Hennessy V.S.O.P Privilège will celebrate its rich legacy and individuality in a new collaboration with Milan-based artistic duo Carnovsky, for its 2016 Hennessy V.S.O.P Privilège Limited Edition. TheOn March 28, 2017 / By Nookmag
Hennessy V.S.O.P Privilège will celebrate its rich legacy and individuality in a new collaboration with Milan-based artistic duo Carnovsky, for its 2016 Hennessy V.S.O.P Privilège Limited Edition. The launch party in Singapore nightspot F Club had innovative lighting concepts that brought to life the psychedelic design of the limited edition by Carnovsky.
Party-goers indulged in refreshing Hennessy Art of Mixing long-drink cocktails from the bar along with captivating contemporary mixes and electronic-heavy tunes from international DJ and producer, DJ Slick from Germany, DJ Sherpa from Portugal, and Singapore’s very own DJ Reiko. The long drinks available at the party were unique concoctions created using the Hennessy V.S.O.P Privilège, including the fresh Hennessy Apple, sweet Hennessy Berry, light Hennessy Citrus and The Hennessy Soda.
The perfectly-balanced Hennessy V.S.O.P cognac was created in 1818 as a special order for the future King George IV of England. For eight generations, Hennessy Master Blenders have ensured that V.S.O.P Privilège retains its distinctive identity in the world of cognac. To mark this creation, Hennessy celebrates limited editions of V.S.O.P Privilège with esteemed artists each year, including acclaimed British graphic artist Peter Saville, in 2014 and 2015.
The 2016 limited-edition design narrates Hennessy V.S.O.P Privilège’s mastery through the illustrative red, blue and green concept of Carnovsky’s signature “RGB Project”.
Carnovsky’s pioneering “RGB Project” has placed the duo at the forefront of the contemporary design scene. For Hennessy, this collaboration marks the first venture into the realm of virtual animation.
Artists Francesco Rugi and Silvia Quintanilla founded their Carnovsky studio in 2006 and crafted an aesthetic that blends 17th century illustrations with the “RGB Project”, a digital technique named for the virtual world’s primary colors: red, green and blue.
The design for Hennessy V.S.O.P Privilège Limited Edition by Carnovsky began with a visit in Cognac, the historic origin of Hennessy. From the Maison’s archives, Carnovsky sourced a variety of patterns illustrating the fundamental elements of cognac making – sun, earth, grapes, and water – as well as symbols representing Hennessy mastery, such as its coat of arms or the compass.
Carnovsky then projected Hennessy’s story into layers, rendering it in “RGB” – Red, Green and Blue overlays – to illustrate the origin and spirit of Hennessy V.S.O.P Privilège. In their entirety, the overlays coexist harmoniously to the naked eye, but these three narrative layers reveal the hidden stories beneath when viewed through a coloured filter:
Mitzo Restaurant & Bar unveils a refreshed menu with over 30 new dishes this March. True to its roots, the ever-progressive restaurant stays modern and enthusing with anOn March 28, 2017 / By Nookmag
Mitzo Restaurant & Bar unveils a refreshed menu with over 30 new dishes this March. True to its roots, the ever-progressive restaurant stays modern and enthusing with an evolved food menu, featuring classic Cantonese cuisine with a touch of modernity. Recognised for its unparalleled dining experience, Mitzo does not compromise on its cocktail programme either. The comprehensive cocktail list was also recently rejuvenated with innovative new tipples such as Uncle Negroni and Chinese Collins – interesting Asian twists to classics that just hit all the right notes.
The revamped menu at Mitzo is an exemplary showcase of Executive Head Chef Nicky Ng’s prowess in redefining the Chinese dining experience through the innovative use of ingredients cookery know-how.
A Harmony of Novel Flavours
Boasting creativity and finesse, the spruced-up menu continues to stay true to the philosophy of Cantonese cooking with the incorporation of unique flavours such as the use of petai bean sauce, black peppermint and aromatic coffee sauce in its new dishes. Highlights of the menu includes Roasted coffee pork neck served with crispy beancurd skin and Chinese pancakes, Venison with asparagus in black peppermint sauce and Stir-fried lobster claw in petai bean sauce.
Fans of Mitzo’s current offerings will find crowd favourites such as the Mitzo special barbecued pork, Black truffle crispy roast duck and iconic Steamed dim sum platters retaining their spots in the new menu. Popular seasonal dishes such as Steamed live lobster topped with black and white garlic in soya sauce and Strawberry sweet and sour pork are added onto the menu.
Refined Set Menus
Curated for the most discerning diners, taste the best of Mitzo with the refreshed Signatures Set Menu, which features seven courses of Chef Nicky’s flair for the contemporary Cantonese cuisine. Priced at SGD128++ per pax, savour familiar picks and new renditions such as the Battered lotus stuffed with truffle shrimps – a real winner on the palate with its impeccable combination of juicy fresh shrimps and the delightful crunch of the battered lotus.
Those looking to indulge in premium seafood and meat options can select Mitzo’s Specialties Set Menu, perfect to be shared between parties of two or more at SGD168++ per pax. The menu kicks off with Mitzo’s Specialties Platter and takes diners on a whirlwind of gastronomic fare with Braised bird nest with lobster meat and bamboo pith in carrot broth and Poached abalone noodles in pork consommé soup, before crescendoing with an exquisite Japanese plum wine infused gelée served with Chinese loquat ice mountain that is both a feast for the palate and the eyes.
