Local premium durian concierge, Durian Edition takes our taste buds for a spin with a new rendezvous spot, aptly named Mao King Tavern at Swan Lake Avenue inOn April 1, 2021 / By Renata
Local premium durian concierge, Durian Edition takes our taste buds for a spin with a new rendezvous spot, aptly named Mao King Tavern at Swan Lake Avenue in Siglap. Previously known by locals as Slake Restaurant, this restaurant-turned-pub has now been given a new lease of life with the king of fruits as a centerpiece.
In a bid to further spread the ideology of durians being more than just comfort food, Durian Edition has joined hands with Slake Restaurant to introduce the Mao King Tavern – a concept born from adversity – to provide a local watering hole imbued with all things durian from bites to tipples. Apart from premium fresh durians, the Mao King Tavern also offers a host of unique durian creations, such as their famed charcoal grilled durians, Musang King burnt cheesecake, mochi, Portuguese egg tarts, sorbet, and gelato to name a few.
As you walk in to take a seat, the brightly lit neon signage hung on the tavern’s facade casts a soft glow, welcoming all visitors into a spacious interior modelled with rustic wooden furniture reminiscent of the Dragon Gate Inn of eras past. To complete the look, the tavern’s wooden bar counter is installed in its unpolished state, showcasing the grooves and natural weathering of the bark’s uneven surface due to its natural environment.
Likewise, from Musang King Beer to pure durian fruits, the tavern’s offerings are listed on wooden menu tags hanging on the wall, adding to the nostalgic Asian ambience expected from the rest of the internal decor. In accordance with safe distancing regulations, this cosy watering hole comfortably seats 18 visitors indoors, and welcomes an additional 8 alfresco-loving visitors to grab a seat on the porch.
As a tribute to the Musang King cultivar that Durian Edition is famous for, the tavern’s mascot depicts a cat king holding the king of fruits in one paw, and the tavern’s name on a scroll in the other.
The Mao King Tavern officially opens its doors to the public today, on 1 April 2021, and celebrates its opening with a Musang King Beer, brewed in collaboration with local microbrewery, The 1925 Brewing Co. (1925).
Musang King Beer
Born from a curiosity to explore the limits of what a durian can do, the team at Durian Edition embarked on a collaboration with 1925 to create a durian craft beer, the likes of which has never been seen before in the local marketplace. Instead of using extracted durian essence or any artificial flavourings, the flesh of real Musang King durian fruits are included wholesale in the fermenting process, in order for the beverage to fully absorb the durian’s essence over time.
Crafted by 1925 with the supply of Musang King durians provided by Durian Edition, the beer is housed in a dark coloured bottle to protect the liquid gold from any flavour irregularities caused by sunlight, enabling anyone who pops the lid on this pale ale to find a delightfully fruity and tropical aroma wafting up to caress the drinker’s nose. While this 5% ABV craft beer is brewed with an assortment of hops and fruits, the main ingredient is undeniably the Musang King Durian as the bottom notes hit you with an unmistakable durian aroma. Refreshing and easy to drink, the combination of unique flavours ties together perfectly to make this beverage a truly one-of-a-kind libation.
“Food and beer are inseparable, and this is even more so especially in Asia.
Our motivation is to create beers for the Asian palate, hence it is important to include
the taste profiles of Asian food fare as part of the considerations when we design our beers.”
— The 1925 Brewing Co.
This Durian Edition and 1925 collaboration aims to bring about a uniquely Singapore taste-perience, which emphasises our Asian heritage in every sip. The durian beer is specially crafted for Durian Edition’s new watering hole, MAO King Tavern, located at Swan Lake Avenue in Bedok, and online on Durian Edition’s selling platforms.
Following the popularity of its Korean Soft Bread Series that was launched last year, Paris Baguette is now expanding the range with six new mouth-watering soft breads, bringingOn March 31, 2021 / By Nookmag
Following the popularity of its Korean Soft Bread Series that was launched last year, Paris Baguette is now expanding the range with six new mouth-watering soft breads, bringing the total number to 17 to choose from!
A perfect treat or snack that can be enjoyed with family and friends anytime and every day, the six new soft bread creations consist of sweet and savoury options that are freshly baked daily in Paris Baguette’s local kitchen using the highest quality ingredients and carefully sealed individually for hygiene and convenience.
Available for a limited time period from 31 March till 2 May, the full range of 17 soft breads will be available at Paris Baguette Wisma Atria, Bugis Junction, Jem, Northpoint City, [email protected] and NEX outlets while selected range will be available at Paris Baguette Suntec City, Hong Leong, UOB Plaza 1 and Jewel Changi outlets. Islandwide delivery is also available via GrabFood.
In conjunction with the launch, Paris Baguette is offering the following exclusive promotions till 2 May at all outlets:
*Additional SGD1.00 for cafe latte. Available everyday till 11am for in-store purchase at Paris Baguette Suntec City, Hong Leong and UOB Plaza 1.
Monkey Shoulder, the malt whisky that’s 100 per cent made for mixing, has launched Smokey Monkey in Singapore earlier this month, a new peated malt whisky that reflectsOn March 30, 2021 / By Nookmag
Monkey Shoulder, the malt whisky that’s 100 per cent made for mixing, has launched Smokey Monkey in Singapore earlier this month, a new peated malt whisky that reflects the brand’s appetite for flying in the face of whisky conventions.
