They take food and drink seriously, with a tantalizing drinks menu and a tempting range of edibles.
At the Department, they are fanatical about coffee and tea. They take sustainably-sourced specialty coffee beans from Five Senses Coffee, Australia and a bespoke range of teas, then apply serious technical know-how to craft caffeinated perfection!
Their food isn’t fussy or showy. It is comforting, honest and deliciously satisfying. The Department’s regularly changing menu of twisted classics, wicked salads, succulent sandwiches, small-batch cakes and tempting pastries is a celebration of bold, inventive and occasionally unconventional flavours.
Whether you need a perk-up or a mid-morning jolt, some time out or a good catch-up; a small bite or a square meal, this is the new perfect venue for you.
The Vintage Room is a lounge serving small and great bites. Designed with an eclectic and cosy atmosphere, it is the new great vintage bar to hang out on Duxton.
Duxton has evolved into a place where you come to escape the hustle and bustle of the city and therefore look for a cozy, friendly and authentic atmosphere. The lounge complements that by introducing an Old World/School charm to reinforce the overall vibe of the location, bringing back the colloquial reminiscence. Coupled with creative cocktails by their Mixologist, plus the array of champagnes and wines, The Vintage Room will definitely be the sophisticated, yet new fun place to hang-out.
No less than 22 different vintage sparkling wines and champagnes are represented on the wine list, ranging from "Brut" to "RoseÌ" and "Blanc de Blancs". The lounge also features an eclectic selection of white and red wines from France, Italy, Lebanon, Portugal, Croatia, the United States, Argentina, New Zealand and Australia. Last but not least, one of the main highlights of the menu is the cocktails Classic; from Martini to Mojito "V" style and Sparkly, like Ginger Mimosa and Bellini, as well as some creative and challenging mixes such as Caesar Ritz with Elderflower Liquor and Caribbean Rose with Rose liquor and Cinzano Bianco.
Deliciae’s Group Executive Chef Damien Le Bihan offers an extensive selection of small bites and sharing plates to match with the friendly atmosphere and to complement your evening drinks.
The design concept revolves around an Old World vibe, refurbished furniture littered around the space, from door frames to lamp shades, lending an eclectic yet trendy atmosphere to the place. While keeping the customized tiles on the walls and bar with beautiful nymphs toting champagne bottles, interior designers The Stripe Collective not only placed raw iron crank tables outside, but also scattered Persian rugs across the floors inside. They suspended vintage Champagne posters on the walls after spending some time in antique shops in view to acquire an impressive collection of old-fashioned frames. It is designed with a homely eclectic feel, both in and outdoor.
The new French seafood restaurant features mains like maine lobster, lamb rack, sea bass, snapper or oyster gratin and soups.
The restaurant looks like a lively, fun and modern tavern, embodying the spirit of the French seafood brasserie. The casual atmosphere complements its delectable menu of fresh "fruits de mer" from France’s Brittany, flown in twice a week.
The interior of the restaurant is composed of turquoise seats popped up against white table linens and playful mosaic walls with dark wood accents. Ceiling lamps do double-duty as funky sculptures.
Be sure to have a try at their signature dessert, the salted butter caramel lava cake. With it's delicious salty-sweet-buttery caramel slipping out from the molten centre of the cake.
Lucha Loco is a new casual and vibrant Mexican taqueria and bar. They serve authentic gourmet tacos and Mexican street food.
Located at 15 Duxton Hill, Lucha Loco is currently a 60 seat restaurant and bar which will expand to 100 seats with the addition of a landscaped alfresco area that comprises of an outdoor deck, 40 seat dining area, lounge area and landscaped garden. The alfresco area is expected to open in December 2012.
The restaurant was conceptualised following a trip by the three friends and owners; Julian Tan, Christian Tan and Ajay Parag, to Mexico where they fell in love with the food and culture. The interior design of Lucha Loco is also a reflection of what they saw and experienced in Mexico. The interior designer Lim Siew Hui, has designed a casual and warm space inspired by the rustic Mexican neighbourhood taqueria.
