Valentine’s Day can be stressful for some – with last-minute plans to fret about and nowhere romantic to bring your significant other. Here’s our selection of some ofOn February 11, 2017 / By Jochebel Khong
Valentine’s Day can be stressful for some – with last-minute plans to fret about and nowhere romantic to bring your significant other. Here’s our selection of some of the best dining options to surprise your loved one:
1. CÉ LA VI
Providing the most romantic sunset and best panoramic vista in the city 57 levels above ground, CÉ LA VI Restaurant whisks couples off on an aphrodisiacal culinary voyage in the skies with a luxe 5-course degustation menu, complete with an experimental ‘Love Potion’ couple cocktail available on St Valentine’s Day and the day after (14 and 15 February). For a lasting keepsake to commemorate the momentous occasion, couples are invited to step in and make memories permanent with CÉ LA VI’s Silhouette Photobooth.
The exquisite dining affair is available at SGD68++ per person, and couples with a penchant for the finer things in life can opt for a complementary pairing menu of vintage wines, available at an additional SGD128++ per person.
CÉ LA VI
1 Bayfront Ave, Marina Bay Sands
2. Jamie’s Italian
Treat your loved one to a Jamie Oliver-style dinner this Valentine’s Day from 11-14 February. Jamie’s Italian VivoCity and Forum outlets will offer a special three-course Valentine’s Day menu priced at SGD188++ per couple, complete with a welcome glass of Prosecco or non-alcholic Berry Blast upon arrival and an after dinner digestif to add a finishing touch to your meal. Start your dining experience with a stunning Valentine’s Day Antipasti Plank to share and finish your meal on a decadent note with a trio of desserts such as the gooey Italian Chocolate & Amaretto Torte, Passionfruit Tart with velvety whipped mascarpone and a Strawberry Rippled Shortcake with lashings of fresh vanilla cream, roasted strawberries and strawberry sauce.
583 Orchard Road, #01-01/04
Forum Shopping Mall
1 Harbourfront Walk #01-165/166/167
3. 1- Altitude
Stellar at 1-Altitude takes the love factor sky-high with the world’s highest Valentine’s experience complete with champagne and an amazing view.
Executive Chef Christopher Millar’s progressive Australian gastronomy and the backdrop of spectacular views of the city set the tone for the perfect romantic dinner. Diners can immerse themselves in six courses of floral-accented sensorial delight and and champagne, with highlights including Low Temperature Scallop with white chocolate and caviar; Roasted Poulet Noir Consommé with winter black truffle; and Sea Urchin with ratte potato and coffee. The romantic dinner will be completed with the exquisite Yuzu Opera dessert specially crafted by Pastry Chef Jasmin Chew. Priced at SGD400++ per couple for six courses, inclusive of 1 glass each of Veuve Clicquot (available on 10, 11 and 14 February) and SGD480++ per couple for six courses, inclusive of window seat and 1 glass each of Veuve Clicquot (available on 14 February only).
1 Raffles Place, One Raffles Place Shopping Mall
4. The Garage
The Garage sets the mood for classic romance this Valentine’s Day. Indulge in a six-course dinner by Head Chef Antonio Oviedo at Botanico. Focusing on producing the best and the freshest, the dinner set menu feature delights such as marinated Tsarskaya oyster, steamed sunchoke and egg pudding with foie gras, sunchoke chips with caviar, house-cured Scottish salmon complemented with smoked salmon roe, cucumber sorbet and yuzu sour cream, and stewed lamb sweet breads glazed with lamb jus. Priced at SGD260++ per couple, the Valentine’s Day 6-course dinner set menu is available for two seatings.
Also a concept by The Garage, Bee’s Knees will be introducing a thoughtfully curated picnic basket for love birds to stroll through the picturesque gardens and pick a cosy spot to relax and appreciate the tranquility of the estate. This special Valentine’s Day kit comprises of a tote bag, postcards and outdoor essentials such as a waterproof picnic mat, mosquito repellant and a ladies’ sun hat. Also included is an assortment of sweets and savouries, from croissants with homemade strawberry jam, black truffle potato chips, Spanish ham and comté cheese, brownie cake pops, heart-shaped cookies to a jar of crème caramel, complete with two bottles of mineral water and soft drinks each. The Bee’s Knees picnic basket is priced at SGD88 nett, exclusive of a SGD40 refundable deposit for the return of the basket.
50 Cluny Park Road
Singapore Botanic Gardens
5. Lewin Terrace
This Valentine’s Day, Japanese-Fresh fusion restaurant Lewin Terrace presents a sumptuous 5-course dinner menu designed to tantalize palates and kindle the flames of romance. A beautiful black-and-white bungalow surrounded by lush foliage and tucked away in the heart of the historically-iconic Fort Canning Park, Lewin Terrace offers patrons respite from the hustle and bustle of the city, providing the perfect atmosphere for lovers sharing an intimate evening together as they delve into a gastronomic experience featuring the finest of ingredients from Japan, masterfully prepared by Chef de Cuisine Hiroyuki Shinkai.
Witness the quaint and picturesque charm of Lewin Terrace this Valentine’s Day while savouring a robust interplay of textures and flavours – all the right components for a wonderful night to remember. Dinner is priced at SGD 388++ per couple with a half bottle of champagne, with an optional supplement of SGD 120 for a 5-glass wine pairing.
21 Lewin Terrace
With an eye for expanding the popular Privé brand to distinctive locations, leading lifestyle operator, The Privé Group, has opened its 5th Privé outlet at the busy junctionOn February 7, 2017 / By Nookmag
With an eye for expanding the popular Privé brand to distinctive locations, leading lifestyle operator, The Privé Group, has opened its 5th Privé outlet at the busy junction of Orchard & Scotts Road. Prominently located at the alfresco terrace outside the main entrance of Wheelock Place, Privé is an all-day drinks & dining venue open for breakfast all the way to post-dinner drinks and supper.
With its prominent position along the pedestrian footpath, Privé is an ideal refuge from the bustle of Orchard Road. Whether you want to rest your feet after a day of shopping, grab a late-night drink with friends after a midnight movie or kick back and watch the world go by, Prive’s breezy terrace is perfect for socialising and relaxing. Featuring a good selection of classic and specialty cocktails, beers as well as other beverage choices, the daily happy hour promotion on all housepours from 5pm to 9pm is not to be missed. The simple menu featuring burgers, local favourites, pastas, sandwiches, desserts and bar snacks is also perfect for a quick meal or leisurely indulgence.
As with all other Privé outlets, Privé Orchard’s distinctive location offers commanding views of its surroundings, and is a great spot from which to enjoy the goings-on during Chinese New Year, the Great Singapore Sale, Christmas and more. Open all-day and all-night, it’s a convenient venue that is easy accessible from Orchard MRT, surrounding bus stops and the many neighbouring malls. It’s also a hop and skip away for party-goers from the Orchard Towers’ area and movie-goers from Shaw Centre who may be looking for a casual late-night snack or drink.
Design-wise, Hui Designs, combined old school architectural elements from Tiong Bahru, including the ubiquitous metal grills, mosaic flooring and comfortable rattan furniture, with a more modern French café vibe. Creating a green sanctuary from the mid-day heat and to evoke an outdoor botanical feel in the middle of Orchard Road, Hui Designs fashioned a wall of lush planters lining the opening of the louver shutter windows. The outward facing tables at the edge of the space are also reminiscent of the quintessential cafes in Paris, where diners can take a breather and ‘people watch’. Indoor sofas, benches, bar stools and high tables also offer the best views of Orchard Road and encourage casual socialising over drinks and food.
