Specializing in #DangerouslyAddictive Salted Egg snacks, Irvins Salted Egg food creations are freshly made & handcrafted without any preservatives, using only the best ingredients.
Guess who’s finally in City Hall? Local favourite Ponggol Nasi Lemak has opened their first branch in City Halll at Capitol Singapore.
Ponggol Nasi Lemak is most famous for their signature dish of fragrant coconut rice with sides of fried chicken wing, sunny-side-up egg, fried peanuts and anchovies, and sambal chili sauce. Also don’t forget to try their favourites such as archar, otah and fried ikan kuning!
Established in 1979, Ponggol Nasi Lemak is a heritage food brand serving one of the most iconic specialty food in Singapore. Under the guidance of founders Mr. Ang Chye Choon and Madam Koh Ah Tan, the family started delivering traditional pre-packed Nasi Lemak in Banana leaves to distributor and hawker stores in Singapore.
Calling all dessert lovers, it’s time to take indulgence a step further with the latest arrival in town - Do Qoo (pronounced as Do-Cool) - a brand new dessert spot serving up reimagined desserts in a cup.
Do Qoo desserts are served in a specially designed portable cup for easy on-the-go enjoyment. Prepared with classic layers of refreshing homemade grass jelly, soy pudding or Osmanthus Aiyu Jelly, paired with their Signature Abacus toppings, then finished off with a drizzle of luscious soy cream.
The chain is a new concept launched by Mr Bean, Singapore’s largest soya F&B chain. Do Qoo uses the ever popular soy pudding and grass jelly from Mr Bean as the classic base for all of its dessert cups. Found in the newly-opened PLQ mall, is a 2-in-1 concept store housing both Do Qoo and Mr Bean.
Pioneers of Singapore’s cafe culture, PS.Cafe opens its eighth outlet, PS.Cafe by the Sea at East Coast Park, making this their first foray out East, away from the hustle and bustle of the city-centre. Inspired by its waterfront location while staying true to the homegrown brand, the menu showcases and celebrates seafood with exclusive dishes, while introducing a special Junior section for the first time.
Starting from humble beginnings in 1999, PS.Cafe began as a cosy cafe hidden within Projectshop clothing store. The charming and understated spot quickly gained a following for its hearty takes on savoury cafe classics, famous truffle shoestring fries and indulgent cakes, puddings and tarts. Since then - over the course of 20 years, PS.Cafe has steadily expanded in Singapore and recently opened up in Shanghai and Seoul this year.
Spanning over 3,000 sq ft, this 120-seater offers a multitude of crowd-pleasers, impeccably suited for friend gatherings, date nights and weekend brunches with loved ones.
The all-day menu at PS.Cafe by the Sea at East Coast Park pays homage to the serene waterfront location with new seafood dishes such as Chargrilled Octopus ($21) - PS.Cafe's spin on a 'char siew' features octopus wok-fried in a homemade sauce served with chilli lime dip, and Lemongrass Mussel & Clam Spaghettini ($29.50) a Thai-inspired pasta topped with portobello mushrooms, black mussels, fresh Venus clams and various aromatics tossed in a sweet and sour sauce.
Additional new creations, exclusive to PS.Cafe by the Sea East Coast Park include:
Poached Ocean Trout Niçoise ($27) a modern twist on a classic French salad with string beans, green olives, capers, spinach and tuna aioli for a refreshing start to the meal.
Chorizo & Calamari Stew ($30) a hearty pot teeming with white beans, fire-roasted peppers, spicy chorizo and tender squid topped with black garlic aioli and a side of crusty bread.
Singapore Chilli Crab & Prawns ($32) a nod to East Coast tradition of chilli crab, PS.Cafe's rendition comprises fried soft shell crab and grilled tiger prawns with wok-crisped mantous, fresh chilli crab dip and jade fried rice.
Signature items that are familiar to fans such as PS. Truffle Shoestring Fries ($16), Tiger Beer-Battered Fish & Chips ($32) and Spicy King Prawn Aglio Olio ($29.50) are also available. An array of hand-stretched pizzas and a multitude of Asian delights will also be on the menu for a stellar communal dining experience.