The name Lucha Loco is a reference to the comedic Mexican wrestling known as Lucha Libre, where the wrestlers wear colourful masks and stretchy pants. The partners have incorporated this fun element into the design, branding and ambience of Lucha Loco. The result is a warm, casual and vibrant dining and bar space.
The bar offers a selection of Singapore’s finest tequilas, mezcal and cocktails including a number of fresh fruit margaritas. Later in the evening the volume gets louder and the space evolves into a sexy upbeat party venue with a DJ playing on Friday and Saturday nights. The ambience and menu which is designed for communal dinning with friends, adds to the lively and fun environment.
The menu for Lucha Loco was a collaboration between Consultant Chef Jason Jones, one of the founders and co-owner of the highly acclaimed Mexican restaurant Mamasita in Melbourne, and Executive Chef Mario Malvaez, from Mexico City. The result is a delicious menu which is best described as "gourmet Mexican street food". The menu contains a number of entradas (appetisers), ceviches, a broad selection of gourmet tacos, quesadillas and a number of main course dishes that are recommended to be shared.
A new Italian F&B concept opened in Singapore: In Italy Bar Restaurant.
Located on Craig Road within close proximity to Duxton Hill. In Italy has a comfortable and stylish setting that inspires good times with great friends.
Be spoilt for choice as you select from a mouth-watering menu of antipasti, home-made pasta, baked specialities, Italian desserts or the classic signature dish of Gran Bollito Misto, a traditional mix of boiled beef, veal, pork, chicken, served with a side selection of sauces.
Offering outstanding value and quality, the casual Italian is an expression of Chef Mario Caramella’s own personality and culinary tastes.
With full culinary and creative control, the restaurant is the realisation of a dream Chef Mario has quietly nurtured over an impressive 30-year career spanning Italy, Canada, UK, Hong Kong, Australia, Thailand, Indonesia and Singapore, where he was most recently Chef Patron at the award-winning Forlino Restaurant.
Housed in one of Singapore's trendiest heritage districts, La Maison Fatien Singapour extends the tradition, warmth and welcome of its namesake in Burgundy.
The four storey, pre-war conservation house is typical of Singaporean architecture at the turn of the century, with its distinctive five-foot walkway entrance, Peranakan-styled windows, and central airwell.
Restored and converted, La Maison Fatien Singapour promises to be a perfect blend of classic French bistro in Asia's true melting pot and gateway. Spanning three of four storeys, the first and second levels of the restaurant allow 60 guests to dine in the comforts of home while the fourth level is a multi-function space for private and corporate events.
Gene has always been rather selfish when it comes to food. It is not that he will never share his food, but rather he will not serve anyone food that he would not eat himself. The incessant search for his perfect local cafe has hardly produced results, so he decided to start his own.
Situated at on Craig Road at the edge of the Tanjong Pagar Conservation Area and sharing the same backyard of the Pinnacle@Duxton, Selfish Gene Cafe is a casual eatery which serves a variety of delicious sandwiches, refreshing salads, espresso & tea based beverages, homemade baked goods and more.
The menu draws personal influences from Gene's family, travels and training. The cuisine can be described as borderless, simple and unpretentious. Their cooks capitalise on their fine-dining background, latest technologies and sheer passion to challenge existing perceptions of cafe fare.
Shredded, knotted, plaited and rolled, from piccolo (small) to jumbo sizes, Latteria Mozzarella Bar presents mozzarella cheese in ways you have likely never experienced before. The casual-dining, family-friendly restaurant opened on 1st December introducing Italy’s dairy bar (‘latte’-ria) concept to Singapore’s dining scene.
Diners are greeted at the table with a mouth-watering Mozzarella Glossary – guaranteed to make any cheese lover go weak in the knees. Topping the list is:
Bufala – the most prized of all fresh mozzarella, made from milk of water buffalos in a protected area around Naples. Burrata, with its delicious centre of liquid cream, is also a familiar favourite.
Most intriguing, however, are mozzarellas made with a more artisanal touch. There is Affumicata, ‘smoked’ buffalo mozzarella, as well as Treccia, a ‘plait’ favoured for its extra-stretchy, chewy texture. For a hand-made mozzarella, try the Nodini Pugliesi – juicy ‘little knots’ made from freshly pasteurized cow milk which is a specialty from northern Puglia.
