Philly Shack is Singapore’s first authentic home of the Philadelphia Cheesesteak or Philly Cheesesteak – made from thinly sliced, juicy pieces of tender rib-eye beef, caramelized onions and melted cheese on a housemade pillowy bun. Now at Clarke Quay.
Whether it is for a hunger-pang-busting lunch, after-work snack with an ice-cold beer or a late-night closer, their deliciously moreish sandwich makes Philly Shack the ideal pit stop within the lively enclave of Clarke Quay to satisfy cravings and hang out with friends and colleagues.
Also featured on the menu is a range of American comforts, including burgers and wings to sink teeth into, alongside a refreshing selection of craft beers, milkshakes and the hottest Bloody Mary in town. We must mention, that they stock an impressive 64 different kinds of hot sauces.
Singapore’s longest-running nightlife and music institution, Zouk Singapore, will open Capital club on 18th of February.
Capital is located on the second floor of Zouk at Clarke Quay and targeted at the urban, post-work crowd. It will have the feel of an estate home, and will include a number of specially commissioned works in each room in the club.
Capital is designed with a multi-faceted layout to offer the flexibility of creating a different tempo of experiences through periods of the night. Sized at 640sqm and capable of accommodating up to 540 guests, Capital luxuriates a lounge-like atmosphere of modern cool and elegance with four zones – comprising an island bar, whisky bar, cigar room, and a plush seating area. The room also boasts its own DJ console flanked by VIP seating and a dance floor.
Violet Oon Satay Bar & Grill is helmed by Singapore's culinary doyenne and food ambassador, Violet Oon. Centrally located in Singapore’s iconic nightlife destination and historic trade district, Violet Oon Satay Bar & Grill at Clarke Quay pays tribute to the sizzling flavours of Singapore and brings back well-loved satays from Violet Oon’s childhood memories.
Relish the chargrilled scents and flavours of Singapore’s satays, meats, and seafood accompanied with fiery sauces, served alongside signature Nyonya favourites and small bites at the laidback Violet Oon Satay Bar & Grill. With the relaxed charm of yesteryear, guests can dine under a canopy of rattan blade fans reminiscent of satay fans while savouring specialty local tipples and watching their chefs at work over flames in their glassed-in open grill room.
Need a cosy bar for a round of beer and darts with the buds? Beer Xchange hits all the right notes with their wide ranging list of beers, spirits and comprehensive western menu of Italian favourites and delicious bar bites.
Beer Xchange also plays host to the popular Shagies Live Band every Tuesdays to Saturdays. A local cover band established since 1987, Shagies Live Band will mesmerize you with an amazing cover repertoire of dance hits, romantic ballads, rock-you-to-the-core music fuses hypnotic soul and alternative rock, R n B, reggae, Latin and anything under the sun.
Porta Fine Food & Import Company is the doorway to an eclectic haven of modern European cuisine and inspiring epicurean treasures from around the world. Expect dishes that skillfully combine fresh produce and seasonal flavours, as well as a retail area that will inspire one to create a wholesome meal worth savouring.
Porta aims to bring to you a fresh experience every season, the focused a la carte menu will be updated every season. Each item on the menu is made from scratch and combines the use of seasonal flavours and premium ingredients.
Helming Porta’s kitchen is Executive Chef Michael Suyanto. Trained in the classical French culinary traditions, the 31 year-old Indonesian has 12 years of culinary experience under his belt. An advocate of presenting his dishes in a clean and simple manner, Michael prefers to let his cooking skills and harmonious use of quality ingredients impress.
Not a long wait for us since the closure of its Jiak Kim Street premise just two weeks ago; Zouk, the best-known name in Singapore's club scene, is now at Clarke Quay.
Located at The Cannery block of Clarke Quay, the first floor of the new Zouk is dedicated to the two dance zones that were mainstays in the old club: the main Zouk dance floor, which plays dance music by resident and international DJs and holds 1,900 partygoers; and Phuture, which plays hip-hop music and holds 700.
