Indulge this December and get into the festive spirit with ATLAS’ new executive lunch and Christmas afternoon tea set. For lunch, begin the feast with highlights from theOn December 11, 2017 / By Nookmag
Indulge this December and get into the festive spirit with ATLAS’ new executive lunch and Christmas afternoon tea set.
For lunch, begin the feast with highlights from the executive menu, which includes chestnut velouté, comté cheese and truffle dumpling for starters, the baby wellington, Parma ham, roasted chestnuts and lentils under mains and end with the thirteen desserts of Christmas, a modern take on the traditional French Christmas dessert ‘lei tretze dessèrts’.
The ATLAS Executive Lunch offers a choice between two or three courses and is available from 12.00pm to 3.00pm on Monday to Friday. Prices range from SGD38 for a choice of two courses, to SGD48 for three courses. An additional SGD24 for two glasses of wine or SGD30 for three glasses of wine is also available.
The Juniper Bush joins in on the festivity with its first-ever Christmas Edition of the Juniper Flight at ATLAS, with three fun, fruity special Christmas Edition Gins blended with supplementing tonics for SGD38.
In addition to the executive lunch menu and the Juniper Flight, ATLAS is fully embracing the holiday season with the introduction of the Christmas Afternoon Tea set. ATLAS French style scones, Christmas cake cranberries, coconut snowman and crab croquettes are just some of the highlights from the set. Guests can choose from an extensive selection of fine teas from the ATLAS Selection (SGD 52) or the Prestige Selection (SGD 56). The set can also be supplemented with a glass of bubbly.
Each component of the ATLAS Christmas Afternoon Tea is hand-made to order.
600 North Bridge Road
Since its opening, Moosehead has always thrived comfortably in the middle of a paradox: edgy and hyper-wired, yet also pluralistic, inclusive and laid-back. The new introductions to Moosehead’sOn December 3, 2017 / By Nookmag
Since its opening, Moosehead has always thrived comfortably in the middle of a paradox: edgy and hyper-wired, yet also pluralistic, inclusive and laid-back. The new introductions to Moosehead’s dinner menu are no different, reflecting exciting new inspirations from chef Seuma’s year with Moosehead including the different collaborations with international and local chefs and hawkers.
Yet one thread ties them all together: the heart of the Moose continues to pulse through the dishes. Like the Mediterranean cuisine and culture Moosehead’s heart is made of, they showcase the flavours and freshness of the produce.
Consider the burrata, zucchini, Thai basil peso and curry leaves dish. At first glance, the dish is simple, but this belies the thought behind it – this is a masterful play on flavors and textures. With just three different components – the sparkle of the crunchy house-pickled zucchini, the rich zinginess of a Genovese-style pesto made with Thai basil and the aromatic crispiness of deep-fried curry leaves – the delicate sweetness and rich creaminess of the Italian burrata is brought out even more fully.
The octopus with fried potato, red pepper puree and paprika is another prime example of a seemingly simple dish with careful thought behind it. The octopus used is from the pure seawaters of New Zealand, and the tentacle slices are carefully prepared to preserve the fresh ocean flavor, and texture that is bouncy on the inside, and crunchy on the inside.
Even a dish that looks purely Asian-inspired such as the hokkaido scallop crudo has more to it than meets the eye. The thinly sliced ponzu-marinated housemade verjus pickle marinade and garnished with extra virgin olive oil, salt and pepper.
Those who are hesitant about eating lamb and mutton will be startled by how good the grilled lamb chops are. Purposefully choosing to serve the shoulder rack of Australian lamb, this dish is seasoned with Korean chili flakes, Maldon salt and spices such as coriander and cumin. Moosehead’s lamb chop will offer pleasure and satisfaction in every single aspect.
End off the meal with something cool and sweet, inspired by childhood delights and recent collaborations. The chocolate mousse served with salted caramel, vanilla ice cream and crunchy peanut clusters offers an irresistible sweet-salty combination, boosted by the cold, paradoxically airy-creamy textures of the mousse and ice cream, then anchored by the granular chocolate-y crumb of the bed of chocolate soil its served on – almost as if this was the lovechild of a dizzying whirlwind affair between a snickers bar and artisanal vanilla ice cream.
Moosehead Kitchen Bar
110 Telok Ayer Street
For all cheese-lovers out there, Domino’s Pizza is offering a twist to the well-loved classic Cheesy Crust, the new Cheddarella Cheesy Crust proves that more cheese is indeedOn December 2, 2017 / By Nookmag
For all cheese-lovers out there, Domino’s Pizza is offering a twist to the well-loved classic Cheesy Crust, the new Cheddarella Cheesy Crust proves that more cheese is indeed better.
It is stuffed with Cheddar and Mozzarella, and topped with Parmesan for a stringy cheese bursts with every mouthful. Freshly made for each order, this melt-in-your mouth cheese crust gives you the perfect cheesy match-made in heaven!
Available from now, cheese lovers can upgrade any Domino’s Pizza of choice with Cheddarella Cheesy Crust at a top up of just SGD6 for a regular pizza, and SGD8 for a large pizza.
Complement the Meal
Hosting a dinner party? Or craving even more cheese? Complete the meal with Domino’s Pizza’s new Cheesy Foursome box.
Perfect for sharing this festive season, each box includes a variety of sides baked to perfection to satisfy any cheesy craving.
Each box includes: Garlic Cheese Onion Rings – battered onion, baked to golden-brown and sprinkled with garlic and cheese seasoning, Cheesy Cheddar Stix – Cheesy sticks loaded with cheddar and sprinkled with parmesan cheese, Tom Yam flavoured Crazy Chicken Crunchies – tender cuts of chicken breast baked to perfection and served with a tangy cheese dip, and Stuffed Cheddar Bites – tasty bites bursting with chicken ham and cheddar cheese.
The Cheesy Foursome box will also be available from now.
The introduction of Cheesy Foursome and Cheddarella Cheesy Crust bolsters Domino’s Pizza’s commitment to creating and introducing new and exciting menu items inspired by customers’ tastes. Cheesy Foursome and Cheddarella Cheesy Crust will be available via delivery and in all stores islandwide.
