the latest multi-concept destination in the heart of Clarke Quay has officially launched their newest dining concept, VLV Riverside.
Diners and visitors alike can look forward to a delicious spread of local ‘zi char’ fare with a touch of innovation by award-winning Executive Head Chef Martin Foo.
Overlooking the skyline of the Singapore River, this spacious 80-seater alfresco restaurant offers diners an upbeat, local dining experience without compromising on its authentic Singaporean flavours. The décor in the alfresco set up has also been interpretively designed to recreate the classic riverside dining experience, connecting guests to the bustling nightlife amidst the quiet lapping of gentle waves, and the best view of the Singapore River.
Bringing together a selection of local ala carte dishes, VLV Riverside accommodates large groups and offers the perfect setting for communal dining.
The restaurant features quintessential types of Singaporean ‘zi char’ with comfort picks of roasted and stir-fried meats like the Salted Egg Chicken, Crispy Bull Frog with Ginger and Roasted Truffle London Duck; noodles and congee dishes; fusion items like Curry Fish Head, Chinese Herb Hua Diao Prawn and Stir-fried Sambal Prawn with Petai; and not forgetting an abundance of seafood items like our national dish of the Singapore Signature Chilli Crab and Chairman’s Crab - best eaten with deep-fried mantou buns.
GET JUICED is Singapore’s first cashless, queue-less bar experience. The 8,000 sq ft space in Clarke Quay will feature an online ordering solution that empowers partygoers to choose, order, pay and plan to collect a drink from within their phone. Opening on 25th June 2017.
Powered by Creative Insurgence, the people behind some of the city’s biggest entertainment venues, GET JUICED solves the biggest pain point facing consumers today; long queues and the jostle for a bartender’s attention.
Self-collection allows guests to have the freedom to sit where they please and the added profits of reduced staff cost allows GET JUICED to pass on savings to guests. Drinks will be priced at a super affordable price of 5 dollars, all day every day.
The GET JUICED app will be available for download on both iOs and Android on 8th July 2017.
Consisting of 3 entertainment rooms - Chill, Dance and Live, the venue allows users to pre-buy their drinks and food via athe unique GET JUICED App and then collect it upon arrival. Customers get to decide which room they would like to sit in choosing from a chill-out space, a dance floor and a live-band room. It is as simple as that.
The gastronomic stretch of Hong Kong Street, lined with the city’s top restaurants and bars, has a new company in Amò, the smart-casual Italian eatery and bar by established restaurateur-chef Beppe De Vito of the ilLido Group.
Amò continues the Group’s continuous mission to elevate the Italian dining scene in Singapore, by combining Italian traditions with contemporary innovation at a high perceived value.
The menu comes in sharing portions to encourage interaction, ranging from an assortment of antipasti, salads and sides, to pre-sliced pizzas and large mains such as Spaghettoni with Boston Lobster and Tarragon, Butter Roasted Golden Chicken with Grilled Corn Custard, Grilled Octopus with Friggitelli Peppers and Calabrian Chili Vinaigrette and Grilled Angus Beef Tagliata with Sunchoke Mash. Its House Cured Meats and Cheese Platter also features a selection of specialty salami by sister restaurant &SONS.
In true Italian hospitality, a relaxed bar welcomes Amò's guests on arrival at the restaurant for casual drinks and aperitifs. The beverage list boasts an all-Italian selection of wines, beers and spirit-forward cocktails. A hot spot for social drinks and corporate entertaining, the cocktail menu concentrates on refreshing coolers that are built on classic Italian tipples while an impressive rotation of up to twenty wines are offered by the glass using the Coravin system at any time.
Taking over a sprawling shop house that had its origins as a warehouse since the 1950s, the 90-seater restaurant celebrates the heritage of its location with its post-industrial design concept.
They have a private indoor dining room, specially carved out to host intimate occasions and gatherings for 12 guests.
