Subway has released the all new Shroomy Chicken flavour across all outlets in Singapore and will be available for a limited time from today till 5 November. ShiitakeOn September 8, 2019 / By Nookmag
Subway has released the all new Shroomy Chicken flavour across all outlets in Singapore and will be available for a limited time from today till 5 November.
Shiitake and button mushrooms are combined to form a delectable, chunky spread. The mushrooms are then seasoned with aromatic sprinkles of rosemary and thyme to finish with a fragrant, earthy flavour with hints of peppery undertones. Paired with tender chicken pieces and crisp vegetables sandwiched between freshly-baked bread, the Shroomy Chicken sub not only tastes great, but is a great source of fibre and protein.
The new Shroomy Mushroom spread can also be enjoyed with the new Shroomy Chicken Salad as a lower-carbohydrate option.
The new Shroomy Chicken subs retail at $7.20 each for a six inch, and $12.20 for a footlong. Customers can also purchase the Shroomy Mushroom combo (comes with a 16oz drink). All for the price of $8.20. The Shroomy Mushroom Salad retail at $9.00.
From now through the end of the year, destination rooftop bar Smoke & Mirrors will offer a special menu of cocktails featuring Marques de Casa Concha wines pairedOn September 4, 2019 / By Nookmag
From now through the end of the year, destination rooftop bar Smoke & Mirrors will offer a special menu of cocktails featuring Marques de Casa Concha wines paired with canapes as part of the Perfect Match pairing program.
Highlighting the diversity and pairing flexibility of Marques de Casa Concha wines, Head Bartender Jorge A. Conde has put his unique twist on the challenge, developing two cocktails with wine as the base. The floral, citrusy El Marquesblends Marques de Casa Concha Chardonnay 2017 with lemon shrub macerated with Cognac and jasmine aroma. Combining complexity with elegance and vibrancy, the light and minerally Chardonnay integrates seamlessly with the bright, acidic flavours of the lemon shrub. Finished with jasmine aroma, the drink is an unexpected delight for the senses. For a robust, fruit-forward option guests can try the Sirena de Chile, which mixes Marques de Casa Concha Merlot 2016 with single malt whisky, cherry liqueur and Aquafaba. Rich and complex, the notes of vanilla, oak and mocha from the merlot stand up perfectly to the bold flavours of whisky and cherry. Shaken with Aquafaba, a vegan replacement for egg whites, the resulting cocktail is light and refreshing.
Evoking Smoke & Mirrors’ current “Illusion of Flavours” cocktail menu, Jorge’s two cocktails for the pairing challenge push the boundaries of expectations with modern techniques and house-made ingredients. Each cocktail will be priced at S$25++ and served with an array of canapes, including Smoked Salmon, Chilled Pasta, and Prawn with Mango Salsa.
From 1 September through to 31 October, Mitzo at Grand Park Orchard will be teaming up with Marques de Casa Concha wines to present The Perfect Pairing. ExecutiveOn August 31, 2019 / By Nookmag
From 1 September through to 31 October, Mitzo at Grand Park Orchard will be teaming up with Marques de Casa Concha wines to present The Perfect Pairing. Executive Chef Nicky Ng has prepared two exquisite dishes to go along with the distinct wines. Marques de Casa Concha embodies tradition and excellence of Concha y Toro and showcases the diversity of Chilean wines, and guests can choose two thoughtfully prepared dishes to go along with the vibrant wines.
Guests can choose either Mitzo’s Braised Vermicelli with Seafood paired with Marques de Casa Concha Chardonnay 2017. From D.O. Limari, Limari Valley, this white wine combines complexity with elegancy and vibrancy, serving up fresh white pear flavours with mineral notes and toasted hazelnut. This wine pairs perfectly with seafood and further elevates the dish with its silky texture and layers of pear and ripe fig.
Alternatively, Mitzo’s XO Fried Rice with Lobster Meat, Vegetables and Mushroom will be paired with Marques de Casa Concha Carmenere 2016. This deep, dark red wine is a classic example of Carmenere from D.O. Peumo, Cachapoal Valley. With intense notes of ripe plums, blackcurrants and dark chocolate, and a firm tannin structure, this elegant wine is best enjoyed with the intense wok hei and umami-filled dish.
Ideal for sharing between two, each wine and dish pairing is priced at S$95++ (U.P. S$128++). Guests can call +65 6603 8855 or email [email protected] for reservations and enquiries.
Dubbed as the world’s most awarded single malt Scotch whisky, Glenfiddich has crowned Chung Ya Han from SKAI Bar and Bella Koh, the first-ever Singapore winners of itsOn August 30, 2019 / By Nookmag
Dubbed as the world’s most awarded single malt Scotch whisky, Glenfiddich has crowned Chung Ya Han from SKAI Bar and Bella Koh, the first-ever Singapore winners of its World’s Most Experimental Bartender competition. Held in Singapore for the very first time, the on-trade competition was launched globally in 2016 with the aim of bringing together innovative bartenders and non-industry mavericks to collaborate and push the boundaries of single malt beyond bartending norms.
In line with the competition’s spirit of experimentation, Glenfiddich challenged bartenders in Singapore to work with a collaborator from the creative field to work with and submit their proposed experimental serve using the Glenfiddich 12 Year Old. Following a round of careful deliberation by the brand, five bartenders were selected to advance to the national finals where they paired up with their proposed collaborator to create their unique Glenfiddich serves. The five pairs of finalists who battling it out for the national title included:
During the finals, the finalists presented their innovative interpretations of the Glenfiddich 12 Year Old expression to an esteemed panel of judges that included creative minds in their own right. This included Ming Tan, Chef of JAM at Sirihouse, Mark Ong, acclaimed sneaker artist and founder of SBTG, Luke Sanderson, Glenfiddich Brand Ambassador – Australia, Nigel Ng, Head of Marketing, Singapore, William Grant & Sons, Steve Leong, Sales Manager, William Grant & Sons.
Chung Ya Han and Bella Koh emerged tops from five finalists and creative collaborators, for their outstanding experimental serve using the Glenfiddich 12 Year Old. The pair wanted drinkers to experience and enjoy the tea drinking culture in the form of a heritage whisky like Glenfiddich, and their serve – Slow Cha, brought two heritages of tea and whisky together to celebrate the alchemy of their individual tastes. The sustainable cocktail was thoughtfully made with ingredients that were either created from scratch, sourced sustainably, organic or foraged where possible, to educate drinkers about what they are consuming and how their choices affect the environment.
