Following the success of its Fetish Matcha campaign, Antoinette has set in motion a new spectrum of delights to fascinate in its second instalment of Antoinette’s Fetish Campaign.On September 9, 2016 / By Nookmag
Following the success of its Fetish Matcha campaign, Antoinette has set in motion a new
spectrum of delights to fascinate in its second instalment of Antoinette’s Fetish Campaign. This is time, chocolate takes the stage in Fetish Chocolat – an extensive experience of tastes and sensations for all chocolate lovers.
From 1 September till end October, Chef Pang Kok Keong introduces a fantastic array of 23 items crafted from premium white and dark Valrhona chocolate. This collection of chocolatey dishes include both sweet and savoury items on the table to bend your mind around and keep you in awe. With cakes, macarons, confectionaries, and pastas, this series perfect represents a truly, indulgent chocolaty affair.
Featuring chocolate from French premium chocolate manufacturer, Valrhona, the Fetish Chocolat collection showcases Valrhona’s luxury-grade chocolate, sourced from rare and high quality cocoa beans. Expect a curious gastronomic experience with Le Carte du Chocolat – a curation of four savoury dishes of chocolate. Think a house-made chocolate ravioli served with a delicious mushroom ragout filling, or a tender braised Wagyu brisket, finished with Pommery mustard and chocolate with buttered parpadelle. Le Carte du Chocolat can be enjoyed a la carte, or as a three-course set for those eager to try more.
Alongside Le Carte de Chocolat, Fetish Chocolat also presents a list of 19 original sweet creations, each one as decadent as it is stunning. Consisting of a chocolate French toast filled with flowing chocolate lava, a flaming dish of chocolate ice cream, a chocolate macaron burger, and a “Space Invader” dish with ten different textures of chocolate for the tastebuds, the Fetish Chocolat menu is no less exciting than its Matcha predecessor.
“Since our first Fetish campaign, we have been thinking of how to further push boundaries on ingredients that are versatile and universally loved, and chocolate is certainly one such
ingredient,” says Chef Pang. “With the FetishChocolat, we want to dispel the notion that chocolate has to be enjoyed only in certain ways or preparations. This is an exploration of all senses, and a chance to take chocolate to a whole new level.”
Le Carte du Chocolat
Roasted Carrot with Balsamic and Dark Chocolate Dressing
This dish displays the harmony between sweet, salty and chocolaty flavours. Oven roasted carrots are plated with serrano ham, strawberries, feta cheese with a chocolate sauce on the side – a mix of Equatoriale 55% chocolate with balsamic vinegar and olive oil.
Chocolate Ravioli filled with Wild Mushroom Ragout and
cooked in a Light Sausage Cream Sauce
Ravioli dough is mixed with Caraibe 66% chocolate and cocoa powder, so diners can taste a hint of chocolate with the house-made sausage and cream sauce.
A La Carte
Cereal-Crusted Chocolate French Toast
Chocolate brioche covered with Banana Nut Crunch cereal, housing a luscious chocolate lava inside. A real crunchy treat!
Flaming Chocolate Ice Cream
The mysterious Equatoriale 55% dark chocolate shell melts away to reveal a Caraibe 66% ice cream with almond crumble and fruit compote of mango, pineapple and banana.
Confectionery, Bonbons & Jam
4 Chocolate with 4 Tea
(SGD2.50 per piece)
A selection of four chocolate bonbons, each with aromatic tea-flavoured centers of Lapsang Souchong, Earl Grey, Assam and Jasmine.
Crispy Bacon enrobed in Dark Chocolate
Every chocolate-lover’s dream – a slice of bacon, deep-fried and enrobed in a generous coat of Equatoriale 55% dark chocolate. Is this what dreams are made of?
Here’s one burger the sweet-tooth will love – a large chocolate macaron with a chocolate ganache ‘patty’, apricot ‘cheese’ and white chocolate ‘lettuce’. Try getting all the layers in one bite!
This truffle-looking cake is a mass of Caraibe 66% dark chocolate mousse and hazelnut feullitine with an earthy black truffle cremeux in the middle.
Hot chocolate yuzu with marshmallow cloud
A lovely, fruity Manjari 64% hot chocolate drink with a fluffy marshmallow cloud to end your sinful chocolate experience with.
In support of the Singapore Children’s Society OCBC-TODAY Children’s Fund, “Food for Dreams”, a dollar will be donated for every order of Chocolat items (not applicable for Chocoron, 4 Chocolate with 4 Tea and Almond Butter Rusk). The Singapore Children’s Society OCBC-TODAY Children’s Fund supports 8 programmes across 4 centres under the care of Singapore Children’s Society to help children from distressed families rebuild their lives.
Antoinette @ Penhas Road
30 Penhas Road (off Lavender Street)
Tel : (65) 6293 3121
Antoinette @ Mandarin Gallery
333A Orchard Road
Mandarin Gallery, #02-33/34
Tel : (65) 6836 9527
FIJI Water celebrates its tenth year in Singapore with a refreshing new look at the upcoming “Cooking with Gourmet Greens” event. For the first time in ten years,On September 7, 2016 / By Nookmag
FIJI Water celebrates its tenth year in Singapore with a refreshing new look at the upcoming “Cooking with Gourmet Greens” event.
For the first time in ten years, premium water brand FIJI Water is changing the look of its iconic bottle by redesigning its label. Now available at all leading retail and convenience stores island wide, FIJI Water’s new look showcases the beauty of the product and story behind the brand.
Each bottle size, 330ml (SGD1.60), 500ml (SGD1.80), 1L (SGD3.25) and 1.5L (SGD3.40) features not only the new brand label, but also three new back labels which each reflect distinct aspects of FIJI Water’s journey from cloud to bottle, bringing the FIJI Water story to life. The iconic square shape, blue bottle cap, soft taste and unique mineral profile that consumers have come to know and love, will remain the same.
“Our new label is a modern interpretation of FIJI Water’s legendary and iconic look,” said Wai Mei Lee, Vice President, International. “This new label is just the first step in educating consumers about FIJI Water through a refreshed brand strategy. Our bottle is the most visible and tangible connection point we have with buyers, and we love how the new look expresses our brand DNA.” Inspired by the islands of Fiji, the new label captures the natural beauty of FIJI Water’s source and its journey from cloud to bottle. The lightest blue hues mimic the pristine waters of Viti Levu (Fiji Islands) and clear rainfall that filters through volcanic rock to fill every bottle of FIJI. The deepening shades of cobalt and sapphire represent the rain drop’s journey from cloud to underground, where it ends in an ancient artesian aquifer. The signature pink hibiscus flower is greatly amplified, reflecting FIJI Water’s youthful spirit and capturing the essence of “untouched” for premium bottled water consumers.
‘Cooking with Gourmet Greens’ and FIJI Water
FIJI Water is the preferred water of choice for top chefs, restaurants and hotels around the world.
In Singapore, award-winning chef and owner of Vanilla Bar & Café, Jo Ann Ng, is an advocate for using FIJI Water in her dishes. “When it comes to cooking, FIJI Water is my preferred choice, particularly for soups and stocks. It forms the backbone of my dishes and provides for a cleaner, purer finish,” shares Chef Jo Ann.
To celebrate its refreshed look, FIJI Water presents ‘Cooking with Gourmet Greens’, hosted by Chef Jo Ann, who is known for her contemporary Japanese creations. This culinary workshop marks a continuation of the hugely popular Gourmet Greens Week organised by FIJI Water last year; where leading restaurants in Singapore showcased vegetables as the “hero” on the menu. This year, FIJI Water plans to champion the pure, pristine taste of vegetables by taking the initiative into home kitchens.
