Just as el mero mero is Mexican slang for “the main man” or “the go-to guy”, so is El Mero Mero the restaurant the go-to place for Mexican gastronomy.
Five years after it first opened its doors, the restaurant has reinvigorated its mission of being the venue that sets the bar for Mexican hospitality. El Mero Mero at Chijmes brings to life the vital energy of Mexican culinary culture in all its allure and complexity, and this refreshed energy is manifested throughout all El Mero Mero.
The space has been refurbished with care for a renewed impression. Soft ivory walls, marble tables and lush green plants frame the open- plan kitchen where chefs work together in plain sight, their precise movements drawing the eye to what guests will shortly be dining on. The counter seating offers up-close kitchen- side dining that will illuminate different facets of Mexican food and transform your understanding of Mexican dining. This attention to detail and deep understanding of presentation permeates the new menu, which is designed to reflect both Mexican culinary history and its dynamic modern foodscape.
Consider El Mero Mero’s range of botanas or Mexican small plates such as the classic Baja Fish, elevated, and the Corn Sampler, a dish that plays with different flavours to offer a new perspective on corn; the selection of cocktails based on mezcal including the eponymous El Mero Mero that uses orange-infused mezcal for a subtly smoky, and refreshing long drink.
El Mero Mero’s new menu showcases traditional flavour combinations, and also demonstrates the current Mexican culinary trends. As representative of a cuisine that has so much more to offer, beyond the tacos and burritos that Singaporeans are familiar with: El Mero Mero hopes to open our eyes, minds, and palates to the power of Mexican gastronomy and hospitality.
Thus, while remaining faithful to old mores, the new menu is modern and global, executed with finesse and sophistication. These are some of its highlights.
For classics with spirit and soul, look no further than their El Taco. With crispy tooth fish tempura and juicy salsa, their Baja Fish tacos are a celebration of classic Mexican flavours and an explosion of textures. The Wagyu Volcan’s combination of charred cheese, Australian wagyu beef and molcajete (mortar & pestle) sauce of tomatoes, jalapeno and garlic is a rich burst of juicy umami.
The Avocado Taco brings forward a very different idea: charred corn tortilla and cool creamy avocado – for most Mexicans, this is the taste of home. For novices to Mexican fare, it’s an eye- opener: absolute simplicity, done impeccably.
Other dishes that bring forth these flavours of history and memory include the Hamachi and Coconut Ceviche, a glory of fresh sashimi-grade Hamachi tossed in coconut milk infused with the tangy hibiscus; and Tortilla Soup, creamy comfort made with tomatoes roasted in the Josper oven,guajillo chillies, and thickened with charred tortillas.
A restrained hand with contemporary updates drive up the culinary excitement. Consider the Atlantic Grilled Octopus, a generous Josper-grilled swirl of tentacle that offers oceanic sweetness with an undertone of smokiness and the Corn Sampler, a tribute to the many faces of that essential Mexican staple, maize with skewers of Josper-grilled organic baby corn and donuts made in-house from huitlocoche or “corn mushroom”.
The Gordita expands on the eponymous Mexican classic: rather than simply filling the empty pocket of this corn pastry, it becomes a base to celebrate heirloom vegetables and frijoles. The El Mero Mero Fajita brings together two beloved Mexican flavours not commonly paired together – a poblano shishito crema and grilled beef – to richly savoury results while the Tequila Pecan Pie is a creative and sweetly aromatic combination of Mexican produce – cinnamon, pecans, and tequila – made a little edgier with a final grill in the Josper before serving for a subtle smokiness.
This approach weaves the past and the ‘now’ together for a culinary tapestry like no other.
El Mero Mero promises a new vision of Mexican cuisine and hospitality, saturated with warm generosity. The Mexican heart is all-evident. Make a reservation with them via this link today and be wowed.
Following a multimillion-dollar asset enhancement programme spanning nine months across key facilities within the hotel, Orchard Hotel has unveiled an enhanced 360° guest experience with reimagined dining, events and lodging offerings. Upgraded areas include the hotel’s 260 Grand Deluxe Rooms, Grand Ballroom, Conference Centre, Lobby, The Orchard Cafe and Bar Intermezzo.
