Singapore's first and only French restaurant dedicated to serving authentic soufflés and casseroles is now open in the heart of Duxton Hill!
Celebrating French classics and boasting Parisian chic, Soufflé serves a delectable array of light, airy soufflés in both savoury and sweet varieties, including Comté Cheese Soufflé, as well as time-honoured classics such as the Grand Marnier et Orange Confites Soufflé. For a taste of regional French favourites, savour their range of traditional casseroles, such as the hearty Boeuf Bourguignon, Parmentier de Canard and Poulet Basquaise, fresh from the oven!
Enjoy a quiet moment of solitary bliss with one of their dishes, or order a variety for sharing amongst a group of loved ones. To accompany your meal, they also offer a lovely array of carefully-curated wines direct from France. C'est vraiment délicieux!
Set within bustling Keong Saik Road, Gaston Burgundy Bistro & Wine Bar epitomises the French joie de vivre with its convivial atmosphere and vibrant setting. The all-day bistro and wine bar evokes a sense of being in the heart of a kitchen in Burgundy; expect authentic, comfort French fare and delicious wines combined with exceptional hospitality to inspire your dining experience.
Deeply rooted in the Burgundian heritage, embrace classic homemade specialties from the region including Jambon Persillé, Truite a l’Aligoté and Éclair au Cassis. With dishes crafted with the utmost respect for tradition, enjoy the freshest, seasonal ingredients sourced directly from artisanal producers at Gaston.
A meal isn’t really fulfilled without a glass of wine - look forward to an extensive selection of quality, great value wines of close to 350 labels from France and beyond. Committed to ensuring that the wine programme is highly accessible, varied and exciting, most of the wines are sourced directly from the vintners themselves. With an extensive wine-by-the glass selection of up to fifteen wines, as well as a rotating ‘Wine Flight of the Week’, there is something for everyone from novices to seasoned drinkers.
It has been some time since we have had something fresh from Saveur. Welcome to FrapasBar, their new concept which is derived from a combination of French & Tapas. â€‹
They sat, thought and re-imagined. They put chocolate in their beef bourguignon, popped snails upon bone marrow, threw out the carbs and made portions ready for sharing, assembling something they want for us.
What comes to you at FrapasBar is the culmination of much thinking, some research, and a lot of experimenting. Drop in soon to FrapasBar by Saveur at The Cathay and Century Square!
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.
Jacadi has 270 boutiques across 39 countries in the most beautiful cities in the world, as well as a thriving e-commerce presence.
Shoppers can browse timelessly-elegant collections of baby, toddler and kids clothes, shoes and accessories that Jacadi designed for children of all ages at their soon-to-be-open boutique in Paragon.
Since 1976, Jacadi Paris has crafted collections that reimagine the timeless heritage of French fashion for children.
As a contemporary brand with classic roots, Jacadi creates clothes, accessories, shoes, and nursery items that celebrate the magic and whimsy of childhood. Designed for special milestones and everyday moments alike, their collections are for boys and girls ages 0 to 12 years.
Bonjour! The charming & well-received Merci Marcel in Tiong Bahru has recently established their second branch at Club Street.
The new branch which also has Parisian inspired décor, boasts a space of 1,250 sq ft.
On the menu: T-bone New Zealand Black Angus wth oven baked potatoes and thick crème fraiche homemade Béarnaise sauce ($69), Duck Parmentier façon Marcel ($26) – a duck confit dish, Hokkaido Scallop Carpaccio ($29) and more.
Modern French Cuisine takes centre stage in the recently revamped fine dining restaurant, Gunther's, which is helmed by award-winning chef Gunther Hubrechsen.
Residing at the swanky Purvis Street since August 2007, Gunther’s bring sophisticated Modern French Cuisine to the chic fine dining scene. The meticulously-crafted restaurant, whose name yields the personality of Gunther himself, the man behind this establishment, depicts the realization of a dream that he has over the years - that is a place to call his home.
The revamp of the restaurant is a contemporary interpretation of art nouveau woodwork. An art style that originated in Belgium and gained popularity in France around 1900, it was fitting that Belgian Chef Gunther Hubrechsen of fine Modern French Cuisine was drawn to it and wanted his Singapore-based restaurant new interior to evoke luxury through the delicate curved forms of the art nouveau style.
