Koi Kei, one of Macau's most iconic bakeries is now available in Singapore.
Tracing its roots back to a cart selling only crunchy peanut and ginger candy, Koi Kei established its first shop in 1997 and initiated the trend of making almond cake and egg rolls immediately upon customer’s request.
Currently selling over 300 varieties of product, the most popular items include the almond cake, egg roll, crunchy peanut candy and fillet of beef and pork.
Though renowned as a traditional shop, Koi Kei is never conservative in product innovation. A new department was set up specially to invent new recipes and has surprised the market with its flair in pastries. New varieties include assorted nuts, "golden twist" pastry, seasoned orange peel cake, Portuguese style pineapple pastry, Chinese pastry, cookies with walnut, cookies with cashews and an improved nougat.
Always striving to raise their standards, the Koi Kei reputation is reflected in their opening of 16 chain stores in Macau, 7 chain stores in HK and now in Singapore.
The popular casual-dining Malaysian restaurant chain with it's signature Nasi Lemak spans over 4,000 sq ft on the mall's ground floor.
Their Nasi Lemak, is served with an assortment of dishes and condiments, including acar, ikan bilis and onion sambal, half a hard-boiled egg, spicy floss and chicken curry. You will get to enjoy a selection of over 100 dishes, varying from chicken curry and chendol to nasi bojari with beef rending and assam prawns and more.
The company's first shop opened in Bangsar in 1999 and now has seven outlets in Kuala Lumpur, they plan to open two more outlets in the next three years.
The French Bakery will be opening a second outlet at Tanglin Mall.
Paul was founded in 1889 and they offer a selection of pastries, cakes, croissants, sandwiches, soups, quiches, tarts, crepes, eggs and over 140 types of bread. They also have tea, wine, soft drinks and coffee-based drinks.
The Paul tea-rooms offer a French style snack lunch: savory and sweet pastries, a selection of French pancakes, simple dishes and a selection of salads. Everything is prepared on the premises and it's the perfect stop for a lunchtime break.
All of the products offered by Paul are prepared to the same high standards which have made French bread famous the world over. What is the secret ingredient of Paul’s success you may ask? A respect for tradition.
Toss & Turn is a new gourmet Salad, Soup & Sandwich Bar concept by Cedele, where you are engaged in designing your own fresh salad creations.
Choose from an interesting range of base salads such as fresh mixed leaves, noodle/pasta and even healthy grains including brown rice, quinoa and couscous. Make it a full salad meal by adding deli meats (such as ham, beef pastrami, smoked salmon), or their homemade peppered prawns, teriyaki chicken, grilled eggplant, rosemary potato or tofu salad. Alternatively, choose from their delicious salad menu offerings such as Caesar extra, chicken & sausage couscous, prawn avocado sesame rice, teriyaki chicken tofu noodle or lemon tuna nicoise.
Top off your salad with unique homemade salad dressings from their seeds & salad dressings bar. Toss & Turn salad dressings use healthier alternatives such as olive oils, fruit juices, vinegar and honey (not white sugar). Selections include pomegranate, island paprika, orange wholegrain mustard, honey mustard, plum sesame, wasabi miso and ranch caesar. Add a sprinkling of mixed seeds for that tasty crunch. Wholesome hearty delight!
Savour Toss & Turn slow-boiled hearty soups which are handmade from scratch. The soup menu includes rustic mushroom, red pepper & tomato, chicken mushroom riso and beef goulash.
Toss & Turn's hot grilled Sandwiches are made-to-order with fresh-baked rustic artisan bread and delicious homemade fillings. Choose from whole or half-sandwiches. Some delectable sandwich offerings are teriyaki chicken & eggplant, sausage & sauerkraut, prawn avocado spicy jam, Hawaiian tuna onion melt and smoked salmon & dill dressing. Vegetarian-friendly options include mushroom cheese melt, mushroom beetroot feta, Kumara tofu aubergine.
Toss & Turn showcases an irresistible range of artisan handmade and chilled cakes; eggless & seriously wicked T&T chocolate cake, apple walnut cake baked with succulent apples, unique pandan tiramisu cake with a twist, smooth melt-in-the-mouth dark chocolate truffle rum cake, moist light Black Forest cherry cake, delicious chocolate cookies & vanilla cream black & white cheesecake. Whole cakes are readily available for special occasions.
For a delightful tea-time experience, their menu also includes freshly-baked muffins, croissants and cookies paired with freshly-squeezed orange juice, organic fairtrade coffees, wellness teas and hot chocolate.
This all-day casual chic dining concept offers you an extensive menu devoted to a selection of delicious comfort food, unique creations, original cocktails as well as its artfully crafted specialty coffee.