The storied history of Orchard Hotel traces back to late 1950s, where it began as a humble four-storey, 34-room hotel, complete with The Golden Venus – home to popular tea dances and emerging musicians of the 1960s. Redeveloped in the 1970s to cater to the tourist boom, the old building was eventually demolished in 1978, and the first inkling of the 656-key, twin-tower Orchard Hotel Singapore as it exists today took its place.
A brand new arrival experience welcomes guests through an enlivened lobby interior. The hotel's iconic clock tower is now brought to the modern age with a contemporary chandelier-inspired art sculpture, flanked by two upgraded dining and drinking destinations. The Orchard Cafe renews its legacy as a local dining icon with a vibrant new style and Signature Class buffet showcasing heritage-inspired creations and chef-curated classics. Bar Intermezzo inherits an air of sophistication with new, inviting interiors and contemporary botanical-influenced cocktails that toast to Orchard Road’s past. Overlooking the lobby from the second floor is Cantonese fine dining stalwart Hua Ting Restaurant, which was also given its own extensive makeover in 2018.
New and improved event solutions for every occasion come on the back of 11 refurbished conference and function rooms and spaces – now each more versatile than ever. A key highlight includes one of Singapore’s largest pillar-free grand ballrooms—occupying over 10,000 square feet and six metres high—refitted with a luxurious fresh new look, two floor-to-ceiling LED walls (a first in Singapore), statement lighting, state-of-the-art audio-visual capabilities, an impressive foyer lined with floating Orchid-inspired chandeliers, and exclusive spaces carved out for various uses. The conference centre has also been redesigned with five intimate meeting rooms and upgraded meeting facilities. Event planners will now have the luxury of choice with creative catering options from the hotel’s four award- winning culinary concepts—Hua Ting Restaurant, The Orchard Cafe, Mon Bijou and Bar Intermezzo—as well as a Halal-certified kitchen, ensuring that all tastes and diets are catered for.
260 Grand Deluxe guest rooms in the hotel’s Orchard Wing have also been given a facelift. Each well-appointed room has been elegantly designed to provide maximum comfort and the best of living styles at every turn. With today's sophisticated traveller at heart, the newly refurbished rooms are now equipped with upgraded amenities including Handy smartphone that offers unlimited mobile data to make local and select international calls; six USB ports and both wired and wireless high-speed internet to ensure 24/7 connectivity; and a Smart TV loaded with a variety of channels to keep them plugged into current affairs. Unwind after a long day of shopping along the famed Orchard Road in the modern comforts of the new Grand Deluxe room – put on a bath in the luxurious Japanese soaking tub (select room configurations), or call for one of 12 signature spice-based cocktails from Bar Intermezzo to be delivered right to your room.
Maggie Joan’s celebrates three years of being the underground place to go to with a new chef, revamped menus and refreshed interiors.
Located in the alleyways behind Amoy Street, Maggie Joan’s is a unique concept; a Modern European restaurant with a distinct underground character, reflected in edgy industrial décor and a hidden, nondescript entrance.
Maggie Joan’s cuisine has flair & finesse and is unremitting in its quest for artisanal flavours.
The restaurant is named after the 2 grandmothers of co-owner Daniel Ballis because it seeks to embody the women’s big-hearted stance on good food and social bonding that makes it warmly appealing to a contemporary audience.
To serve their members and guests even better, SAFRA Mount Faber have announced that they will be upgraded between July 2018 to June 2019 to provide a refreshed experience and more offerings as an executive lifestyle club for NSmen.
The enhancement works will begin later this month and will see the entire club take on a fresh industrial chic look with new facilities and amenities by mid-2019.
Anticipate new dining options, such as a drive-thru Fatburger outlet.
Expect dedicated co-working spaces fully equipped with high-speed wi-fi, video projectors, and other workplace resources. And more but of course!
For more information and a list of affected facilities as they embark on upgrading works, click here.
