Marguerite by Chef/Owner Michael Wilson, in partnership with Unlisted Collection, is now open at The Flower Dome.
The restaurant is a showcase for a 7-course tasting menu that celebrates craft, provenance and produce through Contemporary cuisine. Dishes are complemented by fine wines and a non-alcoholic temperance beverage programme of clarified juices and fermented teas.
Taking root amidst the garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson transforms the former Pollen premises, showcasing the seasons’ best with a 7-course tasting menu that celebrates craft, provenance and produce through Contemporary cuisine. Stellar food, fine wines and a non-alcoholic temperance beverage programme of clarified juices and fermented teas are only further enhanced by a personalised level of service that exudes warmth, charm and ease.
Cooking techniques are employed to extract and intensify flavours from a host of ingredients that come together as thoughtful compositions on a plate. Courses present as deceptively simple only to reveal layers of textures, flavours and temperatures that surprise and are the hallmark of a fine dining experience of true exception. It is Michael’s supreme focus on produce and in showcasing the best of each ingredient he works with that dictates a distinctive brand of Contemporary cuisine seen entirely through his lens.
Course highlights include Smoked Eel adorned with seaweed vinegar, dill oil, oyster leaf and apple, crowned with a quenelle of savoury horseradish gelato and Amur caviar. The restaurant shines a spotlight on the humble Heirloom Carrot. Heirloom carrots are slow cooked in carrot juice and rolled in roasted carrot pulp and muscovado sugar before being paired with pickled carrots, marigold oil, yeast shards and roasted Marcona almonds. Guests dig deep to discover a vibrant sauce of juiced sand carrots and Valencia oranges. Tropical Fruit Vacherin is presented in the delicate form of a Marguerite flower. Coconut flecked meringue petals surround yoghurt bavarois and a mango and passionfruit sorbet centre. The entire dessert receives pineapple, young coconut, a ginger flower- kaffir lime leaf oil and a final garnish of baby coriander.
Nature proves the inspiration for Marguerite’s new space from handcrafted bars that replicate the look and feel of large rock fragments to the subtle shades in the restaurant’s private dining area fashioned to depict the peaks of mountains.
Known as being one of the best destinations in Singapore for fine-dining, Riviera has now diversified its offerings for diners by housing two unique concepts at its stunning location overlooking Singapore’s iconic Merlion and Marina Bay waterfront: The Lounge at Riviera and Riviera The Restaurant.
In addition to the Mediterranean fine-dining magic that Riviera has been so well-known for, Riviera has now carved out a stylish and relaxed lounge area, The Lounge at Riviera, which serves up casual Mediterranean fare ideal for sharing, as well as beautiful competitively-priced Business Lunch Sets.
The innovative new menu for The Lounge at Riviera is conceptualized by the star-studded pairing of Executive Chef Rémy Carmignani and Executive Pastry Chef Nicolas Vergnole, who boast a combined 30-plus years of experience working in some of the most acclaimed Michelin- starred restaurants in the world, including Guy Savoy, La Dame de Pic and Odette, just to name a few. The menu takes diners on a gastronomic tour across the sun-drenched coasts of the Mediterranean peninsula, from Italy, Southern France, Greece and Spain, all the way to exotic Morocco.
Chéf Rémy’s Franco-Italian heritage combined with his experience working in ethnically diverse cities of Paris, Doha, Singapore and lastly Marrakech, Morocco, where he worked at the award- winning five-star palace-hotel, La Mamounia, lends to the diverse flavours of the Main Courses for Sharing.
Executive Pastry Chef Nicolas lends his experience in working in world-class kitchens in Paris, London and Singapore to the table with his Sweets, showcasing his unparalleled talent for pairing unique flavours with playful, colourful presentation.
With the evolution of Riviera to now include both The Lounge at Riviera and Riviera The Restaurant, guests are now able to take a gourmand’s tour of the diverse region of the Mediterranean in all-new ways, based on their own preference, to suit any occasion – whether it be a productive business lunch, relaxed get-together with family and friends, or a birthday and anniversary. Every meal is executed with fine-dining prowess, immaculate service, Riviera’s signature warm hospitality, and floor-to-ceiling, stunning wrap-around views spanning from Singapore’s historical Fullerton district to the iconic Marina Bay.
Introducing Xi Man, a brand-new unagi speciality restaurant located in the heart of Singapore’s shopping and commercial hub. Heading Xi Man is Chef Ryosuke Deguchi,who before coming over to Singapore was personally trained by a chef of a three-Michelin-starred restaurant in Kyoto—the latter is also the restaurant’s Principal Partner.
Chef Deguchi has been in the trade for over a decade. He began working at Fujiya Hotel, Hakone, in 2009 when he was just 18 years old. In 2014, Chef Deguchi joined Kyokaiseki Kichisen, a two-Michelin-starred restaurant in Kyoto, before moving to Kyoto Hotel in 2017. The restaurant uses fresh eels that are imported from Miyazaki, Japan. Compared with other variations that are used by other restaurants in Singapore, the eels from this region are firmer in texture and have a lesser chance of turning mushy during the cooking process.
To cook the eel, Chef Deguchi uses the kansai method instead of the usual kanto method, which requires a steaming step. The kansai method calls for first grilling the unagi on its own before brushing on the tare and grilling it again to a crispy finish. The method also ensures that the eel has a firmer bite, whereas the kanto method results in the eel taking on a mushier texture and oilier finish.
Accompanying the unagi is a bowl of fluffy rice, which is procured from Niigata prefecture - the prefecture best known for its superior quality rice and Sakes. Diners will also be served three sauces along with their unagi bowl: Original Tare, Sweet Tare and Spicy Tare. All the tare uses the time-honoured Marunaka Shoyu as the base. The history of the handcrafted and all-natural Japanese soy sauce spans two centuries. The meticulous production of each batch of soy sauce takes three years.
At Si Chuan Dou Hua Restaurant's UOB Plaza outlet, you can now savour cocktails with modern Asian flavours specially created by Asia & World’s 50 Best Bars Nutmeg & Clove! Even better, you get a view of the cityscape while enjoying them.
Perched on the 60th floor of the iconic UOB Plaza, Chuan By Nutmeg let you get a view of the cityscape while enjoying unique cocktail creations.
Fufu Pot introduces a new way of enjoying slurp-worthy soups simmering to the brim with meats, seafood and more with a new one-set individual pot offering. Across eight broth sets, discover the boldest and most vibrant flavours of Asia, each served in a casual and contemporary restaurant setting.
Each pot is curated to serve the best flavours from different Asian cultures, boiling to the brim with ingredients in eight different broths – Stinky Tofu, Collagen, Mushroom, Tonkotsu Miso, Korean Army Stew, Sichuan Mala, White Curry and Tomato. They are served with a side of rice and a plethora of add-ons including hot sides, meats, seafoods, vegetables and more for a new one-pot seafood and meat experience with a modern edge that will not leave you hungry.
With Jarrell's Bistro, guests can look forward to a versatile spot for gourmet comfort food and pocket-friendly alcoholic beverages in an unconventional ambience.
Guests can be assured that Jarrell’s Bistro on Telok Ayer Street offers a delectable dining experience, complete with friendly attentive service. Look forward to mouth-watering Asian Fusion creations and quench your thirst with one of their alcoholic drink deals.
Flow Bar is a collaboration between 1-Michelin-star Restaurant JAG and award-winning mixologist Ricky Paiva with the goal of creating a cohabitational space with seamless dynamism for guests across the bar and the restaurant.
Flow Bar is captained by Ricky Paiva, a Californian native and a veteran bartender and icon in the industry. After nearly two decades in the profession he has been appointed the brand ambassador of Bacardi Southeast Asia, led the beverage programme at Massive Collection, Six Senses Hotel, Panamericana and is behind the launch of some of Singapore’s biggest cocktail bars including Manhattan Bar, 14th in World’s 50 Best Bars and 6th in Asia’s 50 Best Bars.
Ricky’s approach to creating memorable cocktails focuses on using fresh and home-made ingredients, from making all his own syrups, bitters and infusions, to hand-cutting ice for his drinks. That combined with seasonal fruits and herbs used in the JAG kitchen Ricky has curated an exciting menu with both recognizable classics and adventurous originals.
Orchid Haven, a new 280 sqm space within Gardens by the Bay’s Cloud Forest cooled conservatory is now completed and ready to receive visitors. It is a dedicated space to host Cloud Forest’s changing orchid displays as well as permanent orchid exhibits, with more than 1,000 orchids on show at any one time. This is the first time since 2017 that a major area has been revamped in Cloud Forest.
With the growing popularity of Cloud Forest’s changing orchid displays, which have been bringing to Singapore a plethora of beautiful and sometimes rare orchids from Central and South America to East Asia for the past four years, horticulturists recognised the need to carve out more space to showcase orchids. The new Orchid Haven is about three times the size of the original space for changing orchid displays.
After all, Orchidaceae is one of the largest families of flowering plants, and orchids have a long history in Singapore. Gardens by the Bay also has an extensive and diverse collection of orchids, as well as its own orchid hybridisation programme.
Flight of the Moth Orchid, the first changing orchid display in the new Orchid Haven, is a tribute to the Phalaenopsis orchid, a diverse genus whose floral form resembles that of a moth in flight. In this display, more than 800 Phalaenopsis orchids of 17 taxa are showcased in a breathtaking “waterfall” of cascading blooms.
The Phalaenopsis is a popular orchid among both orchid enthusiasts, as well as breeders whose focus is on producing ever more innovative hybrids. In fact, the orchids in Flight of the Moth Orchid have been arranged to show how the morphology of the Phalaenopsis has evolved through the years, from its original look to the distinct and dramatic characteristics that breeders have coaxed out of hybrids. Phalaenopsis hybrids are known for bright colours, peculiar patterns and markings, as well as floral mutations that result in even more stunning varieties.
Casa is Remy’s life journey on a plate. Inspired by his childhood and formative years as a chef, Remy celebrates the seasons through finely curated produce, highlighting seafood over meat and serving only one land animal a day on rotation basis. Having lived in unspoiled places around the world, Remy seeks to preserve the natural environment and focuses on ingredients that are line-caught, responsibly sourced, traditionally farmed, organic and wild-foraged, and bio-dynamic. These are cooked with woodfire in the traditional way to produce flavours that are clean yet bold.
At Casa, guests are made to feel like family members or friends invited to a meal, because after 20 years of travel and self-discovery, this is where Chef Remy finds Home.
At Casa, the menu embodies ‘Remy’s story on a plate’, with dishes inspired by the season, as well as events and experiences that were formative in shaping Remy into the chef he is today.
For lunch and dinner, Casa offers the 4- course Discovery menu for $118; the 6- course Experience menu for $198; and the Carte Blanche with 8-courses for $258. A selection of 16 dishes divided into four key sections are available for guests to choose from to create each menu. For lunch time only, the restaurant offers an executive menu, called ‘Trust Me’ – a 3-course at $88. All the above menus are presented with snacks and petit fours.
On weekends, there is a multi-course brunch with champagne at $198++. The courses in this fiesta-style menu are ‘Eat With Fingers’ featuring snacks; ‘Vegetal’featuring vegetable-focused dishes; ‘To Be Shared’ featuring large-format fish and meat, served with sides and condiments; and ‘Never Ending’ featuring desserts and cheese and sweet snacks.
Casa’s elegant and cosy spaces open up to blue, ivory and sage hues in natural textures that spell warm domesticity. The variety of seating options - lounge, table and booth – creates the ease and comfort of a family residence. Remy and his team see themselves as hosts welcoming their diners as family members and friends into their home – with all the warm hospitality that entails.
