Bacchanalia is the hottest new restaurant in town which has just opened within the beautiful heritage building Freemasons Hall which is the headquarters for freemasons of the District of the Eastern Archipelago.
Owned and operated by the founders of the Bacchanalia Brunch, they have once again brought in a kitchen full of star chefs.
Bacchanalia is inspired by Alex Chew & Raj Datwani's time in restaurants, bars and nightclubs both in Singapore and around the world. They have made it a place you can come to for a long leisurely meal with quality food and drinks, with a progressive atmosphere that evolves through the evening.
Their chefs have experience in some of the world’s best kitchens, including a combined 12 years at Heston Bloomenthal’s The Fat Duck in UK, Mugaritz in Spain and Per Se in New York.
Be it for a pre-dinner drink, dinner or even music and drinks after dinner you will definitely enjoy yourself through the evening with their house DJ to drive the mood.
On top of their affordable gourmet meal enjoy their choice of spirits, wines, champagnes and even sake.
TungLok XiHe Peking Duck is a culinary collaboration between TungLok Group and Beijing's renowned XiHe Group. The restaurant offers a delectable spread of great Chinese cuisine reinterpreted for the modern era.
Both TungLok and XiHe are renowned for their commitment to authentic Chinese cuisine through innovative cooking and presentation methods.
With a sophisticated interior that successfully combines the mystique of the East and chic of the West, indulge in the restaurant's signature dish: Peking Duck, a long-time favourite of all Chinese food lovers.
Think "tavern" and the mind conjures a drinking house with a convivial atmosphere, a boisterous place without pretension, where you share food and knock back drinks while exchanging salty tales and have a rollicking good time.
Shelter in the Woods reintroduces the same lively concept of a tavern, creating a gathering place to meet, dine and have bounteous drinks.
Step into this modern tavern and notice the trademark detailing of this old-world drinking house, heavy oak tables with black cast iron finishings for group seatings, a faux fireplace with a mantelpiece of tavern collectables and a bronze deer head mounted above and a long dark wood bar with high-backed stools for the lone drinker.
Expect a hearty menu of Home-made Terrines and Rillettes, country-style pork and roasted pistachio Terrine, fresh pie, country-style chicken with onion, bacon, potatoes and oven-braised Cassoulet - Cassoulet of duck confit, lamb leg, pork belly and garlic sausage, Whiff fish braised in white wine and tomato sauce "duglere" style and classic Beef Bourguignon with bacon, button mushrooms and pearl onions.
Feast your senses on the open-kitchen where a Rotisserie of crispy skin suckling pig marinated with "Aromates", baby poussin with special house- made Provençal spice mix and layered lamb leg with tapenade olive pureÌe, garlic and rosemary are being slowly grilled to perfection. The enticing scent of meats wafting through the tavern to seduce appetites, just as French-Chinese Chef Patron has set out to do.
Shelter in the Woods boasts a collection of 26-types of house-macerated rums, made from a base of La Mauny White Rum, from the Carribean island of Martinique, all carefully and lovingly macerated by the restaurant manager, Maxime Larquier. The bar also has a vast selection of craft beers and ale for those who prefer to wash down their meals with their favoured brew.
Retrospective is a new English restaurant at Keong Saik Road.
Be transported back to the 80s and 90s whilst dining/drinking at The Retrospective. This themed restaurant has old-school stools, a memorabilia collection, vintage illustrations by British designer Fran Holden and even a working Pac-man and Galaga arcade game machine.
The menu offers modern takes on popular French-inspired dishes of yester-year like steak diane, crepes suzette and duck a l'orange.
Located below the Flower Dome, the new Majestic Bay Seafood Restaurant is inspired by the luxurious waterfront views of Marina Bay.
The menu showcases some of the city’s favourite classics like Chilli Crab, Black Pepper Crab, Steamed Fish and other Chinese dishes like Roast Meats and Peking Duck, along with innovative new creations by their renowned Chef Yong Bing Ngen. The Bay’s signature “Kopi” Crab is a must-try and the Baked Rice with Seafood in Chef’s Recipe Sauce is a delightful dish, perfect for any occasion.
With a seating capacity of 110, Majestic Bay Seafood Restaurant is a wonderful dining option for gatherings with family and friends. A private dining room which hosts up to 14 guests is also available for booking.
#01-10 Flower Dome, Gardens By The Bay, 18 Marina Gardens Drive
Carhartt Work In Progress is the avant-garde way of living the Carhartt brand, reshaping the outstanding Carhartt legacy.