Want Even More Cheese?
Love all things cheesy? Stay tuned to the Domino’s Pizza SG Facebook page – to follow the oh-so-cheesy love story between Ched(dar) and Mozza(rella), and for updates on weekly surprises!
If the vivid colours and cute characters on the packaging and interesting flavours of Japanese snacks are your thing, you will certainly be excited to know that moreOn December 1, 2017 / By Nookmag
If the vivid colours and cute characters on the packaging and interesting flavours of Japanese snacks are your thing, you will certainly be excited to know that more such goodies will now be available at selected 7-Eleven outlets island-wide! The Japan External Trade Organization (JETRO) and 7- Eleven Singapore are proud to announce the latest installment of the successful “J- Treats Arrival” campaign where a new range of 15 delectable and popular Japanese goodies will be available to Singaporeans at selected 7-Eleven stores island-wide, available from now till January 2018.
This is the second time that the “J-Treats Arrival” campaign is taking place in Singapore this year, with the first successful run concluding earlier this year in June. Just like before, customers will be able to enjoy the immense convenience of picking up their favourite Japanese snacks from selected 7-Eleven store in Singapore! This time, they can look forward to a variety of snacks that run the gamut from sweet to savoury: such as instant ramen that come in a special jumbo size, fruit gummies, crackers and yoghurt sweets.
Mr Crispian Leong, Head of Marketing of 7-Eleven Singapore says: “We are very excited to be a part of the second wave of Japanese goodies in collaboration with the Japan External Trade Organization (JETRO). This edition of the J-Treats campaign aims to highlight even more tantalising treats to our customers. These exclusive collaborations set us apart from other convenience store chains and our customers can look forward to unique treats coming their way.”
Ms Junko Ishii, Managing Director of JETRO Singapore adds: “The “J-Treats Arrival” campaign aims to make well-loved Japanese snacks even more readily accessible to Singaporeans who love their Japanese goodies. We are grateful for the huge support the first “J-Treats” campaign received and hence decided to reprise the successful run with this new range of snacks as a way to thank everyone. We will continue to introduce more tasty, and exciting Japanese snacks to Singapore.”
Other than the 15 new Japanese snacks available at selected 7-Eleven stores, the “J-Treats Arrival” campaign will see exciting games and sampling taking place at selected 7-Eleven stores every weekend of the campaign. Customers can participate in a straightforward game of catching vouchers in a Cash Flow machine, where they simply have to catch as many vouchers as they can hold within a minute. The vouchers may be used to redeem free J-Treats or 7-Eleven collectible plushies.
Coocaça, pronounced as “coo-ka-sa”, is a healthy food joint serving up superfruit smoothies and bowls. Come December, health-conscious individuals can look forward to the opening of Coocaça inOn November 29, 2017 / By Nookmag
Coocaça, pronounced as “coo-ka-sa”, is a healthy food joint serving up superfruit smoothies and bowls. Come December, health-conscious individuals can look forward to the opening of Coocaça in town at Liat Towers, Orchard Road. Right smacked in the middle of Orchard Road, their acai bowls are perfect as a refreshing pick-me-up in between your shopping sprees. Delivering smoothie concoctions, this goodness is a good way to kickstart your day and an excellent thirst-quencher for hot, sunny Singapore.
It’s Always Good
The brand’s humble mission is to bring the freshest flavours to town and encapsulate the purest tastes of goodness in its products that will make you feel good – any time, any day. Regardless of taste preferences or dietary needs, Coocaça aims to attract not only the everyday office workers, shoppers and families on the weekend, but just about anyone, young or old, who is looking to inject a healthy yet delicious routine to their daily lifestyle with a brand they can trust.
Coocaça never comprises on quality and tastes with a hearty range of products with deliciously thick smoothies to a refreshing variety of smoothie bowls made without any artificial sweeteners or preservatives.
Exciting New Offerings
The flagship will have an expanded range of retail goods including tote bags, eco-friendly coconut bowls, wooden spoons and homemade items such as Premium Granola (SGD10, 220g) and Vegan Almond Butter (SGD12, 200g).
A new range of Cold-Pressed Juices as well as refreshing handcrafted beverages will be launched at the flagship. The Acai Berry Punch is a potent mix of 9 types of vitamins and minerals while Hojicha Zen is an excellent source of antioxidants with raw cacao nibs and goji berries. Lastly, Lemongrass Energizer is a refreshing elixir made only from freshly blended herbs and ginger spice.
Head on down to Coocaça to try the refreshing smoothies and bowls!
541 Orchard Road, #01-K1
Liat Towers, Singapore 238881 (Flagship Store)
1 Grange Road #01-03
Orchard Building, Singapore 239693 (Along the stretch of H&M store at Somerset)
This school holidays, make some time for family time! Enjoy breakfast together with McDonald’s new Hotcakes with Chicken Selects for the best of sweet and savoury tastes inOn November 23, 2017 / By Nookmag
Their oh-so-fluffy Hotcakes are a popular favourite with families and kids. So they have boosted the delicious factor by pairing 3-piece Hotcakes served with maple-flavoured syrup with 3-piece tender and crispy breaded Chicken SelectsTM.
Enjoy the Hotcakes with Chicken SelectsTM a la carte from SGD6.55, or as an Extra Value Meal accompanied with a side of Hashbrown and a steaming cup of Premium Roast Coffee from SGD8.30. Customers can also enjoy a free Iced Milo (S) upgrade with any purchase of Hotcakes with Chicken SelectsTM Breakfast Extra Value Meal or Breakfast Deluxe Extra Value Meal.
Available from now in all restaurants during breakfast hours (while stocks last) and also via McDelivery®.
In the same vein as the first memory-triggering edition of its Sensorium Menu, Tippling Club embarks on the evolution of its award- winning cocktail programme with “Dreams andOn November 20, 2017 / By Nookmag
In the same vein as the first memory-triggering edition of its Sensorium Menu, Tippling Club embarks on the evolution of its award- winning cocktail programme with “Dreams and Desires”—a curation of 12 new cocktails fashioned from everyday ambitions, featuring the world’s first edible menu.