“It has been an amazing experience taking part in this competition together with Bella and seeing how creative the other finalists were. Bella and I decided to use simple yet sustainable ingredients to bring out the essence of the Glenfiddich 12 Year Old in our experimental serve. We are very honored to have won and look forward to doing Singapore proud in the global finals,” said Chung Ya Han.
On the same night, Glenfiddich also presented the Singapore Fan Favourite title to Michael Foong, Head Bartender, Jekyll and Hyde and Dylan Ong, Chef and Owner of The Masses, for their serve Break Fast in the Valley, which merges two different styles of Scottish Breakfasts featuring local Singaporean flavors. The serve was hugely popular with attending guests, who each cast a vote for the Singapore Fan Favourite title.
“The level of creativity and innovation from all five pairs of bartenders and collaborators is absolutely phenomenal and we have seen some incredible serves today. The experience created by Ya Han and Bella stood out because of how it hero-ed the brand, and how it drew in a truly Singaporean aspect,” said Brett Bayly, Glenfiddich Brand Ambassador, Southeast Asia.
The winning duo will now go on to represent Singapore and compete against other national winners in the global finals in Scotland. They will first arrive in Dufftown, the brand home of Glenfiddich to present their Experimental Serves to the judges, before progressing to Edinburgh for the final leg of the challenge. In Edinburgh, competitors will go through a series of interactive and inspirational sessions, which will help shape the experimental concept they present to the live audience that evening, who will then vote to crown the World’s Most Experimental Bartender 2019.
Four serves, including the winning serve Slow Cha, will be available in the finalists’ home bars for the month of September :
Earlier this year, the UK’s favourite pig turned vegetarian so that even more Marks & Spencer customers can enjoy the delicious treat! The pork gelatine use in theOn August 27, 2019 / By Nookmag
Earlier this year, the UK’s favourite pig turned vegetarian so that even more Marks & Spencer customers can enjoy the delicious treat!
The pork gelatine use in the confectionary products has been removed from the classic Percy pack to make it suitable for vegetarians, while all the other Percy Pig packs were already vegetarian friendly. All of the Percy packaging has also undergone a refresh, making it the perfect time for customers to grab a new bag!
Marks & Spencer has also added a new delicious Percy sweet to the family, the Percy Pig Fruity Chews! A fresh take on everyone’s favourite pig, these new sweets have a delightfully chewy texture, and are a mix of fruity flavours: apple, red grape, strawberry, blueberry, orange and lemon. Made with real fruit juice and no artificial colours or flavourings, Percy Pig has been an integral part of the M&S family for more than 26 years and this new version is already soaring up the bestsellers list in UK.
The Percy Pig family now includes his wife Penny, their seven piglets, his pals Sherman Sheep, Molly Moo, Poppy Panda and Timmy Tiger, Percy’s parents Pops and Patricia, the Easter bunny as well as a spooky Halloween surprise and festive Christmas twist.
Singapore’s own Tanglin Gin introduces a new label design bottle for their Orchid Gin and Mandarin Chili Gin variants. Designed by local creative collective Tell Your Children inOn August 19, 2019 / By Nookmag
Singapore’s own Tanglin Gin introduces a new label design bottle for their Orchid Gin and Mandarin Chili Gin variants.
Designed by local creative collective Tell Your Children in collaboration with global brand consulting agency Landor, the transparent bottle keeps its original shape with an added illustration to reflect the Singaporean influence on their spirits.
The label for both permanent bottles in Tanglin’s range features signature Singaporean dishes highlighting the handpicked botanicals and spices in the gin that truly represent our small island’s immense cultural history. The central image of the DJ is a homage to the mix of Singapore’s different cultures, while the inspiration for the brand’s name comes to life with the white gates of Tanglin at the Botanic Gardens, an area once known as home to a variety of spice plantations. A closer look reveals some of the city’s best-hidden spots, such as rooftop bar Loof, old school shop Chin Mee Chin Confectionery, indie cinema Projector and Summerhouse at Seletar Aerospace.
The first gin to be distilled in Singapore has had huge success since hitting shelves in June 2018. The Orchid Gin has earned a Silver medal at the Cathay Pacific Hong Kong International Wine & Spirit Competition (IWSC), the San Francisco World Spirits Competition (SFWSC) and the Singapore World Spirits Competition (SWSC). They have also expanded their offerings with their second permanent SKU, Mandarin Chili Gin, as well as a limited run of Cranberry Gin during the festive period.
Tanglin Gin is available to purchase online here, at DFS stores in all terminals at Singapore Changi Airport and selected drinks retailers.
Internationally acclaimed Taiwanese restaurant Din Tai Fung celebrates Mid-Autumn Festival with traditional Taiwanese festive treats, Din Tai Fung’s Mid-Autumn Taiwan Pineapple Cakes and Aged Puer Tea from Yunnan,On August 14, 2019 / By Nookmag
Internationally acclaimed Taiwanese restaurant Din Tai Fung celebrates Mid-Autumn Festival with traditional Taiwanese festive treats, Din Tai Fung’s Mid-Autumn Taiwan Pineapple Cakes and Aged Puer Tea from Yunnan, China.
Din Tai Fung Mid-Autumn Taiwan Pineapple Cakes
A Taiwanese delicacy especially popular during Mid-Autumn Festival, Din Tai Fung’s Mid-Autumn Taiwan Pineapple Cakes adds a special touch and a fresh palate to stand out from the usual traditional mooncakes during this festive season.
The delightful treat is freshly baked in Taiwan’s Din Tai Fung central kitchen and specially air-flown to Singapore. Each golden buttery pastry is filled with moist and luscious pineapple filling, rich in aroma and delicate sweetness, and free from preservatives. They are ideal for festive gifting or while enjoying the full moon with family and friends. Individually wrapped and packed in a limited-edition Mid-Autumn festive gift box, a box of 10 pieces is available at S$26.80 nett.
Din Tai Fung Aged Puer Tea
S$12.80 nett per box, S$32.00 nett for Mid-Autumn Festival set of Taiwan Pineapple Cakes & Aged Puer Tea
Available at all Din Tai Fung restaurants island-wide except Manulife Centre, from now until 13 September, or while stocks last.
