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ARCHITECTURE |
12 March 2020 |
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The submission by Kengo Kuma & Associates in collaboration with K2LD Architects has been selected as the winner of the international architectural design competition for the Founders’ Memorial. The competition, launched in January 2019, attracted a strong response of 193 submissions from local and foreign firms. From these, five designs were shortlisted by the Jury Panel.
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The Jury Panel chose the winning design by Kengo Kuma & Associates and K2LD Architects as it stood out as a site-specific design that best encapsulates the aspirations of the design brief. Its organic form creates a welcome counterpoint to the domes of Gardens by the Bay. It represents a bold and imaginative new type of memorial which rises out of the landscape. Conceptually different from the other shortlisted designs, it emphasises Singapore as a “City in a Garden” and allows for future growth. More than a singular building, it is a sustainable, environmentally progressive reflection of the ideals of Singapore. In addition, the design has great potential to provide multi-layered experiences for all visitors in its blending of external and internal spaces.
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Following the announcement of the winning design, Kengo Kuma & Associates and K2LD Architects will be commissioned to develop the design of the Founders’ Memorial with the National Heritage Board and Gardens by the Bay. The construction works for the memorial are expected to commence in 2022, and the Founders’ Memorial is expected to be completed by 2027. Public will continue to be consulted in the development of the detailed building design and the formulation of the content and programming concepts over the next few years.
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The Founders’ Memorial will commemorate the values and ideals exemplified by the late Mr Lee Kuan Yew and Singapore’s first generation leaders, as well as other key personalities who played important roles in Singapore’s path to independence, and in the early years of Singapore’s nation-building process. The Memorial’s narrative will take a values-driven approach as guided by its concept, which was derived from the Founders’ Memorial Committee’s engagement with Singaporeans in 2015 – 2017.
Envisioned as an integrated gallery and gardens experience at the Bay East Garden, the Memorial aims to both commemorate how independent Singapore came to be, and inspire Singaporeans to commit themselves to contribute towards the nation’s future.
The Memorial is currently in its second stage of development, and the Committee will continue to engage Singaporeans to gather their views on its design. More information on the Founders’ Memorial is available at foundersmemorial.sg.
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Asian Development Bank (ADB) has opened its Singapore Office which marks a new stage in the expansion of ADB’s private sector operations. It will be a lean and focused office comprising 12 specialists from ADB’s Private Sector Operations Department (PSOD) and Office of Public–Private Partnership, working in a range of sectors including infrastructure, financial institutions, agribusiness, health and education, trade finance, private equity, and cofinancing. The office is led by Sonali Tang, who has worked at ADB for 5 years in various senior roles.
ADB’s private sector operations promote the investment of private capital for development purposes. Last year, PSOD completed 38 transactions, around one-fifth of ADB’s total operations by number. ADB aims to increase this to one-third of total operations by 2024. The office will make it easier for ADB to efficiently engage with clients, project sponsors, contractors, advisors, financiers, other international finance institutions, and professional service providers.
Singapore was a founding member of ADB in 1966. It borrowed from ADB until 1980 and graduated formally from borrowing in 1998. Since 2001, Singapore has contributed to ADB’s concessional fund, the Asian Development Fund, as well as the Technical Assistance Special Fund. In 2012, ADB and Singapore signed a memorandum of understanding to enhance knowledge sharing and cooperation in governance and public policy, private sector development, climate change, and infrastructure and urban development. Singapore is an active participant in the ASEAN Infrastructure Fund that is supported by ADB.
ADB is committed to achieving a prosperous, inclusive, resilient, and sustainable Asia and the Pacific, while sustaining its efforts to eradicate extreme poverty. Established in 1966, it is owned by 68 members—49 from the region.
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Hide away with a cheeky cocktail, soaking in the fresh scene of W Singapore's revitalised Woobar. The main bar proudly stands beneath a whimsical ivory canopy, perfect for a photograph.
The updated Woobar freshly introduces a Raw Bar, bringing an invigorating splash of Asian flavours to the experience.
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A 5.6m high waterfall takes centre stage in the newly-rejuvenated Yunnan Garden at Nanyang Technological University, Singapore that now seamlessly integrates with the Chinese Heritage Centre and an expanded Nanyang Lake. Comprising themed mini gardens and nature trails, the new space is now even more inviting for students, staff and nearby Jurong residents to visit and explore the various scenic spots it has to offer.
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Built in the 1950s, the Yunnan Garden was a key attraction of the Nanyang University campus, the land on which NTU Singapore is now situated. With the just-completed revitalisation effort, the Yunnan Garden is seamlessly integrated with the Chinese Heritage Centre and an expanded Nanyang Lake. More than 1,000 new trees comprising over 80 species have been planted in the Garden, enriching its biodiversity. Other enrichments include a new 5.6-metre-tall waterfall, themed mini gardens, a boardwalk, a new stormwater management system, and Wi-Fi connectivity throughout the Garden.
The result is a 9-hectare heritage precinct – bigger than 12 soccer fields – that preserves the Garden’s legacy while enriching it as an educational and recreation hub, making it a go-to place not just for the NTU community, but also for the residents who live in the wider Jurong neighbourhood.
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NTU Students’ Union President Bryan Michael Chiew Sen, a second-year Public Policy and Global Affairs student from the School of Social Sciences, said: “The new amenities in the Yunnan Garden are a refreshing addition to what we traditionally know as a heritage area with historical significance. With the rejuvenation, the Garden is now an invigorating break away from the classroom, and an attractive spot for students to have social gatherings. The spruced up greenery makes the Garden good for deep conversations and long strolls, which I’m certain will be beneficial for students’ mental well-being.”
Learning about plants and the environment is also part and parcel of a walk in the Yunnan Garden, which is designed around sustainability principles. The plant varietals in the mini gardens have been carefully chosen for their educational values, be it for their use as renewable energy sources or as sustainable alternatives to plastics, or their ability to remove pollutants from the air, soil and water.
The water features in the Garden are designed to create a stormwater management system that purifies rainwater before releasing it into larger ponds and reservoirs through drains and canals.
Integrating these lessons into the Yunnan Garden experience is part of NTU’s commitment to raising awareness about environmental sustainability.
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Known for pioneering mixology in Singapore, renowned Maison Ikkoku celebrates the best of regional produce with the launch of new establishment Sling. Set to revive the internationally recognised Singapore Sling for a new generation, Sling introduces an all-natural craft cocktail menu that showcases innovative interpretations on this classic tipple alongside a mouth-watering array of artisanal local cuisine.
Singaporean Founder, mixologist and chef-extraordinaire of Maison Ikkoku - Mr Ethan Leslie Leong, saw a stagnancy with the national cocktail and decided to bring the Singapore Sling back into the limelight. “As palates get more refined, guests demand more options and styles of cocktails. At Sling, we are dedicated to finding you the perfect Singapore Sling that suits your character, taste preference or mood. Of course, food is an integral part of the Singaporean identity, and we have refined local dishes to showcase our cocktail offerings’”.
The new level-one space of Maison Ikkoku will be converted into Sling come 17 February 2020 while retaining its art gallery featuring Singaporean-inspired paintings.
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Widely regarded as the national drink; the Singapore Sling was first created in 1915 by Hainanese bartender Ngiam Tong Boon. This national treasure among Singaporeans and discerning travellers has gained both local and international recognition through its historical significance. Using all-natural craft ingredients from the region, Ethan has curated five distinctive interpretations of this iconic cocktail that are ideal the modern palate.
For a traditional version that pays homage to its heritage, the Original SLING ($26) is crafted with the classic London Dry Gin with juniper-forward notes, Cherry Heering, Bénédictine D.O.M, Cointreau, Angostura Bitters, homemade fresh Grenadine with fresh pineapple and lemon foam for a perfectly balanced concoction.
Inspired by the kampong days in the early 1900s when coconut plantations covered Singapore’s land inthe East, Coco SLING ($28) is a playful interpretation on the classic that includes the addition of roasted coconut and young coconut foam.
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The perfect complement to a locally-inspired cocktail, Sling’s food menu presents familiar Singaporean favourites with a decidedly Peranakan flair – a homage to Ethan's grandmother.
The curated menu at SLING features impactful and flavourful starters such as Classic Kueh Pie Tee ($19), homemade canapé cups filled with stewed turnip, long beans, tofu, shredded pomelo, coriander and eggs, and a quintessential local favourite Yu Sheng ($18) with thinly sliced raw fish tossed with Asian coriander, green chillis, ginger and calamansi juice.
Highlights from the sharing plate offerings include a traditional D.I.Y Popiah available in Vegetarian ($36), Sweet Pork ($39), and Crispy Prawn ($49). Presented in a traditional tingkat, each tier opens to reveal four homemade popiah skin, plant-based stewed turnip and carrots, long beans, eggs, coriander, shallots, beansprouts, tofu, roasted sesame seeds and other accoutrements depending on the choice. Sweet Pork features Chinese waxed sausages as a topping while the Crispy Prawn has deep-fried prawn fritters - both give additional fragrance and texture to this familiar dish. Innovative placards detailing the wrapping method comes with the dish, acting as the perfect conversation starter.
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Sharing plates at Sling features heart-warming recipes from Ethan's childhood, updated with modern cooking techniques. "My best memories come from watching my grandmother cook a giant tureen of curry to feed our family of 12. My dishes are a tribute to her while sharing Singaporean cuisine on an elevated level."
Straight from Ethan's grandmother's cookbook, the Turmeric Chicken ($28) contains juicy pieces of chicken fillet simmered in ginger, lemongrass and turmeric, to form a flavourful curry best paired with Nasi Biru ($3) – Japanese pearl rice with bluepea flower and lemongrass. Other mains include star dishes such as Babi Hitam ($39) and Rendang ($45).
A not-to-be-missed dish is the Kambing Bakar ($39) – a tender frenched rack of lamb marinated in local herbs and fresh pandan leaves, and Ikan Asam ($32) – a beautifully poached, then grilled salmon fillet in an ambrosial assam, tomato and onion sauce atop a bed of chickpeas. Accoutrements such asTimun Pedas ($12) – cucumber pickles and Kampong Sayur ($19) – seasonal local vegetables stir- fried with anchovies complete the meal.
For a sweet finale, Sling's sole dessert of Kueh Dadar ($16) shows off a freshly made French-style pandan crêpe, homemade young coconut espuma, toasted coconut shavings and a shot glass filled with fragrant gula Malacca syrup.
