Decked out in vibrant chinoiserie hues, Chow Fun Restaurant & Bar is a novel concept that presents a thoughtfully-crafted menu comprising over 18 Asian and Western-inspired noodle small plates; many with an inventive twist, moreish snacks and an irresistible all-day happy hour offer.
The name, Chow Fun, is a playful nod to the ubiquitous Cantonese fried noodle dish served at Chinese restaurants in America, where Singaporean chef and owner, Alicia Lin, spent 20 years of her life. The name also alludes to ‘chow’ or food, and the ‘fun’ and infectious spirit of the restaurant as it aims to become the bustling dining and drinking destination at The Grandstand.
Given Alicia’s affinity for noodles and entertaining, she wanted to create a convivial and inviting venue for customers; a lively yet intimate space to relax with friends and bond over simple good chow and a cold beer. Furthermore, with noodles’ wide appeal and popularity, she decided to focus on using quality ingredients to present familiar and unique interpretations of classic noodle dishes at Chow Fun.
Guests may choose to dine indoors (40 seats) at the low tables or the colourful cushioned banquettes or outdoors at the alfresco area (25 seats). With such a playful and energetic space, Chow Fun is the ideal venue for casual dinner dates, family meals and all-day drinking with the buddies.
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Lin <林> has opened its doors to the public for the very first time. Located on the rooftop of Link Hotel at 50 Tiong Bahru Road, Lin <林> overlooks the vibrant coloured shop houses and shows a clear view of the sky. Housed in a 1960s-era building, the legacy of this building lives on and its old building charm preserved.
Lin <林>, short for “Shu-Lin”, which means 'forest' in Mandarin, is a contemporary Asian alfresco rooftop bar and specialises in authentic Asian-infused cocktails, premium whiskeys, international shooters and specially selected beers paired alongside with Asian bar snacks. Lin <林> prides itself on creating some of the most unique Asian cocktails such as Tom Yum Gong, Dragon's Gate, and 7th Beauty using Asian ingredients such as chili padi, lime infused plums, dragon fruit & chinese dates.
For guests seeking an up-close experience with the bartenders, a special menu is created whereby bartenders prepare special mixology cocktails in front of the guests. For guests who are undecided, they would just need to let the mixology bartenders know what flavours they feel like having or their preferences, and the bartenders would be able to create something customised just for them.
In line with its Asian themed interior, Terracotta Warriors are placed strategically at Lin <林>.
Other Asian elements such as Buddha heads and bamboo plants are fitted onto the planter box along both sides of the bar. The bamboo plant has a long history in ancient China, when it was used for almost everything such as bows, arrows and household items. Even the bar table legs are customised to resemble the bamboo silhouette.
However, the main feature of Lin <林> is its majestic golden entrance which guests will first take note of when they enter the premises.
At Lin <林>, there are covered areas for guests who prefer a slightly more private setting. For people who would like an al-fresco experience, there is an outdoor area that consists of hexagonal bar tables and fairy lights overhead. Alternatively, if some would like to have a chat with the bartenders, bar stools are placed in front of the bar for guests to enjoy a drink while chatting with the friendly bartenders.
For easy listening, Lin <林> plays a repertoire of top 40s, R&B, and classic chart hits.
The Bar & Billiard Room at Raffles Hotel marks a new era with its return to a storied and sophisticated, yet relaxed bar and lounge specialising in whisky, original and imaginative cocktails, craft beers and high quality cigars.
Noted as the oldest existing bar in its original location in Singapore, the Bar & Billiard Room will now present up to 400 curated whiskies alongside an entirely new cocktail list and bar menu.
With a beautiful room and outdoor covered terraces, the unique and historic setting at Bar & Billiard Room naturally lends itself to the new evolution. The Bar & Billiard Room will also serve as an everyday meeting place as well as for special occasions.
Christoph B. Nyfeler shares his 16 years of whisky experience as Raffles Singapore’s Resident Whisky Expert. Of the 400 hand selected whiskies, many are limited editions and directly imported for the bar. The whisky list boasts a strong Scottish presence with a good selection of American bourbons and Japanese whiskies rounding off the collection.
To add special interest, Christoph will host whisky events such as whisky appreciation masterclasses and whisky dinners regularly. He can also create exclusive whisky pairing menus for groups and corporate events of up to 20 people. You can share your individual taste preferences with Christoph who will then customise a dinner menu where courses are paired with different types of single malt whiskies.
Equal attention has been given to the new whisky-led cocktails created by Raffles Singapore Restaurant and Bar Operations Manager Randolph Velasco and his award-winning bartenders. With special skills and knowledge of infused liqueurs and house-made bitters, the team have based the bar’s new concoctions on classic cocktails with a modern twist in Menu highlights include the BBR 1896, a nod to the year the Bar & Billiard Room was established. The complex cocktail is a delight for the senses; the bourbon is first fat-washed in butter for a creamy mouth feel and savoury flavour, mixed with Angostura bitters, smoked with chamomile tea leaves for a subtle, floral aroma and finally garnished with a slice of orange peel.
The Old Nick was a favourite tipple for navy officers who needed some liquid courage before heading out to sea. The Bar & Billiard Room’s version is a combination of Scotch whisky, thyme liqueur, Dom Benedictine, orange and lemon bitters. The comprehensive cocktail menu encompasses other base spirits such as gin, tequila and vodka as well. Look forward to the Miss “H”, Randolph’s take on the ubiquitous martini featuring kiwi, Cointreau, lime, and muddled kiwi fruit.
Bar bites include a selection of sophisticated nibbles and more substantial sharing plates. An array of cold and hot dishes can either be enjoyed as an accompaniment to drinks or as full-fledged meal. Menu highlights include Crabmeat Cigars, shredded fresh crab meat wrapped in vine leaves.
For a sweet finish in keeping with the bar's theme, Chocolate Whisky Stones are available in three different flavours – dark, milk and white chocolate. The chocolate is first melted down and infused with whisky before being placed in moulds to resemble the whisky stones commonly used to chill the spirit without diluting the drink.
The Bar & Billiard Room also houses one of the five original billiard tables from the turn of the century and you are invited to have a game over drinks. On Friday and Saturday evenings, the bar will feature live jazz.