Wheelock Place, 501 Orchard Rd
#01-K1, Singapore 238880
+65 6776 0777
If you’re looking for affordable maguro (tuna) in Singapore, Kuro Maguro is the place to go. The interior, though relatively small is perfect for dinner with friends afterOn February 5, 2017 / By Jochebel Khong
If you’re looking for affordable maguro (tuna) in Singapore, Kuro Maguro is the place to go. The interior, though relatively small is perfect for dinner with friends after work.
Prepare to be greeted with fresher tasting sashimi at Kuro Maguro – A concept by Misaki Meguimi Suisan, a wholesaler of maguro and sashimi in Kanagawa Prefecture, Japan, which is why you can expect that the prices be kept at an affordable range.
You can look forward to top quality Japanese food here as the owner insists on using meat culled from blue fins that weigh a minimum of 280kg, where the fish is considered to have a good proportion of fat and lean meat.
Kuro Maguro’s Donburi Menu
While their Ootoro Meshi (SGD32.80) may look ordinary, it is fresher and softer than any Ootoro you can find in a typical Japanese restaurant. Even if you are not a huge fan of Ootoro, I reckon you will not be able to resist this after having the first bite. Umai!
The bright orange and white striped salmon makes the Salmon Oyako Meshi (SGD20.80) appetising instantly. The rice and salmon in this donburi was portioned perfectly. The Japanese rice was fluffy and tasty on its own. Topped with salmon roe, the entire dish becomes even more flavourful than before – A perfect combination indeed!
Kuro Maguro’s A La Carte Menu
From the flavourful Akami (lean maguro) to the balanced Chutoro (fatty maguro), and the highest quality Ootoro (extra fatty maguro), be prepared for a melt-in-the-mouth experience when you order the Maguro 3-Cut Sashimi (SGD38)! Even the sweetness of the meat lingers. This dish is definitely a must-try!
Aside from the plethora of donburis, their A La Carte menu offers a selection worth trying as well. Be right back, as I satisfy my weekly dose of sashimi cravings.
Tanjong Pagar Centre
7 Wallich Street, #01-04
+65 6386 8561
Asia’s premier food and wine festival continues its brilliant 21-year run under this year’s overarching theme of United Nations Gastronomic Assembly to dazzle gourmands in Singapore. Having putOn February 3, 2017 / By Nookmag
Asia’s premier food and wine festival continues its brilliant 21-year run under this year’s overarching theme of United Nations Gastronomic Assembly to dazzle gourmands in Singapore.
Having put Singapore at the forefront as a dynamic international culinary hotspot, the World Gourmet Summit (WGS) will be an illustrious “assembly” of some of the most respected Masterchefs and influential industry masters from around the world. Gourmet food fans can expect nothing less than an exquisite line up of gourmet affairs, masterclasses, events and exclusive WGS menus at award-winning and much-loved dining establishments in Singapore.
The highlight of this year’s summit would be the presence of three guest chefs – Mitch Lienard from California, Dharsan Munidasa from Sri Lanka and Quentin Glabus from Canada.
Chef Mitch Lienhard is the global winner of the S.Pellegrino Young Chef 2016 competition and currently works in 3-Michelin starred restaurant, Manresa in California under David Kinch.
A celebrated chef and restaurateur, Chef Dharsan Munidasa is best known for having founded Nihonbashi and Ministry of Crab, two of Sri Lanka’s most successful restaurants, as well as for his role as the host of the popular TV series Culinary Journeys with Dharshan.
Chef Quentin Glabus has an impressive culinary background, and a diverse experience in restaurant and catering management in Canada.
Also highly anticipated is the 17th Awards of Excellence, widely regarded as one of the most respected accolades in Singapore and around the region. The awards will be held in March 2017, during which 36 outstanding winners of the Food and Beverage (F&B) and Hospitality industries will be announced.
There will be an exceptional collaboration between Chef Rishi Naleendra of Cheek by Jowl and The Balvenie happening on the 28 February, for one night only. Chef RishiOn February 2, 2017 / By Nookmag
There will be an exceptional collaboration between Chef Rishi Naleendra of Cheek by Jowl and The Balvenie happening on the 28 February, for one night only. Chef Rishi Naleendra pays homage to the craftmanship and story behind this exceptional whisky, reflecting elements of each rare craft in 5 stunning courses.
Cheek by Jowl and The Balvenie Collaborative Menu (SGD138++ per person) is a 5-course epicurean treat consisting of dishes such as cask wood Smoked Snapper, paired with bitter leaves, and prawn floss; as well as Ribeye with Scottish barley from The Balvenie Distillery, and caramelised cauliflower – a harmonious marriage of earthy flavours and different textures in one bite. To end off this stunning collaborative menu, guests will be delighted with a refreshing Hay Ice Cream with burnt pears and molasses.
This creative 5-course dining experience includes a stellar whisky pairing that features the wide range The Balvenie has to offer.
Details of the special collaboration
28 February (Tuesday)
21 Boon Tat Street, Singapore 069620
The world’s fastest growing restaurant booking platform, Quandoo, breaks away from tradition by presenting alternative dining options at a myriad of partner establishments, offering radical renditions of LunarOn January 27, 2017 / By Nookmag
The world’s fastest growing restaurant booking platform, Quandoo, breaks away from tradition by presenting alternative dining options at a myriad of partner establishments, offering radical renditions of Lunar New Year dishes this festive season. Patrons are spoilt for choice from the innovative festive menus on offer by 10 different restaurants spanning Italian, Japanese and Modern Asia cuisines, including Phat Cat Laundry, Aura Restaurant, FORT by Maison Ikkoku, and Garibaldi, to name a few.
Expect Asian classics with a twist at Phat Cat Laundry, with a Salted Egg Yolk King Prawns dish, and Pineapple Tart Crumble dessert. Pizza Express is serving up a three-course menu comprising of dough balls and pizza, with an Asian infusion. One of Dehesa’s menu options combines Paella with abalone, and four types of seafood, served with sweet and crunchy pomegranate.
The staple known as “Yu Sheng,” will be given a contemporary twist, and is available in restaurants such as Garibaldi and Haru Haru. Garibaldi’s version of Yu Sheng comes with Salmon Carpaccio and Carelian Caviar, while Haru Haru’s Yu Sheng offers additional Sashimi for a price.
Interesting Italian-style Lunar New Year offerings can be found at Aura Restaurant and Your Italian Butler. Aura Restaurant’s lunch and dinner Chinese New Year Menus include dishes like Whole Steamed Italian Seabass with Asparagus and Sea Urchin Sauce, while Your Italian Butler’s promotion involves serving up an Italian gourmet menu based on each diner’s request.
Here is the full list of participating restaurants:
To book any of these restaurants, visit Quandoo here
Known for its unique Asian-inspired creations, Ding Dong, injects a whole lot of fun into its menu line-up. Truly reflecting its playful nature, Ding Dong has introduced aOn January 27, 2017 / By Nookmag
Known for its unique Asian-inspired creations, Ding Dong, injects a whole lot of fun into its menu line-up. Truly reflecting its playful nature, Ding Dong has introduced a new concept to its menu – a concept where diners can expect a rolling variety of creative and unique offerings from the mod-Asian food haunt.
Rolling good fun
Starting this month, Ding Dong will roll out new set lunch menus every eight weeks. To introduce another layer of excitement, popular crowd favourites from the set lunch menus will make it into the restaurant’s a la carte spread in the next cycle – and the cycle continues.
