Taking the phrase “it’s a bit of a stretch” quite literally is Say Chiizu – the irresistibly Instagrammable Hokkaido-style cheese toast that has taken Thailand by storm with its ‘pull-factor’, and is now set to ‘pull’ in the fans from Singapore as well.
Proudly owned by Say Chiizu Pte Ltd in Singapore, the brand will open its first outlet on 15 January at VivoCity and Singaporeans can expect more stores dotted throughout the island in shopping malls such as White Sands Shopping Centre, 313@Somerset and The Clementi Mall in the first quarter 2018. Aside from takeaway kiosks, the brand will also be opening a café in central Singapore in February, this year. There are plans to open 10 outlets by the end of 2018.
A cut above the rest, Say Chiizu’s famous cheese is made with specially imported Japanese milk, thus resulting in a deliciously premium flavour. It is then mixed with a blend of fresh cheeses such as mozzarella to create the optimum texture for that unmistakable ‘cheese-pull’, while staying true to the brand’s emphasis on using ingredients with no additives or preservatives.
The brand’s commitment to making ‘your smile their happiness’ is evident in its ultra-stretchy cheese pull and bright cutesy package, modelled after one of the co-founders’ nickname ‘Bear’. Snugly wrapped in a ‘kawaii' (Japanese for ‘cute’) sunny yellow ‘bear’ sleeve with a smile made up of the Japanese words for ‘Say Chiizu’ the cheese is served between crisp slices of pillowy homemade Hokkaido milk toast while remaining invitingly melty within. Customers can expect a subtle savoury-sweet flavour in every bite that will satisfy all dairy cravings.
Branded as “The most famous cheese tarts from Japan”, the wonderfully cheesy and crumbly baked cheese tarts of PABLO from Osaka will be available soon in Singapore at Wisma Atria.
Currently also available in cities like Kuala Lumpur, Jakarta and Bangkok.
Its name was derived from famous artist Pablo Picasso; the tarts sure look like edible art.
In a city that can’t resist South Korea's latest dining trends, Patbingsoo Korean Dining House officially launched to much anticipation at Plaza Singapura last month. Patbingsoo is the first dining house to bring together the best of both worlds: a diverse variety of bingsoo and the latest Korean street food in a fun, casual and authentic Korean setting.
Their Rolling Cheese Pork Ribs, is guaranteed to tickle the fancy of meat and cheese lovers. The cheese mixture is melted using a one-of-a-kind ‘slapping’ technique that ensures a stringy texture, before being rolled around each individual pork rib. The dish is served with the highly recommended spicy gochujang sauce or a non-spicy version, with sides of fries and crunchy cabbage, sweet corn and chopped pineapple.
Discover bingsoo wonderland with the extensive range of bingsoo offerings, perfect for any occasion or mood. New bingsoo flavours include the Euljiro Bingsoo (strawberry and cheesecake), the Incheon Bingsoo (Tiramisu coffee and rum) and Sinsa Patbingsoo, innovatively cut to maintain the entire rock melon's dome shape.
Otto’s Deli Fresh is the truest expression yet of Otto Weibel, one of the most respected veterans of Singapore F&B industry. For more than 40 years, Swiss-born Chef Otto has been a driving force of local F&B, working at the highest levels of the industry, promoting Singapore F&B industry on the world stage, and mentoring its young talents. Though he has retired from Swiss Hotel, he has not stopped his tireless support for the local F&B industry. He is currently the President Mentor of the Singapore Chefs Association, and the Honorary President of Bocuse d’Or Asia-Pacific, and served as President of Bocuse d’Or Singapore and Asia-Pacific from 2008 to 2015.
Housed in the new Raffles@HV, at the doorstep of the MRT and within meters of very ample parking, Otto’s Deli Fresh is a paean to quality and provenance, to handpicked ingredients and the creature comforts of the home kitchen, and to the dreams of a veteran career chef. The deli section draws on Chef Otto’s vast experience and personal connections to offer a personally curated food selection of exquisite provenance and quality, at superb value. The 46-seat all-day dine-in restaurant celebrates the Chef’s personal tastes and expert skills, which imbue the homespun recipes with refined gourmet flavours, and with a sense of familiar comfort.
It has always been a passionate desire of Chef Otto to bring family, friends and neighbours together over good food, prepared in the restaurant or at home. Otto’s Deli Fresh is both the fulfillment of a dream to bring people together through good food and a platform for nurturing young chefs, continuing Chef Otto’s lifelong support and mentorship of the local F&B industry.
