Bites
- Bites
Celebrate the best of Singapore’s Heritage Food Culture at River Hawker Festival
Situated along the historic Singapore River which was once lined with street hawkers in the 1960s and 70s, The Fullerton Hotel’s Town Restaurant presents “River Hawker Festival”, where
0· Celebrate the best of Singapore’s Heritage Food Culture at River Hawker Festival ·Situated along the historic Singapore River which was once lined with street hawkers in the 1960s and 70s, The Fullerton Hotel’s Town Restaurant presents “River Hawker Festival”, where rich and multicultural heritage culinary creations by Hawker Masters and Fullerton Chefs take centre stage at the restaurant’s dinner buffet from 29 July to 9 August 2016.
Beyond a gastronomic feast, one can also feast their eyes on works of art depicting the significance, emotions and interpretation of Singapore’s heritage food by eight Singapore based artists who have created new works in line with the theme of Sudah Makan (Have you eaten?) at The Fullerton Hotel’s East Garden Foyer from 2 August to 29 August 2016.
Mr Giovanni Viterale, General Manager of The Fullerton Heritage shares on the importance of celebrating and preserving the hawker culture in Singapore: “Over the last few years, there has been much discussion on the issue of disappearing hawker culture in Singapore. Hawker food is a way for individuals to trace their lineage and the evolution of cultures.” He continues, “For example, the introduction of Bak Kut Teh (Pork Rib Soup) to Singapore is attributed to Hokkien immigrants, in particular the Chinese coolies who needed a hearty breakfast before embarking on their backbreaking tasks of the day. Hawker food is hence a way for us to connect to our roots and we hope to preserve Singapore’s heritage through the yearly River Hawker Festival.”
Feast by the Singapore River like the days of old and taste the flavour of nostalgia from specially handpicked Hawker Masters, each with a reputation to boast. Savour the hawkers’ signature creations from recipes perfected by years of experience, some handed down from one generation to another. Look out for Casuarina Curry Restaurant’s Roti Prata, Rojak & Mee Siam’s Indian Rojak from Geylang Serai Market and Food Centre, Tiong Bahru Tau Suan, Nusa & Tara Lontong, and more.
The spread of hawker fare at the “River Hawker Festival” dinner buffet will also encompass an international selection of ocean fresh seafood, pastas, pizzas and desserts. The “River Hawker Festival” dinner buffet is priced from SGD51++ onwards per adult and SGD28++* onwards per child (6 to 11 years old), subject to service charge and prevailing government taxes.
For reservations and enquiries, please visit The Fullerton Hotel website or call Dining Reservations at +65 6877 8911 / 8912.
Sudah Makan Art Exhibition
To fully immerse oneself in a distinctly Singaporean food experience, visit the East Garden Foyer at The Fullerton Hotel from 2 August to 29 August 2016 to admire captivating works of art by eight Singapore based artists – Arlyn de Jesus, Beth Cheong, Benison Cheong, Don Low, Paul Wang, Ong Hwee Yen, William Sim and Xin Xiaochang – who have come together to put up a joint exhibition entitled Sudah Makan? (Have you eaten?)
Translated from Malay to English, this question “Have you eaten?” is commonly asked by both the young and old in Singapore. Every day greetings such as “How are you?” or “How is your day going?” are often replaced with “Have you eaten?” in different languages and dialects – English, Chinese, Malay, Hokkien, Cantonese, etc. Central to Singaporeans’ act of hospitality is the emphasis on food, a national pastime which has bonded a nation made up of people of different ethnicities and race. More often than not, relationships, traditions, culture have been formed, fostered, strengthened and affirmed over a big pot of Indian fish head curry, a hearty plate of Nasi Lemak or even simple Kaya Toast with Half-boiled Eggs and Kopi.
Through distinctive ways, each artist will explore the emotions and ties that are formed with our Singaporean eating habits and traditions, thereby presenting their favourite food, their memories attached to it, and more importantly, the significance of the experience to them. Admission to the exhibition is complimentary.
- Bites
Niigata City Food Fair at Lewin Terrace
The largest among the cities situated on the northwest along the Japan Sea Coast, Niigata City is home to a rich variety of seafood and famous for its
0· Niigata City Food Fair at Lewin Terrace ·The largest among the cities situated on the northwest along the Japan Sea Coast, Niigata City is home to a rich variety of seafood and famous for its rice and sake as well as fresh produce such as vegetables and fruits. Diners will be able to look forward to experience the produce at Lewin Terrace for two weeks from 28 July 2016 to 11 August 2016.
The Sea of Japan and Shinano River, Japan’s largest river in terms of length and volume, have nurtured Niigata’s growth over the centuries. The rivers keep the surrounding lands extremely fertile through carrying nutrients from the mountains and helps to maintain excellent feeding grounds for a wide variety of fish.
To craft the exquisite four-course menu which showcases ingredients such as, Horse Mackerel, Black Ivory Shell, Amadai (Tile Fish), Koshihikari (Niigata Rice) and Japanese Peach, Executive Chef Keisuke Matsumoto flew to Niigata City to hand-pick the freshest ingredients personally.
An item not to be missed from the menu is the Amadai Ochazuke, a version of Lewin Terrace’s signature dish created just for the Niigata Food Fair, which illustrates Chef Keisuke Matsumoto’s creativity and flair.
Organised by Niigata City Prefecture in collaboration with OISHII Magazine, The Niigata City Set Menu will be served from 28 July to 11 August, for lunch (11.30 am to 2.30 pm) and dinner (6.30 pm to 11 pm), priced at SGD68++ per person.
For reservations, contact Lewin Terrace at 6333 9905.
- Bites
Zafferano celebrates Singapore’s 51st Birthday
Celebrate Singapore’s 51st birthday at Zafferano, with panoramic views of Singapore’s modern cityscape as a vibrant backdrop to this year’s National Day fireworks. In honour of this joyous
0· Zafferano celebrates Singapore’s 51st Birthday ·Celebrate Singapore’s 51st birthday at Zafferano, with panoramic views of Singapore’s modern cityscape as a vibrant backdrop to this year’s National Day fireworks.
In honour of this joyous occasion, Zafferano features a four-course set dinner of contemporary Italian dishes crafted by Head Chef Marco Guccio featuring Australian winter black truffle.
The dinner will commence with refreshing Hokkaido scallop ‘tartare’, sea urchin mayo, tomato jelly, ‘avruga’ caviar, followed by a hearty serving of house-made ‘Casarecce’ pasta in milk fed lamb ragout, grated salted ricotta and topped with shaved winter black truffles.