An All-Encompassing Dining Experience
More than just a dining destination, Mitzo takes pride in its bold cocktail programme designed to please the classic connoisseur as much as the modern maestro. Going beyond mere consumption, Mitzo likens the act of drinking cocktails to an art form and ensure that each cocktail is thoughtfully concocted to pair with the signature Asian elements that the restaurant has to offer. Mitzo seeks to complete every diner’s experience on a high note with carefully curated music content, where the grooves are upbeat and effortless, echoing the modern and polished ambience of the restaurant and bar.
Mitzo Restaurant & Bar
Level 4 Grand Park
270 Orchard Rd, Grand Park Orchard
With its continued emphasis on creativity and innovation, BreadTalk has set its sights on Japan this season to create a limited-edition range of Japanese-inspired buns and cakes. JustOn March 23, 2017 / By Nookmag
With its continued emphasis on creativity and innovation, BreadTalk has set its sights on Japan this season to create a limited-edition range of Japanese-inspired buns and cakes. Just in time for Japan’s annual sakura season, the range celebrates the country’s famed culinary standards, innovative flavour combinations and unique culture.
Unveiling the Japanese-inspired range
A perfect example of BreadTalk’s craft and experimental creativity, the limited-edition range of ten items including buns, cakes and pastries, aims to bring the unique flavours of Japan to our shores. A rich country for inspiration, the new Japanese-inspired range is the brainchild of BreadTalk’s R&D masterchefs, Masterchef Atsushi Murata and Masterchef Janson Loo. Together they have created a range that reflects the aesthetic beauty of cherry blossom trees and brings to life Japanese local street food favourites like okonomiyaki and yakitori for Singaporeans to enjoy.
Take to the streets of Hiroshima, famed for its Japanese savoury pancake, with our Oh! Konomiyaki bun which combines the distinctive seaweed, cabbage and bonito flakes of traditional okonomiyaki. For the ultimate in cool Japanese bar vibes, sample the yakitori-inspired (grilled meat skewer) Bacon Kushiyaki or transport yourself to Japan’s sakura-lined streets with Ms Berry Blossom, our sweet treat of a bun.
“Japan has such a rich culture and is known around the world for its unique flavours and ingredients. We’re excited to launch a range that combines amazing Japanese flavours with our BreadTalk chefs’ famed creativity and imagination.” said Joanne Wong, Senior Brand Development Manager, Bakery Division. “Our international footprint enables us to bring flavours and ingredients from a unique culture like Japan to our stores here in Singapore.”
Mirroring the quality of Japan’s artisanal culture
One of the leading countries in Asia for innovative baking, Japan has a strong reputation for quality. While putting together this range, BreadTalk’s R&D team undertook research trips to Japan to study its latest trends and baking techniques. From using Japanese-milled flour to produce bread a with a lighter, softer texture, to using milk from Hokkaido to create that perfectly smooth, creamy taste in its cakes, BreadTalk is committed to creating products of the highest quality.
An indelible part of the region’s bakery scene for the past 17 years, BreadTalk strives to make every day an exciting new experience for their customers through these seasonal creations. Since its founding, BreadTalk has accumulated an extensive catalogue of over 1,000 recipes created from scratch, and continues to add to this impressive achievement through curated partnerships and constant exploration of new techniques, inspirations and flavours.
Buns from the Japanese-inspired range will be available at all BreadTalk stores while cakes will be available at selected stores from now. Retail prices start from SGD1.50 for buns and from SGD16.50 for whole cakes.
To celebrate the launch of our Japanese-inspired range, receive $1 off by purchasing at least 1 item from the Japanese-inspired range, with a minimum spend of $6 in a single receipt using Singtel Dash. Terms and conditions apply. In addition, share your favourite Japanese foodie experience on BreadTalk’s Facebook page by 25th March and five lucky winners will stand a chance to win a SGD10 BreadTalk voucher.
Six finalists have emerged in one of the world’s biggest cocktail making competitions – The BACARDI Legacy Cocktail Competition. Now on its 3rd year in Singapore, the competitionOn March 21, 2017 / By Nookmag
Six finalists have emerged in one of the world’s biggest cocktail making competitions – The BACARDI Legacy Cocktail Competition. Now on its 3rd year in Singapore, the competition challenges the country’s most passionate bartenders to come up with refreshing, unique, and truly appealing cocktails that will endure and stand the test of time; a fearsome challenge to be rightfully called a Legacy Cocktail.
Three Legs Cooling Water is pleased to launch three new flavoured cooling water – lychee, guava and lime. For the first time ever, fans of the household remedyOn March 21, 2017 / By Nookmag
Three Legs Cooling Water is pleased to launch three new flavoured cooling water – lychee, guava and lime. For the first time ever, fans of the household remedy can enjoy their favourite cooling beverage with a fruity twist.
The new additions are an extended product line launched in conjunction with Wen Ken Group’s 80th anniversary celebration. First created in 1937 by the four founders of Wen Ken, Three Legs Cooling Water is a traditional remedy, containing natural minerals used to relieve body heatiness and hydrate the body. The original Three Legs Cooling Water has become the traditional remedy of choice for most Singaporeans, considered to be a staple beverage in their diet as it helps dispel excess body heat and quench thirst. The slim bottle is iconic and instantly recognizable by both the young and old. The original Three Legs Cooling Water caters extensively to communities across the Southeast Asian continent and beyond.
