Located at CHIJMES, Casa Restaurant by Remy Lefebvre is a contemporary woodfire gastronomic restaurant helmed by Chef Remy Lefebvre.
Casa is Remy’s life journey on a plate. Inspired by his childhood and formative years as a chef, Remy celebrates the seasons through finely curated produce, highlighting seafood over meat and serving only one land animal a day on rotation basis. Having lived in unspoiled places around the world, Remy seeks to preserve the natural environment and focuses on ingredients that are line-caught, responsibly sourced, traditionally farmed, organic and wild-foraged, and bio-dynamic. These are cooked with woodfire in the traditional way to produce flavours that are clean yet bold.
At Casa, guests are made to feel like family members or friends invited to a meal, because after 20 years of travel and self-discovery, this is where Chef Remy finds Home.
At Casa, the menu embodies ‘Remy’s story on a plate’, with dishes inspired by the season, as well as events and experiences that were formative in shaping Remy into the chef he is today.
For lunch and dinner, Casa offers the 4- course Discovery menu for $118; the 6- course Experience menu for $198; and the Carte Blanche with 8-courses for $258. A selection of 16 dishes divided into four key sections are available for guests to choose from to create each menu. For lunch time only, the restaurant offers an executive menu, called ‘Trust Me’ – a 3-course at $88. All the above menus are presented with snacks and petit fours.
On weekends, there is a multi-course brunch with champagne at $198++. The courses in this fiesta-style menu are ‘Eat With Fingers’ featuring snacks; ‘Vegetal’featuring vegetable-focused dishes; ‘To Be Shared’ featuring large-format fish and meat, served with sides and condiments; and ‘Never Ending’ featuring desserts and cheese and sweet snacks.
Casa’s elegant and cosy spaces open up to blue, ivory and sage hues in natural textures that spell warm domesticity. The variety of seating options - lounge, table and booth – creates the ease and comfort of a family residence. Remy and his team see themselves as hosts welcoming their diners as family members and friends into their home – with all the warm hospitality that entails.
Casa Restaurant by Remy Lefebvre is a restaurant concept under the umbrella of Singapore- based F&B Group, Plan B Ventures Pte Ltd, which also owns El Mero Mero, Señor Taco and La Mexicana.
Being enamored by the amazing bakeries on their travels, the team from Glyph Supply Co set out to create a space dedicated to comfort bakes and hearty food.
Dough at Chijmes is a basic mixture of flour and water, combined in a mass before baking. Deceptively simple, yet it is the start of everything. By making their own breads, pastries and even pastas in-house, they hope to share the joy and passion of their craft.
From their strong expertise in specialty coffee, they set out to mould Dough with the same beliefs, insisting on quality ingredients imported from around the world. By integrating the elements of a bakery, kitchen and a coffee bar all in the same space, they wanted to offer the ultimate gastronomic experience.
Dough is malleable yet relatable; in all its forms brings joy to people all around.
Mister Wu at Chijmes is a modern Chinese tea house that serves a large selection of Chinese teas with a delicious selection of dim sum and la mian noodles. At night, it transforms into a cosy garden to enjoy tea cocktails and craft Hong Kong beers under a romantic canopy of pink lanterns serenaded by soothing Chinese music.
Just as el mero mero is Mexican slang for “the main man” or “the go-to guy”, so is El Mero Mero the restaurant the go-to place for Mexican gastronomy.
Five years after it first opened its doors, the restaurant has reinvigorated its mission of being the venue that sets the bar for Mexican hospitality. El Mero Mero at Chijmes brings to life the vital energy of Mexican culinary culture in all its allure and complexity, and this refreshed energy is manifested throughout all El Mero Mero.
The space has been refurbished with care for a renewed impression. Soft ivory walls, marble tables and lush green plants frame the open- plan kitchen where chefs work together in plain sight, their precise movements drawing the eye to what guests will shortly be dining on. The counter seating offers up-close kitchen- side dining that will illuminate different facets of Mexican food and transform your understanding of Mexican dining. This attention to detail and deep understanding of presentation permeates the new menu, which is designed to reflect both Mexican culinary history and its dynamic modern foodscape.
Consider El Mero Mero’s range of botanas or Mexican small plates such as the classic Baja Fish, elevated, and the Corn Sampler, a dish that plays with different flavours to offer a new perspective on corn; the selection of cocktails based on mezcal including the eponymous El Mero Mero that uses orange-infused mezcal for a subtly smoky, and refreshing long drink.