A World’s First
A first-of-its-kind concept conceived by head bartender Joe Schofield and chef- owner Ryan Clift—in conjunction with International Flavors and Fragrances Inc. (IFF)—the menu is presented in the form of 12 edible gummy bears served in a candy bag, scented with the whiff of an English confectionery store. Each gummy bear is named after a specific dream or desire and infused with its associated flavours, guiding patrons to their cocktail of choice through taste and triggers.
On his inspiration behind the menu, Joe explains: “With the first Sensorium Menu, we looked to the past—using relatable scents to trigger memories of yesteryear. This time round, we have our sights set on the future, by evoking our innermost dreams and desires through taste.”
“The edible gummy bear menu, while deceptively simple, involved months of research and development with chef Ryan, myself, and the top flavourists at IFF, before we narrowed it down to 12 perfected flavour formulas that we felt best represent the dreams and desires we wanted to convey,” adds Joe, who since joining Tippling Club in 2016 has won the bar an impressive mantel of accolades, most impressively re- entering the World’s 50 Best Bars ranking at No. 31 in 2017.
Dreams you can drink
Beyond the gummy bears, Joe proves his bartending mettle with 12 new cocktails, each designed as a tipple-worthy tribute to the individual namesake dream and desire.
Exuberate in feelings of elation with Happiness—a honeyed, citrus concoction spiked with tequila; stir up Lust in your loins with a seductive swirl of peach, tonka bean, vanilla, and champagne; give in to your deepest and darkest fantasies of Revenge with a blood-inspired vodka martini teased with umami bitters; or tank up your Super Car ambitions with a potent fuel of butter, white wine, citrus, petrol, and gin.
Similar to the original Sensorium Menu, each cocktail is priced at SGD24++, in an effort to guide the guests to choose their cocktails primarily based on their dreams and desires, without being overly influenced by factors such as price and ingredients.
Garnishes you can eat
In true Tippling Club fashion, the cocktails bring together the best of bar and kitchen, by using cutting-edge culinary techniques and edible garnishes to enhance the overall drinking experience.
Happiness is served with a passionfruit “acid” tab that fizzes into a tart tongue sizzle. Knowledge takes a page from the kitchen’s book of tricks with an angostura-soaked paper. Beauty gets an upgrade with a cherry sorbet lipstick.
“By bringing the restaurant’s modern gastronomy expertise into play, we are able to collectively elevate the cocktails by introducing edible garnishes created with innovation and intent,” shares chef Ryan.
The Dreams and Desires cocktail menu is now available exclusively at Tippling Club from Monday to Saturday throughout lunch, dinner and bar service hours.
38 Tanjong Pagar Road, Singapore 088461
Lucha Loco, inspired by the fun and colorful nature of “Lucha Libre”, continues to enthral diners with their casual and vibrant Loco atmosphere. Inspired by the tropical restaurantsOn November 14, 2017 / By Nookmag
Lucha Loco, inspired by the fun and colorful nature of “Lucha Libre”, continues to enthral diners with their casual and vibrant Loco atmosphere. Inspired by the tropical restaurants and bars in Tulum Mexico, their newly renovated space houses a fresher and healthier menu with an exciting Aztec and Mayan themed cocktail list. The restaurant is also set to host an all-star Taco showdown amongst six of the most acclaimed chefs in Singapore.
With warm, blue hues resonating through the space, Lucha Loco’s interior is chic yet has elements of low seating couches, festoon lighting and soothing hues to evoke a cozy atmosphere, making one instantly comfortable. This has been seamlessly integrated with the existing distressed concrete walls, maintaining a touch of the gritty street vibes of Mexican back alleys.
Exciting New Dishes In A Fresh, Tulum Inspired Menu
In line with the expertly designed new interior, The Loco Group’s Culinary Director, Chef Jason Jones and Head Chef of Lucha Loco, Tony Tan, present a refreshed menu with lighter and leaner options. This menu not only reflects their culinary take on the vibrant Mexican flavours, but is also curated to revolve around the “Beach” or “Playa” theme of Tulum, Mexico.
Their innovative new creations include Tostada de Atún, served with torched tuna, crispy fried onion, tangy lime mayo, creamy avocado, and smoked sea salt. For quesadilla lovers, the Quesadilla de Res is a must-try. It comprises succulent braised beef, chipotle chili, melted cheese, tangy pineapple salsa, and pickled red onions. Not to forget the mouthwatering Taco de Hoja de Lechuga, packed with cured tiger prawns, leche de tigre, sweet corn, rich avocado, Serrano peppers, and fresh coriander.
Stellar Tequila And Mezcal Bar Offerings
An agave spirit aficionado’s heaven, the Lucha Loco bar is stocked with a carefully selected portfolio of 100% blue agave tequilas and mezcals. Within this extensive list are rare and unique bottles that would pique the interest of any connoisseur. Lucha Loco works in tandem with Proof & Co. (owner of Asia’s top ranked bar, 28 Hong Kong Street) to curate this outstanding collection.
Embellishing the reinvigorated beverage menu are cocktails inspired by the ingredients, approach, and flavor combinations unique to Mexico’s historical civilisations: the Aztec and the Mayan. Co-founder and Bar Director Ajay Parag shares, “we loved the way the Aztecs combined a wide array of ingredients to create flavours seemingly ahead of their time. They prepared chocolate by whisking ground, toasted cacao beans and parched corn with honey and water, which they flavoured with vanilla orchid pods.”
Representative of this inspiration is the Mayan Mule, a creative rendition of the classic, and made with fresh cilantro, lime juice, toasted ancho chilli, Alipus mezcal, and topped off with ginger beer.
For those who like their cocktails bold and old fashioned, indulge in Smoky Ron De Banana, prepared with Plantation Dark rum, banana, honey and cinnamon infused mezcal, and black walnut, Aztec chocolate and orange bitters.
The Blueberry & Acai Margarita provides a healthier option for those who are looking for a refreshing drink packed with antioxidants. Made with blueberries, açaí berries, lime, agave and mint, it is available frozen with Cimarrón Blanco tequila, or on the rocks with Alipus mezcal.
Adding to the list of playful creations is the Tamarind Margarita that is complexed and full of character – an original combination of peach and apple crumble infused tequila, tamarind, lemongrass agave, lime and sour candy.
