Fusing inspiration from cosmopolitan New York and the bustling night markets of Seoul, NY Night Market is one of South Korea’s fastest-growing restaurant chains. Serving up a wide array of Korean-Western comfort food and beer cocktails, NY Night Market is extremely popular among youths, young adults and families.
Mouthwatering highlights include the 50cm Baguette loaded with bulgogi beef, shredded cheese and assorted vegetables, Cream the Curry; topokki red curry topped with whipped cream, Finger Steak with homemade gorgonzola butter, and Waterfall Cheese Shrimp doused in cheese fondue on a sizzling hotplate.
Located in Downtown Orchard, Temasek Shophouse is home to Temasek’s philanthropic arm — Temasek Trust, Temasek Foundations and Stewardship Asia Centre.
Temasek Shophouse is a social impact hub that seeks to encourage, enhance and elevate initiatives and activities that contribute towards the common good.
Level 1 Gallery is open to the public and hosts a variety of events, ranging from talks about social impact to community outreach programs. They also house an embedded social enterprise café, Foreword Coffee, that is staffed by differently abled people. Temasek Shophouse is a place where business and community, enterprise and philanthropy, hardware and heartware all come together under one roof.
One-Ninety, the modern Asian brasserie at the Four Seasons Hotel Singapore, is now open after a botanical transformation. The new dining destination in town is poised to tease and please with its Asian twist on wholesome ProvenÃ§al cuisine.
The ambience of the restaurant is an extension of the heritage-botanical inspiration that very recentlytransformed the hotel’s rooms and suites. The same tropical influences now effortlessly infuses the menus that feature fresh, seasonal and daily-sourced produce.
“The light, natural colours and textures echo our lush surrounds while feature Peranakan tiles celebrate our unique heritage,” says Peter Draminksy, Regional Vice-President and General Manager. “The elevated all- day dining space pairs perfectly with One-Ninety’s exciting menu designed to introduce new and unique epicurean experiences that delight, furthering our mission to ensure superior dining, exceptional service and, of course, authentic Four Seasons charm.”
Newly minted Restaurant Chef Kamarl John leads the culinary brigade and was previously from Four Seasons London at Ten Trinity Square. Most recently he was with Adrift by Michelin by celebrity Chef David Myers, in Singapore. Having spent the last year in the city state and around Asia, Chef Kamarl is constantly fascinated by the vibrant food heritage of Asia and even more so with the Lion City. From the nation’s instrumental role as a key entrepÃ´t on the Spice Route in the 17th Century which naturally made it a melting- pot of culture and cuisine, even to this day.
Showcasing the culinary craftsmanship driving the cuisine at One-Ninety, every meal begins with Artisan Sourdough with Seaweed Butter. Sourced from artisanal mills in Hokkaido Japan, the flour is only produced upon each order. Ground by hand and blended to our specifications, each loaf is baked fresh daily in their very own ovens.
“My Philosophy when it comes to food is to use quality ingredients and let these shine by balancing them with clean fresh flavours. This creates an experience where the guest leaves happy and appreciative of natural,wholesome cuisine that excites and comforts all at once,” shares Chef Kamarl.
These are a few of their signature items on the menu:
Foie Gras Toast, Black Winter Truffle - A classic French combination with Creamy Foie Gras & fragrant Périgord Black Winter Truffles on lightly toasted Brioche.
Seasonal Seafood Tower - Featuring some of the finest quality seafood from Southeast Asia, Japan & North Atlantic Ocean in Europe. Highlights include Hokkaido Scallops, King Crab, Blue Fin Tuna and responsibly farmed Maine Lobster in Singapore. Served with their house-made sauces such as Calamansi Aioli & Young Ginger Vinaigrette, which are infused with some of Singapore’s mostrecognizable ingredients.
Blue Lobster with Yuzu Kosho Butter - Wild Blue Lobsters caught in the North Atlantic Ocean waters between England and France are pan roasted then served with homemade cultured Yuzu Kosho Butter which is poured table side.
Snapper Bouillabaisse, Spicy Daikon, Lemon Grass - This traditional Provençal fish of market-fresh roasted Red Snapper, Clams, Tiger Prawns and Bouchot Mussels in a broth of potatoes, garlic, ripe tomatoes and a bouquet of herbs and spices, is made extra special with spicy daikon and lemon grass.
Iberico Pork Presa, Star Anise, Pineapple Chutney, Celeriac Purée - The Presa is a specialized muscle within the shoulder that is tender and juicy. The marbling of fat that runs through the IberianPork has earned it a reputation as the “Wagyu of Pork” and its high concentration of healthy, oleic acids is balanced with sweet and sour pineapple chutney spiced with star anise, complemented further by celeriac purée.
Patrons / Guests can also look forward to One-Ninety's Semi-Buffet Lunch / Brunch.
Shiseido announced the opening of their new office in Singapore, located in the heart of Singapore’s Central Business District.
The move is part of Shiseido’s VISION 2020 corporate transformation, as the company focuses on accelerating growth in the second phase of its medium-to-long term strategy. The new office hub will house the regional headquarters of Shiseido Asia Pacific, the global headquarters for Shiseido Travel Retail and the affiliate office of Shiseido Singapore. As centres of value creation, this structure facilitates flexible and agile decision making; enabling Shiseido to achieve significant growth through marketing activities attuned to the needs of regional consumers and global travellers.
As they continue to build for the future, Shiseido is committed to an increased investment in their brands, talent development, beauty innovation and business activities that will positively and sustainably impact society.
The new office will house three new dedicated facilities:
Asia Learning Centre, a first-of-its-kind dedicated training facility that will train approximately 2,000 Shiseido employees from Asia Pacific, Travel Retail, Japan & China each year. Its programmes aim to develop leadership, function-specific and innovation skills and behaviours that are critical in supporting growth and bringing out the best from employees for Shiseido’s continued success.
Asia Pacific Innovation Centre, which will enable open-source innovation, Asia Pacific consumer research, as well as create and localize a portfolio of highly specialised products for the Asian market and climate.
Life Quality Beauty Centre: As they strive for a society that promotes greater happiness and positivity for everyone, this is a unique facility that provides private, specialized make-up consultations to consumers with significant skin concerns such as port-wine stains, nevus, scars, vitiligo and changes in appearance due to the side effects of medical treatment. Shiseido has helped consumers with serious skin concerns since 1956, when many in Japan suffered from serious skin burns post-war, by developing a foundation called Shiseido Spots Cover.
Shiseido Asia Pacific and the global headquarters of Travel Retail first established their presence in Singapore in 2016 & 2015 respectively; with the employee base almost doubling to over 250 employees, with nationalities spread across 17 countries.
The strategic location of the Singapore office puts Shiseido closer to key markets in Asia, enabling the company toleverage the region’s robust potential with its rising middle-class population. Growth in the premium beauty segment in Asia Pacific is forecasted increase by USD$4.4 billion from 2016-2021, while the mass beauty segment is expected to achieve more than triple this amount.
Asia Pacific also represents a key region and engine of growth for the global Travel Retail Channel. Current forecasts estimate that its beauty segment represents a potential market size of USD$26 billion by 2021; the proximity of Shiseido Travel Retail aims to empower and guide the team alongside this growth.
Shiseido was founded in 1872 as the first Western-style pharmacy in Japan. The business gradually evolved into a cosmetic company, offering consumers the most advanced technology and finest aesthetics available in the East or West. Shiseido is the premier cosmetics company with roots in Japan; and the name of Shiseido has come to represent the world’s highest standards of quality.
Shiseido’s global selection of skincare, makeup and fragrance includes a high-performance category for special skin care, and a brightening line. Shiseido also offers body care, suncare and a skincare line for men. Fiercely contemporary and innovative after 145 years in business, Shiseido is now sold in 88 countries and regions across the world.
Touting itself as the first Asian fast food joint in Singapore, Hawker's mission hits all the right spots – serving local favourites that are close to our hearts at affordable prices. Expect a quick, casual and fuss-free experience right in the heart of Marina Bay at its flagship unit at Esplanade's Annexe.
Launched by No Signboard Seafood group, Hawker offers a unique range of Singapore-themed burgers such as the ever-popular Chilli Crab, Nasi Lemak, Satay Chicken and Chicken Rice, all crafted by a team comprising a food scientist and creative chef.