Adding to the brand's extensive dessert menu, the novel addition of the Banana Surprise Sundae ($16) showcases PS.Cafe's take on the banana split crowned with toasted almonds, chocolate sauce and tangy strawberry compote - a treat to delight any sweet tooth. Also not to be missed are menu stalwarts, Sticky Date ($15) with lashings of decadent toffee sauce and Double Chocolate Blackout Cake ($16) a rich dark chocolate sponge drizzled with dark chocolate sauce.
For the first time, PS.Cafe launches its Junior Menu for children under 12 years old; featuring kid-friendly items such as its iconic Spaghetti Bolognese ($14), Mini Pancake Stack ($12) with maple syrup, bananas and vanilla ice cream, Grilled Ham & Cheese Toasties ($12) with fries, and Cheeseburger and Fries ($13). All items on the Junior Menu come with a complimentary bowl of soft-serve ice cream with chocolate or strawberry sauce.
PS.Cafe by the Sea at East Coast Park's brunch menu with classic-favourites including eggs benedict and pancakes kicks in on weekends at 9.30am until 4 pm. The restaurant also serves breakfast from 9.30am to 11am Monday to Friday, offering staples such as almond chia seed granola and avocado toast.
Hawkee is Singapore’s very first robotic food court operating out of Fraser Tower in the heart of the central business district.
Hawkee presents a delicious and fuss-free dining experience where their robochefs whip up local favourites and trendy delicacies, from Hokkien Mee, Char Kway Teow to Mala Xiang Guo in Singapore's first-ever eatery with fully-automated cooking.
The newly-opened 91-seater food court operates with a total of 10 robotic chefs.
D.I.A.N.A., is the name of Hawkee's robotic hawker chef and it is capable of whipping up 11 different local delights. matching the freshness and authenticity of a traditional hawker centre!
At a time when electronic person-to-person introductions and food delivery apps are at the touch of our fingertips, Tiong Bahru Bakery still believes in “celebrating neighborhoods” and that means taking time for the face-to-face connection with people that matter. For the first time ever, the Home of the Handmade Croissant shares the 4,000 sq ft space with internationally award-winning beauty brands Browhaus and Strip at a convenient location in the Central Business District area.
It could not have come at a better time as Spa Esprit Group’s founder, Cynthia Chua, states that “The all-new Funan has provided us an opportunity to sync well-loved brands for a more valuable experience than ever before. We want to continue to be the nexus of creativity, culture and conversation.” The 90-seater bakery is the second outlet to serve the full hot food menu in addition to their popular 100% French flour-and-butter bakes, exclusive coffee blend and superfood treats, after their Raffles City branch.
Being part of Spa Esprit Group’s very first multi-concept without barriers, TBB Funan can be accessed from any entry point on the fourth floor shared with Browhaus and Strip. Captivating images on LED screens greet customers with the newest and latest at the bakery. Soft leather armchairs, warm lighting and communal tables make for easy conversation amongst friends and colleagues.
Following TBB tradition, every new outlet offers exclusives in store for a limited time. At TBB Funan, they have savory porkcast pie on TBB’s signature French butter croissant crust. The diamond-shaped creation adds a flaky and crunchy texture to pork cheek rendang done local-style in homemade rempah or intensely flavored spice paste (read: not poured from a store-bought readymade pack) at $8.90++ each. Not one but two exclusives mark this grand opening of TBB Funan. The best-selling viennoisserie, kouign amann, takes on an Asian-flavored spin inspired by the Chinese fried doughnut or ham chim peng. It is intensified with five-spice butter and sprinkled with black and white sesame seeds on the Breton cake which literally means “cake-butter” at $5++ each that’s available from now till 10 September 2019. There’s also Unity tea blend that’s farm fresh, and made up of ginger, pandan, turmeric and chili ($6/$6.20++ each) which are locally grown by Edible Garden City. “Unity” was chosen to signify the three concepts under one roof for the first time in Singapore.
Delight in unforgettable Singapore flavours and Peranakan classics at Violet Oon Singapore at Jewel.
