Known for pioneering mixology in Singapore, renowned Maison Ikkoku celebrates the best of regional produce with the launch of new establishment Sling. Set to revive the internationally recognised Singapore Sling for a new generation, Sling introduces an all-natural craft cocktail menu that showcases innovative interpretations on this classic tipple alongside a mouth-watering array of artisanal local cuisine.
Singaporean Founder, mixologist and chef-extraordinaire of Maison Ikkoku - Mr Ethan Leslie Leong, saw a stagnancy with the national cocktail and decided to bring the Singapore Sling back into the limelight. “As palates get more refined, guests demand more options and styles of cocktails. At Sling, we are dedicated to finding you the perfect Singapore Sling that suits your character, taste preference or mood. Of course, food is an integral part of the Singaporean identity, and we have refined local dishes to showcase our cocktail offerings’”.
The new level-one space of Maison Ikkoku will be converted into Sling come 17 February 2020 while retaining its art gallery featuring Singaporean-inspired paintings.
Widely regarded as the national drink; the Singapore Sling was first created in 1915 by Hainanese bartender Ngiam Tong Boon. This national treasure among Singaporeans and discerning travellers has gained both local and international recognition through its historical significance. Using all-natural craft ingredients from the region, Ethan has curated five distinctive interpretations of this iconic cocktail that are ideal the modern palate.
For a traditional version that pays homage to its heritage, the Original SLING ($26) is crafted with the classic London Dry Gin with juniper-forward notes, Cherry Heering, Bénédictine D.O.M, Cointreau, Angostura Bitters, homemade fresh Grenadine with fresh pineapple and lemon foam for a perfectly balanced concoction.
Inspired by the kampong days in the early 1900s when coconut plantations covered Singapore’s land inthe East, Coco SLING ($28) is a playful interpretation on the classic that includes the addition of roasted coconut and young coconut foam.
The perfect complement to a locally-inspired cocktail, Sling’s food menu presents familiar Singaporean favourites with a decidedly Peranakan flair – a homage to Ethan's grandmother.
The curated menu at SLING features impactful and flavourful starters such as Classic Kueh Pie Tee ($19), homemade canapé cups filled with stewed turnip, long beans, tofu, shredded pomelo, coriander and eggs, and a quintessential local favourite Yu Sheng ($18) with thinly sliced raw fish tossed with Asian coriander, green chillis, ginger and calamansi juice.
Highlights from the sharing plate offerings include a traditional D.I.Y Popiah available in Vegetarian ($36), Sweet Pork ($39), and Crispy Prawn ($49). Presented in a traditional tingkat, each tier opens to reveal four homemade popiah skin, plant-based stewed turnip and carrots, long beans, eggs, coriander, shallots, beansprouts, tofu, roasted sesame seeds and other accoutrements depending on the choice. Sweet Pork features Chinese waxed sausages as a topping while the Crispy Prawn has deep-fried prawn fritters - both give additional fragrance and texture to this familiar dish. Innovative placards detailing the wrapping method comes with the dish, acting as the perfect conversation starter.
Sharing plates at Sling features heart-warming recipes from Ethan's childhood, updated with modern cooking techniques. "My best memories come from watching my grandmother cook a giant tureen of curry to feed our family of 12. My dishes are a tribute to her while sharing Singaporean cuisine on an elevated level."
Straight from Ethan's grandmother's cookbook, the Turmeric Chicken ($28) contains juicy pieces of chicken fillet simmered in ginger, lemongrass and turmeric, to form a flavourful curry best paired with Nasi Biru ($3) – Japanese pearl rice with bluepea flower and lemongrass. Other mains include star dishes such as Babi Hitam ($39) and Rendang ($45).
A not-to-be-missed dish is the Kambing Bakar ($39) – a tender frenched rack of lamb marinated in local herbs and fresh pandan leaves, and Ikan Asam ($32) – a beautifully poached, then grilled salmon fillet in an ambrosial assam, tomato and onion sauce atop a bed of chickpeas. Accoutrements such asTimun Pedas ($12) – cucumber pickles and Kampong Sayur ($19) – seasonal local vegetables stir- fried with anchovies complete the meal.
For a sweet finale, Sling's sole dessert of Kueh Dadar ($16) shows off a freshly made French-style pandan crêpe, homemade young coconut espuma, toasted coconut shavings and a shot glass filled with fragrant gula Malacca syrup.
Sling only accepts walk-ins and does not take any reservations.
Experience the award-winning taste of Mott 32, as the lauded restaurant presents its authentic Chinese cuisine in Singapore for the first time. The name “Mott 32” pays homage to 32 Mott Street in New York, where the city’s first Chinese convenience store opened in 1851. The store served as the nucleus for what is now a vibrant Chinatown in one of the most dynamic cities in the world.
Their chefs utilise the latest in modern and innovative cooking techniques from around the world to bring the best out of time-honoured recipes that have been passed down from generation to generation. Their signature dishes include the Apple-Wood Roasted Peking Duck, Barbecue Pluma Iberico Pork Glazed with Yellow Mountain Honey, Iberico Pork with Soft Quail Egg and Black Truffle Siu Mai, and Crispy Triple Cooked Wagyu Beef Short Rib.
The provenance of each ingredient is of paramount importance to them. Ethical sourcing by using organic and sustainable ingredients wherever possible, while also working closely with farms, ensures the uncompromising quality of the food presented.
To complement the dishes, their original mixology programme is inspired by Chinese culture and the flavors of Asia. It is this particular level of modernity, combined with a respect for tradition, that makes Mott 32 so spectacularly unique.
