The new White-Garden themed food court is now located at the Fountain Terrace. There are 18 stalls and three mini restaurants to delight you with delicious local delicacies.
The new stalls include Zhong Hua Curry Rice that serves up curry fish and chicken. Zhong Hua’s signature curry fish is a must-try with its rich spicy curry that soaks the fresh fish with intense flavour. Dont miss Gu Zao Mian for it's minced meat noodles. Each bowl is packed with full flavour and flourished with soft, tender minced meat.
Food Republic believes that by providing excellence in food quality, a holistic dining culture and excellent service, they will achieve their goal of overturning old perceptions of food court dining that is generally perceived as lacking in character, repetitive in choice and unappetising. They aim to provide food from highly rated and well sought-after food stalls. The entire package of scent, sound, sight and social identity will complete your dining experience.
#B1-115 to 120 & #B1-126/127 Suntec City, 3 Temasek Boulevard
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.
Lee's Taiwanese is inspired by the famous and very busy Keelung Temple Street night market.
With a variety of popular Taiwanese street fare such as Braised Minced Meat Rice, Spicy Beef Noodles and even cold desserts like Red Bean Ice and Yam Ice.
The authenticity of Lee’s recipes traces right back to their ingredients; home-made gravies and broth; hand-made dumplings and prawn cakes, as well as their sauces which are imported from Taiwan to ensure that the Taiwanese flavor is uncompromised.
Experience authentic Taiwanese flavor that is bound to delight your taste buds.
Sushi and sashimi will be delivered straight from the sushi counter to your table. Maintaining its high quality of food, Tampopo focuses on seasonal fresh ingredients prepared in authentic Kaiseki and shabu shabu style.
With a wide-ranging menu of outstading quality food, you will be spoilt for choice. Being the pioneer for introducing Kurobuta black pig, one of the items you should really look out for is their signature dish: the Black Pig top grade Tonkatsu. Due to the fact that even the bread crumbs are imported from Hokkaido, along with the tender and thick meat, their pork cutlet has an added crunch to its taste.
Fans of Tampopo will not want to forget their famous Black Pig Shabu Ramen,served in pure pork bone soup, enhancing the overall taste of the combination of thin Kyushu noodles and meat.
An alternative choice of Hokkaido Kani Ramen is also available.The Etanbestsu soba is freshly made from 100% buckwheat in Hokkaido thus you can expect a natural fragrance and an excellent chewy texture of Tampopo’s soba.
Even truffle lovers have something to look forward to. The Black Pig Truffle Fried Rice is a new dish which will not disappoint.
Southeast Asia’s premier theme park will debut, on 1 March 2013, the world’s first fully immersive Sesame Street indoor themed ride to be enjoyed by the whole family together, taking you on an outer space adventure with Elmo and friends, at Universal Studios Singapore.
Bringing the world’s longest-running and most beloved children’s television program to life, the indoor themed ride named Sesame Street Spaghetti Space Chase will feature a zany science-fiction inspired plot, coupled with signature Sesame Street comedic style and music. You will find yourselves fully immersed in fun surroundings and special effects, alongside your favourite friends from Sesame Street.
The ride will feature 12 characters from the Sesame Street repertoire, starring Super Grover and the lovable Elmo, who turns into Super Elmo to help save the day! Kick-starting the story are three brand new characters, "Macaroni the Merciless" and his partners–in-crime, "Zester” and “Shredder". Created exclusively for this ride, these gluttonous super villains are well underway in their plot to steal all spaghetti and noodles on Earth.
Crystal Jade Culinary Concepts Holding is a diversified Food & Beverage group committed to preserving the rich traditions of Chinese cuisine in contemporary ways. Over the years, Crystal Jade has committed itself to preserving the fine art of Chinese cuisine – offering a unique dining experience with exceptional food quality and excellent customer service in a congenial ambience.
