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)
Those looking for a place to hang out after work with friends and colleagues will find the perfect place that is a little out of the ordinary inOn December 14, 2016 / By Nookmag
Those looking for a place to hang out after work with friends and colleagues will find the perfect place that is a little out of the ordinary in the heart of Clarke Quay. Maziga Shots Bar, with its cool modern vibes and great house music, offers a selection of signature Indian-inspired cocktails that are the perfect complement to the authentic Indian street-foods available on the bar menu.
Maziga Indian Bar & Grill is the first of its kind in Singapore, following the unique and trendy Indian café concept found all over the big cities of India and taking diners on a road trip through the subcontinent as a front-runner for innovative Indian street foods. Created by the team behind Singapore’s premier Indian restaurant, Punjab Grill, it redefines traditional Indian food to a whole new-age level, offering dishes served with contemporary twists that still retain the age-old familiarity of much-loved sumptuous Indian flavours and richness.
The word “maziga” refers to “cooking in traditional earthen pots” and as the Indian food scene worldwide continues to evolve and grow, Maziga champions the new and refreshed outlook that brings traditional Indian favourites into the present day.
Bar Manager Pawan Gayal, who hails from New Delhi, infuses some of India’s exotic flavours not typically found in mainstream cocktails to set Maziga’s offerings apart. The Chuski Margarita is mixed with a refreshing touch of aam panna (green mango), while the Chai Pani Shot is an unusual blend of vodka, Earl Grey Tea, passionfruit, Kahlua and a dash of apple juice. The Maziga Blazer is a smoky cocktail blazed in copper cups, which is a traditional way of serving Indian beverages.
With more on the menu, each cocktail has been carefully crafted to complement Maziga’s trademark Indian street foods (SGD12 per serving), which includes Maziga Pasta Fries, Maziga Chicken Fried Popcorn, Masala Potato Fries and Amritsari Fish Fingers. The Maziga shots are priced from SGD8 to SGD10 per shot while cocktails are priced at SGD18 each. Having made his mark in New Delhi’s dynamic bars and nightlife scene, Singapore’s cocktail fans will surely see more of Gayal’s unique concoctions at Maziga Shots Bar.
Maziga Indian Bar & Grill
The Cannery @ Clarke Quay
3C River Valley Road, #01-10 and 02-03
Open daily from 12pm to 1am.
It’s 14 days to Christmas. Everyone’s bustling around, planning get-togethers and a couple meals with the family; but if you’re stuck on where to go, here’s our listOn December 11, 2016 / By Nookmag
It’s 14 days to Christmas. Everyone’s bustling around, planning get-togethers and a couple meals with the family; but if you’re stuck on where to go, here’s our list of places (just enough for all 12 days of Christmas!) to consider for meals and perhaps a takeaway to enjoy at home with all your loved ones.
This Christmas season, guests at Brotzeit German Bier Bar and Restaurant will be treated to some of the most treasured Germanic recipes of their new award-winning Executive Chef, Wolfgang Ranner.
Tempting diners to discover the art of the quintessential Christmas Roast, Chef Ranner revives old-time roasting techniques to present a line-up of traditional dishes curated to evoke the toasty cheer celebrated as friends and family gather for a traditional Fröhliche (Merry) Christmas meal.
Crispy Pork Belly Roulade (SGD32)
This dish is first infused with winter-time herbs then slow-roasted to achieve succulent layers of meat and fat, topped off with irresistibly crisp crackling skin. When paired with creamy potato gratin, roasted vegetables and then drizzled with a beer-infused sauce, this becomes a dish that Christmas dreams are made of.
Braised Duck and Cranberry Sauce (SGD32)
Another classic often enjoyed in German restaurants, comprising a duet of savoury and sweet slow-roasted duck, sided with crunchy red cabbage and a unique style of potato dumplings rolled in almond slivers.
Seafood Medley (SGD25)
An ideal appetizer of smoked trout, salmon gravlax, anchovies and prawns with caramelized lemon, horseradish cream and pickled olives.
Veal Shank (SGD36)
Slow-braised, with truffle mash potatoes and a generous serve of veal jus.
Venison Steak (SGD42)
Tender and juicy, and paired with tasty almond-potato dumplings and bacon-wrapped asparagus spears.
Christmas Sharing Platter (SGD118)
Combing the signature Roast Pork Knuckle, a selection of Veal and Venison Sausages, Roast Pork Roulade and Veal Shank, with ample sides of seasonal vegetables, mash potato and dumplings, this platter is enough to satisfy a group of 4 persons and above.
Choco Drizzled Waffles (SGD12)
A typical festive market treat of warm, crisp waffles with walnut ice cream, plum sauce and a drizzling of decadent molten chocolate.
A mulled wine spiced with cinnamon, oranges and cloves, for a truly German Christmas flavour.
Cheek by Jowl
Cheek by Jowl, meaning ‘side-by-side’, represents the modern Australian restaurant’s husband-and-wife team: Head Chef Rishi Naleendra and General Manager Manuela Toniolo. The restaurant’s constantly-evolving menu showcases original creations imbued with multi-cultural influences and the use of natural, sustainable ingredients.
Formerly from Tetsuya’s and Yellow by Brent Savage, Chef Rishi was the head Chef of MACA when a chance meeting with Loh Lik Peng, founder of Unlisted Collection: opened up an opportunity to start his own restaurant. Today, 10 months after its opening, Cheek by Jowl has won accolades and nods from customers who return regularly for his skillful cooking and bold creations, complemented by Manuela’s curated list of organic and biodynamic wines. Chef Rishi and Manuela are strong advocates of how food and wine can be enjoyed responsibly, right here in the informal, edgy “home” of the couple.
Barramundi, Leek, Bonito Butter and Caramelised Onion (SGD32++)
The leeks are braised in a soy and sherry mix till soft while retaining some crunch; and the onions are caramelised with sherry for a rich, savoury sweetness. To complement these vegetables, Chef Rishi chooses the Barramundi for its firm flesh, rounding it off with the creaminess of bonito butter and finally giving added texture with an algae-seasoned puffed rice.
Christmas Eve Menu (SGD88++ per person)
A 5-course epicurean treat consisting of dishes such as the rich Crab Broth, accompanied with Squash, and enhanced with Tarragon, as well as the plump Roasted Scallops with Corn Puree, Fermented Prawn Sauce and Pickled Turnips – an uncanny yet harmonious combination of bright flavours.
Coconut, Laksa Leaf Ice Cream, Pomelo and Green Chilli (SGD15++)
The dish comprises of a creamy coconut semifreddo, Laksa leaf-infused ice cream, fresh pomelo and tangy green chilli, garnished with crushed peanuts and fried Laksa leaves. This immensely popular dessert is created in collaboration with the all-Singaporean culinary team that operates the kitchen at Cheek by Jowl.
Organic, biodynamic wines and Australia-inspired cocktails
Wattleseed Negroni (SGD19++)
Prepared with Sipsmith London Dry Gin, Cocchi Vermouth Di Torino, Campari and Wattleseed. Native to Australia, Wattleseeds are dark-roasted and exude nutty, coffee
and chocolate characteristics.
Macadamia Mai Tai (SGD18++)
A refreshing tipple with earthy notes, prepared with Plantation 3 Stars Rum, Jamaica Rum, Homemade Macadamia Orgeat and Ferrand Dry Curacao, finished with a sprinkle of freshly grated macadamia.
A true Australian twist on the classic American milk punch.
Celebrate the holiday season with The Marmalade Pantry with a full month of festivities. From a special ala carte dine-in menu to an exclusive Christmas Eve and Day buffet, relish in a myriad of festive treats available at its three accessible bistros. Likewise, revel in the holiday cheer from the comforts of home with The Marmalade Pantry’s carveries and sweets available for delivery and indulge in the gifting season with the brand’s list of gourmet gift sets. If you’re planning a cosy dinner party at home, The Marmalade Pantry Festive Catalogue 2016 is also available for takeaway and delivery options.
Festive Ala Carte Dine-in Menu
5 Dec to 30 Dec 2016, available at all The Marmalade Pantry outlets
Delight in an array of seven new dishes from appetisers such as the Roasted Cauliflower Soup (SGD12++) with caramelised onions and charred leeks with truffle oil and the Pumpkin Salad (SGD14++) with kale, couscous and cherry tomato confit drizzled with feta cheese and white balsamic dressing.