Beyond the food, a cohesive story of East meets West is told through the blend of industrial New York design and classical Chinese décor of every Mott 32 location. At Mott 32 Singapore, elements reminiscent of the Hong Kong flagship store are interwoven with Singapore's rich foliage and flora – a celebration of the shared history and connection between the two Asian metropolises.
Read more about what to expect from Mott 32 Singapore here.
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.
Grand and majestic, Royal Taj at The Barracks Hotel Singapore presents the sumptuous regal feast prepared with age-old recipes. Where the authentic flavours from the kitchens of different states in India will be a delight for everyone in the family.
Savour the finest Indian and International cuisines in a spacious and family-friendly ambience with an à la carte lunch fare and a generous dinner buffet.
Dine like royalty as you appreciate Indian culinary flavours endowed with a contemporary twist.
From vegetarian to non-vegetarian kebabs cooked to perfection in the traditional clay tandoor, Indian curries & bread and the all-time favourites ‘Butter Chicken’ and ‘Mutton Rogan Josh’, our menu caters to the palettes of everyone in the family.
Experience the elegant indoor dining experience with a warm attentive service as you immerse in the gourmet journey of the Royal Taj.
Helmed by Chef Khaled Elelimi, Pistachio Grill at Wheelock Place offers popular Middle Eastern and Mediterranean classic dishes with a contemporary twist. At Pistachio, they make their food from scratch and serve it fresh. They offer popular classic dishes with a contemporary twist for lunch and dinner.
Chef Khaled is a firm believer that good health begins with a healthy diet. He combines decades of international culinary experience with his knowledge in Ayurveda and Glycemic Index to create food with nutritional richness and exquisite flavour. No trans fats or artificial ingredients will be used in the cooking at Pistachio Grill.
All the items on theirmenu are curated to bring you not just a plate full of nutrients, but a cultural experience. Savour popular dishes from various parts of the Middle East that have fascinating history of invention.
Contemporary French cuisine brasserie Poulet has opened a new concept by the name of Poulet + Brasserie, at ION Orchard offering all-day breakfast that combine local flavours with French cooking techniques.
Their signature rotisserie chicken and prepared-to-perfection duck confit will keep you going back for more.
Da Paolo Dempsey offers a modern twist to traditional Italian cuisine with a live pasta making counter, Italian wood-fired oven for handstretched pizza, and an extensive wine and cocktail menu. This experiential dining guarantees that whether you’re there for gourmet shopping or to have a delectable meal, you can get an enriching insight into Italy’s vibrant food and wine culture whilst soaking up the convivial spirit.
From pasta made fresh at the pasta counter to Da Paolo’s signature Tiramisu, Executive Chef Andrea goes back to the basics of Italian cuisine, embodying the heart of his father’s, Paolo, vision when he opened his first trattoria.
Indulge in authentic Italian gelato, handstretched wood-fired pizza, hearty brunch, quality cuts & cheese, complemented with an extensive wine and cocktail list.
Inspired by the Italian Mediterranean, feel energised by Da Paolo Dempsey's vibrant tones and earthly elements with iconic maiolica tiles.
Da Paolo Dempsey is a perfect space for early morning breakfast date with friends or a lavish dinner with loved ones.
Taking its name from the world-renowned La Scala Opera House in Milan, La Scala Ristorante transports the tastes, sights and sounds of a buzzing Italian summer’s day to Arcade @ The Capitol Kempinski with a stunning menu. Antipasti, soups, pastas, pizzas and desserts come complete with the most wholesome Italian touch.
Here you’ll find a modernised space that still retains touches of Italian tradition like exposed red-brick walls, wooden floorboards and white Roman pillars, tied together with by a central brick-fire oven for a true taste of Italy.
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.
Spicy. Fiery. Lively. All the best flavours associated with the food of Thailand can now be found at Arcade @ The Capitol Kempinski Hotel Singapore with the addition of Chalerm Thai to its varied array of food concepts.
Promising ‘comfort flavours, traditional recipes’, expect your favourite Thai appetisers, soups, salads, rice and noodle dishes, curries, seafood and more that is as explosive as the original you will find in Thailand, with sauces and spice imported from The Land of Smiles for truly authentic flavour.
The restaurant is named after the Sala Chalermkrung Royal Theatre in Bangkok, first opened in 1933. The name was chosen as the Arcade @ The Capitol Kempinski is also home to a cinema icon of Singapore – the Capitol Theatre – drawing parallels between the city nation and the regal kingdom of Thailand. Like the Capitol Theatre, The Sala Chalermkutung Royal Theatre that was first built by King Prajadhipok as part of the celebrations in 1932 to mark the 150th anniversary of the founding of Bangkok, operated as a cinema in its early days before it is transformed into the centre of classical Thai dance it is today.
At Chalerm Thai, that storied past and colourful flavours are brought to life by Chef Roy Ng who has spent over 13 years training in the kitchens of Singapore’s best Thai restaurants. His dedication to his craft has seen him awarded the Thai Select award by the Royal Thai Embassy (Singapore) and is translated to the palate with must-haves like the Tomyamgoong, built with classics like Phad Thai Kung and culminates in a colourful end with sweet delights like Thai Trub Tim Krub.
A part of Raffles Singapore's history since 1892, the Tiffin Room has returned and will continue to serve up delectable North Indian cuisine. Offering authentic specialties served in tiffin boxes, it will also present an interactive dining experience with tableside service by chefs, complete with freshly ground spices to enhance the occasion. The restored interior décor includes reinstating the wooden floorboards in Tiffin Room to bring back features from the early 1900s based on research by their heritage consultants.