For the main course, diners are offered a choice of oven-baked Atlantic cod, celery root puree, sauteed seasonal vegetables or a succulent slow-cooked veal cheek with sautéed artichokes. Those looking for a more indulgent touch have the option to supplement the dish with winter black truffle shavings at SGD18++ per three grams.
The Australian winter black truffle is prized for its robust aroma perfumed with essences of nuts, earth and garlic. Regarded as “Diamond of the culinary world”, the flavour is equally rich with a savoury and sweet bouquet and notes of hazelnuts, mint and forest mushrooms.
Dinner concludes on a ‘patriotic’ nod to the occasion: a smooth red and white vanilla and strawberry ‘panna cotta’ with a white chocolate tuille. Zafferano will provide live screenings of the National Day Parade for patriotic diners eager to catch up on the action.
For wine-loving diners, premium Italian wines are selected by Zafferano’s sommelier to accompany each dish to elevate the celebratory experience.
The National Day menu is priced at SGD108++ per person, with an additional SGD80++ for wine pairing, on 9 August from 7:30 pm. An a la carte menu is available as well.
- Bites
Kilo Under Pressure #5 with Justin Edwards
Kilo Under Pressure is midway through their roster of seven home chefs who have been given the chance to helm a professional kitchen for the very first time; three amateur
0· Kilo Under Pressure #5 with Justin Edwards ·Kilo Under Pressure is midway through their roster of seven home chefs who have been given the chance to helm a professional kitchen for the very first time; three amateur chefs have been put through the paces thus far, facing a sweltering kitchen, unforeseen problems, and a restaurant full of hungry guests, all in the hopes of realising their culinary dreams.
Next in line to helm the Kilo Kallang kitchen is Justin Edwards. The general manager of a playground manufacturing company by day, and ambitious home cook by night, Justin has dabbled in a wide range of cuisines spanning European, to Japanese, and even Indian. Hailing from the UK, Justin’s love for food can be traced to the age of 6. “We had this beautiful little dessert cookbook, and every Sunday my mother and I would pick out a recipe, go get the ingredients, and I’d make the dish,” he says. “I think the first thing I ever did was a blackberry crumble. Now that I think about it, I probably made more of a mess on the floor than get anything into the bowl, but my mother started my passion.”
Since then, Justin’s gone far beyond the humble crumble, improving on his culinary techniques, and hosting bigger dinner parties. “I’ve cooked Christmas lunch events for up to 20 people,” shares Justin. “I once did an 8-dish degustation menu based on (renowned British chef) Heston Blumenthal recipes, for 8 people — it took me four days to make every component!”
A fan of communal dining and hearty family meals, Justin’s menu will feature larger sharing plates and a variety of meats, with chickens on the roast and whole fishes on the grill, among others. “I’m here to gain some experience in a kitchen and understand its process. I’m also learning how I can convert my home cooking to a larger scale,” says Justin. “I’ve always loved cooking and entertaining. It’s a real passion for me, especially when you see the smiles on people’s faces.”
Justin’s got an uphill battle to face, however; will passion be able to keep him steady through the night?
Kilo Under Pressure with Justin Edwards
Thursday, 4th August 2016
Kilo Kallang
66 Kampong Bugis
Level M, Singapore 338987SGD65++ per pax for a 4-course menu
[email protected] | 6467 3987 after 4.30 pm
Facebook eventFind out how previous Kilo Under Pressure sessions went on the Kilo Journal.
- Bites
All your favourite locally designed products in one place: Singapasar 2016
The wildly popular and successful Singapasar returns for the 2nd year (the inaugural Singapasar was held 2015). It is the largest design-centric ‘pasar malam’ celebrating all things Singapore
0· All your favourite locally designed products in one place: Singapasar 2016 ·The wildly popular and successful Singapasar returns for the 2nd year (the inaugural Singapasar was held 2015). It is the largest design-centric ‘pasar malam’ celebrating all things Singapore under one roof.
Boasting a total of 35 product and food vendors (increased from 22 last year), Singapasar now spreads across the entire first floor atrium and the additional gallery space at the National Design Centre.
This year, look forward to more food vendors (12 food-related vendors) to whet your appetite, all featuring unique locally inspired or made in Singapore food & drinks, some of which are created specially for the event. You might recognise some names, such as Artistry, Demochoco, and Uncle G’s Handmade.
As in the previous year, expect lots of locally designed products, artisanal goods, and handmade crafts & objects in the marketplace. Several labels will also debut their new collection at Singapasar, including The Farm Store and Onlewo.
Tenants at the National Design Centre will join in the festivities, with a specially-curated lineup of activities by Kapok, Keepers, Onemaker Group (OMG) and Tanuki Raw.
Soak in the festive cheer before the National Day holidays at Singapasar!
- Bites
Wake up to coffee and breakfast at Gemmills
Wondering where to get a good cup of joe every morning? Just head down to Gemmills – your reliable local cafe, drinking hole and all-day dining venue to
0· Wake up to coffee and breakfast at Gemmills ·Wondering where to get a good cup of joe every morning?
Just head down to Gemmills – your reliable local cafe, drinking hole and all-day dining venue to get you up and ready for the day. Chase away weekday morning blues with good coffee and tasty breakfast foods in the cosy, underground atmosphere of Gemmills.
Located by the entrance doorway at Gemmills, the Grab and Go coffee corner is great for breakfast dine-ins and for those on the go needing a quick pick-me-up.
You can grab a quick, fuss-free morning coffee to go and enjoy some tasty breakfast options: we have toasted croissants, vegemite & melted cheese toasts and other freshly baked pastries for you to choose from!
Or, if you have a moment more to spare, take respite from the heat and dine-in at Gemmills. Read a book, work on your laptop or simply relax by the couch at Gemmills. There’s something for everyone for that perfect start to your day.
Pop by Gemmills – your morning coffee beckons!
GEMMILLS X STAMPING GROUND
For the month of August, Gemmills collaborates with their old neighbourhood friend, Stamping Ground Coffee House to bring coffee lovers a special treat! Stamping Ground’s Charlene Chow blends two unique cold brews to be made available at Gemmills – perfect to fight off the summer heat. - Bites
Weekend Local Delights from Blue Lotus
From July to September 2016, Singapore’s critically acclaimed new age Chinese restaurant pulls out all the stops to make the weekend lunch times a true Blue Lotus affair.