Mr Fu Siang Jeen, managing director of Wen Ken Group, said, “We are delighted to introduce three new flavours to celebrate our 80 year-old brand. While we celebrate this special milestone, we are dedicating the celebrations to our customers, the people who really matter. We are excited to continue to offer trusted and effective medicinal remedies to our valued customers in the future.”
The broader variety of choices pander to the varied tastes of consumers and is suitable for consumers of all ages. Without compromising on its original benefit, the beverage will perfectly complement any food.
The lychee and guava flavours were introduced last September while the lime flavour began retailing in January this year. The three new flavours contain no artificial sweeteners, and come in a new size – 320ml – for greater drinking pleasure.
Availability & Promotions
The lime flavour retails exclusively at 7-Eleven and is immediately available.
In celebration of the launch, NTUC Fairprice and 7-Eleven are running special promotions for a limited time only. Kindly enquire in store for details on the promotion.
Well-loved in the local dining scene for its innovative and playful take on traditional Asian cuisine, modern Southeast Asian restaurant Ding Dong turns its gaze inward for aOn March 20, 2017 / By Nookmag
Well-loved in the local dining scene for its innovative and playful take on traditional Asian cuisine, modern Southeast Asian restaurant Ding Dong turns its gaze inward for a brand new menu lineup. Drawing inspiration from childhood favourites, the culinary team led by new Assistant Head Chef Miller Mai, under the guidance of Chef Ryan Clift, carefully curates a menu that integrates familiar yet modern textures, bound to tug at nostalgia.
“Ding Dong’s signature style is all about putting our unique spin on traditional flavours, and serving up the dishes in a fun and unexpected way,” says Chef Miller. “For these new dishes, I challenged myself to explore the flavours I love, before recreating and enhancing them in a refreshing way, to offer our guests an elevated dining experience,” he adds.
Celebrating local food culture
Chef Miller brings onboard a fresh perspective to Southeast Asian cuisine, offering diners 14 exciting creations, delivered with sophistication and finesse. Be prepared to take a trip down memory lane with a celebration of local dishes, as well as other familiar favourites from Vietnam, Thailand and the rest of Asia.
Guaranteed to impress, start off with the Crispy pork trotter, spiced vinegar from the Sharing Plates, a seemingly modest dish. Requiring an intricate preparation across two and a half days, the tender meat paired with a house-made spice vinegar sauce sends your tastebuds tingling. The Grill pork spare ribs, peanut sauce – a twist on quintessential Malay street food, satay – captures the aromatic punch of a perfectly executed chargrill method.
From the Bigger Plates, spice things up with the Lobster tail, tom yum broth, sriracha crab cake – a combination of sweet, firm lobster flesh and tangy tom yum broth, or opt for a vegetarian alternative, the Cabbage roll, shiitake mushroom, cellophane noodle, both fitting for a light yet comforting lunch.
Other new items on the Cold, Sharing and Bigger Plates include Boneless beef shank, rice noodle, lemongrass dressing; Scallop Ceviche, thai mango, kuih kapit; Rendang beef brisket bun, turnip omelette, pickle cucumber; Yam ring, asparagus, poached egg; Duck breast, kumquat compote, bok choy; Pork collar char siu, pineapple salsa, chicharon and Tuna loin, green papaya, sweet and sour sauce.
The perfect sweet finish
Staying true to Ding Dong’s dessert menu, Chef Miller offers three new desserts that delight with intricate textures.
A popular local dessert, chendol, receives a Ding Dong do-over in the Coconut snow, pandan jelly noodle, gula melaka ice cream. The house-made pandan jelly noodles, coconut meringue, coconut infused shaved ice, and the smoky sweetness of gula melaka make for absolute satisfaction. An ingenious creation, the Ginger lime parfait, sichuan pepper crumble, lychee sorbet, incorporates a diverse blend of flavours from tangy, to sweet, to a gentle lingering spiciness, to create a bold dessert.
A fun play-land at Amoy Street, Ding Dong upholds its unwavering quirky, modern approach towards traditional Asian cuisine. The newly revamped menu aims to bring diners closer to home, adding a special touch to the familiar flavours that are close to the heart.
Valid: Monday – Saturday, from 12.00pm – 3.00pm
At SGD28++ per person, savour two of Ding Dong’s innovative and delicious creations. Simply add on SGD10++ to complete your dish on a saccharine note with a dessert. For diners who are looking a special mid- day treat, top up an additional SGD10++ for a glass of wine, prosecco, beer or mocktail.
Glitterbomb Ladies Night
Valid: Wednesday, from 8.00pm – 11.00pm
For the fashionably late ladies in the house, Ding Dong introduces Glitterbomb – the distinctive midweek ladies night with free flow pink prosecco every Wednesday from 8.00pm – 11.00pm. For just SGD50 nett, get fuzzy with three whole hours of free flow fizzy and enjoy a complimentary plate of carbon-battered prawns from Ding Dong’s kitchen. Burn it all off with a live DJ taking over Ding Dong’s decks and bust a move or two.
Date: Saturday, 18 March
Time: 12.00pm – 4.00pm
Every third Saturday of the month, Ding Dong brings to you an exciting brunch experience – Ding Dong Weekender: Brunch, Beats and Beyond! Priced at SGD100++, enjoy a five-course brunch menu of mod- Asian dishes and a 90-minute free flow on a selection of drinks. Add an additional SGD50 for all-day free flow. Show off your disco shimmy with music by a live DJ and indulge in retail therapy with exciting vendors selling products, ranging from clothing to design knick-knacks.
