OMOOMO, a self-service concept Korean-fusion restaurant, is set to launch its fifth brick-and-mortar on 30th July at Suntec City, the heart of Singapore. Deriving its brand name fromOn July 22, 2018 / By Nookmag
OMOOMO, a self-service concept Korean-fusion restaurant, is set to launch its fifth brick-and-mortar on 30th July at Suntec City, the heart of Singapore.
Deriving its brand name from the Korean expression of amazement and surprise, OMOOMO strives to present accessible, affordable and delectable Korean-fusion food to their customers with its locally curated menu developed by their personal research and development team.
The fuss-free restaurant delivers a concrete menu of 18 Dons and 6 Ramen that ranges from SGD8.00 to SGD16.50 in its latest abode, including the restaurant’s all-time signature Dons – the hearty Ji-Ji Don (SGD10.00) that sees the union of Spicy Chicken, Teriyaki Chicken, Soy Garlic Winglets with onsen egg atop Korean white rice, as well as the Yes Sir! Yes Sir! Don (SGD12.00), a juicy sirloin steak dish served with multi-grains rice, savoury kimchi omelette and a dose of teriyaki sauce.
Engage in a Vegan affair with the Super Prawn Don (SGD8) – a crunchy Vegan prawn rice bowl with mixed salad and brown rice, and the Golden Rink (SGD11) – an assortment of crispy mushrooms with salad and Korean glass noodle.
Ramen and meat lovers alike should keep their eyes on the Sutagi Ramen (SGD16.50), a buttery and tender steak with Ramen that are well-soused in OMOOMO’s homemade tangy Gochujang goodness, then taken up a notch by the matchmade pairing of runny onsen tobikko and crispy nori.
Diners not in favour of OMOOMO’s prefixed offerings can choose to create their own personal Don with the “Build my Don” or “Build my Ramen” option by choosing their preferred choice of base, protein, garnish, soup and sauce.
In celebration of its new opening, the 60-seater restaurant will be offering a one month SGD8 NETT promotion on ALL its Don and Ramen from 6th August to 31st August. The restaurant is set to open on 30th July.
The colonial era of the 1930s in Singapore sets the backdrop for this year’s The 50 Cents Fest (五毛钱美食荟萃), in its third year running, on 28 and 29On July 16, 2018 / By Nookmag
The colonial era of the 1930s in Singapore sets the backdrop for this year’s The 50 Cents Fest (五毛钱美食荟萃), in its third year running, on 28 and 29 July at the 100- metre long Chinatown Food Street (牛车水美食街), located on Smith Street. Like its previous two instalments, the award-winning Fest, featuring more than 40 stalls and mobile vendors, promises a smorgasbord of close to 50 different delectable street eats, drinks, snacks and dessert items, with ethnic cuisines featured for the first time; as well as performances and activities that add to the ambience and atmosphere of the yesteryears that our food heritage is built on. Be prepared to be brought back in time through a range of gastronomical delights and immersive activities for all ages.
From as little as a humble 50 cents to no more than Sgd3.00, fest-goers are able to indulge their taste buds in a gastronomical experience of the 1930s with an array of specially curated dishes, ranging from savouries to sweets and snacks; and everything in between, that either have origins or feature key ingredients and spices from the 1930s colonial period.
Fish Molee (传统印度咖喱鱼)
A lightly spiced creamy fish curry dish with Indian and Portuguese origins.
An unconventional addition of butter to black coffee, rumoured to be an opium smoker’s choice of beverage to soothe their throats.
A Peranakan style of Chinese rice vermicelli accompanied with a marinade of shallots, belacan, lime juice, ginger and toasted grated coconut.
Early Portuguese immigrants enjoyed having banana fritters for breakfast. Street hawkers started to introduced their own take of this dish known as Pisang Goreng.
Black Pepper Crab (黑胡椒螃蟹)
One of the nation’s most iconic dish, pepper that is heavily infused in this dish was an important source of income for Singapore in 1930s.
A dosa-like dish from South India, brought into Singapore by Indian immigrants, is an affordable meal for labourers back in the days.
To add to the authenticity of The 50 Cents Fest, heritage home-brand founded in 1930s, Tong Heng Bakery proudly presents a simple yet fragrant Egg Cookie (鸡蛋饼), along with their signature Walnut Cookie (小合桃) that is baked with the same traditional recipe since its inception in 1935. Also, Singapore’s oldest restaurant Spring Court presents a must-try item – their original Kong Bak Pau recipe that has been on sale since its inception in 1929. Spicing up this exciting food fest will be Anthony The Spice Maker, who has been manufacturing quality spices in Singapore since 1986.
Amidst the eating and more eating are performances and activities that aim to add to the entire atmosphere of festivity and spectacle, with the entire Chinatown Food Street decked in colourful neon- signs and décor reminiscent of the 1930s colonial era. Catch the 1930s Taxi Girls performances and sway to the beats of popular songs of the 1930s performed by local a capella group, 1023, on both days! For the true-blue nostalgia seekers, you can experience life back in the 30s with a haircut by a back-alley barber for just SGD2.00!
For the first time this year, fest-goers can “see” the daily street happenings in the 1930s with samsui women hard at work, opium smokers smoking at the alleys and sights of gambling dens through a free Augmented Reality (AR) experience.
In addition, do your part for the environment by recycling your trash at our recycling machines. The 50 Cents Fest 2018 will reward fest-goers with a little token for throwing their waste into designated recycling machines on-site.
Also, enjoy priority when you plan your journey! Download the Plus! App to make the best of your visit. You can plan your journey via the event map and information on the Plus! App, and access a digital card that entitles you to express entry at the attractions. Plus! App users enjoy priority entry to the AR 1930’s walkthrough and the alley barber haircut. Users can also be the first to get rewarded with old school snacks at the recycling vending machine.
You can also enjoy the convenience of QR Code payments as you scan to pay at The 50 Cents Fest with DBS PayLah!, DBS / POSB digibank and DBS iWealth®. What’s more, download PayLah! to get S$5 with promo code ‘STEADYLAH’. Download now: dbs.com.sg/dbspaylah
So mark your calendars and gather your family and friends to experience a gastronomical adventure into the 1930s, unlike any other. Don’t miss out this one-time opportunity to experience 1930s Colonial Singapore at this year’s The 50 Cents Fest!