Casa Restaurant by Remy Lefebvre is a restaurant concept under the umbrella of Singapore- based F&B Group, Plan B Ventures Pte Ltd, which also owns El Mero Mero, Señor Taco and La Mexicana.
A new and exciting dining establishment has opened its doors at The Grandstand on Turf Club Road. A F&B joint specialising in mussels here in Singapore is pretty rare, isn't it? Head down to Aquadisiac for some delicious mussels and more.
The newly-opened 150-seater Aquadisiac operates as a cafe in the daytime, serving up coffee and cakes to patrons. Their dinner menu starts from 5pm onwards and it is only available from Tuesdays to Sundays.
Their popular and signature Pot of Mussels comes with a free flow of crowd-pleasing Truffle Fries.
Gallop House No. 5 (Atbara) is Singapore’s oldest surviving colonial era or black-and-white bungalow. Built in 1898, it now houses the Forest Discovery Centre @ OCBC Arboretum, which showcases Singapore’s forest ecosystems, and highlights the importance of conserving them. Through a series of interpretive and interactive displays, visitors can enjoy a bird's eye view of Singapore’s diverse forests, and learn about the Gardens’ historical role in conserving them. Highlights include a photographic installation of forest trees, family-friendly displays and videos featuring three distinctive forest habitats found in Singapore, and their unique flora and fauna.
The Forest Discovery Centre @ OCBC Arboretum will also host the Singapore Botanic Gardens’ Tropical Forest Ecology Research programme. This programme reprises a historical role for the Singapore Botanic Gardens, which dates back to the late 1800s. One of the Gardens’ early superintendents, Nathaniel Cantley, was tasked to survey the forests in the Straits Settlement in 1882. His report led to the demarcation of the first forest reserves in Singapore in 1884, in order to prevent the ecology and climate from further deteriorating.
Complementing the Forest Discovery Centre is the OCBC Arboretum, which is a first-of-its-kind high-tech arboretum in Southeast Asia. Opened in October 2019, the arboretum plays an important role in the Gardens’ conservation work, housing and displaying the Gardens’ growing collection of rare dipterocarps.
Cool and casual café vibes in a palette of pastel colours mingle with the inviting aroma of artisanal baked goods and home-cooked cuisine at The Fabulous Baker Boy, the new 70-seater café, bakery and restaurant located in the art-deco Aliwal Arts Centre.
Famed for its riveting array of fabulous cakes and now classics with a twist, The Fabulous Baker Boy presents an all-day breakfast brunch menu including artisanal baked goods in a new location that marries delicious home-cooked food with a contemporary interior at their Big Love Bakery and Soul Kitchen.
Diners are spoiled for choice with more than 14 cakes to choose from including the celebrated Ab Fab Red Velvet, a true classic from the 1950s that comes with an extra layer of chocolate ganache. Other favourites include Nutty Monkey, which is a banana coconut cake, Big Lub Carrot Cake and Lady Marmalade.
Pair popular items like TFBB’s Fried Chicken and Waffles with delicious smoothies, milkshakes, ice-cream and chocolate-based beverages. Cheese lovers will enjoy the Roast Chicken and Pesto Grilled Cheese Sandwich, which features The Fabulous Baker Boy’s house sourdough bread slices filled with a tasty three-cheese mix of cheddar, parmesan, mozzarella, roast chicken and herbed pesto.
All sandwiches are served with a piping hot mug of Roasted Tomato or Cream of Mushroom Soup, this delicious brunch menu option is sure to leave diners coming back for more to this women-empowered kitchen and bakery. Other signature brunch menu items include the Pancakes, Fab Fry Up and Duck Confit.
The Fabulous Baker Boy’s reopening at the Aliwal Arts Centre represents “an emotional return to twin passions'' according to baker, theatre actor and owner Juwanda Hassim, who was forced to close at his previous location in the foothills of Fort Canning mid last year after the Covid circuit breaker coincided with the ending of his lease. Now he’s back bigger, better and more fabulous than before with a multi-concept, full-service bakery, patisserie, café and restaurant.
“Our new location is a combination of the two great passions in my life,” said Juwanda. “Food and the arts. I love entertaining on stage and at home and I am thrilled to open The Fabulous Baker Boy at the Aliwal Arts Centre.”
At Nixta, warm service, perfect margaritas and a reverance for Mexican culture and cooking are on display.
There you will find meats roasting over an open fire, salsa made by hand in volcanic stone molcajetes and fresh masa ground for their signature heirloom corn tortillas, nixtamalizes and ground in-house.
The brand new all-day dining restaurant Peppermint (formerly known as AquaMarine) welcomes you into nature's embrace with sights of greenery at every turn, and a healthful farm-to-table cuisine that offers the best flavours from around the world right to your plate.
The new all-you-can-eat concept provides a wide variety of wholesome Asian and International favourites, freshly prepared at the opened display kitchen and served to your table. With a renewed focus on conscious eating, Peppermint’s new menus include plant-based options and the use of sustainably- and locally-sourced ingredients.
Step out to the terrace and discover their very own urban farm, where herbs, edible flowers and vegetables are grown and used as garnishes, aromatics and ingredients for food as well as drinks like tea and infused water. Dine in a garden setting and savour the natural flavours of their fresh harvest.
F&B newcomer The JOMO Group will launch their first neighbourhood bar + kitchen + bottle shop ‘JOMO’ in the bustling Holland Village locale in early January 2021. This venue will be the first of five that The JOMO Group plans to open around neighbourhoods in Singapore, with the view of offering high-quality cuisine coupled with beverages at a very accessible price point.
JOMO aims to become a local hot spot for guests looking for a wide selection of drinks and dishes that are family-friendly and affordable. The concept will be that of a warm, casual, friendly neighborhood hangout with a minimalist Bar, Kitchen & Bottle Shop vibe, and a modern yet timeless ambience directed towards a simpler lifestyle.
To be open 7-days a week, JOMO will offer dine in and take-away options. The family-friendly menu will have a wide selection of dishes including aged Aussie angus burgers, deep-fried pork belly, and homemade pies all from master butchers Sidecar Handcrafted. Other highlights include a 1.2 kg meat platter with fries and coleslaw, enough for 5 people and priced at only $88 nett.
Family BBQs powered by Sidecar Handcrafted will be held every Sunday with two seating options available, 11am to 2pm and 3pm to 6pm. Orders will be taken dim-sum style, and served at tables for sharing with free-flow options of Aperol Spritz and all beer on draft for a bargain $42 nett. JOMO is bringing to Singapore chicken-salted fries that are hugely popular in Australia, a must-try on their menu.
JOMO will have over 250 wines and spirits, including 40 gins by the bottle, and 50 wines at $50 nett per bottle. JOMO’s super-dry low-carb lager beer will be available together with four beers on tap at $8 nett per pint ($6 nett during Happy Hour). Take-away 2.5L beer pouches will also be offered at $28 nett, and there will be no surcharge for take-away or in-house dining.
“Our vision was to create a more stylish F&B experience than what is typically found around neighbourhoods, yet maintain that casual vibe and sense of community we all enjoy. We also wanted to stay away from the old and stuffy and bring back the vibrant, convivial feeling to a place where you know you will have top-quality food and drinks at a fantastic place to unwind, “said Group General Manager, Steve Yallop.
“To ensure the safety of our guests, we will be working with 'Equal Strategy' to use their latest technology 'Eco Pure Room', a patented and safe, NEA approved COVID-19 killing airborne sanitiser currently used in hospitals and leading global hospitality brands,” he added.
JOMO will feature a luscious alfresco area sweeping around the building, a full retail shop experience on the ground floor and a stylish, yet minimalistic restaurant and bar on the second floor.
JOMO – Holland Village is located in a three-storey hidden gem that has distinctive window-panes and a pointed roof at the end of Lorong Mambong Road in Holland Village.
Happy Hour is from 3pm to 6pm, Monday to Saturday.
A unique cohesion of 3 different atmospheres under one roof, 1-Atico sets to be the perfect host for a full day-to-night experience in the heart of the city at ION Orchard.
Animated by a luxurious array of sound, scents and lighting, 1-Atico’s space is a flexible identity envisioned to provide world-class services, gastronomic experiences & a vibrant nightlift scene for locals and tourists alike. With FLNT Bar, Fire Restaurant and Atico Lounge all under one roof, 1-Atico is rightfully Orchard's pièce de résistance.
Fire Restaurant will display Singapore’s only “Fire in the Sky” showmanship, with splendid Argentina steaks and modern presentations of authentic cooking methods.
Fire, a name that represents passion and pays homage to the powerful primal tool that creates legendary gastronomy creations. Specialising in superior standard cuts of meat grilled to perfection over a Parrilla, the dining space provides a full experience where texture, flavour and harmony is paramount - all revolving around Fire.
FLNT Bar is a charming, high-energy bar, serving a combination of Japanese Peruvian items (heavily inspired by Nikkei cuisine from Peru) and a fine selection of world-class sakes, Nikkei-inspired cocktails, etc, in an upbeat space.
Coming alive at night, Atico Lounge transforms into a radical futuristic playground. Visual compositions crowns the space, devoted to creating a surreal, immersive and psychedelic experience.
The Fabulous Baker Boy is relaunching their multi-concept F&B brand at creative enclave the Aliwal Arts Centre in January 2021 with a bigger 70-seater space and expanded menu. Formerly located at the foothills of Fort Canning, The Fabulous Baker Boy spearheaded by owner, baker and theater actor Juwanda Hassim, has re-emerged from the initial closure and Covid-19 situation, bigger, better and more fabulous than before.
With the new location at Aliwal Arts Centre, Juwanda hopes to bring together his love for food and theatre under one roof. The multi-concept bakery, patisserie, cake shop, café, restaurant and caterer to the arts centre, is the only place in Singapore to combine all these elements under one roof and kitchen. And with a new tagline and mission statement - Big Love Bakery and Soul Kitchen, Juwanda hopes to communicate how personal and grateful he is for this project. Employing a women-empowered team of bakers and cooks, floor staff from all walks of life, delivery services of friends who are currently out of jobs due to the Covid-19 pandemic, Juwanda is giving back to the community in a big way and in a manner only he knows how, by sharing his love for cooking and baking.
Customers can expect more at the new venue. The artisanal baked goods menu will be expanded to include a steady stream of sourdough breads, croissants, quiches, danishes and cookies in addition to The Fabulous Baker Boy’s famous range of Diva and Divo cakes named after celebrities. There will be at any one time 14 different cakes to choose from on site.
The all-day brunch and lunch menu will also be expanded to include some new items such as Pumpkin and Ricotta Ravioli with burnt butter and sage, sourdough pizzas and hasselback potatoes with a saucy local twist will replace regular french fries. Popular favourites such as Corn Beef Hash, Chicken & Waffles and Ju’s Prawn Pasta that draw customers back time and time again will remain on the menu.
For those looking for a great cup of coffee, The Fabulous Baker Boy will be continuing their coffee supplier relationship with homegrown coffee roasters Highlander, this time round, anchoring their relationship in a more meaningful way by representing them in barrister competitions in the near future. Customers can also expect smoothies, milk shakes, ice creams and chocolate-based beverages on the new menu.
The interior design of the new F&B space will feature a country theme with simple Nordic elements incorporated to lend a natural and clean silhouette allowing for lots of natural light to stream through.
Hathaway is a beautiful all-day cafe and restaurant at Dempsey Hill and it serves up the most refreshing menu! Choose from Pengat Pisang French Toast to Hathaway’s Big Breakfast served with Homemade Sausage and Smoked Beef Brisket from their brunch selection.
