By the same guys behind Fatcat Ice-cream Bar in Bedok; STRAY is a brand new concept restaurant serving progressive Chinese cuisine at Orchard Central.
"Progressive" in the sense that STRAY always want to be coming up with new takes on Chinese classics. Combining avant-garde cooking techniques with traditional Chinese flavors, they aim to serve stunning and unique dishes. They want everyone to experience just how far the boundaries of Chinese cuisine can be pushed and redefined as they stray away from tradition.
STRAY also serves a variety of entremets made in house by their very own pastry chefs. Expect interesting flavour combinations such as mandarin+chrysanthemum, lychee+raspberry, and lemon+ginger.
One of Hong Kong’s most popular ice cream brands, Lab Made, is now at WestGate.
They use extremely cold liquid nitrogen at -196â to rapidly freeze their ice creams, to give you the smoothest and creamiest ice cream.
At Lab Made, they believe that enjoying good food doesn't have to compromise on good health. That is why all their ice creams are made from scratch, using real, fresh, quality ingredients so there's no need for additives, colourings or preservatives.
Their aim is to bring you premium freshly made ice creams that are full of flavour. Making them to order means they are never stored in a freezer and retains their fresh, intense flavours.
Picnic is now in Wisma Atria. They are a multi-cuisine communal dining restaurant that combines the buzz and energy of a food truck park with an immersive outdoor park experience.
Taste The Flavours Of The World. Picnic's 13 food trucks and stalls span a range of both heritage favourites and contemporary dishes across a wide range of cuisines. Taste your way around the world from Japan and Korea to Italy and France.
An Immersive Outdoor Experience. Choose to dine in a flower conservatory or on a Picnic lawn under a canopy of trees! With a dynamic ambience that changes according to the weather, seasons and time of day, they promise that every visit will be unique.
Nestled within two conservation shophouses along heritage Amoy Street and the busy Central Business District, Birds of a Feather offers a respite for the busy working professionals and residents in the area.
The concept takes inspiration from Chengdu, the capital of Sichuan, said to be one of the most laid back cities, with parks, cafes & tea houses on every city street corner, and where history meets the modern world in perfect harmony.
Known to be the home of the 3,000-year old cultural relic, the golden sunbird, found in the Jinsha ruins in Chengdu, Birds of a Feather takes on a deeper meaning to reference the four sunbirds that protect the sun to ensure endless cycle of life.
Birds of a Feather offers a contemporary Western cuisine with a pronounced Sichuan influence. Look forward to lighter options such as Roasted Chicken & Avocado Salad with Szechuan pepper, Charcoal Roasted Romaine Lettuce with Fried Tofu Cheese Ball and Sesame dressing.
After remaining a French secret for nearly 300 years, the traditional canelé has made its way to Singapore!
Le Canelé d'Or Singapore adhere to traditional baking methods and only use carefully selected ingredients, making sure that each canelé looks and tastes as authentic as the ones from their founders’ home town of Bordeaux. Once baked in their ovens, their canelés are delivered to your home or working place within hours.
Fratelli, meaning âbrothersâ in Italian, brings you two dining experiences in one location â the all-day-dining Pizzeria and the dinner-service-only Trattoria. Helmed by three-star Michelin chefs, brothers Enrico and Roberto Cerea, whose family runs the acclaimed Da Vittorio restaurant in Italy, Fratelli aims to indulge your craving for the most authentic Italian flavours with refinement and style.
The cosy ambience of this all-day-dining restaurant makes it the perfect place to savour the gourmet pizzas, pastas, antipasti and desserts created by the Cerea brothers.
An elegant, dinner-service-only restaurant that showcases the best Da Vittorio has to offer, with the Cerea brothers pulling out the stops for dishes that make convivial dining a joy.
