An exciting new addition to Singapore’s night scene, Chikin (meaning “chicken” in colloquial Japanese) is a contemporary Yakitori-bar concept that offers an array of Japanese skewers, small plates and a delectable spectrum of house-infused cocktails.
The second and newest venue by lifestyle group Coterie Dining Concepts, Chikin was conceived with the aim of amping up the Yakitori experience through a package of great food, flavourful, tipples and a buzzing trendy bar setting.
Housed within a conservation shophouse at the up-and-coming Bukit Pasoh enclave, Chikin pays tongue in cheek tribute to Japanese popular culture and consumerism both with its out of the box characterisation of traditional Yakitori and cocktails , and with its affordability.
Boldly defying the traditionally premium price points of its offerings, Chikin believes that delicious Yakitori and well crafted cocktails can and should be enjoyed without breaking the bank.
On the ground floor of this three-storey Yakitori bar is where a long bar and open kitchen sits, guests are greeted with wall-to-ceiling murals sprinkled with iconic Pop Art symbols that are enlivened with neon lights and energetic graphics.
Through a climb up the stairway, the bar opens up to a lounge-like space in a dim-lit dining hall catered for cosy sit-down dining and for larger groups.
Over at the third floor, CHIKIN holds a private room space dedicated for functions and small group gatherings. Access to the private party room is by invitation or reservation only.
At Chikin, the authenticity and art of the Yakitori is preserved as cuisine-trained chefs serve up a mouth-watering selection of skewers and small plates. As its name suggests, the menu carries as many parts of the chicken as you can name: thigh, wing, heart, gizzard, tail, windpipe, neck,with other Kushiyaki (meat and vegetable) options grilled to a smoky perfection over Binchotan, a high quality Japanese charcoal.
Conceptualized by award-winning bartender Sam Wong, Chikin’s drinks menu boasts a bevy of up to 20 different cocktails, with a majority of 15 being house-made signature cocktail infusions. Infused over a period of three to four days, each spirit is expertly formulated with various ingredients to deliver a spectrum of subtle to profound flavour profiles. Just prior to serving, Chikin’s bartenders top the infusions off with carefully crafted ingredients to enhance and balance the cocktails.
A group of Singaporeans, visited My Banh Mi Saigon (MBM Saigon) in Ho Chi Minh City and were deeply impressed with the flavourful yet healthy range of food MBM Saigon provides. The lingering taste inspired them to bring it nearer to home, by collaborating with MBM Saigon to open its first ever Asian outlet outside of Vietnam, in Singapore’s Tanjong Pagar Centre.
My Banh Mi Saigon (MBM Saigon) is a family business managed by Celebrity Chef Bobby Chinn's father, Frank Chinn. Together with Vietnam’s well-known European chef Andreas Ertle who has opened restaurants globally from New York to Moscow, the specialty sauces and roasting processes of the quality meat being used by MBM Saigon was developed.
MBM Saigon is fully committed to its objective of providing its valued customers with food products representing “Wholesome, Flavorful, Value”. Since its inception, MBM Saigon has garnered numerous good reviews on TripAdvisor, and has been awarded the TripAdvisor Certificate of Excellence 2016 and is now recognised as Vietnam’s #1 Banh Mi.
Spanish restaurant chain, Pura Brasa, which started in Barcelona in 2010, has set foot in Singapore. Its seventh restaurant is now at Tanjong Pagar Centre.
Pura Brasa was created by Josper®, the internationally recognized brand of charcoal ovens, with the aim to be a place to give ideas to Josper’s customers and teach them how to implement the grills and ovens and the variety of applications they have. Eating at Pura Brasa is the best way to see how the Josper® technology works.
Apart from being based on grill and the Josper ovens, Pura Brasa’s concept goes much further: a modern place, with open kitchen, where the customer feels comfortable and relaxed while savoring a unique dining experience. A novel formula of understanding the act of eating, or simply enjoying some tapas, in a pleasant, modern and casual ambience.
Contemporary Italian, Pizza & Wagyu Bar, LUKA, is located at Tanjong Pagar Road and only 2-week old. The restaurant exudes a fashionable and stylish vibe but casual enough for an evening with friends. Most importantly, they promise that you will have an amazing culinary experience with their affable Chef Takashi and his team.
One key and very functional interior feature of the restaurant is the eye-catching Napoletana Golden Pizza Oven "STEFANO FERRARA NAPOLI" which would be used to bake all of LUKA's specialty pizzas to perfection.
On the menu; UNI AGLIO E OLIO, PLIN AGNOLOTTI, PIZZA QUATTRO FORMAGGI, BEEF RAGU BRUSCHETTA and more.