El Mero Mero’s new menu showcases traditional flavour combinations, and also demonstrates the current Mexican culinary trends. As representative of a cuisine that has so much more to offer, beyond the tacos and burritos that Singaporeans are familiar with: El Mero Mero hopes to open our eyes, minds, and palates to the power of Mexican gastronomy and hospitality.
Thus, while remaining faithful to old mores, the new menu is modern and global, executed with finesse and sophistication. These are some of its highlights.
For classics with spirit and soul, look no further than their El Taco. With crispy tooth fish tempura and juicy salsa, their Baja Fish tacos are a celebration of classic Mexican flavours and an explosion of textures. The Wagyu Volcan’s combination of charred cheese, Australian wagyu beef and molcajete (mortar & pestle) sauce of tomatoes, jalapeno and garlic is a rich burst of juicy umami.
The Avocado Taco brings forward a very different idea: charred corn tortilla and cool creamy avocado – for most Mexicans, this is the taste of home. For novices to Mexican fare, it’s an eye- opener: absolute simplicity, done impeccably.
Other dishes that bring forth these flavours of history and memory include the Hamachi and Coconut Ceviche, a glory of fresh sashimi-grade Hamachi tossed in coconut milk infused with the tangy hibiscus; and Tortilla Soup, creamy comfort made with tomatoes roasted in the Josper oven,guajillo chillies, and thickened with charred tortillas.
A restrained hand with contemporary updates drive up the culinary excitement. Consider the Atlantic Grilled Octopus, a generous Josper-grilled swirl of tentacle that offers oceanic sweetness with an undertone of smokiness and the Corn Sampler, a tribute to the many faces of that essential Mexican staple, maize with skewers of Josper-grilled organic baby corn and donuts made in-house from huitlocoche or “corn mushroom”.
The Gordita expands on the eponymous Mexican classic: rather than simply filling the empty pocket of this corn pastry, it becomes a base to celebrate heirloom vegetables and frijoles. The El Mero Mero Fajita brings together two beloved Mexican flavours not commonly paired together – a poblano shishito crema and grilled beef – to richly savoury results while the Tequila Pecan Pie is a creative and sweetly aromatic combination of Mexican produce – cinnamon, pecans, and tequila – made a little edgier with a final grill in the Josper before serving for a subtle smokiness.
This approach weaves the past and the ‘now’ together for a culinary tapestry like no other.
El Mero Mero promises a new vision of Mexican cuisine and hospitality, saturated with warm generosity. The Mexican heart is all-evident. Make a reservation with them via this link today and be wowed.
After a five-month hiatus, Whitegrass has reopened at Chijmes, making a comeback with a new chef and cuisine.
Whitegrass, under the helm of Head Chef Takuya Yamashita, showcases classical French fare with a contemporary Japanese twist.
Abiding by the culinary principle of “La Cuisine Naturelle”, or “cuisine of the natural body”, Chef Takuya celebrates the essence of each ingredient he works with. Omakase menus of seasonal nature inspired creations pay homage not only to the history of the produce but also to its passionate producers. Located in the historical CHIJMES landmark, the 40-seat restaurant boasts stellar service and a carefully curated beverage list that serves to further elevate the experience of dining in this iconic venue.
A five-course dinner menu is available at $168++ per person, while an eight-course dinner menu is priced at $228++ per person. There is also a beverage list of Old and New World wines and sakes from the Nara Prefecture, and wine pairings are available.
Hola Amigos! Señor Taco CHIJMES serves authentic Mexican street food with a great view to offer too which is facing the beautiful church.
Whether you are having a family day out, chilling with colleagues, hanging out with friends, moving on to wedding after-parties or just looking to enjoy life at its best, Señor Taco CHIJMES welcomes you with their great Mexican hospitality! They have not forgotten our little ones and prepared an exciting kids menu, with ample of play space for them to roam around while Mami and Papi indulge on their day off.
Birthday celebrations couldn’t be more exciting than the traditional Piñata blasting. Go visit Señor Taco CHIJMES to see how real Mexicans have fun!
Alluding to the state of emptiness, Almost Famous at Chijmes was conceived to be a space to provide clarity to the experience. Adding nothing to influence and taking nothing away to distract from the emphasis of the subjects within the space. They wanted to push the boundaries of what defines how a craft beer bar should be.