For purists, they present a selection of ‘naked’ mozzarella - with each cheese served up ‘au naturale’, sided by an array of choice ingredients.
Stracciatella, a rich shredded mozzarella, comes accompanied with shavings of bottarga and roasted zucchini ($20); whilst Sfoglia – mozzarella that’s been rolled out to become a wrap – is layered with succulent crab, avocado and confit tomatoes ($20). Proving that mozzarella is more than just topping for pizza (which isn’t on their menu), guests will be delighted to savour a Porcini and Burrata Pasta Bake ($25), as well as a most decadent Truffle Risotto with Smoked Mozzarella ($25) stirred in.
Not-to-be-missed also, are their hearty servings of Big Plates – there is Grilled Beef Sirloin Tagliata with Rucola and Parmigiano ($35), Grilled Pork Spiral Sausage topped with Porcini and Truffle ($30) and Slow Cooked Lamb Shanks with Chickpeas and Red Wine Casserole ($30).
Ideally located at the trendy foodie enclave of Duxton Hill and replacing Brit gastropub The Jackson Plan the launch of the 90-seater (indoor and outdoor seating available) Latteria Mozzarella Bar is a perfect fit for Singapore’s increasingly sophisticated dining scene as more and more diners look beyond pizza and pasta to satisfy their Italian food cravings.
Madam Tan's Nasi Lemak and bistro classics with bold Singaporean hawker flavours are the order of the day at the brand spanking new The Wok & Barrel.
Enjoy craft beers, wines and their signature desserts. This newly opened Singaporean spot was conceptualized and opened by owner Shen Tan. It has a mainly white interior which lends itself to an unpretentious and casual bistro feel.
Shen Tan established herself with her hugely popular nasi lemak stall at the Maxwell Market nearby so expect more of the same honest and quality food. The prices are extremely reasonable and they have not included a service charge, so feel free to tip if the service impresses.
The Jackson Planis a gastropub located at Duxton Hill in Singapore where celebrated British food are featured along a unique drinks collection inspired by the way of life in colonial days gone by.
Successful restauranteur Beppe De Vito (from Il Lido & Forlino) has turned a wonderful shophouse space into a proper British-styled gastropub: a place where you go for good food but simple preparation and strong flavours.
The connection for its local twist, is Singapore when it was a British colony. The owner wanted to go back to when this place was being built, the foundation of Singapore in the 19th century, and wanted to do a gastropub because this is what's happening in the UK now. Great chefs are taking over pubs and keeping it real and not spending $2 million on a restaurant.
The Jackson Plan, in fact, is named after Lieutenant Philip Jackson, an engineer who drew up Singapore's first city plan in 1822, dividing it into four areas - Chinatown, Chulia (now known as Little India), Kampong Glam and the Eurasian quarter. This was no bad thing because Farquhar had been running it for a couple of years and it was a mess.
The gastropub will serve mostly rustic UK fare - which will feature fantastic and far flung spices and ingredients from India and America. It's not just fish & chips or banger and mash, but also potted smoked mackerel, cured ox tongue and pineapple jelly pudding. They'll refine things to make them more palatable, but they're not going to mess with the recipes.
They'll also be serving battered black pudding chunks in brown sauce, cauliflower fritters with curried mayo, and saltmarsh lamb with Irish champ (mashed potatoes done Irish-style), among other items, all prepared by Scottish chef Christopher Dougan who is helming this kitchens at this new joint.
Mr Dougan - a national boxing champion who is as skilled in the ring as he is in the kitchen - is the son of a chef and a fishmonger and has always cooked in gastropubs in Manchester and London, so he's well up to speed on what makes authentic UK pub food authentic! The 90-seater gastropub opens in the first week of June, in the space formerly occupied by Australian restaurant Uluru.
There's a good-sized garden next to the shophouse too, which will serve as an al fresco bar area, with a selection of unfiltered beer specially made by a local brewer, vintage ales, ciders and biodynamic wines will be served, along with cups and punches.
To round it all off, The Jackson Plan will offer a small range of desserts, one of which will be its version of the traditional Eton Mess. It will however, be made with local mangoes, gula melaka caramel and cream. It's their take on the Eton Mess; they're playing on the fact that the whole Jackson plan was to clear the mess that Farquhar made, so they're going to call it the Farquhar Mess.
