A new, modern European fine dining experience awaits.
Helmed by Chef Lewis Barker, the newly-opened Sommer celebrates the season's best produce from all over the world, crafted with ingenuity and a touch of indulgence.
Having honed his culinary experience for over a decade in some of the world's most renowned Michelin-starred restaurants, and inspired by travel and the vast selection of cuisines across the globe, Chef Lewis Barker brings his own creativity to Sommer with his menu designed to be enjoyed within the scenic surroundings of Marina Bay Singapore.
Nothing can compare to the gift of life. Nothing should compare to how we receive it. Described as Singapore’s first pre- and postpartum care retreat, Kai Suites on Dunearn Road is like a five-star hotel that offer amenities and services which will pamper new moms.
A stay at this luxury confinement centre doesn't come cheap. A standard package will set you back around S$12,000.
With only 18 suites and 80 staff on the premises, every enrolled mum and baby at Kai Suites is assured of the professional care needed during their stay. Visit their official website here to register your interest.
The much-loved Bar & Billiard Room at Raffles Singapore returns with one of the world’s most celebrated chefs, Chef Alain Ducasse. Making his debut in Singapore with BBR by Alain Ducasse, this historic location will present his first Mediterranean sharing and grill restaurant and bar in South East Asia.
Seduced by the flavours of the Mediterranean at a young age, Chef Ducasse reveals the essence of Portugal, Spain, Italy and France in BBR by Alain Ducasse. Embark on a culinary journey along the Mediterranean coast, complemented by a modern and vibrant ambiance.
Blue Ocean Art is an art concept that is focused on delivering investment grade art works from all around the world to their clients and investors. Visit their newly-opened Blue Ocean Fine Art Gallery at Marina Square to find a unique piece to start or add to your art collection.
Featured in the listing picture here is a piece from artist Liu Yujun åçå.
In Liu Yujun's painting series entitled Unidentified Liquid, he has created paintings of Chinese beautiful women. Liu Yujun carefully includes images of blue liquid in a various form in his works. The images of the blue liquid seems to be mysterious and ambiguous as it has no connection with the images of beautiful women. The blue liquid symbolises a sense of insecurity.
Check out his works at Blue Ocean Fine Art Gallery.
Discover the world of Anne-Sophie’s culinary identity with La Dame de Pic at Raffles Singapore. One of the world’s top female chefs with three Michelin stars, Anne-Sophie debuts her entry into Asia with the restaurant, which reflects her search for aromatic complexity, combinations of flavours and powerful tastes that evoke emotions.
Located in the hotel’s dining room at the Main Building, the contemporary chic restaurant is beautifully designed with a graceful and soft palette that is reminiscent of Anne-Sophie’s favourite colours and materials: pastel shades and natural decorative elements such as leather or wood. As a third-generation Michelin starred chef, Anne-Sophie Pic is following in the footsteps of her grandfather and father, perfectly reflecting Raffles Singapore’s rich heritage.
Their drinks menu presents an elaborate and diverse collection of pairings to add both intensity and harmony in the delicate art of tasting; consisting of wines, cocktails, whisky, sake, tea, coffee, dashi, broth and consommés. The wine list in particular offers a wide international base that leans towards the French regions, with a particular focus on Anne-Sophie’s birthplace, the Rhône Valley.
KOMA, a brand new Japanese restaurant and sushi bar by leading hospitality company TAO Group, is set to satiate guests with an elevated dining experience when it opens at Marina Bay Sands on 26 July.
The restaurant will offer diners with a modern interpretation of Japanese cuisine, featuring original creations by its Executive Chef Kunihiro Moroi, using fresh and seasonal produce and ingredients from Japan.
Bold and distinct interior design elements – from a striking 20 metre-long passageway flanked with orange arches that greet guests as they arrive, to a dramatic 2.5 metre-high, one-of-a-kind bell that overlooks a traditional Japanese foot bridge and reflecting pool - will complement the cuisine and lend to the modern and sophisticated vibe within the 230-seat restaurant, which includes an oversized sushi bar and a private dining room at the mezzanine. The space is designed by renowned American firm Rockwell Group, which is behind the design of several of TAO Group’s establishments, which include restaurants TAO Downtown, Vandal, Feroce and Avenue in New York.
