For one night only on 13 December, Impossible Foods is teaming up with Park Bench Deli to serve up an exclusive Impossible holiday menu, featuring six one-time-only dishesOn December 11, 2019 / By Nookmag
For one night only on 13 December, Impossible Foods is teaming up with Park Bench Deli to serve up an exclusive Impossible holiday menu, featuring six one-time-only dishes made with Impossible meat.
This festive menu is a unique and delicious feast for everyone – plant and meat lovers alike, and an opportunity for customers to reduce their environmental footprint during the holiday season.
From 5pm – 10pm, visitors can try tasty bites like the Impossible™ Corn Fritters, finished with a bright, piquant cilantro chimichurri; hearty Impossible™ Meatballs in a rich, spicy tomato sauce; the Impossible™ Mushroom Patty Melt, a twist on the Park Bench Deli classic; and a crisp, Brussels Sprouts Salad topped with Impossible™ meat and caesar dressing. A selection of beers on draft and natural wines will be available to complement the dishes.
Impossible Foods is a Silicon Valley-based company with a mission to transform the global food system to support the planet and growing population, by replacing animals with delicious plant-based meats and dairy products, all by 2035. Following the nationwide launch of its award-winning plant-based meat in March 2019, demand has steadily increased among Singapore’s top chefs and restaurant-goers. The flagship product, the Impossible™ Burger, is now available in a variety of cuisines in over 270 restaurants across the island. Click here to find the restaurant closest to you.
Park Bench Deli is an American-styled deli located in the heart of Singapore that opened in 2015. Its artisanal sandwiches are reminiscent of the sandwiches across New York City, but draws inspiration from all over the world.
The Impossible x Park Bench Deli pop-up will be held on 13 December, 5pm – 10pm at Park Bench Deli, 179 Telok Ayer St, Singapore 068627.
The Impossible x Park Bench Deli Festive Menu ($10+ per dish)
Beverages ($10+ per pint/gls)
Tis the season to be jolly with PS.Cafe’s Christmas specials available from 25 December. Those looking for a respite from Christmas shopping can delight in festive delights fromOn December 8, 2019 / By Nookmag
Tis the season to be jolly with PS.Cafe’s Christmas specials available from 25 December. Those looking for a respite from Christmas shopping can delight in festive delights from appetisers, mains to desserts.
Tomato, Lime & Cilantro Oyster Shooters (SGD14 for two) – Inspired by the Bloody Mary, PS.Cafe’s rendition features tomato puree, Worestershire and Tabasco sauce, a wedge of lime and a plump Hyogo oyster.
Baked Christmas Camembert (SGD19) – Featuring a creamy wheel of baked camembert, this decadent dish is accompanied with prunes, apriocots and walnuts, topped with a drizzle of manuka honey for the perfect sharing plate.
Pan-Seared Scallops (SGD19) – Pristine pan-seared Hokkaido scallops sit atop of creamed corn and salsa verde with a refreshing apple and radish salad to finish.
Bombay Chat Potato Cakes (SGD15) – For a South Asian Christmas, opt for this chat potato cakes in sweet yoghurt, pomegranate and tamarind chutney. Crispy fried julienned potato adorns the dish for a finishing touch.
Traditional Christmas Dinner ($38)* – A quintessential holiday dish, PS.Cafe’s turkey dinner showcases juicy oven-roasted turkey layered with an apricot-glazed leg ham and chestnut and sage stuffing. This irresistible spread is accompanied with roasted pumpkin, potatoes, broccoli, and cranberry relish drizzled with pan juices for extra aroma.
Chargrilled Pork Tomahawk ($36) – For the ultimate sharing showstopper, this dish comprises a chargrilled Kurobuta pork tomahawk with sides of roasted broccoli, spiced carrot and sweet & sour cherry gravy. Wholegrain apple mustard and shredded daikon top off the dish.
Parsley, Sage, Rosemary & Thyme Lamb Cutlets ($36) – Tender racks of frenched lamb delicately seared and served with roasted sweet potato mash that is given an additional festive touch with brûlée maple and pecans. Accoutrements of garlic and vine tomatoes, red wine jus and homemade mint sauce come with this hearty plate.
Aside from the iconic cakes, especially for Christmas – PS.Cafe has created their own version of the trendy Basque cheese cake with a boozy twist.
Burnt Rum & Raisin Cheese Cake ($15)* – A cake made for indulgence, PS.Cafe’s burnt cheese cake exudes richness in every bite with the heady additions of rum-macerated raisins for the perfect Yuletide dessert.
Tong Heng Delicacies, a Singapore heritage brand and pioneer in traditional pastries since 1935, charts a new milestone with the official launch of their first souvenir collection. FamedOn December 3, 2019 / By Nookmag
Tong Heng Delicacies, a Singapore heritage brand and pioneer in traditional pastries since 1935, charts a new milestone with the official launch of their first souvenir collection. Famed for their signature diamond-shaped egg tarts and mouth-watering assortment of handmade pastries, the new collection of heritage cookies is developed for a longer shelf life even without preservatives, making them ideal for gifting, especially for visitors looking to bring home the wholesome flavours of Tong Heng to share with their loved ones.
Called “The Fabulous Land of Tong Heng”, the name evokes images of a vividly imagined landscape where stories and traditions behind each recipe are brought to life. This fantasy world has been beautifully interpreted by branding and design agency &Larry into a series of colourfully illustrated souvenir tins. The Pink Tin contains Hearty Walnut Cookies, Yellow Tin contains Golden Egg Cookies and Purple Tin contains Crispy Almond Cookies.
A well-loved homegrown brand known as one of the leading egg tart confectioners in Singapore, Tong Heng’s traditional Cantonese pastries are in a league of their own: they are handmade from scratch every day with passion and uncompromising standards, so as to deliver consistent and unparalleled freshness, flavour and crumble-in-your-mouth texture. Tong Heng pastries are the perfect comfort food and a tasty treat any time of the day to bring moments of joy. In fact, customers are advised not to keep or transport the pastries over long periods of time so that the freshness is not compromised.
Customers are recommended to purchase a set of three different tins ($41.70), which comes packaged in a special Tong Heng printed cloth wrap (印花包袱布). Each tin can be customised using the included mini sticker sheet-cum-brochure. Alternatively, each tin ($13.90) and the printed cloth wrap ($8.90) may be purchased separately.
The collection is available at 285 South Bridge Rd from 29 November and Jurong Point Basement 1, satelite store from 6 December.
Splash your world with colour this festive season as Janice Wong presents Neon Christmas, an exclusive range of products and flavours created to evoke the senses and createOn November 27, 2019 / By Nookmag
Splash your world with colour this festive season as Janice Wong presents Neon Christmas, an exclusive range of products and flavours created to evoke the senses and create a memorable experience for all to enjoy.
As the countdown to Christmas begins, Janice’s 2019 collection sees the introduction of exciting new items, as well as an imaginative twist on much-loved classics. A creative and colourful curation of sweet treats, the Neon Christmas collection offers the perfect gifts to share with loved ones this festive season. Following the success of last year, Neon Christmas will also see the return of Janice Wong’s popular festive hampers.
