Founded and named after legendary Japanese make-up artist and beauty pioneer, Shu Uemura, the brand breaks all boundaries in beauty creation. Inspired by an aesthetic and professional spirit of the artisan, Shu Uemura was developed on the founder's holistic philosophy that beautiful make-up starts with beautiful skin.
Believing that quality of skincare is essential in creating beautiful make-up, the most advanced skincare formulas using powerful phyto-ingredients and breakthrough technologies are used as the first step to revealing every woman's unique beauty. Blending nature, science and art together with the brand's pioneering spirit combine to create cutting-edge make-up, innovative high performing skincare and elegantly crafted and professional quality tools that fuse simplicity and elegance.
The extraodinary spectrum of colors and textures found within Shu Uemura's atelier will enable you to becomes a true artist, liberated to freely experiment with infinite expression and make-up designs.
Explore the world of Shu Uemura and find your own unique beauty.
Novamobili, one of the top 10 Italian furniture companies, has now entered Asia market with the opening of three flagship stores in Singapore, Hong Kong and Hanoi. The opening of the three Novamobili stores in Asia is a great opportunity of strategic importance for the company. In addition to the stores, they have also opened an office in Singapore.
100% Italian-made products together with design and versatility are the fundamental values underpinning the Novamobili lines, which are created to respond to a wide gamut of demands in contemporary living.
The story of Battistella and Novamobili began in 1952, when young Alfredo Battistella, after having learnt the secrets of woodworking in the workshop of a master craftsman, bought a small industrial building and started to produce furniture, working alongside his employees and friends.
These were years of hard work and great enthusiasm, a time of new technologies and new market trends which Alfredo Battistella, thanks to his innate entrepreneurial spirit, tried out at his firm which was soon to become a benchmark for Italian interior design.
The Novamobili Singapore flagship store by W.Atelier Pte Ltd is managed by Luca Zucchet from Italy and presents new solutions for even the most compact spaces with a complete and functional furnishing system that fits seamlessly into any environment or situation. The result is a unique lifestyle that can interpret a range of tastes, be it refined or informal, classic or contemporary, minimal or modern.
Lark: The Spa Atelier. A cosy retreat tucked away behind the spiral staircase of Hotel Royal. Indulge in some intellectual pampering, touch and admire beautiful things, read a book, douse yourself in the smattering of body creams and carefully curated skincare products. Unwind in the bath, enjoy a massage, refresh with a facial, or simply pop in to connect with friends, and catch your breath before continuing with the rigors of city life.
Imagine…a private space, cosy, self-sufficient, filled with a treasure trove of beloved items – skincare, books, tea.
A surprise awaiting the seekers of solitude in the midst of tourist bustle. One room, one bath tub, a little shelf displaying treasured items. A spa menu with literary inspired treatments to delight readers and non-readers alike.
A place where the lit-minded go to spa.
Whatever brings you to them, they're looking forward to knowing you...
The much anticipated Fat Cow opened its doors on 20 October 2011 and is set to shake-up the regional dining scene with a concept as unique as its namesake. Fat Cow is a Japanese-inspired meat atelier where the promise of a bespoke dining experience is carried through from the luxurious meat-service to a vintage wine list and signature cocktail collection.
Established by The Big Idea Group following the success of Kinki Restaurant and Bar which set the pace for urban-Japanese dining here, the team is now ready to introduce Fat Cow - a discerning, Japanese-inspired meat atelier which has taken close to a year to conceptualise and launch. While the word “Fat” may have less favourable connotations for some, the team at The Big Idea Group takes a different approach to give the word new meaning. “To us, the word “Fat” stands for luxury and indulgence. This is what we want our guests to experience at Fat Cow. “Fat” is also a play on the word “Fatt” which in Mandarin dialect means prosperity.
From America to Hong Kong and Australia, the owners of Fat Cow have selected some of the best professionals in the field to manage the atelier. Besides a premium selection of beef from leading farms around the world, guests can also choose to enjoy the meats through a variety of Japanese-inspired preparation methods. While the addition of a cocktail room unifies the bespoke Fat Cow service, the attention to detail is also reflected in the private collection of vintage wines and a piped-in compilation of sultry and modern jazz compositions specially commissioned to set the tone for a classy lunch or dinner.
The Fat Cow space spans slightly over 3500sqft, and its design takes a contemporary approach to the Japanese “Wabi-Sabi” concept. Pared down to its barest essence, “Wabi-Sabi” is the art of finding beauty in things modest, simple and humble. This is much like Fat Cow’s goal of encouraging guests to discover the art of beef enjoyment, by adopting basic and minimalistic Japanese cooking techniques that bring out the best of the meat’s natural flavours.
Staying in dialogue with the outlines of the Richard Meier building where the restaurant is located, elements of this “Wabi-Sabi” approach takes a contemporary form throughout the Fat Cow space. From a ceiling of latticework (an ornamental criss-crossed framework) white washed to emphasize a raw finishing, to the walls which are embedded with hand-made ceramic tiles and custom-made menus imprinted on wood, the interior design embodies the abstract idea of aesthetic asymmetry, asperity (roughness or irregularity) and simplicity.