The opening of KOMA will complete the trio of concepts launched by TAO Group and Marina Bay Sands as part of a new dining and entertainment complex at the integrated resort, along with nightclub MARQUEE which opened in April and cocktail lounge AVENUE in May this year. KOMA also marks the fourth concept opened by TAO Group in collaboration with Marina Bay Sands, which began with LAVO Italian Restaurant & Rooftop Bar in January 2018.
After a five-month hiatus, Whitegrass has reopened at Chijmes, making a comeback with a new chef and cuisine.
Whitegrass, under the helm of Head Chef Takuya Yamashita, showcases classical French fare with a contemporary Japanese twist.
Abiding by the culinary principle of “La Cuisine Naturelle”, or “cuisine of the natural body”, Chef Takuya celebrates the essence of each ingredient he works with. Omakase menus of seasonal nature inspired creations pay homage not only to the history of the produce but also to its passionate producers. Located in the historical CHIJMES landmark, the 40-seat restaurant boasts stellar service and a carefully curated beverage list that serves to further elevate the experience of dining in this iconic venue.
A five-course dinner menu is available at $168++ per person, while an eight-course dinner menu is priced at $228++ per person. There is also a beverage list of Old and New World wines and sakes from the Nara Prefecture, and wine pairings are available.
Located within the newly-opened Village Hotel at Sentosa, Native Kitchen takes diners on a culinary adventure with an island-inspired menu featuring the best of land and sea, prepared with a tropical twist. Celebrate the lifestyle of Asian and Polynesian islands with Native Kitchen's take on a number of culinary favourites, while embracing the culture of togetherness with communal dining options.
Native Kitchen appeals to guests and diners from all around the world - travellers, families, locals, business executives and leisure-seekers - looking to soak in the easy tropical vibe and savour a truly delectable experience.
Guests can tuck into the best of land and sea with a tropical twist. From the land, key signatures include a hearty Big Kahuna Burger, a savoury Mojo Pork Cubano Sandwich and comforting Bebek Goreng. From the sea, the refreshing island ceviche, Misoyaki Butterfish and Steamed Barramundi are not to be missed. Guests looking for Singaporean flavours are also treated to local staples such as Native Kitchen's Nasi Lemak, Hainan Island Chicken Rice and Singapura Laksa. Also available are a selection of Grilled Meats, Fish & Seafood, great for sharing.
Diners can round off their tropical feast with refreshing Native Rejuvenators and Smoothies or refreshing desserts such as the Ginger Zinger Juice Rejuvenator, Mango Lassi Smoothie, Pineapple Upside Down Cake and Hula Pie. Those looking for a good time will also be able to choose from a selection of Cocktails, Mocktails, Spirits, Beers, Wines, and other refreshing beverages.
Enchanting customers with magnificent jewels since 1890 and guided by the endeavors & visions of four generations, Mouawad’s heritage spans more than a century of creations and traditions in masterful jewelry design and watchmaking.
Since its inception in Lebanon in 1890, the revered values of the brand have been revived over the years to offer true luxury and refinement to a discerning clientele, penetrating continents across the world.
Mouawad fine jewelry and watches embody a sublime combination of artistry in design, quality of craftsmanship and the passion of an expert jeweler. While united by these constants, each collection strikes a unique note, taking its place in an impressive repertoire of unsurpassed creativity for which Mouawad is renowned.
Pop in to see their latest collection in their brand new boutique at Paragon.
At the heart of every chef and restaurateur is the drive to be an artist, to craft food and experience in such a way as to leave you wanting more. For the founders of Restaurant JAG, Singapore’s newest fine dining French restaurant, Michelin Star Chef Jeremy Gillon and Managing Director Anant Tyagi, have launched their first official partnership together with the goal of providing an experience for guests that will be re-defined after every visit.
As Chef Jeremy puts it, “I like sharing, exchanging, transmitting moments of emotion with my clients and my teams, discovering new flavors and new products. I have a greedy and curious nature, and I like the idea of discovering or rediscovering flavours, or being reminded of memories from childhood.”
The artisanal approach is evident in every detail of the new restaurant: From the custom wood and stonework created by craftsmen from around the world, the white gloved Gueridons in the dining room, the custom glasswork from Kimura, Japan, to the selection of indigenous herbs from the mountainsides in Savoie, France, it is the attention to details in all the little things that communicate what Restaurant JAG is all about.
Located at 76 Duxton Road, Restaurant JAG will offer a fine dining experience spread across two floors. Level 1, with seats for 25 and views of the open kitchen, is tailored for romance or intimate gatherings, while the lounge and bar on level 2 is outfitted with Chesterfields and intimate bar seating, perfect for closing deals at the end of a long day.