Nesuto, which means “Nest” in Japanese is a new patisserie on Tras Street, offering you edible happiness which money can buy. Brought to you by the folks behind SHUU by KOKI Tamagoyaki – a food kiosk located at the basement of Raffles City which serves excellent choux puffs.
Nesuto's menu offers a selection of Japanese-French inspired desserts. Select from sweet treats like Suzette, Blush Berry, Yuzu Raspberry Cake, Noisette Rocher Entremet, Le Goma (black sesame!) and more.
Ritual has branched out to the CBD area and their 3rd outlet is now at Robinson Road.
They have taken away all the excuses for not going to the gym. All you need to do is find half an hour in your busy day and show up at one of their premises.
Ritual offers High Intensity Interval Training (HIIT) which combines strength training with cardio, allowing you to train the entire body in a mere 20-minute session. 20 minutes of HIIT has been repeatedly shown to be far more effective than an hour of consistent effort on a bike or a treadmill. If you can just ask a little bit more from your body than it can handle, you can raise your metabolic rate for up to 48 hours after your training session.
They've got 4 levels of progression, so whether you're a high level athlete or stepping into a gym for the first time, they've got you covered. There's no 'one size fits all' when it comes to fitness, so their coaches are trained to adjust the daily programs according to your specific needs.
At Ritual, they focus on form over reps, because not only will you get more out of doing 5 perfect reps than 15 poorly-executed ones, you' re far less likely to injure yourself in the process. With just 10 paxs per group session, you'll always get high-quality coaching with lots of personal attention, within a fun, supportive environment.
Whole Earth is Singapore’s first and only wholesome Peranakan-Thai plant-based cuisine restaurant. They are also the first and only plant-based restaurant in Singapore to be awarded the inaugural Michelin Bib Gourmand 2016.
After two months of renovation, Whole Earth, previously a casual eatery has recently reopened as an industrial-chic 70-seater restaurant.
They continue on their mission to elevate the standard of plant-based cooking and promote it to a wider audience. Locals, expatriates and tourists adore their fresh vegetables, legumes, mushrooms and grains, dished to authentic Peranakan and Thai perfection.
Sichuan is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from the use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper.
Enjoy an authentic rendition of Sichuan classics at Chen’s Mapo Tofu at the new Downtown Gallery.
On the menu are set meals featuring the must-try Chen’s Signature Mapo Tofu, alongside oh-so-delicious rice and noodle specialities that are sure to hit just the right spot.
Guenpin, Japan's largest fugu restaurant chain has finally expanded out of Japan and has housed their first overseas outlet at Maxwell Chambers in Singapore.
Enjoy the Tiger Puffer fish (“Torafugu”), prepared by licensed artisans, made available at Guenpin.
Out of the 22 kinds of pufferfish that are permitted for consumption by law in Japan, the “Torafugu” is recognized as the highest grade. In order to serve this fish in its most exquisite form, Guenpin's original techniques have been patented internationally.
At Henri Charpentier, they carry the same traditions and spirit from their founding in 1969.
Their flagship store is now at Tanjong Pagar Center.
Inspired by a famous 19th century French chef Henri Charpentier and his signature “Crêpe Suzette”, founder, Naoki Arita opened his first humble café in Ashiya City, Hyogo Prefecture, Japan in 1969.
His baking philosophy: to create sweets that bring joy with a touch of surprise. Henri Charpentier prides itself on serving indulgent, creative and authentic pastries and desserts made of the finest quality, such as the use of original cultured butter that is painstakingly developed from raw milk originating exclusively from the Konsen area of Hokkaido.
Henri Charpentier ultimately carved a name for itself as the best French patisserie brand in Japan.
A pretty long name for a restaurant indeed but it is also known to many as Hamburg Steak Keisuke.
The restaurant serves one of Japan's most well-loved national dishes, the hamburg (say han-ba-ga) steak. They have only two items on the menu being Keisuke Prime Beef Hamburg Set and Triple Cheese Prime Beef Hamburg Set. Each set meal comes with a prime US beef patty served on a sizzling hot plate with free flow of eggs cooked eight ways, and salad, rice and miso soup.
Crackerjack, an all-day dining concept (8am to 12midnight) at Tanjong Pagar Road is by the people behind 28 HongKong Street and Proof & Company Spirits.
You will find a good selection of Highballs and other creative mixologies, but of course. Flat White here uses a double-shot espresso from locally-roasted beans by 2Degrees North Roasters. For food; Moroccan style Chermoula Chicken, Mojo Brandt Bavette Steak Salad, House Bone Broth, Lentil Mushroom Scotch Egg and more.