Sling only accepts walk-ins and does not take any reservations.
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Punggol Digital District will be Singapore’s mini Silicon Valley with new amenities, business park, university, MRT station and even a new car-free Heritage Trail.
The 50 hectares land in Punggol North will be transformed into the heart of digital and cyber-security industries. The district is expected to create 28,000 jobs in different sectors in the digital economy when it’s open progressively from 2023.
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Besides being a car-lite district, smart innovations are used at Punggol Digital District to reduce carbon emission and make buildings 30% more energy-efficient.
Food waste and wastewater are recycled along with rainwater and put to good use. Perhaps most impressively, a smart energy grid manages power consumption of the whole estate in real time, so everyone can optimise usage while minimising wastage. Read more about Punggol Digital District here.
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An establishment steeped in culinary history, the 1-Group introduces Zorba, The Greek Taverna – a unique Greek experience that brings authentic dishes with age-old traditions from the azure Mediterranean Sea to sunny Singapore. Sitting along the waterfront of the Singapore River in Clarke Quay, Zorba aims to transport guests to a Greek isle with nourishing simplicity set along the picturesque riverbank.
Taking pride in their culinary traditions, Zorba presents a selection of crowd-pleasing dishes from appetisers, pristine seafood and meats, and tempting desserts. Rooted in Greek heritage and culture, Zorba sources its traditional ingredients direct from Greek suppliers.
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A signature option at Zorba is the extensive selection of Greek’s Mixed Grill Platter ($88). This hearty sharing platter includes cheese-stuffed bifteki, pork gyros, chicken and beef souvlaki, lamb chops and Loukaniko. Perfect for sharing with friends and family of two to three, this platter, and served with a side of fried potatoes, salad, and tzatziki. Another substantial dish is the classic grilled platter of Souvlaki ($20) that showcases juicy grilled meat skewers served with chips and tzatziki salad. Zorba's version features the traditional Greek selection; Argentinean air-flown Black Angus striploin, Iberico pork, and Brazilian chicken breast. The meats are marinated for 48 hours in a proprietary blend of spices before being grilled to perfection, making for a full-flavoured and tender bite.
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An all-time favourite, the Htapothi Sti Skhara ($30) features a heritage recipe from the isles of Greece. The octopus is first tenderised by hand as the chef beats it with a smooth rock, after which it is sprinkled with salt water and rubbed with the same rock in a circular motion until the tentacles curl up. The octopus is then slow grilled atop a low-burning charcoal fire with sea-salt and a squeeze of fresh lemon juice, for a delicate smoky char.
Other noteworthy grilled items include Tsipoura ($32), which utilises sea bream flown in from Greece. The ancient Greeks held the sea bream or 'Orata' (Italian for 'golden') in high regard due to the golden flecks in its eyes, and it was frequently offered to the goddess Aphrodite for its attractiveness and meaty flesh. Keeping the seasoning light and clean, the fish is drizzled with lemon, garlic and olive oil and grilled on a plancha for a meal worthy of a deity.
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Aside from pristine seafood and quality cuts of meat, the Greeks are equally known for their saccharine desserts. Fit for any sweet-tooth, Greek Baklava ($12) presents a rich sweet flaky pastry made of layers of filo filled with chopped nuts and held together with honey. Another dessert staple includes Yiaourti Me Meli ($8) - Greek yoghurt with lashes of honey and crunchy walnuts.
Along with the great tasting food, Zorba also serves Katogi Averoff wines from Metsovo by the bottle to further enhance the Mediterranean experience.
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Grand and majestic, Royal Taj at The Barracks Hotel Singapore presents the sumptuous regal feast prepared with age-old recipes. Where the authentic flavours from the kitchens of different states in India will be a delight for everyone in the family.
Savour the finest Indian and International cuisines in a spacious and family-friendly ambience with an à la carte lunch fare and a generous dinner buffet.
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Dine like royalty as you appreciate Indian culinary flavours endowed with a contemporary twist.
From vegetarian to non-vegetarian kebabs cooked to perfection in the traditional clay tandoor, Indian curries & bread and the all-time favourites ‘Butter Chicken’ and ‘Mutton Rogan Josh’, our menu caters to the palettes of everyone in the family.
Experience the elegant indoor dining experience with a warm attentive service as you immerse in the gourmet journey of the Royal Taj.
Visit www.royaltaj.sg to make a reservation today!
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Guess who’s finally in City Hall? Local favourite Ponggol Nasi Lemak has opened their first branch in City Halll at Capitol Singapore.
Ponggol Nasi Lemak is most famous for their signature dish of fragrant coconut rice with sides of fried chicken wing, sunny-side-up egg, fried peanuts and anchovies, and sambal chili sauce. Also don’t forget to try their favourites such as archar, otah and fried ikan kuning!
Established in 1979, Ponggol Nasi Lemak is a heritage food brand serving one of the most iconic specialty food in Singapore. Under the guidance of founders Mr. Ang Chye Choon and Madam Koh Ah Tan, the family started delivering traditional pre-packed Nasi Lemak in Banana leaves to distributor and hawker stores in Singapore.
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Tel: +65 6293 0020 Email: info@ponggolnasilemak.com.sg
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What's cooking lately in Clarke Quay Central? Lu Ding Ji is one of their latest additions. Enjoy Lu Ding Ji's signature Braised Pork Rice and many other delicious treats.
Lu Ding Ji is a Taiwanese-inspired, Singaporean-made eatery established in 2017. Don't miss their unique Crispy Chawanmushi too!
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CULINARY |
18 December 2019 |
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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.
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NIGHTLIFE |
16 December 2019 |
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Unleash your inner superstar at BandKara by Bistro8 where you can sing karaoke with live band members, jamming your heart out at every moment!
BandKara is an authentic Japanese live band karaoke restaurant and bar concept from Tokyo. It is a popular activity in Japan that sees individuals get the opportunity to sing popular karaoke songs in front of an audience accompanied by a live band. With over 250,000 songs, everyone will be able to have a chance to stand on the stage and sing to their hearts’ content!
The live band is well equipped to play any song from any genre regardless of language, and they are there to enhance your experience on stage. Customers can go on to play the instruments or bring their own if they’d like to! They can even perform without the karaoke background music to further build up the adrenaline of performing on stage, leaving them wanting to come back for more. BandKara is similar to a collaborative space where music enthusiasts come together to enjoy playing music, performing and simply have fun.
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Mr. Nobuhiro Genmei, Chief Operations Officer of Koshidaka Singapore (company which owns Bistro8), believes that everyone can have a good time at BandKara, by reliving their dreams as a superstar, or just by chilling and enjoying the live performances for those not performing.
With that in mind, BandKara invited professional band members from all over Japan with different musical backgrounds to perform and allow the confident singer inside to be unleashed.
For shyer guests who may not want to sing, chill and indulge in BandKara’s delicious menu; everyone can have a good time at BandKara!
BandKara by Bistro8 is also available for booking for private events, birthday celebrations, corporate functions; simply email events@koshidaka.com.sg for more information.
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HEALTH & BEAUTY |
15 December 2019 |
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A holistic sanctuary offering pampering spa experiences and renewed well-being to both hotel guests and members of the public, the new Raffles Spa is located in the revitalised Raffles Arcade and hidden in the glam of the iconic Grande Dame. Go on a rejuvenating journey with the Raffles Spa's array of authentic body and facial treatments, amidst a luxurious setting.
The new Raffles Spa features an elegant harmony of varying grey and golden-brown shades, creating an opulent yet serene ambience. Guests will get to enjoy unique restorative treatments, including a hydrothermal experience, authentic Raffles spa journeys inspired by Asian wellness philosophy, signature massages and bespoke facial treatments that can be customised to meet individual needs.
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Raffles Spa also offers various spa facilities that can cater to different needs. Guests can choose to relax with their friends at The Gem, a standalone suite and private area suitable for up to four people, with its own treatment room and facilities that is perfect for private treatments and special celebrations; or one of the six soothing and spacious treatment rooms, consisting of five single rooms and one intimate couple room, a haven of tranquillity and wellness.
They can unwind and indulge their senses at the Aromatic Steam Room, refresh at the Spa’s Ice Fountain and immerse in total relaxation at the Sauna or the Vitality Pool in between treatments. The Spa also features premium and separate lounges for ladies and gentlemen, allowing each guest to sit back and enjoy a private and quiet time for relaxation.
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NIGHTLIFE |
10 December 2019 |
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The Most Famous Bar on the Planet is coming to Singapore and they are launching an island-wide search for Coyotes! Coyote Ugly Saloon, the well-known American bar and restaurant brand that inspired the cult movie of the same name, features female bartenders and dancers called Coyotes in a fun, drinking environment. Taking over the premises that was formerly the f-Club at Clarke Quay, the 700 capacity bar and restaurant, launching in January 2020, will operate 7 days a week with choreographed dance routines taking place nightly. What an exciting addition to the local nightlife scene!
Coyote Ugly Saloon Singapore is launching a recruitment campaign calling for bartenders, singers and dancers to fill their 20 Coyote positions. The women empowered campaign calls for ‘Stars behind the Bar’ to forge a star-studded career and have fun doing it. Successful candidates of this coveted role get to travel for guest stints in their 26 Coyote Ugly Saloon locations around the world.
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The Coyote Ugly legend began with a Lillana Lovell, a dream and a little bit of Wild Turkey. In 1992, the Wall Street apprentice, sick of working for other people, quit her job and started working behind the bar. Her quick wit, antics behind the bar and the ability to take your last dollar eventually led to her opening the first Coyote Ugly outlet in New York city. Two Disney executives walked into the bar one day and had such a great time that they decided to make a movie about it. In the year 2000, Touchstone Pictures and producer Jerry Brukheimer released the film “Coyote Ugly”, directed by Michael Bay and starred Piper Perabo, Maria Bello and Adam Garcia. The rest they say is Hollywood history.
Today, the Coyote Ugly Saloon franchise operates 26 outlets in the US, UK, Russia, Germany, Ukraine, Kyrgyzstan and Japan and has earnings that grossed over $34 million in 2017. Liliana Lovell is personally involved in the recruitment and training of Coyotes, interested candidates can apply with their CVs to singapore@coyoteugly.com or check out their FB page.