0· Weekend Local Delights from Blue Lotus ·From July to September 2016, Singapore’s critically acclaimed new age Chinese restaurant pulls out all the stops to make the weekend lunch times a true Blue Lotus affair. Eight delectable local favourites – at SGD18++ each – are given the Ricky Ng modern twist and yet retain the familiar full-on flavours that have made them classics to Singapore’s diners.
Blue Lotus Chinese Eating House, home to one of the city’s most innovative modern Chinese menus crafted by renowned restauranteur and chef Ricky Ng, continues to push boundaries in Singapore’s progressive food scene by offering new perspectives on Chinese and local favourites that are both exciting and always relevant.
Blue Lotus Weekend Local Delights include Assam Curry Barramundi Fish Fillet, Claypot Herbal “Bak Kut Teh”, and Chili Pomelo Crab Meat Udon. These quintessential Chinese dishes with a twist combine innovation and creativity in a seasonal menu, which evolves quarterly.
This menu is available now, on every Saturday and Sunday from 11:30am – 3:00pm, priced at SGD18++ per dish.
Blue Lotus Weekday Delights
While the weekends come alive with Ricky’s re-interpretations of classic local favourites, Blue Lotus offers irresistible weekday treats for three months to celebrate the restaurant’s 3rd birthday. From July to September every Monday to Thursday, Blue Lotus makes the week more exciting with the following offers:
Monday : 1 bucket of Tsing Tao beers at SGD35
Tuesday : 4 stuffed crab claws at SGD60++ (U.P. SGD96++)
Wednesday : Resident’s Night – 20% off food bill
Thursday : 2 bottles of house wine for the price of 1Blue Lotus
31 Ocean Way, Quayside Isle, #01-13
Singapore 098375Reservations can be made on 6339 0880 or on the Blue Lotus website.
- Bites
Michelin unveils Singapore line-up distinguished by a Bib Gourmand
A week before the announcement of the very first 2016 MICHELIN Guide Singapore selection, Michelin unveiled the list of 34 restaurants and street food outlets distinguished with
0· Michelin unveils Singapore line-up distinguished by a Bib Gourmand ·
A week before the announcement of the very first 2016 MICHELIN Guide Singapore selection, Michelin unveiled the list of 34 restaurants and street food outlets distinguished with a Bib Gourmand by the MICHELIN inspectors. This distinction, as popular with chefs as it is with gourmets, rewards establishments offering a high quality menu at a reasonable price – a maximum of SGD45.
Selected restaurants include Song Fa on New Bridge Road, 328 Katong Laksa, and Laknaa from Little India, and among list are some well-loved stalls in hawker centres, like Tian Tian Hainanese Chicken Rice at Maxwell Food Centre, and many stalls in Amoy Street Food Centre.
“With some firm favourites selected by our inspectors for their good value for money, we are particularly pleased to present a preview of the Bib Gourmand establishments included in the 2016 MICHELIN Guide Singapore,” says Michael Ellis, MICHELIN Guides’ International Director.
On the ground the MICHELIN Guide inspectors unearthed all kinds of delights: from street food to more traditional restaurants and stalls in the popular hawker centres – halls dedicated to the fast authentic food popular with Singaporeans where diners share their tables – they all offer local and delicious Asian cuisine.
“A true crossroads, a mix of cultures with Chinese, Malaysian and Indonesian influences, Singapore’s history is reflected in its cuisine – the variety, simplicity and authenticity completely won over our inspectors,” continues Michael Ellis. So with 19 styles represented, including Indian, Cantonese, and even Vietnamese, the first Bib Gourmand selection is testimony to the richness and diversity of the city’s culinary landscape.
Find the complete MICHELIN Guide selection from 21 July on the website. Today, the MICHELIN Guide collection comprises 29 guides covering 28 countries on four continents, with more than 45,000 addresses worldwide.
- Bites
Singapore hawker brings popiah to NYC with Tiger Beer Street Food Movement
Singaporeans living in New York City were in for a treat when Singapore’s first locally brewed beer, Tiger Beer, invited Michael Ker, third-generation hawker of popular popiah-maker Kway
0· Singapore hawker brings popiah to NYC with Tiger Beer Street Food Movement ·Singaporeans living in New York City were in for a treat when Singapore’s first locally brewed beer, Tiger Beer, invited Michael Ker, third-generation hawker of popular popiah-maker Kway Guan Huat, to the Big Apple. Using the freshest ingredients available, Michael wowed some of the harshest food critics around by serving one of Singapore’s best-loved hawker foods, popiah, at a pop-up store and at a surprise party for homesick Singaporeans craving for a piece of home.
To highlight the entrepreneurial spirit of Asians, 39-year-old Michael served his locally-renowned popiah at a pop-up store, Tiger Trading Co., which was launched in the heart of Chinatown to celebrate and honour the works of Asian and Asian-American artisans from all over the world. Open on 8 and 9 June 2016, and boasting over 800 Asian products featuring modern art, fashion, design and technology, Tiger Trading Co. was a two-day pop up store that aimed to debunk the stereotype that “made-in-Asia” goods are of low quality.
Head of Marketing at Asia Pacific Breweries (Singapore), Ms Venus Teoh said, “Inviting Michael Ker to showcase his craft in New York City was a decision we made to propel our unique street food culture into the international spotlight. With Michael’s visit, Tiger Beer hopes to show that our humble street food is not only loved by Singaporeans, but also by people all over the world, well deserving a spot in the international food scene.
To document Michael’s visit in Manhattan, Tiger Beer created a two-part series film – Popiah in New York and Popiah Surprise – which will be released on Tiger Beer’s digital platforms. Popiah in New York traces his journey from where he started shopping for ingredients to the preparation of his popiah skin, culminating in the day of the event where he demonstrates the making of the popiah skins. The guests’ reactions and their opinions of the traditional Singapore street food were captured, highlighting how far Michael’s family business has come – from a small food cart in Joo Chiat to receiving international acclaim for his craft.
Understanding that most Singaporeans who reside overseas for a long period of time will miss their beloved dishes back home, Tiger Beer worked with the NYU Singapore Students Association (SGSA) in the second video of this two-part series film to surprise homesick Singaporeans with an impromptu popiah party where these Singaporeans shared their thoughts on how much the popiah made them miss home.
Michael Ker, who has been helping out at his family’s business at Kway Guan Huat Joo Chiat Original Popiah and Kueh Pie Tee for more than ten years, is the perfect representation of the courage and entrepreneurial creativity that embodies Asia today. As Singapore faces the danger of a disappearing hawker culture, Michael is one of the few younger generation hawkers who has decided to take on this career option and continue his family business to help preserve Singapore’s unique food heritage.
