Strategically located in one-north near Buona Vista MRT interchange, Rochester Commons will provide a one-campus opportunity with workspace, habitat, hangout and learning components all integrated in a single location.
Rochester Commons is anchored by a 17-storey Mixed-use Tower comprising a Shared Executive Learning Centre, a 135-room upscale Hotel, Office, a sky garden and an amenities deck. The myriad interweaving of learn-work-live-play spaces at Rochester Commons fosters a new kind of environment for knowledge seekers and providers to meet, bond, connect and socialise in a vibrant and immersive setting.
Located in the unique Rochester Park, the effective blending of Rochester Commons with the rustic environment and surrounding lush greenery is exemplified by a Knowledge Trail on an elevated deck. This seamlessly connects 12 heritage bungalows with the Tower, creating a central active spine of outdoor working spaces and meeting pods.
Shared Executive Learning Centre:
• 5,000 sqm located on Level 2 and 3 of the Tower
• Flexible and adaptable meeting spaces and shared training facilities
• Focused on leadership, innovation and energy for human performance
• Curated courses focused on immersive learning experience
Following the successful launch at CÉ LA VI Tokyo in 2019, CÉ LA VI have announced that their new fast and casual dining concept, BAO, is now available in Singapore at the CÉ LA VI SkyBar. Guests can enjoy both signature and Singapore special juicy Baos, paired with thick-cut fries, set against the breath-taking panorama of the city skyline.
The Bao burgers offer a tantalising fusion between Asian bao and western burgers, inspired by the fluffy bao popular in Taiwan, Japan and China. The housemade Bao buns are steamed to order and seared on a hot cast iron pan on one side to achieve a crispy, caramelised interior while maintaining the soft pillowy Bao exterior. The menu draws inspiration from flavours across Asia, featuring seven tantalising Bao combinations loaded up with sustainably-sourced, antibiotic- and hormone-free ingredients.
The man behind this exciting offering, Group Executive Chef Joey Sergentakis, says, “We are delighted to roll out our Bao burger concept in Singapore after the success we’ve seen with them in Tokyo. What makes the Bao unique is the combination of different textures and techniques that balances out the flavours and creates this gastronomic East meets West fusion.”
With the Bao menu on offer at CÉ LA VI’s breezy rooftop SkyBar, guests are welcome to kick back and enjoy the flavourful offerings with crafted cocktails or refreshing beers, served up with a soundtrack of Soulful House, Nu Disco and Eclectic Grooves.
The newly opened MUYOO+ expands on the mission that MUYOO started with, launching its first-ever One-Tea-One-Roll concept located at Bedok Mall, to continue driving the healthy movement in Singapore.
Eating healthy need not be boring. MUYOO+’s menu is defined by its usage of the freshest and premium ingredients in its drinks and Euro soft-rolls.
With over 30 different selections of Euro soft-rolls for consumers to choose from, each soft- roll is freshly prepared and hand-kneaded at MUYOO+ kitchen daily.
Not forgetting MUYOO’s fruit-based beverages, delicately crafted in three ways: Cheese / Rose Cloud Fruit Tea, Fun Fruit Tea; these beverages will also be available at MUYOO+. Consumers will get to enjoy their top selling drinks such as Ruby Red Watermelon Cheese Cloud Fruit Tea,Grapefruit and Jasmine Fruit Tea, It’s Just Peachy and many more.
MUYOO+ will see its debut in Singapore on 1st September at Bedok Mall as the perfect delicious and healthy accompaniment to the dining options in the area.
Bao Makers at Horne Road has relocated to 4 Jiak Chuan Road.
Sharing the same space with Butler's Steakhouse, Bao Makers is a concept store serving buns created tastefully with flavours using fresh ingredients daily. They serve other comfort food too other than just Baos (Chinese Steamed Buns).
A flagship landed development by CapitaLand, Victoria Park Villas is an exclusive and prestigious landed development in the prime District 10 offering 106 semi-detached houses and three distinctive bungalows.
Victoria Park Villas is designed by not just one, but three independent architects, led by master architect Mok Wei Wei from the renowned firm W Architects.
This unique arrangement ensures diversity as well as coherence in design, leading Victoria Park Villas a stunning, sophisticated appeal. Every detail is relentlessly pursued, combining liveability and luxury. This is where beauty. the greater promises of life - and you - can truly call home.
Sitting on a 403,000 square feet site at the junction of Coronation Road and Victoria Park Road, Victoria Park Villas' landed houses are perched on elevated land along Victoria Park Road within the Good Class Bungalow neighbourhood. To be completed in 2018, Victoria Park Villas presents a keenly awaited opportunity for homebuyers to own a brand new home in one of the most sought after addresses in Singapore.
Victoria Park Villas is about a 10-minute walk from Farrer Road and Tan Kah Kee MRT stations, surrounded by myriad dining, recreational and retail options in Holland Village, Dempsey Hill, ION Orchard, Coronation Shopping Plaza, and Singapore Botanic Gardens. It is also a 10-minute drive to Singapore’s world-renowned Orchard Road shopping belt and the Central Financial District.
It is also surrounded by reputable schools including Nanyang Primary School, Raffles Girls Primary School, St Margaret’s Secondary School, Hwa Chong Institution, Anglo-Chinese School International, National Junior College and the National University of Singapore Bukit Timah Campus.
Singapore's first 50m-tall bungy tower on Siloso Beach Sentosa will be opening soon. The new attraction is AJ Hackett Sentosa, a 2,500 sq m adventure playground with various features that meet different appetites for thrills.
