Whether you’re looking for a quick bite to-go on the way to work, or on the hunt for a family-friendly brunch spot in town, Oriole Coffee + BarOn June 18, 2016 / By Nookmag
Whether you’re looking for a quick bite to-go on the way to work, or on the hunt for a family-friendly brunch spot in town, Oriole Coffee + Bar has got you covered. Having just rolled out an all-new weekend brunch alongside a new selection of breakfast items to its Grab and Go Counter menu, Oriole Coffee + Bar, Somerset is the perfect spot to get your breakfast and coffee fix.
Available on weekends and public holidays from 10am to 2pm, Oriole’s new brunch menu, spearheaded by head chef Randy Torres, is packed with hearty and comforting breakfast-inspired dishes that pair perfectly with freshly brewed coffee. Oriole Coffee + Bar is the perfect weekend destination for a relaxing catch-up with the family or a group of friends over good food and gourmet coffee in the heart of the city.
Hearty Breakfast Favourites
Kick start the weekend with a selection of hearty breakfast-inspired dishes sure to leave you satiated. Indulge in Oriole’s Grilled Truffle Cheese Sandwich (SGD14), an amped up rendition of the classic grilled cheese sandwich atop buttery brioche bread and stuffed with truffle cheese, emmental cheese and oak smoked cheddar, served with a creamy tomato cheddar soup for that added level of homeliness.
Definite hits for those looking for something familiar will be the Smoked Salmon Rosti (SGD16) with capers, fresh spring onions and complementing homemade crème fraîche to round it off; egg-lovers can dig in to the Crab Cake Benedict (SGD22), an indulgence of a Maryland-style crab cake, topped with two poached eggs on top of toasted English muffins and drizzled with lemon dill hollandaise; and for an all-American breakfast, opt for the Fully Loaded (SGD20), served with your choice of two juicy sausages (pork or cheesy chicken), two eggs done the way you like them (poached, sunny, over easy or scrambled), maple glazed bacon, air-dried tomatoes, mushrooms, baked beans and toast, this decadent dish is sure to keep you fuelled for the entire day.
New menu highlights include the Mango French Toast (SGD16), prepared with brioche egg battered toast topped with fresh mango, toasted sliced almonds, espresso mascarpone butter, maple syrup and mint mango coulis for a slight tartness.
For a healthier option, the Wild Berries Oatmeal (SGD10) is a delicious bowl of Organic rolled oats cooked with Oriole’s M.A.D. Milk, goji berries and brown sugar for sweetness, mixed in with an assortment of fresh strawberries, raspberries, blue berries and gooseberries. The oatmeal is served with a drizzle of honey and chocolate chips on the side.
All Day Breakfast
Oriole’s regulars can look forward to familiar items from the breakfast menu such as Bircher (SGD11), a wholesome mix of Greek yoghurt, rolled oats, fresh fruits, orange juice, granola, honey and M.A.D. Milk; traditional Hot Cakes (SGD12); the classic Avocado & Toast (SGD14) that can be changed to gluten- free toast for an additional SGD1; the well-loved Jumbo Breakfast Burrito (SGD16) and the raved-about Humble Baked Egg Skillet (SGD16).
Brunch is available at Oriole Coffee + Bar, Somerset on Saturdays, Sundays and public holidays from 10am to 2pm.
Grab and Go
The early morning crowd can look forward to breakfast on-the-go as Oriole Coffee rolls out four new items for the Grab and Go Counter. Focusing on fuss-free breakfast items, Oriole’s Grab and Go Breakfast sets are priced at SGD10+ and includes a hot coffee to get you through the morning.
Chase away Monday blues by starting the morning with a Smoked Salmon Caesar sandwich, or indulge in the New York BLT Bagel, a sesame seed bagel served with hickory smoked bacon. Pick up a Truffle Brioche Croque Madame for a quick bite that will truly hit the spot. Vegetarians can opt for the Mediterranean Wrap with marinated artichoke hearts, baby spinach, roasted capsicum, black olives, feta cheese and basil pesto aioli.
Oriole Coffee + Bar’s Grab and Go Breakfast sets are available on weekdays (excluding public holidays) from 8am to 5pm, while stocks last.
Open Farm Community (OFC), the latest dining concept by Spa Esprit Group in collaboration with Edible Garden City and progressive Chef Ryan Clift of Tippling Club, has introducedOn June 17, 2016 / By Nookmag
Open Farm Community (OFC), the latest dining concept by Spa Esprit Group in collaboration with Edible Garden City and progressive Chef Ryan Clift of Tippling Club, has introduced a smorgasbord of new dishes that feature local farm ingredients that are handpicked by the chefs.
A first-of-its-kind dining concept in Singapore, OFC makes farm-fresh dining in the heart of the city, possible. The new menu serves up a selection of 11 new innovative dishes made only with the finest of produce, and prepared in an open kitchen which sees a custom-built charcoal oven take centre stage.
“At Open Farm Community, we want to show food lovers that local produce, while often taken for granted, can be used to whip up a beautifully created dish,” says Ms Cynthia Chua, Founder of Spa Esprit. “What we hope to do is inspire local chefs to support Singapore’s urban farming community.”
Group Head Chef Daniele Sperindio and his team at OFC work closely with seasoned farmers from Edible Garden City, and other local farms to creatively integrate the freshest local ingredients onto every plate.
Rustic and Honest Cooking
Diners can expect seasonal fresh, innovative and honest dishes – a result of a collaborative effort between Executive Chef Ryan Clift and Chef Daniele, prepared with fresh produce harvested locally. Starters such as the Sweet corn & basil soup made with charred baby corn is served tableside with warm pita bread.
The refreshed menu hosts a selection of new main dishes that utilises a range of fish, meat and vegetables that are slow-roasted in a custom-built charcoal oven. The oven was designed by esteemed Italian artisan, Paolo Parisi, exclusively for Chef Ryan in Asia (the only other chef in the world who owns one is Michelin starred Italian chef, Lorenzo Cogo).
Sizzling favourites include the Coconut laksa barramundi made with crushed potato cake and bok choy, and the Vietnamese pho roasted short rib made with buttery green asparagus and crispy kuzu noodles.
The Carnaroli risotto made with chorizo, cuttlefish, ebi, green peas, saffron threads, and crispy serrano, boasts a symphony of flavours that is set to please any gourmand. The restaurant also serves a selection of pastas such as the Minden road pesto trofie made with potatoes, French beans, and pumpkin chunks. Pastas are made fresh daily with a state-of-the-art pasta machine, using only the highest quality ingredients available.
OFC’s refreshed menu also includes a variety of unique and delectable desserts. For those who love their cakes, dig into the Spiced pumpkin cake served with butternut ice cream, gula Melaka jelly, pomelo and garden herbs.
In keeping with the philosophy of consuming food as close to its source as possible, dishes will be prepared with ingredients sustainably sourced from within OFC’s own urban farm, as well as from farms in and around Singapore and the region.
For a fully immersive experience that stretches beyond the dinner table, educational events and activities for the whole family such as urban farming workshops, farmers’ markets, lawn bowling and outdoor table tennis competitions are also organised on a regular basis. OFC also hosts their monthly Social Market that encourages ‘citysumers’ to develop a deeper and more meaningful relationship with food and locally produced goods.
Call 6471 0306 for reservations or visit Open Farm Community for more information.
Spend quality family time at Mitzo Restaurant & Bar this Father’s Day by treating Dad to a sumptuous meal set amidst vibrant décor and plush interiors. Executive Head ChefOn June 15, 2016 / By Nookmag
Spend quality family time at Mitzo Restaurant & Bar this Father’s Day by treating Dad to a sumptuous meal set amidst vibrant décor and plush interiors. Executive Head Chef Nicky Ng and his team have specially curated a menu of progressive Cantonese dishes created just for this yearly occasion.
Mitzo’s Father’s Day set menu features an array of dishes that stays true to Cantonese cooking philosophy while injecting a contemporary flair with the usage of exquisite ingredients such as truffles and foie gras.
Some of the notable dishes in the special menu are the chilled poached foie gras with orange infused lotus root and Japanese plum wine and the Truffle abalone rice. The combination of bright flavours from the lotus roots and plum wine is juxtaposed with rich and buttery foie gras, while the pairing of truffle and abalone promises decadence with every bite. Other notable dishes include double-boiled morel mushroom with sea cucumber and chicken and Pan-fried venison with enoki mushroom in spicy peanut sauce.
As the perfect way to celebrate the most important man in your life, the Father’s Day set menu entails all diners with free flow draught beer throughout the meal. Create an unforgettable experience for your father and celebrate this joyous occasion with your family members and loved ones.