In keeping with tradition of serving up traditional and familiar Asian dishes in a fun and unexpected way, the restaurant’s new Assistant Head Chef, Miller Mai, introduces his own magical touch to lunch offerings at Ding Dong.
Hitting home with bolder flavours
To get things started, Ding Dong gets progressive with staple favourites from Singapore, Malaysia, Thailand, the Philippines, and the rest of Asia. The first round of new lunch offerings include a tender Adobo duck rilette served with atchara and pandesal bun – a modern take on a flavour reminiscent to all Filipinos; the flavourful Soto ayam served with begedil and crispy winglets; and a full-bodied Wagyu beef striploin served with buah keluak sambal and seasonal mushrooms. The result is a selection of dishes that tug at heartstrings all while taking diners on a culinary journey back home.
Staying true to Ding Dong’s wild and playful nature, the new rolling menu concept aims to take diners across the region through its dishes, by rediscovering the classic flavours of yesteryears.
Set Lunch Promotion
Valid: Monday to Saturday, from 12.00pm – 3.00pm
For those within the Central Business District area, dig into Ding Dong’s 2-course set lunch menu at just SGD28++ per person. For those with a sweet tooth, complete your lunch affair by adding on SGD10++ for a satiable dessert. Indulge in a mid-day treat by topping up an additional SGD10++ for a glass of wine or beer.
115 Amoy St
Monday – Friday
12.00pm – 3.00pm, 6.00pm – 12.00am
(last order for food: 10.30pm)
12.00pm – 3.00pm
6.00pm – 12.00am
(last order for food: 11.30pm)
Whitegrass commemorates their One Year Anniversary on the 27 January with an exquisite 8 course dinner menu, featuring 8 of Chef/Owner Sam Aisbett’s favourite Whitegrass dishes. Guests willOn January 25, 2017 / By Nookmag
Whitegrass commemorates their One Year Anniversary on the 27 January with an exquisite 8 course dinner menu, featuring 8 of Chef/Owner Sam Aisbett’s favourite Whitegrass dishes. Guests will also get to savour some of their own past favourite dishes from the year which will make their return for this evening. Priced at SGD265++ per person, the menu also includes a celebratory glass of champagne for you to enjoy. Celebrate with Whitegrass as Chef Sam excites your palate with his interpretation of inspired Modern Australian cuisine with a distinctly Asian touch.
Start with a delicious Salad of Slow Roasted Young Beetroots. Two types of beets are simply roasted, dressed with muscatel vinegar and paired with house made cultured cream and smoked eel. The dish is adorned with rosella jam and garnished with a duo of beetroot and sushi rice crisps. Grated Tasmanian mountain pepper berry provides added dimension to the dish with its peppery kick.
Chef Sam also presents Grass Fed Beef from the Scottish highlands, which showcases a rare 20-year-old soy sauce from the Kagawa prefecture so intensely delicious that he chose to build this entire dish around it. Servers pour 5 drops of the aged soy on a plate to accompany grass fed black angus tenderloin, cooked over bincho-tan charcoal. The dish is served with fermented mushroom puree, wilted wasabi leaf, salsify, shimeji mushroom caps and a crispy rice lace seasoned with charcoal and shitake powder.
And for the final flourish to an exquisite meal, Chef Sam presents his Young Coconut Mousse dessert, inspired by his visits to the local fruit markets here in Singapore. A feathery light coconut mousse is paired with jackfruit ice cream, ginger cake and lemon puree before being garnished with milk biscuits, macarons, sugar shards, young coconut flesh and edible flowers.
30 Victoria Street
IPPUDO is proud to announce the launch of its first KURO-OBI outlet in Asia at Marina Bay Sands, Singapore. The quick service style / takeaway conceptOn January 24, 2017 / By Nookmag
IPPUDO is proud to announce the launch of its first KURO-OBI outlet in Asia at Marina Bay Sands, Singapore. The quick service style / takeaway concept promises style and exceptional quality without the long hours of queuing. It is ideal for gourmands who crave a satisfying meal, but do not have the time to enjoy the full IPPUDO dining experience.
KURO-OBI was first unveiled in New York, and very quickly it took the city by storm. Since its launch, it has received overwhelming response from New Yorkers. The inception of the Singapore outlet marks KURO-OBI’s first overseas foray outside of New York.
“We are excited for the opening of KURO-OBI at Marina Bay Sands, Singapore. Featuring Japanese Ie Kei (house style) ramen from Yokahama, diners are invited to be their own chefs who can create their own bespoke ramen dishes. The concept is different from the traditional ramen eatery, allowing shoppers and working professionals to enjoy a quick wholesome meal customised to their preferences,” says Mr Yota Shiiba, Deputy General Manager of IPPUDO Singapore.
KURO-OBI Singapore is IPPUDO’s only concept around the world to offer 100% chicken broth — Tori-paitan, a delicate and silky chicken soup base. The ramen is served with slow-cooked chicken cha shu in lieu of the traditional pork cha shu to accommodate the cultural diversity of Singapore. Priced affordably, each bowl of ramen features 140 grams of noodles, which weigh 40 grams more than IPPUDO’s. The thicker noodles complement and soak up the chicken broth perfectly. Also, to cater to ever-changing and discerning palates, KURO-OBI allows its customers to customise their own ramen dishes. They can choose to tailor the texture of the noodles, soup concentration, stock richness and condiment add-ons such as garlic and onion.
KURO-OBI @ Marina Bay Sands
2 Bayfront Avenue
Marina Bay Sands Singapore 018972 (beside Skating Rink)
Sun-Thu/P.H – 10:30-23:00 (Side Dish Last Order – 22:00 / Ramen Last Order – 22:20)
Fri & Sat/Eve P.H – 10:30-23:30 (Side Dish Last Order -22:30 / Ramen Last Order – 22:50)
Enjoy a scrumptious 8-course spread of contemporary Asian dishes, including a unique rendition of the Yu Sheng Usher in fresh beginnings amongst the clouds this LunarOn January 22, 2017 / By Nookmag
Enjoy a scrumptious 8-course spread of contemporary Asian dishes, including a unique rendition of the Yu Sheng
Usher in fresh beginnings amongst the clouds this Lunar New Year, with CÉ LA VI’s much-anticipated 8-course Lunar New Year Menu. The iconic rooftop dining destination unveils its rendition of the traditional Yu Sheng and a lavish contemporary Asian feast featuring creations by CÉ LA VI’s own gastronomy maestros.
Available from 23 January to 5 February, the Lunar New Year menu priced at SGD168++ per pax combines timeless Asian ingredients with inspiration from flavours of traditional Chinese reunion dinner dishes. The thoughtful flourishes and labourious cooking techniques emulate a home dining experience, culminating in a feast layered with oriental taste notes, against the city’s panoramic backdrop.
Start off by tossing to an abundance of prosperity and luck this Year of the Rooster with the Yu Sheng, featuring generous slices of salmon, tuna and white fish. The gastronomical odyssey continues with savoury appetisers of Pan Fried King Prawn with XO sauce, and Crispy Fried Pork Spare Ribs with Sweet & Spicy Glaze.
Diners can then tuck into a hearty spread of Grilled Baby Chicken Roulade with Honey Orange Glaze, Steamed Sea Bass Fillet with Ginger Soy, Wok fried French bean with minced beef, and Chinese sausage & dried shrimp fried rice.
The remarkable dining experience will end off on a citrusy note with the Mandarin Popsicle that comes with a sweet surprise at its center, decorated with a dazzling mix of burnt coconut marshmallow, apricot gel, and chocolate-puffed rice.
