Lumo is a new cocktail bar and restaurant unlike any other. Because its genesis is unlike any other, where Light is at the centre of its being: inspiring and driving it.
Light, a substance so banal yet ineffable, fills the 70-seat bar and restaurant in Boat Quay: suffusing it with its qualities, its values, its symbolism. ‘Lumo’ is a word in Esperanto, an artificial language, that means ‘light.’ Picking it for a name underscores one of LUMO’s defining principles – community – since Esperanto was created in 1887 as a means to unify peoples across the world through a universal lexicon.
Lumo comprises two distinct spaces – a bar and an open kitchen. A cool Scandinavian theme unifies the interior, featuring a muted palette and wood, leather and warm lighting to evoke a the feel of nicely furnished house party. Seating is informal and ‘democratic’ with high stools, counter seats, booths and dining settings inviting lots of social interaction. For instance, head over to the high tables set at a height of 95cm – ideal for both seated meals and for diners who prefer to stand and mingle. Each space also has its own ambience in sync with different playlists, underscoring the overarching message of Lumo – that any person can find his or her place on this earth, to exist and flourish under the same light.
The Modern European dishes of Head Chef Martin Wong and his team showcase key ingredients with finesse, and present them in a familiar and approachable manner. Just as light can both unify and contrast, dichotomies are explored in order to achieve a creative balance. For instance, a combination of wood-fire cooking and modern methods is applied. So are other traditional methods such as pickling, fermentation, ageing and brining, which are coupled with cutting edge technology such as Centrifuge and Thermomix to intensify flavours and achieve complexity.
The recipes are designed to complement the cocktails, with flavours supporting the drinks as diners progress from low-ABV to higher ABV’s as the night rolls along. And in line with Lumo’s inclusiveness, the cuisine is planned with an eye to dietary requirements and preferences.
Head Bartender Josiah Chee and his team eschew any fixed ‘style’, instead harmonising the Japanese and American approach to mixology to deliver a coherent experience that takes in social interaction, recommendations, showmanship and presentation. Concoctions stem from traditional recipes coupled with evolving trends, and are inspired by the things people eat and drink every day – the ‘fundamentals of life.’
The launch menu focuses on Breakfast, a daily staple. The cocktails are conceptualised around the prismatic nature of light, represented by 7 categories corresponding to the 7 constituent colours of natural light. Ranging from low to high ABV, each category is based on a study of ingredients – Brew, Milk, Fruit, ABC, ImpossibleTM Salad, Toast, Treat – distilled through culinary methods to be presented in their purest form.
Katrina Group Ltd has launched their first affordable luxury line of co-living hotels in Singapore. Launched through their hospitality arm ST Hospitality Group, ST Signature Chinatown co-living hotel will be closely followed by a wide roll-out in Singapore and the APAC region.
This marks Katrina Group Ltd’s first major expansion after the acquisition of Straits Organization Pte. Ltd. With the business travel market expected to grow to US$1.7 trillion by 2023 from about US$1.3 trillion in 2017, and Asia-Pacific being the largest business travel market (42%) in the world1, this new affordable luxury line of co-living hotels puts the Group at the forefront of a growing industry.
ST Signature challenges conventions and has invented a new class of experience. The brand’s philosophy ofliving large goes beyond one's typical definition of decadence. While the interiors and fittings are luxurious and of high quality and the restrooms carry toiletries from The White Company UK, the brand is guided by the philosophy of sustainable indulgence, taking their guests beyond aesthetic luxury to appreciate the legacy of the Singapore story, illustrated by award winning photographer, Edwin Koo.
The stories told by his photography series Singapura Seasons, exemplify the attitude behind the brand – it is all about building and preserving a legacy that will stand the test of time.
The property has been designed to maximise on space, ensuring that no square-inch is wasted. The intelligentlydesigned “S-shape” of the space saving interlocking cabin design, provides pockets of space to facilitate co-working and networking and helps cut down on the property’s carbon footprint.