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Qantas has officially opened its newest First Lounge, a luxury space spread over 1,000 sqm at Singapore’s Changi Airport.
The new First Lounge will operate in tandem alongside the airline’s existing International Business Lounge, providing capacity for 240 customers and a bespoke offering for Qantas’ First Class passengers and top tier frequent flyers.
The new build was designed by Australian designer David Caon in collaboration with Kelvin Ho of architecture and design firm Akin Atelie and features a number of Singaporean influences across the look and feel of the lounge as well as the food and beverage offering.
Qantas Group CEO Alan Joyce said the opening of the new lounge is a reflection of the airline’s extensive premium investment in the region.
“Since our A380 flights have returned to Singapore, we’ve seen an increase in demand for premium travel which has also translated to an increase in the number of travellers enjoying our lounge hospitality.
“This is our fourth Qantas First Lounge, and each time we build an entire new lounge facility from scratch, we speak to our frequent flyers to get a better understanding of how customers like to spend their time in the lounge and tailor it accordingly. Our customers told us their key priorities when travelling through or from Singapore is space to relax and do some last-minute work, a quick shower, and a meal before departure so they can maximise their sleep onboard.”
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An open kitchen will serve up a Rockpool a la carte seasonal menu designed with Singapore’s vibrant dining culture in mind.
The lounge also features a cocktail bar with lounge seating, serving French champagne, seasonal spritzes, unique cocktails inspired by Singapore, like a Calamansi Mojito – made from the local Calamansi fruit, Singaporean and Australian beer – and a variety of Australian wine. View Singapore First Lounge Menu here.
Non-alcoholic healthy beverages such as kefir and kombucha, barley water and a Rockpool ‘House Lemonade’ are available, along with all day barista service with Vittoria coffee and a selection of savoury bar snacks and fruit.
Wellness continues to be a major inspiration and the new Qantas First Lounge brings the outside in. Live greenery features throughout the lounge to soften the space and bolster the atmosphere, while the use of natural materials and colour palettes is designed to help relax customers.
A unique faux ‘skylight’ in the shower suites and lounge area will replicate natural daylight and help adjust the body clock as customers transition through multiple time zones.
Business travellers have the choice to work in an open, communal setting or individual lounge chairs with high dividers. USB and charging ports are located throughout the lounge, with wireless printing, Wi-Fi and TV screens for customers to stay charged and connected.
The new premium space is Qantas’ fourth First Lounge across its global network, joining Sydney, Melbourne, and Los Angeles. The opening is part of the multi-million-dollar investment for customers on its Singapore services and complements the expanded Qantas International Business lounge at Changi, which combined now offers seating for more than 800 customers.
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CULINARY |
28 November 2019 |
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Calling all dessert lovers, it’s time to take indulgence a step further with the latest arrival in town - Do Qoo (pronounced as Do-Cool) - a brand new dessert spot serving up reimagined desserts in a cup.
Do Qoo desserts are served in a specially designed portable cup for easy on-the-go enjoyment. Prepared with classic layers of refreshing homemade grass jelly, soy pudding or Osmanthus Aiyu Jelly, paired with their Signature Abacus toppings, then finished off with a drizzle of luscious soy cream.
The chain is a new concept launched by Mr Bean, Singapore’s largest soya F&B chain. Do Qoo uses the ever popular soy pudding and grass jelly from Mr Bean as the classic base for all of its dessert cups. Found in the newly-opened PLQ mall, is a 2-in-1 concept store housing both Do Qoo and Mr Bean.
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In the heart of Singapore City Hall, Katachi Style is not simply a sushi restaurant. It is a unique place, in which every object and every detail has their own meaning, because they are elements that contribute to creating a journey to discover the enogastronomic culture of Japanese Cuisine by a team of Japanese F&B and 5-star hotel professionals.
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Japanese Chef Keiji Matoba draws his inspiration from the beauty of nature along with it's simplicity and diversity. Always looking for excellence, he surrounds himself with the most experienced chefs. He transcribes his passion by curating sushi dishes from prestigious products, imported weekly from Japan, to provide the best experience for his guests. Thereby, he invites us to discover the tradition of washoku cuisine, based on balance and harmony of flavours.
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The Gallop Extension is an 8-hectare addition to the Singapore Botanic Gardens. It is located next to the Learning Forest and can be accessed via Tyersall Avenue.
Framed by landscapes composed of native plants and forests, the Gallop Extension contributes to the Gardens’ rich heritage and its role in research, conservation, education and recreation. As a natural extension of the Gardens’ nature area, which covers the Rain Forest and the Learning Forest, the Gallop Extension enables visitors to learn about forest ecology and the significance of conservation.
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The Mingxin Foundation Rambler’s Ridge and OCBC Arboretum at the Singapore Botanic Gardens’ Gallop Extension are now open!
The Mingxin Foundation Rambler’s Ridge is a re-creation of a variety of hill-slope and cliff-edge habitats found in the region, accessed via a barrier-free path. For those looking for an adventure, the ridge-top hiking trail will provide a challenging alternative route to get to the highest point in the Singapore Botanic Gardens.
The OCBC Arboretum serves as a site for conservation and research of dipterocarps, a family of trees which form the backbone of the region’s tropical rainforests. More than 200 dipterocarp species are represented here.
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El Teatro Tapas is the latest addition to The Capitol Kempinski Hotel Singapore series of dining establishments at the Arcade.
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This tapas and paella restaurant and bar is quintessentially Spanish with an air of the theatrical.
A mention of just a small selection from the menu, from gazpachio from Andalusia, plates of delectable cold cuts, calamari Andalucian style, Patatas Bravas - spicy potatoes, to lobster paella, is enough to know this is the true heart of Spanish cuisine on a platter.
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Taking its name from the world-renowned La Scala Opera House in Milan, La Scala Ristorante transports the tastes, sights and sounds of a buzzing Italian summer’s day to Arcade @ The Capitol Kempinski with a stunning menu. Antipasti, soups, pastas, pizzas and desserts come complete with the most wholesome Italian touch.
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Here you’ll find a modernised space that still retains touches of Italian tradition like exposed red-brick walls, wooden floorboards and white Roman pillars, tied together with by a central brick-fire oven for a true taste of Italy.
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Reminiscent of extravagant parties that were once held in The Grand Lobby, the Raffles Afternoon Tea is perfect for chic celebrations or a light repast with friends. Indulge in a timeless experience in the restored Grand Lobby of the iconic Raffles Singapore. The grandeur of floor-to-ceiling Victorian pillars, bathed in soft daylight streaming through the skylight… It is a truly refined and unique destination for refreshments.
Amidst this elegant setting, savour finger sandwiches, housemade scones and cakes, and seasonal delicacies – all complemented by a curated collection of exquisite teas and Champagnes.
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CULINARY |
29 September 2019 |
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Primely located at Fairmont Singapore, the 235-seater Prego has four noteworthy features; a convenient grab and go deli with a Gelateria; a generous antipasti station; an island bar; and a distinctive open kitchen with brickwall ovens where diners can get up close and personal to the action.
The highly anticipated unveil brings forth sleek modern interiors, a brand-new food and drinks menu and welcomes Mauro Sanna as the new Head Chef.
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Prego, the byword for gastronomic excellence in authentic Italian cuisine, reopens at Fairmont Singapore. Experience the well-loved tastes of classic Italy amidst the refreshed charm of Prego’s interiors, and a luscious ensemble of new signatures bursting with familiar Italian flavours.
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Be greeted by the alluring aromas of pizza baking in the wood-fired ovens, or the handcrafted Italian pastas made fresh daily. Food connoisseurs can indulge in a decadent selection of appetisers, cold cuts and Italian Cheeses, pizzas and pastas made from the freshest produce and ingredients sourced directly from Italy. Pair these delights with exquisite Italian wines or cocktails meticulously crafted from Prego’s new island bar. Experience the art of cooking and eating, all interweaved seamlessly in the convivial setting of the new Prego.
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CULINARY |
19 September 2019 |
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The much-loved Bar & Billiard Room at Raffles Singapore returns with one of the world’s most celebrated chefs, Chef Alain Ducasse. Making his debut in Singapore with BBR by Alain Ducasse, this historic location will present his first Mediterranean sharing and grill restaurant and bar in South East Asia.
Seduced by the flavours of the Mediterranean at a young age, Chef Ducasse reveals the essence of Portugal, Spain, Italy and France in BBR by Alain Ducasse. Embark on a culinary journey along the Mediterranean coast, complemented by a modern and vibrant ambiance.
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SPORTS & RECREATION |
11 September 2019 |
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A wide range of horse riding products from saddles, whips, horse accessories, horse care product, boots, helmets to breeches are available for riders. Customers can shop for unique gift items too.
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Tel: +65 6854 3990 Email: equineprincesg@gmail.com
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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.
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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.
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CULINARY |
6 September 2019 |
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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.
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è— (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.
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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.
Other delicacies at Yì by Jereme Leung include:
- Brined Duck Breast, Beef Tripe & Ox Tongue with Sichuan Chilli Dressing
- Golden Roasted Duck with Rose & Fermented Bean Sauce & Rainbow Pancakes
- Braised Beef Cheeks, Tendon & Oxtail with Sorghum Grains & Wine
- 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.
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ARTS & CULTURE |
4 September 2019 |
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St. Joseph’s Institution (SJI) has opened a new heritage gallery, in commemoration of Singapore's bicentennial year and the Tercentenary1 of the Founder of the Institute of the Brothers of the Christian Schools – St. John Baptist de La Salle. Named Missio 1852, the gallery showcases 167 years of Josephian history and Lasallian heritage, tradition and community in Singapore. This project is supported by the National Heritage Board and the Singapore Bicentennial Office.
Founded by the De La Salle Brothers in 1852, St. Joseph’s Institution (SJI) is an independent Catholic school, whose mission is to nurture students to learn how to learn and to learn how to live, so that they can be empowered to grow into men and women of integrity and men and women for others. For over 167 years, SJI has nurtured thousands of men and women who have served the society locally and globally. Missio 1852 celebrates the contributions and achievements of the school and of these alumni who have served the society in different ways throughout the century.