Details of CÉ LA VI’s Lunar New Year Menu
23 January – 5 February
+65 6508 2188
If you are looking to celebrate Chinese New Year differently this year, here are 8 ways to do so! Prima Tower Revolving Restaurant Celebrate Chinese NewOn January 20, 2017 / By Jochebel Khong
If you are looking to celebrate Chinese New Year differently this year, here are 8 ways to do so!
Prima Tower Revolving Restaurant
Celebrate Chinese New Year with a panoramic view at Prima Tower Revolving Restaurant. Their special Chinese New Year menu features seven dishes and seven set menus including traditional favorites such as Wealthy Nian Gao and Prosperity Yu Sheng, as well as the restaurant’s signature Authentic Barbequed Peking Duck. In conjunction with their special menu, there will be a limited promotion from now to 11 February, where diners will receive a complimentary SGD50 dining voucher with every SGD500 spent in a single bill. Redemption is limited to 5 vouchers per bill.
Prima Tower Revolving Restaurant
201 Keppel Road
6272 8822 / 8988
Instead of your regular pineapple tarts, usher in Chinese New Year with Bakerzin’s selection of goodies. Bakerzin released two new flavors to its Assorted Pineapple Tarts range – Fish Floss and Lemongrass for those looking for alternatives to its classics. Bakerzin also provides an alternative option for those looking to fill their tables with more variety of sweet treats – The Good Luck Cookies Collection cater to even the little ones!
Bakerzin Chinese New Year treats is available for sale now whilst stocks last. Available for online orders at www.bakerzin.com, and Bakerzin outlets in Singapore.
Blue Lotus Chinese Eating House
Go healthy this Chinese New Year with Blue Lotus’s own unique version of the Yu Sheng filled with up to 20 fresh ingredients and aptly named 十全十美 (Shi Quan Shi Mei), which literally translates to “completely perfect”. Comprising of 10 herbs and vegetables, two aromatic spices, three types of nuts, tea-smoked salmon, salmon skin, silver bait, and dressed in spring onion-infused olive oil and wild honey yuzu sauce, the 十全十美 “Perfect” Yu Sheng will be available for dine-in and takeaway (SGD48 ++ for small and SGD68 ++ for large).
Blue Lotus Chinese Eating House
31 Ocean Way
There’s nothing better than celebrating Chinese New Year with a little Old Shanghai style. Together with Hennessy, 1-Altitude presents a specially concocted cocktail, Shanghai Mix (SGD18++) and the Lo Hei shooter platter (SGD28++ per platter of 4 shooters) to boost the celebrations. To make it even better, from 20 to 31 January, one bottle of Hennessy + 4 Lo Hei shots will cost SGD218++ and two bottles of Hennessy + 8 Lo Hei Shots will only cost SGD428++.
Doors at Altimate open at 10pm. Cover charge is priced at SGD40 per person, inclusive of 1 House pour & 1 Shanghai Mix.
Thye Moh Chan
For a decadent alternative to the pineapple tart, the Pineapple & Salted Egg Pastry is one to try this festive season. The savoury-sweet creation combines salted egg yolk with gula-melaka-infused pineapple filling in a delicate pastry that crumbles softly with each bite. Topped with lightly toasted black and white sesame seeds, this is a firm fan favourite and retails for SGD20.80 for an eight-piece box.
You can also look forward to their fresh new take on the famous traditional Tau Sah Piah – Pine Nuts Tau Sah Piah. Selected for its creamy, buttery taste, pine nuts lend a unique nuttiness and a light crunch to the traditional sweet mung bean filling. Available till 11 February, the set also features the popular Bak Kwa Tau Sah Piah and Longan Tau Sah Piah.
290 Orchard Road
133 New Bridge Road
Too much of a hassle to whip up a meal for Chinese New Year? Kam’s Roast’s newly launched Online Takeaway Ordering can solve that problem! Customers will be able to access Kam’s Roast’s online takeaway menu via Chope’s Commerce website. Kam’s Roast also came up with a special takeaway menu for Chinese New Year. The mainstays are suitable for gatherings or as gifts for friends from overseas. Customers can start their online pre-orders for Chinese New Year now. Kam’s Roast Chinese New Year online pre-orders ends on 22 January. Each roast item has limited quantity for collection on 27 January (年三十) and 4 February (大年初八).
Looking for a different alternative to the usual traditional steamboat reunion dinners? Look no further than Steam Box which promises a healthy indulgence. The restaurant has introduced eight new dishes, just in time for the Chinese New Year. The menu comprises two new porridges and six new dishes, and will be available from now.
Traditional steamboats tend to leave an unctuous layer of fat and scum after protracted cooking —there is none of that at Steam Box. All the ingredients are brought to the table raw, then freshly steamed —not boiled— before your eyes using the innovative culinary technique of high-speed steaming.
68 Serangoon Garden Way
1872 Clipper Tea Co
Serve up the festive season with a little twist this Chinese New Year with 1872 Clipper Tea Co.’s Fortune Set (幸运全盒). Consisting of three blends, mainly, Jasmine Pearls, Ginger and Alishan Oolong, the tea professionals also present a set of rock sugar crystals in pineapple tart flavour, crafted by Singapore’s only sugar maker since 1947, Cheng Yew Heng. Enjoy this gift set over shared conversations and laughter with loved ones this joyous occasion, and be surprised by your own unique creation. Each flavour consists of 6 sachets.
The 1872 Clipper Tea Co. Fortune Set (幸运全盒) retails at SGD32, and every set comes with an exclusive pack of 1872 Clipper Tea red packets.
Dancing Chef’s cooking products transform anyone into a master chef This Chinese New Year, why not skip the restaurants and whip up a home-cooked Chinese New Year feast?On January 18, 2017 / By Nookmag
Dancing Chef’s cooking products transform anyone into a master chef
This Chinese New Year, why not skip the restaurants and whip up a home-cooked Chinese New Year feast? With Dancing Chef’s cooking pastes, you can involve everyone in your family in the cooking process. Each packet of paste is convenient to use — simply use it to season or marinate your ingredients. You also don’t have to worry about grease stains in your cooking area. Best of all, you can save up to 80 per cent when you choose to dine in and cook using Dancing Chef™ cooking pastes!
All Dancing Chef™ cooking pastes contain no artificial colouring, preservatives or MSG and hence are a healthier choice for everyone in the family.
Dancing Chef™ Suki Sauce (Perfect steamboat dipping sauce)
If you are planning to have a steamboat dinner this Chinese New Year, be sure to stock up on one of the best-selling steamboat dipping sauces in town – Dancing Chef™ Suki Sauce. This ready-to- serve dipping sauce is prepared with natural herbs and spices. The sauce boasts a velvety texture and hits the right note of spicy. It goes well with seafood, meat and tofu. Add chopped coriander and roasted sesame to bring the indulgence to the next level. Go with the original flavour or mix it up with a few simple ingredients to bring bold flavours to the table.
Original Suki: Add chopped coriander and roasted sesame seed into the original Dancing Chef™ Suki Sauce. They lend a nice aroma and taste.
Spicy Suki: The addition of red chilli, garlic and green chilli padi to the Suki Sauce creates a fiery taste that will satisfy spicy-food lovers.
Special Suki: Dancing Chef™ Special Sauce is made from a blend of fresh chillies, herbs and spices. Combine it with the Suki Sauce to make a simple sauce with a surprising taste!
Tangy Suki: Add lime juice to the Suki Sauce and Special Sauce blend. The refreshingly citrus taste adds another dimension to the flavours.