Gunther’s food is down-to-earth – like the man himself – yet deftly executed to perfection with elegance and finesse. His gift lies in his ability to re-interpret classic dishes and flavours, breathing new life into them in terms of both taste and presentation. He devises unusual flavour combinations with delicate sensitivity, resulting in dishes that are pleasurable to eat, yet a novel to experience. Equally central to his culinary distinction is his passionate belief in plating each dish to heighten its visual appeal. The chef frames each of his dishes with an artist’s eye and constantly aims to fashion gastronomic works of art that pleases both eye and palate.
Step into Summer Hill, a French bistro in Singapore with a simple and honest menu focused on a few home-style dishes they love to cook and eat themselves. Chefs Anthony Yeoh and Christopher Soh bring life to comforting dishes such as the signature Poulet Rôti.
Their kitchen workspace has been kept open and flows into the dining area, welcoming the community in. And much like any busy kitchen at the heart of a home, with its smells and bustling activity, they’re a warm welcome into the Sunset Way neighbourhood.
Ma Cuisine is a new gastro wine bar with an offering of over 600 labels, paired with a concise selection of classic French fare. With one of the most extensive wine list in Singapore, the wine bar seeks to transport guests to diverse terroirs of wine-producing regions in France and beyond, in a not intimidating, engaging and unpretentious manner.
Ma Cuisine Singapore is a brand new chapter distinct from its Beaune counterpart, delivering a less traditional drinking experience catering to a new generation of wine drinkers. The kitchen presents a simple and uncomplicated menu to match. From after-work drinks and light nibbles, to a nightcap with cheese.
In a raw, industrial space imbued with vintage French style and contemporary sensibilities, co-owners Anthony Charmetant and Mathieu Escoffier will guide your wine journey, and curate an engaging drinking experience tailored just for you.
Chef Christophe Lerouy (formerly of Alma by Juan Amador) has started a brand new modern French restaurant, Restaurant Lerouy, on Stanley Street.
Diners get to sit around the eye-catching long & winding counter which frames the open kitchen.
There are three-, five- and seven-course tasting menus to select from for lunch and dinner. For the month of December, chef Lerouy will work his magic and presents his version of Christmas foie gras creation.
Originally from France, the decorated chef Lerouy brings with him a myriad of food cultures and techniques from his culinary exploits around the world. He spent his formative years receiving a strong foundation in classical French techniques under the tutelage and apprenticeship of Michelin-starred chefs Christian Le Aquer (Le Pavillon Ledoyen) and Guy Martin (Le Grand Vefour), Pourcel Brothers (Le Jardin des Sens). Thereafter, he worked in Los Angeles, Shanghai, Marrakech, Abu Dhabi and one year in Singapore in 2008 when he was sous chef The Lighthouse Restaurant.
Chef Lerouy’s classical French foundation incorporated modernist leanings at Amador Restaurant and Cellar at the Park Rotana Abu Dhabi, as well as at Alma by Juan Amador. It was at Alma where his culinary excellence and direction as the restaurant’s Chef de Cuisine was awarded the one star accolade in the 2016 Singapore Michelin Guide.
Located in The Fullerton Bay Hotel Singapore,La Brasserie reaffirms its leading reputation for elegant, gracious French dining in a stately landmark by the awe-inspiring Marina Bay waterfront, with its newly refurbished salons and re-focused culinary direction.
Boasting 10-metre-high floor to ceiling windows offering stunning views of Marina Bay, and Neo-Palladian architecture, La Brasserie exudes an understated opulence, which recent renovations have further enhanced. A new light Herringbone floor and colour scheme centred on a grey, burnt orange and ivory theme, along with redesigned furnishings and new drapery by Jim Thompson have visually revitalised the interior, giving it a more lively contemporary ambience while drawing in, and transforming, the brilliant ochres and purples when the sun sets.
The food of La Brasserie is a harmony of French brasserie classics and dishes that have the hallmark of ‘cuisine du soleil’. This ‘cuisine of the sun’ is the representative food of the South of France, a region that is said to be blessed with the sun for 330 days of the year. It is a cuisinecharacterised by Mediterranean flavours and a lighter touch, with ingredients that evoke the ‘essence’ of the sun.
Opening on 30th May and situated within the ever quirky Wanderlust Hotel, Audace (short for Audacity) serves as an invitation to discover new taste experiences that push boundaries and is the brainchild of Michelin Star awarded Chef Jeremy Gillon from Le Montana in the French Alps.
The restaurant and bar will serve up sensational French Bistro fare with a contemporary touch, providing guests with a different dining experience from breakfast through to dinner.
While Jeremy's cuisine is identifiably French, his passion for travel has imbued his dishes with influences he has derived from eating and cooking around the globe.