Organised in conjunction with Tools of the Trade (ToTT), Asia’s largest kitchen wonderland, the hands on culinary class features two vegetable-centric dishes, such as the Sautéed Miso Pasta with Brussel Sprouts and Zucchini Ribbons, where miso paste is blended with cashew nuts, olive oil, Dijon mustard, lemon and FIJI Water to form a creamy sauce. Another highlight is the Sambal Tofu, Portobello Mushroom and Aubergine Lasagna, a dish that marries both local and traditional Italian flavours.
‘Cooking with Gourmet Greens’@ ToTT
Saturday, 1 October 2016 | 3pm to 6pm
SGD58 per person
First-timers and die-hard French foodies alike can enjoy the best of French cuisine during La Semaine Franҫaise, with up to 25 restaurants across the city offering week-long diningOn September 6, 2016 / By Nookmag
First-timers and die-hard French foodies alike can enjoy the best of French cuisine during La Semaine Franҫaise, with up to 25 restaurants across the city offering week-long dining deals of exquisite food and wine.
Supported by The French Ministry of Agriculture, Sopexa and DiningCity, La Semaine Franҫaise is a showcase of French classic and fusion gastronomy, making it accessible to everyone in Singapore to discover and savour the cuisine that has not only contributed significantly to western cuisines but is part of the UNESCO’s list of the world’s “intangible cultural heritage”.
“Singapore is famous for having one of the most diverse food scenes in the region; so it is no surprise that there would be some fantastic restaurants offering the best quality French classical and fusion cuisine within the city. With La Semaine Franҫaise, we want to not only bring these restaurant treasures to light but also highlight why French food and wine remains so popular in the world,” said Gregoire Debré, Sopexa’s Regional Manager Asean – Taiwan
From a succulent foie gras to a crisp glass of Chablis, it will be an unforgettable week of exquisite French flavours. Among the restaurant’s offering exclusively crafted lunch (SGD40++) and dinner (SGD58++) set menus from 10 to 17 September are Absinthe, Oso Grill, OCF, Lewin Terrace, Saveur and more. Completing the French experience, diners can also enjoy a complimentary glass of French Red or White wine when they order the lunch or dinner set menu.
The full list of participating restaurants can be found here.
This September and October 2016, Resorts World Sentosa (RWS) will be celebrating the Mid-Autumn Festival, Oktoberfest and Halloween with a selection of exquisite mooncakes, the finest Scandinavian Michelin-starredOn September 5, 2016 / By Nookmag
This September and October 2016, Resorts World Sentosa (RWS) will be celebrating the Mid-Autumn Festival, Oktoberfest and Halloween with a selection of exquisite mooncakes, the finest Scandinavian Michelin-starred dining experience, and events that will thrill and delight all ages.
Whether you are looking for traditional, contemporary or irresistibly cute mooncakes, RWS has everything to offer this upcoming Mid-Autumn Festival (15 September). Take your pick from Three Michelin-starred Joël Robuchon Restaurant’s French-Inspired Snow Skin Mid-Autumn Creations, Feng Shui Inn’s Premium Mooncakes with Wild Cordycep and Pearl Powder, or Minion Mooncakes at Universal Studios Singapore.
For an idyllic respite this season, visit Tangerine situated in the lush greenery of ESPA to enjoy a new selection of high protein, low carbohydrate spa cuisine creations as well as the 7-course Tasting Menu with antioxidant drinks pairing that are as delicious as they are good for the body.
The Art at Curate dining series also returns with its third edition from 16 to 25 September, this time featuring innovative Norwegian cuisine by Chef Esben Holmboe Bang from Norway’s first Three Michelin-starred restaurant, Maaemo in Oslo.
Or enjoy a laidback Saturday with us on the island on 1 October, as we bring you a hearty Oktoberfest buffet featuring limited edition Erdinger seasonal brewed beer, Bratwursts created by RWS’ celebrity chef restaurants and traditional German fare.
The popular Halloween Horror Nights at Universal Studios Singapore is back for its sixth edition on select nights from 30 September with a record number of haunted houses and the first-ever theatrical procession inspired by the Day of the Dead. Over at the S.E.A. Aquarium, the family-friendly Spooky Seas: Pirates of the Oceans Halloween event will bring heaps of fun to you and your children this October with marine-themed educational activities.
All new nightmares unleashed at Universal Studios Singapore’s
Halloween Horror Nights 6
Held on select nights across five weekends starting 30 September 2016 from 7.30pm, let your loudest screams be heard this halloween at Singapore’s largest and most anticipated scarefest as Universal Studios Singapore at RWS unleashes its scariest Halloween Horror Nights ever! Debuted in 2011, this sixth edition will see the theme park engulfed in hordes of supernatural creatures from Singapore-inspired hauntings to Western horrors, showcasing a record number of haunted houses and presenting the first-ever theatrical procession inspired by the Day of the Dead.
Halloween Horror Nights 6 will feature five terrifying haunted houses including Old Changi Hospital, two horrifying scare zones and two spectacular live shows, March of the Dead and Jack’s Recurring Nightmare Circus. Standard tickets are now on sale here for SGD65 and SGD69.
Oktoberfest-inspired Bratwursts specially created by
RWS’ celebrity chef restaurants and traditional German fare buffet
Come 1 October 2016 (Saturday) from 7pm till late, RWS will add its own twist to Munich’s age-old tradition of Oktoberfest by presenting four original Oktoberfest-inspired delectable Bratwursts specially prepared by its celebrity chef restaurants. Held at RWS Festive Walk (Level One) in partnership with Asia Pacific Breweries, the one-night ticketed festival will be the first time RWS is celebrating Oktoberfest and will also feature limited edition Erdinger seasonal brewed beer, as well as sensational live music by Ois Easy, one of the most sought-after party bands for beer festivals.
Standard tickets (public) are priced at SGD78 nett, inclusive of traditional German fare buffet; a tasting platter of Michelin and celebrity chefs’ Oktoberfest inspired sausages on a first-come, first-served basis; as well as one glass of beer; and a special party of eight persons enjoy a price of SGD750 nett, inclusive of traditional German fare buffet; a tasting platter of Michelin and celebrity chefs’ Oktoberfest inspired sausages on a first-come, first-served basis; two beer towers; as well as one beer pong (game only).
Visit RWS’s event page for more details and ticket purchases.
Tiger Beer’s street food movement is back! To continue its efforts to bring Singaporeans together to preserve our nation’s unique street food culture, Tiger Beer will embark onOn September 2, 2016 / By Nookmag
Tiger Beer’s street food movement is back! To continue its efforts to bring Singaporeans together to preserve our nation’s unique street food culture, Tiger Beer will embark on the second phase of the movement and rally Singaporeans to show their appreciation and gratitude to the people behind our iconic local street food culture – our hawkers.
“Tiger Beer is committed to championing our local street food heritage; we have to acknowledge the people who have worked hard to sustain this integral part of our culture. Knowing that their efforts have not gone to waste and that their food is enjoyed and appreciated is what keeps our hawkers going,” says Venus Teoh, Head of Marketing, Asia Pacific Breweries (Singapore). “And for all that they do, it’s time to say thank you.”
Despite the labour-intensive nature of the job with exceptionally long hours, our hawkers still tirelessly bring Singaporeans their favourite local food at reasonable prices. However, how many of them actually receive the thanks they deserve? The focus of the second phase has Tiger Beer wanting our hawkers to see how much Singaporeans appreciate them and the food they create.
