At Bonheur Patisserie, it is the little things that make you smile. They are committed to using the finest and freshest ingredients for all of their signature French pastries.
Their Pâtissier, Lin Weixian has boldly immersed himself into creating finely crafted artisan sweets that epitomize happiness.
In Pasarbella, they will be presenting to you 30 different macaron flavours ranging from Classical, Asian and Fusion flavours and also specialty cakes like their highly raved Strawberry Balsamic and Light Peach Sakura.
PasarBella, The Grandstand Bukit Timah, 200 Turf Club Road
RamenPlay is a collaboration between Singapore’s BreadTalk Group and Sanpou Co. Ltd, whose distinguished name is synonymous with quality ramen for almost 50 years.
At RamenPlay, everyday is considered a "playday" as the restaurant constantly pushes the creative envelope to create new flavours and concepts to enhance your dining experience of enjoying traditional ramen.
Traditional yet modern, it's soul food that is simply irresistible and mouthwatering! RamenPlay is helmed by the real McCoys, Sanpou’s team of Japanese master chefs with more than 40 years of culinary expertise, who serve nothing but the best. They strive to elevate and enhance how you enjoy and experience their ramen.
The stock is irresistibly delicious as it is prepared daily with top grade quality ingredients such as choice cuts of specially-imported soft pork bones, pork sinew and a secret recipe of spices which have been gently simmered for more than 12 hours. The final result? A rich and delicious soup stock that is used in all the ramen dishes.
All rice dishes are cooked using Niigata's koshihikari rice which has earned the name as the No. 1 rice in Japan.
The menu is presented in using a lively magazine style with unique choices to provide you with new and exciting selections. The selections include different ramen soup styles, a variety of rice dishes such as curry rice, ishinabe (stone pot rice), black sesame fried rice, toji sets, as well as a wide range of side dishes and more.
You can expect only fresh hand massaged ramen and heartwarming soup bases.
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.
Named after a legendary Samurai, Miyamoto Musashi, who was famed for his double sword style, the award winning Menya Musashi has become a household name in Japan since making its debut in 1996.
Credited as the pioneer of a new ramen culture in Japan, they strive to bring you new experiences through their revolutionary Ramen. Featuring a creamier soup base than most ramen, it comes in white, red and black versions. The signature white tonkotsu broth is made with a mixture of pork bones and fish paste, the latter providing a whisper of sweetness at the back of each mouthful.
Asia’s largest private cord blood storage facility has been opened by Cordlife. It aims to encourage parents to preserve samples of their children’s stem cells.
The Company currently owns and operates two stem cell banks with full processing and cryopreservation storage facilities in Singapore and Hong Kong. Its affiliates also operate in India, Indonesia and the Philippines.
The first cord blood bank to be set up in Singapore was back in May 2001 and was among the first in Asia. Cordlife Group Limited therefore has more than 10 years of cord blood banking experience as well as a published successful cord blood transplant and application track record.
The Company’s processing and storage facility in Singapore is also AABB-accredited and MOH-licensed, meeting both local and international standards in cord blood banking.
Only around 25 per cent of children born in Singapore have their cord blood stem cells put into storage by their parents. Umbilical cord blood at birth is rich in stem cells that can be stored and later used for treatment if the child contracts diseases like leukemia, cerebral palsy and other blood and immunodeficiency disorders.
The Yishun facility, Cordlife’s third in Singapore, boasts a storage capacity of 650,000 units and state-of-the-art technology.
#06-01/09 A'Posh Bizhub, 1 Yishun Industrial Street 1
Located along North Canal Road, right in the heart of Singapore’s CBD district and housed on the ground floor of a newly reconstructed shophouse in the oldest conservation area, Communal is a new casual American Diner and Bar serving contemporary gourmet diner food.
It is owned by American Chef Ryan Jetté, who was formerly the Executive Sous Chef of the Sentosa Resort and prior to that has also worked at top American establishments as the Chef de Cuisine of Farm at the Carneros Inn in Napa, California as well as under Thomas Keller at The French Laundry.
The décor of the room is designed with New York’s Meatpacking District in mind. Materials such as rustic bricks and steel are used to create that industrial chic look. The restaurant seats 36 and in line with the concept of Communal being an American diner, the counter takes centerstage with a long 16 seater bar facing an open kitchen. There are also four cozy booths along the bar counter for customers who prefer a more private dining option.
On the menu, Chef Ryan presents his take on classic American diner comfort foods, as well as his own culinary creations. Some of the items that are featured on the menu are the classic All-American Beef Cheeseburger, Fried Chicken with Crushed Laratte Potatoes, as well as Lobster Mac and Cheese. Signature items are the Foie Gras Torchon with Strawberries, Pistachio and Balsamic Reduction, Braised Beef Cheek with Smoked Potato Puree and Caesar Salad Soup with Bacon and Aloe Vera.
