The Salted Plum's second outlet at Suntec City features a spacious dining area complete with a fun, street-esque ambience, a self-service system and new outlet-exclusive Southern-Taiwanese dishes, plus a levelled-up version of The Salted Plum’s coveted Lu Rou (braised pork belly), now proudly named Lu Rou 2.0.
First introduced in April 2018 as a pop-up called FiveTen, by founder Shawn Kishore along South Bridge Road, the casual eatery took up permanent residency along Circular Road in March 2018, serving a plethora of wallet-friendly tapas-style Taiwanese dishes and value rice bowls. Taking inspiration from the region in Taiwan, best known for its å°å (xiao chi or small eats), culture and home-style cooking, The Salted Plum brings a slice of Taiwanese foodie haven to Singapore.
Never shying away from keeping things sinfully delicious and uniquely The Salted Plum, Shawn and Executive Chef Dannel Krishnan have done it again with a new outlet-exclusive menu with includes breakfast set menu and moreish dishes, as well as dish upgrades that are sure to be winners!
A pimped-up version of the flagship outlet, this 76-seater establishment offers diners the option of an all-day Taiwanese dining experience on a budget – a first for The Salted Plum. After placing orders at the casher, guests are assigned order numbers for self-collection; made easy with single tray pick-ups (all dishes ordered will be placed onto a single tray). On weekdays, from 8am to 11.30am, customers may enjoy for the outlet exclusive breakfast set menu. During the afternoon rush hour between 11.30am to 2.30pm, bountiful lunch bowls priced at an affordable $9 to $18 will be available. Finally, from 6 to 9pm, diners may look forward to savouring signature zi char and desserts for dinner; enjoyed a la carte or as dinner sets meals for 2pax ($50) or 4pax ($100).
Located at the West Wing Basement (B1) of Suntec City, The Salted Plum is decked out with communal-style high-top tables, high ceilings and street-style décor against rich navy-blue walls featuring vivid illustrations of signature dishes; all aesthetically lighted up to capture the feeling of outdoor city dining. Countertop seats and small tables are perfect for a quick bite while the restaurant’s larger tables can accommodate bigger parties and communal dining.
Fried chicken lovers, have you heard? Hailing from the land of vibrant street food culture, Taiwan’s famous fried chicken brand Monga is opening its first-ever outlet at JEM in Singapore this September.
The Taiwanese fried chicken chain got its name from the Wanhua district of Taiwan, which is traditionally known as “Monga”. The vibrant neighbourhood is Taipei’s oldest district and also home to the bustling Snake Alley night market. Combined with the fact that the fried chicken fillet is the best-known snack of Taiwan, Monga was established to promote the culture of Taiwan's delicacy. The brand is created by Nono, a well-known Taiwanese artiste and comedian known for his charm and quick wit. Together with Mingdao Liu, king of Taiwanese Fried Chicken, they created Monga Fried Chicken.
Established in Taiwan, the brand boasts over 45 outlets in its home country and has even ventured to Canada, the U.S.A, the U.K., Philippines and Malaysia.
Prepared exactly the way they do over Taiwan, Monga’s distinction is defined by its trusted recipe and its extra-thick chicken fillets. Every piece is precisely sliced into a thick slice with a minimum of 2cm. This ensures that the chicken fillet remains firm and satisfyingly juicy even after being deep-fried. To distinguish itself further, Monga uses honey instead of granulated sugar to marinate the chicken meat. The amylase in honey helps to tenderise the meat and elevates the taste of the chicken fillet.
Monga prides itself for its ‘Golden Ratio’ of flour to meat born out of a lot of thought, months of hard work and repeated modifications. Each fillet is coated with the optimum amount of flour before being double-fried to give it its characteristic crust-like crunch with no greasiness.
Every piece is made fresh and served piping hot! Expect three different flavours of fried chicken fillet in Singapore, The King, which is dusted with original salt and pepper seasoning; Hot Chick, which is dusted with chilli paprika powder hand-made from Anaheim peppers; and The Taiker, which is dusted with Japanese sauce and seaweed powder imported from Okinawa. To complete the set with a drink and/or fries, choose from different combo upgrades available.
Wu Pao Chun Bakery is an artisanal boulangerie founded in 2010, Taiwan, famous for its award-winning bread collection ‘Lychee Rose Royale’ and 'Red Wine Longan' bread. Created by Master Wu Pao Chun who won the prestigious title of ‘Master Baker’ in 2010 Coupe Du Monde la Boulangerie for his mastery and creativity, the bakery has been a must-go destination for both tourists and locals in Taiwan, vying to taste and experience the crafts of a world champion. From a farm boy with humble beginnings, Master Wu’s story has been an inspiration, with many hailing him as the ‘Pride of Taiwan’.
Wu Pao Chun Bakery's first flagship store in South East Asia is now open at the heritage-rich Capitol Piazza. Be invited to a livery view of chefs’ in kitchen along with an exemplary curation of the brand’s best-selling and exclusive local bread collection, including the award-winning champion breads and pineapple cakes right here in our little red dot.
Something special is brewing. Having opened its very first outlet in 2013, The Alley has made waves with their iconic Brown Sugar Deerioca Series. With over 300 outlets around the world, The Alley is finally making its mark in Singapore with their first flagship store, and first ever premium concept – The Alley Luxe, opening at Cineleisure this April!