Din Tai Fung has concocted the perfect balance of the delectable taste of its premium whole tea leaves, Aged Puer Tea, that is aged for five to eight years, featuring a brew that is silky smooth, and finishes with a soft, lingering fragrance of dates. Each gift box contains eight individually wrapped pyramid tea bags for convenient enjoyment and is available at S$12.80 nett per box.
This year, Din Tai Fung specially curates The Perfect Pair, consisting of Din Tai Fung’s Taiwan Pineapple Cakes and premium Aged Puer Tea at S$32.00 nett, available at all Din Tai Fung restaurants except Manulife Centre, from now until 13 September, or while stocks last.
Get ready to experience Carlsberg anew as the internationally-beloved beer re-presents itself with an all-new look for its signature same great brew. Beer lovers can look forward toOn August 7, 2019 / By Nookmag
Get ready to experience Carlsberg anew as the internationally-beloved beer re-presents itself with an all-new look for its signature same great brew. Beer lovers can look forward to Probably The Best Beer In The World which now comes with a series of practical betterments to deliver an even better beer enjoyment experience to a new generation of ever more sophisticated beer drinkers.
Carlsberg introduces new improvements for better beer experience
Whether its poured into a glass or enjoyed in a bottle or can, Singaporeans can look forward to even smoother and fresher Carlsberg beers ahead thanks to its series of new packaging innovations that provides better beer experiences while helping them to reduce their environmental impact. The Best Line-Up? Probably.
Innovative cap that keeps beer fresh for longer
The new Fresh Cap on Carlsberg bottles keep the beer tasting fresh for fifteen times longer by reducing oxidation from the bottle. Oxygen though synonymous to life, causes beer to lose its freshness and taste even faster. Carlsberg’s new Fresh Cap contains an oxygen scavenger in the liner of the cap which actively absorbs oxygen – ensuring that the beer tastes fresher and better for longer.
Enjoy better quality beers served in new premium-looking stemmed glass
Beer drinkers enjoying the same great brew served in the new premium-looking stem glasses can delight in an even better quality Carlsberg beer. The new stemmed glasses are bowl-shaped in design, allowing for a smoother pour and comes with a tapered mouth for a more aromatic beer with 25% better foam retention. Its tailored nucleation glasses also help to create a steady stream of bubbles and maintains the head on the beer – giving you a better beer drinking experience.
Grab a can of Carlsberg beer easily with new Easy-to-Open packs
Ever had difficulty getting to your beers? Carlsberg is now making it even easier for everyone to grab a can of Carlsberg beer by introducing Easy-to-Open packs – an additional easy to open tear perforation to its current packaging. As with all good experiences, good beers are to be enjoyed with friends! The Easy-to-Open packs will also make it easier for consumers to relish in beer sharing moments.
Sustainable ideas to create a better tomorrow
Besides being able to enjoy a better beer experience, consumers will be delighted to know that they will also be minimising the environmental impact while enjoying Carlsberg products with new sustainable packaging initiatives introduced. Carlsberg is going greener with its switch to Cradle to Cradle Certified TM silver ink on its bottle label that is produced using renewable energy. The ink will help improve the recyclability of packaging as it does not contain paper fibers which cannot be reprocessed. A new coating of wax emulsion concentrate will also be applied to Carlsberg’s refillable glass bottles which helps to double its lifetime. The coating reduces scuffing which extends the bottles’ longevity, allowing them to look new and more scratch-resistant longer, reducing the need for it to be replaced and disposed of easily.
Consumers will also notice a refresh in the brand’s core design elements which were drawn directly from its rich heritage while reflecting a sleek and chic updated look. Carlsberg’s refreshed Danish-inspired identity, which balances simplicity with contemporary design, is a testament to its constant strive to be better in all aspects of the brand. This is applied across its products, packaging, communications, visibilities and amenities as part of it’s continual journey to refine itself and experiment for a better tomorrow. Held at Plaza Singapura’s atrium from 15 to 25 August, beer lovers can experience Carlsberg’s next phase of its “Pursuit for Better” and embark on a one-of-a-kind immersive experience where they can discover the brand’s past, present and future. Limited to one glass per person, Singaporeans can enjoy a free glass of Probably the Best Beer in the World on us!
For the first time ever, The Peranakan restaurant helmed by Executive Chef Raymond Khoo will launch an all-new vegan version of their Tok Panjang experience. Set to launchOn August 3, 2019 / By Nookmag
For the first time ever, The Peranakan restaurant helmed by Executive Chef Raymond Khoo will launch an all-new vegan version of their Tok Panjang experience. Set to launch today, this will appeal to diverse groups of diners ranging from vegans and vegetarians to flexitarians and carnivores. Tok Panjang, or long table, is a grand Peranakan feast once served at the turn of the century by wealthy Straits families to mark special occasions like weddings, anniversaries and important birthdays; it is a signature experience at The Peranakan.
The Tok Panjang Bibik set (SGD 48++ per person, minimum two persons) consists of omnipork sup bakwan kepiting, kueh pie ti, ngoh hiang, omnipork buah keluak, mutton rendang, ayam pongteh, nasi ulam, chap chye, and ikan assam pedas.
The Tok Panjang Baba set (SGD 68++ per person, minimum two persons) makes no attempt to hide its regal touch. It has everything one would find in a Bibik set and more. Additional items include duck curry, terung with anchovies, chilli crab cakes, ladies’ fingers with anchovies and tau yu bak.
The Tok Panjang feast retains the beautiful flavours and resolute spirit of Peranakan food without compromising on taste.
Babi buah keluak, a buah keluak dish that borrows the flavours of pork, might seem like a distant memory immortalised in writer Stella Kon’s play, Emily of Emerald Hill. It makes a comeback in the Tok Panjang menu, combining ground omnipork and unctuous buah keluak gravy to produce a real rice pusher.
The plant-based omnipork, made of shiitake mushrooms, peas, non-GMO soy, and rice, makes another appearance in the sup bakwan kepiting. The pork and crab ball soup features meatless pork balls that are robust and laced with ‘tendons’ in an elegant broth flavoured by papayas.