And if you love Peranakan food, you gotta try the delicious Ah Nya’s Fish Curry, a heirloom recipe. The Oktopus Bakar and Sambal Udang are perfectly grilled and packed with flavours! Book a table soon at this charming restaurant!
Offering a completely different experience from its Esplanade branch, the new Barossa Bar & Grill at VivoCity shines the spotlight on dry-aged Australian beef and Josper oven-grilled lamb, poultry and seafood dishes. The Australian-inspired restaurant serves only the highest quality and carefully sourced meats from Australian farms.
Barossa specially curates its selection of Australian beef from four renowned brands. The Bass Strait range showcases 100% grass-fed beef — the cattle are raised on natural rye grasses and clover. Wanderer’s free-range beef offerings come from cattle that roam freely in paddocks and feed on barley. Josdale is an Australian pioneer of 100% grass-fed black angus; its cattle roam the verdant pastures of Gippsland in Victoria and are antibiotic- and hormones-free. Finally, Carrara’s array of multi-award winning wagyu is known for its superb texture and intense flavour, which are derived from first-class genetics and grain-fed for a minimum of 350-400 days. Their cattle is traced from birth to ensure biosecurity and meat safety while providing the best animal welfare.
In addition, the restaurant boasts its own dry-ageing fridge, the Dry Ager®. The bigger cuts such as porterhouse and tomahawk are aged for 50 days while the smaller cuts such as tenderloin and striploin are aged around 25 days. The natural enzymes in the meat break down some of the collagen, resulting in a tenderer texture. During the dry-ageing process, the beef also loses a percentage of its total weight due to water evaporation, which causes the flavour to become more concentrated and intense.
The restaurant overlooks the tranquil water leading to Sentosa Island, making it an ideal address for sedate sessions replete with tête-à-têtes. Perfect for casual gatherings, its special al-fresco menu features tapas from just S$6, cheese platters (from S$28) and pizzas (from S$24). Kick back and relax with offerings such as Japan Sakoshi Bay Oyster ½ Dozen, Chipotle Buffalo Wings, Truffle Fries and Char-grilled Prawns with Spicy Citrus Dressing.
Barossa carries about 10 wine labels from Australia as well as a wide selection of white and red wines from Italy, New Zealand, France and South Africa. Classic cocktails such as mojito, pina colada, amaretto sunrise and tequila sunrise are available here as well.
The Real Peranakan opened two outlets in quick succession in July and August 2020, amidst a global pandemic.
Brainchild and a labour of love of a serial entrepreneur with diverse business interests in the emerging markets, Mr SY Lim, believed that amidst all the chaos in the world, good food is still the simplest and most effective way to encourage bonding, communion and the fostering of relationships. And that is what Peranakan cooking is all about.
With an Indonesian Baba grandfather, he grew up eating Peranakan food cooked by his mother and despite being well travelled and having tried a myriad of cuisines, he shares that Peranakan cooking still evokes the most comforting memories of home.
The Real Peranakan is founded on the belief that the gastronomical journey never ends, and in working with the best chefs, consumers would be treated with authentic dishes that connect with people of all ages. Savour the tangy, spicy, herby and aromatic flavours characteristic of authentic Peranakan cuisine helmed by Celebrity Chef Philip Chia, also known as Philip, The Peranakan Chef who curated the Channel 8 hit TV series ‘The Little Nonya.’
In the short span of 2 months, The Real Peranakan’s menu has evolved and now showcases a celebrated menu that pays homage to Singapore’s rich cultural diversity and heritage flavours from a bygone era, aptly helmed by a true-blue Peranakan and an indisputable authority on Peranakan Cuisine.
Diners can expect quintessentially traditional Peranakan dishes at The Real Peranakan.
Allium is a 16-seater restaurant, bringing out the best in sustainable and local produce through a refined culinary style that is modern yet modest. Plant-based cuisine is Allium's secondary focus, vegans and vegetarians are always welcome.
Helmed by husband-wife duo Executive Chef Dillon Ng, formerly of The Humble Loaf and GastroSmiths, and Pastry Chef Lusiana Hendrika, formerly of Sukha Delights in Bandung, Indonesia, Allium features an ever evolving seasonal menu that showcases sustainably and ethically sourced ingredients as well as celebrates international inspiration and local roots. A tightly curated wine selection completes the experience in a perfect complement of the chefs’ creations. Experience Allium’s hospitality and culinary wonders through either a multi-course prix fixe brunch or dinner menu. Whichever experience you pick will be a gastronomic journey to remember.
Located on Amoy Street, Avenue 87 is a restaurant inspired by the personal journeys of 2 Singaporean chef friends of remarkable talent and training. On offer is a Modern Asian cuisine prepared from scratch with carefully sourced regional produce.
What sets the restaurant apart is the seamless synergy of co-Chef-Founders Glen Tay and Alex Phan, and the unique brand of creativity and innovation they bring. Also special is the platform it affords to dynamic brands, producers, and talents of Singapore and the region.
Dining at Avenue 87 is a deep dive into gastronomy in which two chefs at the top of their game push each other’s boundaries to produce magic.
Avenue 87 is housed in a 2-storey heritage shophouse at 47 Amoy Street. The first level is a restaurant with open kitchen seating 24; and the upper floor is a 26-seat lounge with bar, launching in early-2021.
Chefs Glen and Alex bring to the table well-loved Asian favourites, given a creative twist using traditional and contemporary techniques. The familiar flavours of childhood, and the dishes they love to eat today, are the starting points of their innovation, the end results bringing a sense of nostalgia and comfort to the diner.
Avenue 87 serves a Modern Asian cuisine of well-known dishes transformed by the memories, travels, and professional discourse of the two chefs. Many components are prepared from scratch. The local and the artisanal are celebrated, and old and new methods explored and often combined. The results are nostalgic yet contemporary; and always comforting. The dinner tasting menu, inspired by foods that Glen and Alex loved growing up, comprises either four or six courses, with a wine pairing option specially curated by Si Hao. Glen and Alex recommend the 6-course tasting menu for an immersive gastronomic experience.
Moving towards Asia expansion, Jakarta-based café chain Maxx Coffee has launched its first international outpost at NUS Library. The popular lifestyle coffee chain has more than 80 outlets in 23 cities across Indonesia.
The Maxx Coffee story began with a deep passion to provide Indonesians with the best coffee and lifestyle experiences. In March 2015, their founders opened the first Maxx Coffee store in Cikarang, East Jakarta with aspirations of becoming Indonesia’s number one local coffee chain, serving wide range of specialty coffees made with freshly ground Arabica beans sourced from coffee regions in Indonesia and around the world.
They will also be opening up very soon at 5 other locations in Singapore.
Spanning over an estimated 650 square meters, the Forest Playground, when completed, promises to bring play and fun to a different level. The playground will include numerous innovative structures for both dry and wet play, suited for children ages 3 to 12.
All the playground equipment is manufactured and designed in Europe to the highest safety and quality standards. The structures offer varying degrees of challenges and stimulation for play, thereby promoting child development in terms of their creativity, physical and social development. The playground will be installed with EPDM safety rubber flooring.
Chatsworth continuously strives to provide a welcoming and safe environment where their students can develop and grow holistically.
A cafe by day and a bar by night, Slate is the newest addition to Purvis Street.
As a dual concept restaurant, Slate promises diners an experience like no other, with menus that change every so often. A cafe by day, Slate serves hearty brunch items that are best enjoyed with a warm cup of coffee. After the sun sets, Slate transforms into a modern bar and restaurant that serves contemporary Asian food paired with a thoughtfully curated selection of wines, craft beers and bespoke cocktails. However, the star of the show at Slate is definitely its house made products, which range from chillies, pickles and jams to butter and breads.
Frequently adding new dishes to lunch and dinner menus, the restaurant’s menu has something for everyone. Fuel yourself with Slate’s lunch menu which includes elegant twists to familiar dishes. Order the Tuna Poke Noodle Bowl to try the cafe’s unique take on your typical poke bowls.
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.
One of Singapore oldest mosques, Angullia Mosque, has reopened its doors for worshippers
Angullia Mosque has been an iconic landmark in the area of Serangoon Road and Little India for more than 120 years.
The Mosque was built on Wakaff land bequeathed by MSE Angullia. Still standing at its present site, the first blueprints of the Mosque was dated in 1890.
Since its initial construction somewhere in the late 1890s, several upgrading works have been undertaken to maintain its functionality and relevance to its immediate community.
Angullia Mosque serves a large community of Muslims within the Serangoon Road district and many of their congregants include both the local and foreign workforce within the Serangoon Road business district.
Rumours Beach Club in Sentosa is the only beach club in Singapore to have three swimming pools, with different pockets of spaces such as the VIP Area, Cabana Area, Beachfront Area, Indoor Area, Outdoor Area and Alfresco Area which can be sectioned off to cater for events of all sizes.
From private romantic dinners to full-fledged wild parties for party-goers, Rumours Beach Club brings in a whole new beach experience perfect for any type of get-togethers. All you gotta do is turn up, tune out, lounge on and #getbeachy.
You don't have to take a flight out because Rumours Beach Club will whisk you to Bali right here in Singapore.
Need something to share the love with? Featuring a sumptuous crustacean delicacy, Rumours' Seafood Platter from the Jimbaran grill perfect for sharing. Indulge as their platter comes with fresh Jumbo Prawns, 500g Bamboo Lobster, whole Red Snapper and whole Grade A Squid.
The popular hotpot restaurant chain Haidilao has set-up another new outlet at Marina Square and this is their first overseas branch to launch their exclusive custom-order service plus robotic servers.
From the main dining hall to your own private dining room, lose yourself in an immersive dining experience through sound and light projection, this new branch is unlike any other restaurants you’ve visited.
As a brand created in 1994, Haidilao International Holding Ltd. has developed into a world-renowned catering enterprise over the course of a two-decade development.
The first overseas Haidilao store was opened in Singapore in 2012, marking the first step in its global expansion. Since 2012, 10 stores have been launched in Singapore. In June 2019, Haidilao, widely accepted by local people and media, won the "(SPBA) Top Ten Industry Leading Brands Award of China" awarded by Lianhe Zaobao, an authoritative newspaper, in Singapore.
Located off Gambas Avenue, Sembawang Hot Spring Park features new cascading pools and a water collection point, enhanced accessibility for wheelchair users, and educational panels where visitors can learn about Singapore’s only hot spring park’s history and geology. The park's rustic environment, reminiscent of old kampungs, also holds many collective memories for the community.
Visitors can enjoy the new Floral Walk and see fruit trees and edible plants commonly found in kampungs, and flowers commonly seen in the 1960s and 1990s. The rustic environment is further enhanced by unpaved paths and naturalised streams flowing from the hot spring, which mimics the freshwater swamp forest landscape. There are seating areas sheltered by planted trellises featuring flowering creepers such as the Elephant Climber (Argyreia nervosa). The public can also learn more about the history of the site and geothermal processes behind the formation of a hot spring through interpretative signs at locations of interest.
The 44-seater Butcher’s Block at Raffles Hotel presents a stylish and lively dining experience showcasing some of the world’s finest cuts of meats cooked with wood fire. Feast your eyes on premium meats hanging in the Meat Vault and on over 200 exciting wine labels, including a good selection of natural wines, in the Wine Library.