“Taco Libre” – An All-Star Taco-off With Six Chefs And One Champion
With the rising trend of chefs focusing on ingredients found in their respective surrounding regions, many around the world are looking for ways to reinvent the Taco. From humble beginnings, the Taco has risen to celebrity status, clinching awards and obtaining the label of “the perfect bite” by world-acclaimed chef Rene Redzepi of Noma, Denmark.
At the peak of the worldwide Taco hype, Lucha Loco proves to be a front-runner in the local taco scene, putting forth inventive and exceptional tacos that excite the palates of diners. Launching its very first “Taco Libre” campaign on 15 August 2017, Lucha Loco sees six of Singapore’s heavyweight chefs battle it out for the title of “Ultimate Taco Champion”. This scrumptious twelve-week initiative that will feature one uniquely crafted Taco by an acclaimed chef every two weeks, will culminate in a finale party where the winner will be crowned by a panel of esteemed judges. Along with the bragging rights, Lucha Loco will also present the champion with a specially crafted Mexican wrestling belt trophy, air flown directly from Mexico.
Set to kick start the battle is chef-owner Bjorn Shen of Artichoke. Unofficially the busiest man on earth, he lectures at the Culinary Institute of America in Singapore, and is the Asia-Pacific chef ambassador for a United Nations food project. He has also authored a popular cookbook, “Artichoke – Recipes and Stories from Singapore’s Most Rebellious Kitchen”. Bringing to the table a Surf n’ Turf Taco (SGD12+) which showcases crab tatziki, avocado, chilli caramel, smoky bacon, pickled onions, and mint, Shen reckons that it perfectly represents him and his culinary direction. “It’s totally my kind of jam. It’s called #dudestronomy, and that’s the name of my game. I mean, how many people in the history of the universe have paired smoky bacon with crab?” he playfully remarks.
In the weeks that follow, guests can also expect to savour Tacos from top chefs like Chef Andrew Walsh of Cure, Chef Rishi Naleendra of Cheek by Jowl, Chef Dave Pynt of Burnt Ends, Chef Sam Aisbett of Whitegrass, and Chef Ryan Clift of Tippling Club. Part of the proceeds will go to Singapore Children’s Society, a voluntary welfare organisation that looks after the welfare of children, youth and families in need in Singapore.
Satisfying Mexican food lovers for over four years, Lucha Loco strongly believes in keeping things fresh for their diners. From the newly refurbished space and refreshed menu to the various ongoing thematic campaigns and personable service, it is no wonder why people return time and time again for a convivial and multi-sensorial dining experience like no other.
15 Duxton Hill, Singapore 089598
Neon Pigeon launches its first ever Bar Bites Menu this month, elevating its offerings and cementing its position on the ever-popular Keong Saik Road as the go-to drinkingOn November 10, 2017 / By Nookmag
Neon Pigeon launches its first ever Bar Bites Menu this month, elevating its offerings and cementing its position on the ever-popular Keong Saik Road as the go-to drinking and dining spot. Accompanying the Bar Bites Menu is a refreshed sake list with 12 new sakes, as well as a selection of Japanese craft beers. The new nibbles and drinks can now be enjoyed in a revamped bar and drinking area, with the inclusion of large couches great for groups and parties out for a night of enjoyment. The expanded bar counter is also now equipped with seats for drinkers and diners to interact with the bartenders.
“We have been playing with the idea of a Bar Bites Menu for the longest time. We wanted to provide our guests with satisfying food they could eat while having drinks at the bar. Being one of the many restaurants in the hip Keong Saik enclave, we want to continually offer new experiences that stay true to Neon Pigeon’s distinctive style and provide more opportunities for guests to enjoy what we do here,” says Dennis Smit, Chef de Cuisine, Neon Pigeon. “Working with Head Chef Justin Hammond, we came up with our first Bar Bites Menu, which we hope that regulars and newcomers alike will enjoy at all times of the night,” he adds.
Putting its iconic Japanese influence and a modern spin on bar bites from all over the world, the new Neon Pigeon Bar Bites Menu is guaranteed to appeal to guests looking for satisfying nibbles to complement their drinks, or those in search of a filling late-night snack.
A highlight of the Bar Bites menu is the Tonkatsu Po Boy (SGD12). A modern Japanese take on a dish hailing from Louisiana, U.S.A., Neon Pigeon’s rendition amps up shrimp and pork chop with a spicy miso paste on a fluffy bun. Its creamy and crunchy combination is a perfect hearty choice for a night of drinking.
The Sweet potato fries with crack salt and togarashi (SGD8) gives everyone’s favorite bar snack a twist. Seasoned with house-made shichimi togarashi and a unique blend of crack salt, these special fries are guaranteed to be devoured after a few drinks.
Inspired by popular Japanese snacks, the Brie with wasabi on tempura seaweed (SGD10) and Croquettes with cauliflower and bacon (SGD9) are a harmonious marriage between Asian and Western influences. The former utilizes the cheese and cracker combination, where brie cheese is served on a tempura seaweed cracker, and garnished with shiso for a multitude of flavors. Drawing inspiration from Chef Dennis’ home country of Holland, the croquettes use a salpicón in place of mashed potato, which is then mixed with cauliflower crème as a base. Bacon is added for smokiness and depth, and a sour sushi vinegar is served on the side as a palate cleanser.
Other new dishes on the Bar Bites Menu include the Shoyu Glazed Peanuts with puffed wild rice (SGD5), a mixture of peanuts and puffed wild rice, seasoned with tamari shoyu, mirin and togarashi; the Yuzu Ceviche with jalapeno and tapioca chips (SGD12), Neon Pigeon’s version of the Peruvian Tigre del leche, which is made with yuzu juice, spicy jalapeno and a sweet potato purée, and the fan favorite, Tokyo Hummus served on pieces of curry chips (SGD6).
Refreshed Sake List & New Craft Beers
Neon Pigeon introduces 12 new sakes, featuring sparkling varieties to junmai rice varieties, and six new craft beers, available at Neon Pigeon for a limited time.