Estimated to cost more than $50 million, works will be carried out over two years and should be completed by the third quarter of 2020.
Aside from typical upgrading of façade, skylights, flooring and ceiling for a refurbishment; Allgreen will also reconfigure the escalators and interior walkways to enhance navigation and accessibility of consumers. It also plans to connect the office’s lifts to the mall’s third level.
Uniquely-designed dual-level retail pods in the foyer of the mall are also part of the renovation plan, which are among the first for shopping malls here in Singapore.
The mall will also house some 50 new tenants. And the F&B offerings will increase from the current 20 per cent to 30 per cent of net lettable space when works are completed.
Shoppers can look forward to an enhanced shopping experience at Great World City in the near future after its transformation.
The Stamford Arts Centre at Waterloo Street will undergo a S$7 million redevelopment and it will reopen in the middle of next year as an arts space fully dedicated to traditional arts, complete with a new multi-purpose hall, a space for resident artists and an F&B outlet, among other improvements.
The arts centre will be managed by Arts House Limited, which also manages other arts housing spaces such as Goodman Arts Centre and Aliwal Arts Centre.
They believe that a multitude of factors contribute to skin health and beauty. That is why having treatment strategies that combine several treatment modalities that maximise effectiveness and reduce downtime is a good way to firmer, healthier, clearer, and more youthful skin. For instance, while doctor treatments are highly effective in enhancing one's looks, they should be paired with complementary treatment facials and a healthy skincare regime for the maintenance of one's looks.
Bio Aestetic is a new beauty clinic where you can undergo HIFU.
High-Intensity Focused Ultrasound, or HIFU as it is popularly known, is the latest in non-invasive facelifts. The revolutionary facelift gives the facial muscles a ‘workout’ by applying ultrasound energy deep into the SMAS (Superficial Muscular Aponeurotic System) layer, using the HIFU technology. The result is a visibly intense, tightening effect on the skin.
With increasing stress levels, the need to maintain healthy, supple skin increases. HIFU works to delay the onset of ageing, saggy skin far before it is welcome. THE SMAS layer is located between the subcutaneous fat and muscle (4.5mm beneath the fascia). As the skin ages, the SMAS layer weakens due to gravity and leads to loose skin and the development of wrinkles. The ultrasound procedure shrinks the SMAS layer by firing ultrasound shots with thermal energy in order to stimulate the skin to regenerate collagen and elastin deep within the skin.
Unlike botox or a surgical face lift, no going under the knife is involved, no general anesthesia and thus minimal pain, bleeding or infection. HIFU also generates enough energy to coagulate necrosis for regeneration, without causing any harm to the skin tissue.
Louder, sexier, sharper – kyō V2.0 – will be souped up with a spanking new system of a reconfigured dance floor; robust lighting and sound enhancements; additional furnishings; and of course, a bigger, sleeker DJ booth, elevating the music that pounds from the sophisticated American-built EAW sound system, breathing life onto the dance floor.
It's S$400,000, week-long facelift, which has been in the planning for a year, will transform and reinforce kyō as the choice clubbing destination, along with a conducive bar atmosphere. And, staying true to its founding spirit, it remains to be the only dance club in the metropolis that regularly features musically progressive artists (djs, producers and live acts) from around the world, including Singapore
The MARCH 2015 RELOAD & RECHARGE basement club will feature a total of five new programmes to a total of 15 music nights, from Wednesdays to Saturdays. Four new residents – Haan, Zig Zach, Michael and Titus – will join the stable of four other kyō long-time names, bringing to a total of eight residents.
The club has also commissioned visual artist and designer Lucus Burrows to produce original digital visual works, followed by another series of graphic installations in collaboration with Heineken.
More directional. Better coverage. Warmer. That is what one can expect from its revamp from the enhanced electro-acoustics at kyō, which is adding four more EAW subwoofers to its existing set-up; more tops (speakers); and two more amplifiers stacked up in a cabinet at the new DJ booth, to beef the sound and power. All these add to the improved coverage within the club, alongside lighting enhancements.