Maison Miaja is Singapore’s newest and most exclusive venue for all types of chic and exciting events.
Housed in the APS Lifestyle Building, the two beautifully designed spaces consist of the modern minimalist setting of the 'Salon Jean Nouvel' on the 2nd floor, and the luxurious European style 'Salon Louis XVI' on the 4th floor. The spaces are design creations award-winning interior designer and art gallery owner, Isabelle Miaja (the founder of Maison Miaja).
Both 4,000 sq ft. spaces are located at walking distance from Robertson Quay and Clarke Quay, in River Valley, Singapore. Each space can host up to 300 guests, and for larger events - both Maison Miaja spaces combined can accommodate 500 guests.
Maison Miaja Events spaces offers a unique environment for exclusive private events, corporate gatherings, art exhibitions, product launches, food & wine tastings, photo shoots and television and movie filming.
Day or night, this amazing space is ideal for a one-of-a-kind experience. The space comes embellished with original works of art, design and accessories, or entirely bare, limited only by the imagination.
Newly-opened at Scotts Square, V Dining is the first ever Modern-European fine dining restaurant by V-ZUG, features gastronomic creations by Chef Ryan Clift, Global Ambassador of V-ZUG, and Culinary Director at V Dining; and Head Chef, Lee Jing Peng. culinary menu is prepared using professional-level kitchen appliances designed for homes by Swiss market leader, V- ZUG. V Dining is the brand’s first restaurant in the world designed to demonstrate the quality and competence of its appliances to gastronomes.
"I became the global ambassador for V-ZUG in January 2017 and has been involved in the menu development and product launches for the brand with other global ambassadors. It is a great honour to be working with them as V-ZUG's appliances feature one of the best technologies in the market. I love working with technology, it allows me to do what I do, thus the better the technology, the better I become,” says Ryan Clift, Culinary Director, V Dining.
V-ZUG produces household appliances for the kitchen and wardrobe in the heart of Switzerland – Zug. The Combi-Steamers from V-ZUG made for private households, have such precise humidity, temperature, and steam generation control, which enable it to be used in the best professional restaurants and hotels, or even by private chefs for royalties and dignitaries around the world.
On the concept behind the restaurant, Chef Ryan says “Alberto Bertoz, Managing Director of International Division at V-ZUG AG is a visionary. As part of the pursuits to making the brand even better, he had an idea to create a fully functioning restaurant with the household appliances. I took it as a challenge and V Dining was conceptualised, designed, and created for V-ZUG and for gastronomes to experience.”
Diners get a choice from two-course and three-course set menus, and a five-course Chef Selects menu for lunch, served with complimentary petit fours, priced at S$48++, S$60++, and S$90++, respectively. For dinner, V Dining offers a four-course menu at S$138++, and a six-course menu at S$168++. Wine pairing option is available for an even more immersive and extensive dining experience.
In this fast-paced and ever-changing food and beverage scene in Singapore, Chef Ryan Clift believes he has found a model that works. Lunch and dinner menus will see a change every one or two months, with dishes that feature classical gastronomy, with a modern twist and fun approach that are priced fairly.
A first in Singapore and Southeast Asia, internationally-acclaimed photographer, Ron Greve, features his photography series “In Relation & Motion”, decorating the walkway into the cosy dining room at V Dining. The main focal points for his work are on conceptual, culinary, and portrait photography which can be seen in this series on display at V Dining.
Through innovative permutations of flavours and textures from around the world, every meal at V Dining is an unparalleled gastronomic experience.
With a rich culinary identity that spans over three decades, two generations, and multiple locations across and off the shores of Singapore, homegrown restaurant chain New Ubin Group is pleased to announce the opening of its third outlet, New Ubin Zhongshan Park, located along the outskirts of Singapore’s Central Business District, in the vibrant Balestier commune.
The 150-seat restaurant, residing at the ground floor of four-star hotel Ramada by Wyndham Singapore at Zhongshan Park since December 2018, is the hotel’s mainstay dining concept. This marks New Ubin Group’s first hotel restaurant, and is the second outlet the Group has opened in 2018. Earlier in February 2018, the Group opened its first upscale restaurant in the heart of the city, within the icnoic CHIJMES cluster. Prior to this, New Ubin existed as a single tze char eatery in Hillview Avenue—where it continues to reside—with previous incarnations in the rustic Sin Ming Industrial Estate, Sixth Avenue along Bukit Timah Road, Marina Country Club and Clementi.
