Motivated by an attitude to life and a vision to invigorate the jaded, through a place where people can feel free at; Stay Gold Flamingo is born. This hip new joint is a combination of a flamboyant, funk-driven coffee bar plus a classic cocktail bar with a Rock n Roll attitude.
Founded by Jerrold Khoo and Bai Jiawei, formerly of Jigger & Pony and Employees Only; Stay Gold Flamingo on Amoy Street is one of the newest bars in town that you should visit this week.
Diners can now treat themselves to an authentic and creative dining experience of modern Israeli cuisine by MasterChef Eyal Shani.
Located on Amoy Street, the newly-opened North Miznon changes their menu daily and every dish is crafted with passion, creativity, yet in a down-to-earth style to bring out their unique flavours.
Drawing from influences from French, German and Italian cuisines, North Miznon elevates dining to new heights. Make a booking and soak in the energy and lively atmosphere with them!
Shani was born in Jerusalem in 1959.
Shani's culinary passion was first instilled in him by his grandfather, an agronomist and a dedicated vegan. As a child, he would accompany his grandfather to local markets, fields, and vineyards.
In 1989 he opened his first restaurant "Oceanus" in his home town of Jerusalem. There, he developed a unique culinary language based on regional Mediterranean products: olive oil, fish, tahini, fresh seasonal vegetables and of course, the tomato.
Since opening his fine-dining restaurant HaSalon in Tel Aviv, Shani is now the inspiration and the leading chef of 23 highly successful restaurants worldwide. He is considered to be one of the leading figures in the Israeli culinary scene, starring in the TV series "Food for Thought" and appearing on the panel of judges during the past six seasons of Israeli "MasterChef."
Brought to you by the people behind Lucali BYBG, Proper Slice BYBG is a New York slice joint off Gemmill Lane, serving honest pizza by the slice, Stromboli, Garlic Knots and Meatballs. Find comfort in Proper Slice's food creations.
With record numbers of first-time bullion buyers, family offices, hedge funds and HNWIs increasing their diversification into this asset class, IPM Group and Auctus Metal Portfolios are positioned to assist individuals, corporate and institutional investors to embrace the critical significance of maintaining a diversified investment portfolio, including an exposure to physical precious metals.
Established in 2014, Indigo Precious Metals Group is a trusted precious metals investment specialist, founded and run by leading metals expert, former investment banker and acclaimed financial analyst David J Mitchell, serving a wide international client base from offices in Singapore, Malaysia and the UK.
Founding Partner, David Mitchell shared, "Every asset class has its day in the sun. The global macroeconomic landscape is pointing towards a substantial revaluation of precious metals, driven by a myriad of dynamic factors.
“Exposure to traditional asset classes at this time, including stocks and property is becoming increasingly risky, as a growing acceptance of their extreme overvaluation becomes widespread. Current valuations are simply unsustainable in the longer term. There is a clear and ongoing shift occurring, with increasing global wealth capital flows moving into more defensive and undervalued asset classes. Investors are now demanding the inclusion of physical precious metals within their diversified portfolios.
“We are in the early days of a clearly-defined super-cycle in commodities. Precious metals represent the pointy end of the spear in terms of leading the way forwards in commodity asset appreciation. Expanding our headcount and securing a sizable ground floor retail space in the heart of Singapore's CBD will ensure that we are well equipped to meet this growing demand,” he added.
The new IPM Group retail bullion store features safe, discreet, and easy access to several dynamic bullion showcases and displays as well as well-appointed, private meeting rooms for prospective clients who seek bullion investment advice from their team of bullion experts and advisors. Monitors featuring live spot metal prices adorn the walls and provide investors with real time bullion market information including performance charts, forecasts, and research reports.
As a leading bullion dealer in Singapore since 2014, IPM Group has developed a loyal client base in trading precious metals and a reputation for consistently offering highly competitive premiums across the market. IPM Group offers an extensive selection of internationally recognised brands of investment grade bullion including Gold, Silver, Platinum, Palladium and Rhodium. Also on offer are rare earths and collectibles in a variety of denominations, weights, and product types.