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The highlights of Missio 1852 include:
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Profiles of distinguished Josephians – Thousands of illustrious Josephians have graduated from the gates and halls of SJI since 1852. Amongst them include Former 7th President Dr Tony Tan Keng Yam, DPM Teo Chee Hean, Mr Philip Yeo, Prof Leo Tan Wee Hin, Prof Jeremy Monteiro, Justice Chan Seng Onn, whose profiles are featured in Missio 1852.
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The Brothers’ Logbook – The La Salle Brothers meticulously kept annual logbooks such as these, detailing notable events like inter-school competitions, important visitors to the school, spiritual bouquets and civics group meetings. It was the practice for the Brother Director to keep a diary/logbook to record key events throughout the school year, to help him when he prepares the annual report to be sent to Rome.
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The Founder’s Banner – As part of the school’s emphasis on rituals and symbolism, this Founder’s banner was frequently used in events like the celebration of the apparition ofour Lady of Fatimah in the 1950s. Out of the traditional three banners used, only this one remains. These banners were originally stored away in a camphor wood chest in the Brothers’ Quarters.
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The Grandfather Clock that has survived the Japanese Occupation – This clock once stood on the verandah of the Brothers' House and called all therein to prayers and class. During WWII, shrapnel damaged the clock and the marks have been preserved in its restoration. Holes on both sides indicated where shrapnel entered the clock, hit the back of the pendulum and exited on the opposite side.
Missio 1852 is open to SJI students and staff members during school hours during term time. Visit www.sji.edu.sg for details.
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Spicy. Fiery. Lively. All the best flavours associated with the food of Thailand can now be found at Arcade @ The Capitol Kempinski Hotel Singapore with the addition of Chalerm Thai to its varied array of food concepts.
Promising ‘comfort flavours, traditional recipes’, expect your favourite Thai appetisers, soups, salads, rice and noodle dishes, curries, seafood and more that is as explosive as the original you will find in Thailand, with sauces and spice imported from The Land of Smiles for truly authentic flavour.
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The restaurant is named after the Sala Chalermkrung Royal Theatre in Bangkok, first opened in 1933. The name was chosen as the Arcade @ The Capitol Kempinski is also home to a cinema icon of Singapore – the Capitol Theatre – drawing parallels between the city nation and the regal kingdom of Thailand. Like the Capitol Theatre, The Sala Chalermkutung Royal Theatre that was first built by King Prajadhipok as part of the celebrations in 1932 to mark the 150th anniversary of the founding of Bangkok, operated as a cinema in its early days before it is transformed into the centre of classical Thai dance it is today.
At Chalerm Thai, that storied past and colourful flavours are brought to life by Chef Roy Ng who has spent over 13 years training in the kitchens of Singapore’s best Thai restaurants. His dedication to his craft has seen him awarded the Thai Select award by the Royal Thai Embassy (Singapore) and is translated to the palate with must-haves like the Tomyamgoong, built with classics like Phad Thai Kung and culminates in a colourful end with sweet delights like Thai Trub Tim Krub.
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Nestled in the frontmost corner of Raffles Singapore's Grand Lobby, Writers Bar features a solid brass bar counter, textured walls and an alluring chandelier whose many pearls of light shimmer with sophistication.
With their magnificent purveyors at the helm, bespoke artisanal and classic cocktails encounter innovative variations and interpretations. Seasonal and signature cocktails are handcrafted with care to dazzle the most discriminating aficionados. The bar also offers a refined selection of fine Champagnes, spirits and wines.
A tribute to the illustrious authors who have resided at Raffles Singapore, the Writers Bar is an inspiring setting for renowned and budding writers alike.
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Discover the world of Anne-Sophie’s culinary identity with La Dame de Pic at Raffles Singapore. One of the world’s top female chefs with three Michelin stars, Anne-Sophie debuts her entry into Asia with the restaurant, which reflects her search for aromatic complexity, combinations of flavours and powerful tastes that evoke emotions.
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Located in the hotel’s dining room at the Main Building, the contemporary chic restaurant is beautifully designed with a graceful and soft palette that is reminiscent of Anne-Sophie’s favourite colours and materials: pastel shades and natural decorative elements such as leather or wood. As a third-generation Michelin starred chef, Anne-Sophie Pic is following in the footsteps of her grandfather and father, perfectly reflecting Raffles Singapore’s rich heritage.
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Their drinks menu presents an elaborate and diverse collection of pairings to add both intensity and harmony in the delicate art of tasting; consisting of wines, cocktails, whisky, sake, tea, coffee, dashi, broth and consommés. The wine list in particular offers a wide international base that leans towards the French regions, with a particular focus on Anne-Sophie’s birthplace, the Rhône Valley.
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From Bordeaux to Burgundy and on to the New World, Grand Cru at The Fullerton Hotel Singapore offers top labels from vineyard around the globe, alongside a personalised shopping experience with their experienced sommeliers and wine specialists. Selecting wines should be easy and enjoyable. Their mission - Find it, love it and buy it.
Up your wine game as the store holds one of the largest numbers of top-scoring wines in Singapore. Their extensive network offers access to some of the ultra-rare wine collections from around the world.
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d’Good Café is dedicated to brewing, baking and cooking. Discover goodness through their handcrafted coffee, specialty tea, cocktails, quality food, fresh bakes, genuine service and welcoming ambience. Exclusive to their Jewel Changi Airport branch, patrons will be greeted by an old slice of Singapore with their interior installations and learn about Singapore’s coffee heritage through their Singapore Coffee Museum that resides within the cafe. There is no better spot than here to tuck into their food and drinks inspired by some of Singaporean’s most loved flavours.
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Members and guests at Singapore Polo Club can now enjoy sumptuous creations from award-winning Pan-Asian restaurant, Coriander Leaf. The new outlet operates daily, from 8am to 11pm.
Coriander Leaf Group remains one of the most recognised brands in Singapore's F&B landscape. The Group operates multiple F&B concepts and continues to expand its footprint and offerings. The multi concept, award winning brand encompasses both authentic and innovative menu choices comprising of Pan-Asian, Middle Eastern and Western cuisine at Singapore Polo Club.
Some of the recommended dishes include Watermelon Salad,Tandoori Chicken, Charcoal Grilled Baby Lamp Chops, Coconut Ice-Cream Sundae and more.
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The popular chimney cake brand from Prague, Good Food Coffee & Bakery has landed on our shores at VivoCity.
Traditional cone cake from Prague filled with innovative ice-cream flavors, the perfect blend will leave you wanting for more.
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Good Food Coffee & Bakery took a recipe of more than 100 years old and adapted it to meet the new & evolving tastes of the modern world.
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Lifestyle company Zouk Group have announced that they will be launching US Burger Joint, Five Guys in Singapore.
The Five Guys franchise outlet is slated to open in the last quarter of this year in a "central" area.
In 1986, Five Guys opened its first location in Arlington, Virginia as a family-run restaurant named after five brothers.
Five Guys founder Jerry Murrell's mother always told him, "If you can give a good haircut or if you can serve a good drink at a bar or if you can serve a good hamburger, you can always make money in America."
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Delight in unforgettable Singapore flavours and Peranakan classics at Violet Oon Singapore at Jewel.
Nestled within the lush tropicality of the world-class Jewel Changi Airport, Violet Oon Singapore at Jewel will whisk you away with their assortment of Singapore flavours.
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With an elevated all-day dining menu showcasing local favourites and one-dish delights, they invite you to take a moment to discover Singapore’s diverse and nuanced culinary heritage.
Watch the dancing flames of their glassed-in open grill room, grab a drink at their long bar, or recharge over a warm meal. Visitors are also welcome to shop their selection of gourmet delicacies perfect for gifts and souvenirs.
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Say hello to the iconic Gram Café & Pancakes from Osaka with their famous long queues, set to stir up a soufflé pancake storm in Singapore! You’ve seen them all over: mesmerizing, wobbly towers of incredibly fluffy pancakes. Now, you get to taste them. Hailing from Osaka, Japan, the most famous soufflé pancakes specialist, Gram Café & Pancakes has finally arrived at VivoCity.
At Gram, pancakes are passion. As the original of all Japanese Instagrammable soufflé pancakes, Gram serves up impossibly fluffy Japanese pancakes you will soon be obsessed with. Smell them before you see them. Walk into Gram and the first thing you will notice is the strong and irresistible aroma of butter and sweet maple syrup which will unwittingly pull you into the mood for their pancakes.
Pancakes at Gram are slow-cooked on low heat and whipped full of air, resulting in a fluffy texture befitting of a cloud or cotton candy. They are delicious in their simplicity, depending only on premium ingredients, masterful technique, and a bit of butter and syrup to make the pancakes shine.
Soft, airy and oh-so-fluffy, Gram’s soufflé pancakes are a pancake connoisseur’s dream come true. When served, three lofty wobbly discs are stacked altogether making an impressive tower of gravity-defying pancakes. Watch them jiggle and dance captivatingly in front of you before you dig in.
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Rivière by Frasers Property sits within a larger precinct which comprises of two residential towers, three conservation warehouses and serviced apartments. The entire precinct is sited prominently next to the Singapore River, the birthplace of modern Singapore.‬
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‪The name Rivière, which means river in French, is inspired by the prime riverfront location of the property. Designed by award-winning architecture firm SCDA, Rivière offers 1- to 4-bedroom unit types ranging from approximately 560 - 2,002 sqft with liveable layouts and meticulously crafted details. The sensorial qualities of water are also reflected in the landscape and branding of the residences. The experience of living here is one of utmost discernment and understated luxury.‬
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‪Rivière also brings together the dualities of modernity and legacy; individuality and community; quiet and 24/7. While enjoying a sophisticated, lively and convenient lifestyle by the heart of Singapore’s historic and eminent river, residents here can also indulge in nature, serenity and absolute privacy.‬
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Nestled in the prime District 10 along Orchard Boulevard, Boulevard 88 by CDL consists of two residential towers perched above the upcoming The Singapore EDITION Hotel.
A new 28-storey freehold address like no other, Boulevard 88 is a haven of peace and beauty in the heart of Orchard Boulevard. Experience the privilege of open spaces that offer comfort and tranquility in a stunningly crafted sanctuary. The iconic residential towers are elevated to provide unrivalled views, now yours to own.
Spanning the two residential towers at the top is the Sky Boulevard, creating a dramatic tall ‘urban window’ and an outstanding skyline silhouette that is visible from the city’s surround.