SBCD Korean Tofu House specialises in tofu stews (Sundubu) and is located in the basement of the new Tanjong Pagar Centre. There you'll find a fully-fledged menu of Korean comfort food.
Sundubu, is a type of jjigae (Korean stew), consisting of freshly curdled tofu, ingredients of meat or seafood, egg and gochujang (Korean Miso) served in a hot stone pot with white rice on the side. The varieties available include Original Beef or Pork, Assorted Seafood, Oyster, Abalone, Intestines, Ham & Cheese, Vegetables and Sesame.
Brainchild of entrepreneur, highly acclaimed restaurateur, Owner and Creative Chef Ricky Ng, Blue Lotus Chinese Eating House has been synonymous with one of the island’s best chilli crab dishes and innovative modern Chinese menus around town.
As the undisputed pioneer of New Age Chinese cuisine, Chef Ng continues to push culinary boundaries by experimenting with myriad flavours and artfully blending these with what today’s discerning diners look for in a meal, adding his unique contemporary spins on traditional and popular dishes to create iconic Blue Lotus dishes.
Headed by their Group Executive Chef Choi Minchul (who was a former food trainer at Marina Bay Sands), they present to you a breakthrough Korean dining concept! They are the first in Singapore to introduce the Mini Hwaro Grill which is a food trend taking Korea by storm, along with a wide assortment of sumptuous Korean skewers, freshly prepared daily.
With the accompaniment of contemporary Swing Jazz music, the 50 seater Hansul punches way above its weight by being the only bar in Singapore that serves up the most extensive array of Soju, Makgeolli, Cheongju and Korean Cocktails. In addition, they offer a selection of Italian wine and cider.
Nestled in a corner of Duxton Road, Kosnica offers you artisanal Gelato, made with quality ingredients.
Kosnica offers 3 homemade waffle flavours: Red Velvet, Matcha and the all-time favourite Classic Original, customise your favourite flavour with 14 of their premium gelato to surprise your taste buds. Their delectable cakes and desserts are not to be missed too.
Food Anatomy is not only about serving delicious food but every dish must also look beautiful. They define beauty not from the conventional way of culinary plating, instead, the aesthetic of each dish is developed more as a graphic design project. Now at Tanjong Pagar Centre.
Every meal at Food Anatomy consist of a choice of 3 dishes. Assemble a meal from the a wide variety of different dishes. Depending on what you want, you can freely mix and match the warm and cold dishes, the desserts and salads.
The Wall is a new Food & Beverage establishment that seeks to re-orientate the world of whisky drinking in Singapore -- demystify it, make it friendlier, more accessible, more instantly enjoyable. And it’s not on the other side of Earth; it’s in Tanjong Pagar.
Housed within a 2-storey conservation shophouse, The Wall derives its name from the early 20th century brick walls on each side of the unit. Take a seat at their cosy 10-seater bar on the ground floor or climb the stairs to an intimate lounge decked out with plush leather chairs for more private conversations. They have an extensive cellar filled with exquisite wines and are also proud to showcase their extensive collection of rare whiskies that may be made available for consumption during special appreciation workshops.
Guests stepping into the bar are met with warm smiles and handed a full sumiyaki menu. ‘Novices’ less familiar with whisky can start with something they are more comfortable with --the food -- and then ease into the drink. Whisky is no longer just an after dinner enjoyment at The Wall, but paired with food to enhance the overall ‘spirit-ual’ adventure.
Offering nourishing Chinese soups on the go, Soup Living joins a bevy of F&B establishments to open at Tanjong Pagar Centre.
Soup is a deep rooted Chinese food tradition. Known for their health benefits, traditional Chinese soups are nourishing tonics good for health made from fresh vegetables, lean meats or fish, and flavoured only by natural ingredients. Many Chinese soups also include the use of herbal ingredients that enhances the health-benefiting function of the soup, an age old practice used by thousands of generations.
Established in 1933 in Japan as a confectionary shop, modern day Hattendo is famed for its one-of-a-kind Cream Bun that is the result of repeated trials of thousands of recipes to achieve a texture that is a hybrid of bread and cake, and tastes great when chilled.
In order to ensure great taste and safe food, the bread-making, cream preparation, and wrapping are all done by hand. Hattendo continually work to make its Cream Buns even better, with a melting soft texture that always begs for another bite. With 18 stores in Japan and several outlets in Korea, Philippines, Taiwan, Hattendo will be opening their 1st Singapore outlet soon at Tanjong Pagar Centre.
Part of the new Tanjong Pagar Centre, which is now the tallest building in Singapore, is the 223-room Sofitel Singapore City Centre which will be opening in May 2017.