Swiss luxury skincare brand La Prairie unveils its first reimagined concept store in Southeast Asia, exclusively at Takashimaya Department Store. Located in the heart of Singapore’s main shopping belt on Orchard Road, the 43 sq m counter is meticulously designed – inspired by the authentic, sophisticated elegance of Swiss Contemporary Architecture.
Developed internally by Stana Pijunovic, in-house Chief Architect and head of a team of Swiss architects and designers, the new global store design perfectly embodies La Prairie’s long-standing quest for timeless beauty. The new Takashimaya counter is a haven of pristine elegance that offers an intimate consultation space and a private facial cabin – creating a fluid and seamless customer journey.
Defined by visionary Swiss architects, the school of Swiss Contemporary Architecture is a style at once raw and refined, deceptively simple in its execution, physically intense – imposing even – yet always in a poetic balance with the surrounding landscape. Integrating Swiss essence into its design, each fixture and structure in the new counter tells a different story. From the walls – using veneer wood from Switzerland, designed in a representation of the Swiss Alps, down to the table legs – structured to resemble the mountain landscape in Switzerland. The pristine and refined layout of the store echoes elegance and timeless beauty, which the brand represents.
La Prairie’s new visual merchandising aesthetic integrates the school of Land Art, a conceptual approach rooted in nature itself. Using wood and mineral elements, natural and noble materials, it celebrates the vitality and beauty of nature while demonstrating a deep respect for it.
Mythz & Myths at South Bridge Road combines a kitchen with a hidden bar, founded by French-trained Joël Robuchon alumnus Chef Martin Wong.
Mythz & Myths' menu will be mainly focused on French cuisine, incorporated with a touch of Asian. Being very particular about his ingredients used in his cooking, Chef Martin will work to refresh his menu once every 3 months, with seasonal produce – locally and non-locally.
Chef Martin aims to bring out a different dining experience to guests. Rather than casual dining, and fine dining, Chef Martin calls it a ‘Dinner Party’. Where there will be much more interactions with guests and for the team to cook right in front of the guests.
“My food will be the culmination of every element in the restaurant, from the carefully selected ingredients to the structure in each dish, the china & the customer experience - all weaved into a definitive culinary finesse bringing forth myriads of tantalizing joys to even the most notorious taste buds” - Martin Wong, Founding Chef of Mythz & Myths
In their bar, you will meet their Head bartender – Darren. Mixing up different kinds of alcohol and flavours has always been Darren’s passion. Be sure to ask for their signature cocktails.
With an inviting name as such and warm service to boot, Fat Chap springs forth a playful vibe – a visual representation of the liveliness and jive of Asia. Situated within the lobby of Tower 4 at Suntec City, Fat Chap sees a myriad of mall-goers from tourists to families looking for an exciting new dive after their day of shopping.
Helmed by Indonesian-born Chef Selamat Susanto, the menu at Fat Chap is distinctively Asian, served with a hint of nostalgia. From chef's favourites like Balinese Pork Rib, Oxtail Soup and Asian flatbreads topped with a variety charcoal grilled meats, expect flavours that transport you to a recognisable time and place as you chow through the streets of Asia.
With a varied menu of multigrain bowls perfect for a hearty and healthy lunch; beers and cocktails for a weekday wind down; sharing platters from land and sea for the whole family to dig into during weekends; and something a little special for your special little ones – Fat Chap is approachable and unpretentious – a go-to place anytime of the week.
The Sampan is helmed by former Ku De Ta Bali General Manager, Steve Collinson who has over two decades of restaurant experience. Following his dreams of creating a Pan Asian restaurant in Singapore, The Sampan is nestled among restaurants and the riverside of Boat Quay.
Highly influenced by the cuisine and restaurants in Asia, The Sampan is an inspired interpretation of their favourite Asian eating experiences. Classic dishes are revised and some new favourites born, all perfectly paired with a daring beverage menu that will have you coming back for more.
The Sampan also plays an eclectic soulful soundtrack by former Ku De Ta Bali’s DJ Jim Breeze to keep you partying throughout the night.
Situated in the heart of Katong, The Communal Place serves an array of dishes of which are mostly catered for “Communal” dining and gatherings, they hope to bring back the memories together with their loved ones through their affordable and communal dining concepts.
Embarked on with the heart for bringing people together; The Communal Place creates the perfect setting for families and friends to gather, something that we tend to lose through the digital world. They do not provide WIFI connectivity in their establishment.
Serving an array of Western-Fusion cuisine splatted with a touch of homeliness, they promise to connect people with every meal.
A carefully curated collection of fine and rare wines and spirits - including some sought-after whiskeys - complement your gastronomic journey, be it a discreet dinner for two to an extravagant bespoke menu of delicacies designed specially for you. Experience at CHINOISERIE, the Grand Cru of Asian cuisine.
CHINOISERIE Modern Asian by Justin Quek. An exclusive fine dining restaurant by Asia’s premier celebrity chef Justin Quek.
Luxuriously plush down to the finest detail and with sumptuously outfitted private dining rooms, CHINOISERIE is where a new level of Chinese fine dining is presented with the panache and savoir faire of European fine dining establishments.
Singapore’s pioneer celebrity chef Justin Quek redefines the quintessential Singaporean gourmet experience at casual all-day diner JustIN Flavours of Asia.
From local breakfast of tangy mee siam and lunches of Malay-style nasi campur, to dinner of lobster Hokkien mee to supper of zichar classics – the newly-opened JustIN at Marina Bay Sands is your go-to destination for an authentic, sophisticated taste of Singapore.
View JustIN's menu here, with a list of delectable creations.
One of Asia’s most internationally-celebrated chefs, Justin Quek is famed for his expertise in French fine dining and his deep understanding of Asian cuisines. His Franco-Asian cuisine – borne of his Asian heritage and his extensive experience in Europe – is represented by signature dishes such as his foie gras xiao long bao, and lobster Hokkien noodles. As a leading chef from Asia, he has served numerous politicians and dignitaries such as former Chinese president Jiang Zemin and Microsoft founder Bill Gates. He also famously cooked for all of Singapore’s founding prime minister Lee Kuan Yew’s birthday dinners since 1993.
Home is where your story begins. Where you choose to live, is equally as important as what your lifestyle will be when you are living there.
The Garden Residences, overlooking one of Singapore’s best known and much-loved neighbourhoods, Serangoon Gardens, presents a life that has been built on these fundamentals.
Location, one that surrounds you with lifestyle, shopping and F&B establishments. Connections, with a transport network that takes you anywhere you need to be in minutes. Education, because the pursuit of learning at any age should never be undervalued. Architecture, in creating a home that stands the test of time and draws inspiration from the gardens outside, to create a life that’s well-lived inside.
Overlooking one of Singapore's most-loved neighbourhoods, Serangoon Gardens, residents of The Garden Residences can enjoy the convenience of being surrounded by a diverse selection of lifestyle, shopping and dining options.
At The Garden Residences, living well comes naturally. With 55 exclusive residents’ facilities specially designed for physical invigoration and also total relaxation, unwinding has never been this easy.
A smart nation calls for a smart home. The Garden Residences also seamlessly incorporates intelligent community and home features to provide residents a connected, convenient, secure and empowered life.
Select your dream home from 613 one- to five-bedroom residences ranging from 452 sq ft to 1,981 sq ft – spread across five 15 storey towers with North and South orientations for maximum air ventilation.
Located within walking distance of Serangoon MRT Station, the cheerful-looking Scissors Paper Stove is not just an Instagrammable spot for photographs. This new dining place located along Upper Serangoon Road serves tapas plates with an Asian twist.
The restaurant is helmed by Chomel Yang and Januver Chow, who also own Fratini La Trattoria in Greenwood Avenue.
On the menu: Iberico pork belly (dressed in a coriander and ginger sauce), Cartafata (with Thai-style yellow fried rice, lemongrass and seafood), Lamb Kebabs, Ceviche and more.
Be sure to try one of their locally-inspired signature cocktails too. Like "Tak Kiu Peng" which is a vodka-based shake with amaretto and Milo. Or the "Nim Jiom", which is a whisky on the rocks with traditional Chinese herbal syrup supplement which is normally used to treat cough and for voice care.
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.
alittle tashi is a fresh addition to Jalan Besar that welcomes you to experience modern comfort food. In this laid-back 60-seater restaurant, a medley of global flavours is anchored by Asian roots.