Enchanting and enlivening, the Patio Lounge on level 2 presents the unique opportunity to host lavish outdoor parties for your distinguished guests. An exceptional lifestyle that lets you experience a new dimension of sophistication in home entertainment.
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Designed by world-renowned architect, Moshe Safdie is also an urban planner, educator, theorist, and author. Over a celebrated 50-year career, Safdie has explored the essential principles of socially responsible design with a distinct visual language.
Safdie’s global practice includes projects in North and South America, the Middle East, the developing world and throughout Asia and Australia. Many projects become beloved regional and national landmarks, including Crystal Bridges Museum of American Art in Bentonville, Arkansas; Marina Bay Sands Integrated Resort and Jewel Changi Airport, Singapore.
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Fresh, delicious possibilities have opened up at Singapore’s beloved Studio M Hotel, with the introduction of a brand-new kitchen led by a creative and passionate culinary team. At the heart of the upgrade is the evolution of MEMO – from a casual self-service deli to a full-service, all-day dining café offering hearty bistro fare and innovative coffee-based beverages. Moreover, the hotel’s new culinary capabilities also bring about catering solutions for events.
For years, Studio M has served as the perfect pit stop for savvy travellers who desired stylish accommodation amidst an informed itinerary. Likewise, its grab-and-go concept MEMO, offered a fuss-free alternative to the standard hotel restaurant, featuring a selection of snacks and simple takeaway foods.
With the turn of a decade and the rising demands of a burgeoning Robertson Quay neighbourhood, MEMO’s transformation is a welcome change. Decked out with new culinary offerings, a refreshed grab- and-go counter updated with modern-day amenities and brightened interiors, MEMO seeks to be the meeting ground for locals and tourists alike, by catering for their needs to simply, as its tagline suggests, Eat-Meet-Drink.
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Featuring an extensive gourmet menu of light bites ranging from brunch items to hearty meals, MEMO promises an indulgent experience that is bound to hit-the-spot.
For a quick bite on-the-go, MEMO offers a tantalising array of hearty sandwiches including Smoked Salmon, guilty pleasures such as Truffle Fries, as well as the comforting Creamy Smoked Tomato Soupand healthy Pumpkin & Feta salad for a nourishing lunch.
Synonymous with MEMO’s transformation is its refreshed all-day brunch offerings. All-time brunch favourites include the decadent Chum Chum comprising streaky bacon and SMH Big ‘Brunch’ — streaky bacon, Italian sausage, potatoes, and a fried egg loaded onto sourdough toast, finished with smoked salmon — that will have diners waddling out of MEMO.
Making its mark too at MEMO are tantalising pastas and mains including the perfectly al-dente Spaghetti Carbonara served with confit mushroom, streaky bacon, egg yolk, spinach and parmesan cheese, andthe chef’s recommendation – Seafood Casserole, an aromatic dish filled with hearty servings of succulent prawns, carrots, celery and potatoes, topped with saffron-infused tomato sauce. Make your meal at MEMO a family affair with a kids’ menu featuring wholesome dishes like Grilled Fish & Chips among others.
In addition to quick bites and hearty mains, MEMO provides guests with the option of pairing their meal with a wide selection of wines and craft beers. Guests seeking a caffeine-fix can look forward to MEMO’sinnovative coffee beverages including uniquely-flavoured gingerbread, popcorn and peppermint lattes that deliver a pep-up in more ways than one.
Emanating a rustic artsy vibe across its contemporary indoor and al-fresco seating set-up, MEMO welcomes guests and like-minded partners to host their networking events and lifestyle workshops within the space. For guests seeking precious downtime from the hectic schedule of work or spending quality bonding time with friends and family over a delicious meal, MEMO is Robertson Quay’s latest lifestyle concept that is endearing itself to the community.
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OCBC Bank has established their 4th FRANK by OCBC store at University Town, National University of Singapore (NUS).
OCBC's sub-brand for Gen-Y, FRANK by OCBC is like a hip and fashionable banking club with cool credit / debit cards and stylish stores on offer.
The new store spans 947 sq ft and is Singapore's first open-concept bank branch. There are no shutters to keep people out, allowing this new store premise to stay open round the clock.
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The Shangri-La Group is delighted to announce the launch of their first standalone dining establishment – Shang Social – at Jewel Changi Airport this April.
Shang Social marks the group’s first venture into standalone food and beverage (F&B) outlets outside of a hotel setting and pays tribute to three distinctive Chinese cuisines – Cantonese, Huaiyang and Sichuan.
Diners at the 220-seater Shang Social will be brought on a culinary journey conceptualised by three of Shangri-La’s highly acclaimed master chefs. The extensive menu features traditionaland contemporary interpretations of classic Chinese cuisine while staying true to their authentic flavours and roots. Between the formal dining space, the casual MRKT and Bar, Shang Social is specially designed to cater to everyone and for every dining occasion.
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The Shang Social menu is carefully curated with inputs from three of Shangri-La’s highlyacclaimed master chefs, each a master in either Cantonese, Huaiyang, or Sichuan cuisine.
Michelin-starred Cantonese Chef Mok Kit Keung, also the executive Chinese chef at Shangri- La Hotel, Singapore, will have two of his signature dishes – Bamboo Noodles with Dark Soya Sauce and Lard, and Deep-fried Whole Boneless Chicken filled with Fried Glutinous Rice –featured in the Cantonese selection.
Chef Joe Hou, a protégé of Huaiyang master Zhou Xiaoyan and recognised as China’sHuaiyang cuisine global ambassador, will bring his personal Huaiyang favourites to the table. Chef Hou is also the area Chinese executive chef of Jiangnan Wok at Shangri-La Hotel, Nanjing.
Chef Rick Du, executive Chinese chef at Summer Palace, Shangri-La Hotel, Shenyang, completes the Shang Social culinary journey with his Sichuan specialties.
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SPORTS & RECREATION |
11 March 2019 |
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As part of efforts to cater to the growing needs of residents and towns, the upgraded Choa Chu Kang Sport Centre will be ready in phases from 2020.
The centre will include a renovated swimming complex with water slides, a sheltered training pool and new water play equipment. Plus it will also be home to a bigger gym and dance studio, an air-conditioned sports hall, and a new active health lab by 2021.
This year, Singaporeans can also look forward to the opening of 52 new indoor school sports halls, 32 new free-to-play school fields as well as two new play fields in Jurong Lake Gardens and Yan Kit.
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One-Ninety, the modern Asian brasserie at the Four Seasons Hotel Singapore, is now open after a botanical transformation. The new dining destination in town is poised to tease and please with its Asian twist on wholesome Provençal cuisine.
The ambience of the restaurant is an extension of the heritage-botanical inspiration that very recentlytransformed the hotel’s rooms and suites. The same tropical influences now effortlessly infuses the menus that feature fresh, seasonal and daily-sourced produce.
“The light, natural colours and textures echo our lush surrounds while feature Peranakan tiles celebrate our unique heritage,” says Peter Draminksy, Regional Vice-President and General Manager. “The elevated all- day dining space pairs perfectly with One-Ninety’s exciting menu designed to introduce new and unique epicurean experiences that delight, furthering our mission to ensure superior dining, exceptional service and, of course, authentic Four Seasons charm.”
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Newly minted Restaurant Chef Kamarl John leads the culinary brigade and was previously from Four Seasons London at Ten Trinity Square. Most recently he was with Adrift by Michelin by celebrity Chef David Myers, in Singapore. Having spent the last year in the city state and around Asia, Chef Kamarl is constantly fascinated by the vibrant food heritage of Asia and even more so with the Lion City. From the nation’s instrumental role as a key entrepôt on the Spice Route in the 17th Century which naturally made it a melting- pot of culture and cuisine, even to this day.
Showcasing the culinary craftsmanship driving the cuisine at One-Ninety, every meal begins with Artisan Sourdough with Seaweed Butter. Sourced from artisanal mills in Hokkaido Japan, the flour is only produced upon each order. Ground by hand and blended to our specifications, each loaf is baked fresh daily in their very own ovens.
“My Philosophy when it comes to food is to use quality ingredients and let these shine by balancing them with clean fresh flavours. This creates an experience where the guest leaves happy and appreciative of natural,wholesome cuisine that excites and comforts all at once,” shares Chef Kamarl.
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These are a few of their signature items on the menu:
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Foie Gras Toast, Black Winter Truffle - A classic French combination with Creamy Foie Gras & fragrant Périgord Black Winter Truffles on lightly toasted Brioche.
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Seasonal Seafood Tower - Featuring some of the finest quality seafood from Southeast Asia, Japan & North Atlantic Ocean in Europe. Highlights include Hokkaido Scallops, King Crab, Blue Fin Tuna and responsibly farmed Maine Lobster in Singapore. Served with their house-made sauces such as Calamansi Aioli & Young Ginger Vinaigrette, which are infused with some of Singapore’s mostrecognizable ingredients.
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Blue Lobster with Yuzu Kosho Butter - Wild Blue Lobsters caught in the North Atlantic Ocean waters between England and France are pan roasted then served with homemade cultured Yuzu Kosho Butter which is poured table side.
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Snapper Bouillabaisse, Spicy Daikon, Lemon Grass - This traditional Provençal fish of market-fresh roasted Red Snapper, Clams, Tiger Prawns and Bouchot Mussels in a broth of potatoes, garlic, ripe tomatoes and a bouquet of herbs and spices, is made extra special with spicy daikon and lemon grass.
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Iberico Pork Presa, Star Anise, Pineapple Chutney, Celeriac Purée - The Presa is a specialized muscle within the shoulder that is tender and juicy. The marbling of fat that runs through the IberianPork has earned it a reputation as the “Wagyu of Pork” and its high concentration of healthy, oleic acids is balanced with sweet and sour pineapple chutney spiced with star anise, complemented further by celeriac purée.
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Patrons / Guests can also look forward to One-Ninety's Semi-Buffet Lunch / Brunch.
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SPORTS & RECREATION |
3 March 2019 |
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Asian Film Archive's new Oldham Theatre at the revamped National Archives of Singapore (NAS) building will be screening regular film programmes from mid-April onwards!
That means weekly screenings of classic and contemporary Asian films in a variety of formats, ranging from 35mm reels to 4k digital projection, in their new 135-seat hall.
The venue will kick off with a slate of eight Asian horror films.
Tickets for the opening programme will be priced between $8 and $13. For more information, please refer to www.asianfilmarchive.org.