Mains include the Chardonnay Braised Turkey Breast (SGD28++) with sage and oregano stuffing, lemon French beans topped with humble cranberry sauce and white turkey jus, the Quinoa Crusted Cod (SGD35++), complete with asparagus puree, roasted baby carrots and potatoes in vodka tomato cream sauce, and the Braised Beef Cheek (SGD34++) with truffle mash potato and roasted root vegetables.
Complete the meal with sweets such as Forest Berries Mousse (SGD10++) with mixed berry compote and meringue or the Chocolate & Orange Tart (SGD10++) made with salted caramel and vanilla ice cream.
Christmas Eve and Day Buffets
24 Dec and 25 Dec 2016, only at The Marmalade Pantry Novena and Downtown
The Marmalade Pantry will be kicking off Christmas with a luxurious festive buffet on Christmas Eve dinner and Christmas day lunch. At a price of SGD68++ per person (SGD34++ per child), the buffet spread includes a live seafood station with oysters, mussels and prawns alongside a carvery station with Christmas classics including the Chardonnay-braised Turkey Breast and Whisky Maple Honey Baked Ham. Other mains include the Roast Beef and Apple Baked Salmon.
A total of six accompanying sides will be showcased – Yorkshire Pudding, Turkey Stuffing, Green Bean Casserole, Maple & Orange Carrots, Broccoli & Cauliflower Gratin and Roasted Sweet & Yukon Gold Potatoes. Sweets include the traditional Chocolate Truffle Log Cake, the Rainbow Log Cake, the Gingerbread House, Fruit Cake, Stollen, Assorted Cookies, limited-edition Christmas Cupcakes and Fresh Fruits.
* The Christmas Eve buffet is available from 6pm to 1030pm, while the Christmas Day buffet will be available from 12pm to 3pm.
Limited-edition Christmas Cupcakes
5 Dec 2016 to 5 Jan 2017, available at all The Marmalade Pantry outlets
At SGD4.90 per cupcake, the selections include Ho Ho Ho! – a chocolate cupcake with black cherry and chocolate ganache coated with a layer of fondant in the form of Santa’s face – and Mistletoe – a spiced pumpkin cupcake with pumpkin filling. In the season of giving, The Marmalade Pantry will be offering a festive bundle of SGD15 for four Christmas cupcakes.
Celebrate this holiday season with French-Japanese casual café kitchen, Miam Miam! Throughout the years, Miam Miam has continued to delight taste buds by introducing new and creative offerings, from Donburi to Hot Pan Baked Rolls, Pastas to Meats. It has now launched their complete full menu which features the best and most popular mainstays.
Festive Party Value Set for six pax (SGD150++)
Dec 2016 to Jan 2017
Each set features one soup, small bites such as mid wings and zucchini fries, desserts such as Miam Miam’s Original Pancake and Mini Crème Brulee, and drinks. Also, choose one main course from Miam Miam’s extensive pasta, rice, hot pan baked roll, and meat & fish menus :
Miam Donburi Shogayaki Pork (UP: SGD15.90++)
The pork loin is marinated with Shoyu sauce and fresh ginger for 24 hours before being sliced to consistent thickness and pan-fried for exactly one minute. Such short cooking time ensures the meat retains its juiciness.
Sautéed Miso Chicken (UP: SGD14.90)
A hot pan baked roll that boasts Japanese sensibilities, showcasing sautéed chicken breast slices, zucchini and carrots. A flavourful miso sauce adds a piquant kick to the offering.
Mentaiko King Crab Aglio Olio (UP: SGD19.80)
This dish features the juicy sweet Alaskan king crab on a bed of squid ink aglio olio pasta, asparagus and chilli. The restaurant’s freshly made cod roe mayo caps it all off.
Du Boeuf Hamburg (UP: SGD17.90)
The dish comprises of French loaf, specially formulated beef, onsen egg, crispy bacon, crunchy vegetables and roasted asparagus. The homemade demi-glace pulls all the flavours together.
This year, Pezzo Pizza has specially created a series of unique mouth-watering dishes worthy of the Yuletide feast! Pezzo’s newest outlet is nestled in Compass One, and it shares the space with two other names: Stuff’d and CRAVE. Stuff’d offers Mexican and Turkish cuisines like kebabs, burritos and quesadillas, all of which are made from scratch. In contrast, CRAVE houses the famous nasi lemak by Selera Rasa as well as teh tarik from Rafee’s Corner under one roof. This 3-in-1 concept aims to bring customers on an around-the-world gourmet experience.
Pezzo’s classic mainstays are bound to wow and ideal for both large and intimate gatherings. Pezzo sells pizza by the slice, allowing you to choose up to six flavours in one pan. Freshly made and baked, each pizza is handcrafted and topped with premium ingredients. With islandwide delivery service through Foodpanda, Pezzo brings the fun right to your doorstep!
Carbonara Pizza (SGD4.90 per slice)
An enticing medley of roasted turkey bacon and ham, oregano chicken chunks, mushroom and mozzarella, all pulled together by creamy carbonara sauce.
Flamethrower Pizza (SGD4.90 per slice)
Topped with a potpourri of tender spiced chicken, roasted onion, fresh chilli, and mozzarella all immersed in Pezzo’s special curry sauce.
Spice up Christmas with the rich, vibrant flavours of India at Singapore’s premier award winning Indian restaurant, with delectable festive dishes crafted by its star Executive Chef Javed Ahamad.
Punjab Grill’s Christmas specials are available for takeaway from 15 to 31 December; orders must be placed at least two days in advance. For table reservations or turkey orders, call 6688 7395.
Five-course Christmas Menu (SGD75++)
21 to 25 Dec 2016
With highlights including Turkey Lychee Chaat with Cranberry Sauce; Tandoori Turkey Malaai Kebab spiked with Truffle Oil; Turkey Liver Patty stuffed with Cottage Cheese Masala and Turkey Tikka Lababdar, diners are assured of a sensational and exotic festive feast.
Tandoori Whole Turkey (SGD120+) /
Tandoori Stuffed Turkey with Masala Gucchi Briyani (SGD149+)
Savour the restaurant’s trademark bold flavours of turkey marinated with yoghurt and Indian spices, stuffed with truffle rice and grilled in the tandoor.
Thinking of hosting a meal at home this Christmas? Indulge in an organic Christmas feast with specialty grocer and butchery Ryan’s Grocery. From organic turkey to grass fed lamb, Black Angus beef, Borrowdale pork and free-range roasts with all the trimmings, Ryan’s Grocery has all you need for wholesome festive feasting this year. The grocery will also showcase a delicious range of gluten-free, organic Christmas treats and gift sets that are exclusive to the store.
Classic Christmas Beef Roast Set (SGD298, serves 12)
Includes a U.S Roast Turkey (5~6kg) and a choice of mushroom or chestnut stuffing and cranberry sauce. The set also includes a delicious organic, grass-fed Roast Beef (2kg) and Honey Baked Ham (1kg).
Classic Christmas Pork Roast Set (SGD198, serves 12)
Includes a U.S. Roast Turkey, Roast Borrowdale Pork Collar Rolled (2kg) and Honey Baked Ham.
U.S Roast Turkey (SGD139)
Comes complete with stuffing and cranberry sauce.
Organic, Free-Range Meat & Other Christmas Groceries
For a truly unique gift, Ryan’s Grocery has you covered with a selection of Christmas hampers and gift sets, stuffed with exclusive treats for the discerning gourmand. Available for the month of December, Christmas orders can be placed at least 5 days in advance online or in person at Ryan’s Grocery. Collection of Christmas items can be made at Ryan’s Grocery, located at 29 Binjai Park, which is open daily from 9am to 7pm (Closed on Thursdays).
Great Southern Truffles Gift Set
Packaged in a sleek box, this premium set contains a bottle of organic truffle oil, a jar of organic truffle honey, and a bottle of truffle mustard that is the perfect accompaniment to grilled meat and in salads. Great Southern Truffles source the finest grade of locally grown truffles from the great Southern regions of Western Australia, New South Wales and Tasmania, and promises to be a treat for truffle lovers.