Guests of the restaurant can expect a bevy of exclusive offerings, including:
â Exclusive 5-course select or 10-course experiential dinner selections.
â Exclusive cocktails and teas showcasing some of the 44 indigenous herbs from the Savoie Mountains in France, as well as an exclusive wine list.
â Each dining table will receive a gift at the end of their meal, as a gesture of appreciation, such as a signature Olive Oil bottle made exclusively for JAG or a box of unique tisane from the mountains of Savoie which is also unique to JAG.
â Executive 3 course lunch sets for the discerning.
Originally known as Kaiseki Yoshiyuki; the Japanese restaurant offering authentic Kyoto fine dining experiece has rebranded as Yoshi.
Kaiseki Yoshiyuki opened in 2012 and focused on serving traditional, full-length Kyoto kaiseki meals.
This year, they decided to reinvent themselves in order to allow them to appeal to a broader audience who would like to experience true Kyo-ryori cuisine. With this in mind, Yoshi was conceptualised to feature the same Chef, same skills and the same un-erring devotion to quality and precision while becoming more approachable to their diners.
Guccio, representing the surname – and hence, the origins of Chef Marco - will offer Executive Chef Marco Guccio’s culinary philosophy: an Italian fine dining cuisine journey, from a home-made, hearty cuisine to a global fine dining success.
While using top ingredients is not unique per se, Marco’s signature cooking style is: in his cuisine, the core ingredient becomes the main actor in the opera. Each dish has one ingredient at the center of the flavor experience. While the presentations are at times a contrast of colorful and complex textures, Marco’s dishes create a balance of supporting flavors, similar to how supporting artists dance in harmony, in the background of the leading act.
This philosophy is pushed to its boundaries at Guccio, with critics sometimes claiming that a blindfolded customer would always be able to recognize the chief ingredients in the dish she is eating. This style won chef Marco a Bib Gourmand from the prestigious Michelin Star Guide for two years in a row, in 2016 and 2017.
Chef Marco welcomes you to his restaurant. Its décor is, once again, balanced and aims to be comfortable, while remaining in the background. At Guccio, customers will be at the center of the experience, with the colors and design elements to balance the surroundings.
In the background of Marco’s main culinary signature style, Guccio will further differentiate itself by taking its diners onto a seasonal journey across the various regions of Italy, their fertile lands and their precious seas. At regular intervals, aligned with the four seasons of Europe, chef Marco will explore regional ingredients and recipes associated to each season, a unique opportunity to visit Italy even when 10,000 km away from it.
Marco’s creation will be paired by the best Italian wine labels available. As for the culinary ingredients, Guccio will not focus so much on education about new ingredients or unknow brands, but on outright enjoyment of the best that Italy has to offer.
A carefully curated collection of fine and rare wines and spirits - including some sought-after whiskeys - complement your gastronomic journey, be it a discreet dinner for two to an extravagant bespoke menu of delicacies designed specially for you. Experience at CHINOISERIE, the Grand Cru of Asian cuisine.
CHINOISERIE Modern Asian by Justin Quek. An exclusive fine dining restaurant by Asia’s premier celebrity chef Justin Quek.
Luxuriously plush down to the finest detail and with sumptuously outfitted private dining rooms, CHINOISERIE is where a new level of Chinese fine dining is presented with the panache and savoir faire of European fine dining establishments.
A celebrated stalwart in the Chinese fine dining scene for over two decades, Hua Ting Restaurant at Orchard Hotel re-opens after months of stylish renovations with a brand-new sophisticated space and revitalised menus that offer a more distinctive experience for discerning diners. The multi-million makeover marks Hua Ting Restaurant’s most extensive refurbishment.
Established in 1992, Hua Ting Restaurant has built a firm reputation in Singapore, winning multiple awards for consistent quality and outstanding delicacies that have been the centre of family and corporate get-togethers.
As one of the earliest Chinese fine dining hotel restaurants in Singapore, it aims to impart traditional flavours to new generations of diners, with the art of Cantonese craftsmanship underpinning every dish.
Set in a brand new sophisticated space, Hua Ting’s team of accomplished chefs led by Hong Kong Masterchef Lap Fai continues to innovate new signature dishes while keeping with its enduring tradition of serving authentic Cantonese classics.
