Kushikatsu Tanaka is a popular kushikatsu chain from Japan with over 160 outlets across its homeland. We can now taste the popular "kushikatsu" (deep-fried cutlet skewers) and other authentic Osaka street-food items without traveling to the Land of the Rising Sun.
The 64-seater flagship restaurant in Singapore is centrally-located at Clarke Quay and it will serve more than 30 variations of the golden kushikatsu, which can be enjoyed with its signature dipping sauce.
Diners can also look forward to more than 15 varieties of specially-concocted Jim Beam highballs.
Dialogue with Time is an exhibition at Science Centre Singapore exclusively on the topic of ageing. It is a fully-guided experience and is facilitated by retirees who will lead a group of visitors through various zones in the exhibition.
The key highlight of the tour are two discussion zones where the senior guides will facilitate dialogues with visitors to overcome stereotypes or misguided assumptions associated with old age. Other interactive exhibits within the exhibition also allow you to experience and understand more about the ageing process and reconsider your perception of age.
Find out more about the exhibition highlights here.
DFS Group, the world’s leading luxury travel retailer, unveiled its latest retail store at the newly opened Terminal 4, Singapore Changi Airport. Encompassing more than 1,800 square feet, the store introduces two new concepts as well as an impressive collection of over 300 brands.
Redefining the airport retail experience, Terminal 4 is the first at Changi Airport to offer a “walk-through” retail concept, allowing DFS to introduce new features and concepts for a seamless shopping experience. The layout of the new store offers an integrated shopping space covering both liquor and tobacco and cosmetics & perfumes. Travelers are able to purchase their items in a single transaction at common cashier counters, served by team members who are cross-trained on all products in order to enhance the collaborative shopping experience.
The new store sees the introduction of “The Cocktail Bar”, a collaborative bar space where travelers are encouraged to engage in the basics of cocktail making and “The Craft Collection”, showcasing a selection of craft and small-batch beers and spirits from around the world that are curated for traveling customers looking for something unique and artisanal. Terminal 4 also sees the return of “The Whiskey House”, following its success at DFS’ Terminal 2 Duplex.
This new 2-hectare test facility will support the Centre of Excellence for Testing & Research of AVs – NTU (CETRAN), which was launched on 1 Aug 2016 to spearhead the development of testing requirements for AVs. Together with CETRAN and its partners, LTA will work towards developing the necessary standards and testing regimes for the safe deployment of AVs on our public roads. As there are no existing international test standards or international certification bodies for AVs, CETRAN will anchor Singapore’s position as an industry leader in supporting the testing and eventual widespread deployment of AVs.
Jointly developed by LTA, NTU and JTC, the centre in the Jurong Innovation District will be managed by the Energy Research Institute at NTU (ERI@N).
In order to be integrated onto public roads, AVs need to be tested on their communication with other vehicles, road infrastructure as well as dispatch and routing systems. To facilitate the testing of AV navigation controls in a real-world environment, the test centre is designed to replicate the different elements of Singapore’s roads, with common traffic schemes, road infrastructure, and traffic rules. The circuit also features a rain simulator and flood zone to test AVs’ navigation abilities under different weather conditions.
To monitor the progress of AV testing, LTA has installed a network of seven 360-degrees close circuit television (CCTV) cameras at strategic locations across the test centre. Real-time footage from these cameras will be streamed back to the AutOnomous VehicLe MonItoring and EValuation SystEm (OLIVE) at LTA’s Intelligent Transport Systems Centre. Through OLIVE, LTA will be able to integrate data from AVs and the CCTVs to evaluate the readiness of AVs for public use. Please refer to the Annex for the Test Centre’s layout and detailed features.
Level Up at Clarke Quay is a unique lifestyle concept aimed at providing a comfortable and relaxed social setting to promote conversations and interaction. Combining a wide array of retro arcade games and drinking games with live entertainment from key local musicians, Level Up serves up casual bar fare with an Asian twist, paired with an array of drinks and jug options that are perfect for sharing.
Whether you're an 80s baby or 90s honey, Level Up is sure to have you enticed with its variety of arcade games on offer that will appeal to anyone from button smashers to racing heads.
Comfortably accommodating up to 250 people, Level Up's graphic wall will be the ideal backdrop for both corporate and private events too.
Housed on the second storey of a conservational shophouse, Level Up spans over 6,400 square feet with an unparalleled view of Singapore River riverfront and is set to be the latest hotspot and go-to destination at the heart of bustling Clarke Quay with its 'Eat, Drink, Play' motto.
PUB, Singapore’s national water agency, held a groundbreaking ceremony for the enhanced conveyance system of the Deep Tunnel Sewerage System (DTSS) Phase 2 to mark the start of construction works.
A super highway for used water management, the Deep Tunnel Sewerage System (DTSS) was conceived in the 1990s as a long-term solution for Singapore’s used water collection, treatment, reclamation and disposal needs.
The deep tunnels in Phase 2 will connect to the existing deep tunnels in Phase 1 serving the eastern part of Singapore and the public sewer network to create one seamless integrated system. The whole of Singapore will be served by the DTSS when Phase 2 is complete by 2025. Used water will be conveyed from the DTSS via gravity to three centralised water reclamation plants for treatment, before it undergoes further purification to produce NEWater, or discharged into the sea.
The Singapore Botanic Gardens’ Jacob Ballas Children’s Garden has doubled in size with a new two-hectare extension that includes new attractions and programmes geared towards youngsters up to 14 years old.
This will allow families with older children to immerse in nature as they explore the different eco-systems simulated in this new extension. It aims to expose children to and help them understand the ecology of plants through nature play and experiential learning. Prior to the extension, the Garden catered to children up to 12 years old.