A little thanks goes a long way
The street food movement will kick off with two films, featuring two of our very own hawkers, to encourage and remind Singaporeans to show their appreciation to their favourite hawkers. The behind-the-scenes look at the lives of the hawkers shows how they derive satisfaction from knowing that they have made Singaporeans happy, despite the physically tiring and often thankless job.
The first film, Tiger Street Food – Cambridge Rd. Hong Kong Roast Pork, tells the story of Mdm Wong Li Er, who gives out food coupons to the elderly twice a month for them to redeem meals at her stall, Cambridge Rd Hong Kong Roast Pork.
“I don’t have many skills, so I use food to give back to society and the needy. It’s the best I can do,” she says. “When I see the smiles on their faces, it brings me so much happiness. It’s a feeling money can’t buy.”
The second film, Tiger Street Food – Truly Test Kitchen, offers a different perspective, as it features 27-year-old foreign exchange banker-turned-hawker Deniece Tan, who decided to follow her passion and started the ‘Truly’ Curry Rice business with her business partner Joel. They painstakingly created the brand name ‘Truly’ Curry Rice from scratch and have grown the Truly Brand into a business focused on bringing delicious local food at amazing value to people from all walks of life.
“Hawker food is so important to us Singaporeans, it’s such a large part of who we are. There’s so much joy and satisfaction when you see that you have made so many people happy.”
By showing the sheer amount of effort that goes into making a dish the old-fashioned way instead of relying on mass production or short-cuts, the films also aim to deepen Singaporeans’ appreciation for our street food.
Celebrating our pride in our streets, our food, our beer
Over 8,000 residents across the island enjoyed a meal on Tiger Beer at select coffeeshops across five weeks from 20 April to 18 May 2016 during the first phase of the movement. Starting 14 September, Tiger Beer will invite Singaporeans to come together once again to celebrate our pride in our street food, once a week from 6 p.m. to 8 p.m. over five consecutive weeks.
You can play your part and get involved in the street food movement by taking a photo of your favourite street food experiences with your ‘thank you’ messages, and sharing them on their social media platforms with the hashtag #uncagestreetfood. At the end of the movement, the ‘thank you’ messages on social media will be compiled and made into a video, which will be featured online.
Through these celebrations, Tiger Beer hopes to rally Singaporeans to support the preservation of our dying hawker heritage and show their appreciation for our street food and the people who make it easily available to us.
By buying Tiger Beer, you’ll also be able to give back to hawkers! In Phase One, Tiger Beer made a commitment to reinvest 20 cents for every 6-can pack purchase to help Singaporean hawkers. Through Tiger Beer’s inaugural Tiger Street Food Support Fund which will launch later in the movement, all new hawkers can apply for and receive up to SGD10,000 in funding from Tiger Beer, via reimbursements.
Only open to hawkers who have set up a cooked food stall in a hawker centre or coffee shop within the last three months or are looking into entering the trade for the first time from 15 August 2016, the fund can be used to offset costs for any aspects of the hawker’s business, except for rental costs. As the key aim of Tiger Beer’s street food movement is to preserve our local street food culture, applicants need to serve local street food dishes in order to qualify. Up to 30 applicants with complete entries will be selected. The open call for applications runs till 15th November 2016 and recipients will be announced in January 2017.
Supporting our local businesses
To retain the familiar taste of one of Singapore’s favourite dishes – Nasi Lemak, Tiger Beer has collaborated with local nut brand, Camel to bring Nasi Lemak Sambal Flavoured Nuts to consumers. Through this collaboration, Tiger Beer, Singapore’s first locally brewed beer, hopes to demonstrate its commitment to supporting all things local – be it the local food culture, hawkers, or local businesses. Consumers will receive a packet of the limited edition Nasi Lemak Sambal Flavoured Nuts with purchase of two 500ml cans of Tiger Beer at select convenience stores, while stocks last. The Nasi Lemak Sambal Flavoured Nuts will also be available with purchase of three pints of draught beer or a bucket of Tiger Beer at select bars and pubs, while stocks last.
It is often said that when two worlds come together, something magical or extraordinary is created. The Macallan, the authority of unparalleled craftsmanship and exceptional wood mastery, combinesOn August 31, 2016 / By Nookmag
It is often said that when two worlds come together, something magical or extraordinary is created. The Macallan, the authority of unparalleled craftsmanship and exceptional wood mastery, combines the best of two worlds to create a new take on their signature style – The Macallan Double Cask 12 Years Old, the brand new 12 Years Old single malt which joins The Macallan Sherry Oak 12 Years Old and The Macallan Fine Oak 12 Years Old to form the trilogy collection of the same age statement.
This is a single malt which tells the story of a journey that brings together two different worlds. Created with the perfect balance of exclusively sherry seasoned European and American oak cask maturation, The Macallan Double Cask 12 Years Old brings a distinctive character to the fore, while presenting flavours familiar to both the Sherry Oak and Fine Oak ranges. The result is a new interpretation of the signature 12 Years Old Macallan – sweet, honeyed and rounded in character with a distinctive American oak style.
Reflecting a perfect harmony of flavours and natural colour, the delicate flavour of American oak – vanilla, citrus and light oak – rises in prominence as the traditional Macallan character of rich fruit, sherry and wood spice sets a familiar backdrop to the palate. This is a flavour which is guaranteed till the very last drop.
“This is a single malt which celebrates the union of two styles to create a fully rounded and distinctive flavour. By combining wood influences, we have been able to produce a new Macallan which sits perfectly between our existing Sherry Oak and Fine Oak ranges. This is a clear testament of The Macallan’s unwavering commitment and mastery in exceptional wood management which defines every aspect of our whisky creation,” said Bob Dalgarno, The Macallan Master Whisky Maker.
The Double Cask Creation Process
A beautiful partnership, exemplified by the pairing of sherry seasoned European and American oak casks, created the perfect harmony of flavours and natural colour. This partnership reveals the unmatched investment in extraordinary wood mastery for which The Macallan has been known for since 1824. The American oak traveled thousands of miles to Spain where it is seasoned with Oloroso Sherry alongside its European cousin for 18 months. The casks are then transported to Scotland where The Macallan new make spirit fills them out. Upon maturation under the watchful eye of the master whisky maker and his team, Bob Dalgarno expertly “marries” these two different cask types together to create The Macallan Double Cask 12 Years Old.
A modern-Japanese restaurant set within the centre of a heritage building overlooking Singapore’s beautiful Marina Bay waterfront, Kinki Restaurant + Bar unveils a new Saturday brunch dining experienceOn August 30, 2016 / By Nookmag
A modern-Japanese restaurant set within the centre of a heritage building overlooking Singapore’s beautiful Marina Bay waterfront, Kinki Restaurant + Bar unveils a new Saturday brunch dining experience power packed with free flow food, prosecco and Japanese liqueur to provide that perfect social weekend setting for its guests. Keeping true to its unique non-conventional Japanese fare of creative flavour combinations using the freshest ingredients, the new brunch menu boasts a selection of 43 items specially picked from its current ala carte menu.
At a pocket-friendly price of SGD52 per person, the a la carte buffet styled menu offers seven food sections: sushi, sashimi, maki, cold, hot, mains and desserts. Signature favourites such as the Hotate Aburi, a pan- seared Hokkaido scallop sushi, Maguro sashimi, and Hot Dynamite – a maki of fried salmon and yellowtail roll, scallion and cayenne pepper – still remain within the brunch menu. Fans of Kinki’s Wagyu Foie Gras Donburi will be pleased to know that the dish of thinly sliced wagyu beef, pan seared foie gras served over Japanese steamed rice is also available on the menu.