Having been recognized for its culinary repertoire since appearing on the local gastronomic scene in 2000, Senso is adding in new flavour to the Club Street bar scene with The S bar.
The 30-seater bar immortalizes the crucial period in Italy that gave way to the La Dolce Vita era, “the sweet life”, between the 1950s to 1960s – a space created for the folks in the current 21st century to witness and pay homage to the strong tradition of Italian society.
Capturing the timeless glamour of Italy, The S bar preserves the personalities that rendered the fifties a period of great charm by using the nostalgic monochrome palette across the space. Walls adorned in fine Ostrich upholstery with antique black mirrors ostensibly evoke one’s wistful affection for the period of the past. Coupled with a lively mix of vibrant red sofas, the entire bar portrays the diametric contrast between the old rural way of life and the new modernising Italy during the period.
Guests can relish the taste of the classic or handcrafted cocktails to artisanal spirits. Available in the menu are meticulously crafted cocktails inspired by the walks of life in Italy. The classic Aperol Spritz, with its Aperol and Prosecco over ice and a splash of Club Soda in perfect proportions, is an essential Italian ritual for warm Summer afternoons. Negroni is another classic with Campari as its base where the aperitif’s bitter yet fruity characteristic is mixed well with Gin and Martini Rosso. Romantico, on the other hand, is an exceptional adulteration to the pristine smooth Belvedere Vodka mixed with Lime Cordial, Peach purée and Cranberry juice offering a calming sensation amidst vague sweetness in every sip with its Thyme finish.
Accompanied by gourmet bar bites, guests can expect a tease of taste buds with The S bar’s La Plachetta Platter lining up delectable cold cuts such as Salami, Mortadella and Bresaola with mature Cheeses from Fontina and Taleggio to Truffled Robiola among others. Fresh Oysters of Normandy are also available to tingle your palette for more wines and cocktails. Where most wine lovers agree that the vocabulary of oyster flavours overlaps with that of wine: “crisp,” “buttery,” and “flinty”, they can find both fine wines and fine oysters at one single place.
The Pound was opened by two Korean sisters. This cosy cafe in Jalan Sultan serves only two things — homemade cakes and coffee.
The Swiss rolls are the speciality, but head there early as there are only six rolls available daily. Try the Strawberry Roll Cake, which sees fresh cream and a strawberry wrapped within a light, airy vanilla sponge. The Pound also serves up other excellent cakes like the Fig Pound Cake, which is moist, loaded with dried fruit and absolutely worth your money. Wash it all down with a well-brewed Americano.
Popular Japanese cheese tart shop Bake will open its first outlet in Singapore.
The cheese tarts are from Kinotoya, an established Western confectionery in Hokkaido, Japan, in 2011. They became such a hit that Bake was set up three years later in Tokyo, and specialises in selling them.
The molten mousse tart filling is made with three types of cream cheese - two from Hokkaido and one from France, and the crispy pastry is baked twice.
Bistro French Quays offers residents and visitors to Sentosa Cove’s Quayside Isle the unbeatable combination of top quality French dining, at unmistakably great value.
A play on the sensual kiss that the French are famous for, Bistro French Quays brings the romance of Paris to Quayside Isle. With an impressive menu built upon the freshest meats, fish, and seafood especially air-flown from various regions across France and the surroundings, the emphasis is on traditional authenticity, capturing the quality and flavours of home-style French cooking for all to enjoy by the marina waterfront.
Boasting a meat and seafood focused menu, Bistro French Quays covers the entire gamut of rustic small plates, wholesome soups, hearty mains, and luscious desserts. Their classics include the “French Quays” 1.2kg angus prime rib, jumbo mangalica pork chop, sautéed beef tenderloin, seafood cassoulet and lobster thermidor, and are all bound to impress. The very traditional Calvados flambé waffles and our signature raspberry white chocolate lava cake are some of the fine ways to round off the spread. Special dishes depending on the season allow their regular guests to always enjoy something new and exciting.
The folks from Lab SG have a new dessert and bakery project a few doors from their mainstay at Jalan Pisang, Sinseh: The Grocery.
