Following closely after the success of its two take-out outlets, Monga has recently opened a dine-in outlet at SingPost Centre.
Monga is known for their Taiwanese fried chicken which is one of the most renowned street snacks of Taiwan. Fresh chicken fillets are marinated with honey, dipped in batter instead of dry flours, and fried to perfection so that every bite of Monga Fried Chicken is thick, juicy and tender at the same time.
The Blue Ginger has come a long way and has finally established their 2nd branch at the newly-revamped Great World City.
The inspiration behind their starting “blue ginger” cannot be fully explained without first sharing with you the aspects of peranakan culture. As a peranakan, the signature of a well-bred “Nonya”, or Straits Chinese lady, was how well one could cook. It was often the matriarch of the family who would bring the entire family together, over a mouth-watering spread of spicy and aromatic dishes.
Their journey of rediscovery was prompted by the fond memories of hearty feasts at grandma’s. The Blue Ginger was created simply through their desire to share their unique culture with others.
Today, the restaurant is run by a team of people who are passionate towards this end.
Having achieved the world’s top sales record amongst their hundred stores globally, Taiwanese fried chicken emporium owned by celebrity Nono - Monga, is excited to launch their second outlet in ION Orchard Mall this November. To embrace festive cheer, Monga will also be rolling out their special Christmas-edition flavour, the Fiery Chicken Fillet, for a limited time only.
The new Mexican flavour, priced at S$7.90 per fillet, will be exclusively available only during this Christmas. Sure to sate the appetite of fried chicken lovers, this fiery chicken fillet is first deep-fried and then covered with Mexican sauce before it is baked for two-minutes. The Mexican sauce is a secret formulation curated in-house with tomatoes, jalapenos, chillies, onions, and pepper, giving the snack bursting flavours that are sour and mildly spicy at the same. This distinctively red sauce coincides with the eponymous colour of Christmas. Available only from December 1st till 26th, this will be a time-limited flavour in both ION and JEM.
Fried chicken lovers, have you heard? Hailing from the land of vibrant street food culture, Taiwan’s famous fried chicken brand Monga is opening its first-ever outlet at JEM in Singapore this September.
The Taiwanese fried chicken chain got its name from the Wanhua district of Taiwan, which is traditionally known as “Monga”. The vibrant neighbourhood is Taipei’s oldest district and also home to the bustling Snake Alley night market. Combined with the fact that the fried chicken fillet is the best-known snack of Taiwan, Monga was established to promote the culture of Taiwan's delicacy. The brand is created by Nono, a well-known Taiwanese artiste and comedian known for his charm and quick wit. Together with Mingdao Liu, king of Taiwanese Fried Chicken, they created Monga Fried Chicken.
Established in Taiwan, the brand boasts over 45 outlets in its home country and has even ventured to Canada, the U.S.A, the U.K., Philippines and Malaysia.
Prepared exactly the way they do over Taiwan, Monga’s distinction is defined by its trusted recipe and its extra-thick chicken fillets. Every piece is precisely sliced into a thick slice with a minimum of 2cm. This ensures that the chicken fillet remains firm and satisfyingly juicy even after being deep-fried. To distinguish itself further, Monga uses honey instead of granulated sugar to marinate the chicken meat. The amylase in honey helps to tenderise the meat and elevates the taste of the chicken fillet.
Monga prides itself for its ‘Golden Ratio’ of flour to meat born out of a lot of thought, months of hard work and repeated modifications. Each fillet is coated with the optimum amount of flour before being double-fried to give it its characteristic crust-like crunch with no greasiness.
Every piece is made fresh and served piping hot! Expect three different flavours of fried chicken fillet in Singapore, The King, which is dusted with original salt and pepper seasoning; Hot Chick, which is dusted with chilli paprika powder hand-made from Anaheim peppers; and The Taiker, which is dusted with Japanese sauce and seaweed powder imported from Okinawa. To complete the set with a drink and/or fries, choose from different combo upgrades available.
Straits Chinese Signatures at Esplanade is managed by Guan Hoe Soon Group, the oldest Nonya Restaurant in Singapore. Using secret recipes handed down thru the generations, the original taste of an authentic Peranakan cuisine has been preserved closely, using only the freshest ingredients and select choice of spices.
Straits Chinese Signatures also provide nonya catering services for special occasions. They cater a wide choice of dishes, available at great prices.
With many satisfied customers whom they had the honor of catering to, they are confident that they will delight you and your friends with an authentic peranakan affair.
Embracing Orchard Road’s heritage as one of the original Straits Chinese enclaves in Singapore (circa 1800s), The Peranakan Gallery at Claymore Connect brings to life a rich tapestry of traditions that were once prevalent in the district — long before Orchard Road gained fame as the island’s most-visited tourist destination.