Unique to the unit that houses Amò is an outdoor courtyard featuring a larger-than-life hand-painted wall illustration by local artist Venetia Stravens. The charming terrace accommodates up to 40 guests for dining under the stars.
TASTE at Raffles Holland V is an integrated retail and dining concept, complete with whole food goodnesses.
Created by the people behind Swiss Butchery (Tanglin), in partnership with the likes of Jones the Grocer and Frisch Seafood, among others; the 557 sqm space has 10 different sections, including fruit and vegetable, beverage, meat, seafood, charcuterie, bakery, cheese room and more, featuring seasonal produce flown in from France, Thailand, Japan and the US.
At TASTE, you will enter a world of epicurean delight. It is an experience that goes far beyond tasty eating - it is a lifestyle.
Shoppers can have their raw purchases cooked at two sit-down restaurants within the premise which are SENS and Otto’s Deli Fresh. They both charge a nominal cooking fee of $8/100gm.
Huone Events Hotel is a more-in-one venue for small business events and meetings. A hotel that focuses only on business events and meetings.
With 11 creative meeting rooms, the team at Huone caters to your event needs with customised solutions: thematic meeting rooms, event consultation, entertainment, accommodation arrangement, in-house dining, etc. Be it regional meetings, board meetings, team building sessions, press launches, or year-end dinners, Huone has you covered.
Philly Shack is Singapore’s first authentic home of the Philadelphia Cheesesteak or Philly Cheesesteak – made from thinly sliced, juicy pieces of tender rib-eye beef, caramelized onions and melted cheese on a housemade pillowy bun. Now at Clarke Quay.
Whether it is for a hunger-pang-busting lunch, after-work snack with an ice-cold beer or a late-night closer, their deliciously moreish sandwich makes Philly Shack the ideal pit stop within the lively enclave of Clarke Quay to satisfy cravings and hang out with friends and colleagues.
Also featured on the menu is a range of American comforts, including burgers and wings to sink teeth into, alongside a refreshing selection of craft beers, milkshakes and the hottest Bloody Mary in town. We must mention, that they stock an impressive 64 different kinds of hot sauces.
Singapore’s longest-running nightlife and music institution, Zouk Singapore, will open Capital club on 18th of February.
Capital is located on the second floor of Zouk at Clarke Quay and targeted at the urban, post-work crowd. It will have the feel of an estate home, and will include a number of specially commissioned works in each room in the club.
Capital is designed with a multi-faceted layout to offer the flexibility of creating a different tempo of experiences through periods of the night. Sized at 640sqm and capable of accommodating up to 540 guests, Capital luxuriates a lounge-like atmosphere of modern cool and elegance with four zones – comprising an island bar, whisky bar, cigar room, and a plush seating area. The room also boasts its own DJ console flanked by VIP seating and a dance floor.
Violet Oon Satay Bar & Grill is helmed by Singapore's culinary doyenne and food ambassador, Violet Oon. Centrally located in Singapore’s iconic nightlife destination and historic trade district, Violet Oon Satay Bar & Grill at Clarke Quay pays tribute to the sizzling flavours of Singapore and brings back well-loved satays from Violet Oon’s childhood memories.
Relish the chargrilled scents and flavours of Singapore’s satays, meats, and seafood accompanied with fiery sauces, served alongside signature Nyonya favourites and small bites at the laidback Violet Oon Satay Bar & Grill. With the relaxed charm of yesteryear, guests can dine under a canopy of rattan blade fans reminiscent of satay fans while savouring specialty local tipples and watching their chefs at work over flames in their glassed-in open grill room.
Need a cosy bar for a round of beer and darts with the buds? Beer Xchange hits all the right notes with their wide ranging list of beers, spirits and comprehensive western menu of Italian favourites and delicious bar bites.
Beer Xchange also plays host to the popular Shagies Live Band every Tuesdays to Saturdays. A local cover band established since 1987, Shagies Live Band will mesmerize you with an amazing cover repertoire of dance hits, romantic ballads, rock-you-to-the-core music fuses hypnotic soul and alternative rock, R n B, reggae, Latin and anything under the sun.