At Butcher’s Block, they present a truly special experience – an exclusive and communal dining journey, featuring off-the-menu specials that change daily and are only revealed on the very evening itself. Expect a sumptuous multi-course menu specially crafted and personally brought to your table by Chef Rémy Lefebvre and his culinary team, who will regale you with insights of the dishes presented. The experience will be complemented with a curated selection of 4 exquisite wines for your delight to your heart’s content, whilst being seated at the coveted 3-metre long OAK (One of A Kind) Table right in front of the open kitchen.
BTM Mussels & Bar by Deliciae Hospitality Management (DHM) on Duxton Hill is a casual restaurant and bar concept serving European comfort food, with the star being fresh seasonal mussels served in a variety of styles and international flavours, with crisp golden French fries; best enjoy with an ice cold beer!
BTM = “BACK TO MUSSELS”.
Inspired by chef and restaurateur Olivier’s experience in being the first to expand and popularise Belgium’s ‘mussels and fries’ restaurant concept throughout France, BTM Mussels & Bar relives that delicious chapter of his culinary story in Singapore, and celebrates the flavourful gem of the sea, showcasing its natural sweetness by preparing them in a variety of styles and flavours popular throughout Europe.
In addition to mussels and fries, BTM Mussels & Bar serves a wide selection of comfort food from the Benelux region of Europe (i.e. Belgium, France and the Netherlands), including a variety of small plates, tartes flambées and charcuterie and cheese boards, which are best enjoyed with drinks and ideal for sharing!
In December, the Mandai Wildlife Bridge will be ready and will facilitate safe crossings for local wildlife linking two parts of the Central Catchment Nature Reserve. An important component of the new nature and wildlife destination being developed at Mandai, this bridge is part of a larger plan to facilitate habitat connectivity for wildlife within the precinct and its surroundings. Construction of the bridge began in June 2017.
The Mandai rejuvenation project, driven by Mandai Park Holdings (MPH), involves the development of two new wildlife parks - a Rainforest Park and the new Bird Park, a nature-themed indoor attraction, accommodation offerings and public green spaces. These will join the existing Singapore Zoo, Night Safari and River Safari to form a new integrated nature and wildlife destination at Mandai.
From to France to Singapore with love. Merci Marcel is a living & meeting space where good food meets great experience. The multi-concept French lifestyle brand has launched their flagship establishment at Palais Renaissance.
Rendez-vous over a cup of coffee, at brunch or for a quick lunch at their café chic. Savour their sharing plates and curl up on their welcoming sofas. Sip French wines or enjoy cocktails on our chic-bohemian atmosphere. Browse and shop from their carefully curated selection of wines, cheeses and boutique items. Immerse yourself in art, creativity and inspiration. Live life, la vie en Marcel.
Taikoo Lane Hotpot, is a restaurant that doles out authentic Sichuan and Cantonese hotpot broths and offerings! The concept is a brainchild of Chengdu Restaurant, which is known for its mouth-watering Sichuan cuisine. Taikoo Lane boasts a mixture of individual pots and large shared pots, so solo diners or large groups can enjoy a hotpot session anytime they have a craving.
Taikoo Lane’s version of the Sichuan Spicy Broth follows the traditional method of using beef tallow instead of oil. The beef tallow-based mala broth is much more flavourful than the oil-based renditions other hotpot restaurants in Singapore serve.
Chengdu Green Pepper Broth is another Taikoo Lane special Mala broth. Taking inspiration from Chengdu Restaurant’s best-selling Fish with Green Peppercorn Soup, the green peppercorn broth is a brand-new offering specially created by the Taikoo Lane team. Peppercorn oil and green peppercorns are Sichuan specialities, and the restaurant imports the ingredients from the province.
For diners who prefer non-spicy broths, there are offerings available such as Fish Soup Broth with Fresh Milk and Collagen Nourishing Pork Bone Soup. Both of these soups will appeal to ardent appreciators of Cantonese dishes. Able to alleviate the symptoms of excessive dampness in the internal system of our body, the nourishing fish soup broth is made with specially selected fresh fish and salmon bones. The gelatinous pork bone broth is superbly tasty and moreish — a medley of pork bones, whole chicken, pig skin and spices are cooked for over seven hours to achieve a rich and milky consistency.
Taikoo Lane offers a smorgasbord of unique hotpot ingredients. A DIY dish, the Lobster Noodles pays tribute to Hong Kong’s popular version. Simply immerse the crustacean and noodles into the broth, then mix the cooked items with the special sauce and condiments and voila! If so inclined, cook the seafood and noodles separately in different broths so that they can soak up different flavours for a truly unique dish. Living up to its name, the Magical Growing Mushrooms promises a culinary spectacle. Arranged artfully in a garden of lettuce, tomatoes and eggs, the enoki mushrooms will grow taller before your very eyes as you water it!
The National Parks Board (NParks) and the Urban Redevelopment Authority (URA) have announced that enhancement works for the former Bukit Timah Railway Station and its surroundings as a community node will begin early next year. At a community event at the station, Minister for National Development Lawrence Wong also shared that the Friends of Rail Corridor will be leading the community in activating the reopened stretches of the Rail Corridor along its southern half, and announced plans for a new linear park that is partly elevated above the Bukit Timah Canal – the Bukit Timah-Rochor Green Corridor. The new linear park will add to and complement Singapore’s network of recreational connections, which includes the Rail Corridor, Round Island Route and Coast-to-Coast Trail, and altogether, the connections will provide the public with more recreational options, and more opportunities to explore the outdoors and connect with nature in our City in a Garden.
Over the last two years, works to enhance Rail Corridor (Central), the 4 km stretch of the Rail Corridor between the Hillview area and the conserved Bukit Timah Railway Station, have been ongoing and guided by three key themes: Heritage and Culture, Biodiversity and Greenery, and Recreation. The works include improvements to trails, restoration works for the truss bridges, construction of a new pedestrian underpass at Hindhede, and habitat enhancements. In early 2020, enhancement of the former railway station and its surroundings as a community node will begin.
The conserved Bukit Timah Railway Station is a distinctive landmark of Rail Corridor (Central) and the community node will feature a strong sense of history, distinctive landscaping and ample public spaces. Works to restore the Railway Station building and the former Railway Station Staff Quarters will be carried out sensitively and in line with conservation guidelines. The buildings will showcase their original railway features, while being repurposed for the public’s use and enjoyment. At the same time, the 8 Mile Platform will be constructed near the Rail Mall to provide amenities such as a shelter and toilet. It will act as a rest stop and an access point to the Rail Corridor.
To provide even more recreational options for visitors, NParks will be developing the Bukit Timah-Rochor Green Corridor. The Bukit Timah-Rochor Green Corridor is envisioned as a journey through a riverine forest and will include a linear sky park elevated above the canal. It will connect to the Rail Corridor near the Bukit Timah Railway Station community node. Visitors, including users of the Coast-to-Coast Trail, can look forward to a unique walking and cycling experience set amidst lush greenery. The first phase of the project comprises 1.4 km and stretches from the Rail Corridor to Elm Avenue. Construction is expected to start in 2021, dovetailing with PUB’s canal improvement works. In the future, the corridor may be extended to Kallang Riverside Park, totalling 11 km.
One of the most influential chefs in modern Chinese culinary movement, Celebrity MasterChef Jereme Leung makes his return to Singapore with contemporary Chinese restaurant, Yì by Jereme Leung at Raffles Hotel Singapore.
Nestled on the third level of the restored Raffles Arcade, Yì by Jereme Leung leverages on the art form of fine dining to awaken the appetite and the senses of guests. The restaurant delivers cuisine that takes guests on an exploration voyage to China’s vastly diverse cultural regions.
藝 (Yì) means art in the Chinese language and the restaurant’s interior décor reflects this artistic flair. Designed by Aedas Interiors, Yì by Jereme Leung is a 111-seat restaurant whose design is inspired by the hidden world of deep-rooted culinary traditions and story-telling. Be greeted by a whimsical entrance created by Moss & Lam, an art installation entitled ‘Pale Garden’ which is 90 feet long and cascades across the restaurant’s entryway, decorated with 1,000 handcrafted and individually strung floral strands.
Inspired by the Chinese myth surrounding the god, Pangu which depicts the creation of Heaven and Earth, Yì by Jereme Leung uses neutral earthy materials and tones like stone and timber to embrace the main dining hall as a reflection of ‘Earth’ while the custom ceiling details references the elements of the ‘sky’. This is reflected as diners step into the main dining hall of the restaurant which seats over 60 persons.
Three private rooms are available at Yì by Jereme Leung with one room that seats 10 persons while the other two adjoining rooms fit 8 guests each. Diners who want to enjoy the ambience of the main dining hall but yet prefer more privacy will delight in the semi-private area that can accommodate two tables of 8 guests each.
Enjoy Chef Jereme’s creations like the Hundred-ring Cucumber & Poached Sea Whelk with Soy Sauce Vinaigrette – a classic dish found in China’s Northern region during warm summermonths. The dish is skilfully sliced with a hundred cuts forming a continuous spiral and served with poached sea whelk, finished off with a tangy and refreshing homemade vinaigrette.
Fried Rice with Char Siew, Pork Belly & Pickled Long Beans
Chef Jereme Leung who was raised and educated in Singapore, began his culinary career at the age of 13, starting from the kitchens of Hong Kong. Throughout his career, he has mastered all four cornerstones of Chinese cooking ranging from dim-sum, Chinese barbecue, wok-cooking to knife work. Chef Jereme continued to hone his craft at some of the most prestigious hotels in Southeast Asia which gradually led him to embark on a food pilgrimage across China in the 1990s to explore the flavours of different regions, their ingredients and cooking techniques. He moved to Shanghai, China in 2002, and since then has opened over 9 restaurants across the world. Yì by Jereme Leung will be his first restaurant in Singapore and his long-awaited homecoming.
The sky is not the limit. A full-scale revamp gives impetus to LeVeL33, elevating a sky-high concept into an apex experience for the senses.
The world’s highest urban microbrewery, LeVeL33 seamlessly melds craftsmanship, artistry and hospitality for a truly elevated experience – in all senses. Located on the apex level of Marina Bay Financial Tower 1, LeVeL33 offers three different spaces: the LeVeL33 Dining Room, LeVeL33 Social, and the Terrace; overlooking the most spectacular skyline views of Singapore.
The three spaces deliver dining genres from gourmet to casual, and ambiences from refined privacy to social revelry. Anchoring these spaces is the bar and copper brewery in the middle, where their outstanding craft beers are made with strict adherence to authentic age-old recipes and traditional techniques. The ContemBrewerycuisine developed by Executive Chef ArChan Chan is a unique contemporary beer-centric cuisine which synthesises the culinary aspect and beer brewing elements; each eatery offers a menu tailored for their individual atmosphere and service style.
As the world’s highest urban microbrewery dedicated to the fullest appreciation of craftsmanship in its beer, wines and fine food in a multi-ambience, multi-zone setting, LeVeL33 remains faithful to its core objective and promise. This extensive new revamp has served to ramp up the guest experience even further. And making LeVeL33 into Singapore’s pinnacle venue for business interaction, friendly socialisin g, romantic intimacy, gastronomic indulgence and all forms of celebratory life-affirming activity, in the pulsating heart of Singapore’s iconic waterfront.
A cozy terrace in the heart of Clarke Quay, Yin is for like-minded people to congregate. Located within The Riverhouse, Yin is an al-fresco bar by day and lounge by night, where their patrons can enjoy non-stop entertainment ranging from LIVE performances to sports, from dusk ’till dawn.
A melodious blend of tradition and modernity, Mimi at The Riverhouse in Clarke Quay fuses intriguing flavours from Sichuan, Shanghai and Mongolia with contemporary cooking techniques and distinctive presentations to create an engaging dining experience. Heavily invigorated by its past as a headquarter for secret societies, every dish seeks to convey the secrets, origins and stories of Chinese culture. Click here to view Mimi's menu.
