Great New Places

Previously known as 21Moonstone, Moonstone has relocated and settled in well on Amoy Street.

A charming bar with creative cocktails and mouthwatering food to offer, visit Moonstone for a great evening in the Central Business District.

103 Amoy Street

Email: chopetable@moonstone.sg

Created by the brains that brought you Operation Dagger and 1880; No Sleep Club on Keong Saik Road is an all-day modern cocktail bar and kitchen with specialty coffee and delicious bites too.

Be sure to try their cocktail concoctions like Hay & Apples ($22), Tom Yum & Melon ($23) and more.

20 Keong Saik Road

Tel: +65 8838 0188 Email: whatsup@nosleepclub.sg

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.

8 Ann Siang Hill

Tel: +65 6974 0998 Email: info@belimbingsuperstar.com

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.

70 Telok Ayer Street

Tel: +65 6977 7057 Email: hello@thenomads.vip

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.

At Mobilus Chinatown, they do CrossFit and much more..

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.

View Mobilus' programs here.

90 Eu Tong Sen Street, Block C, Unit #01-11

Tel: +65 9171 3792 Email: hellomobilus@gmail.com

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.

72 Telok Ayer Street

Email: jon.e@beesislanddrinkery.com

Live Twice on Bukit Pasoh Road is inspired by mid-centruy Japan and is also the newest brand in the Jigger & Pony family.

Live Twice welcomes guests from all walks of life, united by their love of cocktails. whether you’re a salaryman or a creative, Live Twice welcomes your most authentic self at the end of the day.

View their Cocktail & Food Menu and Happy Hour Menu.

20 Bukit Pasoh Road

Tel: +65 9011 8304 Email: info@livetwice.sg

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!

5 Duxton Hill

Tel: +65 6690 7562 Email: btm@dhm.com.sg

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.

3 Gateway Drive, Unit #03-07 Westgate

Email: yunnansyunhaiyao@gmail.com

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.

273A South Bridge Road

Tel: +65 6291 7050

The laid-back and charming Kult Kafe at Emily Hill has opened a second location. Kult Yard is uniquely situated within a former police barrack at Pearl's Hill Terrace.

Kult Yard will be celebrating its grand opening with a three-day fiesta from 18 to 20 October.

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.

31 Bukit Pasoh, Straits Clan

Tel: +65 6320 9180

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!

Taste the Difference. Taste by TungLok

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.

Indulge yourself with a tranquil and immersive spa experience at the newly-opened Spa Pods at Six Senses Maxwell.

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.

2 Cook Street

Tel: +65 6914 1400 Email: reservations-maxwell@sixsenses.com

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.

12 Teck Lim Road

Tel: +65 6222 8881

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.

27 Club Street

Email: 27@izy.com.sg

South Korea’s first pocket pide has arrived in Singapore!

From Sarawak black pepper chicken to Japanese mushroom balls, these delightful pocket pides are full of discoveries.

Grab a pide at What's Pide flagship restaurant in China Square Central.

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.

46 Bukit Pasoh Road

Tel: +65 6327 8414

The Vibez Bar also known as TVB is a casual gastrobar located in one of Singapore's hippiest neighborhoods, Tiong Bahru.

Serving you modern Southeast Asian Cuisinees, enjoy a delectable collection of dishes with The Vibez Bar.

259 Outram Road

Tel: +65 9748 4585 Email: admin@thevibezbar.com

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.

Website: www.capitaland.com

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.

51 Telok Ayer Street, Unit #01-01

Tel: +65 9755 1058 Email: hello@chuanhung.com

6 Grey Bar & Gin on Jiak Chuan Road is a place to chill on Mondays, for a party on Fridays and everything else Gin-between.

Wanna experience the world right at your fingertips? At 6 Grey Bar & Gin, they serve the best Gin & Tonic from all around the globe!

With a total of 52 curated gins paired with the best tonic water, you can enjoy a glass of Japanese gin today and a glass of Spanish gin next!

6 Jiak Chuan Road

Tel: +65 8228 5112

The Affogato Lounge at KēSa House is a tailor-made dining concept from the same people behind The Affogato Bar at Cluny Court.

The KēSa 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.

55 Keong Saik Road

Tel: +65 6438 3836

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.

Global Switch Singapore Woodlands is the second data center built under the tripartite partnership between UK-based Global Switch, China Telecom Global (CTG) and Daily-Tech.

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.

Website: www.globalswitch.sg

Epigram and Huggs Coffee are pleased to announce the opening of their first collaboration, the Huggs-Epigram Coffee Bookshop.

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.

45 Maxwell Road, Unit #01-01

Email: enquiry@epigrambooks.sg

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.

The bar is part of JAG Restaurants Pte Ltd and owned by fine-dining industry veteran Anant Tyagi and Michelin Starred Chef Jérémy Gillon. Resident alco-alchemist, Yong Siang Neo a.k.a. Y.S., has been hand-picked to tailor the menu – his only instruction – to keep the provenance of ingredients at the forefront, in line with the restaurant’s vision and to source independent, small-batch craft spirits.