The spirit of Peranakan flavours in the Tok Panjang menu continues with ikan assam pedas, made possible by serving chunks of deep fried battered cod and eggplants in a supremely appetising and tangy assam gravy. Tau yu bak, pork stewed in dark soy, features bean-based pork belly complete with gelatinous sections to resemble belly fat. The best accompaniment for the many dishes in the Tok Panjang is nasi ulam, a heritage dish of mixed herb rice that is laced with Peranakan memories and culture. This ‘salad’ consists of a variety of julienned raw herbs and vegetables such as kaffir lime leaves, turmeric leaves, lemongrass, long beans, rojak flowers, laksa leaves, and is intensely aromatic and delicious to eat.
Meatlovers will love the chill crab cakes and be convinced they need not give up what they used to enjoy. Balls of deep fried soy-based crab cakes offer a real crunch and bite but remain very light on the palate. Chilli crab sauce, an umami bomb constituting elements like rempah, garlic, onions and taucheo, is slathered on the crab cakes to create a real head-turner.
Round out the meal with vegetable dishes such as nyonya chap chye, terong with anchovies (sauteed eggplants topped with fried mushroom strips as good substitute for ikan bilis) and nasi ulam.
Each Tok Panjang set is served with a grand display of desserts at the end of the meal. A jar of fragrant pandan leaves and discs of gula melaka preside over a selection items such as apom bokwa, durian pengat, kueh kosui, and kueh bingka. The kueh bingka, in particular, is made of vegan butter, but surprisingly retains the original flavour of tapioca cake. The chef’s dessert platter is also served with home-brewed lemongrass tea infused with pandan.
Going meat-free has never been this easy!
As Mid-Autumn rolls around, we once again encounter an age-old dilemma… Which mooncake do I buy this year??? With a plethora of choices packed in pretty boxes, it’sOn August 3, 2019 / By Nookmag
As Mid-Autumn rolls around, we once again encounter an age-old dilemma… Which mooncake do I buy this year???
With a plethora of choices packed in pretty boxes, it’s a wonder that we can even choose a favourite to indulge in each Mid-Autumn festival. Thankfully, mooncake fairs such as the exhibition at Takashimaya (which opens this month!) have become a common sight, where customers can sample all the different varieties available before finally deciding which flavours to purchase.
In recent years, Mao Shan Wang (or Musang King) mooncakes have more or less become a staple choice among snowskin mooncake lovers. As such, this year we’ve decided to put the “King” aside and try something new. Among the many favourites around the island, here are 5 flavours that stood out from the usual norms for us.
Tian Mi Mi – JW Marriott*
A well-loved cocktail from Madame Fan Bar, the Tian Mi Mi snowskin mooncake is swathed in a white chocolate shell filled with the richness of spiced whisky, ambrosial honey and zesty mandarin in a rich ganache.
Chendol – JW Marriott*
Promising a feast for the senses, each Chendol mooncake bears a unique marbling stain on its delicate translucent snowskin, creating a visual sensation inspired by the majestic green jade.
Honey & Dragon Fruit – Mitzo**
This fruity mooncake features fresh dragon fruit paste and a smooth blend of natural honey, making it an excellent choice for those looking for a healthier option.
Earl Grey with Tapioca Pearls – Crowne Plaza Changi Airport***
As part of Crowne Plaza’s tea-infused mooncake collection, the Earl Grey snowskin mooncake comes in a boxed set of 4 assorted flavours, including Chrysanthemum with Winter Melon Bits, Red Date with Wolfberries and Matcha with Adzuki Beans.
Pu’er Tea with Chia Seeds – JW Marriott*
JW Marriott’s signature Pu’er Tea mooncake is rejuvenated with the addition of chia seeds, further enhancing the warm, mellow sweetness of the premium tea.
* For JW Marriott’s selections :
Email or call +65 6818 1908 to place an order. Marriott Bonvoy members and DBS/POSB card holders can enjoy a 20% early-bird discount from now till 11 August, and 15% discount from 12 August to 13 September. Alternatively, UOB, Citibank and OCBC card holders can enjoy early bird discounts of 15% and 10% on the respective dates.
** For Mitzo Selections :
Email or call +65 6603 8855 to place an order. Mooncakes are available from 14 August to 13 September.
*** For Crowne Plaza Changi Airport Selections :
Email or call +65 6823 5367 to place an order. For more info on credit card promotions, visit Crowne Plaza Changi Airport. For an early bird discount of 30%, shop online by 11 August, and receive a complimentary SGD 20 dining voucher for online purchase.
108 Matcha Saro the high-quality Matcha Dessert Shop that originates from Asahikawa, Hokkaido, Japan, has opened at #B1-K05, Suntec City mall. Well-loved for its mouth-watering Obanyaki, Parfait, WarabiOn July 27, 2019 / By Nookmag
108 Matcha Saro the high-quality Matcha Dessert Shop that originates from Asahikawa, Hokkaido, Japan, has opened at #B1-K05, Suntec City mall.
Well-loved for its mouth-watering Obanyaki, Parfait, Warabi mochi and Soft Serve Ice-Cream cone, what sets 108 Matcha Saro apart from its peers is the authenticity and quality of its key ingredients that include Uji Matcha powder from Kyoto that is used in its Matcha desserts and Taiwan’s Pingtung Wandan red bean used in its Obanyaki and Parfait.
108 Matcha Saro’s Uji Matcha powder is made in collaboration with traditional tea masters using ancient blending techniques and the highest grade of quality tea leaves from Uji. The picked tea leaves are first steamed and dried in a Ro, a unique furnace designed for this process, resulting in a tea-base called Tencha. The leave stems and veins from the Tencha is then removed, and the remaining tea leaves are stone-ground to a fine powder
Famous for red beans with a rich, distinct flavour, Pingtung, Wandan produces 80% of red beans grown in Taiwan. Using these red beans, the paste produced is specially customized for 108 MATCHA SARO in terms of the sugar level, consistency and texture for optimum taste.
Besides the special curation of the key ingredients, 108 MATCHA SARO also takes pride in the precision in which the items are made fresh on site daily. Customers can watch the staff “live” in action at the store, making the Obanyaki and Warabi mochi from scratch, as the fragrant aroma fills the air.
Currently, there are four 108 MATCHA SARO stores in Japan and four in Taiwan.