Teepee Bar & Restarurant, is a new watering hole at Hong Kong Street for all your guilty pleasures, be it for lunch, dinner or afterwork drinks.
On Teepee's menu, you will see a selection of original cocktails by Matthew Chan (Certified Sommelier of the Court of Master Sommeliers, and former Head Sommelier at Bacchanalia), spiced kimchi beef burger, wagyu beef bowl topped with an onsen egg and more.
Established in 1976, Red House Seafood has built a strong reputation of pairing fresh seafood with Asian flavours. The esteemed home-grown restaurant chain's latest branch is at Clarke Quay and it will open on 16 December 2016.
Over the years, Red House Seafood has built a strong reputation for good quality, fresh seafood specialising in Asian seafood dishes and Singaporean favourites such as Crabs in Red House Chilli Stew and their Scottish Brown Crabs. Their intimate attention to flavours makes them popular amongst locals, expatriates and tourists.
With years of experience in ramen-making under their roof, Hokkaido Ramen Santouka brings to you their masterfully assembled ramen for all to enjoy. They have just re-opened at The Central, Clarke Quay.
The donburi (ramen bowl) of Hokkaido Ramen Santouka was specially ordered by their founder. Since each donburi has a thickness that prevents the soup from losing temperature too quickly, the aroma and delicious flavor remain intact until the moment when the customer lifts a spoonful of soup to his/her mouth. The unusual color of the donburi, remains beloved today by many customers as a symbol of Hokkaido Ramen Santouka.
Based on the well-loved TV series F.R.I.E.N.D.S, Central Perk Cafe will have their soft launch this weekend and would make a nice new place to hang-out near Clarke Quay.
Other than the main set of the café, they will also be introducing an extension of a STUDIO SET area, outdoor alfresco Streets of New York (recreated indoors), and also a F.R.I.E.N.D.S corner, featuring character themed wall and iconic themed furnitures Patsy the dog, Pacman machine, Monica Kitchen, Joey Italian Fine craftsmanship cabinet and F.R.I.E.N.D.S themed merchandise with floor space totalling more than 3300sq feet.
Da Miao Hotpot (å¤§å¦ç«é ) at Clarke Quay is committed to foster high-quality hotpot culture with Chengdu’s signature features, providing customers with comfortable, unique services and a differentiated dining experience. Da Miao Hotpot promises to create a feast for the five senses for every Da Miao Hotpot customers who walked into their restaurant. You will be greeted with their traditional performances by their professional “Stage Artist” while savouring the strong-flavoured soup base.
The key attribute is the combination of more than twenty spices, added with special plant oil and herbs, making it delectable and creamy while not greasy.
The professional Chefs from Da Miao Hotpot guarantees the quality and freshness of the ingredients from the stage of purchasing, delivery, storage and presented with the most appetising plating for the every customer.
Housed in a stunning heritage building along the Singapore riverfront, VLV Singapore is an effortless blend of stylish modernity and tradition. Within its historic walls is a world-class culinary and entertainment oasis; stylish Chinese dining and glamorous club lounge takes centre stage, while a charming alfresco bar and a festive seafood enclave by the river completes the sensuous experience.
Dine at the Chinese restaurant and savour a masterful menu of modern Chinese cuisine by an award-winning culinary team. A comprehensive, top-notch selection of premium wines and alcohol are specially curated to create that perfect palate of taste. Wine, dine and host your private event amidst a century-old structure with a contemporary setting enhanced with oriental flair.
Immerse yourself in the chart-topping beats at the 7000 sq ft Club Lounge, where our resident DJs helm the booths crafting unforgettable party nights. Asia’s leading nightlife destination, VLV Club Lounge is equipped with the leading-edge light and sound technology for a transformative party atmosphere while our luxurious booth seats make available an intimate party space for our VIPs to entertain in comfort. Our all-day bar menu is served from the Restaurant to complement VLV signature cocktails and spirits, delivering the perfect nosh and tipple to carry you from day to night.