What's for lunch? Can Wonderland Savour interest you with their Linguine Chili Crab? Head down to their new branch at VivoCity and be sure to check out their set lunch menu.
Wonderland Savour is about living the good life through the enjoyment of music & good food. An ideal cafe / restaurant for high tea, lunch or dinner for an individual to a whole family. It is also the perfect venue for private parties, with 90-pax seating capacity. Their food menu is an eclectic mix of modern European fusion, wide selection of delightful cakes, macaroon and Italian gelato.
Offering their diners Teochew signature flavours, Jumbo Group's newly-opened Zui Yu Xuan Teochew Cuisine is housed within a two-storey heritage building located in the historic Far East Square precinct.
Within this elegant oriental space, refined, authentic Teochew fare is presented: from signatures such as Deep Fried Liver Rolls and Wok Fried ‘Kway Teow’ with Diced ‘Kai Lan’and Preserved Radish, to Teochew Oyster Omelette ‘Gooey Style’ and Teochew ‘Puning’ Fermented Bean Chicken. Meticulously and skilfully prepared, using only the freshest quality ingredients, each dish pays homage to the finer points of Teochew cuisine.
Savour both the authentic classics and the rare gems of Indonesia, all under one roof at Sama Sama by Tok Tok at Jewel Changi Airport.
Diners at Sama Sama by Tok Tok can also look forward to savour one of the most-loved grilled chicken dishes across the Nusantara - Ayam Bakar Taliwang, a whole grilled chicken marinated in signature Lombok’s style method and spiced with freshly pounded black peppercorns and purified sea salt as well as two most-loved seaside native delicacies from the fishing village of Jimbaran, Udang Bakar Jimbaran and Kakap Merah Bakar Jimbaran. The former features succulently grilled jumbo fresh water river prawns basted with traditional Balinese prawn paste and Javanese sweet soy sauce while the latter boasts the freshest catch of a whole 500g red snapper grilled Jimbaran-Bali style with traditional house-made Balinese shrimp paste and Javanese sweet soy sauce.
The restaurant also serves Gado Gado, a popular Indonesian dish with a peanut sauce.
Get ready to work up in sweat as you are free to spice things up with the 4 different sambals made in-house! With centuries worth of heritage, sambal remains an important culinary aspect in Indonesian cuisine as it compliments every dish, enriching flavour like no other before. The two must-try sambals are the exclusive Sama Samaspecials, Sambal Daun Jeruk - extra spicy shrimp paste sambal with kaffir lime, and Sambal Goreng Terasi - fried sambal with strong taste notes of shrimp paste and sliced red chilli.
One-Ninety, the modern Asian brasserie at the Four Seasons Hotel Singapore, is now open after a botanical transformation. The new dining destination in town is poised to tease and please with its Asian twist on wholesome ProvenÃ§al cuisine.
The ambience of the restaurant is an extension of the heritage-botanical inspiration that very recentlytransformed the hotel’s rooms and suites. The same tropical influences now effortlessly infuses the menus that feature fresh, seasonal and daily-sourced produce.
“The light, natural colours and textures echo our lush surrounds while feature Peranakan tiles celebrate our unique heritage,” says Peter Draminksy, Regional Vice-President and General Manager. “The elevated all- day dining space pairs perfectly with One-Ninety’s exciting menu designed to introduce new and unique epicurean experiences that delight, furthering our mission to ensure superior dining, exceptional service and, of course, authentic Four Seasons charm.”
Newly minted Restaurant Chef Kamarl John leads the culinary brigade and was previously from Four Seasons London at Ten Trinity Square. Most recently he was with Adrift by Michelin by celebrity Chef David Myers, in Singapore. Having spent the last year in the city state and around Asia, Chef Kamarl is constantly fascinated by the vibrant food heritage of Asia and even more so with the Lion City. From the nation’s instrumental role as a key entrepÃ´t on the Spice Route in the 17th Century which naturally made it a melting- pot of culture and cuisine, even to this day.
Showcasing the culinary craftsmanship driving the cuisine at One-Ninety, every meal begins with Artisan Sourdough with Seaweed Butter. Sourced from artisanal mills in Hokkaido Japan, the flour is only produced upon each order. Ground by hand and blended to our specifications, each loaf is baked fresh daily in their very own ovens.
“My Philosophy when it comes to food is to use quality ingredients and let these shine by balancing them with clean fresh flavours. This creates an experience where the guest leaves happy and appreciative of natural,wholesome cuisine that excites and comforts all at once,” shares Chef Kamarl.
These are a few of their signature items on the menu:
Foie Gras Toast, Black Winter Truffle - A classic French combination with Creamy Foie Gras & fragrant Périgord Black Winter Truffles on lightly toasted Brioche.
Seasonal Seafood Tower - Featuring some of the finest quality seafood from Southeast Asia, Japan & North Atlantic Ocean in Europe. Highlights include Hokkaido Scallops, King Crab, Blue Fin Tuna and responsibly farmed Maine Lobster in Singapore. Served with their house-made sauces such as Calamansi Aioli & Young Ginger Vinaigrette, which are infused with some of Singapore’s mostrecognizable ingredients.
Blue Lobster with Yuzu Kosho Butter - Wild Blue Lobsters caught in the North Atlantic Ocean waters between England and France are pan roasted then served with homemade cultured Yuzu Kosho Butter which is poured table side.
Snapper Bouillabaisse, Spicy Daikon, Lemon Grass - This traditional Provençal fish of market-fresh roasted Red Snapper, Clams, Tiger Prawns and Bouchot Mussels in a broth of potatoes, garlic, ripe tomatoes and a bouquet of herbs and spices, is made extra special with spicy daikon and lemon grass.