Conceptualised with minimalism in mind, Almost Famous was designed to be an environment devoid of unnecessary aesthetics. Every detail from the design of furniture, tableware, menu board, and even the coasters was selected with careful restraint, to achieve simplicity in form and function. A concept that was further enhanced by the choice of basic shapes and monochromatic palettes in the overall aesthetics of the interiors.
They wanted this objectivity to be translated into nothing short of a memorable experience with the emphasis on the people, the food and the beers.
Almost Famous offer a selection of 16 beers on tap from popular breweries locally and beyond. Their curation of beers aims to introduce a wider selection of session-able craft beers as a gateway for regular beer drinkers to appreciate specialty beers and the unique characteristics of beers from small-batch breweries. Complemented by a smaller selection of premium craft beers with more robust flavours, from rich stouts, hoppy IPAs to seasonal limited edition brews.
Their rotational taps include beers from some of these craft breweries:
Brewlander & Co. (Singapore)
Pasteur Street Brewing Company (Vietnam)
Young Master Brewery 少爺啤酒廠 (Hong Kong)
Pirate Life Brewing (Australia)
Stone & Wood Brewing Co. (Australia)
Heretic Brewing Company (USA)
BrewDog (Scotland)
Pilsner Urquell (Czech Republic)
Also available is a delectable range of bar bites crafted to umami perfection, a perfect complement to your beer of choice. You can view their menu here.
Located in Chijmes, the newly-opened BOLD Fitness is a club with a unique view of fitness in Singapore – that training is personal.
Founded by experienced and highly specialized trainers Filza Dorah, Hadi Sim and Guna Palanisamy, BOLD Fitness is for fitness enthusiasts who are looking for customized fitness and lifestyle solutions to meet their health and wellness needs.
Personal training is at the core of what they do – with specialisations in post-rehab training, pre- and post-natal training, weightloss programmes, mixed martial arts, sports-specific training, and bodybuilding. All their trainers are also qualified with myofascial and triggerpoint release, as well as mobility work, to make sure your body is prepared for your fitness goals and to improve overall quality of life.
BOLD was designed not just as another gym, but a fitness club so that they can put their members’ needs at the forefront of everything they do. Members have an all-access pass to the club’s facilities, including state-of-the-art equipment, complimentary wifi, changing rooms and showers with a dry and wet area, plus a café that sells customisable protein shakes, juices, healthy bites and coffee – yes, coffee is healthy too!
They believe in education and full guidance. BOLD will host fitness events and wellness workshops. Exclusively for their members, they provide nutrition and diet plans for a holistic fitness offering.
If you’re looking to be a stronger, fitter version of yourself, BOLD is there to help you on your journey.
Awarded the prestigious Tokyo Michelin Bib Gourmand title consecutively for 4 years from 2015 to 2018, it is truly a distinguished achievement for Konjiki Hototogisu, a humble 8-seater tucked away in a quiet alleyway of Shibuya, Japan. Now you can savour this tasty ramen in Singapore at Chijmes.
Konjiki Hototogisu was founded in 2006 by Chef Atsushi Yamamoto in Tokyo, Japan. His resolute and meticulous persistence to his craft has earned him numerous world-class accolades.
Konjiki Hototogisu's notable honours include being crowned the "No.1 Ramen in Japan" in 2017 and 2018 by Japan's popular magazine, Ramen Walker.
Not ever resting on his laurels, Chef Yamamoto constantly seeks inspiration from fresh and unconventional ingredients and never fail to challenge himself to create exceptional recipes which surpass tradition.
Hvala teahouse at Chijmes is an oasis for tea lovers.
It serves curated teas from various regions in Japan. More tea selections will be added every month to their current list which is already impressive. One can also look forward to a selection of cakes available such as Chocolate Truffle, Goma (Sesame), Honey Earl Grey Hazelnut and Matcha Azuki, to go with his/her tea choice.
At Hvala, they believe in fostering relationships with their partners and producers, to understand the intricacies of the very tea we drink and experience the numerous processes involved in producing them. This encompasses visits to the fields where their teas are sourced from, as well as direct interaction with the farmers and surrounding communities. It is imperative that they work with trusted producers who are equally committed in bringing excellent tea to those who enjoy it.
With New Ubin Seafood at Chijmes, you can now have a truly Singaporean experience at CHIJMES. Look forward to the same hearty cze-char dishes with innovative creations that they love and hope you do too.
Expect signature dishes like US Black Angus Rib Eye Beef with Heart Attack Fried Rice as well as Hokkien Mee Special, amidst other new creations that will only be available at their CHIJMES outlet.
