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.
Tendon specialist Tendon Kohaku and unagi specialist Man Man Unagi have started a brand-new collaborative dining concept at Clarke Quay Central! Since their respective openings, both of these F&B concepts have been drawing long queues every day, winning over the hearts of local gourmands with their authentic Japanese specialities. Now, fans of the two brands can tuck into both tendons and unagi just side by side at the two new restaurants.
At the new outlet, Tendon Kohaku will present an exclusive item: Kaisen Tendon by Kohaku and Teppei (S$26.50++). The item follows the kaisen don recipe by Chef Teppei Yamashita, who helms Teppei Japanese restaurant and Man Man Unagi.
Other exclusive items include Jumbo Unagi Tendon (S$29++), a glorious showstopper of huge eel encased in crispy tempura exterior. The Premium Chawanmushi with Unagi and Ikura (S$6.50++) is made with egg, chicken broth, chicken, shiitake mushroom and spring onion. The treasures that are unagi and fish cake are embedded within the wobbly offering; glistening globes of ikura are set atop it. There is also the Crispy Unagi Dragon Roll (S$9++): a combination of tempura prawn, tempura crabstick and avocado are draped across vinegared Japanese rice.
Man Man Unagi will also offer an exclusive item: Kaisen x Hitsumabushi by Teppei and Man Man (S$32.50++). The restaurant is renowned for its unagi offerings – its success is in part due to its insistence on using only premium Japanese eel. Drenching the eel is a thick, rich and moreish unagi sauce. At the new restaurant, you can ask for refills of the sauce! The perfectly grilled eel, which has a wonderful smoky aroma, is paired with Nanatsuboshi white rice and fresh wasabi. There are three ways to enjoy hitsumabushi: on its own; with a mix of condiments, wasabi and green onions; and with soup added to the aforementioned mix. The unagi is served alongside an exquisite kaisen don with a secret-recipe sauce from Teppei Japanese restaurant.
You must have heard of or visited one of Don Don Donki stores in Singapore by now, but their 6th & newest branch at Clarke Quay Central has a unique Teppanyaki station for all their customers to feast together! Enjoy sizzling sights as their expert chefs cook up a slew of delicious Japanese recipes such as Wagyu Steak, Beef Hamburg & Teriyaki Chicken Steak for you! This new store operates on a 24-hr basis and is a perfect pit stop for late night party-goers around the area.
Don Quijote, the biggest discount store chain in Japan is operating in Singapore as Don Don Donki. They are focused on providing high quality Japanese products, and they offer a wide variety of items ranging from fresh produce to toys. Find everything you’re looking for and discover things you never knew you needed, only at Don Don Donki.
Quench your thirst with their fan-favourite peach smoothie, or sample other goods at their indoor Sweet Potato Factory!
A popular churros brand which started in the Philippines, Churreria La Lola will soon make their Singapore debut at Clarke Quay Central.
The Brazilian-inspired food-retailing concept has a long list of branches all over the Philippines and the Singapore branch is their first international outpost.
At Churreria La Lola, they want to spread happiness one churro at a time. Their products are made from scratch with the best ingredients, cooked fresh upon order and fried in 100% olive oil. Read more about the brand here.
Mythz & Myths at South Bridge Road combines a kitchen with a hidden bar, founded by French-trained Joël Robuchon alumnus Chef Martin Wong.
Mythz & Myths' menu will be mainly focused on French cuisine, incorporated with a touch of Asian. Being very particular about his ingredients used in his cooking, Chef Martin will work to refresh his menu once every 3 months, with seasonal produce – locally and non-locally.
Chef Martin aims to bring out a different dining experience to guests. Rather than casual dining, and fine dining, Chef Martin calls it a ‘Dinner Party’. Where there will be much more interactions with guests and for the team to cook right in front of the guests.