Ah Mah Homemade Cake is excited to announce the launch of its new banana chocolate flavour – Choco-Nana, available from now across all its outlets! The new flavourOn July 9, 2018 / By Nookmag
Ah Mah Homemade Cake is excited to announce the launch of its new banana chocolate flavour – Choco-Nana, available from now across all its outlets! The new flavour comes after the success of the orange cake, and Ah Mah Homemade Cake has seen a demand for fruity cakes amongst its customers. This is the next fruit-themed cake in the series, and is priced at SGD11.
Fresh banana is ground into paste form, and then mixed with the cake batter. Every bite of the cake is filled with the sweet note of banana! The enticing cake also boasts rich and smooth chocolate fillings — melted chocolate shavings — in the middle and is topped with chocolate chips. The natural sweetness of the banana marries impeccably with that of the chocolate! As with all its offerings, Ah Mah Homemade Cake does not use any preservative or artificial flavouring.
For the first time ever, Ah Mah Homemade Cake will also be launching 嫲嫲拼, or Mah Mah Mix in a box, on 1 July 2018. Now, you can enjoy two different flavours in a box and have the best of both worlds! One half of the cake is the original flavour; the other half is your choice of either cheese, chocolate or pandan.
Offerings that have won the hearts of many Singaporeans
Inspired by the popular egg sponge cakes originating from Tamsui (Danshui), Taiwan, Chef Jim of Ah Mah Homemade Cake has adapted the traditional recipe with a local twist. The cakes are freshly made every day on the spot, and each batch is lovingly baked for 80 minutes.
The flavours that were first introduced in Singapore comprises Original (SGD8) and Cheese (SGD11), the latter of which comes with a blend of cheese that enlivens the flavour. The Grade AA high-quality, locally produced eggs are procured from Singapore’s N&N farm, which helps to ensure that every eggs remain fresh for the baking of the cakes.
The cakes at Ah Mah are a healthier choice as they are made purely with milk, high quality eggs and flour. No water, preservative nor colouring is added. To ensure absolute freshness and quality of the cakes are well maintained, all Ah Mah cakes are baked fresh daily. Any unsold cake will be discarded after 12 hours.
Famed for its signature lava cookies and homemade artisanal ice cream with a quirky spin, Creamery Boutique Ice Creams Singapore celebrates the nation’s 53rd year of independence withOn July 8, 2018 / By Nookmag
Famed for its signature lava cookies and homemade artisanal ice cream with a quirky spin, Creamery Boutique Ice Creams Singapore celebrates the nation’s 53rd year of independence with not one, but two uniquely Singaporean festive specials.
Ondeh Ondeh Cookie with Milo Dinosaur Ice Cream (SGD8.90)
Bask in nostalgia and absolute gastronomic pleasure as you sink your teeth into the Ondeh Ondeh cookie – A tribute to the traditional local kuih (pastry). Featuring a crumby, melt in mouth pandan cookie accompanied with an explosive burst of melted gula melaka and fresh grated coconut, the experience is complete with a decadent scoop of Milo Dinosaur ice cream.
Chili Crab Lava Cookie with Bread Toast Ice Cream (SGD10.90)
Foodies with a penchant for brackish delicacies can also rejoice with the Chilli Crab cookie, Creamery’s first ever savoury lava cookie. A homage to Singapore’s national dish, the creation presents itself in the form of a chewy brownie filled with robust Chilli Crab gravy made from scratch. Served with crunchy Bread Toast ice cream, this ensemble promises a well-orchestrated balance of sweet and saltish flavours not to be missed!
Creamery’s one of a kind national day treats continue to stay true to their principle of delivering high-quality desserts, while bringing a unique creamery twist to the table.
The Ondeh Ondeh cookie will be available from 14th July to 9th August whereas the Chili Crab cookie will be available from 9th August to 31st August at Creamery Boutique Ice Creams Singapore.
No stranger to incorporating fresh fruits to their range of premium tea, Teafolia continues to stay true to their flair with the development of 3 new refreshing drinksOn July 7, 2018 / By Nookmag
No stranger to incorporating fresh fruits to their range of premium tea, Teafolia continues to stay true to their flair with the development of 3 new refreshing drinks this season – Lychee Peachee, Lych-a-dream and Literally Lychee – centering the seasonal tropical fruit – Lychee.
Get the best of both worlds with the perfect pairing of sparkling sweet fleshy Lychees and fresh peaches in premium Sri Lanka Ceylon black tea with Lychee Peachee (SGD5.50), and take a trip down to Lychee land with Lych-a-dream (SGD4.90), a floral-fruity concoction of plump lychees and premium aromatic Jasmine green tea with hand-mashed pink dragon fruit atop. Lastly, sink into the world of Lychee with Literally Lychee (SGD4.90), a smoothly blended drink that features fleshly Lychees, farm fresh milk and creamy ice cream, promising sumptuous sips full of lychee bits.
These 3 tropical drinks suited for the blistering heat in our Sunny island prepared using fresh seasonal fruits scoured delicately daily will be available from now till 31st July across all Teafolia outlets.
The riverside restaurant known for its beachside vibes has rolled out its taskforce to beat the Summerlong heat in Singapore by launching five indulgent Milkshakes. The specialty milkshakeOn July 6, 2018 / By Nookmag
The riverside restaurant known for its beachside vibes has rolled out its taskforce to beat the Summerlong heat in Singapore by launching five indulgent Milkshakes. The specialty milkshake section features blasts of tropical fruits, cooling mint and a comfort classic, each blended into luxurious ice-cream shakes.
Swirls of syrup in the cup and topped with doubly sinful delights, these summer fighters are a force to be reckoned with. These exciting new treats include; Passion of the fruit, Mint Condition, Peanut Butter Jelly Time, Raspberry Rhapsody and Mango Unchained, all priced at SGD16++.
Topped with a baby banana skewer and a chocolate bar on an unassuming peanut butter jelly sandwich, Peanut Butter Jelly Time (SGD16++) is dessert in a cup. The thick peanut butter shake is complemented with banana puree for the perfect harmony of flavors. Finishing each bite of the sandwich with a slurp of milkshake, this childhood classic is bound to be a favourite among everyone in the family.
For a refreshing shake to kick off the late afternoon, Mango Unchained (SGD16++) is a must-have tropical celebration. Bringing together vanilla ice-cream, mango puree and caramel sauce, this shake perfectly strikes the balance between sweetness and tang. The well-conceptualized topping of mango pudding on Stroopwaffle adds an extra crunch and bite to this indulgent citrus shake.
