Celebrating the living force of Peranakan food culture; Belimbing Superstar at Ann Siang Hill offers over 30 Peranakan dishes ranging from well-loved favourites like Ayam Buah Keluak to little known treasures like their signature kerabu (salads).
Their vision is to show Peranakan cuisine as it is, without judgment: sometimes tedious and laborious, sometimes fast, sometimes light and sometimes deep and comforting.
Newly-opened on Telok Ayer Street, The Nomads represents the road less travelled; a reimagination of The Silk Road’s gastronomic trail, where every moment is meticulously crafted to fire up and delight the five senses.
Drawing strong culinary influences from countries along the Silk Road from Southern Italy to Western China, The Nomads redefines Central Asian cuisine by incorporating a unique spin to traditional dishes using familiar South-east Asian flavours.
Popular Hong Kong dessert chain Hui Lau Shan used to have an outlet along Orchard Road back in 2005. It is now making a comeback to Singapore and it is set to open two new franchised outlets, in Chinatown Point and Serangoon’s Nex mall this month.
Hui Lau Shan is famed for their specialty mango desserts.
Some 20 years ago, the third generation of Hui Lau Shan created the unique "Mango Sago" which became a fast fad in Hong Kong dessert offerings. Today the mango series remain Hui Lau Shan's signature dish. Every year, Hui Lau Shan used up to a thousand tonnes of mangoes in their dessert making process.
For consecutive years, Hui Lau Shan won the "King of Dessert" award in Hong Kong, winning them the reputation of Mango Expert.
CrossFit is a strength and conditioning program that uses a combination of weight lifting, body weight and aerobic exercises challenging your body to adapt and perform in more ways than before. Each workout is designed to improve your capacity in ten domains, accuracy, agility, balance, coordination, endurance, flexibility, power, stamina, strength and speed.
Result: You become Fitter, Faster and Stronger.
Fitness is personal and progressive. They know one size doesn't fit all.
As a Mobilus member, you have access to not only CrossFit but various specialised classes to augment your training needs.
In the heart of the CBD, busy office people pop by for fresh fruit juice and a wholesome wrap to fuel their day. As the day loses light, it's pleasure only as Bee’s Island Drinkery turns up the music and serves up strong, sour, and sweet cocktails for just before you head home.
Bee’s Island Drinkery on Telok Ayer Street is a cosy watering hole for those who seek booze, and beyond. Stay hydrated with freshly pressed juices in the day, and power down with fruity yet strong cocktails at dusk.
The Whale Tea, one of the largest beverage and dessert stores in China, has swum to the shores of sunny Singapore!
Created in Nanjing, China, The Whale Tea has propelled itself to be one of the trendiest beverage and dessert brand in China with its attractive and insta-worthy products, launching more than 500 outlets across the mainland since its first store debuted on 28 June 2018.
The Whale Tea’s innovative signature series is both flavourful and aesthetically pleasing, prepared with uncommon ingredients such as peach gum, a natural resin from wild Chinese peach trees, known to be rich in amino acids and collagen; spirulina, a seaweed-based superfood consumed for its nutrient-rich properties; and Wuliangye, a Chinese alcohol made with a variety of grains.
BTM Mussels & Bar by Deliciae Hospitality Management (DHM) on Duxton Hill is a casual restaurant and bar concept serving European comfort food, with the star being fresh seasonal mussels served in a variety of styles and international flavours, with crisp golden French fries; best enjoy with an ice cold beer!
BTM = “BACK TO MUSSELS”.
Inspired by chef and restaurateur Olivier’s experience in being the first to expand and popularise Belgium’s ‘mussels and fries’ restaurant concept throughout France, BTM Mussels & Bar relives that delicious chapter of his culinary story in Singapore, and celebrates the flavourful gem of the sea, showcasing its natural sweetness by preparing them in a variety of styles and flavours popular throughout Europe.
In addition to mussels and fries, BTM Mussels & Bar serves a wide selection of comfort food from the Benelux region of Europe (i.e. Belgium, France and the Netherlands), including a variety of small plates, tartes flambées and charcuterie and cheese boards, which are best enjoyed with drinks and ideal for sharing!
Yun Nans is proud to announce the launch of their second outlet at Westgate. Hailing from and known in China as Yunhaiyao, Yun Nans is the largest Yunnan F&B chain in the world.
Since the opening of their Singapore debut flagship outlet at Jewel Changi Airport, the restaurant has been winning over the hearts of local gourmands with its repertoire of highland cuisine. The launch of the Westgate outlet is part of the restaurant’s expansion plans, which include opening an outlet in the different regions of Singapore by 2020 and offering diners convenient access to their lauded menu mainstays.
Exclusively available at the Westgate outlet is the Crispy Hor Fun with Truffle Prawn Broth (S$15.90++). The hor fun is both deep-fried and stir-fried, thus boasting a delightful interplay of texture of crunchiness and springiness with every bite. The heady and moreish prawn broth, topped with Yunnan truffle shavings, makes this a highly memorable offering! The outlet will also serve the New Steam Pot Chicken Soup with Matsutake Mushroom (S$33.90++), a fresh take on Yun Nan's top-selling Steam Pot Chicken Soup, with wild matsutake mushroom from Yunnan added in. The soup is brewed using a unique technique that does not require a single drop of water. Instead, the chicken is pressure-steamed for three hours. The soup is clear, delicate, nourishing and robust in flavour without any hint of greasiness.
Introducing Yanmi Yogurt's Chewy Purple-Rice Yogurt Drink, a nutritious and guilt-free alternative to Bubble Tea. The iconic yogurt drink with pearl-like purple-rice bits has taken China and Sydney by storm, with fans queuing up to five hours for it. You will be able to taste the same delicious beverage from their Singapore debut store at Funan from 26 October.
Yanmi Yogurt uses fresh yogurt made with Australian milk, and their purple rice is imported from Mojiang Hani Autonomous County (Mojiang). The milk are produced by cows that are raised on pollution-free grassland pastures. The purple rice from Mojiang is known for its premium quality — with strict selection of the grain, it is prepared through ten industrial steps, including continuous process of soaking, boiling, filtering and steaming under careful temperature manipulation (75 degrees) and time control for over five hours to create the perfect sweetness and chewiness. The rice bits are refreshing and add a nice crunch to the velvety drink. Touted as the king of rice, purple rice is rich in vitamin B1, vitamin B2, folic acid, protein and more.
Katrina Group Ltd has launched their first affordable luxury line of co-living hotels in Singapore. Launched through their hospitality arm ST Hospitality Group, ST Signature Chinatown co-living hotel will be closely followed by a wide roll-out in Singapore and the APAC region.
This marks Katrina Group Ltd’s first major expansion after the acquisition of Straits Organization Pte. Ltd. With the business travel market expected to grow to US$1.7 trillion by 2023 from about US$1.3 trillion in 2017, and Asia-Pacific being the largest business travel market (42%) in the world1, this new affordable luxury line of co-living hotels puts the Group at the forefront of a growing industry.
ST Signature challenges conventions and has invented a new class of experience. The brand’s philosophy ofliving large goes beyond one's typical definition of decadence. While the interiors and fittings are luxurious and of high quality and the restrooms carry toiletries from The White Company UK, the brand is guided by the philosophy of sustainable indulgence, taking their guests beyond aesthetic luxury to appreciate the legacy of the Singapore story, illustrated by award winning photographer, Edwin Koo.
The stories told by his photography series Singapura Seasons, exemplify the attitude behind the brand – it is all about building and preserving a legacy that will stand the test of time.
The property has been designed to maximise on space, ensuring that no square-inch is wasted. The intelligentlydesigned “S-shape” of the space saving interlocking cabin design, provides pockets of space to facilitate co-working and networking and helps cut down on the property’s carbon footprint.
By circumventing a traditional room layout, the architects of ST Signature have created an area that is spacious enough to be comfortable and small enough to reduce their carbon footprint. This intelligent design extends to the interactive elements of all their services, including the use of a multitasking and versatile chat platform to perform almost an entire line of services that are typically provided by a concierge.
ST Signature Chinatown has a total of 26 Cabin S (single cabins), 11 Cabin M (double cabins) and 3 Cabin L (triple cabins).
ST Signature has also incorporated a concept kitchen called Cook Lab at their premises. This social kitchen space is powered by Miele kitchen appliances and will enable guests to express their culinary prowess or simply share a meal together, should they wish to do so. The Cove, Lawn and Patio are also spaces for mingling. The entire space is designed around groups of people coming together as well as private areas, for when you just want some quiet me-time.
On top of the comfort and indulgence one can expect in the private cabins, there is also a unique blend of custom-built technology solutions and communal spaces within the hotel to facilitate the choice of being social when preferred. The clever design enables guests to be “alone, together” under one roof. Guests can interactwith others both online, using their web-app, or offline, in the comfort and convenience of their communal areas.
ST Signature Chinatown is the first co-living hotel concept with smart Chat-InTM technology. Guests checking into the hotel will be amongst the first here in Singapore, to experience this unique hospitality check-in solution that was innovated by ST Signature. This unique self check-in technology enables guests to check in and check out of the hotel quickly and efficiently.
The plus point is that guests can check in 24 hours before arrival, and then go straight to their room for the speediest check-in experience. With a simple click of a button, guests will be informed of their room number and access pin. This technology makes checking out of the hotel just as simple, taking out the stress and waiting time normally associated with hotel check-ins and check-outs.
This unique chat platform enables online communication amongst the guests staying at the property. Similar to the common group chat feature, guests can share their travel findings and organise outings with other guests through the chat platform without divulging personal information. They can also browse through and purchase e-tickets to various tourist attractions without having to physically queue at the ticketing booth.
ST Signature also offers a chat-based concierge to assist the Community Hosts to provide a higher level of service that is more personalised and attentive, ensuring the guests’ needs are taken care of from the time they check-in until they leave.
Kin is a restaurant in the lobby of Straits Clan that serves heritage cuisine by Chef Damian D’Silva. The menu is a retrospective look at the origins of their cuisine, showcasing traditional cooking methods, recipes and ingredients that have been left behind. Paired with an inspired beverage offering and genuine hospitality to complement the simple joys of sitting around the dining table with loved ones.
As a young boy, Damian D’Silva’s love for cooking was nurtured by his chef grandfather, whom he affectionately called “Pop”. Some of his fondest memories of food were of Sunday dinners where he sat around a dining table with family and friends. He also recalls a time where dishes were not constrained by culture or racial identity, but rather an amalgamation of recipes brought from foreign lands. Reproduced with locally foraged ingredients and subsequently interpreted by different individuals from diverse cultures, resulting in an incredible colourful culinary patina.
With Kin, Damian endeavours to marry his love for feeding people with his life’s work of preserving heritage cuisine and knowledge of local ingredients, for the generations to come.
Much of the food preparation process involves components that are laboriously handmade from scratch in-house, or procured in limited quantities from a network of traditional makers that Damian has nurtured lifelong relationships with. Some dishes are only available in cadence with a micro-seasonal calendar established through decades of observation by local producers, fishermen and the people who work with them.
Their food is served in a communal format, they believe a mutual sharing of food is an essential part of the dining experience that encourages kinship. While they have a selection of vegetarian-friendly dishes, they are regrettably unable to accommodate other dietary allergies and sensitivities as their dishes are recreated as true to their original heritage recipes as possible.