The blended malt is a delicious twist on the original Monkey Shoulder, offering a sweet, smokier taste, as well as a new and playful way for people to sip, mix and enjoy peated Scotch. Created in answer to bartenders’ demands, Smokey Monkey is now available exclusively in selected on-trade locations across Singapore.
Following its older brother’s signature style, Smokey Monkey is a small-batch blend of top-quality single malts, each selected to deliver a smooth whisky with subtly oaky smokiness on the nose, and a taste that combines dry peaty notes with the creamy sweetness and spice of the original blend. While the underlying sweetness makes it enjoyable neat (or with a splash of water), Smokey Monkey comes into its own in sexy, smokey twists, bringing rich nuances to all manner of cocktails.
To celebrate Smokey Monkey’s arrival on Singapore’s sunny shores, Monkey Shoulder has teamed up with 15 of Singapore’s best bars, who have each concocted a unique cocktail inspired by Smokey Monkey to be featured on their menus. Cocktail lovers can now indulge in these 15 delectable cocktails at local watering holes Ah Sam Cold Drink Stall, Barbary Coast, Employees Only, Anti:dote, Heart of Darkness, IBHQ, Junior The Pocket Bar, MO Bar, Nutmeg & Clove, Potato Head, Sago House, Smoke & Mirrors, Tess Bar, The Bar at 15 Stamford and Tippling Club.
While Smokey Monkey bottles are not yet available for purchase, whisky lovers and cocktail fans can win a bottle to create smokey versions of Monkey Shoulder classics from home! Simply enjoy the specially created cocktails at any of the 15 partner bars and take part in the giveaway to win a swag bag including a bottle of Smokey Monkey, Monkey Shoulder and Monkey Shoulder branded glassware.
Here’s how to take part in three simple steps – (Terms and conditions apply)
Master Blender at William Grant & Sons, Brian Kinsman
“We’re producing Smokey Monkey using our usual small batch and marrying methods, and delivering the smokey twist by blending a distinct selection of malts. Smokey Monkey has the mellow vanilla, spicy and citrus hints of our original liquid, overlaid by a dry smokiness that comes through on the nose and the palate. Monkey Shoulder fans will both recognise its familiar smooth character and enjoy the exciting new cocktail serves it brings with it.”
Monkey Shoulder Brand Ambassador, Samuel Ng
“It’s been amazing to see how Monkey Shoulder has been steadily growing in popularity not only in Singapore but around the world, and that’s mostly thanks to our strong relationships with top bartenders. These are the guys who are always hungry for new ways to offer customers more choice with new, unusual serves, and so have influenced our decision to create a new peated malt whisky. We’re giving back by making Smokey Monkey available exclusively in some of the best bars across the world, and right here in Singapore. Whatever their preferred cocktail, we can’t wait to surprise and delight consumers and see their reactions to the newest member of the Monkey Shoulder family.”
“It’s exciting to introduce a whisky that deliberately subverts the traditionally dour brand territory of peated Scotch. Smokey Monkey gives bartenders an added twist for amazing cocktails, and opens up peated whisky – which has previously been a bit inaccessible – to a new generation of potential fans.”
15 smokey cocktails by 15 selected bars in Singapore
Ah Sam Cold Drink Stall | Smoke Screen
12 Haji Lane, Singapore 189205
Inspired by the local favorite pork jerky snack, Bak Kwa. The savoury, smokey flavour of this local delight complements the richness of Smokey Monkey, ending with a hint of spiced chocolate.
Anti:dote | Where You Wanna Go, Love?
80 Bras Basah Road, Singapore 189560
“Is that a Whisky Sour? I think it ain’t no Whisky Sour”. This drink is inspired by the intriguing movies about the lives of cab drivers in London and their journeys.
Barbary Coast | Chimp Off The Old Block
6 North Canal Road, Singapore 048828
Clarified Cherry and Cherry Heering create the top notes to balance out the punchy base of Smokey Monkey. A dash of lemon brightens up the drink while the carbonation adds a delicate effervescence. Combined with smoked water ice cubes to further enhance the peated notes of the whisky, this drink is served on a smoked ice spear, and garnished with a dehydrated lemon wheel.
Employees Only | Monkey Business
112 Amoy Street, Singapore 069932
Spices and banana punctuate this marriage of Smokey Monkey and tropical juices. The richness of the whisky, bolstered by the fullness of ripe banana, is a perfect complement to flavours that make it feel like it’s party time. Forget about those emails and let the work day end. It’s time to get down to some serious Monkey Business.
Heart of Darkness | Monkey’s Cà Phê
1 Keong Saik Road, Singapore 089109
The perfect marriage of whiskey and coffee. Smokey but refreshing, a great way to start your day.
IB HQ | Nardus
76A Duxton Road, Level 2, Singapore 089535
A twist on the classic Whisky Sour, this drink emphasises floral and leathery notes of lavender. Perfect on its own or as a complement to bar snacks, the Nardus is also a great “dessert for adults”.