Mimi is also a unique wedding venue choice which offers couples a complete experience of modern Chinese cuisine with a touch of cultural heritage in a 150 year old Heritage Building in the heart of Clarke Quay. Check out their Wedding Kit here for more information.
Part of the newly-opened The Riverhouse at Clarke Quay, Yang is the first upmarket International Asian Club with a distinct music and theatrical entertainment direction. Positioned to be continuous innovators in the Nightlife industry, this nightspot will be the future top-of-mind experiential nightclub identity for Asian revelers in Singapore.
Elegance and Class in Clarke Quay's Oldest Establishment.
Housed within the most iconic and time-honored property in Clarke Quay, The Riverhouse is a multi-concept destination run by 1-Group comprising of an alfresco bar, modern Chinese restaurant and world-class nightclub.
Built in the 1870s along the banks of Clarke Quay, The Riverhouse began life as a thriving “secret society” house helmed by several headmen of the notorious Ghee Hok Society. The same vibrancy continues to live today in this two-storey multi-concept space housing a modern Chinese restaurant, alfresco bar and world-class nightclub – namely Mimi, Yin and Yang.
With its distinctively seductive Chinese architecture, remnants of the past are still present as the establishment pays homage to Eastern influences with top-notch Asian-fusion cuisine and monthly exchanges with the top clubs in Asia. Diners and partygoers alike can expect an immersive experience as they marvel at the sultry décor that amalgamates tradition and modernity.
The newly-opened Singapore Botanic Gardens Seed Bank is an important step in safeguarding plant biodiversity in Southeast Asia through conservation, research and education. Collecting seeds for storage helps to build a valuable resource for habitat restoration and species conservation. But different seeds need to be stored in specific conditions, hence the Seed Bank will advance extensive research in this area. Go learn about seeds and the science of seed storage at a new interpretive gallery and outdoor garden!
Mustard Seed has evolved from a pop-up to a cosy 13-seater restaurant.
They want to provide an intimate communal dining experience, like going to a dinner party at a friend's house. They invite their guests to gather round their table over good food and drinks.
Ming Kiat is the chef and owner of Mustard Seed. A proud Singaporean, he creates an original menu based on his personal interpretation of Singapore's food. He spent his formative years working for Chef Hisao Goto at Goto Kaiseki restaurant and learnt about local ingredients and cuisine under Chef Malcolm Lee at Candlenut. Ming Kiat regards both of them as important mentors in his journey.
Mustard Seed's cuisine is rooted in Singaporean flavours and inspired by Japanese cuisine and technique. They serve an omakase style tasting menu that will change bi-monthly. The tasting menu is priced at $138 per person.
They offer a small but carefully curated drinks list featuring a selection of beers, sakes and wines that they enjoy.
MAI by Dashi Master Marusaya is a premium dashi concept restaurant by Japanese katsuobushi wholesaler, Marusaya. The 38-seater restaurant is dedicated to serving authentic Japanese dishes using superior ingredients directly imported from Japan, together with all-natural dashi made from special aged bonito and quality konbu. The Marusaya group also runs two other Japanese dining concepts in Singapore: Dashi Master Marusaya and Ten Sushi and Bar, since 2014.
Founded in 1962, Marusaya is dedicated to supplying katsuobushi for commercial use, with over 9,000 customers from food establishments including soba, udon, ramen and Japanese kappo restaurants. The dashi used at MAI is of a different calibre, as the company takes pride in its Satsuma 2-year-old hongare-honbushi, made from skipjack tuna which is dried and fermented over two years. This is unlike other katsuobushi, which is fermented only over a year. The extended period of fermentation draws out almost all moisture and concentrates the flavour of the katsuobushi, making it especially strong in umami. The aged bonito is then cooked with specially imported Rishiri kelp – one of the best categories of kelp that’s harvested around Hokkaido – for over an hour, to produce a broth that reveals sophisticated flavours, which is thoughtfully infused into every dish. It is worthy to note that besides dashi, no MSG or any other chemical seasoning is used. One can be assured of a delicious, healthy and authentic Japanese dining experience at MAI.
KOMA, a brand new Japanese restaurant and sushi bar by leading hospitality company TAO Group, is set to satiate guests with an elevated dining experience when it opens at Marina Bay Sands on 26 July.
The restaurant will offer diners with a modern interpretation of Japanese cuisine, featuring original creations by its Executive Chef Kunihiro Moroi, using fresh and seasonal produce and ingredients from Japan.
Bold and distinct interior design elements – from a striking 20 metre-long passageway flanked with orange arches that greet guests as they arrive, to a dramatic 2.5 metre-high, one-of-a-kind bell that overlooks a traditional Japanese foot bridge and reflecting pool - will complement the cuisine and lend to the modern and sophisticated vibe within the 230-seat restaurant, which includes an oversized sushi bar and a private dining room at the mezzanine. The space is designed by renowned American firm Rockwell Group, which is behind the design of several of TAO Group’s establishments, which include restaurants TAO Downtown, Vandal, Feroce and Avenue in New York.
The opening of KOMA will complete the trio of concepts launched by TAO Group and Marina Bay Sands as part of a new dining and entertainment complex at the integrated resort, along with nightclub MARQUEE which opened in April and cocktail lounge AVENUE in May this year. KOMA also marks the fourth concept opened by TAO Group in collaboration with Marina Bay Sands, which began with LAVO Italian Restaurant & Rooftop Bar in January 2018.
Simmons Gallery at Capitol Piazza is Simmons' flagship store. It is on a class of its own as it takes on a luxurious lifestyle showroom concept. Stunningly fused together, each bedroom is graced with its own signature theme. The new flagship gallery also introduces 45winks, the first-of-its-kind, allowing you to experience the revitalizing benefits of a 45-minute powernap on a Simmons mattress in total comfort and privacy. There is no better way to recharge yourself and spring back into action. Book your appointment today and wake up to the benefits of better sleep.
Simmons is the renowned mattress brand amongst premium hoteliers in Singapore and worldwide.
Located in the heart of the city, the 45winks by Simmons concept within the newly unveiled Simmons Gallery treats sleep-deprived professionals to a hotel-quality sleep experience in a private suite decked with renowned Simmons mattresses and pillows, luxurious sheets, comfortable pyjamas and assorted sleep aids. Patrons will be gently woken up after 45 minutes.
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.
Opening in 2021, the new theatre will fill the gap between Esplanade’s large venues and smaller studio spaces, and enable the national arts centre to further support future generations of artists and arts groups to create new works that tell Singapore and Asian stories and widen its engagement with various communities.
Esplanade is also launching a series of new fundraising initiatives, which are designed for a spectrum of supporters, from the general public, to philanthropists and foundations.
In celebration of the development of the new theatre, Esplanade and its Mall tenant Makansutra Gluttons Bay have jointly organised The Food Stage, a special street food experience that features exclusive off-menu items such as 4 Cheese Murtabak, Carrot Cake“Fries” with BBQ Wings, Laksa Seafood Stew, Soft Shell Crab Mui Fan and many more. Makansutra has also pledged a donation of $100,000 to Esplanade which will go towards Singtel Waterfront Theatre.
Please click here for details on the fundraising initiatives and more information about this project.
A culture needs a home and a proper theatre. The house on the hill, with its beauty and mantle of history, was ideal. The Alkaff Mansion is today a multi-concept Food & Beverage destination housing the Basque-centred TXA Pintxo Bar and UNA, while also housing all-day floral café Wildseed Café – each distinct and embodying a different character.
Restored and relaunched, Alkaff Mansion has become the centre of Basque culture and lifestyle. The greenery and hills, the visible coastline, echo the Basque homeland; the history and architecture, the centrality of food and social life, further the parallels.
The Alkaff Mansion celebrates, indeed flaunts, all things Basque: capturing its verve and heart; showcasing its produce, cuisine and wine. It does this in truest authenticity through a profound partnership with Basqvium, keeper, curator and tireless advocate of Basque cuisine and culture both in and outside Spain. Hand-in-hand with Basqvium through the shared platform of Basque Culinary Institute, 1-Group unites key facets of the essential Basque to create The Alkaff Mansion.
The deep synergy reflects into the experience in multiple ways, seen and unseen: through the rare Basque wine and spirits served in-house, the exclusive Basque produce and authentic Basque flavours, all the way to the Basque members within the team. The cuisine especially benefits from the inclusion of Basque chefs, Marta Elvira Segalés and Silvana Pascual Romero, into 1-Group’s own Spanish Cuisine Development Team which also comprises 1-Group’s talents such as Head Chef Tom Kung of UNA. Day to day, these key members of this development team also take personal care of kitchen operations at The Alkaff Mansion, so that research and theory becomes real; materialising in plate after plate of Basque cuisine on the plate of The Alkaff Mansion diners.
Seated on its hilltop, the Alkaff Mansion has witnessed the passage of time for a hundred years. This 2-storey Tudor-style building was built in 1918 by a member of the prominent Arab family, the Alkaffs.
In 2005, the Alkaff Mansion was accorded conservation building status by the URA, ensuring its key architectural features would be preserved for posterity. Following a number of years when it was left vacant, the mansion was again restored in 2011 to become an Italian restaurant until 2016. The second makeover cost another S$5 million.
Nestled within the Novena district, NUSS Mandalay Road Guild House offers an idyllic retreat from the hustle and bustle of busy city streets. Housed in an iconic two-story black-and-white bungalow, the Society’s third Guild House exudes classic colonial charm with the comfort and familiarity of modern design.
Savour the homely flavours of Colonial Hainanese cuisine amidst the elegant dining setting of The Restaurant @ Mandalay, or be surrounded by lush greenery at the outdoor patio.
They also have a spacious fitness studio. Whether you are looking for a rejuvenating yoga session, or an upbeat dance workout, gain access to this studio and other facilities that NUSS has to offer by being a member.
Jewel Changi Airport (Jewel) and Shiseido have announced the naming rights partnership of the Shiseido Forest Valley; a wondrous 4-storey indoor ‘forest’ which will allow visitors to experience the Japanese appreciation of nature, beauty and art.
Jewel (scheduled to open on 17 April 2019) will have one of the largest indoor collection of plants in Singapore, with about 22,000sqm of space dedicated to landscaping throughout the complex. The Shiseido Forest Valley will complement Jewel’s wide array of retail and F&B activities, allowing visitors to shop and dine amidst a resplendent indoor forest. Visitors can even take a gentle hike up two cobblestoned walking trails, the East and West Trail, punctuated by idyllic cascading waterfalls and mist clouds.
Made up of more than 900 trees and palms and about 60,000 shrubs, the curation of the indoor forest took concerted effort. Before the installation of the Shiseido Forest Valley, trials were first done in a polytunnel (or hoop greenhouse) to simulate the actual in-Jewel temperature, humidity and light levels. Applying these optimal growth conditions eventually resulted in the dynamic forest experience and selection of plants that visitors will see in Jewel.
The 4-storey incline of the Shiseido Forest Valley also influenced the types of flora selected. For example, the shrubs chosen are shade-tolerant and have adapted to space constraints, just as understorey plants have in real forests. Whether dining at spots overlooking the Shiseido Forest Valley or strolling through the trails, visitors to Jewel can expect an awe-inspiring experience when they walk through this climate-controlled space.