A trailblazer when it comes to redefining the dessert experience, Janice Wong is undoubtedly pushing the boundaries between the sweet and savoury, integrating disciplines in her drive to create “edible art”. So it’s almost no surprise that the two-time San Pellegrino Asia’s Best Pastry Chef (2013 and 2014) winner will be opening her flagship Janice Wong Singapore restaurant and sweets boutique at the National Museum of Singapore’s new dedicated digital media space.
Creative confections are displayed through edible installations that resemble both an art gallery and a fashion boutique. Sweets include multicoloured lollipops, chocolate bon bons, fruit rolls, chocolate balloons, bottles, mochis and pop cakes.
Kyushu Pancake Singapore presents their unique menu offerings, made from the Kyushu Pancake flour base, combined with fresh fruits and dairy products to create uniquely pancake cuisines with great taste.
Only the finest natural ingredients are used in the the Kyushu Pancake flour mix. Ranging from the Wheat from Oita Prefecture, fertiliser free, Aigoma farmed Sprouted brown rice in Aya, Miyazaki, Millet from Unzen, Nagasaki, Pressed barley from Saga Prefecture, the legendary purple rice and red glutinuous rice from Kumamoto and Fukuoka Prefecture, non glutinuous rice from Kagoshima and the famed raw sugar from Okinawa and Kagoshima. Kyushu Pancake strive to merry the producers from Kyushu province to the end users by exhibiting the pride of the region in the finest products they want to showcase to the world from Kyushu, Japan. Kyuhsu Pancake wants to impress with their products and put a smile on everyone’s face and create lasting memories.
They strongly believes in maintaining the perfect balance of giving good taste and quality but without compromising the safety of their consumers. The flour mix is free of emulsifier, artificial fragrant and additives or processed starch. So, the products are good and safe for everyone, even suitable for young kids.
Live well by eating well. Feed your body only with the good stuff, because what you feed it directly affects how you look and feel.
They believe in serving good, honest food that also tastes great, so you’ll covet what you see at Sprout. A good salad is not just a bowl of vegetables, but a balanced meal when the right ingredients are incorporated.
Let your sense of taste take you one step closer to a positive mind and a healthier standard of living.
Ollella specialize in making little bundle of airy crisp choux pastries filled with luscious cream layered by different flavors and textures.
Every choux is made with carefully selected ingredients to give you the most satisfying bite of your day. They hope you will enjoy their lovingly made pastries as much as they enjoy making them for you.
The Plain Jane is a new cafe that has recently opened in the Serangoon neighborhood.
The Plain Jane wants to share her love for simple, true love for food and lifestyle. Jane has always been an advocate of æ ¢æ´» or literally slow-living, and that is exactly what she wishes to share with those who visit.
Krispy Kreme have further expanded in Singapore with a new store in VivoCity.
Krispy Kreme is an international retailer of premium-quality sweet treats, including its signature Original Glazed® doughnut. Headquartered in Winston-Salem, N.C., the company has offered the highest-quality doughnuts and great-tasting coffee since 1937. Today, Krispy Kreme can be found in over 1000 locations in over 24 countries around the world.
Renowned chef Tetsuya Wakuda has launched the brand-new Patisserie Platine at RISE Lounge, offering 18 types of intricate pastries and petit cakes from the award-winning restaurant Waku Ghin.
The exclusive selection, created by Waku Ghin’s pastry team, is now available for takeaway or dine in at RISE lounge, located at the lobby of Marina Bay Sands Hotel, Tower 1.
First introduced to rave reviews at the annual Epicurean Market, Waku Ghin’s pastries are hand-crafted to perfection. Each component of the pastries is made in-house, using premium ingredients and fresh seasonal fruits from Japan and Europe. The sublime creations are light on the palate, hitting the right notes for texture and flavours.
The Paul tea-rooms offer a French style of snack lunch: savory and sweet pastries, a selection of French pancakes, simple dishes and a selection of salads, etc. All prepared on the premises. The perfect stop for a lunchtime break, dinner date, or a casual time with friends and family.