Their fine dining concepts include traditional Cantonese and Teochew cuisine that have been relished for generations. You will also find authentic Korean cuisine and Continental boutique-style cafés as some of their specialty concepts. Among the diverse casual dining options they offer are well-loved items such as Lanzhou La Mian and Shanghai favourites, Cantonese barbecue meat, noodles and congee, Hong Kong Dim Sum as well as bakeries serving international pastries and breads.
Their name, 2-face, reflects the concept of metamorphosis, from traditional kopitiam (coffee shop) in the day to casual chic place for drinks at night.
The kopitiam at Blk 56 of Eng Hoon Street is transformed into Two Face Pizza and Taproom. Gone are the hawker stalls peddling yong tau foo, noodles and vegetarian bee hoon. They are cheekily hidden behind huge chalkboards. Kopitiam by day, casual pizza bar by night. An efficient and ingenious use of space.
Their carefully prepared menu features similarly unique fare, fusing tried-and-tested favourites with new mouth-watering recipes.
They include Kiam He Pizza and Two Face Signature Drink, which is made with sour plum, caixin and pineapple.
Ikyu, the new Japanese restaurant on Yong Siak Street is daringly different. Serving authentic Japanese cuisine in an ambiance that looks like a factory.
Location, Décor, People, Chef: everything is different at IKYU . Get ready for a whole new experience that will spur your imagination.
They have created one of the most unique dining experiences in Singapore. To them, The Japanese cuisine is an art developed over centuries. The food is deeply associated with the cultural evolution of Japan. The Japanese pay great attention to the ingredients such as the rice, noodles, seafood, meat and non-meat ingredients. Use of oils is delicately balanced. Also the way Japanese food is served is a work of art. They treat the white food plate like their canvas making a painting with colourful sushis.
Their menu is inspired by the deep impressions and experience acquired by their Master Chef Seki in Japanese cooking during his long stay and work in Japan. They take pride in paying attention to detailed food preparation in the strictest Japanese tradition and eating protocols.
Following a five month transformation, Pan Pacific has opened a brand new all-day dining restaurant: Edge. Located on level 3 of the hotel, Edge is a theatrical and interactive dining space that will offer you a culinary tour of the region and the Pacific Rim.
With interiors designed by Blueplate, a Wilson Associates specialty restaurant and bar design studio, Edge’s interiors feature materials and elements from around the Pacific such as black volcanic rock, riverstone, sandstone, wood, bamboo and rattan. The inspiration behind Edge is to have the restaurant represent a bustling metropolis of cultures and cuisines, complete with different sights, smells, sounds, tastes and textures, set in a modern upscale ‘hawker’ environment.
Comprising seven different open concept kitchens, Edge serves a diverse array of Asian and Pacific cuisines, including Chinese, Malay, Indian, Singaporean, Thai, Japanese, Australian and American.
Get upclose and personal with the chefs as they bake your pizza in their wood-fired oven, grill your satay at the charcoal grill, or cook your fresh crabs at the chilli crab station. Have your steak cooked to your preferred doneness or enjoy a la minute pasta and noodle choices. Enjoy fresh succulent oysters, prawns, mussels and scallops at the ‘live’ seafood station, or fuel up on greens at Edge’s extensive salad bar.
Lovers of Japanese cuisine will delight in their selection of freshly prepared sushi, soba, tempura, and yakitori, while the Thai station features a variety of fruit salads and a hot and spicy tom yum soup.
Complete your culinary journey on a sweet note with their elaborate and mouth-watering dessert station which comprises an assortment of pastries and cakes, two chocolate fondue fountains, an ice cream counter, and a "live" crepe and waffle station.
Edge can seat a maximum of 350 persons and is segregated into different zones, each showcasing different moods, seating configurations and heights. This flexibility allows the restaurant to cater groups, business associates, families or friends.
Established in 1903, Cold Storage was the child of the Industrial Revolution and Pax Britannica, when Singapore was the “Clapham Junction of the Eastern Seas”. Together with electricity and refrigeration, it allowed European agents of change, the colonial civil servants, merchants, miners, planters, traders, to acclimatise to living in the tropics.