The National Parks Board (NParks) recently unveiled the Forest Restoration Action Plan for the Bukit Timah Nature Reserve, Central Catchment Nature Reserve and Nature Park Network. The Action Plan will chart the restoration that will be undertaken over the next 10 years to regenerate the secondary forests in the Nature Parks buffering the two Nature Reserves, as well as disturbed patches within the Reserves. This will assist the forests to regenerate and approximate a mature forest landscape in time.
The Action Plan seeks to strengthen the resilience of our native rainforests by restoring ecological processes, and enhancing the biodiversity and ecological connectivity in these areas. This will improve the habitats for native biodiversity. It is also timely to assist with the succession of the early secondary rainforests to more mature and diverse rainforests over time. This will strengthen the resilience of our forest landscapes to climate change, and will be achieved through a science-based approach that will involve the sustained planting of native rainforest species.
The approach will comprise the planting of a framework of native species that are nitrogen fixing to naturally improve the soil condition, and those that will attract dispersers and pollinators. The regenerating forest will be assisted further by the removal of invasive weed species. Dominant primary rainforest species, which might be limited by dispersal or are rare in occurrence, will also be introduced. In restoring these forests, efforts will also be directed towards the regeneration of riparian vegetation alongside natural streams to further conserve this sensitive habitat.
The Forest Restoration Action Plan is integral to NParks’ habitat enhancement and restoration programme under its Nature Conservation Masterplan (NCMP). Launched in 2015, the NCMP charts Singapore’s plans for biodiversity conservation.
The Action Plan was announced during a recent tree-planting session to mark the commencement of restoration efforts at the upcoming Rifle Range Nature Park, which will be completed in 2020. It is one of the areas to be restored under the Action Plan.
The Lounge Bar, located on the second floor of the beautifully restored shophouse and tucked away on 76 Duxton Road, is curating Singapore’s finest Savoie inspired cocktails. With access to over 40 herbs flown directly from the stunning French Alps, The Lounge Bar is the Lion City’s first drinking establishment offering such a dedicated selection and bringing a little slice of the alps to Asia.
The bar is part of JAG Restaurants Pte Ltd and owned by fine-dining industry veteran Anant Tyagi and Michelin Starred Chef Jérémy Gillon. Resident alco-alchemist, Yong Siang Neo a.k.a. Y.S., has been hand-picked to tailor the menu – his only instruction – to keep the provenance of ingredients at the forefront, in line with the restaurant’s vision and to source independent, small-batch craft spirits.
“It is a great privilege to showcase the work of artisans and small batch producers as their motives are different. There are some wonderful examples of generational heritage among the selection at The Lounge Bar. This makes for a great experience for our guests, especially when we share their story, their inspiration – it always adds a little extra magic to each cocktail! – Anant Tyagi, Owner The Lounge Bar
In a league of its own, The Lounge Bar cocktail program of herb-inspired concoctions is a delicious, if somewhat potent, ode to Chef Gillon’s hand-selected herbs.
Here's a couple of the bar's cocktail creations:
Sariette – Imagine an aromatic blast of rosemary, thyme the moment you pick up this Islay led cocktail. A generous dram of Smokehead whirled around with Montenegro, Branca Mentha, Campari, Carpano Antica formula and Angostura Bitters is sublime.
Hyssop – if you’re craving a slightly bitter pour, look no further. The carefully calculated formula of this minty herb with high tannins with infused rum, St Germaine liqueor, Peychaud Bitters, pillow soft egg-white, a dash of lime juice and simple syrup – simply addictive.
Agastache – this thoughtful creation is a complex mix of this licorice, almost star anise flavoured herb, with beautifully distilled pisco. Add the slightly smokey Pierde Almas Mezcal, Aperol, whisked egg white, lemon juice, grapefruit bitters, sage syrup and you’ll reach new highs!
Visit the bar for more unique cocktails to try. In addition to the bar’s signature selection, the classics have been embraced and elevated to greater heights with the help of craft spirits.
The Lounge Bar is an intimate, elegant and warm den inviting guests to find their favourite spot and settle down with a luscious cocktail. Be it a girls night out, a romantic couples evening or whisky with the lads, the modern design suits all occasion and parties. Two chesterfield sofas have been placed for slightly larger groups while a handful of low tables is perfect for more private drinks. High stools at the bar gives guests direct view of mixologists muddling, blending and shaking away as the pour perfectly executed cocktails.
Complete contrast to Restaurant JAG, the bar menu, also created by Chef Jérémy, offers an excellent selection that perfectly matches the drinks menu. Absolute musts from a French kitchen include the Beef Tartare, Croque Monsieur, Grass-Fed Striploin to Savoie speciality such as Farçon Savoyard while the delicious Braised Smoked Parsnips and Vegetarian Risotto are simply divine.
With more than 8 years under its belt, Barracuda Restaurant has now opened its doors in Singapore where Chef Ferdinand is sure to impress and please diners with his incredible menu, dedication to using quality ingredients and an ambiance that feels both exclusive and inclusive.
From the restaurant’s humble beginnings of its first opening in 2010 in Maenam Beach of Koh Samui, Barracuda has progressively gained its solid reputation as being one of the best restaurants on the island.
Chef Ferdinand’s love for fine cuisine and enthusiasm in bringing forth true flavors with the use of top quality fresh ingredients set him apart from any restaurant on the island. Barracuda’s first shop only opened for dinner service to a small number of 18 patrons per evening. Dining at the restaurant required formal reservations beforehand and guests were served dishes from a more varied selection of menu items. Still, Barracuda held true to its name for serving its guests tastefully and artfully prepared plates at affordable prices and its presence soon came to be appreciated by food lovers near and far.
Chef Ferdinand’s innovative approach to food and dedication to his restaurant honed him awards from Thailand Tatler’s magazine voting Barracuda as “Best Restaurant” for three consecutive years from 2013-2015. Travelers and frequent diners also delighted in their experiences at Barracuda thus contributing to the restaurant’s winnings of many “Certificate of Excellence” awards on Tripadvisor.
With Barracuda’s highly favorable reviews in sight, a larger space for Chef Ferdinand’s culinary hotspot was conceptualized. The restaurant would then relocate to the area of Bophut Beach, Koh Samui, Thailand and undergo a construction of newly designed interiors to accommodate seating for 48-50 people and new ‘waiting area’ where guests to sip on trendy cocktails and aperitifs before being seated for meals.
Despite the restaurant’s external makeover, Chef Ferdinand’s primary focus remained on producing food with a modern twist of Mediterranean and Asian influences with the best ingredients as a key part to his daily work ethics and menu creations.
He now takes all of these knowledges, experiences and incredible cuisine to the tables of Singapore.
15 Stamford by Alvin Leung at The Capitol Kempinski Hotel Singapore is Chef Alvin Leung’s latest gastro-adventure to rock the Lion City. The London-born chef shot to fame for his multi-faceted cuisine at three Michelin-starred Bo Innovation in Hong Kong, using rule-breaking culinary rebellion as his personal brand.
At 15 Stamford, Chef Leung has taken inspiration from his years of walking through Asia to pay humble tribute to Asian cuisine.
The stunning Freemasons Hall building which sits at 23A Coleman Street will soon be home to The Masons Table which is opening mid December.
The Masons Table will serve honest food and artisan wines set in relaxed and historical surroundings, right in the centre of Singapore.
The Masons Table serve the very best of modern European cuisine, inspired by the flavours of Italy and France. From hearty all-time favourite starters and main dishes, to signature thin-crust pizzas, to charcuterie and cheese sharing plates - there's something for everyone to enjoy. All of their dishes are designed to meld perfectly with their selection of artisan wines.
A project jointly developed by JTC, Singapore Tourism Board and Enterprise Singapore, Design Orchard aims to nurture home-grown brands and profile local design talents. Housing retail, incubation and event spaces under one roof in the heart of Orchard Road, the clustering of designers at Design Orchard will foster collaboration and offer varied opportunities for designers to test-bed and commercialise their products.
Slated to open in early 2019, the 2.5-storey development is one of the initiatives under the Retail Industry Transformation Map (ITM), launched in September 2016. The Retail ITM envisions a thriving retail industry comprising a mix of highly productive omni-channel retailers, and local brands with global footprints, supported by a skilled and professional workforce.
As nurturing Singapore's design talent is integral to a pipeline of strong local retail brands that have capacity to internationalise, Design Orchard will provide a suite of support programmes that Singapore design talent can tap on for growth. Specifically, designers will be able to connect with overseas production partners and fashion associations, as well as get support for tradeshows and market access trips, business mentoring, training and other services.
East Treasure Chinese Restaurant is another exciting new concept by ASTONS, serving an extensive menu of delectable, exquisite and value-for-money Chinese cuisine created by their Master Chef. Pairing up the freshest ingredients with modest cooking styles incredibly bring out the natural flavours of ingredients which is never too heavy on the palate and offer a more distinctive experience for discerning diners.
The casual and cosy ambience is the ideal venue to hang around with family, friends, and associates over a satisfying meal.
Located at 155 Waterloo Street, Stamford Arts Centre (SAC) is within the Waterloo Street arts belt, a vibrant precinct known for the diverse offerings of arts and cultural programmes and events. Following redevelopment works from 2017 to 2018 that transformed SAC into a modernised Centre with enhanced features, SAC is envisioned to be a vibrant and energetic arts centre focussed on bringing the traditional arts closer to the community, supporting content creation and artistic collaborations.
SAC provides shared facilities for hire on a short-term basis for arts activities and projects. These include five project studios, an acoustically-treated music studio, and a black box.
The SAC black box is designed to be a multi-purpose space that provides an intimate setting for rehearsals, performances or events. With a total floor area of 355 sqm, the fully air-conditioned black box provides performance capabilities with theatre grid and lighting, as well a fully integrated sound system. Retractable seats with a capacity of up to 162 persons are available for small scale performances. A modular sprung floor system is also available when required.
Located at Alexandra Terrace, Brass Lion Distillery is Singapore’s first standalone micro-distillery specialising in producing high-quality small-batch craft spirits. In addition to being a distillery, it is also home to a tasting room, retail store and herb garden.
The brand debuts with the Brass Lion Gin — a tropical and distinctly Singaporean gin that evokes the island’s sense of place. This New World-style gin draws inspiration from the region’s centuries-old spice trade, which brought a plethora of Asian herbs and spices – together with indigenous varieties – to the island.
Founder Jamie's first foray into the world of spirits started with the opening of the legendary Chupitos Shots Bar in Clarke Quay, followed by The Beast Southern Kitchen & Bourbon Bar. A love of gin and experimentation, combined with the lack of local Singaporean spirits, led her on a journey to master the art and science of distillation under Master Distillers all over the world.
Embark on a tour of Brass Lion Distillery's entire space where you'll learn about the distilling process, how Brass Lion came about and the inception of the Singapore Dry Gin. Please visit this link to sign up for the tour.
A New Evolution: Osteria Art at Market is Now Art.
Art Restaurant is an elegant, newly-rebranded Italian restaurant and bar with contemporary Italian cuisine helmed by Michelin-star Chef-Restaurateur Beppe De Vito and Chef De Cuisine Andrea de Paola. The produce-driven menu indulges diners in a refined, personal journey of Beppe’s culinary inspiration and innovation, and takes diners on a gastronomic anthology filled with culinary stories that take you through seasons, flavours and stories.
The 80-seater dining destination, decked in fire engine red leather seats and lighted by handmade brass sconces, showcases the story of Italian culinary craftsmanship at its finest through high-quality cuisine, luxury design, and world-class service standards.
