The inaugural event presents three-star Italian Michelin Chef, Massimiliano Alajmo, at Asia’s first Michelin chef showcase restaurant, CURATE. As the Title Partner of Michelin Guide Singapore,On April 5, 2016 / By Nookmag
The inaugural event presents three-star Italian Michelin Chef, Massimiliano Alajmo, at Asia’s first Michelin chef showcase restaurant, CURATE.
As the Title Partner of Michelin Guide Singapore, Resorts World Sentosa (RWS) is proud to debut the first installation of Art at Curate, a Michelin star experience in partnership with Michelin Guide Singapore and Robert Parker Wine Advocate. Art at Curate will stage from 29 April to 6 May 2016 at Asia’s first Michelin chef showcase restaurant, CURATE, located at RWS.
CURATE, the latest addition to RWS culinary experience, provides a perennial stage exclusively for visiting Michelin-starred chefs from around the world to showcase their finest culinary creations. The inaugural edition of Art at Curate will feature three-star Italian Michelin chef, Massimiliano Alajmo.
Chef Alajmo started running his family restaurant, La Calandre, in Northern Italy in 1993 and clinched his three Michelin stars when he was just 28 years old, making him the youngest chef to achieve the highly coveted distinction. Today, the 42-year-old oversees the kitchens of La Calandre and the family’s other two restaurants, Ristorante Quadri and La Montecchi, with a total of five Michelin stars amongst them.
Well-known for his multi-sensory approach to cooking and penchant for exploring ingredients in depth to bring out their true essence and flavour, Chef Alajmo has a creative laboratory and culinary research centre within La Calandre. His dishes capture all senses, especially the most evocative sense of smell. According to Chef Alajmo, the ephemeral component of aroma is compensated by its immediacy and ability to create lasting memories, particularly in relation to food. With the selective use of exquisite seasonal ingredients, gourmands can expect distinctive food creations comparable to poetry on a plate.
Chef Alajmo is very excited to bring his culinary concept to Singapore. “Singapore is home to one of the world’s most dynamic food scenes. I am thrilled to explore it while I am in town and share with the people of this city both classic dishes from Le Calandre, as well as the fruit of our latest research,” said Chef Alajmo.
CURATE will present further editions of Art at Curate throughout the year, featuring modern European cuisines by a remarkable line-up of Michelin-starred chefs around the world. The visiting chefs will curate exclusive tasting menus at the restaurant throughout different times the year. During each edition, the chefs will also collaborate with a resident chef to create a signature menu to be served at the restaurant before the next event. With wine authority Robert Parker Wine Advocate, whose team of wine reviewers will personally hand-pick the wine pairings for the meals, the event will exclusively import limited edition and top-rated wines from the most sought-after producers around the world.
“With RWS as the Title Partner of Michelin Guide Singapore, we are very excited to bring this Michelin star experience to Singapore ahead of the highly anticipated launch. Through Art at Curate, epicureans will soon be able to indulge in Michelin-starred cuisines without having to travel around the world. We promise an exciting dining experience with every installation of Art at Curate,” said Mr Tan Hee Teck, Chairman and Chief Executive Officer, RWS. “RWS will continue to innovate and create more unique dining experiences for our visitors, and work alongside Michelin Guide Singapore to showcase Singapore’s vibrant and diverse dining scene to the world,” added Mr Tan.
The first Art at Curate event will be held at CURATE located at Resorts World Sentosa (The Forum, Level 2) from 29 April to 6 May 2016. Prices range from SGD220++ (no wine pairing)/SGD280++ (with wine pairing) for four-course lunch to SGD380++ (no wine pairing)/SGD480++ (with wine and champagne pairing) for eight-course dinner. Strictly by booking only.
Public who want to receive latest updates on upcoming Art at Curate events can register here. Diners can continue to savour Chef Alajmo’s signature dishes from 7 May 2016 in a special menu co-curated with a resident chef.
For booking, please visit the Michelin Guide website. Priority booking for American Express cardholders starts from 17 to 24 March 2016. Public booking starts from 25 March 2016.
Shoestring, crinkle-cut, waffle, curly, even as a tornado; paired with gravy, seasoning powder, meat, truffle oil and for the more curious, ice cream. A humble and underratedOn March 27, 2016 / By Aiden Eng
Shoestring, crinkle-cut, waffle, curly, even as a tornado; paired with gravy, seasoning powder, meat, truffle oil and for the more curious, ice cream. A humble and underrated dish, adapted and transformed in a hundred ways to put a smile on faces the world over – I speak of ever-wondrous French Fries.
But what of the origins of this simple, delightful, crisp comfort food? Just who came up with the grand idea to chop up a potato and double fry (that’s the secret for good fries by the way) the resultant strips? Well, I’ll tell you; and the answer may not be the French at all.
Popular belief, and internet and culinary sleuths, have traced one possible origin to Belgium. Belgian journalist Jo Gérard claims that a 1781 family manuscript documented locals deep-frying potatoes prior to 1680 in the Meuse Valley region – or present-day Belgium. As was a culinary custom of the then inhabitants, families would deep-fry small fish as part of their meal. However, during winter or should they be unable to fish, they would cut up potatoes in the form of such small fish as substitutes.
Arguments against this origin include the fact that Gérard was never able to produce his discovered manuscript, that the potato was not even introduced to the region until 1735, and that the idea of families having access to large amounts of fats (read: oil) for the frying would be hard to conceive.
Alternatively, the French themselves lay claim to the title through a French army medical officer named Antoine-Augustine Parmentier. Skipping past a rather interesting backstory of his championing the potato to France and his French patriots, who had banned potatoes because they thought it caused leprosy (say whaaaaat), it ultimately took a wide-spread famine in 1785 for the French to finally accept the tuber. Introduction of the pomme de terre (or Fruit of the Earth in English) coupled with culinary skills that the French were famous for, eventually gave rise to French Fries or “Frites” (pronounced Freet; no ‘s’!), which were then sold by push-cart vendors on streets.
Although the French version of this story would have happened in the late 18th century, as much as 100 years after the Belgians had supposedly fried up their potatoes, many claim that both origins may have occurred simultaneously instead. Needless to say, the answer of who created fries may still evolve as more concrete evidence is discovered in the future.
This said, whether you’re dipping your fries in aioli, having them drizzled with truffle oil, ketchup, garlic chili, sour cream, plain or even with ice cream, have a quick look at that yummy sliver of potato, and consider how something so small and delicious could be just as wonderfully complex.