Nestled within the lush tropicality of the world-class Jewel Changi Airport, Violet Oon Singapore at Jewel will whisk you away with their assortment of Singapore flavours.
With an elevated all-day dining menu showcasing local favourites and one-dish delights, they invite you to take a moment to discover Singapore’s diverse and nuanced culinary heritage.
Watch the dancing flames of their glassed-in open grill room, grab a drink at their long bar, or recharge over a warm meal. Visitors are also welcome to shop their selection of gourmet delicacies perfect for gifts and souvenirs.
Lee Wee & Brothers’ brand-new concept called O’TAH, is a casual but modern 12-seater kiosk at Jewel Changi Airport’s food hall. Open 24/7, the concept is a departure from Lee Wee & Brothers’ traditional heritage, and offers an imaginative dining experience characterised by modern interior design, creative plating and packaging as well as innovative dishes.
Brace yourself for an otah revolution with The Coconut Collection, featuring flavours exclusive to Jewel. The chefs have put a new spin on the classic otah, embedding new treasures within minced mackerel that is marinated and mixed with a homemade spice paste. There are four offerings: Pink Salmon Otah, Scallop Otah, Cream Cheese & Corn Otah, and Green Petai & Anchovy Otah. The ingredients are wrapped in a pair of coconut leaves, which impart a tropical fragrance and sweetness, then grilled for a light smoky aroma. Each otah at O’TAH is handmade to ensure consistent quality.
At O’TAH, the traditional otah is also remade into various forms. O’TAH Fries are bound to delight both adults and children alike — hand-cut hunks of mackerel fish otah fries are accompanied with shoestring potato fries. Dip them into the lime and herb mayonnaise for maximum indulgence.
Ben’s Burger is a towering creation showcasing mackerel fish patty, tomato, purple cabbage, caramelised onion and sunny side up, all sandwiched between fluffy charcoal buns.
There is also the Pesto Salmon Nasi Lemak, a new take on Lee Wee & Brothers’ best-selling dish. The mackerel fish otah is paired with pesto salmon on a bed of fragrant coconut rice. Not forgetting the satisfying medley of omelette, potato croquette, anchovies, peanuts, purple cabbage, pickled vegetables and sambal chilli with a real kick!
This April, Fresh Fruits Lab Group (FFL) introduces their third concept outlet, Herit8ge. Conceptualised with the idea of reminiscing the yesteryears while paying homage to local flavours, Herit8ge will bring forth its take on local flavours with a modern twist.
Nestled amongst the lush greenery in Jewel Changi Airport top floor, Herit8ge takes inspiration from the 70s style while incorporating elements of contemporary Singapore. From its interior to kitchenware, the restaurant exudes subtle nostalgic touches while sporting iconic colours of porcelain - white and blue. Furnished with a combination of woven rattan and bent timber pieces, the restaurant evokes a sense of heritage while offering diners a cosy experience.
At Herit8ge, diners will be treated to a diverse assortment of familiar local dishes with a modern touch. The menu will feature dishes that reference humble local classics and reinvented with modern cooking techniques. Soak up the 1970s ambience and reminisce about yesteryears over a plate of their signature Char Siew Pork Ribs or the Bak Chor Mee Salad.
To complement the mains, explore their very own rendition of Singapore desserts. With that, top it off with their sock-brewed arabica coffee inspired by the traditional Singapore brewing method. Otherwise, choose from a wide selection of beverages ranging from beers to their own concoction of local-inspired cocktails.
Hideout By The Local Box at The Heeren is an underground casual-dining playground for all local hidden gems.
Hideout By The Local Box serves local cuisine inspired by Asian flavours. Have a taste of their Gula Jawa Chendol, Dry Mee Tai Mak Laksa With Toasted Prawns, Har Cheong Gai Chicken Chop and more for that uniquely Hideout food experience.
Get a taste of nostalgia at Colonial Club Signatures and embark on a gastronomincal journey through Singapore's rich culinary heritage.
A harmonious blend of East and West, Colonial cuisine is a fusion of expatriate taste and local ingredients, resulting in a delicious merger of foods. Savour a delectable mix o heritage cuisines, including Hainanese-style western delights, Nyonya dishes and local-favourites with British-Colonial influence.