Communal also serves up hearty soups, healthy salads and delicious sandwiches. These seemingly simple dishes are elevated with specially created items such as Salad of Butter Lettuce with Kiwi, Macadamia Nuts, Parmesan Cheese and P.X.Vinaigrette, Country Ham and Cheese Sandwich on Sourdough Bread and the B.E.L.T. Sandwich, using their house cured bacon with fried egg, lettuce and tomato.
Experience excellent food that is skillfully prepared and executed by a professional.
Ito-Kacho, a new-corner to Singapore's gastronomic scene, might very well show us how it is done when it comes to serving high quality beef.
A subsidiary of a large Japanese corporation known as Sumikin Bussan, Ito-Kacho was first established in 2009 in Japan with the sole intention of providing you an opportunity to taste top grade barbecued beef at a more affordable cost. They import their stock of Wagyu cattle solely from an island called Kyushu.
As one of the first Yakiniku (barbecue) restaurants in Japan to use chilled instead of frozen meat, Ito-Kacho gives your taste buds an entirely new experience when it comes to beef. Due to the temperature at which the beef is stored at, its marbling is retained and thereby gives a better overall consistency.
Their extensive menu includes premium cuts such as Wagyu-Sasami (Flank Steak) and Toku-Jo-Bara (Short Rib) which are guaranteed to melt in your mouth, whilst the unusual offering of Wagyu tongue (Cow's tongue) is available if you are curious enough to venture into a more unfamiliar territory.
The interior design of the restaurant is a sleek, classy combination of black and brown wood. This coupled with warm and inviting lighting, provides you with a cosy feeling. If you are worried about the accompanying smell of smoke and barbecue, rest assured, the convection system built into the barbecue pit sucks out any air that rises above the cooking food.
Wine importer Estima Consulting has teamed up with chef Reine Sammut to share their passion for Mediterranean cuisine and wines of character.
Set in the heritage quarter of Chinatown, Provence offers a friendly and intimate journey through authentic Mediterranean cuisine. A former protégée of Reine Sammut at La Feniere restaurant in Southern France, Chef Julienne Rocca personally looks after each dish being prepared, using the finest ingredients to deliver plates full of intensity and disarming simplicity.
The wine selection at Provence is a tribute to France diversity in wine making with bottles from Burgundy, Champagne, Rhone and Bordeaux but also from the rising regions of Loire, Roussillon, Jura and Alsace. Some gems from Italy, Spain and New Zealand are also awaiting to be discovered.
With an open kitchen and a total seating capacity of 30 guests, including a private dining room for 12, the restaurant's experience is about conviviality.
Korea's leading BBQ restaurant Bornga has officially opened its first restaurant in Singapore at The Star Vista.
Led by renowned Korean Celebrity Chef Jong Won Paik, Bornga presents its signature "Woo Sam Gyup"; delicious sliced beef dressed with Chef Paik’s special marinades and other authentic Korean dishes on the menu.
Since 2002 upon the launch of Chef PAIK’s secret Woo Sam Gyup recipe in Bornga restaurant in Korea, the brand has gained worldwide recognition for its high standard and high quality of food and service. It has successfully opened its restaurants into China, United States and Indonesia.
Herman Miller has opened the world's first shop-in-shop concept store in XTRA.
Designed by Singapore architecture design firm P.A.C, a membrane of 3651 pieces of wooden triangles are individually pieced together to form canopies that will guide you through the various settings within the store, depicting living, dining and home office setting.
Herman Miller’s extensive range of work chairs produced over the years embodies their philosophy, culture and aspirations; a desire to constantly innovate, integrate technology with design and produce high quality, purposeful, human-centred products.
In addition to their classic pieces and new designs for the home, Herman Miller is a recognized innovator in contemporary interior furnishings, solutions for healthcare environments and related technologies and services.
Seventh Heaven is the first Singapore gourmet retail and events ice-cream company to offer customisation services. They tailor premium ice creams to suit your discerning tastes.
You will find 36 handcrafted ice cream flavours to choose from savoury gourmet ice cream bullion bars, 7 inch mud-pies, waffles, pancakes, brownies and other sweet treats, in other words, you will definitely find something that fills your craving.
Stop for a piece of heaven while shopping on Orchard Road. Be spoilt for choice with their delightful selection, including signatures like Lychee Martini, Seasalt Caramel, Passion Fruit, Black Sesame, Butterscotch and Pecan.
Expect savory ice-creams that will deliver you to cloud nine.
Table Manners offers you the freedom to build your very own platter from their selection of good, old comfort European fare. Their coffee by Papa Palheta, specialises in the roasting and purveying of specialty coffee. Their unique brewing and roasting techniques bring out the best in the beans, creating an aromatic and smooth finish for discerning palates. Table Manners believes in quality coffee that even the coffee bean farmers are proud of.
Their elegant selection of Tea Forte, is one of the most full-bodied and delicious blends of tea, created with whole leaf teas, rough-cut herbs and flowers. Be spoilt by the bountiful assortment of blends and flavours offered.
Have a try at their artisanal cocktail bar, Bar Stories; where dedicated bartenders shake-up a wide array of specialty cocktails, inspired by seasonal fruits and occasionally prepared with cooking-condiments including Shiso and Balsamic vinegar.