Packed with goodies from Walkers gluten-free chocolate chip shortbread to Montezuma organic Dark giant buttons and Christmas drinking chocolate. Enjoy a selection of Gaea Kalamata and green olive tapenades with Amisa organic amaranth and rice crispbread. The hamper will also include Busy Bees gluten-free Lime & Coconut cookies, Suma Organic Pesto Alla Genovese and Probios Viva Mais Spaghetti made from 100% organic rice from the grains of the best Italian Rice.
With Suma Extra Virgin Coconut Oil and Yogi Organic Christmas Tea. It also contains Bridge Rice Milk and a Bio Avena Oat Drink. The organic oat drink serves as a healthy and tasty substitute to milk and can be used in cooking and baking. It contains no additives and is lactose and cholesterol free. Sweeten your beverages with Suma Organic Coconut Blossom Syrup, a rich amber nectar extracted from coconut tree flower buds grown on small, sustainable farms in Indonesia. Clearspring Organic Brown Rice Breadcrumbs and Luke’s Organic-Bio Kale Multi Grain Chips are also included.
Filled with Bodhi’s Bakehouse Organic Raw Dark Agave Syrup, Mayver’s organic peanut spread, Ozganics orange marmalade, Oxfam Fair Earl Grey Tea and preservative, additive-free Caramelised Balsamic Vinegar from Latasha’s Kitchen. The hamper also includes a bottle of Colmena Jarrah Honey, produced the traditional way involving no heat, filters or chemicals. Jarrah Honey has great antibacterial properties, high antioxidant levels and is only produced from honey bees that collect nectar from the flowering West Australian Jarrah tree in the Jarrah forest of Dwellingup. The hamper also includes a bottle of unfiltered, cold-pressed Wambyn Organic Olive Oil from Western Australia that is delicious in dressings and dips.
This festive season, celebrate in Spanish style at UNA as Chef Antonio and his team cook up a fiesta to indulge all revellers.
Feliz Navidad! (SGD70++ per person)
24 & 25 Dec 2016, from 6pm
Experience the Spanish festivity through their delectable 3- course dinner specially curated by Chef Antonio. The main course features choices like Atlantic hake stewed in green sauce with venus clams and baby asparagus, or grilled pluma Iberico pork with red berries sauce and smoked ratte potatoes. The dinner includes a glass of champagne per person. House-pour red or white wine is also available at SGD50++ per bottle.
Enjoy the dinner with an upbeat repertoire of Top 40s hits and Christmas favourites performed by a live acoustic two-piece band.
Christmas Brunch (SGD88++ per adult, SGD30++ per child)
25 Dec 2016, 11am to 3pm
Enjoy a sumptuous Christmas Brunch at UNA as the team presents a Spanish Christmas carnival featuring hearty spread and irresistible live grill and paellas stations. Be spoilt for choice with a wide selection of signature tapas and egg dishes that will be brought to your table. By the live stations, there are signature giant paellas, hand-cut Iberico ham, and meat and seafood grill.
The star of the feast is the roasted Spanish suckling pig. The pork is roasted in the classic Spanish way, ‘asado’, where the meat is marinated with garlic, Mediterranean herbs and sherry wine. The pig is then roasted two ways; it is first slow- roasted at a low heat until the meat is tender and succulent, the heat is then turned up to achieve crispy skin on the outside.
Buon Natale! The Italian Christmas is an epitome of true festive celebration in the kitchen and the dining room. Zafferano brings this well-loved tradition to Singapore as diners sit back and experience the warm Italian hospitality and indulge in the festive repertoire of contemporary Italian cuisine with authentic flavours.
Christmas Table d’hote
(3-Course : SGD88++ per person | 4-Course : SGD98++)
24 & 25 Dec 2016, from 7.30pm
Choose from with antipasti options such as pan-seared foie gras with sous-vide pear, berry compote and grated chocolate and mains like sous-vide 150 days grain fed Black Angus beef tenderloin paired with celery root purée and glazed mushrooms.
No festive dinner is complete without a delightfully Christmas dessert bar, which offers an attractive array of traditional and contemporary Italian desserts and pastries made with love of festive traditions by Chef Marco and his team.
Christmas Champagne Brunch (SGD128++ per person)
25 Dec 2016, 12pm to 3pm
A hearty Italian table brunch with free flow of G.H. Mumm champagne, Peroni beer, house wine, soft drinks, juices, coffee and tea. The Christmas feast starts off with antipasti of five different items served at your table. By the carving station, find Zafferano’s exclusive brunch highlights – unlimited servings of traditional festive delights of oven-baked turkey, Australian red snapper, the all-time favourite beef wellington. To end on a decadent note, indulge in the generous spread of traditional and contemporary Italian desserts and pastries at the Christmas dessert bar.
Enjoy the festive atmosphere high in the sky at 1-Altitude, with its overarching theme of ‘Sugar, Spice and All Things Nice’. With the promise of memorable festive dining and high-octane parties, there is no other place to be than this lifestyle powerhouse for the best in end-of-year dining and entertainment. Likewise, expect nothing less than an unforgettable gastronomic experience at Singapore’s highest restaurant, featuring delectable offerings of great seasonal ingredients, crafted by Executive Chef Christopher Millar in his uniquely progressive Australian style.
Christmas five-course dinner
(SGD130++ per person | SGD150++ per person for window seat)
24 & 25 Dec 2016, 6.30pm to 10pm
Accompanied by carving stations of favourite holiday roasts, highlights of the menu include Langoustine with artichoke espuma, green apple and pistachio caviar; Caramalised Foie Gras or Scallops; and Roasted Duck Consommé. Dessert comprises of an irresistible Crabapple Tartin or the Purple Sweet Potato Log Cake.
Stellar’s Christmas Day Brunch (SGD140++ per person)
Available from 12pm to 3pm
A lavish spread that features a Seafood and Shellfish Station, Charcuterie and live Foie Gras Station, The Festive Kitchen of sumptuous roasts and more. Sweet surprises by the restaurant’s star Pastry Chef Jasmin Chew abound with a luxurious dessert buffet spread. Include free-flow Prosecco with brunch at an additional SGD60++ per person, while kids from 6 to 12 years old dine at SGD60++, and kids 6 years old and under dine for free.
CÉ LA VI
Toast to Noël at CÉ LA VI’s iconic rooftop location with seasonal offerings including a champagne-fueled Christmas Brunch, a month-long Festive Menu, and specially curated Christmas Dinner Menu. Perched atop of Marina Bay Sands on the 57th floor, CÉ LA VI exclusive vantage point grants an unbeatable view of the splendid city skyline. This festive season, their month long specially curated Festive Menu will include globe-spanning dishes reinterpreted with a contemporary twist with CÉ LA VI’s Master Chefs’ ingenuity.
During the eve of Christmas and on the special day itself, the Christmas Brunch Menu offers guests to a treat of free flow champagne and can enjoy a full range of appetizer and salad spread with a main. Guests can also opt for a more intimate dining setting with the Christmas Menu 6-course meal featuring Pastry Chef Ariane’s Petit Four, a selection of charming desserts to complete the epicurean dinner.
Festive Menu (SGD188++ per person)
5 to 30 Dec 2016
Revel in CÉ LA VI’s specially curated of month-long Festive Menu. Featuring a delectable 7-course meal of CÉ LA VI’s Master Chefs’ inventive Modern Asian creations at its finest. The Festive menu includes globe-spanning dishes like Yellow Fin Tuna Tartare, Crab Meat Ravioli, and Grilled Dutch Veal Chops.
24 & 25 Dec 2016, 12pm to 3pm
Start the merriment early with CÉ LA VI’s Christmas Brunch, the most decadent Christmas brunch party in town. From 12 to 3pm, guests can enjoy free-flow champagne (or choose the non-alcoholic option with free flow drinks), an appetizer and dessert spread, and a wide array of choices for main courses including Oven Roasted Turkey, Charcoal Grilled Black Angus Striploin, and an Assorted Mushroom Pie.