Free flow soft drinks, tea, still and sparkling water are available with an additional SGD5++ per person; with free flow alcoholic options such as sake, shochu and prosecco at an additional SGD35++ per type of liquor and beer at SGD25++.
The Echigotsurukame Shofukujin Junmai sake is a highlight with its soft and balanced palate with a medium to distinguished umami that makes it a perfect pair to a variety of dishes. Free flow beer includes bottled Carlsberg, Asahi Super Dry and Kronenbourg 1664.
For some people, being healthy is not so easy. Before you proclaim, “Just go for a run, damn it!”, know that we aren’t talking about clocking 150 minutesOn August 27, 2016 / By Jamie Lee
For some people, being healthy is not so easy. Before you proclaim, “Just go for a run, damn it!”, know that we aren’t talking about clocking 150 minutes of physical activity a week or even making an effort to ask for brown rice when you order chicken rice — we’re talking about fulfilling three meals a day and the daily intake of nutrients.
Bogged down by a myriad of issues, such as low income, disabilities and even a busy and inflexible schedule, there are people and families who are unable to care for their nutritional needs. BoxGreen, a for-profit social enterprise known for their healthy nutty snacks, understands this fully — which is why the online business chose a BAMGAM (Buy a Meal, Give a Meal) formula to offer a solution.
Their main beneficiary is Willing Hearts, the volunteer-based non-profit soup kitchen that now prepares, cooks, and distributes up to 5,000 meals daily. For every box of healthy nutty snacks delivered, BoxGreen donates a meal through Willing Hearts. This way, you snack healthy, and make sure others have a chance at being healthy, too.
We talk to Alisa and Andrew from BoxGreen about their partnership with Willing Hearts.
Before we get into your #DoGood efforts, tell us more about your crazy, healthy nuts!
Consumers are more mindful about what they put in their body now, so BoxGreen gives snackers a long list of nutritional snacks, complete with nutritional information and easy to understand labels. It’s much better than being swarmed by a selection of random (and potentially unhealthy) snacks on the shelves!
Where do you guys get your nuts from, and how do you choose the variety?
We source our nuts mainly from US and Australia, and we have an in-house nutritionist who works alongside a tastemaker to create different variation of snacks. We take in the data and feedback from our customers, and are able to tweak and adjust our snacks easily.
Why did you choose Willing Hearts to be the main beneficiary of your BAMGAM programme?
We’re in business to snack good and do good at the same time. The premise is simple, but the potential to help others is huge. Andrew and I have personally volunteered at various food-related organisations, and Willing Hearts stood out because the founder, Tony, is a man with a big heart.
He is focused on his mission to deliver meals every day, and we’ve seen the place grow from a small kitchen delivering 200 over meals to the facility serving over 5,000 meals a day. BoxGreen has delivered over 70,000 packs last year — it goes to show just how significant every purchase is!
What do you guys do at Willing Hearts?
We take our visits to Willing Hearts as a team building activity, so we have fun and do good at the same time. We wash and prepare the ingredients, cook, pack and deliver the meals in van so we are pretty comfortable knowing that every dollar put into Willing Hearts actually gets turned into a proper meal that benefits someone.
Who are the people you meet at Willing Hearts?
You get a good mix of young students to adults and retirees. Cab drivers also pop by to help out with the deliveries every day. We all wear our BoxGreen shirts with pride, and we’ve had people ask about our company and even praised us for taking time off to do some good!
Kilo Kallang has already seen four amateur chefs bravely face its kitchen and a restaurant full of discerning guests, with some faring better than others. So far, soOn August 24, 2016 / By Nookmag
Kilo Kallang has already seen four amateur chefs bravely face its kitchen and a restaurant full of discerning guests, with some faring better than others. So far, so good: bar some instances of over- or under-seasoned dishes; a 45-minute wait time for a main course; and one chef running out of food portions, we’ve been impressed by some of the quality that’s been coming out of the kitchen, and nobody has suffered any major disasters—yet.
Clay Kuok, who’s up next on 1st September, is determined to keep the good vibes going. An Art Director from Macau who now lives and works in Singapore, Clay’s childhood nurtured her into the foodie she is today. With a family of “incredible home cooks” and vibrant street food at every corner, her love affair with food started early. “We had the best dim sum from gas-operated pushcarts; the freshest curb-side dai pai dong (traditional open-air food stalls) seafood; and legit artisanal homemade snacks sold from hole-in-the-wall shops.”
But that’s not what pulled her into the kitchen; Clay only really started cooking when she immigrated to Singapore. “There were no dubious food on sticks, hot plate camel’s hump, and everything was dead when we bought it.” Not that she doesn’t like Singapore’s street food: “I love bak chor mee as much as I love the Spice Girls (I really, really love them zig-a-zig-ha). It’s just a different scene.” With both parents too busy to cook, Clay made her first dish following faded step-by-step instructions on a jar of spaghetti sauce. “I was 12, I was hungry, and I was happy I never had to eat another tray of microwaved rubbish ever again.”
Nearly two decades on, Clay now spends her weekends experimenting with food, infusing her travel experiences into her dishes. Expect a menu that seems to have influences from all around the world, with its roots still firmly planted in home soil—think a sugarcane and gin slushie, or a mixed rice dish inspired by sushi, paella, claypot and fried rice. “I love food that’s simple, straightforward, and interesting. And that too, is my approach to cooking. I’m no Iron, Master, or Top Chef, really—just a home cook making happy meals.”
But will diners leave happy as well? Find out on 1 September 2016. Make reservations at [email protected] or call 6467 3987 after 4:30 p.m.
Kilo Under Pressure with Clay Kuok
66 Kampong Bugis
Level M, Singapore 338987
SGD65++ per pax
Watch how Under Pressure came together and how first contender, Oliver Budgen, survived the evening here. Find out how our previous Kilo Under Pressure sessions went on the Kilo Journal.
Thailand’s leading beer brand, Chang presents the first-ever Chang Sensory Trails – a multi-sensorial playground to create new memories around Thai iconic flavours. Uniting Thai food lovers fromOn August 19, 2016 / By Nookmag
Thailand’s leading beer brand, Chang presents the first-ever Chang Sensory Trails – a multi-sensorial playground to create new memories around Thai iconic flavours. Uniting Thai food lovers from around the world, the festival will be launched in Singapore, US and the UK. It kicks off first in Singapore, on Saturday, 20th August at the Bayfront Event Space, and will prove to be an exciting festival that brings together Thai food, art and music for a unique eye-opening, palate-teasing experience.
Celebrity chef and Thai Culinary Ambassador, Jet Tila, is set to take intrepid festival-goers on a culinary journey where the food experiences are all curated and brought to life based on his own personal memories. Behind every dish at Chang Sensory Trails is a story inspired by seminal moments in Jet’s life and as an extension of this celebration of memorable moments, festival-goers can look forward to building new memories around Thai iconic flavours with friends, and with Chang.
Some of the island’s finest Thai restaurants are joining Jet to cook up a storm at Chang Sensory Trails. Come savour the fresh and bold flavours of your favourite Thai dishes from a stellar selection of restaurants, such as Long Tail Asian Brasserie & Bar’s Chiangmai Bites, Nara Thai’s Grilled Fish, Beef and Pork Balls Skewers, Folks Collective’s Pad Thai with Crab Meat, and Rochor Thai’s Kor Moo Yang, (or Grilled Pork Collar).
Win a seat at the exclusive Chef’s Table
An exclusive menu and VIP experience, specially designed by Jet, awaits at the Chef’s Table. Using only the finest ingredients, Jet looks to wow festival-goers with his own expressions of iconic Thai dishes with these off-the-menu items.
