The first Mala brand in Singapore, Mala Mala endeavours to offer a unique spice in your life using a secret blend of old and new. Visit their newly-opened store in VivoCity for their popular ready-to-eat Spicy Mala Flavour Hand-Cut Potato Wedges and Mushroom Chips. Available in 3 levels of Spiciness!
Conceptualised in Singapore, Mala Mala was created out a passion for life. They seek to challenge the conventional by turning the exotic flavours of Mala into the perfect indulgent snack, befitting of all lifestyles and delicate for all walks of life – whichever you are on.
Their secret blend of spices are a result of years of experimentation and research. With the use of highly sought-after spices such as Szechuan chillies, peppercorns and star anise, we promise to deliver a passionate experience anytime, anywhere. Available in hand-cut mushroom chips and potato wedges, get ready for a tantalising and satisfying indulgence.
Dancing Fish, the award-winning Malay-Indo restaurant in Kuala Lumpur that is listed in CNN Travel 2017's 'Top 20 Restaurants' has set foot on Singapore with their newly-opened restuarant, Dancing Fish Signature in TANGS, Tang Plaza.
Their priorities at Dancing Fish; bringing their patrons enjoyable and extensive flavours in their dishes through meticulous cooking methods with the freshest and finest ingredients, without added MSG and preservatives. Revel in their chefs’ diligence in curating a unique taste in each of their dishes, as sauces are made tirelessly from scratch. They have more than 15 different types of sambals and sauces to date and they will not stop at that!
Rooted since 2010 in Bangsar, Dancing Fish has been known as the treasure trove of Malay-Indo cuisine in Kuala Lumpur. To date, they have won multiple awards such as the “Rising Star” Platinum Business Award, bestowed by the SME Association of Malaysia in 2016, two Gold Awards for “Best Home Grown Restaurant” in 2014 and 2017’s Kuala Lumpur Mayor’s Tourism Awards, aside from being shortlisted as one of Asia’s Top 20 Restaurants and one of the Top 500 Asia’s Finest Restaurants in the 2013’s Miele Guide.
Founded in China 4 years ago, Enjoy Mala specialises in ZhanGuo (spicy Szechuan dip pot). Popular amongst many actors and actresses in China, Enjoy Mala runs 35 restaurants in China and has open their 1st Singapore outlet in Orchard Central.
Enjoy Mala's signature "Dip Pot" contains 20 spices including a special chili spice from SiChuan, thus creating a perfect soup dip for spicy food lovers!
A dish not for the faint-hearted; they offer "Spicy Pig's Brain" and claim it tastes like foie gras.....
Hopscotch, a bar previously located at Red Dot Traffic Building is now operating at Gillman Barracks after a year off.
Hopscotch is a promise of the best local-themed cocktails, heavenly grilled food and the wildest parties. Visit their new place for their signature craft cocktails with a local twist. Find out more about them from their Facebook page.
Shang Pin Hot Pot at Marina Square provides a wholesome variety of Chinese steamboat ingredients that would satisfy all your hotpot cravings. Its charm lies in its unassuming, no-frills restaurant setup, where diners can simply enjoy the fresh meat variants, vegetables and rich broth at friendly prices.
With more than twenty condiments to select from, guests can tailor a unique dipping sauce for their tastebuds and create their ideal complements to the steamboat meal; free flow drinks are available as well. Coupled with excellent waitstaff who are prompt with their service, Shang Pin makes for an enjoyable steamboat experience.
With the fragrant aroma of Sichuan peppercorns and chilies beckoning, get ready to welcome new hotpot restaurant chain Spice World Hot Pot from China making its inaugural presence in Singapore with a 200-seater, 6,000 sqft duo-design dining space at Clarke Quay that serves up an array of aromatic spicy and non-spicy soup broths with exquisitely plated, high-quality and fresh ingredients.
Spice World Hot Pot, founded in 2003 is one of China’s top ten global hotpot brands that prides itself in the meticulous preparation of its soup broths and accompaniments. No artificial flavouring, MSG or flavor enhancers are used. Instead, soup bases are first brewed in Sichuan China using the most carefully sourced deep forest peppercorns from Hongya farmlands, chilies from the mountainous origins of Guizhou and Sichuan before being air-flown to Singapore where it goes through a secondary preparation. All soup bases including the much loved Sichuan mala broth are brewed for at least four to six hours.