Junior The Pocket Bar | Escape from New York
6 Ann Siang Hill, Singapore 069787
What better way to experience smoke in a cocktail than a classic sour? Have it up or on the rocks, smooth or as is. The options are endless; nothing beats peat.
MO Bar | Sugba
5 Raffles Avenue, Singapore 039797
“Sugba” means grilled in the Philippines. This drink is topped with our favourite sides to have while at a barbeque party. It is finished with the funky sourness of calamansi and lively aroma of pandan.
Nutmeg & Clove | Monkey See, Monkey Taro
8 Purvis Street, Singapore 188587
Passionfruit, lime and taro flavours anchor the smoke in this South East Asian-inspired libation. Rich and moreish, a hint of fruit and acidity makes this drink easy to have, and to have again. Whilst you’re at it, get one for your mate. After all, Monkey See, Monkey Taro.
Potato Head Singapore | Caffé Nel Bosco
36 Keong Saik Road, Singapore 089143
Who doesn’t love an espresso martini? No one is the correct answer. Rich, aromatic, bittersweet in a subtly surprising way. A stop at Caffé Nel Bosco will supercharge your taste buds and kick start that ride to flavour town.
Sago House | Three’s a Crowd
40B Sago Street, Singapore 059029
The ubiquitous marriage of Scotch whisky, aromatic wine and bitters is timeless. The addition of rich sherry, fruit bitters and a playful Cola syrup give it the boost it never knew it needed! A Classic – reinvented and revitalised. Tell your mates, but not too many. Remember, Three’s a crowd!
Smoke & Mirrors | The 3 Monkeys
1 St. Andrew’s Road, #06-01 National Gallery, Singapore 178957
This drink is a twist on the classic Golden Rush and New York Sour combination. A story of a friendship of three individuals working in the same industry but have different approaches. The 3 Monkeys gives smokey notes from Smokey Monkey, fruity flavours from the wine and sweetness from the honey, leaving you with a dry and refreshing finish.
Tess Bar & Kitchen | Chunky Monkey
38 Seah St, Singapore 188394
Smokey Monkey’s deep vanilla flavor coupled with earthy notes makes one desire a chocolate pairing. Inspired by a classic cocktail, the 20th Century, the Chunky Monkey was born. The dry, smokey, lingering flavours on the back palate are paired white cacao, with vanilla and citrus to balance.
The Bar at 15 Stamford | Undead Monkey
15 Stamford Road, Singapore 178906
Building on the lush and fantastic history of Tiki cocktail culture, Smokey Monkey gives this modern tropical classic a breath of smokey life. The Undead Monkey consists of a rich spice mix, a cacophony of luscious fruit flavours and just a dash of showmanship. I can hear Don the beachcomber already asking for a refill!
Tippling Club | Brass Monkey (That Funky Monkey)
38 Tanjong Pagar Road, Singapore 088461
Infusing the rich smokey aroma of Smokey Monkey with oven-baked hazelnuts and bincho-toasted bananas elevates the nuttiness and tropical fruit notes into an enriched old fashioned cocktail.
We often hear the refrain, “When life gives you lemons, make lemonade”. But what can we do when life deals us with a pandemic? Gather two friends andOn March 29, 2021 / By Nookmag
We often hear the refrain, “When life gives you lemons, make lemonade”. But what can we do when life deals us with a pandemic? Gather two friends and start a new business of course! That was exactly what three enterprising men – an events company managing director, Jeremy Tan; an ex-fitness sales consultant, Ixson Tan; and Singapore’s “Hawker Hunk”, Walter Tay – did after the COVID-19 lock-down, and Jus Juice It was born.
A new homegrown take-and-go fresh fruit juice outlet, Jus Juice It (就榨吧) has recently launched at V Hotel Lavender on 70 Jellicoe Road. With an introductory menu of nine fruit juice concoctions to choose from, the outlet offers customers the option to add generous toppings of bite-sized fresh fruits for more texture and goodness in every cup.
“We see this as an opportune time to launch Jus Juice It, as Singaporeans are now more concerned than before about strengthening their body’s immune system, and taking care of their health and wellness in general,” says Jus Juice It’s Co-Founder, Jeremy Tan. After spending over two months to perfect each offering on their menu, Jus Juice It’s founders hope that their fresh, enjoyable and competitively-priced concoctions will increasingly make juice drinking the choice beverage for a perk-me-up.
While he is better known for his fried carrot cake stall at Bukit Panjang and Kampung Admiralty, which he has managed with his father since 2015, Walter is now responsible for curating the range of drinks that Jus Juice It offers, and shares that all the fruits at Jus Juice It are imported from neighbouring countries every other day to ensure freshness.
As fans have discovered, each 200ml cup of fresh fruit juice is priced from SGD3 to SGD5.80, and a topping of bite-sized fresh fruits can be added for SGD1 or SGD1.50 per cup, depending on the type of fruits chosen.
“We want to lead a new wave in juice-drinking and fruit-eating as a natural choice, or even a necessity, in Singaporeans’ daily lifestyle, and aim to make Jus Juice It a household name, synonymous with quality juices and fresh fruits,” added Jeremy while pointing out the need to hydrate and replenish vitamins and minerals into our body system through fruit consumption.