Expect an outstanding showcase of international culinary stars, home-grown talents, visiting personalities and gastronomic experiences in 2016 From 28 March to 24 April 2016, the World Gourmet SummitOn March 20, 2016 / By Nookmag
Expect an outstanding showcase of international culinary stars, home-grown talents, visiting personalities and gastronomic experiences in 2016
From 28 March to 24 April 2016, the World Gourmet Summit (WGS) celebrates 20 sumptuous years of fine cuisine, great wines and unique dining that have made it the region’s most talked about premier food and wine event, catapulting Singapore to the forefront as a dynamic international culinary hotspot.
“The last two decades have seen so many changes in Singapore’s food landscape and we are extremely proud to have contributed to its evolution. Coming into our 20th year is a major achievement for the World Gourmet Summit, with the real heroes being our local talents who have made a name for themselves both here in Singapore and abroad,” said Peter A. Knipp, CEO of PKH Pte Ltd, who manages and curates the World Gourmet Summit event.
The highly anticipated 20th anniversary celebration features a stellar cast of world-class and Michelin-starred chefs, alongside Singapore’s own culinary talents and international industry experts and personalities. Diners can expect an exquisite line up of gourmet affairs, events and exclusive WGS menus by some of Singapore’s most notable dining establishments as the Awards of Excellence 2016 reveals the top hospitality and culinary stars of the year.
Masterchefs and Personalities
While WGS’s 20th year milestone is a showcase of world-class and Michelin-starred chefs, as well as Singapore’s own culinary stars and international industry experts; it will also see some of WGS’s esteemed alumni, the most notable being the return of WGS’s first visiting Masterchef Reto Mathis from St. Moritz in Switzerland.
Among the Michelin-starred chefs are: Yoshinori Ishii, prominent kaiseke chef whose London-based Japanese restaurant Umu was recently awarded two Michelin stars; one Michelin-starred Javier Aranda, among the young stars of the Spanish culinary scene; renowned two+one Michelin-starred Spanish chef Nacho Manzano of famed Casa Marcial; the recognised master of super-refined Kyoto style of Japanese cuisine known as Kyo-ryori, two Michelin-starred Takagi Kazuo at Rougie Foie Gras with Dom Perigean Dinner; and two Michelin-starred Arnaud Bignon of renowned The Greenhouse in London’s Mayfair.
Other famous names and familiar faces include Meir Adoni, the leader of the elite cuisine in Israel; Ireland’s Mark Moriarty, S. Pellegrino Young Chef 2015; John See, representing Lee Kum Kee; Violet Oon, the authority on Peranakan food in Singapore; Ellen Wu, author, chef and the only Taiwanese professional olive oil taster certified by Italy’s National Organization of Olive Oil Tasters; the incomparable Chef Wan from Malaysia; Indonesia’s culinary first lady, Petty Elliott; and Chris Donnellan, who made his mark in Australia cooking up Asian street food inspired delicacies.
“We are proud that Singapore will host World Gourmet Summit for the 20th year running. Since its inception in 1996, the World Gourmet Summit has helped to raise the bar for culinary excellence in Singapore, and has played an important role in putting Singapore on the global food map,” said Ranita Sundramoorthy, Director of Attractions, Dining and Retail, Singapore Tourism Board.
Luxurious Gourmet Events
Celebrating WGS’s 20th year with Japanese, Scottish, French, Spanish, Indian and Asian cuisines, some of the city’s most notable and award-winning establishments will be hosting luxurious events and specially crafted dinners, as well as showcasing exclusively created WGS menus.
Gourmet food lovers can also look forward to getting hands-on tips and culinary insights presented by the visiting and Singapore’s own Masterchefs through various masterclasses and workshops.
More WGS Signature Events
For this 20th anniversary, WGS is happy to announce a new partnership with specialty travel brand Gourmet Trails™ that offers foodie travellers delectable and authentic gourmet holidays.
WGS ticket holders are eligible for unique insider exclusives, including:
Also for its milestone year, WGS has chosen to support the National Kidney Foundation (NKF), a charitable organisation providing care for kidney patients and raising public awareness of kidney disease prevention. With Singapore having one of the highest kidney failure cases, this support brings life and hope to needy patients.
In celebration of WGS’s first year of partnership with NKF, a Charity Gala Dinner will be held, which will focus on the theme of “Mindful Eating”. During the dinner, an auction will be carried out and all funds raised donated to NKF. In addition to providing dialysis treatment, these funds will contribute towards the education and prevention efforts to raise awareness and curb the rise of kidney diseases such as diabetes and hypertension, which are the leading causes of kidney failure.
Air France joins in the 20th anniversary celebration as the Official Airline Sponsor of WGS 2016 taking distinguished chefs from around the world on Air France to Singapore for Asia’s premier gourmet festival. WGS guests will have the opportunity to enter a gastronomy sweepstake to win a pair of Business Class Air France tickets.
Onboard its flights, Air France strives to create a special moment of well-being for all its passengers to discover the best of French lifestyle, offering exceptional on-board cuisine and collaborating with award-winning Michelin-starred chefs for the design of its La Premiere Suite and Business Class cabins meals. Economy Class passengers can also enjoy new dining experiences with ‘a la carte meals’ on long-haul flights from Paris for a more exclusively tailored journey, as an alternative to the standard meals offered.
Visit the official website for more information on World Gourmet Summit 2016 and a full list of activities during the event. All reservations can be made online via reservation partner Chope through the WGS website.
Seafood lovers can now delight in enjoying an extensive variety of seafood choices in one lip-smacking platter with the new Louisiana Seafood Bomb at The Manhattan FISH MARKET!On March 18, 2016 / By Nookmag
Seafood lovers can now delight in enjoying an extensive variety of seafood choices in one lip-smacking platter with the new Louisiana Seafood Bomb at The Manhattan FISH MARKET! Concocted to give an explosion of flavors like a gastronomic ‘bomb’, the new Louisiana Seafood Bomb is a combination of six types of amazingly fresh seafood, reeled in straight from the oceans and prepared with a special Louisiana sauce.
Available for a limited time only, the Louisiana Seafood Bomb allows diners to enjoy their favorite selection of seafood, through the three seafood choices Mud Crab, Salmon or Tiger Prawns – all made affordable, priced from SGD29.95 – SGD39.95.
To conceive the perfect mash-up of flavors of The Manhattan FISH MARKET’s Louisiana Seafood Bomb, the six different types of succulent seafood are baked together with rice with a Louisiana twist. This allows the aromatic scent and flavor of the herbs used such as rosemary and oregano, and the special Louisiana sauce to seep into each delectable chunk and bed of rice for an impeccable taste.
Once it is ready to serve, the dish is presented platter-style to diners. The fun starts by tearing open the piping-hot bag of seafood treasures, where diners can not only enjoy a visual feast with the generous seafood offerings, but it also stimulates one’s taste buds through its tantalizing aroma for an absolutely rewarding meal!