Iberico Pork Presa, Star Anise, Pineapple Chutney, Celeriac Purée - The Presa is a specialized muscle within the shoulder that is tender and juicy. The marbling of fat that runs through the IberianPork has earned it a reputation as the “Wagyu of Pork” and its high concentration of healthy, oleic acids is balanced with sweet and sour pineapple chutney spiced with star anise, complemented further by celeriac purée.
Patrons / Guests can also look forward to One-Ninety's Semi-Buffet Lunch / Brunch.
Located in the heart of the central business district at Frasers Tower; Preludio is a new contemporary restaurant that aims to present a fresh perspective on fine dining, where embracing a culture of constant change and innovation helps ignite the spirit of creativity and betterment.
Instead of focusing on dishes from a certain geographical region, Preludio adventures into the territory known as “Author’s Cuisine.”
The menu, inspired by themed chapters, will always remain audacious and proudly experimental, yet familiar. The entire guest experience will change according to themes chosen by Executive Chef Fernando Arévalo. Much like a couture house that launches a new collection every season, Preludio will release a new chapter every 12 to 18 months. Thus the creativity and boldness of Preludio’s artists will remain constantly challenged, while at the same time maintaining the finest quality in each and every dish.
For its debut, Preludio will open with “Monochrome”, where the restaurant will be inspired in black and white. The team approached the theme of monochrome with a sense of liberation instead of limitation. Imagining in this concept provoked them to explore and invent new definitions of black and white, brainstorming with a spiritedness that materialised freely.
Born in Bogotá, Colombia, Chef Fernando Arévalo graduated from the Institute of Culinary Education in New York City, and began his career in Michelin- starred kitchens alongside iconic culinary artists Daniel Boulud, Bill Telepan and Mario Batali. For the past 6 years, he has been based in Singapore, heading the kitchens of Bistecca Tuscan Steakhouse and Artemis Grill.
Ambitious, creative and driven, he is ready to set on his own path as the head of Preludio’s impassioned and adventurous team.
Preludio will welcome guests on 8 November and is currently open for reservations.
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.
Its food is Modern European with Sichuan influence, incorporating healthful elements in well-curated, beautifully presented dishes, and drinks. Aside from its coffee programme, Halcyon & Crane maintains a well-manned bar with innovative takes on cocktails. A takeout area offers food-on-the-go, and a retail section stocking food products and accessories further enriches the experience.
With its sleek, contemporary interior designed for calm and comfort, and its location in the middle of fashion and luxury boutiques, Halcyon & Crane is a chic and serene pavilion where you can take a break and enjoy the ‘best moment of your day’.
A New Evolution: Osteria Art at Market is Now Art.
Art Restaurant is an elegant, newly-rebranded Italian restaurant and bar with contemporary Italian cuisine helmed by Michelin-star Chef-Restaurateur Beppe De Vito and Chef De Cuisine Andrea de Paola. The produce-driven menu indulges diners in a refined, personal journey of Beppe’s culinary inspiration and innovation, and takes diners on a gastronomic anthology filled with culinary stories that take you through seasons, flavours and stories.
The 80-seater dining destination, decked in fire engine red leather seats and lighted by handmade brass sconces, showcases the story of Italian culinary craftsmanship at its finest through high-quality cuisine, luxury design, and world-class service standards.
The well-loved Tongue Tip brand has a strong presence of over 300 outlets across China. Their first Singapore outpost, Tongue Tip Lanzhou Beef Noodles is now open in Tiong Bahru Plaza.
So head over for a bowl of authentic Lanzhou Beef Noodles; made using only Halal meats, high quality fresh ingredients and a 15-spice blend premium stock.
Tongue Tip Lanzhou beef noodles originated from the Lanzhou, Gansu province in China. This dish was first created by the Muslim Chinese (Hui) people and it's recipe has been passed on for generations since the Tang Dynasty. Today in Lanzhou alone there are more than 1,000 beef noodle restuarants, an affirmation to the popularity of the dish. Their original recipe uses hand-pulled noodles, halal meats and a clear broth cooked with more than 15 spices. Ingredients are sourced fresh and adhering to the highest quality. Tongue Tip brand has won multiple food awards and is an accredited member of the official Lanzhou Lamian Association.
Dancing Fish, the award-winning Malay-Indo restaurant in Kuala Lumpur that is listed in CNN Travel 2017's 'Top 20 Restaurants' has set foot on Singapore with their newly-opened restuarant, Dancing Fish Signature in TANGS, Tang Plaza.
Their priorities at Dancing Fish; bringing their patrons enjoyable and extensive flavours in their dishes through meticulous cooking methods with the freshest and finest ingredients, without added MSG and preservatives. Revel in their chefs’ diligence in curating a unique taste in each of their dishes, as sauces are made tirelessly from scratch. They have more than 15 different types of sambals and sauces to date and they will not stop at that!
Rooted since 2010 in Bangsar, Dancing Fish has been known as the treasure trove of Malay-Indo cuisine in Kuala Lumpur. To date, they have won multiple awards such as the “Rising Star” Platinum Business Award, bestowed by the SME Association of Malaysia in 2016, two Gold Awards for “Best Home Grown Restaurant” in 2014 and 2017’s Kuala Lumpur Mayor’s Tourism Awards, aside from being shortlisted as one of Asia’s Top 20 Restaurants and one of the Top 500 Asia’s Finest Restaurants in the 2013’s Miele Guide.
Whether you’re savoring exotic-flavored macarons with blended teas, people-watching over foie gras, browsing rare vinyl releases or tuning in to sleek hi-fidelity speakers & turntables, Wonderland Savour at Wisma Atria has something for everybody.