Fruity Nutty Suki: Add grounded roasted peanuts to the Suki Sauce and Pineapple puree blend to enliven the taste. The roasted peanuts will impart a subtle smoky note. The crunchy bits also provide a nice bite.
Dancing Chef™ Chinese New Year Promotion
The following promotion will be available at Cold Storage, Giant, NTUC FairPrice and Sheng Shiong supermarkets from now to 31 January.
Dancing Chef™ Paste 100g: SGD7.55 for 3packets
Dancing Chef™ Suki Sauce 230g: SGD4.95 for 2 bottles
Executive Chef Kenji Okumura is proud to introduce a host of exciting new Japanese creations to Takumi. Inspired to take a more modern approach to suit the localOn January 16, 2017 / By Nookmag
Executive Chef Kenji Okumura is proud to introduce a host of exciting new Japanese creations to Takumi. Inspired to take a more modern approach to suit the local palate here, Chef Okumura has created a selection of dishes with a contemporary touch. The new menu features dishes from the restaurant’s famed sushi, robatayaki and teppanyaki counters and also showcases the freshest gourmet produce, some of which are exclusively sourced direct from local farms and ports throughout Japan.
Guests will enjoy dishes with a uniquely continental flair. Chef Okumura melds an Italian classic with Japanese touches. Burrata Cheese is given a Japanese twist with sweet diced Japanese tomatoes and a shiso dressing in place of the traditional basil pesto. A dish of Charcoal Grilled Lamb Chops is marinated in roast garlic, rosemary, thyme and parsley in what appears to be a typical western preparation. Chef Okumura chooses to enhance this dish with traditional Japanese cooking techniques, browning the lamb first on the Teppan Grill before finishing it off on the Robatayaki for a charred and smoky finish. The dish is presented to the table on your own personal grill, allowing you to cook your meat further to your preference.
Chef Okumura returns to Japan four times a year to personally meet with farmers, fishermen and producers to specially source for exclusive ingredients for the restaurant. He showcases just some of this unique produce in inspired creations on the new menu. Unagi is specially sourced from Shimanto and is prized for its natural, clean and sweet meat. Chef Okumura adorns the Unagi with a special unagi sauce from the Nagoya Prefecture which has been aged for 100 years before delicately grilling it on the robatayaki. It is served two ways for guests to enjoy- as Unagi Sushi and Unagi Kushiyaki.
Chef Okumura takes a lighter, fresher and healthier approach to his dishes and this is reflected in the new Takumi Healthy Salad. This salad showcases a special seaweed known as Akamoku which is exclusive to Takumi restaurant and sourced from the Mie prefecture. It is paired with grilled nori, fermented beancurd and laced with a wasabi dressing made with shoyu, black pepper, oil and mustard seeds. Another delicacy from the Mie prefecture is the Ise – Ebi (Japanese Spiny Lobster) and Oysters which are delicately steamed and served with a refreshing Ponzu sauce. Guests will also love a comforting Crab Hotpot served bubbling in a pot directly at the table. Chef Okumura steeps Queen Crab from Hokkaido in a miso stock enriched with grilled fish bones, shoyu and mirin. The hotpot is teaming with ingredients such as tofu, carrots and cabbage. Depending on the season, guests may enjoy the addition of bamboo shoots in Spring, watercress in Summer, mushrooms in Autumn or turnip and leeks in Winter, in their hotpot. Chef Okumura also provides thin raw slices of amberjack fish for guests to delicately dip and cook in the hotpot, shabu-shabu style.
Once a month, Chef Okumura and his team conducts a Tuna and Unagi cutting event within the restaurant where guests can enjoy a giant whole bluefin tuna and unagi being delicately cut and sliced right before their eyes. Chef Okumura takes Japanese dining to new levels, introducing diners to creative ways of enjoying Japanese cuisine and unique local Japanese produce. An inspired menu combined with friendly service and warm ambience makes for a truly memorable dining experience at Takumi.
Takumi is open for lunch and dinner from Monday to Sunday. In addition to ala carte and set dinner menus, the restaurant prides itself in offering one of the best value business lunch set menus on the island. An express lunch set menu priced from $15 per person comes complete with an appetiser, main dish of your choice, miso soup, chawanmushi, rice and dessert.
2 Keppel Bay Vista, #02-01 Marina at Keppel Bay Singapore 098382
Lunch 12 pm – 2.30pm (2pm Last Order)
Dinner 6.00pm to 10.30pm (10pm Last Order)
New daily menus to enjoy every night From December onwards, Antoinette delights with an array of hearty options to enjoy each evening. Chef Pang Kok Keong introduces twoOn January 14, 2017 / By Nookmag
New daily menus to enjoy every night
From December onwards, Antoinette delights with an array of hearty options to enjoy each evening. Chef Pang Kok Keong introduces two dinner prix fixe menus, featuring French classics and other comforting options to savour with friends and family. Antoinette offers a 1-for-1 deal three-course menu from Monday to Saturday. For pasta lovers, there is Sundays Pasta Night, a three-course affair that children can enjoy along as well.
1-for-1 Set Dinner
Enjoy 1-for-1 dinner offers at SGD48++ every Monday to Saturday with Antoinette. Choose one of three starters, a ratatouille with crispy fried egg, smoked salmon with toasted levain or Antoinette’s salad special. For mains, you can pick either chicken roulade with a light tarragon cream, pilaf rice gratin of roast chicken and mushroom or spaghetti with truffle, Japanese kombu and ebi sakura. When at Antoinette, dessert is a highlight not to be missed: end the meal on a sweet note with Antoinette’s Cake of the moment.
Sundays Pasta Night
Make every Sunday a family affair at Antoinette. The three-course menu at
SGD20++ per person offers five various pasta options, including a classic Carbonara with a smoky Guanciale sausage and pecorino cheese, pappardelle with homemade sausage ragout or ribbon pasta with prawn and basil pesto. Treat the little ones in on Sundays Pasta Night as well: each kids platter (SGD8++) comes with a petit size of their pasta of choice, a ham and cheese sandwich and chips, along with sweet treats of macaron, cookies and orange juice to keep them happy and contented all-night.
1-for-1 Set Dinners and Sundays Pasta Nights are available at both Penhas and Mandarin Gallery restaurants.
Antoinette @ Penhas Road
30 Penhas Road (off Lavender Street)
Tel : (65) 6293 3121
Antoinette @ Mandarin Gallery
333A Orchard Road
Mandarin Gallery, #02-33/34
Tel : (65) 6836 9527
Ann Siang Hill’s resident Gin advocate, Oxwell & Co invites you to leave Dry January and New Year’s resolutions behind, and embrace the Dry GINuary mantra with itsOn January 12, 2017 / By Nookmag
Ann Siang Hill’s resident Gin advocate, Oxwell & Co invites you to leave Dry January and New Year’s resolutions behind, and embrace the Dry GINuary mantra with its new and expanded Gin & Tonic menu.
Celebrate the need to gin this 2017, as Oxwell & Co unveils a selection of more than 24 gins, tonics and botanical herbs for aficionados to create any concoction to their heart’s desire, in building the perfect, bespoke Gin & Tonic.