Taikoo Lane Hotpot, is a restaurant that doles out authentic Sichuan and Cantonese hotpot broths and offerings! The concept is a brainchild of Chengdu Restaurant, which is known for its mouth-watering Sichuan cuisine. Taikoo Lane boasts a mixture of individual pots and large shared pots, so solo diners or large groups can enjoy a hotpot session anytime they have a craving.
Taikoo Lane’s version of the Sichuan Spicy Broth follows the traditional method of using beef tallow instead of oil. The beef tallow-based mala broth is much more flavourful than the oil-based renditions other hotpot restaurants in Singapore serve.
Chengdu Green Pepper Broth is another Taikoo Lane special Mala broth. Taking inspiration from Chengdu Restaurant’s best-selling Fish with Green Peppercorn Soup, the green peppercorn broth is a brand-new offering specially created by the Taikoo Lane team. Peppercorn oil and green peppercorns are Sichuan specialities, and the restaurant imports the ingredients from the province.
For diners who prefer non-spicy broths, there are offerings available such as Fish Soup Broth with Fresh Milk and Collagen Nourishing Pork Bone Soup. Both of these soups will appeal to ardent appreciators of Cantonese dishes. Able to alleviate the symptoms of excessive dampness in the internal system of our body, the nourishing fish soup broth is made with specially selected fresh fish and salmon bones. The gelatinous pork bone broth is superbly tasty and moreish — a medley of pork bones, whole chicken, pig skin and spices are cooked for over seven hours to achieve a rich and milky consistency.
Taikoo Lane offers a smorgasbord of unique hotpot ingredients. A DIY dish, the Lobster Noodles pays tribute to Hong Kong’s popular version. Simply immerse the crustacean and noodles into the broth, then mix the cooked items with the special sauce and condiments and voila! If so inclined, cook the seafood and noodles separately in different broths so that they can soak up different flavours for a truly unique dish. Living up to its name, the Magical Growing Mushrooms promises a culinary spectacle. Arranged artfully in a garden of lettuce, tomatoes and eggs, the enoki mushrooms will grow taller before your very eyes as you water it!
China’s culinary history goes back a very long way and TungLok is always motivated to bring you renewed creations. Indulge in dishes such as Australian Barramundi Fish Head, TungLok Soya Chicken, Baked Lotus Rice with Seafood and Braised Bamboo Charcoal Beancurd with Green Vegetables in Pumpkin Stock.
One of their must-try is the ‘one-pot wonder’, Double-boiled Fish Maw with Chicken, where they use Santori MD2 Kampung Chicken – the first and only Healthier Choice Kampung Chicken in Singapore! These chickens are fed with Bromelain, a unique digestive enzyme extracted from premium MD2 pineapples (these pineapples are known to be equivalent to the Mao Shan Wang of Durian). This organic Kampung Chicken, paired with fresh fish maw from our locally-bred barramundi, is double boiled for over 5 hours - making this a heavenly treat, and a perfect start to a wondrous meal ahead.View their menu here.
With décor and furnishings that reflect the authentic 19th century heritage building but with a stylish modern twist, the spa pods will gently soothe each sense. Their therapists guide you through moments of mindfulness, encouraging the brain to release feel-good chemicals and relieving any aches and pains.
Singapore’s Keong Saik neighbourhood will have a new social heartbeat when the new 45-room Hotel Soloha boutique hotel is unveiled in mid-August 2019.
Cruising along Keong Saik Road and Teck Lim Road, which exude the charming vibe of yesteryear, one is immediately transported to a magical space as one traverses the blue panel doors of Hotel Soloha. These Dokodemo Doors of Fantasy reveal a world urban jungle chic and tropical modernism splashed in amazing technicolour. Witty and bold interiors, artisanal furnishings, underscored by a cool vibe, Hotel Soloha’s burst of colour is a stark contrast to the earthy tones that define the neighbourhood.
Hotel Soloha aims to create a destination hotel that not only fits into Keong Saik’s charming self but is also a modern interpretation of a Singapore that is bold, stylish and cultured. You won’t find a single metal grille gate or repurposed cinema seat here. Instead, our team, exposed to the ways of cosmopolitan Singapore through the years, has internalised Singapore’s culture; that has informed the way they conceptualise and design the property’s interiors and spaces. The property will also stock a curated selection of artisanal products that are perfect as souvenirs and fit well in cabin baggage. Hotel Soloha is the perfect start to experience what Keong Saik and Singapore have to offer.
Keong Saik, one of Singapore’s heritage and cultural epicenters, retains the beauty of yesteryear Singapore with its rows of shophouses across a network of roads. Today, it is home to a good number of bars, restaurants and shops, making it a destination that is layered with culture, gastronomy, energy and personality. Culturemaker and tastemaker Hotel Soloha’s entry to the area contributes to that spirit of Keong Saik and strengthens it – it is a breath of fresh air and the neighbourhood’s new social heartbeat.
Hotel Soloha is designed by interior design firm Avalon Collective and architect ASOLIDPLAN. The artworks featured in the hotel lobby, lift-shaft and rooms are done by local artists, Ethrisha Liaw and Danielle Tay.
Izy was an urban contemporary Izakaya Bar serving quality Japanese fare to hardworking young working professionals on Club Street. In her 2019 rebrand, Izy Fook aims to provide top Singaporean dishes alongside key Cantonese delights in a newly renovated space, promoting a revived and rowdy drinking culture.
Together, Izy Fook, cheekily translating as “together, lets prosper” is a hip Japanese kitchen inspired by old school Singapore Cantonese restaurants and the energy of late night Chinatown watering holes back in the 1970s Singapore. Izy Fook takes a creative approach towards incorporating the roasted and charred Cantonese meats into quality Izakaya classing dishes.
The “Living Room” occupies the front portion of the restaurant and showcases a series of brand new art pieces from Hong Kong’s hottest illustrator, Jonathan Jay Lee. The "Living Room" also contains a long and open bar where diners could grab quick and dirty drinks or bottles of wine with sharing plates of authentic Japanese fare; while loud hip hop and rock and roll music plays over the speakers.
The “Dining Hall” hidden at the back of the restaurant sits up to 50 people and has a private dining VIP room decorated with beloved old school movie posters. Again, unapologetic loud music plays over low lighting making for a rowdy yet celebratory atmosphere.
MAI by Dashi Master Marusaya is a premium dashi concept restaurant by Japanese katsuobushi wholesaler, Marusaya. The 38-seater restaurant is dedicated to serving authentic Japanese dishes using superior ingredients directly imported from Japan, together with all-natural dashi made from special aged bonito and quality konbu. The Marusaya group also runs two other Japanese dining concepts in Singapore: Dashi Master Marusaya and Ten Sushi and Bar, since 2014.
Founded in 1962, Marusaya is dedicated to supplying katsuobushi for commercial use, with over 9,000 customers from food establishments including soba, udon, ramen and Japanese kappo restaurants. The dashi used at MAI is of a different calibre, as the company takes pride in its Satsuma 2-year-old hongare-honbushi, made from skipjack tuna which is dried and fermented over two years. This is unlike other katsuobushi, which is fermented only over a year. The extended period of fermentation draws out almost all moisture and concentrates the flavour of the katsuobushi, making it especially strong in umami. The aged bonito is then cooked with specially imported Rishiri kelp – one of the best categories of kelp that’s harvested around Hokkaido – for over an hour, to produce a broth that reveals sophisticated flavours, which is thoughtfully infused into every dish. It is worthy to note that besides dashi, no MSG or any other chemical seasoning is used. One can be assured of a delicious, healthy and authentic Japanese dining experience at MAI.
CapitaLand has unveiled the highly-anticipated design of One Pearl Bank perched atop the verdant Pearl’s Hill. The development comprises two gently curving 39-storey towers linked at the roof by dramatic sky bridges. The slender, curved facades create a light and airy effect, providing ample space for residents and onlookers to look out and through the towers to admire the stunning views atop the hill. Towering at 178 metres, One Pearl Bank will be the tallest residential development in the Outram-Chinatown district in Central Singapore, offering panoramic views that extend from the Central Business District to Sentosa.
Designed by multi award-winning Serie+Multiply, a joint venture between London-based Serie Architects and Singapore-based Multiply Architects, the new scheme elevates the concept of high-rise living with a total of 774 apartments. It will support more urbanites in leading their dream city lifestyles at this prime location, in line with the Urban Redevelopment Authority’s vision to develop more homes in Singapore’s Central Area. A wide selection of unit types from studio apartments to penthouses, ranging in size from approximately 430 to 2,800 sq ft, will be made available.
Adding to its allure, One Pearl Bank will feature a world-first – a series of sky allotment gardens arrayed vertically at one edge of each tower. With each tower featuring an allotment garden every four storeys and each garden housing 11 plots, One Pearl Bank will have a total of 18 sky allotment gardens with close to 200 plots where residents can grow their own herbs, fruits and vegetables. The beautifully-appointed allotment gardens not only support urban farming, they offer spaces to promote community bonding. Visible from the city centre, they make a powerful visual statement on One Pearl Bank’s biophilic design that integrates nature to enrich residents’ quality of life. These allotment gardens are further complemented by two sky terraces and two roof gardens across the two towers and a sunken planter in every balcony to maximise the greenery on the development’s facade. Read more about this exciting project here.
Introducing Chuan Hung - history and flavour in a bowl.
The newly-opened Chuan Hung at Telok Ayer has a name that is beautifully straightforward belying the respect, thought and care that was put into it, much like its offerings. Chuan Hung or ‘Sichuan Alley’ focuses wholeheartedly on one particular Sichuan ingredient known as Mian Yang rice noodles. At Chuan Hung, these noodles are served the way they have always been for millenia: with a choice of different broths, and a variety of toppings such as braised beef and pig intestines.
These noodles have been a part of the Chinese culinary lexicon for as long as the Chinese food historians can remember. Named after their city of origin – Mian Yang the second-biggest city in Sichuan, these thin slippery rice noodles hold a special place in the hearts of Chinese food lovers, particularly the Sichuanese who eat it all year-round, breakfast, lunch and dinner.
Chuan Hung’s rice noodles are specially sourced from one particular artisan who lives in a village deep in Sichuan.
Research for months into about 50 different Sichuan noodle shops led the Chuan Hung team to understand that only one particular shop sold the exact type and style of Mian Yang noodles that they wanted to present to Singaporeans – but it took close to a year and dozens of personal trips to the shop in sincere appeal before the owners finally softened and agreed to speak to them.
It took even longer to research and try the different noodles the artisan made: every detail was examined, down to the gauge of the noodles in millimetres. The noodles now served in Chuan Hung are customised for the noodle house, and found nowhere else in Singapore or South East Asia.
The noodles may be ordered with the clear or red soups as well as the uniquely Sichuan mix of red and clear. Chuan Hung also offers a third broth option: a deceptively clear soup that is piquantly infused with Sichuan vine pepper; as well as a dry-tossed version.
Those with bigger appetites can feel free to order “add-ons” as extra toppings for the noodles, and a curated selection of small plates – archetypal Sichuan sides such as Fried Crispy Pig Intestines and Braised Eggplant – as accompaniments.
Preparation for Chuan Hung’s menu items are often more complex than they seem, and made with a considered selection of spices and herbs. For example, the pig intestines were braised in a rich liquid that includes star anise, cinnamon, nutmeg, Sichuan peppers and peppercorns amongst others.