Shake it up with the sensational Mint Condition (SGD16++) for a delectable mouth tingle. A match made in heaven, nothing elevates deep bitter-sweet chocolate like a blast of light cooling mint. For the ultimate experience, soak the brownie and digestive biscuit in the milkshake to bring out all the best flavors in each mouthful. A perfect dessert to finish off brunch, this shake will certainly not stay in mint condition for long.
60 Robertson Quay #01-04
Sushi devotees will be indubitably ecstatic about One Sushi 一口寿司, the first ever home-grown sushi restaurant to introduce a unique two-tier conveyor belt concept, featuring two things thatOn June 15, 2018 / By Nookmag
Sushi devotees will be indubitably ecstatic about One Sushi 一口寿司, the first ever home-grown sushi restaurant to introduce a unique two-tier conveyor belt concept, featuring two things that the Japanese are famed for – sushi and technology.
The seamless integration of sushi and technology sees the deliverance of a series of ambrosial food on the upper tier of the system through an automated car to diners when they place their orders through the in-store tablet, and a rotating sushi belt beneath that allows diners to freely choose from 50 yellow-plated SGD1.50 Sushi that is readily available for savour, while waiting for their à la carte orders to be delivered by the car.
A go-to place for both individual and communal dining, the 68-seater restaurant offers a myriad of food options that goes well for anyone who is out for a no-frills sushi fix, or an indulgent Japanese feast.
Lovers of Ikura can officially soak in umami heaven and savour every burst of the gleaming salmon roe without the fear of breaking the bank with One Sushi 一口寿司’s Ikura Gunkan that is permanently available at SGD1.00. Another value for money sushi to look out for is the briny Uni Sushi priced at SGD1.50, as with other regular yellow plate items.
Star items to look out for in the à la carte menu include the fresh, sweet and juicy tender Japanese air-flown Hamachi Kama (SGD13.80) that gets instantly elevated with a zest of lemon, the rich and creamy Hotate Mentai (SGD4.80) that embodies the juxtaposition of savoury and sweet with a generous dose of mentaiko atop delectable bite-sized scallops, as well as the classic comfort Japanese sushi – Double Salmon Roll (SGD9.80).
In celebration of its official opening, One Sushi 一口寿司 is offering a SGD0.88++ promotion on all its yellow plate sushi from now to 17 June. The Ikura Gunkan remains permanently at SGD1.00 on the menu, with a monthly featured sushi placed in the SGD1 category as well.
Northpoint City Town Square, #01-04
Singapore’s hip heritage neighbourhood, Tiong Bahru welcomes newest restaurant The Butcher’s Wife, which dedicates its entire menu to a delicious modern European style gluten-free dining experience serving deliciousOn June 14, 2018 / By Nookmag
Singapore’s hip heritage neighbourhood, Tiong Bahru welcomes newest restaurant The Butcher’s Wife, which dedicates its entire menu to a delicious modern European style gluten-free dining experience serving delicious and hearty 100 percent gluten-free fares.
As the gluten-free lifestyle picks up the momentum with its popularity here – whether as a personal preference or due to gluten intolerance; The Butcher’s Wife joins an increasing number of worldwide chefs and restaurants to apply their creative energies to creating gluten-free menu, so even coeliac are able to enjoy the flavours, colours, and joy that food can bring.
At the heart of The Butcher’s Wife is a commitment to support the gluten-intolerant or sensitive community with a greater variety of good food. The restaurant is conceived and dedicated to diners who are gluten-intolerant, or choose not to consume gluten; offering not just a few token dishes with obscure GF symbols on the menu, but the whole nine yards where every dish is prepared without a trace of gluten.
Despite the incredible breadth of Singapore’s dining scene, diners with gluten intolerance have always had it tough, with limited choices of bland and uninspiring gluten-free dishes. With chef patron of ZOILO and boCHINche, and Consultant Chef to The Butcher’s Wife, Diego Jacquet conceptualising the gluten-free menu, and Head Chef, Diego Carlos Quispe at the helm of the kitchen; diners can enjoy a variety of hearty comfort food that is creative in execution and robust in taste, over dinner or weekend brunch indulgence, yet does not cause indigestion and bloating..
Diverse, Layered Flavors
The menu at The Butcher’s Wife is firmly anchored on Chef Diego Jacquet’s style of comfort cooking, well-balanced with elements of surprise, and most importantly free from any trace of gluten, without sacrificing an ounce of taste.
Embark of the gluten-free epicurean journey with hearty starters such as a Kale & Gorgonzola “Buñuelos” with saffron aioli; Our Green Peas “Hummus” served alongside grilled lamb sausage, yogurt, mint and pistachios; or indulge in seafood selections including Cured Salmon, accompanied with pickled courgettes, crème fraiche and chia seeds;
and Chilled Almond Soup with crab, apples and coriander. Vegetarian diners too are also well- catered to, for instance, with starters such as Sprouting Broccoli & Tardivo Salad with grilled sprouting broccoli, bagna cauda and celery crumble; and Carrot & Quinoa Tartare, cured egg yolk accompanied with pickled ginger mayo and herbs salad.
The menu offers other variety of scrumptious temptations, with mains featuring ingredients from best-cut meats, to the freshest catch and harvests.
Indulge in Grilled Asparagus, with egg 63o, mushroom cream, burn onions and smoked ricotta; Grilled Octopus, celeriac foam, capers, tuna mayo and seed’s salsa verde;
and gluten-free pasta Chestnuts Pappardelle served alongside 8 hours braised ossobuco ragu, topped with walnuts and parmesan. Meat lovers meanwhile get to savor a selection of the best quality grass-fed Argentine beef in The Butcher Wife’s Beef Burger, served with bacon jam, provolone, spicy mayo and grilled cabbage; and 300g Grilled Ribeye Steak with triple cooked chips and béarnaise sauce.
For the gluten-intolerant, you no longer need to skip the desserts as The Butcher’s Wife brings to the table tantalising sweet sensations to complete your meal, with the Rum Baba with white chocolate, saffron syrup and rhubarb; Pineapple Carpaccio drizzled with ginger syrup, topped with coconut sorbet and curry crumble; and Strawberries Pavlova served with passion fruit curd and basil sorbet.