“With the new Bar Bites Menu, we brought in a more diverse range of sakes for our guests who want to explore regional, rare and interesting sakes. We also sought out craft beers with stimulating flavor profiles from Japan’s leading craft breweries,” says Symphony Loo, Group Beverage Manager, The Dandy Partnership.
For the uninitiated, the Tsukino Katsura Magic Rice Sake (SGD60 for a 300ml bottle) offers a perfect introduction to sake. Light and crisp, this sparkling sake is delicious and pairs well with all dishes from the Bar Bites Menu. The Shochikubai Junmai Nigori Sake (SGD40 for a 240ml bottle) is bold and sweet, and packed with a rich and robust flavor. The distinctive rice savor makes it a great accompaniment to well-seasoned dishes, such as the Sweet potato fries with crack salt and togarashi.
Sake enthusiasts can look to the Tsukino Katsura Junmai Asahi #4 Rice Sake (SGD140 for a 720ml bottle). The Asahi #4 rice used in this sake, once vanished from the sake world, has returned as a rarity. Medium-bodied and full of umami flavors, the sake goes down clean and leaves a lingering nutty aftertaste. Another option for those seeking to expand their sake horizons is the Yamamoto Wine Junmai Gingo (SGD140 for a 720ml bottle). An outstanding sake, it has a fresh scent of white peaches, mikan, and lemons.
Two highlights out of the six new beer selections include the Baird Shimaguni Stout (SGD16 for a 330ml bottle) and the Iwate Kura Sakura Arashi IPA (SGD17 for a 330ml bottle). Meant for everyday drinking, the former is rich, dry and roasty, and has a moderate gravity and alcohol content. The latter is a beautifully crafted IPA underpinned with Japanese sensibilities, offering vibrant amber hues and perky hop characters with five varieties of hop used.
Chef-in-Box VendCafé, the first food vending machine café in Singapore, is proud to unveil its first-ever Thai cuisine showcase which will feature brand-new menu mainstays. This launch isOn November 9, 2017 / By Nookmag
Chef-in-Box VendCafé, the first food vending machine café in Singapore, is proud to unveil its first-ever Thai cuisine showcase which will feature brand-new menu mainstays. This launch is part of the Chef-in-Box World Chef Series, which expands the brand’s current range of meals and brings the world’s best cuisines right to Singaporeans.
These dishes are curated by globally renowned chefs, whom have gained accolades and international awards At Chef-in-Box VendCafé outlets, local gourmands can tuck into these classics with just a touch of a button and in a few minutes! These delightful meals, with all of their flavours and aromas, will transport one to the chef’s country.
The Chef-in-Box World Chef Series will feature Thai master Chef Jeeraphon Ritthep, whose impressive credentials include cooking for the Thai royalty — a tradition his family has continued for generations. Chef Jeeraphon has served Princess Maha Chakri Sirindhorn; his grandmother served the great beloved King Rama V or King Chulalongkorn 120 years ago.
The chef spares no expense in choosing the ingredients, opting for freshness and quality. He pays extra attention to balancing the delicate mix of sweet, sour, hot and salty, as it is the most important factor in Thai cooking. The consummate chef and gold award winner of International Master Chef Challenge 2016 has worked in one of the best restaurants in Thailand and he is currently the Group Executive Chef in the top restaurant in Chiang Mai, The Good View Bar & Restaurant, overseeing 5 restaurants under the group.
“Nothing gives me greater pleasure than sharing with you a taste of Thailand with Chef-in-Box. Thai cooking is extremely complex — it requires the harmony of four tastes with the freshest of ingredients to capture the spirit of Thailand’s cuisine. And that’s what I hope to share with my Chef-in-Box offerings.”
Chef Jeeraphon never compromises the beauty of natural flavours. Therefore, the dishes do not contain any added MSG or preservatives (consistent with Chef-in-Box main range), making them the perfect choice of a healthy meal. As part of the World Chef Series, he will be presenting two of his signature dishes — Stir-fried Basil Chicken with Green Curry Fried Rice; and Thai Fried Rice with Saba Fish — as well as three of his personal favourite offerings.
The Chef-in-Box World Chef Series is widely available in supermarkets and Chef-In-Box vending machines all over the country.
Chef-in-Box World Chef Series Thai range will be available online at a special price now at SGD6.80 (UP: SGD8.80), while stocks last.
Chef-in-Box World Chef Series Bundle: 6 randomly selected items from both the Thai and Indian ranges at SGD29.90 (UP: SGD52.80, consists of 3 Thai and 3 Indian Selections)
CHEF-IN-BOX VENDCAFÉ OUTLETS
#01-K1, 320C Anchorvale Drive, Singapore 543320
ANG MO KIO
#01-01, Ang Mo Kio MRT, 2450 Ang Mo Kio Ave 8, Singapore 569811
#01-06, Lakeside MRT, 201 Boon Lay Way, Singapore 649845
#01-K1, 766 Pasir Ris St 71, Singapore 510766
136 Rivervale Street, Singapore 540136
The Macallan has unveiled Edition No.3 – a new limited edition whisky. This third release in the innovative Edition Series is a dynamic and highly original collaboration betweenOn October 23, 2017 / By Nookmag
Calling Serene Centre home, Sugarhaus is unique because it boasts a wide range of original European-inspired ice cream flavours, as well as refreshing desserts available on a rotationalOn October 19, 2017 / By Nookmag
Calling Serene Centre home, Sugarhaus is unique because it boasts a wide range of original European-inspired ice cream flavours, as well as refreshing desserts available on a rotational basis.
Even for Halloween, Sugarhaus is not lagging behind in terms of creativity. The team behind Sugarhaus is set to send chills down your spine this Halloween with two spooktacular dessert creations available for dine-in or takeaway.
From now till 31 October, the beloved ice cream and dessert parlour will be offering The Brain (SGD8++), filled with pistachio mousse, strawberry jelly, pistachio sponge and layered with buttercream and strawberry blood dots. As its name suggests, the dessert is eerily reminiscent of a brain.
The other Halloween special is The Mummy (SGD8++), made with sable, lemon parfait and lime jelly.
With everything prepared in-house and made from scratch, just like its Halloween special, Sugarhaus promises customers a new experience each time!