Located in the heart of Orchard Road, Wonderland Savour restaurant serves modern European all-day dining while That CD Shop is the ultimate playground for music lovers. Singapore’s most extensive and expertly curated range of music showcases everything from collectible classics and limited box sets to world music.
So swing by today and immerse yourself in this wonderland where every element enhances your taste buds. Or simply rediscover the magic of vinyls, for the best selection in town.
House of MU on Mohamed Sultan Road takes pride in delivering quality & delicious dishes using seasonal fresh produce.
Going back to basics, their Michelin-starred Head Chef, Joon (formerly from Les Amis) highlights the natural flavours of simple ingredients, elevating taste by using modern cooking techniques and delivering a true culinary experience in a casual setting.
With wooden trellis ceilings and floor-to-ceiling windows, Local provides an airy, informal space where guests and the neighbourhood community can enjoy gourmet coffees and delicious all-day dining. The generous breakfast buffet sets you up for a day of exploring the city, while lunch becomes a treat thanks to salad and dessert buffets.
You can relax on a comfortable sofa in their lounge and bar, to savour artisan teas, indulgent pastries and aromatic local coffees prepared by expert baristas. The deli counter is ideal when you’re busy with meetings or refuelling after a workout. Head Chef Elvin Chew’s fragrant fusion of Asian and Western cuisine serves up creative dishes for dinner.
Experience authentic Indonesian cooking at IndoChili.
From the winner of Food Republic Hawker King Challenge, they are proud to offer you their finest cuisine, straight out of the heart of Indonesia.
Their menu offers a complete selection of entrees from around the archipelago. From Bandung to Bali and Sumatra to Surabaya, they have your unique tastes in mind.
Their house specialties offer a variety of tastes found throughout Indonesia and are as diverse as the people themselves.
Their kitchen team delicately prepares every dish, adding just the right amount of herbs and spices to bring out the authentic flavours of every savoury treat. They also serve a unique fusion of Indonesian-Chinese culinary traditions with a Singaporean twist.
Sichuan Kungfu Fish is a powerhouse in the selection of deep-sea fish and ingredients to produce the best grilled fish dishes around the world. With its unique cooking techniques, combined with the accurate measurements of ingredients and nutrition practices, all dishes are prepared to give the best taste and experience to customers.
Mr Qi Chunhua, founder of Sichuan KungFu Fish, is a connoisseur of Sichuan food and has traveled all over China and the world, to perfect his craft of grilled fish. He has tasted all kinds of traditional fish dishes, continuously looking for improvement and innovation. When Qi visited the United States in the early years, the college campus of Massachusetts Institute of Technology left a great impression on him.
Inspired by the ocmpetitveness and creative atsmosphere of MIT and after two years of extensive research, Qi launched a network of deep-sea fish restaurants known as MIT Catering, now Sichuan KungFu Fish.
Located within Destination Singapore Beach Road, a new hotel managed by the Park Hotel Group; Folklore celebrates Singapore heritage food and the role it plays in cultural harmony in our multi-ethnic nation.
Brainchild of Chef Damian D’Silva, the menu constitutes a nostalgic homage to the food he grew up with as a child of Eurasian-Peranakan parentage. Heirloom dishes reflective of the major racial cuisines of Singapore are made from scratch, without shortcuts or compromise, using authentic - largely manual - kitchen methods.
The experience is of being a guest at Chef Damian’s family dinners around the table. Bottles of in-house-made sauces and mixes, along with giveaway recipe cards encourage home cooking, furthering Chef Damian’s ardent advocacy of preserving and propagating Singapore’s culinary heritage.
BAKALAKI is Greek cuisine at its best. Located in the heart of Tiong Bahru, this restaurant and taverna is the new Mediterranean hotspot in Singapore. BAKALAKI Greek Taverna enriches Singapore’s increasingly sophisticated food scene, exploring the rich culinary history and fabulous offerings of the Eastern Mediterranean.
BAKALAKI offers the best from regional producers, as traditional ingredients are sourced from authentic Greek suppliers. Taking pride in their culinary traditions, the restaurant also serves authentic seafood specialities from the Mediterranean basin that are loved by generations.
Known primarily for its rich food offering, the Greek countryside is home to some of the most sought after grapes. BAKALAKI takes a pride in serving a unique selection of Greek wines and beers, further enhancing an authentic Mediterranean experience.
Some signatures from this new restaurant; a claypot glass noodles with prawn in Tom Yum broth, Charcoal Barbeque Set (with prawn, crayfish,flower crab and squid), deep-fried fish wirh mango and many more.
Basil By ThaiExpress is a Thai restaurant with a young and fresh take on Thai cuisine. Their dishes have a strong emphasis on fresh Thai herbs.
Staying true to their roots from ThaiExpress, their chefs in Basil have meticulously crafted a unique menu full of fresh interpretations of familiar Thai food. From the iconic Red Tom Yum Soup to the Crispy Basil Chicken Wings, Basil by ThaiExpress is bound to excite and appeal to everyone.
The Warehouse Hotel’s flagship restaurant, Po, is a refined modern Singaporean concept presenting an array of local classics and elevated Singaporean staples by Chef-Partner Willin Low (founder of Wild Rocket, one of Asia’s 50 Best Restaurants) and The Lo & Behold Group.
Po seeks to bridge the gap between our nation’s vibrant culinary heritage and rich collective memories of home cooked specialties. The beverage offering features a tightly curated selection of tipples which will bring to life the heritage of The Warehouse Hotel alongside premium craft Asian spirits and fine wines.