Singapore’s pioneer celebrity chef Justin Quek redefines the quintessential Singaporean gourmet experience at casual all-day diner JustIN Flavours of Asia.
From local breakfast of tangy mee siam and lunches of Malay-style nasi campur, to dinner of lobster Hokkien mee to supper of zichar classics – the newly-opened JustIN at Marina Bay Sands is your go-to destination for an authentic, sophisticated taste of Singapore.
View JustIN's menu here, with a list of delectable creations.
One of Asia’s most internationally-celebrated chefs, Justin Quek is famed for his expertise in French fine dining and his deep understanding of Asian cuisines. His Franco-Asian cuisine – borne of his Asian heritage and his extensive experience in Europe – is represented by signature dishes such as his foie gras xiao long bao, and lobster Hokkien noodles. As a leading chef from Asia, he has served numerous politicians and dignitaries such as former Chinese president Jiang Zemin and Microsoft founder Bill Gates. He also famously cooked for all of Singapore’s founding prime minister Lee Kuan Yew’s birthday dinners since 1993.
62 years on, popular homegrown brand Old Chang Kee opens its first flagship store right at the original location of its very first stall.
Old Chang Kee has its humble beginnings in 1956 in a small stall in a coffee shop near the then Rex Cinema along Mackenzie Road. People from every corner of Singapore would travel to this stall to savor the perfect curry puff, then known affectionately as the "Rex Curry Puff".
The 50-seater heritage-themed setting flagship coffee house will not only serve the usual Old Chang Kee delights. Their new offerings like Flower Bread (seven fluffy buns with a choice of curry or stew) and Beef Stew Rice are both exclusive to the Rex outlet.
A new and bigger Arrival Hall has opened at Changi Airport Terminal 1, increasing the terminal’s floor area by 35% to 8,500m2.
The new hall is part of a larger expansion plan for T1, estimated to boost the terminal’s handling capacity to 24 million passenger movements per annum. The terminal served about 3.2 million passengers in the first quarter of 2018.
With the recent opening of the new arrival zone; travellers will collect their bags and walk down a passageway before entering the public area which used to be the road outside the terminal.
Within the arrival hall is a new garden featuring palm trees of up to 15m in height, a feature pool and a diversity of flora incorporated with dragonfly topiaries and sculptures. This is the airport’s first garden situated in the public area.
Enjoy all-day dining in the elegantly decorated space and savour the goodness of Singaporean home cooking by Head Chef Tammie Loke who brings with her decades of experience in entertaining the most discerning guests.
A celebration of traditional Singapore dishes like Char Siew Noodles, Claypot Chicken Rice and Crispy Prawn Rolls, One Bowl faithfully presents these handmade traditional classics from your grandmother’s kitchen to your table. And with almost all items priced below S$15, enjoying your favourite comfort eats just got so much easier.
Their cosy ambience is perfect for both private lunches and also larger gatherings.
Changi Airport Terminal 1's new arrival pick-up zone is now open and is the first of several changes under a $323 million expansion project to boost the terminal's capacity.
The changes include a new "meeters and greeters hall", a five-storey underground carpark, an expanded baggage claim area plus more baggage belts.
The new "meeters and greeters" hall which will be opened progressively from April, will lead to a 35 per cent expansion in the floor area of T1's arrival hall.
It will be integrated fully with level 1 of Jewel, allowing arriving passengers to walk directly into the new development.
And next year, the baggage claim hall floor area will be expanded by 90 per cent, providing more space for arriving passengers.
The new carpark will be ready by the end of this year. It will also serve Jewel after it opens next year.
Local Restaurant & Bar at the newly-refurbished 30 Bencoolen (previously known as Bayview Hotel) offers fusion dining & gourmet coffees in a casual contemporary setting.
With wooden trellis ceilings and floor-to-ceiling windows, Local provides an airy, informal space where guests and the neighbourhood community can enjoy gourmet coffees and delicious all-day dining. The generous breakfast buffet sets you up for a day of exploring the city, while lunch becomes a treat thanks to salad and dessert buffets.