Serene Centre, 10 Jalan Serene
Greendot is proud to unveil its brand-new dishes, available exclusively at Paya Lebar and VivoCity outlets! The dishes do not contain any MSG as well as artificial preservatives.On October 17, 2017 / By Nookmag
Greendot is proud to unveil its brand-new dishes, available exclusively at Paya Lebar and VivoCity outlets! The dishes do not contain any MSG as well as artificial preservatives. Prepare to order the brand’s highly recommended ingredients – lion’s mane mushroom, konnyaku, soya and broccoli. Serving up to three persons, each dish boasts vibrant, aesthetically pleasing colours, and also offers vitamins, minerals and antioxidants that nourish your body.
The Herbal Lion’s Mane Mushroom (SGD7.90) features the premium mushroom widely used as traditional medicine across East Asia due to its cognitive and immune-boosting benefits. The chewy Lion’s Mane Mushroom is Greendot’s all time favorite, and this time the mushroom is brought to another level with sauces made with Greendot’s best-selling herbal soup. Of a complex and rich flavour, the nourishing soup is brewed with over 10 herbs, such as Angelica and Ginseng roots.
Next, go gaga over the Crisp-fried Sweet & Sour Soya Nuggets (SGD7.90): the crunchy soya chunks are drenched in a moreish, robust sauce. They are then tossed with capsicum and pineapple for an invigorating lift, promising a dose of vitamin C essential for increasing collagen and immunity.
Another healthier indulgence is the Golden Mango Yoghurt Sliced Konnyaku (SGD7.90). Konnyaku is high in fibre and low in calories, making it a great choice as a guilt-free snack. It is coated with a secret recipe batter, and then drizzled with a tangy mango yoghurt sauce. The scattered mango cubes also offer a refreshing fruity and delightful finish.
Finally, the Stir-fry Broccoli with Creamy Pumpkin Puree (SGD5.90) is a health booster marrying nutrients from two powerhouses – broccoli’s vitamin C, vitamin K and B9; and pumpkin’s vitamin A. The irrefutably nutrient-rich broccoli is Greendot’s best seller and it is stir-friend and then soused in freshly-blended pumpkin puree. Double your veggie intake while savouring this delicious dish!
Vivo City Outlet
1 Harbourfront Walk, Vivo City, #02-150
Paya Lebar Square Outlet
60 Paya Lebar Road, Paya Lebar Square
This October, McDonald’s is bringing back everyone’s favourite warrior, the Samurai Burger. The popular burger promises mouthfuls of flavourful goodness with every bite (incurring the wrath of aOn October 12, 2017 / By Nookmag
This October, McDonald’s is bringing back everyone’s favourite warrior, the Samurai Burger. The popular burger promises mouthfuls of flavourful goodness with every bite (incurring the wrath of a strong Ninja rival who is secretly planning an attack – stay tuned for more).
Samurai Chicken Burger & Samurai Beef Burger
But before that, customers can satisfy their appetite for some bold flavours by opting for either a succulent grilled chicken patty or juicy quarter pounder beef patty, dipped in teriyaki sauce, laid atop a bed of crunchy lettuce between lightly toasted sesame buns.
Diners can opt to upsize their meal for the Seaweed Shaker Fries that’s simply Oishii! From SGD8.80, indulge in a Samurai Special that includes the Seaweed Shaker Fries (L) and refreshing Heaven & Earth Green Tea (M), the perfect beverage to send your taste buds to Japan. End your meal on a high by digging into the Matcha McFlurry® with Red Bean from only SGD3. The burger can also be enjoyed a la carte from SGD6.
All items are available after breakfast hours in all restaurants and via McDelivery® from 13 October, while stocks last.
Open Door Policy needs no introduction when it comes to hearty gluten- and dairy-free (GFDF) meals. Keeping to tradition of dishing up flavoursome GFDF meals, Open Door PolicyOn October 5, 2017 / By Nookmag
Open Door Policy needs no introduction when it comes to hearty gluten- and dairy-free (GFDF) meals. Keeping to tradition of dishing up flavoursome GFDF meals, Open Door Policy adds six alternative weekend brunch specials for diners to indulge in, without being doused in guilt from a sizeable meal.
Rise up to a fruitful morning with Mango pancakes (SGD21++) with chili-mint mango compote, topped with homemade mango sorbet and slathered in velvety mango crème anglais;
For a quick hangover cure, opt for the Roasted Eggplant with Hot Chilli Beans (SGD23++) served with tomatoes, sweet corn, and pickled chilli that packs a good punch of spice;
or the Madras Curry Eggs Benedict (SGD25++) with fork tender beef short ribs atop beetroot quinoa, and perfectly poached eggs on homemade injera flatbread—an Asian take on the brunch must-have.
Diners looking for a touch of luxe can look forward to the Avocado King Prawn Salad (SGD26++) with crisp Belgian endives, pickled purple cabbage, and green apple, dressed with basil pesto and tossed with walnuts and focaccia croutons for crunch.
Not forgetting brunch mainstays such as the English Breakfast of Nuremberg sausage, streaky bacon, button mushrooms, baked beans, sunny side-up egg, and house-made gluten-free bread; Mountain Yam Rosti with an old-fashioned Bismarck wagyu rump; French Toast with berry compote and chocolate sorbet; or the decadent Snow Crab Eggs Florentine—all worthy of guilt-free weekend brunching.
Ease into the weekend with brunch drink deals designed for a giggly good time. Keep the bubbly flowing with Prosecco Countdown—where your first glass of Dal Zotto Pink Prosecco starts at SGD18++, and is subtracted by SGD4++ with each additional glass until it becomes SGD6++, all under 90 boozy minutes. Indulge in a leisurely spot of daytime drinking with special brunch cocktails such as a summery Peach and Raspberry Bellini (SGD15++), or the Culaccino (SGD15++); a refreshing aperitif of Campari, sweet vermouth, cherries, and fresh orange juice that is bound to leave you hankering for more.