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Singtel, Ericsson and Singapore Polytechnic (SP) have recently opened the country’s first live 5G facility at SP’s Dover Road campus. The facility, named 5G Garage, is connected to Singtel’s latest pilot 5G network located at Ayer Rajah and runs on 3.5GHz trial spectrum granted by the Info-communications Media Development Authority (IMDA).
Conceptualised by Singtel and Ericsson, 5G Garage will serve as a training centre, test bed and ideation lab to develop Singapore’s 5G ecosystem and drive the adoption of 5G by enterprises in their digital transformations.
According to the latest Ericsson Mobility Report, 5G is slated to be the fastest generation of cellular technology to be rolled out on a global scale. With ultra-fast connectivity speeds and low latency rates, 5G is set to transform industries such as transportation, logistics, healthcare and manufacturing, and enable a future of smart cities, autonomous vehicles and Artificial Intelligence.
The first-of-its-kind 5G collaboration between enterprise, industry and an institute of higher learning in Singapore, 5G Garage was officially launched at SP’s Engineering Show 2019.
5G Garage is the latest project in Singtel and Ericsson’s 5G Centre of Excellence programme which focuses on upgrading of employees’ skills, technology demonstrations, live field trials and collaborations with educational institutions. Last November, Singtel and Ericsson made Singapore’s first 5G data call over their 5G pilot network at one-north.
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Whether you’re a solo traveller in town, planning a dinner with colleagues/friends, entertaining clients or is simply a local, Komyuniti at YOTEL Singapore have got you covered. It all happens at Komyuniti.
Komyuniti is the central hub and the beating heart of YOTEL Singapore. It's where life happens and guests connect, and it is also home to some of the best food in town.
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With free super-fast WiFi, co-working space with multiple charge points, and casual dining, it’s the place to catch up on work and stay connected to friends and family. They’ve got you covered from breakfast to dinner as well as any nibble you may fancy in-between.
View their food menu here.
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The Land Transport Authority (LTA) is pleased to announce the alignment and station locations for Phase 1 of the Cross Island Line (CRL).
The CRL is Singapore's eighth MRT line and also our longest fully underground line. When fully completed, it will serve existing and future developments in the eastern, western, and north-eastern corridors, linking major hubs such as Jurong Lake District, Punggol Digital District and Changi region. The projected daily ridership of the entire CRL is more than 600,000 in the initial years, increasing to over 1 million in the longer term.
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LTA will construct the CRL in three phases. Phase 1 of the CRL (CRL1) is 29 kilometres long, and comprises 12 stations from Aviation Park to Bright Hill. This will serve residential and industrial areas such as Loyang, Tampines, Pasir Ris, Defu, Hougang, Serangoon North and Ang Mo Kio. More than 100,000 households will benefit from CRL1, and common recreational spaces such as Changi Beach Park and Bishan-Ang Mo Kio Park will also become more accessible by public transport. Construction for CRL1 is expected to commence in 2020 and be completed by 2029.
Engineering studies are still being conducted for the other phases of the CRL, including the two underground alignment options in the vicinity of the Central Catchment Nature Reserve. LTA has consulted various stakeholders and will take all views into consideration before deciding on the final alignment. Details will be announced when ready.
With the improved connectivity, CRL1 will shorten travel times for commuters between the central, north-eastern and eastern parts of Singapore. For instance, a commuter staying at Serangoon North and working at Loyang Industrial Estate will enjoy travel time savings of up to 70%, from 75 minutes by bus today to 25 minutes on the CRL1. As with the introduction of other new rail lines, LTA will review the bus services in surrounding areas to optimise connectivity to CRL1 and the rest of the rail network.
CRL1 will connect to the East-West Line at Pasir Ris Station, North East Line at Hougang Station, North-South Line at Ang Mo Kio Station, and the upcoming Thomson-East Coast Line at Bright Hill Station. This multiplies the travel route options for many commuters’ journeys, thus enhancing the connectivity and resilience of our overall rail network.
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With a rich culinary identity that spans over three decades, two generations, and multiple locations across and off the shores of Singapore, homegrown restaurant chain New Ubin Group is pleased to announce the opening of its third outlet, New Ubin Zhongshan Park, located along the outskirts of Singapore’s Central Business District, in the vibrant Balestier commune.
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The 150-seat restaurant, residing at the ground floor of four-star hotel Ramada by Wyndham Singapore at Zhongshan Park since December 2018, is the hotel’s mainstay dining concept. This marks New Ubin Group’s first hotel restaurant, and is the second outlet the Group has opened in 2018. Earlier in February 2018, the Group opened its first upscale restaurant in the heart of the city, within the icnoic CHIJMES cluster. Prior to this, New Ubin existed as a single tze char eatery in Hillview Avenue—where it continues to reside—with previous incarnations in the rustic Sin Ming Industrial Estate, Sixth Avenue along Bukit Timah Road, Marina Country Club and Clementi.
Both openings put the family-run business on an exciting growth trajectory as it sets out to create a ‘Truly Singaporean’ tze char experience that can hold its own in any context, under the second generation leadership of chef and chief executive officer Alexander Pang, alongside founder and chief operating officer Pang Seng Meng, and the Pang family.
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A joint partnership between New Ubin and HH Properties Pte Ltd, New Ubin Zhongshan Park will be jointly managed and overseen by Alexander and the hotel’s senior management, alongside, a “New Ubin taskforce” comprising of chefs and service staff from the original Hillview eatery. This is done to ensure that the motivation remains the same across all three existing New Ubin outlets – to bring a ‘Truly Singaporean’ experience that’s rooted in a confluence of hearty and innovative tze char, fresh produce and kampong-style hospitality.
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CULINARY |
25 December 2018 |
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The newly opened Capitol Kempinski Hotel Singapore has a few exciting F&B concepts to offer. Frieda, which is located within Capitol Piazza is one of them.
Freida draws inspiration from its namesake, who was warmhearted, generous and the very embodiment of hospitality – creating a home away from home, where guests could feel a sense of place and belonging no matter where how far they travelled. It is her spirit of warmth that permeates the restaurant with its four distinct spaces designed to serve every guests’ need.
Right at the heart of the restaurant is the Daybar – inspired by Berlin’s urban style, it is perfect for enjoying abendbrot, a casual evening meal, with a pint of ice-cold German beer on tap, or one of the many German liquors that line the shelves. The Pantry’s open kitchen counter provides an interactive experience with chefs; a cosy, intimate dinner awaits at the Dining Room and the enchanting, botanical-themed Frieda’s Garden sets the stage for a romantic evening.
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CULINARY |
23 December 2018 |
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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.
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At 15 Stamford, Chef Leung has taken inspiration from his years of walking through Asia to pay humble tribute to Asian cuisine.
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CULINARY |
21 December 2018 |
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Located on the ground floor of Capitol Piazza, guests can choose to sit indoors, within the main restaurant; outdoors, for a more alfresco feel, or at the mezzanine level for a bird’s eye view that’s perfect for people-watching during a light lunch.
Enjoy an assortment of sandwiches and salads or Berthold's fragrant coffee of German or Local blend. You can also shop a curated range of confectionery and pantry supplies from the deli.
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NIGHTLIFE |
7 December 2018 |
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Singapore is not only known for its rich food culture but has also one of the most exciting bar scenes worldwide. Step into a new world of privacy & exclusivity with The Bar at The Capitol Kempinski Hotel Singapore and enjoy a wide range of cocktail classics and new artisan & bespoke creations that will seduce the most sophisticated connoisseurs and cosmopolitans alike.
Located in the cultural heart of Singapore, The Bar at The Capitol Kempinski Hotel Singapore is the perfect place for pre-dinner drinks or after-theatre cocktails and nightcaps. Whether you are celebrating success or spending a good time with friends, let them inspire you and allow you to have a great time.
As The Capitol Kempinski Hotel Singapore is currently in soft-opening phrase; The Bar is exclusively available for their in-house guests during this period but will be open to the public soon.
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PROPERTY |
16 November 2018 |
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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.
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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.
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PROPERTY |
12 November 2018 |
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FM Global, one of the world’s largest commercial and industrial property insurers, will be opening a new loss prevention training and operations center in early 2019, located in Singapore Science Park.
The six-story, 125,000 sq ft (11,610 sqm) facility will house the FM Global Asia SimZone, the company’s first hands-on training facility in Asia and the first of its kind on the continent. The S$80-million building will be constructed by Ascendas-Singbridge, Asia’s leading provider of business space solutions. Read more about the new FM Global centre here.
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Singapore is getting a new Qantas first class lounge!
Qantas has announced a multi-million dollar investment in a new First Lounge and an expansion of the airline’s existing Business Lounge at Singapore Changi Airport.
With development due to start in April 2019, the Singapore First Lounge will offer seating for 240 customers, a luxurious design and premium a la carte dining with Asian-inspired menus.
The existing Business Lounge, which opened in 2013, will also be expanded. Combined, the First and Business Lounges will offer seating for more than 800 customers.
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Qantas will work with Chef Neil Perry and Industrial Designer David Caon in collaboration with Akin Atelier, to create a relaxing, high quality environment for passengers to either start their international journey or transit through Singapore. The design will embody a clear focus on sustainability with choices in materials, lighting interior, layouts and amenities all reflecting the highest local and international design techniques.
Set to open towards the end of 2019, the new First Lounge will be designed to suit the specific needs of transit travellers, with shower facilities, a cocktail bar, open kitchen and menu offerings reflecting the best of Singapore’s vibrant dining culture. It will join Sydney, Melbourne and Los Angeles as Qantas ports with a dedicated First Lounge.
Singapore is Qantas’ largest hub outside of Australia, carrying more than 20 per cent of the airline’s wide body fleet. Qantas operates over 50 return services in to and out of Changi Airport each week, making it one of the largest foreign airlines to operate out of the Singapore airport. From Singapore, Jetstar Group operates 298 weekly return flights to 26 destinations.
In addition to Qantas’ investment in Singapore, the airline recently announced it will upgrade its lounges in Tokyo, Auckland, Sydney, Brisbane, Hobart and Tamworth in regional Australia. A new Melbourne Domestic lounge precinct is due to open at the end of October.
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The historic Long Bar of Raffles Hotel returns fully restored and continues its proud tradition as the Home of the Singapore Sling.