This year welcomes the creation of four Christmas Cake Specials that showcase Janice’s expressive and bold approach to art. The Almond Rum Raison, filled with ginger almond sponge, rum & raisin chocolate and almond praline mousse is modelled on a winter pinecone and splashed with neon blue. Shaped like a festive tree ornament, the bright yellow Apricot Mango Coconut is bursting with coconut dacquoise, mango creameux, apricot & Cointreux Gelee and white chocolate mousse.
The cake collection also includes the Chestnut Green Tea made with green tea sponge cake, chestnut mousse, green tea panna cotta and sea salt, as well as the fun and vibrant Morello Cherry Chocolate with cherry compote, olive oil cake, strawberry Crème Brulee and chocolate mousse. All cakes are priced at SGD9.50 and available for purchase from the first week of December until 26 December.
Janice’s famous chocolates have been reimagined for Neon Christmas with the addition of five new flavours, Popcorn & Spice, Gingerbread, Dulce De Leche, Cherry and Dark Chocolate Peppermint. All chocolates have a colourful neon splash and are available for purchase in boxes of nine (SGD38), 16 (SGD65) and 25 (SGD98) from the first week of December until 31 December 2019. Exclusively for Neon Christmas, boxes come with a festive sleeve designed by Janice and her team.
Available in three different options, Janice Wong’s festive hampers make a return for Neon Christmas. Each bursting with festive joy, the hampers come in three different sizes priced at SGD150, SGD250 and SGD350. Available for purchase instore from the first week of December, hampers can be topped up with a bottle of wine or Champagne for that added Christmas cheer. Festive gift boxes are also available for individual purchase at SGD18 and can be filled with individual items from Janice Wong’s classic and Christmas selections such as the range of new Chocolate Coated Nuts and Fruit Jellies available in festive pouches (SGD16).
Leading Singapore craft brewery, Heart of Darkness, welcomes American deli, Park Bench Deli, for a special kitchen takeover. For one weekend only on Saturday, 30 November and Sunday,On November 25, 2019 / By Nookmag
Tilt – Hip Hop Ladies’ Night Pinball Wizard bar and club is about to tip out and shake up the club scene on Thursday nights. Following its openingOn November 24, 2019 / By Nookmag
Tilt – Hip Hop Ladies’ Night
Pinball Wizard bar and club is about to tip out and shake up the club scene on Thursday nights. Following its opening in September, Pinball Wizard is now kicking off the weekends early with a supercharged new Hip Hop ladies’ night, Tilt, launched earlier this week.
Happening every Thursday, Tilt invites all gals and their pals to get turnt on a line-up of jam-packed Hip Hop and R&B anthems from the golden ages of Hip Hop from the 90s, noughties, to current with resident DJs and Singapore’s Hip Hop pioneers, Ollie’des and YA5TH. To get into the motion, ladies are treated to complimentary Glitter Pink Gin & Tonics and Sparkly Peachy Vodka Sodas from 9pm till late. Upcoming months will see collaborations with female-centric brands and personalities from fashion, beauty, music and lifestyle.
To start it off with maximum fun, the Tilt ladies’ night official launch saw Singapore’s top Hip Hop artist, comedian, influencer (and everything else), Preetipls (Preeti Nair) performing some of her top hits such as Thicc, E8 and Ooru.
Drawing inspiration from the vintage glory days of the popular arcade machine, the pinball, Pinball Wizard is Singapore’s only pinball bar and club, and combines timeless pinball games with specialty cocktails, glitter shooters, and the best of 90s music with Singapore’s stellar DJs.
Tilt – Hip Hop Ladies’ Night
Every Thursday | 9pm till late
DJs Ollie’des and YA5TH
* Ladies are entitled to 2 complimentary
Glitter Pink Gin & Tonics /
Sparkly Peachy Vodka Sodas
+65 8189 1971 | Email
NOW That’s What I Call Boyband Music – X’mas Eve Party
This Christmas, Pinball Wizard invite guests to warm up your vocal cords, put on the best dancing shoes, and come ready to sing hearts out to 90s to early 2000s favourite hits such as Backstreet Boys, NSYNC, and Westlife. Get ready to rock your body all night long!
NOW That’s What I Call Boyband Music – X’mas Eve Party
Tuesday, 24 December 2019
9pm – late
The Glitter Ball – NYE Party
Razzle dazzle in the new decade with a very special touch of sparkle at The Glitter Ball New Year’s Eve party! It’s your night to indulge in glittery goodness and gleaming pinball lights, while shimmering to sing-along tunes from the nineties to noughties that will have you shining bright like a diamond into 2020!
The Glitter Ball – NYE Party
Tuesday, 31 December 2019
9pm – late
Leading Singapore craft brewery, Heart of Darkness, collaborates with French-Japanese premium pastry joint, Nesuto Patisserie to bring a cake flight to the tap house. For one weekend onlyOn November 13, 2019 / By Nookmag
Leading Singapore craft brewery, Heart of Darkness, collaborates with French-Japanese premium pastry joint, Nesuto Patisserie to bring a cake flight to the tap house. For one weekend only on Saturday, 16 November and Sunday, 17 November, swap out your usual coffee and tea for fruity beers paired with fruity cakes and indulge in rich chocolate cakes with stouts.
Nesuto Patisserie, known for its delicate confections and beautiful handcrafted cakes, will take diners through a one-of-a-kind flight of contemporary and innovative pastries inspired by a variety of beers from Heart of Darkness. The sweetness of the cakes contrasts perfectly with the bitterness of the beers – with each flavour lifting and complementing each other. For beer and sweets lovers, take your pre-holiday gatherings to the next level with the ultimate dessert pairing: An ice-cold beer and a scrumptious cake.
Heart Of Darkness x Nesuto Patisserie Cake & Beer Pairing
Start off your culinary journey with on a light note with the Citrus Meringue Tart. This beautiful pastry showcases Nesuto’s Head Pastry Chef, Alicia Wong’s refined culinary skills in creating exquisite cakes that marry art and flavour. The delicate combination of the lemon lime curd on a buttery tart base, topped with caramelised meringue, pair perfectly with the Conquistador’s Mexican Pilsner. The malt backbone of the pilsner mellows out the tangy pie flavours and leave a nice slight bitterness on the tongue.
Ignite your palate with Coconut Pineapple Panna Cotta – featuring creamy coconut milk pudding with pineapple jam drizzled with passionfruit and mango sauce, topped with sesame crumble. This sweat treat is matched with Heart of Darkness’ all-time bestseller, Dream Alone Pale Ale. The passionfruit and mango flavours from the panna cotta are enhanced by this malty and mild pale ale. Slight hints of citrus and hops seep through and complement the sesame crumble that sits atop the cake.
Chocolate lovers rejoice. The Chocolate Cherry Pudding is a baked dark chocolate custard with juicy morello cherries and a light vanilla chantilly cream. The robust dark malts from the Director’s Cacao Nib Porter are balanced by a hint of sweetness from the cherries in the pie. This pairing brings back fond memories of a hot cup of coffee with an elegant pastry for breakfast. The beer finishes long and smooth, with a hint of roast.
Complete your epicurean journey with Tiramisu Coffee Tart – a mascarpone coffee tart with a white coffee macaron. This tart is complemented amazingly well with the Excited Magpie Dry Stout. Heart of Darkness added a whole lot of coffee beans to their favourite stout to boost its coffee flavour and aroma. The bitterness of the roasty coffee aroma balances well with creamy chocolate flavours from the dessert, making this pairing extremely pleasing to the palate.
