With more than 100 species of native plants on-site, the enhanced Native Garden @ HortPark by The National Parks Board (NParks) has the highest concentration of native plants, including edibles, shrubs and trees, in a single location in Singapore.
The Garden aims to promote the use of native plants in gardens and will provide visitors with a wealth of information on their uses (for food, medicine and timber), how they support native fauna, how they can be used in landscapes, and how to grow them.
The Native Garden features different landscapes that showcase native plants in their various natural habitats, and demonstrates how native plant species can be effectively used for urban landscaping. Aiming to provide an immersive experience, visitors will be able to see the Lasia spinosa in its native aquatic habitat, and the Lumnitzera littorea in its native mangrove habitat. These landscapes also provide habitats for fauna. In the rainforest zone, the running water from a man-made stream and the use of a combination of logs and rocks help to mimic a rainforest habitat conducive for insects, small mammals, reptiles and birds.
Visitors will also be able to explore the five zones where plants are categorised based on how they are used – as medicine, food, timber or to enhance habitats for birds and butterflies. Rare species such as the Nephelium maingayi, which has edible fruits that resemble hairless rambutans and taste like rambutans, can be found in the Food Zone, while the Knema globularia, which is found in the Bird Zone, has fruits that are eaten by the Oriental Pied Hornbill.
Synonymous with comforting and nourishing Chinese cuisine that is served across 18 outlets in Malaysia, Souper Tang (汤师父), a successful and well-respected brand name in its home country, has proudly opened its doors in Singapore. Now, diners here can look forward to a sanctuary of wholesome fare in the heart of Orchard Road, within a new F&B cluster in The Centrepoint.
With a strong foundation in Chinese herbs due to the owners’ expertise in the Chinese medical hall business, Souper Tang is committed to serving nourishing fare skilfully enhanced with Chinese herbs, yet retaining delicious flavours that are pleasing on the palate – at once challenging the perception that the use of herbs can be a ‘bitter pill to swallow’.
While soups feature prominently on the menu – as the name suggests – the restaurant has also taken great efforts to offer a wide array of unique dishes that will cater to all at the table such as unique seafood and meat dishes, congee, mee suah (wheat noodles) and one-dish meals.
Ben & Jerry’s has opened its first Flagship Scoop Shop in Southeast Asia at 313 Somerset Discovery Walk.
Ben & Jerry’s Flagship Scoop Shop serves an exciting menu of 18 chunky, swirly and euphoric ice cream flavours, alongside new shakes, sundaes, ice cream cakes and a wider range of merchandise.
Staying true to providing you the best possible ice cream made in the nicest possible way, Ben & Jerry’s is taking values-led sourcing local. Bakery items like brownies and cookies and herbs like mint are supplied by SCORE Bakery which works to rehabilitate inmates through skills training, and social enterprise Edible Garden City, who are a group of urban farmers championing the Grow Your Own Food movement in land-scarce and import-dependent Singapore.
FYR Cycene Ond Drinc (pronounced as FIRE Kitchen And Drink) is the newest casual dining restaurant in central business district.
Against the backdrop of Chinatown’s historic allure, FYR promises an intriguing experience that harks back to a simpler time. Rustic décor and storied wall murals lend the restaurant a distinct olden-day charm. Even its moniker is as old as time — it is the etymology of fire. Fire is one of the most important elements in life, especially in cooking. They aim to peel back the layers of complexity to produce food that can bring you a lot of joy.
All of FYR’s cuisines and dishes are whipped up using the Josper Charcoal Oven. This culinary practice pays tribute to a time when food was cooked atop wood chunks and over a roaring fire. The chefs of FYR use lychee wood, which gives the dishes a wonderful smoky note that is tinged with sweetness.
FYR purveys an array of authentic, modern cuisines that perfectly captures the European culture. The chefs opt for herbs and spices found in the Southeast Asian region and use them to enliven the dishes. The dishes, varying from grilled meat to seafood, will be an instant hit with Singaporeans, who possess an inclination towards spicy food.
Some of the mainstays at FYR include: Baked Freshly-Shucked Oysters: noble sweet paprika, roasted garlic, chilli padi, spring onion and calamansi all lend a distinctive quality to the fresh and succulent oysters. Grain-fed US Holstein Cow Ribeye 365 Days: this glorious slab of ribeye, cooked to perfection, comes with house salad with java curry dressing and a choice of either buttered cassava or mashed potato.
Whole Maine Lobster: this gigantic lobster, sprawled across the plate, is bound to turn heads. The aroma of the shallot lemongrass béchamel will also waft through the air and whet appetites. Seafood Linguine: tossed with al dente pasta is a potpourri of seafood ingredients as well as lobster bisque, laksa leaves and Thai basil.
Wash these great cuisines down with FYR’s special concoctions. The Apple Rosemary is a delightful blend of fresh apple juice, fresh rosemary and infused lemon syrup. The tangy Lime and Mint is a mix of fresh lime, mint leaves and mint syrup, and will help to cleanse palates.
The Ginger Lemongrass, made with lemon tea, fresh ginger and lemongrass, will help to invigorate senses. The sweet Hibiscus Mint features hibiscus tea, fresh apple juice and infused mint syrup.
Another unique concoction that FYR offers is Grilled Fresh Fruit Juice – expect a rich and caramelized flavour as the bartenders grill the seasonal fruits before juicing. Merrymakers can also quaff the restaurant’s fine selection of red and white wines.