IF YOU OBEY ALL THE RULES, YOU MISS ALL THE FUN
Family name ‘alittle', given name ‘tashi' (meaning ‘blessings' and ‘welcome' in Tibetan), tashi counts its deep Asian roots as its blessing, while readily welcoming diverse influences of the world.
Tashi calls the offbeat Jalan Besar neighbourhood its home, an environment that invites you to break the rules - your way. Let loose, eat with your hands and get messy, it is highly encouraged. In a city full of rules, this 1,200 sq. ft. space only has one - to have fun.
Butcher Boy is a contemporary style Asian Grill brought to you by the team at Cure Singapore located along the same stretch on Keong Saik Road.
Helmed by chef-owner Andrew Walsh, the restaurant was named after his favorite novel and movie, The Butcher Boy (1997).
Diners can look forward to Butcher Boy Bacon & Cheese Burger, Crispy Pork Belly ,United States Grain Beef Short Rib, Japanese Tender Valley Rib Eye, Crispy Fish Skin, Duck Banh Mi and more.
Award-winning head bartender Knut Randhem has concocted Asian-inspired cocktail options such as Butcher Boy Negroni (barrel-aged rum, white whisky and plum grenadine), Smoking Carriage Cocktail (Dictador 20 rum, salted caramel syrup, bitters and orange) and more.
Thrive Kitchen was founded on the premise of bringing healthy, wholesome and tasty food to the community. It is tucked away in a new mall under a petite block of apartments called NeWest Condominium by West Coast Drive.
Thrive Kitchen believe that unprocessed whole foods can be made flavourful through creative cooking methods and alternative unrefined ingredients (such as coconut sugar, pure maple syrup, pure honey and dates).
They choose whole grains with higher fibre in their rice, noodle and bread dishes. They also bake with nutritious spelt, coconut and almond flours and make their own sauces in the house.
Thrive Kitchen's coffee concept comprises specialty coffee with freshly roasted beans, and they work with innovative brewing methods to create a variety of aromatic drinks.
Modern Asian Brasserie styled Eating House & Bar, Ash & Char, has opened its doors.
Ash & Char Eating House & Bar delivering the usual café-suspects at lunch, transforms into an intimate diner come nightfall; delivering Asian flavors perforated with subtle nuances of charred and smoked elements in a modern diner settings. The successful mix of casual and tasty beckons you to visit with a bunch of friends.
The World’s first Michelin-starred ramen is now in Singapore.
Yuki Onishi, Founder of Japanese Soba Noodles Tsuta, opened his shop in Sugamo, Tokyo In January 2012. The name of the shop originates from Onishi’s dream of nurturing ramen into a noodle dish that Japan will boast about. Tsuta began receiving awards from 2013 became the World’s First Michelin-starred Ramen in 2015. The Shoyu Ramen, complemented with truffle oil is one of its Signature Dishes.
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!
Known for its unique contemporary-meets-traditional aesthetic, five-year-old local label Ong Shunmugam has officially opened the doors to its new home at creative indie enclave Chip Bee Gardens after relocating from the Hong Leong Building in Raffles Place.
Ong Shunmugam is a contemporary womenswear label with a simple quest to craft beautiful clothes by focusing on sartorial construction instead of fast fashion; on cut and fit before look; on longevity over excess.
Designed and made across Asia, their atelier often reworks familiar influences, weaving traditional textile techniques, colours and silhouettes into the modern wardrobe, while deliberately disregarding stereotypes and caricatures.
Theirs are conceptual collections for the thoughtful dresser. They employ intuition and an exacting aesthetic, and they believe that clothing should be cerebral yet wearable.
Shaburi and Kintan Buffet is a two-in-one Japanese dining concept by Dining Innovation Asia-Pacific Pte. Ltd opening at JEM, offering two restaurants at one spot—Shaburi, which specialises in shabu shabu and Kintan, with its premium Japanese BBQ. The 3527.89 sqf interior is furnished with 34 tables which can seat 62 people for Shaburi and 57 for Kintan.
Shaburi provides each guest with their own hot pot for shabu shabu. They provide a selection of side dishes such as sushi rolls, chawanmushi, chicken karaage and more. Their highlight dishes include the konbu, which is a Japanese seaweed broth; sukiyaki, which is a savoury sweet sauce served with mirin; and paitan karamiso that serves paitan collagen soup with spicy miso.
Kintan on the other hand offers dishes in yakiniku style with meats selected from U.S. and Australia, alongside a variety of more than 40 side dishes, vegetables and sauces such as spicy miso and garlic and cheese curry flavored dips.
Nestled along the banks of Singapore River, Ellenborough Market Café celebrates the best of Straits Chinese, or Peranakan, flavours while also presenting a tantalising medley of Asian and International delights.
Experience a modern interpretation of Peranakan cuisine in their daily lunch, dinner and weekend high tea buffet spreads. Indulge in new menu highlights such as Nyonya Satay Chicken and Braised Pork Belly La Mian, along with all-time favourites including their signature Ayam Buah Keluak and Durian Pengat.
Tok Panjang, where classic Nonya dishes are cooked and served by Bob and his Peranakan family from Katong.
Growing up in Joo Chiat in pre-independent Singapore, Bob had a big Peranakan family and was surrounded by the aromas of Nonya cooking. In 1985, he established Peranakan Inn Restaurant in Katong – a pioneer in the Peranakan food scene then!
Over the years, Bob’s passion in Peranakan cooking resulted in the establishment of several restaurants including House of Peranakan Cuisine at Frankel Avenue, House of Peranakan Petit at Tiong Bahru, and now they are proud to present their new café concept, Tok Panjang.
Tok Panjang - a Baba Malay term meaning long table of food, is a frequent sight in their Peranakan household during special occasions. Savour their family’s interpretation of classic Nonya delicacies laboriously prepared with choicest ingredients and love.
The Peranakan is an authentic Straits cuisine restaurant in Singapore. Executive Chef Raymond Khoo and his team serve three generations of delicious 'mesti-cuba' Peranakan recipes, lovingly handed down by the Nonyas and Babas in his family.
They are currently, the only Peranakan restaurant along the Orchard road belt in Singapore and the only restaurant to serve a ‘Tok Panjang’ – a grand Peranakan feast, once served at the turn of the century, by wealthy Straits families to mark special occasions like weddings, anniversaries and important birthdays.
They also offer a 6 course degustation menu and a Chef’s Table Set Menu alongside their regular Ala carte menu.
And if you would like to bring the experience home, please take away some of the celebrated nonya cakes and desserts that they have available at their Takeaway Counter.
Delve into the world of gin at Cin Cin Bar, a secret agent themed watering hole located at level one of Oasia Hotel Downtown.
Be instantly teleported to the 1950s, where gin was a popular spirit base for cocktails, and savour the botanical flavours that makes it rich and diverse.
Their mixologists, using a mix of unique and classic labels, meticulously curates Gin cocktails with florals, shrubs or unique ice cubes to match the Gin’s distinctive fruit or spice elements. Approach any of their mixologists and be engaged as you get to create your own Gin cocktail.
Recognised for its wide range of rich-tasting sauces concocted in-house, Big Lazy Chop is a Chinese bistro offering diners the experience to have their favourite dishes cooked to perfection with their preferred choice of sauce.
With choices ranging from Singapore's classic Salted Egg to Big Lazy Chop's very own Butter Champagne sauce and many more, your palate will be thankful for the kaleidoscope of flavours presented. Signatures include Black Pepper Premium Sri Lankan Crabs, Asam Curry Fish Head, Butter Champagne Drunken Spare Ribs and Milk Butter Chicken Chop.
Decked out in vibrant chinoiserie hues, Chow Fun Restaurant & Bar is a novel concept that presents a thoughtfully-crafted menu comprising over 18 Asian and Western-inspired noodle small plates; many with an inventive twist, moreish snacks and an irresistible all-day happy hour offer.
The name, Chow Fun, is a playful nod to the ubiquitous Cantonese fried noodle dish served at Chinese restaurants in America, where Singaporean chef and owner, Alicia Lin, spent 20 years of her life. The name also alludes to ‘chow’ or food, and the ‘fun’ and infectious spirit of the restaurant as it aims to become the bustling dining and drinking destination at The Grandstand.
Given Alicia’s affinity for noodles and entertaining, she wanted to create a convivial and inviting venue for customers; a lively yet intimate space to relax with friends and bond over simple good chow and a cold beer. Furthermore, with noodles’ wide appeal and popularity, she decided to focus on using quality ingredients to present familiar and unique interpretations of classic noodle dishes at Chow Fun.