The Jacob Ballas Children’s Garden is the first garden in Asia dedicated to children. Its theme of ‘Life on Earth Depends on Plants’ aims to educate and instil a love for nature in children. The Garden is a complete nature-learning environment, where children can delve deeper into the ecology of plants and our environment through discovery and experiential learning.
The Garden offers children a space for exploration, adventure and play, with a farm, an orchard, and a forest with its own stream and ponds. Young adventure seekers can explore the suspension bridge and nature play areas; budding naturalists can walk along the stream and climb into the tree-houses; and all urban gardeners can observe how plants grow and pick up some gardening tips! Be an ‘Adventurer’, ‘Gardener’ or ‘Naturalist’ for a day at the Jacob Ballas Children’s Garden by following these carefully curated trails.
Experience being at one with nature through the elevated art form of sushi at ISHI (çŸ³), established with the aim of serving as Singapore’s gateway to Japan’s finest, freshest and most premium seasonal ingredients through an extraordinary cultural and gastronomic experience of creative cuisine and impeccable service.
Situated in the historical enclave along the Singapore River at InterContinental Singapore Robertson Quay, ISHI spans 1370 square feet, and offers up to 28 diners at any one time the best of traditional Japanese fine dining an intimate, rustic yet sophisticated setting.
Helmed by Executive Head Chef Hideki li and Head Chef, Masaaki, the Japanese sushi counter at ISHI offers premium sushi and sashimi one would expect of a Ginza-style sushi-ya, but also with more kaiseki-styled cooked dishes ranging from grilled meats and shabu shabu. Diners can also look forward to exotic seasonal offerings from Japan such as fresh conches and hairy crabs.
Be it from Tsukiji or Kyushu, Osaka or Hokkaido, the provinces and towns from which each ingredient hails from have been strategically sourced for according to their reputation and seasonal availability. While remaining firmly devoted to tradition, the chef intends to continuously incorporate new ingredients and techniques with every change in menu so as to retain an element of surprise for ISHI’s guests.
Courses begin from $68++ for the three-course Ulala menu comprising a starter, kaisen chirashi don, soup and dessert, to $185++ for the premium Hanakaze meal featuring an assortment of sushi, sashimi and maki with a variety of sides.
At 14 storeys high, the turbine comes with three 10.5-metre long-span rotor blades that produces an electrical output rating of 100 kilowatts, enough to power 45 four-room HDB units a year.
The wind turbine is also sensitive enough to generate power even with wind speeds as low as 3 metres/second, up to a maximum of 20 metres/second.
In partnership with French multinational electric utility company ENGIE, the new turbine is part of NTU’s Renewable Energy Integration Demonstrator – Singapore (REIDS) initiative being built at Semakau Landfill. Under this initiative, several hybrid microgrids will be developed in the coming years, producing enough energy to power 100 four-room HDB flats for a whole year.
Along with the wind turbine, each of the hybrid microgrid will integrate with various renewable energy sources such as solar, tidal, diesel, and power-to-gas technologies. Currently, over 4,500 square metres of photovoltaic (PV) panels, large-scale lithium-ion energy storage systems as well as a hydrogen refuelling station are already operating on the island. Each of the microgrid is expected to produce stable and consistent power in the half-megawatt range, suitable for small islands, isolated residential areas, and emergency power supplies. The microgrids will eventually occupy over 64,000 square metres of land or roughly about nine soccer fields.
The Tuas Mega Port (Tuas Terminal) development is a testament to Singapore’s commitment to sustain its lead as a global maritime nation and to invest in port infrastructure. When completed, the 20 deep-water berths in Phase 1 of this development will be able to handle about 20 million twenty-foot equivalent units (TEUs) per annum. The entire mega-terminal will have a total capacity of up to 65 million TEUs.
A major component of Singapore’s Next Generation Port vision, Tuas Mega Port will incorporate new features such as optimising land use by utilising both above and underground spaces for complementary purposes like storage facilities; enhancing the safety and security of the port waters via a next generation traffic management system; and increasing productivity and reducing labour costs through the use of technology like automated yard cranes and port equipment.
The Tuas Mega Port will be developed in four phases over the span of some 30 years, with the Phase 1 reclamation works scheduled to be completed by the early 2020s. The new port is about twice the size of Ang Mo Kio town.
Publico is a gourmet destination playground which offers classic Italian cuisine and cocktails with a contemporary touch. Located at the new InterContinental Singapore Robertson Quay, the multi concept restaurant & bar has been designed by award-winning firm AvroKO. The trio of experiences includes Publico Deli, which transforms in the evening to Marcello, Singapore’s first Italian cocktail bar alongside a dessert bar, as well as Publico Ristorante with an adjoining terrazza by the river.
During the day, Publico Deli offers all of the traditional fare you’d expect from a gourmet delicatessen – Italian cold cuts, imported cheese, warm flaky pastries and more. They’ve got an à la carte menu for leisurely lunch and a grab-n-go counter for bites on the run.
If you’re looking to elevate to a riverfront atmosphere, Publico Ristorante caters to your business or social needs with a weekday Set Lunch and Sunday Brunch Menu. The breezy venue features a terrazza outdoor lounge for late afternoon cocktails and Italian stuzzichini.
At night, Publico Ristorante lights up the riverside. Cuisine is classic Italian with a contemporary twist, and their wine list will take you on a journey through Italy.
The discreet cocktail bar, Marcello, crafts Italian classics and signature tipples with style. They even make their own vermouths, infusions and house the largest collection of Amari in South East Asia.
Evenings at Publico are about more than wining and dining. With year-round festivities planned, there's always something new happening.
A taste of authentic French cuisine and refined Local Chinese delights await diners at Racines.
Located at the new Sofitel Singapore City Centre and helmed by the award-winning Executive Chef Jean-Charles Dubois, connoisseurs of gourmet experiences will enjoy a menu of traditional French classics and timeless Chinese dishes all prepared by two distinct culinary brigade at four live cooking stations. French for roots, Racines uses seasonal local produce and organically grown ingredients. Herbs harvested from the hotel’s own herb garden are used at both the restaurant and bar.