Indulge yourselves further with their range of classy tableware, perky napkins and cheery dining furniture.
#01-68/69 The Oasis, 5 Changi Business Park Central 1
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.
Bomba, a hip and vibrant Spanish paella bar has recently opened in the Robertson Quay neighbourhood.
Located within the compounds of luxury residential development Martin No. 38, Bomba is the spanking hot new joint serving a curated menu of well-loved Spanish cuisine with the most authentic and rustic flavours.
The music is upbeat and lively, and the atmosphere is fun and welcoming. Evoking a sense of bold, funky underground vibes, the interior features a striking war heroine graffiti wall mural, colourful graphic tiles and vibrant red crates, along with vintage wooden chairs and customized tabletops made from wooden wine-box labels.
Helming the kitchens of Bomba is none other than Chef Jean-Philippe Patruno, who brings with him a wealth of valuable experience from his time at some of the world’s famed award-winning restaurants. The talented chef began his culinary foray at 3 Michelin star Chez Nico on Park Lane, before going on to head up Nico Central and Simply Nico. He later teamed up with renowned restaurateurs Sam and Eddie Hart, opening tapas restaurant Fino to great critical acclaim.
At the heart of the restaurant is its specialty authentic paella, a fragrant rice dish which unites the people of Spain. Chef Patruno uses Bomba rice, the most prestigious pedigree amongst the Spanish rice varieties, and flavourful stock to give character to the paella. Every pan under the skilful hands of Chef Patruno reaches the pinnacle of paella greatness with the perfection of Socarrat, a golden caramelized crust that forms at the bottom layer of the rice. Seafood lovers will be thrilled with the signature langoustine squid and prawns paella that is full of goodness with its strong flavours, aromatic stock and generous servings of seafood.
You can also look forward to la plancha cuisine, where it’s all about great marination and flavours, featuring a selection of daily fresh catch cooked upon flattop grills where the direct heat contact creates a crusty, nutty flavour that sears the meat juices within.
As with the Spanish way of life and sharing culture, you will get to indulge in sharing portions of a variety of great tapas. Their signature dish of Secreto Iberico, is cooked to perfection over loko mangrove charcoal spiced with apple branch wood chips. The direct contact with the charcoal and wood imparts a distinctive smoky, sweet flavour with hints of apple fragrance that lingers in the mouth.
At Kitchenette, they believe that quality wines, comforting food, and good company make the perfect combination to nourish the soul.
They keep it simple, unpretentious and accessible. You will find carefully handpicked wine labels, fresh desserts and pastries lovingly created from scratch, and classic dishes.
Their wines are carefully handpicked from all over the globe, including lesser-known regions. Behind every label, there’s a background story to why it was specifically selected.
You do not need a deep pocket to taste excellent wine, and they are committed to seek out high quality labels, which are reasonably priced.
Their artisan breads ranging from traditional baguettes and sourdough breads to classic croissants are baked fresh daily. Alongside, you will also find their interpretation of classic desserts and pastries such as cheesecakes, macarons and home made chocolate truffles. Kitchenette serves up seasonal and classic comfort food. The meticulously planned a la carte and set menus are frequently updated to showcase only the freshest seasonal ingredients for the finest taste.
They believe in using the best natural ingredients and make all their desserts and pastries from scratch. They are free of preservatives and artificial flavouring. Their signature pastries include the chocolate black sesame tart with passion fruit mousse, fromage blanc and assorted macarons.
In recent years, Hong Kong is the city that has been on development and bringing the transparency into the Asian art market, yet Singapore will be the next destination that enables the museums or primary galleries to play a main role as an incubator.
Ota Fine Arts have numerous programmes with East Asian artists including Japanese and Korean, and organises various rich collaborations with new artists from South Eastern Asia to the Middle East region. Be it painting, video art, or crafts, they have been promoting talented artists who work across different media since they started in 1994.
The Japanese gallery, which started in the Ebisu area in Tokyo, has represented internationally acclaimed artist Yayoi Kusama, renowned for her recent collaboration with Louis Vuitton. It has also been representing other Japanese artists such as Hiraki Sawa and Tomoko Kashiki. Over the last few years, it has brought more regional character into its programmes, featuring Indonesian Ay Tjoe Christine, Korean Yee Sookyung, Iranian Monir Farmanfarmaian, as well as other artists from China, Mongolia, Bangladesh, and the Philippines.
The Quaich Bar is one of the most exquisite whisky bars that you will find in Singapore. They have been recognised as a Great Whisky Bar of The World for outstanding presentation, promotion and knowledge of great whiskies from around the world, according to The Whisky Magazine, the standard bearer for whisky connoisseurs the world over.
Quaich (pronounced ‘quake’) is the drinking bowl that is a Scottish Gaelic symbol of welcome and friendship. And in the true spirit of this tradition, Quaich Bar serves more than whiskies.
With more than 300 types of whiskies, you will be spoilt for choice.