In 1889, Hamilton Carhartt founded the Carhartt company in Detroit. His first products were work overalls made of denim fabric and duck, commonly called canvas. This later became Carhartt´s trademark fabric. Since the early years the brand became dedicated to providing “Best In Class” apparel, tailored to meet the highest standards of quality, durability and comfort.
Founded in 1994, Work In Progress initiated a distribution network for Carhartt across Europe, introducing a selection of classic products from the original work wear range into a new market. Success was immediate; the authentic Carhartt products quickly became popular with both fans of traditional US heritage garments and with the nascent European urban culture scene.
Carhartt WIP remains true to Carhartt´s core values: quality, durability and comfort.
Their secret to making larger-than-life pizzas lies in the dough making process. Every morning, the dough base is prepared using a secret recipe which has been passed down from generations.
They serve 9 different tantalizing flavors. You can decide between the good old classics such as Regina, Hawaiian, Margherita, Pepperoni or try their specialty flavors such as BBQ chicken, Seafood and Roasted Duck.
Vegetarians will be relieved to know that there are also delicious Vegeterian versions available.
For those who prefer a complete meal, there are 8 different combos to choose from. They come with either a drink or a side and a drink. "The Brat Pack" is The Manhattan Pizza Co.'s kids combo in which kids they are given a gift. The Manhattan Pizza Co. also has their very own trademark items such as the Calzandwich, Candy Apples and Dough Balls with Chocolate Lava.
Whether you are alone, with friends, with your kids, or with your family, The Manhattan Pizza Co. is a very welcoming place.
Tamarind Hill, renowned in the Malaysian dining scene for over 12 years, has now made its way to Singapore. Perched a top Labrador Nature Reserve, the restaurant is reminiscent of the original Tamarind Hill in Kuala Lumpur, preserving the milieu of being in a stand-alone restored historical bungalow amid vast, lush surroundings.
The colonial bungalow, now fashioned with Tamarind's unmistakable neo- rustic charm, exudes a nostalgic and cosy ambiance. In a contemporary setting which preserves the old charm of the original house. You'll be lured into a domain of high ceilings decorated with 4-meter long chandeliers, candle lit wall lamps, modern Asian furniture and exquisite antiques. Enter a opulent mood, yet unpretentious that synchronizes in perfect harmony with the classic Thai flavours Tamarind Hill is best known for.
The restaurant's original layout spans 3 distinct dining areas over 12,000 square feet of space. Diners have much luxury of privacy, whether indoor in private corners or outdoor on the lanai which looks out to the sea. A unique feature of the restaurant is its colossal colonial-syle long bar that feeds the eyes as soon as one steps through the entrance. Where aperitifs and cocktails are served before or after dinner. You will dispose of an extensive wine list and creative concoctions.
Helmed by executive chef, Thiti Thammanatr, the restaurant offers a balance of simple and straightforward, unadorned traditional Siamese specialties along with a refined selection on the classics. One of the signature main courses not to be missed is the grilled Wagyu sirloin and foie gras topped with green curry reduction.
Chef Thiti, a culinary expert who's professionalism and experience span to 27 years, takes anecdotes of regional Thai cuisine and recreates it. You can expect on the menu the duck and lychee salad, a delicious salad that will whet your appetite. And an all-time favourite is the deep-fried river lobster served with Tamarind sauce. There is also an array of soup choices, crustaceans, meats and vegetables, all cooked with fresh and true ingredients to retain all authenticity, flavors and level of spiciness.
Tamarind Hill offers a unique venue for any occasion minutes from the city.
Chez Petit Salut at MBFC is the latest brainchild of Au Petit Salut group. Chez Petit Salut brings an upscale take on the traditional French bistro selections spanning a variety of culinary styles.
The restaurant is designed with its picture-frame effect and the textural contrast creates a contemporary yet cozy atmosphere that is conducive for both social and corporate entertainment.
The typical French bistros, is the perfect for a quick and casual meal. Bistro's superbly prepared cuisine consists of rather hearty portions at its best when accompanied by wines.
Apart from the extensive selection of seafood, duck, lamb and beef choices, the menu offers a fair selection of traditional French desserts as well. Orange and Grand Marnier soufflé, creme brûlée, warm melted Valrhona chocolate and profiteroles are some of the all time favourites.