Open Door Policy
19 Yong Siak Street, Singapore 168650
Savour the fruition of a successful collaboration that combines the distinction of two historic wine producing terroirs in Tuscany – Chianti and Montepulciano. 50&50 is a wine sprungOn October 2, 2017 / By Nookmag
Savour the fruition of a successful collaboration that combines the distinction of two historic wine producing terroirs in Tuscany – Chianti and Montepulciano. 50&50 is a wine sprung from a friendship, binding the owners of Avignonesi in Montepulciano and Capannelle in Chianti Classico, and their common desire to strive for excellence with their wines.
50&50 is an even blend of Sangiovese and Merlot – a flawless marriage featuring full bodied flavours and tannins from the former, enriches with elegance, softness and depth from the latter. Since its creation in 1988, 50&50 has become monumental to the winemaking style of premium Tuscan wines throughout the nineties and the new millennium.
For one night only on 10 October, be enthralled by the brilliance of 50&50 and other distinctive vintages, proudly presented by Avignonesi, paired seamlessly with the five-course dinner immaculately curated by Head Chef Marco Guccio.
The exclusive evening will commence with pass-around of canapés and refreshing Col Dorato Rose Brut NV at the Terrace Lounge, overlooking the breathtaking views of the Marina Water Front.
Hosted by Chen Xi, Asia Manager of Avignonesi, the dinner begins with seafood galore of poached calamari, red prawns, white clams and Tuscan ‘panzanella’ with 12 years aged balsamic vinegar. This antipasto is perfectly paired with Il Marzocco Chardonnay 2013, an elegant bouquet of gardenia and fresh aromas of citron, pineapple and lemon peel, with a round and long, fragrant, flinty finish.
The pasta course presents the house-made tagliatelle with braised veal cheek ragout, dry porcini topped with grated Castelmagno cheese. This hearty dish is paired with the brilliant Vino Nobile di Montepulciano 2013, a vintage bursting with notes of bright, red fruits, dried violets and hints of savory spice.
The star of the evening is the succulent lamb shoulder sous-vide at 56 degrees celsius served with butternut pumpkin purée and seasonal Autumn vegetables. This full flavoured mains is paired with the acclaimed 50&50 Toscana IGT 2004, an excellent blend of 50% Sangiovese and 50% Merlot. The 2004 vintage is an epitome of harmony and elegance, boosting aromas of cola, sweet spice, root beer, clove, toast and forest fruit.
Relish in the exquisite pleasure of honey mousse, Iranian saffron cremeux, raspberry jelly and almond sponge. This sweet delight is paired with Vin Santo di Montepulciano 2001 – a perfect balance between the acidity and sweetness compliments with a sensual finish.
The Avignonesi wine dinner is available on 10 October, 7pm. The dinner is priced at SGD128++ per person.
10 Collyer Quay, Level 43, Ocean Financial Centre
The Kilo Lounge space was always meant to be more than just a nightclub. For many, it is a place that feels like home, and for others, itOn September 28, 2017 / By Nookmag
The Kilo Lounge space was always meant to be more than just a nightclub. For many, it is a place that feels like home, and for others, it is a platform to express their craft, and a place for a like-minded community to come together. With that in mind, the founders, Javier Perez, Joshua Adjodha, and Y.C. Teo, made sure that every aspect of the lounge is well-curated, particularly in terms of the food and performances in the space.
Expect old favourites from Kilo Lounge’s sister restaurant, Kilo Kallang, such as the crowd-pleaser Tai Truffle Yuzu Roll with fresh crab meat, red snapper, and tempura ($12) alongside dishes that you can’t find anywhere else—our Zucchini Pancakes with goat’s cheese, arugula, and balsamic (SGD18); Tequila Cured Salmon Flat Bread with jalapeño, cream cheese, pickled onions, and cilantro ($15); and Octopus Ceviche with leche de tigre, plantain chips, and maíz (SGD18).
Those who are still peckish after-hours can pop by Kilo Merienda, Kilo Lounge’s food stand that operates from 11PM till an hour after closing on Fridays & Saturdays. Here, hungry partygoers can get their fix of our take on classic post-party grub.
Try Ang Moh Bak Chor Mee, with mee sua, minced pork, meatballs, and all the requisite garnishing of fried shallots and spring onions (SGD10). There’s also BBQ Pulled Pork Tacos ($10), with juicy, tender roasted pork from another sister restaurant, Camp Kilo Charcoal Club. Rounding up the menu is a hearty NY Beef Frank hotdog (SGD10) and Furikake Popcorn (SGD4), the perfect accompaniment to an ice-cold beer.
Little updates have been made in the space: canvas curtains now section off the dance floor on non-party days, and also help to divide the seating areas for more flexibility when needed. The façade has been given some colour, while more art pieces in the space make it feel even more like home. New brass finishings line some of the countertops, and the floor has been sanded-down and given an acid wash for that signature Kilo Lounge feel.
The lounge first opened in 2014 in the Ture building in Kampong Bugis, where Kilo Kallang is still situated. It started out as a spot for pre or post-dinner drinks; a place where people could escape from everyday life, relax over artisanal cocktails, and seek comfort in ‘the ultimate living room’. Then, Kilo Lounge threw its first party, and things snowballed from there. The lounge has since played host to some incredible acts—from hip-hop legends Grandmaster Flash and The Pharcyde to English indietronica duo Hot Chip—alongside world-class DJs like Arado, DJ Yadin, Joe Kay, DJ Tennis, and Culoe De Song, as well as a host of local luminaries like Mr. Has, Aldrin, and Brendon P. Also on the roster is a lineup of live acts, under the Kilo Live series, which aims to provide an alternative nightlife experience in town. So far, the lounge has welcomed Teen Daze, Mozart’s Sister, and Catching Flies, among others.
Whether it’s food that’s miles above your average bar grub, music that’s the best in the region, or unforgettable events that you can’t wait to tell your friends about, Kilo Lounge will continue doing what it does best, and strive to become so much more than just a nightclub.
21 Tanjong Pagar Road, #01-02/04
Come 28 October, the Cuban-inspired Bob’s Bar of Capella Singapore is excited to play host to Mario Calderone from Honi Honi Tiki Cocktail Lounge in Hong Kong. GearingOn September 25, 2017 / By Nookmag
Come 28 October, the Cuban-inspired Bob’s Bar of Capella Singapore is excited to play host to Mario Calderone from Honi Honi Tiki Cocktail Lounge in Hong Kong. Gearing up to raise the excitement for the bar’s well-loved quarterly extravaganza Tropical Night, Mario will present four of his signature drinks to rum lovers in Singapore.