Ideal for sharing a mind-blowing seafood experience between two individuals, the new Louisiana Seafood Bomb is now available at all The Manhattan FISH MARKET’s 15 outlets until 31 May 2016.
24 February 2016, Singapore – A well kept secret, Tea Valley @Chevron House is a wallet-friendly Taiwanese casual diner in the Central Business District (CBD). Tucked in theOn February 24, 2016 / By Nookmag
24 February 2016, Singapore – A well kept secret, Tea Valley @Chevron House is a wallet-friendly Taiwanese casual diner in the Central Business District (CBD). Tucked in the basement at the far end of a circle of international eateries, Tea Valley @Chevron House’s tantalizing menu is so comprehensive that even a Taiwan native will not miss his or her home favourites while in Singapore.
With meal sets priced from S$9 per set comprising a main, a side dish and a choice of drink (priced S$2.80 or below) available all day, it is difficult to stop ticking tantalising items such as Braised Pork Noodle/Rice, Crispy Salted Chicken, Oyster Noodle, Fried Cuttlefish and Three Cup Chicken With Rice, on the order form.
Aside from the usual favourites, Tea Valley also offers local Taiwanese specialties such as Hot & Sour Noodle/Rice, and a variety of snacks such as Seaweed Fries and Fried Plum Sweet Potato.
Mr Lawrence Lim, Director of Tea Valley, said, “Our regular diners also have visited our other three outlets. They sometimes also book the entire restaurant for functions, or order out for their own office parties.”
Tea Valley has been awarded Singapore’s Best Food as well as the Best Culinary Skills awards in the bubble tea and snack food category. This is good news for milk tea lovers and snackers because there are over 21 snack items including thick toasts; and eight categories with over 40 combinations of hot and cold drinks offered at *Tea Valley. Made from high quality tea leaves that come all the way from Taiwan, Tea Valley’s renowned red, scented, fruit or floral teas and bubble milk teas, as well as an expanding array of desserts including tropical and exotic fruit snow ices make great meal accompaniments or treats.
Mr Lim added, “I want to bring value to my diners. Taiwan made a strong impression on me for its extensive street food offerings. I believe that good food should be enjoyed by one and all at affordable prices. We hope to open more outlets around Singapore in the near future to add another dimension to Singapore’s exciting street food scene.”
Who needs to fly to Taiwan just to enjoy its street food now?
About Tea Valley
Established in 1999, Tea Valley is a family-friendly restaurant chain serving Taiwanese food based on age-old recipes. It offers one of the most comprehensive and affordable menus of authentic Taiwanese hot dishes, steamboats, finger foods, teas and desserts in Singapore. It is today listed on the Singapore Food Map and the Singapore Best Food Online Directory. It has won numerous awards including Singapore’s Best Food as well as the Best Culinary Skills awards in the bubble tea and snack food category. Lawrence Lim, Winner of Singapore Entrepreneurs’ Award 2014, helms the company.
Tea Valley outlets are located at:
Chevron House, #B1-04 (restaurant)
10am-8pm Mon-Fri except public holidays
The Central, #B1-47 (restaurant)
POMO, #01-26 (express counter)
10am-9pm daily except public holidays
Downtown East #01-05A (restaurant)
*The menu differs slightly from outlet to outlet. While diners can expect similar dishes at Tea Valley @Chevron House and @The Central #B1-47, Tea Valley @Downtown East #01-05A offers steamboat, drawing in hungry families after a splash at the water-sport attraction. In contrast, shoppers and students in and around Dhoby Ghaut, would make a beeline for the Fried Plum Sweet Potatoes, Deep Fried Cuttlefish, and Seaweed Fries, as well as their favourite milk teas at the express counter at Tea Valley @POMO #01-26.
For more information, please log on to www.teavalley.com.sg.
Brunch on weekends is a significant affair, one of colourful indulgence and out of the ordinary experimentation. Checking all the boxes of a memorable brunch session is MitzoOn August 30, 2015 / By Nookmag
Brunch on weekends is a significant affair, one of colourful indulgence and out of the ordinary experimentation. Checking all the boxes of a memorable brunch session is Mitzo Restaurant & Bar’s concoction of Dim Sum and cocktails.
The chic dining destination has recently launched a new contemporary Cantonese brunch that features authentic Cantonese bites that goes hand-in-hand with tea-infused cocktails. Available every Saturday, Sunday and Public Holidays at SGD68++ per person, diners can enjoy unlimited servings of more than 40 delectable authentic Cantonese dishes, served over six courses – Roasts, Dim Sum, Appetiser or Soup, Main Course, Rice, Noodles or Congee, and Desserts.
Some of our favourites from the brunch menu include Mitzo special barbecued pork, crispy pork belly served with bun (affectionately known as Kong Bak Pao), mini black pepper pork puff, double-boiled soup a la chef, crispy prawns with spicy mango sauce and pandan egg tart, to name a few.
What is a weekend brunch without an imaginative array of intoxicating concoctions? With an additional SGD50++ per person, diners can enjoy free flow of selected cocktails, wines, and beers for the ultimate dim sum and cocktail experience, including a line-up of toast worthy cocktails such as the updated classics Shiso Mojito, or Mitzo creations Milky Way.
For the more adventurous, a specially created DIY cocktail station at the Cocktail Atelier offers diners a chance to try their hand at making their own concoctions, guided by Mitzo’s skilful bartender. Each month, the cocktail station features an array of tea-infused alcohol base for a progressive pairing of concoctions that are appetizing, refreshing and revitalizing to accompany your meal.
Mitzo Weekend Brunch is available from 18 July 2015, every Saturday, Sunday and Public Holiday from 11.30am to 2.30pm. Call 6603 8855 or email firstname.lastname@example.org for reservations or enquiries.
We love our food. But how often are we consciously connected to the origins of them – when they were still a part of nature? Bridging the gapOn August 20, 2015 / By Nookmag
We love our food. But how often are we consciously connected to the origins of them – when they were still a part of nature? Bridging the gap between urban communities and nature is Open Farm Community (OFC) – the new kid on the block at Dempsey Hill. Here is where you’ll get to experience a celebration of local farmers, creative chefs, and delicious seasonal fare.
OFC is an exciting new collaboration between The Spa Esprit Group, celebrity chef Ryan Clift and award-winning food garden specialists Edible Garden City. Sprawling over 35,000 square feet on the edge of Minden Road, this revolutionary experiential space is a green mix of urban farmland right in the heart of Singapore, and a horticultural hub. It is established with the goal to help Singaporeans make a deeper and more meaningful connection with food and farming.
The highlights of OFC include a garden space sprouting with a wide assortment of fresh herbs, a coffee bar, fresh juice and cocktail bar, as well as educational breakout spaces alongside group activities such as lawn bowling and table tennis.