The Akira Back restaurant by award-winning Chef Akira Back showcases modern Japanese cuisine with Korean accents and culinary influences from around the world.
Featuring innovative dishes centred around seasonal produce and artisanal ingredients, look forward to a sense of adventure and creativity in this signature restaurant of JW Marriott Hotel Singapore South Beach.
Once a stable for cars, The Garage is now in the driver’s seat of culinary adventure with two brand-new Food & Beverage destinations at the Singapore Botanic Gardens.
The Garage sits at the nexus of history and style: an elegant 1920s Art Deco conservation building within Singapore’s first UNESCO World Heritage Site. Visually it floats like a white-clad mirage, the seven vaulting garage bays lifting the structure weightlessly above the surrounding greenery. Through its two F&B concept offerings – Botanico and Bee’s Knees – The Garage offers people a way to reconnect with nature through the enjoyment of thoughtfully executed food, thus completing their botanical adventure.
Located on Level 2 and helmed by Spanish-born Chef Antonio Oviedo, Botanico at The Garage offers a contemporary-bistro, seasonality-driven menu, presenting the gifts of soil, land and sea in a cuisine inspired by the natural cycles of the year and by bistronomy. On the same floor is the hidden garden bar located on a spacious outdoor terrace.
Acqua E Farina's co-founders and executive chefs, Roberto Galbiati and Antonio Manetto, bring their warm smiles and tried-and-tested recipes from their hometowns to their newly opened Italian restaurant at The Rail Mall.
The pizzas are mainly Neapolitan-style with a small section for Sicilian-style barca or boat pizzas, perhaps not surprising as they are under the charge of chef Antonio who was born and bred in a small town near Naples and who grew up eating the pizza he later trained to make.
Pastas at Acqua e Farina are an exploration of the different gastronomic expressions of North and South Italy. For example, the Linguine ai Frutti di Mare is a very typical Southern-style seafood pasta: the tomato base is gently simmered with seafood such as prawns and squid so that it takes on the flavours of the sea while retaining the tangy fruitiness of the tomatoes. The Spaghetti al Nero di Seppia takes a very different approach. It is a typical Northern-style seafood pasta which looks rich and almost intimidating on the plate but draws out hearty flavours that feels almost earthy if it weren’t for the scent of the ocean that lingers on the palate.
Serving up primarily Hong Kong-style Chinese cuisine, Lucky8 Restaurant aims to provide Singapore diners with a unique culinary experience.
Their Executive Chef, Chef Tse Kit, has more than 26 years of research accomplishments in Hong Kong-style cuisine. He was the chef behind the scenes of luxury cruises in Hong Kong, Singapore’s Marriott Hotel, and Singapore’s Capella Hotel. He is also the founding chef of Hong Kong’s Jin Man Ting restaurant which has a total of 13 branches.
Chef Tse Kit’s 26 years of cooking journey saw him receiving numerous recognition and praise from well-known personalities and celebrities. He served his creations to business magnates like Mr Li Ka-Shing, Mr Stanley Ho and as well as former Singapore Prime Minister, Mr. Lee Kuan Yew. Under the leadership of Chef Tse Kit, the carefully recruited team at Lucky 8 will bring you the best culinary experience.
Modern Asian Brasserie styled Eating House & Bar, Ash & Char, has opened its doors.
Ash & Char Eating House & Bar delivering the usual café-suspects at lunch, transforms into an intimate diner come nightfall; delivering Asian flavors perforated with subtle nuances of charred and smoked elements in a modern diner settings. The successful mix of casual and tasty beckons you to visit with a bunch of friends.
At Once Upon a Thyme, they take our pastas seriously; they commit themselves to serving you quality pasta that is cooked with you in mind. By using natural herbs and healthy ingredients; by not using additives or artificial flavourings; by adhering to strict standards in their food; by not diluting sauces just to keep costs low.
You can expect creative and contemporary renditions of familiar recipes, and innovative pairings that may raise an eyebrow or two, but win sceptics over by teasing their taste-buds into submission. Featured dishes on the menu include Kurobuta pork belly, spiced braised lamb shank, 48 hours beef short ribs on lava stones and chocolate Lava with home made gelato.
A marriage between French philosophy of natural seasonal flavors using fresh produce and modern culinary technique results in a honest, sincere and flavorful expression of the cuisine which makes one crave for more.
The restaurant makes the perfect venue for an evening soiree, to impress a date or to entertain business associates from out of town.
Celebrity Chef Wolfgang Puck will open his flagship restaurant, Spago, at Marina Bay Sands later this year. This will be Chef Puck's second restaurant in Marina Bay Sands after steakhouse CUT, and Spago's first venture in Asia.
Spago will be located 57 storeys above ground on the majestic Sands SkyPark, Tower 2, overlooking the city and gardens and beside Marina Bay Sands’ famous infinity pool. Spago will deliver a sophisticated, warm and inviting ambiance with both indoor and outdoor seating, while serving an imaginative and seasonal menu of Californian cuisine with global accents.
Focused on freshness and best available produce, MACA underscores the ethos of honest dining in a contemporary setting.
At MACA, modern cuisine is presented alongside an assemblage of fine organic wines, premium sake and signature cocktails put together by the team at Proof & Company. Nestled in the greenery of the old Tanglin Post at the tip of Orchard Road, the destination restaurant-next-door is a hop away from the heart of the city yet cleverly located for an intimate experience. It can host up to 30 guests indoors and another 30 for those who prefer alfresco dining and drinks on the porch.