The Pelican Seafood Bar & Grill has rolled out an all-new ala carte brunch menu focused on classic East Coast American breakfast favourites, and paired with a freeOn June 15, 2016 / By Nookmag
The Pelican Seafood Bar & Grill has rolled out an all-new ala carte brunch menu focused on classic East Coast American breakfast favourites, and paired with a free flow Prosecco option.
Available every Saturday, 11am to 3pm, The Pelican’s brunch features classic American breakfast options such as bagels, oyster platters and frittatas; brunch lovers can now look forward to indulging in a boozy weekend of comforting brunch staples focused on The Pelican’s signature seafood mix, alongside the stunning view of the Marina Bay waterfront – all at a more affordable price point.
Diners can expect a twist to classic brunch dishes from the Breakfast of Champs section on the menu, while Seafood enthusiasts can delight in The Pelican’s sharing platters for groups of two to three, such as the Seafood Bouillabaisse (SGD68), a classic fishermen’s stew of tiger prawns, green mussels, flower clams, and barramundi fillets cooked in a rich lobster broth made in house. There is also a new Sweet Endings section on the menu for those with a sweet tooth, featuring treats such as the Berry & Crème French Toast (SGD14), and the Banana Bread (SGD14).
Round off brunch on a high note, diners simply need to top up an additional SGD35++ for free flow of Prosecco to go with their meal.
Another recently launched special is the Bucket o’ Prawns at SGD8++, available every Monday and Wednesday, 6pm – 9pm, at The Pelican Deck, includes 12pcs of prawns served cold alongside citrus mayonnaise and lemon wedges. In addition, The Pelican has a 1-for-1 promo on house pours from 12pm – 9pm on Mondays to Saturdays.
Father’s Day specials
Refinery Concepts is also offering a series of Father’s Day specials at their restaurants! Treat dad to a culinary journey with a variety of special menus and dining deals to suit everyone’s preference. Choose from an indulgent three-course set lunch at the award-winning steakhouse Bedrock Bar & Grill, a five-course set menu at Fat Cow, a seafood brunch with a view at The Pelican Seafood Bar & Grill, or a complimentary lunch buffet for dad at Refinery Concepts’ hotel restaurants – Katong Kitchen, Straits Café and Saltwater Café – and show your appreciation for your father with a meal fit for a king.
At Bedrock Bar & Grill, treat dad to an indulgent three-course set lunch this Father’s Day. Priced at SGD69++, the set meal includes a Grilled Wagyu Striploin cooked to perfection and served with asparagus, confit tomato, celery root puree and foie gras butter, as well as a complimentary glass of Terrazas Altos Del Plata Malbec.
Also, available from 13 to 19 June 2016, Fat Cow has curated a lavish five-course set meal at SGD188++ for Father’s Day, available during lunch and dinner, complete with a complimentary glass of Nomitarite Aji Wo Shiru, Junmai Sake (180ml).
Alternatively, diners can head over to The Pelican Seafood Bar & Grill for a hearty meal of East Coast American breakfast favourites, while overlooking the stunning view of the Marina Bay waterfront. The Pelican will serve up a complimentary Pelican Seafood Platter when you dine with your parents in a group of 4 persons spending a minimum of SGD120.
At Katong Kitchen, Straits Café and Saltwater Café, fathers will also enjoy a complimentary lunch buffet when accompanied by three paying adults. Be spoilt for choice as each buffet offers a selection of comforting dishes, sure to leave dad satiated.
If you decide to celebrate Father’s Day with Dean & DeLuca’s Cozy Brunch, dads can tuck in to a comforting breakfast meal of Home Cured Corned Beef Hash and Egg Bake, or Waffles and Fried Chicken served with chipotle cheese sauce. You can also pick up one of Dean & DeLuca’s Father’s Day gift sets, Summer Grilling (SGD60) – the perfect companion for a good barbeque, or the Italian Essential (SGD70) that is perfect for dads that enjoy a hearty Italian home-cooked meal.
Looking for a quick and affordable Korean food fix? OPPA Chicken, a Korean fried chicken joint along South Bridge Road, has just launched OPPA One-Bowls, a set menuOn June 12, 2016 / By Nookmag
Looking for a quick and affordable Korean food fix? OPPA Chicken, a Korean fried chicken joint along South Bridge Road, has just launched OPPA One-Bowls, a set menu for those who need a power meal on-the-go.
This set menu has 12 distinct varieties to suit different daily cravings, from classic Korean dishes such as Kimchi Fried Rice and Jjajangmyun Pasta to all-time favourites like Carbonara and Butter Garlic Fried Rice. All meals include the signature OPPA Chicken, available in 6 mouthwatering flavours: Honey Garlic, Yangnyum, Flaming Yangnyum, Soy Garlic, Tangy Onion, and Original, with everything reasonably and affordably priced from SGD5.90 nett.
It is a cheaper alternative to similar restaurants in the area, which may get especially crowded during lunch times. Customers can have their meals in air-conditioned comfort while spending some time socializing and unwinding from the daily grind.
OPPA One-Bowls are available daily for dine in at 11am-10pm, from Mondays to Saturdays.
Walking by OPPA Chicken, one cannot help but notice the inviting neon sign. Step in, and be enthralled by its funky, intriguing decor, and choose between intimate tables for two, or even one of their larger bench tables, depending on the size of your party. Be greeted in Korean by the friendly staff, and immerse yourself in the Korean music while food is served. With fruity soda pops packed in resealable see-through bags, and handy wet tissues (you will need them, trust us) wrapped in quirky designs readily available on the tables, OPPA Chicken is the perfect place to chill with friends and have a relaxing night out.
A cosy yet sizeable restaurant, OPPA Chicken can also be considered a good venue to host your next corporate event or private party for up to 75 people. For more information, email or call them at +65 6221 5217.
274 South Bridge Road, Singapore 058823
Nestled in the quiet Rochester Park enclave, Nosh was first established in 2012, where its lush, green surroundings and quaint settings have made the restaurant a favourite venueOn June 8, 2016 / By Nookmag
Nestled in the quiet Rochester Park enclave, Nosh was first established in 2012, where its lush, green surroundings and quaint settings have made the restaurant a favourite venue for events and weddings. With its recent renovation and revamp in early 2016, Nosh seeks to come back to the heart of what it loves to do — creating an intimate dining experience with food that you would want to come back for — as well as to introduce Noshery, the latest member of the Nosh family of spaces.
Noshery is a café by day, and bar by night located on the ground floor of Nosh’s black-and-white colonial bungalow. An all-day dining and weekend brunch spot, it also features a small outdoor patio and beer garden that opens up in the evenings to serve a range of bar snacks and craft beer on tap. Focusing on delivering a solid, wholesome, weekday lunch, artisanal coffee offerings, along with a decadent brunch, it is ideal for midday catch ups and wind downs, or just coffee, food, beer and great conversation.
Nosh’s dinner menu has also been refreshed and refined; best described as comfort food with a contemporary update, think food that is familiar and heartwarming, but with that little something extra. Balancing global influences, Nosh’s offerings are built upon experimenting and exploring with different textures, flavours and techniques with fresh, high quality ingredients.
Alternatively, Noshery presents a lighter, fresher side to the brand, with the most marked difference being in its interior design. An eclectic combination of inspiration from all over the world, the interior pays homage to the colonial heritage of the building itself. While its botany printed wallpaper brings the outdoors in, the knick-knacks waiting to be discovered in every corner — vintage books, timepieces, postcards and posters — and the heavy use of warm wood creates the feel of a rustic travel lodge in the middle of the wilderness. The rattan chairs are also reminiscent of a Balinese holiday, while its French country bistro chairs and marble table tops complete the homely look. Likewise, mismatched dining plates, sourced from Chinatown, will be instantly recognisable to anyone who’s ever dined in a traditional Singaporean coffee-shop.
Whether you come searching for Nosh, Noshery, or both, the brand hopes to create an experience to remember, bringing you on a journey away from the hustle and bustle of city life and its trappings. Come escape with Nosh — even if it’s just for a little while — and expect the unexpected.
10.30am–2.20pm | 6pm–11pm
10.30am–2.30pm | 6pm–10.30pm
Saturdays & Sundays
Lunch is served from 11.30am–2.30pm
Dinner is served from 6pm–10.30pm
Brunch on weekends is served from 10.30am–2.30pm
Drinks and baked goods available from 2.30pm–6pm
Presented by Campari, Negroni Week was launched in 2013 in the USA as a celebration of one of the world’s greatest cocktail efforts to raise money for charitableOn June 7, 2016 / By Nookmag
Presented by Campari, Negroni Week was launched in 2013 in the USA as a celebration of one of the world’s greatest cocktail efforts to raise money for charitable causes around the world. Growing from a mere 100 participating venues to more than 1,300 participating venues around the world and more than $120,000 raised for charities from 2013 to 2014, Negroni Week saw an escalation in participants in 2015, as more than 3,500 venues around the world mixed their favourite Negroni variations and raised over $320,000 for charitable causes.