Cynthia Chua, Founder of Spa Esprit has long been an advocate of deepening Singaporeans’ relationship with food. OFC, she says, has been a labour of love that has taken three years of extensive work-shopping, study, and travelling around the world, speaking with farming and food experts to perfect.
“Our vision is to bring to life, the impact of urban farming in Singapore, and in doing so, strengthen our understanding and respect for food and its origins. Our children, in particular, have been too segregated from nature. OFC is an ideological and physical reaction to this,” explained Cynthia.
“We want to provide a platform where families can come together and explore the many facets of food together through art, tours of the vegetable and fruit orchards, talks, gardening workshops, and of course, eating. Their layered experiences will also strengthen inter-generational relationships through quality time spent together,” added Cynthia. “We want the local farming and food culture to be testbeds that encourage social interaction, forge social ties and even facilitate new social connections. In this way, OFC acts as a catalyst to inspire the entire community and improve our relationship with food. And, of course, we always want to ensure that laughter and fun will always be part of the journey!”
In the open-concept kitchen and restaurant, Chef Ryan focuses on locally sourced, seasonal and innovative dishes. Every month, curated farmer’s markets allow guests to deepen the pleasures of simple, freshly harvested ingredients that is both nourishing and a visual feast.
Fermented carrot ‘tartare’ (SGD24) – Baby carrot is fermented in a nukabed (mix of roasted Rice bran, kombu, salt, miso etc., fermented for a period of time). Ground carrot topped with barne organic egg yolk served with a selection of seasonings and dressings such as shallots, chives, capers, gherkins, herbs, gochujang (Korean fermented chilli paste), and warm oven baked crystal break with curry oil.
Seared tuna with green papaya and jicama salad, fresh coconut and dashi vinegar (SGD26) – Sustainable tuna from south Australia. Served with Julienne salad of green papaya, Jicama (Mexican potato or Mexican yam) and fresh grated coconut, seasoned with Dashi vinaigrette (kombu, bonito flakes, rice vinegar), topped with mix of Nori and wakame seaweeds, sesame seeds, sesame powder and fresh coriander.
Chilled avocado and ginger soup with poached yabbies and fresh radish (SGD20) – The base of the soup is a Thai Tom Kha broth made of galangal, lime leaf, coriander etc, mixed with avocado puree and coconut milk. Served tableside into a bowl with diced avocado, shallot, red radish, poached yabbies (freshwater crayfish from Malaysia) and herbs. Warm pita bread served on the side.
Coal baked barramundi with cucumber coleslaw, roasted eggplant & a fresh mint dressing (SGD26) – Barramundi pan seared, with generous serving of baba ganoush (middle eastern dip a Levantinedish of roasted eggplantmixed with onions, yogurt, curry, oil and various seasonings), topped with a mix of shredded cucumber, yogurt and herbs, mint dressing, chopped peanuts, curry oil.
Roasted baby chicken, braised leeks with hazelnut butter & wild watercress salad (SGD28) – Brined baby chicken, legs confit and breast pan seared, braised leek with sour marinade, served with hazelnut and dark brown chicken jus, watercress salad, half roasted US potatoes.
Strozzapreti with 48 hour barolo braised oxtail, parmesan wafers & wild thyme (SGD26) – Strozzapreti (an elongated form of cavatelli), black angus Oxtail marinated in Barolo red wine for 48hr then braised with mirepoix, served as a “chunky” ragout, tomato base and baby spinach served with Parmesan crisps.
Squid ink taglierini with ‘inferno’ sauce, calamari, asparagus & chilli padi (SGD26) – Black ink Tagliatelle made with squid ink, served in an Inferno sauce of sliced calamari, asparagus and chilli padi tomato base, topped with deep fried calamari tentacles.
Hot and cold chocolate cake with chocolate sorbet and mint meringue (SGD17) – Textures of chocolate; steamed chocolate sponge cake (warm), frozen microwaved cake, chocolate curd, bitter chocolate tuille, bitter chocolate sorbet and peppermint.
Caramelized mango with textures of coconut (SGD17) – Mango caramelized with icing sugar, served with tapioca pearls flavored with coconut, coconut sorbet and coconut meringue.
Tea and travel enthusiasts in Singapore can now steep in a refreshing new tea-drinking experience with artisanal tea company, Pin Tea 品茶. Started by a group of youngOn August 18, 2015 / By Nookmag
Tea and travel enthusiasts in Singapore can now steep in a refreshing new tea-drinking experience with artisanal tea company, Pin Tea 品茶.
Started by a group of young Singaporean tea lovers, Pin Tea aims to make traditional teas accessible to a global audience through modern, convenient packaging designed for the everyday drinker. To feed the founders’ love of travel and collecting food souvenirs that tell unique stories behind each destination, Pin Tea’s debut collection comprises of 8 unique blends inspired by iconic neighbourhoods in Singapore.
Sentosa Sunrise is an invigorating summer flush Darjeeling breakfast tea inspired by our sunshine soaked shores; Cha Cha Changi is a cosmopolitan update on bandung with its melange of milky smooth Anxi oolong tea with wild rose petals; and the perfumey pearls of Tekka Minute’s jasmine green tea take inspiration from the flower garland sellers in Little India’s Tekka Market.
Herbal tea drinkers will enjoy a touch of Marina Magic, a calming tisane of lemongrass and ginger, while history buffs will find much to love in the Amoy Ahoy, a smoky Fujian oolong tea slowroasted according to a three generation old recipe, and pays homage to the hazy opium dens that once lined Amoy Street.
To keep things truly local, Kampong Glamour is an infusion of oolong tea with dried peppermint leaves exclusively grown for Pin Tea by Comcrop, Singapore’s leading rooftop urban farm in the heart of town.
Pin Tea works with a century-old heritage tea merchant in Singapore to source only premium full-leaf teas from a trusted network of organic farmers across Asia. The teas are 100% pesticide free and made from pure full-leaf teas and/or herbs and flowers, which means they are not adulterated with artificial additives to create unnatural flavours, and will taste great even when enjoyed on their own without sugar or honey.
Created with busy urbanites in mind, each tea is packed in premium silken pyramid teabags to allow the tea leaves to unfurl to their full expression while retaining on-the-go convenience for anytime-anywhere tea appreciation.
Pin Tea is currently available in 12 teabags for SGD18 and 18 teabags for SGD25 on www.pintea.sg and at [email protected], [email protected], [email protected], The Redundant Shop, Spr Mrkt, Candlenut Kitchen and Restaurant Labyrinth. Also served at the Gaggenau Kitchen Showroom.