Ding Dong Singapore
115 Amoy Street
The Nespresso promise has always been to deliver the highest quality and most sustainable coffee moments, every day. Driven by a desire to bring the ultimate coffeeOn March 19, 2017 / By Nookmag
Something exciting is coming your way this weekend! Whether you’re celebrating an upcoming anniversary or simply spicing up the weekend, Tippling Club presents to you a different wayOn March 17, 2017 / By Nookmag
Something exciting is coming your way this weekend! Whether you’re celebrating an upcoming anniversary or simply spicing up the weekend, Tippling Club presents to you a different way to fire up your week.
Once Upon a Time at Bar Termini
Serving up a slice of 1950s Italy in the eastern fringes of London’s Soho, Bar Termini—the offshoot of coffee maestro Marco Arrigo and cocktail alchemist Tony Conigliaro—brings Italian aperitivo hour to Tippling Club for a one-night only Termini takeover. Held in conjunction with Singapore Cocktail Festival 2017, on the menu are Bar Termini’s signature Negronis, expertly executed by guest bartenders Gregory Camillò and Robin Kolek and peckishly paired with inspired Italian fare by Tippling Club’s Chef Ayo Adeyemi.
Inspired by the traditional Italian culture that was present throughout Tony Conigliaro’s childhood, Bar Termini is evocative of the 1940s film noire movement. Named after Rome’s central railway station, Bar Termini marks the start and end of a journey as an authentic Italian pit stop from dawn to dusk and beyond, offering a simple yet expertly executed drinks list—including a unique collection of prosecco and bespoke house Negronis—that celebrates the Italian aperitif.
An extension of Tippling Club’s Sensorium Menu that places the focus on memory-triggering scents, Head Bartender Joe Schofield presents The Cosmos Menu as part of this year’s Singapore Cocktail Festival experience – five futuristic cocktails steered by scent that orbits the olfactory mysteries of outer space.
Through a series of fragrances crafted in conjunction with International Flavors and Fragrances Inc. (IFF), a leading innovator of sensory experiences that move the world, Joe taps on the sense of smell and interstellar intrigue to create cosmos-inspired tipples that promise to take its purveyors through the planets and beyond.
THE COSMOS MENU
Moon Milk, White Wine, Citrus, Jameson Whisky
Heat, Sunflower Honey, Citrus, Havana Club Rum
Stars, Carraway, Citrus, Absolut Elyx
Meteorites, Cold Brew Coffee, Honey, Salted Caramel, Cream, Aberlour Whisky
Liquorice, Blackcurrant, Citrus, Monkey 47 Gin
Each cocktail from The Cosmos Menu is priced at SGD22++ and will be available at Tippling Club for a limited time only throughout Singapore Cocktail Festival 2017 from 16 to 21 March.
Desserts take centre stage on Tuesday, 21 March as internationally acclaimed pastry chef Will Goldfarb brings his flagship dessert bar, Room4Dessert, to Tippling Club for a four-hands dining experience with Chef– Owner Ryan Clift.
Flirting with opposite ends of the flavour spectrum, Clift and Goldfarb present five exquisite courses, starting with two savoury selections from Clift’s playful repertoire that will undoubtedly set the stage for three of Goldfarb’s tasteful, inventive handmade desserts. On the menu are promises of whimsy, with appellations such as Bitter Grandpa (Mangosteen bitters, ginger flower, Javanese black tea, Pelawan mushroom, mango) and Whiskey, Torture, Turgenev (Sablé breton, whiskey, pineapple, lime, sorghum).
In true Tippling fashion, each course will be paired with cult cocktails concocted by Tippling Club’s Head Bartender Joe Schofield and Room4Dessert’s very own Koming.
Having been in the international spotlight for his dramatic interpretations for more than 15 years, with stints at El Bulli, Gerard Mulot, Cibreo, and Tetsuya, Goldfarb’s desserts have been featured in Montagud’s Pastry Revolution, and his writings on creativity have been published by the International Journal of Gastronomy and Food Science. His Bali outpost has been eulogised across the likes of Wall Street Journal, Vice, Conde Nast Traveler, and The Guardian, among other local and regional media outlets.
BIN 38 at Tippling Club
38 Tanjong Pagar Road
Once a stable for cars, The Garage is now in the driver’s seat of culinary adventure with two brand-new F&B destinations at the Singapore Botanic Gardens. Park yourselfOn March 15, 2017 / By Nookmag
Once a stable for cars, The Garage is now in the driver’s seat of culinary adventure with two brand-new F&B destinations at the Singapore Botanic Gardens.
Park yourself in the park! At The Garage – the brand-new hotspot in the Singapore Botanic Gardens for strollers, joggers, families, tourists and anybody in love with nature and bold, fresh, seasonal cuisine.
The Garage sits at the nexus of history and style: an elegant 1920s Art Deco conservation building within Singapore’s first UNESCO World Heritage Site. Visually it floats like a white-clad mirage, the seven vaulting garage bays lifting the structure weightlessly above the surrounding greenery.
In its history and location, The Garage luxuriates in nature’s botanical gifts, and evokes harvest, bounty, and the seasons – some of the features of ‘the sweet life’. Appropriately, The Garage is itself a multi-concept F&B destination, dedicated to those seeking to relax and unwind, and escape from the daily grind within the Gardens.