To help in your journey of discovery of some of the best taste sensations, they have crafted eight distinctly-themed sampling sets of whiskies. These are designed to match a variety of approaches to exploring the complexities and subtleties of various whisky types.
Other than whiskies, they also offer a variety of specialist beers, wines, tequilas, rums, vodkas and other waters of life to embrace different tastes.
These, along with the range of cigars available at their cigar room, will provide you with the opportunity to relax in the lap of luxury.
#01-293 Resorts World Sentosa Waterfront, 26 Sentosa Gateway
Forest has opened at Equarius hotel. Situated along the fringe of a tropical rainforest on Sentosa. Dine under a forest canopy inspired ceiling, whilst savoring chef Leong's signature flavourful creations.
Famous local celebrity chef Sam Leong is making waves on the culinary scene with Forest, his first-ever restaurant in partnership with Resorts World Sentosa. Together with chef Mike Tan, they break out of traditions and take the bold step to reinvent contemporary Chinese cuisine.
Upon entering the restaurant, one of the first things to notice is the 'theatre kitchen' which is well-ventilated so you can enjoy an unobstructed view of the chefs at work.
Unheard of in any Chinese restaurant, chef Leong will be taking a western approach for service and the presentation of dishes. Experience his innovative 8-course or 10-course discovery menu, as it gets bolder with every course.
Enjoy cooking classes at the new Tott store, located in Sime Darby Center.
Whether your passion is for cooking, baking or hosting parties, they have specially selected many products to get you going in the right direction. They offer renowned cookware brands from Jamie Oliver to De Buyer, as well as exclusive first-to-market products.
At "Tott" , you can also find creative inspirations to construct unique culinary moments for your family and friends.
Nurture your passion at their cooking studios or take a class to improve your hosting skills. Be inspired by a variety of cuisines taught by their experienced instructors and celebrity chefs. Or, book their private studios for a private party or a corporate function.
Tott Cooking Studio consists of a hands-on kitchen with 12 induction stoves, as well as a demo kitchen that can seat up to 70 people or be converted into a private dining space. With nearly 2,000 square feet of space, both studios will offer classes for everyone: whether you are just beginning to discover fun in the kitchen, or if you are an avid professional home chef.
Take advantage of their baking facilities at Bake&Go without the hassle of cleaning up.
Kids can bake with their parents or guardians at any of their six brightly coloured stations. You can even book the entire Bake&Go studio for a 30 minute slot, with extra no extra charges.
Tott also includes a Bistro, which offers comfort food designed by their consultant, Chef Sam Leong, to delight your palate. Enjoy a meal in their Bistro before, after, or even during your shopping at Tott store.
The Grimbergen beers herald from the ancient Grimbergen Abbey in Belgium in 1128. The abbey was destroyed in 3 separated fires. Each time, the monks of Grimbergen took the Phoenix as their symbol; a sign of the Abbey's perpetual rebirth, and adopted the motto: burned but not destroyed.
Very Naturally, 1128 would be the perfect name for the first ever flagship Grimbergen bar in the world. This unique bar offers urbanites a sanctuary with its seamless indoors-to-outdoor al fresco setting. There are also outdoor interactive Grimbergen draught stands for you to tap your own beer.
1128 is also the first in Asia to launch absolute premium vodka; Absolut Elyx. To commemorate this honour, 1128 has set aside Absolut Elyx's own dedicated bar counter, nestled within a refuge of greeneries admits the hustle and bustle of Tanglin Road.
Not to be outdone, the engaging glass-windowed wok-equiped kitchen whips out local favourites such as samba squid, prawn paste chicken, sweet and sour pork and mee goring, to complement these unique drinks.
1128 is a bar that has managed to modernise heritage and seamlessly marry the best of both concept providing you an unparalleled experience in dining and drinking.
Pet lovers may be pleased to know that this casual hangout has thoughtfully set up special water troughs by the side of the outdoor bar area for their canine companions.
Situated along the fringe of a tropical rainforest on Sentosa, the Equarius Hotel will ensconce you in a haven of lush greenery. An integral part of Resorts World Sentosa, the Equarius Hotel is the perfect getaway for nature lovers and families alike and is a stone's throw from nature hikes amidst verdant grounds and the island's numerous attractions, including a water theme park.
You will be accommodated in oversized deluxe rooms and suites, boasting balconies with gracious, panoramic views of either forest or sea, in deference to nature. A full complement of luxurious in-room amenities coupled with round-the-clock room service ensures a peerless stay experience. Enjoy a superior slumber on luxe mattresses paired with 400 thread count Egyptian cotton bed linen in all guestrooms, and spacious bathrooms with double vanity areas, tubs and separate showers. A exclusive 24-hour personal butler service is available for suite rooms.
An exquisite dining experience awaits you at Forest, a unique dining concept helmed by renowned celebrity chef Sam Leong. Dine under a forest canopy inspired ceiling, whilst savoring chef Leong's signature flavourful creations. Equarius Hotel is also complemented by a full level devoted to meeting and function rooms to suit every purpose.