This grand effort is also put into other details of the menu and the restaurant – from the kitchen team of Sichuanese chefs that are then trained for a year to ensure the flavours are ‘correct’; to hand- grinding the glutinous rice for making the smooth housemade Liang Gao being served for dessert; to the flavourful special drinks made from scratch; right down to the debossed ends of the customised wooden chopsticks.
The interiors of Chuan Hung is deserving of attention from the diner as well. Located in a side alley just off the far busier main street in much the same way that noodle shops in China have been set up for years, Chuan Hung is a little haven of gently coloured wood, bamboo furnishings and warm lighting. The small space of half-a-dozen tables – bustling when full, and tranquil when quiet – is inspired by the aforementioned noodle shops though elevated with thoughtful design details to ensure comfort for the guest even at the busiest of times.
The KÄSa House Lobby lounge will serve up the Affogato Bar classics along with alcoholic infused affogatos, a specially-curated cocktail menu and a clever micro-batch ice-cream offering, prepared daily and upon order only.
Indulge in the best of Italian delights, morning to night!
They say all good things must come to an end, but with endings come new beginnings too. After 23 years on Circular Road, Mag’s Wine Kitchen has relocated to the charming Keong Saik Road.
Mag’s has since 1996 been offering customers a venue for good wines, food and camaraderie. Owned by banker turned chef, Mag and her team continue to create bistro styled food with a modern twist. “The premise behind our cuisine will always be simplicity, using the freshest ingredients in the market.” said Mag.
Mag’s is a chic and intimate restaurant serving up modern French cuisine and a curated wine & sake list boasting over 150 different labels.
Yun Nans, known in China as YunHaiYao, is set to open a brand-new outlet in Singapore. The largest Yunnan F&B chain in the world, YunHaiYao is choosing Singapore as the place to open its first store in 10 years, and the first out of China. The flagship outlet will be located in the new Jewel Changi Airport.
The restaurant specialises in gao yuan liao li, or highland cuisine. There are seven tropical belts in Yunnan, and the highest measures 6,000 metres above sea level. Free from pollution, the natural terrain teems with wild porcini, wild black truffle, wheat pumpkin (green pumpkin) and edible flowers such as jasmine flowers, rose and chrysanthemum. To create job opportunities, Yun Hai Yao works closely with local farmers in Yunnan to harvest the wild mushrooms and ingredients.
The 25,000 sq m Singapore data center is the second to be built under the three-way partnership after the HK$5 billion data center in Tseung Kwan (Hong Kong) that opened in December 2017.
As with all Global Switch data centres, Singapore Woodlands delivers a highly resilient environment providing scalable and exible solutions supported by numerous connectivity options. It is also designed to meet our best-in-class operational and environmental management processes and operates to Tier III plus standards.
The data centre bene ts from diverse power from four separate incoming supplies, offering high density solutions as standard and with exibility to meet a range of requirements.
The concept store is located at 45 Maxwell Road and it occupies a space of more than 980 sq ft on the ground floor.
There are several unique features of the Huggs-Epigram Coffee Bookshop. Firstly, it is the first bookshop here to offer only Singapore books. These are books written about Singapore, books written by Singaporean authors or books published by Singaporean publishers. The bookshop will not only stock books by Epigram, but those from other Singapore publishers, along with URA books and literature – in all, more than 400 titles will be stocked at any one time.
Another unique feature of the coffee bookshop is that one table will be allocated to an author or artist during opening hours. The author/artist can use the space to write or draw, share a drink with customers, or simply use it to gain inspiration. Visitors to the coffee bookshop can also get their books signed by these content creators.
For those seeking a brew (coffee brew, that is) with their books, the Huggs-Epigram Coffee Bookshop will serve the full range of speciality coffees by Huggs Coffee, ranging from espresso-based to Sumatra coffees (local-style coffee), along with convenient bites such as pastries, wraps, sandwiches, cakes and sweets, and wholesome lunch sets.
The design of the Huggs-Epigram Coffee Bookshop also differs from other book cafes. Facing the coffee counter, for example, is an 11m-long bookshelf that isn’t merely a display area for books, but also lends itself well for Instaworthy moments.
With its location near Maxwell Food Centre and Ann Siang Hill, the Huggs-Epigram Coffee Bookshop makes it an ideal place to be a one-stop shop for readers interested in picking up Singaporean literature, or tourists who want to pick up a memento of Singapore, or those who simply want a good mug of kopi and a good read.
Read local, drink local – it’s time for everyone to hold Singapore in their hands.
The Lounge Bar, located on the second floor of the beautifully restored shophouse and tucked away on 76 Duxton Road, is curating Singapore’s finest Savoie inspired cocktails. With access to over 40 herbs flown directly from the stunning French Alps, The Lounge Bar is the Lion City’s first drinking establishment offering such a dedicated selection and bringing a little slice of the alps to Asia.
“It is a great privilege to showcase the work of artisans and small batch producers as their motives are different. There are some wonderful examples of generational heritage among the selection at The Lounge Bar. This makes for a great experience for our guests, especially when we share their story, their inspiration – it always adds a little extra magic to each cocktail! – Anant Tyagi, Owner The Lounge Bar
In a league of its own, The Lounge Bar cocktail program of herb-inspired concoctions is a delicious, if somewhat potent, ode to Chef Gillon’s hand-selected herbs.
Here's a couple of the bar's cocktail creations:
Sariette – Imagine an aromatic blast of rosemary, thyme the moment you pick up this Islay led cocktail. A generous dram of Smokehead whirled around with Montenegro, Branca Mentha, Campari, Carpano Antica formula and Angostura Bitters is sublime.
Hyssop – if you’re craving a slightly bitter pour, look no further. The carefully calculated formula of this minty herb with high tannins with infused rum, St Germaine liqueor, Peychaud Bitters, pillow soft egg-white, a dash of lime juice and simple syrup – simply addictive.
Agastache – this thoughtful creation is a complex mix of this licorice, almost star anise flavoured herb, with beautifully distilled pisco. Add the slightly smokey Pierde Almas Mezcal, Aperol, whisked egg white, lemon juice, grapefruit bitters, sage syrup and you’ll reach new highs!
Visit the bar for more unique cocktails to try. In addition to the bar’s signature selection, the classics have been embraced and elevated to greater heights with the help of craft spirits.
The Lounge Bar is an intimate, elegant and warm den inviting guests to find their favourite spot and settle down with a luscious cocktail. Be it a girls night out, a romantic couples evening or whisky with the lads, the modern design suits all occasion and parties. Two chesterfield sofas have been placed for slightly larger groups while a handful of low tables is perfect for more private drinks. High stools at the bar gives guests direct view of mixologists muddling, blending and shaking away as the pour perfectly executed cocktails.
An all-day dining venue situated at the crossroads of Telok Ayer district, 51 Soho lends itself perfectly as a space for both work and play. Their offerings evolve through the hours, and reflects their human-oriented approach.
In short, 51 Soho encompasses all that is needed in a day for work and play.
An airy light-filled space framed by alfresco-facing ceiling-high windows facing the hustle and bustle of 51 Soho's central downtown location; a stylish full-fledged coffee and cocktail bar full of character in both its form and beverages; thoughtful menus that progress to support hour-to-hour culinary requirements; and that modern-day essential, complimentary high-speed wifi – these are the foundation for the new heart of this vibrant neighbourhood.
51 Soho is designed to foster a social experience. The goal is that you feel that you’ve found the place and the people that you’ve always been searching for.
Natural materials such as brick and wood dominate the interiors vis-à-vis the walls, the bar and the furniture; black steel panels add an urban edge. Up-close observation reveals a delightful and highly Instagram-mable surprise: the patterns alternate between geometrical inspirations to charming cut-outs of birds, teapots and cups.
At 51 Soho, whether you need a quick lunch alone or to entertain a 10-person group of drinkers, the space and staff are quick to respond to your needs.
Breakfast, lunch, dinner and all the hours in between: the menus of 51 Soho seamlessly meets the ever-changing culinary requirements you might have in a day.
Breakfast options are easy and delicious. The Breakfast Overnight Oats ($9.90) rich with berries and other seasonal fruits or a fresh-baked Croissant with Ham and Cheese and Scrambled Eggs ($10.90) satisfy a lighter appetite whilst those who believe in eating like an emperor in the mornings would be delighted with options like the Big Breakfast, ($14.90) a platter which includes sausage, hash browns, pan-fried tomatoes, sunny side-ups and an English muffin with marmalade.
Lunch at 51 Soho is a study in how to elevate the one-bowl meals. Fulfilling the community’s needs for speed, taste and wholesome nutrition, a vast plethora of carefully prepared options – protein and carbohydrate, toppings and add-ons – allow for creative customisation of the meal according to individual constitution and needs.
51 Soho’s dinner menu is a development of the motif tying the breakfast and lunch menus – the familiar is elevated with premium ingredients, thoughtful preparation, and a witty, tongue-in-cheek hat-tip to local culinary preferences.
The golden sunlight that gilds the custom-built bar running almost the entire length of the space brings out yet another fact of 51 Soho. Drinkers will find their attention especially commandeered by the cocktails.
A beautiful list of classics, with a twist, is available but it’s the five 51 Soho Specials that will linger in the memory. Original recipes one and all, the Specials are nonetheless rooted in meticulous research and development. Resounding especially strongly was the history of punch drinks and shooters (or shots) – their celebratory nature; the flexibility of the basic recipes; and the stories – apocryphal or not! – that surround them. In fact, both Difford’s and Vice notes that historically, punch was the drink of choice for high society.
The 51 Soho Specials are a contemporary materialisation of cross-cultural references. Chinese rice wine, plum wine and bamboo wine form the base of the Specials. These, each with its own centuries-old heritage and character, have long since been lost to the serious drinker.
A lovely new addition to Keong Saik Road's wondrous tenant mix; Olivia Restaurant & Lounge transports guests to a setting that’s unique to Barcelona. Embodying the essence of Mediterranean soul, where values are centred around the kitchen, Olivia Restaurant & Lounge exudes a welcoming atmosphere and champions an elevated homestyle cooking.
Olivia's chef and co-founder, Alain Devahive, was from the now-defunct elBulli Restaurant as well as Catalunya Hong Kong and Singapore.
Immerse in the best of Singapore’s culture, entertainment and dining when you stay at KÄSa House on Keong Saik Road.
Situated in the heart of Chinatown and just a stone’s throw from Singapore’s Central Business District, the newly restored KÄSa House embodies the neighbourhood’s spirited heritage while creating a distinct new destination in the area.
An inviting 60-room flexible-living concept, the experience is amplified by six unique and eclectic bars and restaurants, all under one striking roof. The smartly transformed row of shophouses has been designed for those who want to stop-over or stay a while.
Kebun Tea Bar on Upper Cross Street is the first vegan tea latte bar in Singapore.
Their temptational premium quality non-dairy mylk is not ordinary milk! They grind the best quality whole cashews to create a unique delicacy Kebun’s Cashew Mylk. With all its goodness and nutrition within, they guarantee absolutely no artificial substitutes! It tastes better than milk, has more nutritional value and promises a completely new healthy beginning.
Online lingerie retailer, Perk by Kate, has opened their multi-label lingerie studio at 134A Telok Ayer Street.