The restaurant’s menu offers a plethora of epicurean delights that are crafted and catered to various dietary needs including health-conscious Delight dishes. Embark with Racines on a culinary journey of flavours spanning the breadth and depth of Singapore and France, for an unforgettable epicurean experience.
One of Racines' star signatures; French Classic Cuisses De Grenouille and Refined Local Chinese Stir-Fried Frog Legs in Spicy Szechuan Salt. Experience two iconic cuisines without compromising on authenticity and premium quality.
Net-Zero Energy Building (NZEB@SDE) will be a new addition to the existing three buildings of the NUSSchool of Design and Environment. The new building, which will be completed in early 2019, will function as a living laboratory to promote research collaboration with public agencies and industry partners.
With a gross floor area of 8,514 square metres, it will house a mix of research laboratories, test-bedding facade, design studios, as well as teaching and common learning spaces. It will also include a 3D Scanning Laboratory, the NUS-JTC Industrial Infrastructure Innovation Centre and the NUS-CDL Smart Green Home.
Conceptualised by the NUS School of Design and Environment, the NZEB@SDE is designed to be climate-responsive with net-zero energy consumption. The six-storey building will feature a range of green building designs, such as harnessing solar energy, hybrid cooling approach, natural ventilation and lighting.
One key aspect of the NZEB@SDE is its contemporary architecture design which demonstrates a deep understanding of the tropical climate of Singapore. The design concept incorporates a large overhanging roof, which together with the double facades on the East and West of the building, shade it from the sun’s heat and provide a cooler interior.
The building design also makes use of the architectural concept of “floating boxes”, where its shallow plan depth and porous layout allows for cross-breezes, natural lighting and views to the outdoors. Weather permitting, rooms can also be opened to natural breezes, and air conditioning is used only where it is needed, reducing the electricity usage of the building. The result is an architecture that seeks to offer a deeply biophillic experience that connects NUS staff and students to the campus’ natural surroundings.
NZEB@SDE is also designed to consume only as much energy as it produces. This is made possible by harvesting solar energy using more than 1,200 solar photovoltaic panels installed on the roof. On days when there is insufficient solar energy, the building will draw energy from the power grid. Over the course of the year, the net amount taken from the grid will be zero – achieving net-zero energy consumption.
Located on the second storey of a Boat Quay shophouse, Bee Bee's is the oasis in the CBD with a view of the Singapore River and skyline. Named after the matron of his life, 22-year-old Bryan Kishore emptied his bank account to open up Bee Bee’s, a Tiki cocktail bar with elements of Peranakan fare - a beautiful fusion of Malay and Chinese cultures, and each one's favourite ingredients and cooking techniques. Get ready for nights filled with swagger, spice, and bad advice.
Butcher Boy is a contemporary style Asian Grill brought to you by the team at Cure Singapore located along the same stretch on Keong Saik Road.
Helmed by chef-owner Andrew Walsh, the restaurant was named after his favorite novel and movie, The Butcher Boy (1997).
Diners can look forward to Butcher Boy Bacon & Cheese Burger, Crispy Pork Belly ,United States Grain Beef Short Rib, Japanese Tender Valley Rib Eye, Crispy Fish Skin, Duck Banh Mi and more.
Award-winning head bartender Knut Randhem has concocted Asian-inspired cocktail options such as Butcher Boy Negroni (barrel-aged rum, white whisky and plum grenadine), Smoking Carriage Cocktail (Dictador 20 rum, salted caramel syrup, bitters and orange) and more.
The Singapore Armed Forces (SAF) officially opened The Island Defence Training Institute, a new training institute at Clementi Camp on 31st July where up to 18,000 active soldiers and national servicemen (NSmen) will be trained in counter-terrorism and homeland security.
A further 15,000 personnel every year will undergo training for other island defence roles.
The training will focus on further developing individual skill sets acquired from the SAF's current urban operations training, and adapting them to homeland security operations. The training will cover: (i) scenario-based simulation and live-firing for homeland security operations; (ii) search and arrest procedures to be undertaken by SAF personnel; (iii) knowledge of legal powers and rights of private defence; and (iv) retractable truncheon drills. NS units will undergo refresher training during their In-Camp Training (ICT) so that their skills are kept current and they can be readily deployed for operations.
To ensure that training is realistic and effective, the IDTI will leverage training technology such as Judgmental Video Simulation Training at the Infantry Gunnery and Tactical Simulator, which has been updated to include multiple homeland security operations scenarios. Conducted in 50m ranges, this training puts soldiers through simulated homeland security operations scenarios, and exercises their ability to decide to shoot or not depending on whether the target is friend or foe. This increases operational readiness by allowing soldiers to exercise their thinking and decision-making processes in a highly immersive environment, and better prepares them to manage complex homeland security operations.
Looking for something fun to do? Pop by Science Centre Singapore and visit their latest exhibitions, The Mind's Eye and Professor Crackitt's Light Fantastic: A mirror maze experience.
As part of Science Centre Singapore's 40th anniversary celebrations; 270 sqm space of the centre has been transformed into a huge and captivating mirror maze.
Created by Adrian Fisher Design, record holders of seven Guinness World Records; the maze features 105 mirror cells, with more than 17 interactive exhibits and experiments on light, plus holograms and fake exits to make for a wondrous kaleidoscope experience.
The mirror maze also doubles as a setting for an exciting escape room game.
“The Mind’s Eye” exhibition features more than 30 exhibits curated by SCS and is an exhibition of optical illusions.
Among the exhibits is one called “View With A Twist”, which showcases a wire sculpture that “transforms from an elephant into two giraffes simply by shifting the visitor’s point of view”.