Occupying a small shophouse half the size of their restaurant, the intimate space is minimalist yet cozy with whitewashed concrete walls, wooden shelf displays of trinkets like retro cookie jars and cooking memorabilia, and a corner dedicated to fancy cutlery and artisan baking goods for sale. But don't expect to get too cushy because apart from a table and a few chairs outside, there aren't any dine-in options.
Apart from the usual croissants and baguettes and focaccia, the in-house bakery here does hearty bagel sandwiches with fillings like salmon and dill, turkey bacon and egg, grilled cheese and grilled vegetable. Desserts include death-by-carbs option bagel ice cream sandwich with homemade vanilla ice cream and fruit, nut and chocolate chips. Just like their predecessors at Lab SG, they're pretty big on dessert drinks like the earl grey float that sees a dollop of their home made early grey ice cream on a root beer or Coke, virgin lychee mojitos and caramel apple fizz.
From the vibrant nightlife of Gemmill Lane comes a drinking hole, created for the sole purpose of giving everyone - and anyone - a place to quench parched throats with accessibly-priced drinks.
Welcome to Gemmills - a new all-day dining concept by the people behind Maggie Joan’s and Moosehead.
Inspired by its namesake John Gemmill - a successful auctioneer and banker in the 1840s. John donated the Gemmill Fountain, Singapore’s first public drinking fountain, and in doing so created a drinking place for all of Singapore’s inhabitants.
John’s vision to provide a readily available place to quench thirst lives on in Gemmills. Hidden in a back alley beside sister restaurant Maggie Joan’s, Gemmils is a comfortable and cosy bar, perfect to make yourself feel at home with a glass of wine in hand.
Open from 8am ‘til midnight, Monday to Saturday, Gemmills is a licensed bottle shop, offering a selection of sparkling, white and red wine from around the world along with craft beers, for either dine in or takeaway. Be spoilt by John’s Choice – a regular rotation of wine by the glass.
Apart from drinks, Gemmills aims to satiate ravishing stomachs with its daily rotations of sandwiches and tarts. It is a place to pop by, grab a coffee and breakfast or lunch, or a place to relax with drinks and snacks. By the open counter-top, find a curation of artisan cheeses, charcuterie and a range of small bites such as spiced nuts, marinated olives and duck rillettes.
Located at a quiet corner in Millenia Walk Singapore is Fumée, the new three-in-one Gastro-pub that triples up as a wine bar and deli.
Fumée is a new hospitality concept offering dining, entertainment and retail, providing a comfortable outdoor terrace to enjoy a unique dining experience. Spanning 6,000 square feet, Fumée comfortably seats 390 people on her terrace deck, dining hall, wine club and private rooms. Located in downtown Singapore in the heart of the Central Business District, customers of Fumée see her as their “Lepak (an oxford dictionary approved Malaysian expression for “relax”) Corner”, where they unwind to an uber fresh draft beer or their favourite wines (they have a decent collection of 250 international labels).
The vast indoor and outdoor space allows easy transformation from holding private functions to corporate events. The interior of Fumée features the architectural styling of where lush colours and clean lines meld into an atmosphere of complete harmony. The abundance of natural light creates a bright atmosphere in the day that turns funky at night.
The menu is designed by Chef Wilson Ang Wee Siong, whom has been influenced by his previous stint at DB Bistro Moderne and being the Sous Chef at Fordham & Grand. The cuisine reflects his relentless learning attitude to bring more unique dishes to the guests’ table with value for money as a priority.
Chef Wilson uses modern French techniques paired with fresh local ingredients for Fumée’s food fare. Their in house special includes Slow Cooked Short Ribs which has been cooked for 48 hours with burdock served on a bed of creamy mash. The crowd favourite, Wagyu Cheese Burger, with patty made in house using wagyu beef, topped with Emmental cheese served in a sesame bun with fries and homemade pickles on the side.
During lunch, they also feature a sarnie line where customers can customize their own sandwiches. Their deli holds a comprehensive selection of fine cheeses and premium charcuteries.
Upon entering Fumée, your line of sight would not be able to miss the Wine Club which holds over 250 different labels of wine hailing from all parts of the world. There is also a whisky bar where the most exclusive whiskies such as the Yamasaki 25 years and Hibiki 30 years reside in.
To provide top-notch musical entertainment, every Wednesday, Thursday and Friday, there is be live band entertainment featuring different hot and new local acts.