Guests may choose to dine indoors (40 seats) at the low tables or the colourful cushioned banquettes or outdoors at the alfresco area (25 seats). With such a playful and energetic space, Chow Fun is the ideal venue for casual dinner dates, family meals and all-day drinking with the buddies.
Dusk by Slake has planned its menu to be fast to prepare, amazingly tasty and extremely satisfying. Quality ingredients are jazzed up with bold homemade elements like rendang oil and homemade flavoured salts to deliver bursts of flavour, delivering a party of flavours in your mouth.
Dusk provides a straight forward menu where you choose one or more of your favourite, perfectly cooked, proteins and pair them with delectable sides. If you’re looking for snacks to go with your booze, think innovative items such as Pork Rendang Nachos and Hot & Spicy Fried Oxtail (think chicken wings but BEEF!), the outlet also has their house made desserts and ice creams available, such as their classic Sticky Date Pudding with Bacon Caramel Ice Cream! Dusk captures Slake’s quintessential Southeast Asian palette of flavours in a fuss free, high quality format.
Dusk also provides takeaway and delivery options for Slake’s range of homemade soups, spreads, sauces, flavoured salts and ice creams – for all those in the immediate vicinity who wish to enjoy their offerings right where they are, with just a few simple clicks of a button.
Located in the west of Singapore, Merriment is set in a contemporary setting in a big office building. They have teamed up with their friends at In The Brickyard (Desserts and Bakes) to provide the ultimate cafe experience.
Expect not only to satisfy your savoury cravings but also your sweet tooth with a variety of freshly baked goods, plated desserts, ice cream and milkshakes. The space is also available for events booking.
Oscar's provides a culinary journey that will feed your senses, offering an array of sumptuous local and international culinary creations to indulge all day, from breakfast, lunch, dinner to supper. This all-time favourite restaurant offers a vibrant space to revive and refresh. Enjoy an impressive buffet highlighted by one of the largest Caesar salad station in town, freshly shucked oysters, succulent seafood-on-ice and live carving stations.
Their outdoor noodle bar serves steaming bowls of local favourites such as Laksa, Prawn Noodle and Fishball Noodle.
A wide selection of over 40 wines-by-the-glass is offered, as well as a tempting selection of desserts including our signature home-made waffles and ice cream.
Experience Oscar's popular Supercharged Sunday Brunch from Boston lobsters, oysters, premium roast "London Duck" and suckling pig to free flow Laurent-Perrier Brut NV Champagne and handcrafted nitrogen ice cream. Balance all that indulgence at the new 4 metre-long salad bar, chilled shakes with superfoods and organic poached eggs or pastas prepared by chefs at the theatrical stations.
Inspired by the elusive black nut / buah keluak, the Asian equivalent of black truffles.
Playful with a “raunchy and rojak” spirit, Black Nut will surprise your tastebuds with its Asian-inspired cocktails – such as the Steady Pom Pipi, Kilat Kilat, and Huat Ah – all infused with Malayan and Chinese spices like lemon grass, gula Melaka and even chilli padi.
Sakurazaka is a traditional shabu shabu concept with a European flair to its cuisine. Headed by Consultant Chef Masashi Horiuchi, Sakurazaka is inspired by his Japanese heritage, European culinary roots and his penchant for refined, convivial dining.
Sakurazaka is located in the Greenwood enclave whose leafy roadways and quiet affluence bears a resemblance to the city of Sakurazaka in Fukuoka, Japan. The restaurant’s interior design combines the old and new together with open layouts and sleek contemporary lines, the traditional use of wood in the walls, ceiling, and furniture.
In Sakurazaka, find six delicious broths, from the traditional ago dashi or dried flying fish stock, pork bone, chicken and vegetarian soya milk to more European touches such as Bouillabaisse stock and beef consommé.
On offer are selections of prime Japanese and European meats, vegetables and seafood, including less common items such as Kyushu Shirobuta pork, Japanese Aomori rice-fed beef, F1 Joshu Wagyu beef, and F1 Wagyu-Holstein cross-breed beef. At the end of meal, the diner can choose to have rice cooked together with leftover broth in the pot and mozzarella cheese for a savory, delicious risotto – a European influence on the traditional Japanese way of combining rice and broth towards the end of a shabu shabu meal.
Sakurazaka also offers traditional sukiyaki, in which meat and vegetables are first cooked in a pan, followed by the addition of broth and condiments such as soy sauce, sugar and mirin, resulting in a dish sweeter than shabu-shabu. The cooked ingredients dipped into a whole raw egg.
For desserts, Sakurazaka offers kakigori, a Japanese dessert of finely shaved ice flavoured with syrup and condensed milk. Sakurazaka has re-imagined kakigori, adding refinements such as Ujikintoki Green Tea and Hokkaido Milk, as well as European ingredients to produce the sensational Port Wine and Tiramisu kakigori.
The companion to excellent food is always a superb drink. Sakurazaka offers an exquisite choice of wines, sake, and Japanese craft beers. Sakurazaka is a concept by leading fine wine merchant, Wine Culture; bringing to the restaurant a curated selection of fine wines.
Kai Garden’s owner and executive chef, Fung Chi Keung, puts his own unique twists on traditional Cantonese favourites without compromising on the flavour of each dish. Be delighted and surprised by the presentation of the dishes as you savour the goodness of the food.
Kite is a place to share a favourite past time with friends, family and colleagues. They serve modern comfort food using progressive cooking techniques with Asian flavours.
Kite stocks a selection of exquisite and under the radar wine labels and craft spirits. They create local adaptations on classic cocktail recipes that altogether showcase the quirkiness and passion of the amazing team behind not just another restaurant but a place you will feel comfortable sharing a conversation in.
Violet Oon’s unabashed love for and knowledge of the Peranakan culinary delights and culture of Singapore has manifested into cookbooks, Violet Oon Singapore, and, more recently, National Kitchen at the National Gallery.
Peranakans didn’t shy away from colour and were known for their intricate or opulent decorations and you’ll definitely see hints of this philosophy in National Kitchen. Decadent dark panels and mirrored walls are lit up by elegant wall sconces whilst references to the Peranakan way of life are peppered throughout the space. Rattan ceiling fans, distinctive tiles, and typical Singaporean foliage like palm leaves and orchids are just a few of the touches that make National Kitchen special.
The food is an excellent introduction into some of the more famous Peranakan dishes like Sambal Timun Nanas (pineapple and cucumber with chillies, onions and lightly sweet rice vinegar), Kiam Chye Ark Thng (soup of duck with salted mustard greens and a hint of spice chillies), and Buah Keluak Ayam (a stew of tangy chicken and the traditional buah keluak nuts). National Kitchen has also opened its menu’s borders a little, offering other cultural favourites like Eurasian Beef Brisket Semor and Hakka Abacus Beads.
Meta serves up classic French-inspired cuisine with an Asian twist.
Meta – meaning change, alternation, and alteration – serves up classic French-inspired cuisine with an Asian twist in a stylish setting by renowned celebrity interior designer Peter Tay.
Nestled in the Bukit Pasoh conservation area, in the heart of Keong Saik, Meta is a spunky hideout in an evolving neighbourhood full of old world charm and modern buzz.
At Meta, they transform fresh and seasonal ingredients into exciting and inventive dishes.
Familiar and comforting, yet eclectic and edgy, their food aims to please the palate and pleasure the senses.
Classically-trained head chef Sun Kim cut his chops in the kitchens of Waku Ghin and Tetsuya Sydney. A native of South Korea, Sun infuses his Asian heritage into French staples, creating modern masterpieces highlighting flavours of the seasons.
Pastry chef Tammy Mah heads up the pastry team at Meta. With over 15 years of experience, Tammy brings a playful twist to her gourmet pastries, sweets and desserts. She enjoys experimenting with textures, shapes and flavours. Tammy believes that there is always room for dessert.
Empress at the Asian Civilisations Museum offers an elevated dining experience with authentic Chinese cuisine in a modern waterfront setting.
Located in the iconic Asian Civilisations Museum, Empressis a smart casual Chinese restaurant for guests who are looking to have an uplifting and lively dining experience. Offering a contemporary setting, with both indoor and alfresco dining options by the waterfront, Empress aims to make everyday a celebration with traditional cuisine, friendly service and a vibrant atmosphere perfect for socialising over some signature roast meats and drinks.