At Botanico, Chef Antonio brings to the table a deft hand in harmonising savoury and sweet; an intrinsic respect for the seasons; and a flair for free experimentation. His seasonality-focused cuisine features a simple yet thoughtful approach that focuses on produce at their best and freshest; and vibrant robust flavours “straight from the heart”.
“Natural, seasonal ingredients drawn from the best-quality sources are what I work with … and I essentially see no barrier between sweet and savoury, just a balance,” says Chef Antonio.
“To me, searching for the best technique or equipment to bring out the essential flavours of the product is my way of respecting that product. Bringing the best possible experience to my guests, ‘food with heart’, that is what I aim for at The Garage.”
Dishes to look forward to include Botanico Salad; Lamb Tartare; Braised Pork Belly with Sherry Sour Sauce; Cured and Grilled Spanish Mackeral; and ‘Ceiba’, a warm chocolate with Ginger Ice-Cream, Hibiscus and Brownie croutons.
A niche player in the local F&B and lifestyle scene, PasarBella continues to push creative boundaries by introducing new traders and activities at [email protected] and [email protected] Offering you gourmet produce, cooked foods, lifestyle products and personal services for the past four years, Singapore’s pioneer indoor farmers’ market concept, [email protected], sees the addition of a children’s playground, KIDZLAND, and collaborations with i Light Marina Bay 2017 and Sakemaru. [email protected], a gourmet food hall at the heart of town, continues to delight food-lovers with additions to its variety of international cuisine. Get blown away with epic food offerings and services, eclectic music, and incredible graffitied décor.
[email protected]: Excitement for all ages
With 32 traders spanning over 40,000 square feet, [email protected] introduces a new playground spanning over 12,000 square feet, KIDZLAND, slated to be one of Singapore’s largest indoor playgrounds.
Commenting on the opening of KIDZLAND in PasarBella, Farmer Xian says, “We are excited to have KIDZLAND joining [email protected], to supplement the wide diversity of traders. Accompanying the existing Fidgets World, Bricks 4 Kidz and Bubbles Gymnastics, KIDZLAND is guaranteed to bring a world of fun adventures to children, and cements The Grandstand’s status as a children’s enclave, with a wide variety of fun activities for children.”
With aims to create an integrated playground for children-parents’ interaction and enhance children’s enrichment in both physical and intellectual perspectives, KIDZLAND will be the to-go playground for your day out with the children. Focusing on the eight functions of children enrichment activities, namely verbal- linguistic, interpersonal, logical-mathematical, naturalist, musical-rhythmic, intrapersonal, bodily-kinesthetic, and visual-spatial, KIDZLAND boasts a wide range of interactive game machines, DIY zones, a performance stage and a big-scale naughty castle to cater to the needs of all types of children, ranging from toddlers to tweens aged 10 years old.
KIDZLAND is open to members of the public with a fee*, and the playground is also available for booking for private events such as birthday parties. It will be fully operational from end-March 2017.
[email protected] introduces new trader additions alongside its current offerings – including a cheese cave, a paella champion and cookie monster macaroons – providing a little special something for everyone.
[email protected]: A bustling street-scape satisfying your foodie needs
[email protected] opened to positive reception in late 2015, and continues to charm urbanites further with new trader additions, including Tamarind Kitchen from the Tamarind Restaurants Group and specialist creperie Cut the Crepe.
Be transported to Thailand with authentic dishes from Tamarind Kitchen, inspired by the diverse and robust flavours from the bustling streets of Thailand. The latest dining concept by the Tamarind Restaurants Group, each of Tamarind Kitchen’s mouth-watering dishes is crafted from a family heirloom recipe. Only the freshest ingredients are used, including herbs and spices harvested from the group’s garden in Labrador Nature Park. Signature dishes include Massaman Beef Curry and Phad Thai Talay with seafood.
For those in search of something different, check out creperie Cut the Crepe, specialising in all things crepe, from savoury to sweet. No matter the filling, from a simple saccharine one to a gloriously meaty one, partake in flaky crepe goodness with Cut the Crepe.
On the constant search for unique experiences
The go-to venue for foodies who seek innovative, unusual and niche gourmet products, PasarBella delights with one-of-a-kind experiences with i Light Marina Bay 2017, Asia’s leading sustainable light art festival, and Sakemaru, a subscription service specialising in the delivery of unusual sake.
PasarBella & Friends Go to Town x i Light Marina Bay 2017
PasarBella & Friends Go to Town returns for the third iteration of its pop-up event in this year’s annual i Light Marina Bay 2017. Joining over 20 sustainable light art installations from around Asia and globally, PasarBella’s curated selection of passionate traders from PasarBella’s farmers’ market, [email protected], and its second outlet at Suntec City come together under one enormous tent where a selection of signature dishes will be served.
Hungry and curious visitors will be satisfied with an appetising spread of festival grub, from luscious burgers and hot dogs, to hearty Mexican burritos and nachos, fresh seafood and tantalising roasted meats. Simply enjoy your bites on a leisurely stroll along the waterfront by Marina Bay, or chill out at the alfresco dining area with your friends and family. Prices start at SGD10 for food and SGD8 for drinks.
PasarBella & Friends Go to Town is located at the Marina Bay Sands Event Plaza, from now to 26 March 2017.