At Opus Bar & Grill, sustainable seafood and prime cuts; dry aged in-house for 14 to 36 days with our customized Himalayan salt tile cabinets, are expertly cooked by Australian Chef Nick Philip over imported charcoals for an intense depth of aroma and flavor.
The bar showcases a unique range of cocktails inspired by Asian food, accompanied by an enticing selection of bar snacks.
Melt Bar is Singapore's first and only grilled cheese shop.
Created by two American expats in advertising, Melt Bar is bringing American funked up gourmet grilled cheese sandwiches for the first time to Singapore.
Bottura presents authentic Italian cuisine backed by generations worth of experience, closely following the Bottura family’s traditional cooking style.
While the Italian restaurant is seemingly modern, complete with dark steel shelves and Edison light bulbs, it cooks traditional homey food from Bologna. The expansive 144-seater restaurant has comforting dishes like tagliatelle ragu, polenta lasagne and four-cheese gnocchi, along with a a slew of pizzas with toppings like capers and mozzarella. The space also has homemade gelato with flavors like wild berries, pistachio and a blue, bubblegum-flavored gelato. The affordable restaurant also has degustation menus and a retail space where you can stock up on dry goods imported from Italy such as wines and dried porcini mushrooms.
Inspired by the craft beer and fresh seafood culture of San Diego, Draft & Craft is a unique restaurant-bar concept that serves authentic Southern Californian comfort food and specializes in craft beer, unique cocktails and artisanal cheeses.
Draft & Craft was conceptualized and founded by a couple that moved here from San Diego, who wanted to bring the freshness and easiness of Baja-influenced So-Cal dining to Singapore. The essence of So-Cal dining is fresh ingredients and is usually accompanied with a craft beer or cocktail in a casual, breezy setting. “Draft” refers to the draft gourmet beers on tap, and “Craft” refers to the craft food, cocktails and artisanal cheeses offered.
Draft & Craft serves up “Baja-style” Mexican food, which is a popular staple in Southern California because of its emphasis on fresh produce and seafood with it being typically lighter on the stomach when compared to traditional Mexican fare. Their food is mostly made from scratch, with a few components carefully sourced and selected by their chef. Highlights of the menu include epicurean versions of grilled cheese sandwiches and tacos such as the Baja Fish which consists of beer-battered and fried fish fillet, pico de gallo, fresh shredded cabbage and homemade white sauce enveloped in a warm and soft flour tortilla. In addition, Draft & Craft hopes to introduce the concept of beer and cheese pairings. The effervescence and varying flavors of different beers serves to complement a wide selection of cheeses as they bring out the subtle notes in one another. The gourmet cheese-tasting platter, as well as individual cheese wedges offered on the menu as supplemental beer pairings, were handpicked by their cheese consultant, who owns several cheese bars in Portland, Oregon.
Driven by his passion in craft beer, their beers are lovingly curated by the owner who is a beer connoisseur and home-brewer himself. Some of the offerings on tap include Stone IPA, Rogue Dead Guy Ale, Prairie Saison, and Anderson Valley Summer Solstice. The bottled beer list is constantly expanding and includes a good selection of IPAs, Trappist ales, stouts, porters and ciders.
For wine lovers, they have a selection of white and red wines carefully selected from a small and vibrant wine supplier. The wines offered are made from carefully tended vines, with minimal intervention in the cellar that is looked after by dedicated wine growers. The results are apparent- balanced, delicious and interesting wines which pair well with food. Cocktail drinkers can also choose from the craft cocktail menu that was specially concocted by the owner. The menu places a strong emphasis on fresh ingredients, such as “A Summer’s Day” which consists of champagne, elderflower liquor, and fresh cucumber honey water made from scratch daily.
Housed in a 1,000 square foot venue on the bustling Circular Road, in the heart of the Central Business District, Draft & Craft boasts an intimate setting with a capacity of 80 beer-loving patrons. Over at Draft & Craft, they hold the belief that the devil is in the details and they spare no effort in creating a great experience for you.
An airship under steam, Copper’s soul purpose is the voyage through and beyond an array of delectable cuisines, taking your taste buds into a realm beyond your wildest dreams. The moment you enter Copper on the lower deck, you will be greeted with Dr Sparks’ beef bar, which houses the largest selection of Gin on the equatorial line.
The bar has over 30 labels to choose from, also offering gourmet bar bites like the Mac & Cheese Balls and Bone Marrow Crostini.
A restaurant will be opening on the top floor specialising in grilled meats.
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