Christmas Dinner (SGD188++ per person)
24 & 25 Dec 2016
Embark on a gastronomical adventure with the palate-pleasing 6-course spread. With the exceptional Christmas Dinner Menu, diners can indulge in Hokkaido Scallop Carpaccio, Lobster Capellini, Grilled Greenland Halibut, complete with a sweet finish with the Limoncello-Cranberry Macaron. The festive dinner menu comes with optional champagne or wine pairing at an additional fee.
This year, PrimaDéli unveils the most divine desserts just in time for the holiday season. Treat your loved ones to a delicious taste of Christmas with traditional classics updated to suit all palettes. Tapping on generations of baking experience, and using the finest ingredients, PrimaDéli’s new lineup of show-stoppers are all you need for a sweet celebration.
12 to 25 Dec 2016
Enjoy 15% off all Christmas cakes (except regular sized ones).
24 Nov to 25 Dec 2016
Enjoy 15% off regular sized Christmas cakes. Citibank cardholders enjoy 8% off the usual price and 10% Citi rebate.
Santa’s cottage (SGD52.90 for approx. 850g)
With luscious chocolate truffle cream enveloping layers of rich chocolate sponge, Santa’s cottage comes complete with exquisitely handcrafted log cottage that is sure to be the talking point of your dinner party.
Walkin’ with Santa (SGD54.90 for approx. 1kg)
Hop on board a flavourful journey with Santa as you dig into the moist and rich interior of this chocolate sponge cake. Layered with crunchy toasted hazelnuts and luscious hazelnut cream filling, it is sure to satisfy your palate throughout the twelve days of Christmas.
Jolly Rudolph (SGD51.90 for approx. 850g)
Get ready for a party in your mouth as this creamy Oreo mousse cake layered with rich chocolate sponge contains crunchy Oreo bits.
White Christmas (SGD42.90 for a regular size | SGD53.90 for 1kg)
Layered with sweet and tangy strawberry jam fillings glazed in white chocolate ganache, the soft, light and fluffy vanilla sponge interior is sure to be a delight to many Asian palates.
Chocolate Wonderland (SGD42.90 for a regular size | SGD53.90 for 1kg)
If you’re looking for something richer, why not go for this moist chocolate sponge cake? It comes filled with delicious blueberry fillings wrapped in a dark chocolate mirror glaze.
Gingerbread boy and girl butter cookies decorated with colourful icing sugar
These crumbly, melt-in-your-mouth cookies are beautifully adorned with frosting to depict the popular fairy tale characters.
Christmas cookies (SGD19.80 per tin)
Available in three flavours of double chocolate chip cookies, coffee cookies and lemongrass almond cookies, these crunchy treats are great as gifts or as after-dinner treats. Enjoy 20% off when you buy two tins.
Chef’s Supreme Pie (SGD12.90 for a diameter of 16cm and approx. 670g)
A splendid mix of chicken, potato and mushroom, flavoured with Chef’s special seasoning and baked to crispy perfection. Add on a Chef’s Supreme Pie at SGD9.90 with any Christmas cake purchase.
Lava Cheese Tart
Purple Sweet Potato and Choco Hazelnut flavours will be released just in time for Christmas. Original cheese tarts are priced at SGD2.40 while flavoured ones (Purple Sweet Potato, Choco Hazelnut, and Salted Egg Yolk) are priced at SGD2.80 each. A box of
three can be purchased at SGD7.
In partnership with Native, The Minute List, an insider’s handbook to eating and drinking in the city, presents ‘A Very Asian Christmas’ featuring Paper Lantern Distilling’s Sichuan PepperOn December 9, 2016 / By Nookmag
In partnership with Native, The Minute List, an insider’s handbook to eating and drinking in the city, presents ‘A Very Asian Christmas’ featuring Paper Lantern Distilling’s Sichuan Pepper Gin.
Come 12 December (Monday), four of the city’s best bartenders will converge upon the city’s newest cocktail bar located in the hip enclave of Amoy Street, to shake and mix their way to a winning Asian-inspired cocktail that tastes like Christmas. Participants include Kai from Neon Pigeon, Sim from Atlas Grand Lobby & Bar, Nesh from Smoke & Mirrors, Ashwin Raj from 28 HongKong Street, Reena from Crackerjack, and representing the Native team, Leon.
Following the success of the Boilermaker Night that brought the London and Melbourne cocktail trend to the shores of Singapore, The Minute List collaborates with NATIVE to film a new episode of “Happening” – an online series that brings the local bartending community together for an evening of friendly, competitive fun and debauchery.
Housed at 52A Amoy Street, NATIVE is the newest kid on the block, and an Asian themed bar founded by 2015 Diplomatico World Champion, Vijay Mudaliar. The former barman of Operation Dagger prides NATIVE as a bar that looks to its roots; where local foraging for ingredients is a key focus, and the shelves are fully lined with regionally produced spirits like Rum from Nepal, Whisky from India, and of course, Sichuan Pepper Gin that is craft-distilled in Chiang Mai, Thailand.
With Paper Lantern Distilling as the spirit sponsor, the bartenders will be using Sichuan Pepper Gin as a base for their imagination to take over in creating a festive cocktail that pays homage to Asian flavours. To up the challenge, each bartender will be given five minutes to prepare their cocktail and present it to a panel consisting of three influential personalities from the bartending community – Kamil Foltan, Group Development Bar Manager of Potato Head, Vijay Mudaliar, founder of Native and 2015 Diplomatico World Champion and lastly, Simin Kayhan, Co-founder of Paper Lantern Distilling. The winning bartender will walk away with a bottle of Paper Lantern’s Sichuan Pepper Gin and SGD300 in cash.
The closed door competition will take place from 4 to 6pm, where the doors are open to all from 6pm onwards for anyone to join in the seasonal, boozy festivities. To kick up the good vibes a notch, guests will be able to enjoy the Asian-inspired Christmas cocktails as whipped up by the bartenders at a special price for the whole night.
A Very Asian Christmas
Monday, 12 December | 6pm onwards
52A Amoy Street
This season, Martell introduces Martell NCF (Non Chill Filtered), the new cognac that is set to light up the night. Where most cognacs are filtered below 0°C, MartellOn December 8, 2016 / By Nookmag
This season, Martell introduces Martell NCF (Non Chill Filtered), the new cognac that is set to light up the night. Where most cognacs are filtered below 0°C, Martell NCF is unique among cognacs as it is filtered at room temperature, thus preserving its full potential to unleash irresistibly smooth, velvety and expressive aromas when served with ice or with a mixer.
Offering a refreshing new option for partygoers who want a dynamic, sophisticated and deliciously easy signature drink, Martell NCF dances on the palate with sensual hints of apricot jam and vanilla, with a rounded, and well-balanced finish ending on notes of citrus peel, candied fruit, mandarin and pink grapefruit.
In terms of aesthetics, the NCF bottle has a cutting-edge design to match its innovative taste and creation. The bottle itself is dressed in a reflective metallic copper coating that commands attention, while a transparent bottom reveals the gorgeous amber gold and copper hues of NCF. Likewise, glossy white lines on the bottle evoke the filtration process, and glow in the dark under UV light.
A revolutionary new vision of Cognac for millennials, NCF made its global debut at #LightUpNCF, the brightest party of the year on 25 November 2016 at Infinite Studios. #LightUpNCF had a stellar line-up of the loudest local acts, including ShiGGA Shay, Rave Republic, DJ Tinc, and Bounce Squad.
For its global launch in Singapore, Martell collaborated with three tastemakers who embody the ideals behind NCF – a curiosity for life and a desire to ignite the passion that lies within and experience the light that makes the world come alive. These three ambassadors – hip-hop artist ShiGGa Shay, fashion blogger Rachel Wong, and DJ Tinc – live by these ideals and have since made a name for themselves. Together with Martell, they have created a music video that expresses the ideals of NCF, set against a new single by ShiGGa called “In My Hand”, written specially for the launch of NCF.
The invite-only party celebrated the launch of NCF with drinks flowing and music banging, and kickstarted with ShiGGa Shay’s new music video, In My Hand, which premiered at #LightUpNCF.