The striking industrial chic look at Jewel Café + Bar is based on a design of contrasts and is conceptualised by the local cross disciplinary design practice FARM. Envisioning Jewel as a gem amongst the rugged surrounds of timeworn Rangoon Road, FARM decided on a raw shell of cold, bare concrete which is embellished with jewel-inspired details such as glittering crystal light bulbs, warm brass and copper ceiling features, glass doors, teakwood paneling and pristine white subway tiles reminiscent of vintage diners.
The laidback, quirky personality of the café is also evident from the al fresco patio at the front of the café, which is set up with latticed wire chairs in a retro shade of blue and an oversized chalk board that depicts witty cartoon etchings by a local artist.
For the menu, they took an irreverent approach to calorie-counting and go the whole hog to tantalise your taste buds. For instance, the traditional French Onion Soup is duly capped with a comforting baguette crust of Swiss Cheese, Parmesan and Gruyère, which is a great foil for the sweet caramelised onions beneath.
Don’t miss the unique Shio-Koji Octopoke, Jewel’s rendition of the poke, a Hawaiian raw fish salad, that’s given a touch of Japanese glamour. Tender cubes of pan-seared octopus are tossed in shio-koji (a fermented rice-based salt substitute), wasabi and extra virgin olive oil, paired with creamy avocado and shredded ginger flower for extra zing.
The sweet-toothed should leave room for classic desserts such as Homemade Apple Crumble, Tiramisu and Chocolate Brownie with Vanilla Bean Ice-Cream. A standout treat is the refreshing Pan-Seared Watermelon Steaks that’s simultaneously warm, sweet, tart and salty.
With its wide array of breakfast items, Jewel Café + Bar makes a great destination for a languorous pick-me-up any day of the week. The breakfast menu lists popular favourites like English Breakfast, Eggs Royale, Eggs Florentine, Croque Monsieur and Brioche French Toast.
You can pop in for early cocktails during the happy hour daily or post-dinner tipples, as Jewel’s full-fledged bar serves up a list of exquisite original concoctions and international beers.
All their espresso-based coffee specialties – served in their signature double shot style – are lovingly pulled using the Italian state-of-the-art "La Marzocco Strada" machine and freshly-ground single origin coffee beans from different countries such as Brazil, Ethiopa and Sumatra.
They also features a specially crafted menu by Chef Marc Wee that demonstrates his playful approach to reinventing classics, including the Spaghetti with Tri-Pepper Crab, Arbite’s take on Singapore’s favourite pepper crab and the Scotch Egg with Yuzu and Wasabi Hollandaise, a classic English pub grub with a Japanese twist.
Arbite (ahr-bahyt) is a pun on the German/Danish word for work (arbeit/arbejde). Inspired by Europe but rooted in Singapore, this philosophy of working hard and living well is exemplified in everything that they do and the food they serve.
The TapMaster, a specially-engineered beer tap, has been brought in to maintain optimal freshness of A for Arbite’s Belgian draughts. Amber Ale, Abbey Double Brown, Abbey Tripel, Pilsner and Lindemans Peach beer are available on tap along with other favourites in bottles. A for Arbite features a tasting menu of five different beers and dishes which Chef Marc Wee has specially selected to match the Belgian brews. Non-beer drinkers can pair their food with artisanal teas.
The 64-seat, 2,000 square feet restaurant is at the heart of the Kampong Glam's latest dining stretch; Aliwal Street. The Aliwal Arts Centre, where the restaurant is located, is a historic heritage building whose geometrical clean lines and functional building elements complement Arbite’s approach to creating its dining spaces. The name "A for Arbite’ is a tribute to the Aliwal Arts Centre’s former identities as Chong Cheng School and Chong Pun Girls' School. It has since been refurbished by the National Arts Council to create space for both budding and established artists to showcase their works and talent.
The recent renovations by acclaimed hospitality specialist Hirsch Bedner Associates has resulted in a modern twist on a Chinese courtyard. The interiors features stone walls, dark lacquered arches, high polished marble and stucco-painted screen panels.
Since its opening in 1988, Wah Lok Cantonese Restaurant has continually been applauded as one of Singapore’s finest Cantonese restaurants, winning Singapore Tatler Magazine's "Singapore’s Best Restaurants" since 1991 and "Singapore’s Top Restaurants" by Wine & Dine since 1997.
You can expect mouth watering dishes such as Shark's Fin with Crabmeat wrapped in Egg White, Pan-fried Japanese Scallop with Asparagus as well as Baked Cod with Chef's Sauce in Banana Leaf to name a few. Reserve your table for a chance to savour Wah Lok’s culinary delights.