Their luxurious rooms feature bold artwork inspired by the rich shades of leaves, and are equipped with high quality amenities. Stay entertained with a 49" Smart TV and a Bose home entertainment system.
Be sure to check out their restaurant, Racines, by Chef Jean Charles Dubois. The restaurant will be serving up contemporary French and local cuisine.
Thirteen Duxton Hill's menu changes every day. Yes, you heard it right. Their menu changes every single day. And it depends on what the owner and chef of the restaurant, chef John-Paul Fiechtner, picks out from the market each morning.
East Japan Railway Company (JR East) announces that its first overseas venture, JAPAN RAIL CAFE, will open on 4th December 2016. The new travel themed café is located on the level 1 of Tanjong Pagar Centre, the tallest building connected to Tanjong Pagar MRT Station.
Aiming to promote travel to Japan, JAPAN RAIL CAFE will provide Japan lovers with a one stop Japan-like experience including the latest Japanese products such as trendy items and convenient rail ticketing service for Japan rail passes. It will also serve as a platform to communicate unique information to Singaporeans about the less known travel destinations in Japan.
The café food menu at JAPAN RAIL CAFE adopts a combination of various F&B recipes developed by JR East Food Business (JFEB), a food subsidiary under the JR East Group owning more than 50 brands of F&B outlets in Tokyo. At the café, a range of daily Japanese food such as burger sets, sandwich sets and rice bowls will be served. Every month, a special menu will be launched featuring a few representative dishes of the monthly featured region.
Experience French and Thai inspirations coupled with the finest ingredients like Grass Fed Black Angus Sirloin at Chalong, a takeaway kiosk located at Basement 2 near the exit of Tanjong Pagar MRT Station.
Savor their signature dish which is bound to tantalize your palate. Their beef is seasoned with premium Himalayan salt. Japanese Yamagata rice and mi-cuit egg are served together with French red wine sauce.
ITADAKIMASU is a place for everyone to enjoy top quality Japanese cuisine together with Japanese heartfelt hospitality. They are proud to bring you 7 Japanese cuisines of which 3 are making their debut in Singapore. Enjoy healthy soba noodles and teishouku meals, mouth-watering tonkatsu and ramen, satisfying shabu-shabu and yaikiniku and fresh, delicious sushi.... all under one roof!
After months of eager anticipation, Virgin Active has revealed 1st December as the opening date for its 2nd club in Tanjong Pagar Centre, the newest landmark in the Central Business District. It will feature a modern and polished look, offering a suite of premium products and services that will set a new standard for the industry.
Designed with its club members in mind, Virgin Active Tanjong Pagar will have an extensive range of the latest fitness equipment laid across a huge floor space of more than 30,000 square feet, with six workout zones and three studios offering up to 200 highly innovative group exercise classes each week. Virgin Active has kitted out its newest club with its renowned relaxation and recovery facilities, including a Himalayan salt inhalation room, steam and ice rooms, and its iconic sleep pods. This follows Virgin Active’s holistic approach to health and fitness, and in creating a space which delivers fitness, wellness and lifestyle experiences, meeting the needs and wants of both avid gym-goers and busy executives looking to unwind after a hard day’s work.
Virgin Active Tanjong Pagar will be the only club to offer high altitude training, and has a studio which can simulate conditions similar to exercising 3,000 metres above sea level. The first of its kind for any gym here in Singapore, high altitude training has been proven to improve the body’s cardiovascular and respiratory systems and increase the rate of fat burning in the human body. In addition, the new club has a huge exercise studio that can easily accommodate 50 people at any one time. At 200 square metres, this will be Virgin Active’s largest workout studio in South East Asia.
Located at Tanjong Pagar Road, this new café has it all – from burgers and pastas to coffee, tea and even alcoholic beverages.
If you’re working around the area and have exhausted all the lunch options in the vicinity, then lucky you; Hashtag 88 Café & Bar has great weekday set lunch offers where you can relish scrumptious dishes like smokey salmon sandwich, cheezy baked pork ribs and chicken kebab, that’ll be served with a cup of coffee or tea and a soup.
The developer of Tanjong Pagar Centre is pinning its hopes on its latest development to be at the heart of efforts to rejuvenate the Tanjong Pagar District.
At 290 metres high, Tanjong Pagar Centre is set to be Singapore’s tallest building. The mixed-use development will combine 890,000 square feet of office space, 100,000 square feet of retail, a park with more than 200 hotel rooms and 181 residences.
UOB Plaza, Republic Plaza and One Raffles Place are about 280 metres high.
Buttergrill is a new restaurant created by a few food enthusiasts who wanted to bring the best recipes to everyone.