Negroni Week was launched in Singapore for the first time last year, and local bars that took part included Manhattan, Bitters & Love, Ah Sam Cold Drink Stall, The Secret Mermaid, Cé La Vi, Tess Bar & Kitchen and The Black Swan.
Negroni Week 2016: 6 – 12 June 2016
This year Negroni Week in Singapore plans to be even bigger and better than past years, and are excited to involve more venues as Singapore takes its place as one of the cocktail capitals in Asia.
Participating bartenders are tasked to put any spin they wish to the classic Negroni drink, and some very interesting entries include a fat-washed Iberico concoction, a pineapple consommé which was slow-pressed for 3 hours, Citrus infused lollipops, Sloe gin, mezcal, sorrel and many more. A couple of creations were also made with different spirits and infusions apart from the traditional gin base.
Allowed to pick a charity of their choice, each bar is able to choose their donation mechanics from sales of the drink. Some picked charities include the ST pocket money fund, community chest, Food Bank Singapore, animal rescue, as well as the Nepal relief funds.
Highlights of the week
Jekyll & Hyde (all week, #wishuponanegroni)
Order a negroni and $2 from each drink will go to the Make-A-Wish Foundation. In addition to that, #wishuponanegroni with your drink and share your well wishes for the kids. The awesome guys at Jekyll & Hyde will then share your well wishes for these lovely kids.
Sugarhall guestshift (8 June, 7pm – 12am)
4 featured Negroni Week bartenders will come together for one night to showcase their drinks, and $1 from each drink sold on that night will go towards the Community Chest. Featured bartenders include Andrew Goodall (The Cufflink Club), Kelly D’Cruz (The Secret Mermaid), Symphony Loo (Neon Pigeon), and Sugarhall’s main barman Stuart Danker.
Bitters & Love (8 June, 7pm – 12am)
A guestshift hosted by professionals from different industries will bartend for one night to raise awareness for ASD (Action for Singapore Dogs). Puppies are allowed at this event.
Ah Sam Cold Drink Stall (8 June, 8pm onwards)
Ah Sam’s will play host to another guest shift featuring veteran bartenders mentoring junior bartenders as everyone pulls together 4 shifts in one night to support the cause for Negroni Week 2016. Featuring Shawn and Bryan Kishore, Benedict Poh, Samuel Sim, Sam Wong, Charmaine Anne-Thio and Martin Ambrose Liu, the night promises to be a fun one.
Shin Gi Tai (9 June, 8pm onwards)
Two volunteers from the bar’s adopted charity, Noah’s Ark CARES will guest bartend on Thursday as part of a join effort to raise awareness for animal rescue and education in schools. They will learn to make the famed classic negroni, the best in Singapore as perfected by head barman, Anthony Zhong.
Participating bars for Negroni Week 2016
Bitters & Love | Tess Bar & Kitchen | Smoke & Mirrors | Oxwell & Co | FOC Restaurant | The Secret Mermaid | Jekyll & Hyde | Long Chim Singapore | The Library | VASCO | Hopscotch | Manhattan | PTT FOLK | Lime House | The Cufflink Club | Nutmeg & Clove | Neon Pigeon | Sugarhall | Gibson | Jigger & Pony | Ah Sam Cold Drink Stall | LongPlay | Shin Gi Tai | Kite | Waku Ghin | DB Bistro | Bread Street Kitchen | Ce La Vi | Club 55 | CUT | Spago | Osteria | Pizzeria Mozza | Rise Lounge | Flight Bar | Adrift | 28 HKS | Sarnie’s
For more information, visit the Negroni Week official page.
Father’s Day is just around the corner, and for the folks whose dad already has everything he needs, here are a few suggestions to help you find theOn June 6, 2016 / By Nookmag
Father’s Day is just around the corner, and for the folks whose dad already has everything he needs, here are a few suggestions to help you find the perfect gift for daddy. Who knows, you may even be able to find something daddy didn’t even know he wanted! If your dad likes woodworking then get him this benchtop drum sander, it will help him sand faster and more efficiently.
For the dad who’s always buried in work,
how about something for the office?
Craft Design Technology Leather Business Card Case
Gallery & Co. | SGD109
Craft Design Technology of Japan seeks to combine modern design with the Japanese heritage of traditional craft and technological excellence. As such, their Leather Business Card Case is made of high quality genuine leather, with a simple,
compact design perfect for carrying around a small bundle of cards.
Craft Design Technology Stationery Gift Set
Gallery & Co. | SGD49.90
Also from Craft Design Technology, consider the ultimate gift for the stationery obsessed. This set contains a mechanical pencil, lead refill, eraser, plastic fountain
pens in black and red, a glue stick, and adhesive notes.
AREAWARE Stationery Gift Set
Gallery & Co. | SGD78.90
For an alternative choice in stationery, AREAWARE is a Brooklyn, New York based producer of everyday objects that are functional and unusual. Their Stationery Gift Set consists of a concrete stationery set including a tape dispenser, pencil holder and a small tray.
On the other hand, if your dad is always out attending
business meetings or entertainment dinners,
perhaps something small to take along in
his pockets would be a better choice.
AREAWARE Bottle Opener
Gallery & Co. | SGD18.90
Turn a relatively mundane task of opening a bottle cap into a pleasurable aesthetic experience. Made of wood, a bent nail and two magnets, one magnet catches the bottle cap while the other makes it easy to mount on a fridge to keep after use.
Carrie K. Forget Me Knot Cufflinks
Gallery & Co. | SGD208
Carrie K. tells stories through playfully provocative artisan-crafted jewellery. While the yellow gold colour may not suit everyone, it makes for a classy feature to contrast a regular boring white shirt.
Gallery & Co. | SGD45
Neighbourgoods, ampulets’ product label, brought back the Good Sweat Project at the end of Dec 2015. Together with Theseus Chan of WORK, Kenny Leck of Books Actually, Tan Pin pin and Carrie Yeo of The Freshman, the team created 6 handkerchiefs made of 100% baltic linen bearing phrases to inspire, encourage and cheer on.
Timex Limited Edition Three-Piece Collection
Gallery & Co. | from SGD218 to SGD288
Timex traces its origins as far back as 1854; originally founded in Waterbury, Connecticut. Their name has become synonymous with innovation and a timeless,
clean approach to design. Red Wing began life in 1905 in Minnesota, creating sturdy and durable footwear. In 2016, the brands brought their expertise together to form
a limited three-piece collection as shown above.
Alternatively, if your dad is a foodie who loves the great outdoors,
here are a few gifts that may come in handy.
Gallery & Co. | SGD29.90 for a pack of 3
Marou, Vietnam’s first artisan bean to bar chocolate maker, collaborates with National Gallery Singapore to create a series of 3 sleeves, inspired by the gallery’s architecture. While chocolate may seem a mundane gift, note the flavours which may give daddy dearest a kick start away from the dreaded Monday blues!
MENU Hallgeir Chamber Light
Gallery & Co. | SGD169
The elegant Hallgeir chamber light by MENU is a versatile lamp for candles, tealights or aromatic oils. With a handle that makes it easily portable, this lamp serves as a friendly reminder that you can always bring the light wherever you need it. Perfect for a camping trip, or perhaps just a little sit on the grass in your backyard; looks like a wonderful opportunity for a good heart-to-heart with daddy.
Weber Portable Grills
Weber Original Store & Grill Academy
For the dad who loves to cook, Weber offers a full range of portable and world-class quality grills along with accessories for the perfect grilling experience. With their Portable 2-piece Tool Set, Instant Read Thermometer, and a high temperature resistant barbecue mitt, it’s time to fire up the grill for steaks and seafood galore! Furthermore, Weber’s grills feature enameled grilled parts and a porcelain shroud that promises a world-class quality grill that will last a long time.
Weber Original Store & Grill Academy
463 Joo Chiat Road, Singapore 427675
Weber Experience Centre @ BQ Mart (Bukit Timah Outlet)
733 Bukit Timah Road, #02-03 Second Ave Junction, Singapore 269748
Weber Experience Centre @ BQ Mart (Kallang Leisure Park Outlet)
Leisure Park Kallang, 5 Stadium Walk, #02-24/25/26, Singapore 397693
1872 Clipper Tea Co. Collection
1872 Clipper Tea Co.
Apart from the essential staple blends of tea favoured by men such as the Timeless Earl Grey and Classic English Breakfast, why not treat dad to 1872 Clipper Tea’s Signature Destinations range? Featuring the most luxurious teas that are hand-selected across 10 key destinations around the world, this collection of blends include the Yunnan Silver Tips, Milk Oolong, Gyokuro, Finest Darjeeling and Nuwara Eliya.