Known for their modern Japanese fusion cuisine and energetic ambience, Neon Pigeon has switched things up with new summer additions to their menu. Take a trip down toOn July 26, 2019 / By Nookmag
Known for their modern Japanese fusion cuisine and energetic ambience, Neon Pigeon has switched things up with new summer additions to their menu. Take a trip down to the lively street of Keong Saik to experience these delectable offerings developed by Head Chef Dennis Smit, showcasing high-quality produce in all their glory.
New additions to the Starters, or what Neon Pigeon refers to as Birdfeed, include Sakoshi Bay Oysters (S$16/S$30, additional oysters at S$8 each). These fresh, plump oysters are flown in directly from Japan’s Sakoshi Bay and are lightly marinated with dashi foam and yuzusco (Japanese hot yuzu sauce), then finished off with a sprinkle of aonori (dried laver) and crispy bacon bits. Squeeze a dash of lemon before popping the whole oyster into your mouth to enjoy the natural flavour profiles, enhanced with the subtle heat from the yuzusco and savoury kick of the bacon bits.
Another highlight from this section includes the Beef Tataki (S$20/S$38). Sliced into thin portions and lightly seared for the perfect “melt-in-your-mouth” texture, Neon Pigeon’s Beef Tataki is seasoned with sesame dressing and topped with pickled enoki mushroom and garlic chips to enhance the beef’s succulence.
Meanwhile, the Japanese Cucumber (S$12/S$22) also gets a makeover at Neon Pigeon. Drizzled in their signature Japanese goma dressing and sprinkled generously with tarragon and peanut furikake, the humble vegetable is transformed into the star of a refreshing savoury starter to awaken the taste buds for the mains.
The menu also sees a big refresh in the Seafood section. Introducing the Pan Seared Scallops (S$21/S$40), a seamless harmony of diverse flavours and techniques in a bowl. These tender scallops are accompanied by smoked tofu, seasonal wakame, ponzu and yuzu sago, creating a delicate and delectable dish. The Atlantic Cod Fish (S$22/S$42) is a light but flavour-forward creation served with yuzu koshu (a Japanese fermented seasoning), mitsuba oil and pickled cucumbers for a subtle acidic kick. Another highlight is the Fried Octopus (S$22/S$42). Served with marinated spinach, pea crème, nori and yakiniku sauce, this dish definitely packs a punch.
Experience the newest additions to Neon Pigeon’s food menu and be part of their lively and vibrant evenings with good company, good vibes and good food.
1 Keong Saik Road
Elevated family-style dining makes its mark as cultural-culinary concept SPRMRKT introduces a new dinner menu, further cementing its positions as an all-day dining and lifestyle destination. Featuring heartyOn July 17, 2019 / By Nookmag
Elevated family-style dining makes its mark as cultural-culinary concept SPRMRKT introduces a new dinner menu, further cementing its positions as an all-day dining and lifestyle destination. Featuring hearty sharing plates of whole-roasted meats and seafood, along with fresh, handmade pastas and delectable desserts, SPRMRKT’s new dinner menu serves up wholesome and comforting dishes that brings friends and family together at day’s end. The new dinner menu is available at SPRMRKT at STPI from 5.00pm daily, with selected items also available at its Cluny Court outlet on Fridays and Saturdays from 5.00pm daily.
From starters through mains to desserts, each dish is suited to tasting and sharing. Slurp your way through half a dozen Fresh Pacific Oysters (six for S$25) topped with lime granita, pepper and red wine vinaigrette; or opt for Corn Fritter with Cuka (S$12) encased in a tasty batter that gives way to crispy nibbles of fragrant shallots and sweet corns, served with cuka, a tongue-tingling dip of tangy, spicy vinaigrette that pays homage to chef-owner Joseph’s Indonesian roots.
Har Cheong Pork Belly Sliders (S$16) is a twist on the local hawker favourite of pork belly marinated in fermented shrimp paste that’s encased within a fried mantou bun and garnished with coriander, mayo and chili oil.
SPRMRKT Brussel Sprouts (S$15) delivers moreish mouthfuls of the controversial vegetable with burnt corn, creamy sriracha mayo and pomegranate seeds that’s flavourful till the end; and Roasted Vegetables & Quinoa (S$20) lives up to its promise with a wholesome vegetarian bowl brimming with avocado, confit cherry tomatoes, mesclun salad, poached egg and goma dressing on the side.
Tuck into hearty mains and pastas of fall-off-the-bone Slow Braised Lamb Shank (S$30) from New Zealand, that has been left to stew in mirepoix with red wine, tomato paste, thyme and rosemary for four to five hours, and served with a red wine reduction, creamy potato mousseline and sautéed vegetables.
The umami-laden Spicy Prawn Marinara (S$28) where fresh tiger prawns are sautéed in a piquant tomato and sambal belachan sauce and given a healthy hit of spice with a dollop of hae bee hiam; and the simple but wholesome SPRMRKT Pesto (S$25) tossed with freshly made tagliatelle, roasted vegetables and garlic butter, finished with generous gratings of grana padano.
Hallmark of SPRMRKT’s new dinner menu are the two new sharing plates that serves 3 to 4, and conversation starters of their own.
Whole Roasted Boneless Seabass (S$49) features locally-caught seabass slow roasted with capers, tomatoes and lemon herb crumbs, served with grilled vegetables, purple potato croquettes and chef Joseph’s tasty and tangy sauce. True to SPRMRKT’s ethos of making food that is easy to understand, the seabass is served with its fins and bones removed to feed every member of the family with minimum fuss. Whole Roasted Free Range Chicken (S$52) is a dish that’s as simple as it is honest. Instead of choosing to overcomplicate a tasty dish, chef Marc focuses on highlighting the origins of the dish. Choosing to use only chickens from Toh Thye San Farms where the chickens are bred in a cage-free environment, the free-range fowls are then brined and slow roasted with a special house herb marinate and infused oils, served with fire-roasted zucchinis, peppers and eggplant.
Round off an indulgent feast with SPRMRKT’s signature Lychee Chiffon (S$8 per slice). Baked fresh daily, the chiffon sponge is infused with rose water and smothered in lychee and cream. Topped off with fresh lychees that gives every slice a sweet and refreshing crunch, the light and fluffy chiffon is the perfect indulgence following a hearty meal.