The brand sources some of the finest raw ingredients from the four corners of the globe to make their products. They harness the skills of artisan farmers and add their expertise to create effective products that are wonderful to use.
The Body Shop carries a wide range of products for the body, face, hair and home. Their products are inspired by nature and feature ingredients such as marula oil and sesame seed oil sourced through the Community Fair Trade program.
They produced a certified organic skincare line: Ecocert and Nutriganics. Following the launch of Nutriganics, they also reformulated their hair line to contain no parabens or colourants (Rainforest Hair Care), and produced a new line of antiperspirant deodorants that contain no parabens or aluminium salts, and uses volcanic minerals as a substitute.
Products include: body butters (including moringa, satsuma, strawberry, olive, shea, mango and coconut), make up, full skin care ranges (including tea tree, vitamine C, E, aloe vera and seaweed ), pediatrician approved baby range, men's skin care, hair care, fragrances for women and men, bath products including shower gels and soaps
Seventh Heaven was the first Singapore gourmet retail and events ice-cream company to offer customisation services and has now opened at Gardens by the Bay. It tailors premium ice creams to suit every whim.
You will find 36 handcrafted ice creams flavours to choose from savoury gourmet ice cream bullion bars, 7 inch mud-pies, waffles, pancakes, brownies and other sweet treats, in other words, you will definitely find something that fills your craving.
Stop for a piece of heaven between your visit from the Flower Dome to the Cloud Forest at Seventh Heaven. Be spoilt for choice with their delightful selection, including signatures like Lychee Martini, Seasalt Caramel, Passion Fruit, Black Sesame, Butterscotch and Pecan, as well as 8 exclusive floral flavours that are only available at Gardens by the Bay.
At the heart of Orchard Road lies Paragon, a high-end retail mall that resonates with the luxury niche of Singapore’s consumer market. Home to numerous international luxury brands, it is the destination of choice for both Singapore’s elite and their foreign tourist counterparts.
To accommodate such an exclusive demographic, Paragon’s upmarket tenants favoured an impressive frontage, unwilling to relinquish ground floor exposure for larger spaces on higher floors. Hence, with acute shortage of ground level frontage and to appease their resistance against moving to higher floors, new shop fascias were designed exclusively for each luxury brand, with magnificent Orchard Road frontage on a much grander scale than before.
The plan also dovetailed neatly with the façade enhancement scheme laid down by the Urban Redevelopment Authority (URA) - the governmental urban planning body – that encourages new and unique building facades to enliven the Orchard Road shopping experience. Realising these aims, the existing stone façade was re-clad in layers of aluminium panels and fritted glass to form an elegant backdrop.
Drawing inspiration from the meaning of 'Paragon', the base façade was designed to resemble a multi-faceted diamond. The new façade articulation consequently comprises three main glass cubes, which serve as multi-volume spaces that effectively address the spatial needs of the high-end retailers. In contrast to the angular cubes, a curved glass façade soars forward, drawing all eyes towards the mall’s main entrance; the juxtaposition of the gossamer net against the solid brute stone of the building transforms the entrance into a head-turning focal point that attracts people and entices them into the wonders within.
Not only did the façade articulation presents a creative solution to the spatial conflict, it also maintained its leading position in fashion and luxury, while improving the flow within the urban framework, thereby making the Orchard Road shopping experience infinitely superior.
Making its foray into Asia, Italian delicatessen Ci Gusta! has opened its flagship outlet at Anchorpoint Mall on October 15, 2011.
With new concoctions introduced every month, the conceptual Italian brand promises to keep customers refreshed with yoghurt tenero and gelato desserts in a wide range of fruity, nutty and alcoholic flavors.
Ci Gusta! stands for “We Like It!” in Italian and is synonymous with authentic Italian artisan desserts made with premium ingredients.
Offering bursts of flavour with each mouthful, the sweet delights are highly customisable with premium toppings such as honey sesame crunch, biscotto, brownies and fresh fruit salad to ensure that every dessert is prepared just the way you like it.
Australian swimwear label Seafolly has opened its first international flagship store in Singapore as part of a wider expansion strategy for the brand.
The Singapore outlet, which is located within the retail capital city of Wisma Atria, marks the first of many global stand-alone stores for the swimwear giant, with plans to expand to the US and UK markets before the end of the year.
It was the right time for the label to expand internationally and Singapore was the perfect place for the global debut. The demand for their products in this region is at an all time high. Singapore has a 12-month summer season with swimwear weather all year round, and therefore they couldn’t think of a more fitting city to launch their first international flagship store.
The Singapore outlet stocks the entire Seafolly range, including Ladies, Kids and Limited Edition with price points in line with Seafolly’s Australian prices.
The layout and concept, like the outlets to follow, is replicative of the label's Australian stores, featuring chic wooden floorboards and clean linear design to covey an “Australian beach feel”.
Seafolly have also signed on to appear at landmark trade shows in Paris and Miami throughout July 2011, and the brand will roll out its 2011 campaign and catalogue nationally on July 1.