Raffles Singapore is currently closed for restoration with a planned reopening at the end of 2018. The iconic hotel recently unveiled its new line-up of dining experiences, which combine the hotel’s much-loved culinary traditions with contemporary dining concepts by renowned celebrity chefs. Each dining concept promises to tantalise the senses and has been carefully selected to enhance the famed ‘Raffles Experience’ for the local community and the discerning travellers.
Bar & Billiard Room returns with a new concept by acclaimed Ducasse Paris, who will be presenting his first Mediterranean sharing and grill concept in the world, titled BBR by alain ducasse.
Anne-Sophie Pic, one of the world’s top female chefs with three Michelin stars, debuts her entry into Asia with gourmet French cuisine at La Dame de Pic, Raffles Singapore.
Celebrity MasterChef Jereme Leung marks his homecoming to Singapore with 兿 yì by Jereme Leung. 兿 yì, which stands for art in the Chinese language, alludes to the fine art of Chinese dining. Savour modern yet authentic cuisine from Cantonese classics to adaptations of China’s ancient delicacies.
Signature dining experiences Tiffin Room, Long Bar, The Lobby, Writers Bar, Raffles Courtyard and Ah Teng’s Café make a comeback, incorporating subtle tributes to the hotel’s rich heritage.
Read more about this official announcement by the hotel here.
Singapore’s award-winning wildlife attraction, Singapore Zoo, celebrates its 45th year since it first opened in 1973 with their latest attraction, Rainforest Lumina.
A first in South East Asia, Rainforest Lumina at Singapore Zoo is a new, illuminated multimedia night walk on the wild side promises a sensory feast for visitors. Call of the Wild wows with an astounding visual narrative of how the Creature Crew bands together in times of adversity to overcome all challenges and protect the jungle.
The one-kilometer stretch within the zoo’s tropical rainforest will awaken the senses as visitors walk through 11 different zones and meet the Creature Crew, a group of unlikely heroes who will take visitors on a whimsical adventure along the paths of their enchanted world.
Created by award-winning multimedia entertainment studio Moment Factory and set up with careful consideration to minimise disturbance to the park’s animal collection and native wildlife, Rainforest Lumina will take visitors on an immersive journey as they encounter interactive and mesmerising installations and uncover a side of the zoo that has never been seen before.
With the overarching theme “We are one”, Rainforest Lumina seeks to drive home the message that humans, animals and nature are inter-connected, with each having a vital role to play to sustain life on earth. The transformation of the Singapore Zoo into a magical landscape of lights and sound, coupled with the interaction with the Creature Crew, will take guests on the spellbinding journey that will spark inspiration at every turn and nurture empathy for nature and wildlife.
Opening as one of the world’s first “open-concept” zoos, the Singapore Zoo started with a modest collection of about 300 animals. Today, the Singapore Zoo welcomes 1.9 million visitors each year and is home to over 2,400 animals representing more than 300 species, of which 34 percent are threatened in the wild. The Zoo has also been successful in breeding critically endangered species and has established itself as one of the best zoos in the world, gaining worldwide recognition.
Adding to an already well-rounded experience, the Singapore Zoo will make use of immersive technology to provide visitors with a fresh experience. It will include Rainforest Lumina’s innovative use of light, multimedia and interactive elements, as well as an engaging narrative to heighten the night walk experience.
Bonjour! The charming & well-received Merci Marcel in Tiong Bahru has recently established their second branch at Club Street.
The new branch which also has Parisian inspired décor, boasts a space of 1,250 sq ft.
On the menu: T-bone New Zealand Black Angus wth oven baked potatoes and thick crème fraiche homemade Béarnaise sauce ($69), Duck Parmentier façon Marcel ($26) – a duck confit dish, Hokkaido Scallop Carpaccio ($29) and more.
Supported by National Heritage Board, Singapore, the museum was conceptualised in 2016 and completed in 2018.
Did you know that more than two-thirds of the current Bishan town was once occupied by a cemetery and a village? Since the 19th century, Bishan was a Chinese burial ground called Peck San Theng. The Cantonese community was in charge of Peck San Theng, with more than 50,000 graves spread across the region. Kampong San Theng was the main Chinese village then.
The new $700,000 heritage gallery tells the story of Kampong San Teng.
The 560 sqm gallery held its official opening on 3rd June.
Admission to the gallery is free. It is open from 9.30am to 4pm every day except on public holidays.
The regional art scene is set to become more vibrant with the major revamp of the Singapore Art Museum (SAM).
SAM’s museum programming will continue throughout the revamp which is likely to cost around $90 million. Internationally renowned SCDA Architects have been appointed to manage the redevelopment of the Singapore Art Museum (SAM) buildings.
SAM opened to much fanfare in 1996 in a converted museum space that once housed the former Saint Joseph’s Institution and has not upgraded its premises since. The upcoming building works will address the growing needs of contemporary art in Singapore and focus on improving the visitor experience at SAM. The project is targeted for completion in 2021.
SAM currently occupies two separate buildings – the former St Joseph’s Institution (SJI) along Bras Basah Road - a gazetted National Monument, and the former Catholic High School, located along Queen Street. The redevelopment plans include the creation of a fully contiguous museum, more spaces to accommodate museum-based learning opportunities, as well as the infrastructure to display large-scale or technologically- demanding artworks.
SAM’s museum programming continues to take place at SAM at 8Q till end of January 2019. Thereafter, members of the public can look forward to pop-up contemporary art projects at partner venues, as well as co-curated and touring exhibitions by SAM.
Prior to the commencement of the building works, a series of archaeological activities will take place at the former SJI building during Singapore Heritage Festival 2018, as part of the National Monument’s bid to deepen the public’s understanding of its history, which dates back to 1855.
The Sri Srinivasa Perumal Temple, a 164-year-old national monument and one of the oldest temples in Singapore, was recently re-sanctified in a consecration ceremony called the “Maha Samprokshanam” which is done once every 12 years.
Major redevelopment works at the temple, costing S$4.5 million, were recently completed.
The temple had to invite foreign experts to help in the restoration as certain specific skills were not available here. A team of 20 highly-skilled artisans, known as sthapathis, were flown in from India for the job.
In 1978, Sri Srinivasa Perumal Temple was declared a National Monument by the Preservation of Monuments Board. The temple also underwent major facelifts in year 1987, 1992 and 2005.
The history of Sri Srinivasa Perumal temple dates back to the late 1800s. Read more about its rich history here.
The Singapore Botanic Gardens’Seed Bank is Singapore’s first seed bank and will conserve the seeds of threatened plant species from Southeast Asia. Works for the seed bank are expected to be completed by mid-2019.
The seed bank will play a key role in conserving plant diversity in the region and ensure the growth of the Singapore Botanic Gardens’ plant collection. The seed bank will have the capacity to store seeds from up to 25,000 species of plants. This is around half the total number of seed plant species in Southeast Asia, and nearly triple the 9,000 species of plants that the Gardens currently has in its living collection. When established, the seed bank targets to achieve 100 seed collections per year.
The facility will be established in House 4, the largest of five colonial-style houses within the Raffles College. Originally named Mansfield Lodge, it served as the college president’s residence when it was built in the 1920s. This house was designated as a Conserved Building in October 2006. Read more about this project here.
Go Big or Go Home – and that’s exactly what the trio founders of Monte Carlo Boys bar & restaurant did!
Exposed to Monaco’s lavish lifestyle at a very tender age, William, Anthony and Julien brought their game right to the heart of the Central Business District. Being the first Monaco establishment to set foot in Singapore, owners and notorious high school buddies Julien, William and Anthony expands their empire with its rustic metal and wooden fixtures, that enhances the captivating industrial-chic lounge located at the fringe of Club Street, so fret not Instagram enthusiasts.
The Monte Carlo Boys aim to socially share their homeland’s authentic flavours and vibes with their first international venture, while glorifying their own personal life motto – “Life’s too short to drink bad beers and liquors” – and to do exactly that, they have graciously brought in their very own cultivation of luxurious and full-bodied beer. Trust in the Monte Carlo Boys when they say you’ll never have another experience that pays homage with Monegasque dining delicacies infused with heritage and passed down tradition elsewhere.
Ambitious and artistic, Anthony Oscar Orengo prides upon his first café that rose to unexpected success. Not only did Emilie’s Cookies & Coffeeshop clinched Monaco’s best briefly in 5 years, the 29-year-old DJ has hosted many, not if the biggest parties ‘til date back at base. “We believe that people’s love of food and beer always brings the best of people together, and that has always been the underlying motivation for us. We chose Singapore because the lifestyle people celebrate here is very similar to Monaco’s scene. All three of us have explored the different continents around the globe and found that Singapore’s where we feel most at home.”
Thus explaining the décor that will transcend you into realms of the French Riviera, so do keep your glasses raised and hands up high as we anticipate eclectic sounds of Deep House, new-age Hip-Hop and unforgettable old school R&B classics, whilst enjoying unique spirits from their region.
Partner in crime William Scheffer will not disappoint. This man is the living example of ‘No Risk, No Rewards’. His experiences roaming South East Asia within the past decade has cultivated certain values he treasures, so don’t mess because the 30-year-old operational expertise definitely knows how to handle his liquor as well as his patrons. “I want to be able to provide a place where people feel at home, and that can be seen here where the crew is able to utilize their strengths. That also means they would be having fun, with our food and drinks of course!”. Geared up with several successful entrepreneurial rendezvous, what William embodies can be seen in the products he distributes to well known hotels in Singapore and now here at Monte Carlo Boys.
The glue that keeps these boys in check is none other than Julien Picard. The 31-year-old real estate connoisseur splurges his substantial experience deemed with impeccable taste can be seen in the establishments outlook. Make sure to come as often to meet the busy man himself. Be prepared for a crazy night out with the bartender’s and boys’ generosity, because that’s what makes everybody come back for more.
In line with its name, Monte Carlo Boys has so much more to offer on site for all age groups to dine, host events and network all while busking in a lifestyle concept that everyone indulges in.
Celebrity chef Marco Pierre White (the chef-restaurateur and television star behind Hell’s Kitchen Australia) was the world’s youngest chef to be awarded three Michelin stars. He then ‘returned’ the stars during the height of his fame. His restaurant in Singapore, The English House, is set to open soon.
The English House is located at the two adjoining colonial buildings which used to be home to the popular bar Madam Wong’s on Mohamed Sultan Road. It will also include a hotel on the second floor, with 18 rooms slated to open when they are ready, following the opening of the restaurant.
A new arts centre dedicated to the promotion of cross cultural exchanges will open in Singapore this May.
Called Temenggong House 18 • 20 and located at two historical black and white bungalows on the slopes of Mount Faber at Temenggong Road, the new centre will serve as a conducive environment for the confluence of shared experiences between communities around the region to promote Singapore as an arts and cultural hub in an increasingly globalised world.
One of Singapore oldest mosques, Angullia Mosque, closes for redevelopment which will see it transform into a four-storey building that can accommodate 2,500 congregants.
Angullia Mosque has been an iconic landmark in the area of Serangoon Road and Little India for more than 120 years.
The Mosque was built on Wakaff land bequeathed by MSE Angullia. Still standing at its present site, the first blueprints of the Mosque was dated in 1890.
Since its initial construction somewhere in the late 1890s, several upgrading works have been undertaken to maintain its functionality and relevance to its immediate community.
Angullia Mosque serves a large community of Muslims within the Serangoon Road district and many of their congregants include both the local and foreign workforce within the Serangoon Road business district.
Over the years, the capacity and infrastructure of the mosque are not able to keep up with the numbers and demands of their daily congregants.