Ramen Atelier is Singapore's first French-Japanese ramen bar serving contemporary Japanese ramen influenced by French culinary techniques and flavours.
Chef owner Andrew Ng was trained in French cuisine, and have worked in Western food establishments for more than a decade. His love for Japanese food and ramen, in particular, has brought him to merge his French culinary know-how with Japanese cooking techniques to create his ideal bowl of ramen.
DSTLLRY par Christophe Lerouy serves Modern French Asian Cuisine and is a space where what you smell, taste, see and hear is distilled by Andrew Lum & Chrisotpohe Lerouy to its essence for an unforgettable experience!
With almost 20 years of experience in various restaurants around the world including Michelin starred restaurant. Chef Lerouy was awarded his 1st Michelin star in Alma By Juan Amador as a Chef De cuisine. After he left Alma by Juan Amador. He furthers his journey as a co-owner of Dstllry par Christophe Lerouy, and introduces his unique modern French cuisine with influence of Asian touch to his new project in collaboration with the founder of DSTLLRY, Andrew Lum.
A world of biro curated living. Shouten is the brain child of the creators behind menswear label, biro. A concept space rather than flagship store, this cosy nook is built solely on naturally produced indigo coated wood from Tokushima, Japan. It is a layout to reflect the biro aesthetic and its original brand philosophy.
At biro, you would find apparel handcrafted with a 5000 year old authentic traditional natural dying technique that is almost extinct. They chose to use 100% certified Indian organic cotton cultivated without the use of any artificial fertilizers and chemicals, also renowned for its luxurious soft characteristic.
Always at the forefront of forging elegance, Mauboussin reinterprets fashion demeanour in jewelry to this present world in the most contemporary form, where jewels such as rings, bracelets, necklaces, earrings and watches take position of great prominence. Their flagship store in Singapore is now at Wisma Atria.
The legendary Maison Mauboussin was founded in Paris in 1827. Every historical aspect counts its legacy; from political to social events, marking every era in the development of Mauboussin as a French jeweller. With more than 15 years in Singapore, Mauboussin has clad countless women as well as men with its unique, modern-day jewelry and timepieces.
From bridal collections, with diamond jewelry, engagement rings and wedding bands, to statement pieces with coloured gems and watches from dressy to sport, Mauboussin presents a wide array of fine jewelry, luxury and fashionable accessories.
French clothing brand, Eden Park is now available at Takashimaya. So, why a pink bow-tie for it's logo design?
In 1987, the backs of the prestigious rugby team, Racing Club de France (RCF), played in the French Championship final in Paris live on television, with a pink bow tie around their necks. After this spontaneous and unplanned media campaign, the pink bow tie become a very identifiable and mediatized symbol.
This love of details has always been one of the brand’s key features, with its mix of Imagination combined with meticulousness, right down into the smallest finishing, and for nearly 30 years has made it an unchallenged brand in the world of French-style preppy premium.
Enjoy unique Japanese-French inspired light, fluffy and hand-crafted Halal (pending approval) petite éclairs, pancakes and plated yoghurt parfaits in a cheery, all-white setting. Savoury pancakes and snacks to complete this cloud house (Kumoya) experience.
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.
Ô Boeuf à 6 Pattes brings you French cuisine in a friendly ambiance to your doorstep in Clementi!
They are located at Park West Condo in Clementi, away from the hustle and bustle of the City and in serene surroundings, overlooking the swimming pool.
Everything they serve is freshly made in-house, according to traditional cooking techniques and using the best produce available. They also have affordable French wines for an ideal pairing to your meal, in a relaxed and friendly atmosphere.
French - Japanese Tapas Restaurant and Bar, Le Binchotan, has opened on Amoy Street.
The menu is a collaboration by Chef Atsuhiko Hagiwara, as well as the Singapore Head Chef, Jeremmy Chiam. The restaurant specializes in meat and seafood grilled over bincho-tan (or white charcoal).
Foie gras shavings with oden-style daikon, wagyu striploin infused with port wine and ume plum liqueur, and Japanese red bream atop cold-smoked eggplant with a dash of shoyu are just some of the favorites from the menu.
The YellowKorner concept is very simple: to introduce the greatest photographers from all over the world and to increase the number of copies of their work to make it accessible to as many collectors as possible.
Caché, which means ‘hidden’ in French, is conceptualised based on its name. Concealed behind a camouflaged wall, this industrial-chic bar adorned with copper pipes is tucked away at the end of Izy. Caché exudes a rich and tactile experience with its leather and mirror panels that line the bar's walls alongside grey velvet sofas and gilded coffee tables.