Porta Fine Food & Import Company is the doorway to an eclectic haven of modern European cuisine and inspiring epicurean treasures from around the world. Expect dishes that skillfully combine fresh produce and seasonal flavours, as well as a retail area that will inspire one to create a wholesome meal worth savouring.
Porta aims to bring to you a fresh experience every season, the focused a la carte menu will be updated every season. Each item on the menu is made from scratch and combines the use of seasonal flavours and premium ingredients.
Helming Porta’s kitchen is Executive Chef Michael Suyanto. Trained in the classical French culinary traditions, the 31 year-old Indonesian has 12 years of culinary experience under his belt. An advocate of presenting his dishes in a clean and simple manner, Michael prefers to let his cooking skills and harmonious use of quality ingredients impress.
Not a long wait for us since the closure of its Jiak Kim Street premise just two weeks ago; Zouk, the best-known name in Singapore's club scene, is now at Clarke Quay.
Located at The Cannery block of Clarke Quay, the first floor of the new Zouk is dedicated to the two dance zones that were mainstays in the old club: the main Zouk dance floor, which plays dance music by resident and international DJs and holds 1,900 partygoers; and Phuture, which plays hip-hop music and holds 700.
Teepee Bar & Restarurant, is a new watering hole at Hong Kong Street for all your guilty pleasures, be it for lunch, dinner or afterwork drinks.
On Teepee's menu, you will see a selection of original cocktails by Matthew Chan (Certified Sommelier of the Court of Master Sommeliers, and former Head Sommelier at Bacchanalia), spiced kimchi beef burger, wagyu beef bowl topped with an onsen egg and more.
Established in 1976, Red House Seafood has built a strong reputation of pairing fresh seafood with Asian flavours. The esteemed home-grown restaurant chain's latest branch is at Clarke Quay and it will open on 16 December 2016.
Over the years, Red House Seafood has built a strong reputation for good quality, fresh seafood specialising in Asian seafood dishes and Singaporean favourites such as Crabs in Red House Chilli Stew and their Scottish Brown Crabs. Their intimate attention to flavours makes them popular amongst locals, expatriates and tourists.
With years of experience in ramen-making under their roof, Hokkaido Ramen Santouka brings to you their masterfully assembled ramen for all to enjoy. They have just re-opened at The Central, Clarke Quay.
The donburi (ramen bowl) of Hokkaido Ramen Santouka was specially ordered by their founder. Since each donburi has a thickness that prevents the soup from losing temperature too quickly, the aroma and delicious flavor remain intact until the moment when the customer lifts a spoonful of soup to his/her mouth. The unusual color of the donburi, remains beloved today by many customers as a symbol of Hokkaido Ramen Santouka.
Based on the well-loved TV series F.R.I.E.N.D.S, Central Perk Cafe will have their soft launch this weekend and would make a nice new place to hang-out near Clarke Quay.
Other than the main set of the café, they will also be introducing an extension of a STUDIO SET area, outdoor alfresco Streets of New York (recreated indoors), and also a F.R.I.E.N.D.S corner, featuring character themed wall and iconic themed furnitures Patsy the dog, Pacman machine, Monica Kitchen, Joey Italian Fine craftsmanship cabinet and F.R.I.E.N.D.S themed merchandise with floor space totalling more than 3300sq feet.
Da Miao Hotpot (å¤§å¦ç«é ) at Clarke Quay is committed to foster high-quality hotpot culture with Chengdu’s signature features, providing customers with comfortable, unique services and a differentiated dining experience. Da Miao Hotpot promises to create a feast for the five senses for every Da Miao Hotpot customers who walked into their restaurant. You will be greeted with their traditional performances by their professional “Stage Artist” while savouring the strong-flavoured soup base.
The key attribute is the combination of more than twenty spices, added with special plant oil and herbs, making it delectable and creamy while not greasy.