The cuisine at Fat Cow is one that mixes Japanese-inspired gastronomy with ingredients and flavours not typically used in Japanese cuisine. The culinary team at Fat Cow is focused on the highest-grade beef sourced directly from respectable producers in Japan, America and Australia.
The menu at Fat Cow is divided into three sections. Starting with the entrées, the menu offers highlights such as the House-made Silken Crab Kegani Tofu ($25), Japanese Baked Potato with Caviar (Sevruga - $35++, Oscietra - $42++ or Beluga - $68++), Wagyu Ox Tendon with Foie Gras ($29++), which takes two days to prepare, and crunchy Heart of Palm Salad with a Citrusy Sesame Dressing ($18++). A seasonal menu that showcases the freshest produce available in the marketplace will also be available from week to week.
The main event at Fat Cow begins with the diner selecting their preferred weight, choice and cuts of beef. The culinary team and service staff are fully knowledgeable on the characteristics of the various meats available; Japanese Beef Grade A3 (good marbling with a subtle sweetness, suitable for char grilling; $80++/100g), the richer Japanese Beef Grade A5 (higher percentage of marbling, luxurious on the palate; $95++/100g) to the Australian Beef Grade MS 8+ from either Stockyard Ranch ($52++/100g) or Blackmore Ranch (similar marbling to A3 grade with a meatier texture; $85++/100g).
For guests who are in the mood for seafood, there is also the Alaskan King Crab ($30++/100g) and a selection of seasonal fish (market price) available daily. Other available signatures on the seafood section include the Lobster and Truffle Chawanmushi ($58++) and Charred Lobster with Egg and Soy ($65++/half portion, $120++/full portion).
After selecting the mains, there are four preparation methods which diners can choose from. The “Shabu Shabu” sees thinly sliced beef or seafood briefly immersed in a gently simmering broth while the “Sukiyaki” sees a more robust broth being used for cooking. “Charcoal-grill” is a great way for the meat to achieve a distinct smoked crust while retaining all its juices inside and the “Teppan” is a flash searing technique. After meat and preparation method selection, the chef will portion the beef, season it lightly, and present it to guests to ensure everything is to their satisfaction before they proceed with the cooking.
On the desserts section, the House-made Warabi Mochi ($18++) is a must try. Other highlights include the Kabocha Soy Soup ($18++), which is served warm and the air-flown seasonal Japanese Fruits (market price).
The Fat Cow cocktail room features a list of creative muddles specially designed to complement the cuisine. With home-prepared liqueur and cordial brews, this attention to detail and basic ingredients is synonymous with the Fat Cow’s philosophy of providing guests with the freshest ingredients of the best quality in order to ensure consistency in taste.
The current cocktail menu is made up of close to 20 signature Fat Cow cocktails which will change according to seasonality of the ingredients. Signature cocktails include the Hot Buttered Ume ($25++) served with a rose butter cube, Kyoho Flip ($25++), Shiso Gimlet ($28++) and the Midnight Sencha ($25++). The more adventurous can opt for the Dealer’s Choice – based on the guest’s preferred flavours, the crew will prepare a one-of-a-kind cocktail to complement the meal.
The Fat Cow wine list offers close to 100 expert selections, featuring different grape varietals from regions such as Australia, Italy, France, Argentina, New Zealand, America, Spain and Chile. Prices on the list range from $90++ to $400++ per bottle. A private “Sommelier’s Collection” of vintage wines dating back from 1960s is available only through pre-order with the restaurant’s Wine Sommelier.
1-Caramel is a patisserie, cafe and atelier by the 1 Rochester Group. 1-Caramel invites you to enter a delightful world of sensational sweets for the ultimate journey of pure sensory bliss.
Its passion is to create a sweet environment to savour decadent delights and make 1 Caramel synonymous with happiness where people meet to celebrate joyous occasions or just spend quality time together.
Meet. Exhibit. Celebrate. Grand Hyatt Singapore brings the ultimate event experience to the dynamic meetings and exhibition scene, with the launch of The Gallery, a first of its kind concept in Singapore. Designed by renowned Super Potato, The Gallery comprises an all-encompassing event space housing a Loft Kitchen, Lounge, two Ateliers and Salons which has the versatility for a completely exclusive and private venue. Themed after a modern contemporary art gallery, exclusive art collections are showcased throughout the Ateliers and Salons. The Gallery will be able to accommodate both corporate meetings and social galas, with features enhancing the experience for each.
SALONS
• Main event venue (option for division into two separate Salons for smaller and intimate events)
• Accommodates up to 240 guests for a banquet or 360 delegates for a seminar
• Perfect venue for gala dinners, wedding receptions, social parties and corporate meetings
• High-definition interactive screens for a critical corporate presentation or wedding montage
LOFT KITCHEN & LOUNGE
• Sets the scene for intimate ambience and dedicated service
• Show-kitchen concept with a la minute cuisine
• Complemented by a fully-equipped bar counter
• Comfortable ottomans and lounge seats at The Lounge for mingling
ATELIERS
• Function as breakout rooms for corporate meetings or ceremonial venues for weddings
• One Atelier features its own dressing room with a private entrance
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