“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.

Complete contrast to Restaurant JAG, the bar menu, also created by Chef Jérémy, offers an excellent selection that perfectly matches the drinks menu. Absolute musts from a French kitchen include the Beef Tartare, Croque Monsieur, Grass-Fed Striploin to Savoie speciality such as Farçon Savoyard while the delicious Braised Smoked Parsnips and Vegetarian Risotto are simply divine.

76A Duxton Road, Level 2

Tel: +65 9686 5440 Email: reservations@restaurantjag.com

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.

51 Telok Ayer Street, Unit #01-01

Tel: +65 9755 1058 Email: hello@51soho.com.sg

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.

55 Keong Saik Road

Email: ‎info@olivia.com.sg

Immerse in the best of Singapore’s culture, entertainment and dining when you stay at KēSa 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 KēSa 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.

55 Keong Saik Road

Tel: +65 6323 0441 Email: stay@kesahouse.sg

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.

531 Upper Cross Street, Unit #01-41

Email: info@kebunteabar.com

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.

134 Telok Ayer Street

Email: hello@perkbykate.com

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.

31B Pagoda Street

Tel: +65 9837 1977

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:

Magnolia

A Few Good Men
Knight & Day
Top Gun
Vanilla Sky
Born on the 4th of July
Valkyrie
The Last Samurai
Tropic Thunder
Interview with a Vampire

37 Duxton Hill

Tel: +65 8787 0765 Email: riskybusinesssg@hotmail.com

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.

25 Keong Saik Road

Tel: +65 6909 8120 Email: info@bistrogaston.sg

Crab Rolls, Lobster Rolls and Artisanal Soft Serve Ice Cream; these are what you can indulge in at Lobsters & Ice Cream which is located along New Bridge Road.

Be sure to try their Maine-style Lobster Roll for a mere $28.00 which is inspired by the East Coast's lobster rolls.

191a New Bridge Road

Tel: +65 9663 6632

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.

Murray Terrace Brasserie at the newly opened Six Senses Maxwell is named after the 1929 original moniker of the building.

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.

2 Cook Street, Six Senses Maxwell

Tel: +65 6914 1425 Email: brasserie-maxwell@sixsenses.com

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.

36 Carpenter Street

Tel: +65 6781 3603 Email: kitchen@gake.com.sg

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.

48 Bukit Pasoh Road

Tel: +65 6224 1982

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.

2 Cook Street

Tel: +65 6914 1400 Email: reservations-maxwell@sixsenses.com

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:

● Exclusive 5-course select or 10-course experiential dinner selections.

● Exclusive cocktails and teas showcasing some of the 44 indigenous herbs from the Savoie Mountains in France, as well as an exclusive wine list.

● 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.

● Executive 3 course lunch sets for the discerning.

76 Duxton Road

Tel: +65 3138 8477 Email: reservations@restaurantjag.com

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

Whether 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.

28 Ann Siang Road, Rooftop

Tel: +65 6100 2882 Email: reservations@theotherroof.com

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.

41 Bukit Pasoh Road

Tel: +65 9236 6368 Email: reservations@restaurantzen.com

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.

Drinking pink has never been so trendy till recently. According to research company Nielsen on wine trends of 2018, consumers are adding rosé to their wine carts as an addition to other wine varieties. With increased production from France, Spain, Italy and the US, there’s never been a better time to try this exciting and tantalising wine.

Contrary to popular belief, rosé is NOT made blending red and white wine. There are several ways in which rose is made and that is not one of them. The most common rosé production method is the maceration of red grape varieties, skin still intact for between 12-24 hours to achieve the blush colour it is known for.

Rosé rules at Pandora’s Garden. Jamie and Jasmine Gripton, husband and wife team owners of Pandora’s Garden and also Brightside on Duxton Hill, has procured a sizeable collection of rosé wines that include Whispering Angel’s L’Esclans Gamus (SGD$535/bottle) named “The Greatest Rosé” ever by James Suckling, one of the world’s most influential wine critic. Ultra rare rosé champagnes such as Louis Roederer Cristal Rosé and 2007 Krug Rosé are available at $1,888 and $888 respectively. A regular glass of rosé starts at $12 per glass or $41 per bottle, magnum (1.5L) and jeroboam (3L) sized formats are also available at an affordable price.

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.

Whilst rosé is its main offering with over 35 different selections, specially brewed Pandora’s Craft Ale, in partnership with local brewing company Trouble Brewing, is available on tap and freshly made goblets of Tanqueray botanical gin cocktail offer a spirits alternative. Bar snacks at Pandora’s Garden are specially made to pair well with the drink offerings, expect picnic style food such as cured meats, premium cheeses, British pork pies, homemade Jägermeister paté and a Ploughman’s board, served with artisanal bread, crackers, chutney, fruit and nuts.