You can relax on a comfortable sofa in their lounge and bar, to savour artisan teas, indulgent pastries and aromatic local coffees prepared by expert baristas. The deli counter is ideal when you’re busy with meetings or refuelling after a workout. Head Chef Elvin Chew’s fragrant fusion of Asian and Western cuisine serves up creative dishes for dinner.
Hawkerman™ is a collection of curated stories representing Singapore’s Hawker fares with the combined history of more than 130 years. In this latest concept by Tenderfresh Group, the best of the ‘street food’ recipes from across Singapore were handpicked and delivered to you at a single location.
From crispy fried farm fresh spring chicken by Tenderfresh to delicious 60’s Hokkien Mee fried with the distinctive prawn broth from Warong Kim’s, or the healthy stew of 7 key ingredients that makes up the Rainbow fillings; a heritage recipe handed down since 1977 to make their Ah Boy’s Hokkien popiah, there’s always something for everyone.
A modern Singaporean restaurant, Jiakpalang Eating House is inspired by traditional Zi Char stalls, serving a wide selection of new local dishes at wallet friendly prices.
How about some Bak Kut Teh jelly instead of your usual Bak Kut Teh soup?
Set in the Alexandra business district, the new eatery is helmed by Executive Chef Nixon Low who was previously with Portico Group.
His creations for Jiakpalang are creative and has its own unique characteristics.
One signature dish at Jiakpalang is the Ang Ji Kao stout-braised beef cheek ($17) with crunchy peanut butter mash and Nashi pear.
Located within Destination Singapore Beach Road, a new hotel managed by the Park Hotel Group; Folklore celebrates Singapore heritage food and the role it plays in cultural harmony in our multi-ethnic nation.
Brainchild of Chef Damian D’Silva, the menu constitutes a nostalgic homage to the food he grew up with as a child of Eurasian-Peranakan parentage. Heirloom dishes reflective of the major racial cuisines of Singapore are made from scratch, without shortcuts or compromise, using authentic - largely manual - kitchen methods.
The experience is of being a guest at Chef Damian’s family dinners around the table. Bottles of in-house-made sauces and mixes, along with giveaway recipe cards encourage home cooking, furthering Chef Damian’s ardent advocacy of preserving and propagating Singapore’s culinary heritage.
About one quarter of the retail space at the new Funan mall has been taken up and local theatre company W!LD RICE is among one of the latest tenants announced together with a few other familiar brands.
The retail mall will have 200 shops over six storeys, and is targeted for completion in the fourth quarter of 2019.
W!LD RICE will build a 18,000 sq ft, 380-seat theatre - the first facility of its kind designed and managed by a local theatre group to be located within a commercial complex.
W!LD RICE was founded in 2000 by Ivan Heng, an internationally acclaimed and award-winning theatre practitioner, and is recognised today as one of Singapore’s leading professional theatre companies.
The Warehouse Hotel’s flagship restaurant, Po, is a refined modern Singaporean concept presenting an array of local classics and elevated Singaporean staples by Chef-Partner Willin Low (founder of Wild Rocket, one of Asia’s 50 Best Restaurants) and The Lo & Behold Group.
Po seeks to bridge the gap between our nation’s vibrant culinary heritage and rich collective memories of home cooked specialties. The beverage offering features a tightly curated selection of tipples which will bring to life the heritage of The Warehouse Hotel alongside premium craft Asian spirits and fine wines.
Singapore Prime Minister Lee Hsien Loong recently hosted Philippine President Rodrigo Duterte to lunch at newly opened: The Coconut Club.
After a trip to the 2014 Nasi Lemak convention in Kuala Lumpur, the people behind The Coconut Club spent 2 years on their recipes and an equal amount of time sourcing the best coconuts in the world, then presented The Coconut Club at Ann Siang Hill to Singapore.
Set in the green suburbs of Mediapolis in One-North, you are invited to destination dining, DSTLLRY par Christophe Lerouy, helmed by Chef Christophe Lerouy who received his Michelin star at Alma by Juan Amador.
Roost's innovative kitchen and cozy restaurant is focused on Singapore's favourite national dish, chicken rice. Delight in the wonderful satisfaction they bring you through their inventive menu of local and Asian delights.