Always passionate and seeking inspiration for new juice concoctions, Ixson Tan, a co-founder of Jus Juice It, overheard several customers complaining about the unbearable heat in recent days. He then saw an opportunity, and created CoCo Craze (CCC), made with fresh coconut water, generous chunks of coconut meat, coconut cream (no cholesterol) and fresh milk, to help cool down those heated tonsils!As a bonus, coconut water also contains cytokines that act as a natural moisturiser to hydrate and keep our skin supple and firm.
For a fruity twist, try the HP Up (orange, Calpis and aloe vera) or PPAP (pineapple, apple and honey) for a great summer thirst-quencher!
JUS JUICE IT
V Hotel Lavender, #01-14
70 Jellicoe Road
(Delivery available via GrabFood)
Fans of all things Pandan are in for a treat as Gong Cha launches a new topping, the Pandan Pearl-radise in an exclusive collaboration with Grab, the leading superOn February 28, 2021 / By Nookmag
Fans of all things Pandan are in for a treat as Gong Cha launches a new topping, the Pandan Pearl-radise in an exclusive collaboration with Grab, the leading super app in Southeast Asia.
Exclusively available for delivery via GrabFood, this exciting Pandan-flavoured rendition of Gong Cha’s classic pearl topping is added to either Gong Cha’s classic Milk Tea or Milk Green Tea to not only lend the drink a hearty chew, but also add subtle earthy hints of rose, almond and vanilla, that are seamlessly infused with the sweet milky drinks.
The aromatic and refreshing Pandan Pearl-radise Milk Tea and Pandan Pearl-radise Milk Green Tea make perfect thirst-quenchers or pick-me-up treats delivered right to your doorstep, be it at home, in the office, or wherever you are.
Priced at SGD4.10 (500ml) and SGD5.20 (700ml) each, the Pandan Pearl-radise Milk Tea and Pandan Pearl-radise Milk Green Tea are exclusively available via GrabFood delivery, while stocks last.
From now till 31 March, head on over to PAZZION Café (located at Jewel Changi Airport) for a fun-filled experience curating your very own unique rice bowl fromOn February 18, 2021 / By Nookmag
From now till 31 March, head on over to PAZZION Café (located at Jewel Changi Airport) for a fun-filled experience curating your very own unique rice bowl from the variety ingredients available!
With a healthy base of brown rice, choose between tender braised pork belly or the flavourful sesame soy chicken for a mouthwatering protein fix. Then throw in two cold and one hot vegetable options for a healthy boost before finishing off with your favourite dressing and a topping to complete your bowl. To seal the deal, each set comes with a green tea (Iced/Hot) at only SGD12.90, with the option to top up for other beverages if green tea doesn’t suite your vibe.
The Mix ‘n’ Match Rice Bowl sets are available on weekdays, from now till 31 March at 11am to 3pm.
Monday to Thursday | 11am – 8.30pm
Friday, Saturday and Sunday | 10am – 9pm
(Last order to be placed 30 minutes before closing time)
Singapore based baking company, Bob The Baker Boy, continues on their mission to “bake a million people happy”. Founded by Mayee Fong in 2015 while finishing up herOn February 17, 2021 / By Nookmag
Singapore based baking company, Bob The Baker Boy, continues on their mission to “bake a million people happy”.
Founded by Mayee Fong in 2015 while finishing up her accounting degree at NTU, the professed self-taught baker turned entrepreneur came upon the name at the spur of the moment while watching Bob the comedian elicited a spark of joy in her that she wanted to represent in her baking. “Baking happiness” became a core value that has since guided the business through troubled times, turning a struggling solo operation into one with 15 people and 4 departments in 5 years.
Renowned for creating uniquely themed experiences for celebrities such as the money pulling cake, as well as a foodie-inspired themed cake, all their creations have a lower sugar content (less than up to 50%!) than most bakeries – proof that you can both have your cake and eat it.
This Chinese New Year, Bob the Baker Boy is excited to start the year of The Ox with Golden Pineapple Tarts and Earl Grey Cranberry Tarts – They have been working on delighting the world through their bakes, every single day!
We recommend the Earl Grey Cranberry Cookies as well, which are a real treat event outside of the new year festivities.
To order, drop a message to the team at +65 9499 4015, or to Mayee at +65 9021 8370.
About the Baker
Through the many ups and downs of running the business till date, Mayee’s struggles and setbacks have taught her the importance of specialising duties, quality checks, and maintaining product consistency. With a lot of hard work and a stroke of luck, she started her first Brick and Mortar store in 2018, where she hired her first few members and started departmentalizing roles: bakers bake, decorators decorate, and customer service staff focus on quality checking and handling enquiries. She realised that doing everything alone was tough, and her biggest lesson was to stop trying to be everything, and focus on that one or two things that you do the best.
Drawing on over two decades of bartending experience across seven different countries, Lead Mixologist Andrew Hyman has designed a new cocktail programme to be launched at the iconicOn February 17, 2021 / By Nookmag
Drawing on over two decades of bartending experience across seven different countries, Lead Mixologist Andrew Hyman has designed a new cocktail programme to be launched at the iconic rooftop destination, CÉ LA VI.