Savour new signatures that showcase a palette of flavours including Chilled Marinated South African Baby Abalone with Japanese Sake, Spike Sea Cucumber and Organic Black Garlic, Steamed Fresh Crab Claw with Egg White and more.
Relish the repertoire of Cantonese classics executed with masterful panache - the must-try being Hua Ting’s Signature Crispy Roasted Duck. Other firm favourites include Braised Australian Green Lip Whole Abalone with Supreme Oyster Sauce, Japanese Wagyu Beef with Wild Mushroom and Black Peppercorn in Hot Stone Bowl, Charcoal-grilled Iberico Pork ‘Char Siew’ and dim sum delights such as Signature Baked Mango Chicken Tartlet and Wok-fried Turnip Cake with Homemade X.O. Sauce in Hot Stone Bowl.
Complement the exquisite epicurean fare with a thoughtfully-curated tea collection that offers a unique tea-pairing experience. Choose from nine premium grades of tea while exclusive blends inspired by the four seasons appeal to tea connoisseurs.
Aesthéa combines years of expertise with cutting edge technology to bring the best aesthetic medicine and products to modern women and men.
Catering to the fast-paced lifestyle of its customers, Aesthéa understands the need for fuss-free treatments with minimum social downtime.
Dr Christopher Looi, medical director and co-founder of the clinic has over 10 years’ medical experience and specialises in all non-invasive procedures from nonsurgical lifting procedures to Botox and fillers.
Founded over 25 years ago, Crystal Jade has grown from a single restaurant to an award-winning F&B group with one-MICHELIN star. Well-regarded for its culinary expertise and commitment to quality, Crystal Jade’s brand mission to spread the word on Chinese cuisine and culture has remain unchanged.
Founded on the core principles of Chinese cuisine while drawing influence from modern gastronomy, Crystal Jade provides only the most wholesome food – food that nourishes, inspires and nurtures relationships, for today – and for many more generations to come.
KYOAJI mean “Taste from KYOTO”. Located at the heart of Singapore, the restaurant is set up with warm Japanese ambience to embrace you with the warm of Japanese culture and cuisine.
To please your expectation, they ensure the freshness of fishes and seasonal seafood are supply by air flown. The quality of each procurement is reassured by an ultra low temperature storage facility in Singapore.
John Phua, the Executive Chef of KYOAJI has almost 30 years of experience in Authentic Japanese cuisine, his passion for Japanese Cuisine drive him to attain excellence and perfection in his skill. His persistence in maintaining the origin of the Japanese style of cooking, enable his loyal customer to experience the feel of Japan within his restaurant.
Red Tail is Zouk Singapore’s first bar & restaurant that will be opening at their new digs along the Clarke Quay Cannery Block.
Red Tail will serve up dynamic craft cocktails made from the finest and freshest ingredients, great wines and craft beers, perfect with the array of delectable fun sharing plates bites. Red Tail will be the place for those in the know, those who have a taste for the best in drinks, food, music and service.
It is a hidden space that provides a quiet respite from the hectic Singapore. Chief Sommelier and co-founder Daisuke Kawai describes La Terre’s ambiance as calm and soothing, where you can taste interesting Wines and Whiskies.
The name La Terre, “the earth” in French, recognizes the soil as the origin and one of the most fundamental factors in wine making. It as well indicates going back to the origins, celebrating every moment while tasting the best quality wines and whiskies that Kawai prepared for his patrons. He is not trying to change the way a wine and whisky bar is operated with La Terre.
Master Chef Chan Kung Lai brings more than 20 years of culinary experience to his present designation as Master Chef of Yàn. Born and raised in Hong Kong, the cradle and epitome of haute Cantonese cuisine, he believes that a good balance of wok hei – the unique fresh-out-of-the-wok flavour – is the soul of a dish, as well as the key to differentiation between good and exceptional Cantonese food.
With a mind of a true culinary artist, Master Chef Chan reveals that cooking is best compared with creating an art piece. Inspiration, time and all of one’s senses are required in order to visualise creations and to keep up with diners’ evolving expectations for exceptional food.
After taking his restaurant from a posh setting to a more casual one, Belgian chef Emmanuel Stroobant is returning to his fine-dining roots.
The 47-year-old chef's French restaurant, Saint Pierre, will open at One Fullerton in March, taking over a 2,000 sq ft space vacated by the Butter Factory nightclub.
At the new space, Saint Pierre will seat 30 diners, a stark contrast to the 100 seats in Sentosa. Its Central Mall location had 60 seats.