The Alley is proud to offer tapioca pearls made by hand and with heart. The Alley welcomes you to watch as they prepare our tapioca from scratch: from the measuring, sifting, and mixing of ingredients to the formation of the pearl-shaped tapioca. Through this manual performance, they deliver soft, chewy tapioca available in various unique flavours.
Every beverage from The Alley has a story of more than 500 days starting from the harvest of the tea leaves, the processing and aging of the leaves, the infusion of flavours to the selection of ingredients and their ratios. Their distinctive drinks are attributed to this process, in order for you to enjoy only the finest flavours. With each cup comes its own aroma, taste, and character.
The Alley Luxe at Cineleisure will also be serving up an array of exquisite baked treats such as croissants, cruffins and kouign-amann. You can opt to take-away or dine-in to savour these buttery treats with the signature beverages.
The Salted Plum, formerly known as long-term pop-up Five Ten, has officially opened its doors at a two-storey shop house along Circular Road after much anticipation.
The name “The Salted Plum” was chosen with reference to the ingredient commonly used in Taiwanese cuisine. With striking blue hued walls and boasting a full view of the kitchen, The Salted Plum eatery is set to offer a casual, fun dining experience with mainly Taiwanese pop music from the 2000s playing in the background.
With an improved version of the Taiwanese tapas dishes that were well-loved at Five Ten, the intimate 98-seater has kept to its winning formula of dishes served at friendly prices of just $5 and $10.
The menu created by Chef Shawn Koh has undergone upgrades, following an extensive research trip around Taiwan, such as Taipei, Keelung, Taichung, Tainan and Kaoshiung, where he immersed himself in the local authentic dining culture and learnt traditional preparation methods from the Taiwanese.
Signature dishes include the Smashed Baby Potatoes ($5), a tongue-in-cheek take on the usual French fries. Here, baby potatoes are deep-fried, then smashed and sprinkled with a generous dose of salted plum powder. The popular Taiwanese Fried Chicken, a well-known street food, is marinated with soy and sesame, deep-fried, then served with nori mayonnaise ($10).
For a touch of luxury, the eatery also offers Live Boston Lobster ($25), steamed and with soy and sesame dressing, and also Slipper Lobster ($25) cooked with five spice during dinner. Limited portions, however, are available each week.
Nat is also known for his long-standing role in Mediacorp's Channel 5 drama, Tanglin.
The creative drinks and affectionately-termed bobii (tapioca pearls in colloquial Taiwanese) are made with natural ingredients such as butterfly pea extract, fresh milk and fruit juice. In addition, the brand eschews high-fructose corn syrup, and uses only premium brown cane sugar from Taiwan. Customers are also able to choose the level of sweetness for the tea-based drinks at Bobii Frutti.
Bobii Frutii also gets its red tea from Sri Lanka and green tea from Vietnam. The oolong tea leaves and mochi-like bobii are specially imported from the brand’s own farm and factory in Taiwan respectively, for optimum freshness. These high quality bobiis contain no preservatives, additives and artificial colouring.
This takeaway-only outlet's menu in Singapore features 37 different drinks under five categories– a number that makes up almost 80 percent of the selection in Taiwan.
Bobii Frutii was established in Taipei, Taiwan in 2015 by two students with a fondness for bubble tea and hipster café culture. It currently has five outlets, three in Taiwan, one in Shenzhen and one in Singapore. There are plans to open more outlets in across the island in 2018. Bobii Frutii Pte Ltd in Singapore works closely with the Taiwanese team that includes undergoing strict tea-making training to ensure the best customer experience.
Brand Ambassador & Creative Director, Nat has also undergone rigorous training to learn the intricacies of creating the drinks and personally visited the tea plantation in Miaoli, Taiwan – where Bobii Frutii obtains their oolong tea – to understand the full process from farm to cup.
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.
Ranked as one of the world’s Top Ten Best Restaurants by The New York Times, Din Tai Fung has its roots dating back to Taiwan 40 years ago. With its famous signature xiao long baos (steamed pork dumplings) and heart-warming steamed chicken soup, this authentic Taiwanese restaurant has been making waves with branches throughout the world, including Singapore, Thailand, Australia, China, Hong Kong, Indonesia, Japan, Malaysia, South Korea, and USA.
Din Tai Fung’s cuisine is all about harmony. Utilising the freshest ingredients paired with a relish for simple cooking styles, the recipe selection is never too rich or heavy on the palate, and is a fresh welcome given the increasing preference for healthy cooking. With a wide selection of enticing dishes, diners are destined to tuck into flavourful creations that burst into delight with each and every bite.
The bakery prides itself in the creation of exquisite handcrafted breads using only the finest quality ingredients from Europe. A group of dedicated, highly skilled craftsmen then combines the Japanese, European and Taiwanese styles of bread making to create an impressive line up of artisan breads.
Heading Duke Bakery as the Founder and Executive Pastry Chef, is 29 year old Allen Tsai. At the age of 17, the Taiwanese-born Tsai left home for Japan, France and Germany to learn from the celebrated masters of the baking trade. With ten years of valuable experience, the budding bread connoisseur has also gained himself a solid reputation in the baking industry.