A scaly surprise awaits you at Singapore Zoo's newest permanent exhibit RepTopia.
Housing an expanded range of reptiles and amphibians, crawl over for an immersive experience through desserts and tropical forest regions.
Love them or hate them, reptiles are fascinating creatures. Discover the scaly denizens of RepTopia. Make a date with the panther chameleon, Gaboon viper and other equally amazing reptilian friends, and learn more about them through engaging activities especially rolled out for this June holiday.
Located off Venus Drive at the Upper Thomson area, the 75-hectare Windsor Nature Park is a green buffer for the Central Catchment Nature Reserve.
Visitors can explore new trails including the specially curated Hanguana Trail and the Drongo Trail. The Hanguana Trail is lined with rare native plants, some of which are named after Singapore. The Drongo Trail features a sub-canopy walk where visitors can catch a glimpse of the fauna that are found under the canopy level, in addition to examining the understorey of the regenerating secondary forest.
Discover other highlights of Windsor Nature Park such as a marsh habitat and several freshwater streams by hiking on the restored trails and new boardwalks. Visitors can also join workshops to learn about Singapore’s natural heritage and ongoing biodiversity conservation efforts at the visitor pavilion.
Experience a new twist to timeless Chinese classic cuisines at Song Garden located at Mercure Singapore Bugis.
Executive Chef Wong Shea Nung who has more than 40 years of experience, leads the team. And for the dim sum section, you might want to know that Chef Leung Chi Man cares for it and formerly from the renowned East Ocean Restaurant, with 30 years of experience.
On the menu; Lobster with pumpkin purée, Sautéed asparagus with wild mushrooms in white truffle oil, Mentaiko cod fillet and more.
The Singapore Rail Academy (SGRA) is a set-up within the Land Transport Authority and was launched last month to serve as a platform for training and development opportunities.
It currently has a workforce of over 7,000 in railway operations and maintenance, of whom more than half are engineers and technicians. To support the expansion of the rail network to 360km by the year 2030, it is estimated that an additional workforce of 5,000 and other capabilities will be required to meet the demand.
The Academy will be working with rail operators and Institutes of Higher Learning to deepen rail engineering capabilities.
LTA also announced the opening of the Transportation Systems Lab and Systems Engineering Lab in Singapore Institute of Technology. These two labs support SGRA’s functions to enhance laboratory-based teaching and learning, and enable application-focused research on systems engineering, modelling and simulation.
These labs would be used as classrooms to conduct courses and training for students of the SIT Sustainable Infrastructure Engineering (Land) degree programme, SIT-DigiPen Systems Engineering (ElectroMechanical Systems) degree programme as well as practising engineers. In addition, the Transportation Systems Lab serves as the key simulation lab for SIT’s Telematics (Intelligent Transportation Systems Engineering) degree programme and the Systems Engineering Lab will also be used for specialised training in systems engineering and project management.
The National Parks Board (NParks) announced plans for the development of an approximately 1 hectare Ethnobotany Garden at the Singapore Botanic Gardens. This new themed garden which should be completed by late this year, will allow visitors to learn about plants used by indigenous cultures of Southeast Asia, including Singapore. The Ethnobotany Garden, the first of its kind in Singapore, will enhance visitor experience by providing insights into the various uses of plants in the region, and strengthen the Gardens’ position as a world-class botanic garden.
Development of the Ethnobotany Garden will complement the Singapore Botanic Gardens’ UNESCO World Heritage status, supporting its Outstanding Universal Value by showcasing its unrivalled collections of economic, medicinal and ethnobotanical plants, the largest such collection in Southeast Asia. This new garden feature will also enhance the Gardens’ role as an educational provider, which is in line with UNESCO’s mission.
The Ethnobotany Garden will be set up in the Bukit Timah Core and located at an area historically known as the Economic Garden (See map in Media Factsheet). This section of the Gardens was traditionally used for experimenting with plants with potential commercial uses, many of which were first derived from traditional uses.
Singapore and Malaysia have signed the legally binding bilateral agreement that paves the way for the implementation of the Singapore-Kuala Lumpur High-Speed Rail (HSR) project last month. This mega rail link project will cut travel time between Singapore and Kuala Lumpur to just 90 minutes, compared with more than four hours by car.
The high-speed rail line is slated to start by Dec 31, 2026. The line between Singapore and Kuala Lumpur will be 350km long and have eight stations. It will go across the Strait of Johor via a 25m- high bridge near the Second Link. Raffles Country Club in Tuas will be acquired by authorities and will need to vacate its premises by 31st July 2018 so to make way for the Kuala Lumpur-Singapore High-Speed Rail project.
Wah Kee Big Prawn Noodle from Pek Kio Market & Food Centre in Cambridge Road has now expanded with a modern 2,100-sq ft restaurant at Esplanade.
At Wah Kee @ Esplanade, you will not only find their signature prawn noodle, there will also be other seafood such as Boston Lobster, Oysters, Flower Crabs, Blue Mussels and different types of shellfish.
NOW Noodles+ all started with the love for Kevin Khoo's aunt’s Dry Laksa and Dry Mee Siam and wanting to share the goodness of these two noodles with others.
To make up the menu, he added another signature dish – a fried Mee Tai Mak with century egg; as well as my family’s traditional Heng Hwa Noodle Soup. And for guests who do not eat meat or seafood, they cooked up a Vegetarian Mee Goreng as an option.
Using only the freshest of ingredients, they make their soup base and rempah from scratch.
The kitchen is helmed by Cordon Bleu graduate Chef Brandon who appreciates traditional family recipes yet enjoys experimenting with new flavours.
Beyond noodles, they have also created a few sweets for that happy ending to your meal.
The Istana Heritage Gallery, located at the Istana Park along Orchard Road and opposite the Istana, offers visitors the opportunity to understand the historical background of the Istana.