Looking for an unconventional private dining space? Empress' private dining room, Canton Room, provides the perfect balance of intimacy and vibe. Boasting spectacular views of the Singapore River and CBD skyline, Canton Room comfortably accommodates up to 14 guests and is the ideal venue for all events from business lunches to social dinners.
Boasting a breezy alfresco deck and stunning views of the colourful Boat Quay façade and Singapore River, Empress Bar (opening soon) is a casual waterfront bar ideal for drinks and cocktails. Grab a few friends and kick back while you indulge in interesting Asian-inspired cocktails and bar bites.
From the operators of D'Kranji Farmway Resort, a wide array of delectable local seafood fare awaits its patrons at their second De'Beer Seafood Restaurant at Sunset Lane, with each dish meticulously prepared using the freshest ingredients. Chef’s recommendations include Flaming Chicken, Fried 'La La' Bee Hoon and Sauna Prawns.
They hope to reach out to even more customers by locating themselves at Sunset Lane.
They hope to reach out to even more customers by locating themselves at Sunset Lane. The signature dishes are also brought to Sunset way such as LaLa BeeHoon, live crabs, Sauna Prawns and many more. Regardless if you are young or old, as long as you love to taste good food, they warmly welcome you. They continuously strive to achieve the best quality in every dish served and service provided.
At De' Beer Seafood Restaurant @ Sunset Lane, the services they provide ranges from corporate events to birthday celebrations and even simple family dinner or meet-up sessions.
Serving the same approachable and simple food that has become synonymous with the brand, Privé is perfect for a quick breakfast or lunch during the work week or to luxuriate with the family on the weekends. At night, the colourful Boat Quay and stunning CBD skyline is the backdrop for post-work drinks or a hearty meal with friends and colleagues.
But perhaps the most distinctive part of Privé is the unique atmosphere and stunning views accorded to it by being right next to the Singapore River. No matter where you choose to sit, whether in air-conditioned comfort or at the breezy alfresco deck, waterfront views are never more than a few meters away.
Holding three concepts within a brand; an Eating House, Café and Bar, Third Place exudes a warm and cosy ambience that is ideally suited for diners get to enjoy great tasting local delights and international cuisines.
Sporting a new character in décor and theme to give a creative contemporary feel at each unique locations, the entire package of scent, sound, sight and social identity will complete the dining experience.
Third Place is the venue where people can sit, eat and mingle to discover more about each other. Disconnect to reconnect at Third Place, the dining cove where great conversations happen.
Megafash is a creative marketplace based in Singapore.
They currently work with over 1000 local brands from Singapore, Thailand, Indonesia and The Philippines by growing their brand name and distribution channels in Singapore. They let indie brands, makers and craftsmen tell their stories in an authentic way. They believe that people seek for meaningful products and the stories that come along with them – their products are not just things. They have personality that brings a little more colour into your life.
Lin <æž—> has opened its doors to the public for the very first time. Located on the rooftop of Link Hotel at 50 Tiong Bahru Road, Lin <æž—> overlooks the vibrant coloured shop houses and shows a clear view of the sky. Housed in a 1960s-era building, the legacy of this building lives on and its old building charm preserved.
Lin <æž—>, short for “Shu-Lin”, which means 'forest' in Mandarin, is a contemporary Asian alfresco rooftop bar and specialises in authentic Asian-infused cocktails, premium whiskeys, international shooters and specially selected beers paired alongside with Asian bar snacks. Lin <æž—> prides itself on creating some of the most unique Asian cocktails such as Tom Yum Gong, Dragon's Gate, and 7th Beauty using Asian ingredients such as chili padi, lime infused plums, dragon fruit & chinese dates.
For guests seeking an up-close experience with the bartenders, a special menu is created whereby bartenders prepare special mixology cocktails in front of the guests. For guests who are undecided, they would just need to let the mixology bartenders know what flavours they feel like having or their preferences, and the bartenders would be able to create something customised just for them.
In line with its Asian themed interior, Terracotta Warriors are placed strategically at Lin <æž—>.
Other Asian elements such as Buddha heads and bamboo plants are fitted onto the planter box along both sides of the bar. The bamboo plant has a long history in ancient China, when it was used for almost everything such as bows, arrows and household items. Even the bar table legs are customised to resemble the bamboo silhouette.
However, the main feature of Lin <æž—> is its majestic golden entrance which guests will first take note of when they enter the premises.
At Lin <æž—>, there are covered areas for guests who prefer a slightly more private setting. For people who would like an al-fresco experience, there is an outdoor area that consists of hexagonal bar tables and fairy lights overhead. Alternatively, if some would like to have a chat with the bartenders, bar stools are placed in front of the bar for guests to enjoy a drink while chatting with the friendly bartenders.
For easy listening, Lin <æž—> plays a repertoire of top 40s, R&B, and classic chart hits.
Embracing Eastern wisdom passed down from generations to generations and perfected over thousands of years, Harnn is proud of its Asian heritage. Each formulation is inspired by Asian holistic approach to well being and utilizes the finest natural active ingredients to help restore the natural balance of body and mind, to reveal the natural beauty in you.
At Harnn, pampering is more than skin deep, pure precious essential oils are used for their wonderful fragrance as well as aromatherapy properties. Asian artistic heritage is reflected in each of Harnn’s award winning designs; making each piece a contemporary luxury design to delight and enrich your everyday life.
Experience a myriad of flavours at Palette Restaurant & Bar, a new multi-cuisine dining concept serving you Asian gourmet delicacies and street food.
Sit back and revel in the casual-chic Euro-Peranakan interior as we bring you through a spectrum of mesmerizing treat of colours and union of Asian flavours from homegrown Balestier Bak Kut Teh, Ah Yat Seafood Kitchen to exciting new brands - Ah Koong Restaurant, Hok Kee Authentic Hong Kong Noodle & Congee.
For a tipple or two, 90 Gastro Bar offers you the finest renditions of aristocratic house cocktails and desserts that will certainly hit that sweet spot.
Madame Tussauds Singapore is Merlin’s first Singapore-based attraction and is a natural complement to Images of Singapore LIVE. The ultimate ‘celebrity’ attraction allows you to ‘meet’ and interact with your heroes and it brings the best and most lifelike wax figures to Asia’s favourite playground.
Madame Tussauds Singapore is uniquely tailored to reflect the culture and excitement of its Singapore and Southeast Asia location. This is not only apparent in the design of the attraction but also in the choice of figures which includes an exciting combination of historical and contemporary figures from the region, as well as both local and global celebrities such as Beyonce, Taylor Swift, Michael Jackson and One Direction, among others. One Direction will be pit stopping in Madame Tussauds Singapore from now until October 2015, as part of their worldwide tour, giving One Direction fans the unique opportunity to re-live the days of the original five!
Other local celebrities that feature in the attraction include Jack Neo, Phua Chu Kang, Stephanie Sun, JJ Lin and Zoe Tay, among others.
Madame Tussauds Singapore is also the only Madame Tussauds globally to incorporate a boat ride into the attraction! This unique boat ride reflects Singapore’s fascinating and colourful culture and history.
1933 invites you to step into a time portal and take a trip back to the 1930s where cultures converged. Enjoy the finest renditions of 1930s cuisines such as Hainanese Kampong Chicken Rice and Nanyang Curry Chicken in a bread bowl, as they marry Asian flavours with Western influences for a unique Southeast Asia regional style.
Our signature milkshakes is your ticket to the 1930s Magnolia Snack Bar at Capitol. Escape from the hustle and bustle of the city and forge new identities at 1933.
It is with great excitement that IndoChine has found a perfect location at Suntec City with valet parking services, 3,100 basement car parks and is in close proximity to many information exchanges, networking opportunity and leisure activities.
As the only open-air garden at the Sky Garden, Arn Nan is the only place in the whole vicinity that provides a unique garden setting with vertical garden walls, an illuminated translucent alabaster table that glows with an ethereal light, adding a dramatic and pleasing effect, and a one-of–a-kind fish tank island bar that adds to its sensuous charm. Extensive and expansive measures have been put in place to create the ultimate IndoChine experience, ensuring that it will be the attractive location for happy hour, lounging, clubbing, private parties and super indulgent partying.