All of the products offered by Paul are prepared to the same high standards which have made French bread famous the world over.
The first outlet of this cheery Korean cafe has tons of yellow banana motifs, but not all their food is banana-centric.
On the menu are pretty desserts served in flower pots like the banana pudding with Oreo "soil" and the Pot BingSoo, a concoction created with ice cream, sweet red bean and ice shavings. It's definitely the type of cafe for those who have a sweet tooth and love Instagram photos of cotton candy and sweet treats.
Fresh Fruits Lab (FFL) is a simple and elegant Bar & Bistro with a trademark fruity focus, artfully designed in a subtle laboratory style.
At FFL, the menu is specially designed and handcrafted to incorporate a fruity element in many of the dishes, adding a dash of tangy excitement to your dining experience. FFL’s unique proposition will definitely appeal to the café goers who appreciate a healthily balanced dining experience in a comfortable, relaxed setting.
At FFL, you’ll find some respite from the annoying crowds and your seemingly insurmountable workload. Spend some quality time with family and loved ones away from the bustle of the city. Indulge in a delightful array of desserts, specially crafted signature mains, or simply chill out with a pick from their wide variety of fruit and floral beers.
Enjoy a cup of freshly ground coffee along with their homemade desserts and pastries made fresh daily in their pastry kitchen.
Whisk & Paddle serves all-day breakfast and hearty meals till late. Choose to relish in the tranquil ambience their riverside café has to offer in the day or enjoy an ice cold beer under the stars at their veranda at night.
Chick & Ken offers a Korean fried chicken menu and artisanal desserts.
The menu includes Singaporean inspired chicken wings coated with salted egg cream served with fresh chilli and curry leaves as well as Korean style fried chicken soaked in home-made soy glaze and fresh scallions.
Enjoy their fried sides that come as double fried spam fries with soy glaze or batter coated king oyster, shiitake and Shimeiji mushrooms tossed in garlic spice mix.
Small Plates Restaurant by night. Bakery Café by day - The Snack Culture Company creates exquisite bites of culture, inspired by cuisines of the world.
Their Small Plates Restaurant presents a unique ‘Around The World in 9 Small Plates’ Degustation Dinner every Friday and Saturday nights.
Enjoy the bakery cafe which serves coffee, drinks, gelato, desserts, cakes, buns. Come try some of their creations such as Beef Bulgogi Buns, Ayam Buah Keluak Buns, Chendol Gelato and Chendol Panna Cotta.
The good people of Selfish Gene Café (SGC) are proud to announce the opening of Selfish Gene Patisserie (SGP). Located on level 2 above the café at 40 Craig Road, SGP is a patisserie with a difference – they serve plated desserts focusing on familiar flavours with modern presentation.
During the conceptualisation of SGP, their challenge was to present themselves in a new improved concept, but yet to retain their core culinary philosophy of homemade, quality food that appeals not only to the palate but also to a sense of familiarity. Finally, they decided to develop their core strength in making things from scratch and move their existing pastry preparation upstairs. In doing so, everything seemed to fall into place and SGP was born. SGP will operate independently from SGC as the concept and style of service differs. SGP will offer table service and present more interaction between the patisserie and customer.
After several months of testing and recipe development, SGP is proud to present seven different plated desserts. The desserts menu is ordered in increasing intensity of flavour starting with the light & fruity and leading to the more intense & robust ones. Some of the mentionable desserts include a Japanese inspired Soya which harmonises soya ingredients with tofu cheesecake, red beans, homemade mochi, red miso caramel and green tea ice-iream. There is also the Ginger featuring warm candied ginger pudding topped with a luscious sticky toffee and accompanied caramel ice-cream. All cakes and ice-creams/sorbets are made in-house.
SGP will serve as an event space for private/corporate events, meetings and product launches. In addition, they hope to be able to do pop-up dinners with guest chefs in the near future. And so, selfish Gene continues to evolve.