Gimmicks have no place in the house of Oriole Coffee + Bar. It is kept grounded by its three pillars of coffee, food and community – priceless mattersOn August 15, 2015 / By Gracie
Gimmicks have no place in the house of Oriole Coffee + Bar. It is kept grounded by its three pillars of coffee, food and community – priceless matters that build up its legion of following in more than six years of operation. Continuing to inspire the love of coffee at the newly opened second outlet in Capitol Piazza Neue, Oriole Coffee + Bar offers some solace for diners who are looking for a temporary escape from the monotonous urban jungle.
Starting with an inviting ambience, the café makes its identity felt with a brightly-coloured mural done by local artist, Tan Zi Xi (@MessyMsxi). It comprises detailed drawings of elements integral to Oriole, centred on its three pillars. Following closely to the motto of #OrioleCreates, Oriole Coffee + Bar at Capitol Piazza continues to be the platform where local artists and artistes can look to showcase their talents.
Because it’s Oriole Coffee + Bar, you can’t go wrong with coffee. Coffee lovers can continue to enjoy Oriole’s gourmet coffee offerings at the new outlet. Take pleasure in the Taisho series – delicate flavours brought out by steeping ground coffee in cold filtered water for hours. The signature in-house cold-brewed coffee comes in Black (SGD6), White (SGD7) or with M.A.D. Milk (SGD8). M.A.D. Milk, the cold-pressed non-dairy nut concoction of macadamias, almonds and dates, is also available on its own (SGD10). Made in-house, baristas soak the nuts for 12 hours and sieve it twice to achieve its smooth consistency.
Diners can also look forward to dishes that are exclusive to the new Capitol outlet. The Warm Spinach Salad (SGD18) is an alluring combination of portobello confit, crispy serrano jamon, cherry tomato confit, poached egg and shaved parmesan, tossed with truffle balsamic vinaigrette. The salad is topped with shaved black truffles for that added extravagance. Diners can sink their teeth into the satisfying Portobello Confit (SGD17), a delectable sandwich which includes Portobello mushroom confit, sun-dried tomato compote, buffalo mozzarella with basil pesto and baby spinach.
Those with a sweet tooth will love Oriole’s Angel Cake (SGD14). The coffee-textured cake is infused with signature house blends, topped with chocolate crunch sprinkles, chocolate jelly, crushed meringue and an espresso crème anglaise core. Another highlight is the Waffles, Ice Cream & Caramelised Banana (SGD14) – fresh and crisp waffles served with caramelized banana, coffee mascarpone and a generous scoop of vanilla bean ice cream.
Oriole Coffee + Bar at Capitol Piazza allows coffee enthusiasts to bring the Oriole experience home with its offerings of coffee beans and coffee brewing ware such as keep cup, metal drippers, pitchers, filter paper and barista handbooks. Oriole’s artisan coffee beans are sourced from all over the world and are carefully roasted in house by an esteemed team of baristas at the roasting facility, Oriole Coffee Roasters. The three varieties of coffee beans available are Raven Blend (SGD18 per 250g), Colombia Cafesur (SGD25 per 250g) and Burundi Sehe (SGD23 per 250g).
Oriole Coffee + Bar, Capitol Piazza is located at Capitol Piazza Neue #02-20/21. Follow them on Facebook for more updates.
The folks at Ben & Jerry’s are never out of ideas in making our taste buds flutter with ecstasy. Following the success of the game-changing Core range ofOn August 12, 2015 / By Nookmag
The folks at Ben & Jerry’s are never out of ideas in making our taste buds flutter with ecstasy. Following the success of the game-changing Core range of ice cream launched last year, the ice cream connoisseur is back with a new range of Cookie Core flavours – Boom Chocolatta! Cookie Core and Spectacular Speculoos Cookie Core.
The Boom Chocolatta! Cookie Core features a creamy crunchy chocolate cookie butter centre surrounded by aromatic mocha and smooth caramel ice cream, while the Spectacular Speculoos Cookie Core presents dark caramel and vanilla ice cream wrapped around a centre of cinnamony Speculoos cookies.
Ben & Jerry’s will be holding an exclusive Cookie Core Tour launch on 21 August 2015 (2pm – 7pm) at its Flagship Scoop Shop at [email protected] Fans will get to try the brand new Cookie Core flavours and upgrade samples of Cookie Core ice cream to the limited edition Cookie Core Sundae, which is filled with extra fluffy whipped cream, chocolate syrup and crunchy cookie crumbs. During the entertaining launch, participants can expect to win exclusive prizes and treats. Photos posted on social media can be hashtagged with #CookieCoreWith.
Follow Ben & Jerry’s on Facebook, Instagram and Twitter @benjandjerrysg for more updates.
Coffee has been credited as an instigator of social affairs, a precursor to any day, and a cause for time out. These alone are enough to render thisOn May 25, 2015 / By Nookmag
Coffee has been credited as an instigator of social affairs, a precursor to any day, and a cause for time out. These alone are enough to render this universal beverage a high rating of importance in our everyday life. To further enrich our days, Cafédirect has recently introduced the Cauca Terroir Roast & Ground Coffee. It is made of only the best Arabica beans hailing from the South Cauca region of Colombia.
This highly-prized, medium-bodied 100% Arabica brew is silky smooth with natural bright, sweet, and tropical fruity notes. Distinguished by its stunning aroma, this gustatory delight is rated a refined strength 4 (on a scale of 1 to 5).
Cafédirect Cauca coffee beans are carefully cultivated 1,300 – 1,800m up where the three pristine mountain ranges of the Andes meet. The clean, cold altitude air, warm sunlight, fertile soil and the tireless dedication of the Colombian growers all harmonise perfectly to produce this much sought after high-altitude terroir coffee.
Being a leading social enterprise means that Cafédirect partners with over 282,000 smallholder growers in 40 grower organisations across 14 developing countries, through direct, personal and long-term relationships. The organisation has been paying fair prices and working directly with smallholder growers so that they can develop their businesses and increase their influence in highly competitive commodity markets.
Q-Grader coffee expert, Joanna Lawson, who is Procurement & Quality Manager at Cafédirect, said, “Colombia has always been known for its high quality coffee, but our Cauca product really is exceptional. What makes it so special is the combination of the delicate floral notes with the sweet caramel mouth-feel. In recent tests, it was voted #1 by both consumers and experts.”
“I visited the farms where this coffee is grown and worked with the farmers to develop the exact profile we require for this coffee. Of all of the coffee available in Colombia, we have chosen this specific region for its wonderful flavour and delicate aroma,” she added.
The silky smooth Cafédirect Cauca Terroir Roast & Ground Coffee is easy to drink and love. Pairing it with different kinds of food brings out different flavours. The nutty flavour of the coffee shines through when paired with a cheese snack such as Pan de queso (cheese bread favoured by the Colombians), while the caramel flavour of the coffee oozes through when paired with a sweet pastry.