Diners can choose from 7 different soup bases – mala, which comes in three varying degrees of spiciness (mild, medium, hot), pork belly and chicken, three-delicacy (pork, chicken, duck), wild mushroom, tomato, tom-yam, and curry.
At Spice World, accompanying ingredients such as beef, pork and lamb are freshly sourced, painstakingly prepared and hand-sliced as opposed to frozen and machined cut. Similarly, all seafood arrives at Spice World fresh, not frozen. A source of great pride, this method of serving fresh ingredients is Spice World’s hallmark of distinction.
From the freshest Australian M8 Wagyu beef, delicately draped to form a dress over a doll, to the Australian mutton slices served on a meter long plank, to the good-humouredly named Prime Minister’s Pork Balls (former U.K Prime Minister David Cameron’s favourite dish) made from pork belly and parsley, to the delicately sliced rumen tripe from the first section of a cow’s stomach that contains the grass it consumes; all meats are air-flown to ensure that freshness and quality are never compromised. For seafood lovers, freshly prepared shrimp paste made from 100% shrimp meat and tobiko are a perennial favourite amongst diners along with the seafood platter.
To add a bit of fun to the dining experience, diners can choose to have a teddy bear or Hello Kitty shaped out of mala soup and beef oil added to the hotpot and watch it slowly melt into the broth (limited to only 8 per day!). This fun element has been and still is a big hit with Spice World patrons around the world. Diners can also have a meal with Nicholas the Bear, a life-sized teddy bear stuffed toy mascot, if he is not too busy posing for pictures.
Monzeter, the popular ice cream rolls chain in Malaysia will be 'rolling' out their first outlet in Singapore at Bedok Mall soon.
Fresh ice cream, fruits and other ingredients (based on customer’s choices) are fried below 20 degree Celsius on a special machine. All ingredients are being chopped, smashed, mixed and finally rolled together with the ice cream. Monzeter uses high quality ingredients and no preservatives/colourings are added.
The Top 4 recommendations that you should try at Monzeter are Classic Vanilla Flavour, Rich Chocolaty Flavour, Sweeten Mango Flavour and lastly Yogurt Flavour. Monzeter have configured the best ingredients for you although most of the Thai Ice Cream Rolls allow you to pick ingredients yourselves.
Singapore and Malaysia have signed the legally binding bilateral agreement that paves the way for the implementation of the Singapore-Kuala Lumpur High-Speed Rail (HSR) project last month. This mega rail link project will cut travel time between Singapore and Kuala Lumpur to just 90 minutes, compared with more than four hours by car.
The high-speed rail line is slated to start by Dec 31, 2026. The line between Singapore and Kuala Lumpur will be 350km long and have eight stations. It will go across the Strait of Johor via a 25m- high bridge near the Second Link. Raffles Country Club in Tuas will be acquired by authorities and will need to vacate its premises by 31st July 2018 so to make way for the Kuala Lumpur-Singapore High-Speed Rail project.
Miss Lok is a fun contemporary asian hot pot and noodle bar serving up classic regional offerings with a modern spin.
It is not just a restaurant; but rather a crazy place where street food, cocktails and music meet to create a unique culinary experience, all with a touch of naughtiness.
Be sure to indulge in some lok lok sticks (dishes on skewers), dipped into your wide variety of aromatic broths. Mix and create your own unique dips from the open sauce bar or order some speciality dips created by Miss Lok, such as the salted egg yolk and Nam Tom dips. Check out the side dishes which are inspired by popular street hawkers fares found along the alleys of Japan, Korea, Thailand, Malaysia and China.
Unwind over the selection of Asian craft beers or sip some sake shots with party friends or savour some freshly squeezed juices to detox before/after the big night out. If there’s still room, do order a MakPowPow, their take on the popular young coconut dessert commonly found along the streets of Thailand.
The East Bureau, an industrial chic rooftop restaurant and bar hidden in the new rooftop garden at Marina Square with a view of the Esplanade and the Bay; is helmed by the team behind the Supply & Demand restaurants at Esplanade Mall and Orchard Gateway as well as Equilibrium at Capitol Piazza.