In Caché, expect your gastronomic experience to be taken up a notch with perfectly balanced concoctions that are an amalgamation of Japanese tastes and techniques.
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.
Respectful of small-scale bakery tradition using natual leaven, Eric Kayser, working with his bakers, has developed his creations over the years. Technical innovations, new recipes, innovative store designs, and constant search for the best quality ingredients. He also shares the values that are dear to him: a love for work well done and team spirit.
All breads, pastries and brioches at Maison Kayser are produced each day in the baking rooms of each of the bakeries using the Fermento Levain. After this exclusive leavening, the bread undergoes slow kneading and long fermentation, before being shaped by hand, placed on a linen cloth and baked on-site in an open hearth oven. In addition to these fine creations, grocery products, sandwiches, salads and quiches are also available.
In 1964, Eric Kayser was born into a family of professional bakers – his great-grandfather, grandfather, and father were all traditional French bakers. Naturally, he quickly realized his calling for baking and at a young age of 18, became a companion of the prestigious Tour de France of baking for five years. Then, he bacame a bakery trainer for the Institut National de la Boulangeri Patisserie (INBP) for nearly ten years.
In 1994, Eric Kayser and Patrick Castagna, an audit consultancy and training body for bakers and pastry chefs, invtented the Fermento Levain – a machine which maintains natural liquid leaven at an ideal temperature. As a living element, this yeast is taken care of everyday with the baker feeding it by adding water and flour to balance the fermentation.
Inspired by a famous 19th century French chef Henri Charpentier and his signature “Crêpe Suzette”, founder, Naoki Arita opened his first humble café in Ashiya City, Hyogo Prefecture, Japan in 1969. His baking philosophy: to create sweets that bring joy with a touch of surprise. Henri Charpentier prides itself on serving indulgent, creative and authentic pastries and desserts made of the finest quality, such as the use of original cultured butter that is painstakingly developed from raw milk originating exclusively from the Konsen area of Hokkaido.
An ethical vision with a social conscience. Art must be socially responsible and contribute to our understanding of the world and other people. Originality and difference. The task of the artist is to work hard at perfecting a unique artistic vision.
A belief in truth and beauty. Art must strive for beauty with a strong aesthetic vision. Visionairs Gallery wants to return to the essential values of art and support those artists who accept the founding principles of artistic creation.
Visionairs Gallery also wants to extend the pleasure of creation to the widest possible public, providing education and inspiration through the art we exhibit.
One of our founding principles at Visionairs Gallery is to reach people’s heart and mind through art. We believe that art is not a commodity just for saleâ€¨or speculation. Art is creative joy and a medium for thought and reflection.
Visionairs Gallery wants to contribute to the rebirth of a genuine human art that reflects our societies and gives us a sense of our challenging times. The mission statement of Visionairs Gallery can be summarized in three words: humanity, humanism and Human Art. Their aim is to produce a Factory for the 21st Century, taking inspiration from Andy Warhol’s unique gallery/studio of the 1960s, in New York.
They want to create a space open to everyone, where artists and art students, ordinary people and celebrities can meet, mix and inspire each other. Founder Lydie Geoffroy considers herself the spiritual daughter of Peggy Guggenheim, who took real risks for the artists in whom she believed.â€¨Visionairs Gallery wants to be at the center of new artistic movements, drivenâ€¨by a fresh wind of creativity.
At Gocco, it’s their priority that their children grow up healthy, happy and surrounded by positive and constructive values. As with every season, their objective is to encourage a wholesome diet and healthy lifestyle, while being committed to nature, as these are key features in achieving successful physical and intellectual development.
GOCCO wants to be always by your side, helping you to let them know the importance of a proper diet and avoiding a sedentary lifestyle. That’s why they would like to share with you some tips to achieve it.
Furthermore, like every season, they want to help you dress your children with quality and exclusive designs at a great price.
Bistro French Quays offers residents and visitors to Sentosa Cove’s Quayside Isle the unbeatable combination of top quality French dining, at unmistakably great value.
A play on the sensual kiss that the French are famous for, Bistro French Quays brings the romance of Paris to Quayside Isle. With an impressive menu built upon the freshest meats, fish, and seafood especially air-flown from various regions across France and the surroundings, the emphasis is on traditional authenticity, capturing the quality and flavours of home-style French cooking for all to enjoy by the marina waterfront.