By circumventing a traditional room layout, the architects of ST Signature have created an area that is spacious enough to be comfortable and small enough to reduce their carbon footprint. This intelligent design extends to the interactive elements of all their services, including the use of a multitasking and versatile chat platform to perform almost an entire line of services that are typically provided by a concierge.
ST Signature Chinatown has a total of 26 Cabin S (single cabins), 11 Cabin M (double cabins) and 3 Cabin L (triple cabins).
ST Signature has also incorporated a concept kitchen called Cook Lab at their premises. This social kitchen space is powered by Miele kitchen appliances and will enable guests to express their culinary prowess or simply share a meal together, should they wish to do so. The Cove, Lawn and Patio are also spaces for mingling. The entire space is designed around groups of people coming together as well as private areas, for when you just want some quiet me-time.
On top of the comfort and indulgence one can expect in the private cabins, there is also a unique blend of custom-built technology solutions and communal spaces within the hotel to facilitate the choice of being social when preferred. The clever design enables guests to be “alone, together” under one roof. Guests can interactwith others both online, using their web-app, or offline, in the comfort and convenience of their communal areas.
ST Signature Chinatown is the first co-living hotel concept with smart Chat-InTM technology. Guests checking into the hotel will be amongst the first here in Singapore, to experience this unique hospitality check-in solution that was innovated by ST Signature. This unique self check-in technology enables guests to check in and check out of the hotel quickly and efficiently.
The plus point is that guests can check in 24 hours before arrival, and then go straight to their room for the speediest check-in experience. With a simple click of a button, guests will be informed of their room number and access pin. This technology makes checking out of the hotel just as simple, taking out the stress and waiting time normally associated with hotel check-ins and check-outs.
This unique chat platform enables online communication amongst the guests staying at the property. Similar to the common group chat feature, guests can share their travel findings and organise outings with other guests through the chat platform without divulging personal information. They can also browse through and purchase e-tickets to various tourist attractions without having to physically queue at the ticketing booth.
ST Signature also offers a chat-based concierge to assist the Community Hosts to provide a higher level of service that is more personalised and attentive, ensuring the guests’ needs are taken care of from the time they check-in until they leave.
Mythz & Myths at South Bridge Road combines a kitchen with a hidden bar, founded by French-trained Joël Robuchon alumnus Chef Martin Wong.
Mythz & Myths' menu will be mainly focused on French cuisine, incorporated with a touch of Asian. Being very particular about his ingredients used in his cooking, Chef Martin will work to refresh his menu once every 3 months, with seasonal produce – locally and non-locally.
Chef Martin aims to bring out a different dining experience to guests. Rather than casual dining, and fine dining, Chef Martin calls it a ‘Dinner Party’. Where there will be much more interactions with guests and for the team to cook right in front of the guests.
“My food will be the culmination of every element in the restaurant, from the carefully selected ingredients to the structure in each dish, the china & the customer experience - all weaved into a definitive culinary finesse bringing forth myriads of tantalizing joys to even the most notorious taste buds” - Martin Wong, Founding Chef of Mythz & Myths
In their bar, you will meet their Head bartender – Darren. Mixing up different kinds of alcohol and flavours has always been Darren’s passion. Be sure to ask for their signature cocktails.
New gelato haven, Dopa Dopa Creamery will offer flavours like Green Tea Toasted Rice, Hojicha, Home Roasted Pistachio, Speculoos with Lotus Biscuit and more when they officially open from 20 August. Not forgetting to mention their sorbet flavours like Watermelon Mint Sorbet and Apple Ginger Sorbet, which are perfect to help us with the hot weather.
Other than conventional biscuit cone, they can also serve your gelato on a crispy croissant, drizzled with their homemade hazelnut sauce.
Head down to the newly-launched Spagtacular in South Bridge Road to savour a hot bowl of fusion pasta.
Rich tomato meat sauce seasoned with garlic and onions and finished with a splash of wine-laced pasta: their Traditional Bolognese Pasta will be sure to entice the senses and leave your taste buds craving for more.
The Keep & Commune in South Bridge Road is where East meets West & Day meets Night. This newly-opened dual-concept establishment features fusion tapas by night and is a cafe by day.