The professional Chefs from Da Miao Hotpot guarantees the quality and freshness of the ingredients from the stage of purchasing, delivery, storage and presented with the most appetising plating for the every customer.
Mercado Spanish Food Market has hit the CBD with a splash of colours, lifting up the dull and stressful working atmosphere. Head there for a quick breakfast with their cold-pressed juices that are limited in stock as they get the bottles fresh daily.
You can choose to have a healthy lunch at Mercado as well – with its plethora of attractive food items you can feast your eyes on. You can also unwind after a hard day’s work pairing your Spanish rice bowls with Chef-Owner Jean-Philippe Patruno’s (fondly known as JP) own concoction of Sangria Punch!
Mercado is a Spanish word for “market” so the interiors of this restaurant is designed to align to the traditional markets in Spain. The food display counters boast vibrant colours of daily fresh and cooked ingredients, all tinged with the typical Spanish flavours of smokey paprika, hot chilli peppers, saffron, garlic and other assorted herbs and spices. Mercado stands out for us due to its cuisine-specific rice bowls as compared to other healthy rice bowl places where items are somewhat similar. It’s really easy to order so read on for our “step-by-step” guide.
Housed in a stunning heritage building along the Singapore riverfront, VLV Singapore is an effortless blend of stylish modernity and tradition. Within its historic walls is a world-class culinary and entertainment oasis; stylish Chinese dining and glamorous club lounge takes centre stage, while a charming alfresco bar and a festive seafood enclave by the river completes the sensuous experience.
Dine at the Chinese restaurant and savour a masterful menu of modern Chinese cuisine by an award-winning culinary team. A comprehensive, top-notch selection of premium wines and alcohol are specially curated to create that perfect palate of taste. Wine, dine and host your private event amidst a century-old structure with a contemporary setting enhanced with oriental flair.
Immerse yourself in the chart-topping beats at the 7000 sq ft Club Lounge, where our resident DJs helm the booths crafting unforgettable party nights. Asia’s leading nightlife destination, VLV Club Lounge is equipped with the leading-edge light and sound technology for a transformative party atmosphere while our luxurious booth seats make available an intimate party space for our VIPs to entertain in comfort. Our all-day bar menu is served from the Restaurant to complement VLV signature cocktails and spirits, delivering the perfect nosh and tipple to carry you from day to night.
Head to the VLV Courtyard where shooting the breeze with your tipple of choice in Singapore’s balmy tropical weather is your kind of style. Relax and chill out at the al fresco bar with delicious light bites and exquisite cocktails. For an alternative dining option, the Riverside is the perfect place to enjoy the freshest live seafood, while overlooking the once-busy river mouth of the grand Singapore River.
VLV Singapore, a peerless global destination for the lifestyle connoisseurs.
Fitness and Martial Arts (FaMA) is a training centre that promotes fitness through martial arts. They believe you're never too young, old or unfit to start!
Co-founders and Brazilian Jiu Jitsu Black Belts Zoro Moreira and Bruno Amorim envisioned a place where anybody, no matter their age or fitness level, could reach their fitness goals in a fun and interesting way. They believed strongly in Martial Arts being the medium to helping people – whether they were looking to shed a few pounds, learn a new sport in their later years, or even train at a competitive level. Zoro and Bruno came together and designed special martial arts programs to suit different ages and lifestyles – soon after, FaMA was born!
Red Tail is Zouk Singapore’s first bar & restaurant that will be opening at their new digs along the Clarke Quay Cannery Block.
Red Tail will serve up dynamic craft cocktails made from the finest and freshest ingredients, great wines and craft beers, perfect with the array of delectable fun sharing plates bites. Red Tail will be the place for those in the know, those who have a taste for the best in drinks, food, music and service.
Talay Thai is making a splash in the iconic tourist destination, Clarke Quay.