Heart of Darkness
55 Tras Street
For a limited time only, Goodwood Park Hotel celebrates the ‘King of Fruits’ at Coffee Lounge with the ever popular Dessert Buffet With Mao Shan Wang and D24On November 4, 2019 / By Nookmag
For a limited time only, Goodwood Park Hotel celebrates the ‘King of Fruits’ at Coffee Lounge with the ever popular Dessert Buffet With Mao Shan Wang and D24 Durian Delights. From now to 10 November, the regular dessert buffet, available for both lunch and dinner, will feature the addition of ten decadent D24 and Mao Shan Wang durian creations, including an enticing selection from this year’s Durian Fiesta held from March to July as well as perennial favourites from over the years.
The line-up of durian delights includes signature mainstays such as D24 Ice Cream (one serving per guest), D24 Puff, and D24 Mousse Cake – a must-have at Goodwood Park Hotel since its debut in 1983. Irresistibly delightful is this year’s new Durian Fiesta creation, the D24 Pandan Lapis Coconut Cake, which pays homage to local flavours with D24 durian mousse layered between moist pandan sponge, and topped with a luscious cream frosting and coconut flakes.
Other gourmet creations that will certainly satisfy durian aficionados include the D24 Éclair; D24 Pudding; D24 Chendol Pudding; D24 Hazelnut Crumble Tart; Mao Shan Wang Swiss Roll, and a ‘live’ Mao Shan Wang Pancake station.
The Dessert Buffet with Mao Shan Wang and D24 Durian Delights can be enjoyed on its own, or paired with Coffee Lounge’s popular offerings for a complete dining experience as follows:
The Dempsey Cookhouse and Bar welcomes autumn with its new lunch and dinner menus that showcase world-renowned Chef Jean-Georges Vongerichten’s signature contemporary Asian-inspired European fare. Seasonal ingredients atOn October 31, 2019 / By Nookmag
The Dempsey Cookhouse and Bar welcomes autumn with its new lunch and dinner menus that showcase world-renowned Chef Jean-Georges Vongerichten’s signature contemporary Asian-inspired European fare. Seasonal ingredients at their peak such as root vegetables, mushrooms and figs take the spotlight in these hearty and scrumptious dishes.
With an expanded range, there is something for everyone in the new Weekday Lunch Menu. A composition of both novel dishes and mainstays, the set menu offers two courses ($38++) and three courses ($42++) inclusive of coffee or tea, in addition to a range of a la carte options (dishes start from $20++).
Start with the popular Spiced Chicken Samosas with Cilantro Yoghurt Dip or the White Bean Soup, Pancetta and Dill finished with a chiffonade of kale and a drizzle of smokey chilli oil. Brimming with bright, herbaceous notes is the Fresh Tagliatelle with Pistachio Pesto and Roasted Brussels Sprouts, while the piquant Roasted Chicken with Sweet and Sour Sichuan Glaze and Asparagus is an appetising dish served with a steaming bowl of white rice to enjoy all of its deliciousness. Not to be missed, the sumptuous Veal Milanese with Sweet Potato, Dried Cranberry and Arugula stars a crispy panko-crumbed Australian veal alongside baked garlic sweet potato cubes.
Complete the meal with a satiating sweet treat. Embodying autumn in a dessert is the Apple Tarte Tatin with Spiced Cider Ice Cream that features caramelised yellow apples beneath an overturned buttery puff pastry. It is served with house-made ice cream that well complements with its deep flavours of fresh apple cider, whiskey and Chef Jean Georges’ favourite spices. The warm and comforting Pear Bourdaloue is a pastry that will delight with its spiced poached Bartlett pears, almond frangipani cream and house-made toasted almond sorbet. These desserts are also available as a la carte during dinner.
In the evening, the new A La Carte Dinner Menu (dishes start from $20++) comprises of new creations and all-time favourites. Baked upon order, the Fig and Prosciutto Pizza with Ricotta Cheese and Arugula highlights Turkish figs that are caramelised in a wood-fired oven, resulting in a fudgy nectar of goodness. Savour the Porcini Crusted Sea Trout with Warm Leeks and Lemon Vinaigrette or the Miso-Black Pepper Marinated Grilled New York Strip – a juicy and tender Australian grass-fed beef infused with Asian flavours served with roasted sunchokes as well as sautéed shiitake and scallions. For the full experience, indulge in the ‘Taste of Dempsey’ tasting menu ($138++ per person, $68++ for wine pairing) that presents the best of Chef Jean-Georges’ signatures.
Convivial, relaxed, yet refined, The Dempsey Cookhouse and Bar is perfect for a gathering over an autumnal feast with family and friends
Since its opening in April 2019, diners have been enamoured with Min Jiang at Dempsey’s refined repertoire of Cantonese and Sichuan creations as well as its sophisticated ambienceOn October 30, 2019 / By Nookmag
Since its opening in April 2019, diners have been enamoured with Min Jiang at Dempsey’s refined repertoire of Cantonese and Sichuan creations as well as its sophisticated ambience amidst lush greenery. Signatures alongside new contemporary dishes have become perennial mainstays, and with a new menu of specialities available from now till 31 December in addition to the regular a la carte and set menus, there are now more reasons to indulge at the award-winning restaurant.
Curated by Master Chef Goh Chee Kong, the eight dishes bear nostalgia with familiar flavours enhanced with a contemporary touch – an eloquent display of Chef Goh’s years of experience and skills in elevating traditional favourites.
A light and tasty dish to start with is the Steamed Scallop with XO Sauce, Shredded Ginger and Spring Onions in Superior Soya Sauce ($32 ++ per person). Freshly caught from the deep sea, the Japanese scallops are simply steamed to retain its freshness and natural sweetness. The succulent scallop is finished off with shredded ginger and spring onions, crowned with a house-special XO sauce.
Another delicious dish is the Wok-fried Sliced Iberico Pork with Stem Lettuce ($38++ per order). With a taste of home, the tender and juicy pluma or front loin of the Iberico pork is marinated with soy sauce and oyster sauce, then skilfully wok-fried with onion and ginger slices to bring out its aroma. Finishing off the dish, the pork is topped on a base of refreshingly crunchy stem lettuce.
The Stir-fried Giant Chives with Bean Sprouts and Crispy Silverfish ($24++ per order) is a delicate dish cooked with precise technique. The vegetables are stir-fried perfectly to retain its texture and vibrant colours, a showcase of Master Chef Goh’s deft culinary skills.
The Braised ‘Yuan Yang’ Vermicelli with Fresh Prawns and Scallops ($36++ per order) combines two different types of noodles for added texture – glass noodles and rice vermicelli. Braised in rich chicken stock, broad bean paste and dark soy sauce, the ‘yuan yang’ vermicelli is divinely imbued with layers of flavours.
The Fragrant Rice Wine and Soy Sauce Chicken in Stone Pot ($28++ per order) is a beloved classic served piping hot and lavished in a flavoursome sauce. The tender chicken is infused with aromatics such as garlic and basil through a stir-fry before braising with rice wine, soy sauce and black vinegar, giving the dish its bold colour and abundance of flavour.
The Deep-fried Phoenix Prawns in Beancurd Skin with Salted Egg Yolk and Plum Sauce ($28++ per order) is deliciously scrumptious. De-shelled whole prawns are topped with savoury salted egg yolk sauce, encased in a paste of freshly minced prawns, then wrapped with beancurd skin and deep-fried. The crisp and golden-brown parcels are accompanied with a tangy house-made plum sauce.