Catering to oenophiles, The Butcher’s Wife has a showcase of over 37 labels of wines, including a selection of natural wines sourced globally to perfectly complement every meal at the restaurant.
Tsui Wah (翠華), the Hong Kong-style “Cha Chaan Teng” (港式茶餐廳), will open its first Southeast Asia outlet in Singapore on Friday, 15 June. With a seating capacity ofOn June 7, 2018 / By Nookmag
Tsui Wah (翠華), the Hong Kong-style “Cha Chaan Teng” (港式茶餐廳), will open its first Southeast Asia outlet in Singapore on Friday, 15 June. With a seating capacity of over 140, the contemporary-styled restaurant is located in Clarke Quay.
Tsui Wah has over 60 outlets in Hong Kong, Macau and the People’s Republic of China (“PRC”). Diners at Tsui Wah Clarke Quay can look forward to enjoying signature items such as the Milk Tea, Crispy Bun with Condensed Milk, and the Curry Series, among others. More exciting updates are to come as the menu progressively expands in the upcoming months.
In the past months, chefs from Tsui Wah Hong Kong have been in Singapore training the local staff. Some of these chefs will also be stationed here to have a hand in food preparation and ensure the high standards of quality and freshness. With that, diners can look forward to Tsui Wah’s authentic culinary culture of Classic Hong Kong flavours.
For more information, stay tuned to the official Facebook page: 翠華 Tsui Wah Singapore
Tsui Wah Singapore
3A River Valley Road, Clarke Quay
#01-03, Singapore 179020.
11am – 11pm daily
McDonald’s® Singapore announced that it will be introducing six new items to its menu to fuel the 2018 FIFA World Cup Russia excitement! The exclusive line up willOn June 6, 2018 / By Nookmag
McDonald’s® Singapore announced that it will be introducing six new items to its menu to fuel the 2018 FIFA World Cup Russia excitement! The exclusive line up will see the return of the highly anticipated Sausage McGriddles, alongside the debut of Chicken Pizza Kicks, Happy Sharing BoxTM (FIFA World Cup Edition), Party McFlurry, Banana Shake and Banana Cone. Starting 7 June, McDonald’s will bring customers these gastronomical highlights islandwide for a limited time only.
To give soccer fans the full World Cup experience, McDonald’s will screen live matches for free in 22 restaurants across Singapore. During this time, fans from all over town can come together in the spirit of World Cup to support their favorite teams with McDonald’s new players.
The Much Anticipated Sausage McGriddles – available ALL DAY
Featuring a delicious chicken sausage patty sandwiched between soft, maple-flavoured griddle cakes, the Sausage McGriddles (SGD4.20) and Sausage McGriddles® with Egg (SGD5.40) will be returning to Singapore, and available all day – for breakfast, lunch and dinner.
Made to perfection with tangy pizza sauce filling, the Chicken Pizza Kicks will make its debut à la carte and as part of the FIFA World Cup Edition Happy Sharing Box.
McDonald’s launched its Happy Sharing Box last month as a new way for people to bond and connect over shareable food. This World Cup season, the Happy Sharing Box (SGD3.90), featuring 12 piece Chicken Pizza Kicks and eight-piece McWings, guarantees that everyone will pass these small bites around the table, with the goal of creating an ultimate sharing experience.
Cool down your World Cup fever
Served with hot fudge and crunchy OREO crumbs, our new Party McFlurry cup is bound to be a party pleaser. The new Party McFlurry is double the usual McFlurry® serving, made for sharing moments so everyone can spread the excitement and great taste.
Connecting with you via McDelivery and GrabFood
All items are available after breakfast hours in all restaurants and via McDelivery® and GrabFood, while stocks last. The Sausage McGriddles and Sausage McGriddles with Egg will be available ALL DAY – for breakfast, lunch and dinner.
The highest restaurant in the heart of Singapore’s bustling Central Business District, Stellar at 1-Altitude is the perfect go-to destination for lunch and to get you fuelled forOn May 30, 2018 / By Nookmag
The highest restaurant in the heart of Singapore’s bustling Central Business District, Stellar at 1-Altitude is the perfect go-to destination for lunch and to get you fuelled for the rest of the workday. The restaurant dishes out exciting set lunch menus, ideal for a meal with business clients or simply a leisurely get-together with colleagues and friends.
Stellar at 1-Altitude introduces a brand-new 2-course set lunch option, to further complement it’s three- and four- course set lunches from Mondays through Fridays, with a gourmet selection of fresh seafood and premium tender cut meats.
Discover an impeccable luncheon experience with Stellar at 1-Altitude’s 2-course set lunch menu with a choice of an appetizer and main, or a main and dessert. Treat yourself to the 3-course lunch menu at SGD48++ per person which includes a selection of appetizer, main, and dessert. For a full indulgence, opt for the 4-course set lunch at SGD58++ per person, which comes with a choice of two appetizers, main, and dessert, or an appetizer, main, dessert, and a serving of four exquisite artisanal cheeses at an additional SGD8++ per person.
Whet your appetite with a selection of crisp greens and fresh seafood with appetizers including Baby vegetables garden, fennel, cauliflower, beetroot; Scallop tartare, charred corn, avocado, jalapeño; Spinach and basil velouté, pecorino; or Chilled gazpacho, whole meal bread, chives chia seed. Take it up a notch with the Foie gras parfait, pickled radish, green apple, at an additional SGD5++ per serving. Or simply create your own seasonal seafood salad with a premium selection of fresh seafood and leafy greens.
The scrumptious lunch continues with an exquisite selection of heart- warming mains, including seafood delights such as, Tagliatelle, tiger prawn, smoked anchovy butter, baby leek; and Seared red snapper, zucchini, burnt eggplant, oxalis oil; or satiate your meat cravings with premium tender cut meats such as, Roasted duck breast, black currant, broccolini, charlotte potato and a luxurious Grilled rib eye, bottarga béarnaise, fine beans, fondant potato, at an additional SGD10++ per serving.
Round up your lunch treat with a mid-day indulgence in desserts; Malt ice cream, beer brownie, salted caramel; or Shiso panna cotta, balsamic strawberries, lime apple caviar.