The name “Cold Storage” is an icon and its story is unique in the corporate histories of Singapore. The Company had humble beginnings, a small depot storing and selling mainly frozen meat from Australia. From that, it has grown to become the premier player in retailing in Singapore.
As the island's oldest established supermarket operator with over 100 years of experience in Singapore, Cold Storage the market leader in Singapore, constantly introduced new store concepts that set clear industry standards.
They carry 1,600 SKUS of housebrand products under two house brands: "First Choice" and "No Frills at Cold Storage", Market Place and Shop N Save supermarkets. Offering you a wide variety of goods in close to 40 categories from fresh squeezed juice to wines to drinks, frozen, dairy, snacks, wines, rice & noodles, breads and cereals, household, papergoods, kitchenware.
#B1-02/35/36 Star Vista, 1 Vista Exchange Green, Star Vista
Tokyo’s famous ramen chain-restaurant Marukin Ramen has finally set up its base.The creation of Marukin Ramen can be said to be a product of motherly love. Founder Hiroshi Kusuda was initiated into F&B operations as he first adopted the duties as a filial son helping his mother run her noodle business. In 1994, Hiroshi-san finally created his own Marukin Ramen as a means the unique flavours authentic to the Kitakyushu city in Japan.
The 12th outlet to open worldwide, has been silently serving up bowls of collagen-y goodness to ramen aficionados in the know at the basement of Scotts Square.
Asked what the recipe for its success might be, Head Chef Tetsuya Tsuyuki of Marukin Ramen Singapore. Unlike the typical pork-based ramen soup broth, the brilliance of the chefs behind Marukin Ramen features the use of its famed 6-hour slow cooked chicken soup for its ramen, a winning recipe cooked unhurriedly to perfection.
The made-to-order ramen at this highly-rated establishment thus showcases a balanced flavorful menu in its signature ramen selections such as the Negi-Negi veggie lover’s delight ramen, the Tori Zukushi Ramen, a yummy selection complete with succulent slices of Chicken Chasyu, Chicken meat balls, Chicken wing and Kikurage mushrooms, the wholesome ISSAI-GASSAI Ramen which promises a hearty serving all of key ingredients. All of these Marukin Ramen recommendations feature high quality ingredients and the ultrafine springy homemade noodles, in its famed chicken-based broth available as spicy and non spicy versions of its Shoyu Chicken White Soup, Shio Chicken White Soup, Miso Chicken White Soup and the Shoyu Chicken Clear Soup.
Practically designed to facilitate the ease of fast order and quick service, the simplistic design of Marukin Ramen at Scotts Square revolves around its vibrant yellow tiles and dark brown wood allowing a interactive space where colleagues, friends and family can gather to enjoy their ramen amongst a jovial and lighthearted ambience. Takeaway is also available at Marukin Ramen.
Many successful Japanese ramen restaurants have established their new branches in other countries and introduced their original products to ramen markets abroad. Recently, Marutama Ra-men, which serves authentic Japanese ramen has been making its Toripaitan soup as the new wave in the Japanese Ramen industry following Shoyu, Miso, Shio and Tonkotsu soup.
Marutama's Toripatan soup is served with homemade Hakata-styled ramen noodles. What makes this soup so special and mouth-watering is the 100% pure chicken broth made with absolutely no MSG at all! As for Toripaitan soup, it is one of the most difficult soups to prepare and cook. This is because the taste of Toripaitan soup is susceptible to the change in color and taste and the chef must have the experience to identify the ideal balance in order to make the soup. In every Marutama store they spend at least 5 hours daily on the cooking process and preparation alone. This pure milky white chicken-based soup has delighted and won-over hundreds of thousands of ramen lovers' across Asia.