Roost at Centrepoint opens as the first chicken rice themed restaurant featuring the 'made by Singaporeans' invention, iKook; a fusion of innovative cooking with intelligent automation to achieving food quality and perfection every single time.
Established in 1976, Red House Seafood has built a strong reputation of pairing fresh seafood with Asian flavours. The esteemed home-grown restaurant chain's latest branch is at Clarke Quay and it will open on 16 December 2016.
Over the years, Red House Seafood has built a strong reputation for good quality, fresh seafood specialising in Asian seafood dishes and Singaporean favourites such as Crabs in Red House Chilli Stew and their Scottish Brown Crabs. Their intimate attention to flavours makes them popular amongst locals, expatriates and tourists.
Wah Kee Big Prawn Noodle from Pek Kio Market & Food Centre in Cambridge Road has now expanded with a modern 2,100-sq ft restaurant at Esplanade.
At Wah Kee @ Esplanade, you will not only find their signature prawn noodle, there will also be other seafood such as Boston Lobster, Oysters, Flower Crabs, Blue Mussels and different types of shellfish.
Known for its unique contemporary-meets-traditional aesthetic, five-year-old local label Ong Shunmugam has officially opened the doors to its new home at creative indie enclave Chip Bee Gardens after relocating from the Hong Leong Building in Raffles Place.
Ong Shunmugam is a contemporary womenswear label with a simple quest to craft beautiful clothes by focusing on sartorial construction instead of fast fashion; on cut and fit before look; on longevity over excess.
Designed and made across Asia, their atelier often reworks familiar influences, weaving traditional textile techniques, colours and silhouettes into the modern wardrobe, while deliberately disregarding stereotypes and caricatures.
Theirs are conceptual collections for the thoughtful dresser. They employ intuition and an exacting aesthetic, and they believe that clothing should be cerebral yet wearable.
Baba Chews Bar and Eatery is an all-day dining restaurant in Katong serving modern and traditional cuisine from Straits of Malacca.
Baba Chews is a restaurant inspired by their neighbourhood. The name ‘Baba Chews’ takes inspiration from Chew Joo Chiat, a wealthy Chinese landowner known as the ‘King of Katong’ who in 1917 allowed the use of a road through his land for public, which is the Joo Chiat Road we know today. Various other roads and landmarks in the vicinity were also named after him, such as this very building, which was formerly the Joo Chiat Police Station (1928 – 1987).
Paying homage to this unique culture, they have put together a menu of traditional and modern cuisines from places that have influenced Peranakan cooking.
Chong Wen Ge brings the term "cafe" into new heights - injecting the richness of surrounding heritage into a gastronomic experience.
The founders of Chong Wen Ge cafe are made up of a group of middle age "uncles"*- who, even though established in their own profession, feel inclined to start Chong Wen Ge Cafe - in efforts to reach out to the younger generation and increase the awareness of Singapore's own cultural roots. Thus, instead of allowing the cafe to be subjected to the cookie-cutter formula of serving eggs Benedict and waffles - the founders were strict in ensuring that all decisions right down to the smallest detail, were made with the heritage and culture in mind.
Entering through the Chong Boon Gate, you will be greeted by the authentic Peranakan tiled flooring, all preserved in its original splendor. In the background, there is the soothing tinkling of piano songs that amalgamates perfectly with the surrounding environment to bring respite and retreat to those who seek escape from their everyday life.
As you settle in, make yourself at home, take a moment to enjoy the honest heritage food, and appreciate all that with the beautiful backdrop of the intricately decorated Chong Wen Pagoda. Everything at Chong Wen Ge cafe, from the surrounding ambience and view; down to the food we serve, is calibrated to bring one's cafe experience to a whole new level.
A meal at SOURCE is a culinary affair where simple yet quality ingredients come together to visually and gastronomically stimulate the senses.
Every item served here is Chef Melvyn’s passionate take creating unpretentious, unexpected dishes for the local palette, using ingredients sourced locally or around the region.
They want to consistently surprise you by bringing a new level of indulgence with comfort food for the soul.
