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Mauro Colagreco, an Italian-Argentine chef who is ranked 1st in the world according to the ranking World 50 Best Restaurants 2019, has started Carne on Amoy Street. After careful research and a life’s work experimenting with fresh ingredients and haute cuisine techniques, the chef-owner of Mirazur (3 Michelin stars) and Grand Coeur in France, has perfected the ideal burger made from premium quality ingredients.
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With Carne, customers can enjoy 100% grass-fed meat, salads with 100% organic vegetables, fresh seasonal fruits, cage-free eggs and much more...
Click here to view Carne's mouthwatering menu.
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CULINARY |
25 September 2020 |
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Allium is a 16-seater restaurant, bringing out the best in sustainable and local produce through a refined culinary style that is modern yet modest. Plant-based cuisine is Allium's secondary focus, vegans and vegetarians are always welcome.
Helmed by husband-wife duo Executive Chef Dillon Ng, formerly of The Humble Loaf and GastroSmiths, and Pastry Chef Lusiana Hendrika, formerly of Sukha Delights in Bandung, Indonesia, Allium features an ever evolving seasonal menu that showcases sustainably and ethically sourced ingredients as well as celebrates international inspiration and local roots. A tightly curated wine selection completes the experience in a perfect complement of the chefs’ creations. Experience Allium’s hospitality and culinary wonders through either a multi-course prix fixe brunch or dinner menu. Whichever experience you pick will be a gastronomic journey to remember.
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With the support from Singapore Land Authority and Singapore Food Agency (SFA), Life3 Biotech is glad to announce the setup of Singapore’s first integrated agri-food pilot facility! It will house the production of Singapore’s first alternative protein, Veego, and serve as a showcase that integrates the Farm-to-Table concept for local production of sustainable alternative protein sources. Life3’s pilot facility will aid in boosting our local food production capabilities and more
Reality Bites. Now more than ever, it is crucial to have access to nutritious and sustainable sources of food. The world faces rapid population growth and deterioration from decades of unsustainable food production methods. But Life3 solutions aim to enable present and future generations to lead healthy lives, while supporting the health of Mother Earth.
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Immerse yourself in a multi-sensory coffee experience at the all-new boutique concept at Nespresso in VivoCity, which allows for deeper learning and coffee exploration. Experience the elements that reflect Nespresso's deep commitment to sustainability and adherence to a circular economy.
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At this new concept store, customers can participate in Nespresso's Masterclasses, where you can develop your coffee expertise and knowledge. Registration starts from July onwards.
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Nespresso's commitment to sustainability is evident throughout the boutique, where even the panels on the shelves are made from recycled aluminium capsules. Read more about the concept store here.
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CULINARY |
23 February 2015 |
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Tangerine raises the bar in spa cuisine with celebrity chef Ian Kittichai exploring new vistas in spa gastronomy.
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His creations are inspired by both Asian and Western cuisines, with an emphasis on healthy, tasty meals brimming with robust flavours and aromas.
Enriched with the wholesome taste of fresh fruit and vegetables, whole grains, sustainable seafood, premium free-range poultry and grass-fed beef, every dish is carefully crafted by Chef Kittichai to nourish the body and titillate the senses.
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