Head to the VLV Courtyard where shooting the breeze with your tipple of choice in Singapore’s balmy tropical weather is your kind of style. Relax and chill out at the al fresco bar with delicious light bites and exquisite cocktails. For an alternative dining option, the Riverside is the perfect place to enjoy the freshest live seafood, while overlooking the once-busy river mouth of the grand Singapore River.
VLV Singapore, a peerless global destination for the lifestyle connoisseurs.
Fitness and Martial Arts (FaMA) is a training centre that promotes fitness through martial arts. They believe you're never too young, old or unfit to start!
Co-founders and Brazilian Jiu Jitsu Black Belts Zoro Moreira and Bruno Amorim envisioned a place where anybody, no matter their age or fitness level, could reach their fitness goals in a fun and interesting way. They believed strongly in Martial Arts being the medium to helping people – whether they were looking to shed a few pounds, learn a new sport in their later years, or even train at a competitive level. Zoro and Bruno came together and designed special martial arts programs to suit different ages and lifestyles – soon after, FaMA was born!
Red Tail is Zouk Singapore’s first bar & restaurant that will be opening at their new digs along the Clarke Quay Cannery Block.
Red Tail will serve up dynamic craft cocktails made from the finest and freshest ingredients, great wines and craft beers, perfect with the array of delectable fun sharing plates bites. Red Tail will be the place for those in the know, those who have a taste for the best in drinks, food, music and service.
Talay Thai is making a splash in the iconic tourist destination, Clarke Quay.
Another exciting venture by Creative Eateries, Talay Thai is one of the first Thai Tapas Restaurant Bar in Singapore. Contrary to your typical bar and grub concepts along the Singapore River, Talay Thai incorporates a twist of quirkiness and free-spiritedness in its seafood inception bringing “Talay” which means Seafood to a whole new level. The interior décor exudes a resounding punch of personality; the orchestrated harmony of the rustic blood red floors, raw rugged brick walls and ornate traditional Thai displays. And the best part - the welcoming menu, both enticing and pocket-friendly.
The stars of the delectable menu is undeniable the tapas section which boast a variety of more than 20 different premium tapas. Overwhelmed by the inviting menu? Fret not because Talay Thai has put together the Aroy Mak Tasting Platter to satisfy your curious palate. Have a taste of the clever interpretation of Sweet and Spicy Deep-fried Rice Noodle which bears a bewitching nostalgic flavour! Together with other tapas bites like Thai Grilled Chicken Skewers roasted to juicy perfection, succulent handmade Thai Fish Cakes and Golden Fried Prawn Toast, crunchy savoury Rice Crackers with Thai-spiced Prawn Ragout.
For the adventurous omnivores the Spanner Crab Miang Kham, a dish not commonly found in Singapore is totally worth the try! Wrapped in fresh betel nut leaves and garnished with a mix of peanuts, lime, chilli and dried shrimps, savour the impeccable balance of the freshness from the sea and the spectrum of tastes - the mild bitterness of the betel leaves, the sun-dried fragrance of the dried shrimps, a hint of heat from the chilli padi, a splash of acidity from the lime and the unique sweetness of the spanner crab. What’s an adventure without bragging rights? The Nam Plan Prawn Ceviche aka Raw Prawn Salad is one dish that you’ll want to brag about. Only the freshest ingredients can hold up to the challenge of bringing out the umami and natural sweetness the freshly shelled live prawns! The Raw Prawn Salad is a testament to Talay Thai’s commitment to serving our patrons the best of the freshest produce right from the in-store seafood gallery. Leaving the raw flavour of the prawns untouched, our chefs created the lightest and most refreshing condiments, made from Thai Spice Blends and Asian vegetables such as bitter gourd to elevate the taste of the sea on your palate.