For a spin on things, treat dad to The 1872 Clipper Tea Co.’s Tea infused cocktail and mocktail mixology workshop! Spend an evening with Dad learning how to create your own tea-infused cocktails and mocktails at the mixology workshop conducted by Bacardi Singapore’s Trade Ambassador, Caryn Cheah, on 17 June. Who says tea can only be consumed hot? For more information, visit the workshop event page.
ION Orchard, B4-07
Raffles City, B1-48
Tangs Orchard, Basement 1
Robinsons The Heeren, Basement 1
Gardens by the Bay gift shops
Singapore Botanic Gardens gift shops
Night Safari Village Craft
With all this and more coming up on Father’s Day weekend, which gift wins your fancy? Tell us here : Nookmag
Offering one of the most innovative modern Chinese menus around town, Blue Lotus Chinese Eating House continues to deliver elegantly crafted dishes that shake up Singapore’s dynamic foodOn June 4, 2016 / By Nookmag
Offering one of the most innovative modern Chinese menus around town, Blue
Lotus Chinese Eating House continues to deliver elegantly crafted dishes that shake up Singapore’s dynamic food scene from the idyllic Sentosa Cove. From June onwards, the critically acclaimed restaurant launches new signature dishes that stay true to Owner and Creative Chef Ricky Ng’s culinary philosophy of offering new perspectives on Chinese food that are both exciting and always relevant.
As the undisputed pioneer of New Age Chinese cuisine, Chef Ricky continues to push culinary boundaries by experimenting with a myriad of flavours and artfully blending these with what today’s discerning diners look for in a meal; never failing to throw in contemporary spins to traditional and popular dishes, creating iconic Blue Lotus dishes such as their signature Pomelo Chilli Crab as well as their Wok-fried Kagoshima Wagyu Beef Tenderloin.
With their new menu for the season, diners would now be able to savour more of Chef Ricky’s unique interpretations and twists on traditional Chinese and local favourites, including his Smoked Truffle Wonton Lobster Bisque, Josper Grilled Barramundi Fillet with Pickled Chilli Sauce, and Wok Fried Prata Seafood “Char Kway Teow”.
Synonymous with one of the island’s best chilli crab dishes and innovative modern Chinese menus around town, Blue Lotus Chinese Eating House has always kept three main points in top priority: quality, value, and to provide quintessential Chinese food with a twist. Alongside innovation and creativity in the kitchen, the Blue Lotus team promises to challenge your palate with a seasonal menu that will evolve once every few months.
31 Ocean Way, Quayside Isle, #01 -13
Mon-Fri : 6pm-10pm (last order 9.30pm)
Weekends & Public Holidays :
11.30am-3pm and 6pm to 10pm (last order 9.30pm)
+65 6339 0880 | Website
Come 1 November, the Blue Lotus is set to make its mark in the heart of the city and CBD at the highly anticipated Tanjong Pagar Centre. City dwellers and food fanatics alike are welcome to the same dynamic avantgarde take on Chinese cuisine at the casual, high-energy dining establishment of Blue Lotus Chinese Grillhouse & Bar.
Apart from being found in almost every city in the world with an impressive display of awesome, old school rock and movie paraphernalia as well as literally ‘global’On June 3, 2016 / By Aiden Eng
Apart from being found in almost every city in the world with an impressive display of awesome, old school rock and movie paraphernalia as well as literally ‘global’ merchandising, Hard Rock Café has never really been the first “go-to” brand when it comes to a hearty meal. Under the impression that this place was more for novelty and fun rather than quality, tasty food, I now stand corrected.
Just a couple of weeks ago, Hard Rock Café introduced an Asian perspective to their ‘World Burger Tour’ event, whetting our taste buds as huge burger fans. Launching its inaugural trip last year, The Hard Rock Café World Burger Tour features 15 different burgers picked from 150 hopeful entries. With burgers representing signature elements of their own countries, diners could pick up a Vietnamese Banh Mi Burger with pickled vegetables or even a Scottish Haggis Burger with actual haggis in the works. This year, the tour features even more mouth-watering offerings picked out from a whopping 160 entries along with our very own Satay Burger, which had the honour of making the list.
Kicking off on 13 May, the Asian edition of the Tour began with the ‘World Burger Send Off’, breaking into a street party at their popular Cuscaden Road restaurant which just recently began working on renovations. With rock music of the 80s blaring, the event welcomed a good 50 odd people to a teaser session of what to expect from the Tour. Despite the heat of the night, people mingled with burger-in-hand at a party befitting the Hard Rock name; a casual affair of chatting with friends, big burgers and a cold mug of cola all mixed in with that undeniable vibe of American rock.
Oh, and check out the fleet of 20 Harley Davidsons which were hired to escort the giant World Burger Truck on their first leg of their tour! Driven by members of 3 different biker gangs from around the island, the entourage toured a total of six cities in nine days. The truck rocked its way to Hard Rock outlets in Malacca, Kuala Lumpur, and Penang in Malaysia, and hit the roads of Bangkok and Pattaya in Thailand before returning to Singapore on 22 May. Instead of an all-Harley escort, the truck was ushered back in style by a convoy of Ferraris instead. No big deal, right?
Beginning the next phase of this event, burger lovers across the island would be able to feast on four headliner burgers for the entire month of June – our very own Satay Burger, a Giardiniera Deli Burger from Chicago, the Golden Gate Burger out of San Francisco, and my personal favourite, the Big Little Italy Burger of New York – along with five unique cocktail creations to wash down your burger and fries.
From fruitier blends of orange, lime, cucumber and Hendricks to spicier concoctions of ABSOLUT Peppar, Ginger Liqueur with a red pepper garnish, these cocktails are bound to tease the palate before, during and after your evening is over.
Big Little Italy Burger, New York
I’d like to think of this as the “Give Me Another. Now.” burger. With a thick beef patty, topped by pepperoni, sautéed mushrooms, and fried mozzarella cheese sticks all drenched in a tomato-y pizza sauce, this makes for the most gratifying heart-attack on a bun you would be happy to go into cardiac arrest over. Every bit of the flavor and texture spectrum was present, representing the wonderful hallmark of a good dish. With a hearty bite, a crunch, and a soft fluffiness experienced alongside the chewy tang of mozzarella, herby sautéed mushrooms and juicy beef, this pizza-burger was just sheer comfort food which fills the soul. And if you need some extra crunch, get some fries and dip them in some spicy mayo on the side. All I can say is give me another. Now.
Satay Burger, Singapore
I was never a big fan of ‘local creations’, although this one got me pretty hooked. Maybe it was the subtle blend of such unexpected flavor notes; the right amount of sweet peanut sauce which wasn’t overpowering, the crispy, refreshing cucumber planks adding a crunch, a spicy and creamy sriracha mayo for a kick and body, and peppery arugula leaves which came together really nicely. To add a further dimension to the play on your tongue, throw in diced red onions to make everything spring to greater heights, and the flavors pop even further. A huge kudos to the creator of this unassuming burger, and just one question to the café: when will this feature on the usual menu?
Giardiniera Deli Burger, Chicago, Illinois
The Giardiniera Deli layers a wonderfully generous amount of sliced roast beef on top of its beef patty (how could you go wrong with double meats?), roasted red peppers, giardiniera pepper, and mild, soft provolone cheese. ‘Giardiniera’ refers to peppers or vegetables pickled in vinegar or oil. For fans who just enjoy succulent meat and cheese without any extra frills with their food, this burger is for you.
Golden Gate Burger, San Francisco
This burger is really more of a sandwich, and despite the name, it definitely reminds me more of a grilled cheese sandwich than a burger. With a layer of sliced salami, grilled onions, Swiss cheese and pickles, this “burger” had as strong a scent as its burst of flavor in each bite. Cheese lovers who enjoy their dairy and the tangy mix of pickles would fall in love with this creation.
While it is no closed secret that the burger scene on our tiny island is still lacking, we would like to give a salute to Hard Rock for taking an amazing step forward in bringing proper thick, flavourful, kick-ass burgers to our doorstep. Here’s one Singaporean hoping that the World Burger Tour will take their goals and spur more restaurateurs to look into building the scene with their own creative meaty mixtures.