As part of Tiger Beer’s street food movement that kicked off earlier in April, Michael was previously featured in one of three short films that brought to life the stories behind Singapore’s street food and the hard work that goes into sustaining this integral part of the nation’s culture. The street food movement aims to motivate Singaporeans to give it the appreciation and recognition it deserves by shining the spotlight on hawker fare.
For more information on Tiger Beer’s street food movement, please log on to Tiger Beer Singapore’s website and Facebook page.
- Arts & Culture
Artisanal chocolate bars inspired by the National Gallery Singapore incorporate Vietnamese folk art techniques into design
Gallery & Co., in collaboration with Rice Creative and Marou Faiseurs de Chocolat from Vietnam, has launched a series of exclusive chocolate bars with packaging inspired by the
0· Artisanal chocolate bars inspired by the National Gallery Singapore incorporate Vietnamese folk art techniques into design ·
Gallery & Co., in collaboration with Rice Creative and Marou Faiseurs de Chocolat from Vietnam, has launched a series of exclusive chocolate bars with packaging inspired by the architectural elements of the National Gallery Singapore. A three-pack collection of artisanal chocolates, each bar is packaged in wrappers that are meticulously crafted using the traditional Vietnamese technique of Dong Ho printing. The Marou & Co. Chocolates collaboration aims to merge craft with rich heritage and contemporary design.
Says Mr Kola Luu, Director of Partnership Development at National Gallery Singapore, “This ‘delectable’ project is indeed a perfect marriage between the art and heritage of our Gallery and the creative ingenuity of Rice Creative and Marou Chocolate in Vietnam. These artisanal chocolates – from its bespoke ingredients to its locally-sourced design packaging – is a reflection of what we embody and represent in our collection – Southeast Asia.
We are excited to be offering this three-pack chocolate set, which is currently sold exclusively at our museum store Gallery & Co., as part of our growing range of specially curated gifts and products that visitors can take home, appreciate and enjoy.”
Dong Ho printing is a traditional folk art that is exclusive to a small village in the north of Vietnam. Incorporated into the Marou Chocolate collection for National Gallery Singapore, the hand-printed wrappers are intended to blend heritage with contemporary design. Showcasing the art form in conjunction with the launch, the Marou Chocolate and Rice Creative teams will be presenting a showcase and short video dedicated to this distinctively Vietnamese craft. Alongside a rare series of prints, Gallery & Co. visitors will get to go on a visual journey discovering Dong Ho printing through a display of materials, tools and processes.
Dong Ho printing showcase
7 – 31 July 2016
Sunday to Thursday | 10am – 7pm
Friday & Saturday | 10am – 10pmThe Marou & Co. chocolates trio pack is now available at Gallery & Co. at the retail price of SGD29.90.
- Bites
The Famous Grouse launches small batch craft whiskey in Singapore
Known for its foundation, heritage and the use of the finest ingredients, The Famous Grouse is unveiling for the first time, a small batch matured, craft whisky –
0· The Famous Grouse launches small batch craft whiskey in Singapore ·Known for its foundation, heritage and the use of the finest ingredients, The Famous Grouse is unveiling for the first time, a small batch matured, craft whisky – The Naked Grouse, which shares its strong history of whisky making with carefully chosen and seasoned oak casks, creating a fine fusion of malt and grain whisky.
A pure expression of the Master Blender’s craft, The Naked Grouse is produced by selecting aged whiskies from the famous distilleries such as the Glenturret and maturing them longer in small batches in the best quality, first-fill sherry casks. The end result is a masterpiece that is rich in hue, smooth in character with a naturally sweet and spicy taste profile. An aroma of cherries and oak give way to sweet winey notes, with plums and a hint of cinnamon.
Taste Profile
Exuding a deep amber glow, The Naked Grouse gives off the aroma of black cherries, cocoa powder and oak wood. With a sweet winey taste on the palate reminiscent of plums and hints of cinnamon, it finishes with a dark chocolate note, with a lingering, medium sweet spiciness and sublime smoothness.
Unconventional Packaging
The innovative packaging is designed to tell the story of small batch craft. The artisanal packaging makes this a perfect gift that reveals the naked bottle and liquid beneath.
The Taste Challenge
The Naked Grouse has proven that its quality speaks for itself, especially when put to the test against other popular craft whiskies, exposing us to the naked truth on making good whiskies: all that matters after all is the craft.
The Naked Grouse will be available from June 2016 and retailed at SGD88.50 before GST.
- Bites
Into the Mind of Le Grand Véfour : An Interview with Two-Star Michelin Chef Guy Martin
Since 29 April, Resorts World Sentosa has heralded Singapore’s very own Michelin Guide with a series of culinary events featuring renowned Michelin-starred Chefs from all corners of the
0· Into the Mind of Le Grand Véfour : An Interview with Two-Star Michelin Chef Guy Martin ·
Two-Star Michelin Chef Guy Martin
Since 29 April, Resorts World Sentosa has heralded Singapore’s very own Michelin Guide with a series of culinary events featuring renowned Michelin-starred Chefs from all corners of the globe. With Michelin Chef Massimiliano Alajmo of Italy kicking off ‘Art at Curate’, the three-star chef invoked feelings of awe and rapture in all his guests through sheer culinary virtuosity from 29 April to 6 May this year. Taking up the mantle next is two-star Michelin Chef Guy Martin – gastronomical mastermind helming the legendary Le Grand Véfour which has been a giant in Parisian fine dining since 1784.
Le Grand Véfour signature dish : Ravioles de foie gras, with Duck liver raviolis, and truffles emulsion cream
A self-taught chef who started by trying all 500 recipes of the venerable “Gastronomie Pratique” cookbook before going on to work at a pizzeria, no one, himself included, would have expected the extreme skiing aspirant to become the culinary giant that he is today. Nookmag was given the opportunity to delve into the mind of Chef Martin in an interview prior to his segment in ‘Art of Curate’, and gain a brief glimpse into his world.
In a series of six questions, Chef Martin portrayed his personality outside of the kitchen with candid openness and that undeniable Parisian ‘je ne sais quoi’.
Nookmag (N): With France having a long history as a giant in the culinary scene, what was it like rising up as a self-taught chef in an industry with so many professionals?Chef Martin (GM): Truth be told – I’m quite fearless, and more importantly, I try not to let the views or criticism made by others affect me too much. I just know I have to keep moving forward, like how a mountain grows – with respect and freedom.