Sake Event at [email protected]
For the uninitiated, PasarBella partners up with Sakemaru on an exploration of the world of rare sake. From 31 March – 2 April 2017, Taichi Abe, sake sommelier and founder of Sakemaru, will be on-ground at [email protected] for a sake workshop. During the workshop, Abe-San will share more about the factors behind choosing good sake, such as the grade, temperature and preservation methods – even explaining the unique method of storing sake within snow to maintain sake at its optimal temperature.
Some of the sake that will be showcased includes the Shinomine from Nara, the Hatomasamune from Aomori and the Taxi Driver from Iwate. For those who are keen to sample unique sake, simply purchase from participating traders such as Keith Crackling Roast, Sea Salt Carribean Deli and Papito’s, and win a bottle of Funaki Junmaidaiginjo from Fukui.
Staying true to its goal of being a warm, community-based space, PasarBella continues to seek out unique experiences for visitors of all ages. With its new trader additions to both [email protected] and [email protected], and collaborations with fresh concepts, PasarBella is set to elevate its reputation of being one of the LIT figures in the local F&B and lifestyle scene.
*Admission prices for KIDZLAND will be announced when available.
This March, McDonald’s Singapore is set to excite Korean food fans and customers with the next hot Korean stars, featuring: the Seoul Spicy Chicken and Seoul Spicy BeefOn March 8, 2017 / By Nookmag
This March, McDonald’s Singapore is set to excite Korean food fans and customers with the next hot Korean stars, featuring: the Seoul Spicy Chicken and Seoul Spicy Beef burger. Inspired by the distinctive Korean cuisine, the burgers are characterised by McDonald’s unique spicy Korean sauce made with signature ingredients used in Korean delicacies.
The spicy Korean sauce packs a punch of flavour with ingredients such as fermented soy bean paste, sesame paste, soy sauce, chilli peppers, red paprika and garlic. The Seoul Spicy burgers come with a choice of a grilled 100% beef patty or a tender and juicy chicken patty, each glazed with this mouth- watering spicy Korean sauce.
Laid atop a bed of romaine lettuce, each patty is then layered with crisp mixed vegetables with creamy slaw. The delicious combination is then served between a soft bun featuring black pepper and white sesame toppings.
Complete your Korean experience by ordering the Seoul Spicy Special from SGD8.40, which includes your choice of Seoul Spicy Chicken or Beef burger, with a side of Kimchi Shaker Fries (L) and a Peach McFizzTM to cool off the heat. You can also enjoy it ala carte from SGD5.95.
End off your meal on a sweet note with the Melon McFlurry® with Coconut Jelly from SDG2.90.
The brand new offerings are available after breakfast hours in all restaurants and via McDelivery® from 9 March, while stocks last.
Introducing Don Meijin, a new donburi specialist opened at Ramen Champion Bugis+. The brand offers a wide variety of donburi on its menu, from tendon to katsudon, roastOn March 5, 2017 / By Nookmag
Riding on the wave of the increasingly popular Jazz Brunches in New York and London, Orchard’s premier entertainment and dining destination Montreux Jazz Café is introducing The JazzOn March 2, 2017 / By Nookmag
Riding on the wave of the increasingly popular Jazz Brunches in New York and London, Orchard’s premier entertainment and dining destination Montreux Jazz Café is introducing The Jazz Brunch, a new-weekend brunch experience, with a slew of Singapore’s brightest jazz talents serenading patrons with their soothing vocals.
Customers are invited to unwind over its appetising brunch fare comprising of a choice of starter, main, and dessert, and sip on free-flow of Champagne, selected wines and spirits, and draft beers against the backdrop of great live music performances.
The Jazz Brunch affair will be accompanied with the Raclette Cheese Live Station, where generous amounts of melted cheese are doused upon the main dishes for a savoury twist, along with a Meat Carving Live Station offering up quality cuts for discerning diners.
The Jazz Brunch Menu will include a diverse selection of dishes to choose from, including healthy starters like the Breakfast Salad and the Portobello Stack, wholesome main course choices such as the Eggs Benedict and the BB King Cheese Burger, and decadent desserts such as the Fluffy Pancake and the Sticky Date Pudding, just to name a few.
To top it all off, Montreux Jazz Café will have dedicated kids’ entertainers exclusively on Sundays to enthrall the younglings, for a fun-filled, engaging day for the whole family.
The Jazz Brunch goes for SGD98++ per person including free-flow of alcoholic beverages and soft drinks, and SGD78++ per person for those who prefer a non-alcoholic package. The Children Menu, consisting of the soup of the day, a choice of main and dessert, will go for SGD16++.
Montreux Jazz Cafe
Pan Pacific Orchard
10 Claymore Road
Stock up on your trusty supply of freshly farmed produce straight from our little red dot, as Open Farm Community (OFC) rounds up its favourite local farmers, producers,On March 1, 2017 / By Jochebel Khong
Stock up on your trusty supply of freshly farmed produce straight from our little red dot, as Open Farm Community (OFC) rounds up its favourite local farmers, producers, makers and bakers on Saturday, 4 March and Sunday, 5 March from 11.00am to 5.00pm for the first Social Market of 2017.
First held on 28 November 2015 to encourage “citysumers” to develop a deeper and more meaningful relationship with their food, the Social Market has since grown—both in scale and purpose—to become more than just a weekend farmers’ market. Now in its 8th edition, OFC Social Market aims to further strengthen the local community and showcase the best of what the Singapore soil has to offer.