Now we don’t know about the majority of you folks out there, but Fish and Chips have always held an extremely special place in our hearts. Right fromOn June 3, 2016 / By Aiden Eng
Now we don’t know about the majority of you folks out there, but Fish and Chips have always held an extremely special place in our hearts. Right from when I was a kid myself, hot, deep-fried, crispy, flakey fish accompanied by a mountain of crunchy chips and ramekins of tartare sauce and ketchup was my ambrosia; Swensen’s and Jack’s Place had so much money out of my parents all those years. Even now, my nephews and nieces still enjoy peeling off the crunchy, fried batter and leaving a good half of the fish on the plates for their parents to grudgingly finish.
A crowd pleaser the world over, it should come as no surprise that this delectably fried delight has days and events held in its honor. This said, we’d like to point out that the Irish Traditional Italian Chippers Association (ITICA) has held their seventh annual National Fish and Chip Day on 25 May, with almost 200 ‘chippers’ – as any outlet with fish and chips on their menu are affectionately referred to – across Ireland selling their dishes at half price. That’s right. Half. Price. Likewise, in the entirety of the United Kingdom, the other National Fish and Chip Day held by the National Edible Oil Distributors Association (NEODA) will run for its second year on 3 June, and will be distributing marketing kits to lucky chippers.
With all the hubbub going about around Fish and Chips, we decided to do a bit of delving into our local Fish and Chip scene to see if we can find some especially note-worthy, affordable ‘chippers’ of our own. Aside from the two already mentioned above, and the slew of uncles and aunties mispronouncing their dishes in hawker centers, food courts and coffee shops all across the island, we’ve sniffed out two very honourable mentions which we think do great justice to the humble dish known as fish and chips.
First off, breaded and battered are not interchangeable words. Breaded fish involves first rolling the fish in flour, then dunking it in an egg wash before finally smothering the result in a layer of bread crumbs prior to a bath of hot oil. This produces the crumbly crust we commonly see in Western diners such as Swensen’s. Battered fish however, is when you dunk the whole fillet into… well… batter and then fry the results immediately, creating a crunchy shell. Bearing this in mind, let’s move on to the chippers.
For us, these guys are one of those ‘often-seen, never-tried’ food places we are all guilty of abusing. In all my years of pigging out in the food market, I have always told myself that it looked like a pretty good outfit with decent business because we tend to see those seats filled during peak meal periods. In light of Fish and Chip Day, I finally went ahead and tried them for myself.
The main thing I loved was the store itself; the unassuming grill and a surrounding counter with short seats just felt so free of the common pretentiousness of always having to sit down at a proper table and be all well-behaved. At Fisherios, diners are able to choose from a number of different fish platters, and are offered the choice of having either breaded or battered fish.
When my meal was served, the crisp crunch my knife made each time it kissed the fish made good on the promise that this was well fried fish. With each slice, clean breaks in the crust combined the perfect amount of crumb and fish with every bite. This was a thin layer of fish fillet, identical to what we used to get in western joints we frequented. The biggest difference was that the crust was definitely more satisfying.
Moving on, a plate of Fish and Chips is never complete without the latter. Chips are commonly referred to as such by the British due to the fact that they are thicker and denser than American French fries, and are chock full of solid spud instead of the fluffy fries we usually get. However, the condiments for this dish were a little lackluster; with common chili sauce, ketchup and a thin excuse for tartar sauce, a full creamy dip to go along with your meal is out of the question.
Overall though, if you happen to already be at Takashimaya and have a sudden overwhelming urge for crispy fish, Fisherios is a pretty good bet to get your fix at.
Molly Malone’s Irish Pub
With novelty of eating at a counter, likewise, having our fish and chips at a pub was really fun. Seeing as most of their patrons were either British or Caucasian, it also counts for a fair bit towards the popularity of this little corner taproom which was decently filled at 11.30am on a weekend.
When my dish was served, I was delighted to find that the batter made the most wonderful crackling all through the meal; not one bit of the entire plate of battered fish became soggy through the meal, and the fish was wondrously thick and moist under all that crunchy batter. Molly Malone’s serve a thick slab of fish, unlike the thin fillets available at other Western eateries as mentioned above. Likewise, their chips were extremely thick, fluffy and crisp, and crunched with each bite, giving way to a puffy pillow of potato within.
To their credit, the tartar sauce served was creamy and slightly tangy, which went perfectly with the fish. Keeping to their British roots, diners can also ask for malt vinegar and HP sauce (an acronym for House of Parliament; and yes, it’s an actual sauce) to go along with your meal.
Born in Ireland and transported piece by piece to Singapore in 1995, Molly Malone’s Irish Pub is host to one of the most authentic Fish and Chip experience we can find in Singapore. However, diners be warned: you may never quite enjoy your coffee shop’s version after you try Molly Malone’s.
56 Circular Road
(at the corner of North Canal Road and Circular Road)
Mon – Wed : 11am–1am
Thu : 11am-2am
Fri : 11am-3am
Sat : 12pm–2am
Sun : Closed
(except for special occasions and private events)
As mid-2016 steadily approaches, chin up, take a well deserved break, and then sit tight as we hit the roller-coaster drop to 2017. The year’s almost half gone, but here’s hoping the second half will be a sweet ride. Stay tuned for next week’s edition of Quirky Holidays!
The June holidays are upon us and the kids are all out to play! Need an ideal address for fun family activities? Look no further than Sunrise BistroOn June 2, 2016 / By Nookmag
The June holidays are upon us and the kids are all out to play! Need an ideal address for fun family activities? Look no further than Sunrise Bistro & Bar. Sunrise is one of the first establishments in Singapore to offer a unique dining concept — communal dining by the beach. At the helm of the restaurant is Chef Vincent Teng, who will be introducing new super fun activities for the young ones this holiday season.
Boundless fun and learning opportunities await
With bouncy castles, an arts and crafts station, DIY cupcakes and ice cream, Sunrise is host to hours of fun for your young ones, and will definitely aid in working up a voracious appetite.
During the school holidays, the bouncy castles will be available every day until 5pm. Alternatively, kids can channel their inner artists at the arts and crafts station, where activities such as colouring, origami and sand art await them. Different materials will be available, and are subjected to change everyday for young artists to choose and express their creativity with.
For the month of June, Chef Vincent has also come up with a special kid’s menu available for SGD15++, comprising a choice of yummy main courses such as the Mini Beef Burger with sliced tomatoes, lettuce and melted cheddar cheese, Seabass Fish & Chips, Beef Bolognaise Pasta, as well as a Mushroom Cream Pasta featuring egg fettucine pasta with sautéed mixed mushrooms in a moreish cream sauce. The menu also offers starters such as soup and chicken Caesar salad, as well as vanilla ice cream with fresh strawberries as dessert. Each order of the kid’s meal will come with *complimentary access to cupcakes and ice cream.
If your child is neither active nor artsy with pencils and paper, fret not! Young budding chefs art invited to indulge their artistic flair by decorating an array of ready-to-eat cupcakes. Likewise, kids can sweeten their June holiday memories by decorating their own ice cream as well. Different toppings are available at the stations so children can pick and choose what they want. Why not pique their interest and introduce them to the lifelong skill of baking and dessert preparation?
* This promotion does not stack with other ongoing promotions at the restaurant
Sheer indulgence for the adults
While the children are making merry, adults can savour the good food available as Sunrise purveys a tantalising array of casual French fare, small bites and sweets. Chef Vincent focuses on Asian ingredients with a contemporary twist on his cuisines by utilising French cooking methods such as sous vide; this technique helps the chef to create impossibly tender meats and flavourful cuisines.
Tuck into signature dishes such as their Seared Foie Gras (SGD19), a luscious dish starring seared goose liver on brioche bread. Temper that with the fruity flavours of an accompanying medley of mango, critrus jam and berry compote, or indulge in Sunrise’s all-day breakfast classics such as their Eggs Benedict and Breakfast Platter.
Cap off the gourmet experience with their Salted Egg Yolk Custard Molten Chocolate Cake (SGD10), featuring a warm chocolate cake with an oozing salted egg yolk custard center, and a scoop of vanilla ice cream à la mode. If ice cream is not your thing, their earthy Chocolate & Hazelnut Praline (SGD10), a hazelnut mousse cake topped with feuilletine and a layer of warm chocolate ganache, also hits the sweet spot when paired with a caramalised banana. Bon appétit!
When it comes to libations, Sunrise also has an arsenal of premium wines and beers — expect brands such as Johnnie Walker, Chivas, Glenlivet, Macallan, and Martell, just to name a few. Interestingly, a few signature cocktails such as the Black Swan (SGD20), Infusions Collins (SGD18) and Martin the Martian (SGD18) feature blends concocted using the sous vide technique too.