The famous counter shines like new amidst decor that marries architecture and contemporary plantation-inspired motifs. Long Bar was located at Cad’s Alley in the early 1900s. At a time when improved rail and road systems brought rubber and palm oil plantation owners over to Singapore from Malaya every weekend, it was known as the ‘Rendezvous of Planters’. Not a formal bar, but rather tables placed next to another facing Bras Basah Road, it was a vantage point from which male visitors surveyed the procession of ladies.
The earthy decor of the two-storey Long Bar is inspired by Malayan life in the 1920s. The deep, rich colours and lush greenery transport patrons to the edge of a tropical plantation. In keeping with the relaxed atmosphere, guests are invited to brush peanut shells off the table and bar counter to the floor. This is quite possibly the only place in Singapore where littering is encouraged!
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The Singapore Sling, widely regarded as the national drink, was first created in 1915 by Raffles bartender Ngiam Tong Boon. Primarily a gin-based cocktail, the Singapore Sling also contains pineapple juice, lime juice, curaçao and Bénédictine. Giving it the pretty pink hue are grenadine and cherry liqueur. Bartender Ngiam deliberately chose to give the cocktail this rosy colour.
Swing by the newly-reopened Long Bar for your glass of Singapore Sling today.
In the meantime, you can also say hello to your loved ones with a lovely Raffles Hotel - Singapore Sling digital postcard here.
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Mandarin Oriental, Singapore has unveiled its new bar concept - MO BAR, a chic new addition to Singapore’s dynamic bar scene.
The result of a unique collaboration with award-winning bar developers, Proof & Company, MO BAR is located on the hotel’s fourth floor with floor-to-ceiling views of Marina Bay.
Blueplate Studios by Wilson Associates has overseen the design, which has been inspired by the Pacific Ocean. The sophisticated décor incorporates travel artefacts, hand-carved wooden sculptures, etched metal panels and hand-woven tapestries. A distinctive bar counter takes centre stage and offers guests a front row seat from which to view the skilled mixology team in action.
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The drinks menu has been created by Bar Manager Michele Mariotti, who has worked at many of Europe’s most esteemed bars. There are 14 cocktails available including ‘Coconut Beaches of Fiji’ with pisco, lychee cordial and carbonated coconut cream and ‘Mother of Dragons’ with strawberry aloe vera, red dragon fruit juice and cachaça. The list also includes mocktails, beers and wines, and a one-of-a-kind MO BAR Pilsner, developed in collaboration with local craft brewery, Archipelago.
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Gourmet light bite highlights comprise ‘Indo-China Prawns with Masala Mayo’, ‘Singdog with Achar’ and the exquisite ‘Avocado’ dessert filled with avocado mousse and Gula Melaka ice cream. The hotel’s popular afternoon tea is also served daily, featuring artisan pastries and a myriad of accompanying local delights, with the personalised service for which Mandarin Oriental is renowned.
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CULINARY |
28 September 2018 |
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The Sampan is helmed by former Ku De Ta Bali General Manager, Steve Collinson who has over two decades of restaurant experience. Following his dreams of creating a Pan Asian restaurant in Singapore, The Sampan is nestled among restaurants and the riverside of Boat Quay.
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Highly influenced by the cuisine and restaurants in Asia, The Sampan is an inspired interpretation of their favourite Asian eating experiences. Classic dishes are revised and some new favourites born, all perfectly paired with a daring beverage menu that will have you coming back for more.
The Sampan also plays an eclectic soulful soundtrack by former Ku De Ta Bali’s DJ Jim Breeze to keep you partying throughout the night.
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The Tre Ver is a 729-unit waterfront development located next to the Kallang River and is poised to benefit from the government’s initiative to transform the river into a lifestyle hub.
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Designed by the award-winning architects WOHA, it will preserve most of the existing rain trees lining the riverfront, with lush landscaping that blends seamlessly with the waterfront promenade. The Tre Ver is also located near prestigious schools and minutes away from Potong Pasir MRT station.
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Toll Group operates an extensive global logistics network across 1,200 locations in more than 50 countries. It has opened a SGD$228 million next-generation logistics hub in Tuas by the name of "Toll City" which spans over 1 million square feet.
Toll City has been awarded Gold Certification in Leadership and Environmental Design (LEED).
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Toll City is purpose built and designed to cater for growth industries, including pharma and healthcare, component and parts management and eCommerce, while redefining supply chain excellence in the retail and FMCG industries.
But Toll City is more than a building — it’s a future-ready gateway to Asia Pacific and the world.
Situated less than 3km from the new Tuas Port, which will consolidate all of Singapore’s current container operations in one terminal by 2027, Toll City is an integrated local and regional hub that offers us the ability to move our goods with minimum on-ground transit time.
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Toll City is designed to accommodate industry-specific technologies and automation for safer, more secure and faster throughputs and increased productivity to support future and current demands in the region.
Within an environment of innovation, Toll City provides the latest in logistics technology and advancements to continually improve their service offering.
One of their systems is the SiTadeL Supply Chain Control Tower - The award-winning IT platform which allows continuous service monitoring and management, enhancing the traceability and visibility of their supply chain at all stages. The system features a mobile application to give drivers a real-time view of transit times, a web application for operations and supplier management, and devices that monitor and trigger event excursions.
Read more about Toll City here.
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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.
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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.
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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.
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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.
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The National Parks Board (NParks) has opened the approximately 1 hectare Ethnobotany Garden at the Singapore Botanic Gardens. This new themed garden is the first in Singapore where visitors can learn about plants used by indigenous cultures of Southeast Asia; and it features a centre for ethnobotany which complements the outdoor landscape with an interpretive exhibition of artefacts and interactive elements.
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The Ethnobotany Garden is in the Gardens’ Bukit Timah Core and located at an area historically known as the Economic Garden. This section of the Gardens was previously a space for experimentation with plants that had potential commercial applications, many of which were first derived from traditional uses.
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Development of the Ethnobotany Garden is aligned with 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 enhances the Gardens’ role as an educational provider, which is in line with UNESCO’s mission.
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Singapore's desalination journey marks a major milestone with the opening of the Tuas Desalination Plant (TDP). This is the country's third desalination plant and the first to be owned and operated by PUB, Singapore's National Water Agency.
The TDP is a strategic infrastructural asset that will boost Singapore's desalination capacity from the current 100mgd to 130mgd, meeting up to 30% of the country's current water demand. By 2060, desalination is expected to meet up to 30% of Singapore's water needs then.
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The TDP is a compact plant, occupying a footprint of 3.5 hectares. It can produce up to 30 million gallons a day (mgd) (or 136,000 m3) of drinking water, equivalent to the water demand of about 200,000 households.
TDP boasts of many firsts. Besides being the first plant to be owned and operated by PUB, it is also the first desalination plant in Singapore to adopt a robust pre-treatment process that combines Dissolved Air Floatation and Ultrafiltration1. Such a combination helps to reduce membrane fouling when treating seawater of varying water quality, thereby enhancing operational efficiency.
Read more about the 3rd and new desalination plant here.
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Popular Hong Kong eatery chain, Tsui Wah, will open its first Singapore outlet at Clarke Quay on June 15.
The Singapore outlet is also Tsui Wah's first foray into the Southeast Asian market.
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Tsui Wah Singapore is a franchise by Vista F&B Services, a joint venture between Tsui Wah Holdings and Jumbo Group.
The upcoming 140-seater Tsui Wah in Singapore won't be a 24-hour joint like many Tsui Wah outlets in Hong Kong.
Fans of the eatery can expect to taste signature items such as the Crispy Bun with Condensed Milk, Milk Tea and also their curry series.
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Un-Yang-Kor-Dai is now open at South Bridge Road and ready to serve you Authentic Thai & Isaan cuisine!
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On the menu: Fresh Crab With Red Curry Sauce, PenLaos Signature Grilled Chicken, Korat-Style Fried Rice Noodles with chicken, Tom Yum Kung Num Kon, Grilled Pork Neck ans more.
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Singapore’s first fully loft-inspired designer hotel Studio M Hotel Singapore presents a relaxed new outdoor kiosk venue Bugis @ Studio M. Located in the heart of action at Robertson Quay, Bugis @ Studio M delivers a fun experience with friends over drinks and genuine local Asian delicacies inspired by the heyday of Bugis Street.
Once described as the Montmartre of Singapore, Bugis Street top tourist destination during the 1950s to 1980s. Hugely popular among locals and visitors from all over the world, Bugis Street featured raucous street-side dining and buzzing night markets. Its rich and colourful nightlife scene has since been replaced by modern shopping malls, restaurants and nightspots.
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Bugis @ Studio M goes all out for a design style that showcases the best of old Singapore-- wine barrel tables, rickshaws seats, bicycle wheels -- lit up by the surrounding skyline. With the oriental flowers and flamboyant ferns under the stars, one can choose to sit on the penny-farthings, with the dedicated bartender or unwind with friends at the solid wood barrels in a communal setting. The 32-seat Bugis @ Studio M lights up the adjacent green space with a nostalgic vibe, great tunes and friendly, laid-back service.
Craft beers available include those from local Singapore microbreweries like Archipelago draft, Ki Siao Brown Ale, SG Blonde Ale, Sibei Ho Witbier, Tiger and Tok Gong America IPA (S$10++ each), as well as international labels (S$12++ each) like the Australian Bridge Road Robust Porter, French La Chouette, ACME Pale Ale and North Coast Stellar from California, Belgian St. Bernardus Witbier, and Royal Jamaican Alcoholic Ginger Beer. A cocktail list includes the Little Red Dot’s world-famous Singapore Sling (S$16++).
Riding that bicycle down memory lane, Bugis @ Studio M offers a menu of homey Asian favourites that includes addictive snacks, shareable starters and even a few local dishes for hungry travellers.
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The Nanyang Club - Celebrating the rich heritage of Southeast Asia, one drink at a time.
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Located on the second floor of a shophouse in bustling Boat Quay, The Nanyang Club's menu draws heavily from ingredients in traditional Chinese medicine.
One of their creations, The Nanyang Martini, is a Gin and dry vermouth infused with green tea, lychee flowers, chrysanthemum and Chinese Skullcap root.
Another one to mention is the The Mama San. A pretty pink drink made of Tequila and dressed with Osmanthus, Rose and Hibiscus.