For a chance to win this bespoke Chef’s Table experience, and enjoy a more intimate interaction with the celebrity chef, simply share a story about a personal memory related to a Thai dish on Facebook and hashtag #ChangSensoryTrails. Contest will run from 1st August to 14th August. Stay tuned to Chang’s Facebook for more details.
The ultimate multi-sensory experience of place and taste
Chang Sensory Trails kicks off in style with a 7-piece funk band taking to the stage to perform boisterous live sets. The good vibes will then look to erupted into a full-blown dance party towards the end of the festival as headline acts Dean Chew from Funk Bast*rd and Hafez Masterpiece (aka Marvin Gold) take to the deck.
Festival-goers can also expect some live spray-painting action by incredibly talented graffiti artists, as they create large murals and canvas artworks right in front of your eyes.
With so much to get your senses stuck into, it’s always good to have a safe place to start. Against the backdrop of the Singapore skyline, Chang Sensory Trails will see uniquely designed ‘sensory trails’ for a highly immersive environment.
Head to the ‘Old/New Bangkok’ spot on the trail for a bustling backdrop of the city with a modern twist. From live music, art, delicious food and drinks, Chang Sensory Trails has all the ingredients needed for an entertaining Saturday. Come join us to relish new memorable moments together with friends and with Chang.
Whether you’re planning for a girl’s night out or a casual loafing on the couch with your significant other, consider Bago (pronounced as bay-go) your perfect spot forOn August 17, 2016 / By Sarah Oh
Whether you’re planning for a girl’s night out or a casual loafing on the couch with your significant other, consider Bago (pronounced as bay-go) your perfect spot for ‘liming’ – a Caribbean pastime that can be described as a party, or an impromptu get-together.
Sitting above the Lime House, take a walk up the stairs on your left, and you’ll be greeted by the lounge’s cosy interior, along with its rattan furniture, warm lighting and bright colours that cue you to recline, unwind and let your hair down after a weekday’s grind.
As an extension of Lime House, which has been dishing a delectable fare representing the colourful island for the past three years, Bago epitomises the “welcome home” approach at the core of the Lime House philosophy. Moreover, Bago is shorthand for Tobago, a small island paradise that is part of the hometown of Chris Morris, the owner of Bago.
Staying true to its Caribbean heritage, the lounge boasts an extensive list of over 150 rums. With so many choices to choose from, we reckoned that the signature selections and the perennial favourites make safer bets.
The menu is categorised and named according to three major types of rums: Rums, Ron and Rhum, each influenced by the European countries that colonised the region – the Great Britain, Spain and France.
Upon the first sip, the texture of the Rum has a heavy body, a stronger characteristic that’s emblematic of a British style. So typical, eh? Right behind the smooth entry notes the mid-palate, which brings on a contrast of spicy and earthy flavours, ending with a smooth finish. So you won’t have to put up with a burn in the throat or chest. Some of the recommended labels include Caroni, Mount Gay and Appleton.
Ron, on the other hand, is sweet and intense, which delivers a smooth and easy finish on the palate. It’s Spanish-style rum, which is made in countries such as the Dominican Republic and Venezuela. The Diplomatico, Havana Club and Abuelo are among the popular names, available at Bago.
Finally, we had a taste of the Rhum, made from freshly pressed sugar cane juice. A swig of the drink exudes a general sweetness that hints at a dry, earthy profile, revealing the vegetal character of the sugar cane.
To go along with the rum, there’s no better pairing than with some Bago grub. Go for the Jerk Chicken Stewers ($16++), Saheenas with Tamarind Sauce (Vegetarian) ($14++), Grilled Prawns with Mango Salsa ($18++), or Seafood Cakes ($16++) – they all make great choices for sharing in large groups.
Regular Bago diners are given a Bago Rum Passport that lets them chronicle their rum journey whenever they order rum, a house-crafted cocktail or rum infusion. With frequent trips stamped on this passport, diners will be pleased to know they can enjoy exclusive invitations to rum previews, Lime House’s signature Rum Dinners and unique sessions of Rum Infusions, where guests get to customise their own concoctions, display and share with their peers!
With the welcoming vibe of the “liming” spirit feeling inviting, throw in some rum and cocktails in the mix, patrons can go all out and chill, immerse, and relax all night long.
Yearn to fill your tummy with a refreshing, savoury and substantial snack, but tired of the regular, typical hot dish, given the merciless and scorching hot climate weOn August 17, 2016 / By Nookmag
Yearn to fill your tummy with a refreshing, savoury and substantial snack, but tired of the regular, typical hot dish, given the merciless and scorching hot climate we live in?
Doodles is Singapore’s first-ever customizable cold noodle concept that serves up a variety of noodles and ingredients that is guaranteed to satisfy your noodle craving if you are feeling peckish in-between meals.
Doodles was inspired by the rising popularity of cold noodle shops in East Asia and fuelled by the love for cold noodles that are conventionally consumed during summertime.
Given that the only season in Singapore is summer all year round, it made perfect sense to introduce this love and passion for cold noodles to our sunny island! Doodles has a distinctively local twist, with the plethora of local ingredients offered, making it one of a kind and unique to the Singapore food culture.
Doodles is a fun and refreshing concept built around the customisation of cold noodles, by adding a twist to the way cold noodles are conventionally consumed. What’s more, the noodles come in a cheeky little shaker bag that encourages fun, creativity and interactivity!
The concept of Doodles – ‘Zip, shake, eat’ – is pretty self-explanatory. After choosing your choice of noodles and your selection of ingredients, simply zip up the bag, shake it to mix everything, and enjoy your cold noodles straight out of the bag!
There are currently three types of noodles available, with more to be added subsequently. Be spoilt for choice and select from a range of 40 different fresh toppings to complement your favourite type of noodles. Finish your customisation with a range of sauces, which includes the house specialty, ‘Truffle XO’ that has been specially formulated to enhance your Doodles experience.
The list of ingredients and complementing sauces has been carefully curated by Doodles’ co-founder, Desmond Tan, who graduated from At-Sunrice Global Chefs Academy, and was formally from Capella Singapore.
Only the freshest ingredients are obtained from local suppliers that are prepared on a daily basis to maintain freshness and hygiene. The noodles are cooked to a specific timing based on the individual noodle type, ensuring that the texture of the noodles is perfect. The noodles are also shocked in ice-cold water, ensuring that they maintain an optimum level of spring and texture.
The ergonomic design allows the noodles to be easily mixed up in a convenient and mobile packaging, while keeping it fresh at the same time, ideal for those who are in a rush or constantly on the go.
A basic noodle set starts from SGD4.00, with additional top-up options available. There will also be cold-pressed juices available from SGD4.00.
Tiong Bahru Plaza
302 Tiong Bahru Road
Pezzo Pizza is introducing four new wraps in anticipation of Olympics! Eat and indulge healthily like your favourite athletes. The wraps will join Pezzo’s existing menu of pizzasOn August 14, 2016 / By Nookmag
Pezzo Pizza is introducing four new wraps in anticipation of Olympics! Eat and indulge healthily like your favourite athletes. The wraps will join Pezzo’s existing menu of pizzas and lasagna offerings – making it an ideal destination for hearty grab-and-go meals. They will be available at 24 Pezzo outlets islandwide.
Now, you can savour these delicious pizza toppings in the form of wraps at only SGD5.90 each!
In conjunction with the upcoming sport extravaganza, customers can also purchase limited-edition Coca-Cola® Olympic Gold Aluminium bottles exclusively at most of Pezzo outlets. Each bottle is selling at SGD5.