Cafédirect Cauca Terroir Roast & Ground Coffee is priced at $10.95 for a 227g pack. It is available at Cold Storage, FairPrice Finest, FairPrice Xtra, Jasons The Gourmet Grocer and Market Place.
$100Gourmet presents a unique culinary experience for gastronomic enthusiasts. Combining star power, creative collaboration and exceptional value, it aims to bring exclusive access and unprecedented opportunity to 15,000On April 29, 2015 / By Nookmag
$100Gourmet presents a unique culinary experience for gastronomic enthusiasts. Combining star power, creative collaboration and exceptional value, it aims to bring exclusive access and unprecedented opportunity to 15,000 food lovers over a 12-month duration, to sample the oeuvre of some of the best chefs from Singapore and abroad in over 24 of the finest F&B establishments in Singapore.
This initiative is conceptualised by Citibank and it features exciting partnerships between chefs of international repute and Singapore-based chefs and restaurants. Each month, a different visiting chef will collaborate with two local host restaurants, presenting a completely original six-course menu over six to eight days. Diners can expect a generous dose of creativity served on their plates.
This premium class dining programme is aptly named “$100Gourmet” because of its accessible price point of $100 per seat. A 6-course menu of collaborative artistry, valued at $180++ for all diners, will only cost $100++ for Citibank cardmembers.
With April’s dining slots flying off the shelves, the month of May sees another round of stellar partnerships. The visiting chef is Michelin-starred Anthony Demetre of Wild Honey (1-Star) and Arbutus (1-Star) in London while and the hosts are Chef Christopher Millar of Stellar at 1-Altitude and Chef Riccardo Catarsi of il Cielo.
Chef Anthony Demetre of Wild Honey (1-Star) and Arbutus (1-Star) in London
A British of Greek origins, Chef Demetre works in the informal and affable French-inspired style of ‘Bistro Moderne’, and is recognised as one of the pioneers of the ‘Bistronomy’ movement in UK. His team-up with Christopher Millar showcases the exciting contemporary brilliance of the pair. Chef Christopher focuses on a single ‘star’ ingredient on each of his dishes, allowing its flavours and textures to tell its unique story, while Chef Demetre’s natural, fresh and modern creations complete the unique gastronomic experience awaiting diners at the breathtaking 62nd-level Stellar at 1-Altitude.
Chef Christopher Millar of Stellar at 1-Altitude
Chef Demetre’s collaboration with the younger Chef Riccardo and his contemporary Italian cuisine, in which classic flavours are re-invented with unconventional cooking methods, promises to be an intriguing meeting of ethnicity and style. The venue for this collaboration is the award-winning, contemporary and stylish Italian restaurant and bar, il Cielo.
Chef Christopher Millar of Stellar at 1-Altitude
$100Gourmet: May Line-up
Christopher Millar X Anthony Demetre at Stellar at 1-Altitude
Lunch: 23 – 24 May
Dinner: 22 – 24 May
Riccardo Catarsi X Anthony Demetre at Il Cielo
Lunch: 25 – 28 May
Dinner: 26 – 28 May
Only a limited number of seats are available for sale online every month, starting on the first day of the month, on a first-come-first-served basis. For enquiries and pre-purchase of the coveted seats to $100Gourmet, please visit www.100gourmet.sg. For more information on Citibank credit cards, please visit www.citibank.com.sg.
At the centre of Oxwell & Co’s recent mini revamp is freshness embodied in its new Head Chef – home-grown culinary talent Nic Scorpion. Infusing his interpretations ofOn April 28, 2015 / By Nookmag
At the centre of Oxwell & Co’s recent mini revamp is freshness embodied in its new Head Chef – home-grown culinary talent Nic Scorpion. Infusing his interpretations of British classics in the new menu, Chef Scorpion adopts modern styles and cooking techniques to create dishes that emphasise simplicity and flavour. And these are further enhanced by the use of fresh herbs from the restaurant’s own rooftop organic garden.
“My philosophy towards food is very simple – keep it real.” said Chef Scorpion. “I believe it is important to keep the integrity of the flavours because that is what makes the dining experience exceptional, especially with such great ingredients on hand, whether it is a premium cut of Cape Grim beef or fresh leaves from our garden.”
This April, diners will see remixed twists to signature favourites while new additions make their debut. Highlights include Ocean Cured Trout with charred cucumbers, avocado cream and dill; Steak Tartare with egg yolk and toasted sourdough; Packham Pear and Stilton salad with Colston Bassett blue, endive, pickled walnut and coleslaw; Fish & Chips with red snapper; and Braised Ox Cheek with beetroot and horseradish slaw and red wine jus.
Cape Grim Porterhouse Steak
While great food is being served at the rustic yet elegant second floor of the British establishment, the other levels continue to ace at delivering their specialty.
The first-floor bar is an ideal gathering hotspot offering refreshing tipples of craft beers, wines, home-made G&T and draught cocktails exclusively created by award-winning mixologist, Luke Whearty of Operation Dagger. The private function room on the third floor is reminiscent of a drawing room complete with eccentric British touches, including custom oil paintings, a wall-mounted stag head and stuffed squirrels scampering across the wall. Tucked away in this space is a secret hideaway, making it not just the ideal talking point but a perfect event component.
Oxwell & Co is located at 5 Ann Siang Road, Singapore 069688.
The pleasure of indulging in chocolate is nothing foreign to us, hedonistic creatures. Recognising how we could never get enough of it, Magnum will be launching the newOn April 28, 2015 / By Nookmag
The pleasure of indulging in chocolate is nothing foreign to us, hedonistic creatures. Recognising how we could never get enough of it, Magnum will be launching the new Magnum Infinity – an ice cream, which offers intense chocolate pleasure that stays with us longer. To create an ice cream which takes chocolate pleasure to another dimension, Magnum scoured the globe for the highest quality rare cocoa and worked to create the perfect formula.
Crafted from a rare source of naturally rich cocoa from Tanzania which is pleasure enhancing, Magnum Infinity contains double the cocoa intensity of a Magnum Classic and is an enduring chocolate and ice cream pleasure hit.
Magnum Infinity will be available island-wide from 1 May 2015 in two indulgent flavours and sizes. The Classic-sized Magnum Infinity Chocolate and Caramel (SGD3.90) is a combination of rich chocolate ice cream with fragrant caramel swirls, covered in crackling dark chocolate and real cocoa nibs. The Magnum Infinity Chocolate Mini (SGD10.90) features mouth-watering dark chocolate ice cream with lush chocolate swirls, covered in crackling dark chocolate and real cocoa nibs.