Three historical gardens will be recreated as part of efforts to restore the rich heritage of Fort Canning Park and its surroundings. The three gardens within and around Fort Canning Park make up the heritage landscapes of Fort Canning Hill, and include Singapore’s first botanic garden. The National Parks Board (NParks) will create these gardens as part of sensitive enhancements to Fort Canning Park to emphasise Fort Canning’s historical features. Enhancements will be accompanied by the introduction of a greater variety of education and outreach programmes, and enhanced accessibility to the park.
Fort Canning Centre will also be repurposed as a gallery for visitors to learn more about the history of the hill and its surroundings. Members of the public are invited to volunteer at park programmes and give suggestions on the upcoming enhancements.
As one of Singapore’s two National Parks, Fort Canning Park is deeply rooted in history, from the time of the 14th century kings to the founding of modern Singapore. The enhancements will highlight the significance of Fort Canning Hill and retrace the history of Singapore across the 14th, 19th and 20th centuries.
The heritage landscapes of Fort Canning Hill and its surroundings will be restored and weaved seamlessly into Fort Canning Park with the creation of three gardens, namely the Royal Garden, the First Botanic Garden, and Jubilee Park.
The First Botanic Garden, which was established by Sir Stamford Raffles in 1822 to also serve as an experimental garden, will extend from Fort Canning Park onto the streetscapes of roads bounded by Hill Street, Victoria Street, Bras Basah Road, Handy Road and Canning Rise. As part of the First Botanic Garden, a large part of Armenian Street will be pedestrianised and turned into a park featuring plants that were introduced as economic crops for the spice trade, food and horticulture. Economic crops such as nutmeg were cultivated in the First Botanic Garden before they were propagated across Singapore in the 1800s. The new park at Armenian Street is part of a multi-agency effort by URA, NParks, PUB, LTA, NHB and NAC in close collaboration with stakeholders within the vicinity to create new vibrant public spaces that visitors can enjoy. The new park at Armenian Street and wider sidewalks along Coleman Street will also enable visitors to walk comfortably from Armenian Street to Civic District, linking Fort Canning Park, Bras Basah.Bugis and the Civic District together into an expanded arts, cultural and heritage district.
NParks is also planning a greater variety of education and outreach programmes, including re-curation of existing heritage trails of the 14th and 19th centuries. These trails will be enhanced to interpret the rich history of Fort Canning Park and feature new nodes. The 14th century trail will feature the Forbidden Spring or Pancur Laranganwhich is believed to be the bathing site of the royals. The refreshed 19th century trail will feature the restored Raffles Garden and Farquhar Garden, which will showcase plants collected and documented by Sir Stamford Raffles and Singapore’s First Resident William Farquhar through their botanical explorations.
“Jubilee Park” will be restored where the King George V Jubilee Park was originally located at the junction of River Valley Road and Clemenceau Avenue. The park will avail more outdoor family-friendly venues for arts and culture activities in a garden setting. New amenities will include play features, a landscaped theatre and an event lawn.
Find out more about this restoration project here.
Get ready for an exciting voyage on the turbulent high seas and sail off on an explorer adventure at the newly-unveiled Maritime Experiential Museum on Sentosa Island.
After nine months of extensive overhaul, the Maritime Experiential Museum is the only one of its kind in Singapore reconceptualisation, this is the newest attraction on Sentosa Island and dedicated to the exploration of the iconic Maritime Silk Route.
Housing a total of 15 unique galleries including five brand new zones featuring never-before-seen content and installations, the revamped attraction will engage the senses of guests through a combination of state-of-the-art visual projections, multimedia shows, interactive hands-on exhibits, olfactory experiences and plenty of stunning Instagram-worthy displays.
Greeted by the four world-famous seafarers with holographic effect in the Briefing Room, guests will embark on the maritime adventure through the eyes of Marco Polo, the merchant from Venice; Sang Nila Utama, Palembang prince and founder of Singapura; Ibn Battuta, Moroccan scholar and explorer; and Zheng He, Chinese admiral and fleet commander.
After a glimpse into how maritime trade and cross-cultural exchanges contribute to the progress of civilisation and shape the world today, guests enter the immersive Learning To Navigate chamber – an all-new interactive gallery designed like a lower deck of a ship. Guests can try their hand at reading nautical charts, navigate a mariner’s compass or learn more about the ancient art of celestial navigation. Replicas and projections of early trading vessels that ply the Maritime Silk Route, such as the Chinese Junk, Javanese Jong and Borobudur Ship, offer awe-inspiring 360-degree views and fascinating details on the construction of these sturdy ships.
Next, a vibrant marketplace at The Flavours of Maritime Silk Route depicts how precious merchandise such as silk, spices and gemstones were so highly sought after that traders were willing to risk their lives for them.
Guests can continue their journey and marvel at the Jewel of Muscat – designed like a 9th century Arabian Dhow – which made a tumultuous 138-day voyage from Oman to Singapore in 2010 using ancient navigational methods with a crew of 15. The immersive Typhoon Theater, a must-see anchor attraction, simulates a sinking ship in a treacherous storm, letting guests face the wrath of the sea before descending into the depths of the ocean.
Recognising the building’s heritage value, its role as a landmark in the area and the social memories it holds for the community, the building owner, Selangor Dredging Berhad (SDB) is supportive of the conservation efforts and is working closely with URA to keep the building as part of our national history.
Completed in 1954, this Art Deco Style building is a well-known local landmark along Serangoon Road. It was the bottling factory that produced popular soft drinks such as Sinalco, Kickapoo Joy Juice and Royal Crown Cola. It is also one of the last few remaining structures along the stretch of Kallang River that reflect the area’s rich industrial past, and contribute to the heritage of the Kallang River.
The two-storey L-shaped main building facing Serangoon Road will be conserved. This includes the signage tower, a representative feature that many will be familiar with. Read more about this conservation effort.
Marina Bay Sands's new permanent attraction, Digital Light Canvas, will take immersive experiences to new heights through a multi-sensory combination of technology and digital art. It will be unveiled on 22 December in time for the festive holidays.
Located at the North Promenade of The Shoppes at Marina Bay Sands1, this permanent attraction is commissioned to multi-award winning Japanese art collective teamLab, who also created the landmark Future World: Where Art Meets Science exhibition at ArtScience Museum.
The new attraction, which took about two years from conception to completion, will feature teamLab’s proprietary 4D vision display technology in the form of a magnificent 14-metre tall light sculpture suspended from the ceiling. More than 401,000 full-coloured LEDs are strung within 608 tubes hanging within the cylindrical sculpture. This interactive technology allows users to project pre-programmed 3D objects onto the installation via their smartphones. Read more about this fascinating new attraction here.
The new building of Karma Kagyud Buddhist Centre located on Guillemard Road is now officially open; the new edifice infuses traditional Tibetan style with modernity – her distinct and brightly coloured façade stands out from the surrounding buildings.
They are planning to make good use of the building to benefit everyone and for people to learn the spiritual path. Various programmes and courses will be provided and they will also be involved in social services wherever needed, just as they have done actively for over thirty years.
This new building shall be a beacon to flourish the Buddhadharma both in Singapore and the region.
Karma Kagyud Buddhist Centre was established in 1981 by His Holiness the 16th Gyalwa Karmapa to realise the precious teachings of Buddha in Singapore. Since then, through various programmes such like classes, meditation, teachings, practices and many more, the Centre has benefited many people.
Have you been to ION Sky yet? Travel Back in Time and Discover Orchard Road’s history at ION Sky
At Level 56 and 218m above, be surrounded by panoramic views of Singapore as you discover history in a specially commissioned multimedia show by award-winning Singaporean Singer/ Songwriter Dick Lee. Get a glimpse of what Singapore and Orchard Road used to look like when they were fruit orchards and nutmeg plantations and how they have transformed.
The multimedia animation, approximately eleven minutes long, unfolds across four chapters starting from the 1800s when the spice trade began to flourish and settlements were established, to the evolution of Orchard Road, before concluding with Singapore’s transformation into the modern metropolis that it is today. The music accompanying the animation is inspired by the some of the best film scores with a whimsical touch that transports the audience through time and space as the story develops.
Each admission to the multimedia show is for 45 minutes and the showtimes are: 2:00 - 2:45 pm, 2:45 - 3:30 pm, 3:30 - 4:15 pm, 4:15 - 5:00 pm, 5:00 - 5:45 pm, 7:00 – 7:45 pm and lastly 7:45 – 8:30 pm. Please read here for more information pertaining to the redemption of admission tickets to visit ION Sky.
Sembawang Hot Spring, the only hot spring on mainland Singapore, will be developed into a community park 10 times its current size.
The Sembawang Hot Spring was discovered in 1908 on the grounds owned by a Chinese merchant, Seah Eng Keong. Since then, the land has changed hands a few times. It was once a thermal bathhouse for Japanese soldiers, after their occupation of Singapore during World War II.
Sembawang Hot Spring holds many memories for the community that has used it over the years. The design of the new Sembawang Hot Spring Park is shaped by the 'kampung-like' environment and will be kept rustic with various spaces where visitors can gather & enjoy the activities in this unique park. The design will be further refined with ideas and suggestions received from the public.
Work on the park will begin in early 2018 and are expected to be completed by 2019.
At the new park after its completion; park visitors will be greeted by a lush floral walk comprising plants that evoke past memories. This includes edibles once commonly found in kampungs that visitors can now admire as they head to the café at the far end of the Floral Walk. Across the bridge from the café, visitors can experience a rustic landscape with verdant lawns, streams and unpaved paths. Naturalistic planting of a freshwater swamp forest landscape and fruit trees surround this area, leading visitors to the hot spring.
Expect an extended design experience at the Red Dot Design Museum, with the exhibition galleries, museum shop and the design cafe & bar opening late till 2am daily!
As the only museum in Singapore that opens past midnight, the Red Dot Design Museum is an alternative night-time desitination to visit after-hours.
In 1955, the “Ständige Schau formschöner Industrieerzeugnisse” (Permanent Show of Elegant Industrial Products) was established in Villa Hügel in Essen, Germany. It evolved over the years to become the Red Dot Design Museum.
Today, the Red Dot Design Museum in Germany and Singapore presents the world’s largest exhibition of contemporary design.
Red Dot Design Museum Singapore now sits on a glass building located along the Marina Bay Waterfront. The building used to be the Marina Bay City Gallery that showcase the story of Singapore’s urban transformation and the development of Marina Bay.
With the museum as the new tenant, the iconic building has been given a new lease of life with clever space transformations to include several galleries, retail, cafe and outdoor seating space to host year round design exhibitions.
Bistro by day, restaurant by night; .elia brings you a specially assembled menu. Find freshly made pasta and sandwiches for lunch and come night, feast on an amalgam of flavours. They promise nothing short of a fantastic dining experience.
The new .elia takes over the former grounds of Oriole Coffee Roasters at Jiak Chuan Road. It is created by the folks behind The Chillout Cafe that was situated at Labuan, Malaysia.
On the menu: Panchetta (Trenette tossed with egg yolk, brown butter and pancetta), Pulled Pork Sandwich w/Russian Dressing on Sourdough Toast, The Scampi and more.
They have a dish simply named as Potatoes. It is a brunch-only dish of grilled potatoes on mashed potatoes, peppered with bacon and caramelised onions plus a Sunny-Side-Up on top to finish.
An establishment by EagleWings (a popular luxury yacht charter in Singapore), nautical-themed cafe & bar EagleWings Loft features a cosy yet sophisticated ambience that is perfect for a weekend family brunch or any typical work-week meal.
On the menu: Foie Gras w/Duck Rillete, Truffle Blackbeard, Marco Polo Creamoso, Lobster Submarine, Chicken Diavola and more.