Alternatively, you can stand a chance to win the limited-edition Coca-Cola® Olympic Gold Aluminium bottle, free Pezzo’s pizzas as well as goodies worth up to SGD38,800 in Pezzo’s Scratch & Win campaign simply by purchasing three slices of Pezzo pizza.
In addition to the Scratch & Win campaign, customers will also get a 2nd chance to win trips to FIJI worth up to SGD19,150!
Located in the heart of the South Pacific, Fiji is blessed with 333 tropical islands. Its white sandy beaches and pristine, crystal-clear ocean waters offer an ideal vacation destination for divers, honeymooners and families– or simply, those looking to relax and get away from the daily grind.
Promotion ends 30th September 2016.
Long Chim presents its new Kid’s Menu, featuring a wide selection of wholesome, authentic Thai street food dishes in kids-friendly portions at just SGD15, inclusive of a dessertOn August 12, 2016 / By Nookmag
Long Chim presents its new Kid’s Menu, featuring a wide selection of wholesome, authentic Thai street food dishes in kids-friendly portions at just SGD15, inclusive of a dessert and beverage of choice.
Long Chim will include some of its signature dishes and new offerings in the Kid’s Menu, to deliver the same authentic Thai experience that captures the imagination and taste buds of the little ones.
The Kid’s Menu consists of Long Chim’s roast duck or crunchy pork on rice and grilled chicken with sweet chilli sauce with novel additions such as charred rice noodles with soy and chicken, rice noodles with Chinese broccoli and pork, and fried rice with egg. Kids can quench their thirst with an option of beverage including refreshing juices or soft drinks. For a sweet finish, kids will be spoiled with a treat of either the mango sticky rice or banana roti, both addictive desserts in their own right.
Stow the gadgets away, as Long Chim will keep the little ones in their seats with its colour-in Kid’s Menu. Take pleasure in family time, gather around the table, and savour the taste of Thai street food as it’s meant to be enjoyed.
Long Chim accepts reservations, and walk-ins are definitely most welcomed.
12 p.m. to 11 p.m.
Seven days a week
+65 6688 7299
Long Chim Singapore
Level 2 Dining, L 02-02
The Shoppes at Marina Bay Sands
Looking for a wholesome family getaway for the weekend? Come on down to [email protected], Singapore’s first and only indoor concept inspired by farmers’ markets, with a recent expansion –On August 10, 2016 / By Nookmag
Looking for a wholesome family getaway for the weekend? Come on down to [email protected], Singapore’s first and only indoor concept inspired by farmers’ markets, with a recent expansion – the Northern Star – allowing it to become an even bigger one-stop shopping and dining destination.
Satisfy your tummies with new food offerings and indulge in shopping treats!
From Daddy to Mommy, to the youngest kid in the family, there is something to be discovered at [email protected] for everyone in the family. With a total of 37 traders that offer fresh produce, cooked foods, lifestyle products and personal services, the charming community-based market concept, expect to return home with a satisfied tummy and knick-knacks to make your day.
Cheese-lovers who seek more than the typical parmesan, mozzarella or brie are in for a precious treat at The Cheese Ark. Offering unique cheeses that are on the brink of extinction, cheesemakers from Italy, Switzerland, France and The Netherlands, lovingly bring to visitors cheeses such as the Tomme de Montagne, a grassy, sweet and buttery cheese.
At The Providore Grocery, a range of pantry staples such as dairy items, fresh seasonal fruit and vegetables will allow the young ones to get acquainted with the greens they so require! A great way to introduce organic and wholefood into their diets.
Besides indulging on food and treats, [email protected] also houses homeware furnishings and fun balloon designs that are great for birthday parties! Drop by Mountain Living for a range of premium lifestyle products from Portuguese brand Claus Porto and home accessories by Belgium brand SERAX. Get fun birthday party ideas with Balloon Blasters, an award-winning brand, Balloon Blasters offers comprehensive balloon designs and event support.
Quintessence of communal dining, Papito’s serves up a big pan of paella for the whole family to share! A Mediterranean flair, Papito’s also offers a range of dry goods, with spices, such as saffron from Iran, bottled grenadines, paella rice and other products stocked at the stall. Finish it all down with quality craft beers at The Great Beer Experiment. Dads and beer-enthusiasts alike, can learn and try out more than 150 beers!
Regular weekend fairs with promises of fun and excitement
Interactive activities for visitors of all ages include weekend flea markets like The Expat’s Weekender Fair and The Little Ones Weekender Fair, where families can revel in limited-edition goods and unique brands. Vendors are handpicked to ensure quality and a wide variety of products at the fair.
From 12 to 14 August 2016, [email protected] presents The Expat’s Weekender Fair in partnership with The Expat Fairs.
The Expat’s Weekender Fair is an exclusive boutique shopping event showcasing high quality, handmade and limited edition goods by some of the best vendors in art, craft, food and design. Located within [email protected], fair-goers can immerse themselves in apparels, jewellery, homeware and much more. The Expat’s Weekender Fair handpicks vendors to ensure there is a wide variety of products for guests of all ages. Enjoy a leisurely day with the family as you discover an array of unique brands and products at the fair. Sip on a cup of gourmet coffee and relax after vigorous shopping while the children play. There’s definitely something for everyone!
Tea-time gets a fluffy boost with The 1872 Clipper Tea Co This August, tea time will never be the same again at Ion Orchard, as 1872 Clipper TeaOn August 7, 2016 / By Nookmag
Baked in collaboration with Japanese-Western patisserie, Dulcet & Studio, these tea time delicacies takes our charming blends to a whole new level. Coming in four tea infused flavours including Earl Grey, Milk Tea, Matcha, and Eternal Garden, 1872 Clipper Tea Co. presents crumbly tea time treats that hold a melt-in-your-mouth inner filling.
1872 Clipper Tea is also launching the Singapore Orchid Collection in celebration of National Day. Blended with the same classic Ceylon black tea blend, this collection adds the exquisite touch of orchid petals, our national flower, giving a modern, floral finish to these time honoured flavours.
Packaged in a 3-in-1 box (3 x 25g tins), this timeless collection makes a perfect gift as well. The Singapore Orchid Collection is available in all stores and is priced at SGD38 per set.
Discover a new way to enjoy our beloved Teh Halia, or ginger milk tea, with the Halia Blossom, that perfectly blends rich Ceylon black tea with ginger and cream flavouring. Where ginger aids in digestion, the Halia Blossom is also accented with orchid petals, giving an aromatic touch to this gastronomic delight.
Taste the tropical nature of Singapore with the Dragon Eye Bouquet, a fragrant and fruity blend of Ceylon black and green tea with longan and rambutan. Finished with exquisite orchid petals, this blend is a truly unforgettable one.
National Day specials presented by Mo’mor
Just in time for National Day, contemporary izakaya Mo’mor is unveiling two special dishes for Singaporeans to commemorate Singapore’s 51st birthday. Characterised by a wonderful interplay of colours, the dishes are a blend of Hainanese and colonial culinary styles. They will be available from 5 to 9 August 2016.
Tuck into the Hainanese Pork Chop (SGD12++), which is deep-fried to an enticing golden brown. The crispy exterior hosts the succulent and juicy pork. A sweet and sour glaze is drizzled over the slabs of meat. Thinly sliced onions and snap peas also decorate the dish.
Next is the Hainanese Ox Tail Stew (SGD29++), which is super tender in texture and flavourful in taste. The stew is cooked for 8 hours, and all the goodness of the ingredients are retained. A medley of broccolini and carrots also add crunch to the dish. All the ingredients sit on a layer of potato puree that enlivens with its sweetness.