The Keep and Commune is an East meets West tapas and small batch cocktails concept focussed on fresh locally sourced and home grown ingredients. Food is complimented by a global roster of craft beer, fine wine and boutique spirits.
Commune focuses on the elemental: single origin and custom blend coffee, local produce and fresh herbs grown in-house to provide a clean start to your day. Must-trys include their piadinas, Singapore Club Sandwich and well portioned pasta (gluten-free options available) and rice bowls to fuel you for the day ahead.
Traditional Cantonese pastry bakery, Tong Heng, recently reopened their 2 outlets with updated looks and new packaging too. Their signature diamond-shaped egg tarts, remain as the well-loved local brand's best-selling pastry. Fans waited patiently while the 2 outlets were temporarily closed for renovation.
At the turn of the 20th Century Mr. Fong Chee Heng landed on the shore of Singapore from Guangdong. He was overwhelmed with hopes and happiness when he saw the opportunities in this thriving seaport. He had his aspiration for Tong Heng (Opulence of the Orient) would be a dream into reality.
From humble beginnings of a push-cart hawker, the business thrived progressively. Mr. Fong and his son Chiok Kai found a home in a shop along Smith Street in the 1920s. The Fong’s continue to cultivate and nurture the pastry business to greater heights.
Today, the business is passed on and run by the 3rd generation of the family with a full-fledged kitchen operating out of their South Bridge Road main branch. The business continues to tempt palates, winning hearts with the authentic taste of traditional delicately handmade freshly baked pastries with a modern twist.
Inspired by the dynamic street food scene of Taipei, Five-Ten is a fun, casual restaurant bar founded by industry veteran Shawn Kishore (Managing Director of The Bespoken Group) and his ditzy sister Nickii, the team behind FRESH!, a 90s-themed bar and club previously at the Sultan Hotel.
Expect affordable small and large plates created by Chef Shawn Koh (previously of Salted & Hung) that feature the quintessential flavours of Taiwanese cuisine with a Southeast Asian touch, priced at $5++ and $10++ respectively.
Five-Ten has an array innovative tipples like gaoliang slushies as well as a curated selection of beers, wines, and spirits – also priced at $5++ and $10++ - to cater to the after-work drinking crowd and late night revelers.
The Carbon CollectiveÂ is currentlyÂ prepping their 3-storey shophouse dining & retailÂ project onÂ South Bridge Road.Â
There will be a 35-seater restaurant and cocktail bar. The restaurant will feature a tapas-style menu of Asian flavours made with a twist using modern European techniques. For the retail part of the concept, they carry furniture and also exquisite timepieces from brands like Louis Moinet, Grieb & Benzinger and Bernard Favre.
New Japanese tapas and sake bar BÅruto takes up residence in South Bridge Road, just a stone’s throw away from the CBD. Styled as a modern izakaya, the double-storey establishment is opened by Chef Patrick Tan, who also owns Tamashii Robataya, the premium Japanese robatayaki restaurant located nearby.
Meaning “vault” in Japanese, the bar’s name is a nod to the premise’s past life as a bank. Upon stepping in, you are greeted by a feature wall on the left, where huge sake barrels imported from Japan are displayed from floor to ceiling, representing some of the brands carried at the bar. The décor whispers industrial chic; a stylish and inviting interior made cosy with dim lighting, dark wood tables, black leather chairs and steel stools sitting atop a raw, concrete floor accented with brass inlay strips.
The tapas bar on the first level offers a more casual dining experience while upstairs, an air of exclusivity awaits guests. Taking centrestage on the second floor is literally the former bank’s vault, which Patrick strategically retained and refurbished for both aesthetic and functional purposes. Providing a delightful talking point for guests, the walk-in vault features three customised chillers that showcase the most premium bottles of sake available at BÅruto. Sake connoisseurs can enjoy the novelty of walking into the vault and selecting from a range of up to 30 of the most high-end bottles of sake available, priced all the way up to $2,200 for a bottle.