The Sliced Red Garoupa Soup with Preserved Cabbage ($18++ per person) is a warm bowl of goodness. Using deep-fried fish bones and chicken stock, the soup is simmered with preserved cabbage, rice wine and pickled green chillies, resulting in a nourishing broth.
For a sweet treat to complete the meal, indulge in the Sweet Potato and Yam Pudding with Palm Sugar ($10++ per person) – an innovative take on an Asian classic, the ‘Bobo Char Char’. A luscious pudding made from fresh yam, sweet potatoes and coconut milk, it is drizzled with gula melaka syrup and topped with cubes of nata de coco.
The new specialities are available as a la carte options for lunch and dinner in addition to the restaurant’s regular a la carte and set menus. Dishes are priced from $10++.
Spoonful Meals, now the largest cloud kitchen operator and delivery-only brand has launched in Singapore. With over 1,000,000 meals delivered to date, Spoonful meals aims to provide consumersOn October 29, 2019 / By Nookmag
Spoonful Meals, now the largest cloud kitchen operator and delivery-only brand has launched in Singapore. With over 1,000,000 meals delivered to date, Spoonful meals aims to provide consumers in Singapore with more choice, more convenience and more delicious foud in the thriving delivery market.
Spoonful Meals currently features two brands NOSH and GA, 2 more brands, Sesami and JOMO, will be launched in November. Sesami will serve Japanese bento boxes while JOMO has a vegan fast food (think burgers and fries!) concept. With each brand offering a different type of cuisine, consumers are treated to a variety of food options to satisfy their immediate cravings. All meals are prepared and cooked in a cloud kitchen centralised to the delivery area, ensuring that food delivered is always fresh and timely.
Nosh offers healthy California cuisine with its selection of burrito bowls, salads, crudites and vegetarian options. Lean meats, fresh vegetables and foods low in saturated fats are the order of the day, perfect for a light lunch or an afternoon snack. Some of the items on the menu include Grass-Fed Beef Burrito Bowl with Guacamole, Brown Rice and Coriander ($12.90), Miso Salmon Grain Bowl and Sugar Snap ($14.90) and Vegetarian Baba Ghannouj Quinoa Salad ($12.90). Each of these meals boasts a low calorie count of between 400 – 600 per serving and have been carefully curated with a high-protein with low-fat content; ideal for weight watchers and the health conscious.
GA (家常), roughly translated to ‘home-cooked’, offers a selection of heart-warming Chinese favourites, reminiscent of Cantonese style comfort food. Sichuan Minced Beef with Sautéed Eggplant & Rice ($11.90), Slow-cooked Chu Chow Beef Udon ($12.90) and Mongolian Cumin Pan-Fried Lamb with Baked Cauliflower and Rice ($8.90) are among the selection of perennial crowd favourites. GA will also launch the Impossible™ meat in some of its dishes, made from plants – as a healthier alternative. The Cantonese brand was designed by a team of Hong Kong based chefs with a focus on comfort food and affordability. Most dishes start at about $8.00 per meal
Spoonful meals currently retails via the Foodpanda delivery platform. Corporate orders can be made via the Spoonful app, which will be officially launched in November.
Singapore’s most iconic restaurant CÉ LA VI invites families to its next Sky High Circus, an entertaining and engaging experience for the whole family on one Sunday everyOn October 29, 2019 / By Nookmag
Singapore’s most iconic restaurant CÉ LA VI invites families to its next Sky High Circus, an entertaining and engaging experience for the whole family on one Sunday every month.
While children enjoy an adventure through their imagination, adults can relax and unwind to a specially curated menu. A very exciting concept offering one of the best children’s entertainments in Singapore, children are taken on a journey through storytelling, drama and games by a team of talented actors from Evolve Arts.
Launched just two months ago, the family-friendly event series will hold its final edition for 2019 on Sunday, 10 November where kids can bring their inner superstar to life with a popstars themed party. Set against Singapore’s skyline, this fun-filled brunch offers families an entertaining and memorable experience.
Guests can enjoy an extensive set menu which changes monthly for each event, with innovative cuisine made to appeal to parents and kids alike. For the final event, the adults’ special menu highlights include the Calamari Schnitzel with lemon and coriander, and Duck Leg Betutu served with acar, eggplant, and flavourful sambal matah. Those looking for a lighter option can delight in the Steamed Kuhlbarra Sea Bass and Nam Jim Dressing accompanied with Thai basil and aromatic smoked fish broth, or the Roasted Corn Soup with black garlic and coriander oil. Draw
the meal to a close with the Japanese Citrus Tart complete with pistachio sponge and Thai basil ice cream. The brunch is available at S$98++ for adults. Kids eat for free, with entertainment priced at $30++ per child. Children can enjoy a special menu featuring selections such as the juicy Beef Burger Sliders, French Fries and the mouthwatering Whipped Chocolate Pudding.
Boasting the picturesque view, vibrant cuisine, groovy beats and entertaining performances, this spectacular brunch is the ultimate way to spend a Sunday with your loved ones.
Subway will be celebrating World Sandwich Day on Thursday, 31 October. As with previous editions, Subway will be offering a Buy One Get One (BOGO) deal on allOn October 28, 2019 / By Nookmag
Subway will be celebrating World Sandwich Day on Thursday, 31 October. As with previous editions, Subway will be offering a Buy One Get One (BOGO) deal on all 6-inch subs on the menu at all of their 132 restaurants island-wide. Subway will donate $0.50 from each sub sold to their adopted charity, the Singapore Heart Foundation.
This will be the second consecutive year that Subway has partnered with the Singapore Heart Foundation in celebration of World Sandwich Day.
In 2018, the initiative raised over $30,000 for the non-profit organisation and has contributed to funding educational programmes promoting heart health and financial assistance to heart patients.
Participants are encouraged to post photos or videos of the Singapore Heart Foundation’s mascot, Hugo, on their social media platforms with #WorldSandwichDay and tag both Subway and Singapore Heart Foundation’s social media accounts. The most creative entries will win vouchers that can be used at all Subway restaurants.
The BOGO deal will only be applicable on Thursday, 31 October, from 12pm – 8pm at all Subway restaurants island-wide while stocks last.
Get into the Halloween spirit and shake things up for an unforgettable evening at destination rooftop bar Smoke & Mirrors for Booze and Boos, on Friday, 1 November,On October 25, 2019 / By Nookmag
Get into the Halloween spirit and shake things up for an unforgettable evening at destination rooftop bar Smoke & Mirrors for Booze and Boos, on Friday, 1 November, from 7 pm till late.
Guests are encouraged to come dressed to impress as Smoke & Mirrors will be carrying out a ‘Best Dressed’ contest, where one lucky winner with the top costume chosen to receive a 2D1N Weekend Stay in a Deluxe Room with Breakfast for 2 at Grand Park City Hall (worth SGD500). The first runner-up will win a SGD200 Cocktail Experience at Smoke & Mirrors, and the second runner-up will receive a bottle of Black Tears Cuban Spiced Rum. In addition, the first 50 guests to arrive will receive a special “trick or treat” surprise. Keeping the party going, the SOUL VIBES crew will be helming the deck, spinning groovy tunes throughout the night.