STELLAR AT 1-ALTITUDE LUNCH
Level 62, One Raffles Place, Singapore 048616
Mondays through Fridays
Price per person – SGD38++ (2-course), SGD48++ (3-course), and SGD58++ (4-course)
Widely recognised as a food lover’s paradise and a melting pot of Asian cuisine, Singapore is no doubt a gateway to the eclectic culinary flavours of Asia. EnterOn May 23, 2018 / By Nookmag
Widely recognised as a food lover’s paradise and a melting pot of Asian cuisine, Singapore is no doubt a gateway to the eclectic culinary flavours of Asia. Enter Ding Dong, one of Singapore’s foremost restaurants to join in the Mod-Asian epicurean movement since opening its doors in 2013; the restaurant prides itself in continuously putting forth innovative dishes that meld familiar and traditional flavours of Asian cuisine with innovative plating, and modern, progressive culinary techniques.
Ding Dong is proud to introduce 18 new exciting dishes to its ala carte menu, a creative reimagination of Asia’s quintessential flavours through modern and progressive execution by newly appointed Head Chef, Miller Mai and his team of culinary specialists, under the tutelage of Executive Chef, Ryan Clift; as well as an equally inventive cocktail programme – Not So Lonely Planet, conceptualised and created by Group Bar Manager, Joe Schofield.
“The food at Ding Dong has always been about stirring the Mod-Asian trend pot, bringing in fusion flavours that bridge culinary cultures between the East and the West. Through the progressive and contemporary cooking skills applied onto traditional Asian recipes, we are able to showcase the versatility of Asian cuisine, experimenting with familiar flavours and aromas, and at the same time introducing new textures and new ways of presenting a dish,” says Miller Mai, Head Chef.
A Play-land At Amoy Street
Ding Dong has always been at the forefront of exploring a diverse blend of bold flavours in its cooking style. Embark on a taste journey across Asia that begins with Ding Dong’s rendition of Kuih Pie Tee, Singapore Chilli Crab, which guarantees to spice up your taste buds.
The meal continues with Tuna Tataki, Cucumber Carpaccio, Calamansi Sorbet, served with avocado sauce and topped with fresh Ikura. This seemingly modest dish will surprise you with its bold flavour from a healthy blend of Asian spices including coriander, lime, and chilli.
An indulgence in both taste and sight, the Lamb Shank, Sauce Merah, Chickpea, boasts a bold yet delicate flavour. The lamb shank is braised for 12 hours to achieve a melt-in-your-mouth tender meat that falls right off the bone; paired perfectly with a rich merah sauce, this dish is a definite shoo-in.
An equally intricate dish comes in the form of Beef Short Rib, Buah Keluak, Wingbean Salad. Capturing the rich earthy flavour of buah keluak, the tender Wagyu beef is doused in a generous serving of buah keluak sauce that will leave you wanting more.
Round off the culinary exploration across Asia with intricately designed sweet satisfactions including Ding Dong’s take on the king of fruits, Durian. The Durian Alaska, Pandan Sponge, Kaya comprises house-made durian ice cream paired with fluffy pandan chiffon cake; and coated with a light caramelised pandan meringue that forms the outer shell. The dessert is served atop a thin layer of biscuit, spread with a generous serving of house- made durian kaya.
Satiate your sweet cravings further with the refreshing Melon Sago, Rock Melon Ice Cream, Winter Melon Foam, Ding Dong’s play on the popular contemporary Singaporean dessert – Mango Sago.
Not So Lonely Planet
Inject your globetrotting culinary adventure across Asia with an intoxicating experience. Staying true to its fun and quirky nature, Ding Dong’s latest bar programme showcases handcrafted concoctions that match up to the bold flavours in Chef Miller’s ingenious new menu creations. The new cocktail menu, Not So Lonely Planet, features 12 unparalleled Asian-inspired cocktails conceptualised and concocted by Group Bar Manager, Joe Schofield; taking inspiration from various countries in Asia – Singapore, Thailand, Vietnam, Japan, Philippines, and China. The menu is conceptualised as a map of Asia, which guides guests to choose their cocktails primarily based on the destination that inspires them most.
Toast to the night with a refreshing aperitif that is bound to whet your appetite and add a whole lot of fun to the mix – Butterfly, a blue Whiskey Ball made of frozen blue pea flower juice. Take a sip and get transported to the Land of Smiles with Thai-inspired cocktail, Sabai Sabai, a vodka-based cocktail infused with a dash of Thai herbs, blue ginger and citrus.
The Not So Lonely Planet cocktail menu guarantees to bring you on a journey of eclectic libation across Asia.
Took Lae Dee which means “cheap and good” is Bangkok’s most famous 24/7 restaurant chain, has finally opened its doors in Singapore. The concept is brought in byOn May 10, 2018 / By Nookmag
Took Lae Dee which means “cheap and good” is Bangkok’s most famous 24/7 restaurant chain, has finally opened its doors in Singapore.
The concept is brought in by Hersing Culinary, and the opening of its Singapore outpost marks its first-ever overseas foray. Over the years, Hersing Culinary has successfully launched Tim Ho Wan, the world’s cheapest Michelin-starred dim sum as well as Tsuta, which was the first ramen eatery ever to win a Michelin star in Tokyo. It also empowered Chef Chan Hon Meng of Liao Fan Hawker Chan, Hong Kong Soya Sauce Chicken Rice and Noodle, which doles out the world’s cheapest Michelin-starred meal, to open his first restaurant. Hersing Culinary is always on a lookout for the best renditions of beloved dishes, and is very excited to launch Took Lae Dee.
Hersing Culinary believes that good food should be priced affordably so that everyone can enjoy it. Now, it is poised to recreate its past successes with Took Lae Dee. Took Lae Dee is the seventh reason listed in the CNN article titled “World’s Greatest City: 50 reasons why Bangkok is No. 1” — the media outlet touted it as the best all-night food counter in the city.
Took Lae Dee Singapore will serve one of the cheapest Thai dishes in a restaurant setting, with prices starting from S$3.80. All the items are offered at nett prices, with no additional service charge and GST. The signature Pad Krapow is a crowd pleaser, its simplicity belying the complexity it takes to cook the dish. It requires high heat and all the ingredients need to go into the wok at the correct timing to ensure perfection. It features a choice of minced chicken or minced pork tossed with fragrant Thai holy basil leaves. This is a comforting street food dish that will whisk you away to the heart of Thailand.