N: When you first bought the “Gastronomie Pratique” during your youth, did you immediately have the passion to take up cooking or was it something that came to you over time?GM: Since I was young, I had the privilege to taste various kinds of cuisines made by my mother. That helped develop my passion and interest in cooking.
N: Coming from a family of epicureans did you always somehow know that you would become a chef?GM: Not at all – far from it! I suppose my passions back then (when I was growing up) was like that of a normal teenager. My passions were in extreme skiing and music. I even thought of being a mountain guide.
Chef Guy Martin’s creation : Lobster served warm, with melting rhubarb, and tomato with ginger
N: The French perspective towards food has always been something honored and appreciated. Food is translated as a creative output for the chef and is a work of art for each individual to enjoy. In Asia, the majority of people tend to favor more communal, slightly messy meals where everyone could get their hands in and enjoy together, and chefs on the island have been moving towards this style of eating. Do you think there would come a time where we would see more French culinarians taking on communal style meals?GM: Well, whichever style it is, I just have one thing to say – and that the most important thing one can attain when eating, is to achieve happiness, and that has to come from the quality of the products.
N: The Singaporean food scene is highly competitive with a high rate of failure; we chase fads and see restaurants open and close frequently. Would you say this is a product of our fast-paced culture or is this a global phenomenon happening in other countries as well?GM: The world is definitely going at a faster pace. In the Food and Beverage world, as long as you get the concept right, and it is good, the restaurants will eventually flourish and would be fully booked. But of course, the food must speak for itself along with decorations which would play a significant role in the guest’s experience.
N: If there were three local Singaporean dishes you would praise for their taste/creativity/cooking, which would they be?GM: I haven’t tried any local Singaporean dishes yet, but it would be interesting to learn recipes from different countries and customs.
Portrait of Chef Guy Martin in Le Grand Véfour
Chef Martin’s was not a story of pre-ordained destiny, but rather that of a teenager, just like the rest of us, who found his passion through his willingness to experiment and openness to all things new. Appreciating the ingenuity of his “Duck Liver Ravioli with Truffle Emulsion Cream” or his “Artichoke ‘Creme Brûlée'” topped with Candied Vegetables and Bitter Almonds Sherbet can be considered something for the bucket list, but let us also appreciate the humble beginnings which molded Chef Martin’s gastronomical inventiveness to what it is today.
The venerable Chef Guy Martin will be serving up his unique array of culinary artistry at ‘Art at Curate’ with Resorts World Sentosa, and feature both a four-course lunch menu with wine pairing, and eight-course dinner menu with wine pairing from 8 to 15 July.
- Bites
Savour the Past, Taste the Future: Singapore Food Festival 2016
The 2016 edition of the annual Singapore Food Festival (SFF) will take place from 15 to 31 July, and features a record line-up of 18 gastronomic experiences. Themed
0· Savour the Past, Taste the Future: Singapore Food Festival 2016 ·The 2016 edition of the annual Singapore Food Festival (SFF) will take place from 15 to 31 July, and features a record line-up of 18 gastronomic experiences. Themed “Savour the Past, Taste the Future”, this year’s Festival will take intrepid foodies on a culinary journey that spans the ages. From the nostalgia of dining along a shophouse-lined street to the contemporary experience of an outdoor barbeque in a gastro-park, guests are invited to tantalise their taste buds with some of the nation’s best dishes whipped up by our top culinary talents.
Ms Ranita Sundra, Director of Attractions, Dining and Retail, Singapore Tourism Board, said, “The Singapore Food Festival has been carrying the torch for Singapore’s vibrant food legacy since 1994. After 23 years, it is still the only food festival in Singapore to feature local flavours and showcase the inventive spirit of our ever-evolving food scene. This year, Singaporeans and visitors are in for a treat with a record 18 Singapore Food Festival experiences on offer. Young and old alike will be able to savour Singapore’s food heritage and discover modern Singaporean cuisine by being a part of the various partner events and initiatives.”
STREAT Signature Event
The Singapore Tourism Board (STB) first introduced STREAT in 2015 as the anchor SFF event to celebrate Singapore food and culinary talents. For 2016, it will feature a pop-up restaurant and a curated medley of Singapore F&B establishments.
STREAT 2016’s pop-up restaurant is helmed by international celebrity chef Susur Lee, who played a key role in developing the concept of contemporary Chinese cuisine following his appointment as TungLok Group’s Group Culinary Consultant in 1997. He is joined by Senior Executive Chef Ken Ling of Tunglok Heen and Chef-Owner Han Liguang of Restaurant Labyrinth. The three chefs will re- interpret and create new expressions of Singapore’s iconic street food, presented in an exclusive six-hands dinner menu. A stellar selection of hawkers and chefs will also helm stalls alongside the pop-up restaurant.
Revitalising Culinary Experiences
Industry partners are also joining STB to cook up a storm at SFF 2016. Culinary talents and establishments, F&B associations and hotels are organising a total of 18 dining experiences for the Festival this year.
Celebrate and rediscover Singapore’s culinary heritage while indulging in Singapore’s traditional and contemporary dishes with your family and friends at the following events!
Look out for the Chatterbox Food Truck by Mandarin Orchard as it travels around Singapore to bring its popular chicken rice to various locations in the city, or learn how to cook Singapore Chilli Crab and stewed Hokkien noodles wrapped in Opeh leaves from Chef Tony Khoo at Cooking from the Heart.
Set off on a culinary adventure with CRAVE! Singapore and learn more about our food history and origins through an interactive programme; savour the dishes of Singapore’s major ethnic groups at Dining in the Garden City, organised by chef and culinary associations and the Food Gen 2 hawkers.
Singapore has its own version of al fresco dining! Swing by East Coast Lagoon Food Village as SFF 2016 puts the spotlight on this landmark hawker centre, and tuck into a sumptuous picnic in air-conditioned comfort at ION Orchard Culinary Creations 2016: Picnic in Style.
Can’t get enough of kueh? Kueh Appreciation Day commemorates the one delicacy that binds various ethnic cultures in Singapore, and you can pick up the skills required to make ang ku kueh and decorate cakes with Learning Journeys.
Taste local heritage cuisine and unique fusion creations at One Farrer’s Food Street, which will recreate the great food stalls that once lined the roads of the Farrer Park district. At the Singapore Favourite Food Village 2016, look forward to three culinary zones, from a heritage food street to contemporary Singaporean cuisine and a food truck park.