Arn Nan serves a variety of delicious funky cuisine, including tapas and fresh raw vegetables for fiber and roughage that are in line with IndoChine Group’s philosophy of “nutraceutical” cuisine that has nutritional and pharmaceutical benefits. Guests can enjoy the diverse culinary tastes of Vietnamese, Laotian and Cambodian cuisines in traditionally-prepared dishes such as homemade chicken and prawn sausage, stuffed with tiger prawns and chicken leg meat, and Gói Cuôn, Vietnamese fresh rice paper rolls. In Arn Nan’s every corner, new surprises for a sense of discovery awaits your visit.
Arn Nan also offers an extensive wine list which boasts a range of quality new and old world wines from countries such as Australia, South Africa, Chile, America, France and Italy. Diners are also given a choice of champagnes, sparkling wines and proseccos which will certainly complete this ultimate IndoChine experience.
Guests are welcome daily to a good meal or quick bites at any time of the day. Late in the afternoon as the sun sets, Arn Nan is the perfect place to be for outdoor and rainproof late night parties.
Saint Ma is nestled perfectly in Suntec City Sky Garden – it is the only place in the whole vicinity that provides a unique and huge outdoor garden setting with ample capacity to hold events up to approximately one thousand people. Additionally, Saint Ma will feature a full display kitchen concept, a first in Suntec City Sky Garden which will no doubt be a distinguishing characteristic of the restaurant.
Tastefully decorated with baroque-style furniture, opulent red chandeliers, and colored marble tables with stainless steel armchairs, Saint Ma is further beautified with landscape greenery such as vertical garden walls and thriving palms. The restaurant gives off a relaxing and enlivening ambience, as well as an incredible unencumbered view in the city skyline that is sure to make any occasion extra special.
With a Euro-Asian twist, dishes served at Saint Ma will be a mixture of IndoChinese, Western, and fusion dishes such as Tam Som (Papaya Salad), Baby Lamb of Rack & Truffle Dressed Potato Beignets and Norwegian Salmon Tartarte. Renowned for its culinary excellence with a heart for personal well-being, Saint Ma by IndoChine will showcase a menu that is “nutraceutical”, serving food items containing health-giving additives.
To keep to the promise of healthy tasty food, the dishes served at Saint Ma will consist of a large number of raw food organic produce. In addition, vegetables used will be fresh eco-friendly produce that are free from pesticides and man-made fertilizers. This concept has garnered a high loyal clientele that is hooked on the pure authenticity of the cuisine and also its healthy benefits.
The health-conscious practices are also extended to the beverage list, introducing super healthy fresh juice concoctions, Eastern and Western-influenced cocktails made with fresh ingredients as well as martinis with a twist. With an extensive western and eastern food menu that serves many mouth-watering dishes, guests at Saint Ma will be in for a real treat.
Their veteran chef of 16 years at IndoChine will be leading the team to serve guests lunch, evening meals and special occasion parties. Guests will have the options to choose their libation choice with the aid of smart touch screen technology on an interactive iPad by ordering their food and beverages directly from the device.
With super luxe decor, super nutraceutical and anti-oxidant food, Saint Ma by IndoChine will be the next iconic spot in Singapore promoting healthy living and personal well-being. At the same time, this is an important component of giving each guest a sensory experience.
Goshen Art Gallery is an international art gallery that offers exquisite art works from Asia to the rest of the world.
Goshen Art Gallery is a new and exciting art gallery located in the heart of Singapore’s vibrant shopping & cultural district. The gallery houses some of the best art works by renowned international artist and is constantly bring new artworks to mesmerize the local art lovers.
They strived to stay in the forefront of local art scene by taking part in art exhibitions and seminars, and working with local hotels and international enterprises so to cultivate the art interest in the new generation.
Marisfrolg will be opening a new store in ION Orchard in July.
A graceful, classic, tasteful, and stylish brand that incorporates the world’s latest trends and adapts to the shape and taste of Asian women. By building our ideas into every line and colour, and in every material and product, we are seeking to always keep you up to date with the latest clothing trend. Underpinned by our accurate understanding of women’s varied bodily forms, we are poised to energise and rejuvenate you from head to toe, and help brighten you up with our tailor-made garments.
Wakufen has opened a takeaway kiosk at Asia Square.
The utilize modern cooking techniques coupled with flavourful combinations of herbs, spices and quality ingredients in order to provide you with a healthy yet undeniably delicious experience. Customize your meal by selecting your protein, vegetables, complex carbohydrate and add-ons.
Their perfectly cooked meats are their pride and joy and provide for some of the juiciest chicken breasts, smoothest, silkiest salmon fillets and most tender steaks you’ll ever find.
They achieve this perfection through Sous-vide (Su-vee) cooking all their proteins. And while Sous-vide cooked food is usually only found in high end gourmet restaurants, they provide it at affordable prices and fast service. Sous-vide (French for “under vacuum”) is a method of cooking food sealed in heat safe vacuumed packs in a temperature-controlled water bath.
With a sushi bar spans over 4 meters in a spacious open concept, Tburu sushi grill captures buzzing orchard night lights and the warm afternoon sunlight that brightens up the entire space through the floor length windows.
As a contemporary Japanese Restaurant, beside the innovative and traditional sushi, it offers delectable wagyu, kurobuta and seafood from the Yaki Kitchen, handpick your daily fresh seafood at T BAR is encouraged.
Tianzi Singapore is the first producer of modern pralines in Asia, based on an open concept workshop where only chocolate made in Singapore is used.
Genuinely elaborated by cocoa and chocolate experts, modern pralines are the next generation of chocolate treats that haven’t evolved for decades. Indeed, the modern praline is a freshly hand-made chocolate bonbon, with a lighter texture combined to daring flavor associations. This is a delicate treat to consume anywhere and for every celebration. It is crafted to match the local population growing demand for quality chocolate products and to delight everyone with a unique and unforgettable culinary experience.
They know their chocolate but they also believe that growing Singaporean creative talents in chocolate will bring a particular dimension to modern pralines, giving a Singapore touch. Therefore this is Cedric Puah, their Singaporean chef that you’ll meet in their open-concept workshop.
Diageo Global Travel together with DFS Group have launched the Johnnie Walker House retail showcase within DFS Group’s new wines and spirits flagship store in the central atrium of the departures concourse at Singapore Changi Airport, Terminal 3.
The establishment of Johnnie Walker House Singapore marks the seventh addition to the expanding international network of whisky embassies. This follows the success of existing flagships in Shanghai, Beijing, Seoul and Chengdu, as well as travel retail theatres in the airports of Taipei and Mumbai. The milestone also celebrates the first Johnnie Walker House in Singapore and Southeast Asia.
The design of Johnnie Walker House Singapore is inspired by the combination of two elements. The first draws from the rich, progressive travel heritage of epic ocean voyages that took Johnnie Walker from the four corners of Scotland to the four corners of the world, making it the world’s first global brand. The second is the evergreen custom in luxury retail of using trunk shows to provide tailored, exclusive experiences to valued clients.
When travellers step into Johnnie Walker House Singapore, they are transported into a retail theatre of a larger-than-life luxury steamer trunk. Designed and built by award-winning Singapore-based design agency Asylum, the highly tactile environment of leather, copper, marble, bronze, wood and steel finishing, brings to life the history, provenance and pioneering spirit of Johnnie Walker.
To commemorate the inauguration of the Johnnie Walker House Singapore, a limited edition of the Johnnie Walker Blue Label will be exclusively available at Singapore Changi Airport. The ivory-coloured ceramic bottle puduced by Wade features the landscape of Scotland and the skyline of Singapore in the brand’s hallmark Willow design. The collectible was illustrated by Dawn Ng and pictorially depicts the historic journey of Johnnie Walker from Scotland to Singapore – from the time John Walker & Sons was established in 1820, in Kilmarnock, to 1885, when the Johnnie Walker whiskies had made their way to Singapore as one of the world’s first modern luxury icons.
Named "Sara Taseer Jewellery Studio", the boutique showcases several new pieces with their bold and colourful signature style. The collection focuses on items that are suitable for every day wear – whether in the office or for a social occasion. The store is designed in a modern hip style with Asian accents and pops of Peranakan colours. Sara remains true to her style of contemporary jewellery with Asian accents and the store is designed to reflect the mood of the jewellery. The space is designed in a modern ultra chic modern loft style spirit to mirror the more casual wear pieces that are sold at this new, second location of the brand.