Then, tuck into the Pad Thai, regarded as one of Thailand’s national dishes. It comes with rice noodles stir-fried with eggs, tamarind pulp as well as fresh bean sprouts. The roasted peanuts on the side add a nice crunch. Red chilli flakes are served as condiment, and diners can choose to add them and kick up the spice level if they wish. There are different renditions to enjoy here, such as Pad Thai Hor Kai.
Other must-try Thai classics include the Tom Yum Thai Spicy & Sour Soup Chicken/Seafood. Fresh ingredients such as lemongrass, kaffir lime leaves, lime juice, chillies and a potpourri of Thai herbs and spices all contribute to a moreish interplay of hot and sour flavours. Choose to have the chicken or the seafood option. Then, go for the Kang Keaw Wan Thai Green Curry with Chicken/Pork/Beef. This spicy dish of a creamy consistency calls for freshly made green curry paste, basil leaves, chillies, kaffir lime leaves, coconut milk, fish sauce. Fragrant and satisfying, sweet and savoury all at the same time!
Pair the food with Took Lae Dee Iced Milk Tea, a well-loved Thai concoction made from tea, a blend of condensed and evaporated milk, sugar and real Ceylon tea. Great on a hot day, this cooling beverage has a creamy texture as well as a rich flavour. The ice cubes are made from tea, and as such will cool the drink but not dilute it. The condensed milk is served on the side.
Or go with the Iced Butterfly Pea Tea — the blue flowers are brewed and mixed with refreshing soda, and when they react with the citrus they turn purple. They lend a sweet aroma to the drink.
Took Lae Dee
18 Tai Seng Street, #01-34/35/K9
Say konnichiwa to McDonald’s brand new offering – the Hokkaido Salmon Burger, which will take you to Hokkaido with every bite, accompanied by the return of the all-timeOn May 1, 2018 / By Nookmag
Say konnichiwa to McDonald’s brand new offering – the Hokkaido Salmon Burger, which will take you to Hokkaido with every bite, accompanied by the return of the all-time favourite Seaweed Shaker Fries and new Matcha soft serve desserts.
Available from 3 May, the new Hokkaido Salmon Burger features a Hokkaido Salmon patty in a crispy panko breaded coating, made with salmon sourced from Hokkaido, topped with shredded white cabbage dressed with roasted sesame mayo all sandwiched between a toasted black and white sesame seed bun.
The Hokkaido Salmon Burger and Hokkaido Double Salmon Burger Extra Value Meal which includes the Hokkaido Salmon Burger, Fries (M) and a Coke (S) is available from SGD7.70 and SGD9.70 respectively.
McDonald’s new Hokkaido Salmon Burger can literally bring you to Hokkaido!
In celebration of the 150th anniversary of the naming of Hokkaido, McDonald’s has partnered with the Hokkaido Prefectural Government to give away a pair of tickets to Hokkaido!
Comment on the Shaker Fries Dance contest post on McDonald’s (SG) Facebook page with your Shaker Fries Dance video. The video with the highest number of Facebook likes will win a pair of return tickets to Hokkaido.
Give your fries a Seaweed twist
The all-time favorite Seaweed Shaker paired with crispy, golden fries is back – but this time in McDonald’s brand new shaker bag. Shake them up in the shaker bag to give your fries a Seaweed twist! The Seaweed Shaker Fries is available ala carte from SGD3.40 or as part of an Upsized Extra Value Meal – simply upgrade your Extra Value Meal for an additional SGD0.60.
It’s a Matcha made in heaven
Complete your trip on a sweet note with their line-up of creamy Matcha desserts, exclusively available at all Dessert Kiosks. The Matcha range comes in Cones, Hot Fudge Sundae and McFlurry with Mini OREO®, be spoilt for choices today! Matcha Desserts starting from SGD1.10.
The Hokkaido Salmon Burger and Seaweed Shaker Fries are available after breakfast hours in all restaurants and via McDelivery® from 3 May, while stocks last.
Tap into the “tapas” of the world with Scissors Paper Stove! Helmed by the wunderkinds, Chomel Yang and Januver Chow after their first successful venture with Fratini LaOn April 27, 2018 / By Nookmag
Tap into the “tapas” of the world with Scissors Paper Stove! Helmed by the wunderkinds, Chomel Yang and Januver Chow after their first successful venture with Fratini La Trattoria, Scissors Paper Stove serves up meticulously curated tapas, mains, desserts and hand-crafted cocktails. From serving the dishes in Tingkats (tiered Chinese lunchbox) and innovative use of Asian ingredients to crafting a menu cultivated for sharing a tradition that is deeply ingrained among Asian dining cultures, Scissors Paper Stove is the latest tapas restaurant in town with an Asian touch that we are all familiar with.
Available in 16 toothsome options, the tapas range is a synthesis of the best flavours and cultures across the globe with a breath of fresh air.
Grilled to perfection and served with stewed sauerkraut and homemade spicy chili jam, the Spanish classic Chorizo Sausage (SGD11 onwards) is made to whet your appetite.
For an indulgent bite, dip the slow-roasted Spanish’s finest Iberico Pork Belly (SGD12 onwards) into coriander and ginger sauce, and savor it with caramelized shallots.
Other must-try meat selections include Indian Lamb Kebab (SGD11 onwards) infused with lemongrass and Beef Skewers (SGD11.50) with Thai style homemade chilli sauce. Seafood lovers? Dive your palate for a tropical punch with cured sea bass Ceviche (SGD7.50 onwards) featuring nectarous mango, dragonfruit, kiwi cubes, and crispy pappadum.
Conceived specially for communal dining, tapas dishes can be ordered for sharing with the loved ones.
Taking the centre stage of Scissors Paper Stove’s mains would be Cartafata (SGD36) – fresh seafood infused with staple ingredients of the east such as lemongrass cooked in a sealed bag that is widely popular in the west. Served with Thai yellow fried rice, the dish promises a mind-blowing burst of aromas and flavours. Diners who prefer to relish in the full-bodied flavours of Spain can opt for the Paella (SGD28 for 1 pax and SGD45 for 2 pax) – boasting plump grains of bomba rice laden full of savoury goodness from the saffron bisque, topped with delectable seafood, chicken bits and flavourful chorizo.
Bearing testament to Chomel’s love and expertise in baking, the dessert menu features four sweet treats conjured by the young chef herself. Specialties which she mastered during her days in the prestigious Le Cordon Bleu, London sets to delight diners. Executed with a quivering base and infused with liberal shreds of zest from lime and lemongrass for a refreshing twist, the Panna Cotta (SGD5) is one indulgence that is not to be missed.