Celebrate Singapore Restaurant Month, and visit the heritage restaurants that have been tasked with creating healthy Singapore- inspired dishes exclusively for SFF 2016. Meanwhile, Open Stoves by Timbre+ offers a peek into a chef’s world set amidst a lively atmosphere buzzing with cooking demos, bands jamming, a pop-up barbeque blowout and fun fringe activities.
Relive the nostalgia of old Singapore – The 50 Cents Fest! along Chinatown Food Street embodies Hokkien saying which literally translates into “five cents is bigger than a bullock cart’s wheel”. Each serving of food will be sold in denominations of 50 cents, no more than $2.50 each. Kim Choo Holdings Pte Ltd’s Heritage Town Trail is a chance to rediscover Peranakan food heritage, on a guided tour of Katong and Joo Chiat that includes sampling nyonya delicacies.
Other dining establishments such as Tippling Club, TWG Tea Salons and Mandarin Orchard will present special menus featuring a hawker-inspired cocktail pairing, tea-infused local dishes and iconic Hainanese dishes, respectively.
Bringing a Taste of the Singapore Food Festival to Everyone
Presenting its first collaboration since its recent launch, UberEATS steps up with STB as the official food delivery partner of SFF 2016, surprising passengers with a special culinary treat on 15 July 2016. Stay tuned to find out more!
City Square Mall’s Food Festival 2016
In line with the Singapore Food Festival 2016, City Square Mall will be having its own festivities. This year, the food line-up promises new restaurant openings, exciting F&B promotions and attractive gifts with purchase including mall vouchers and exclusive canvas tote bags. At the top of the “to-eat list” of any foodie this Food Festival 2016 are the 11 weekday lunch sets at only $9.90.
Customers can dine at the participating F&B outlets that include Dunkin’ Donuts, Face to Face Noodle House, Lai Lai Casual Dining, Marutama Ra-Men, OldTown White Coffee, Paddington House of Pancakes, Seoul Garden HotPot, Sunny Korean Cuisine, The Manhattan Fish Market, Watami Japanese Casual Restaurant and Wingstop, and enjoy value-for-money lunch sets from Mondays to Fridays (excluding public holidays) in July.
- Bites
Pezzo and CRAVE offer Hari Raya, Carnival Delivery specials
Carnival Delivery combos by Pezzo Staying in for the weekend and just want to Netflix and chill? Pezzo Pizza (Pezzo) has launched three new Carnival Delivery combo meals,
0· Pezzo and CRAVE offer Hari Raya, Carnival Delivery specials ·Carnival Delivery combos by Pezzo
Staying in for the weekend and just want to Netflix and chill? Pezzo Pizza (Pezzo) has launched three new Carnival Delivery combo meals, allowing individuals who crave for pizza to order delivery even if they don’t have someone to share!
Taste the difference in the pizza base, which is made using fresh —and not frozen— dough. Not only that, premium ingredients such as extra virgin olive oil and cold cuts are used to prepare the pizzas. Every pizza slice are then topped with with a generous amount of premium ingredients and special in-house sauces, promising immense satisfaction.
All the sides are oven baked with no addition of oil, making them a healthier option. The chicken wings are available in two options: the non-spicy Angel Wings; and fiery Devil Wings. The latter are marinated with Pezzo’s secret spice mix, and they boast an intense flavour. Guests can choose either the chicken or beef lasagna, both of which promise a heavenly mouthfeel and are baked with love. The potato nuggets are bite-size hash browns with an enticing crispy exterior and soft inside.
Available exclusively on Foodpanda, the combo meals come with Pezzo’s signature freshly baked handcrafted pizza and wondeful accompaniments such as chicken wings, lasagna, potato nuggets, and drinks.
CRAVE and Pezzo create new dishes to celebrate Hari Raya
In conjunction with the upcoming Hari Raya festive celebration, CRAVE introduces all-time local favourites — Satay Nasi Lemak Set (SGD5.90), Cendol Melaka (SGD2.50) and Air Limau Selaseh (SGD2.50)— for a limited time only. These new dishes are specially created for CRAVE by owners of Selera Rasa and Rafee’s Corner, which sell one of the best nasi lemak and teh tarik in Singapore.
The Satay Nasi Lemak set that comes with sides of ikan bilis, sliced cucumber and the signature sambal chilli. It is also available à la carte, and goes at six pieces for S$5.90. Think fragrant coconut basmati rice paired with satay – the satay is marinated with a medley of spices and drenched in Selera Rasa’s very own satay peanut sauce concoction.
Wash the good food down with Rafee’s Corner’s rendition of air limau selaseh. In vibrant colours reminiscent of a tropical sunset, it is bound to invigorate your senses with its tangy note. Another great way to end off the gratifying meal is the local’s favourite cendol melaka,with its combination of green jelly noodles, fragrant fresh coconut milk and rich taste of gula melaka. This special menu will be available at all CRAVE outlets islandwide available until 15 July 2016.
Enjoy the best of two worlds with Pezzo’s newest limited-edition Otah Pizza, where soft chunks of otah are set on a seductively aromatic Katong Laksa paste. Specially created in time for Hari Raya, this Otah Pizza is the ultimate pizza for patrons who love these timeless spicy dishes.
With a medley of red onions, red and green capsicums as well as gooey mozzarella cheese, the combination is divine. The pizza will be available at all Pezzo outlets (except for Lucky Plaza, Takashimaya and Sentosa) from now till 15 July 2016. One slice of the Otah Pizza goes at SGD4.90; three slices at SGD12.90 and a full pan at SGD24.90.
Crave
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Beats, BBQ & Booze : Camp Kilo Charcoal Club x Decker BBQ Restaurant
With Independence Day just around the corner, what better way to celebrate the occasion than a traditional all-American barbecue experience? Come Monday, 4th July, Camp Kilo Charcoal
0· Beats, BBQ & Booze : Camp Kilo Charcoal Club x Decker BBQ Restaurant ·
With Independence Day just around the corner, what better way to celebrate the occasion than a traditional all-American barbecue experience? Come Monday, 4th July, Camp Kilo Charcoal Club and Decker BBQ Restaurant will be joining hands to serve up some of the best on their racks, old school backyard-BBQ cookout style.
Think: American funk and soul music spun through the night by DJ Brendon P; classic American cocktails featuring American spirits, shaken up by Proof & Co.; craft beers by Coronado Brewing Company hailing from California; and of course, hearty meat platters prepared by both Camp Kilo and Decker. Each sharing platter is good for two, inclusive of guests’ choice of 3 meats, 3 sides, as well as potato rolls, pickles, sauces, and the quintessentially American apple pie. We’ll also be giving a free beer to the first 50 guests joining us.
