AtTea is a specialty tea concept founded by celebrity Jam Hsiao in Taiwan. Born out of the pure intention to create job opportunities for people who need it; the tea chain got so popular in Taiwan that it quickly ballooned to an eight-outlet chain. And now it has set foot in Singapore at Tiong Bahru Plaza.
Taste the selection of tea specially curated by the Taiwanese superstar himself!
Hatch Art Project has recently relocated from Asia Square Tower to Yong Siak Street, in the heart of thriving Tiong Bahru. Be sure to check out their cool new space where they continue to showcase cutting-edge contemporary art in Singapore.
Hatch Art Project is a Singapore-based gallery committed to the support of arts practitioners and the arts community in Southeast Asia.
Through exhibitions, workshops, community outreach, and digital content creation, expect art that is not only visually arresting but also works that explores the current social climate in Asia with a global context.
Hatch Art Project also provide an accessible space for corporate events to host various opportunities to a wider audience.
Over the past eight months, Singapore’s foremost gluten-free bistro The Butcher’s Wife has played host to Drunken Farmer, a travelling natural wine bar and consultancy belonging to the same Spa Esprit Group portfolio of F&B brands. Guided by Drunken Farmer’s natural wine expert Eduardo Bayo, The Butcher’s Wife then revamped their wine programme to focus solely on wines that are organic, biodynamic, natural, and sustainable. Since making the switch to champion a 100 per cent gluten-free lifestyle in 2017, this natural wine programme compliments one of the most exciting chapters the Tiong Bahru backstreet bistro will soon embark on: a shockingly simple approach to gluten-free dining by new Brazilian head chef Mariana Campos that favours all manner of funk, is great for the gut and delicious to the very end.
To cater to diners and regulars who cannot get enough of these natural wine offerings and a pandemic that’s changing the way we eat and drink, The Butcher’s Wife has launched Singapore’s very first brick and mortar natural wine retail space. Curated by Drunken Farmer, retail offerings include popular labels that diners have discovered while dining at The Butcher’s Wife, including its monthly 5 Bites 5 Wines event organised in collaboration with Drunken Farmer and many more surprises, at to-go prices.
Following the kick-off of the natural wine retail format at The Butcher’s Wife, the retail to-go concept might be replicated to cater for the neighbourhoods the other SEG F&B outlets are located in, so wine lovers can rejoice in the fact that a bottle of natural wine is always in close reach.
With an abundance of hip cafes, indie boutiques and iconic wall murals, it’s no wonder that Tiong Bahru is a favourite haunt of many local artists, creatives and culture lovers. It is also home to Privé’s first foray into a residential neighbourhood.
Serving everything from breakfast to supper, their new all-day dining concept is a great place to grab drinks and desserts. Privé Tiong Bahru will also have a strong skew towards plant-based food options that will satisfy even the most die-hard carnivore. So go and hang out at their relaxed indoor or alfresco terrace and bring your children, everyone is welcome!
Sushiro, Japan’s largest kaiten sushi chain, will open its first Southeast Asian outlet in Singapore at Tiong Bharu Plaza in mid August. The wildly-popular brand sells a remarkable 1.36 billion plates of sushi per year, and its revenue has been the highest in the kaiten (conveyor-belt) sushi industry for eight consecutive years from 2011 to 2018. To date, it has over 530 outlets in countries and areas such as Japan, Korea and Taiwan.
Committed to using fresh ingredients for its sushi, Sushiro serves quality offerings at pocket-friendly prices. It has collectively served more than 149 million customers at its outlets in Japan a year, a number that exceeds the total population of Japan. Its Product Development team includes members with experience working at leading hotel groups and fine-dining establishments. The team develops over 600 new dishes every year, and only 70 get launched after rounds of stringent internal screening.
The Singapore outlet offers over 100 varieties of sushi and side menu selections. Using ingredients imported directly from Japan, Sushiro serves highly-satisfying delicious Japanese dishes at affordable prices. Exclusive and seasonal mainstays will also be unveiled periodically to keep their Singapore customers surprised.