It all began in 1862, when Louis Ernest Ladurée, a miller from France’s southwest, created a bakery in Paris at 16 rue Royale. The beginning of this century found Paris wrapped up in a frenzy of distraction and going out in public. Louis Ernest Ladurée’s wife, Jeanne Souchard, had the idea of mixing styles: The Parisian café and pastry shop gave birth to one of the first tea salons in town.
The story of the Ladurée Macaroon starts in the middle of the 20th century with Pierre Desfontaines, who first thought of taking two macaroon shells and joining them with a delicious ganache filling.
These small, round cakes, crisp on the outside, smooth and soft in the middle, are made every morning in Ladurée’s “laboratory”. The pastry chefs measure out very precisely the required amounts of almonds, eggs and sugar, before adding one final ingredient, a pinch of unique “know-how”, essential to the making of such a delicacy. Once cooked and filled, the macarons are put to one side for 2 days before going on sale, the time it takes to achieve a perfect balance between texture and flavour.
With each new season, Ladurée pays tribute to its most famous creation by creating a new flavour. Their existing range of macarons is always the starting point when a new one is created, as the variety of colours is as important as the range of flavours and a vital part of their appeal.
The first level counter only carries macarons, but they also serve chocolates, jams, tea and other confectionery.
The hotel's flagship restaurant exudes a contemporary, yet relaxed vibe so you can appreciate its premium Euro-Asian fusion cuisine in style and comfort.
This all-day dining restaurant makes sure you start the day right, with a full International Buffet that includes an egg station, freshly brewed specialty tea and coffee and a wide selection of pastries. In keeping with the hotel's promise to deliver you the best of Swiss hospitality, you can also select from the Chef's a la minute menu options.
For lunch and dinner, Tablescape offers a selection of heritage menus featuring both western and local cuisines, with a soup and salad bar with "live" cold station, or more casual items like premium pastas, pizzas and sandwiches for those looking for a quick bite to eat.
The restaurant's wine cellar offers a premium selection of fine wines and champagne to accompany your meals. There are also themed set and buffet options available during the festive periods.
For those looking for some privacy, The Cellar, their private dining room in the restaurant is also available.
A Noodle Story, the first and only Singapore-style ramen has opened at Amoy Street Food Center. They are probably the only hawker stall in a food centre that utilises an immersion circulator (scientific lab equipment) to perform precision cooking for their meltingly-tender cha-su at a precise temperature.
Tired of eating noodles that can't seem to get it right? Noodle Story is the right place to head to.
They have noticed, it is hard to get a bowl of delicious noodles if it's not in a cafe or a restaurant and most of them are often too pricey. A Noodle Story created the ultimate noodles dish and spent years of hard work and sweat learning from culinary masters in the best restaurants in the world.
Inspired by modern European techniques and Asian flavours, they were born after much relentless refinement to the recipe. This simple yet complicated dish is specially created to suit the local taste buds.
Also enjoy, their four side dishes to choose from: hot spring egg, Honk Kong-style Wonton, meltingly tender Cha-su and crispy potato-wrapped prawn.
You can finally get delicious gourmet quality noodles without burning a hole in your wallet. They will serve you the ultimate noodles dish which you'll never forget.
Ya Kun Kava Toast strives to establish itself as a household name in Singapore and Asia, offering you delectable kaya toast as well as other complementary traditional food and beverages. They have just opened yet another store at Parkway Parade.
From its humble beginnings as a modest coffee stall in the 1940s, the name Ya Kun has become synonymous with unparalleled kaya toast and enjoyed amidst a cosy atmosphere. Today, Ya Kun continues to delight fans and attract converts.
Ya Kun's specially formulated kaya (or egg and coconut jam) is made from a proprietary recipe comprising coconut milk, sugar, eggs fragrant pandan. No preservatives, artificial colouring and artificial flavouring are added and only the finest ingredients are used.
Theydeliver superior quality hot finger food and ready meals at a value-for-money price.
The history of Old Chang Kee dates back to 1956 when it started with just a small stall in a coffee shop outside the former Rex cinema along McKenzie Road. People just loved the delicious pastry stuffed full of curried potatoes, chicken, a slice of egg and fried with special herbs and spices.
Today, Old Chang Kee has become Singapore's leading brand of curry puffs and other hot savories. Old Chang Kee markets its curry puffs through various concepts - from kiosks along the road, to modern shopping malls and petrol stations.