The label, which has previously worked with Jessica Hart, Samantha Harris, Miranda Kerr and Catherine McNeil as Seafolly ambassadors, recently signed Australian supermodel Sarah Stephens as the new face of the label for spring/summer 2011.
Stephens will star in the 2011 Seafolly catalogue, shot on location on the Maldivian Islands, as part of the campaign and model the latest collection, which the brand describes as its “most sophisticated collection to date”. Stephens is deemed to be the right fit for the label and the fresh Seafolly collection.
Sarah embodies Seafolly and they are over the moon to be able to showcase the expanding D cup market and how D cups CAN be stylish, sexy and fashion forward.”
Ikkan Art Gallery opened in May at Artspace@Helutrans, with the inaugural exhibition “Surfaces of Everyday Life: Postwar and Contemporary Masters from Ai Weiwei to Andy Warhol.”
Ikkan Art International was established by Ikkan Sanada in 1982 as a private art dealer and consulting/advisory firm based in New York.
It is a private art dealer and advisory firm. In 2011, due to recent development of the Asia and especially southeast Asian art markets, Ikkan decided to expand into Asia. The gallery wished to exhibit works of high quality only.
The exhibition presented some major names such as Roy Lichtenstein, Frank Stella, Claes Oldenburg, Robert Rauschenberg, Tracey Emin, Damien Hirst, as well as Yayoi Kusama, Yasumasa Morimura, Hiroshi Sugimoto and Takashi Murakami.
The great American master, Jasper Johns were also represented with over 20 original prints including four new editions, exhibited for the first time ever.
Volutes is a skyscraper conceived by Asami Takahashi and Jason Lim located in Singapore’s new marina bay area. Their proposal is to pull upwards the urban fabric and create a helical volume.
Public programs are wrapped around a central circulation core while six serpentine structures contain the private spaces. The morphology of the building results from the analysis of 6 control lines sweeping around the central core.
The outer skin is linked to the main structure with spokes arranged in a hexagonal configuration.
Volutes opens at the street level and closes at the top to allow direct sunlight into the city. Its porous skin maximizes ventilation and regulates the green parks and water reservoirs.
Whether you are a novice to cookery or a budding culinary extraordinaire looking for a breakthrough, sam.leong@forest cooking school welcomes you with open arms.
A veteran of the culinary trade and Singapore’s answer to a local celebrity chef, Sam Leong’s claim to fame is his expertise in infusing traditional Chinese cuisine with a modern touch. Culinary instructor and cookbook author Forest Leong grew up in Thailand, spending her childhood in the kitchen assisting her father, a traditional Thai cuisine chef. Her culinary passion and talent found her training at Thailand Tourism Board & Institution, and led her to a successful career at some of Thailand’s finest hotels.
Sam Leong is no stranger to the media as 26 years of culinary expertise and innovation has honed him to be Singapore’s very own celebrity chef. Having been trained in culinary arts by his father, a Malaysian Chef well known for his shark’s fin dishes, Chef Leong has come a long way. From becoming the executive chef of Jiang Nan Chun at Four Seasons Hotel at the age of 28 to being appointed as the director of kitchens/corporate chef for the Tung Lok Group, Chef Leong has also collected multiple accolades. A trend-setter in modern Chinese Cuisine, Sam has represented Singapore at some of the world’s prestigious culinary events, including the annual James Beard Foundation Awards (1999); Friends of James Beard Gala Dinner (2000); Master of Food & Wine, Australia (2002); Annual St Moritz Gourmet Festival, Switzerland (2002); and the Flavours of Asia event at Napa Valley, California (2004).
His list of accolades includes being named Best Asian Ethnic Chef of the Year at World Gourmet Summit Awards of Excellence in 2001, 2002 and 2004 and Executive Chef of the Year and Chef of the Year in 2005. He was also named Chef of the Year at the Hospitality Asia Platinum Award (HAPA) in 2006 and 2007. In 2008, Chef Leong was awarded the Five Star Diamond Award and was recognised as one of the finest chefs worldwide in the American Academy of Hospitality Sciences and another award in 2009 – Asian Cuisine Chef of the Year “regional” by the World Gourmet Summit, Singapore. Leong has had the honour of serving world famous public figures such as Minister Mentor Lee Kuan Yew, former US presidents George Bush and Bill Clinton, and Queen Elizabeth II of England. He became the first Singaporean chef to join Singapore Airline’s International Culinary Panel of world-renowned chefs. In that same year, he made his first appearance on Singapore television, in a Chinese language cooking programme, King of the Kitchens. A year later, he was invited to be chef-mentor for a television cooking competition, Star Chefs 1 in 2006, Star Chef 2 in 2007 and Good Food Fun Cook in 2008. His success progressed into the publishing world when he released his cookbook A Wok Through Time, followed by Sensations, and A Taste of Home.