At the helm of the bar counter, Januver showcases his flare in bartending and sommeliering. Complementing the restaurant’s Asian-fusion fare, the pleasantly quirky menu entices its patrons with a series of locally inspired cocktails made with ingredients that are close to the hearts of many Singaporeans. Signature sips are Tak Kiu Peng (SGD12) – a vodka base shake with amaretto and everyone’s favourite Milo, and Nim Jiom (SGD13) – whisky on the rocks with soothing Pi Pa Gao (traditional chinese cough syrup). Have a perfect matching sip from the award-winning wine selection like St Clair Vicar’s Choice Sauvignon Blanc and Arlequin Merchant of Venice Shiraz (SGD55), or grab a bottle of beer to enjoy the tapas experience like a true blue Spanish.
Scissors Paper Stove
9 Teck Chye Terrace
McDonald’s is adding a healthier alternative to its breakfast option for Singaporeans to kick-start their mornings the nutritious way. The latest breakfast item, Red Rice Porridge is createdOn April 5, 2018 / By Nookmag
McDonald’s is adding a healthier alternative to its breakfast option for Singaporeans to kick-start their mornings the nutritious way. The latest breakfast item, Red Rice Porridge is created by local chef Anna Lim, better known as Souperchef Anna. Comprising 100% red rice, this low-fat and low- calorie wholegrain is known for its unique color and nutty flavor.
Health Promotion Board’s Healthier Choice Symbol
A modern creation loaded with hearty ingredients including sweet potato, shiitake mushrooms, bean curd, corn and goji berries, every mouthful of Red Rice Porridge is packed with natural flavors and goodness, with no added MSG. With 100% red rice and less than 150 Calories in each serving, the Red Rice Porridge carries HPB’s ‘Higher in Wholegrain and Lower in Calories’ Healthier Choice Symbol. The porridge is also suitable for both vegans and vegetarians alike.
“When I tasted red rice during a visit to Bhutan and learnt about the much-loved staple in the people’s diet, I was inspired to create a fusion recipe using this nutritious wholegrain and my love for porridge, a familiar hawker fare that many Singaporeans enjoy for breakfast. This was how the Red Rice Porridge was born – a simple yet perfect combination of nutrition, flavour and comfort,” said Souperchef Anna
“While all wholegrains are good for you, red rice does have at least 20% more zinc and iron compared to brown rice – both of which are essential for boosting the body’s immune system and are important components of many enzymes,” said Jaclyn Reutens, Dietitian, Aptima Nutrition & Sports Consultants. She added, “With less than 1.6g of fat per serving, the Red Rice Porridge makes a great low-fat option for a healthy breakfast. Having it together with a Corn Cup (3oz) adds 4.5g of dietary fibre to your diet, equivalent to a quarter of the daily required intake.”
The Red Rice Porridge will be available as a permanent offering during breakfast hours in all restaurants as well as via McDelivery® from now
Since the opening of its first outlet in Singapore, the world’s largest Korean Pizza chain, Pizza Maru Singapore has won over the hearts and stomachs of sunny-islanders withOn April 2, 2018 / By Nookmag
Since the opening of its first outlet in Singapore, the world’s largest Korean Pizza chain, Pizza Maru Singapore has won over the hearts and stomachs of sunny-islanders with its nutritious patented Green Tea well-being pizza dough and Black Rice Dough offerings. This April, the award-winning establishment will be coming one step closer to diners, with its second outlet located at the highly accessible Bugis+.
The new outlet will boast the same menu offerings as that of Pizza Maru Singapore’s first outlet at Northpoint City, comprising of the restaurant’s well-loved signatures such as the Mango Ocean Pizza – Seafood and Mango chunks laid atop Green Tea Dough pizza base lined with spicy buldak sauce and mozzarella cheese.
Another must-try from the restaurant’s acclaimed pizza range would be the Real BBQ Chicago Pizza. Made from fibre-packed Black Rice Dough, the delectable treat is stuffed with creamy double mozzarella cheese, string cheese and cream cheese mousse and served with chicken leg bits.
Last but not least, the new outlet will also keep to its Korean origins – Serving a scrumptious selection of Korean Fried Chicken that is sure to appeal to the taste buds of many, if not all!
With the opening of the Bugis+ outlet, Pizza Maru Singapore’s mouthwatering offerings are now made even more accessible, allowing fans and foodies to satiate their cravings without the need to travel too far!
The new 70-seater Pizza Maru Singapore outlet spans over 1500 sqft at Bugis+ and will open on 7 April
This March, pamper your tastebuds at Shima with the Maguro Festival Ala Carte Menu from now till 16 April! Helmed by one of the best kaiseki chefs inOn March 20, 2018 / By Nookmag
This March, pamper your tastebuds at Shima with the Maguro Festival Ala Carte Menu from now till 16 April! Helmed by one of the best kaiseki chefs in Hokkaido, Chef Hoshiba Fumihiko, the new menu prepares the popular maguro in a myriad of ways that will surely delight any maguro-lover.
On top of well-loved Maguro dishes such as maguro sashimi, sushi and donburi, Shima celebrates the iconic fish in several culinary variations:
Prized fatty tuna-belly ootoro deftly grilled teppanyaki-style for a wonderfully smoked skin, and tender pink centre which melts tantalisingly in the mouth. Drizzled with fragrant butter sauce and shoyu.
The delectable ootoro is seared in special Japanese sauce, and paired with crisp, refreshing takenoko (bamboo) shoots.
An interesting take, fresh tuna is crisp-fried with light and crunchy rice puffs. Served in your choice of 50sauces: zesty tartar sauce with smoked radish or rich tonkatsu sauce.
A Japanese-Italian fusion dish, gleaming-red diced akami is marinated in wasabi shoyu, and paired with a layer of buttery avocado mayo. Topped with plump ikura, Oba leaf and onions.
Of course, one can also enjoy otoro, chutoro, akami, aburi sashimi, SGD25 for akami sashimi (red part of tuna), SGD35 for toro sashimi (fatty part of tuna). Maguro sushi nigiri (SGD40), or maguro donburi (SGD40) can also be found on the maguro festival menu.