With one of the best curry puffs around and achieving high marks in accessibility, variety and wholesome goodness, Old Chang Kee has also diversified and extended its product range to include other food products and complementary products such as spring rolls, sotong balls, fish balls, crab claws and yam pies etc, all produced with the same high quality standards that go into making its classic curry puff.
Onaka is an acronym for Optimum Nutrition And Kitchen Arts. Interestingly, it also means "stomach" in Japanese.
Their passion for cooking healthily has always fueled their quest for nutritional knowledge. By incorporating "East meets West Healing Kitchen" concept, they aim to nurture and promote the concept of "Food is a better medicine" in achieving optimum health naturally from the comfort of your homes and kitchens.
The healing kitchen was set up with a clear objective: to educate the importance of achieving optimum health through nutrition.
Working closely with doctors, nutritionists, professional chefs and cooking instructors, they organize nutrition workshops and cooking classes, provide detox programs and nutrition therapy.
At their Healing Café & Juice Bar, they offer a nutritious and tasty menu, stock a wide range of organic and natural products, which cater to special dietary needs: Dairy-free, Egg-free, Gluten-free, Low GI/GL, Sugar-free, Vegan and Vegetarian.
Moojaa, a new Thai style mookata steamboat place has opened on Keong Saik Road.
The restaurant's name means "my lovely pig", a Thai nickname that Thai girls give to their boyfriends who have grown chubby. Moo Ka Ta literally means "pork skillet”" in Thai, which refers to the special way of cooking both BBQ and hot pot.
Cooking your meat over a metallic pan, you will get to enjoy their selection of pork collar slices, boneless chicken, veggies and prawns, black angus beef or cheese tofu.
The seafood and meat are picked-up every morning from the market and are marinated in their secret sauce.
Burlamacco, a new Italian restaurant, occupies the ground floor of 77 Amoy Street. It is a fine example of a stylish eatery, elegant yet friendly, accessible, modern and unpretentious. Distinguished for its fascinating character and strong identity enhanced by the variety and quality of the product, the atmosphere remains friendly and stylish.
The Burlamacco is a carnival mask from the characteristic town of Viareggio in Tuscany where one of the most Italian famous carnival is celebrated. It was created by Uberto Bonetti in 1930. The name represents their credo: treasure traditions while maintaining a relaxed, fun, positive yet professional approach to everything.
Their food follows Tuscany's classic cuisine. Where Chef Gabriele provides simple, tasty dishes with the best ingredients, served with flair, care and attention.
The restaurant design is casual and warm. Wood and leather are the main features with touches of colors and art. Enjoy a light and soothing music in the background.
Their design inspiration comes from Herman Miller’s core products; Work Chairs.
The Herman Miller store is expressed as a porous plywood envelope forming an independent entity that plugs into the shop space of Xtra. This lightweight envelope allows visual links yet maintains the identity of both stores.
Just as the Herman Miller work chairs are designed to adapt to your postures and movements, the Herman Miller skin is moulded to adapt to existing structures and your movement patterns. The continuous surfaces forming the façade, walls, ceiling and entrances invite you into the store and guide you through the experience.
The complex envelope is pieced together using simple three-legged plywood component panels designed with interlocking lap-joints. The panels are “stitched” together forming the rigid, woven double-layered envelope. Customised panels are limited to the weaving as well as doubly-curved surfaces. There are approximately 4,000 wooden pieces that complete the whole design.
The parametric surface modulates light and views into a flexible, open space. The plywood material forms a warm and casual ambience while its structure and assemblages express the dynamic process that combines technology with design.
The new restaurant/cafe The Mayor of Tiny Town, offers a waffle-ful experience. Be pampered by a wide selection of sweet and savory waffles accompanied by ice cream, fresh fruits, scrambled eggs and other flavorful ingredients.
Their waffle batter is freshly made from scratch every day and baked only when ordered, to create the magical rich, crispy, golden brown and fluffy texture.
Their best seller is the perfect combination of slow poached pink lady apples in cinnamon sauce, vanilla ice cream and their homemade waffles. You can also opt for the scrambled egg and ham waffle from the All-day brunch menu which includes runny scrambled eggs, waffles and fresh greens tossed in zesty orange oil.
Their inspiration of café food comes from the intriguing fusion of Chinese ingredients with Western dishes such as their salad with century egg terrain, tossed with homemade lemon ginger mint.
Do try their interpretation of the traditional Teriyaki chicken where they serve it between slices of thick toast instead. Apart from these, they serve the usual brunch suspect of Royal eggs and many more.
They serve the whole collection of Gryphon Artisan tea as well as their secret house blend of coffees made from freshly roasted (100%) Arabica coffee beans.