IPM Group continues to focus on its mandate for offering free and bespoke investment advice as well as sharing in-depth research reports with all clients, as well as offering a comprehensive, low-cost A-class vaulting facility solutions together with Malca-Amit at Le Freeport Singapore (fondly known as the Fort Knox of Asia). Le Freeport Singapore is a world-class and duty-free vaulting facility that ensures total investor privacy, discretion and protection with all client’s vaults being wholly segregated, fully allocated and insured by Lloyd's of London.
To complement the new bullion store at 23 Amoy Street, IPM Group has developed an e-commerce platform and a bespoke client vaulting portal: www.indigopreciousmetals.com with an extensive range of bullion bars and coins for sale, made available 24/7 for both allocated and unallocated, or pooled metal investments.
IPM Group stocks leading LBMA (London Bullion Market Association) accredited brands including world-renowned PAMP Suisse, Valcambi Suisse, Royal Canadian Mint, Australia’s Perth Mint, Asahi Refining USA and Metalor.
Fat Belly Social Steakhouse is a modern communal steakhouse which offers innovative takes on the classic preparation and presentation of meat and fresh produce. It strives to be the perfect stage for people to unwind, connect, and simply have a great time together over big, bold cuts of meats, fun sharing plates and great wines.
The ever rotating wine list and casual upmarket vibes completes the full social dining experience.
Located in the heart of the Central Business District, The Bravery is back in business after a short closure.
Previously located in Jalan Bear, the new space on Amoy Street was designed to offer respite from the frantic pace outside. Cosy up in one of their quiet corners and come to your senses, with the help of their coffee and freshly baked breads.
Lift your spirits with a comforting cup of cappuccino or change it up with their signature Lavender latte. Whichever you choose, their freshly baked brownies will undoubtedly prove to be a delicious pairing.
Housed in a historic unit on Amoy Street, KULTO takes its customers on an insider trip to Spain through a sensory experience of Spanish food and decor steeped in history.
KULTO brings a slice of Spain to the dining experience with an iconic feature of Madrid and Barcelona apartments, the wooden shutters. The beautifully restored space is lined with wooden shutters and completed with clean and neutral colours featuring accents of wood – so diners will be in the moment to truly enjoy the food and atmosphere.
A customer’s experience at KULTO is fully taken care of by the Chefs, and customers get front-row seats to them working their magic in the open kitchen, which is an extension of the private dining room. The dishes come out rhythmically, just like parts of a symphony, landing on solid wooden tables, where the colours and energy of the food get to shine on its own.
Born and bred in Rioja, Spain, Head Chef José Alonso helms the kitchen of KULTO. Inspired by his heritage, culture, and philosophy of letting good quality produce speak for themselves, every plate at KULTO steers close to the traditional rendition of the dish and lets the freshness of seasonal produce take centre-stage.
Mauro Colagreco, an Italian-Argentine chef who is ranked 1st in the world according to the ranking World 50 Best Restaurants 2019, has started Carne on Amoy Street. After careful research and a life’s work experimenting with fresh ingredients and haute cuisine techniques, the chef-owner of Mirazur (3 Michelin stars) and Grand Coeur in France, has perfected the ideal burger made from premium quality ingredients.
With Carne, customers can enjoy 100% grass-fed meat, salads with 100% organic vegetables, fresh seasonal fruits, cage-free eggs and much more...
Celebrity Chef Kenjiro ‘Hatch’ Hashida invites you to embark on a gastronomic journey through the Sandō pathway of Hashida to explore a multitude of inventive creations served in his signature omakase-style.
At Nixta, warm service, perfect margaritas and a reverance for Mexican culture and cooking are on display.
There you will find meats roasting over an open fire, salsa made by hand in volcanic stone molcajetes and fresh masa ground for their signature heirloom corn tortillas, nixtamalizes and ground in-house.
Located on Amoy Street, Avenue 87 is a restaurant inspired by the personal journeys of 2 Singaporean chef friends of remarkable talent and training. On offer is a Modern Asian cuisine prepared from scratch with carefully sourced regional produce.