Both openings put the family-run business on an exciting growth trajectory as it sets out to create a ‘Truly Singaporean’ tze char experience that can hold its own in any context, under the second generation leadership of chef and chief executive officer Alexander Pang, alongside founder and chief operating officer Pang Seng Meng, and the Pang family.
A joint partnership between New Ubin and HH Properties Pte Ltd, New Ubin Zhongshan Park will be jointly managed and overseen by Alexander and the hotel’s senior management, alongside, a “New Ubin taskforce” comprising of chefs and service staff from the original Hillview eatery. This is done to ensure that the motivation remains the same across all three existing New Ubin outlets – to bring a ‘Truly Singaporean’ experience that’s rooted in a confluence of hearty and innovative tze char, fresh produce and kampong-style hospitality.
Relish in exquisite and contemporary Nanyang cuisines, handcrafted with meticulously selected ingredients at Orient Palace.
Reviving the lost art of traditional spit-roasting over charcoals, they specialised in roast suckling pigs and Sri Lankan crabs. Every suckling pig is skillfully roasted to perfection, with impeccable control over heat, to achieve the perfect balance of crackling skin and succulent meat.
Delight yourself in other signatures such as 24-Head Japanese Dried Abalone Ramen, nourishing Double-Boiled Soups, and local favourites such as Nanyang Steamed Crab with Chilli Dip and Bak Kut Teh.
The World’s first Michelin-starred ramen is now in Singapore.
Yuki Onishi, Founder of Japanese Soba Noodles Tsuta, opened his shop in Sugamo, Tokyo In January 2012. The name of the shop originates from Onishi’s dream of nurturing ramen into a noodle dish that Japan will boast about. Tsuta began receiving awards from 2013 became the World’s First Michelin-starred Ramen in 2015. The Shoyu Ramen, complemented with truffle oil is one of its Signature Dishes.
Kanshoku means ‘to finish eating every last bit of your food’ in Japanese. Founded in 2014 by close friends Melvin and Brendon, Kanshoku has since come a long way to create an experience that fulfills this ambitious intention.
Having tasted some of the best ramen around but never feeling entirely contented, they decided to create a ramen bowl that could be finished in its entirety without feeling stuffed. One that would be enjoyable down to the very last bite.
They didn't know a whole lot when they first started. They were however committed to serving fresh, healthy and tasty ramen. This mantra has guided them well and what they have today is a product of our sincerity and pride in getting their ramen right every step of the way.
To them, Kanshoku Ramen is more than just your next meal, it is a toast to life, love and a passion for good food. It makes their day to be able to share this joy with you.
With the collaboration of both Yakitori Master and Ramen Master, Menya Takeichi has been established to bring you the Supreme Creamy Chicken Paitan (White Soup) Ramen Speciality Shop.
The Creamy Chicken Paitan soup is prepared by simmering a fresh chicken until it builds into an extremely creamy, flavorful broth. Chicken Tenpura Don (Chicken Tempura Rice Bowl) and all side dishes, will come with freshly sourced chicken.
They are the No 1 Hot Spot Ramen Shop for Chicken Paitan Ramen in Tokyo, and have grown to having 9 outlets within the past few years!
Founded in Hong Kong in 2010 by Parisian Ariane Zagury with great success, Rue Madame was born out of the idea to introduce the timeless Parisian-style of fashion to young modern women, as well as to provide a one-stop shop, offering a diversity of exclusively curated women’s ready-to-wear and accessories, for those seeking an alternative wardrobe that allows them to mix and match to showcase their unique personal styles.
Located at the newly refurbished space on the third level of Takashimaya Shopping Centre, Ngee Ann City, Rue Madame is a true Parisian-style fashion concept store that offers an eclectic mix of niche and contemporary designer labels, carefully handpicked from Paris and other parts of Europe.
The new concept store brings together some of the most coveted French fashion labels such as Athé by Vanessa Bruno, Ba&Sh, Gat Rimon, Hartford, IRO, Laurence Doligé, Leon&Harper, Majestic Paris, Mes Demoiselles, Swildens and Tara Jarmon Tara Jarmon, and exquisite accessories from trendy and accessible French jewellery brands like Servane Gaxotte, renowned for their hand-made whimsical ‘Rose’ doll pendants and Didier Dubot which is highly notable in Asia because of the brand’s latest campaign featuring Korean drama ‘You who came from the Star’ lead actress, Jun Ji Hyun; some of which are new-to-market brands exclusively brought into Singapore.