Another exciting venture by Creative Eateries, Talay Thai is one of the first Thai Tapas Restaurant Bar in Singapore. Contrary to your typical bar and grub concepts along the Singapore River, Talay Thai incorporates a twist of quirkiness and free-spiritedness in its seafood inception bringing “Talay” which means Seafood to a whole new level. The interior décor exudes a resounding punch of personality; the orchestrated harmony of the rustic blood red floors, raw rugged brick walls and ornate traditional Thai displays. And the best part - the welcoming menu, both enticing and pocket-friendly.
The stars of the delectable menu is undeniable the tapas section which boast a variety of more than 20 different premium tapas. Overwhelmed by the inviting menu? Fret not because Talay Thai has put together the Aroy Mak Tasting Platter to satisfy your curious palate. Have a taste of the clever interpretation of Sweet and Spicy Deep-fried Rice Noodle which bears a bewitching nostalgic flavour! Together with other tapas bites like Thai Grilled Chicken Skewers roasted to juicy perfection, succulent handmade Thai Fish Cakes and Golden Fried Prawn Toast, crunchy savoury Rice Crackers with Thai-spiced Prawn Ragout.
For the adventurous omnivores the Spanner Crab Miang Kham, a dish not commonly found in Singapore is totally worth the try! Wrapped in fresh betel nut leaves and garnished with a mix of peanuts, lime, chilli and dried shrimps, savour the impeccable balance of the freshness from the sea and the spectrum of tastes - the mild bitterness of the betel leaves, the sun-dried fragrance of the dried shrimps, a hint of heat from the chilli padi, a splash of acidity from the lime and the unique sweetness of the spanner crab. What’s an adventure without bragging rights? The Nam Plan Prawn Ceviche aka Raw Prawn Salad is one dish that you’ll want to brag about. Only the freshest ingredients can hold up to the challenge of bringing out the umami and natural sweetness the freshly shelled live prawns! The Raw Prawn Salad is a testament to Talay Thai’s commitment to serving our patrons the best of the freshest produce right from the in-store seafood gallery. Leaving the raw flavour of the prawns untouched, our chefs created the lightest and most refreshing condiments, made from Thai Spice Blends and Asian vegetables such as bitter gourd to elevate the taste of the sea on your palate.
Overwhelmed by audacious selections? We’ve got the faint-hearted soul cover with yet another unique dish that is familiar to the tastebuds. Be taken away by Talay Thai’s interpretation; Fresh Oysters with Thai Dressing, doing away with the oh-so-cliché plain old lemon and Tabasco, the Thai spices will bring out the flavour profile of the oysters like you have never tasted before. The brassy metallic undertone of the oyster tangos with the zesty yet spicy dressing. It is the ultimate dance-off right on your palette!
For a boozy kick, sister of this dish is the Fresh Oyster with Trio Granita with kaffir limoncello, citrus grapefruit and yuzu vodka granita, you don’t have to be a daredevil to enjoy this. Bringing you familiar flavours from our local streets is the Oven-roasted Stingray with Tamarind Relish, marinated with fish sauce it is without a doubt a delicious twist to your local Sambal Stingray. Delicately oven-roasted, taste the aromatized juicy stingray in its original glory or dip it with the homemade tamarind relish just for that extra kick. You will never look at the Sambal Stingray the same way again. Another twist on a familiar favourite is the Crispy White Bait. Talay Thai injects Thainess into this dish by tossing these little golden crispy goodness in Tom Yum Powder. Executed to culinary perfection, be hooked on our Crispy White Bait with Tom Yum Powder, a dish that is beer appropriate. Locking the flavourful juice of the white bait is the crispy and fluffy batter, the pinch of Tom Yum Powder brings the dish together by offering a sharp juxtaposition of flavours which will awaken your taste bud and appetite!
Keeping it classic isn't how Talay Thai is rolling into the market, going by the moniker as the “Atas Tom Yum Soup” the Tom Yum Lobster Bisque is a classy upgrade of your typical tom yum soup. This Tom Yum Lobster Bisque will knock you out with its powerful flavour punch - thickened by the richness of traditional Thai spices that delicately accentuates the freshness of the prized crustacean juices, you can be sure this is the tastiest bowl of liquid gold you can find!