AJ Hackett Sentosa will also be their first site globally to offer a full-time commercial vertical skywalk, which will allow visitors to walk vertically 44m down the centre shaft of the tower while supported by static ropes. This is similar to systems used by military and uniformed forces for training. The structure has other exciting components like the 47-meter high Double Bungy jump decks, Duo Giant Swings from a height of 40 meters and at a speed of over 100km/h or take in a panaoramic view of Siloso beach from their Skybridge which is 40 meters long and 50 metres above ground.
The bakery prides itself in the creation of exquisite handcrafted breads using only the finest quality ingredients from Europe. A group of dedicated, highly skilled craftsmen then combines the Japanese, European and Taiwanese styles of bread making to create an impressive line up of artisan breads.
Heading Duke Bakery as the Founder and Executive Pastry Chef, is 29 year old Allen Tsai. At the age of 17, the Taiwanese-born Tsai left home for Japan, France and Germany to learn from the celebrated masters of the baking trade. With ten years of valuable experience, the budding bread connoisseur has also gained himself a solid reputation in the baking industry.
The latest edition to the Keong Saik district is an urban Izakaya, Neon Pigeon.
Inspired by the world of flavours found in the hidden spots of Tokyo and the underground culture of buzzling cities like New York and Hong Kong, the establishment is a vibrant social house offering great value for money and the soul of a Japanese Izakaya with a punch of urban grit.
With a selection of starters (appropriately named ‘Bird Feed’), soups, greens, seafood and meats, Japanese snacks are given a modern and in-house twist at Neon Pigeon. The Izakaya-style menu, designed for tastings, serves up dishes in ‘small’ or ‘large’ portions and you are recommended to order six to eight small dishes to share between two people.
A look at the menu and you will notice the heavy use of classic, no-frills Japanese flavours in the condiments and among the assortment of "Bird Feed", is a cold dish of Chilled Cucumber with home-mixed crushed chilli peanuts, nori (seaweed) and goma (sesame), as well as the Tsukune Sliders, an east-meets-west combo of a Japanese meatball patty and a western slider bun, coupled with pickled kyuri (Japanese cucumber) and tare (soy basting sauce) aioli.
Keeping up with the fun-sharing concept, Neon Pigeon also offers a large format dining option of Barbecued Pork Shoulder for groups of four to six. With a two-day advance order required, the hearty fare of pork shoulder is slow-cooked for 20 hours and served in a black pepper teriyaki glaze, with a ginger scallion dipping sauce, bibb lettuce wraps, steamed buns, a spring onion salad, onigiri rice cake, kimchi and pickles to complement.
Also an integral part of the concept’s underground vibe is the Neon Pigeon bar. The bar’s Japanese-inspired drinks list includes a selection of Japanese beers and whiskeys, each a representative of different prefectures, as well as a curated list of spirits and Japanese inspired speciality cocktails. These include Throw A Kyuri-Ken, a vodka-based cocktail with a refreshing touch of lemon juice, yuzu and cucumber, as well as Harajuku Girl, a mix of gin, shiso leaf, and plum bitters.
The bar also houses a selection of sake of varying fragrances and complexity, including a range of Junmai, Daiginjo, Ginjo and Honjozo sakes, that were all hand-picked from sake distilleries across Japan to complement the dishes offered at Neon Pigeon.
Specially designed by US-based EDG Interior Architecture + Design, the Neon Pigeon space at The Working Capitol building on Keong Saik is built to own the vibe of a hidden spot off the main street only known to the locals, as a veiled corner of an urban metropolis. The exterior shows only a fluorescent pink pigeon, lit when in business, while the interior is paved with raw elements of steel and bricks that are softened with sophisticatedly designed wood finishing, giving the social hangout an urban grit with comfort and familiarity – an atmosphere reminiscent of Shibuya district in Tokyo or East Village in New York. A semi-open concept kitchen is also featured, with the action in the kitchen open for a close-up view.
A final and crucial touch to the space is the loud graffiti work plastered on the walls of the interior that gives the restaurant a touch of the underground New York City vibe. The team had specially commissioned local visual artist, ZERO to create these murals.
9Goubuli, a celebrated dining establishment in China, is opening its very first international outlet at Marina Bay Sands.
Steeped in history, with the original recipes dating back to 1858, Goubuli gained global fame over time for its baozi – the delicate handmade steamed buns with a soupy filling using half leavened dough and bursting with flavours from the North of China.
Goubuli in Tianjin already has a steady fan-base and is a must amongst visitors to the city, including global dignitaries and leading entertainment personalities.
Enjoy a comprehensive menu serving up hand-crafted buns, dumplings by the team of Baozi Masters and traditional soup, handpulled noodles, Cantonese roast and seafood dishes prepared by seasoned Chefs.
You will also be impressed with staples such as the Steam Xiao Long Bao, Pan-Fried Buns with Pork Stuffing, Onion Pancake and Shanghainese Wonton in Red Oil Vinegar.
The 3,811 square feet restaurant is designed to cater for family dinners, corporate functions or a quiet meal for a small group. The three private dining rooms are perfect for a celebration during the festive seasons or special occasions. The culinary team is also open to customizing menus to suit different palates. 9Goubuli’s warm ambience is completed with dark wooden motif wood paneling, oriental furniture, marble-top tables and beautiful table-setting.
Small Plates Restaurant by night. Bakery Café by day - The Snack Culture Company creates exquisite bites of culture, inspired by cuisines of the world.
Their Small Plates Restaurant presents a unique ‘Around The World in 9 Small Plates’ Degustation Dinner every Friday and Saturday nights.
Enjoy the bakery cafe which serves coffee, drinks, gelato, desserts, cakes, buns. Come try some of their creations such as Beef Bulgogi Buns, Ayam Buah Keluak Buns, Chendol Gelato and Chendol Panna Cotta.