Inspired by the region’s diverse culture and abundance of local ingredients, these contemporary, handcrafted cocktails are created with a rich flavour profile, delivering a multi-sensory experience from the visual aesthetics to the smell, and ultimately the taste of each drink. Guiding guests towards their perfect drink, the menu offers an in-depth description, ingredient list, and rankings on various characteristics for each drink, from sweetness or bitterness to strength and adventurousness.
Introducing a new sky-high cocktail experience to be enjoyed with unparalleled views, the refreshing SkyBar Signatures series at SGD25++ per glass feature a mix of familiar and more exotic ingredients. Try the fruity and herbaceous Paper Lantern with Don Julio Blanco tequila, physalis, passion fruit and thyme; or the spirit-forward Old Memories, a twist on an Old Fashioned based on the popular coconut, corn and sago pudding dessert in Thailand with Rebel Yell Rye, coconut, pandan, popcorn and bitters. Those with adventurous palates can step outside their comfort zone with the Yuzito, a yuzu-infused mojito with Tanqueray London Dry Gin, melon, yuzu, mint and bitters; or the Native Garden, with influences of Thailand and Vietnam, featuring Tanqueray London Dry Gin, cassis, hibiscus tea, cinnamon, rosemary and Fever Tree Indian Tonic Water.
In contrast, the Restaurant Signatures series at SGD25++ each were created using global ingredients and techniques to pair seamlessly with CÉ LA VI’s modern Asian cuisine. Highlights include the Border Crossing #2, representing the influence of Nyonya cuisine blending Chinese ingredients with various distinct spices used by Malay and Indonesian communities, with Havana 3 Year Old Rum, coconut, cucumber, pineapple sambal and sesame; the Even, a Japanese twist on the classic New York Sour with Monkey Shoulder whisky, Shichimi Togarashi Spice and hibiscus tea; and the Mojokerto Regency, inspired by Wedang Jahe Tea, a traditional drink from East Java, Indonesia, with Ketel One Vodka, coconut, pandan, ginger, kaffir lime, lemongrass and bitters.
Suitable to enjoy from day to night whilst overlooking Marina Bay and the city lights beyond, the Sky Lounge Signatures series, also at SGD25++ each, offer easy-going options such as the Tropical Savanna with Aperol, coconut, pineapple and hunter’s spirit; the Once in a Life Time with Tanqueray London Dry Gin, ginger, wasabi, nori and soda; The Epicurean with Monkey Shoulder whisky, medium-dry vermouth, coconut and pandan; and the Golden Age with Havana Club 3 Year Old Rum, kaffir lime and lemongrass.
Changing monthly based on the team’s latest creations, each venue also offers the Bartender’s Handshake (SGD23++), a special concoction that showcases your Mixologist’s favourite spirit, along with unique flavours of the season.
“Given the great cultural diversity and rich flavour profile across the region, I want our guests to be able to experience all that Southeast Asia has to offer right here at CÉ LA VI. We have three unique bars to suit different occasions, so we have designed our cocktail menus to replicate this,” says Andrew Hyman (Lead Mixologist).
In view of the COVID-19 situation, guests are required to check in via the Safe Entry app upon arrival, before being ushered to their seats. Guests can browse through the QR code menu and place all orders with CÉ LA VI staff to enjoy at their table.
Whether you’re a bona fide chilli lover or a thrill-seeking foodie, we could all use some extra spice in our lives. One of the pillars of the chilliOn February 17, 2021 / By Nookmag
Whether you’re a bona fide chilli lover or a thrill-seeking foodie, we could all use some extra spice in our lives. One of the pillars of the chilli world is the beloved dish, mala, that comes in many tongue-numbing forms. To celebrate National Chilli Day, 28 February, Singapore’s favourite food delivery service, Deliveroo has teamed up with Good Taste Mala Hotpot to grace our palates with an extra spicy mala dish that will truly put our tolerance to the test.
Priced at SGD12.80 , the extra spicy Chicken Guo features succulent chicken, springy instant noodles and a whole lot of crunch from fresh vegetables like enoki mushrooms, lotus roots, Chinese cabbage and bok choy. Each morsel is coated with the addictive and sweat-inducing mala, powered by an abundance of Si Chuan dried chilli. No spices were spared for the upgraded Chicken Guo, so we promise not to judge if you come armed with neutralising foods to cool some of that flaming-hot flavour.
From 22-28 February, the extra spicy Chicken Guo will be available for dine-in and delivery, exclusively on Deliveroo, at all Good Taste Mala Hotpot outlets: Ang Mo Kio, Kaki Bukit, Koufu – Compassvale, Koufu – Woodlands, Pasir Ris and Sports Hub .
As a treat this National Chili Day, you can also profess your unwavering love for mala through Deliveroo’s social contest for a chance to win SGD20 vouchers for your next fiery food adventure. Simply comment on Facebook why you deserve to win and tag a mala-loving friend, and you might just be one of 20 courageous foodies to be handsomely rewarded. The heat is on!
As Lunar New Year rolls around again, one of the burning questions for foodies is probably, which yu sheng is worth indulging in this year? While it allOn February 2, 2021 / By Nookmag
As Lunar New Year rolls around again, one of the burning questions for foodies is probably, which yu sheng is worth indulging in this year? While it all depends on your individual tastes, we came across a few interesting ones (in no particular order of preference) to add to your list for 2021.