Look out for the weekly Blush Ladies Night on Wednesdays in which Bach Rosé, Anna Sparkling Rosé, Aperol Spritz, Pimms and Sangria flow freely for $30+ from 6pm-8pm.

28 Ann Siang Road, Ann Siang House

Tel: +65 9485 4226 Email: pandorasgardensg@gmail.com

Basque Kitchen by Aitor is a new concept showcasing contemporary Basque cuisine reinterpreted by Head Chef Aitor (Iggy's ex chef).

One of Unlisted Collection's dining concepts; Basque Kitchen By Aitor takes over the space formerly occupied by Blackwattle.

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.

97 Amoy Street

Tel: +65 6224 2232 Email: info@basquekitchenbyaitor.com

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.

45 Amoy Street

Tel: +65 9610 1861

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.

Located in Ann Siang House, White Label Records & Bar is all about music and people. With their roots in #vinyloftheday and Singapore Community Radio, they've always believed in fostering and contributing to their growing community of music curators, lovers and creators.

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.

28 Ann Siang Road, Unit #01-01 Ann Siang House

Email: webstore@vinyloftheday.com

Grids & Circles' 3-storey shophouse on South Bridge Road calls for much to be explored.

Eat and drink at their casual dining café, browse and shop at their lifestyle retail nook and and you can get creative and interactive at Flex, their community space. There’s always something interesting happening at Flex, whether it’s a corporate event, private workshop or their regular lifestyle classes.

Grids & Circles is an upcoming brand that strives to bring sustainable, interesting and healthy dining to the masses. A multi-concept brand that combines food, retail and lifestyle into their mix.

Their dining philosophy is based on the swedish concept of "Lagom" - In balance. The art of eating harmoniously and healthier.

200 South Bridge Road

Email: hello@gridscircles.com

Check out the updated Ash & Char! They had a face-lift of the interior and the outdoor bar area to bring everyone a cosy lunch venue by day and a chic modish tapas bar by night.

Located along the bustling McCallum Street since 2016, Ash & Char has been infusing life into the business district.

Serving up a full dining and drinking experience that caters to all gourmet needs; Ash & Char provides a chillout place for both the working professionals and bar enthusiasts alike.

21 McCallum Street

Tel: +65 8341 1951 Email: ashandchar@werocgroup.com

Newly-launched in Seacare Hotel on Chin Swee Road; High Fusion Sky Bar is the highest sky bar in Clarke Quay and the Chinatown area.

With a wide range of alcohol, specialty cocktails and food at outstanding prices, you'll be treating yourself to an amazing experience. So swing by to eat, drink, chill, repeat, with them!

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.

2 Havelock Road, Unit #01-08 Havelock II

Email: harittscompany@gmail.com

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.

54 South Bridge Road

Tel: +65 9326 9599 Email: inquiries@inlitxion.com

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.

237 South Bridge Road

Tel: +65 6304 3231 Email: info@keepandcommune.com

Located in Amoy Street, Sichuan restaurant Chengdu has a menu packed with authentic & fiery offerings for their diners.

Their signature "Spicy Grilled Frog Skewer" (S$29.80) will be served to diners on a fancy Chinese junkboat with dry ice vapour plus a figurine that sings.

On the menu: Griddle Cooked Trotters, Beef with Pickles in Sour Soup, Fish with Green Pepper Soup, Giant Sesame Ball and more.

74 Amoy Street

Tel: +65 6221 9928

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.

133 New Bridge Road, Unit #02-39 Chinatown Point

Tel: +65 6244 4408 Email: tfbbq@tenderfresh.com.sg

How about a bowl of rice noodles with rich chicken broth which is enhanced with chrysanthemum flowers? Enjoy this Yunnan delicacy from the newly-opened Mademoiselle Tang Noodle.

Commonly known as the "Cross-Bridge" noodle (云南过桥米线), this dish is one of the most famous dishes in Yunnan province.

It consists of a large bowl of soup, rice noodles and many other side dishes, which should be put into the soup step by step.

A neat & charming cafe along Tanjong Pagar Road, Five Oars Coffee Roasters offers an extensive brunch menu in the day and then an equally enticing dinner menu plus craft beers on tap from 5pm onwards.

On their menu: Crab Benedict, Croque Madame, Beef Tartare, Valrhona Chocolate Pancake, Duck Gnocchi, Wild Mushroom Risotto and more.

39 Tanjong Pagar Road

Email: hi@focr.com.sg

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.

7 - 9 Club Street

Tel: +65 6438 3913 Email: hello@mercimarcel.com

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.

25 Boon Tat Street

Tel: +65 6221 3665 Email: drink@monalounge.com

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.

20 Gemmill Lane

Tel: +65 6224 1684 Email: reservations@guccioristorante.com

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.

24 Ann Siang Road

Tel: +65 6423 0353 Email: marketing@tippleanddram.com

TAG : China