Kickstart the weekend with delectable drinks on offer for one night only, on Friday, 1 November. The exclusive menu, with tipples priced at SGD18++ each, includes Head Bartender Jorge A. Conde’s El Patrón, which consists of Black Tears Cuban Spiced Rum, Crème De Cacao, Italian Vermouth, and Salt and Citric Solution, alongside a collection of cocktails curated from top bartenders throughout the region. Public Enemy No.1, created by Kiki Moka from Union Group in Jakarta, features Black Tears Cuban Spiced Rum, Cynar, Cherry Liqueur and Almond Liqueur. The Little Cuba, a recipe from Lisa Kempen from Dead Shot in Auckland, is concocted with Black Tears Cuban Spiced Rum, Cynar and Italian Vermouth. For those looking for a sweeter sip, indulge in Sweet Tears of Mine, an indulgent cocktail from Shavinraj Gopinath from Elysium Enterprise Co. Ltd in Bangkok, which mixes Black Tears Cuban Spiced Rum, Fino Sherry, Salted Caramel, Apple and Lemon.
Alternatively, guests can enjoy a twist on a classic with Black Tears & Tonic (SGD14++) made with Black Tears Cuban Spiced Rum and London Essence Tonic Water, or sample Black Tears Cuban Spiced Rum straight (SGD12++ per shot).
With exceptional drinks, feel-good music and a stunning panoramic view of Singapore’s skyline, the Halloween festivities at Smoke & Mirrors are not to be missed.
Modern Cantonese Restaurant and Bar, Mitzo of Grand Park Orchard will be extending their weekend dim sum brunch during the long Deepavali weekend, making it the perfect treatOn October 22, 2019 / By Nookmag
Modern Cantonese Restaurant and Bar, Mitzo of Grand Park Orchard will be extending their weekend dim sum brunch during the long Deepavali weekend, making it the perfect treat for those staying in Singapore during the public holiday.
The extended weekend brunch menu will be available from Saturday, 26 October until Monday, 28 October, from 11.30am to 2.30pm, and is priced at $68++ per person. Guests can top up $60++ to enjoy free flow cocktails, champagnes, wines and beer for the ultimate dim sum and cocktail experience.
The brunch buffet is designed to please even the most discerning diners and guests can enjoy unlimited servings of over 50 different types of delectable dim sum dishes, soups, wok dishes, and desserts.
Highlights from the brunch buffet includes Mitzo Special Barbecued Pork, Crispy Pork
Belly served with Steamed Bun, Braised Abalone with Bamboo Pith Soup. The Dim Sum section sees a wide range of favourites such as Shrimp & Pork Dumpling, Escargot Cheese Puff, Japanese Sweet Potato Bun with Custard Lava, while the Main Dishes include Deep-fried Prawns coated with Orange Mayonnaise, Braised Pacific Clams with Seasonal Greens in Oyster Sauce.
Guests can also enjoy one complimentary serving of Bamboo Clam, Live Lobster and
Abalone from the Supreme Special Dishes. Feast on premium dishes such as the Steamed Garlic Bamboo Clam in Soya, Cheese Baked Lobster with Creamy Seaweed Sauce and the Stir-fried Abalone with Asparagus in X.O. Sauce.
Those with a sweet tooth can delight in Chilled Rock Melon Mango Sago Cream, Hokkaido Milk Cheese Tart, and Deep-fried Chocolate Liqueur Dumpling. This indulgent weekend brunch is the ideal treat for those looking to pamper themselves, and their family and friends during the long weekend.
Trattoria Pizzeria LOGIC, a popular authentic Italian restaurant chain in Japan, makes its debut in Singapore with a 79-seater restaurant located at 20 Craig Road, #01-03. Spanning 232On October 21, 2019 / By Nookmag
Trattoria Pizzeria LOGIC, a popular authentic Italian restaurant chain in Japan, makes its debut in Singapore with a 79-seater restaurant located at 20 Craig Road, #01-03. Spanning 232 square meters, Trattoria Pizzeria LOGIC is best-known for its Naples-style cuisine that uses fresh ingredients, such as flour imported from Caputo in Naples.
Pizzaiolo Junichi Shoji, who is the winner of the prestigious Napoli Pizza World Championship 2012, an annual global contest to determine the world’s best pizza makers, is responsible for designing the pizza recipes. This makes Trattoria Pizzeria LOGIC the only restaurant in Singapore to have a World Championship Winning Pizzaiolo supervising its kitchen.
Co-helming the kitchen is Grand Chef Atsushi Terashima, who acts as the creative force behind the restaurant’s menu. Chef Atsushi Terashima was trained in Tuscany before he cooked in various restaurants across Italy. This experience has allowed him to pick up authentic Italian cooking techniques and create new dishes to add to Trattoria Pizzeria LOGIC’s mouth-watering menu. Charmingly decked out in wooden furnishings, warm lighting and green foliage, the restaurant provides a sleek yet cosy gathering spot for diners.
Classic Naples-Style Pizza And Other Italian Fare
The restaurant menu takes a decidedly Southern Italian direction, starting with Naples-style pizza dough made with fresh yeast for flavour and a shorter texture. The pizza is then cooked in a custom-built 2.1m-high kiln at 496 degrees Celsius.
The intense heat causes the dough to rise beautifully to produce a pizza crust that is crisp at the base, yet light and airy on the inside. The Australian Almond and Jarrah tree woods used to fire the kiln also give the pizza a more intense and smoky flavour.
The pedigreed chefs and custom-built kiln are just two highlights that Trattoria Pizzeria LOGIC brings to the sophisticated and often well-travelled Singaporeans’ palate. The specially-designed menu also brings the traditional tastes of the Sorrento Peninsula and the Amalfi Coast to Singapore, with must-try dishes, such as:
• DOP-certified Mozzarella Cheese “Caprese” that is served with cherry tomatoes
• Spaghetti Carbonara “Angelo” made with fresh cream, egg, Parmigiano Reggiani and Pecorino
• Pizza Tambrello that includes Smoked Mozzarella, Piccante Salami, cherry tomatoes, fresh oregano and basil
• Pizza Quattro Funghi that is made with Smoked Mozzarella, four types of mushrooms and Duxelles Sauce
There is also an extensive global variety of wines specially curated to match the authentic Italian dishes. To cater to the working crowd in the area, the restaurant also serves lunch sets, consisting of a salad, a choice of pasta or pizza, and coffee or tea at $18++.
Trattoria Pizzeria LOGIC
20 Craig Road, #01-03, Singapore 089692
Nestled in Palais Renaissance, Merci Marcel Orchard’s multi-concept outlet presents a quaint respite with design-led space and new offerings. Having officially opened earlier this month, the design-led multi-conceptOn October 20, 2019 / By Nookmag
Nestled in Palais Renaissance, Merci Marcel Orchard’s multi-concept outlet presents a quaint respite with design-led space and new offerings. Having officially opened earlier this month, the design-led multi-concept outlet thoughtfully combines European modern and vintage furniture pieces with Singaporean heritage designs inspired from the 1950s, whilst unveiling a new menu and a brand-new concept store that carries over 700 lifestyle products spanning across 80 unique brands.