Keep reading to find out which ones caught our fancy for the upcoming year of the Metal Ox!
KIN – Chef Damian’s Lo Hei Platter
Available from 8 Feb, Kin’s version is a lo hei unlike any other, and is priced at SGD48 for a small platter or SGD68 for a large one. To add a twist to the new year, Chef Damian puts his own creative spin on the traditional lo hei influenced by his years of exploration and experience in Singapore heritage cuisine. Inspired by our local dish, Rojak, which in itself reflects the confluence of various ethnicities, this refreshing lo hei comprises of white radish, cabbage, cucumber, jicama, green mango, pomegranate, pomelo, pineapple, ginger flower, sesame, peanut brittle, rice roll, and you tiao, finished with a house-made plum sauce to bind everything together in delicious harmony.
In addition, Kin presents five treasured recipes commonly presented on Chef Damian’s family table every Chinese New Year:
Hati Babi Bungkus (SGD38++)
A heady combination of minced pork, liver, coriander and homemade spices, skillfully encased in caul fat before it is twice-cooked in the oven.
Ayam Buah Keluak (SGD48++)
An iconic Peranakan dish that pairs perfectly with rice in the D’Silva household.
Pong Tauhu (SGD48++)
A comforting meatball soup with hand-made meatballs made with a medley of pork, crab, prawn and bamboo shoots, cooked in a prawn and pork broth enhanced with tau cheo.
Peranakan Otah (SGD38++)
Made with spotted Spanish mackerel, candlenut and lemongrass, and steamed to perfection and served in banana leaf.
48-hour slow-braised Itek Sioh (SGD48++)
A whole duck leg braised with dark soya sauce, coriander and brown sugar vinegar.
TABLESCAPE – Foie Gras Yu Sheng
First introduced last Lunar New Year, this variety features a housemade foie gras terrine with crispy fish skin and yuzu peel for a more luxurious mix for the year ahead.
While you are here, also check out their Afternoon Tea Set, which has been thoughtfully rearranged to include key flavours and colours of Lunar New Year. Inclusive of items such as their Cherry Cheesecake Mousse and luscious red Tomato Brioche, to Mandarin Orange Compote and zesty Mandarin Almond Cake, these festive treats join popular bites such as the Raspberry Eclair and Beetroot Cup to offer a special edition of the usual tea set.
For more info, to order or make reservations, call 6432 5566 or email Tablescape at Grand Park City Hall.
YAN – Abalone & Yellowtail with Gold Foil Lo Hei in ‘Shun De’ Style
Toss to new heights with Yàn’s Abalone & Yellowtail with Gold Foil Lo Hei in ‘Shun De’ Style (from SGD92++)!
Prepared in their signature savoury Shun De style and adorned with gold flakes, the magnificent mountain of crispy vermicelli alludes to soaring achievements and success in the year ahead, complemented by vibrant vegetables, shredded purple and yellow sweet potatoes, kailan, and pickled ginger, while slices of yellowtail fish and braised abalone herald wealth and abundance in the year to come.
For info, Shunde-style yu sheng is named after its origins in Shun De, a district in the Guangdong province. In Shun De, fishermen used to celebrate Ren Ri, the 7th day of CNY, by eating slices of raw river fish (grass carp) with soy sauce and pickles. Thus, at Yàn, the Shunde-style yusheng is served with a similar savoury profile – the dressing is made with soy sauce, lime juice, sliced lemon leaves, and peanut oil instead of the typical sour plum sauce.
Available from now till 26 February, be sure to check out their six-course Lunar New Year Family Feast (SGD88 nett per person; minimum 4 persons), which includes festive must-haves such as the classic Salmon Yusheng, succulent Barbecue Honey Pork & Roast Pork Belly, and flavoursome Steamed Black Cod Fillet with Truffle Oil and Minced Garlic.
In addition, a lavish pencai, a splendid array of sweet and savoury takeaways, and festive snacks are also available to round up the new year with, along with other auspicious dishes including a nourishing Double-boiled Fish Maw Soup, with Chicken and Cordyceps Flower, an immensely flavourful Braised Spring Chicken with 6 Head Whole Abalone, and luscious Wok-fried Local Lobster with Superior Sauce and Shrimp Egg and Ee Fu Noodles.
For more info, to order or make reservations, call 6384 5585 or email Yàn.
FENG SHUI INN – Vegetarian Yusheng with Sea Grapes and Black Fungus
Indulge in the best of prized traditional ingredients at Cantonese fine-dining destination Feng Shui Inn with a sumptuous repertoire of special dishes by the restaurant’s Hong Kong-born veteran Executive Chef Li Kwok Kwong (李国光).
With two yu sheng options, Abalone Yusheng with Sea Grapes and Japanese Sakura Dried Shrimp and the Vegetarian Yusheng with Sea Grapes and Black Fungus, diners can opt for a fully vegetarian choice this year. Other dishes available at Feng Shui Inn include their Steamed Handmade Beancurd with Scallop and Dried Radish, Baked Boston Lobster with Superior Stock, and the Premium Wealth Treasure Pot made with Chef Li’s secret stew recipe using Yunnan Ham, Pork Knuckle, Dried Oyster, Dried Scallop, Abalone Sauce, Spiky Sea Cucumber from Japan and Premium Fish Maw from South Africa.