Gin & Tonics
Gine Mare (SGD18) | Monkey (SGD18) | Paper Lantern (SGD18) | Aviation (SGD18) |
Saffron Gin (SGD18) | No. 3 London Dry (SGD18) | Gin Del Professore Madame (SGD17)
Plymouth (SGD16) | Plymouth Navy Strength (SGD17) | Broker’s (SGD16) |
Dodd’s (SGD18) | Mombassa Club (SGD17), Williams Chase GB Extra Dry (SGD17) |
Cotswold(SGD18) | Martin Miller’s (SGD16) | Beefeater (SGD14) | Beefeater 24 (SGD16) |
Sipsmith Sloe (SGD17) | Tanqueray (SGD16) | Botanist (SGD16) | Hendrick’s (SGD17) |
Caorunn (SGD17) | Old Raj (SGD17)
Selected gins will be mixed with a serve of choice ranging from Schweppes Indian Tonic, Eramus Bond, Fever Tree or East Imperial tonic for a supplementary SGD1. The customised G&T can be garnished with the usual suspects of either Mint, Cucumber, Lemon, Lime or roof-grown garnishes of Thyme, Lime Peel, Curry Leaf, Tarragon, KaffirLime Leaf or a slice of Dehydrated Orange.
Exclusively available at Oxwell & Co’s tucked away Rooftop Garden & Bar, groups can also indulge in a Bathtub of Hendrick’s Gin Cocktail at SGD60, featuring a healthy amount of Hendrick’s Gin topped with tonic, cucumber ribbons and fresh rosemary.
Oxwell & Co
5 Ann Siang Rd
Fresh-Mex eatery Mex Out brings the party to retail and lifestyle destination, VivoCity with the launch of its fourth outlet. Following the success of Barrio by Mex OutOn January 10, 2017 / By Nookmag
Fresh-Mex eatery Mex Out brings the party to retail and lifestyle destination, VivoCity with the launch of its fourth outlet. Following the success of Barrio by Mex Out at [email protected], Fresh-Mex eatery Mex Out is expanding its hip, cheery taqueria brand to VivoCity’s vibrant atmosphere. At this latest barrio (read: Spanish for ‘neighbourhood’), expect a new selection of Mexican foods and drinks to delight in at the next hangout with friends.
Barrio’s launch at VivoCity marks Mex Out’s first venture into a casual residential and retail environment, away from the more CBD-centric settings of its other outlets. What started out as a casual discussion on their love for Mexican cuisine one Saturday between three friends – Marcus Jilla, Jared Goldberg and Robert Kindler – blossomed into a passion to bring delicious and well-priced Mexican offerings to Singapore. In early 2013, Mex Out was born with its first humble eatery located in Far East Square. Three years down, Mex Out has now grown its portfolio to encompass two brands: the quick service CBD eatery, Mex Out and the beer-garden inspired casual restaurant, Barrio by Mex Out. Barrio, was first launched at [email protected] in early 2016. With the launch of its fourth outlet and second branch of Barrio, Mex Out is ready to share the love of Mexican food throughout Singapore, with a vision to make Mexican cuisine a new staple for the island nation.
Mexican, Served Fresh
Fresh Mex remains at the heart of Barrio’s cuisine. Influenced from Mex-American cuisine, Fresh Mex also borrows from ancient Mayan and Aztec culture as well as modern flavours and spices from Baja California and the Caribbean.
Mex Out’s restaurants use only uses the the freshest quality meats, seafood, dairy, and vegetables in their food. Guacamole is made fresh in-house everyday using fresh avocado, mashed and seasoned with just the right amount of lime, salt, and small amounts of red onions, jalapeno peppers, tomato and cilantro. The pico de gallo is also made fresh daily with diced tomatoes, red onions, cilantro, lime juice and salt.
With the latest launch, Barrio by Mex Out introduces new items to its menus, available across both VivoCity and Somerset outlets. Sweet bites are now available in the form of fried, crunchy churros. Barrio serves these delectable treats with a thick, chocolate sauce that will be sure to leave diners in a satisfied food coma.
There are also breakfast items to look forward to. Hearty options are available, such as the breakfast protein salad with char grilled chicken and breakfast burritos packed with bacon, fried egg, mushrooms and tomato rice.
Every day is a party at Barrio by Mex Out with new Happy Hour deals. Every Monday to Friday, go on a leisurely afternoon affair of Mexican drinks at attractive offers from 3pm to 5pm. The party continues on from 9pm till closing time every night – perfect for an after-work margarita. Collaborating with Mexican distillery Sauza Tequila, Barrio by Mex Out brings to diners authentic margarita experiences made from the potent 100% agave tequila with new refreshing flavours such as Mango in slushies – a real pick-me-up at anytime of the day!
“We are excited to see how Mex Out will continue to evolve. From Mex Out to Barrio, we want to share the spirit and flavours of mexican food.” – Marcus Jilla, Director and Co-Founder
A Taqueria by the Sea
The restaurant invokes the laid-back, yet vibrant vibe of a modern Mexican beer garden with Barrio’s iconic ‘Make Salsa Not War’ neon sign gracing the wall and colourful tiles and fairy lights stretched across the interiors. Just like its Somerset outlet, Barrio by Mex Out is located ‘street side’ so the diner basks in the surge of passing human traffic and the buzz of VivoCity. The new location has both outdoor seats, looking out towards the scenic views of Harbourfront and Sentosa Island, and indoor seats by the bar counter and open kitchen.
Barrio by Mex Out welcomes diners with the open bar counter located by the entrance, with an array of margaritas and drinks to relish during happy hour. The open kitchen puts on explicit display the freshness of the foods being prepared, and flaunts the essentially colour-drenched spectacle of Mexican cuisine.
Barrio by Mex Out
#01-116, 1 Harbourfront Walk
Make a good day great with Yogurtland, a pioneer in the frozen yogurt industry, and one of the largest self-serve frozen yogurt brands from the USA as itOn December 30, 2016 / By Nookmag
Make a good day great with Yogurtland, a pioneer in the frozen yogurt industry, and one of the largest self-serve frozen yogurt brands from the USA as it makes a grand entrance into Singapore this holiday season! Launched earlier this month on 8 December, step into yogurt wonderland as the inaugural flagship store opens at Suntec City, Singapore.
With the aim to share the highest quality unadulterated products from the USA, the Flavour Playground Pte Ltd, exclusive franchise partner of Yogurtland in Singapore, introduces a whole new fro-yo experience to the local palate. Yogurtland’s signature frozen yogurt features one-of-a-kind flavours that are 100% imported and made using authentic ingredients including real California milk from happy cows, all-natural fresh fruits, ingredients sourced from countries of origin, as well as an assortment of amazingly tasty toppings.
Get Real: The Yogurtland Difference
Yogurtland boasts a large selection of over 200 different and customised flavours, put together by a team of flavorologists, who work tirelessly to develop proprietary recipes – flavours that are both traditional and exotic, using real ingredients sourced from their native lands, such as vanilla beans from the heart of Madagascar and the best Belgian chocolates from Belgium; bringing the most authentic flavours to frozen yogurt lovers everywhere.
Yogurtland not only uses the freshest and best ingredients to create great flavours that make great tasting frozen yogurt, the team of flavorologists at Yogurtland is also involved in the yogurt-making process from start to finish – from using fresh and pure California milk without antibiotics or added hormones, to processing all its yogurt at the Yogurtland dairy in Paramount, California.
Instead of combining yogurt premix powders with local milk, Yogurtland controls the entire frozen yogurt-making process at source, thus raising the bar and maintaining the standards for flavours and quality through direct import of all its yogurt products.
With its rapid global expansion, Yogurtland has found loyal fans among young people who are health-conscious in the USA, and around the world. Over 200 flavours of frozen yogurt served at all Yogurtland stores are either non-fat or low in fat, contains vitamin-C, calcium, active live cultures that are beneficial to health, and are also gluten-free (with the exception of flavours containing cookies). Yogurtland also serves up its house-special sorbets that will satisfy any sweet tooth even for those who are lactose-intolerant.