Perk by Kate was conceived in 2012 by Kate Low, a digital marketing professional who spent a good part of her youth honing her skills in both the technology and luxury fashion retail industries. She often spends on lingerie but not on clothing, and often laments the lack of lingerie choices out there, which are either too expensive or too impractical. With her never-try-never-know attitude, Kate started perk by kate from home, and first retailed small-scale lingerie brands from the US and UK, the most notable of which were Eberjey and Honeydew Intimates.
ARTitude Galeria on Pagoda Street is a platform dedicated to bringing Colombian Artists to the heart of Asia. ARTitude encourages their Artists to challenge and develop their techniques by inspiring them to evolve and deepen their work. ARTitude’s Colombian network of leading galleries, art schools and curators are a well of resources, with social media and on-ground personnel who give ARTitude insight into the most exciting and promising of the Colombian art world, as well as tapping into Medellín’s established and emerging Artists.
ARTitude engages and nurtures Artists by supporting and enabling their vision and developing creative concepts together. ARTitude is delighted to support Colombian Artists who are already established in Colombia and have gained international prestige, as well as young aspiring Artists, who display a great deal of potential.
ARTitude is delighted to be affiliated with Club Rainbow, with 10% of all their sales donated to Club Rainbow, a non-profit Singaporean charity organisation with a mission to support and empower children with chronic illnesses.
Currently in their soft launch phase, Risky Business on Duxton Hill is a cocktail bar inspired by the 1983 same name movie which is an American coming-of-age comedy drama film starring Tom Cruise. Throughout their menu, you will see a running theme of gentle nods to Tom Cruise movies. It's all about indulgence, desires, strength of character in uncertain times and having a little fun….
The Risky Business's mantra: “Every now and then say, “What the fxxk.” “What the fxxk” gives you freedom. Freedom brings opportunity. Opportunity makes your future.” Miles Dalby, Risky Business 1983.
Enjoy one of their signature cocktails (all named after movies starring Mr Cruise) at only $23+ each:
Set within bustling Keong Saik Road, Gaston Burgundy Bistro & Wine Bar epitomises the French joie de vivre with its convivial atmosphere and vibrant setting. The all-day bistro and wine bar evokes a sense of being in the heart of a kitchen in Burgundy; expect authentic, comfort French fare and delicious wines combined with exceptional hospitality to inspire your dining experience.
Deeply rooted in the Burgundian heritage, embrace classic homemade specialties from the region including Jambon Persillé, Truite a l’Aligoté and Éclair au Cassis. With dishes crafted with the utmost respect for tradition, enjoy the freshest, seasonal ingredients sourced directly from artisanal producers at Gaston.
A meal isn’t really fulfilled without a glass of wine - look forward to an extensive selection of quality, great value wines of close to 350 labels from France and beyond. Committed to ensuring that the wine programme is highly accessible, varied and exciting, most of the wines are sourced directly from the vintners themselves. With an extensive wine-by-the glass selection of up to fifteen wines, as well as a rotating ‘Wine Flight of the Week’, there is something for everyone from novices to seasoned drinkers.
Garcha’s at Six Senses Maxwell is a beautifully appointed Jacques Garcia designed room with club chairs, cocktail tables and bar seating - the quintessential spirits bar to drop by before a meal at Murray Terrace Brasserie or to treat oneself to an after-dinner spirit or liqueur.
Boasting an impressive collection of spirits, Garcha’s tempts with a stunning selection of small batch and artisanal whiskeys, tequilas, gins, rums and vodkas. Straight drinks can be poured from drinks trolleys tableside by bartenders in a relaxing setting with a modern mix of classic jazz, blues and acid jazz funk music playing in the background.
Their all-day menu offers seasonally-inspired fare including the best grass-fed meat, sustainable seafood, organic poultry and vegetarian dishes, created with health & wellness in mind and complemented by a wine list that celebrates the great regions of the world. The brasserie is open throughout the day.
Located at Carpenter Street, Gake is a brand new dining space by award winning chef, Angus Chow. The restaurant serves contemporary japanese which showcases Chef Angus' skills through his aesthetically pleasing and scrumptious tasting delicacies and entrees.
Winner of World Gourmet Summit MKN Chef of the Year 2018, Chef Angus Chow has been hailed as a precise poet who captures imagination and palate.
With over 15 years of culinary experiences, Chef Angus Chow has shared his passions for culinary in fine dining destinations. Pairing western cooking techniques with Asian ingredients, Chef Angus Chow enjoys creating simple tastes out of complex flavours which any diner can appreciate.
Newly-opened eatery & wine cellar at Bukit Pasoh; The Wine & Gourmet Friends sets the tone for a casual dining concept with exclusive boutique wines and dishes crafted from the heart.
What happens when a group of friends made up of experienced restaurateurs, consummate wine experts and talented chefs get together over good food and wine? They open The Wine & Gourmet Friends – an Asian-tapas wine bistro, founded on the belief that friendships are forged and flourish over good wines and heart-warming food!
Offering affordable wines and delicious food crafted from the heart, all within a comfortable, unintimidating environment, The Wine & Gourmet Friends is perfect for everyone: from novices to wine connoisseurs, as well food lovers to gourmands.
The 56-seater space, decked out with wide, wooden tables and comfy banquet seats is perfect for a cosy gathering. Even when the kitchen closes on Sunday, The Wine & Gourmet Friends stays open from noon to 9pm to offer guests a unique experience. Guests are invited to "Bring Your Own Food" - home-cooked or otherwise – for a day out with family and friends. Guests need only order a bottle of wine (min. 1 bottle for every 4 guests) to enjoy their meal in the comfort of the bistro.
China’s most popular contemporary tea brand Heytea has opened its very first overseas outlet in ION Orchard.
Heytea has more than 110 outlets in China arcorss many major cities. Serving its unique blends of Cheezo Tea since 2011, they have been leading the way of tea by presenting inspirational ideas into ingeniously delectable creations. The infusion of fruits, brown sugar bobo and other ingredients added relish into their tea beverages and injected new life into the traditional Chinese tea culture.
Combining New Zealand cheese with fresh tea in an ingenious way, Heytea's original cheese tea is very popular among their customers. They pride ourselves as the creator of melding cheese with traditional tea and the pioneer of injecting new life to traditional tea culture.
Located on the ground floor of the soon-to-open Six Senses Maxwell and lined with lush tropical foliage is Cook & Tras, a social library restaurant & bar influenced by heritage Straits cuisine.
This establishment will feature a specially curated book collection designed by the UK’s Ultimate Library. Known for their dedication to building bespoke book collections for hotels and private residences around the world, they have put together a storied collection of titles that reflect the local neighborhood as well as volumes on subjects such as wellness, meditation, nutrition, herbal medicine, natural history, climate change and sustainability.
Designed by famed French designer Jacques Garcia (think NoMad New York), the plush décor of Cook & Tras creates a warmly intimate atmosphere set in a fully curated social library, with richly textured custom-designed furnishings.
Open throughout the day for light breakfasts and an all-day “small-plates for sharing” menu, the venue also has a bespoke cocktail programme on offer.
Melding Singapore’s rich heritage and European tradition, Six Senses Maxwell debuts on December 1, 2018 as the second landmark urban property in the Six Senses collection of hotels, following the Six Senses Duxton opening in April. Both hotels occupy historical buildings in Chinatown’s Tanjong Pagar district and each radiates its own distinct personality and charm, while reflecting the neighborhood’s past as a trading center and current status as a vibrant downtown cultural enclave.
Housed in a colonial-style 19th century heritage building, the 138-room Six Senses Maxwell will feature a historically significant Indentures Collection. These comprise vintage land transaction documents that offer a fascinating glimpse into the development of Singapore and the Straits Settlements in the 1800s and early 1900s. The collection represents an historical “paper trail” tracing modern Singapore’s evolution from its beginnings as a swampy, untamed trading port established by Stamford Raffles and William Farquhar for the East India Company to its time under the British Crown, and finally its emergence as an independent nation in 1965.
This rich sense of intertwined Asian and European history is tastefully imbued in Six Senses Maxwell’s warm and stylish interior, fashioned by the famed designer Jacques Garcia with alluring touches in burnished timber finishes and lightened up with elegant paintwork.
“Our Six Senses Maxwell property brings alive and celebrates the heritage and traditions of Singapore’s past, while reflecting a warm European influence and personality,” says General Manager Murray Aitken. “Guests here and at Six Senses Duxton not only have the opportunity to utilize facilities at both properties, they will also be able to truly appreciate the cultural and historical backdrop that makes these experiences special and true to the local culture.”
Keeping with local customs, Six Senses Maxwell will also be home to a traditional ice cream tricycle where complimentary Singaporean Ice Cream Sandwiches will be served by an “Uncle” (a respectful term of address for an elder male in Singapore) to hotel guests. Made of a slab of ice cream wrapped up in a slice of rainbow- colored bread, these longstanding local favorites come in a variety of flavors, ranging from chocolate, mint and mango, to more unique twists such as sweet corn, durian and red bean, all made using only organic and sustainably sourced ingredients. In line with Six Senses’ sustainability practices, the ice cream tricycle will use a solar-powered generator to keep the ice cream sandwiches refrigerated.
Six Senses Maxwell features five spa pods, each with an ensuite bathroom, where you can unwind with a selection of holistic wellness and beauty treatments administered under the guidance of expert therapists and visiting practitioners. There is also a relaxation room and an outdoor rooftop lap pool with a sundeck, bar and lounge area. Next to the lap pool, a modern gym features cardio equipment, weights machines and functional training elements where guests can enjoy fun workouts at all levels.
A Special Opening Offer is available for direct bookings online via sixsenses.com. Guests can enjoy a 15 percent savings on the Best Available Rate and the offer includes daily breakfast for 2 people, a guaranteed room upgrade and a signature cocktail for 2 persons. *Terms & Conditions apply.
At the heart of every chef and restaurateur is the drive to be an artist, to craft food and experience in such a way as to leave you wanting more. For the founders of Restaurant JAG, Singapore’s newest fine dining French restaurant, Michelin Star Chef Jeremy Gillon and Managing Director Anant Tyagi, have launched their first official partnership together with the goal of providing an experience for guests that will be re-defined after every visit.
As Chef Jeremy puts it, “I like sharing, exchanging, transmitting moments of emotion with my clients and my teams, discovering new flavors and new products. I have a greedy and curious nature, and I like the idea of discovering or rediscovering flavours, or being reminded of memories from childhood.”
The artisanal approach is evident in every detail of the new restaurant: From the custom wood and stonework created by craftsmen from around the world, the white gloved Gueridons in the dining room, the custom glasswork from Kimura, Japan, to the selection of indigenous herbs from the mountainsides in Savoie, France, it is the attention to details in all the little things that communicate what Restaurant JAG is all about.
Located at 76 Duxton Road, Restaurant JAG will offer a fine dining experience spread across two floors. Level 1, with seats for 25 and views of the open kitchen, is tailored for romance or intimate gatherings, while the lounge and bar on level 2 is outfitted with Chesterfields and intimate bar seating, perfect for closing deals at the end of a long day.
Guests of the restaurant can expect a bevy of exclusive offerings, including:
â Exclusive 5-course select or 10-course experiential dinner selections.
â Exclusive cocktails and teas showcasing some of the 44 indigenous herbs from the Savoie Mountains in France, as well as an exclusive wine list.
â Each dining table will receive a gift at the end of their meal, as a gesture of appreciation, such as a signature Olive Oil bottle made exclusively for JAG or a box of unique tisane from the mountains of Savoie which is also unique to JAG.