With a contemporary bright and cosy design, Wine Connection has turned its old “Deli” into a splendid new Cheese Bar.
Available for both take-away and dine-in, a selection of over 40 matured farm cheeses is air-flown from Europe twice a month. You will find classics, such as Brie de Meaux, Saint Nectaire, Roquefort or Comte, from France, but also Parmiggiano Reggiano and Gorgonzola from Italy or Manchego from Spain, as well as some regional specialties: Swiss Tete de Moine, French Epoisses, or Sicilian Pecorino with black pepper.
Their a la Carte platters offer the option to create your own platter, selecting 3 to 7 items from their chef’s weekly selection, served with a crusty bread basket and assorted condiments.
If you are craving for more than “just” cheese, you won’t be disappointed with their giant salads and home-made tartines. The Camembert & Sautéed apples salad will pair perfectly with a glass of fresh Riesling, or the Flamiche tartine: Leek, Reblochon and Parma ham on a toasted slice of wholemeal bread.
Have a try at their traditional French Raclette with a modern twist. Melting cheese over potatoes & cold cuts, served with a side salad and traditional condiments.
They serve over 250 wines exclusively imported directly from vineyards around the world, a nice selection of over 20 wines by the glass and 8 beers from Belgium and Germany.
Basilico is a family-friendly Italian restaurant that has recently opened at the Regent Hotel. Seasonal ingredients are put together by their Italian chefs to create scrumptious and hearty regional fare. Featuring sleek and chic interiors, the 235-seater restaurant serves antipasti, hand-made pasta, rotisserie meats, wood-fired oven pizzas and Italian desserts.
With their two Italian chefs combined wealth of experience, you can be assured of only the best in terms of taste and authenticity.
Basilico was named after the humble and understated herb: Basil. Known for its classic association with pesto and tomato sauces, Basil has long been regarded as the “gold standard’’ of true Italian taste for its sweet flavour. In ancient times, the herb was also a symbol of love as Italian suitors signaled their loving courtship with a sprig of ‘Basilico’ in their hair.
Basilico Restaurant Chef Angelo Ciccone brings a depth of culinary experience, creating all-time Italian favourites such as Costolette D’ Agnello alla Griglia con Olive Taggiasche, Pomodori Arrosto, Basilico e Crostone di Melanzane (grilled lamb chops with taggiasche olives, cherry tomatoes, basil and eggplant crostone), Pizza con Proscuitto, Rucola e Parmiggiano (pizza with tomato sauce, mozzarella, parma ham, arugula and shaved parmesan) and Lasagnette con Ragu’ di Manzo, Basilico e Crema al Parmigiano (lasagnette with wagyu beef ragout, basil and parmesan fondue).
Lolla is a new fun and casual restaurant serving inspired yet simple small plates combining the finest ingredients and seasonal produce with mediterranean influences.
Lolla was started because of a group of friends’ love of good food and wine. They only serve what they would love to have at their own tables at home with their closest and dearest. If they don’t love it, they won’t serve it.
The team at Lolla has gone to great lengths to source the produce served in the restaurant. Dishes are robust and prepared simply to let the produce shine. Their chef continually sources the markets and shelves to present seasonal and interesting offerings that come by their shores.
Their wide variety of dishes are all served in smaller portions and are perfect for sharing. They are simply prepared to let the quality of the produce shine. Some of the highlights are the Cinco Jotas Jamon Iberico, scrambled eggs with Bottarga di Muggine, tuna belly “chutoro” tartare, sea urchin pudding, crispy breaded pig tails, beef tongue escalopes, doughnut with lemon curd and smoked chocolate ice cream created by Creamier just for Lolla.
Their restaurant is centered around the 13-seater dining bar, where you will be able to watch their chefs prepare their meal.
Their drinks selection include Champagne Legras & Haas Cuvee Exigence NV for complexity and sophistication, the perfect bottle from apertif to dessert, Domaine Georges Vernay Condrieu Les Terrasses de l'Empire 2009 for superb freshness, clarity and a long finish, the Girolate 2005 for intensity and opulence, Hans Tschida Samling 88 Beerenauslese 2006 for beautifully balanced perfume and flavours and finally the big bold and pleasurable Longrow Gaja Barolo.
SuperTree by IndoChine is the latest release of The IndoChine Group. Strategically located at Gardens by the Bay, in the heart of Marina Bay.
As the only establishment atop the SuperTree Grove, it is situated perfectly on the tallest structure, so you will be able to sip martinis and enjoy intimate dinners under the starlit skies. Choose between the world’s first alfresco rotating rooftop bar, or the fully air-conditioned lounge with a 360-degree, unobstructed view of the entire Gardens by the Bay on one side and the Singapore Central Business District on the other.