This new and extremely cosy bar offers an assortment of delightful drinks, cocktails and addictive snacks including kueh pie tee and miso pork belly and chicken liver pate with pistachios.
This restaurant-bar also bakes its own breads and makes its own pasta fresh each day.
Celina's Gastrobar also offer made-to-order focaccia sandwiches for lunch and dishes such as babi asam (Nonya pork stew), gado gado and laksa pasta.
Etna @ Duxton is set in a very elegant and cost ambience decorated with Sicilian artifacts and furniture. Etna Group of Restaurants serves delightful Italian Chef specialities and unique recipes from the Italian region of Sicily, using the finest ingredients imported from Italy.
Moreover at Etna Group of Restaurants you can find the best original Italian pizza with a wide range of selections for all tastes.
The delicious food and beverages with the cosy ambience are complemented by a personalized and warm service, with the utmost attention for customer satisfaction.
Think of a mythical island, or a sacred land that is an ever-elusive dream… this is Buyan. In traditional Russian folklore, children are told of its mystical nature by the introduction “In the sea, on the ocean, in the island of Buyan”. In Singapore, those who have a passion for exotic culinary adventures and unfulfilled longings to experience the luxury of a bygone era of Czars and Czarinas, may find in Buyan Russian Haute Cuisine & Caviar Bar, heaven at last.
Now finally manifested in a physical setting, the famous Russian island finds its home on the sunny shores of Singapore. Inspired by the legendary concept of the Russian buyan, “also known as the vivifying emphalos of the world, the epicentre of all forces of life”, this namesake restaurant shares the same philosophy in the richness of its menu offerings, the decadence of its interior atmosphere and the detailed authenticity of its food philosophy. Buyan champions a lifestyle: its guests will come seeking more than just sustenance but also refinement, knowledge and the pursuit of passion.
Situated in the premier Duxton district and occupying two original shophouses over three floors, the Buyan experience is to be had in a setting reminiscent of a period Russian banquet hall. The restaurant is divided into three areas of distinction: the downstairs area showcases the gem of a Vodka & Caviar Bar, serving over 50 styles of premium vodkas (most of the labels are not available elsewhere in Singapore); a private dining room with a 7.5 metre Chef’s Table is overlooked by the main kitchen where the culinary magic takes place; whilst the second floor houses two decadent dining areas and a terrace in a courtyard setting with it’s own bar no less, all of which can be closed to accommodate more intimate gatherings.
In addition to fine foods in a luxurious setting, Buyan Russian Haute Cuisine & Caviar Bar also holds the cache of being an establishment with a conscience. From the use of farmed meats to humane methods of extracting caviar, gourmet dining here is done with a difference.
Begin your historical food experience at the Vodka & Caviar bar for an aperitif or three, and whet your appetite with some premium caviar. Hailed as the “black treasure of the sea”, caviar reigns supreme in the Russian cuisine and stands for luxury and gastronomic subtlety. Ironically, it began as a staple food of the people: fishermen had it for breakfast, soldiers were fed it in the trenches and in the 1960’s large quantities of black and red caviar were on sale in ordinary food markets. From oscetra to beluga variations, you will find the widest selection here and without the associated guilt, as all caviar served at Buyan is harvested using the ecoconscious milking technique.
Accompany it perhaps with some blini. These deliciously light disc-sized pancakes originated in pre-Christian Russia where they were baked in honour of Wolos, a heathen god of cattle, wealth and the arts, symbolising the sun, rich harvests and harmonious marriage. Blinis must be eaten hot and can be served with caviar or meat filing, or as a dessert, when taken with honey, jam, sour cream or condensed milk.
For authentic Russian dining at its best, start with a course of the well-loved beef stroganoff. Although not traditionally part of Russian cuisine, it became globally known as one through the years. Derived from the surname of Count Alexander Stroganov (1795-1891), the dish was invented by his French cook as finely shredded meat, typical of French cuisine, and made it easier to serve in portions. Count Alexander who was also the General Governor of Southern Russia based in Odessa, was a philanthropist famous for his open house dinners, and anyone was welcome to walk in for a hearty meal. From these dinners the beef stroganoff became a Russian standard.