â Executive 3 course lunch sets for the discerning.
The Other Roof at Ann Siang Road presents a worldwide new concept of tea-finished spirits & cocktails, all deriving from bespoke tea spirits.
With over 400 different spirits all tea-finished, The Other Roof is currently the first and only place in the world, where all the different spirits are created in-house by the art of finishing by the trained hands of its team led by Dario Knox.
The Other Roof is very proud that apart from serving delightful libations, to be also serving great food all day long
âWhether you are looking for a bit of Iberico Ham or a great Sirloin Steak, The Other Roof is your answer.
Their kitchen stays open every day from 4:30pm to 12am.
A partnership with Unlisted Collection; Zén is the sister restaurant to 3-Michelin star Frantzén in Stockholm. Their tasting menu is carefully curated and based on both local and world-class delicacies. Guest can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.
Their fixed menu is priced at SGD 450++ per guest excluding a choice of beverages. Beverage pairing, alcoholic and non-alcoholic is available. Zén is set to open on 21 November.
Pandora’s Garden, a newly-opened rooftop garden bar located at the courtyard of Ann Siang House is dedicated to serving rosé wines. Housing the most comprehensive collection of rosé wines in Singapore, it hopes to precipitate the rising popularity of this sophisticated yet often misunderstood pink style of wine.
Pandora’s Garden is a hidden gem designed around an ancient Frangipani tree with roots that run deep under Ann Siang House. When night falls, a retractable roof opens up like a box and twinkling fairy lights are turned on to create a magical effect that inspired the name Pandora’s Garden.
Basque Country is a region that straddles the westernmost Pyrenees in adjacent parts of northern Spain and southwestern France.
Welcome to Basque Kitchen by Aitor where Chef Aitor presents a slice of his heritage. Expect reinterpreted Basque dishes that reflect Chef Aitor’s personality, in warm and welcoming surroundings, with Spanish wines aplenty.
Chef Gabriel Fratini is back with his latest restaurant, Solo Ristorante at Amoy Street. Chef Fratini previously ran Domvs Restaurant in Sheratons Towers.
This new intimate dining place features an open kitchen which takes up half of the front of the space, fronted by a row of counter seats where diners can watch the chef in action. The back of the restaurant is divided into 2 areas with table seating, one of which can be closed up to form a private room.
The restaurant is intimate and the menu is also simple.
For lunch, diners can get a three-course set at $38 that comprises assorted appetisers, pasta and dessert. For $58, patrons cal also get a main of either fish or meat. The actual dishes are not listed, as they depend on what the chef has to create the dishes with on the day.
Singaporean street-food kiosk Hello Baby opened earlier this month in popular tourist attraction, Chinatown Street Market, serving vegan street food such as egg-free frittatas and vegan crab sliders.
Opened by the same folks who are behind vegan restaurant/bar HRVST; they are redefining and challenging your ideas of veganism. You don’t have to be vegan to eat vegan. You don’t have to be vegan to like their food. You don’t even have to like vegetables. They’re grubby, delicious and fun. Their food just happen to be vegan.
That’s why they are more than a record store, cafe or a bar. They are a space for gigs, workshops, screenings and talks, too — they strive to connect the music community, bringing them together and providing them with the resources, knowledge and opportunities to create, curate and perform.
Haritts started out in 2004 as a mobile donut and coffee van in Tokyo before settling in a brick and mortar shop in 2006 in Yoyogi Uehara. After two more shops in Taiwan, Haritts has established their 1st Singapore outlet in Havelock II.
Haritts Donuts and Coffee is dedicated to serving their customers quality handmade donuts and specialty coffee.
For their outlets in Japan and Taiwan; their donuts are limited to a maximum of 3 per customer as they sell out very quickly.
Head down to the newly-launched Spagtacular in South Bridge Road to savour a hot bowl of fusion pasta.
Rich tomato meat sauce seasoned with garlic and onions and finished with a splash of wine-laced pasta: their Traditional Bolognese Pasta will be sure to entice the senses and leave your taste buds craving for more.
The Keep & Commune in South Bridge Road is where East meets West & Day meets Night. This newly-opened dual-concept establishment features fusion tapas by night and is a cafe by day.
The Keep and Commune is an East meets West tapas and small batch cocktails concept focussed on fresh locally sourced and home grown ingredients. Food is complimented by a global roster of craft beer, fine wine and boutique spirits.
Commune focuses on the elemental: single origin and custom blend coffee, local produce and fresh herbs grown in-house to provide a clean start to your day. Must-trys include their piadinas, Singapore Club Sandwich and well portioned pasta (gluten-free options available) and rice bowls to fuel you for the day ahead.
Haikee Brothers is where old meets new. The brand traces its beginnings back to Hainan Island, where founder Mr Wong Si Han hails from. In 1959, he came to Singapore to start a family and started selling his signature soy sauce chicken rice at then Upper Cross Street.
Over time, that humble bullock cart named ‘Haikee’ grew in favour with its patrons and has been around ever since. Today, the fort is held by siblings Joseph and James Wong, who are 3rd generation owners of the business. The brothers are committed to keep Haikee’s flavours true, even as they continually explore fresh culinary ideas.
Haikee Brothers serves up a blend of familiar flavours with contemporary twists; concocting an experience set to whet appetites. From classic delights to modern recipes, the delectable range that Haikee Brothers has to offer is sure to suit palates of all ages.
Bonjour! The charming & well-received Merci Marcel in Tiong Bahru has recently established their second branch at Club Street.
The new branch which also has Parisian inspired décor, boasts a space of 1,250 sq ft.
On the menu: T-bone New Zealand Black Angus wth oven baked potatoes and thick crème fraiche homemade Béarnaise sauce ($69), Duck Parmentier façon Marcel ($26) – a duck confit dish, Hokkaido Scallop Carpaccio ($29) and more.
Relive the glamour of 1980s Hong Kong at Mona Lounge.
Paying tribute to the hedonistic era of 1980s Hong Kong, Sum Yi Tai (meaning “Third Wife” in Cantonese) offers modernised Chinese dining without losing the soul of classic Cantonese dishes. Mona Lounge is Sum Yi Tai’s back-room cocktail lounge, located on the second floor of the shophouse, where the lounge’s matriarch Mona invites her friends to be unencumbered from the watchful eyes of onlookers, imbibe dangerously on cocktails and soak in jazzy Chinese tunes.
The intimate space transports guests to the glamourous period of 1980s Hong Kong with mahjong tables and cosy leather seats. Their modernised Asian cocktail menu combines the expertise of Head Bartender Byron Tan and Group Chief Bartender Sam Wong and tells the story of Mona through glimpses into her past.
Mona Lounge invites guests over from Monday to Saturday, from 6 pm to 1 am. Access can be requested at Sum Yi Tai, where guests can ask to see Mona and be presented with a unique code for a locked door that leads to Mona Lounge.
The State Courts handle about 90 per cent of Singapore's caseload, which equates to more than 300,000 cases per year. The new State Courts Towers on Upper Cross Street (located just beside the current State Courts building) are currently under construction so to meet with future needs and to support the push for an efficient, responsive and effective judiciary.
When completed, the new State Courts Towers will house more than 60 courtrooms and over 50 hearing chambers to meet the needs of society, providing better access to justice and timely dispute resolution.
The project consisting of a court tower and an office tower costs $450 million. The new State Courts Towers will stand at 178m tall with 3 basement levels and slated to be operational in 2020.
Guccio, representing the surname – and hence, the origins of Chef Marco - will offer Executive Chef Marco Guccio’s culinary philosophy: an Italian fine dining cuisine journey, from a home-made, hearty cuisine to a global fine dining success.
While using top ingredients is not unique per se, Marco’s signature cooking style is: in his cuisine, the core ingredient becomes the main actor in the opera. Each dish has one ingredient at the center of the flavor experience. While the presentations are at times a contrast of colorful and complex textures, Marco’s dishes create a balance of supporting flavors, similar to how supporting artists dance in harmony, in the background of the leading act.
This philosophy is pushed to its boundaries at Guccio, with critics sometimes claiming that a blindfolded customer would always be able to recognize the chief ingredients in the dish she is eating. This style won chef Marco a Bib Gourmand from the prestigious Michelin Star Guide for two years in a row, in 2016 and 2017.
Chef Marco welcomes you to his restaurant. Its décor is, once again, balanced and aims to be comfortable, while remaining in the background. At Guccio, customers will be at the center of the experience, with the colors and design elements to balance the surroundings.
In the background of Marco’s main culinary signature style, Guccio will further differentiate itself by taking its diners onto a seasonal journey across the various regions of Italy, their fertile lands and their precious seas. At regular intervals, aligned with the four seasons of Europe, chef Marco will explore regional ingredients and recipes associated to each season, a unique opportunity to visit Italy even when 10,000 km away from it.
Marco’s creation will be paired by the best Italian wine labels available. As for the culinary ingredients, Guccio will not focus so much on education about new ingredients or unknow brands, but on outright enjoyment of the best that Italy has to offer.
Tipple And Dram at 24 Ann Siang Road serves the best of both worlds - exquisite wines on the street level, as well as luxury whiskies in the basement. Tipple And Dram is the perfect new spot for the connoisseur in you!
Tipple And Dram is home to an assorted and appealing collection of wines and an exciting array of vodkas, gins, rums, champagnes, beers and whiskies picked from various countries and regions.
The drinking experience is well complemented with delectable bar bites and dishes that will keep you going back for more.
Famous Australian brewing company, Little Creatures, has opened its brewpub in Singapore on Club Street and is proud to be a part of Singapore's burgeoning craft beer scene.
Singapore is Little Creatures' second international outpost and brewpub. The first one opened in Hong Kong close to 2 years ago.
So take a stroll down Mohamed Ali Lane and discover great beer, yummy food from their curated menu & a historic venue brimming with atmosphere.
Brewed freshly on site, Little Creatures always has something to welcome a beer newbie or satisfy a serious hop head. From their Year Round range to Seasonal Releases and Single Batches, they've got you covered, no matter what time of the year.
A collaboration between Hong Kong’s Young Master Brewery and Chef Vinny Lauria, The Guild is a restaurant and bar focused on thoughtfully handcrafted offerings, from culinary to craft beer, delivered with old fashioned hospitality and warmth.
Housed at 55 Keong Saik Road, The Guild serves up comfort food highlighting locally sourced ingredients and an extensive drinks menu that includes 19 different taps of independent craft beer, natural wines and cocktails based on small batch spirits.
With a mission to support the craftsmanship of small scale, conscientious producers, The Guild aims to bring together a community of people with the same shared ethos.
HLA is an international retail chain brand for one-stop self-option men’s wear. Visit its newly-opened flagship store in Suntec City.
HLA always holds that, fashion is necessary for daily life.
HLA devotes itself to providing fashionable design, high-quality products and excellent shopping experience for men all over the world. It closely follows the global popular fashion elements, so as to make light-fashion high-quality products that meet with taste and preference of people at large.
Located on the ground floor of Straits Clan, Clan Café is an all-day lounge serving nourishing fare that is comforting to both the palate and soul. Set in a warm and inviting atmosphere, the menu features a selection of hearty grain bowls and broths with recipes drawn from East Asian heritages. The beverage program is centred around a range of wellness tea blends, specially developed by artisan tea specialist, A.muse Projects.