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HEALTH & BEAUTY |
9 April 2018 |
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Expected to be ready in 2023, Singapore General Hospital's new Emergency Medicine Building on the SGH Campus will be equipped with facilities and services to better manage patients with emergency conditions. As the new building has easy access to the expertise of many disciplines, the hospital is able to initiate expedient and coordinated care for its patients.
SGH constantly builds capabilities in emergency medicine to stay ahead of changing healthcare needs. This includes preparedness to handle national emergnecis including mass casualty incidents and disease outbreaks. They enhance diagnostic and treatment abilities through education, research and collaboration.
Strategically located on the SGH Campus, the Emergency Medicine Building will be connected with the main hospital complex to allow pateints timely access to multi-disciplinary care. Besides emergency medicine related facilities, the building will also house the Acute Medical Ward, Hospital Decontamination Station and other support services.
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ARTS & CULTURE |
26 March 2018 |
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The University Cultural Centre (UCC) at National University of Singapore (NUS) has re-opened with more than a fresh coat of paint - with state-of-the-art production infrastructure, a new atrium and new spaces for bringing the arts to the campus, creating opportunities for creative expression, discovery and exchange.
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The University Cultural Centre's $20 million renovation lasted six months.
A new multi-purpose atrium space that can hold 120 seated or 220 standing has been added to the arts complex on Kent Ridge Crescent. The UCC also includes the 1,700-seater UCC Hall (which has been the site for many major University events and high-profile State and National events) and mid-sized UCC Theatre seating just over 400, as well as a 22m by 15m dance studio.
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A freshly-evolved elevated casual dining establishment, The Cliff at Sofitel Singapore Sentosa Resort & Spa presents authentic and comforting flavours of Italy paired with the heartwarming hospitality.
With its elegant yet chic setting, The Cliff dishes out an extensive selection of homemade pastas, starters, handmade desserts as well as gourmet pizzas, baked to perfection in a wood-smoked oven, all delicately paired with the finest selection of premium world’s wines.
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Through tasty plates paired with classic Italian hospitality, The Cliff embodies the essence of heartwarming flavors and alluring service, a breathtaking experience and idyllic time by the sea – or as the Italian adage goes – il dolce far niente.
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Sit back and relax with a refreshing cocktail and jive to music on the al fresco deck of the revamped Bar Canary at Grand Park Orchard.
Bar Canary is an uber-chic poolside bar where you can go barefooted on the lush turfs and chill under the stars. Enjoy great beats and also not forgetting "boozy pops" (a union between a cocktail and a popsicle) which are made exclusively for the bar by local frozen treats creator, Popaganda.
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Hilton Singapore's Verde Kitchen embraces a wholesome attitude towards healthy eating by creating dishes aligned to their mantra of ‘real food', full of natural flavours, including gluten-free, vegetarian and raw food options. Through supporting locally grown, organic, certified ingredients as well as sustainable food systems, Verde Kitchen is committed to serving food that is best for individuals, local communities and the environment.
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98% of the menu items are made from scratch, 60% of seafood served is sustainably sourced and 50% of the menu incorporates locally and sustainably-sourced ingredients, including leafy greens from their very own Vertical Garden. All chicken and eggs used are certified organic, free-range and lacto-free. This 32-seat industrial-chic restaurant is located at level two of the hotel.
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CULINARY |
23 February 2018 |
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Located at Singapore Land Tower, Lower East Side 45 by Hidden Door Concepts is a Mexican restaurant and bar serving contemporary Mexican inspired cuisine and artisanal spirits in a lively and comfortable setting.
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The modern-Mexican inspired menu combines Mexican staple ingredient with local and regional sourced produce to create dishes rooted in Mexican flavours, traditions and authenticity all while celebrating fresh global ingredients. The beverage program reflects the cuisine, focusing on artisanal spirits with top quality ingredients taking front stage.
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CULINARY |
20 February 2018 |
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Winestone is a Mediterranean restaurant, late-night bar and wine retail store, serving affordable wines and authentic Mediterranean platters. The name of the restaurant reflects the idea of the outlet, a new distinguishing concept with two elements: the wine selection created out of the experience and the knowledge of its wine ambassadors and signature meals served on stone boards.
The concept of Winestone revolves around the key words: simple, attractive, authentic and affordable. Expect quality wines at affordable prices, from $10 for a glass and $48 for a bottle. Take-home wine is also made available at Winestone Retail, located within the restaurant, with a separate entrance to the driveway.
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CULINARY |
19 February 2018 |
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Food Exchange by Novotel Singapore on Stevens is where friends and family come together over delicious meals.
In the stylish contemporary space with a lush leafy backdrop, or al fresco by the infinity pool, Food Exchange is a cheerful spot for breakfast, brunch and dinner.
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Get your day off to a nourishing start with breakfast from the generous buffet. Fresh breads, pastries and cereals tempt you alongside delicious hot and cold regional and international specialities. On weekends, you can relax and savour a lavish brunch – the perfect way to ease into your day.
The evening buffet offers a tempting fusion of Asian, European and Indian cuisine. Dishes are skilfully prepared using the freshest of regional ingredients at the open kitchen stations while you watch. An international wine list and a wide selection of beers and soft drinks are the perfect accompaniment.
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Food Exchanged is helmed by Head Chef Janne Ollikainen.
Since beginning his career at the age of 15 in his native Finland, Chef Janne has worked at luxury hotels throughout Southeast Asia, picking up numerous awards along the way.
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Savor delectable international cuisine in a stylish setting, enhanced by floor-to-ceiling glass windows that showcase stunning views of the Singapore cityscape.
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Helmed by Executive Chef John Chye, Sky22 aims to deliver innovative dining experiences to inspire and satisfy the most discerning palate. With a focus on local cuisine, the all-day dining restaurant is committed to using premium quality ingredients and local aromatics to create signature dishes including ‘Nasi Ulam’ Wild Rice Salad with charred octopus, Pan-seared Red Grouper with Sambal Oelek and Tiger Prawn Laksa Lemak.
Sous Chef Chris Lee, complements the culinary team with flawlessly executed and beautifully presented patisseries including her famous sumptuous scones served with strawberry preserve and clotted cream.
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NIGHTLIFE |
24 January 2018 |
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The stylish L’Apéritif Tapas Bar set in the lobby at Novotel Singapore on Stevens is a great place for an informal get-together with colleagues after work or a relaxing evening over drinks and delicious tapas with friends.
Sip a glass of classy Paris-inspired signature cocktails. And to make sharing even better, their chefs have created a selection of delicious sharing platters, including French, Spanish and Asian-style tapas, antipasti and premium cold cuts.
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Enjoy a cup of their unique tea, Le Charme, created by ETTE Tea. It consists of silvertips white tea, black tea, pink rose buds, marigold & bergamot. Le Charme reflects the charm, whimsical music, dangling diamonds and breeze as you walk through the Novotel lobby.
They are committed to providing high-quality, locally roasted specialty coffee beans by A Stimulant by Sarnies, for home, businesses and offices. They care for their coffee at every step of the process – from seed to cup – to ensure you only get the best they have to offer.
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Food For Tots is the newest concept of the Food For Thought group - a self-service kids café that aims to encourage a love for Good Food in children. Situated in Asia’s first garden dedicated to children, Food For Tots draws influences from Jacob Ballas Children’s Gardens’ mission to cultivate an appreciation for the natural environment.
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Inspired by its location amidst a lush landscape of flora and fauna, their eco-conscious café features an upcycled colander light installation and a potted herb wall – all in alignment with the Gardens’ mission to instil a love of nature in visitors.
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Food for Tots' intimate space also boasts an interactive play area and weekly programmes for the little ones, so let the children come and play while you indulge in our all-day brunch items for all the delicious reasons.
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Located at Singapore Botanic Gardens' Tanglin Gate, Fusion Spoon is a casual self-service dining place for families and friends.
Visitors can enjoy a wide selection of affordable food and beverages from various cuisine choices such as Western, Asian and Japanese. There is also a waffle and Korean bingsu ice kiosk at Fusion Spoon, for those looking for a little treat after a day out at Singapore’s first UNESCO site!
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The main indoor dining area with its warm earthy interiors and green wall brings nature into the restaurant, while the outdoor dining area brings diners closer to nature through an al fresco dining experience.
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An indoor as well as an outdoor play area for kids are available plus a 'Harvest Corner', all providing little ones with fun-filled activities while parents dine.
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Tel: +65 6255 5110 Email: inquiries@fusionspoon.com
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A chic watering spot located on the 33rd floor of Courtyard by Marriott Singapore Novena, Urbana Rooftop Bar offers handcrafted cocktails, tasty sharing plates and delectable light fare. Celebrate and socialize amid spectacular views of the Singapore cityscape and skyline.
Urbana is one of the city’s newest bars providing a unique destination for Novena locals and world travelers alike.
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Urbana delights guests with a wide selection of 25 different cocktails and several boutique-style alcoholic brands, premium coffee and teas. A choice selection of 40 wines from reputable vineyards around the world is also available, with eight different wines offered by the glass.
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CULINARY |
10 December 2017 |
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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.
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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.
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NIGHTLIFE |
8 December 2017 |
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TAP Craft Beer Bar has expanded and their 2nd outlet is now open at Robertson Quay.
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Never TAP just one.
TAP has 20 rotating international craft beers on draft, 80 different bottled varieties of craft beers, wines, spirits & juices, plus a curated food menu to bring you brand new selections every month.
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ARTS & CULTURE |
4 December 2017 |
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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.
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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.
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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.
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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.
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Nanyang Technological University, Singapore (NTU Singapore), the Land Transport Authority (LTA) and JTC jointly open Singapore’s first Autonomous Vehicle (AV) Test Centre.
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).
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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.
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NIGHTLIFE |
21 November 2017 |
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Experience being at one with nature through the elevated art form of sushi at ISHI (石), 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.
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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.
ISHI loosely translates to “stone” in Japanese, and has traditionally been associated as a symbol of perseverance and strength. True to this concept, Chefs and the owners of ISHI share a philosophy of handling every element in its purest and most essential form with the highest possible level of culinary skills and artistic sensibilities: From the décor and tableware, to especially the food that is served. Every aspect of the restaurant is hence embraced by the unique textures and raw beauty of stone, engulfing diners in a Zen-like atmosphere of refinement as they indulge in nature’s finest gastronomic offerings.
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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.
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