“Life is short, therefore finding your light and following it with all your heart would mean to chase your dreams boldly and never give up, no matter what people say to try and bring you down.” — ShiGGa Shay
Proudly born and raised in Singapore, ShiGGa Shay has been making waves in the local music industry. From producing beats in the studio to directing and editing his own music videos, he has a knack for crafting music which instantly connects with the Singapore audience. This ability to appeal to the every-man has led him to the top of the charts with a legion of fans. ShiGGa Shay is also a co-founder of Grizzle Grind Crew, which acts as an independent collective dead-set on elevating the local hip-hop scene.
“Sometimes, you just have to step out of your comfort zone to pursue your passion and do what you love.” — Rachel Wong
In just four years, Rachel Wong, Bloggerati by Nuffnang, has become an online personality not to be ignored. With more than 154,000 followers on Instagram under her belt, she has turned her passion for fashion into a successful career, sharing fashion and styling tips with her fans and followers.
“I believe everyone is born with a purpose; they just have to try hard enough to find out what is their reason for waking up the next morning. Keep searching and I promise you that, one day, you will find that purpose.” — DJ Tinc
TINC is a DJ based in Singapore who has skyrocketed into the local and international club scene. She became the first and youngest female DJ to hold a monthly residency night (M.O.B) in Zouk. To lend a helping hand to aspiring DJs, she has opened an academy called This Beat Is Sick where she mentors and shapes the future of Singapore’s dance scene.
Ah, the most wonderful time of the year is upon us. Christmas Day is all about the giving, gifting and most important of all, stuffing – that meansOn November 29, 2016 / By Sarah Oh
Ah, the most wonderful time of the year is upon us. Christmas Day is all about the giving, gifting and most important of all, stuffing – that means stuffing yourself silly with a feast, drinking to your fullest and making merry with your loved ones. Instead of cooking, how about focusing on the eating? Here’s where you can enjoy the festive season without lifting a finger.
This Christmas, Brez’n is keeping things traditional by serving up a menu filled with classic dishes and perennial staples. No Bavarian Christmas tradition is complete without a roasted duck. A nod to the Bavarian tradition, the Salat mit Entenbrust (SGD18.00), the smoked duck breast meat is sliced thin, and served on a bed of fresh salad greens, crunchy walnuts, orange fillets and cranberries – for a balanced combination of crunchy and refreshing.
Take a step further with the Entenkeule mit Schupfnudeln (SGD28.00). Slather on some honey and brandy, you’re ready to go with two crispy duck legs that reveal their tender and juicy insides. Throw in some potato dumplings, a typical Bavarian accompaniment for roasts and this dish is set to finish with slow-braised red cabbage and cranberries.
If you’re really serious about turning your Christmas fete into a truly gastronomic affair, ready yourself to tuck into the Brez’n Weihnachtsplatte (SGD88.00). Perfect for sharing with up to five diners, make your calories count with a crispy pork knuckle the size of a fist, accompanied by two oven-roasted duck legs and the Sauerbraten (roast beef), with braised red cabbage and sliced bread dumplings.
Set for a long, cold winter, nothing warms the Bavarians up faster than a mug of mulled wine. At Brez’n, the Mulled Wine (Gluhwein) (SGD12.00) will be served chilled since we don’t get to experience winter on our sunny island.
There are lots of ways you could spend Christmas this year. Perhaps a Bavarian kind of Christmas could help you shake things up a little.
Hard Rock International called upon its seasoned bartenders to shake things up as part of the fourth annual global BARocker competition. Following several local BARocker events, Hard RockOn November 27, 2016 / By Nookmag
Hard Rock International called upon its seasoned bartenders to shake things up as part of the fourth annual global BARocker competition. Following several local BARocker events, Hard Rock Cafe Singapore hosted the regional round of the competition on 15 November 2016, where the most spirited bartenders from the Southeast Asia region will flip, twirl, pour and spin for a spot behind the bar and a chance to move on to the final round in Panama City, Panama.
Bartenders from Hard Rock Cafes in Singapore, Australia, Malaysia, Thailand, Vietnam and Cambodia were at the regional round to represent Hard Rock in the BARocker competition, which was judged by a panel of industry experts, including Senior Worldwide Beverage Director of Hard Rock Cafe International Cindy Busi, Master mixologist Ricky Paiva and Barstylez founder Shahmil Lin. The competitors were judged on several key elements, including recipe knowledge, pour testing, accuracy, speed, flair and showmanship.
After the regional showdown, the winner, Feranando Barthel from Hard Rock Cafe Bali, Indonesia, will be flown to Panama City for Hard Rock’s annual Global Conference in January for the worldwide finals, where bartenders will compete alongside twelve other candidates for the title of Global BARocker Champion. The grand prize winner will receive a 3D gold 2017 BARocker pin, a “2017 BARocker of the Year” Fender guitar, trophy, BARocker apparel, and an all-expenses-paid trip for two, to one of Hard Rock’s all-inclusive resort properties. Additionally, the Global BARocker Champion’s winning drink will be featured on Hard Rock’s exclusive beverage menu for a limited time.
For more information on this year’s Global BARocker Competition, visit the Hard Rock Cafe, Singapore’s website.
BARocker Judges :
BARocker Regional Finalists 12 participants :
Tickets to Singapore’s biggest yuletide fair, Christmas Wonderland 2016, are already selling fast with less than two weeks to the opening of Christmas Wonderland on 2 December. EventOn November 24, 2016 / By Nookmag
Tickets to Singapore’s biggest yuletide fair, Christmas Wonderland 2016, are already selling fast with less than two weeks to the opening of Christmas Wonderland on 2 December. Event organiser Blue Sky Events today unveiled a wide range of dining and shopping experiences available at the event.
Visitors can look forward to a more diverse variety of dining options from traditional festive nibbles to international delights. Savvy shoppers looking for a one-of-a-kind Christmas gift can shop to their hearts’ content with hand-made crafts and treats. Vendors will showcase custom-made items from traditional wooden huts specially imported from the United Kingdom, including handmade miniature gifts from Blue Stone Craft Gifts and Toys, tea and bodycare gift sets from YES Wellness, handcrafted trinkets from Curious Creatures, natural soy candles from Sally’s Room, locally designed apparels and leather accessories from CATCH and ONE+ONE, artisan perfumes from Freda’D Parfum, exquisite jewellery from ATP by Ariati and adorable sock toys Angel Wings Workshop.
Likewise, delight your palate with signature dishes and culinary offerings from all over the world such as Poffertjes (Dutch mini pancakes) by The Dutch Pancake Store, Kürtöskalács (traditional Hungarian chimney cones) from Happy Bellies, Peri-peri Chicken from African Tandoor and wizardry-inspired dishes such as Butter Beer Battered Fish and Chips from Street Food Circus.
Over at the Ice Palace, visitors can experience wintry dining in the tropics and indulge in seasonal delights from French patisserie La Noël chez PAUL in an alpine-themed setting. Offering great views of the Ice Skating Rink, Snow Playground and Ice Slide, diners will feel like they are at an elevated ski lodge as you sip on Hot Chocolate with a Christmas twist – flavoured with gingerbread, orange, mint or sea salt caramel or savour traditional Yuletide dishes such as Roast Beef with Red Wine Sauce and Vegetables.
Visitors can also indulge in festive delicacies by Harry’s at a new two-storey Glass House within the Supertree Grove. Diners can look forward to Harry’s Merry Wings, Mrs Claus’ Baked Salmon, Holly Jolly Turkey, Eggnog, Mulled Wine and many more. The second storey is available for private events.
Visitors can enjoy special creations exclusive to Christmas Wonderland, including the Mao Shan Wang Durian Churros by Churros Factory, Crispy Cinnamon Apple Wantons by The Travelling COW, Brewerks’ Turkey Burger with Cranberry Mayonnaise and Brussels Sprouts slaw, and Apple Cinnamon Tsukune sliders from The Diner.
The excitement continues at Hard Rock Café with authentic all-American favourites including their legendary burgers and chicken wings. Patrons can also shop for their popular classic tees from their limited-edition Christmas retail collection.
Access to the Festive Market is included with admission tickets to Christmas Wonderland, which takes place at Gardens by the Bay from 2 December 2016 to 1 January 2017, from 3.30pm to 11pm daily. Tickets start from SGD4 and can only be purchased online. Each paying adult can bring in up to three children under 0.9m free of charge. Visitors must purchase their tickets prior to visiting the event, as tickets will not be available for sale at the event.