What sets the restaurant apart is the seamless synergy of co-Chef-Founders Glen Tay and Alex Phan, and the unique brand of creativity and innovation they bring. Also special is the platform it affords to dynamic brands, producers, and talents of Singapore and the region.
Dining at Avenue 87 is a deep dive into gastronomy in which two chefs at the top of their game push each other’s boundaries to produce magic.
Avenue 87 is housed in a 2-storey heritage shophouse at 47 Amoy Street. The first level is a restaurant with open kitchen seating 24; and the upper floor is a 26-seat lounge with bar, launching in early-2021.
Chefs Glen and Alex bring to the table well-loved Asian favourites, given a creative twist using traditional and contemporary techniques. The familiar flavours of childhood, and the dishes they love to eat today, are the starting points of their innovation, the end results bringing a sense of nostalgia and comfort to the diner.
Avenue 87 serves a Modern Asian cuisine of well-known dishes transformed by the memories, travels, and professional discourse of the two chefs. Many components are prepared from scratch. The local and the artisanal are celebrated, and old and new methods explored and often combined. The results are nostalgic yet contemporary; and always comforting. The dinner tasting menu, inspired by foods that Glen and Alex loved growing up, comprises either four or six courses, with a wine pairing option specially curated by Si Hao. Glen and Alex recommend the 6-course tasting menu for an immersive gastronomic experience.
With cake creations like Dark Chocolate Speculoos, Orh Nee Cake, Vanilla Cheddar Cheese, Matcha White Chocolate and more, the newly-opened Luna on Amoy Street has something to please any fussy tongue.
Their Orh Nee Cake is unique and worth a mention. This cake comprises of vanilla sponge layered with velvety yam ginkgo paste and yam cubes, topped with coconut Chantilly cream, white chocolate pearls and dessicated coconut. At $8 per slice or $80 for a whole cake.
Platform on Amoy Street is branding itself as a "drinks studio"
Enjoy coffee, cocktails & mocktails suitable for daytime drinking. Their best-selling cocktail is Sage 43, made with fino sherry, sage cordial, seedless grapes and tonic water.
Try their creation like The Portobello Sandwich; put together with portobello mushroom. shredded mozerella + cheddar cheese, bbq sauce, mayonaise, mesclun salad and white bread. Experience the flavours of earthy and juicy mushrooms blend in harmony with melted cheddar cheese. The perfect bite of food, designed for 24/7 satisfaction.
Offering their diners Teochew signature flavours, Jumbo Group's newly-opened Zui Yu Xuan Teochew Cuisine is housed within a two-storey heritage building located in the historic Far East Square precinct.
Within this elegant oriental space, refined, authentic Teochew fare is presented: from signatures such as Deep Fried Liver Rolls and Wok Fried ‘Kway Teow’ with Diced ‘Kai Lan’and Preserved Radish, to Teochew Oyster Omelette ‘Gooey Style’ and Teochew ‘Puning’ Fermented Bean Chicken. Meticulously and skilfully prepared, using only the freshest quality ingredients, each dish pays homage to the finer points of Teochew cuisine.
The Loco Group opens new fast-casual Mexican spit-roasted chicken joint, Chico Loco in the heart of the Central Business District.
Located on Amoy Street in the buzzy Telok Ayer area, Chico Loco is here to buck the eat clean trend, and shake up what it means to eat healthy. Food can be a deliciously dirty four-letter word, and the Mexican chicken joint is here to dish out dirty healthy plates. Fresh, guilt-free comfort food that is irrevocably good for body and soul, and irresistible fare that chars, drips, smokes and sizzles.
Forget eating clean. Chico Loco is here to serve up food worth getting dirty for.
Grab some napkins and get ready to devour some seriously good chicken at Chico Loco, where the birds are always antibiotic-free, hormone-free, cage-free and organic-fed.