Tiong Bahru Bakery's newest outlet, TBB Safari, is a safari-themed cafe on Minden Road. Set in a glamping tent, TBB Safari's patrons can expect a specially designed exterior, an exclusive menu selection and lush greenery all around.
Aiming to 'bring the outdoors indoor', TBB Safari is inspired by the founder's recent trip to an African safari in Botswana.
TBB Safari offers exclusive drinks include the Beetroot Latte and Turmeric Latte , as well as breakfast jars such as the Rolled Oats with Black Sesame & Pineapple, and the Tapioca Coconut Papaya.
TBB is kept at a cool 25 degrees Celsius even without air-conditioning. Their opening hours are from 8am-5pm daily.
The well-loved Tongue Tip brand has a strong presence of over 300 outlets across China. Their first Singapore outpost, Tongue Tip Lanzhou Beef Noodles is now open in Tiong Bahru Plaza.
So head over for a bowl of authentic Lanzhou Beef Noodles; made using only Halal meats, high quality fresh ingredients and a 15-spice blend premium stock.
Tongue Tip Lanzhou beef noodles originated from the Lanzhou, Gansu province in China. This dish was first created by the Muslim Chinese (Hui) people and it's recipe has been passed on for generations since the Tang Dynasty. Today in Lanzhou alone there are more than 1,000 beef noodle restuarants, an affirmation to the popularity of the dish. Their original recipe uses hand-pulled noodles, halal meats and a clear broth cooked with more than 15 spices. Ingredients are sourced fresh and adhering to the highest quality. Tongue Tip brand has won multiple food awards and is an accredited member of the official Lanzhou Lamian Association.
Liberate your palate and free your soul. The Butcher's Wife is dedicated to the gluten-free lifestyle. Brave, contemporary cooking that makes your heart sing and your stomach smile. Tasty, hearty, totally delicious. 100% gluten free, 100% yum.
Dog owners in Tiong Bahru and beyond now have a space for their furry pets to roam freely and safely! Singapore Land Authority (SLA) has transformed the state land at Tiong Poh Road into a dog park named Tiong Bahru Dog Run.
Member of Parliament, Ms Indranee Rajah stumbled upon the piece of state land previously and thought it would make a wonderful dog park. She then approached SLA for assistance and they agreed to allow the use of the land for a dog run. SLA also put in lights, for additional safety and security. MP Rajah officiated the opening of Tiong Bahru Dog Run last month.
The newly-opened Canjob Taproom on Tiong Bahru road offers draft cocktails, craft beers and spirits on tap.
Setting itself apart from the many night joints in Singapore; they carry a range of draft cocktails which can be "canned" for their patrons to bring home. They've got a machine that seals aluminum cans filled with their customers' choice of booze.
Located near various eldercare and senior activity centres, the 750sqm Therapeutic Garden @ Tiong Bahru Park is designed to be elderly-friendly. It provides a holistic rehabilitative environment for conditions including dementia. The Garden also helps to relieve stress and brings restorative effects to the mental well-being of visitors of all ages.
The design elements in Therapeutic Garden @ Tiong Bahru Park are similar to the garden in HortPark. It has a simple and clear garden layout, seats facing different directions to provide various views, and the profusion of plants with colour, texture and scents to stimulate the senses. An area specifically designed for gardening with customised benches for potting makes it more convenient for the elderly and wheelchair users to participate in gardening, which improves their health and mental well-being.
The Garden also has raised planter beds of two heights to cater to different groups of visitors. The raised planter beds at a lower height encourages wheelchair users to interact with plants and flowers, while the taller raised planter beds enables seniors who have difficulty bending to do gardening while standing.
A rich variety of plants has been arranged in different zones to evoke visitors’ senses as they move along the pathway.
BAKALAKI is Greek cuisine at its best. Located in the heart of Tiong Bahru, this restaurant and taverna is the new Mediterranean hotspot in Singapore. BAKALAKI Greek Taverna enriches Singapore’s increasingly sophisticated food scene, exploring the rich culinary history and fabulous offerings of the Eastern Mediterranean.
BAKALAKI offers the best from regional producers, as traditional ingredients are sourced from authentic Greek suppliers. Taking pride in their culinary traditions, the restaurant also serves authentic seafood specialities from the Mediterranean basin that are loved by generations.