A curated line-up of over 30 passionate vendors will be peddling their wares at the market – including house plants perfect for a spot on your windowsill; sweet and sticky honey; organic, honest skincare; natural scented candles; and jars of homemade jam.
Pick out the perfect grub-to-go for a foodie-friendly afternoon, such as naturally nectarous Soi Coco coconut shakes and products; fresh Kuhlbarra barramundi farmed from local waters; and organic homemade granola from SPGranola. Satiate your munchies at the OFC booth, where fresh juices and farm-fresh bites will be on the menu, including a live grill station where fresh produce purchased from our vendors can be grilled on the spot, complemented with sauces and dips created by OFC’s kitchen.
The upcoming Social Market will be a chance for market-goers to experience new flavours that have flourished in OFC’s edible garden, including a variety of nursery plants and harvested vegetables, as well as freshly plucked fruits such as papayas, bananas and the likes.
More than just a day of feasting, the market grounds will also play host to communal activities for both young and old, including yoga classes held on the outdoor lawn; an Open Air Cinema sunset screening of ‘My Dharma’—a collaborative documentary by Dharma Bums and Italian filmmaker, Alessandro Sigismondi—detailing internationally renowned yogis from different yoga traditions; and nifty gardening workshops by Edible Garden City that aims to bring the “Grow Your Own Food” movement closer to home.
Over at the main restaurant, guests can be amongst the first to tuck into OFC’s updated selections of seasonal, innovative and honest dishes—created by Executive Chef Ryan Clift and newly-appointed Head Chef Russell Misso—that are up to 90 per cent sourced from farms in and around Singapore.
Standout starters include a Steak tartare marinated with ginger chilli (SGD26++) that will please the most purist of local palates, elevated with a spring onion and coriander puree and an organic egg yolk, while ocean-fresh flavours are brought to light in the form of the Roasted red snapper (SGD32++) that sits on a spread of OFC’s own roselle and hibiscus ketchup, pickled cucumbers and a calamansi and sesame cucumber salad.
Soak up the afternoon with a tipple or two from our new Garden Grown cocktail menu, featuring grown-up beverages concocted by Group Bar Manager Joe Schofield, using ingredients directly from OFC’s fruit and vegetable patch.
As OFC’s parking space will be transformed in to a market place, the nearest parking spaces are available at Minden Road, next to St George’s Church and adjacent to Sherwood Road, as well as at Singapore Botanic Gardens.
OFC Social Market #8
Saturday & Sunday, 4 & 5 March
11.00am to 5.00pm
Open Farm Community, 130E Minden Road, Singapore 248819
Newly launched in Singapore, Go Pure is a premium line of farmed health products that captures the powerful healing and health-boosting properties of honey and bee propolis inOn February 28, 2017 / By Nookmag
Newly launched in Singapore, Go Pure is a premium line of farmed health products that captures the powerful healing and health-boosting properties of honey and bee propolis in their purest forms. Made with only all-natural ingredients, Go Pure appeals to those who seek effortless, nutritious and delicious ways to incorporate health and wellness into a busy lifestyle. Our philosophy that everyone and anyone can enjoy a happy and healthy life is captured in our motto, “Purity From Within”, and witnessed in our approachable price points that make natural goodness affordable for everyone,
To celebrate the launch of the brand, Go Pure is pleased to announce an exciting partnership with Open Farm Community (OFC), the revolutionary community food project and kitchen located at Dempsey Hill by the Spa Esprit Group.
Often referred to as “liquid gold”, honey is well-regarded as one of the nature’s most prized gifts. Made by bees from the nectar of flowers, the use of honey for medicinal purposes can be traced as far back as 8,000 years ago.
Natural honey contains about 200 substances, including amino acids, vitamins, minerals and enzymes. Its antibacterial properties are second to none: medical studies have shown that honey is excellent for accelerating wound healing, treating burns and preventing infections.
Go Pure’s product range includes natural and organic: Linden and Acacia honey, as well as Brazilian bee propolis, the antibacterial, antiviral and anti-inflammatory substance produced by bees to build their hives. Drizzled onto toast, blended into a smoothie or simply mixed into a glass of warm water, Go Pure’s premium honey is a delicious way to live your best life every day.
315 Outram Road, #09-01
Tan Boon Liat Building
In the heart of Clarke Quay, a brand new fast food joint has energized the food scene, introducing a popular American sandwich that has its roots in PhiladelphiaOn February 24, 2017 / By Nookmag
In the heart of Clarke Quay, a brand new fast food joint has energized the food scene, introducing a popular American sandwich that has its roots in Philadelphia (hence its name). Also serving up a moreish range of authentic Americana comforts like burgers, wings and milkshakes, Philly Shack is the ideal pit stop for a hunger-pang-busting lunch, after-work snack with an ice-cold beer or a late-night closer.
First and foremost, Philly Shack is Singapore’s home of the Philly cheesesteak. With a winning combination of sliced rib eye beef, caramelized onions and melted cheese all packed into a soft pillowy bread roll, there is nothing like this flavor-packed bombshell of a sandwich that ticks all the boxes of wholesome, hearty, juicy, oozy, cheesy, beefy, moreish, satisfying and familiar.
This is what a bunch of die-hard fans of American fast food envisioned to recreate at Philly Shack – a little oasis in this foodie haven of Singapore that could reunite them with the familiarity of the good old USA, the goodness of flavors and the comfort of filling that void, that particular craving for real American fast food.