Before the chickens go on the spit, Chico Loco brines them for 10 hours in an umami solution featuring a touch of agave nectar. The chickens are then basted with a secret house blend of 11 herbs and spices including quintessentially Mexican ingredients like achiote, dried oregano and mustard powder for bold splashes of flavour. Over the course of an hour, the chickens are roasted before a naked flame for a luscious, smoky finish. The result? Moist, fork-tender chicken that is as tasty as it is healthy.
The Loco Group Pte Ltd owns and manages Chico Loco, Lucha Loco and Super Loco. The four partnersJulian Tan, Christian Tan (aka “The Tan Brothers”), Ajay Parag and Chef Jason Jones have also recently launched their own hot sauce, tequila and craft beer range.
Basque Kitchen by Aitor is a new concept showcasing contemporary Basque cuisine reinterpreted by Head Chef Aitor (Iggy's ex chef).
One of Unlisted Collection's dining concepts; Basque Kitchen By Aitor takes over the space formerly occupied by Blackwattle.
Basque Country is a region that straddles the westernmost Pyrenees in adjacent parts of northern Spain and southwestern France.
Welcome to Basque Kitchen by Aitor where Chef Aitor presents a slice of his heritage. Expect reinterpreted Basque dishes that reflect Chef Aitor’s personality, in warm and welcoming surroundings, with Spanish wines aplenty.
Chef Gabriel Fratini is back with his latest restaurant, Solo Ristorante at Amoy Street. Chef Fratini previously ran Domvs Restaurant in Sheratons Towers.
This new intimate dining place features an open kitchen which takes up half of the front of the space, fronted by a row of counter seats where diners can watch the chef in action. The back of the restaurant is divided into 2 areas with table seating, one of which can be closed up to form a private room.
The restaurant is intimate and the menu is also simple.
For lunch, diners can get a three-course set at $38 that comprises assorted appetisers, pasta and dessert. For $58, patrons cal also get a main of either fish or meat. The actual dishes are not listed, as they depend on what the chef has to create the dishes with on the day.
Maggie Joan’s celebrates three years of being the underground place to go to with a new chef, revamped menus and refreshed interiors.
Located in the alleyways behind Amoy Street, Maggie Joan’s is a unique concept; a Modern European restaurant with a distinct underground character, reflected in edgy industrial décor and a hidden, nondescript entrance.
Maggie Joan’s cuisine has flair & finesse and is unremitting in its quest for artisanal flavours.
The restaurant is named after the 2 grandmothers of co-owner Daniel Ballis because it seeks to embody the women’s big-hearted stance on good food and social bonding that makes it warmly appealing to a contemporary audience.
Their noodles are made fresh daily from three ingredients: Flour, Eggs & Salt. They are cut fresh and tossed in wicked sauces. You should (& you will) slurp it like you mean it. Their dumplings have the perfect ratio of juice & bite.
Located in Amoy Street, Sichuan restaurant Chengdu has a menu packed with authentic & fiery offerings for their diners.
Their signature "Spicy Grilled Frog Skewer" (S$29.80) will be served to diners on a fancy Chinese junkboat with dry ice vapour plus a figurine that sings.
On the menu: Griddle Cooked Trotters, Beef with Pickles in Sour Soup, Fish with Green Pepper Soup, Giant Sesame Ball and more.
Claypots Full Circle - Fresh plates of whole fish, squid, mussels, oysters, octopus... and a lineup of delightful meze to share. A melding of Mediterranean and Asian flavours. A bar that beckons. A meeting place for all.
The first Claypots restaurant came into existence on Barkly Street, in Melbourne, Australia, in the 90s. An unassuming little establishment that served primarily claypots and fresh seafood plates in its anterior days, it has evolved into a brand of restaurants well-loved by locals and tourists for exceptional seafood dishes and lively vibes.
A self-taught Mediterranean chef and Claypots’ founder, Renan Goskin, was inspired by South-east Asian cuisine in his many travels. In particular, Singapore had always felt like a place he could call home.
A couple of university students fell in love with the seafood joint. When they came home to Singapore, many years later, they sought to bring Claypots to Singapore.
Full Circle is a collaboration between the seasoned restaurant family and their ardent Singaporean supporters.