Set in a raw architectural tone, a pan across the interior captures the unfinished elements of concrete, bricks and marble. A feature wall dressed in graffiti and an origami installation reflects the unexpected flavours on the plates. The open kitchen allows curious patrons to observe the chefs at work. A generous gift to the restaurant from an old friend, a long marble bar marks the importance of the relationships MACA aims to foster around food. Bathed in soft lights, the breezy verdant exterior accented with designer Benta Wiley’s creations also features a communal table for 12. Maître D' Chow oversees the daily operations and ensures that guests are well looked-after.
In favour of communal dining, MACA’s menu offers a humble selection of contemporary entrees and sharing plates. Approaching the protein from different perspectives, Head Chef, Rishi Naleendra carefully grafts the dimensions of flavours to create an equilibrium that convenes between comfort food and experimental cuisine. The seasonal menu this summer includes Chargrilled Baby Octopus with Smoked Miso, Beef Tongue with Zucchini and Soy, Ceviche of Prawns with Black Tomato, Kombu and Buttermilk and Pork with Parsnip, Scallion and Apple Cider. To satiate those with a sweet tooth, desserts include BlackBerry Ice Cream with Coconut Cream and Burnt Pear with Molasses Yogurt.
From USDA and Japanese Matsusaka beef to premium Iberico pork, a selection of premium meats dance across the menu.
MACA’s drinks menu boasts a stable of premium wines from France, Italy, Spain and Australia. Their premium sake offerings would also make any Japanese oyadama very happy. Purists can sample organic wines and award-winning sakes sourced seasonally.
For those seeking the delectable taste of cocktails, a list of classic blends and customised tipple are available. Signature concoctions include the reinterpreted Mexican summer thirst-quencher, Plum Paloma, made of plum bitters and tequila, and the Togarashi Old Fashion, which features a housed-made pepper-infused liqueur incorporated into a traditional Old Fashion.
Premium Japanese malt beer, Suntory, famed for its painfully meticulous transportation and exacting drafting processes, is available in both black and white on tap.
The restaurant is now open for dinner, while lunch service will be available in mid-July 2015.
Tonkin was, for centuries, the name of a fertile delta of the Red River known as the northernmost region of Vietnam. This is where their casual dining experience begins, where bright flavours, fresh textures and rich aromas converge in every healthy bite.
More than escaping into the past, they celebrate a living legacy—much like Hanoi’s 36 lanes that began a thousand years ago and still flows with trade, craftsmanship and everyday life to this very day. Spices from far away awaken ingredients harvested just this morning. Recipes handed down from one generation to the next come alive as simple comfort fare through modern approaches and techniques. Vintage charm enriches a contemporary atmosphere where you may dine quickly or linger as you wish.
The latest dining addition to Tiong Bahru is House of Peranakan Petit, a modern and intimate Peranakan setting along Eng Hoon Street - a former Peranakan enclave. Established by the House of Peranakan Group of restaurants, this third branch is borne from a desire to offer top notch Peranakan heritage food in an area that has forgotten its Peranakan roots and inundated with hipster cafes.
Established in Katong in the 1980s, the House of Peranakan Group of restaurant is a pioneer in Nonya cuisine, managed by a pure Peranakan family for more than 30 years. Inspired by his mother’s culinary skills, Bob Seah wanted to share his family’s culinary culture with others. He established Peranakan Inn in the 1980s, one of the earliest Nonya restaurants in Singapore housed in a charming pre-war Peranakan shophouse built in 1937, which is still serving piping hot Nonya cuisine in claypots today.
Over the years, the restaurants have received accolades from the Asian Wall Street Journal and The New York Times. It has hosted distinguished guests from past Presidents to overseas dignitaries. The most recent VIP was Her Royal Highness Princess Maha Chakri Sirindhorn of the Kingdom of Thailand.
Chef and owner, Bob Seah, is 75 years and a serial restaurateur. He is still cooking and establishing new restaurants at this age, and he makes it a point to go to the market every morning to get the freshest ingredients for the restaurants. This is the true meaning of active ageing!
A pioneer in the Peranakan food community, Bob has created many Peranakan-inspired dishes such as Selar Sambal Fish stuffed with Rempah, Nonya Crayfish, Assam Prawns and Long Beans Sambal. He also introduced the concept of serving home-cooked Nonya food in claypots 30 years ago!
Proudly conceptualised by Chef and Owner, Bob Seah - a fourth generation Baba who had watched his Nonya mother cook, and his daughter Bee Leng, – the menu at House of Peranakan Petit includes traditional Nonya dishes such as Ayam Buah Keluak, Nonya Chap Chye, Garam Assam Fish and Itek Sioh. In addition to that, Bob has created several Peranakan-inspired dishes such as Scallop Lemak, Crayfish Nonya Mee, Bob’s Pork Bun and Curry Crayfish.
Are you a fan of the reality TV show MasterChef? Well, the inaugural winner of New Zealand MasterChef, Brett McGregor, came all the way to House of Peranakan Cuisine to learn from Bob how to cook the Babi Assam. They are probably the only Nonya restaurant in Singapore that serves this rare and unique dish of belly pork flavoured with belimbing (sour fruit), beanpaste and traditional spices.
There is a juxtaposition of traditional and modern touches to the restaurant. Peranakan furniture and antiques are set amidst Peranakan hues of turquoise and white. To showcase and support Peranakan art, the owners are collaborating with young Peranakan artist, Carolyn Law, to display her Peranakan-inspired art in the restaurant.
Situated in the heart of the bustling Singapore, with chilled and cozy ambiance, you are assured of having one of the finest Thai cuisine.
Thai in Town is a Thai restaurant that combine both modern and traditional Thai cuisine. They do not only pay attention on how their dishes taste, but also concerned about how it looks, how it smells and how it fits in with your taste.