Bakerzin's newest casual dining restaurant is Nom La La, located along the north-eastern waterfront at SAFRA Punggol.
This self-service eatery makes a good pit stop for joggers and nature-walking types looking for sustenance on the Western and Malay menu. Dishes include nasi lemak, lamb rendang, beef bolognese and almond-crusted baked salmon. They also serve a comforting and hearty rotational special on Sundays like the slow-cooked oxtail stew.
The founders of Hello Soda SG kindly bring to you, WORD. A bistro style café nestled along Upper Thomson Road serving fusion cuisine that combines elements of different culinary traditions.
The food is served in a rustic-chic space with warm wood accents and a container like concept.
Sock & Pans is a cozy place to have your pizza & kopi fix.
They serve freshly ground full-bodied local kopi brewed with traditional filter sock by a kopi Tao Chiu (master barista) and a variety of delectable thin crust pizzas (with freshly made in-house dough & sauces), as well as pastas & sandwiches.
For the pizza adventurers, try our very own bacon onion, hebi hiam and Asian pulled pork.
The Coffee House epitomizes what the local food scene is about. It is the only concept that houses all our ultimate comfort food in one place. Local favorites like Hokkien Mee, Hainanese Chicken Rice, Char Kway Teow, Laksa, Ba Kut Teh, Popiah and even Rojak can all be found in The Coffee House, the list goes on. These local favorites have been elevated by their master chef with each dish carefully prepared to perfection.
The Coffee House is decorated to a theme of modern yet nostalgic feel. It's cashier counter and bar counter walls are decorated with playing marbles. Old time games that has already been lost with the time. Mirrors hanging by the ceiling are worded with Chinese characters which brings us down memory lanes where such mirrors are commonly found in old pawn shops and provision shops.
The Coffee House serves customers throughout the day, from breakfast favorites like Kaya Toast to lunch and dinner menu. And not to forget desserts and snacks like Muah Chee and Satay during tea time.
Eighteen Chefs is a Halal certified restaurant chain well-known for their cheese baked rice and wide variety of western cuisine with a local twist, at an affordable price. They offer a casual and unique dining experience for youths, working executives and families.
Eighteen Chefs inspires troubled youth to find positive ways to integrate them back into society, and provides them a safe and non-judgemental working environment.
Be spoilt with a great variety of food choices, from their best selling Heart Attack Fried Rice series to their All Time Favourites or Be Your Own Chefs at their restaurant!
Corporate organisations have also approached them for teambuilding sessions, hearing that they conduct learning journeys with various schools in Singapore for all levels, from pre-schools to pre-universities.
This old soldier of local culinary heritage which announced their closure last year and shuttered down in December, after more than three decades of operation, is now in the hands of new owners. Not just any, but second generation owners with the same culinary DNA. The new ‘old’ Shashlik is set to re-open in early March this year.
Famed Nan Hwa Fishboat finally unveils second outlet after 88 years.
Most probably the oldest restaurant in Singapore since 1927, Nan Hwa Chong is said by many to be the creator of the Teochew Fishhead Steamboat.
This very traditional fish soup steam boat offers a uniquely Singapore dining experience. The Nan Hwa Chong signboard has become synonymous with a silky smooth, totally slurp-worthy soup that incorporates rich and sweet tastes into a dining experience that represents Singapore.
Empress at the Asian Civilisations Museum offers an elevated dining experience with authentic Chinese cuisine in a modern waterfront setting.
Located in the iconic Asian Civilisations Museum, Empressis a smart casual Chinese restaurant for guests who are looking to have an uplifting and lively dining experience. Offering a contemporary setting, with both indoor and alfresco dining options by the waterfront, Empress aims to make everyday a celebration with traditional cuisine, friendly service and a vibrant atmosphere perfect for socialising over some signature roast meats and drinks.
Looking for an unconventional private dining space? Empress' private dining room, Canton Room, provides the perfect balance of intimacy and vibe. Boasting spectacular views of the Singapore River and CBD skyline, Canton Room comfortably accommodates up to 14 guests and is the ideal venue for all events from business lunches to social dinners.