The menu is carefully curated by Chef Hoshiba Fumihiko, an award-winning luminary with over 40 years of culinary experience. The consummate chef has worked in various renowned hotels and restaurants, such as Prestigious Tokyo Dome Hotel Sapporo, and was also the former Chairman of the National Culinary Society of Japan. Chef Hoshiba is known for his meticulousness, and he possesses a penchant for introducing handcrafted elements in his immaculately plated dishes.
Exclusive Collaboration with Utsunomiya Farms
For the very first time in Singapore, Shima will be exclusively bringing in the premium strawberry breed Skyberry for Shima guests in a special tie-up with Utsonomiya farms. This exquisite strawberry is produced in very small numbers and this produces a very special strawberry – exceptional taste, flavour and shape – true giants in size and flavour.
Originating from Tochigi Prefecture, Japan’s number one producer of strawberries, these bright-red giants are the fruit of 17 years of research for its marvelous flavor, juicy and mellow texture. The winter sun, fertile land and streams of clear water from Nikko and Nasu in Tochigi prefecture creates the best conditions for growing strawberries.
Harvested at peak harvest season in March for the biggest, juiciest strawberries, the Skyberry will be exclusively available in Singapore at Shima restaurant only. A pair of the succulent berries will be served with every dessert ordered, limited to only 50 pieces a day for 2 weekends (16-18, 23-25 March).
Domino’s Pizza opens its 28th store on Stanley Street, and to celebrate, the outlet will be giving away 28 personal pizzas every day for 28 days from today.On March 14, 2018 / By Nookmag
Domino’s Pizza opens its 28th store on Stanley Street, and to celebrate, the outlet will be giving away 28 personal pizzas every day for 28 days from today.
A gesture of appreciation for pizza lovers in Singapore, the event will see more than 780 personal Classified Chicken pizzas (a local favourite) given away to the first 28 customers in the redemption line in the store.
Redemption hours are from 3-4pm every day till 9 April 2018, including weekends. No minimum purchase is required to qualify for the redemption, and only one personal pizza will be given per customer.
Domino’s Pizza on Stanley Street now serves up your favourite pizzas and sides baked to perfection 7 days a week from 10.30am to 11.00pm.
Nestled in the Central Business District (CBD), this new store seats up to 26 dine-in customers and also operates as a delivery hub, satisfying any pizza craving for those around the area.
And like all our restaurants, our friendly pizza makers aim to have your order ready in 15 minutes for dine-in and takeaway orders, and to your door-step in half an hour for delivery orders – all while maintaining only the highest food standards for deliciousness in every bite.
Unable to join the 28-Day giveaway? Domino’s has got you covered! In addition to the 28-day giveaway, customers can also enjoy 20% off Lunch Meal Deals for takeaway orders from Domino’s Pizza on Stanley Street.
This offer is valid from 11am to 3pm every day till 15 April.
Beast & Butterflies, the award-winning social dining concept of M Social Singapore, enlivens its all-day dining programme with new Asian-fusion dishes, innovative cocktails, and a refreshed menu formatOn March 13, 2018 / By Nookmag
Beast & Butterflies, the award-winning social dining concept of M Social Singapore, enlivens its all-day dining programme with new Asian-fusion dishes, innovative cocktails, and a refreshed menu format designed to satiate all manners of creature comforts.
As its name suggests, the restaurant’s revamped menu is divided between two categories—’Beast’ and ‘Butterflies’. The former features hearty, robust dishes brimming with bold flavours and textures; while the latter shows restraint with lighter cooking styles intended to accentuate the natural flavours of fresh ingredients.
Whet your appetite with the Tomato Latte (SGD9++), put together with frothy capsicum foam, crunchy bacon bits and bursts of basil oil pearls for a refreshing palate cleanser. The Scallop Carpaccio (SGD26++)—a generous starter of thinly sliced Hokkaido scallops treated to a yuzu and sesame marinade, topped with crispy garlic bits and fried shallots—exudes a confident Cantonese influence; as does the Collagen Soup (S$18++), a thick, nourishing broth of fish cartilage and pork bones served with an earthy mushroom ravioli and sliced garoupa.
With your palate primed, move on to delectable new mains such as the Scallion Soy Barramundi (SGD26++) and Cod Fish (SGD30++). The firm, flaky barramundi is baked with spring onions and ginger, accompanied with sautéed Hong Kong choy sum, shimeiji mushrooms, U.S. asparagus and carrots.
The Atlantic cod, deep-fried to a quick crisp while retaining its delicate flesh, is coated with a gratifying gravy and served with a choice of crispy egg noodles or egg fried rice. Meat lovers can satiate their beastly cravings with the Szechuan Lamb Steak (SGD38++), a hunky lamb T-bone marinated with classic Sichuan flavours, served atop a coconut-infused sweet potato mash, broccolini and baby carrots.
No meal at Beast & Butterflies is complete without a taste of its signature dishes—the Teochew-style Lobster Porridge (SGD38++) and Crispy Pork Knuckle (half portion SGD26++; full portion SGD36++). Sitting in a clear crab broth that was simmered for eight hours, the lobster and abalone rice porridge is infused with an intense umami goodness and topped with fried shredded ginger, scallions, crispy conpoy and bonito flakes—elevating the comforting dish with new-found indulgence.
The German- style pork knuckle, roasted to a crispy crackling exterior while remaining fall-off-the- bone tender, is complemented with a sesame-scented sauerkraut and two dipping choices—a spicy Thai nam jim sauce and a thick Peking-style hoisin sauce.
Sweet endings come in the form of innovative desserts, from a lusciously creamy Yam Brulée (SGD12++)—a modern East-meets-West twist on the traditional Teochew yam paste dessert topped with a caramelised sugar carapace and coconut ice-cream—to a sinfully decadent Chocoholic (SGD12++), a chocolate dome that reveals tropical flavours of coconut and banana brought together by hot Malibu chocolate sauce.
Curious barflies looking for a tipple to take the edge off can pick from a choice of seven new Asian-inspired cocktails (each priced at SGD19++) concocted by in-house mixologists. Journey through the Peranakan culture with the Cuban Nyonya, where pandan-infused rum is muddled with gula melaka, fresh lime, calamondin and mint leaves; while M Social’s Fashionista was created for the elegant trendsetter—expect a tasteful blend of bacon-infused bourbon, citrus and orange bitters, cinnamon sugar and maple syrup foam served with bacon stripes.