Alternatively, Feng Shui Inn’s selection of set menus include the Everlasting Happiness Set Menu (金牛献瑞富贵荣华套餐) at SGD128++ per person, and the Eternal Fortune Set Menu (金牛献瑞金玉满堂套餐) at SGD288++ per person. Both set menus are available with a minimum of four diners, and are replete with tasty indulgences such as Double-boiled Lotus Root Soup with Dried Oyster, Sea Whelk and Bamboo Pith, and Sautéed Hokkaido Scallops, and Braised Imperial Bird’s Nest Soup, Fortune Claypot Deluxe with 6-head Abalone and Golden Sea Cucumber, Steamed Giant Grouper in Hong Kong Style and Sliced Roasted Chicken with Foie Gras respectively.
For more info or for reservations, call 6577 6688 or email Resorts World Sentosa.
THE GARAGE – Botanico Yusheng
One of the prettiest we’ve seen this year, The Garage’s Botanico Yusheng (from SGD68++) offers a choice of luxe Norwegian salmon or Hokkaido scallop layered on a fun little salad base to lead the way to a year of abundance! Accompanying the usual carrots, radish and pickles are additions such as couscous, house-fermented carrots, raw Japanese corn kernels, house-pickled celeriac, pomegranate seeds, truffle oil and crispy baked bacon; enriching the dish with playful modern elements that add different colours and textures.
Accompanying this toss-up is Botanico’s 5-course LNY Dinner (SGD88++) available from 11 to 13 February. The meal begins with a crunchy Duck Croquette, rolled into a ball with a rich foie gras heart. A fun twist on the usual roast duck course in Chinese menus follows in the form of a crispy-skinned Duck Breastmain course, flavoured with five-spice and served with celeriac dauphinoise, followed by the Roasted Codis featuring an Atlantic cod, skinned, then pan-seared and braised in a fish stock further enriched with butter, garlic and thyme.
As the menu draws to an end, savour a sweet, clean finish with the Roku Gin & Mandarin Sorbet. Paired with osmanthus jelly to add floralcy to the alcoholic sorbet, seasonal fruits and barley work together to add texture and a gentle fruity sweetness to the dish.
For more info or for reservations, call 9831 1106 or email Botanico.
ICHIBAN BOSHI – 6 Treasures Fruits Yu Sheng
If you love all the snacking and feasting during the Lunar New Year period, but want a cleanse without a pause, toss to good health with Ichiban Boshi’s healthy & nutritious yu sheng! With a rejuvenating mélange of 6 fresh fruits including Pomelo, Guava, Mango, Pineapple and Jackfruit, this dish is served with their signature Yuzu sauce made with ingredients from Japan so you can continue enjoying the festivities, minus the guilty calories!
Available till 26 February 2021 (2 days advance order required), this is exclusively available online at SGD56.80+ for a 6-8 pax portion, making it perfect for stay-home celebrations. Opt to pick up your festive goodies in-store or have it delivered right to your doorstep. Order yours at Ichiban Boshi to receive a set of free collectible red packets with every Yu Sheng purchased (while stocks last).
DUCKLAND – Duckland Yu Sheng
We’ve mostly heard of seafood variations when it comes to yu sheng, but here comes a heavier meaty version; ring in the New Year with Duckland’s unique version of the Prosperity Yu Sheng! Featuring a beautiful medley of fresh herbs and vegetables, such as julienned red carrots, daikon, turnip and edible flowers, as well as irresistible crunchy pork cracklings.
Topped with its signature raspberry sauce, this is easily one of the best Yu Sheng versions for those who love a tinge of fruitiness with their greens. The Duckland Yu Sheng comes with Roast Irish Duck slices and Smoked Norwegian Salmon, and is only available for dine-in at Duckland outlets. Priced at SGD48++, each order is recommended for sharing between 4 people. Visit Duckland for more info.
TIPSY BUNNY – Special Yu Sheng set
Last but not least, make your Chinese New Year extra luxe with Tipsy Bunny’s special yu sheng set, complete with uni, black tobiko, ikura and fresh salmon sashimi. Freshly prepared, this Japanese twist to a Chinese New year classic is sure to leave you in a prosperous mood for the rest of the year. There is a limited quantity to this special set so be sure to order early!
Priced at SGD158.80++, diners are required to call ahead to pre-book their yu sheng 2 days in advance via Quandoo or by sending a text to 8028 0093 with your Name, Date/Time, Party Size, and Contact Number.
* Ichiban Boshi, Duckland and Tipsy Bunny are located at various Lendlease Malls. As of 22 Jan onwards, Lendlease Plus members can beat the queue for voucher redemptions by uploading their qualifying receipts through the Lendlease Plus mobile app and have the Lendlease e-vouchers credited directly in their e-wallets. With a minimum spend of SGD50 in a single receipt, members can win up to SGD10 Lendlease Plus e-vouchers while stocks last in the sure-win in-app ‘Shake the tree of wealth’ CNY Hongbao Lucky Dip (T&Cs apply). Lendlease shoppers will also be able to redeem limited edition Lendlease red packets with every SGD68 spend in maximum 2 same-day receipts (limited to 2 redemptions per shopper per day) until 11 February 2021 (while stocks last).