Boasting a breezy alfresco deck and stunning views of the colourful Boat Quay façade and Singapore River, Empress Bar (opening soon) is a casual waterfront bar ideal for drinks and cocktails. Grab a few friends and kick back while you indulge in interesting Asian-inspired cocktails and bar bites.
Fu Lin Bar & Kitchen, this local food relic has just had a major facelift, turning into a hip tapas bar where patrons can munch on teriyaki-glazed slow-cooked pork feet, truffle potato cubes, and crab risotto served with spanner crab, salted egg cream, tobiko and leeks.
The kitchen even whips up an Inka Menu, serving perfectly-charred fresh squid that brings an izakaya to mind, and meat mains like the juicy iberico steak and the grain-fed US beef served with alfalfa sprouts, onion jam and red wine jus.
Taste Garden, managed by Rasa-Rasa Group, is a Halal certified restaurant that serves French, Western & Local cuisine.
Indulge in a wide variety of food which includes chefs favourites such as Miso Butter Chicken Roulade, Confit de Canard (Duck Leg Confit), T-bone Steak.
Goshen Art Gallery is an international art gallery that offers exquisite art works from Asia to the rest of the world.
Goshen Art Gallery is a new and exciting art gallery located in the heart of Singapore’s vibrant shopping & cultural district. The gallery houses some of the best art works by renowned international artist and is constantly bring new artworks to mesmerize the local art lovers.
They strived to stay in the forefront of local art scene by taking part in art exhibitions and seminars, and working with local hotels and international enterprises so to cultivate the art interest in the new generation.
The Berlin Bar is the brain child of local celebrity and performer John Molina. It has been his long time desire to create an entertainment experience that is a world class melting pot of all things exceptional.
The world’s too small for walls - Berlin personifies more than just a uniquely good time, it’s about the coming together of people separated by different beliefs, systems or stereotypes, giving hope to peace and unity for freedom.
Located in the newly renovated Chijmes, Berlin has something for everyone. Supported by a cutting edge team, John Molina has developed a unique concept which will offer a music journey from the 1980’s to modern electronic music all in one night. Live music performances and DJ’s will entertain in a trendy atmosphere, where service staff is part of the lifestyle, proudly serving food and drinks with modern nostalgia.
Berlin at Chijmes is not just another place, Berlin provides an escape, and brings entertainment and enjoyment as a remedy to daily stress.
Foodies can whet their appetite with a carefully selected range of international bar food, VIP tapas, local delights. Apart from staple drinks to accompany the food, Berlin will serve up champagne cocktails and old classics with a sexy and fun twist. At Berlin there’s always something for everyone!
Berlin offers a unique vibe, enjoyed together with a music experience that evolves through the night. Here, live music and DJ’s come together to deliver quality music. All this in a diverse and intriguing setting, that is sexy and fun.
Think local, go global - Taking over the space formerly occupied by Scoop, TAPOW is a bar and street food joint under the care of Singapore's award winning bartender Zac Mirza from Bartistry.
A much cozier vibe with low-lying couches and a lived-in living room look. Expect reinterpreted local flavors like beef rendang burgers, tau pok (tofu stuffed with cucumber and bean sprouts in peanut sauce) and tiffins of ayam penyet, spring rolls and buffalo wings.
Drinks are equally Singlish so don't be surprised to find ingredients like kaffir lime. Each Friday, the crew of Kilowatt Soundsystem also comes to lay down some catchy beats, Ann Siang Hill style.
The Singapura Club is a heritage-style vintage bistro, taproom and an all day communal leisure dining concept serving with the heritage-style decor meets a menu that fuses local and western items, with club signature dishes including Kampung Fried Rice.
The new venue is a modern day gentlemen’s asylum, a place where you can come for a temporary retreat.
They aim to reproduce the simple old-school, classic barber shop experience - the conversation, the environment and especially the sound of a clipper clipping away.
The 400-square-foot space (right next to hip lifestyle shop, The Redundant Shop) is decorated with modern artwork by local artist, as well as the owner’s collection of vintage motorcycle and helmets.
A Few Good Men will offer haircuts, shaves and also stock a variety of grooming products from USA and other parts of the world.
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