902 East Coast Parkway
#01-05 Big Splash Blk B
Monday – Thursday | 11.30am to 1am
Friday | 11.30am to 2am
Saturday & Eve of Public Holiday | 9am to 2am
Sunday & Public Holiday | 9am to 1am
Brunch | 9am to 5pm
Free Parking Available
12am to 5pm on weekdays
Cowabunga! Don’t you love snacking like the notorious move-busting Teenage Mutant Ninja Turtles (TMNT)? Now is the time to come out of your half shell as ShihlinOn May 30, 2016 / By Nookmag
Cowabunga! Don’t you love snacking like the notorious move-busting Teenage Mutant Ninja Turtles (TMNT)? Now is the time to come out of your half shell as Shihlin Taiwan Street Snacks® partners with Paramount Pictures and Viacom to bring you the latest sequel to the TMNT series – Teenage Mutant Ninja Turtles: Out of the Shadows.
As part of the collaboration, Shihlin Taiwan Street Snacks ® will be launching a set of TMNT cushions at all its outlets. Specially produced, they are available in 4 exclusive, limited edition designs over a period of 8 weeks. To get your hands on these huggable versions of the crime-fighting half shell heroes, simply purchase any combo (consisting of a snack with their refreshing Lemon Ai-Yu Jelly dessert) and you can bring home a TMNT cushion for just SGD5.90!
Designs will be released in the following order :
Michelangelo – 30 May to 14 June
Raphael – 15 June to 30 July
Donatello – 1 July to 15 July
Leonardo – 16 July to 31 July
Exclusively for Singapore outlets only, Shihlin Taiwan Street Snacks ® will also be making available for purchase, a limited edition TMNT collector’s prepaid card, in conjunction with the launch of their Shihlin XXL prepaid card program. As a card with XXL benefits, users will enjoy outstanding privileges such as free product redemptions, birthday rewards as well as other attractive promotions. This collector’s prepaid card will be available from 6 June, while stocks last.
Teenage Mutant Ninja Turtles: Out of the Shadows will be screening in 3D cinemas starting 2 June. In this sequel produced by Michael Bay, our favourite half shell heroes promise to excite movie goers with blood pumping and adrenaline filled quick ninjutsu moves, coupled with breathtaking cinematic effects.
Shihlin Taiwan Street Snacks® is proud to be associated with the movie and all merchandises are exclusively available in stores only. Visit their website for complete store listings.
ABOUT SHIHLIN TAIWAN STREET SNACKS ®
Shihlin Taiwan Street Snacks is everybody’s favourite Taiwanese quick service concept featuring popular snacks from the alleys of Taiwan’s night markets. Prepared the way they do over in Taiwan, the menu features authentic favourites such as XXL Crispy Chicken, Handmade Oyster Mee Sua, Crispy Floss Egg Crepe and Seafood Tempura. New additions in recent years such as Happy! Ricebox, Sweet Plum Potato Fries, Mushroom Cheese Egg Crepe and Sausage Cheese Egg Crepe are also loved by all.
Shihlin Taiwan Street Snacks is the pioneer brand in authentic Taiwanese street snacks and now it has a total of 152 outlets across 5 different countries.
Chilled, crisp, flavourful and handy, 1872 Clipper Tea’s cold brewed iced tea bottles dish out refreshing brews that do not compromise on flavour. No longer would you haveOn May 29, 2016 / By Nookmag
Chilled, crisp, flavourful and handy, 1872 Clipper Tea’s cold brewed iced tea bottles dish out refreshing brews that do not compromise on flavour. No longer would you have to settle for watered down blends, or even teas that taste different from what you’d expect from reading the label. Get the best of both worlds, and beat the heat in style with these handy companions today!
With the frightful weather we have been experiencing recently, 1872 Clipper Tea has just what we need to beat the heat – cold brewed bottles in delicious Apple Pie and Lemongrass flavours, with two new flavours Classic Lemon and Singapore Sling in the pipeline.
Prepared fresh with 1872 Clipper Tea’s single origin pure Ceylon black tea that is cold brewed for 20 hours, the brews are then mixed with homemade syrups made with real ingredients. This means that real lemon slices are used in the Classic Lemon flavoured tea, dried hibiscus for their Singapore Sling’s hibiscus syrup, and cinnamon sticks for the cinnamon syrup in their Apple Pie flavoured tea. Retailing at SGD5 per bottle with each bottle packaged by the kind folks of Soul Food Enterprise, it comes as no surprise to see how these cold brews make handy companions in the sizzling weather.
Fresh yet flavourful, cold brews are the new iced teas. Enjoy the best of both worlds as you savour these ultimate thirst quenchers in their purest states. The slower process of brewing the teas in cold water results in a simpler and purer extraction than hot brewing. This means that cold brews often have a smoother and less astringent taste profile, and unlike watered down iced teas, still dish out the rich and delicate flavours of tea blends. Cold brews have also been shown to have lower levels of caffeine, reduced bitterness and heightened aroma, as well as the same or better levels of antioxidants than fresh hot brewed teas, making them the healthier choice as well.
Cold brewed teas are also served at the tea bar in 1872 Clipper Tea’s newly minted Ion Orchard outlet. One-of‐its-kind, the tea bar boasts beer taps that infuse nitrogen into the teas, ensuring their chilled states and sharp tastes. A good cup of tea is not just a luxury, it is a necessity. Now you can enjoy the crispness of cold brewed fresh tea on-the-go.
Available in 1872 Clipper Tea’s Raffles City and Tangs stores, the Classic Lemon and Singapore Sling flavours will be launched later in June.
ION Orchard, B4-07
Raffles City, B1-48
Tangs Orchard, Basement 1
Robinsons The Heeren, Basement 1
Gardens by the Bay gift shops
Singapore Botanic Gardens gift shops
Night Safari Village Craft
1872 Clipper Tea is the only local tea company commissioned to create the Orchid Majesty, a specially crafted brew for Her Majesty The Queen’s birthday on 21st April. Orchid Majesty is a beautiful combination of award winning Timeless Earl Grey, with Nuwara Eliya tea leaves, known as the champagne of Ceylon, and aromatic Orchid petals for a sweet floral finish.
Award-winning Li Bai Cantonese Restaurant has made a name for itself locally, and is renowned for serving only the best in quality. However, a new concept is nowOn May 25, 2016 / By Nookmag
Award-winning Li Bai Cantonese Restaurant has made a name for itself locally, and is renowned for serving only the best in quality. However, a new concept is now slated to take Singapore by storm: Full of Luck Club (福乐), a brainchild of the same team behind Li Bai Cantonese Restaurant, offers the same uncompromised product quality – a hallmark of the established “Li Bai” brand – albeit with a progressive and contemporary take on authentic Cantonese cuisine.
Scheduled to officially launch on Friday, 27 May 2016, Full of Luck Club is the latest in chic casual Cantonese dining – serving up classic cuisine, treated with reverence, skill and artistry. With the aim of reaching out to a younger generation of food lovers who enjoy authentic and high quality Cantonese fare within a modern contemporary setting, Full of Luck Club promises to offer a similar gastronomical and service experience as Li Bai Cantonese Restaurant.
“Full of Luck Club 福乐 is a modern Cantonese kitchen serving comfort food and lots of good luck. The English name of the restaurant, Full of Luck Club, was derived from the Chinese name, 福乐 (pin yin pronunciation = fu le, Cantonese pronunciation = fook lok), which translates to mean good luck and happiness. Every meal at the restaurant will end with a fortune cookie and a special little something to send customers on their way” — Lydia Tjhia, Co-Founder of Full of Luck Club.
UPDATED TIMELESS CANTONESE FARE
On top of incorporating “Li Bai” classics into its menu, Full of Luck Club also serves authentic dishes inspired by Cantonese cuisine. Offerings include updated timeless dishes including a selection of dim sum, Hakka Crispy Kurobuta Pork Belly, and Crispy Aromatic Duck. For the seafood lover, Full of Luck Club’s menu also features options such as King Prawn Crispy Noodles, and Sweet Mint and Lime Cod.
BAO BAR CONCEPT
One of Full of Luck Club’s highlights is its Bao Bar window concept, situated in the vicinity of Holland Village MRT’s entrance, which offers a delectable selection of steamed and fried baos for patrons on-the-go. Also available for dine-in, whet your bao cravings with choices such as the Salted Egg Yolk Prawn bao made with lettuce, fried curry leaves, crushed peanuts, and birds eye chilli for a kick to your tastebuds, or the Braised Pork Belly bao made with lettuce, pickled lotus root, fried shallots, birds eye chilli, coriander and crushed peanuts for that added crunch.