Now, the father of two is expanding his portfolio to being a culinary educator, mentor, consultant, in addition to being an occasional and exclusive guest chef. Having collated a long list of accomplishments, Chef Leong will spend Mondays to Thursdays touring the world with his wife, Forest while performing the role of a food consultant and guest chef. On Fridays to Sundays, Chef Leong will spend quality time with his wife Forest, and students of sam.leong@forest indulging in culinary action and discussion. Inspired by Forest’s passion for teaching, Chef Leong hopes to impart to novices and trained chefs alike not only the skills of innovative cooking but also the essence of food and hospitality.
Fret not if you have no clue as to how to steam rice, nothing is ever too basic at their school. They believe in building relationships with students and ensuring they get the best out of their time here. Lessons are not just about learning how to hold a knife or what might be the best way to prepare pad Thai and they most certainly do not hope that you come just because you have paid your fees.
We fervently believe in making cookery fun for their exclusive classes which are limited to 20 students at a time. Never feel afraid to pose a question in their class for they approach all levels of students with an open mind. Engaging in mentorship that builds strong relationships, they treat their students as friends and hope to give back to society with the years of culinary knowledge and experience they have accumulated.
To spread their culinary passion to the world and see the rewards you could reap, bring them joy. Befriend them at sam.leong@forest cooking school and spread your wings. The sky is your limit!
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.
Balaclava – a familiar name in watering hole circles has recently moved into new premises. After a successful decade-long run at Suntec City, Balaclava has now taken up residence at ION, where it is accessed through the fifth-floor carpark rather than the upscale shopping mall.
And that’s exactly how owner Sam Yeo wanted it. The veteran F&B operator, whose five outlets include the 18-year-old Wala-Wala in Holland Village, and more recently, KPO in the lucrative Orchard Road belt, has an eye for interesting locations, and says he wouldn’t have taken up the narrow semi-circular space if it required walking through the mall.
You have to know about the entrance as it is a little bit discreet and it is felt by Sam that being in a multi-storey carpark with views overlooking the Ground Zero of the shopping set (the junction of Orchard and Scotts roads), gives the new Balaclava a distinctive, slightly edgy vibe. It’s the only dedicated bar in ION, so they have a unique offering and they can also cater to the residents in ION’s residential tower.
It’s also an ideal place to have a drink while waiting for the nightly traffic jams around ION to subside. After entering through a push-button black-screen sliding door, patrons are greeted by a bar that has a distinct science fiction look and feel to it. Balaclava is a smart and sophisticated space, with two long bars, seating along a curved wall and different seating zones that – depending on your mood and inclination – will appeal to a wide range of drinkers. There is also an elevated VIP area devoted to drinkers of Blue Label, blended Scotch.
At night, the space is also illuminated by lights from the facade of the ION mall. DJ-style music plays a key role in the venue, and will evoke different moods at various times of the day – the bar is open from 3pm till late. There’s also a small tapas menu with tasty snacks such as spicy prawns ($18), squid tempura ($16), pulled pork tostadas ($15), foie gras burger ($13), and baguette slices with different toppings ($5 per slice or $30 for a seven-piece combo).
Ther Merlion, Singapore's most unique tourism landmark, will be transformed into a temporary hotel suite where guests can spend a night. The project is an installation project titled "The Merlion Hotel", presented as part of this year's "Singapore Biennale" (v) organised by the Singapore Art Museum.
The Merlion would be hoarded up from Feb 7 to March 9 to facilitate the conversion and for safety considerations. The Merlion Hotel will be unveiled on March 11 and be opened for public viewing from March 13 to May 15. During this time, members of the public will be able to view the installation daily from 10am to 7pm.
Key information on "The Merlion Hotel", including how visitors may stay a night at the suite, will be illustrated on the hoarding panels and announced shortly by the Singapore Art Museum. The Merlion will be undergoing reinstatement works from May 16 to June 5. Operation will resume on June 6.
The Merlion (Malay: Singa-Laut) is an imaginary creature with the head of a lion and the body of a fish, is used as a mascot of Singapore. Its name combines "mer" meaning the sea and "lion". The fish body comes from Singapore's ancient name back when it was a fishing village - Temasek - meaning "sea town" in Javanese. The lion head represents Singapore's original name - Singapura - meaning "lion city" or "kota singa".
The symbol was designed by Fraser Brunner, a member of the Souvenir Committee and curator of the Van Kleef Aquarium, for the logo of the Singapore Tourism Board (STB) and has been in use from 26 March 1964 to 1997.The Merlion continues to be its trademark symbol since 20 July 1966. Although the STB changed their logo in 1997, the STB Act continues to protect the Merlion symbol.
Eurocopter South East Asia (ESEA) has just unveiled its new 8,200-square meter Singapore facility, which is a key element for the growth strategy of this Eurocopter regional affiliate in the dynamic South East Asia helicopter marketplace. Located in Singapore’s redeveloped Seletar Aerospace Park, this facility provides a 25 percent increase in office space and a doubling of hangar capacity to support ESEA’s expansion in training services; maintenance, repair and overhaul (MRO) capabilities; research and development; and design resources.