New Ubin Seafood’s beginnings can be traced back to the island of Pulau Ubin itself, where a humble home served up kampong-style seafood to all who visited Ubin’s North shore, developing a reputation for serving fresh, authentic and delicious seafood in an laid-back and relaxing environment. With acquisition of Pulau Ubin by the Singapore government in year 1992, New Ubin Seafood moved to the mainland.
Minimalist cafe with floor-to-ceiling glass panels all around its premise, The Glasshouse at Chijmes looks just like its namesake.
The Glasshouse uses a rotation of various roasters. The current Filter Coffee uses the Ethiopia Ardi Sidama beans. The espresso-based one is a blend of Ethiopian and Brazilian beans. Both by Common Man Coffee.
Their food menu is seasonal and will be launched very soon with a variety of open-faced artisanal Sourdough toast offerings.
Nested in the metropolis heart of CHIJMES, encompassing alfresco, restaurant, bar and nightclub. It is set to give a variety of experiences. It embodies an ideal venue to start and end a night under one roof. So gear up as their Djs fill the atmosphere with different genres of tunes in various areas.
Whitegrass is led by acclaimed Sydney chef, Sam Aisbett. A true reflection of his wit, his love of nature and his pursuit of perfection, Whitegrass redefines Modern Australian cuisine.
Everything is better when it's homemade. They take no shortcuts at Whitegrass, pickles included.
They serve their pickled Chinese artichokes (which sit pretty in the jar for weeks) with a Robbins Island full-blooded wagyu beef. A perfect dance of flavours and textures that they think you'd quite enjoy.
Sometimes a chef's mind can be a pretty crazy place. They're feeling chuffed that local artist wunderkind MessyMsxi managed to get into Chef Sam's mind – full of flowers, birds and fishes, apparently – and splatter it across the wall.
Exuding an aura of sophistication and refinement, Rakes is the next hotspot for the hedonistic and erudite of Singapore’s nightlife partygoers. Featuring the longest LED screen across all clubs in Asia, this theatrical, Las Vegas-styled bottle service club creates an immersive and sensual experience of opulent decadence and debauchery.
Anticipation builds as you enter the club and be led through an experience tunnel where four individual floor-to-ceiling “rooms” let you venture beyond the ordinary realm. Expect whimsical theatricality and exotic performances that will heighten your senses and pique your curiosity.
At the end of the experience tunnel is an elegant in-house champagne room that holds up to 1,100 bottles—the first of its kind for Singapore, ensuring chilled bottles of champagne delivered to your table upon order—no waiting required. Available on our list of premium champagnes are Dom Perignon, Ruinart Blanc de Blanc and Ruinart Rose, as well as limited edition Veuve Clicquot Yellow Constellation Jeroboam, and the extremely rare 30-litre Armand de Brignac champagne that has never been purchased in Singapore.
Once inside, draw your attention to the dance floor, encircled by eight private VIP booths upholstered with rich, black vinyl, against Asia’s longest LED screen that lines the walls and ceiling of the club. Specially designed by famed Lighting Director Steve Lieberman, multiple award-winner for “Best Lighting” by Club World Awards and co-ordinator of top U.S. nightclubs and music festivals, the interactive lighting system at Rakes evolves with the music - creating an immersive experience on the dance floor like no other.
Suspended from the reflective LED ceiling are black mirror balls that ignite the VIP booth with visually stunning lighting when guests order bottles of champagne. The club darkens, and bottle servers steal the show as they make their way through the crowd towards the booth. Surrounding the club at each end are two faceted backlit bars, serving a range of premium spirits such as Belvedere vodka, Hendrick’s gin and Patrón Platinum tequila.
Over at the DJ podium, granite dance platforms line the wall against a sultry backdrop of sleek, leather details. Headlining Rakes’ DJ line-up is Entertainment Director, Patrick Oliver, formerly of Pangaea, and current resident DJ of international F1 circuit party brand Podium Lounge.
With the best international DJ acts and undeniably spirited theatrical performances for a fully immersive experience, it’s safe to assume that your night will be in capable hands.
From the people who brought you one of Singapore's favorite cocktail bars House of Dandy (H.O.D), comes Raven; the latest brainchild of Urban City Hospitality Group.
Raven is a luxuriously accessible restaurant-bar that serves an all-new cuisine coined, “The New Americas”; Northern and Southern American comfort food with an Asian flair that aims to create an all-encompassing dining experience that will re-energize jaded palates.
