Taking over the former space of the now-shuttered three Michelin-starred Joel Robuchon Restaurant in Resorts World Sentosa; fine-casual concept Table65 by Dutch celebrity chef Richard van Oostenbrugge is set to open sometime in December this year. 

The 78-seater location is currently being extensively refurbished. The cuisine at Table65 is fine dining, but the experience, atmosphere and service will be casual and interactive.

Chef van Oostenbrugge was the executive chef of the two Michelin-starred Bord’Eau Restaurant Gastronomique in the iconic Hotel De L'Europe in Amsterdam. His Singapore venture will be themed after his newest restaurant named 212 and it is also his first restaurant in Asia.  

His first started his career in Switzerland, where he worked alongside top chefs and mastered culinary skills of the highest level. Praised for his command of exacting French cooking techniques, he took on the role of Executive Chef of Hotel De L’Europe in Amsterdam. He helped the hotel’s main dining destination Bord’Eau attain the coveted two-star Michelin rating and has won awards like the Gault Millau Chef of the Year, Best Fromager of the Year Award and a near-perfect Gault & Millau score of 19. 

26 Sentosa Gateway, Level 1 Hotel Michael, Resorts World Sentosa

The Pound was opened by two Korean sisters. This cosy cafe in Jalan Sultan serves only two things — homemade cakes and coffee.

The Swiss rolls are the speciality, but head there early as there are only six rolls available daily. Try the Strawberry Roll Cake, which sees fresh cream and a strawberry wrapped within a light, airy vanilla sponge. The Pound also serves up other excellent cakes like the Fig Pound Cake, which is moist, loaded with dried fruit and absolutely worth your money. Wash it all down with a well-brewed Americano.

100 Jalan Besar

Dutch Baby Cafe is located at the basement of Paragon.

Their signature items are the Dutch Baby Pancakes with both sweet and savoury versions made with eggs, flour, sugar and milk on hot cast iron pans straight from the oven.

Paragon B1-13, 290 Orchard Road

Hot Pans has opened at The Bedok Marketplace.

Hot Pans serves up a new dessert concept specialising in Dutch Baby Pancakes. It's delicious & affordable!

348 Bedok Road #02-14

Dutch architecture office UNStudio has completed the first two buildings of a major new university campus in Singapore, designed as a seamless network of rooms, balconies and courtyards.

Working in partnership with local firm DP Architects, Amsterdam-based UNStudio designed five interconnected structures for the campus of Singapore University of Technology and Design – an institution that was only established six years ago.

The two firms have now completed the first phase of construction. This includes the seven-storey-high blocks one and two, as well as parts of blocks three and five – accounting for 106,000 square metres of floor space.

The design is centred around the idea of "non-linear" structures. Rather than dividing the campus into different faculties, the architects want to encourage interaction between different departments, as well as between staff and students.

The campus is organised around a north-to-south and an east-to-west axis. These intersect at a point called the campus centre, which forms a flexible multi-purpose space that can be used to host exhibitions and other events.

From here, corridors lead through to the main auditorium, the main library and the International Design Centre – a hub for technology-driven research. Classrooms, laboratories and meeting rooms are spread out across the campus.

Externally, a pre-cast concrete facade system gives the building a bright white surface. This is interspersed with flashes of green, red and purple, helping users to navigate the campus.

The two completed buildings and those still underway frame courtyards, which are planted with native trees and flowing plants. Balcony corridors cover the surrounding courtyard walls, and there are also roof gardens and terraces.

Responding to the tropical climate, the structures incorporate natural ventilation. Sheltered walkways provide safe routes across the site during monsoons, while louvred sunshades across the windows protect the interiors from direct sunlight.

8 Somapah Road

Tel: +65 6303 6600 or Email: admissions@sutd.edu.sg

Nikkie has opened it's first store at Takashimaya.

Nikkie has been shaking up the European fashion industry with her feminine, sexy, elegant and cool designs. The label, founded in 2011 by Dutch celebrity Nikkie Plessen, is one of the fastest growing Dutch fashion brands.

With her luxury fashion collections Nikkie provides the answer to dress for every day-to-night occasion of a modern women’s life. The power of the brand lies in offering high-end designs and luxury materials with still affordable prices, combined with a range of  fashionable fittings and elegant silhouettes makes that Nikkie fills the gap between the high-end and high-street fashion labels. The collections are merchandised by Nikkie herself in a way you can easily mix the whole wardrobe to create the everless Nikkie style.

Pizza Fabbrica stays true to traditional recipes while playfully reinventing them with cheeky, modern interpretations. You will find much of the condiments home-made, including marinated olives, sundried tomatoes, fig and chili jam, mostarda and pesto, to name a few. With up to 14 freshly made pizzas on offer, the pan-Italian menu is also heavily centred on artisanal produce, such as Rustichella d’Abruzzo Artisanal pasta from Italy and freshly roasted coffee beans by Dutch Colony Coffee. Buon Appetito The combination of Chef Matteo’s Italian roots and refined cooking techniques results in dishes that are robust in flavour, hearty in size yet delicate in treatment. You will be treated to a range of much-loved Italian pizzas such as the Magherita Di Bufala D.O.P, or the Vegetariana. 

The pizzas all feature Chef Matteo’s own style of pizza base, made with dough that has been proofed for 48 hours, using the best quality of Caputo flour from Italy and topped with Fior di Latte (fresh mozzarella) air flown in from Italy. The herbivores amongst us would also be thrilled to know that Pizza Fabbrica lays claim to an exclusive vegetarian menu, courtesy of Chef Matteo’s vegetarian mother.

Executive Chef Matteo Boifava brings with him over 18 years of experience. He is a specialist of fine dining using haute-cuisine technologies. Never one to rest on his laurels, Matteo has also sharpened his culinary chops in kitchens around the world, including a stagier stint at celebrity chef Heston Blumenthal’s famed 3 Michelin-starred restaurant in London, The Fat Duck.

Chef Matteo grew up on a farm surrounded by fresh produce, provisions and typically homecooked fare, which has given him a solid foundation on the importance of cooking with fine ingredients and maintaining their fresh flavours to make the dishes come alive. Under his experience and guidance, the food at Pizza Fabbrica takes inspiration from authentic recipes passed down from the generations of women in his family. 

70 Bussorah Street