For one Saturday night only, cocktail connoisseurs can look forward to a captivating evening featuring striking tiki creations, live entertainment, Salsa dancing, as well as Cuban-inspired delicacies.
Scooped as one of Asia’s 50 Best Bars 2016 and the Best Hospitality Team in 2016 Hong Kong Bar Awards, Honi Honi Tiki Cocktail Lounge will bring a slice of its elegance and sophistication to the hotel’s bar.
Helming Honi Honi Tiki Cocktail Lounge in Hong Kong, Mario Calderone is a man of many crafts. From operations to curating the bar’s unique drinks menu, Mario has consistenly impressed guests with its extensive selections of 250 rums. Seen as one of Asia’s first tiki bar, Honi honi Tiki Cocktail Lounge is known for presenting its cocktails admidst an island-inspired ambience.
Best Of Tiki Cocktails
Offering the finest of Singapore’s and Hong Kong’s rum haunts, Bob’s Bar will excite tipplers with its new refreshing cocktails alongside specialties from Mario Calderone.
Rum lovers can look out for four of Mario’s best sellers including the Tiki Tonga Tang, a classic tiki cocktail with strong hints of rum balanced with lemon and grapefruit juice.
Guests can also sensationalise their taste buds with his Honi Honi Kiss, an enticing mix of champagne with tropical flavours such as guava juice and passion fruit puree. Tipplers can also sip on some of the bar’s bestsellers such as the classic Bob’s Old Fashioned or the captivating Bob’s Colada No. 1.
Fans of Mario can catch him up close in person while he showcases his cocktailing flair at Bob’s Bar in the evening. In the day, Capella Singapore’s hotel guests will be in for a treat as he puts up a special cocktail making session.
True Caribbean celebration
Depicting a vibrant night, the Tropical Night will start at 7:00pm to midnight on Saturday 28 October. Perfect for a friend’s gathering or family affair, the Caribbean-themed experience will also feature food stalls serving Cuban-inspired specialties.
Every guest will receive a glass of Mario’s handcrafted welcome drink with the compliments of Bob’s Bar. Attendees can enjoy complimentary access to Sentosa Island when quoting “Tropical Night” at the gantry.
Bob’s Bar @ Capella Singapore
1 The Knolls, Sentosa Island
BAKE Inc, will launch a new flavour, “Lemon Cheese Tart with Honey” for a limited time from Friday, 29th September to Friday, 13th October. This is the firstOn September 22, 2017 / By Nookmag
BAKE Inc, will launch a new flavour, “Lemon Cheese Tart with Honey” for a limited time from Friday, 29th September to Friday, 13th October. This is the first time Lemon Cheese Tart with Honey becomes available outside of Japan. Have a sweet and zesty Mid-Autumn Festival with the limited edition lemon cheese tart! Gather your friends and family during this festive season for a brand-new refreshing treat.
Lemon Cheese Tart with Honey combines the brand’s rich and flavourful cheese tarts with the fresh, tanginess of lemon in a perfect balance. The limited edition tarts are coated with honey to provide the delicate sweetness. Multiple ingredients were shortlisted in the search for the ultimate flavour to enhance the taste of their original cheese tarts and lemon emerged as the clear winner. Take a first bite of the limited edition tart and taste the zesty tanginess and sweetness that bursts in your mouth.
The Lemon Cheese Mousse
In order to create the original flavour and the texture of the cheese mousse filling, cream cheese mainly from Hokkaido was selected and combined with lemon juice to achieve the perfect balance of tartness. The tarts are coated with honey as the finishing touch to bring out the delicate sweetness.
The Crispy Tart Crust
The secret to the brand’s crispy tart crust is the “double-baked” baking method. Each crust is baked once, and then baked one more time after adding in the cheese mousse filling.
Available at SGD3.90/piece and SGD22 for 6 pieces.
2 Orchard Turn, #B4-33, Singapore 238801
3 Gateway Drive, #B2-04, Singapore 608532
4 Tampines Central 5, #B1-K7A, Singapore 529510
23 Serangoon Central, #B2-34, Singapore 556083
Asahi Super Dry continues to win new fans all over the world even today – 30 years since its inception in 1987. This is the result of theirOn September 14, 2017 / By Nookmag
Asahi Super Dry continues to win new fans all over the world even today – 30 years since its inception in 1987. This is the result of their discovery of the first Karakuchi “Dry Flavour” draft beer, loved for its signature clean, crisp and refreshing brew that does not leave a leave a bitter after taste.
This year, Asahi commemorates its 30th anniversary with the release of the new Clear Asahi Summer, which is distributed at 7-Eleven stores island-wide. The Clear Asahi product line is a cousin to the Asahi Super Dry family, better known for their Super Dry Lager & Super Dry Black Lager.
Clear Asahi Summer captures the spirit of summer and a season of bountiful harvests, by delivering a refreshing mouth and a distinguished after-taste. The artistry in this seasonal brew reveals itself at the end note, when the aftertaste brings a hint of floral and fruity accents due to the use of coriander seeds and orange peels. Its subtle flavour is matched by its calming packaging, which sports a light blue tinge to symbolise a gentle breeze during summer.
How To Get The Best Out Of Clear Asahi Summer
Drinking beer at the proper temperature allows you to taste the beer at its finest. For lagers, the optimal temperature should be 7 to 10 degrees Celsius. A lower temperature should be avoided, as it will reduce the carbonation released and suppress the aroma of the lager; the cold will also numb the palate to the beer flavours, thus diminishing the taste and experience.
Asahi recommends using a German-created drinking glass called Stange. It is shaped like a slender cylinder, such that its smaller surface area allows for a tighter concentration of volatiles, thus amplifying the malt and hop nuances for delicate beers.
Clear Asahi Summer is now available from SGD4.80 per 350ml can in approximately 300 7-Eleven stores island wide. Subject to GST and in-store promotions.