Gazetted in 1992 as a National Monument along with Sri Temasek, the Istana mirrored the development of Singapore in its nationhood through time. The exhibition in the Gallery captures the Istana’s transition from being the Colonial Governor’s House to its current role as the Official Residence of the President.
The Istana Heritage Gallery will provide visitors with a glimpse into the Istana’s rich history through a specially curated range of heritage displays including state artefacts, artworks and collection of state gifts received from foreign dignitaries by our past and present Presidents and Prime Ministers. The Gallery will complement the guided tour programmes at the Istana Open House in providing the public greater access to Istana’s rich heritage. It will also showcase the President’s constitutional, ceremonial and community roles and the Istana’s special place in these aspects of the Singapore story.
Nestled along the banks of Singapore River, Ellenborough Market Café celebrates the best of Straits Chinese, or Peranakan, flavours while also presenting a tantalising medley of Asian and International delights.
Experience a modern interpretation of Peranakan cuisine in their daily lunch, dinner and weekend high tea buffet spreads. Indulge in new menu highlights such as Nyonya Satay Chicken and Braised Pork Belly La Mian, along with all-time favourites including their signature Ayam Buah Keluak and Durian Pengat.
The Peranakan is an authentic Straits cuisine restaurant in Singapore. Executive Chef Raymond Khoo and his team serve three generations of delicious 'mesti-cuba' Peranakan recipes, lovingly handed down by the Nonyas and Babas in his family.
They are currently, the only Peranakan restaurant along the Orchard road belt in Singapore and the only restaurant to serve a ‘Tok Panjang’ – a grand Peranakan feast, once served at the turn of the century, by wealthy Straits families to mark special occasions like weddings, anniversaries and important birthdays.
They also offer a 6 course degustation menu and a Chef’s Table Set Menu alongside their regular Ala carte menu.
And if you would like to bring the experience home, please take away some of the celebrated nonya cakes and desserts that they have available at their Takeaway Counter.
From Singapore's first sea turtle hatchery to a floating pontoon with see-through panels, detailed plans to transform Sisters' Islands into the heart of the country's marine life conservation efforts have been revealed.
The 40ha Sisters' Islands Marine Park, first announced in 2014 and about the size of 50 football fields, comprises the two Sisters' Islands - which are a 40-minute boat ride from Marina South Pier - surrounding reefs and the western reefs of nearby St John's Island and Pulau Tekukor. Its ecosystem supports corals, anemones, seahorses, fish and other marine life.
D's Joint is a simple setup serving honest, Singaporean favorites and Western plates, albeit in a faux-gritty setting.
Sure, there's the usual fish and chips, pastas and burgers, but what's sending food critics here in a tizzy is his nasi lemak, with a generous portion of fried ikan kuning, omelette, fragrant coconut rice, sambal and ikan bilis. Besides this hot favorite, the menu also offers other interesting highlights like the kai fun (or street rice), rice served with chicken broth, char siew, lup cheong and shredded chicken that was a staple for coolies back in the day, and Peranakan specialty sek bak; pig offal in thick, aromatic gravy.
Located in the west of Singapore, Merriment is set in a contemporary setting in a big office building. They have teamed up with their friends at In The Brickyard (Desserts and Bakes) to provide the ultimate cafe experience.
Expect not only to satisfy your savoury cravings but also your sweet tooth with a variety of freshly baked goods, plated desserts, ice cream and milkshakes. The space is also available for events booking.
A new 9,250-square-metre training centre has opened at Seletar Aerospace. A joint venture between aeroplane manufacturer Airbus and Singapore Airlines (SIA), it is set to become the largest Airbus flight crew training centre in the world, offering courses for up to 10,000 flight crew trainees per year.
When fully operational in 2019, the US$100 million (S$135 million) facility will be home to eight full-flight simulators, including three A350 XWBs, one A380, two A330s and two A320s. It will also have two additional simulator bays for potential growth. The centre is Airbus' fourth, alongside those in Toulouse, Miami and Beijing.
The centre is open to airlines across the region and 17 have already chosen the centre for their flight training. In addition to SIA, they include Qatar Airways, Qantas, China Airlines and Japan Airlines.
In collaboration with Michelin Guide Singapore and renowned wine authority Robert Parker Wine Advocate, Resorts World Sentosa proudly presents Art at Curate – a series of curated culinary pop-up events. Art at Curate boasts a stellar line-up of renowned Michelin-starred Chefs set to grace the Curate kitchen throughout the course of the year, in celebration of culinary art.
For its first instalment, taste the finest plates by three-star Michelin Chef, Massimiliano Alajmo of the famed Le Calandre in Padua and the world’s youngest chef to have been awarded the highly coveted distinction, with exceptional wine pairings by Robert Parker Wine Advocate’s team of respected wine reviewers.
Miss Lok is a fun contemporary asian hot pot and noodle bar serving up classic regional offerings with a modern spin.
It is not just a restaurant; but rather a crazy place where street food, cocktails and music meet to create a unique culinary experience, all with a touch of naughtiness.
Be sure to indulge in some lok lok sticks (dishes on skewers), dipped into your wide variety of aromatic broths. Mix and create your own unique dips from the open sauce bar or order some speciality dips created by Miss Lok, such as the salted egg yolk and Nam Tom dips. Check out the side dishes which are inspired by popular street hawkers fares found along the alleys of Japan, Korea, Thailand, Malaysia and China.
Unwind over the selection of Asian craft beers or sip some sake shots with party friends or savour some freshly squeezed juices to detox before/after the big night out. If there’s still room, do order a MakPowPow, their take on the popular young coconut dessert commonly found along the streets of Thailand.
Hive by Wala Wala will be a huge 13880sq/ft multi-concept venue. Synonyms with Wala at Holland Village, they have the live music, sport cable and the alfresco factor.