Boasting a meat and seafood focused menu, Bistro French Quays covers the entire gamut of rustic small plates, wholesome soups, hearty mains, and luscious desserts. Their classics include the “French Quays” 1.2kg angus prime rib, jumbo mangalica pork chop, sautéed beef tenderloin, seafood cassoulet and lobster thermidor, and are all bound to impress. The very traditional Calvados flambé waffles and our signature raspberry white chocolate lava cake are some of the fine ways to round off the spread. Special dishes depending on the season allow their regular guests to always enjoy something new and exciting.
The name 9999.9 or FIVE NINES refers to the finest form of refined gold, a fitting moniker considering its aim to provide gold standards of service, presentation and ingredients, all at prices that won’t leave a smoking hole in your wallet.
Taking seasonal flavors and techniques from around the continent of Europe. FIVE NINES mixes carefully selected wines and fine dining at casual price.
Meta serves up classic French-inspired cuisine with an Asian twist.
Meta – meaning change, alternation, and alteration – serves up classic French-inspired cuisine with an Asian twist in a stylish setting by renowned celebrity interior designer Peter Tay.
Nestled in the Bukit Pasoh conservation area, in the heart of Keong Saik, Meta is a spunky hideout in an evolving neighbourhood full of old world charm and modern buzz.
At Meta, they transform fresh and seasonal ingredients into exciting and inventive dishes.
Familiar and comforting, yet eclectic and edgy, their food aims to please the palate and pleasure the senses.
Classically-trained head chef Sun Kim cut his chops in the kitchens of Waku Ghin and Tetsuya Sydney. A native of South Korea, Sun infuses his Asian heritage into French staples, creating modern masterpieces highlighting flavours of the seasons.
Pastry chef Tammy Mah heads up the pastry team at Meta. With over 15 years of experience, Tammy brings a playful twist to her gourmet pastries, sweets and desserts. She enjoys experimenting with textures, shapes and flavours. Tammy believes that there is always room for dessert.
Founded over a century ago, in 1888, Lalique has endured as the ultimate symbol of French luxury.
One of the jewels in the crown of France's crystal industry, Lalique has five main categories: jewelry, decorative items, interior design, perfumes, and art.
Today, the vision of the brand is to prolong the creative genius of founder René Lalique by issuing superb perfume bottles in crystal, reviving exciting and sensitive jewelry designs, pushing the limits of the factory by creating decorative objects with unique satin contrasts, carrying out major architectural projects, creating a unique Lalique world dedicated to the home, working with renowned artists to produce limited editions in crystal and to recreate its cultural heritage.
Lalique continues to thrive as a truly timeless lifestyle brand.
Formerly a wine bar, Verre re-launches towards a new direction, bringing together the synergies between food and wine.
Verre, which is French for ‘glass', is a newly revamped concept by Wine Culture offers a menu of Modern French cuisine, featuring modern interpretations of classic French flavours with authentic and artisanal methods. Accompanying the menu is an extensive list of more than 750 labels of fine wine mainly from Bordeaux and Burgundy, including the best of premier crus and grand crus. 30 wines by the glass are also offered here.
Heading the kitchen at Verre is Chef Consultant Masashi Horiuchi, who also manages the kitchen at Wine Culture’s other concept, Shelter in the Woods. Chef Masashi cut his culinary teeth with stellar turns at Michelin-starred restaurants in Switzerland, France and the UK for more than 20 years. He has worked with top names such as Chef Philippe Groult (**), Chef Adolf Blokbergen (**), Chef Gerard Rabaey (***), Chef George Blanc (***) and Chef Antoine Westermann (***). Prior to his arrival in Singapore in 2014, Masashi was Chef at the 2-starred L’Atelier de Joël Robuchon in London, UK, for 5 years.
Verre lives up to its name with its glass-centred interiors – featuring a ceiling-height walk-in glass ‘tower’ cellar in the middle of the restaurant with racks of wine. The ‘glass’ aesthetic carries on in the form of wine glasses, bottle and wine paraphernalia, in the displays and tableware with dramatic glass cloches.
Verre is housed in a 70-year-old heritage warehouse, with an alfresco terrace facing the Singapore River, exuding European chic. Relaxed, yet refined, Verre lives up to its promise; “Everyone should be able to savour, appreciate, and afford fine wine and good food in equal measure and equal pleasure without having to put on a tie.”
Rich in the savoir-faire of a couture house, thanks to its artisan studios in Paris, Bonpoint cultivates the precision of beauty, the passion for quality and a meticulous attention to detail and finishing.