Exactly as its name suggests, expect an evening full of hearty meats, a tipple or two, and catchy tunes, surrounded by family and friends, both old and new. It’s the perfect excuse for a getaway at the start of the week.
Monday, 4th July | 4pm-10.30pm
66 Kampong Bugis, #01-01, Singapore 338987 - Bites
Romance is in the Air for Tanabata Night : Lewin Terrace
“Tanabata” is the Japanese reference to the annual Star Festival, literally translating to “Evening of the Seventh”. It originates from the legend of two stars, Vega and Altair
0· Romance is in the Air for Tanabata Night : Lewin Terrace ·“Tanabata” is the Japanese reference to the annual Star Festival, literally translating to “Evening of the Seventh”. It originates from the legend of two stars, Vega and Altair who are separated by the Milky Way, fated to meet only once a year on the seventh day of the seventh month.
Lewin Terrace, an ideal destination dining venue to celebrate special occasions, anniversaries and weddings, will be transformed for Tanabata Night on 7 July to create the experience of romance under the stars.
With the backdrop of the historic ambience of Fort Canning, romance begins at the steps leading to Lewin Terrace as fairy lights illuminate the path mimicking the Milky Way. Further illuminating the romantic ambience, the restaurant will also be decorated with fairy lights and candles and diners will be transported to a night under the stars.
To remember the night, each guest will get a personalised menu with their names and a picture as a souvenir and will also be able to hang their wishes written on a piece of paper and hang them in the restaurant. The Tanabata night at Lewin Terrace will feature a 4-course menu specially put together for this special night, featuring the distinctive ingredients native to Japan available during the summer season.
Lewin Terrace’s Tanabata dinner is for one night only on 7 July from 6.30pm to 11pm, priced at $222++per couple. Make reservations at 6333 9905.
- Bites
The Kitchen at Bacchanalia
Originally found at the Masonic Club off Coleman Street, Bacchanalia was a feast of visual color and setting. From their centerpiece chandelier of blown glass spheres and the
0· The Kitchen at Bacchanalia ·Originally found at the Masonic Club off Coleman Street, Bacchanalia was a feast of visual color and setting. From their centerpiece chandelier of blown glass spheres and the large, high-backed loungers to their impeccably displayed dishes, Bacchanalia was set to send your senses into overdrive the minute you entered.
But after having shifted to Hong Kong Street, The Kitchen at Bacchanalia underwent a wondrous transformation of casting off their past trappings and enhancing their culinary presence. Now housed in a modest shophouse, The Kitchen is a bright, earthen-toned restaurant running the length of the building, and has approximately 36 seats, give and take a few. The flurry of the main kitchen working their magic greets guests right by the main entrance and the casual seating has an extremely cozy feel. Ambience aside, in the kitchen is still where the magic happens.
We were treated to an array of dishes from the kitchen; dishes which were made fresh with hardly any processed ingredients and, between having a partnership with Hatiku Farm in Cameron Highlands and their own plot on the roof of the shophouse, there is no doubt that the chef is extremely particular about his ingredients. If anything, the ingenuity of Chef Ivan Brehm is communicated through the sheer creativity of his dishes.
Cured Hamachi on Rice | Image Credit : Aiden Eng
The trio of appetizers available during lunch made the largest play of the meal. While the chilled capellini pasta with black garlic mayonnaise and the cured Japanese Hamachi on a bed of rice on a homemade rice cracker were fantastic, the sheer imagination of their simply named ‘Carrots’ was something to behold as well.
Carrots | Image Credit : Aiden Eng
Never would I have conceived 6 (or was it 7?) creative interpretations of the humble carrot on the same plate. From a slightly tangy jam, to a sweet custard, to pulpy fibers made to be dipped in everything else, the dish was made to be played with and experienced in full. The ladies around the table went wide-eyed with shock with confessions of disliking carrots but absolutely enjoyed the multi-faceted creation beautifully laid out before them.
Chicken Breast with Reconstructed Cheese | Image Credit : Aiden Eng
As main courses, the butter poached barramundi, chicken breast with reconstructed cheese (which is also homemade), and the lamb with mung beans and mint sauce were all succulent and made to perfection. Homegrown mustard leaves added a wonderful kick to the fresh sweetness of the barramundi, which I hear was personally sourced by Chef Brehm, while the softness of the lamb just made it melt on the tongue. However, among the three, the reconstructed cheese on the chicken breast garnered the most attention. Cheese is easily distinguished with their flavours, textures and scent. But reconstructed cheese? Preconceptions of the dairy product are thrown to the wind as the uniquely nutty, creamy taste and consistency meld perfectly with the moist chicken as pictured above.
Seasame Almond Cake | Image Credit : Aiden Eng
The meal came to a close with a choice of either the black seasame almond cake with pink guava sorbet, or a chocolate tart with grapefruit jam, crushed pecans and gold Assam tea ice cream, which drew a clear line between the tasters of the meal. While others favored the moistly dense cake, the play of flavors between the sour jam, slightly sweet, crisp dark chocolate tart and the cold, smoky scent of the Assam ice cream was undeniably impressive.
Coming in at a decently priced SGD48++ for a three-course set lunch, The Kitchen at Bacchanalia carves a perfect niche right at the heart of the city; blending reasonable prices, culinary ingenuity and cozy warmth for a perfect spot to just enjoy a meal with close friends. Chat with the staff; enjoy the show from the chefs – sit back and enjoy yourself at The Kitchen.
- Bites
Taking it to the Mex : Barrio by Mex Out
As the saying goes, if it were any more fun, it’d be illegal. From the guys who gave you the hit Fresh-Mex eatery Mex Out, say hello to
0· Taking it to the Mex : Barrio by Mex Out ·As the saying goes, if it were any more fun, it’d be illegal. From the guys who gave you the hit Fresh-Mex eatery Mex Out, say hello to Barrio by Mex Out!
Barrio by Mex Out is the Mexican taqueria that opens a new chapter on the dynamic success of its parent brand. Everything you loved about Mex Out is now in an exciting 70-seater location right in the heart of Orchard Road.
The barrio, Spanish for ‘neighbourhood’, is a residential space for Mexicans to work, trade, socialise – in short, a hangout.
Living up to its name, Barrio by Mex Out takes on a hip, cheery space for people to take pleasure in good food and fine drink with great company. Urban but with a cool neighbourhood feel, it’s a hangout for friends, fun, and food.