Overwhelmed by audacious selections? We’ve got the faint-hearted soul cover with yet another unique dish that is familiar to the tastebuds. Be taken away by Talay Thai’s interpretation; Fresh Oysters with Thai Dressing, doing away with the oh-so-cliché plain old lemon and Tabasco, the Thai spices will bring out the flavour profile of the oysters like you have never tasted before. The brassy metallic undertone of the oyster tangos with the zesty yet spicy dressing. It is the ultimate dance-off right on your palette!
For a boozy kick, sister of this dish is the Fresh Oyster with Trio Granita with kaffir limoncello, citrus grapefruit and yuzu vodka granita, you don’t have to be a daredevil to enjoy this. Bringing you familiar flavours from our local streets is the Oven-roasted Stingray with Tamarind Relish, marinated with fish sauce it is without a doubt a delicious twist to your local Sambal Stingray. Delicately oven-roasted, taste the aromatized juicy stingray in its original glory or dip it with the homemade tamarind relish just for that extra kick. You will never look at the Sambal Stingray the same way again. Another twist on a familiar favourite is the Crispy White Bait. Talay Thai injects Thainess into this dish by tossing these little golden crispy goodness in Tom Yum Powder. Executed to culinary perfection, be hooked on our Crispy White Bait with Tom Yum Powder, a dish that is beer appropriate. Locking the flavourful juice of the white bait is the crispy and fluffy batter, the pinch of Tom Yum Powder brings the dish together by offering a sharp juxtaposition of flavours which will awaken your taste bud and appetite!
Keeping it classic isn't how Talay Thai is rolling into the market, going by the moniker as the “Atas Tom Yum Soup” the Tom Yum Lobster Bisque is a classy upgrade of your typical tom yum soup. This Tom Yum Lobster Bisque will knock you out with its powerful flavour punch - thickened by the richness of traditional Thai spices that delicately accentuates the freshness of the prized crustacean juices, you can be sure this is the tastiest bowl of liquid gold you can find!
Experience the restorative sensation and benefits of Swissotel’s holistic wellness and beauty offerings for the complete care of your body, mind and soul within the inviting surroundings of Pürovel Spa & Sport at Swissotel Merchant Court.
Located in the heart of Clarke Quay, Pürovel Spa & Sport is the perfect oasis in which to awaken and energise. Recreational facilities include a resort-style swimming pool with waterslides, and an outdoor Jacuzzi for added relaxation.
DV8 aims to be the top-class destination club for Connoisseurs of the Asia music scene. Courageous in the face of the unfamiliar, DV8 will bring to our discerning party goers at Clarke Quay an all new experience in our live Mandopop and Cantopop concert and dance club entertainment concept.
DV8 is poised to offer the best and most refreshing Asia music entertainment experience for astute urban elites in central Singapore.
Maziga is an attempt by the team behind Punjab Grill to redefine the way Indian food is viewed in Singapore.
The Indian food scene worldwide is undergoing a rapid and exciting growth. Traditionally, Indian food has been identified by rich and spicy curries and succulent tandoori kebabs. A new generation of chefs with access to an array of cooking tools and ingredients started experimenting with traditional dishes and a new generation which likes to eat healthy and party hard has taken to this food like fish to water.
Once you have feasted on Indian food in its all new avatars, climb up the stairs and party till the wee hours of the morning at Maziga Club brings the latest Bollywood beats to party-goers and it promises to be the de facto Bollywood club in Singapore. Their DJ’s will spin the latest in Bollywood and Bhangra music and they promise that the beats will get you onto the dance floor.
Located in Singapore’s ever-popular Clarke Quay, The Butchers Club Burger will be open late into the night and will have up and coming DJs on to play on Thursday to Saturday nights.
The famous Butchers Club Burger, which has been satisfying customers in both Hong Kong and Bali and has been awarded multiple accolades including ‘best burger’ by Time Out and Bloomberg, is now arriving in Singapore mid-September 2015!