With more than 110 addresses worldwide in 27 countries (Paris, New York, Tokyo, Beijing, Saint Petersburg, Shanghai, Hong Kong, Sao Paulo…) Bonpoint is the French fashion house for children. A unique destination with its spot-on style, poetic universe tinged with humour and magic, inspired window displays and the warm atmosphere of its boutiques and flagship stores in the heart of Saint-Germain-des-Prés in Paris and on Madison Avenue in New York.
Every season the house’s artistic director, Christine Innamorato, invents an enchanting and creative collection for Bonpoint, from newborn to teenagers and YAM – for those young women who are still Bonpoint girls at heart.
Following two years of development, 2010 saw the launch of Bonpoint’s unique, innovative and uncompromising line of beauty products. Hypoallergenic and natural, subtle and ultra-refined, it has seduced both the exacting requirements of mothers and the sensitive skin of their children.
Mon Bijou serves French pastries and desserts with a local twist and is the latest food & beverage brand by Millennium Hotels and Resorts.
Find a favorite from our all-day dining menu and a “Grab-and-Go” take-away counter. The open-concept seating bistro is also decked in classic earthly tones and has a glass panelled kitchen where diners can watch their meals prepared à la minute.
Artisan mastery at its finest, Mon Bijou’s desserts sport a bejewelled theme while take-away packaging dons pastel shades of green, pink and yellow and resemble jewellery boxes. From gemlike decorations to chocolate diamonds, dessert lovers can expect luxe offerings at affordable prices.
A Global Chinese concept, Lokkee (pronounced as 'Lucky') is a witty and cheeky play on favourite Chinese recipes which have been given a unique tweak to include a dash of Western influence. This genre of Chinese cuisine, often defined by chow mein and fortune cookies, is reinterpreted and elevated here through fresh, top quality ingredients, and clean flavours.
Lokkee aims to add diversity to Singapore’s restaurant landscape and celebrates the style of cuisine commonly found in Chinese restaurants dotted across major cities such as New York, London and Sydney. Created by enterprising Chinese immigrants, it is an appropriation of the food from their motherland, adapted for diners in their new environment.
Lokkee is designed to tap on the growing audience of well-travelled Singaporeans for whom the idea of Chinese food for a Western audience is associated with being in a buzzing cosmopolitan hub.
Started by two chefs who met as boys in Restaurant Andre’s pioneering team, Garçons is an establishment that seeks to connect people through food.
After some years in different culinary paths, Chef-Partners Enoch Teo and Immanuel Tee are now teaming up to offer exquisite contemporary European cuisine influenced by their individual stints in different restaurants and starting up their own places.
Bringing together the best-ofs from Enoch’s European and IFK, Garçons is the pair’s latest venture to bring restaurant-quality cuisine to the masses in an affordable and accessible setting.
Committed to quality, excellence and innovation, each and every person on the team works towards the vision of serving up good food at friendly prices, with no pretence.
Nestled in Singapore's most popular beach at East Coast Park, Sunrise Bistro & Bar offers diners a quaint place to chill with its repertoire of cuisine, an extensive wine list and a good mix of small bites and sweets.
Helmed by its co-founder and chef with an impressive 22-year culinary experience, Mr Vincent Teng is affectionately known for his specialised skills in Sous Vide cooking, casual French fare cooked with a contemporary twist and a fine blend of creativity peppered with Asian flavors.
If you are in search of hearty casual French fare and extremely well-priced wines, mark Sunrise Bistro & Bar down on your TO-VISIT list.
CHAUMET was founded in 1780 by Marie-Etienne Nitot, a jeweler who was appointed as the personal jeweler of Napoleon and all members of the royal family after his creations for NapoleonâÂ€Â™s coronation and wedding.
Today, CHAUMET from Place Vendme Paris perpetuates the expertise of the Paris jeweler by carrying over the firmâÂ€Â™s core values for modern day princesses. CHAUMETâÂ€Â™s creations keep coming in a mix of fashion, elegance, style and unique creativity.
The Rabbit Hole, Singapore’s first gin garden bar at The White Rabbit, a beautiful hideaway from the tropical heat with tipples to match. Relaunching with a tight selection of specialty gins and premium French crepes set in the peaceful greens of Dempsey, it is the perfect destination for an elegant after-dinner treat away from the crowds downtown.