DRINKING THE CHINESE WAY
Full of Luck Club is also host to a well-varied bar programme, offering creative Asian-inspired cocktails, wines, and a good selection of craft beers from Hong Kong Beer Company. For beer enthusiasts, have a go at Gambler’s Gold, Dragon’s Back, or go authentic with a bottle of Hong Kong Beer. Over the last decade, Asian cuisine became one of contemporary cooking’s biggest influences; now, Asian-inspired libations are no exception. Bridging the gap between East and West flavours, Full of Luck Club features tasty Asian-inspired cocktails such as Wing Chun Kick – a cocktail creation made with dried chrysanthemum-infused rum, goji berries, and topped with fresh lime juice and mint, and Good Beginnings – a concoction made with Shaoxing Hua Diao, topped with cranberry juice, soda, and dried sour plum.
DESIGNED AFTER POET LI BAI
“Offering a fun, fresh and vibrant environment, Full of Luck Club’s design concept is a true reflection of the life of poet Li Bai, who as a true bon vivant, dedicated his life to writing poems that celebrated the pleasures of friendship, and the joys of drinking wine over palatable authentic Chinese food” — Alexys Tjhia, Co-Founder of Full of Luck Club.
Located in the heart of Holland Village, the 97-seater is a fresh and contemporary interpretation of classic Cantonese restaurants, with a design vibe that fuses Asian heritage with modernity and a sense of creative flair. The two-storey establishment features an open kitchen where patrons can watch the chefs in action, while its upper floor houses comfortable seating in a modern and casual setting, as well as an enclosed dining and bar area for greater privacy.
As in its name, Full of Luck Club incorporates elements of fortune, luck, and prosperity into the interior and design of the space – including a two-metre tall Fortune Cat that greets guests at the stairway.
THE FULL OF LUCK BAR
Come June, Full of Luck Club will be home to a new watering hole that will take the shape of a private indoor and rooftop bar, and is only accessible via its back door along a secluded alley. The ideal hangout place for late night drinkers, the soon-to-be opened speakeasy will feature an expanded bar programme as well as creative bar food offerings.
Celebrate this year’s annual Dragon Boat Festival (端午節) – also known as the Dumpling Festival – with Resorts World Sentosa (RWS) this June, as their myriad of restaurantsOn May 25, 2016 / By Nookmag
Celebrate this year’s annual Dragon Boat Festival (端午節) – also known as the Dumpling Festival – with Resorts World Sentosa (RWS) this June, as their myriad of restaurants pool together to bring you a selection of deliciously crafted treats to cater to anything from traditional preferences, to the most adventurous of palates.
While legend spells tragedy in the history of this festival, we now celebrate it with vigour and healthy competition in the form of Dragon Boat races, as audiences cheer on their favourite teams while competitors row furiously to the beat of the rowers’ drum. Traditionally held on the fifth day of the fifth month in the lunar calendar, this festival has spanned over 2,000 years in Chinese history, and is always accompanied by a meal of sticky rice dumplings – zhong zi.
As the festival falls on 9 June 2016 this year, RWS has decided to give the traditional glutinous rice dumpling the “haute cuisine treatment” with five delicious variations handcrafted from star and celebrity chef restaurants within the establishment. Made of premium ingredients such as 10-head whole abalone, sea whelk, Berkshire pork, quinoa, and azuki, these bundles of joy are available at a retail price of SGD78 nett per dumpling, and are definitely a must-try on your list!
Tangerine presents: Organic Barley & Quinoa (Vegetarian)
This savoury delight exemplifies the spa cuisine served at Tangerine, crammed full of nutritious goodness, in a scrumptious play of tastes and textures.
Forest 森 presents: Sea Whelk, Dried Oysters & Unagi
A fragrant rice dumpling given a seafood twist with ingredients usually reserved for nourishing Chinese soup, enhanced with the richness of Japanese eel.
Osia Steak and Seafood Grill presents: Five Spiced Berkshire Pork
Generously packed with a fine grade of Berkshire Pork from Byron Bay, famed for its supreme flavours and juiciness, this rice dumpling is a treat for meat lovers.
Feng Shui Inn presents: 5 Grains with Australian Wild Abalone
Soybeans, wheat, broomcorn, foxtail millet and rice are wrapped around a succulent 10-head whole abalone, steeped in delicate flavours.
Syun presents: Ohagi (Sweet)
Traditionally eaten during autumn and spring, this confection of glutinous rice and luscious azuki arrives early to add a sweet note to this dumpling feast.
RWS Dumpling Festival 2016
Now – 6 June 2016
+65 6577 6599 | order form
26 May – 9 June 2016
12pm – 8pm daily
Feng Shui Inn, Crockfords Tower Level G2
8 Sentosa Gateway
Blended with Ricola’s proprietary 13 Swiss herbs and Sea Buckthorn berries juice, the sugar-free Tangy Berry gives a refreshing taste experience during this sizzling hot season. Ricola,On May 23, 2016 / By Nookmag
Blended with Ricola’s proprietary 13 Swiss herbs and Sea Buckthorn berries juice, the sugar-free Tangy Berry gives a refreshing taste experience during this sizzling hot season.
Ricola, the leading Swiss herb drop brand, launches a new flavour, Tangy Berry, in time for summer to help refresh our throats and beat the heat wave. This new sugar-free herb drop, that will be on sale for a limited period only, has an enjoyable tangerine-like fruity taste, thanks to the main ingredient, Sea Buckthorn berries juice. Each herb drop also contains the refreshing and soothing benefit from Ricola’s unique 13-herb blend, invented by its founder, Emil Richterich in 1940.
“We are glad to introduce this delightful new addition to our collection of well-loved products this summer. Tangy Berry is the perfect companion for consumers of all ages to enjoy anytime, anywhere and to keep their throats refreshed and soothed during this sweltering hot season.” — Ms Celeste Ong, Country Manager, SEA of Ricola Asia Pacific Pte Ltd.
As the herb drop brand is renowned for harvesting high quality ingredients naturally and directly from sources for its products, the Sea Buckthorn berries juice used in Ricola Tangy Berry is gathered when the fruit is at its optimal harvest stage. The proprietary formula of 13 herbs, namely Burnet, Cowslip, Elderberry, Horehound, Marshmallow, Lady’s Mantle, Mallow, Peppermint, Plantain, Sage, Speedwell, Thyme, and Yarrow, are also cultivated in the Swiss mountains using natural farming methods without any pesticides.
Being the basis of all Ricola products, the recipe of the harmonious blend of 13 herbs still remains a closely-guarded secret after 75 years. Likewise, the continuing success of the family-owned company comes from the uncompromising quality standards in herb cultivation, harvesting, processing and manufacturing.
Packaged in a handy pocket box, the sugar-free Ricola Tangy Berry is priced at SGD3.35 per box, and is now available at all major supermarkets, convenience stores and pharmacies island-wide.
And so, the last day of Savour 2016 is upon us. Before Monday comes, how about giving your weekend the perfect finish with a gastronomical journey?On May 15, 2016 / By Sarah Oh
This year, SAVOUR returns with an expanded festival line up featuring not one but three exciting, specially-themed editions that will bring distinctly unique experiences to attendees. These editionsOn May 11, 2016 / By Nookmag
This year, SAVOUR returns with an expanded festival line up featuring not one but three exciting, specially-themed editions that will bring distinctly unique experiences to attendees. These editions being with SAVOUR Gourmet which will be held from 12 to 15 May, followed by SAVOUR Wines from 8 to 11 September, and end with SAVOUR Christmas which will be held from 17 to 20 November in 2016.
“In response to our loyal fans, expanding the frequency of the festival while covering more areas of interest was a natural step. We are presenting three unique and exciting editions this year, with 2017 welcoming a 4th edition to the series – SAVOUR Kids. We’ve also remained steadfast to SAVOUR’s mission, which is to make the best of food and beverage accessible to all, with our move to reduce dish prices and offer complimentary entry this year.” — Darren Chen, Director Of Savour Events
The first edition, SAVOUR Gourmet focuses on the best of gourmet experiences, with highlights including the alfresco Gourmet Village with its stellar lineup of restaurants, themed bars and live music, as well as the always-popular Gourmet Market, which showcases exceptional products from around the world.
SAVOUR Gourmet also marks the debut of the DBS Live Your Dream initiative, which provides emerging homegrown talent with a platform to dazzle with new and innovative offerings. The island’s best and brightest will lead their respective restaurants in the Gourmet Village, showcasing their skills and pitting themselves amongst the best in the business. Attendees at SAVOUR Gourmet can also play a part in helping to pick out the next culinary star by voting for their favourite chefs and dishes during the event. As such, every transaction at the Gourmet Village restaurants comes with a dedicated voting card. Likewise, fans will also be able to track the progress of their favourite chefs throughout the 4-day festival.
SAVOUR Gourmet 2016
As the festival hits our shores tomorrow, we are pleased to unveil Martell as the official cognac for SAVOUR Gourmet 2016. The oldest of the great cognac houses, Martell has announced a partnership with Singapore’s premier gourmet festival SAVOUR to bring to life a multi-sensory gastronomic exploration. As the Official Cognac of SAVOUR Festivals in 2016, Martell gives expression to its long association with gastronomy and support for local emerging chefs.