Other sweets bound to pleasantly induce a sugar high include all-time favourite Bread Butter Pudding (S$13) with vanilla ice cream and sea salt caramel; rich and savoury Earl Grey Crème Brulee (S$12) topped with lavender nibs and fresh berries; Baked Alaska (S$12), a decadent dessert of vanilla sponge, vanilla ice cream, Italian meringue, sea salt flakes and sugar wafer.
Rejoice as Emma’s first-ever overseas outpost, arrives in Singapore! Established in May 2018 in Japan, Emma is a soft serve and speciality tea shop. In just 10 months,On July 17, 2019 / By Nookmag
Rejoice as Emma’s first-ever overseas outpost, arrives in Singapore! Established in May 2018 in Japan, Emma is a soft serve and speciality tea shop. In just 10 months, its soaring popularity led the brand to open four more outlets in Japan. Every day, the outlets see snaking queues that last for hours. Named after “絵馬”, which are small wooden plaques on which Japanese worshippers write their well wishes, Emma aspires to be the place where everyone’s wishes come true. Living up to its name, it has launched the first-ever Okinawa Brown Sugar Boba Japanese Soft Serve in Wafer Shell in Singapore! The unique flavour of Charcoal Cheese will also be introduced here for the first time!
The brand’s secret recipe for success is its insistence on using high-quality, authentic Japanese ingredients. To create its signature soft serve that is known for its richness and thick texture, Emma uses premium Japanese milk. The soft serve uses quality ingredients and is so firm that you can even hold the ice cream upside down and it will not fall out (check out our instagram for proof)! Other ingredients Emma uses include Japanese Okinawa brown sugar, kuromitsu (Japanese brown sugar syrup) and Japanese kinako (soybean) powder. The charcoal cones are also specially imported from Japan. So what are you waiting for? Head for now for a taste!
This year, the Singapore Food Festival (SFF), Singapore’s only event dedicated to local cuisine and local talent, celebrates our multicultural heritage with a reprisal of the theme, “SavourOn July 16, 2019 / By Nookmag
This year, the Singapore Food Festival (SFF), Singapore’s only event dedicated to local cuisine and local talent, celebrates our multicultural heritage with a reprisal of the theme, “Savour Singapore in Every Bite”. A total of 20 event partners offering myriad dining concepts and gastronomic experiences will come together for a three-week celebration of Singapore’s dining culture from 12 to 28 July 2019.
SFF celebrates the pioneers of our local food scene and encourages the innovation of Singaporean cuisine. It also aims to engage local and foreign visitors through sharing more about authentic Singaporean flavours and the culinary talents behind them.
Ms Ranita Sundramoorthy, Director of Retail and Dining, Singapore Tourism Board (STB), said: “The Singapore Food Festival continues to spotlight our vibrant and evolving local food scene that has been anchored by our unsung hawker heroes, home cooks and chefs. With this year’s robust line-up of events, from private chef dinners and food tours around our heritage districts, to theatrical dining experiences – Singaporeans and visitors will be able to taste Singapore’s diverse flavours and experience our food obsession first-hand.”
“In its 26th year, the Festival continues to be a highlight on the Singapore foodie calendar. SFF is a compelling testament to the richness and diversity of our food scene, further cementing our city-state’s reputation as a global culinary capital,” she added.
The Singapore Food Festival kicks off at STREAT
STREAT is the SFF’s signature event and will take place in the evenings (from 5pm – 11pm) on 12 and 13 July at a new location at The Promontory @ Marina Bay. Held in a casual and contemporary setting, STREAT will offer a range of traditional hawker fare and exciting mod-sin interpretations of Singapore street food from 12 establishments that showcase the breadth and depth of Singapore’s flavor tapestry. To add to the festive atmosphere, diners will be entertained by popular local music acts like Charlie Lim and Glen Wee. STREAT-goers can also participate in culinary workshops and masterclasses conducted by Singapore’s culinary talents.
Food highlights at STREAT include the Duck Rice Bento from Jin Ji Teochew Braised Duck and Kway Chap, zichar-inspired burgers from Wok In Burger, Salted & Hung’s Chicken Rice Kueh Pie Tee (left), and an Impossible Burger x
FatPapas collaboration. Complementing the culinary experience are locally crafted district-inspired cocktails from Origin Bar and beers at Archipelago Brewery. For those keen to pick up cooking tips, STREAT will also feature culinary workshops by World Gourmet Summit Overseas Development Programme Recipients – Chefs Edward Chong of Peach Blossoms at Marina Mandarin Hotel, and Sujatha Asokan from Botanico. Bookings for the workshops can be made on Klook, official booking partner for the Singapore Food Festival this year.
STREAT 2019 is proud to also have on board NETS and Strongbow Apple Cider as sponsors.
Bringing SFF Closer to all Foodies
This year, bubble tea brand LiHO TEA, convenience store 7-Eleven and Glico, which produces well-loved snack, Pocky, will be part of the SFF for the first time. With their participation as SFF partners and with their products on offer during the Festival, foodies can not only enjoy these products, but also purchase them across Singapore.
Merging two beverage profiles that Singaporeans have come to love, LiHO TEA will take avocado (commonly used in our well-loved avocado shake found in hawker centres) and coffee to develop a unique drink – Avocado Kopi. This will be available at selected LiHO outlets. 7-Eleven will also be jumping on the culinary bandwagon with three exclusive products to be launched across all stores. These ready-to-eat Japanese-Singaporean snacks are: Chicken Satay Onigiri, Salted Egg Tamagoyaki and Takoyaki with Chilli Crab Sauce & Egg Mayo.
Finally, when an iconic Singaporean breakfast of kaya and kopi meets crowd-favourite snack, Pocky, the result is the Pocky x Ya Kun Kaya Toast & Kopi O Limited Edition Set (right). This is the first-ever snack from Pocky that celebrates iconic Singapore flavours, and will be available for sale at STREAT and all Ya Kun outlets in Singapore, while stocks last.
Deconstructing Singapore’s Food Obsession: The Pillars of SFF
From decade-old recipes reflecting our multicultural heritage to forward-thinking mod-sin cuisine, this year’s events have been broadly organised into the four key pillars of SFF:
With all this and more, head on down for some festive fun and indulge in all things Singapore!