Long famous for hosting some of Singapore’s best parties, The Rabbit Hole aims to present this under-celebrated spirit in a fresh light, with a curated collection of 15 gin & tonics categorised into five flavour profiles designed to take gin drinkers, new and old, through the rich spectrum of flavour offered by gin. Their gin & tonics are all prepared with their housemade tonic and garnished with herbs fresh from The Rabbit Hole’s garden.
To complement their gins, they present a classic selection of six sweet crepes made with premium flour and Bordier butter specially imported from Brittany. The crepes and their sweet toppings have all been painstakingly made from scratch in pursuit of producing the most authentic French crepes in Singapore.
Ginza Kuroson sources its fresh supplies of fish and seafood directly from various fish markets in Japan. On top of having a sushi bar and robatayaki counter in the restaurant, it also serves a variety of a la carte Japanese and French dishes.
JB martin, with headquarters in Paris, was established in France in 1921. JB martin is one of the most exclusive French shoes brands. JB martin reflects the best French design, craftmanship and quality.
JB Martin is sold in more than 40 countries in the world. JB Martin, a high fashion brand designed for the young and active women of the world. Four good reasons to wear JB Martin’s shoes: Quality of designs, quality of materials, quality of craftmanship, quality of fitting.
A French family dynasty founded by Frédéric Boucheron in 1858, the House of Boucheron always demonstrated its legendary excellence in high jewelry, jewelry and watchmaking. It seduced the more refined clientele like writers, artists, stars and princes and attracted them to the world's most precious creations. In 2007, Boucheron was the first jeweller to launch its e-store in Europe.
Boucheron takes much of its jewelry inspiration from the natural world with the snake being an emblem of the House. Boucheron is the jeweller of light.
The legendary steakhouse, Morton’s, has unveiled a refreshed and contemporary new look following a 3 month renovation.
16 years since the restaurant first opened its doors in Singapore, the time-honoured main dining room, three private dining rooms and Bar 12.21, have all been transformed to reveal a fresh, bright and contemporary space, which exudes sophistication.
The restaurant façade now features French windows which offer an inviting glimpse of the revamp through Bar 12.21 and on to the main dining room beyond. With its lighted bottle display and contemporary chandelier light feature, the chic bar makes an ideal place to rendezvous for aperitifs of signature MORtinis or sample a selection of over 60 whiskies, bourbon and premium spirits.
Over in the main dining room, the use of crisp white paint on the walls is elegantly contrasted against the use of dark wood accents seen in the cornices, window frames and the screen panel features. This is offset by the accents of warm colour tones in the vaulted ceilings; gold in the main dining room and pale blue in the private dining rooms, as well as the use of various textures throughout, such as the brickwork effect stone tiles which frames the showcase kitchen. With a distinct Art Deco feel to the overall design, the restaurant now benefits from a real sense of space - the accumulative result of the removal of the partition between Bar 12.21 and the main dining room; the new wall-to-wall windows that stretch the length of the main dining room; the creative use of mirrors and clean contrasting colour palate, all beneath the warm glow of the bright sparkling chandeliers.
The three private dining rooms, each space unique, follow the clean and contemporary look, and feature distinct pale-blue vaulted ceiling with a cloud mural. New cutlery and glassware completes the overall redesign, not to mention the cherished pig-shaped tabletop oil lamps which have been lovingly restored, and now utilise eco-friendly tealight effect lights.
Oenophiles are sure to delight with the introduction of 52 wine lockers, where you can keep bottles of their favourite vintages, or alternatively, choose from the extensive wine list - many of the bottles which now grace the new showcase wine wall.
Enjoy French wines and sharing platters at very affordable prices. An extension of L'Entrecôte The Steak & Fries Bistro, the laid-back and authentically Parisian ambience is a great place for you to unwind after a hard day at work.
Chef Damien le Bihan has specially curated their authentic French menu of cheese platters, pâté de campagne, foie gras, smoked fish platter, croque monsieur and tartines. French-styled brunch are available on weekends, where the menu includes vienoisserie, egg Benedict and cereals.
Chef Damien le Bihan has specially curated their authentic French menu of cheese platters, pâté de campagne, foie gras, smoked fish platter, croque monsieur and tartines. French-styled brunch are available on weekends, where the menu includes vienoisserie, egg Benedict and cereals.
The concept of MoodBox stems from the desire to let you catch a glimpse of the French touch lifestyle.
Whether you are looking for fine designer pieces for your home, a stylish present for men, an original gift for a special occasion, or something to indulge in, MoodBox offers a trendy selection of home decoration and fashion accessories.