It is a challenge to make people go ballistic on salads due to their bad reputation as a cow’s diet and their inability to fill bellies in aOn March 10, 2015 / By Nookmag
It is a challenge to make people go ballistic on salads due to their bad reputation as a cow’s diet and their inability to fill bellies in a satisfactory manner. Perhaps it seems absurd to mingle salad and heartiness together. But maybe that’s the only way we can discover and savour moderation.
Spinacas (spinach in Spanish) was established as a hearty salad delivery concept by former architect Phyllis Chua, after her exposure to a variety of fresh whole produce and meats used in the salads in Spain. She attempted to relive similar meal experiences back in Singapore but without any success.
“Salads that were nutritious and hearty just didn’t exist. Most of them were too protein-light and carb-heavy, and I would always be hungry by 3pm,” she observed.
Spinacas features a fuss free order and delivery process. In its user-friendly menu, it offers five meat and two vegetarian options in two sizes – regular or petite. Each box of leaves comes with a fixed base (baby spinach or mesclun and pickled red cabbage) and six toppings (broccoli, hard-boiled egg, cheddar cheese, nuts, seasonal surprise ingredient and a home-made dressing). A special mention to the perfectly cooked hard-boiled egg with gooey yolk that further enhances the dining experience.
The hearty part of the salad is made up largely by the protein component that is served warm. It consists of meats such as Morrocan Spiced Chicken (marinated in a fiery Middle Eastern spice blend for 12 hours), and BBQ Pulled Pork (slow cooked in a cinnamon stock till meltingly tender, then tossed in a custom made BBQ sauce). Other options include the signature handmade Pork and Beef Meatballs and quarterly new items like Honey Soy Chicken and Chicken Patties. Vegetarian alternatives comprises Sesame Tofu Patties and Ratatouille.
Orders have to be placed 24 hours ahead on the Spinacas website. Deliveries are made from 10.30am to 1pm, and 5pm to 7pm, from Mondays to Fridays. Customers can also pick up their salads from the commercial kitchen in Pearl’s Hill Terrace. The minimum order is SGD30 and delivery is free.
Staying true to its pursuit of concocting flavours that stimulate and harmonise at the same time, Ding Dong has reinvented its cocktail menu to incorporate more local flavoursOn February 21, 2015 / By Nookmag
Staying true to its pursuit of concocting flavours that stimulate and harmonise at the same time, Ding Dong has reinvented its cocktail menu to incorporate more local flavours to complement its eclectic food selection.
This collaborative effort between Cynthia Chua, CEO of Spa Esprit Group and chef-owner Ryan Clift of Tippling Club, sees over 60% of the menu being revamped to include new cocktails with bolder flavours, whilst favourites such as Ca Phe Sua Da 3, Golden Mile and, of course, Pi Pa Gao will remain.
New on the menu are sensational concoctions such as the Roti Kaya, a kaya toast inspired cocktail that infuses Johnny Walker Black Label with pandan syrup and coconut cream, and a dash of gomme to give the concoction a sweet finish. Sip on the Das sai Maru Te I NI, a sake-based cocktail to be transported in to the heart of Japan with Tanqueray gin and pickled ume plum, and to end off the night on a high note, order a round of Stamford’s Tea Party – Ding Dong’s adaptation of the Boston Tea Party – choose between a gin-based or cognac-based infusion for a wonderful cocktail-sharing experience.
Ca Phe Sua Da 3 (SGD21) – Traditional strong Vietnamese coffee accompanied with fruity and woody notes from cognac and lightened with floral notes of amaro.
Calpis (SGD18) – Light, floral and vanilla notes of yogurt with citrus. Refreshing with a milky texture.
Stamford Tea Party (SGD65) – Choose between a gin-based cocktail that has light, floral and refreshing after orange and mint notes, or a cognac-based infusion that is fruity and refreshing with deep flavours of vanilla and dry notes of wood from cognac.
Roti Kaya (SGD18) – Deep flavors of blended whisky combined with coconut and pandan. Ding Dong’s interpretation of the traditional kaya toast dish in a cocktail.
Ding Dong Sour (SGD20) – Whisky-based cocktail with spiced thai tea, giving it gentle dryness
Bahru Bootleg (SGD20) – Ligth, fruity with a hint of spicines from the aged tequila
“Ding Dong is known for its fun and quirky cocktails and food dishes. When we set out to create these new cocktails, the bar and cuisine teams came together to draw inspirations from our experiences working with ingredients and flavours from both the bar and the kitchen. The team put together new selections of cocktails that are inspired by local flavours,” said Kamil Foltan, Head Bartender of Tippling Club who guided the creation of the latest handcrafted cocktails.
Prices on the cocktail menu range from SGD17 to SGD22 for individual cocktails, and SGD65 for shared cocktails such as the Stamford’s Tea Party.
Address: 23 Ann Siang Road, Singapore 069703
Contact: 6557 0189
Operating hours: 12pm to 3pm (Lunch from Monday to Friday); 6pm to midnight (Dinner from Monday to Thursday); 6pm to midnight (Dinner from Friday and Saturday); Closed Sundays
In a society of instant, processed edibles, freshness stands out like a rose amongst weed, a star against the night sky. Of course, quality freshness needs to meetOn February 17, 2015 / By Gracie
In a society of instant, processed edibles, freshness stands out like a rose amongst weed, a star against the night sky. Of course, quality freshness needs to meet a list of criteria to be as it claims. For example, the shorter the shelf life, the fresher an edible. It’s only natural to be sceptical when we are fed with countless misleading nutritional information daily.
Our freshness radar recently caught on COCOLOCO, which sells unpasteurised, preservatives-free bottled Thai coconut water. Unlike many coconut water in the market with a shelf life of more than one year, COCOLOCO has a shelf life of only two days due to its freshness.
Founded by Kelvin Ngian and Jun Hew, COCOLOCO painstakingly extracts its coconut water by hand, with no chemicals used in the process. All orders are prepared on the spot and delivered within a day of bottling. Its guiding principles are simply raw, fresh and pure.
Nookmag (N): There has been a recent emergence of healthy local produce. What are your reasons for specialising in Thai coconut water?
Jun Hew (J): I guess it occurred naturally for us to specialise in coconut water due to Kelvin’s family business, which has been focusing on the importing and wholesaling of fresh Thai coconuts to restaurants and hotels in Singapore for the last 15 years. With the emergence of a dozen over major American or European coconut water brands, we noticed that the packed or bottled coconut water tastes nothing like the real thing…in fact far from it. Hence, we started the conceptualisation of COCOLOCO. We wanted something that’s the next best thing to a real coconut. And the only way to achieve this is to meddle with it as little as possible. Only then are we able to retain the delicate pandan-like fragrance and refreshing taste of the Thai Coconut.
N: Coconut water has gotten its share of hype, while some nutritionists claim that its health benefits are overrated. What’s your take on this?