Experience the restorative sensation and benefits of Swissotel’s holistic wellness and beauty offerings for the complete care of your body, mind and soul within the inviting surroundings of Pürovel Spa & Sport at Swissotel Merchant Court.
Located in the heart of Clarke Quay, Pürovel Spa & Sport is the perfect oasis in which to awaken and energise. Recreational facilities include a resort-style swimming pool with waterslides, and an outdoor Jacuzzi for added relaxation.
Finally reopening with a brand new grocery shopping experience and food enclave, Isetan Scotts Supermarket has revamped with modern, minimalist interiors, a permanent event stage showcasing authentic Japanese products and a "food theatre" section.
Shoppers can dine in at Japanese eateries like WA-Dining, which serves bentos with ingredients such as seafood from Hokkaido and wagyu beef from Kagoshima; Dashi Bar, an udon and soba diner known for its Hyoshiro dashi soup stock and Kaku-Uchi Sake Bar, a casual watering hole specializing in premium sake brands from various Japan prefectures.
DV8 aims to be the top-class destination club for Connoisseurs of the Asia music scene. Courageous in the face of the unfamiliar, DV8 will bring to our discerning party goers at Clarke Quay an all new experience in our live Mandopop and Cantopop concert and dance club entertainment concept.
DV8 is poised to offer the best and most refreshing Asia music entertainment experience for astute urban elites in central Singapore.
Maziga is an attempt by the team behind Punjab Grill to redefine the way Indian food is viewed in Singapore.
The Indian food scene worldwide is undergoing a rapid and exciting growth. Traditionally, Indian food has been identified by rich and spicy curries and succulent tandoori kebabs. A new generation of chefs with access to an array of cooking tools and ingredients started experimenting with traditional dishes and a new generation which likes to eat healthy and party hard has taken to this food like fish to water.
Once you have feasted on Indian food in its all new avatars, climb up the stairs and party till the wee hours of the morning at Maziga Club brings the latest Bollywood beats to party-goers and it promises to be the de facto Bollywood club in Singapore. Their DJ’s will spin the latest in Bollywood and Bhangra music and they promise that the beats will get you onto the dance floor.
Located in Singapore’s ever-popular Clarke Quay, The Butchers Club Burger will be open late into the night and will have up and coming DJs on to play on Thursday to Saturday nights.
The famous Butchers Club Burger, which has been satisfying customers in both Hong Kong and Bali and has been awarded multiple accolades including ‘best burger’ by Time Out and Bloomberg, is now arriving in Singapore mid-September 2015!
Not only are their juicy bacon cheeseburgers made using their signature dry-aged Black Angus beef from Australia, but the patties are also minced to order in front of the customer, before being thrown back to the kitchen and grilled to a perfect medium, remaining nice and pink in the centre.
The concept came about through The Butchers Club’s desire to practise nose-to-tail butchery. After the primary cuts of beef have been used for the brand’s signature dry-aged steaks, gorgeous secondary cuts of rump, chuck and brisket are first dry-aged and then ground in the restaurant and sprinkled with their secret seasoning blend.
The menu is limited to one choice of burger, beer and bourbon – although there is also a secret menu, for those in the know that offers a small selection of alternative burgers that change regularly.
A burger at The Butchers Club Burger is like nothing you have ever tasted.
The bakery prides itself in the creation of exquisite handcrafted breads using only the finest quality ingredients from Europe. A group of dedicated, highly skilled craftsmen then combines the Japanese, European and Taiwanese styles of bread making to create an impressive line up of artisan breads.
Heading Duke Bakery as the Founder and Executive Pastry Chef, is 29 year old Allen Tsai. At the age of 17, the Taiwanese-born Tsai left home for Japan, France and Germany to learn from the celebrated masters of the baking trade. With ten years of valuable experience, the budding bread connoisseur has also gained himself a solid reputation in the baking industry.