A 4-course set dinner comprising of mostly the signature dishes is available. Their signature dishes are the duck leg confit and the red wine braised beef cheeks. Not forgetting the main highlight which is the "Entrecôte de Veau"; 500g double Peter's Farm milked veal sirloin carved and served at your table by the chef himself.
Service is great for this 100-seater restaurant, but it is in the food that you will be in for a real treat. A visit for lunch or dinner will tell you the rest of the Au Petit Salut epicurean story.
Strategically located at the junction of Selegie Road and Rochor Canal Road, Kookaburra is well-placed in the multi-cultural enclave known for its artistic and eclectic pursuits.
Raw-but-warm interiors framed with large clear windows overlooking the colonial courtyard on one side and the busy streets on another.
The all-day breakfast concept that gave Late Plate its underground cult status is retained at Kookaburra. The new restaurant has added a slew of special mains such as Char-grilled Rump Steak, Kurobuta Rendang, Barbecued Kangaroo and Duck Leg & Goose Rillette. Each created specifically for the new outlet by resident Executive Chef Roland Graham.
Chef Roland explains, “Our philosophy with regard to culinary offerings is simple. We want to allow the freshness and quality of the ingredients to speak for themselves, be it the freshest catch from the sea to prime meat pickings or vegetables in season. Our focus will always be on premium quality yet affordable pricing”.
Guests have a choice of 300 specially selected labels straddling both old and new world wines.
Kookaburra has decked out a basement level for private parties and corporate events. So whether it is a casual meal, weekend brunch, or an intimate dinner, Kookaburra offers something for every diner.
180 Albert Street, #01-09, Albert Court Village Hotel
Get ready to be transported out of Singapore when you head to the spanking new Din Tai Fung at 112 Katong. Fung's food preparation and cooking methods have been standardized worldwide with a view to quality preservation. You’ll get to relax in an elegant décor, and relish mouth-watering authentic Taiwanese street delights.
Exclusive to this outlet, the supper repertoire now includes new dishes such as the Taiwan Braised Mixed Platter. Their carefully prepared braising gravy is simmered for over three hours with over 12 herbs and spices such as Indonesian cinnamon, liquorice and bay leaves, which all come together forms an intense aroma.
Definitely not for calorie counters, the platters include sliced and deliciously tender pork belly, braised eggs, intensely flavoured duck wings, and braised pig ears. If you’re more of the adventurous type have a try at their braised duck tongue, a Chinese delicacy, quite rare in Singapore.
At Five & Dime, they're all about wholesome, belly-warming comfort food in a friendly and cozy atmosphere. This chic shophouse-eatery situated between Institution Hill and Kim Yam Road takes its influence from Japanese recipes, including mouth-watering items like flamed smoke duck with creamy sesame dressing, braised kurobuta pork served with a lavish portion of cha soba and mentaiko spaghetti with yakitori.
Their philosophy is simple and honest, and they don't rely on pretenses.
Good food, good drinks, good company. Coffees, cakes and awesome cocktails all day! Be sure to try the salted caramel cupcake, a buttery cupcake spread with a layer of salted caramel and chocolate.
Conveniently located in the Clarke Quay area, Five Stones Hostel is designed to provide guests with an immersive backpacking experience through specially crafted local elements.
Named after a local childhood game, Five Stones Hostel is the first hostel in Singapore to provide themed rooms designed by local artists. Each of its nine rooms is tastefully designed with a different Singaporean cultural icon, such as Vanda Miss Joaqium, Pick-Up Sticks and Chapteh. The wall murals in each room are accompanied by explanations of each theme. On top of that, special custom-made Five Stones Pillows are placed on each bed for guests.
They believe in creating the personal touch, such as creating custom-designed Five Stones pillows for each guest to use as an extra pillow or back cushion and augmenting our designer wall murals with 3D elements.
Despite the boutique feel to its rooms, beds start at an affordable price of S$30 per night, allowing its guests to experience the authentic side of Singapore without busting their travel budgets. Although hostels are meant to be budget accommodations, at Five Stones Hostel, creature comforts are aplenty, with firm pillows, warm quilts and individual reading lights besides each bed. With top grade 8-inch orthopaedic and anti-dustmite spring mattresses, Five Stones Hostel prides itself on offering the best bedding among Singapore hostels.
To create the immersive backpacking experience, Five Stones Hostel offers its guests local meals, such as Nasi Lemak breakfasts on certain days of the week. More customized tours are also in the works, such as visits to hawker centres, public housing estates and nearby islands.