Bringing its hallmark French Art de Vivre to SAVOUR festival grounds, Martell will present L’Espace Martell, an elegant yet casual space that includes a kitchen, bar and seating area. “Demon Chef” Alvin Leung of three Michelin-starred Bo Innovation and his protégé Eric Chong, winner of the first MasterChef Canada, will demonstrate their culinary prowess at the Martell kitchen. Taking visitors on a gastronomic journey of Asian flavours, Leung will tantalise taste buds with his signature Molecular Xiao Long Bao, available only with purchase of the SAVOUR Experience Pack, while Chong will serve delectable Asian-inspired dishes, bearing testament to the natural pairing between Asian cuisine and Martell cognacs.
The Martell bar will serve up Martell cognacs and exquisite cocktails, complementing the haute cuisine presented in the Martell space. Visitors at SAVOUR are also welcome to attend Alvin Leung’s masterclasses held daily at the Martell space.
Martell Projects: Chef
To celebrate young rising culinary talents in Singapore, Martell proudly presents Martell Projects: Chef, a gastronomic platform to discover Martell’s first young Ambassador Chef. An element of SAVOUR’s Emerging Chef Singapore 2016, Martell Projects: Chef will be held across the three editions of SAVOUR this year, with three finalists selected at the first two editions of SAVOUR – SAVOUR Gourmet and SAVOUR Wines respectively, to compete in a final showdown at the last installation of SAVOUR 2016, SAVOUR Christmas.
Competing chefs will create original dishes that best pair with Martell Cordon Bleu, to be judged by Leung and a panel of experts. The chef with the winning dish will win a two-week apprenticeship with Martell Resident Chef Eric Danger at Martell Chateau de Chanteloup in Cognac, France, as well as a cash prize of S$10,000 for his restaurant.
The chefs competing in this round of Martell Projects: Chef include :
Martell Gourmet Passport
A purveyor of new experiences and discoveries, Martell presents the Martell Gourmet Passport. Highlighting dishes featured in Martell Projects: Chef, the Passport entitles visitors to a complimentary tasting portion of Martell Cordon Bleu to elevate their gastronomic journey. Additional tastings of Martell Cordon Bleu can be purchased at all restaurant booths and at L’Espace Martell for SGD6. Martell Gourmet Passport holders are encouraged to vote for their favourite dishes and have their say in the judging of Martell Projects: Chef.
“Martell is proud to be the Official Cognac of SAVOUR 2016. The series of SAVOUR festivals is a wonderful way for us to present Martell’s perfect union with gastronomy and French Art de Vivre to the local audience throughout the year. We are also thrilled to join SAVOUR in their support for emerging chefs in Singapore. Through Martell Projects: Chef, we celebrate young creative talents and discover tomorrow’s leading lights of the industry,” says Ms Kyung Min, Director of Marketing, Pernod Ricard Singapore.
Join us with Martell, the Official Cognac of SAVOUR 2016 at SAVOUR Gourmet from 12 to 15 May 2016 at The Promontory @ Marina Bay.
For more information, visit the Martell event page.
Local institute At-Sunrice GlobalChef Academy is an EduTrust-certified institution that cultivates global chefs and F&B professionals in an environment of culinary authenticity. While the Academy imparts skills andOn May 11, 2016 / By Nookmag
Local institute At-Sunrice GlobalChef Academy is an EduTrust-certified institution that cultivates global chefs and F&B professionals in an environment of culinary authenticity. While the Academy imparts skills and knowledge in East and West, Old World and New World cuisines, herbs and spices, innovation and technology, it also provides a synchronised study-apprenticeship rotation that enable students to expand their horizons beyond the classrooms, maximising their employability and preparedness for careers as global chefs and F&B professionals upon graduation.
Recognised by the Singapore Workforce Development Agency (WDA) as a CET Institute for Culinary and F&B Management, At-Sunrice has also signed degree articulation agreements with renowned educational institutions from various countries around the world. As such, students enrolled in the academy can choose from a range of degree, diploma, and certificate programmes among other qualifications to suit their level of experience and commitment to the industry. As a bonus, Singaporean or Permanent Resident students signing up for WSQ programmes are able to receive up to 95% tuition subsidy at the academy.
With an international cadre of experienced faculty and staff, state-of-the-art facilities and strong industry partnerships, At-Sunrice celebrates the true craft of the F&B industry, and advances the culinary arts and F&B profession with integrity and meaning.
As the academy celebrates its 15th Anniversary, check out the following programmes and events worth noting for both professionals and newcomers to the F&B industry looking for certification.
Short Crust pastry dough is used in a variety of pastries such as tarts, pies and quiches. With knowledge and hands-on experience of making short crust pastry together with a variety of scrumptious, popular fillings, making pastries could very well be more than a passing fad, inspiring participants to come up with their own pastry creations.
Cake baking is not a daunting experience once the techniques of cake-making are acquired. With knowledge and hands-on experience of cake-making, such as batter preparation and learning the various mixing methods and baking techniques, baking a cake will soon be a delightful task!
In this two-in-one programme, participants will be taught to prepare both hot and cold desserts. Hot desserts such as crème brulee and soufflé, and cold desserts such as gelato and sorbets will be soon become part of your dessert-preparation repertoire.
Wouldn’t you like to savour a different type of culinary experience? Imagine going on a two-hour journey through several tantalizing ‘kingdoms’, each with a particular herb or spice serving as the linchpin of some truly amazing recipes. Come hungry to be delighted as participants will have a chance to sample more than 20 intricate tapas (savoury and sweet) passionately prepared by our graduating students.
Since its establishment in 2001, At-Sunrice GlobalChef Academy has been renowned for its iconic SpiceOdyssey™ experience which brings participants on a thrilling discovery into the world of natural spices used in global cuisines. Traditionally a capstone project for various cohorts of aspiring global chefs and F&B professionals before the academy’s graduating ceremony, this event is available once every 5 weeks, with only 40 seats available for each event.
Keen for a taste? Now you can savour culinary delights from the Spice Odyssey kingdoms with intriguing names like Aromatics, Intoxicants, Sex & Sensuality. Come, pick up new tips to fire up your kitchen with aphrodisiac properties, authentic influences, healing powers and the spiritual connection of spices.
Upcoming Sessions 2016 (Fridays)
10 Jun / 1 Jul / 19 Aug / 23 Sep / 28 Oct / 2 Dec
Time: 6pm to 8pm
Shaping Tomorrow’s Culinary Landscape
TalentMatch© is the place where the culinary and food service industry of tomorrow is created. Happening fourth Wednesday in June, TalentMatch© is Singapore’s only culinary career fair, where At-Sunrice’s “Best-Fit” approach attracts international recruiters and culinary employers to their growing pool of industry savvy, aspiring global chefs and Food & Beverage professionals.
Whether from the USA, Australia, the Caribbean, China, the Middle East, Indonesia or Singapore, or even if you are looking for your kitchen dream team, the academy’s best chef de partie, specialty chefs, pastry chefs and commis cooks are raring to go every June!
Aside from theoretical class sessions, At-Sunrice also has a unique study and work pedagogy where students can earn as they learn, given internships with various partner restaurants and sponsors. Although the business size of these partners and sponsors are not a typical concern, the academy is strict on providing a list of criteria for internship partners in order to provide a more wholesome experience for its students.
For instance, while academy students are free to obtain internships at small businesses, restaurants, and café/pastry shops, At-Sunrice maintains that their apprenticeship programme is meant for students to acquire real hands on skills in service and restaurant operations as opposed to supplying “low-cost” labour to F&B establishments. As students are required to work one year in the industry to fulfill their bond conditions, failure to complete the apprenticeship programme would lead to the student being terminated from the academy. Thus, is only understandable that the academy upholds its selection standards in order to pair its students with the best apprentice partner establishments for each individual.
As an apprentice partner, establishments are expected to offer Asian/Western Cuisine, or a Pastry/Bakery menu that is not inclusive of fast food service. While the potential partner has to be aware and supportive of the academy’s culture and learning philosophy, they must also abide by a list of terms and conditions provided by the academy according to a predetermined training plan for students. Among other criteria, the establishment has to meet a full time staff to trainee ratio of 4:1, and provide a suitable mentor for At-Sunrice student trainees. As the academy’s current list of partners include its very own alumni members, students can be sure to receive a quality education in F&B along with suitable practical experience to prepare them for the worst the industry can dish out.
For more information on the academy’s programme offerings, their website at At-Sunrice GlobalChef Academy.