Kimme is a 48-seat innovative modern bistro, set across three floors, offering simple yet intelligent fare with an Asian twist.
The casual restaurant is set to become an intimate after-work dining destination, with a curated wine and cocktail list and a varied menu that is perfect for sharing. Merging comforting, yet inventive Asian-inspired flavours with Western techniques and sensibilities, Kimme’s approach to cuisine seeks to bring out the best in fresh, seasonal ingredients.
Spearheaded by Meta’s Chef Sun Kim and led by Head Chef Louis Han, who worked alongside Chef Sun for the last two years, they present accessible dishes to whet the palate for any occasion.
Australian chef Clayton Wells (the head chef and owner of the acclaimed Automata in Sydney) has opened a new restuarant-bar concept, Blackwattle on Amoy Street, together with Unlisted Collection.
The restaurant seats around 50 across two levels of dining and includes a small bar area.
At Blackwattle, they utilise the best ingredients possible at that particular time with minimal fuss, creating dishes that speak to their most treasured food experiences. They serve a regularly changing five course set menu, as well as à la carte and bar snack menu. During the week, they offer a two and three course set menu for lunch. They can also cater for most dietary requirements.
At Blackwattle, they have put together a beverage list to compliment the food but also to share a varied range of flavours and styles. A diverse selection of spirits, wine, beer, cider and sake gives you the option to explore a wide array of drinks. They also offer a short and concise cocktail list that features alcoholic and non-alcoholic drinks.
Helmed by Chef Ivan Brehm, Nouri at Amoy Street is rooted in the latin word for nourishment. The restaurant serves up dishes that take influence from around the world, while highlighting the similarities and connections we all share across cultures.
They have a 5-course Omakase and ala-carte orders for during lunch service and 5 or 7-course Chef’s Tasting Menu for their dinner service. Check out their menu here.
Tradition is at the heart and soul of what is served up on your platters at K-Tower. Located along Amoy Street, K-Tower started out as a vision to bring together close family and friends to dine as one, engaging in the cooking of seafood together, and to savour the freshness of seafood.
Inspired by the “9 Layer Seafood” in the recent travels of the founders to Korea, K-Tower uniquely represents the latest gastronomical hit of the seafood tower that was recently sparked off in Korea. Keeping to the authentic Korean style of the seafood tower, fresh seafood is steamed within the tower, with varieties of seafood stacked up in tiers, where the essence of seafood trickles downwards and amalgamates in a steaming hot pot of goodness.
True to its belief that seafood must be enjoyed fresh and delivering the succulent juices of the ocean to your very tastebuds, K-Tower seeks to transform your dining experience when it comes to delicacies from the sea, by having live seafood tanks within the restaurant itself. As K-Tower says it, it’s all about “The goodness of the ocean, all in one steaming pot”.
A new bar at Amoy Street, Native serves their signature Thai rum cocktail, Antz, with some crunchy ants. Vijay Mudaliar is the man behind Native and its creations which will raise some eyebrows.
The bar even uses lotus leaves for as drink coasters which are sustainable ware because when the coasters get wet, they would put the leaves back into the dehydrator to dry and then use them again. The steps will be repeated until the coasters can't be used anymore and they will then grate the coasters into powder to use as compost.
French - Japanese Tapas Restaurant and Bar, Le Binchotan, has opened on Amoy Street.
The menu is a collaboration by Chef Atsuhiko Hagiwara, as well as the Singapore Head Chef, Jeremmy Chiam. The restaurant specializes in meat and seafood grilled over bincho-tan (or white charcoal).
Foie gras shavings with oden-style daikon, wagyu striploin infused with port wine and ume plum liqueur, and Japanese red bream atop cold-smoked eggplant with a dash of shoyu are just some of the favorites from the menu.
New York prohibition-style bar Employees Only, No. 4 on the World's 50 Best Bars list this year, will open an outlet in Singapore very soon.
A true blue NYC institution over the last 10 years and widely acknowledged as one of the best cocktail bars in the world, this is their first project outside of New York.