The menu at the revamped Saint Pierre will also be reduced. There will be no a la carte menu, just two six-course menus and two 10-course menus for dinner, including a vegetarian option each.
Some of the offerings include lobster with clams and milk rice; carrot with orange, cacao and tonka bean; and a chocolate dessert with vanilla and passionfruit. He also uses Asian ingredients, such as tamarind, ginger, kaffir lime and lemongrass.
The chef says the dishes have been streamlined to focus on key ingredients, and laughs about writing a much shorter menu now compared with a long list of ingredients before.
And unlike many fine-dining establishments that do not welcome children, the father of two girls aged six and four has a special kids' menu to encourage children to dine out, teach them fine-dining etiquette as well as educate them on flavours and where their food comes from.
Whitegrass is led by acclaimed Sydney chef, Sam Aisbett. A true reflection of his wit, his love of nature and his pursuit of perfection, Whitegrass redefines Modern Australian cuisine.
Everything is better when it's homemade. They take no shortcuts at Whitegrass, pickles included.
They serve their pickled Chinese artichokes (which sit pretty in the jar for weeks) with a Robbins Island full-blooded wagyu beef. A perfect dance of flavours and textures that they think you'd quite enjoy.
Sometimes a chef's mind can be a pretty crazy place. They're feeling chuffed that local artist wunderkind MessyMsxi managed to get into Chef Sam's mind – full of flowers, birds and fishes, apparently – and splatter it across the wall.
On the 40th floor, nestled between the clouds and a 15,000-square-feet Sky Forest, Artemis is a new Singapore landmark showcasing the Mediterranean’s rich culinary heritage with the freshest organic produce.
Elevated above the hustle and bustle of the city on the rooftop of CapitaGreen, the restaurant and bar offer spectacular views of the urban skyline to the sea beyond.
With dining for 120 and private room seating of up to 40, as well as a breezy outdoor terrace ideal for savouring a broad portfolio of wine, cocktails and craft beers, Artemis embodies grand Mediterranean hospitality where the sky is the limit.
Maison Ikkoku, voted & awarded as the "BEST COCKTAIL BAR" by the people of Singapore, has opened a new outlet at the Fort Canning Arts Centre.
Established in 2011, Maison Ikkoku is famously known for its NO MENU bespoke cocktail concept. At FORT, Executive Chef and Senior Master Mixologist, Ethan Leslie Leong applies his legendary cocktail techniques with a balanced selection of food, from soups to salads, cocktail carpaccio to handrolled maki, signature dishes & desserts. Patrons will have the opportunity to witness both artisanal chef & mixologist crafting in action.
Before the opening of Fort, Ethan went to Zurich to upgrade his culinary skills. It was this travel experience that inspired him to create FORT's menu. He spent 4 months perfecting the 6 course cocktail pairing dinner that delivers a "multi-sensory dining experience". "It was time for me to create an entire dining experience" said Chef Ethan who switched from culinary to mixology in 1995. Watch for signature dishes such as "The Sea" that brings out the aroma, taste and visuals of the deep blue ocean using sea salt sorbet, seaweed, scallop, oyster and salmon roe.
The cocktails at FORT focus on “taste profile development” – a different style of cocktail mixing, using techniques such as distillation, infusion, spherification, dehydration, emulsion, smoking and house made Tonic Water.
The restaurant’s interior is also designed by Ethan and is an eccentric mix of ancient industrial with a touch of chic using combinations of Railway Sleepers, Copper, Edison Filament and Red Velvet.
Exuding an aura of sophistication and refinement, Rakes is the next hotspot for the hedonistic and erudite of Singapore’s nightlife partygoers. Featuring the longest LED screen across all clubs in Asia, this theatrical, Las Vegas-styled bottle service club creates an immersive and sensual experience of opulent decadence and debauchery.
Anticipation builds as you enter the club and be led through an experience tunnel where four individual floor-to-ceiling “rooms” let you venture beyond the ordinary realm. Expect whimsical theatricality and exotic performances that will heighten your senses and pique your curiosity.
At the end of the experience tunnel is an elegant in-house champagne room that holds up to 1,100 bottles—the first of its kind for Singapore, ensuring chilled bottles of champagne delivered to your table upon order—no waiting required. Available on our list of premium champagnes are Dom Perignon, Ruinart Blanc de Blanc and Ruinart Rose, as well as limited edition Veuve Clicquot Yellow Constellation Jeroboam, and the extremely rare 30-litre Armand de Brignac champagne that has never been purchased in Singapore.