“My food will be the culmination of every element in the restaurant, from the carefully selected ingredients to the structure in each dish, the china & the customer experience - all weaved into a definitive culinary finesse bringing forth myriads of tantalizing joys to even the most notorious taste buds” - Martin Wong, Founding Chef of Mythz & Myths
In their bar, you will meet their Head bartender – Darren. Mixing up different kinds of alcohol and flavours has always been Darren’s passion. Be sure to ask for their signature cocktails.
Bacchanalia by Vianney Massot is a one Michelin-starred restaurant with an open concept kitchen, devoted to the preparation of good food from quality produce. The intimate kitchen with a modern french style is inspired by the world and all of its ingredients and flavours.
At 26, Chef Vianney Massot can be considered a prodigy of sorts, having risen through the ranks in Bordeaux, France at two Michelin-starred La Grande Maison de Joël Robuchon Restaurant before following the much respected ‘chef of the century’ Joël Robuchon on his travels. Despite his young age, the passionate and ambitious chef puts his mastery of French techniques to good use, whipping up dishes that showcase the best original flavours of peak-season produce. With outstanding culinary expertise and precision, Vianney brings a touch of creativity to classic French fine dining at Bacchanalia.
Vianney kick started his career as an apprentice cook at three Michelin-starred Restaurant Epicure in Le Bristol Paris, alongside celebrated chef Eric Frechon. He then became the youngest chef in the legendary Joël Robuchon Group and brings with him a rich nine-year experience of honing his craft under the tutelage of the French juggernaut. Throughout his four years in Paris, he also assisted with the research and development of new recipes for the Joël Robuchon restaurants worldwide at Mr Robuchon’s experimental kitchen.
Taken under the wing of the late Robuchon, the iconic chef’s young protege finished a two-year stint at the Grand Lisboa hotel in Macau at three Michelin-starred Robuchon au Dôme as Sous Chef. He then took over the top position of Executive Chef at the now-defunct two Michelin-starred L’Atelier Joël Robuchon Singapore.
Just a stone’s throw from the CBD, among the townhouses, is Singapore's latest and the most stunning addition to The Hive's Asian coworking network - The Hive Carpenter. Occupying the whole of the gleaming new Carpenter Haus tower - a six-storey, glass-fronted structure with truly spectacular views of the city.
The Hive is Asia’s widest network of coworking spaces, where a community of entrepreneurs, start-up’s, and creatives businesses strive. Currently, they have locations in Hong Kong, Saigon, Singapore and Bangkok.
Their spaces are beautifully designed and they offer range of hot desks and stylish private offices to rent flexibly by the week, month or year. They combine their wonderful interiors, in the heart of this hugely popular district, with a laid-back garden terrace.
By joining The Hive, you become part of a vibrant community of like-minded and inspiring people. The Hive membership will also include access to all of The Hive events across all locations, making it perfect to grow new connections, form collaborations and for the creative community to get together.
Haritts started out in 2004 as a mobile donut and coffee van in Tokyo before settling in a brick and mortar shop in 2006 in Yoyogi Uehara. After two more shops in Taiwan, Haritts has established their 1st Singapore outlet in Havelock II.
Haritts Donuts and Coffee is dedicated to serving their customers quality handmade donuts and specialty coffee.
For their outlets in Japan and Taiwan; their donuts are limited to a maximum of 3 per customer as they sell out very quickly.
With characteristic cool, passion and verve, lawyer-in-training turned-chef and first MasterChef Asia winner Woo Wai Leong unveils his much-anticipated maiden dining experience, Restaurant Ibid.
Restaurant Ibid constitutes the culinary vision of Woo Wai Leong, lawyer-in-training turned chef and first winner of the inaugural MasterChef Asia season. Ibid draws the concepts of ‘from the same source’ (which ibid means in Latin) and ‘Nanyang’, which is characterized by an East-West sensibility and a constant search for origins and identity. From these dual inspirations comes Nanyang-style, Contemporary Chinese cuisine, a creative art form forged from Wai Leong’s own Nanyang heritage and Asian and Western culinary background. Housed in a conserved riverside shophouse and staffed by youthful ‘cross-trained’ kitchen and service talents, Restaurant Ibid is a seamless integration of concept, style and operation springing ‘from the same source’ embodied in the restaurant’s dynamic chef-owner.