Alternatively, enjoy some solyanka, a thick, spicy-sour stew. Some regions in Russia make it with fish or salted mushrooms as a main ingredient, but more popular are the ones made with meat. For meat solyanka, ingredients like beef, ham, sausages, chicken breasts, cucumber pickles, tomatoes, onions, capers and olives are finely chopped and then some homemade broth is added and gently simmered. A serving of cream on the side completes the dish. For your beverage, enjoy some mors, a thirst quencher made from mashed and strained berries and fruits diluted with water and sweetened with sugar. Made from the wild berries native to Russian forests (lingonberry, cranberry, blueberry and cloudberry) or those cultivated in Russian orchards (red and blackcurrants, raspberries, strawberries and blackberries), this drink dates back to the 11th century during the time of Russia’s greatest ruler, Yaroslav the Wise.
Still thirsty? Sip from a choice of one hundred different beers available at the restaurant including one made especially for Buyan, and inspired by the traditional Russian thirst quencher kvas, made from cereals and dried rye bread. If you prefer wine, let Sommelier Indra Kumar guide you. In collaboration with Buyan’s wine connoisseur owner, Singapore Best Sommelier (2009) has put together the restaurant’s stunning cellar, worth a staggering S$3.5 million. The rarely common vertical vintage collection includes French, Russian and Georgian wines dating all the way back to 1877. The listed champagnes include one of the oldest known ones, a Piper Heidseick dated 1907 from the private collection of Tsar Nicholas II, salvaged from a shipwreck. Yet another first for a restaurant in Singapore would be the fact that all wines are available by the glass, a universal appeal to both amateurs and aficionados alike.
Finally cap off the evening with some Cohibas, Partagas or Montecristos; whichever suits your fancy from Buyan’s selection of regular, prestige or rare-collection cigars. Another aperitif perhaps and scintillating conversations on art, culture and history with the Buyan ambassadors who are ever-willing to engage in cerebral as much as culinary exchanges.
Perhaps it is no mistake that the restaurant Buyan found its way to Singapore. Well-known as an island-city-state of foodies who would travel to the ends of the island (if not the earth) for the best of a dish or cuisine, Buyan Russian Haute Cuisine restaurant is likely to make gigantic waves among our discerning diners.
With Buyan, owner Julia Sherstyuk hopes to win over the local palate to an appreciation of Russian fine dining at its best. By using only the finest ingredients and using history and folklore to accompany the traditional menu, Singaporeans will be exposed to a never-seen or heard-of before experience in Russian food and arts. In addition to authentic dishes, guests at Buyan will be able to choose from classic or modern presentation styles, visually showcased on not-so-traditional iPad menus.
The food will be served in hearty portions but with the elegance and appeal of any fine dining establishment. There will also be a value-for-money set lunch served on weekdays, generously allowing guests to choose from the a la carte menu to make up the set.
Their Indoor Golf Simulator is user friendly and heaps of fun for both players and spectators!
Greens on Screens allows a Golfer to play at a fraction of the time and cost of playing on a Golf course. There is no time commitment required to hit a few golf balls or even to play 9 holes, making it ideal for practice and group play. Enjoy your lunch break at their virtual driving range and be back at the office without breaking a sweat!
The skills you learn at Greens on Screens Indoor Golfing Centre are absolutely transferable from indoor to outdoor play, so there is no better place to get started. Play 9 or 18 holes on your choice of 20 Championship Golf courses according to USGA standards. Up to four players at a time. Their simulator features astounding realism, and mimics all the conditions of outdoor Golf, while allowing you to completely customize the gaming environment.
Compete in ‘Longest Drive’ or ‘Closest to Pin’ Competitions, Shotgun Start Tournaments and many more with all scores automatically updated to their leader board. Practice your swing at the interactive driving range, putting and chipping areas. Post-shot analysis is offered after every shot, detailing the club speed, distance to the cup, shot elevation, suggested club and more, so that each new swing can be better than the last!