Mo’mor boasts a Japanese-European charm and promises an exquisite gourmet experience. Nestled in the cosy enclave of Tanglin, the establisment doles out delectable tapas and grills at affordable prices. Exuding a congenial and calm vibe as well as boasting indoor and alfresco settings, Mo’mor makes an ideal address for tête-à-têtes or family gatherings.
51% off second-item purchases at iChef
Celebrate Singapore’s birthday with iChef! A brainchild of Suki Group, iChef purveys premium-grade ingredients used at popular restaurants. As part of a special promotion, all second-item purchases will go at 51% off. This promotion will be available from 5 to 13 August 2016.
Host a National Day celebration in the comfort of your own home and invite your friends or loved ones. Delight them with a wide selection of tasty seafood dishes. The Cream Sauce Scallops (SGD7.80/15pcs) are bound to earn oohs and aahs. The Argentina Red Shrimps (SGD58/2kg), Scallop Sashimi (SGD88/1kg) and Snow Crab Legs (SGD138/3kg) will have your guests rubbing their hands with glee.
Planning to have a hearty BBQ session? The Pork Belly Shabu Shabu (SGD9.90/500grams) and Wagyu Beef Slice (SGD58/kg) will be delightful additions to the table. Regale everyone with bowls of al dente and fluffy Premium Japanese Rice (SGD15.80/2kg). Any National Day feast must feature a local favourite: durians. Get the enticing Durian Puffs (SGD23.80/24pcs), whose filling is aromatic and robust in flavour. Cap off the celebration with these yummy desserts!
From Shrimp Paste Chicken to Premium Ikura and Konjac Jelly, iChef will have something that caters to discerning palates.
District 10’s National Day Bundle Deal
To celebrate 51 years of our nation’s independence, District 10 and Foodpanda will be collaborating to offer a special National Day Bundle Deal promotion. Priced at SGD75 nett, the promotion will run for the whole month of August, during which the public can order from a curated list of signature Italian fare from District 10 and enjoy them in the comfort of their homes! The bundle includes a choice of salad, three main dishes, as well as light bites. Some of the main dishes include Spaghetti Carbonara, Rigatoni with Meatballs in Tomato Sauce, and the signature District 10 Pizza. Light bites include Shoestring French Fries, as well as succulent Fried Chicken Wings in spicy sauce, celery sticks and blue cheese dip.
The National Day Bundle Deal from District 10 can be enjoyed via the Foodpanda app only from 1st August onwards.
Yàn’s August Dim Sum Special
Located in the iconic National Gallery Singapore, Yàn serves up traditional Cantonese cuisine in a modern setting. In conjunction with National Day, Yàn will be launching a special dim sum menu showcasing popular local flavours. The traditional dim sum menu, which will be available throughout the month of August 2016, will feature items with a local twist – from Pan-fried Chilli Crab Meat Buns, to Steamed Xiao Long Bao with Bak Kut Teh soup, and Nanyang Prawn Soup Dumplings. With its location in the National Gallery – one of Singapore’s most important heritage sites – there is no better place to display one’s love for some of Singapore’s most beloved dishes.
Grilling up a new menu with Smoke, Fire & Spice Hard Rock Cafe Sentosa celebrates unique cuisines of the world with the hottest street flavours. Beginning Monday, 1 August 2016,On August 6, 2016 / By Nookmag
Grilling up a new menu with Smoke, Fire & Spice
Hard Rock Cafe Sentosa celebrates unique cuisines of the world with the hottest street flavours. Beginning Monday, 1 August 2016, the Smoke, Fire & Spice limited-time menu will be available exclusively at Hard Rock Cafe Sentosa. The new menu draws inspiration from the spices, seasonings and sauces of popular street foods found around the world including Asia, Africa and Latin America.
As part of the Smoke, Fire & Spice menu, Hard Rock has developed a variety of specialty rubs, seasonings and sauces that guests will be able to pair with their choice of chicken, beef, shrimp or pork. Each protein will be served on a sizzling skillet accompanied with fresh Pita bread, a marinated salad mix, grilled vegetables, mixed cheeses and complementary dipping sauces.
The Smoke, Fire & Spice menu will be available at Hard Rock Cafe Sentosa only from 1 August 2016 to 30 September 2016.
Hard Rock Cafe’s First-Ever Mooncake Gift Set
Hard Rock will launch its first-ever mooncake gift set in celebration of the Mid-Autumn festival. Starting 12 August through 15 September, guests can purchase the Hard Rock Cafe Mooncake Set at Rock Shop locations in Singapore, Sentosa and the Changi Airport. The Mid-Autumn Festival celebrates the relationship between families and friends, a concept that is important to both Hard Rock and its guests throughout Singapore.
The gift sets will be available in two classic mooncake flavours: Baked White Lotus with Macadamia Nuts and Baked Double Yolks White Lotus. Each set also comes with a limited- edition Hard Rock pin, inspired by the beautiful story of Chang Er.
The Mid-Autumn festival pays homage to the well- known story of the Moon Goddess – Chang Er. Legend has it that Chang Er, the wife of a ruthless king, ascended to the moon after drinking the elixir of immortality that the king had intended for himself. Her sacrificial deed to save her people from his tyrannical rule has since been passed down for generations. Families and friends feast on mooncakes while looking up to admire the fullness of the moon, remembering the courage of Chang Er.
Hard Rock’s mooncake gift set is not only a great token of appreciation for family members and friends, but also a one-of-a-kind souvenir for visitors of Singapore to bring back home. The mooncake gift sets are also available for corporate orders for companies that are looking to provide clients with a taste of traditional favourites.
In conjunction with Red House Seafood’s(小红楼)40th anniversary, the first-ever Red House Challenge 2016 will take place in August 2016. The Red House Challenge 2016 is a competitive eatingOn August 3, 2016 / By Nookmag
In conjunction with Red House Seafood’s(小红楼)40th anniversary, the first-ever Red House Challenge 2016 will take place in August 2016. The Red House Challenge 2016 is a competitive eating event where contestants have to consume one of Red House Seafood’s signature dishes, the Chilli Crab Bao, within a time limit.
In the Final Round of this Challenge, Contestants will attempt to consume as many Red House Chilli Crab Baos as possible in eight minutes. To qualify for the Finals, contestants have to eat ten Red House Chilli Baos in the fastest possible time during the Qualifying Round. The eight contestants with the fastest times shall qualify for the Finals.
The Challenge will kick off with two Qualifying Rounds. Contestants can only participate in one session of the Qualifying Round to be considered for the Finals.
“For over 40 years, Red House Seafood has maintained traditional recipes with modern twists. One of our signature creations is the Chilli Crab Bao – a deep-fried bao that is generously filled with fresh crabmeat flown in from Scotland and infused with Red House Seafood’s traditional Chilli Crab sauce. To mark our 40th anniversary, we wanted to celebrate it with a memorable, exciting Chilli Crab Bao eating competition”, said Sunny Goh, Restaurant Manager, Red House Seafood.
The prizes for the Red House Challenge are as follows:
Each Contestant is required to pay a registration fee of SGD10 and will receive a gift bag comprising of a SGD20 Red House Seafood Dining Voucher, a Red House Challenge 2016 T-Shirt and a tote bag after completion of the Challenge.
Registration for The Challenge is from 18 July 2016 to 6 August 2016, on the Red House Challenge website. You will receive a confirmation email and an e-ticket, which will be used on the day itself.