This newly-launched Place of Interest is a must-visit experience depicting the timeline and evolution of Straits Chinese culture in Singapore and South East Asia. Visually immersive and enriching, The Peranakan Gallery promises to be the Orchard precinct’s eminent ode to authentic Peranakan culture.
Pearl Lam Galleries Singapore is pleased to announce the reopening of their new gallery space in Dempsey Hill, one of Singapore’s most vibrant lifestyle and dining hubs.
Founded by Pearl Lam, Pearl Lam Galleries is a driving force within Asia’s contemporary art scene. With over 20 years of experience exhibiting Asian and Western art and design, it is one of the leading and most established contemporary art galleries in China.
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.
Dhammakaya Centre Singapore (DCS) is a non-profit Buddhist meditation centre set up in September 1999. They recently held the grand opening of their new centre located at Sumang Walk.
The articulated design of Dhammakaya Centre Singapore Building is an expression of simplicity and tranquillity. Its interior spatial configurations at every storey within the building exemplifies the dedicated needs of the temple.
The magnificent Dhammachai Meditation Hall on the 2nd storey is crafted out of a column-free space that can accommodate more meditators, which is a manifestation of harmonised architecture and structural designs.
HarriAnns Nonya Table is a popular home-grown eatery with very modest beginnings. Their humble origins date back to the early 1950s, as a simple wooden push-cart peddling freshly-made Nonya Kueh in the Tiong Bahru district. Good news is that patrons can now enjoy HarriAnns' sweet & savoury creations at their newest cafe located in Suntec City.
In their homely cafes, they offer aromatic and authentic Peranakan food, crafted following precious family recipes passed down for three generations. Their Peranakan one-dish meals - such as the Signature Nonya Laksa, Curry Chicken and Meesiam - are heady treats for the palette. Tasty side-dishes, such as Nonya Fish Otah-Otah and Chup Chye are great as add-ons to complement each meal.
Sample the wide range of Nonya sweets - all hand-made from scratch- in their kitchens! The HarriAnns Nonya Kueh is coloured vibrantly and infused with special ingredients to attract the modern day customers. Very little sugar is used in each recipe and the taste of the freshly-squeezed coconut milk, fragrant Pandan juice or rich Gula Melaka will linger pleasingly on your palate with each Kueh you nibble.
Till today, they insist on traditional cooking methods and using the freshest premium ingredients.
Relish the goodness of kurozu, masterfully brewed in Kagoshima using techniques since the Edo era. Kakuida’s is the best place to visit if you are looking for Japanese black vinegar in Singapore.
Aside from providing kurozu at its purest form, you can reap the benefits of Kurozu through Kakuida’s signature kurozu-infused desserts such as kurozu doughnuts, kurozu lemon tea and even kurozu soft-serve ice cream.
Kurozu, or "Black vinegar", is a wonder-food that has been perfected with 200 years of traditional brewing since the Edo period. Known for its mellow and earthy taste, it is widely consumed in Japan for health and beauty reasons.
Candlenut is now in Dempsey. They pride themselves in serving inspired dishes with authentic flavours. Their menu changes almost daily, put together using only the freshest market produce and cooked for hours to bring out the very best. Just the way Popo and Mum taught them.
Candlenut was a beautiful, petite Malay lady who caught the eye of a man coming through Singapore for business. They fell in love, and he stayed for her sake. Her nimble fingers were quick to learn, putting her heart to cooking what she knew while bringing in Chinese flavours he missed from home. And so, this was the humble beginning of Peranakan cuisine.
DFS Group, the world’s leading luxury travel retailer, has opened a spectacular new wines and spirits flagship duplex store – the first of its kind in the world – at Singapore’s Changi Airport Terminal 3 .
At 11,400 square feet across two floors, the store is DFS Group’s largest single retail space for wines, spirits and tobacco. The opening of the store marks a milestone in DFS’ leadership and innovation in retail, and the realization of a new vision for retail at Changi Airport.
Designed by Masamichi Katayama, the award-winning interior designer and founder of design firm Wonderwall, the store showcases the luxury retailer’s full assortment of wines, spirits and tobacco in a visually dramatic store environment and façade inspired by flowing water and undulating shapes. Within the store, warm and modern design elements accentuated by a double-height atrium measuring over eight meters high provides an inviting shopping and tasting environment for travellers.