To pay tribute to the Eastern and Western facing of the location, dishes served at SuperTree are a mixture of Indochinese, Western, and fusion dishes such as the lemongrass Kampong chicken, Wild mushroom risotto and crispy Pancetta, or their signature Goi Cuon with king salmon (Vietnamese fresh rice paper rolls).
Renowned for its culinary excellence with a heart for personal well-being, SuperTree showcases a nutraceutical menu, serving food items containing health-giving additives. To keep to the promise of healthy tasty food, the dishes served consist of a large number of organic produce. The vegetables used are fresh eco-friendly produce from Bollywood Veggies and Kranji Countryside Association (KCA), free from pesticides and man-made fertilizers.
The health-conscious practices are also extended to the beverage list, introducing healthy fresh juice concoctions, Eastern and Western-influenced cocktails made with fresh ingredients as well as martinis with a twist. Also, the premium section of the beverage list has a new additions such as premium sake and baÌijiuÌ (ç½é ) to the comprehensive beverage menu selections. You can pair your meal with your choice of beverages, cocktails, beers and wines.
SuperTree by IndoChine has teamed up with internationally-renowned local celebrity architect Mink Tan to put Michael Ma’s innovative vision into reality, creating an urban, eco-utopia. MINK by Mink Tan has an accomplished diverse portfolio of projects that range across 5-star hotels, luxury residences, resorts and F&B outlets.
With their luxurious decor, nutraceutical and anti-oxidant food, SuperTree by IndoChine is the next iconic spot in Singapore.
#03-01 Gardens by the Bay, 18 Marina Gardens Drive
Café Melba, a bespoke concept owned and operated by Tadcaster Hospitality, presents an ultimate casual all-day dining experience, a tranquil escape away from the bustling and hectic city.
Located within the luscious green compounds of Goodman Arts Centre (formerly LaSalle College of the Arts), Café Melba is a blend of influences from Melbourne and Asia with interpretations of Australasian dishes. This 120 seater café aims to deliver the perennial of classics and weekend roasts; accompanied by gourmet coffees and luxurious teas.
Bringing delicious food and beverages, great coffee, amazing wood fired thin crust pizza and homemade café favourites to Goodman Arts Centre.
Check-out their brunch menu in the weekends for organic eggs and homemade bacon, and other breakkie delights.
#01-56 Block N Goodman Arts Centre, 90 Goodman Road
Strangers' Reunion, the brainchild of local Barista Champion Ryan Tan, is a small cozy cafe striving to make you the best cup of coffee humanly possible.
Ryan Tan, the owner of Strangers' Reunion, is the two time and current "Singapore National Barista Champion" (2011,2012). He has also represented Singapore twice in the World Barista Championship (2011 Columbia, 2012Vienna). As for Latte Art, he is currently ranked 2nd Runner up in the World Latte Championship (2011 Maastricht, The Netherlands), he also came in first in the 2011 Melbourne Latte Art Smackdown.
The cafe uses its own signature blend of beans and from time to time, they bring in single origins from world renowned roasters.
Apart from coffee, enjoy their bistro fusion lunch items such as roast pork baguette, tandoori ciabatta and brunch items like eggs benedict, scrambled eggs with maple dijon bacon.
Feast your eyes on the colourfully-delicious array of more than 35 tapas and pinches at the new District 10 Bar Tapas Restaurant at The Star Vista.
The pinchos, are traditionally eaten in bars in Basque in Northern Spain. These small bites skewed on long toothpicks are exquisite to look at on District 10's never-ending open bartop counter and even more tantalising to eat.
Whichever you choose, from the "Huevos Rotos" with fries and Jamon, Spanish potato tortilla, sauteed mushroom with Quail egg, "Patatas Bravas" with spicy tomato and garlic mayonnaise, "Pescadito Grito" fried anchovies, to manchego cheese and jamon croquette, you can be assured that you get authentic eats at the best value. These hearty pinchos taste even better when paired with THEIR quality yet affordable range of wines and thirst-quenching beers.
The brand's new 80-seater urban enclave marked with its signature brick walls, concrete floor, and a strong touch of sleek wooden furnishings serves some of District 10's much raved-about classics from its UE Square's outlet like, grilled argentinean rib-eye, pizza with Iberico ham rocket and parmesan cheese, Hoegaarden battered fish & chips, and rigatoni with wagyu meat balls in tomato sauce.
Party up with their resident DJ's wicked sounds with your colleagues, friends and family.
Upper Crust has just opened a new outlet on Circular Road.