Restaurant Ibid is housed on the first level of a shophouse in the Boat Quay precinct, where Chinese immigrants once traded on the Singapore River. Guarding the entrance are two external pillars bearing, in Chinese calligraphy, the name of the original landlord who traded in dried seafood. Visitors step into a hall with a feature wall of wooden traditional Chinese medicine drawers, highlighting the restaurant’s Chinoiserie theme.
The restaurant seats 14 at the bar and 40 at table, for a total of 54 guests.
Lunch, available from 14th May at Restaurant Ibid, sees an a la carte selection of Mains (Dong Po Beef Brisket with Plum Rice, Onsen Egg & Daikon Pickles), Sharing Plates (Chopped Kailan Salad with Roasted Garlic & Three Eggs) and Desserts (Acai, Chocolate Tofu Mousse, Fruits & Seeds).
Dinner features set menus with a choice of 4, 6 or 8 courses; highlights include Spring Onion Shao Bing with Yeasted Butter & Laksa Leaf; Egg Yolk Jam with Onion Soubise, Gingko Nuts & Tea Broth; Beef Short Rib with Black Garlic, Angelica Root, Black Fungus & Dehydrated Asian Pear; and Soy Bean Ice Cream with Toasted Sesame, Sarawak Pepper & Almond. There is also a selection of approachable yet distinctive wines, craft beers and pre-batched cocktails.
Founded by renowned local pastry chef Daniel Tay, Old Seng Choong offers traditional bakes and cakes to celebrate every joyous occasion. Its flagship store is now open at Clarke Quay Central.
This eponymous new concept is especially poignant for Daniel Tay, who created it as a tribute to his father, a baker and confectioner himself for over 30 years. It is named after the well-loved Seng Choong Confectionery, which was established in 1965 and run by Daniel’s parents until its closure in 1996.
Old Seng Choong pays homage to chef Tay's father and the confectionery that sparked his culinary ambitions. The brand focuses on traditional festive treats to accompany every momentous occasion and celebration in life.
Aside from rolling out promotional items for calendar events such as Mooncake Festival and Chinese New Year, Old Seng Choong will also launch old school bakes with a more nostalgic slant.
Lumine is now open at Clarke Quay's The Central with an exciting new mall-in-mall shopping experience! Have your pick of Japan — and eat it too.
Lumine introduces a guiding philosophy, I Am Who I AM, which is derived from its aim to inspire the sense of taste and value via variability in fashion from Japan for Singaporean women.
I Am Who I AM promotes self-confidence and encourages women to be as beautiful inside as they are on the outside, through one’s personal journey of growth.
As part of the launch in Singapore, the brand presents popular individuals from Singapore and Japan who strive on being different and are not afraid to express themselves.
With fine-quality products edited and curated by Lumine, visitors to the mall can expect a mall-in-mall experience. Both established and younger brands will be available, as well as an in-house café that is the first of its kind.
Kushikatsu Tanaka is a popular kushikatsu chain from Japan with over 160 outlets across its homeland. We can now taste the popular "kushikatsu" (deep-fried cutlet skewers) and other authentic Osaka street-food items without traveling to the Land of the Rising Sun.
The 64-seater flagship restaurant in Singapore is centrally-located at Clarke Quay and it will serve more than 30 variations of the golden kushikatsu, which can be enjoyed with its signature dipping sauce.
Diners can also look forward to more than 15 varieties of specially-concocted Jim Beam highballs.
New on North Canal Road is The Peak Bar; a cosy drinking joint which is also committed to serving quality food at reasonable prices.
At The Peak Bar, patrons can find the usual 'beer suspects' like Stella Artois, San Miguel and Hoegaarden on tap, plus a wide selection of Whiskeys and other hard liquors.