Seafood lovers, rejoice! Ginett Restaurant & Wine Bar is making a splash this summer with a seasonal menu starring the world famous bouchot mussels. For the months ofOn July 9, 2019 / By Nookmag
Seafood lovers, rejoice! Ginett Restaurant & Wine Bar is making a splash this summer with a seasonal menu starring the world famous bouchot mussels. For the months of July and August, diners can indulge in one of the world’s top seafood flown in straight from the pristine bay of Mont Saint-Michel, France, and served up four ways at affordable prices.
For those that haven’t had the chance to venture the picturesque marshes of Europe’s largest UNESCO-listed bay, seize this rare opportunity to sample a gastronomic specialty of the Normandy region. Renowned for their plump orange-yellow flesh, bouchot mussels are prized for their melt-in-your-mouth texture and sweet, creamy flavor. Often regarded as the best tasting mussels by epicures worldwide, these gastronomic gems are so highly coveted that they are regulated with an appellation d’origine protegee status, meaning you can only get them from the Mont Saint-Michel bay when they are harvested for a limited period in July. Be sure to snap them up before they’re gone!
Catering to an array of palates, Ginett Restaurant and Wine Bar is serving up the bouchot museels in four styles – the quintessential French holiday favorite, Classsic Marinière, featuring a heady mix of white wine, garlic, shallots, and lots of butter; the bistro-style Creamy White Wine sauce, cooked in a rich concretion of white wine, onion, garlic, leek, celery and cream; Portuguese Tomato & Chorizo, a mouth-wateringly rich sauce of roma tomato, chorizo, white wine, onion, garlic, and fresh basil; and Spicy Asian Style, a wok-fried in a bold mix of Chinese aromatics.
From now until 31 August, the bouchot mussels are available in 500g and 1kg servings for $34++ and $65++ respectively.
Food is a necessity, and eating a daily activity. The habits, etiquettes and tools that form around the act of eating have changed little over time. Advanced Dining,On July 8, 2019 / By Nookmag
Food is a necessity, and eating a daily activity. The habits, etiquettes and tools that form around the act of eating have changed little over time. Advanced Dining, a curated culinary experience by Telok Ayer Arts Club and artist collective The Picnic, held in conjunction with Singapore Food Festival 2019, seeks to unravel and re-imagine these ideas in a seven-course meal that subvert food norms and dining standards, while presenting food as an artful experience –eschewing the typical expectation of food, art and food art.
Held across three consecutive Saturdays on 13, 20 and 27 July over lunch and dinner, each 1.00pm or 7.00pm session will see The Picnic—a duo comprising multidisciplinary artists Aiwei Foo and Wangxian Tan—welcome 15 participants to the Arts Club’s main dining room, where they’ve conceptualised an at once solitary yet communal meal by draping a U-shaped dining table in bespoke white curtains and light, with15 individual sets of neck and hand cut-outs for diners to “wear” throughout the duration of the meal. Enshrouded in cloth, diners are effectively disengaged from any outside distraction and confined in a sensorial dining chamber that gently disorientates and charmingly surprises,as each course is presented to the table by the artists themselves.
No stranger in the realm of integrating art into experiences, The Picnic’s past works often blur the boundaries of art and life by curating experiential gestures in carefully designed spaces to contemplate and moderate the complexities of urban living. Interpreting the concept from the kitchen is head chef Bertram Leong, who helms the Art Club’s undertaking of Singaporean cuisine in all its artfulness—whether of its time-honoured heritage, hotchpotched heartland flavours or the simple goodness of ingredients sourced closed to home—that, through a collaborative creative process with The Picnic, results in a mind-boggling seven-course menu of authentic local flavour combinations disguised in unrecognisable forms and misidentified labels such as ‘A Mess’ and ‘Two hands to clap’.
The ideas in Advanced Dining poses the question to diners on why food looks the way it does, how they evoke feelings of desire or disgust, and why certain styles, formats and environments of eating are more comfortable than others –to each their own. By focusing on the familiarity of homegrown flavours as it is being celebrated across the island, the artists and chef are well primed to tease out specific conventions surrounding local food, and in the process break old habits or form new ones. Priced at S$128++ per person with only 15 seats each across six sessions, the experience includes a welcome tea ceremony, cocktail pairing and a newfound curiosity for food as an artform
This July, in conjunction with the island-wide Great Singapore Sale, Suntec City introduces its very own food-themed ‘GSS’, also known as the ‘Great Sedap Sale’! From now toOn July 6, 2019 / By Nookmag
This July, in conjunction with the island-wide Great Singapore Sale, Suntec City introduces its very own food-themed ‘GSS’, also known as the ‘Great Sedap Sale’! From now to 21 July, a feast of shopping and food deals are right on the menu! Don’t miss the $2 and $5 flash deals, where you’ll get to try the dishes that are crowd favourites of the mall’s various restaurants, cafés and kiosks at wallet-friendly prices.Back by popular demand, mark your calendars for the 7% off Voucher Sale Days on 7 and 17 July, so your 7% Goods & Services Tax (GST) is essentially absorbed when you shop at Suntec City. With over 100 Food & Beverage outlets located within the mall and numerous options for shopping, services and recreation, Suntec City offers a unique one-stop shopping, dining, lifestyle and entertainment experience where there’s bound to be something for everyone.
Don’t Say ‘Bojio’: $2 and $5 Flash Deals Up for Grabs Daily
Take a gastronomic tour around Suntec City and discover some new favourites with 21 highly-enticing F&B flash deals, available at unbeatable prices of $2 and $5 on the Suntec City app! With savings of up to 80%, you can now fill your bellies without breaking the bank and choose from delectable mains, craft beer and cocktails, as well as sweet treats and thirst-quenching drinks.From 1 to 21 July, one Flash Deal will be released on the Suntec City app at 10am daily, with limited redemptions per deal so grab it before it’s gone!If you’re not a member yet, make sure to download the app from the App Store or Google Play, and sign up for free membership to access these amazing promotions.Also, stay tuned to the Suntec City Facebook page, which will provide timely updates announcing the deal of the day.
Whet your appetite with these $5 deals, including:
It’s a steal with these $2 deals, including:
Double-Day 7% OFF Voucher Sales: Shop with GST Absorbed
After last year’s hugely popular run of the 7% OFFvoucher sales, held in conjunction with the Singapore Retail Association’s GST-Absorbed Day, Suntec City is bringing it back this year on two days –7 and 17 July 2019!Shoppers can purchase up to $300 worth of Suntec City vouchers at 7% OFF in one transaction, available for sale only at the North Wing Customer Service Counter on Level 1.