Established in 2010, they are a spin off of The Organic Baker, their artisan organic bakery. The Organic Baker bakes organic sourdough breads as well as organic regular soft breads, focaccias, ciabattas and hamburger/hotdog buns. All their breads are done the good ol fashioned way, just the way it was meant to be made.
Uppercrust was conceived from their love of sandwiches and breads. Homemade fillings, fresh veggies, a bread selection, it all boils down to how you like your sandwiches.
At UpperCrust, eating healthy doesn’t mean neglecting your taste buds. Customise your sandwich the way you like it: Begin with your choice of sourdough or soft bread; then take your pick from a wide range of fresh fillings and homemade spreads.
Their breads, freshly baked by their sister bakery The Organic Baker, are naturally leavened. Containing no preservatives, additives, flavourings or improvers, they are all natural and good to the very last crumb.
UpperCrust is perfect for busy diners who want a quick bite as well as if you are looking for a place to pause over a satisfying meal.
Indulge in healthy eating even for busy occasions like lunch meetings, with UpperCrust quick delivery.
Hennes & Mauritz will open its second outlet in ION Orchard just in time for your Christmas shopping, The new duplex store will spread across 20,000 square feet on levels B2 and B3 of ION Orchard.
You can expect to find all your favorite trends from the Winter 2012 collection at H&M. Boxy coats, colorblock bags, metallic-thread separates, and printed pants are fully represented, including a heavy helping of bejeweled skirts, dresses, and accessories for extra fun.
Lana Del Rey, one of the biggest names in music, will be the face and voice of H&M this autumn. The print campaign was shot by Inez van Lamsweerde and Vinoodh Matadin. She wears a mix of pieces from the brands autumn collection ranging from a green sweater to printed leggins, a tweed biker jacket, wool faux-fur-trimmed coat and tweed figure-hugging faux leather-trimmed dress.
The brand also announced an exclusive collaboration with Maison Martin Margiela. The French fashion house has always followed its own path, often outside the conventional fashion framework. Constantly questioning the norms of fashion and presenting its pieces through the technique of deconstruction and transformation, the collections reinvent volume, modify shapes, change the original use and movement of gameness and derail the classic notion of fashion.
The cafeÌ features wholesome and hearty fare such as freshly made pastas, cottage pies, homemade soups, sandwiches and fresh salads. On weekends, enjoy an all day brunch with waffles, pancakes, eggs benedict and pre-ordered Sunday Roasts. The full range of his popular cakes such as his Ab Fab Red Velvet cake and his salted caramel chocolate torte are served.
Juwanda Hassim aka The Fabulous Baker Boy is the head chef and owner who has made a name for himself in the local theatre scene with his booming voice and larger than life personality. Besides his talent on stage, he has experience running restaurants in three countries. This new cafeÌ is a dream come true as it marries his two life-long passions: food and art.
The venue is just so unique and versatile. It can be a quiet creative space or fun place to have a family gathering or party. Collaborations with The Viridian Art House for birthday parties that include some craft or fun baking sessions are also in the works.
Have a try at one of his signature cakes; the apple cider stacker, a true original, lightly spiced with cinnamon, home made apple sauce with apple cider and wrapped with a salted caramel cream cheese frosting.
For the first time you get to go behind-the-scenes and get a first hand glimpse into the growth process of these birds. The moment eggs arrive at the BRC, up to the time chicks hatch and are weaned, they are hand-raised by the Centre's officers.
The BRC was incepted in 1988 but this is the first time in 24 years that it is open for walk-in public viewing. By showcasing what goes on behind-the-scenes at the BRC, they hope to inculcate a deeper appreciation of avian wildlife amongst visitors, and for them to have a better understanding of their conservation efforts.
Two incubation rooms, two nursery rooms, three weaning rooms and a kitchen are the eight areas through which you can take a peek at the eggs and chicks as they mature through life’s stages, before they are returned to their respective exhibits to join the rest of the bird park family.
2 Jurong Hill, Jurong Brid Park, Breeding Research Center
Preparazzi is a gourmet caterer specialised in concept events and parties. You will love their work, thanks to their original dishes, inventive ideas and bespoke creations inspired by Singapore’s exciting culinary heritage and sexy cosmopolitan lifestyle.
The caterer has been is the winner of the Martell VSOP Ultimate Start-Up Space Competition 2011. They've cooked for ambassadors, ministers, CEOs, partners, fussy bosses, chummy colleagues, happy families, kindergarden school children and the occasional health buff.
Their new Bar Gourmet serves healthy western food with an Asian twist.
Love salads? Try their duck confit with wonton crisps, or their grilled chicken with curry mustard dressing. Also available for takeaway.