At Five Stones Hostel, they believe that the true enjoyment of travelling comes from meeting new people, learning about local cultures and experiencing situations that takes you out of your comfort zone.
Guests at Five Stones Hostel are also entitled to an exclusive deals and discounts scheme that entitles them to discounts at tourist attractions, spas and F&B outlets such as Duck Tours, Sentosa Luge, Mint Musuem and Feetpress.
They want their guests to get the best deals during their stay in Singapore, so they have gone the extra mile in pampering them with special deal. Five Stones Hostel welcomed its first guests in mid October 2011.
The Noodee Box, is a brand new concept by Lam's Culinary, featuring Springy Dry Ramen Noodles packed in cute American-style takeaway boxes for easy carry outs.
Have your noodles wherever you like, whenever you want!
Savour a superb selection of authentic, innovative Cantonese cuisine, delicate handcrafted dim sum and tea-infused specialities in a new contemporary and elegant interior. Every morsel is a hand crafted delight of Chinese tradition, enhanced through unique tea-pairing services using Man Fu Yuan’s customised blends of premium tea.
Winner of several accolades, Man Fu Yuan is the perfect venue for a joyous family get-together, a business luncheon or an intimate dinner.
Chef's Specialties: Baked foie gras & scallop roll, stewed fine egg noodles with lobster, ginger & spring onion, steamed crab claw with egg white, pumpkin and Dragonball jasmine tea leaf in superior stock and chilled osmanthus tea leaf pudding.
Popular dim sum items: Rice roll with scallops & garlic, chili crabmeat, deep-fried duck and mango roll with sweet sauce and deep-fried glutinous rice dumpling ‘traditional style’.
A sense of renewal marks every dining experience at Paradise Pavilion. Taking a daring departure from its contemporaries, its French-inspired neo-classical ambience is refreshingly untypical of the traditional Chinese fine-dining restaurant - a hint of what's to follow in its menu.
Guided by the culinary geniuses of Chef Fung and Chef Chan, the traditional Chinese menu is richly concocted, borrowing gourmet inspirations from French and Japanese gourmet cooking and more. With a line-up of delicacies as tantalising as French foie gras , Hokkaido sea cucumber, H. K. scallion, bird's nest and abalone creations, only Paradise Pavilion can up its own ante by exclusively offering the wholly authentic apple wood-roasted Peking Duck in Singapore.
Be it decor or menu, the cosmopolitan backdrop of this restaurant is specially created for the international guests it expects to host at the Marina Bay Financial Centre where it's located. Overlooking the Marina Bay Sands, Paradise Pavilion offers what pavilions are traditionally built for – delighting all who come here with superb views that are a slice of paradise.
Helmed by Executive Chef Fung Chi Keung, Paradise Pavilion’s elaborate menu features a wide selection of classic Chinese dishes and the restaurant’s own concocted signature dishes.
Assembled by Executive Peking Duck Chef Zheng Jing Chun, the fire brick oven is built using the traditional method of construction and imported materials. Apple tree wood is used for roasting to further accentuate the flavour and fragrance of the duck. Carved deftly before diners, the duck’s breast skin (also the fattiest and crispiest part) is first served as thin slices and best enjoyed with a dab of sugar. The rest of the duck is meticulously sliced and served with rice flour crepes, condiments and a homemade sweet sauce that will leave you asking for more.
Paradise Pavilion also carries various signature dishes that showcase a variety of exquisite delicacies such as the Combination of Pan-Seared Foie Gras and Crisp-Fried Lobster Meat with Truffle-infused Mustard Dressing, Poached Chicken in New Szechuan Style, Nourishing Double-boiled Sea Whelk Soup, the decadent Wok-fried Ramen with 6-Head Abalone in Abalone Sauce and molten-centred Crispy Custard Man Tou with Vanilla Ice Cream. Elevate your dining experience as our dedicated certified wine specialist recommend choices from the 100 wine labels in the wine cellar, including First Growth wines and a premium Penfolds Collection.
Trained in Western and Asian cooking, Consultant Chef Eddy Yap is the creative force behind the restaurant’s inventive Degustation Menus that star some of the finest dishes in Paradise Pavilion. During lunchtime, diners can also indulge in their fine dim sum selection that includes Steamed Seafood Roll in Silken Egg White, Black Truffle Chicken Pie and Baked Sesame Oat Bun. Last but not least, there are individual set menus priced from $35 to $168 per person.
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