The various collections celebrate the beauty, style and sensuality of the modern woman. Snakes, Pandas, Frogs and Parrots are just some of their jewel encrusted animals with attitude, in their Animal Garden Collection. The Solid Gold Collection plays with bold motif and strong form in different hues of gold. They have created edgy pieces that become conversation starters and have an all new line of the most contemporary two and three finger rings, knuckle dusters and moveable bangles.
They are also celebrating the beauty and purity of pearls through their Fruits De Mer line, and have added coloured gem stones with diamonds to pearls, to enhance their natural beauty and add to their glow. The classic Gem Dot Collection, uses lazer cut semi-precious gemstones in playful natural colors which are enhanced with gold and diamonds to create perfect accessories for day to evening wear. The store also has cufflinks for the working men from the business district in the vicinity.
Established in 1995, Eagle’s Eye Art Gallery represents many regional artists of international reputations.They promote art that espouses the enduring values of humanity and their heritage. They have a collection from local artists who are deeply entrenched in their Asian heritage and yet cosmopolitan in outlook. They are passionate about art with social narratives, which illustrate the joys and struggles of humanity.
Eagle’s Eye Art Gallery is art consultant and supplier of fine art to Governments, Statutory boards, Royalties, Diplomats and MNCs. Heralding a new beginning, they have a brand new look. They will continue the same friendly services Corporate Art Consultancy, Art Restoration and Framing, Art Valuation, Art Print Services and Gift Wrapping.
They art pieces are marked with the seal of professionalism by Koeh Sia Yong, Chua Mia Tee, Tay Bak Koi, Goh Beng Kwan, Lee Boon Wang, Tan Choh Tee, Choo Keng Kwang, Thang Kiang How, Tung Yue Nang, Lai Kui Fang, Michael Tan, Wan Soon kam, Choy Moo Kheong, Alex Leong, Lui Cheng Thak, Patrick Teo, Andrew Yeo, Lye Yau Fatt, Ching Kek How, Christine Mak and other artistic geniuses from Singapore and Asia. A fusion of eastern sensibilities and western aesthetics are seen in these oil, mixed media and watercolour paintings.
Open Door Policy, Tiong Bahru’s favourite neighbourhood hangout, is launching a globetrotting new menu by Head Chef Daniele Sperindio and a revamped interior.
The new menu draws inspiration from far and wide throughout Asia, Latin America and Europe and has been streamlined to offer a focused selection of key dishes created in a collaborative effort between Chef Daniele and Chef-owner Ryan Clift of Tippling Club.
The new dishes are surprising yet familiar, boasting a higher level of complexity with more premium-quality ingredients, innovative and well-layered flavour profiles, and interesting presentations — while staying true to the modern bistro’s style of fusion European, Western and Asian flavours.
Standout items within the menu include the Kale Broth, a healthy starter poured table-side over crispy kale, smoked quail eggs and extra virgin olive oil “caviar”; Guacamole Risotto, with fresh chilli, slow-boiled hen egg and crème fraîche borrows its flavours and cheeky tortilla chip garnish from Latin America; a lean cut of Australian Kangaroo Fillet served agrodolce-style in a vinegar jus and accompanied with roasted Brussels sprouts with pine nuts and baby onions, and sautéed warrigal greens. Regulars will be pleased to find that the menu also features a number of amped up bistro classics, such as the quintessential Braised Beef Cheek is slow-cooked for 48 hours then served with velvety black truffle mash, roasted mushrooms and rich red wine jus.
An all new selection of Natural Wines have been introduced to the menu — made with minimal chemical and technological intervention during the growing and winemaking process, these wines are farmed organically without and produced without adding or removing any naturally occurring elements. Natural Wines are an ideal complement to the new dishes at ODP for a wholesome dining experience focused on premium ingredients.
The latest dining addition to Tiong Bahru is House of Peranakan Petit, a modern and intimate Peranakan setting along Eng Hoon Street - a former Peranakan enclave. Established by the House of Peranakan Group of restaurants, this third branch is borne from a desire to offer top notch Peranakan heritage food in an area that has forgotten its Peranakan roots and inundated with hipster cafes.
Established in Katong in the 1980s, the House of Peranakan Group of restaurant is a pioneer in Nonya cuisine, managed by a pure Peranakan family for more than 30 years. Inspired by his mother’s culinary skills, Bob Seah wanted to share his family’s culinary culture with others. He established Peranakan Inn in the 1980s, one of the earliest Nonya restaurants in Singapore housed in a charming pre-war Peranakan shophouse built in 1937, which is still serving piping hot Nonya cuisine in claypots today.
Over the years, the restaurants have received accolades from the Asian Wall Street Journal and The New York Times. It has hosted distinguished guests from past Presidents to overseas dignitaries. The most recent VIP was Her Royal Highness Princess Maha Chakri Sirindhorn of the Kingdom of Thailand.
Chef and owner, Bob Seah, is 75 years and a serial restaurateur. He is still cooking and establishing new restaurants at this age, and he makes it a point to go to the market every morning to get the freshest ingredients for the restaurants. This is the true meaning of active ageing!
A pioneer in the Peranakan food community, Bob has created many Peranakan-inspired dishes such as Selar Sambal Fish stuffed with Rempah, Nonya Crayfish, Assam Prawns and Long Beans Sambal. He also introduced the concept of serving home-cooked Nonya food in claypots 30 years ago!
Proudly conceptualised by Chef and Owner, Bob Seah - a fourth generation Baba who had watched his Nonya mother cook, and his daughter Bee Leng, – the menu at House of Peranakan Petit includes traditional Nonya dishes such as Ayam Buah Keluak, Nonya Chap Chye, Garam Assam Fish and Itek Sioh. In addition to that, Bob has created several Peranakan-inspired dishes such as Scallop Lemak, Crayfish Nonya Mee, Bob’s Pork Bun and Curry Crayfish.
Are you a fan of the reality TV show MasterChef? Well, the inaugural winner of New Zealand MasterChef, Brett McGregor, came all the way to House of Peranakan Cuisine to learn from Bob how to cook the Babi Assam. They are probably the only Nonya restaurant in Singapore that serves this rare and unique dish of belly pork flavoured with belimbing (sour fruit), beanpaste and traditional spices.
There is a juxtaposition of traditional and modern touches to the restaurant. Peranakan furniture and antiques are set amidst Peranakan hues of turquoise and white. To showcase and support Peranakan art, the owners are collaborating with young Peranakan artist, Carolyn Law, to display her Peranakan-inspired art in the restaurant.
Embodying IHC’s vision, the four-storey IHC building is an iconic, unique and sustainable building that blends both traditional Indian as well as modern architectural elements. The architectural design for the facade of IHC is inspired by the “Baoli” (or Indian stepwell), and seeks to create an urban forum for the celebration and appreciation of Indian culture.
The diversity and multi-faceted nature of Indian culture is also captured in the use of a translucent shimmering façade to create an impression of IHC as a “shining jewel” in the day, and the transformation of the IHC into a “glowing lantern” of the Indian community with the lighting of the colourful façade mural at night.
The IHC adopted an inclusive curatorial approach under the guidance of the IHC Concept and Content Sub-committee; and defines Indian in the pre-modern context of the subcontinent. Thematic permanent displays and/or special exhibits as well as programmes at the IHC will showcase various communities from the subcontinent with ‘lived histories’ in Singapore. In addition, memories and accounts of the community have also been captured.
The IHC’s permanent gallery storyline revolves around five themes arranged chronologically to span the time period 1st century CE to the 21st century. The themes present, through artefact and interactive displays, the long history of interactions between South and Southeast Asia as well as the experiences of South Asians in Southeast Asia (especially Malaya); Singapore in particular. They narrate the history of the migrant community and their contributions to Singapore.
Champagne and wine connoisseurs can look forward to Time & Flow Champagne, a premium organic champagne and wine salon and academy, where you can discover a plethora of distinctive flavours of exclusive wines and champagnes offered.
Time & Flow Champagne will also conduct workshops on wine and champagne at their academy, in partnership with Sarment Group. Renowned for its team of world-class sommeliers, you can learn about the intricate subtleties of wine and its rich history from Mr Julien Drevon, Head Sommelier South East Asia of Sarment Group.
Celebrity Chef David Thompson’s Long Chim transports you to the streets and markets of Bangkok, with added refinement.
Recently awarded the No. 1 spot on San Pellegrino’s Asia’s 50 Best Restaurants 2014 and 13th on World’s 50 Best Restaurants 2014 for his restaurant in Bangkok, Long Chim is Chef David Thompson’s first venture into casual dining.