A literal wall of unique one-of-a-kind, as well as tried-and-tested flavours welcomes guests at Yogurtland Singapore. Accompanied by a colourful topping bar filled with both healthy and indulgent options such as fresh fruits, nuts, a variety of chocolates, cookies, and delicious syrups to satisfy any appetite, customers are spoilt for choice in this fresh dessert wonderland.
The inaugural flagship at Suntec City combines a natural, exposed style with warm wooden tones and fun colourful elements for a family friendly and cosy environment. This lends a welcoming vibe for all ages that serves as the background for Yogurtland’s unique handcrafted frozen yogurt flavours and self-serve experience.
To keep things fresh, the Singapore store will see a rotating list of flavours changing every three weeks. For starters, customers are able to enjoy eight unique flavours ranging from the ever-popular Original Tart, Salted Caramel Pecan, Sumatra Coffee, Dragon Passion Tart and a Kiwi Raspberry Sorbet.
After which, customers can look forward to another eight unique flavours which will include a Pineapple Sorbet, NSA French Vanilla and an Old Fashion chocolate, with more of its 200 over flavours to be introduced in the pipeline for a unique and memorable experience every time.
Priced by weight at SGD3 per 100g, Yogurtland Singapore is located at Fountain Court, Suntec City, and is poised to tantalise taste buds and redefine the fro-yo experience in Singapore.
#B1-165/166 Suntec City
3 Temasek Boulevard
Open Farm Community (OFC), a dining concept by Spa Esprit Group — in collaboration with Edible Garden City and Chef Ryan Clift — continues its efforts to championOn December 28, 2016 / By Nookmag
Open Farm Community (OFC), a dining concept by Spa Esprit Group — in collaboration with Edible Garden City and Chef Ryan Clift — continues its efforts to champion farm-fresh dining with a revamped menu that pays homage to local produce and flavours.
A concept unlike any you can find in Singapore, OFC is an urban amalgamation of restaurant, outdoor farm and boutique cafe rooted in the heart of the city. Its latest update celebrates all things local with 10 new dishes that draw inspiration from the diverse and distinct DNA of Singaporean’s favourite flavours, while staying true to OFC’s longstanding philosophy of consuming food as close to its source as possible.
The result? A seasonal, innovative and honest culinary experience that is created using fresh ingredients that are up to 90 per cent sourced from farms in and around Singapore — including OFC’s very own agricultural landscape — and within a 400km radius within the region.
“It has always been our intention at Open Farm Community to show Singaporeans that local produce can be used to create amazing dishes that can hold their own,” says Cynthia Chua, Founder and Managing Director of Spa Esprit Group. “With the menu’s latest reiteration, we hope to up the ante in our pursuit of eating local with familiar flavours and fresh ingredients that are close to home.”
Big on Local
Standout starters include a Steak tartar marinated with ginger chilli (SGD26++) that will please the most purist of local palettes, elevated with a spring onion and coriander puree and an organic egg yolk.
Spice zealots can also look forward to the Tempura Jurong frog legs (SGD26++) steeped in a pleasantly piquant root vegetable curry and OFC garden curry leaves. Served alongside a bed of pita, the dish draws inspiration from the traditional Malay style chicken curry with a fleshier bite.
From Land to Sea
Ocean-fresh flavours play a big part in the new mains. The OFC Fish Burger (SGD30++) features a firm, fork-friendly red grouper pattie nestled between a pair of toasted squid ink buns. Its mild, unique flavours come to play with a chunky tartar sauce and pickled OFC cucumber.
Sure to please any gourmand is the Roasted pink red snapper (SGD32++) that sits above a spread of OFC’s own roselle and hibiscus ketchup, pickled cucumbers and a calamansi and sesame cucumber salad.
New to its selection of house-made pastas that are made fresh daily is the OFC garden holy basil gnocchi (SGD26++) with pickled okra, tossed in a uniquely umami lemongrass dressing.
To end off, satiate your sweet tooth with a deservingly rich Pandan and banana custard with ginger biscuit (SGD18++), served with a dollop of sugarcane sorbet, freeze-dried bananas and a vibrant medley of garden flowers.
Lunch with the Locals
OFC’s love for local doesn’t end there. Its new set lunch menu, Lunch with the Locals, boasts a 100% locally-sourced selection with mouth-watering options such as a Sambal kangkong risotto doused in a lemak curry foam with crispy kangkong leaves and Local quail breast and crispy confit leg with grilled spring onion balsamic and glazed to passionfruit perfection. Lunch with the Locals offers two-courses at SGD35++; three-courses at SGD42++; and four-courses at SGD52++, with an option for a SGD10++ top up for a glass of organic wine.
For a fully immersive experience that stretches beyond the dining 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.
Open Farm Community (OFC)
130E Minden Road
Monday – Friday
Lunch | 12pm to 4pm
Dinner | 6pm to 10pm
Saturdays, Sundays & Public Holidays
Lunch | 11am to 4pm
Dinner | 6pm to 10pm
Monday – Friday | 8am to 9pm
Boasting a history of 28 years in the local dining scene, Pasta Fresca Da Salvatore is a household name that was one of the first to bring theOn December 23, 2016 / By Nookmag
Boasting a history of 28 years in the local dining scene, Pasta Fresca Da Salvatore is a household name that was one of the first to bring the concept of freshly made pasta to Singapore. With a mix-and-match option available for its pasta and sauces, the true blue Southern Italian restaurant chain offers 336 pasta dishes in total, which is the most you can find in a restaurant in the city-state! To kick start the new year with a bang, an exciting, contemporary interior concept and creative new additions have been updated on its menus across all its outlets, which are located at Boat Quay, Bukit Timah and Siglap.
Dishing Out Delectable Creations and a New Look
All three outlets of Pasta Fresca have been renovated with sophisticated oak wood paneling, which draws a subtle reference to the traditional family-run restaurants in Italy. A grand feature wall with Lecce stone (limestone) imported from its namesake city, the hometown of Salvatore Carecci, transports diners to where the Southern Italian cuisine originated.
Staying true to Italian customs, diners are invited to begin their gourmet journey with traditional starters such as the Burrata Contadina (new, SGD20.50++), a thin-skinned cheese with a buttery-rich creamy centre, paired with grilled vegetables and porcini mushrooms, and finished with a light drizzle of olive oil.
Another stand-out starter is the Melanzane Alla Parmigiana (SGD14.80++), which features luscious layers of juicy eggplant that balance the richness of the scrumptious mozzarella and homemade tomato sauce in the baked dish.
For main courses, the Bisque di Aragosta sauce (new, priced to the season) is a creamy blend that oozes the rich flavours of the sea with its succulent lobster slivers. This hearty sauce pairs excellently with a pasta like the pappardelle, a broad and flat curved noodle that collects the sauce with ease. The classic Crespelle Al Funghi (SGD20.40++) showcases the Italian version of crepes, stuffed with mushrooms, onions and parmesan, baked to savoury perfection and served with either a cream or tomato sauce to preference.
A must-try is the Mare E Monti (SGD21.70++), a seafood-based pasta sauce that is generously laced with fresh crabmeat and mushrooms sautéed with white wine. It is highly recommended to pair this beautiful, rosy seafood base with shaped pasta like the conchiglie or rigatoni, which traps the meat sauce for a flavourful experience.
Pizza fans will be enticed by the exciting range of hand-crafted toppings available, from exquisite, gourmet options like the Mascarpone (new, SGD22.50++), topped with mascarpone cheese, parma ham, fresh tomatoes and rucola, to the popular Marinara (SGD22.50++) with succulent prawns, mussels and squid to feast on.