Harry's newest outlet that recently opened, sits in the heart of Clarke Quay – with a revamped menu to boot.
From bar bites and beers, Harry’s has evolved to serve you lunch and dinner with their new menu encompassing 50 dishes (small plates, platters and big plates) and a selection of wines.
Starters, also known as Small Plates, can be paired with a cold pint of their signature Harry’s Premium Lager.
Try the Crabmeat Spaghettini with blue swimmer crabmeat and Chicken Masala served with a refreshing glass of Dirty Harry. The Chicken Masala is served with toasted charcoal bread and the chicken is grilled prior to adding it into the Masala base, ensuring that the smoky taste of the meat just right and not too overwhelming.
Pedder Group’s largest concept in South East Asia will launch in the third quarter of 2015 at Scotts Square.
The second level of Scotts Square will welcome a new retail concept by footwear, handbags and accessories specialist Pedder Group which will present the largest offering of its type in Singapore, with more than 200 brands curated in an innovative store environment of 20,000 square feet and supported by exceptional service.
On Pedder Men’s Store – Following the launch of the Hong Kong flagship, the On Pedder Men’s store will be the ultimate destination for contemporary and luxury designer brands and is designed for the discerning man in search of anything from a utility high top sneaker to a tailored lace-up with a twist.
New Generation – Geared towards the young and daring, New Generation presents contemporary brands such as Pedder Red, and footwear brand, Ash.
Weekend & Sports – Dedicated to lifestyle and sports trends, this zone will feature key brands across this category as well as hard to find collaborations.
The Market Place – A space dedicated to creative collaborations and pop-ups which will showcase a rotation of projects that inspire and excite.
Cool Kids – Dedicated for children from 2 to 12 years old with all things mini from footwear, bags to sunglasses.
The OutPost is more than a coworking space. Their core mission is to help resident companies enter the Southeast Asian market quickly and effectively.
They cater to entrepreneurial growth companies starting their first Southeast Asian offices as well as earlier-stage companies scoping out the market.
Their flagship facility offers a plug & play coworking space in Singapore and flexible, cost-effective lease terms in a fun, shared environment. Resident companies can easily network and learn from one another.
But what really distinguishes The OutPost is their team of experienced professionals with domain expertise in business development, marketing, public relations, law, accounting and finance who maintain strong relationships throughout the Southeast Asian region. Either directly or through their roster of trusted partners, they can offer a holistic service offering to get companies new to the region up and running in the shortest time possible and to help them expand
Fitness enthusiasts wanting a more unconventional workout that comprises of more natural and effective methods of movement can now look forward to Kinetika X – a new fitness facility,powered by Technogym’s state of the art patented training systems - Kinesis™ and ARKE™.
Located in Tripleone Somerset, Kinetika X is fronted by Singapore’s only two Technogym Master Trainers, Ghaneswaran Sukumaran and Santhi Haridass who were both trained and certified in Italy.
Prior to the commencement of each member’s programme, the trainers will perform the measurement of their body statistics; weight, height, body fat and muscle mass, as well as Kinetika’s unique flexibility and balance test known as Vitruvio Testing. This allows trainers to tweak the program based on each member’s body type and individual strengths and weaknesses, ensuring efficient training in a safe and progressive way to avoid any injuries and health risks associated with incompatible training.
Upon entering Kinetika X, guests will be greeted by a row of sleek, futuristic exercise machines known as Kinesis™. This training system focuses on natural movements of the human body using an innovative patent-pending 3D pulley system that allows 360° tri-dimensional movements, providing a balance between conventional strength training and functional training that maximises training efficiency with visible results. It allows different exercises to be executed with ease, and the pulley systems also enable people from all body-types to train with ease, including the elderly, those with particular injuries and even the disabled.