At Le Bon Funk, they love their natural wines and are such passionate foodies, but are really at their happiest just showing their patrons a good time. A cosy, but friendly new spot along the ever-bustling Club Street, swing by and join them for a drink or two.
Curated by Head Sommelier Josée Yeomans, their ever-evolving, living wine list is a celebration of people over place - winemakers over wine regions, leisure over labels. Whether you’re looking to unwind with a simple tipple or embark on a thrilling adventure that will excite your palate, every bottle is a familiar yet alluring initiation to the good funk.
Chef-Owner and Burnt Ends alumnus Keirin Buck presents a communal dining programme that is unfussy yet deeply satisfying. From house-cured charcuterie to contemporary fine plates, every dish is an embodiment of his fanatical attention to detail.
Their menu changes daily in tandem with the day’s best produce, but for a flavour of what to expect, check out their Sample Chef’s Menu.
Traditional Cantonese pastry bakery, Tong Heng, recently reopened their 2 outlets with updated looks and new packaging too. Their signature diamond-shaped egg tarts, remain as the well-loved local brand's best-selling pastry. Fans waited patiently while the 2 outlets were temporarily closed for renovation.
At the turn of the 20th Century Mr. Fong Chee Heng landed on the shore of Singapore from Guangdong. He was overwhelmed with hopes and happiness when he saw the opportunities in this thriving seaport. He had his aspiration for Tong Heng (Opulence of the Orient) would be a dream into reality.
From humble beginnings of a push-cart hawker, the business thrived progressively. Mr. Fong and his son Chiok Kai found a home in a shop along Smith Street in the 1920s. The Fong’s continue to cultivate and nurture the pastry business to greater heights.
Today, the business is passed on and run by the 3rd generation of the family with a full-fledged kitchen operating out of their South Bridge Road main branch. The business continues to tempt palates, winning hearts with the authentic taste of traditional delicately handmade freshly baked pastries with a modern twist.
Go Big or Go Home – and that’s exactly what the trio founders of Monte Carlo Boys bar & restaurant did!
Exposed to Monaco’s lavish lifestyle at a very tender age, William, Anthony and Julien brought their game right to the heart of the Central Business District. Being the first Monaco establishment to set foot in Singapore, owners and notorious high school buddies Julien, William and Anthony expands their empire with its rustic metal and wooden fixtures, that enhances the captivating industrial-chic lounge located at the fringe of Club Street, so fret not Instagram enthusiasts.
The Monte Carlo Boys aim to socially share their homeland’s authentic flavours and vibes with their first international venture, while glorifying their own personal life motto – “Life’s too short to drink bad beers and liquors” – and to do exactly that, they have graciously brought in their very own cultivation of luxurious and full-bodied beer. Trust in the Monte Carlo Boys when they say you’ll never have another experience that pays homage with Monegasque dining delicacies infused with heritage and passed down tradition elsewhere.
Partner in crime William Scheffer will not disappoint. This man is the living example of ‘No Risk, No Rewards’. His experiences roaming South East Asia within the past decade has cultivated certain values he treasures, so don’t mess because the 30-year-old operational expertise definitely knows how to handle his liquor as well as his patrons. “I want to be able to provide a place where people feel at home, and that can be seen here where the crew is able to utilize their strengths. That also means they would be having fun, with our food and drinks of course!”. Geared up with several successful entrepreneurial rendezvous, what William embodies can be seen in the products he distributes to well known hotels in Singapore and now here at Monte Carlo Boys.
The glue that keeps these boys in check is none other than Julien Picard. The 31-year-old real estate connoisseur splurges his substantial experience deemed with impeccable taste can be seen in the establishments outlook. Make sure to come as often to meet the busy man himself. Be prepared for a crazy night out with the bartender’s and boys’ generosity, because that’s what makes everybody come back for more.
In line with its name, Monte Carlo Boys has so much more to offer on site for all age groups to dine, host events and network all while busking in a lifestyle concept that everyone indulges in.
The Social Space is a socially-conscious multi-concept lifestyle store that features a curated list of complementary social enterprises all under one roof.
The Social Space hopes to encourage its community to be more conscious in their daily lives by walking the talk. From the choice of products they use and sell, to the services they offer, down to the people they train and hire, The Social Space aspires to dispel the perception that social enterprises offer sub-standard products and service but instead aims to showcase high-quality, fair-trade, eco- and socially-conscious products that will affect change to you, the community and the planet. Find out more about its concept here.
Bringing a heavenly Italian dining experience to the new Ann Siang House is the recently reopened restaurant, PerBacco.
Inspired by Bacchus (the Roman God of Wine), PerBacco will offer comforting traditional Italian dishes with a spotlight on wholesome Northern Specialities and the finest imported wines from around the world.
The first of two heritage buildings that together create Six Senses Singapore, Six Senses Duxton is scheduled to open on 15 April 2018. The hotel is now accepting online bookings via its website, www.sixsenses.com. The second location that will complete the Six Senses experience in Singapore is Six Senses Maxwell, which is set to open later this year.
Situated within the eclectic heart of Chinatown in Singapore’s bustling central district, Six Senses Duxton is part of a remarkable conservation project that has received the Urban Redevelopment Authority Architectural Heritage Award. Sustainably restored by the acclaimed British designer Anouska Hempel, Six Senses Duxton features a diverse mix of Chinese, Malay and European elements. While remaining in harmony with its rich heritage, yet still presenting her luminary vision, Anouska has given each of the 49 guestrooms and suites a unique individuality across eight themed categories so that no two are exactly the same.
Guests are in for an eccentric, elegant surprise as they enter the hotel which includes large golden fans and strong hues of black, gold and yellow, layered with oriental screens and calligraphy wallpaper from Anouska’s personal collection.
A highlight of the property is the appointment of Professor Zhang Mao Ji of Long Zhong Tang—a reputable TCM physician with over 40 years of experience—who will offer health screenings, consultations and a medicinal herbal dispensary for in-house guests.
Six Senses Singapore is creating and curating a number of handpicked inspiring, educational and fun activities for guests. Whether visiting Singapore for the first time or enjoying a special staycation, Six Senses’ Experiences include unique neighbourhood and nature discovery tours; fitness classes like yoga, indoor cycling and the art of crafting artisanal coffee and appreciating Chinese teas. Bookings can be made through the Experience Centre at reception, open 24 hours. Activities will be confirmed at the earliest possible time given normal business hours for partners and tours.
Claypots Full Circle - Fresh plates of whole fish, squid, mussels, oysters, octopus... and a lineup of delightful meze to share. A melding of Mediterranean and Asian flavours. A bar that beckons. A meeting place for all.
The first Claypots restaurant came into existence on Barkly Street, in Melbourne, Australia, in the 90s. An unassuming little establishment that served primarily claypots and fresh seafood plates in its anterior days, it has evolved into a brand of restaurants well-loved by locals and tourists for exceptional seafood dishes and lively vibes.
A self-taught Mediterranean chef and Claypots’ founder, Renan Goskin, was inspired by South-east Asian cuisine in his many travels. In particular, Singapore had always felt like a place he could call home.
âA couple of university students fell in love with the seafood joint. When they came home to Singapore, many years later, they sought to bring Claypots to Singapore.
Full Circle is a collaboration between the seasoned restaurant family and their ardent Singaporean supporters.
Are you a young startup or entrepreneur on a budget, busy building your business venture and need an affordable yet soulful accommodation in the heart of Singapore? Then look no further!
Go to Tribe Theory – Venture Hotel where they understand the journey of entrepreneurship. You can pay for your accomodation via Bitcoin and Ethereum too.
Tribe Theory is a space for you to explore and engage with likeminded people on the same entrepreneurial journey. They are a community of startups and entrepreneurs in the heart of Singapore.
The inspiration for Tribe Theory was born when its founder, Vikram, spent two years backpacking around the world, where he traveled to over 50 countries in six continents and stayed in amazing hostels around the world.
Vikram's vision is to build a global hotel brand which provides affordable yet soulful accommodation for young startups and entrepreneurs. His favourite travel experience has been spending two weeks driving across Morocco in the middle of winter.
Prior to building Tribe Theory, Vikram was the head of venture capital investments at REAPRA where he made investments in early stage ventures across Asia. Prior to that, Vikram was a banker at J.P. Morgan where he was an early member of several new ventures. Vikram grew up in Los Angeles where he did his undergraduate studies at the University of California, Riverside and his MBA at the University of Southern California.
Swing by new eatery Iron Supper Club on Outram Road for an "early supper" as it closes by 9.30pm on operating days.
Iron Supper Club is helmed by local celebrity chef Heman Tan, also known as “IronManChef”. As an award-winning chef, he brings more innovative and personalized dining experiences to diners at this location.
Chef Heman brings with him more than 20 years of culinary experience from his time in the United Kingdom, through his experiences during other well-travelled journeys. He brings with him a wealth of knowledge to contribute back to the culinary industry. He is an esteemed member of the Singapore Culinary Association, Chaîne des Rôtisseurs and Sabre d'Or Singapore. He has won awards in culinary challenges like the Pattaya Culinary Challenge 2013 and the FHA National Gourmet Team Challenge 2014.
As a firm believer of healthy living, Chef Heman starts his day at 4:30am everyday, exercising and training for Ironman triathlete races. He designs his cuisine around the health-conscious individuals who craves for taste yet wholesome and nourishing food. IronRiceBowl is his latest creation to fuse Japanese Donburi with a touch of Asian influences. The dishes are rich in proteins coupled with carefully controlled carbohydrate portions.
Xin Divine by Divine Palate presents modern Chinese cuisine infused with familiar flavor nuances derived of a diversity of culinary techniques. At Xin Divine, ingredients that are not commonly associate with Chinese Kitchen are artfully made into the most decadent of flavours.
They redefine what it means to be cook beyond the boundaries of tradition and innovation, of East and West.
With more divine pleasure on the palate, but also the alfactory front – Xin Divine accentuates the full sensory potential of every dish to ensure that the aroma flavours are well-executed with style and elegance.
And to round off the gastronomic experience, Xin Divine offers a collection of exquisite wines and cocktails obtained from obscure purveyors.
Straits Clan is a new hospitality project and members' club managed by The Lo & Behold Group, developed in conjunction with Members Only Hospitality. They open their doors from March 2018.
As a member, you'll gain access to:
Four floors of F&B, entertainment, fitness, wellness and workspace concepts
The city’s most progressive and forward-thinking community
Some of the world's best members clubs and workspaces through their network of reciprocal clubs
Exclusive invites and unique event experiences in Straits Clan and around the city
Special privileges from a curated network of lifestyle, hospitality and retail partners
Come together over a rotating roster of events, featuring the best and exciting new experiences from around the world and Singapore. All in a comfortable, modern space where you can be yourselves, open up, share and connect.
Ann Siang House is a tastefully restored heritage building offering 20 sophisticated, modern, designed-led guest rooms in the heart of Club Street.
At Ann Siang House they invite guests to stay, dine, discover.
Ideally situated in Singapore’s vibrant Ann Siang Hill neighborhood, Ann Siang House is an alternative, city living style of accommodation that provides short and extended stay guests with a welcome home in the heart of the action.
At the corner of Telok Ayer Street and Cross Street, you will find Bakery & Bar.
Bakery, cafe and bar all-in-one, serving freshly baked bread, rustic favourites and tapas from around the world, house blend coffees, salads and smoothies by day, turning into a bar and ‘Gin & Fizz club’ every evening.