Not only are their juicy bacon cheeseburgers made using their signature dry-aged Black Angus beef from Australia, but the patties are also minced to order in front of the customer, before being thrown back to the kitchen and grilled to a perfect medium, remaining nice and pink in the centre.
The concept came about through The Butchers Club’s desire to practise nose-to-tail butchery. After the primary cuts of beef have been used for the brand’s signature dry-aged steaks, gorgeous secondary cuts of rump, chuck and brisket are first dry-aged and then ground in the restaurant and sprinkled with their secret seasoning blend.
The menu is limited to one choice of burger, beer and bourbon – although there is also a secret menu, for those in the know that offers a small selection of alternative burgers that change regularly.
A burger at The Butchers Club Burger is like nothing you have ever tasted.
Harry's newest outlet that recently opened, sits in the heart of Clarke Quay – with a revamped menu to boot.
From bar bites and beers, Harry’s has evolved to serve you lunch and dinner with their new menu encompassing 50 dishes (small plates, platters and big plates) and a selection of wines.
Starters, also known as Small Plates, can be paired with a cold pint of their signature Harry’s Premium Lager.
Try the Crabmeat Spaghettini with blue swimmer crabmeat and Chicken Masala served with a refreshing glass of Dirty Harry. The Chicken Masala is served with toasted charcoal bread and the chicken is grilled prior to adding it into the Masala base, ensuring that the smoky taste of the meat just right and not too overwhelming.
Nestled in the midst of bustling Clarke Quay, Kuro-Gyu Shabu-Shabu Ito has just opened its doors offering you an authentic shabu-shabu menu and some of the finest Kagoshima Wagyu.
The ultimate goal for you at the 1,800 square feet restaurant is to savour the natural richness of the Wagyu dipped in simmering delicious broths. Kuro-Gyu uses only the most traditional recipes in all its Japanese broth. With hours of brewing, the soup selections include Konbu (Japanese kelp), Tonkotsu (Rich Pork Bone Broth), a Japanese favourite Sukiyaki (sweet and salty) and the Kuro Special Chicken Soup.
Chef Atsushi painstakingly selects the freshest ingredients from Japan to brew up rich, delicious and authentic shabu-shabu each day. Premium Meat The selection of prized Wagyu beef is the key highlight at Kuro-Gyu. Strips of tender Wagyu loin and Wagyu Kiriotoshi are a standout. The juicy and tender slices literally melt in the mouth with the Chef taking pride in the meat’s natural umami flavour. Direct from Kagoshima, Japan, Kuro-Gyu serves up A2 Grade Wagyu and A4 Grade Wagyu. The premium cuts are reasonably priced and is guaranteed great value.
Pork selections are also available – the Kurobuta pork shoulder with its sweet and rich flavour is a perfect option and with the addictive broth it will leave you craving for more.
Also from Kagoshima is the Shirobuta pork belly. For a slightly lighter option, the Chicken Tsukune (handmade minced chicken balls) is a great choice. Chef Atsushi combines the meatballs with a special Kuro-Gyu marinade, chopped soft bones and vegetables.
You can add texture to the shabu-shabu with the variety of crisp greens and vegetables such as white leek, spinach, Tang Or, Chinese cabbage, Shiitake mushroom, Enoki mushroom, corn and carrot. While the roaring broths are amazing on their own, the shabu-shabu can be accompanied with Japanese rice specially sourced from Niigata, Japan and a variety of noodles.
Executive Chef Atsushi from Japan, brings over 15 years experience to Kuro-Gyu. Chef Atsushi is trained in traditional Japanese cooking and is highly sought after for his skills and knowledge in authentic recipes. His specialty lies in preparing hearty soup bases for shabu-shabu and creating delicate Japanese appetizers. Chef Atsushi leads a team of chefs, ensuring you are served the highest quality ingredients and treated to rich traditional Japanese flavours. Chef Atsushi is also able to customize menus for private events, if requested.