While the Philly Cheesesteak (SGD15) is the star on Philly Shack’s menu, diners can sink their teeth into more juicy comforts, including The Philly Shack Burger (SGD17.50) and homemade habanero-sauce-slathered wings (SGD8.50 for 6 pcs / SGD14 for 12 pcs). Other highly recommended goodies are PS Spiked Shakes in chocolate bourbon, peanut butter jelly or banana split flavor (SGD13) and for sure, The Damn Spicy Mary (SGD15) made from habanero-infused vodka, making it the hottest bloody mary in town.
Philly Shack opens its doors daily from 12pm, serving lunch, dinner and drinks.
Philly Shack Singapore
3A River Valley Road
After the successful launch of its casual bistro, Noshery, in 2016, Nosh invites culinary explorers to rediscover the Greenhouse. From today onwards, the popular outdoor dining space willOn February 21, 2017 / By Nookmag
Additionally, guests can look forward to an updated cocktail list with carefully selected ingredients that complement the subtle flavours of the new menu. These include the Lanai, a take on the classic tropical Mai Tai, served with house-infused apricot and vanilla rum, housemade pistacho orgeat and fresh lime (SGD19), and the venue’s house cocktail, No9, which features a solid base blend of bourbon, rye and port balanced out by housemade black tea syrup, fresh muddled blueberries and pineapple (SGD19). The restaurant also boasts an exceptional wine list.
Maggie Joan’s Kitchen Takeovers returns for 2017 with Turkish native, and owner of renowned Istanbul restaurant Neolokal, Maksut Aşkar. Chef Aşkar will present to Singapore his “new” AnatolianOn February 19, 2017 / By Nookmag
Maggie Joan’s Kitchen Takeovers returns for 2017 with Turkish native, and owner of renowned Istanbul restaurant Neolokal, Maksut Aşkar.
Chef Aşkar will present to Singapore his “new” Anatolian cuisine for the first time in a two-night exclusive event at Maggie Joan’s, focusing on traditional Turkish home recipes and flavours with contemporary interpretations.
Fresh from featuring in the short film, The Turkish Way, which screened at the Vancouver Turkish film festival in late 2016 and also featured the world famous Roca brothers, chef Askar will bring his traditional Anatolian cuisine to Singapore which according to him “is about cooking food that highlights the land you are surrounded by.”
“Anatolia stretches from Turkey’s border with Asia in the east all the way down to the Mediterranean Sea so there is an array of ingredients and influences on the style of food but at the end of the day Anatolian cuisine definitely reflects food your Mum cooked,” he adds.
Also an advocate for using forgotten ingredients, Askar has worked with farmers and small-scale producers to cultivate traditional supplies for his restaurant.
Askar’s cooking finds a comfortable home at Maggie Joan’s with a shared passion for the Mediterranean and seasonality of ingredients creating a unique connection between the two.
“We are very much on the same page,” says Maggie Joan’s co-owner Darren Micallef. “Maksut derives his dishes from home cooking which complements us – how we are inspired by our grandmothers to provide warm and generous hospitality.”
Askar’s menu will feature an exclusive curation of Neolokal classics such as slow cooked Üveyik, an ancient Turkish wheat Askar had cultivated, which is cooked for seven hours with leeks and onions.
The Kitchen Takeover will be held on Friday 24 February and Saturday 25 February for dinner only. Reservations will be available via Chope only.
Iconic American Diner Hooters swings its doors open and adds a new excitement of life to the central business district of Marina Bay. The forthcoming launches are aOn February 18, 2017 / By Nookmag
Iconic American Diner Hooters swings its doors open and adds a new excitement of life to the central business district of Marina Bay.
The forthcoming launches are a part of the 35 location Southeast Asia development programme, with Singapore instinctively next on the agenda with its vibrant, thriving dining scene.
The Sail Marina Bay outlet spans 2,335 square feet, with a 100-seater capacity, featuring 12 high-definition screens of pure sports entertainment round the clock. Hooters The Sail Marina Bay will be serving up a slice of Hooters hospitality in the suit clad district of Marina Bay. The Fusionopolis outlet is slated to open in March 2017.
Gary Murray, Chief Executive Officer of Destination Group said, “Southeast Asia is a key territory for Hooters Asia’s growth and Hooters brand is one of the exciting American franchised restaurants managed under the Destination Group. We’ve identified Singapore as a prime market with a population that is very passionate about food and sports. With our upcoming expansion in Singapore, we will bring Hooters’ signature hospitality, alongside the best of Hooters food and drinks.”
Senior Vice President of Global Development with Hooters of America, LLC, Mark Whittle said, “With our successful launches around the region, we are very excited to bring to market the signature Hooters brand with Destination Group, to make a mark in the already diverse food scene in the Singapore.”
Hooters is a sports-themed restaurant and bar that welcomes anyone; from individuals looking for a place to watch broadcasted sports while enjoying a drink to groups of friends celebrating a birthday, or even families who are looking for a place to have a hearty meal.
The Hooters food menu spans over 50 items, and entails signature favourites including wings, sliders, sandwiches, tacos, salads and burgers, and a beverage menu that serves over 40 beers, ciders and cocktails to wash it all down. With such an array of offerings, there is something for everyone.
4 Marina Boulevard
01- 31 The Sail, Marina Bay
This festive period and Valentine’s Day, regale your loved ones with UHA’s Cororo and Puccho candies. There are new flavours to savour, and the offerings will be availableOn February 15, 2017 / By Nookmag