The Café and Bar
Giving its own interpretation of “France In The Tropics”, Merci Marcel Orchard tips its hat to the stylistic choice of Singapore’s bungalows in the 1950s, reminiscent of Bauhaus architecture, by utilising minimalist metal framed windows, walls, doors, and incorporating rattan furniture in the space. Valuing authenticity and sustainability in its design aspects, Merci Marcel Orchard’s flooring comprises of 100% ecologic and eco-sustainable custom-made hexagon terracotta tiles that are each handcrafted by Italian artisans Cotto Etrusco.
Purposefully designed to evoke a sense of warmth and familiarity, The Foyer welcomes with design touches from the South of France and Morocco and the vintage Parisian velvet sofa beckons guests to rest under the vibrant neon “MARCEL” while waiting.
Following the success of her exhibition at Merci Marcel Tiong Bahru, local artist Juls brought her iconic Automarktic style to the flagship outlet’s foyer with a specially-designed vintage mailbox emblematic of the French heritage. Guests are encouraged to write on endearing complimentary postcards and for a limited time period, Merci Marcel will go the extra mile by mailing it, anywhere in the world, on guests’ behalf.
Taking center stage is the floor to ceiling island bar that draws guests’ attention upon entering. A paragon of Merci Marcel’s overarching tropical motifs with its suspended vines and mahogany earthy tones, the island bar offers guests a serene reprieve from the concrete city’s hustle and bustle.
Uniquely designed umbrella lamp shades from Honoré Déco emanates mellow warm light, illuminating the cosy area that tastefully integrates vintage and modern European furniture. These vintage pieces date back to the 1970s and are sourced and directly imported from France, and are artfully incorporated with vintage Danish dining chairs, Saarinen tulip furniture, Sweden Møller Chairs, Ceska and Sika bar stools. The space also spots hand-stitched cushions from Paris; a medley of fabrics and colours that add to the vibrancy of the café.
Alternatively, a breakout space for the busy and buzzing, the Lounge accommodates low and comfortable seating suitable for casual meetings or as a welcoming spot for guests to wait for a friend over a cuppa. A dazzling yet pleasant backdrop for the Lounge, the Rosé Wall features a wooden shelf wrapped with rattan strips and lined with low-voltage flame bulbs that casts a soft, gentle glow to more than 1000 bottles of French Rosé on display.
Presenting a picturesque view of Singapore’s iconic shopping district, diners can take delight in the outlet’s food and drinks options while luxuriating in the sun and fresh air at Merci Marcel Orchard’s al fresco Patio and its sweeping open arches.
Situated just beside the Patio is The Winter Garden – fully air-conditioned, this intimate corner provides a relaxing dining experience with a full view of the calming greenery over at the Royal Thai Embassy.
Enhancing the tropical ambience is the venue’s alcove and patio rattan ceiling that is hand-woven by Indonesian artist, Lim Masulin specially for Merci Marcel and the tranquility is accentuated with ample greenery including palm trees, fronds and various types of indoor plants arranged by Singaporean garden designer, John Lim.
As a tribute to iconic French artist Henri Matisse’s 150th birth anniversary, French artist Tiphaine Sartini’s large interior wall murals of greenery borrows from the intense colourism abstract style notable in Matisse’s later life and fuses it with inspiration from Singapore’s tropical landscape.
Located adjacent to the café and bar, Merci Marcel Orchard concept store reflects the same cohesive bohemian and tropical elements while infusing its own charm into the space spanning 600 square feet. Soft warm light radiates to the corners of the concept store, drawing guests in to explore its extensive product catalogue with items from all over the world. Displaying some of its very own merchandise including the quirky Seletti World monkey and banana lamps and exclusive timeless lamp designs from Market Set, guests are enticed to shop and dine at Merci Marcel Orchard flagship outlet.
Bolstering its commitment to champion artisanal and independent brands, Merci Marcel Orchard amplifies its position as the bastion of craft and boutique goods with an exhaustive selection of over 700 lifestyle products that spans across 80 unique brands. Accessible through the main entrance or through the café’s foyer which serves as a side entrance to the retail space, guests are invited to shop and dine at Merci Marcel Orchard expansive concept store adorned with vintage furniture, teak wooden shelves, and lush mahogany undertones.
The concept store also conjures a sense of homecoming with handcrafted Moroccan Bouchra Boudoua ceramics, made in Japanese Wabi-Sabi tradition that celebrates the beauty in imperfections and pillows and cushions from Paris-based CSAO (Compagnie du Sénégal et de l’Afrique de l’Ouest) which supports artists and craftspeople through apprenticeships from Senegal and West Africa and incorporates traditional prints and embroidery into its handmade cushions.
Guests looking for crafted trinkets and smaller products to take home can expect eco-friendly surfer’s necklaces from All The Must that marries new colours and drawings with carefully selected Heishi pearls. Created in Israel, Umasqu’s limited handmade wall décor mask art is inspired by quotations from different design languages such as mid-century modern, steampunk and cubism. Blending practicality with aesthetically pleasing designs – French publishing house Maison Fondee’s numbered and original notebooks will be available for guests to purchase.
Dawn to Night Dinning Experience
Introducing its new menu conceptualised by French Consultant Chef Nicolas Nguyen Van Hai, Merci Marcel Orchard capitalises on the critically-acclaimed chef’s knowledge and penchant for combining the best produce with great traditional cuisine to produce the flagship outlet’s comprehensive French culinary offerings.
For starters, the Orchard flagship store features Chef Nicolas’s take on the classic gravlax with Beetroot Carpaccio & Wild Trout Gravlax that substitutes salmon with fresh trout from Norway fjords. The marinated fish is sliced and served fresh with beetroot carpaccio drizzled with a mix of homemade honey and vodka marinade. Roasted Leeks embodies tasteful simplicity by pairing the lightly grilled vegetable with homemade traditional gribiche sauce of capers, cornichons, bread seeds, boiled egg whites and yellows, and old fashion mustard.
The Perigourdine salad features a delightful mix of crisp mesclun, flavourful boneless duck confit, buttery foie gras, fresh potatoes, chestnuts, and a splash of special truffle oil to heighten the flavours. Those who prefer an all-green option can partake in the Cauliflower Tabbouleh. To create a refreshing salad, this fascinating dish invites guests to pour a vial of ice shavings blended with cucumber; green apple; lime juice; and homemade sugar syrup, over a healthy mix of couscous, raw cauliflower, and crunchy croutons.
Tuck into new mains offered the flagship outlet with the Tarte Flambée – the outlet gives its own spin to the quintessential dish with generous servings of reblochon cheese and ample delicate slices of smoked duck breast atop oven-baked, thinly-rolled bread dough.
Bringing back Merci Marcel’s signature French dumpling pasta but with a new twist, the Ravioles de Royans, Palais is prepared with a new frothy foie gras emulsion and served with chunks of foie gras and its signature savoury Tête de Moine cheese – a truly indulgent dish.
Conceptualised with Autumn flavours in mind, the Rosemary Infused Chicken is a creamy scrumptious chef-d’oeuvre. Succulent pieces of chicken, rolled with rosemary and seasoning, is first steamed for two hours and pan fried after. The fragrant poultry is then paired with pasta cooked with pan fried whole Cepe mushroom, diced brown Paris mushroom, and whole Bluefoot mushroom.