Marutama offers an authentic Japanese ramen experience with its half-boiled aji tamago and aosa seaweed topping, complete with melt-in-your-mouth char siew. This additional topping of a half boiled seasoned egg is highly recommended for ramen. In Japan, Marutama's half-boiled seasoned egg was recognized as "the best tamago". Its unique texture: fully boiled at the surface and only half boiled inside blends in perfectly with the seasoning.
Marutama is well-known as a restaurant which has developed their shops not only in Ryogoku, Tokyo and Kawaguchi, Saitama, but also in Singapore, Indonesia, Malaysia and Thailand since the first Marutama restaurant in 2001. They are pleased to announce the opening of their 5th outlet in Singapore at Suntec City.
This Viet Inspired Deli was founded by Chan Wei and they have just opened another fabulous outlet at Vivocity. He was inspired after taking his first bite of the Banh Mi Thit during his studies in Canada, in the early 90’s. The draw of the relatively low-priced and refreshing taste of Vietnamese cuisine offered him a solution to both his yearning for Asian food as well as making the most of his limited finances as a student.
Upon graduating, he travelled frequently to Vietnam, to research and sought help from anyone who would teach him the art of making Vietnamese baguettes and its fillings. The long and arduous journey paid off and in May 2006, the first Baguette outlet opened at Raffles City, serving the masses with hearty sandwiches and the comforts of simple and uncomplicated cuisine.
Savouring the taste of old Vietnam in modern Singapore, where Vietnamese noodles (“bun”) are cleverly packed into plastic boxes – a solution for busy Singaporeans who need a quick and simple meal.
With the opening of Baguette at Market Street Car Park in 2006, new items such as Chicken Sticks in Caramel Fish Sauce is being introduced into the menu to add variety to the deli.
Baguette also offers the refreshing flavours of Soda Chanh, a thirst-quenching drink, using fresh lime juice, syrup and soda water. Our latest introduction is Soda Chanh with Plum- a must try.
The aromatic smell of Vietnamese “drip coffee” is given a new lease on life as Baguette offers the opportunity to “takeaway” the drink.
Lastly but not least, Baguette is also offering Sushi Bread - a soft and tender bread wraped in seaweed, chicken floss, mayo, cucumber and tuna; like a sushi roll, hence the name. A definite must for your next tea break!
People just love noodles. For generations and across nations, folks have been happily enjoying their noodle dishes. At Noodle Star, they love noodles too. That's why they have been perfecting the art of noodle-making for years now, and simply love sharing their labour of love with everyone. With a texture that's fine, chewy and even, you can taste the freshness of their noodles. They are their star attraction in a wonderful array of dishes that leave you simply spoilt for choice.
If you enjoy Noodle Star's noodle dishes, you will enjoy them even more in the company of good friends and loved ones. At their restaurant, happy chatter and laughter are always in the air. At each table, there's always a "star" capturing everyone's attention.
So go check out to Noodle Star. Enjoy their stars – their noodle dishes. And be yourself, a star that brightens the lives of your loved ones with the pleasure of your company.
Experience energetic and vibrant nightlife at Grand Park Orchard’s new iconic lounge Onyx. Intimate spaces and ambient lighting makes this the ideal place to chill and relax.
Open House is a trendy international restaurant with an open concept dining. Serving buffet breakfast and a la carte menus for lunch and dinner, the restaurant’s dining highlights are inspired from the four live cooking stations at its main dining area. These stations serve chef’s signature dishes that include pizza, sandwiches, dim sum, claypot dishes and roast meat with noodles or rice. Opens daily from 6.00am to 10.30am for breakfast; 12.00pm to 2.30pm for lunch and 6.30pm to 10.30pm for dinner.
The exquisite Bar Canary is located at the outdoor pool area on Level 4, the al fresco bar offers signature concoctions of Veuve Clicquot cocktails. Cool and chic, the bar provides spectacular views of Orchard Road and is set to become the place to see and be seen.
Excellent view, check. Great ambience, check. Premium food, check. Affordable prices, check. Enter NUOC, one of Orchard's few Vietnamese fine dining restaurants located at the pinnacle of Orchard Central.