Additional charges for some attractions within the event grounds apply. Selected capacity-controlled attractions will be available for pre-bookings online.
Brewed since 1932 in Asia, Tiger Beer is now available in more than 60 countries, winning over drinkers in major cities around the world. Over the years, itOn November 21, 2016 / By Nookmag
Brewed since 1932 in Asia, Tiger Beer is now available in more than 60 countries, winning over drinkers in major cities around the world. Over the years, it has undergone many transformations while remaining true to the brand’s rich heritage, traditions and taste. Tiger is brewed using only the finest malt, hops and yeast, through a strict brewing process that takes over 500 hours – including taste-testing over 10 samples of water every day and over 200 quality checks.
Having received its first award in 1939, the brand began its journey as an Award Winning beer on an international stage. The recognition of its product excellence catapulted Tiger’s internationalization in the early 1990s, with over 50 international awards and accolades to date. It is now known as a symbol of contemporary international Asia, enjoyed by discerning drinkers in every corner of the globe spanning across Asia with growing popularity in western markets such as, Europe, USA and Australasia amongst others.
A true Asian beer at heart, the brand wants to show the world what Asia has to offer, and just in time for the festive period, Tiger Beer proudly presents a new and invigorating flavour – the limited edition Tiger Radler Grapefruit.
Brewed with Tiger Beer, the new Tiger Radler Grapefruit proudly joins Tiger Radler Lemon as an extension of the home-grown brand’s innovative product range. By combining the iconic lager and natural grapefruit juice, this thirst-quencher features a bright, sweet flavour which ends on a lightly bitter note. With 2% ABV, Tiger Radler Grapefruit is a refreshing accompaniment that can be enjoyed at any festive occasion.
Over the years, Tiger has received more acclaim from the world’s leading newspapers and journals than most other beers. For instance, the Washington Magazine, in a blind taste-test involving several hundred brands, unreservedly voted Tiger “positively the best beer in the world”. Tiger has also accumulated over 50 accolades, awards and distinctions. Some of the more notable awards include a Gold medal in the International-Style Lager at the World Beer Cup 2010 and a Gold Medal for the International Golden Lagers category at the BrewNZ Awards in 2011. Each year from 2004 to 2006, Tiger was named a UK Cool Brand Leader. The recognition reaffirmed Tiger’s popularity and was given only to the coolest brands in the UK.
This holiday season, the limited edition Tiger Radler Grapefruit (2% ABV) will be available in a 6-can (6 x 323ml) pack at a recommended selling price of SGD9.90 at hypermarkets, supermarkets and convenience stores from November 2016, while stocks last.
The penultimate dinner in the Quartet of Signatures from Robert Parker Wine Advocate’s MICHELIN guide Singapore Chef Showcase features Chef Malcolm Lee from Candlenut, the first Peranakan restaurantOn November 19, 2016 / By Nookmag
The penultimate dinner in the Quartet of Signatures from Robert Parker Wine Advocate’s MICHELIN guide Singapore Chef Showcase features Chef Malcolm Lee from Candlenut, the first Peranakan restaurant awarded a Michelin star.
Chef Malcolm takes us on a journey Across the Straits of Malaya where Peranakan cuisine drew its origins. Spanning from Singapore across borders to beyond Penang, and across ethnicities with varying interpretations of the cuisine from Melaka Peranakan to Thai Peranakan and even Hindu Peranakan, Chef Malcolm is staying true to his art with his study on the cuisine’s varying forms.
The 13-course extravaganza for one night only features a repertoire of Peranakan cuisine’s rare ethnic variants, presented studiously by Chef Malcolm. The dinner’s pièce de résistance, Nasi Ulam, uses 35 ingredients to create the Herb Rice dish’s inimitable flavour. Courses are paired with Robert Parker’s selection of wines rated RP90 and above to accentuate the spices and piquancy of each dish over dinner.
Across the Straits of Malaya
by Chef Malcolm Lee
25 November 2016, Friday | 7 pm
Candlenut, COMO Dempsey
Block 17A Dempsey road
Tickets can be purchased online at SGD160++ per diner.
They say good things are worth the wait. Ahead of the Kilo Lounge re-opening in December later this year, Kilo is proud to present A SERIES OF INTENTIONS,On November 18, 2016 / By Nookmag
They say good things are worth the wait. Ahead of the Kilo Lounge re-opening in December later this year, Kilo is proud to present A SERIES OF INTENTIONS, featuring 3 pop-up parties at 3 separate, undisclosed locations that will be revealed only on the day of the event itself.
A SERIES OF INTENTIONS by Kilo Lounge :
DJ W!LD (FR) with Oliver Osborne (UK) and Jeck Hyde (FR)
Born in Dijon, DJ W!LD grew up influenced by the formative hip-hop movement, and took his name from the genre’s defining film, Wild Style. He’s an artist in it for all the right reasons: for art’s sake, to help foster scenes and communities, and to educate the next generation.
Date: Friday, 18 November
Time: 10pm till late
Location: Undisclosed—to be revealed on the day itself.
* Stay tuned to their Facebook event page for more details.
Cover Charge: SGD30 online or at the door (if available)
A SERIES OF INTENTIONS by Kilo Lounge :
Petar Dundov (HR) with Brendon P. (SG)
Born in Zagreb in the early ‘70s, Dundov believes that “techno is music that precedes movement. It is dance music, solid enough to carry emotions through the dance floor and abstract enough to be a template for ever”. His heady productions truly embody this ethos.
Date: Saturday, 19 November
Time: 10pm till late
Location: Undisclosed—to be revealed on the day itself.
* Stay tuned to their Facebook event page for more details.
Cover Charge: SGD30 online or at the door (if available)
A SERIES OF INTENTIONS by Kilo Lounge :
The Revenge (UK) with Maurice Simon (SG)
“The Revenge is a producer who understands the past but embraces the future,” Resident Advisor says. “His forward-thinking productions and versatility as a DJ have ensured him a place as one of the leading names in dance music over recent years.”
Date: Friday, 25 November
Time: 10pm till late
Location: Undisclosed—to be revealed on the day itself.
* Stay tuned to their Facebook event page for more details.
Cover Charge: SGD20 online or SGD30 at the door (if available)
Cooking Beats returns this year for a second instalment of A Thanksgiving Feast on Thursday, 24 November. Join us as we celebrate Thanksgiving the Kilo way by bringing back good music and plenty of hearty food and warm conversation, with drinks all the way up to 12 midnight.
This year’s menu includes:
Kilo Presents : Cooking Beats — A Thanksgiving Feast
Thursday, 24 November 2016
66 Kampong Bugis
Be amongst the first in Singapore to explore the newly minted Kam’s Roast outlet at Pacific Plaza! The flagship outlet in Hong Kong was awarded the Michelin StarOn November 17, 2016 / By Nookmag
Be amongst the first in Singapore to explore the newly minted Kam’s Roast outlet at Pacific Plaza! The flagship outlet in Hong Kong was awarded the Michelin Star in the 2015 and 2016 editions of MICHELIN Guide Hong Kong & Macau. The brand is a household name, renowned for its roast meats.
With careful supervision from the original roster of Hong Kong chefs, the same Kam’s Roast will achieve the same quality and standards expected of the dishes. Signature dishes such as the Roast Duck and Suckling Pig will have you rubbing your hands with glee. The crackling is ethereally thin and crispy, and the meat is succulent. Corporations or individuals can also order the Suckling Pig for events or celebratory occasions too. It is roasted gently for long hours, and the collagen produced from the meat is bound to please.
Another must-try is the ‘Toro’ Char Siu, which is made with premium pork belly. The secret recipe is by Mr Kinsen Kam, who was once the second-generation owner at the famed Yung Kee. The pork is seasoned with Kam family’s award-winning marinade. The slab of meat is barbequed and boasts a melt-in-your-mouth texture and just the right amount of char for that smoky flavour. Each slice of char siu has the perfect balance of lean meat and fat, with the burnt bits adding a delightful crunch. The ‘Toro’ Char Siu pairs well with red and white wines.