Diners craving for heartier mains can feast on the Atlantic Cod. The tender fish is paired with two unique homemade sauces – creamy beurre blanc sauce made from white wine, shallots, cream and butter, and herb infused sauce composed of spirulina and vinaigrette. This complete and nutritious meal also comes with velvety spelt risotto and a splash of chopped white, purple and orange carrots.
Treating diners to a sweet finish is Merci Marcel Orchard’s new dessert menu which includes the new Crème Brulee. Made from Werther’s Original candies (whipped and cooked with milk, cream, and eggs) a sense of nostalgia is evoked with each bite. The visually arresting Pineapple Carpaccio is made up of thinly sliced pineapples, dribbled with a house made sauce comprising of natural organic honey, lime juice, and olive oil, finished with mango puree sprinkled with coconuts flakes and coconut biscuit.
The new dessert menu also provides guests with a selection of crêpes including the perennial tiramisu emulsion Crêpe Marcel; poised to be the perfect high-tea destination, Merci Marcel Orchard also features a wider rotating selection of delectable Crêpe flavours from 3 – 6pm (weekdays only).
Complementing Merci Marcel Orchard’s contemporary French cuisine culinary options is the brand’s extensive beverage menu. The substantive selection mirrors Merci Marcel’s eco-friendly ethos – 80% of the beverage options are organic or made from sustainable agriculture.
Merci Marcel Orchard’s dedicated cocktail menu presents guests with refreshing tipples such as the La vie en Marcel fortifying concoction of Fair gin, lime cordial, egg white, pear nectar, lime juice, pear nectar and pear liquor and the Little Narcos Dictator piquant mix of Dictator rum (12yo), bitter chocolate, and cinnamon. The flagship outlet also carries a new organic beer selection from Maddam, a craft and organic beer company in Chablis that hand selects all of its barley grown in Burgundy, offers all-natural, non-filtered and non-pasteurized beer for guests to wine down.
Merci Marcel Orchard wine selection focuses on organic sustainable wines, bringing to guests a wide variety of wines originating from organic wineries such as Domaine Boudon (the oldest organic winery in Bordeaux). The whites are broadly categorised into taste profiles like light & sharp Welcome White, dry & fruity Intense White, and buttery & spicy dry Imposing White; the reds are categorised into light & fruity Discreet Red, velvety & spicy Charming Red, and powerful & tannic Robust Red. Merci Marcel Orchard’s wine selection also serves as the perfect companion to the outlet’s daily rotational cheese menu.
Guests looking for non-alcohol options can imbibe on the outlet’s new soft drinks selections such as Innate Water, organic-certified infused pure Alpine water with super fruits and birch tree sap; Le Coq Toqué, organic apple juices with flowers and aromatic plant infusion made in Normandy, France; and Domaine Le Coq Toqué‘s organic apple and pear craft cider which is made from 400 different types of apples without artificial colouring or preservatives.
Merci Marcel Orchard
Open Daily, 8am – 12am
#01-03/04 Palais Renaissance
390 Orchard Road
“I seriously have not slept in about 4 days,” Eddie says matter-of-factly, as he tells us how the different ingredients available in each country is always a problem.On October 18, 2019 / By Ren
“I seriously have not slept in about 4 days,” Eddie says matter-of-factly, as he tells us how the different ingredients available in each country is always a problem. “It affects the recipes, so you’ll need to change all your recipes.”
Eddie Stewart, one of the founders of Tokyo Lamington, was also one of the pastry chefs behind the popular Strawberry and Watermelon Cake from Black Star Pastry in Sydney, Australia. “We actually went on a little competition in black star for about 2 years,” he confides with a twinkle in his eyes while telling us about cutting the watermelon cake, and the serrated knife in his 60-piece strong knife collection. “Like, who could be the best cutter; the elite cutters. It’s quite hard and you need to concentrate.”
By then, all that was left of our chocolate gelato was the rich, silky carpet of flavour lining the back of our throats. Made with single origin Valrhona Chocolate, N2’s recipe includes the use of liquid nitrogen to present a smoother masterpiece of tradition, infused with a creative twist of showmanship. In contrast, the Lychee Prosecco Sorbet presents a much lighter and more refreshing flavour with a hint of alcohol, floating on our tongues like indulging in winter in a cup. with a variety of toppings available, we could personalise the flavours any way we wanted.
“So what other one did you want to try?” Eddie asks, recommending the Salted Egg Yolk lamington. Treating us to a show-and-tell of sorts, he takes out a single-use syringe and dips it into the salted egg yolk mixture in front of him. “We have a little thing where we put some sauce inside, so we just kinda inject this in the middle. We have to bring an N2 element to this somehow, so that’s how we did it.”
Tokyo Lamington was founded by Eddie and Min, who was also the founder of N2 Extreme Gelato in Australia. “Four years ago, we only did gelato. Never realised there was more to life than gelato,” Eddie joked, “gelato’s great, but…” Shrugging, he picks up one of the little brown boxes lined up neatly beside him, and excitedly reveals how the packaging came before the cake. “I think this is probably my favourite part of the whole thing, is the packaging. We worked backwards for that, which is cool.” With a file fastener binding both sides of the outer covering together, the environmentally conscious packaging holds up to 6 little boxes of lamingtons, perfect for taking home one each of the six flavours available at every switch.
In contrast to their flagship in Tokyo where they only offer two flavours a month, a variety of local flavours are available at their pop-up located at the level one atrium in Plaza Singapura. “A few of these are experimental, so we are changing them and over the weekend we’ve got a couple more flavours,” Eddie explains as we got excited over the Pei Pa Kao flavoured lamington. “Do you wanna try one now? I haven’t made one here yet. Let’s do it!” he exclaims and whips around, heading into the kitchen to pick up a naked lamington. “This is the one I’m most excited about because, the bubble tea? I love it. So good.” As he dips the lamington in a shallow tray of minty cough syrup, Eddie regales us with tales of his childhood and how he found his passion in cooking.
“When I was young,” he starts, telling us about his younger days at his grandparents’ home and the cooking classes he used to take in high school, as well as stories of his later days as an apprentice in various restaurants. “I’m actually trained in French, Japanese and Italian cookery.” As Eddie progressed in his career, his love for food grew, leading him to experiment in various elements such as the type of charcoal used in grilling yakitori, or japanese grilled chicken skewers. “I would go as far as to get charcoal from japan, binchō-tan charcoal (or white charcoal), which is really hard to find now. It’s got heaps of flavour. Normal charcoal just tastes crap.”
As the conversation turns back to desserts and lamingtons, Eddie divulges his secret in keeping his lamingtons light and fluffy. “Every bakery in Australia sells the lamington. Some of them are terrible, but it’s like a staple. We’re not using a pound cake, we’re using a cross between a sponge and a chiffon.”
With plans to open a store in Singapore in the future, Eddie is taking baby steps in the meantime with having Tokyo Lamington and N2 Extreme Gelato pop-ups for the rest of the year. “Take your time, do it right,” he says, as we continue to chat about the various places he would like to visit while he’s in town.
Tokyo Lamington’s Plaza Singapura pop-up is open daily from now till 27 October, whereas their SingPost Centre pop-up will only be open from 24 October to 3 November.