J: We have never really focused that much on the health benefits of coconut water. Yes, it contains electrolytes and many other minerals and yes, it has been used as a drip in poorer countries where saline is hard to come by or even saved a few lives during the world war. But our focus has always been on the taste of it. We just want our consumers to enjoy what a real Thai coconut taste like.
N: How has coconut water benefited you?
J: Well, coconut water has always been the hangover cure for me and also to cool off those ‘heaty’ days after an overindulgent Chinese New Year. The Chinese belief is that coconut water is ‘cooling’. We have made a lot of COCOLOCO runs to expecting mothers to cool off the hot flashes and more recently, a last minute delivery straight to the hospital before the mommy gave birth.
N: As we start the new year afresh, how do you think we could eat, drink and live healthier?
J: We always believe in doing everything in moderation and be positive in whatever your do. Health is a state of complete harmony of the body, mind and spirit.
N: We noticed that you raised an impressive $23,317.50 for The Breadline Group previously. Could you share with us more about how you managed to do that?
J: It took us by surprise as well. As we didn’t have much time on our hands to organise a big fund raising event of any sort, we simply pledged a small portion of the proceeds with every bottle sold to the charity. At the same time, we volunteered with the charity, The Breadline Group, which is a smaller charity run completely by volunteers. Their mission is to help the elderly and destitute in Singapore. That is a side which many of us would not be aware of in our daily lives.
Through our experiences from volunteering with the charity, we shared our experiences and stories via social media to help raise awareness and I believe some corporations picked up on that and made a few donations to contribute.
N: Does COCOLOCO intend to take on more of such kindness projects? How else would you give back to the community?
J: Definitely. When we first started COCOLOCO, we didn’t want it to be just another coconut water brand. We wanted it to have a soul as well. 50for50 and The Breadline Group is just the beginning. We will be looking at other ways in which we can give back. We were born and raised in this community and have benefited much from it. Figured it’s time to give back to the community as best we can.
Listen up, ice cream fans! Get your sweet tooth fix with the launch of not one, but two new flavours from Ben & Jerry’s. Back by popular demandOn February 14, 2015 / By Nookmag
Listen up, ice cream fans! Get your sweet tooth fix with the launch of not one, but two new flavours from Ben & Jerry’s. Back by popular demand the Ben & Jerry’s Red Velvet Cake will be made available at all major grocery stores from 1 March 2015 onwards. It’s filled with luscious Red Velvet Cake pieces plus delish cream cheese frosting swirl that will keep you coming back for more. Did we mention it’s limited edition?
Fresh on the list is Playmoolah Mochabundance, a new flavour that was launched by Playmoolah, the winner of Ben & Jerry’s social enterprise competition, Join Our Core! Available in every scoop shop, this mouthful of a name consists of both coffee and chocolatey goodness that’s sure to melt in your mouth. Balancing sweet and savoury, this classic combination is exactly where the money is.
Ben & Jerry’s fans now get to enjoy 30% off tickets to Moolah Run from now till 21 March 2015 when you purchase the Playmoolah Mochabundance with the special promo code “mochabundance”.
Ben & Jerry’s limited edition Red Velvet Cake is available at all major grocery stores from 1 March 2015. Ben & Jerry’s Playmoolah Mochabundance is now available at all scoop shops.
Strangers’ Reunion embraces the new year with a twist to its café staples. World Gourmet Summit-certified chef Daniel Chin constructed the latest menu, where each dish is designedOn January 28, 2015 / By Nookmag
Strangers’ Reunion embraces the new year with a twist to its café staples. World Gourmet Summit-certified chef Daniel Chin constructed the latest menu, where each dish is designed to bring one’s palate a mix of unique flavours and textures, with at least five different elements.
Some highlights from the new menu includes:
Tuna Tataki Niçoise Salad
This refreshing starter dish is tossed with fresh cherry tomatoes, pickled white onions, pea sprouts, wasabi dressing made in-house, and a perfectly-poached egg.
Ocean Trout on Hash
The trout and potato hash are complemented with savoury bagna cauda, a traditional Italian sauce made from anchovies, garlic and cream. Served with petit salad and a poached egg.
The juicy steak is accompanied by braised chick peas, apple fritters, petit salad and a sunny-side up in true breakfast style.
Freshly Shaved Proscuitto Benedict
A redesigned version of the traditional Benedict, this dish is served with anchovies, crisp parmesan chips, petit salad and country bread.
Berry Ricotta Hotcake
This generous serving of a soft and fluffy hotcake is accompanied with fresh berries, pumpkin seeds, sunflower seeds and vanilla bean ice cream.
Rich and dense, the chocolate panna cotta is drizzled with homemade berry compote, walnut-infused gold dust, salted caramel and the perfect touch of dark chocolate sables.
From now to 2 February 2015, renowned online fashion store KLARRA is showcasing its spring/summer 2015 collection at Strangers’ Reunion café. The new range integrates the classic with modern tailoring techniques to complement the feminine silhouette. This pop-up offers customers a visual and personal experience with the collection before their purchase on KLARRA’s online store.
Strangers’ Reunion is located at 33-35-37 Kampong Bahru Road Singapore 169355. Opening hours 9am-10pm from Sunday to Thursday; 9am to 12am from Friday to Saturday.
If you’ve been thinking about eating local, We Are Singavore might just be what you need to kickstart this tantalising journey. We Are Singavore, a campaign led byOn January 24, 2015 / By Nookmag
If you’ve been thinking about eating local, We Are Singavore might just be what you need to kickstart this tantalising journey. We Are Singavore, a campaign led by communications students in NTU, has reached out to 10 local F&B outlets with a challenge – prepare their dishes with ingredients grown right here in Singapore. Afterglow, Artichoke, East 8, Food For Thought, Kakis Bistro & Bar, LINS Smoodees, PLONK, Portico, The Tuckshop, and 7Kickstart have accepted the challenge, and is supporting local produce by getting supplies from local farms, having their own herb garden, or using local craft food in their cooking.
Eight of these F&B labels have created a new dish featuring local produce and two of the labels have modified their existing dishes to incorporate local ingredients. Nine will also be offering month-long promotional prices to pledgers of “We Are Singavore”. To enjoy these promotional prices, visit the We Are Singavore website, pledge your dedication to local produce, and wait for an email that you can later use to present at participating F&B outlets throughout February.
In addition, pledgers who dine at these outlets stand to win SGD50 NTUC vouchers when they Instagram their Singavorean dish with #wearesingavore and #sgvmth. The three most Liked entries will receive hampers of local produce worth up to $80 from the Kranji Countryside Association.
We Are Singavore aims to promote the consumption of local produce and recognition of the local farming community through this campaign, and their partnership with these outlets shows us it is possible to support local even if one does not cook. Kudos to them!