Meat lovers can dig into the Tagliata Di Manzo Con Rucola Al Rosmarino (SGD36.90++) and savour the natural juiciness and delicious char of the sliced beef tenderloin served with grilled vegetables and rucola. This hearty steak dish is very well balanced and a piece of good news for meat-loving health watchers – with only 500 calories, it is endorsed by the Health Promotion Board as a lower-calorie pick.
Catering to All Occasions
Pasta Fresca outlets have always been favoured for their locations – the Bukit Timah and Siglap branches are situated in hip suburban spots and are great for cosy gatherings, while the central Boat Quay address is especially popular with the working crowd and weekend merrymakers.
At the new Panorama wine lounge on level three at the Boat Quay branch, guests get to luxuriate in the evening breeze and a panoramic view of the Singapore River from the veranda. The lounge stocks a wide range of over 70 types of wines and liquors, from value-for-money house pours that start from SGD9.50++ per glass to an exclusive, top-shelf selection of Italian vintages. Peckish drinkers will be delighted by the bar bites menu, which includes popular choices like the Truffle Wedges (SGD9++); Tagliere Misto, a platter of assorted cold cuts, cheese and vegetables, (SGD22.90++) and Calamari Fritti, deep fried squid rings served with spicy Italian tomato sauce (SGD8.90++).
Diners looking for a place to hold their celebrations or events can now book either the newly renovated Pasta Fresca premise at Boat Quay or its third storey Panorama wine lounge with its grand view of the river from its large balcony and its mezzanine space. Conversely, they can also enjoy their Pasta Fresca favourites in their own residences with its customisable catering service. Now here’s what we call a traditional family restaurant that caters to everyone.
Pasta Fresca (Boat Quay)
30 Boat Quay
Mon – Thu: 11.30am to 12.00am
Fri – Sat: 11.30am to 2.00am
Sun: 12.00pm to 12.00am
Pasta Fresca (Bukit Timah)
Blk 833 #01-02/03 Royalville
Bukit Timah Road
Tel : (+65) 6469 4920
Mon – Sat: 11.30am to 3.00pm (lunch)
Mon – Fri: 6.00pm to 11.00pm (dinner)
Sat: 5.00pm to 11.00pm (dinner)
Sun & Public Holiday: 11.30am to 11.00pm (whole day dining)
Pasta Fresca (Siglap)
77 Upper East Coast Road #01-01/02
Tel : (+65) 6241 5560
Mon – Sat: 11.30am to 3.00pm (lunch)
Mon – Fri: 6.00pm to 11.00pm (dinner)
Sat: 5.00pm to 11.00pm (dinner)
Sun & Public Holiday: 11.30am to 11.00pm (whole day dining)
Brunch lovers can continue to enjoy their weekly brunch ritual at Tiong Bahru’s favourite neighbourhood bistro Open Door Policy (ODP) with its new amped up weekend hearty brunchOn December 16, 2016 / By Nookmag
Brunch lovers can continue to enjoy their weekly brunch ritual at Tiong Bahru’s favourite neighbourhood bistro Open Door Policy (ODP) with its new amped up weekend hearty brunch fare that is also nutritionally-conscious and 100 per cent gluten- and dairy-free. Taking a green-fingered cue from the successful sustainable food journey of its sister eatery Open Farm Community, the new brunch menu at ODP incorporates into its garnishes fresh greens and herbs that are grown and harvested daily within the restaurant’s vertical green gardens.
ODP’s new direction to tap into the same “growing is possible” philosophy espoused by Spa Esprit Group—coupled with the new gluten- and dairy-free approach to its menu execution—further cements the group’s fundamental philosophy of deepening diners’ understanding and respect of treating our bodies right through mindful eating, but without ever sacrificing an ounce of taste.
Created by modern gastronomy maestro Chef Ryan Clift—whose personal dietary intolerances set him on a journey to create gluten- and dairy-free dishes that stay true to ODP’s signature style of contemporary comfort food—the new weekend brunch selections offer diners who want to eat in a wholesome, mindful way, a myriad of options that don’t fall flat on flavours.
“Open Door Policy’s brunch has seen its fair share of loyal regulars over the years – with groups of friends, families and familiar faces joining us religiously weekend after weekend,” says Chef Ryan Clift. “With the new brunch menu that offers a flavourful take on mindful eating, through freshly harvested herbs and creative cooking techniques, ODP is perfectly positioned to introduce an entirely new experience to our guests and show them that gluten- and dairy-free can be just as tasty, if not more.”
Brunch favourites from land to sea
Go full English with the classic English breakfast (SGD28++), where the usual suspects of smoked Pancetta bacon, sausage, tomato, beans with freshly plucked basil and a glorious sunny-side up sit above Assistant Head Chef Freddy’s house-made gluten-free focaccia, fried to English-styled perfection.
Mexican flavours find their way into brunch with the Spicy chorizo poach egg (SGD26++), featuring a flavourful toss-up of spicy chorizo, toasted corn, picked chilies, beans, spinach and ODP hot sauce. Stick a fork into the duet of perfectly poached eggs nestled atop and coat the dish to gooey, eggy perfection.
Indulge in lavish seafood options such as the Spiced avocado king prawn (SGD30++), where grilled king prawns rest between a stack of gluten-free pita bread, lathered in layers of spiced avocado mixed with baby parsley harvested from ODP’s indoor vertical farm and coriander relish, finished off finally with a big, fat sunny-side up.
Or, dig into the King crab eggs florentine (SGD30++), complete with generous chunks of king crab served with sautéed spinach, poached eggs, and a torched béchamel sauce stirred with sabayon.
Sweet dreams are made of this
A toothsome treat comes in the form of the French toast loft (SGD24++) – an almost sinful stack of house-made oat brioche that’s dipped in coconut cream, pan-fried with coconut oil and drizzled lovingly in a zesty crème chantilly made using Italian meringue. Scoop up a mouthful with its accompanying Agave-poached berries and whipped soy milk ice cream, and you’re all set to give your meal the happy ending it deserves.
Caffeine hounds can perk up their weekend with the ODP seasonal blend, a perfectly balanced cuppa that’s made from three carefully selected single origin coffees. For a boost of the good stuff, wash down your meal with ODP’s house-made juices (SGD12++ each) – from refreshing flavours of coconut, raspberries, strawberries, ginger, lemongrass and honey juiced to a fruity froth in the Soul Sauce, to 6 leaves from the wall, an unapologetically leafy drink featuring nasturtium, basil, mustard greens, pea, coriander and mizuna freshly harvested from ODP’s indoor vertical farm.
As in the indoor farm at ODP ramps up towards its full potential, the bistro will also commit to the philosophy of consuming food that is produced as close to its source as possible – whether from farms in or around Singapore – all with the bold aim of firmly connecting the community to nature.
Brunch at ODP is available on Saturday and Sunday from 11am to 4pm.
Open Door Policy
19 Yong Siak Street (Yong Siak View),
Monday to Sunday
(Closed on Tuesday)
Lunch | 12pm to 3pm
(last order 2.30pm)
Dinner | 6pm to 11pm
(last order 10.30pm)
Brunch | 11am to 4pm
(Saturday and Sunday only)
Friday and Saturday | Bar opens till 12mn
Special Menu Prices
Five-course Tasting Menu | SGD68++/pax
Set Lunch Menu | SGD35++/pax
(two courses and a glass of wine or cocktail)
‘FEED US’ Menu | SGD51++/pax
‘FEED US’ Menu | SGD62++/pax
(three courses, inclusive of dessert)