Tokyo Lamington Pop-Up
( Open daily | 11am till late )
Plaza Singapura, Level 1 Atrium
68 Orchard Rd,
SingPost Centre, Level 1
10 Eunos Rd 8,
With the closure of its flagship tze char eatery at Hillview Avenue in June this year leaving fans scrambling into the city for their New Ubin fix; anOn October 13, 2019 / By Nookmag
With the closure of its flagship tze char eatery at Hillview Avenue in June this year leaving fans scrambling into the city for their New Ubin fix; an upscale restaurant in the city centre CHIJMES cluster and a hotel restaurant in Zhongshan Park didn’t feel quite the same. Plans were already set in motion by its proprietors, the Pang family, to find a new space that could house the brand’s signature tze char eatery concept. The components were unique to its plight – an amalgamation of years of moving around oft offbeat locations, most famous of which were its Sixth Avenue, Sin Ming Industrial Estate and its latest Hillview Avenue incarnations.
The formula is as bewildering as it is exact. An off-the-beaten-path location accessible at best by car, far flung from the city and tucked away into the forgotten crevices of Singapore. It’d count the likes of paint shops and auto-repair businesses as its neighbours, and its cuisine best enjoyed in a nondescript outdoor canteen setting that has no business serving choice rib-eye cuts, kaya toast on baguette with French butter, or premium Bordeaux in Riedel glasses – but do so anyway. Here, New Ubin’s brand of rustic roots and kampong essence, which it serves its ‘Truly Singaporean’ cuisine with, fares exceedingly.
Today, that recipe has been exacted to a tee, and with all previous moves, comes with its own set of upgrades. Located on the ground floor of [email protected], a commercial property along Tampines Industrial Crescent flanked by furniture showrooms and inflatable air dancers, is the 5,700 square feet New Ubin Village. The proposition is a canteen cluster that houses seven stalls, three of which its own concepts—including its back-to-basics tze char eatery New Ubin Tampines and a brand new incubator stall programme, New Ubin Test Kitchen – all enabled with modern-day technologies that allow guests to order and make cashless payments directly from their table without having to call for a physical menu or bill. A third concept is currently underway and will be announced at a later date.
IN WITH THE OLD, OUT WITH THE NEW
While New Ubin Tampines continues to deliver on the brand’s trusty ‘Truly Singaporean’ repertoire of signature appetisers, finger-licking seafood, choice cuts of meat, and wok-kissed classics—all prepared with an inimitable New Ubin flair—it sees the return of Hillview specialties such as its Charcoal Fish Head Steamboat (SGD 28), a classic which can only be enjoyed in the non-airconditioned “comforts” that a canteen provides.
On the other hand, the New Ubin Test Kitchen is a brick-and-mortar pop-up stall that serves as an incubator for a line of ‘Truly Singaporean’ ready-to-eat meals within the group’s plans to expand into the virtual restaurant market through new offshoot concepts of the New Ubin brand. It launches with Ubin Nasi Lemak (SGD 15 nett), a recipe that the Pang family has been tirelessly perfecting as daily specials in existing New Ubin outlets.
A play on another popular rendition of the coconut rice dish which brands itself with the district where it originated from, Ubin Nasi Lemak prides itself in its Nyonya authenticity. Fragrant rice cooked in coconut milk and pandan leaves is served with Joo Hee Sambal (sambal cuttlefish), Ayam Bakar (charcoal grilled chicken), hard boiled eggs, anchovies and sliced cucumbers.
At the end of its three-month run, if deemed successful, Ubin Nasi Lemak will be rolled out into a virtual restaurant brand, working with a shared kitchen by one of the key food delivery services in Singapore. Another brand would take over the test kitchen space, with plans to keep a healthy rotation of three months for each brand. Authentic South Indian meals served on banana leaves and organic Western delights will be on the menu at some point.
THE TECH TWIST
New Ubin Village, on first look, has all the trappings of a New Ubin canteen-style archetype – right down to the offbeat location and analogue set-up. Upon closer look, technology-enabling systems such as table QR code ordering and cashless e-payments now offer a novel approach to the tze char experience.
With each table equipped with its own QR code, guests can simply access an online ordering platform by scanning the code with their smartphones, place their order, make payment via VISA or MasterCard, and have their dishes served to their table. Adequate service staff are allocated to ensure guests who prefer ordering the old-fashioned way are taken care of, with other forms of cashless epayments available to them including GrabPay, AliPay, WeChatPay and PayNow.
THE VILLAGE CHIEF
Using technology to increase efficiency, reduce reliance on low-skilled labour, give jobs back to Singaporeans and scale up a business in untapped markets may seem straight out of a young CEO’s playbook, yet leading the charge with the same gutsy ambition that forged the brand’s early success is the 64-year-old founder and chief operating officer Pang Seng Meng, affectionately known as SM to colleagues and regulars alike.
“It’s time we expanded our horizons to look beyond tze char, and into other areas that we can lay our ‘Truly Singaporean’ claim on. Moving from one end of Singapore to the other over the years—even from a kampong to a hotel—have shown us the potential our brand of ‘Truly Singaporean’ cuisine has, and I intend to make it my legacy to stretch it as far as possible, and make New Ubin a brand that champions everything that makes us proud to be Singaporean,” asserts SM.
His next big project? “Smoked Impossible™ meatballs,” he asserts, “now that’s a business with real scalability I can get behind – creating a bleeding piece of meat substitute from yeast. We’re experimenting with new desserts as well. Making our sauces shelf-stable and world-famous. There’s plenty to be done.”
New Ubin Tampines
18 Tampines Industrial Cres #01-16
Lunch : 11.00am – 2.00pm (last order 1.45pm)
Dinner : 5.30pm – 10.00pm (last order 9.45pm)
BAKE Inc., the company behind Hokkaido’s popular Bake Cheese Tart will launch its sister brand, Croquant Chou Zakuzaku, in ION Orchard Mall, Singapore, on 30 November. Replacing theOn October 4, 2019 / By Nookmag
BAKE Inc., the company behind Hokkaido’s popular Bake Cheese Tart will launch its sister brand, Croquant Chou Zakuzaku, in ION Orchard Mall, Singapore, on 30 November.
Replacing the former Bake Cheese Tart outlet, the Croquant Chou Zakuzaku flagship store will offer the famous Croquant Chou, a kind of stick-type cream puff that is filled with fresh cream and completed with its unique crunchy texture. The croquant is made of almonds coated with sugar and egg white, as well as a blend of flour with its custard cream filling made from fine milk. Apart from the renowned Croquant Chou, the store will also offer Soft Serve ice cream, “Zakuzaku Soft”, made purely with Hokkaido Milk and coated with croquant chunks.
Croquant Chou Zakuzaku promises to carry on the Japanese brand philosophy by offering only the best quality baked sweets. Also adhering to the house’s “Built-in factory store” concept, each Croquant Chou is freshly baked in-house and then filled with cream on the spot. Prioritizing “eating at the best time and in the best condition”, customers will be able to witness the entire process and be guaranteed freshness with every Chou. CROQUANT Croquant Chou Zakuzaku will be available at ION Orchard Mall, 2 Orchard Turn, #B4-33, ION Orchard, 23880, from 30th November. The shop opens daily from 10am to 10pm, and each Croquant Chou will retail for $2.80, while a set of 4 will retail for $10.50.
In addition, each soft serve (cup or cone) will retail for $6.00 each, while a HIYAZAKU (crispy puff containing soft ice-cream) will retail at $3.80. Limited edition menu items unique to Singapore’s store will be available as well.