Known primarily for its rich food offering, the Greek countryside is home to some of the most sought after grapes. BAKALAKI takes a pride in serving a unique selection of Greek wines and beers, further enhancing an authentic Mediterranean experience.
Standing at a stunning height of 40-storey tall, the prestigious new launch condo, Alex Residences is one of the remarkable collections developed by established developer, Singland Homes (Alexandra) Pte Ltd.
Housing 429 tastefully designed units, the luxurious Alex Residences has multi levels of sky terraces offering its residents a spectacular view of the city skyline.
Strategically situated in Central District 3, Alex Residences is merely few minutes walk away from Redhill MRT station and only few stations or even short drive away from the vibrant Orchard district and the Central Business District.
The project is also just a stone throw away from reputable schools and amenities nearby.
The latest dining addition to Tiong Bahru is House of Peranakan Petit, a modern and intimate Peranakan setting along Eng Hoon Street - a former Peranakan enclave. Established by the House of Peranakan Group of restaurants, this third branch is borne from a desire to offer top notch Peranakan heritage food in an area that has forgotten its Peranakan roots and inundated with hipster cafes.
Established in Katong in the 1980s, the House of Peranakan Group of restaurant is a pioneer in Nonya cuisine, managed by a pure Peranakan family for more than 30 years. Inspired by his mother’s culinary skills, Bob Seah wanted to share his family’s culinary culture with others. He established Peranakan Inn in the 1980s, one of the earliest Nonya restaurants in Singapore housed in a charming pre-war Peranakan shophouse built in 1937, which is still serving piping hot Nonya cuisine in claypots today.
Over the years, the restaurants have received accolades from the Asian Wall Street Journal and The New York Times. It has hosted distinguished guests from past Presidents to overseas dignitaries. The most recent VIP was Her Royal Highness Princess Maha Chakri Sirindhorn of the Kingdom of Thailand.
Chef and owner, Bob Seah, is 75 years and a serial restaurateur. He is still cooking and establishing new restaurants at this age, and he makes it a point to go to the market every morning to get the freshest ingredients for the restaurants. This is the true meaning of active ageing!
A pioneer in the Peranakan food community, Bob has created many Peranakan-inspired dishes such as Selar Sambal Fish stuffed with Rempah, Nonya Crayfish, Assam Prawns and Long Beans Sambal. He also introduced the concept of serving home-cooked Nonya food in claypots 30 years ago!
Proudly conceptualised by Chef and Owner, Bob Seah - a fourth generation Baba who had watched his Nonya mother cook, and his daughter Bee Leng, – the menu at House of Peranakan Petit includes traditional Nonya dishes such as Ayam Buah Keluak, Nonya Chap Chye, Garam Assam Fish and Itek Sioh. In addition to that, Bob has created several Peranakan-inspired dishes such as Scallop Lemak, Crayfish Nonya Mee, Bob’s Pork Bun and Curry Crayfish.
Are you a fan of the reality TV show MasterChef? Well, the inaugural winner of New Zealand MasterChef, Brett McGregor, came all the way to House of Peranakan Cuisine to learn from Bob how to cook the Babi Assam. They are probably the only Nonya restaurant in Singapore that serves this rare and unique dish of belly pork flavoured with belimbing (sour fruit), beanpaste and traditional spices.
There is a juxtaposition of traditional and modern touches to the restaurant. Peranakan furniture and antiques are set amidst Peranakan hues of turquoise and white. To showcase and support Peranakan art, the owners are collaborating with young Peranakan artist, Carolyn Law, to display her Peranakan-inspired art in the restaurant.
ArtBlue Studio has opened a new space in the heart of the vibrant Tiong Bahru neighbourhood.
Founded and headed by Phuong Nguyen, a Vietnamese national, residing in Singapore, they strive to provide a bespoke, personalized service which is unparalleled.
Their personal connections with many of Vietnamese’s most established and up-and-coming artists, combined with their personal approach, ensure that they can to offer you the best possible access to some of the most exciting artworks coming out of Vietnam.