Keep it fresh, for Sunday's brunch with their freshly baked breads, cakes and cupcakes from their bakery. Or have a try at their Do Truffle Eggs Benny.
Drinks wise, Preparazzi creatively concocts cocktails with local ingredients, herbs and spices, such as the Nanas Limau Pulut, a tequila-based cocktail made with pineapple, kaffir lime, and Cointreau.
The Sandwich Shop is the ultimate place to go for the best sandwiches in town, made fresh daily in an open kitchen. They also have a great breakfast menu for those who need a kick start for the day with gourmet coffee.
It has 4 outlets and operates like a supermarket, retailing sandwiches, baguettes, wraps, salads, soups, vegetable crisps, cakes, yogurt, coffees, fresh fruit juices and smoothies, with an efficient check-out service. Speed is quintessential without compromising on service. There breakfast menu sells scrambled eggs with smoked salmon, egg mayonnaise with crispy bacon, traditional English fry-up, as well as cold bagels with cream cheese.
They serve fresh honest-to-goodness sandwiches and meals in convenient take-away boxes in a supermarket checkout style.
The shop stands out with their specially-baked preservative-free and trans fat-free sandwich loaves, unique spreads and sauces, and special items on a regular basis.
They opened their first store at Robinson Centre in March 2003. Today, it has now opened a new outlet at Gateway East in a familiar ambiance. Large, prominent chillers greet you as you enter, the buzz from the open-concept kitchen, specially designed sandwich boxes, and the fact that you are usually served in less than 4 minutes.
Walk in, call in or mail in your order for a taste of their wide selection of wholesome bites. They can serve you in their shop or at your workplace.
Experience the freshest natural ingredients in simple recipes that will satisfy the most discerning taste buds.
After a closure of more than one year, Singapore’s first air-conditioned wet market, Elias 1, previously named White Sands New Market, opened on March 1. It was first bought out by supermarket chain Sheng Siong after it suffered repeated losses.
The new market offers a colour coding system which differentiates all the items sold and an electronic payment and weighing system to reduce customers’ waiting time.
Market stalls at Elias 1 are divided into different sections according to a colour coding system. Colours like green, yellow, orange and blue are used for identification of the various sections and to reduce browsing time. For example, the meat section is classified under the yellow zone and all the staff working in this area wear yellow.
This is one of the cleanest and most high-tech markets we have ever been to. Not only are the floors dry, the layout of the stalls is very neat and the air-con is adequately strong. Located ten minutes away from Pasir Ris MRT, Elias 1 is at the heart of Pasir Ris, making it easily accessible for residents nearby. Its central location and refurbished new look have already attracted customers, as seen from the thousands of shoppers who attended the opening.
Elias 1 also features well-equipped digital cashier terminals and bar code scanners, compared to traditional wet markets which use weighing scales. The prices of the items sold at Elias 1 are relatively similar to those sold at other wet markets.
Roughly the size of four retail shops combined, the market features a wide variety of fresh food and poultry. The range of items sold includes processed meat, vegetables, seafood and eggs. In addition, the wet market also comprises of a dried food section, where it sells carbonated drinks, instant noodles and chocolates – a common sight found in the modern day supermarket.
Opened daily from 7am to 10pm, Elias 1 operates six hours longer than usual markets. The additional hours provide a convenience for customers who want to purchase fresh groceries after their busy work schedule.
Some people need their daily fix of coffee. At Artease, they can’t live without their bubble tea! For the java addicts, they’ve got coffee as well, so don’t worry. They’ve got you covered.
The most important thing they wanted to do when they started was to insist on only premium ingredients to give you only the best quality and most delicious flavours. That’s a guarantee they’re always going to keep!
So why Artease? Well, they love art just as much as they love tea. They also think that life without tea is just plain arse... You’re a smart fella, you can figure the rest out.
Ultimately, we hope that when life is being an arse to you, our teas can bring you just that bit of cheer and joy.
Everyone loves fresh fish in a crisp batter served with thick chips and a splash of vinegar and salt. Its what we've all been waiting for...
Singapore's very own authentic British Fish & Chip Shop Take Away is now open to the public. They look forward to you making a visit to SMITHS and hope that through their policy of providing all customers with the same excellent standards of service and using only the very best quality fish, you will return and visit them again and again for quality 'Fish & Chips'!
Their menu offers the usual British icons, such as North Sea cod, haddock, plaice, halibut, battered sausages, mushy peas, pickled eggs and chip butties to name a few.
Their specially customized traditional Frying Range is from the UK, along with their Master Frier who originates from the north of England.