Inspired by his childhood days running around in his grandparents’ kopitiam and his travels around Southeast Asia, Chef Samdy Kan after doing a decade of Italian cuisine goes back to his roots. A new place to hangout after work with their all day $5 nett Okinawan Orion draft beer and wide selection of creative Pan-Asian dishes. The dishes originate in Asia and are given a modern twist, this time it is East meets East, instead of the typically dull East West fusion.
Kick back after work with cocktails such as the 1932 Revolution, a mellow coffee cocktail made with Plymouth Gin, Mozart Dark Chocolate Liqueur, Lillet Blanc And Thai Coffee Syrup; or The Kebun, a Balinese inspired woody yet floral conoction of Angostura Rum, Cinnamon Syrup, Jasmine Tea Syrup, Fresh Lime And Floral Bitters.
The Ritz-Carlton, Millenia Singapore will unveil a brand new restaurant, called Colony, on 23 September 2015. Colony will take over the space formerly occupied by Greenhouse restaurant, which was closed in late March 2015 to facilitate the five-month transformation.
Located on level three, the name Colony alludes to the seafarious voyage that the British took to travel to the East Indies for trade and commerce in the late eighteenth century. Vintage maps and postcards which adorn the walls and decorative ornate leafing evoke the nostalgia of a bygone era, while eight different open concept kitchens, coupled with ‘live’ culinary showmanship, will bring diners on a multi-sensory journey through Singapore’s heritage cuisines including Malaysian, Indonesian, Indian, Chinese and Western, with dishes that encapsulate the flavours from the nation’s rich colonial past.
Award-winning New York based designer, Tony Chi, who possesses worldwide renown for designing some of the world’s most spectacular hotels and restaurants, is responsible for Colony’s novel concept, which manages to encapsulate elements and influences from both the East and West, and presenting them in a modern manner that is both meticulously composed and subtly orchestrated.
Robert Louey Design fashions the guest experience through vintage inspired restaurant collateral and packaging, while the butler style uniforms designed by Mineo San of Art Marginal reflect the service philosophy of the restaurant. The air of conviviality reminiscent of the all-day soirées onboard ships that noblemen and their families took from England to the East Indies, will be enhanced by music from Morton Wilson of Schtung Music.
Established in 1994, BritishIndia is a lifestyle brand that currently has over 40 outlets across Malaysia, Singapore, Thailand and the Philippines. Created for the tropics and inspired by the grand romance of the Colonial era, they offer timeless designs created with the philosophy of comfort and effortless dressing for both men and women in mind.
They currently have 6 main lines: Classic, New Classic, Pure, Traveler, Adventurer, Travel & Yoga; each line offering a different story to suit various occasions of contemporary tropical lifestyle.
In addition to the breadth of their collection, they are also known for our depth in sizes flattering figures of many shapes.
Rabeanco was created in 2004 out of its founders' passion for leather craftsmanship and their desire to make luxurious accessories widely accessible. It is a fashion accessories brand that takes pride in its leather expertise, design philosophy and personalised services.
Rabeanco opened its first store in Hong Kong and the brand thrives across boundaries with growing presence in Belgium, China, Malaysia, Netherlands, Philippines, Singapore, Thailand and Taiwan.
Stoned by Q (SBQ) is the first in-house jewellery brand created by home-grown multi-brand handbag and accessories store, Quintessential.
The brand offers a range of affordable jewellery that looks contemporary, spare and minimalist yet remains well-priced and beautifully presented. The main design component of each piece is a natural semi-precious stone/stones or quartz set against 18k gold-plated over brass. The extensive line includes necklaces, rings, bangles and earrings with new designs introduced every month.
All your favourite multi-coloured semi-precious stones are available: rose quartz, lemon topaz, citrine, green onyx, moonstone, turquoise, London blue topaz, malachite and black onyx.
Dojo, a new fusion food restaurant with pork as a specialty, has opened on the bustling Circular Road.
The love of pork runs deep for the CEO Janice Tan, as her late grandfather was a pig farmer from Seremban, Malaysia. "Dojo" is inspired by Japanese training place for martial arts, it describes its commitment in perfecting the art of fusing Asian flavours and Western cuisine.
The main highlights are pork burgers. Patties are seasoned with a secret family recipe and baked daily, served Asian style sauces and only the freshest ingredients.
Expect a cool and hipster vibe in terms of design.