The Living Café has opened on Bukit Timah Road. They create and provide genuinely healthy food and drink that is truly tasty, affordable and accessible to everyone.
Using specially selected and sourced organic ingredients, they combine them to achieve optimum flavours. You will be introduced to a recipe full of energy and vitality.
Started by Dana Heather who is a Master Nutritionist and cutting edge nutrition researcher; they use ancient wisdom, international food and the combined work of dozens of nutritional experts. Raw Food is at the heart of their menu.
Their Head Chef Fock and Viv Sutanto from The Living Food Institute, are continually creating their own versions of Raw and Raw-Fusion to bring an even wider scale of variety to the cafe. At TLC they use no red meat, no cow dairy, no white sugar, no preservatives, no additives, no artificial colorings and include gluten free alternatives on their menu.
They cater for birthday parties, private events, takeaway and provide private catering on request.
They are a brand new concept founded in 2011 specialising in gourmet pies and coffee, first in the vibrant cafe scene in Singapore. With buttery, flaky pastry crust that crumble in your mouth and filled with classic, modern and unexpected combinations of fresh, high quality sweet and savoury ingredients their scrumptious pies can enjoyed in every possible settings. As a convenient takeaway, as a leisure indulgence in the relaxed environment of their cafe and as a unique treat for special occasions.
Pair it with their carefully selected coffee blends for the ultimate experience and find out why they say it is perfect together.
They believe in keeping their ingredients fresh, high quality and simple. They do not use any artificial colouring or preservatives of flavourings in their pastries and filings.
A combination of soups, stews, breads and dessert, their pies can be eaten in the hand, without the need of cutlery, crockery or napery, consumed hot or cold, at every meal, on the go and can be economical to extravagant.
Their gourmet coffees are made from specially selected beans and aromatic blends to compliment the pies and their gourmet teas are made from specially selected tea leaves and aromatic blends.
A loving tribute to fine European coffee and pastries, Tuxedo is Singapore's chic new destination at the Carlton Hotel, for those who appreciate fine coffee, cakes, pastries and sandwiches.
The ideal spot for casual morning meetings or intimate afternoon chats, Tuxedo is also great for takeaway snacks and light meals.
Enjoy a selection of classic items like delicate French croissants and rich baked cheesecake, and signature specialties like their own lobster pie and indulgent Tuxedo cake made with Valrhona chocolate. The open kitchen on the same level allows you to watch their bakers at work, making everything fresh daily, from scratch, by hand, one at a time. The way it should be.
Overdoughs, is a recently opened takeaway bakeshop and deli by chef-owner of artichoke; Bjorn Shen, and Roxanne Toh.
Located along Waterloo Street and just across from Artichoke, the 850 sq ft space is a quick and dirty version of the two year-old restaurant. Its offerings are a playful take on the flavours of the Middle East.
The opening of overdoughs comes on the back of their success at artichoke, where they've seen a growing interest and receptiveness towards ethnic Middle Eastern cuisine.
Overdoughs' Moorish-inspired menu comprises savouries such as artichoke’s flagship dips, stone-baked pitas, Turkish Ramadan pides and Lebanese za'atar flatbreads; and staple sweets like rosewater baklava, pistachio kunefe, syrup cakes, and Israeli milk puddings.
For those looking to cook up a storm at home, overdoughs’ retail corner offers a choice selection of signature spice blends (Yew chermoula, baharat, ras el hanout) and Middle Eastern provisions (pomegranate molasses, Arabic cheese, Turkish jams).
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.
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.
Smiths have opened their 2nd store at Balmoral Plaza and wanted to share a little fish and chips trivia with you. So here goes....
Did you know that fish and chips are 100% natural with no added colouring or preservatives. They contain less fat and calories than burgers, kormas or pizzas plus they’re an excellent source of high quality protein, carbohydrates, vitamins, iron, calcium and dietary fibre. White fish is also an essential part of a healthy diet.
Tests by the Seafish Industry Authority show fish and chips contain approximately 170 Calories and 9g of fat per 100g. That means our average fish (170g) is approximately 300 calories and 16g of fat and our average chip portion (300g) is approximately 500 calories and 27g of fat.
There are around 10,000 fish and chip shops all over the UK, selling 276 million portions of fish and chips each year.
As far back as 1838 Charles Dickens wrote about fried fish warehouses in the classic novel 'Oliver Twist'. These warehouses acted as the forerunner to fish and chip shops – but the partner to fish wasn't the traditional chip as we see today, but either bread or baked potatoes. The fish was sold by street vendors who carried the goods in trays hung around their necks. The fish was purchased cold for about a penny a portion.
Fish and chips was the only take-away food not to be rationed during the Second World War. Frederick Lord Woolton, Minister of Food at the time, even allowed mobile frying vans to carry fish and chips to evacuees around the country.
The first fish and chip shop is thought to have been opened in Mossley, near Oldham, in 1863, although there are claims for one in London that opened in 1860.
The world’s biggest ever portion of fish and chips was cooked in Hull during Seafood Week, October 2002. The fillet, which measured 34 in long and 14 in wide, weighed 28 pounds and 1 ounce, beating the previous world record by two pounds.
On a Friday in the UK, 20% of meals purchased outside the home are from a fish and chip shop.
In order to produce the best quality fish and chips at Smiths they only buy the best quality supplies. All of their products are of the highest quality and they spend every morning preparing everything fresh for the day.
Smiths fish, fishcakes, sausages and scollops are all cooked in our homemade batter which is made fresh every day to Smiths very own authentic secret recipe. We only use the very best potatoes available and they are peeled and chipped fresh every morning on the premises. Our chips are authentic thick cut chips as this creates a healthier product for our discerning customers.
Smiths fish and chips are fried in the finest quality refined palm oil, which gives our food that authentic proper traditional British fish and chip taste. Our fishcakes and scollops are homemade each morning on site. Our peas are soaked overnight and cooked fresh each morning so we can give our customers old fashioned, real mushy peas.
We serve our fish and chips wrapped in paper, just like the old days and off offer a first class product and first class service.
dapao celebrates the flavours of Singapore and southeast Asia, and cooks from scratch from local ingredients, innovating traditional recipes to be healthier and easier to takeaway. dapao is here because corporate life got boring and it’s so much more fun to be in the kitchen, dreaming up new recipes! At dapao, they make fresh food from scratch, without added preservatives or chemicals. Their wrap and salad recipes are mainly based on traditional southeast Asian cuisines, so they’re flavourful, but they’ve made slight tweaks to make things just a bit healthier.
It's important to them to be kinder to the planet than normal takeaway restaurants - that makes lunch even more guilt-free!
How are they doing that? Biodegradable cutlery and wrap papers that are compostable, minimising food waste, growing a herb garden, buying most ingredients from a locavore foodshed of 300kms, a kitchen free of toxic chemical cleaners and a shop offering reusable lunch bags.
They're encouraging you to bring your own coffee cup. They'll give you coffee grounds for your garden and plant cuttings from theirs. In the longer term, their sustainability policy will include initiatives such as composting in the kitchen, organic ingredients and plastic-free packaging. They're always looking for ideas, so please let them know if you have any thoughts!
Food is energy-giving. Good, fresh food that is. dapao makes simple, healthy food with local flavours that will give you the energy to attack your afternoon! (and 'healthy' doesn't mean a wimpy salad for lunch that leaves you hungry!)
Far East Square (Water Gate), No. 3&4 Amoy Street, #01-01 Far East Square