Start off with a round of signature cocktails like Cucumber Rickey, a refreshing botanical tipple based on cucumber-infused Hendrick’s gin, alongside sidekicks Benedictine D.O.M, freshly squeezed lime and tonic water to exude hints of sweet spices and herbs. Now that you've gotten yourself acquainted with “Rickey”, whet your appetite with an Agave Smash, a refreshingly tart and subtly sweet blend of Patron Silver tequila, Drambruie, agave and fresh lemon—no one ever says no to tequila.
Break into one of the Argentinean leather booths and make yourself comfortable with their signature cocktails, to be accompanied by deftly executed plates that showcase unique Asian twists on Northern and Southern American cuisine.
The menu at Raven is crafted by Head Chef, Sam Chablani, designed to forage through your gastronomical senses and awaken the palate with heartwarming dishes such as the Raven Burger brimming with 180 grams of juicy beef chuck, glazed with chipotle, avocado and chorizo cream, before topped with red onions and corn chips, Crispy Nori Wrapped Salmon that's panko crusted to perfection and served with an umami ponzu sago, and Roasted Cauliflower Steak, beautifully charred to bring out its natural sweetness, its flavors futher enhanced by lashings of curry powder.
And if it's not 90 degrees outside, there’s also a never-ending garden concept patio to start your night. Consider it your home base for things like Maple Leaf Sours and Elder Presidentes that are bound to send you to your happy place.
Sushi restaurant Ashino has recently opened in CHIJMES.
Excellent authentic Sushi and Japanese cuisine prepared with the highest level of skills, methods and professionalism.
Ashino’s “Shari–sushi rice” is cooked in a traditional iron kettle with air-flown Mt. Fuji water. All the fish is specially selected and crafted to melt on your tongue together with outstanding sushi rice. This is the unique sushi experience from the master's specially trained in Japan.
The Single Cask is a whisky company, soon to be opening a whisky shop with over 200 single malt whiskies, providing whisky trainings and tasting events, and offering a night drink experience of unpretentious quality whisky, neat, on the rocks, or in a cocktail!
The Single Cask prides itself on selecting the finest quality single malt whiskies we specializing in bottling single casks this is what makes their whisky truly unique. Each and every expression is from one individual cask and offers a unique whisky experience each and every time. No cask is the same; each has a story to tell.
Whether you are a beginner, a connoisseur or an absolute whisky lover, The Single Cask is all about the experience, each cask offering unique flavours, aromas and taste sensations, direct from the cask to your glass!
They will also be the first and only outlet to be certified "Whisky Ambassador" in Singapore, with every member of the staff having completed the UK award accredited Whisky Ambassador course program.
They look forward to welcoming you and helping you exploring their collection of incredible whiskies. It’s an exciting journey, embrace it one dram at a time!
The Berlin Bar is the brain child of local celebrity and performer John Molina. It has been his long time desire to create an entertainment experience that is a world class melting pot of all things exceptional.
The world’s too small for walls - Berlin personifies more than just a uniquely good time, it’s about the coming together of people separated by different beliefs, systems or stereotypes, giving hope to peace and unity for freedom.
Located in the newly renovated Chijmes, Berlin has something for everyone. Supported by a cutting edge team, John Molina has developed a unique concept which will offer a music journey from the 1980’s to modern electronic music all in one night. Live music performances and DJ’s will entertain in a trendy atmosphere, where service staff is part of the lifestyle, proudly serving food and drinks with modern nostalgia.
Berlin at Chijmes is not just another place, Berlin provides an escape, and brings entertainment and enjoyment as a remedy to daily stress.
Foodies can whet their appetite with a carefully selected range of international bar food, VIP tapas, local delights. Apart from staple drinks to accompany the food, Berlin will serve up champagne cocktails and old classics with a sexy and fun twist. At Berlin there’s always something for everyone!
Berlin offers a unique vibe, enjoyed together with a music experience that evolves through the night. Here, live music and DJ’s come together to deliver quality music. All this in a diverse and intriguing setting, that is sexy and fun.
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.
Giardino is a casual Italian restaurant, specializing in rustic yet refined Italian food with an authentic flair. They offer classic and artisan pizzas that are hand-crafted and cooked to order in their wood-fired oven, which is visible throughout the restaurant.
All their entrees are made from scratch from the highest quality, imported and domestic ingredients. The ambience and décor has a distinct personality that sets a mood for high-energy fun and entertainment.
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