The Qualifying and Final rounds will be held at the following dates, times and locations:
Qualifying Round 1
13 August 2016, 1:00 pm to 4:30 pm
RedHouse Seafood at 68 Prinsep Street, Singapore 188661
Qualifying Round 2
20 August 2016, 1:00 pm to 4:30 pm
Red House Seafood at 60 Robertson Quay, #01-14 The Quayside, Singapore 238252
27th August 2016, 5:00pm
The Quayside, 60 Robertson Quay, Singapore 238252
The Chilli Crab Bao, also known as the Red House Takesumi Chilli Crab Bun, is available on the dim sum menu at all Red House Seafood outlets. In celebration of Red House’s 40th Anniversary, Red House is offering 40% off all dim sum items until 31st December 2016.
Kitchen by Food Rebel is a café-cum-bistro which has the kind of relaxed, casual air you’d expect from an independent health café in Melbourne or San-Francisco, with none ofOn August 2, 2016 / By Nookmag
Kitchen by Food Rebel is a café-cum-bistro which has the kind of relaxed, casual air you’d expect from an independent health café in Melbourne or San-Francisco, with none of the pretensions. Diners can expect to find an exciting blend of Western and Asian cuisine, but first and foremost a healthy dose of delicious. Continuing the current trend for great tasting healthy foods, Kitchen by Food Rebel has created a menu that dispels the myth that salads and healthy eating has to be boring or bland.
The menu, itself a collaboration between Owner and Health Coach, Elika Mather and Head Chef, Yuliya Tyschenko fizzes with energy and energy-inducing goodness. Signature Buddha bowls, packed to the brim with nutrient-dense, real foods that provide the body with everything it needs (fats, carbs and proteins are all present) are joined by organic-based salads, super smoothies, sandwiches served on 100% Austrian wheat-flour and hot fusion meals that pack a punch. Not to mention guilt-free snacks and cakes which are gluten, dairy and sugar free.
But the best thing is that Food Rebel has ensured, unlike many, is that the ingredients are either organic, hormone-free, sustainable or locally sourced. Meals are cooked from scratch, including sauces and salad dressings. No MSG or artificial preservatives are used.
Created to fill the void of genuine, organic-based clean eating spots in Singapore that are able to provide customers with the nutritional support needed, Kitchen by Food Rebel was established in January of 2016.
Going one step further it provides a place for customers to learn about the impacts of foods and to understand the issues caused by modern-day processed food production. Hosting events and workshops, the Kitchen carries an inclusive community feel, where those who are already well-informed rub shoulders with those just beginning their health journey.
No matter your dietary preferences, it is difficult to ignore the ongoing animal cruelty in the meat industry. Vegans and vegetarians take a stand against these practices byOn July 30, 2016 / By Jamie Lee
No matter your dietary preferences, it is difficult to ignore the ongoing animal cruelty in the meat industry. Vegans and vegetarians take a stand against these practices by choosing not to eat meat (and therefore stopping support of said cruel practices), as well as eggs and dairy — the latter are products of animals after all, and the high demand encourages farmers to cruelly speed up the process of supply. Yup, being vegan is not just about leading a healthier lifestyle.
To know more about the vegan lifestyle and beliefs, as well as the food options a vegan has, we speak to Ashley Chow, a full-time lawyer and an executive committee member of the non-profit Vegetarian Society (Singapore).
Ashley was a carnivore up until the age of 20, when she stumbled upon Meet Your Meat, a short documentary created by People for the Ethical Treatment of Animals (PETA) that exposes the shocking reality of where most meat consumed comes from – factory farms. The documentary had a large impact on her life, and soon after, she eliminated all meat, fish and seafood from her diet. Ashley then began reading up on ethical philosophy and animal rights, as well as health and nutrition, and felt that becoming vegan was the next logical step.
What have you learnt about food so far?
Other than learning about the significant amounts of chemicals and processed ingredients that go into most foodstuffs we consume — including those marketed as being “healthy” or “organic” — the vegan lifestyle has also introduced a whole new world of plant-based foods to me.
In a short amount of time, I’ve discovered what most meat-eaters may find curious and unheard-of, such as chia seeds, freekeh, tiger nuts, aquafaba, raw food and all the different types of non-dairy milk out there that aren’t soy-based (such as almond milk, hazelnut milk, rice milk, and quinoa milk – just to name a few).
Becoming vegan also encouraged me to explore previously unfamiliar types of cuisine with greater fervour – for example, Middle Eastern cuisine is inherently veg-friendly, while Shojin Ryori (a Buddhist temple cuisine that originated from Japanese Zen Buddhist temples) is an elaborate and inspiring sub-class of Japanese cuisine.
The ingenuity of vegan chefs also constantly teaches me how plant-based ingredients can be used in innovative ways that are much more interesting than how they are employed in mainstream food culture.
How do you get a balanced diet while being a vegan?
I personally find that the simplest way of having and thriving on a nutritious, well-balanced diet as a vegan is to eat a whole-food, plant-based diet — this is centered on a diverse range of whole, unrefined or minimally refined plant foods, encompassing fruits, vegetables, tubers, whole grains and legumes, and excludes highly refined foods such as refined sugar, oil and bleached flour. There are lots of resources out there on various aspects of vegan nutrition, and NutritionFacts.org in particular is a veritable source of information on this subject.
Have you been tempted to revert to a meat-eating lifestyle?
To be honest, no. I think this can be attributed to two main factors (which should be helpful for people who are considering making the switch) –
First, actively researching and understanding what the consumption of animal products
truly means (be it ethically, environmentally or nutritionally, for instance) and
the immense benefits that a vegan lifestyle will bring to yourself and planet Earth. I found the 2011 documentary film Forks Over Knives to be a great introduction to the health and nutritional aspects of a plant-based diet. It examines the claim that most, if not all, degenerative diseases can be controlled, or even reversed, by eliminating animal-based and processed foods.
Second, discovering all the wonderful plant-based foods and vegetarian/vegan eateries and restaurants locally and elsewhere. It makes cutting out animal products from one’s diet fun and effortless. A particular shift in mindset is helpful here – it is not just about eliminating what is bad for you, but on including many tasty yet nutritious foods that most of us were not introduced to while growing up.
Share with us some of your favourite vegan/vegetarian places.
My favourite vegetarian spot (which is almost entirely vegan) would probably be Whole Earth. The menu boasts an expert use of spices to bring out the Peranakan-Thai flavours and a creative adaptation of soy and mushroom products to produce deceptively genuine “meat” dishes. It is definitely the place you have to go to if you’re a vegetarian who is craving for the texture of meat or a non-vegetarian worried about leaving hungry and dissatisfied – I can’t remember how many times I’ve been there, but it’s impossible to tire of it!
When I eat out, I often seek non-vegetarian eateries or restaurants with great vegetarian options. It’s a more interesting approach, especially since there are more non-vegetarian spots than there are vegetarian/vegan ones. It’s also more helpful since most of us have non-vegetarian/vegan friends and family!
What’s one documentary a to-be vegan should watch?
Regardless of whether you’re a meat-eater or vegan or somewhere in between, watch Earthlings. It is a 2005 American documentary film narrated by the excellent Joaquin Phoenix, and it is about humanity’s use of other animals as pets, food, clothing, entertainment and for scientific research, using hidden cameras and significant never-before-seen footage. I watched it when I was already a vegan, but it nonetheless had a life-changing impact on me.
Want to surround yourself with the thriving vegan community, to make the transition an easy, fun and inspiring process? Check out Animal Allies (Singapore), The Singapore Vegetarian MeetUp Group, and Chicks Eat Vegan!