Learn new skills with their in-house Pro at Greens on Screens Golf Academy. All ages and skill levels welcome! Entertain your clients and invite your friends to enjoy Happy Hour and to watch live Golf tournaments showing all day. If you want to organize a party, they’d love to be your host!
Sign-up for a Greens on Screens Membership Package for great deals on year round Golf. Choose from Blue Tee Box Personal Membership or Black Tee Box Corporate Membership packages.
Dine at the Greens on Screens Cafe. They offer all-day breakfast, lunch and dinner, sweet and savory snacks! Their famous barista, Stan, makes the best coffee in Singapore Join in their Clubfitting and Ballfitting Workshops. Shop for Golf gear and get great retail deals at their Pro Shop.
Interesting sweet concoctions include the bizarre sounding mix: strawberry balsamic cake ($6.50)— with multi-layers of pistachio sponge, vanilla bean Chantilly cream and strawberry balsamic mousse—and a sweet potato mont blanc.
Flor Patisserie is a Japanese-styled patisserie serving authentic Japanese inspired French pastry, where you can choose to dine in or to take out.
They take pride in using only the freshest and best quality ingredients in their pastries that have been sourced from overseas (Japan, Belgium, and France), and locally. Add to that, their chef from Japan brings with him over 20 years of Japanese baking techniques, and has spent a year and a half tailoring their signature cakes to suit the climate and taste of Singapore.
They do not use baking powder, artificial rising/softening agent, stabiliser, or preservatives in their products. The soft yet moist quality of their cakes is achieved from the natural aeration of eggs being whipped to their full peak.
Being made entirely of natural and fresh ingredients, it is no surprise that their pastries do not keep well. And because they want their customers to be able to enjoy freshly baked cakes every day, all unsold fresh cream cakes are either sold at a discount at the end of the day, or are disposed of.
If they won't eat it, they won't serve it - Flor Patisserie firmly believes in using only the best ingredients to create beautiful-tasting pastries. And their chef ensures that all pastries that come out of the kitchen are at the peak of harmony in flavours as well as in colours.
So come and partake in a bit of happiness from their garden of sweet pleasures. See you soon at Flor!
Chivas Regal and klapsons, The Boutique Hotel welcome you to take your tipple to the skies with the launch of fabrika by Chivas 18, a new sky terrace bar that celebrates the fabric of life. Perched on the 17th floor of this design-driven hotel and located in the Central Business District in Tower 15 on Hoe Chiang Road, fabrika is an urban oasis, offering patrons a place of reprieve and relaxation which breaks the monotony of a hassled work day.
Stepping onto fabrika's breezy alfresco pavilion, you have arrived at the new urban home of Chivas Regal 18 year-old (y.o.), a whisky that epitomizes handcrafted tradition with a contemporary twist. With your favourite chilled drink in hand, take in a new perspective of the city as you indulge in the stellar night-time view that greets you. fabrika by Chivas 18's sky terrace extends a superlative view overlooking Sentosa and the container ships that quietly line one of the busiest ports in the world; set amidst the buzz of activity from Pinnacle@Duxton, the country's tallest residential housing project; as well as the vibrant Tanjong Pagar cityscape. At fabrika, you are truly in the heart of Singapore, where the pulse of the city's movers and shakers converge.
More than just your everyday bar, fabrika by Chivas 18 is a hidden gem that has something for everyone; whether you are looking for a well-deserved after-work getaway from a weary work day or a rousing night out with the usual suspects, fabrika by Chivas 18 is the place to see-and-be-seen.
In celebration of fabrika by Chivas 18 as the meeting place where different blends of people and experiences are woven together, fabrika will also feature the Gallery of Life, an exhibit space displaying artwork and photography that celebrates the richness of people around us. As part of fabrika by Chivas 18's launch, Chivas Regal commissioned New York-based Singaporean photographer Melisa Teo to unveil fabrika through her lenses, highlighting her impressions of fabrika as the first exhibit at the Gallery of Life. A limited edition Chivas Regal 18 y.o. by the late Alexander McQueen will also be installed at fabrika by Chivas 18.
Following the success of its first flagship outlet at KPO Cafe Bar, fabrika by Chivas 18 will be Chivas Regal's second flagship outlet in Singapore
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