They added a retail wine shop, deli counter, ice cream counter, cake counter, a merchandise shop and a private room. Starting at noon daily for lunch till late night supper closing at 1am. On Fridays and Saturdays till 2am.
They will be expanding the food menu serving traditional local delights, western favourites, awesome cakes and desserts. From 6pm, a yakitori counter kicks in to create an Izakaya atmosphere. Hive by Wala Wala will be equipped for events both small and big. Indoor seating capacity of 220pax. Outdoor seating capacity 160pax. They are looking to be the largest restaurant and bar in Singapore accommodating up to 600pax on a busy night.
The four-story AeroHub will house the aeronautical and aerospace electronics engineering laboratories, along with facilities typically found in an industry aircraft hangar.
The new facility will also synergize the teaching and learning activities for Singapore Polytechnic's Diploma in Aeronautical Engineering (DARE) and Diploma Aerospace Electronics (DASE) students.
The opening of the AeroHub follows Singapore Polytechnic and Bombardier Business Aircraft's Memorandum of Understanding (MOU), signed February 2014, to advance real-world training of students in aeronautical engineering.
As a partnership between a world-leading business aircraft manufacturer and a local academic institution, the MOU was the first of its kind and reflects the commitment of both parties to supporting engineering education, research and student development.
Visitors to the centre can catch a glimpse of what it was like to live in an overcrowded shophouse in the 1950s, aided by ambient soundscapes and audio conversations.
The centre is now also home to a replica of a tailor shop from the olden days. STB said visitors can learn about what being a tailor was like in that era, as well as what his interactions with his apprentices and family were like.
A gallery depicting Chinatown in the 1960s shows mock-ups of a street market, heritage shops and activities on the street, which aim to present stories of a grittier Chinatown during that time. And scents of traditional Chinese medicine at a physician's cubicle offer a whiff of old Chinatown.
A new gallery on the physical transformation of post-1960s Chinatown has also been introduced. The gallery will trace the physical transformation of the area and stories from those that make up Chinatown in the present day.
A space has also been set aside to hold temporary exhibits and community events, allowing the centre to be a venue for community engagement.
Visitors to the Heritage Centre will also have the opportunity to take part in immersive tours. For instance, guides will will take visitors through the exhibits whilst adopting the character of a samsui woman or trishaw rider.
They started off in 1984 with a simple belief that fine art is more than just superior workmanship. For them, art is also about truth, grace and beauty. Truth, in all its nuances, implies honesty in an artist’s experience about his art. They believe that this is the line that separates craft from art. Great art, whether it is a simple sculpture or a complex painting, is a reflection on humanity and the human condition. Their greatest satisfaction has been in the sharing of this experience. They believe that their enthusiasm to share and their painstaking efforts to seek far and wide for the finest works of art have made them one of the most successful galleries.
As art collectors themselves, they believe that every person who steps into their galleries in Singapore, Kuala Lumpur and Beijing should have the opportunity to own a choice piece of art. Their policy is to keep the prices of good art items as affordable as possible so others can share in their enjoyment of the fine arts.
Nestled within the prestigious Bukit Timah residential precinct, The Siena is within an area of lush greenery, upmarket residential developments, quaint shophouses, great dining options and numerous good local and international schools as well as expatriate clubs.
Just a stone’s throw away, residents can embrace 74 hectares of lush exotic greenery due to its close proximity to Singapore Botanic Gardens. The Gardens offer a great respite from the hustle and bustle of the city and an urban oasis of tranquility.
Nature lovers have much to cheer as the ‘Green Belt of Singapore’ offers nature parks, reserves and reservoirs worth exploring. Residents can walk along the nature trail or enjoy a hike at the Bukit Timah Nature Reserve, soak in the scenery or take a leisure walk along the Village Trail that leads to MacRitchie Reservoir.
Foreign clubs in the area include the British Club, the Swiss Club, the Singapore Island Country Club, the Bukit Timah Saddle Club and the Raffles Town Club. Come mid-2016, Bukit Timah will be served by Downtown MRT line, connecting residents to the Central Business District and Marina Bay area.
Tel: +65 61001880 , 61002880 or Email: Enquiries@the-siena.com.sg
Founded in March 2010, My Little Spanish Place is inspired by the ‘meson’, a typical home-style restaurant often found in Spanish regions. Its philosphy is based on the Spanish saying, “Mi Casa es Su Casa”, which means “My House is Your House”. It boasts a full-fledged menu of Spanish home-style dishes and desserts, and offers Singapore’s most complete Jamon bar and a Spanish ‘Despensa’ (pantry).
The next piece in a multibillion-dollar redevelopment plan for the Singapore General Hospital Outram Campus is a new National Cancer Centre by 2020. It will be bigger and better than the current place, boosting treatment for patients.
The new facility will be able to accommodate a Proton machine weighing around 200 tonnes.
The state-of the-art cancer-killer can target tumours with sub-millimetre precision, so there is less collateral damage to surrounding tissues or organs during treatment.
Cancer is the top killer here, accounting for 30 per cent of the 19,393 deaths last year. It is also the second major cause for hospitalisation, after accidents, poisoning and violence.
A Global Chinese concept, Lokkee (pronounced as 'Lucky') is a witty and cheeky play on favourite Chinese recipes which have been given a unique tweak to include a dash of Western influence. This genre of Chinese cuisine, often defined by chow mein and fortune cookies, is reinterpreted and elevated here through fresh, top quality ingredients, and clean flavours.
Lokkee aims to add diversity to Singapore’s restaurant landscape and celebrates the style of cuisine commonly found in Chinese restaurants dotted across major cities such as New York, London and Sydney. Created by enterprising Chinese immigrants, it is an appropriation of the food from their motherland, adapted for diners in their new environment.
Lokkee is designed to tap on the growing audience of well-travelled Singaporeans for whom the idea of Chinese food for a Western audience is associated with being in a buzzing cosmopolitan hub.