While there other gyms in Singapore that are equipped with Kinesis™ machines, Kinetika X is the only gym in Singapore to boast a full complement of eight top-end Kinesis™ Class machines as well as a Singapore’s only two Technogym Master Trainers. They and a staff of Kineses™-qualified personal trainers are assigned to every Kinesis™ class to ensure that all training methods are carried out correctly.
Another highlight at Kinetika X not found in any other gym in Singapore are its core-centric ARKE™ training classes.
Meaning the ‘origin of things’ in Greek, ARKE™ enables training which re-enacts the different stages of development that everyone has been through, from going on all fours as a child to the erect posture of a healthy adult. ARKE™ equipment is divided into four categories. Each one bears the name of a natural element of the Greek philosophic tradition and is identified by a different colour scheme and shape, according to the type, energy intensity and the position in which they are used: Earth (green) for stability and proprioception; Water (blue) for agility and balance; Fire (red) for adaptability and control; Air (orange) for dynamism and reactivity.
Each of these elements allows for the most effective and complete training experience. In order to acquire the best physical condition, coordination, stability, balance, flexibility, strength, speed, agility, reactivity, cardiovascular and respiratory efficiency, all aspects of the body need to be trained.
Apart from Kinesis™ and ARKE™, Kinetika X has also acquired the OMNIA™, which is a new functional training offer that maximizes members' interaction. As suggested by the Latin origin of the word ("all things"), OMNIA™ offers infinite possibilities in all kinds of training modalities - strength, endurance, stability, flexibility, coordination and speed - and satisfies the widest range of user needs, abilities, and aspirations.
Nestled in the midst of bustling Clarke Quay, Kuro-Gyu Shabu-Shabu Ito has just opened its doors offering you an authentic shabu-shabu menu and some of the finest Kagoshima Wagyu.
The ultimate goal for you at the 1,800 square feet restaurant is to savour the natural richness of the Wagyu dipped in simmering delicious broths. Kuro-Gyu uses only the most traditional recipes in all its Japanese broth. With hours of brewing, the soup selections include Konbu (Japanese kelp), Tonkotsu (Rich Pork Bone Broth), a Japanese favourite Sukiyaki (sweet and salty) and the Kuro Special Chicken Soup.
Chef Atsushi painstakingly selects the freshest ingredients from Japan to brew up rich, delicious and authentic shabu-shabu each day. Premium Meat The selection of prized Wagyu beef is the key highlight at Kuro-Gyu. Strips of tender Wagyu loin and Wagyu Kiriotoshi are a standout. The juicy and tender slices literally melt in the mouth with the Chef taking pride in the meat’s natural umami flavour. Direct from Kagoshima, Japan, Kuro-Gyu serves up A2 Grade Wagyu and A4 Grade Wagyu. The premium cuts are reasonably priced and is guaranteed great value.
Pork selections are also available – the Kurobuta pork shoulder with its sweet and rich flavour is a perfect option and with the addictive broth it will leave you craving for more.
Also from Kagoshima is the Shirobuta pork belly. For a slightly lighter option, the Chicken Tsukune (handmade minced chicken balls) is a great choice. Chef Atsushi combines the meatballs with a special Kuro-Gyu marinade, chopped soft bones and vegetables.
You can add texture to the shabu-shabu with the variety of crisp greens and vegetables such as white leek, spinach, Tang Or, Chinese cabbage, Shiitake mushroom, Enoki mushroom, corn and carrot. While the roaring broths are amazing on their own, the shabu-shabu can be accompanied with Japanese rice specially sourced from Niigata, Japan and a variety of noodles.
Executive Chef Atsushi from Japan, brings over 15 years experience to Kuro-Gyu. Chef Atsushi is trained in traditional Japanese cooking and is highly sought after for his skills and knowledge in authentic recipes. His specialty lies in preparing hearty soup bases for shabu-shabu and creating delicate Japanese appetizers. Chef Atsushi leads a team of chefs, ensuring you are served the highest quality ingredients and treated to rich traditional Japanese flavours. Chef Atsushi is also able to customize menus for private events, if requested.