Alati, or salt from the ancient Greek word ἅλας, takes great pride in serving only the freshest produce wild-caught by the hands of the fishermen at the Aegean Sea. Donning its traditional uniform of blue and white, the casual and comfortable restaurant with an ambiance reminiscent of Cyclades. Everything in the menu, from the meat to the pastry to the bread, are made painstakingly and meticulously by hand.
Spiffy Dapper is not your typical go-to bar by all means. It's spunky, edgy, and full of character. Think dive-bar meets 1920s speakeasy - meaning each visit will be full of surprises!
Featuring a theme that's part rustic, part industrial chic, it's the ideal spot to come grab a cocktail during the week, or drown out all your worries on the weekends. While you're at it, we suggest grabbing some of their nibbles like the Whole Baked Camembert or Butter Garlic Shrimp, before imbibing their specialty tipples like the Sheik on the Level, a handcrafted drink with potent gin, black Turkish tea, lemon juice, and freshly ground cardamom. For something a little sweeter, the Glad Rags Sheba is perfect. With cane sugar and cinnamon infused apples in every sip, this drink is the liquid equivalent of a carnival candied apple.
Created by the same father-and-son team behind Moosehead – Glen and Daniel Ballis – Maggie Joan’s hollers “underground” from the word go.
This new restaurant occupies an old shophouse in the warren behind Amoy Street, with its front door opening to a backlane off a backlane. The entrance is through an iron door cut into a whitewashed wall that is blank except for a 2-D cutout spelling ‘Maggie Joan’s’ in the same anonymous steel as the door. Potted olive trees line the sides; the feel is of the backstreet tavernas and trattorias of the Mediterranean much ‘in the know’.
Step through the door into Maggie Joan’s, and you’re greeted by a fusion of industrial chic and stylized domesticity. The architecture reminds one of a bunker -- ‘underground’ in every sense of the word. But it’s a beautiful bunker; make no mistake.
Distinct ‘pockets’ of space have been styled to different characters: with the most ‘raw’ at the immediate entrance. The walls are stripped brickwork: rough and scarred, ruddy and grey in patches. The ceiling is beamed; the floor cemented; and the stretched wooden banquettes lining the walls resemble church pews. Functional track lights beam overhead and the feel is edgy and rugged. This 40-seat dining hall, the most expansive floor in the restaurant, is anchored by the floodlit open kitchen and bar, white-tiled, bustling, and ‘caged’ with wire fence.
Proceed to the narrower middle section, defined by three large hanging steel lamps looking like abandoned hollowed-out drums from a rock band. Golden light spews from the drums’ burnished interiors; and throw cushions soften the banquettes. A 4-person table – the only round table in the house – sits next to the kitchen, luxuriating under its own elegant crystal chandelier. The layout of the restaurant seems to have come about organically, the spaces becoming more intimate and ‘feminine’ as they flow inward.
Lastly, we come to the private dining room - the most distinctive in atmosphere, and styled like a traditional Mediterranean parlour. Furnished with 3 exquisite crystal chandeliers; plush elegant upholstery; and mirrors and patterned tile flooring, it is almost ornate in comparison with the rest of the restaurant, and redolent of the 2 namesake grandmothers. Potted plants decorate the parlour, as they do on shelves or on the floor throughout the restaurant: flashes of vivid green punctuating the industrial textures and colours.
With friend and co-owner Darren Micallef, the Ballis’ have put together a concept unique in Singapore: a Mediterranean-inspired restaurant with a strong underground vibe, serving an energetic, contemporary Mediterranean cuisine built on unremitting artisanship.
It begins with putting heart, mind, and creative soul into the process and making as many ingredients as possible from scratch “exactly like Grandma would”. It continues with using the freshest seasonal produce, crafting intensity and balance, and creating a menu rooted in the familiar flavoursof the Mediterranean, but innovatively ‘interpreted’. Head Chef Oliver Hyde, formerly of Pollen, helms the Maggie Joan’s kitchen and is dedicated to ensuring that the table becomes an occasion for bonding and a manifestation of the Mediterranean way of being and loving.
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