On the 4th Aug 2011, the people behind Bakery & Bar baked their first batches of muffins on the ground floor of a little yellow shophouse at 112 Telok Ayer Street, that they aptly named the Muffinry. After 6 years in business and with a loyal clientele enjoying their baked treats but requesting a bit more, they decided to expand they offerings...
... and so at the end of 2017 they re-branded as Bakery & Bar.
Today, in addition to their extensive range of sweet treats – muffins, tarts, cakes, scones, homemade granola and cookies, they offer savoury breakfast, lunch and dinner items – pies, quiches, salads, sandwiches, cold cuts and delicious desserts. All their products, including the Turkish pide (flat bread) they serve they sandwiches on, are proudly baked from scratch on-site to their own unique recipes. Their bakery also offers a growing range of loaves to take away – baguettes, pide, rye bread, sourdough, and more.
Their drinks menu, which has always featured signature blend teas, coffees and smoothies, now also includes wines from Marlborough region (NZ), prosecco from Veneto region (Italy), gins from around the world, and a range of award-winning European and Asian craft beers to take you into the night.
And don’t be fooled by the narrow ground floor that’s typical to Telok Ayer Street’s shophouses... they have 50 more seats upstairs! Their second and mezzanine floors offer a welcome hideaway amidst the bustle of the CBD. This space – which regularly hosts corporate events and private parties – is cheerful and filled with natural light by day, transforming to a more mellow, chilled vibe as the sun sets – the perfect spot to unwind and swap stories of the day before heading home.
Settle into one of their cozy banquettes and enjoy an architecturally thoughtful space with beautiful wood detailing. The menu features shareable snacks, stone-fired pizza and the city's most eclectic and surprising wine list. In fact, you can have almost any wine on their 200+ list by the half-bottle.
Due to their intimate size, do note that they accept reservations exclusively through their website.
Popular Taiwanese bakery Kazo has set up their flagship store in Singapore at Chinatown Point, bringing us their palatable treats.
Serving their most popular Kazu Kazu, Cream Puffs, Polo Buns and other snacks, Kazo’s parent brand Nichifu is renowned for its long queues in Taiwan and high quality, Japanese influenced products.
Try Kazo’s Danish Polo with Ice Cream which comes with a generous serving of Hokkaido Milk, Royal Chocolate or traditional Matcha ice cream. This out of the box delicacy is guaranteed to offer a punch of excitement to the conventional fare.
To uphold the same standard and tastes of its Taiwanese counterparts, every ingredient Kazo uses is flown in from Taiwan on a regular basis to ensure freshness. Kazo’s products are also deliciously balanced instead of overwhelming in taste, with flavours that complement each other for a more pleasurable palate.
The future of entertainment is now here with Virtual Room – the world’s best team-based VR experience right in the heart of Chinatown, Singapore.
Experience a truly immersive and mind-blowing adventure with your friends, family or colleagues as you communicate and work together in a totally realistic virtual world.
Your mission is to help save the world and you and your team of 2-4 players will need to travel back into historical periods of time such as ancient Egypt and the medieval ages to solve the puzzles and challenges.
Each player has their own dedicated room, specially designed and equipped with the latest VR gear. You will get to move around, search for items, manipulate objects and collaborate with your fellow team members.
It’s unlike anything you’ve ever experienced before - immersion, freedom, adrenaline, the ultimate thrill! If you’re up for the challenge, build your team now and join the adventure.
Casa Poncho is a Latin destination restaurant, bar and enclave. It is located at 14 Bukit Pasoh Road in the former Keow Siong Club, which was transformed into a new a Latin enclave in Singapore. Step through the gates of Casa Poncho and enter a Latin haven that is a feast for the eyes, ears and, deliciously, the mouth.
Casa Poncho flows over four sections - the courtyard, the bar, the restaurant and the terrace. Reminiscent of a grand home in Mexico or Cuba, you are welcome to sit in the courtyard as the sun goes down, cocktail in hand, before you make your way to the great room – which is the restaurant. Rustic, fun, sexy and cosy, look and up see the tungsten light fixtures and the warm red walls with hand painted murals.
Cast your eyes around and you will see a collection of Poncho’s treasures. Listen and your hips will want to sway to the music. Who is Poncho? You’ll find him on his motorbike.
At Casa Poncho a sharing menu is served with flavours inspired by Latin American countries – they call them pequeñitos! The idea is to snack, savour and share with each other.
They serve a range of dishes, some of which include La Pluma - grilled Iberico pork pluma with caramelized pineapple; Dedos de Poncho - chilli cheese churros with jalapeño and cheddar; Pulpo Ranchero – grilled octopus, salsa “ranchera”, pumpkin seed and scallion oil; Lomito al Carbon – charbroiled Argentinian beef tenderloin with zucchini, grilled onions, and roasted capsicum salsa; and Crispy Chili con Carne – chili spring roll with minced beef, avocado, sour cream foam, chili, lime, coriander and garlic.
Some of their irresistible desserts include Poncho’s Flan – made with horchata, mango, mint and fresh berries; Tentacion de Chocolate – chili chocolate, egg custard and paprika sour cream; and of course, Churros with chili chocolate and cinnamon cream!
The Casa Poncho bar serves a diverse selection of beverages with signature Mezcal based cocktails at its heart. Guests can find cocktails like the Gregorio Negrito, made with Mezcal Reposado, Antica Formula, Campari and bitters, as well as the La Margarita del Poncho made with Mezcal Alipus Blanco, Grand Marnier, yuzu and agave syrup, and Poncho’s Favorito – tequila reposado, dry curacao, Aperol, cranberry and lime juice. A selection of beers and wines from Latin America and Europe are also on offer.
So, who is Poncho? Poncho loved life and had many homes around Latin America. He enjoyed great food, drinks, music, cigars and movies. His house was for everyone. Combining the best of all his casas, the Casa Poncho's team brings his home to Singapore for you to enjoy!
13% Gastro Wine has officially opened its third venue at 123A Telok Ayer Street. Originally established in 2015, the 13% Gastro Wine brand is renowned for great wines and gourmet food in the warmest of atmospheres at their Killiney Road and Aliwal Street outlets. Started by friends for friends, the 13% Gastro Wine team now look forward to welcoming you at 123A Telok Ayer Street!
Just a short walk from Telok Ayer and Raffles Place MRT stations, 13% Gastro Wine Telok Ayer is located on the second floor hidden from the hustle and bustle of the CBD. This familiar tucked-away position allows a sense of intimacy and cosiness as soon as you walk through the door.
Suitable for all occasions, 13% Gastro Wine Telok Ayer is the perfect place for casual lunch, business meetings or after-work drinks and dinner.
13% Gastro Wine Telok Ayer serves a menu designed by award-winning chef Geoffrey Weckx and features delicious, gourmet European food with a focus on fresh produce and high-quality homemade dishes. Charcuterie such as our rillettes and condiments are made in-house to ensure the most authentic of European flavours. 13% Gastro Wine Telok Ayer will be open for lunch and dinner service. Lunch specials include a selection of gourmet sandwiches, steak frites, grilled spring chicken and burgers.
Should you desire a glass of wine (or two!) our extensive wine list has been carefully curated by in-house wine connoisseur, Bruno Vaillant. In addition to wine available by the glass, you can purchase a bottle of your favourite to bring home and enjoy!
13% Gastro Wine at Telok Ayer comfortably seats 48 or 60 people standing. The venue will also host events such as wine masterclasses. 13% Gastro Wine Telok Ayer is also available to hire for private and corporate functions.
13% Gastro Wine looks forward to welcoming you with warm personalised service, top-quality wines and delicious food at all three outlets.
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).
Sharing the same space with The Bao Makers on Jiak Chuan Road, Butler's Steakhouse serves New Age Beef Cuts. The former operates in the day and the latter takes over the premise at night.
Calling all steak lovers; the restaurant’s signature —the Butler Steak—is a black Angus flat iron steak and it is only available in limited portions daily. The Black Angus Flat Iron Steak also comes with a side of a salad.
Located along Bukit Pasoh Road and just a few minutes away from Outram Park MRT station, TAKU Sushi & Wagyu & Craft Bar is a restaurant and bar that serves a variety of Japanese cuisine, specially prepared by their head chef, Arakawa.
TAKU offers fine Japanese food and drinks in a warm and inviting atmosphere that will surely deliver an excellent dining experience for all.
New on Gemmill Lane is 44-seater Spanish restaurant, La Pepa. It serves authentic Spanish tapas, with a 'mercado' (aka Spanish-style gourmet market/grocer) within its premise for your home dining needs!
Their Spanish staple, Arroz Negro is bomba rice cooked in squid ink, topped with seafood and aioli.
Order the Toasta La Pepa; which is Spanish cured anchovy sitting atop marinated piquillo peppers and eggplant on sourdough toast.
Trattoria Amanda is a celebration of the authentic flavours of Italy and the comfort of its home-cooked dishes. Tucked away on Stanley Street, you'd be pleasantly surprised to discover a piece of home in the hustle and bustle of the city.
Whether you're in the mood for a simple Margherita or a hearty calzone, the star of the show is always their crispy yet chewy dough baked to perfection. Sink your teeth into one of Trattoria Amanda's many pizza offerings and you'll understand what makes their pizza so special. Also don't miss out on their indulgent Burratina e Parma ham, or your favourite pasta served in perfect al dente with the freshest ingredients.
The Brightside on Duxton Hill is a fun little place where you can escape from your worries for a while. Named after the Monty Python song "Always Look on The Bright Side of Life". It's a little bit silly, but let's face it, life can be jolly rotten some times, so the people at The Brightside say bugger it, let your hair down and go laugh with them.
They serve simple, yet totally delicious, Thai Inspired Bar Snacks and Naughty Treats. Their cocktail list is totally focused on great flavours (ask for the Very Mai Tai) and value starting at $12 nett and beers from as little as $5 nett.
In short their "Mission" is to feed you great food and ply you with awesome drinks at reasonable prices.
Hidden away along the pedestrian-only and leafy Duxton Hill in a gorgeous shophouse (No.37), The Brightside is the perfect place to get together with friends. They have space for about 40+ people inside and another 16 outside, plus a couple of swing chairs. Reservations are welcomed.
Australian chef Clayton Wells (the head chef and owner of the acclaimed Automata in Sydney) has opened a new restuarant-bar concept, Blackwattle on Amoy Street, together with Unlisted Collection.
The restaurant seats around 50 across two levels of dining and includes a small bar area.
At Blackwattle, they utilise the best ingredients possible at that particular time with minimal fuss, creating dishes that speak to their most treasured food experiences. They serve a regularly changing five course set menu, as well as à la carte and bar snack menu. During the week, they offer a two and three course set menu for lunch. They can also cater for most dietary requirements.
At Blackwattle, they have put together a beverage list to compliment the food but also to share a varied range of flavours and styles. A diverse selection of spirits, wine, beer, cider and sake gives you the option to explore a wide array of drinks. They also offer a short and concise cocktail list that features alcoholic and non-alcoholic drinks.
Another new kid on Keong Saik Road, you will find Sluviche specializing in Peruvian ceviche fare and slushies.
Choose from Pisco Punch or Pisco Sour for your adult slushie fix.