Amongst the store’s most innovative features are expanded common areas designed especially for lifestyle and cultural experiences. This includes a Raffles Long Bar – in collaboration with one of Singapore’s most historical landmarks, the Raffles Hotel - the ground-floor atrium tasting bars and a private lounge. The Long Bar will serve its famed cocktail invention, the original Singapore Sling. These common areas also provide space for guided tastings and a monthly program of exciting and interactive activities, featuring master classes for cocktail mixology, bartending and hosting at home.
In the new duplex store, DFS also introduces Changi’s first branded boutiques for wines and spirits, situated on the second floor. Nine brands – Absolut, Dom Pérignon, Glenfiddich, Hendrick’s, Hennessy, Johnnie Walker, The Macallan, Martell, and Penfolds – will showcase their heritage and their finest products within individually-designed boutiques, from the travel trunk-inspired Johnnie Walker House to the Glenfiddich boutique’s cellar and cask design. The store will also host visits from master distillers, blenders and brand ambassadors throughout the year, and unveil worldwide product launches for these nine brands.
The latest dining addition to Tiong Bahru is House of Peranakan Petit, a modern and intimate Peranakan setting along Eng Hoon Street - a former Peranakan enclave. Established by the House of Peranakan Group of restaurants, this third branch is borne from a desire to offer top notch Peranakan heritage food in an area that has forgotten its Peranakan roots and inundated with hipster cafes.
Established in Katong in the 1980s, the House of Peranakan Group of restaurant is a pioneer in Nonya cuisine, managed by a pure Peranakan family for more than 30 years. Inspired by his mother’s culinary skills, Bob Seah wanted to share his family’s culinary culture with others. He established Peranakan Inn in the 1980s, one of the earliest Nonya restaurants in Singapore housed in a charming pre-war Peranakan shophouse built in 1937, which is still serving piping hot Nonya cuisine in claypots today.
Over the years, the restaurants have received accolades from the Asian Wall Street Journal and The New York Times. It has hosted distinguished guests from past Presidents to overseas dignitaries. The most recent VIP was Her Royal Highness Princess Maha Chakri Sirindhorn of the Kingdom of Thailand.
Chef and owner, Bob Seah, is 75 years and a serial restaurateur. He is still cooking and establishing new restaurants at this age, and he makes it a point to go to the market every morning to get the freshest ingredients for the restaurants. This is the true meaning of active ageing!
A pioneer in the Peranakan food community, Bob has created many Peranakan-inspired dishes such as Selar Sambal Fish stuffed with Rempah, Nonya Crayfish, Assam Prawns and Long Beans Sambal. He also introduced the concept of serving home-cooked Nonya food in claypots 30 years ago!
Proudly conceptualised by Chef and Owner, Bob Seah - a fourth generation Baba who had watched his Nonya mother cook, and his daughter Bee Leng, – the menu at House of Peranakan Petit includes traditional Nonya dishes such as Ayam Buah Keluak, Nonya Chap Chye, Garam Assam Fish and Itek Sioh. In addition to that, Bob has created several Peranakan-inspired dishes such as Scallop Lemak, Crayfish Nonya Mee, Bob’s Pork Bun and Curry Crayfish.
Are you a fan of the reality TV show MasterChef? Well, the inaugural winner of New Zealand MasterChef, Brett McGregor, came all the way to House of Peranakan Cuisine to learn from Bob how to cook the Babi Assam. They are probably the only Nonya restaurant in Singapore that serves this rare and unique dish of belly pork flavoured with belimbing (sour fruit), beanpaste and traditional spices.
There is a juxtaposition of traditional and modern touches to the restaurant. Peranakan furniture and antiques are set amidst Peranakan hues of turquoise and white. To showcase and support Peranakan art, the owners are collaborating with young Peranakan artist, Carolyn Law, to display her Peranakan-inspired art in the restaurant.
Steve Madden is easily America’s most successful shoe designer. Considered the fashion footwear mogul of the 21st Century, Mr. Madden has been responsible for the design and marketing of the company’s trendsetting shoes for the past two decades.
Madden's expertise in trend forecasting has propelled him to the top of his field. Relying on sheer instinct, he transformed a footwear relic into a footwear phenomenon when he introduced a new amped up platform shoe in the early 1990s.
Inspired by Rock and Roll, fused with a jolt of sex appeal and urban edge, Madden creates shoes that are innovative, fun, sometimes wild and always spot-on-chic.
Their new premises will offer more space for their cooking studio and greater flexibility for private dining. Their signature cuisine along with a wider range of menus will be available with the expansion of their offsite catering arm.
Coriander Leaf features an exciting Pan-Asian menu, which embraces highly flavorful dishes from Lebanon, Iran, Pakistan, India, Myanmar, Thailand and Vietnam and a well-developed range of interpreted dishes.
Coriander Leaf’s highly popular cooking classes cover over 15 different cuisines.