With its new and larger premises, ESEA is ready to meet the sales and services opportunities across South East Asia as the region’s economic recovery continues. ESEA has a track record of demonstrated growth during the past decade, and is well positioned to support the continued evolution of Eurocopter’s presence in this key marketplace. ESEA’s move into the new facility represents a return to where it was created more than 30 years ago as a company called SAMAERO. Operations began in a one-storey colonial bungalow in Seletar West Camp with 12 staff members. The company moved in 1988 to a larger facility at Loyang Way, where it was located until the latest transfer to the new location at Seletar Aerospace Park.


The doubling of hangar space significantly increases ESEA’s maintenance, repair and overhaul capabilities, as 24 helicopters can now be accommodated – compared to 12 at the previous facility. ESEA’s new location also offers an improved infrastructure for its training arm, the Singapore Helicopter Training Center (SHTC), which has trained some 350 pilots and technicians annually for type rating, refresher, specific mission, and on-job training courses. SHTC also provides training programs for regional college and university students as part of its talent development plan to groom a pool of future rotary-wing industry professionals.
The Seletar Aerospace Park facility will also house personnel from EADS Innovation Works – the worldwide research center network for Eurocopter’s EADS parent company – enabling them to work closely with ESEA in research and development activities, along with collaboration on promising innovation projects. ESEA’s newly-inaugurated operation is also authorized for design modification and repairs on Singapore-registered helicopters in terms of structures, avionics and electrical systems integration, as well as cabin interiors and furnishing. This results from its recent Design Organization Approval issued by the Civil Aviation Authority of Singapore, which builds on ESEA’s status as the only subsidiary in Asia that is a Eurocopter Authorized Design Organization.
Eurocopter South East Asia (ESEA) is the Regional Headquarters of Eurocopter, the world’s leading helicopter manufacturer. Established in 1977 in Singapore, ESEA handles the sales and customer support activities of 15 territories in the region. In 2010, ESEA achieved a turnover of 127 million Euros. With a staff-strength of more than 200 professionals, the company has developed a successful commercial network of Singapore-based sales team and regional sales managers and technical representatives.
Eurocopter was established in 1992, the Franco-German-Spanish Eurocopter Group is a Division of EADS, a world leader in aerospace, defence and related services. The Eurocopter Group employs approx. 15,600 people. In 2009, Eurocopter confirmed its position as the world’s No. 1 helicopter manufacturer in the civil and parapublic market, with a turnover of 4.6 billion Euros, orders for 344 new helicopters, and a 52 percent market share in the civil and parapublic sectors. Overall, the Group’s products account for 30 percent of the total world helicopter fleet. Its strong worldwide presence is ensured by its 25 subsidiaries and participations on five continents, along with a dense network of distributors, certified agents and maintenance centres. More than 10,500 Eurocopter helicopters are currently in service with over 2,800 customers in more than 140 countries. Eurocopter offers the largest civil and military helicopter range in the world.
Meat lovers have a reason to celebrate as they can now enjoy Brazilian churrasco (barbecued meats on skewers) at Clarke Quay. From the land of samba and Mardi Gras, Senor Santos brings a slice of Brazilian life to diners who are feating at the restaurant. Experience authentic Brazilian food, sit back, relax and feel the samba beat. Satisfy your meat cravings with different cuts of meats grilled to perfection by their passadors (professional meat carvers). Beef lovers will love their different cuts of beef from tender and flavourful rump camp, hump, ribs to juice sirloin.
Other delightful must-tried are the tender and juice lamb leg and lamb fillet. White meat lovers can choose to have the tasty chicken or fish fillet. Other grill items include delicious cinnamon pineapple, focaccia and garlic bread. A wide spread of salads and pasta is available at the salad bar where you can help yourself continuously. Head to Senor Santos today and have your fill of meat and salads endlessly and eat to your heart's content.
Located in Robertson Quay, one of Singapore's popular entertainment districts, Studio M offers modern accommodation with free internet access, free parking and an open-air fitness centre.
Italian maestro, Piero Lissoni brings his style of minimal Italian elegance to Singapore with the launch of Studio M. Designed to be both sophisticated and edgy; the hotel is created using clean lines and a subtle colour palette. If you're looking for more than just sharp service and privacy, the ultra-chic interiors will be sure to appeal.
Lissoni has also brought greenery into the hotel and created a lush environment of a perfect urban garden. When architecture and plants are integrated, the hotel takes on a whole new angle of warmth and tranquility.
A towering loft acts as a unique front to the hotel while a remarkable five-metre high chandelier floats above a white sculptural island serving as the one-stop reception area.
Studio M is near a variety of bars, restaurants and entertainment options. The central business district and shopping district, Orchard Road is a 15-minute drive away.
Each loft at Studio M has a safe, minibar and coffee/tea maker. It also offers a sofa-bed and private bathroom with shower.
Guests can unwind at Studio M's wading pools or enjoy outdoor dining at the Oasis Deck or Take, which features Japanese fusion food.
Other food and beverage options include Kuve, offering Thai-style grilled dishes and a large range of beers. Expressamente serves authentic Italian dishes and gourmet coffee.
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