When at Kam’s Roast, you must also savour the legandary Wonton Noodles, that Mr Kinsen Kam served in Yung Kee, which is exclusively available in Singapore. Al dente with a firm bite, the noodles are air flown from Hong Kong daily on Singapore Airlines. The logistical operations are handled by Kerry Logistics. Hence, absolute freshness is guaranteed. The noodles are accompanied with fresh, handmade goldfish-shaped wontons encasing premium prawn and pork fillings. The pastry skin is silky soft. Rounding out the dish are slices of Kam’s famous roasts.
Kam’s Roast Goose was established to commemorate its founders Mr Kam Shui Fai and his son Mr Kam Kinsen Kwan Sing. The year 1942 saw the inception of Yung Kee Restaurant, which later became a successful and internationally acclaimed restaurant. The founders’ self-motivation and hardworking attitudes were their recipe for rapid and outstanding success in the culinary world. The third-generation Kam’s Roast aims to carry on the Kam family’s legacy.
The first branch located outside of Hong Kong, Kam’s Roast will officially open for business in Singapore on Saturday, 19 November 2016 at 1pm.
9 Scotts Road
#01-04/05/06/07, Pacific Plaza
Daily Opening Hours
Weekdays | 11am to 10pm
Weekends & Pubic Holiday | 10am to 10pm
Meat lovers have more reason to rejoice as Renga-Ya Japanese BBQ and Steak Restaurant officially opens its doors at Chijmes, offering the best of beef from the prefecturesOn November 16, 2016 / By Nookmag
Meat lovers have more reason to rejoice as Renga-Ya Japanese BBQ and Steak Restaurant officially opens its doors at Chijmes, offering the best of beef from the prefectures of Hokkaido and Kagoshima.
Renga-Ya which means “Brick House” in Japanese, serves up beef from Hokkaido in the north of Japan as well as Kagoshima, all the way in the south. The carefully sourced “Oakleaf” brand of prime beef from Hokkaido features unique natural breeding, without the use of antibiotics and genetically modifed feed. Instead, herbs are mixed in the feed to add a natural refreshing flavour to the meat. From Kagoshima, Renga-Ya imports Kuroge (Black Hair) A5 Grade Wagyu famed for its well-balanced fat marbling and and full-bodied flavour. As Renga-Ya is able to import whole cows from both Hokkaido and Kagoshima, diners can look forward to a wide-range of cuts for Yakiniku and steak.
Mr Yorito Takekura, Director of Super Dining Pte Ltd which owns Renga-Ya says, “At Renga-Ya, we want to deliver a casual dining experience with an emphasis on consistent freshness and quality so we source for the best produce directly from factories of origin to ensure traceability. We decided on beef from Hokkaido and Kagoshima as the pure and natural environment there is ideal for raising healthy cows.”
Attesting to the freshness of the ingredients are such specialties as Hokkaido Beef Tataki with Japanese Onions, a Japanese Beef Carpaccio (SGD14.90), which is eaten raw. Likewise, the Kaki Fry (SGD11.90) features succulent oysters imported from Hiroshima and seasonal vegetables are also flown in from Hokkaido, providing crunchy greens and sweet root vegetables.
Moving on to the main star which is the beef, diners can experience it in two ways as Renga-Ya is as much a Yakiniku restaurant as a steak house. Savour delectable cuts of both Hokkaido Prime and Kagoshima Wagyu with The Renga-Ya BBQ Platter (300g at SGD89.00 and 500g at SGD139.00). Cut to precise thickness so that they will cook evenly over the hot charcoal, diners can partake of the tender melt-in-mouth goodness of Karubi (short rib) and Jou Rosu (chuck roll), as they grill the meats to their preferred doneness.
Alternatively, those who want their beef flame-grilled professionally should not miss Renga-Ya’s Steaks. Diners may choose from a juicy Hokkaido or Kagoshima Striploin, Ribeye or Tenderloin, complemented beautifully with the in-house steak sauce, ponzu radish sauce or peppercorn sauce. Besides Yakiniku and steak, diners can also look forward to an array of appetizers, salads and a fine selection of wines and cocktails to accompany their meal.
Nestled in the midst of restaurants in Chijmes, Renga-Ya makes its mark by offering a memorable dining experience which is both satisfying yet affordable. Renga-Ya’s wooden flooring and brick walls exude a warm and cosy rustic vibe with splashes of contemporary colour in the sofas, seats and wall murals makes it an ideal setting for gatherings with family and friends, or even business meals in carefully crafted out spaces for more privacy.
30 Victoria Street
Cointreau Noir La Maison Cointreau, founded in 1849 and known for Cointreau, the iconic square-bottled orange liqueur, has launched a new variant Cointreau Noir. Inspired by “Majestic”, aOn November 14, 2016 / By Nookmag
La Maison Cointreau, founded in 1849 and known for Cointreau, the iconic square-bottled orange liqueur, has launched a new variant Cointreau Noir. Inspired by “Majestic”, a premium blend of Cointreau orange liqueur and cognac crafted by Edouard Cointreau in the early 1900s, Bernadette Langlais, Cointreau’s former master distiller, decided to makeover Majestic by adding her own personal touch to enrich the product experience. The resulting concoction was “Cointreau Noir”, the ultimate blend of Cointreau orange liquor and Cognac.
An irresistible alliance of Cointreau’s perfect balance of sweet and bitter orange peels and world’s finest cognac, Rémy Martin, Langlais enriched the original recipe by adding macerations of walnuts and almonds, bringing even more sophisticated aromas and complexity to the original masterpiece. With a touch of spice, rounded with notes of vanilla, honey and nuts, the results allow for a mellow and deliciously smooth drink with a clean finish.
“We are proud to launch this magnificent spirit. The blend of Cointreau and Rémy Martin Cognac adds a unique depth and flavour, which can only be created when combined in this exclusive creation by Cointreau’s former Master Distiller, Bernadette Langlais.” — Elisabeth Tona, Marketing Director (South East Asia Pacific)
The perfect balance between a liqueur and a cognac, this spirit appeals to dark spirit connoisseurs and cocktail lovers alike. The symphony of zesty orange liqueur and smooth mellow cognac can be enjoyed neat or in simple long drinks like with cloudy apple and soda. In the words of Langlais, “we have spent the last few years endeavouring to hone the final product and reach the perfection we set out to achieve”.
Cointreau Noir can be enjoyed in the following concoctions :
Cointreau Noir (on the rocks)
– 35 ml Cointreau Noir
Pour Cointreau Noir into a rocks glass and enjoy.
Cointreau Noir – Cloudy Night
– 50 ml Cointreau Noir
– 60 ml cloudy apple juice
– 2 dashes of aromatic bitter
– Apple slices
Pour ingredients over ice in a highball glass. Stir briefly and garnish with a slice of Fuji apple.
– 40 ml Cointreau Noir
– 30 ml Espresso coffee [cold]
– 20 ml Mount Gay Black Barrel
– Coffee beans
Shake all the ingredients with ice, then strain over ice into a rock glass.
* Inspired by the cocktail « Black Rose » from Frank Meier in 1936, when he was working at the Ritz hotel in Paris. Recipe available in “The Artistry of Mixing Drinks” published in 1936.
Cointreau Blood Orange
In addition, La Maison Cointreau also unveils the Cointreau Blood Orange, a bold new expression in the celebrated House style. Cointreau Blood Orange premieres in Singapore this month, complementing the Cointreau range, which already comprises Cointreau and Cointreau Noir and which holds a leading position in global travel retail.
Cointreau Blood Orange is a remarkable interpretation of the Cointreau style that has its roots in the century-old mastery of orange selection and the meticulous, in-house art of distillation. Known the world over for its authentic, elegant and avant-garde personality, the brand’s new Cointreau Blood Orange draws inspiration from these very values and brings to them a new twist.