With its certain je ne sais quoi, MoodBox provides for your changing moods.
Pretty Ballerinas is a young brand but with a long tradition - the shoes are made by the same family in the same Mediterranean village where they started.
Each shoe shape is named after a female screen or music icon to help you remember which shape suits you best.
The brand is known for its huge array of styles and colours and the unusual way materials are combined. Their stores are designed like tiny chocolate boxes with signature details of French antique gilt mirrors and chandeliers, pink shelving and leopard print sofas.
Situated in the vibrant and eclectic enclave of Tiong Bahru, the modern and historic juxtaposition of the restaurant atop an art-deco straits settlement boutique hotel fits perfectly with the surroundings.
Born in the year of the rabbit (which explains his choice of restaurant name), Chef Matthew has always been fascinated with cooking since young. Unlike most award-winning chefs, Chef Matthew kept his training local within At-Sunrise Global Chef Academy without any overseas apprenticeship. Similar to Heston Blumenthal, he picks up ideas from his travel experiences and interaction with people.
A combination of classic French techniques along with a touch of Asian and Singaporean flavours, Chef Matthew creates seasonal menus inspired by the 7 characteristics of ‘ENSOPHI’: Exotic, Nostalgia, Soil, Ocean, Pristine, Heritage, Impression. Each element represents a poetic and artistic expression of his dish.
Sourced from little-known boutique vineyards from all over the world, wine labels to pair with each course range from familiar regions like Barossa Valley, Australia and Bordeaux, France to newer regions like Nahe, Germany and Colchagua Valley, Chile. Watch as resident mixologist Aidil shakes up house crafted cocktails and international favourites to kick-start your meal. Enjoy Happy Hour specials and live music from Thursday to Saturday evenings.
With Chef Matthew’s forte in creating and designing, he made a full renovation to the space. The intimate 30-seater indoor dining room is formed around a semi-circle with floor to ceiling glass windows for a 180° view of the city. Complete with an open kitchen concept, diode branches of stars imprinted in the ceiling, and Chef Matthew’s sketches and art sculptures collected from his travels, the stage is set for a gastronomical and artistic experience. The outdoor rooftop terrace seats 26 but offers ample standing space for large-scale events in a lush alfresco garden setting. Chef Matthew has plans to set up a vertical garden around the steel façade. Sip some wine, savour the food and soak in the ambience. The Rabbit Stash offers a multi-sensory dining adventure with a feast for all senses.
Mad About Sucre is a private confection label that marries the best of French confection techniques with the glorious British designs. They specialize in handcrafting bespoke wedding and celebratory cakes & confections in Singapore.
They are anti-thesis of modern day conveniences and do not use any cake premixes or any artificial flavorings. They reduced between 20% to 60% the of sugar required in the original cake recipes. Hence, their cakes are well-balanced with smooth natural flavors with the natural ingredients shining through.
They handcraft every cake and confection from scratch so that you and your loved ones can rediscovery the joy of eating quality cakes and confections that naturally taste as good as it looks.
Violet Herbs is a new age semi-formal fine dining restaurant located in Singapore’s well known business district, Tanjong Pagar.
Violet Herbs stands true to providing authentic Modern European taste. They differentiate themselves by an extensive use of herbs in all of their food and signature cocktails. A newly opened restaurant, they reflect a sense of novelty, seeking to provide you with a bit of something new, striking a dash of curiosity and interest.
Serving Modern European cuisines, you will get to experience the finest of French and Italian dishes right here in Asia. The menu features delectable and innovative dishes such as Foie Gras Mousse, Marinated Red Miso Cod and Sous Vide 48 Hours Wagyu Beef Cheek using the freshest of ingredients.
Violet Herbs houses a 2-storey, 70 seater restaurant where the interior design surrounds the theme of comfort and elegance.
Feel like a royal without having to be too classy in their purple themed ground floor. Or, unwind yourselves in a more naturesque vibe and experience simplicity in their very own nature themed second floor. Explore their very own herb garden too, featuring up to 20 different kinds of herbs that are grown with extra love and care.
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.
Les Delices has opened a new outlet on Kreta Ayer Road.
If you're wondering the meaning of Les Délices, it is translated directly from "The Delights". Their patissier was a graduate from Le Cordon Bleu Paris and was taught by the best French chefs in Paris, France.
In their cake dictionary, desserts are the little delights in life. At Les Délices, they are dedicated to bring these delights to you. Every cake & pastry in Les Délices is handmade with love, to convey their sincerity.