The internationally acclaimed chef, restaurateur and cookbook author has crafted a tantalising menu that combines traditional street food and contemporary flavours, with a restaurant concept reminiscent of the vibrant streets of Bangkok. Rediscover Thai cuisine with beef with holy basil, chicken pilaf with turmeric and cardamom, and more.
Situated in the vibrant and eclectic enclave of Tiong Bahru, the modern and historic juxtaposition of the restaurant atop an art-deco straits settlement boutique hotel fits perfectly with the surroundings.
Born in the year of the rabbit (which explains his choice of restaurant name), Chef Matthew has always been fascinated with cooking since young. Unlike most award-winning chefs, Chef Matthew kept his training local within At-Sunrise Global Chef Academy without any overseas apprenticeship. Similar to Heston Blumenthal, he picks up ideas from his travel experiences and interaction with people.
A combination of classic French techniques along with a touch of Asian and Singaporean flavours, Chef Matthew creates seasonal menus inspired by the 7 characteristics of ‘ENSOPHI’: Exotic, Nostalgia, Soil, Ocean, Pristine, Heritage, Impression. Each element represents a poetic and artistic expression of his dish.
Sourced from little-known boutique vineyards from all over the world, wine labels to pair with each course range from familiar regions like Barossa Valley, Australia and Bordeaux, France to newer regions like Nahe, Germany and Colchagua Valley, Chile. Watch as resident mixologist Aidil shakes up house crafted cocktails and international favourites to kick-start your meal. Enjoy Happy Hour specials and live music from Thursday to Saturday evenings.
With Chef Matthew’s forte in creating and designing, he made a full renovation to the space. The intimate 30-seater indoor dining room is formed around a semi-circle with floor to ceiling glass windows for a 180° view of the city. Complete with an open kitchen concept, diode branches of stars imprinted in the ceiling, and Chef Matthew’s sketches and art sculptures collected from his travels, the stage is set for a gastronomical and artistic experience. The outdoor rooftop terrace seats 26 but offers ample standing space for large-scale events in a lush alfresco garden setting. Chef Matthew has plans to set up a vertical garden around the steel façade. Sip some wine, savour the food and soak in the ambience. The Rabbit Stash offers a multi-sensory dining adventure with a feast for all senses.
Established since 1985, award-winning Amore Fitness is Singapore's leading fitness and spa service provider committed to promoting and encouraging you to attain a healthier lifestyle through a holistic approach to fitness and well-being.
Constantly evolving, at the heart of Amore, the brand exists with the vision to be "More than I am" , for total wellness as Amore is more than fitness and health - it is a way of life. Through the journey of self-Discovery, to be Inspired and in turninspire others while making a difference to people around you and finding Fulfillment in life.
With a slew of awards under its belt, AsiaOne People’s Choice being one of the many, Amore Fitness combines affordability with world-class facilities, integrating fun with fitness and state-of-the-art gym equipment to enhance your workout experience. Amore Fitness prides its high standards of assurance to constantly deliver quality programmes through tested and proven exercise methodology, facilitated by a pool of highly qualified and experienced instructors.
You will be pleased to discover new dishes to tease palate, particularly the Miso Lobster, an incredibly delightful burger of lobster chunks in tobiko and miso mayo, topped with cucumber and red radish and clasped between sesame buns, with shoestring fries on the side. For a lighter sandwich option, the Caprese pleases with a generous serving of mozzarella, air-dried cherry tomato spread, basil and roma tomatoes on focaccia toast, served with fries.
For a heartier meal, the Beef Cheek Pappardelle is most satisfying with tender braised beef cheek, confit tomato and parsley sitting atop broad flat pasta noodles. Interestingly,“papparedelle” is derived from the Italian verb “pappare” which means “to gobble up”,a definition fitting of this irresistible new dish.
Marina Bay Sands welcomes Chef David Myers to join the league of Celebrity chefs in one destination. Armed with a passion for cooking and a penchant for travel, Chef David left college to pursue his true calling. Since then, he has ventured into kitchens all over the world, collecting and creating culinary experiences and presenting them in every dish he prepares.
Expect the unexpected with Chef David Myers' thought-provoking menu at Adrift. Inspired by his adventures, share plates of Modern Asian dishes such as Wagyu Beef Satay and King Crab Melt with Pimento Cheese.
Rekindle spontaneity at the bespoke bar where cocktails are reinvented by award-winning bartender, Sam Ross. Chill out with a drink evoking Tokyo’s Ginza district, or sip on a martini while dreaming about your next adventure.
Adrift is a playful take on a kaleidoscope of experiences that will tantalize your palate. It's for the dreamers and explorers.
Tangerine raises the bar in spa cuisine with celebrity chef Ian Kittichai exploring new vistas in spa gastronomy.
His creations are inspired by both Asian and Western cuisines, with an emphasis on healthy, tasty meals brimming with robust flavours and aromas.
Enriched with the wholesome taste of fresh fruit and vegetables, whole grains, sustainable seafood, premium free-range poultry and grass-fed beef, every dish is carefully crafted by Chef Kittichai to nourish the body and titillate the senses.
Their new premises will offer more space for their cooking studio and greater flexibility for private dining. Their signature cuisine along with a wider range of menus will be available with the expansion of their offsite catering arm.
Coriander Leaf features an exciting Pan-Asian menu, which embraces highly flavorful dishes from Lebanon, Iran, Pakistan, India, Myanmar, Thailand and Vietnam and a well-developed range of interpreted dishes.
Coriander Leaf’s highly popular cooking classes cover over 15 different cuisines.
The Drinking Market Kitchen + Bar is the first Asian-influenced kitchen & bar concept in Singapore where you can come together for the love of great food and drinks.
An extension of the existing Jane Thai Restaurant in Orchard Towers, the management are exploring into other areas within the food and beverage industry other then just traditional restaurants per se. TDM continues to provide quality and affordable Thai food and drinks in Singapore.
This is the perfect venue for week day lunch or after work drinks with colleagues and a great spot to catch up with friends and family over a hearty meal on weekends.
Dojo, a new fusion food restaurant with pork as a specialty, has opened on the bustling Circular Road.
The love of pork runs deep for the CEO Janice Tan, as her late grandfather was a pig farmer from Seremban, Malaysia. "Dojo" is inspired by Japanese training place for martial arts, it describes its commitment in perfecting the art of fusing Asian flavours and Western cuisine.
The main highlights are pork burgers. Patties are seasoned with a secret family recipe and baked daily, served Asian style sauces and only the freshest ingredients.
Expect a cool and hipster vibe in terms of design.
Step into an oasis of rejuvenation at the Spa Retreat. Luxuriate in revitalising spa and wellness treatments, harnessing both the healing power of ancient Asian traditions and European cutting-edge expertise.
Energise your mind, body and soul with a myriad of face and body therapies that will enhance your total wellbeing.
After a long day, take a meditative stroll through their reflexology water walk and relaxation gardens. Enjoy a rejuvenating soak in their Japanese-style onsens and melt away the tensions of the day.
One Farrer Hotel & Spa, 1 Farrer Park Station Road
Coming to you soon in 2015, the National Gallery Singapore is a brand new visual arts institution building upon a sound foundation of scholarship and experience. Over time, they hope to strengthen Singapore’s role as a regional and international hub for visual arts. They will do this through the display, promotion, research and study of Southeast Asian and Singapore art, while hosting international art exhibitions.
Their future home likewise pair rich history with exciting modernity. Right in the heart of the Civic District, two monumental buildings—the City Hall and the former Supreme Court—will be refurbished and reborn as the National Gallery Singapore. At 64,000 square metres, it will not only be the largest visual arts venue in Singapore but also one of the largest in the region when the Gallery officially opens.
The National Gallery will focus on displaying Southeast Asian art, including Singapore art, from the 19th century to present day. Through a comprehensive collection, the Gallery will present the development of Singapore and regional cultures, so as to tell the story of their social, economic and political histories.
While the body of works at the National Gallery falls largely within the area of modern art, the Gallery strives towards understanding the collection in new and varied ways – taking on a contemporary approach and interpretation of the development of Southeast Asian art. The Gallery will look beyond national and regional boundaries of art, and take on a wider ambit of international visual arts culture, research into our Asian heritage and cultural affiliations, and engage with global cultures and discourses.