Their concept team believed in finding the best ingredient, which are meticulously sourced from producers that share their ethos and the same satisfaction in what they do.
Their menu is all about creating butters that are tried and tested in their recipes. Butter is one of the oldest and most natural foods on the planet that has been a delicious part of the human diet for many years. With their special recipes, butters are now combined with current, innovative ideas and a twist to the taste, creating flavorful butters, which they take enormous pride in.
Admittedly, they are little obsessed. They spend their time researching and experimenting different cooking methods to bring out the most exquisite characteristics in their butters. Finally after many challenges and trial, grilling is the best for savoring the flavor and essence of butter. They serve their food, grilled using chosen butter to enhance the palate and want to get people as excited about food as they are.
CrossFit Tanjong Pagar is Singapore’s leading CrossFit box located in the heart of the CBD. They are proud to boast the largest training facility of its kind, with air-conditioning, world class CrossFit certified trainers and a positive environment that helps create a diverse and successful community.
CrossFit Tanjong Pagar was formed solely to provide the best training, coaching, community, and results that Singapore has to offer. Their world class coaches design and implement functional training programs to strengthen your body, heart, mind, and soul.
Charcoal Pit is a cozy little rooftop BBQ spot set high above the hustle & bustle of the concrete jungle.
Chill out with your buddies while nursing a cold beer (or a glass of red wine), all while demolishing a perfectly grilled steak.
At Charcoal Pit, they love the ancient method of grilling over a wood fire so most of their menu is grilled over a charcoal and hardwood fire to impart a characteristic flavour. Paired with their house-made condiments and sauces, it makes for a truly unique dining experience.
There’s no better way to unwind after a long hard day.
Clermont Singapore is situated in the country’s latest landmark development, which will include Singapore’s tallest building, standing at 290m.
Located in the Central Business District, the hotel will sit above the Tanjong Pagar MRT station, and is part of a large-scale integrated development designed by Skidmore Owings & Merrill. The hotel is an emblem of Singapore’s global confidence as a cultural and trading centre. It attracts world leaders and business travellers to this dynamic district with its contemporary design and cutting-edge business technology.
Violet Herbs is a new age semi-formal fine dining restaurant located in Singapore’s well known business district, Tanjong Pagar.
Violet Herbs stands true to providing authentic Modern European taste. They differentiate themselves by an extensive use of herbs in all of their food and signature cocktails. A newly opened restaurant, they reflect a sense of novelty, seeking to provide you with a bit of something new, striking a dash of curiosity and interest.
Serving Modern European cuisines, you will get to experience the finest of French and Italian dishes right here in Asia. The menu features delectable and innovative dishes such as Foie Gras Mousse, Marinated Red Miso Cod and Sous Vide 48 Hours Wagyu Beef Cheek using the freshest of ingredients.
Violet Herbs houses a 2-storey, 70 seater restaurant where the interior design surrounds the theme of comfort and elegance.
Feel like a royal without having to be too classy in their purple themed ground floor. Or, unwind yourselves in a more naturesque vibe and experience simplicity in their very own nature themed second floor. Explore their very own herb garden too, featuring up to 20 different kinds of herbs that are grown with extra love and care.
The good people of Selfish Gene Café (SGC) are proud to announce the opening of Selfish Gene Patisserie (SGP). Located on level 2 above the café at 40 Craig Road, SGP is a patisserie with a difference – they serve plated desserts focusing on familiar flavours with modern presentation.
During the conceptualisation of SGP, their challenge was to present themselves in a new improved concept, but yet to retain their core culinary philosophy of homemade, quality food that appeals not only to the palate but also to a sense of familiarity. Finally, they decided to develop their core strength in making things from scratch and move their existing pastry preparation upstairs. In doing so, everything seemed to fall into place and SGP was born. SGP will operate independently from SGC as the concept and style of service differs. SGP will offer table service and present more interaction between the patisserie and customer.
After several months of testing and recipe development, SGP is proud to present seven different plated desserts. The desserts menu is ordered in increasing intensity of flavour starting with the light & fruity and leading to the more intense & robust ones. Some of the mentionable desserts include a Japanese inspired Soya which harmonises soya ingredients with tofu cheesecake, red beans, homemade mochi, red miso caramel and green tea ice-iream. There is also the Ginger featuring warm candied ginger pudding topped with a luscious sticky toffee and accompanied caramel ice-cream. All cakes and ice-creams/sorbets are made in-house.
SGP will serve as an event space for private/corporate events, meetings and product launches. In addition, they hope to be able to do pop-up dinners with guest chefs in the near future. And so, selfish Gene continues to evolve.