Themed after the most loved animation character in Korea, Pororo Park integrates entertainment and educational elements in an indoor playground setting. With seven Pororo Parks in Korea and three locations in China, Pororo Park Singapore will be the first Pororo Park in Southeast Asia opening early November 2015.
Join them on a delightful exploration journey to the snowy village of Porong Porong Forest with Pororo the Little Penguin and his beloved friends. Lots of fun and adventure awaits you with rides, indoor playground, arts & science classes and live shows.
A truly integrated edutainment center, Pororo Park Singapore is the place to be for fantastic family fun!
Come mid-September The National Museum will be refreshed with updated stories and content on Singapore’s post-independence history. The new galleries recapture the nation’s defining moments, challenges and achievements from its earliest beginnings 700 years ago to the independent, modern city-state it is today.
Celebrate the opening with fun-filled activities where you can dress up in vintage costumes and take pictures, listen to mesmerising tales of yesteryear, treat yourself to some nostalgic local eats, and many more!
Swing by this dive bar for a night of boisterous mayhem.
The founders (one of them is the man behind Spiffy Dapper) are a riot, and the only thing pretentious here are the magazines they use to hold their uniquely flavoured kacang putih – yes, that old-school Singaporean street snack.
Bloody strong tiki cocktails with a Singapore feel.
Ku De Ta – the swanky bar perched on the boat-shaped rooftop of Singapore's iconic casino resort Marina Bay Sands – is undergoing an extreme makeover, including a name change.
Now called Ce La Vi, the nightspot will go through a major refurbishment this summer as its owner L Capital Asia, the private-equity fund backed by LVMH Moët Hennessy Louis Vuitton, looks to enhance the customer experience and cement its position as a leading "adult playground."
The name is a play on the French phrase, 'c'est la vie' which means 'this is life'.
Tianzi Singapore is the first producer of modern pralines in Asia, based on an open concept workshop where only chocolate made in Singapore is used.
Genuinely elaborated by cocoa and chocolate experts, modern pralines are the next generation of chocolate treats that haven’t evolved for decades. Indeed, the modern praline is a freshly hand-made chocolate bonbon, with a lighter texture combined to daring flavor associations. This is a delicate treat to consume anywhere and for every celebration. It is crafted to match the local population growing demand for quality chocolate products and to delight everyone with a unique and unforgettable culinary experience.
They know their chocolate but they also believe that growing Singaporean creative talents in chocolate will bring a particular dimension to modern pralines, giving a Singapore touch. Therefore this is Cedric Puah, their Singaporean chef that you’ll meet in their open-concept workshop.
The sweeping make-over will extend from the business class and first class lounges through to The Private Room, as well as the KrisFlyerGold lounge for top-tier Star Alliance frequent flyers travelling in economy.
DFS Group, the world’s leading luxury travel retailer, has opened a spectacular new wines and spirits flagship duplex store – the first of its kind in the world – at Singapore’s Changi Airport Terminal 3 .
At 11,400 square feet across two floors, the store is DFS Group’s largest single retail space for wines, spirits and tobacco. The opening of the store marks a milestone in DFS’ leadership and innovation in retail, and the realization of a new vision for retail at Changi Airport.
Designed by Masamichi Katayama, the award-winning interior designer and founder of design firm Wonderwall, the store showcases the luxury retailer’s full assortment of wines, spirits and tobacco in a visually dramatic store environment and façade inspired by flowing water and undulating shapes. Within the store, warm and modern design elements accentuated by a double-height atrium measuring over eight meters high provides an inviting shopping and tasting environment for travellers.
Amongst the store’s most innovative features are expanded common areas designed especially for lifestyle and cultural experiences. This includes a Raffles Long Bar – in collaboration with one of Singapore’s most historical landmarks, the Raffles Hotel - the ground-floor atrium tasting bars and a private lounge. The Long Bar will serve its famed cocktail invention, the original Singapore Sling. These common areas also provide space for guided tastings and a monthly program of exciting and interactive activities, featuring master classes for cocktail mixology, bartending and hosting at home.
In the new duplex store, DFS also introduces Changi’s first branded boutiques for wines and spirits, situated on the second floor. Nine brands – Absolut, Dom Pérignon, Glenfiddich, Hendrick’s, Hennessy, Johnnie Walker, The Macallan, Martell, and Penfolds – will showcase their heritage and their finest products within individually-designed boutiques, from the travel trunk-inspired Johnnie Walker House to the Glenfiddich boutique’s cellar and cask design. The store will also host visits from master distillers, blenders and brand ambassadors throughout the year, and unveil worldwide product launches for these nine brands.
Established in 1994, BritishIndia is a lifestyle brand that currently has over 40 outlets across Malaysia, Singapore, Thailand and the Philippines. Created for the tropics and inspired by the grand romance of the Colonial era, they offer timeless designs created with the philosophy of comfort and effortless dressing for both men and women in mind.
They currently have 6 main lines: Classic, New Classic, Pure, Traveler, Adventurer, Travel & Yoga; each line offering a different story to suit various occasions of contemporary tropical lifestyle.
In addition to the breadth of their collection, they are also known for our depth in sizes flattering figures of many shapes.
In a giant’s castle now overgrown by a magical beanstalk, a new suspended roller coaster ride straps you in for a wild goose chase with Puss and his accomplice, Kitty Soft Paws. The new outdoor ride, aptly named Puss In Boots’ Giant Journey, will thrill you as it takes flight with an original storyline.
This new ride is slated DreamWorks Animation and Universal Parks & Resorts. Puss, originally a character in the Shrek movies, rose to stand-alone fame in October 2011 with his very own hit movie. The animated film was a critical and commercial success, with a gross of over 554 million USD worldwide.