Once inside, draw your attention to the dance floor, encircled by eight private VIP booths upholstered with rich, black vinyl, against Asia’s longest LED screen that lines the walls and ceiling of the club. Specially designed by famed Lighting Director Steve Lieberman, multiple award-winner for “Best Lighting” by Club World Awards and co-ordinator of top U.S. nightclubs and music festivals, the interactive lighting system at Rakes evolves with the music - creating an immersive experience on the dance floor like no other.
Suspended from the reflective LED ceiling are black mirror balls that ignite the VIP booth with visually stunning lighting when guests order bottles of champagne. The club darkens, and bottle servers steal the show as they make their way through the crowd towards the booth. Surrounding the club at each end are two faceted backlit bars, serving a range of premium spirits such as Belvedere vodka, Hendrick’s gin and Patrón Platinum tequila.
Over at the DJ podium, granite dance platforms line the wall against a sultry backdrop of sleek, leather details. Headlining Rakes’ DJ line-up is Entertainment Director, Patrick Oliver, formerly of Pangaea, and current resident DJ of international F1 circuit party brand Podium Lounge.
With the best international DJ acts and undeniably spirited theatrical performances for a fully immersive experience, it’s safe to assume that your night will be in capable hands.
Delivering a cool and casual vibe paired with fine dining food and exceptional wines.
The food at Cure is inspired by the season’s best produce, gathered by a variety of local and global artisans. These seasonal flavors are crisply paired with a sharp drinks list which includes a reserve wine list of hard to source vintage wines for connoisseurs.
Cure, which in Latin (curare) stands for hospitality or “to take care of”, is headed by Chef-Owner Walsh, who has conceptualized a creative space where a seamless experience of top-notch food, drink and service is delivered in a casual yet refined environment. Cure seats 40, including a chef’s table of eight, within the 1,350 sq ft shophouse space.
It integrates his influences and inspirations from his many years of cooking in acclaimed Michelin star kitchens across Dublin, London and New York, and his firm belief in going back to the basics of hospitality: striving to take care of guests in the best way possible by offering them the best food, drink and service experience in an accessible and personable way.
Llaollao is Frozen Yogurt. As it’s natural, it’s one of the healthiest and most recommended products in the world, thanks to the goodness in it and its high nutritional value.
It is made from skimmed milk at the moment of serving and combined with the finest toppings (from freshly-chopped seasonal fruits to cereals, fun crunchy toppings and delicious sauces), making it even more delicious and healthy.
Their natural yoghurt has very low-fat content and contain high source of calcium. Being a probiotic food, it regulates the digestive system and strengthens the immunological system.
Llaollao is the fastest-growing European Brand in the frozen yoghurt market already has 135 outlets in more than 120 countries.
Osteria Art by Beppe De Vito will be opening in May 2015.
An all-new fine Italian osteria and bar, where they re-discover Italian cookery heritage and flavours to bring you a meal where passion for Italian cuisine is as important as the quality and freshness of ingredients.
Do the ultimate Italian ritual - aperitivo at their stunning bar. Fine wines, cocktails, grappa, and quality bites to go with.
33SixtyEight is a microcreamery serving freshly churned handcrafted gelato and specialty sorbettos, produced in limited quantities.
They work with simple principles. Serving only yummy, real, tasty gelato and sorbettos, which has a life of its own. They emphasize on the quality, consistency and churning techniques.
They use only the finest quality ingredients available in the market, so they can bring out the most exquisite characteristics of every gelato and sorbetto flavours, they lovingly churned in their kitchen.
The Teuscher kitchens in Zurich make more than one hundred varieties of chocolates using recipes that have been passed from father to son. Keeping to the Teuscher tradition, the world's finest and most expensive ingredients are blended together using absolutely no chemicals, additives nor preservatives.
Always fresh, the confections are prepared every 1-2 weeks and are flown immediately to the stores around the world. This way, the chocolates continue to live up to our promise of unmatched quality and taste.
They are so passionate about coffee that they established their own plantation in Tropical North Queensland, Australia, providing Singapore with the island’s finest coffee. Lovingly nurtured from plantation to cup their exclusive arabica coffee is grown, harvested and roasted to perfection,
The cafe is contemporary, warm yet vibrant. A great meeting place, chill place and lunch place.