Newly established last year as a subsidiary under Modesto's restaurant, NUOC, which means both "water" and "motherland" in Vietnamese, embraces the concept of waterfront dining with a warm and cosy ambience.
With its unhindered aerial view of the cityscape paired with lush waterfront greenery, letting down your hair after a long stressful day at work could be as simple as lounging on one of the balcony sofas and sipping tea. And not just any other tea, but the traditional Vietnamese lotus tea accompanied with sweetened ginger flakes that add a fiery burst of spice to the lilting fragrance of tea.
You could also opt for coffee, served Vietnamese style in a minature tin strainer on top of a coffee cup, a powerful and aromatic blend to help recharge tired minds.
Start the ball rolling with a refreshing tri-season salad made up of crispy greens, lotus root, prawns and pork tossed in traditional homemade sauces. Move on next to the buttered chicken wings, prepared by frying them twice, first in oil then in butter. The much understated appetizer have since gotten rave reviews from diners who declare them "the best in the planet". Then work your way through an array of mouthwatering main courses, with signature dishes such as the succulent grilled pork chop on rice cakes,sugar cane prawns and fish cake in pumpkin flower. Meanwhile, keep your tastebuds freshened with the unique coconut caramel, a beverage of pandan juice and crunchy young coconut strips.
The theme of water runs consistently throughout the restaurant design and layout, a fusion of tradition with modernity. With the generous play of curves in its walls, sweeps of powder blue floor colour, air vents designed like streams of water right down to the delicate jade coloured dining utensils, no detail is left uncovered.
At NUOC, dining is no longer just a gastronomic experience, but a feast for the eyes as well.
The new Dine On 3 features a destination dining concept with three restaurants and a bar under one roof. Casserole offers a selection of Western, Southeast Asian, Indian and Morocccan casseroles served in sharing portions. Silver Shell Cafe features live cooking stations during lunch and a theme buffet for dinner. The restaurant also has a dedicated buffet section for children which is built to their height. 8 Noodles is a Chinese noodle house offering eight noodle dishes along a selection of Chinese roast meats. The Bubble Bar offers the ideal chillout spot after meals. A stroller band performs in the evenings.
Barnacles Restaurant, the resort's restaurant by the waterfront, will re-open after the Lunar New Year.
Trapizza is the resort's casual Italian restaurant on Siloso Beach. This restaurant serves crispy thin crust pizza baked in a traditional, wood-fired oven. It also serves pasta, salads, snacks and desserts.
Siloso Beach bar offers cool respite by the resort's swimming pools. Besides a selection of food and beverages, it also offers an ice cream bar, popcorn and candy floss for children.
A children's menu is available at all restaurants in the resort.
This natural hue and sepia tone-donning den wins over its diners with more than Chinese noodles, Chinese-style tapas, Chinese gourmet teas or cocktails; it charms with classical ballads along with spatial expressions highlighted by banners, flags and video projections depicting splashes of traditional Chinese operatic colours of seasonal topics.Casual dining restaurant, Ai Mien Bar, offers 16 types of noodle dishes and an assortment of "Chinese tapas" to tease the tastebuds.
Decked up to channel creative vibes, the neutral beige and brown walls are eye candy for artistic types who like to indulge in that occasional bit of Chinese calligraphy and modern Chinese art. It's also an oasis for working crowds to drop in for a spot of their favourite noodle dishes before heading back to the office.
The dishes are created by master chef Cheung Wing Keung, a Hong Kong native who spent 10 years working in Japan. He injects interest into his signature dishes with ingredients that are of Japanese origins to recreate Chinese noodle dishes with a twist.
But if you're not looking to just chill out, indulge in a sip of their designer drinks that marry Western liquors like Cognac and gin to Chinese ingredients like wolfberries, chrysanthemum and ginseng, accompanied with 18 kinds of Chinese-style tapas such as the Deep-Fried Toast with Prawn Paste and Fish Roe.