The place to see and be seen. Come and let your taste buds escape to Thailand and experience its amazing cuisine.
Nestled amid 15 acres of lush tropical gardens, The Waterfall offers authentic and unique Southern Italian cuisine that combines the freshest seafood, handmade pastas and heirloom recipes from Chef de Cuisine Marco De Vincentis. Within the eclectic colonial interiors of the restaurant lies a treasure trove of fresh seasonal produce.
The restaurant's wine list is unlike any other. Choose from an extensive collection of wines to embark on a tasting journey spanning Italy. Savour Waterfall’s house wine, Nero d'Avola, which is made from the most important red wine grape in Sicily, in the unique Boccalino. Indulge in an extensive collection of sherries and grappas. For coffee lovers, baristas are trained to pull the perfect shot of illy brew throughout the day.
Bottle Tree Park has re-opened as Orto, one of the largest privately-operated leisure parks in Singapore, covering 51,500 sqm of land in the Northern area of the island.
A treasured green lung bearing an interesting collection of tropical greenery, beds of colorful shrubs and boulders with a beautiful, scenic lake. ORTO introduces an eco-learning journey with a rich array of plants and trees. Embark on a learning escapade into nature and retreat into the fauna and flora experience with a botanical stroll.
Take a break from the hustle and bustle of everyday life, relax and unwind under the glorious sunshine and summer breeze. ORTO is easily accessible and conveniently located and extensive recreational and social-friendly activities in the park such as prawning, fishing and futsal makes it an ideal place for family and social gatherings. ORTO also features outdoor event venues such as The Lakehouse and The Promenade for school activities, family functions, wedding receptions, corporate events, product launches, and seminars.
The rustic yet elegant feel of the park presents a unique dining setting in this modern, urban city. Delight your senses with the serene ambience, delectable menus and gracious service in a medley of restaurants and cafes beside the lake. From scrumptious seafood to fusion cuisines, light bites or seated dining, ORTO has it all.
Celebrity Chef David Thompson’s Long Chim transports you to the streets and markets of Bangkok, with added refinement.
Recently awarded the No. 1 spot on San Pellegrino’s Asia’s 50 Best Restaurants 2014 and 13th on World’s 50 Best Restaurants 2014 for his restaurant in Bangkok, Long Chim is Chef David Thompson’s first venture into casual dining.
The internationally acclaimed chef, restaurateur and cookbook author has crafted a tantalising menu that combines traditional street food and contemporary flavours, with a restaurant concept reminiscent of the vibrant streets of Bangkok. Rediscover Thai cuisine with beef with holy basil, chicken pilaf with turmeric and cardamom, and more.
Tangerine raises the bar in spa cuisine with celebrity chef Ian Kittichai exploring new vistas in spa gastronomy.
His creations are inspired by both Asian and Western cuisines, with an emphasis on healthy, tasty meals brimming with robust flavours and aromas.
Enriched with the wholesome taste of fresh fruit and vegetables, whole grains, sustainable seafood, premium free-range poultry and grass-fed beef, every dish is carefully crafted by Chef Kittichai to nourish the body and titillate the senses.
Violet Herbs is a new age semi-formal fine dining restaurant located in Singapore’s well known business district, Tanjong Pagar.
Violet Herbs stands true to providing authentic Modern European taste. They differentiate themselves by an extensive use of herbs in all of their food and signature cocktails. A newly opened restaurant, they reflect a sense of novelty, seeking to provide you with a bit of something new, striking a dash of curiosity and interest.
Serving Modern European cuisines, you will get to experience the finest of French and Italian dishes right here in Asia. The menu features delectable and innovative dishes such as Foie Gras Mousse, Marinated Red Miso Cod and Sous Vide 48 Hours Wagyu Beef Cheek using the freshest of ingredients.
Violet Herbs houses a 2-storey, 70 seater restaurant where the interior design surrounds the theme of comfort and elegance.
Feel like a royal without having to be too classy in their purple themed ground floor. Or, unwind yourselves in a more naturesque vibe and experience simplicity in their very own nature themed second floor. Explore their very own herb garden too, featuring up to 20 different kinds of herbs that are grown with extra love and care.
Dojo, a new fusion food restaurant with pork as a specialty, has opened on the bustling Circular Road.
The love of pork runs deep for the CEO Janice Tan, as her late grandfather was a pig farmer from Seremban, Malaysia. "Dojo" is inspired by Japanese training place for martial arts, it describes its commitment in perfecting the art of fusing Asian flavours and Western cuisine.
The main highlights are pork burgers. Patties are seasoned with a secret family recipe and baked daily, served Asian style sauces and only the freshest ingredients.
Expect a cool and hipster vibe in terms of design.
Mitzo breaks the mould of Chinese dining by combining a contemporary take on Cantonese cuisine with an artisanal cocktail programme. Ideally located on the main artery of Orchard Road, Mitzo is the next destination hotspot.
Situated on the fourth floor, Mitzo is surrounded by full length windows that lets in plenty of natural light, resulting in an atmosphere that is at once inviting and vibrant, while the experience remains intimate and casual.
When night falls, like a true chameleon, Mitzo takes on the persona of a modern supper club, blurring the lines between restaurant, cocktail bar and club.
Savor authentic Portuguese cuisine for the very first time in Singapore at Boca.
The ground floor is where they have the Tasca, a relaxed and cool setting for you to enjoy the special petiscos (tapas) paired with their unique Portuguese wines.
You can also just simply savour the best espresso in Singapore along with authentic crispy Portuguese egg tarts. Indulge in traditional Portuguese cuisine but in a totally modern, hip and cool environment.