To create Cointreau Blood Orange, Langlais worked patiently to hone to perfection its aromatic profile. While selecting blood oranges of the most intensely aromatic character and distilling their peel along with those of the signature sweet and bitter oranges of Cointreau, their exact proportions remain a carefully guarded secret. After painstaking research, Langlais located some of the most aromatic blood orange fruit on the planet in the orange groves of the Mediterranean island of Corsica. The unique combination of the Mediterranean climate and the rugged Corsican soil gives the blood orange its vitality, blood-red colour, intense aromas and exquisite taste. At her request, blood oranges are harvested at just the right moment, when their peels contain high concentrations of the essential oils that are then captured by distillation, thus bestowing upon Cointreau Blood Orange its distinctive, vibrant notes.
In every step of her creation Langlais remained true to the Cointreau craftsmanship handed down from one generation to the next. Continuing the Cointreau quest for harmony in artfully expressing the notes of the fruit, she brought a whole new dimension to them. All-natural and crystal clear, Cointreau Blood Orange is a new expression, and not a flavour extension of Cointreau.
“I have put all my passion and dedication into creating the Blood Orange expression of Cointreau. On the nose, Cointreau Blood Orange offers a voluptuous bouquet that opens to reveal a cascade of zesty citrus notes. The interplay of three orange varieties creates a profoundly rewarding complexity of taste. This is a spirit of exquisite fullness. Its natural brio offers a vibrant new twist on the classic, inimitable Cointreau signature.” — Bernadette Langlais, former Master Distiller at La Maison Cointreau
Cointreau Blood Orange is presented in the iconic square bottle of Cointreau which bears the seal ‘1849’, the year the House was established. The orange-red colour of the bottle is testament to the bold and assertive personality of this new expression, while the rose gold finish is an elegant, feminine nod to the copper stills at the Cointreau distillery in Angers.
Cointreau Blood Orange has all the cocktail versatility of Cointreau, and can be enjoyed as Cointreau Rouge by adding equal amounts of Cointreau Blood Orange liqueur and cranberry juice to a large wine glass filled with ice. Cointreau Blood Orange is also a delight when enjoyed neat on ice.
Both Cointreau Noir and Cointreau Blood Orange are available at fine cocktail establishments across the island.
SPRMRKT Kitchen & Bar is honoured to support the production of Buying Happiness, a documentary by Singaporean filmmaker Mak Chun Kit, through a set dinner menu that willOn November 11, 2016 / By Nookmag
SPRMRKT Kitchen & Bar is honoured to support the production of Buying Happiness, a documentary by Singaporean filmmaker Mak Chun Kit, through a set dinner menu that will raise funds for both the film and the orphans it seeks to create awareness for.
In 2004, Mak visited a Tanzanian orphanage and made fast friends with several of the children. 12 years later he returned, with hopes that the children had grown up and realised their dreams. To his dismay, he found many of them still stuck in a painful cycle of poverty; two of them had even passed away. Mak nonetheless still believed that financial assistance would help to turn the lives of these youths around, and so he turned to crowdfunding in order to raise funds for these orphans, as well as to document the entire process—through the film, Buying Happiness—to find out how these contributions truly
impacted their lives.
The crowdfunding campaign was run earlier this year, gaining significant traction and going on to become one of the most successful of its kind in Singapore. The team still has a long way to go, however, and several fundraising events are being planned to push this project forward and have the film come to life.
Here is where SPRMRKT Kitchen & Bar comes in. Founder Sue-Shan Quek shares more: “I was recently in South Africa for my honeymoon and immediately fell in love with the country. I came back inspired to do something meaningful for the people there, so it was a no brainer to help Chun Kit raise funds for Buying Happiness,” she says. “Dining With A Conscience is a completely new initiative which we want to develop with our team to create something meaningful. Not just for the donors or the orphans, but also for our staff who’s putting dinner together. It’s to remind them that they’re not working in just another restaurant, but that they’re in an industry which can create an impression with each meal and impact with each service. Hopefully, our customers will be heartened when they realise they’ve enjoyed a fantastic meal, and that the money they’ve spent is also going to a worthy cause.”
SPRMRKT Kitchen & Bar at STPI — Creative Workshop & Gallery will launch the Dining With A Conscience menu on 24 November 2016 — just in time for Thanksgiving — with Mak giving an opening speech at the event. The menu will run until 10 December 2016, with a portion of the proceeds going towards the orphans in Tanzania and the production of Buying Happiness.
With the hope that this menu will not only raise funds for these underprivileged youths, but also heighten awareness of an issue that many people have sadly become accustomed to and desensitised towards, we share Mak’s belief that any amount of aid, when given in as direct a way as possible, can truly change lives for the better.
Join us in making a difference, while sharing a meal with the people you love most.
Dining With A Conscience
A SPRMRKT Kitchen & Bar Set Dinner Menu
Thursday, 24 Nov ~ Saturday, 10 Dec 2016
* Filmmaker Mak Chun Kit will give an opening speech on 24 Nov.
SPRMRKT Kitchen & Bar
STPI — Creative Workshop & Gallery
#02-01, 41 Robertson Quay
Find out more about Buying Happiness here.
SAVOUR’s largest edition this year yet – come indulge in the BIGGEST Christmas feast as 10 young emerging chefs serve up their most creative creations in the GourmetOn November 10, 2016 / By Nookmag
SAVOUR’s largest edition this year yet – come indulge in the BIGGEST Christmas feast as 10 young emerging chefs serve up their most creative creations in the Gourmet village along with the launch of their first ever Christmas Food Market.
The Gourmet Village will host the finals of the DBS Live Your Dream initiative, wherein the chefs will present 3 dishes each on behalf of their restaurant, in the hopes of being the first ever winner of DBS Live Your Dream. The champion will walk away with prizes worth up to SGD50,000 and the opportunity to train in an international Michelin-starred restaurant.
The Christmas Food Market will be fully decked out with yummy goodies from around the world in time for festive feasting. SAVOUR attendees will also be first-in-line to choose from a huge selection of Christmas goodies before the crazy holiday shopping begins. There is no naughty or nice on this list, as everyone is invited. (-Psst!- Entry is complimentary for all!)
Come celebrate the delicious and have yourself a very yummy Christmas!
“As we approach the grand finals of the DBS Live Your Dream initiative, we’re extremely encouraged by the level of talent and showmanship presented by Singapore’s up and coming chefs. Feedback from the public has been positive, and we’re excited to witness the best of the best go head to head at SAVOUR Christmas in hopes of pursuing their passions and making a name for themselves in the culinary world.”
— Karen McGregor, Senior Vice President, DBS Bank Ltd
This year, as a tribute to local talent, SAVOUR and DBS Bank teamed up in search for the next culinary superstar through the DBS Live Your Dream initiative. The 2 semi-finals during SAVOUR Gourmet and SAVOUR Wines saw 19 teams fight for their place in the finals. All the menus for each edition were carefully curated and went through multiple rounds of tasting before being presented to a panel of judges, where each dish was scrutinised and scored based on taste, showmanship, originality and presentation, while attendees voted for the restaurant they felt produced the best menu.
Preparations for the event started more than 2 months in advance prior to SAVOUR, and the chefs dished out an incredible amount of over 100,000 portions within 40 hours of being inside the kitchen during the previous 2 editions.
Come 17-20 November, the finalists will battle it out to be the first ever winner of DBS Live Your Dream.
For the first time ever, SAVOUR will be throwing the biggest holiday feast and will showcase a fully decked out Christmas Market. With Christmas parties and family reunions around the corner, you won’t want to miss out on yummy goodies specially flown in from all over the world.
SAVOUR and Martell team up to bring you an exciting pairing. Eight dishes in the Gourmet Village have been specially created to complement the rich, velvety Martell Cordon Bleu, all in an attempt to find the next Martell Projects: Chef.
What’s more, you get to be the judge and elevate your gastronomic journey with a complimentary tasting portion for every purchase of any of the Martell pairing dishes. Just present your Martell Gourmet Passport when you order to redeem your tasting portion! Sign up for the Passport online or at L’Espace Martell at SAVOUR.
Badoit Bubble Bar
Did you know that Badoit water is sourced at a depth of 100 metres below ground?
The finishing touch to a perfectly set Christmas table, Badoit is set to amplify the taste of ingredients from your favourite gourmet dishes. The Badoit Bubble Bar at the Gourmet Village will keep you refreshed and hydrated all day long as you feast on over 30 amazing dishes and endless Christmas treats.