This summer, Unagiya Ichinoji is set to launch a new menu that celebrates the best harvests of the season. There are four new dishes to discover: Refreshing IchinojiOn July 3, 2019 / By Nookmag
This summer, Unagiya Ichinoji is set to launch a new menu that celebrates the best harvests of the season. There are four new dishes to discover: Refreshing Ichinoji Cold Somen, Ichinoji Summer Ocean Mixed Box, Maguro Tartar with Yuzu Jelly and Salmon Tartar Ichinoji Style.
Beat the heat with the Refreshing Ichinoji Cold Somen (S$29.80++). The bowl is filled with Unagiya Ichinoji’s signature charcoal-grilled unagi, smoked duck and Hokkaido snow crab claw specially flown in from Japan. The somen is soused in chilled dashi for an invigorating mouthfeel. The dish is also paired with air-flown salmon sashimi alongside much loved Tobiko and crab meat, unagi chawanmushi and bean sprout salad.
Seafood lovers will relish the Ichinoji Summer Ocean Mixed Box (S$36.80++). This exquisite medley showcases charcoal-grilled Hokkaido scallop as well as the restaurant’s signature unagi, and fresh maguro sashimi. The Hokkaido snow crab claw is bedded on glistening globes of Tobiko and crab meat, accompanied with shredded egg strips.
Not only that, there are two new chilled appetisers to enjoy, and they are a testament to the chefs’ creativity. The Maguro Tartar with Yuzu Jelly (S$7.80++) is made with yuzu juice, dashi stock made with dried scallop, gelatin and yuzu shoyu.
Equally delectable, the Salmon Tartar Ichinoji Style (S$7.80++) features their home-made watare, mayonnaise, Chinese wanton skin, capers, sea salt, extra virgin olive oil for an explosion of flavours. Awesome mainstays to savour on!
For the months of July and August 2019, dine at the restaurant and enjoy the following promotions:
Listen up tea aficionados, ‘cos we’re about to spill the hottest tea of the year! Following two previous successful editions, Singapore Tea Festival is back and expanded forOn July 2, 2019 / By Nookmag
Listen up tea aficionados, ‘cos we’re about to spill the hottest tea of the year! Following two previous successful editions, Singapore Tea Festival is back and expanded for its biggest run yet. Proudly presented by teapasar, the Singapore Tea Festival will be featuring over 50 tea time brands at Jewel Changi Airport, from the 19th to 21st of July.
Singapore Tea Festival 2019
The three-day festival celebrates tea brands and craftsmen from all over the world; invites you to engage and discover the world of tea with all its present and future innovations; and enhances your typical tea-time experience with over 50 tea, food and lifestyle brands. With brands showcasing their best of the best, there’s sure to be something that will tea-ckle your fancy!
Post-last-year’s edition, we’ve been seeing more new local tea brands launch with their own specialties and offerings. This year, the Singapore Tea Festival is gathering them up to present an expanded line of over 50 brands – all carefully curated to celebrate tea and its community!
Things to look forward to
Satiate your taste buds as you sip and snack on a variety of unique offerings at the festival! Look out especially for new launches – including UK brand Pukka known for their organic herbal teas, making its official debut here at the Singapore Tea Festival; and Kindred Teas’ bottled cold-brewed Rooibos Orange with Honey. For the first time, the festival will also feature bubble tea, where visitors can enjoy creative bubble tea flavours like Herbal Mint (Pei Pa Kao) Milk Tea from Woobbee, or feast your eyes on blossoming floral teas that bloom as they steep with Pétale Tea.
For your sweet tooth, why not opt for some speciality tea chocolate by Fossa Chocolate x Pekoe & Imp! Available in flavours of Oolong, Hongcha and Duckshit (no, we aren’t ducking around and yes, it is really a tea), savour the best of tea and chocolate in one bar.
There’s more to tea than drinking it, because natural skincare brand oasis:skin is teaming up with teapasar to infuse real tea leaves into solid shampoos and conditioners to nourish hair right from the roots with all the goodness of teas!
Dive deep into tea with masterclasses conducted by global and local experts to uncover unknown tea stories or gain insights to the tea cultures of Japan, Korea, Nepal and more. Watch the hottest talents vy for the top spot in the Tea Masters Cup and Kombucha Brew-off, organised by Australian Tea Masters and Fizzicle respectively.
Enhancing your tea time experience
This year, teapasar will also be launching a portable ProfilePrint – a rapid food scanner that identifies quality, taste profile and origins based on metabolomic fingerprint and machine-learning algorithms. Developed locally, it aims to bring greater transparency and efficiency to the food industry. teapasar is honoured to be supported by Enterprise Singapore’s StartupSG Tech programme which fast-tracks the development of proprietary technology solutions into a scalable business model.
Upping the ante – the technology can also recommend the perfect foods that will compliment your selection of teas to bring out fuller-tasting, well rounded flavours for an enhanced tea time experience. All of these conveniences, only with a simple tap on your phone.
For a first-hand experience of ProfilePrint technology, head to teapasar’s booth at the Singapore Tea Festival. Redeem a complimentary reusable Yixing purple clay glazed porcelain cup at the same time for you to sample teas at the various booths. Sustainable efforts? We stan!
Drink real tea, save the farmers with teapasar
With food authenticity becoming an increasing area of concern, it is important for us consumers to know if we’re drinking real tea or overpriced misrepresented ones. This is where teapasar’s ProfilePrint comes into play too. Authen-tea-city is guaranteed because the machine is able to identify the type of tea and country or region of origin, all without destroying the tea leaves. This technology forms the basis of teapasar’s assurance, so go ahead and make your tea purchases on the marketplace with an ease of mind! Drinking authentic and real tea also ensures that we support legitimate businesses and farms, which can go a long way in building a strong, sustainable tea community and improving the quality and supply of the tea leaves we all love.
Singapore Tea Festival 2019
19th July (Fri), 2pm to 10pm
20th & 21st July (Sat & Sun), 10am to 10pm
Jewel Changi Airport, B1 Atrium
Free Admission to public