Ceviche is a highly popular and well-received Peruvian dish made out of raw fish cured in citrus juices from the coastal regions of Latin America. At Sluviche, they offer 5 ceviches available in scallop, shrimp, tuna, Fiji (swordfish) and Buri (yellowtail). Each will be served with a side of sourdough.
British-style gastropub Oxwell & Co has added a secret bar, Apothecary, to the existing offerings at their prominent shophouse unit on Ann Siang Road.
The 12-seater hideout has interesting drinks priced between $14-$24/- such the Croak & Wheeze Relief, a concoction made of a 12-year-old Glenfiddich whisky infused with honey sage syrup, orange bitters and finished with cigar smoke.
Pearly White Polish, is one which combines a Balvenie 12-year whisky with elderflower, grapefruit soda and house-made raspberry toothpaste.
Harry’s is Singapore’s most-well-established bar and dining chain, with over 20 outlets located at key business districts and suburban areas. Dedicated to create the best bar and dining experience for every guest, Harry’s takes pride in serving quality brews including the signature Harry’s Premium Lager and dishing out delectable treats carefully executed to suit every taste for guests to enjoy in an inviting and welcoming environment.
At the spiffy new Harry’s @ Jiak Chuan, one can even take the adventure to greater heights with the library of whisky and rum collection. Whisky aficionados can also join an exclusive locker membership programme. Craving for more? Enjoy their curation of whisky concoctions that will get you into the groove with DJ spinning great tunes every Friday evening.
With outlets islandwide set for every occasion, head over to a Harry’s just around the corner for a revelry today!
Experience Asia through Restaurant Ards, a new Asian fine dining concept set to open on 15 September.
Located along the buzzy stretch of Duxton Road is the elegant 40-seater Restaurant Ards, an up-and-coming New Asian fine dining destination by dynamic chef-owner duo Ace Tan and David Lee. Their first-ever independent restaurant, the pair of pedigreed young chefs are striking out on their own to answer to a passionate ambition: to celebrate Asia’s rich variety of culinary cultures and exquisite techniques with the world.
An acronym for “Asia, Roots, Distinct, Singular”, Restaurant Ards expresses the chefs’ exploration in balancing arts and gastronomy. The cuisine is the conception of new culinary combinations created with the rediscovery of centuries-old – and even forgotten – Asian culinary arts and the best ingredients sourced only from the region.
One of their representative dishes is Ear of the Sea, an ode to the treasured shellfish. Abalone, slow-braised for eighteen hours at low temperature, is served with - noodles marinated in cured kombu, fresh yuzu and sea succulents. Adding an earthiness from the land is the crispy mushroom granola, a blend of shitake, enoki and shimeji mushrooms with popcorn, coriander and shallots.
Inspired by the dynamic street food scene of Taipei, Five-Ten is a fun, casual restaurant bar founded by industry veteran Shawn Kishore (Managing Director of The Bespoken Group) and his ditzy sister Nickii, the team behind FRESH!, a 90s-themed bar and club previously at the Sultan Hotel.
Expect affordable small and large plates created by Chef Shawn Koh (previously of Salted & Hung) that feature the quintessential flavours of Taiwanese cuisine with a Southeast Asian touch, priced at $5++ and $10++ respectively.
Five-Ten has an array innovative tipples like gaoliang slushies as well as a curated selection of beers, wines, and spirits – also priced at $5++ and $10++ - to cater to the after-work drinking crowd and late night revelers.
An exciting new addition to Singapore’s night scene, Chikin (meaning “chicken” in colloquial Japanese) is a contemporary Yakitori-bar concept that offers an array of Japanese skewers, small plates and a delectable spectrum of house-infused cocktails.
The second and newest venue by lifestyle group Coterie Dining Concepts, Chikin was conceived with the aim of amping up the Yakitori experience through a package of great food, flavourful, tipples and a buzzing trendy bar setting.
Housed within a conservation shophouse at the up-and-coming Bukit Pasoh enclave, Chikin pays tongue in cheek tribute to Japanese popular culture and consumerism both with its out of the box characterisation of traditional Yakitori and cocktails , and with its affordability.
Boldly defying the traditionally premium price points of its offerings, Chikin believes that delicious Yakitori and well crafted cocktails can and should be enjoyed without breaking the bank.
On the ground floor of this three-storey Yakitori bar is where a long bar and open kitchen sits, guests are greeted with wall-to-ceiling murals sprinkled with iconic Pop Art symbols that are enlivened with neon lights and energetic graphics.
Through a climb up the stairway, the bar opens up to a lounge-like space in a dim-lit dining hall catered for cosy sit-down dining and for larger groups.
Over at the third floor, CHIKIN holds a private room space dedicated for functions and small group gatherings. Access to the private party room is by invitation or reservation only.
At Chikin, the authenticity and art of the Yakitori is preserved as cuisine-trained chefs serve up a mouth-watering selection of skewers and small plates. As its name suggests, the menu carries as many parts of the chicken as you can name: thigh, wing, heart, gizzard, tail, windpipe, neck,with other Kushiyaki (meat and vegetable) options grilled to a smoky perfection over Binchotan, a high quality Japanese charcoal.
Conceptualized by award-winning bartender Sam Wong, Chikin’s drinks menu boasts a bevy of up to 20 different cocktails, with a majority of 15 being house-made signature cocktail infusions. Infused over a period of three to four days, each spirit is expertly formulated with various ingredients to deliver a spectrum of subtle to profound flavour profiles. Just prior to serving, Chikin’s bartenders top the infusions off with carefully crafted ingredients to enhance and balance the cocktails.
Well-known food & beverage chain IndoChine Group has just added a new restaurant with bottle shop concept under its belt. #wtf (wine•tapas•friends) @ Holland Village is the latest addition in the IndoChine family, located at 44 Lorong Mambong and it features a fresh modern look of a tropical garden.
#wtf@ Holland Village 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 Cambodiancuisines 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 #wtf @ Holland Village Bar’s every corner, new surprises for a sense of discovery awaits your visit.
Staying true to IndoChine’s eco-friendly practices, no endangered species such as sharks fin or Bluefin tuna will be served. In addition to the green choices made for their menu, IndoChine has gone above and beyond in support of environmental causes, even integrating policies in support of energy conservation and using renewable resources into their company’s core values.
The IndoChine Group is a unique reflection of contemporary Asian lifestyle, synonymous with authentic nutraceutical cuisine and award-winning designs. It is fast growing into an international lifestyle group that is rapidly expanding within Asia. It has also expanded the IndoChine brand further with luxury hotels and resort now in its current lifestyle portfolio.
Long established as one of the most revered names in the Singapore food and beverage industry, the Coriander Leaf restaurant is back to shake up the scene with the opening of the Coriander Leaf Grill, a contemporary grill which offers delectable charcoal grilled dishes with Asian influences. These are perfectly paired up with old and new world wines, draft and craft beers, and signature cocktails.
Located within 12 Ann Siang, a five-storey multi-concept establishment, there are several sections at the Coriander Leaf Grill in which you can enjoy your meal. Whether you prefer to be seated in the main indoor space or relax in its gorgeous courtyard, you will receive unparalleled attention from the excellent in-house crew, always on hand to serve you juicy cuts of steak, lamb chops and grilled hen.
Don’t miss out on the exquisite lime and chilli sorbet, or taking a few sips from the premium selection of fine wines from the restaurant’s enviable wine display wall.
When you’re done, adjourn to the rooftop of the Screening Room and enjoy a tipple while you take in the mesmerising night views of the Central Business District area and Chinatown. How’s that for a night out in Singapore?
Trust Yoga centre plans to share their best yoga knowledge with all, regardless of gender, age, religion, and nationality. Their sharing comprises Yogic science, asana, pranayama & kriya practices and meditation.
Trust Yoga provides back-bend classes with guidance to ensure back-bending is balanced with no additional taxing to any part causing compression. Practice with them to learn the right technique to deepen your backbend.
Shan Cha at China Square is a cafe by day and sake bar by night.
Here is a quick look at their sake selections and their serving is pretty generous at 100ml a pop.
WAKATAKE ONIKOROSHI HONJOZO: dry with thick flavour and is most popular with many sake lovers.
OHYAMA MEIMON TOKUBETSU JUNMAI: one with a gentle aroma and with a pleasant overall fragrance. Fairly dry, with a nutty finish. The character is not overwhelming, and it goes well with all kinds of food.
ICHINOKURA KARAKUCHI TOKUBETSU JUNMAI: this junmai-shu is painstakingly brewed by hand in line with Ichinokura's traditions, and has a distinctive flavour which possesses both elegance and real depth. Hugely popular and regularly voted as among the top ranked sake.
SHIRATAKI JOZEN MIZUNO GOTOSHI JUNMAI DAIGINJO: this is the top quality Jozenmizunogotoshi. It is brewed with great care, and fermented over a longer period. It has a beautiful elegant aroma and excellent finish.
Raw fish is a delicacy on its own and makes one of the strongest key ingredients in so many different regional cuisines. Each culture does it differently: Japan has sushi and sashimi, Latin America has ceviche, Italy has crudo and Scandinavia has gravlax. Hawaii has poké.
Loloku is Keong Saik Road's new poké bar and deli.
The people at Loloku fell in love with poké after visiting the Hawaiian Islands and decided to set-up a poké bar, where they’ve updated the same savoury mix of rich Ahi tuna, shoyu and sesame oil with the inventive flavour combinations of Singapore’s international cuisine.
Launching soon in January 2017, ClubCo is turning co-working on its head. They are committed in providing a lifestyle working experience for individuals and businesses through the integration of cutting-edge workspaces, premium meeting rooms, versatile function areas and collaborative event spaces with their established lifestyle restaurant, cafe and bar. Instead of paying for your workspace, 100% of your membership fee can be redeemed for food, beverage and other club services available.
Membership packages are tailored to suit your requirements and deliver all-inclusive benefits in an environment that revolves around networking and learning whilst being supported by great food, coffee and drinks from their restaurant, Club Meatballs.
Serving a diverse menu revolving around meatballs where you 'choose your own food adventure', every meal can be created differently in Club Meatballs. With a happening bar, Club Meatballs is also a great spot to socialise, network or conduct your casual meetings throughout the day. You can also book parties and events in Club Meatballs where they can help you bring in bands and other entertainments to suit your requirements. All using your club membership account, so you will be cashless while ordering food and drinks in Club Meatballs.
Hear Records is a music lifestyle store in Singapore, retailing new and used vinyl records. They're the local distributor of Music Hall (US) turntables and electronics, as well as Art Vinyl (UK). Their 2nd store is now at Chinatown.
Stocking over 3000 used records and 1000 new ones (with fresh shipments coming in every month), there’s always something new in store. Be it jazz, trip-hop, death metal, ambient, post rock — take your pick. In addition to records, they sell turntables, electronics and peripherals such as Art Vinyl display frames.
'Kin Khao', meaning "eat rice", is the commonly used Thai expression "to eat". Kin Cow was borne from a double love of traditional kuay teow neua or Thai Beef Noodles, together with premium, imported beef.
With a recipe that has been passed down through many generations, Mr Ruud and his wife, Not, have preserved a long-held family tradition of selling kuay teow neua in Thailand. Kin Cow is excited to bring their special blend of herbs and spices from the streets and kitchens of Bangkok to your steamy bowl here in Singapore.
Together with their hand-picked selection of premium cuts from the pastures of Australia, the US, and Japan, Kin Cow is proud to present their souped-up version of the traditional bowl of Thai Beef Noodles.