As for food; look out for sumptuous pasta dishes like Shrimp Truffle Capellini, Prawn Arrabiata and more.
Surely you have tried Japanese ramen before.. but how about one with an eye-catching pink broth? Get the Special Tonkotsu Pink Ramen from the brand new Ramen Champion and see for yourself. With no artificial coloring involved, the pinkish hue of the Pink Ramen is a result from their pork-bone broth infused with beetroot and blueberries for several hours.
Since 2011, Ramen Champion has housed quite a number of ramen brands including Joshoken, Tonkotsu Ikkyu, Menya Ryu and Buta God. Its latest outlet at Clarke Quay is a 100-seater full service restaurant and you can enjoy more than just ramen.
Ramen Champion's Magma Ramen will give spice lovers a delightful kick.
Capsicum peppers, Japanese black pepper, chili padi, aJpanese chili flakes, Korean chili flakes and chili oil are added to the creamy chicken broth and on can order the Magma Ramen with a spiciness level up to level 20!
In November 2017, Lumine from Japan will open Lumine Singapore which will become the company’s first overseas operation. Lumine will bring its fashion and retail experience from Japan to Singapore; a global city and one of the most multi-cultural places in South East Asia.
Shops will be operated by Lumine Singapore Pte Ltd, a 100% subsidiary of Lumine. These will include the Singapore debut of many Japanese brands. By utilizing its relationship with the JR East group, the company also hopes to expand cultural exchange between Singapore and Japan.
Lumine Singapore will open within retail mall, Clarke Quay Central. Targeting inquisitive Singaporean career women, Lumine will open a “TOKYO STYLE / CULTURE / DESIGN” concept store curated with Lumine’s unique vision. With Japan’s creative and diverse fashion at its core, Lumine Singapore hopes to create a new lifestyle value for Singaporean women. Brand offerings and other details will be further announced in October.
The gastronomic stretch of Hong Kong Street, lined with the city’s top restaurants and bars, has a new company in Amò, the smart-casual Italian eatery and bar by established restaurateur-chef Beppe De Vito of the ilLido Group.
Amò continues the Group’s continuous mission to elevate the Italian dining scene in Singapore, by combining Italian traditions with contemporary innovation at a high perceived value.
The menu comes in sharing portions to encourage interaction, ranging from an assortment of antipasti, salads and sides, to pre-sliced pizzas and large mains such as Spaghettoni with Boston Lobster and Tarragon, Butter Roasted Golden Chicken with Grilled Corn Custard, Grilled Octopus with Friggitelli Peppers and Calabrian Chili Vinaigrette and Grilled Angus Beef Tagliata with Sunchoke Mash. Its House Cured Meats and Cheese Platter also features a selection of specialty salami by sister restaurant &SONS.
In true Italian hospitality, a relaxed bar welcomes Amò's guests on arrival at the restaurant for casual drinks and aperitifs. The beverage list boasts an all-Italian selection of wines, beers and spirit-forward cocktails. A hot spot for social drinks and corporate entertaining, the cocktail menu concentrates on refreshing coolers that are built on classic Italian tipples while an impressive rotation of up to twenty wines are offered by the glass using the Coravin system at any time.
Taking over a sprawling shop house that had its origins as a warehouse since the 1950s, the 90-seater restaurant celebrates the heritage of its location with its post-industrial design concept.
They have a private indoor dining room, specially carved out to host intimate occasions and gatherings for 12 guests.
Unique to the unit that houses Amò is an outdoor courtyard featuring a larger-than-life hand-painted wall illustration by local artist Venetia Stravens. The charming terrace accommodates up to 40 guests for dining under the stars.
Specialising in different types of coffees from all round the world and an option to have it brewed by different types of method like V-60 and French Press; Craftsmen Specialty Coffee is now also available at The Central.
Let the baristas bring you to a journey of coffee and educate you about the different origins and also taste profile between farms. Craftsmen Specialty Coffee also work with local artisan bakers to offer comfort food that compliments their amazing coffee.
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.
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