Their philosophy is to work closely with museums, galleries and private clients to ensure satisfaction. This is achieved through one-on-one consultations, private viewings and regular invitation-only viewings events.
Situated in the vibrant and eclectic enclave of Tiong Bahru, the modern and historic juxtaposition of the restaurant atop an art-deco straits settlement boutique hotel fits perfectly with the surroundings.
Born in the year of the rabbit (which explains his choice of restaurant name), Chef Matthew has always been fascinated with cooking since young. Unlike most award-winning chefs, Chef Matthew kept his training local within At-Sunrise Global Chef Academy without any overseas apprenticeship. Similar to Heston Blumenthal, he picks up ideas from his travel experiences and interaction with people.
A combination of classic French techniques along with a touch of Asian and Singaporean flavours, Chef Matthew creates seasonal menus inspired by the 7 characteristics of ‘ENSOPHI’: Exotic, Nostalgia, Soil, Ocean, Pristine, Heritage, Impression. Each element represents a poetic and artistic expression of his dish.
Sourced from little-known boutique vineyards from all over the world, wine labels to pair with each course range from familiar regions like Barossa Valley, Australia and Bordeaux, France to newer regions like Nahe, Germany and Colchagua Valley, Chile. Watch as resident mixologist Aidil shakes up house crafted cocktails and international favourites to kick-start your meal. Enjoy Happy Hour specials and live music from Thursday to Saturday evenings.
With Chef Matthew’s forte in creating and designing, he made a full renovation to the space. The intimate 30-seater indoor dining room is formed around a semi-circle with floor to ceiling glass windows for a 180° view of the city. Complete with an open kitchen concept, diode branches of stars imprinted in the ceiling, and Chef Matthew’s sketches and art sculptures collected from his travels, the stage is set for a gastronomical and artistic experience. The outdoor rooftop terrace seats 26 but offers ample standing space for large-scale events in a lush alfresco garden setting. Chef Matthew has plans to set up a vertical garden around the steel façade. Sip some wine, savour the food and soak in the ambience. The Rabbit Stash offers a multi-sensory dining adventure with a feast for all senses.
The contemporary homeware store Maissone has opened in Tiong Bahru.
A one-stop-shop of unique and beautiful bed linen and exquisite homeware.
The brand was started by a passion for beautiful design and gorgeous interiors, ten years of travel and three kitchen sinks and many treasures from back street allies later Maissone was born.
Maissone continues to carefully select an exquisite selection of homeware products from around the globe. They exclusively bring to Singapore, New Zealand designed and made bed linen collections by Thread Design.
Their range of bed linen celebrates colour, style and simplicity. Emphasising clean lines and a fresh colour palette, Thread Designs collections are free of frills and fuss. Each collection develops a story around a particularly fine detail. To compliment their bed linen they have carefully developed a range of hypoallergenic bedding products.
The Singapura Club is a heritage-style vintage bistro, taproom and an all day communal leisure dining concept serving with the heritage-style decor meets a menu that fuses local and western items, with club signature dishes including Kampung Fried Rice.
You can't miss this quaint little cafe along Jalan Bukit Ho Swee. You will be greeted with a splash of colour and its vintage decor. After all, Le Halo is not just an all-day breakfast cafe, it is also a vintage shop. In collaboration with Chair-ish The Moments, an online vintage shop that has a small retail space with some of their products beautifully merged together in the café.
The Chinese zodiac animal drawings on the wall are designed by Joseph Wong, a senior manger of a foreign Bank, specially commissioned and shaped like toast in line with the cafe's logo and face left or right in line with feng shui configurations. Its owner Elia Lim is a new kid in the business as well. Everything about the cafe mirrors her own life - bubbly, bright, honest and all heart. She takes the name "Le" from the Chinese character "kuai le" meaning happy. And "halo"? Well, she hopes you taste a bit of heaven in her food creations. It may be a 9-minute walk from Tiong Bahru MRT station but the walk will be worth it.
The Piggy Stew is Le Halo's best selling item so far. Slow cooked to full flavour with generous chunks of pork, it is served with fingers of crispy buttered toast, making them the perfect companion for this dish.