This new ride brings the total number of attractions based on DreamWorks Animation films to seven. They are spread across two zones – Madagascar and Far Far Away – and are complemented by more than 10 themed dining and shopping outlets.
A new 8km-long Jubilee Walk has been launched. It covers historic locations in the civic district and the Marina Bay are and a new pedestrian bridge that stretches from the Merlion Park to Marina Promenade, in front of the Esplanade Theatres.
The existing Esplanade Bridge was too narrow for pedestrians. Now with the Jubilee Bridge, you can stroll comfortably across the Singapore River.
The Jubilee Walk is identified by trail and monument markers and three new public art works to commemorate SG50.
Naiise is a curated destination for original, well-designed products and daily design inspiration. Naiise is one of the fastest growing design retailers locally and currently stocks more than 2,000 products from 250+ emerging and established brands from Singapore and around the world.
Founded in the belief that design adds value to people’s lives, Naiise strives to make good design accessible and relevant to more people through its various touch-points – online, pop-up stores and customer experiences. Naiise is also a platform where designers can promote and showcase their products to larger audiences.
By working closely with its community of partners, curators and customers and maintaining a vibrant social media presence, Naiise hopes to nurture a community of people who love and appreciate good design. Naiise is design for everyone, for everyday.
King of Strength is a new Boxing/Fitness club where any age group and both genders are invited as long as you have a fitness goal in mind. Let it be losing weight, toning up muscle or even if you want to be a competitive boxer.
They assist and guide you to your fitness goals within a realistic time frame and with a well-planned workout. Keeping safety as key, they ensure that you have have fun and benefit from the programme customised for you.
Their boxing trainers are also well-qualified to coach boxing. Boxing trainer Kumar who has a diploma in Sports & Exercise Sciences and equipped with other certifications related to fitness has been in boxing for the past 5 years. Boxing trainer Sri, who was previously in the national team for boxing, had several tournaments and good experience to share with you; he has been in the sport of boxing for 7 years and wants to do his part for the sport.
Situated in the vibrant and eclectic enclave of Tiong Bahru, the modern and historic juxtaposition of the restaurant atop an art-deco straits settlement boutique hotel fits perfectly with the surroundings.
Born in the year of the rabbit (which explains his choice of restaurant name), Chef Matthew has always been fascinated with cooking since young. Unlike most award-winning chefs, Chef Matthew kept his training local within At-Sunrise Global Chef Academy without any overseas apprenticeship. Similar to Heston Blumenthal, he picks up ideas from his travel experiences and interaction with people.
A combination of classic French techniques along with a touch of Asian and Singaporean flavours, Chef Matthew creates seasonal menus inspired by the 7 characteristics of ‘ENSOPHI’: Exotic, Nostalgia, Soil, Ocean, Pristine, Heritage, Impression. Each element represents a poetic and artistic expression of his dish.
Sourced from little-known boutique vineyards from all over the world, wine labels to pair with each course range from familiar regions like Barossa Valley, Australia and Bordeaux, France to newer regions like Nahe, Germany and Colchagua Valley, Chile. Watch as resident mixologist Aidil shakes up house crafted cocktails and international favourites to kick-start your meal. Enjoy Happy Hour specials and live music from Thursday to Saturday evenings.
With Chef Matthew’s forte in creating and designing, he made a full renovation to the space. The intimate 30-seater indoor dining room is formed around a semi-circle with floor to ceiling glass windows for a 180° view of the city. Complete with an open kitchen concept, diode branches of stars imprinted in the ceiling, and Chef Matthew’s sketches and art sculptures collected from his travels, the stage is set for a gastronomical and artistic experience. The outdoor rooftop terrace seats 26 but offers ample standing space for large-scale events in a lush alfresco garden setting. Chef Matthew has plans to set up a vertical garden around the steel façade. Sip some wine, savour the food and soak in the ambience. The Rabbit Stash offers a multi-sensory dining adventure with a feast for all senses.
The Singapore University of Technology and Design is established in collaboration with MIT to advance knowledge and nurture technically grounded leaders and innovators to serve societal needs. This will be accomplished, with a focus on Design, through an integrated multi-disciplinary curriculum and multi-disciplinary research.
The Singapore University of Technology and Design (SUTD) aims to become the centre and stronghold of global research and breakthroughs through creative technical research and education anchored in design within a multi-disciplinary approach. They call this focus on design the Big 'D', where they do not just produce graduates well-versed in technical functionality, but a new breed of the brightest technical minds that understands form to design the new innovations of tomorrow. They will inspire all that goes through our doors in the art and science of design to ensure that architectural, systems and engineering inventions of tomorrow are both a technical breakthrough and a resonating lifestyle appeal.
Coming to you soon in 2015, the National Gallery Singapore is a brand new visual arts institution building upon a sound foundation of scholarship and experience. Over time, they hope to strengthen Singapore’s role as a regional and international hub for visual arts. They will do this through the display, promotion, research and study of Southeast Asian and Singapore art, while hosting international art exhibitions.
Their future home likewise pair rich history with exciting modernity. Right in the heart of the Civic District, two monumental buildings—the City Hall and the former Supreme Court—will be refurbished and reborn as the National Gallery Singapore. At 64,000 square metres, it will not only be the largest visual arts venue in Singapore but also one of the largest in the region when the Gallery officially opens.
The National Gallery will focus on displaying Southeast Asian art, including Singapore art, from the 19th century to present day. Through a comprehensive collection, the Gallery will present the development of Singapore and regional cultures, so as to tell the story of their social, economic and political histories.
While the body of works at the National Gallery falls largely within the area of modern art, the Gallery strives towards understanding the collection in new and varied ways – taking on a contemporary approach and interpretation of the development of Southeast Asian art. The Gallery will look beyond national and regional boundaries of art, and take on a wider ambit of international visual arts culture, research into our Asian heritage and cultural affiliations, and engage with global cultures and discourses.