Guided by its Fresh-Mex cuisine, Barrio by Mex Out guarantees authentic Mexican flavours derived from the freshest and highest quality ingredients. The restaurant features an expanded menu of fan favourites from Mex Out, complemented by new plated dishes, starters, bar snacks, tortas (a Mexican burger), and desserts. It’s a journey of healthy Mexican deliciousness – at prices that will make you smile.
Barrio by Mex Out is decked out in neo-Aztec graphics and décor, and exudes a cool free- spirited street vibe that begs to be experienced. As the food, drinks, and banter flow, and you feel like you want to linger and chill — you know you’re on the right side of the border!
A cuisine of freshness and flavour
Fresh-Mex is born of Mex-American cuisine, with influences from ancient Mayan and Aztec culture, through Spanish and French traditions to the modern flavours and spices of Baja California and the Caribbean. Combine this with the freshest quality meat, seafood, dairy, and vegetables you can find, and it’s little wonder people speak of Fresh-Mex food in the most salsa-licious terms!
Barrio by Mex Out makes its guacamole in-house every day using fresh avocado mashed and seasoned with lime, salt, and small amounts of red onions, jalapeno peppers, tomato and cilantro. Just the right amount of lime juice is added – key to ensuring the guacamole’s smooth texture and a slightly tangy taste. The tortilla chips too are fried and bagged in-house daily, guaranteeing that the chips are fresh, crispy, and utterly delicious.
Also made in-house daily are the salsas, using ingredients such as freshly diced tomatoes, red onions, cilantro, lime juice, salt and chillis. Some worth trying are the pico de gallo and the unique mango and pineapple salsa. And fresh-caught snapper is used in the ceviche and salad.
Many Mex Out favourites are on the menu, including the burrito wraps, burrito rice bowls, tacos and salads. The restaurant offers plated dishes, starters, bar snacks, tortas, and desserts such as the Chocolate and Chilli Brownie, for sharing. There are vegetarian options and a breakfast menu that’s available until 3pm everyday.
The drinks list features sangrias, margaritas and homemade soft drinks called aguas frescas made with fresh ingredients, along with a selection of wines.
A hip, vibrant interior
Barrio by Mex Out’s interior exudes the laid-back, yet vibrant vibe of a modern Mexican beer garden. Its 70-seat interior is a set piece of open layout, Mexican references, local touches, and bold heady graphics.
Dark wood paneling, hand-scrawled words and illustrations against colourful backgrounds give an edgy tone to the place. Tiles that recall Peranakan houses and ‘kopitiams’ lend just the right amount of local colour, while cacti evoke Mexican connections.
Throwbacks to Aztec heritage can be seen in the use of the tokapu, an ancient Pre- Hispanic textile pattern of squares inscribed with geometric figures. Barrio by Mex Out devises its own tokapu patterns to indicate items on the menu, their lines and shapes cheekily manipulated to resemble the dish.
The open kitchen allows diners to view the freshness of the food being prepared, and flaunts the colour-drenched spectacle of Mexican cuisine. Drinks are mixed and poured at a jaunty island in the middle of the restaurant. The restaurant is located ‘street side’, so the diner basks in the surge of passing human traffic and the buzz of a busy downtown mall.
313 Orchard Road
[email protected] #01-14/15Opening Hours
Sunday to Thursday | 11 am – 10.30 pm
Friday to Saturday | 11 am – 11 pm - Bites
Camp out at Camp Kilo
At face value, Camp Kilo Charcoal Club a roast joint with some of the tastiest, heartiest meats in town, but it’s also an escape from the everyday, taking you
0· Camp out at Camp Kilo ·At face value, Camp Kilo Charcoal Club a roast joint with some of the tastiest, heartiest meats in town, but it’s also an escape from the everyday, taking you away and out back.
Camp Kilo has actually been a long time in the making. Founded by Series of Intentions (SOI), the same group behind the Kilo restaurants and Grain Traders in the CBD, Camp Kilo has its roots way back at SOI’s first endeavour — the now-defunct Raw Kitchen Bar at Bukit Timah. First opened in 2008, Raw Kitchen Bar was run by SOI founders Javier Perez and Sharon Lee, and was a small, unassuming space where all they wanted to do was to hang out with friends and family over good food, a drink or two, and of course, the occasional backyard roast. It was here that they did their first-ever whole pig roast, and it was then that the seeds for Camp Kilo were planted.
Also central to Camp Kilo’s roasting heritage is co-founder Joshua Adjodha, who, on the other side of the world and perhaps coincidentally, was throwing his own meat feasts in Miami. In 2010, he founded Mas Carne, literally meaning ‘more meat’, a series of beach roast parties; think steaks, whole pigs, seafood, and enough paella to feed a crowd of 300.
Javier & Joshua reunited in Singapore after SOI opened Kilo Kallang in 2011, and they continued to bring their love of roast to the people. Just last year, they threw Kilo After Dawn, a block party at the Ture Building at Kampong Bugis, where Kilo Kallang and Camp Kilo are located, revisiting what they first did back at Raw Kitchen Bar but on a much larger, crazier scale. The team served up Kilo-style street food alongside many other local vendors selling their crafts, while carnival games and booths and a late-night party rounded up the all-day event.
Camp Kilo Charcoal Club finally opened on the ground floor of the Ture Building in late May, dishing up Kilo’s famous roasts for old fans and new explorers alike. Open, outdoor seating brings diners close to the serene nature of Kallang’s riverside, providing the perfect setting for a slow weekend with friends, a beer in hand, laid- back beats, and, of course, a platter of hearty comfort food.
This isn’t your typical roast, however, not when there’s a whole 30kg pig cooking on Camp Kilo’s self-made spit for more than 4 hours. Marinated with a blend of secret spices, there’s no doubt that the pig is the star of the show, but there are other dishes to get excited about — kai yang roasted French poussin; corn bread with honey butter; patatas bravas; tom yam “cocido” beans; and a dulce de leche flan, just to name a few. As with the Kilo restaurants, the Camp Kilo menu builds on the mixed heritage of its founders, chefs, and their friends and the people that have inspired them.
Whether you come for the food, to spend some time in good company, or if you just need a little escape, there’s something to satisfy every curious or weary traveller.
66 Kampong Bugis #01-01
S(338987)
Facebook | Instagram | WebsiteFridays | 5.30 pm – 11 pm
Saturdays & Sundays | 11 am – 11 pm - Bites
Get your breakfast fix at Oriole Coffee + Bar
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
0· Get your breakfast fix at Oriole Coffee + Bar ·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.
Oriole Brunch
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.
Sweet Treats
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.