Introducing Singapore’s first specialty cinnamon rolls kiosk serving both sweet and savoury options, rrooll at Jewel Changi Airport. Experience a swirl of flavour with the classic cinnamon roll,On January 30, 2021 / By Nookmag
Introducing Singapore’s first specialty cinnamon rolls kiosk serving both sweet and savoury options, rrooll at Jewel Changi Airport. Experience a swirl of flavour with the classic cinnamon roll, four more sweet varitaions, as well as three innovative savoury combinations all rolled up with the brand’s signature soft and fluffy dough.
Founded by Wilbert Tedja, who was previously in the banking industry, he grew up eating cinnamon rolls and remembers the satisfaction from the combination of fluffy bread and sweet buttery cinnamon.
Sweet or Savoury?
Made fresh daily at rrooll’s Jewel Changi Airport kiosk without preservatives or artificial flavours, each roll is around 10cm in diameter, a size that the rrooll team has chosen after experimentation. It makes the perfect afternoon treat or a light morning breakfast.
Add some enjoyment to your day in the form of sweetness – with rrooll’s sweet rolls created with a variety of tastes and textures. Whether fruity or chocolatey, nutty or tarte, these will surely make a satisfying dessert treat.
Described as an ‘edible hug’, the cinnamon roll brings forth warm and comforting feelings with its aromatic but rich buttery cinnamon filling and fluffy dough. With rrooll, you can experience this exact enjoyment with the Classic Cinnamon (SGD3.40), made with molasses sugar and Grade A cinnamon sourced from Indonesia which is known for their cinnamon; and topped with premium cream cheese frosting.
Nut lovers will be smitten with Hazelnut Rocher (SGD3.40), whose filling combines ground hazelnut and chopped peanuts for a crunchy bite, complete with a subtle tinge of cocoa, or give the unique Sweet Cheese (SGD3.10) roll a try, an original recipe that reimagines the usual take on parmesan cheese, with a fruity and nutty taste profile resulting in an unparalleled natural umami flavour.
For some refreshing tang and zesty flavour, Cinnamon Apple (SGD3.40) offers up the taste of sweet apples, with the warmth of cinnamon hovering in the background, just like a homely apple pie. Known to be a magical combination of contrasting pairings, the intense and lush cocoa hits off against the freshness of oranges in the Cocoa Orange (SGD3.40) roll.
As the first specialty cinnamon roll brand in Singapore to offer savoury options, rrooll serves up three different varieties of savoury rolls, each inspired by popular dishes and viral snacks from around the world.
Combining buttery garlic goodness and rich cheese for a satisfying snack, the Garlic Onion & Cheese (SGD3.40) is made with organic garlic and onions and full of intense flavour.
Hop on over to neighbouring Japan with the aromatic and savoury-sweet Japanese Curry (SGD3.90), topped with delicious breadcrumbs and honey chicken ham for a winning combination, and don’t forget to pick up a taste of your favourite pizza condensed into a single savoury roll, as the Hawaiian (SGD3.90) packs a punch with its tangy tomato sauce amidst hints of roasted garlic and herb, and is filled with pineapple chunks and ham.
rrooll is now open at #B2-266, Jewel Changi Airport, with online pre-orders via rrooll. Delivery is scheduled thrice weekly on Tuesdays, Thursdays and Saturdays.
Our Lunar New Year gatherings may well be smaller this year, but that doesn’t mean your meal needs to be. From today, the King challenges all Singaporeans toOn January 30, 2021 / By Nookmag
Our Lunar New Year gatherings may well be smaller this year, but that doesn’t mean your meal needs to be. From today, the King challenges all Singaporeans to reimagine their favourite Lunar New Year traditions – and celebrate it your way. To lead the charge and help fans appreciate that different isn’t all bad, BURGER KING® is unveiling its big new taste with the Ultimate Chilli Crab Double Salmon Burger (SGD9.50 ala carte) and Chilli Crab Long Chicken Burger (SGD5.90 ala carte).
Yes, that’s right – this time, the delicately balanced pink salmon patties of the Ultimate Double Salmon Burger will be doused in divinely sweet yet savoury, spicy and supremely satisfying chilli crab sauce. Bursting with flavour you’d expect from Chilli Crab, the thick, velvety sauce is loaded with abundant swirls of egg and fresh cut chillis, topped with crispy lettuce and nestled between a freshly baked sourdough bun – to maximise sauce soak up.
Of course, we all know that the sauce is the best part of any chilli crab dish. That’s why the King is also serving Chilli Crab Fries (SGD3.20, regular) this Lunar New Year – so you can mop up all that saucy goodness with our golden, crispy fries. Due to popular demand, the King has also issued a new decree – fans can now upgrade the fries in their order to Chilli Crab Fries for just SGD0.90! Just when you thought life couldn’t get better, fans will be able to buy extra sauce separately. Double the richness and get an a la carte portion of the limited edition Chilli Crab Sauce at just SGD2.90 per tub, to reimagine your meal and take it to the next level. Or if you just want more sauce on your Chilli Crab Burgers, you can add it on at just SGD2.
As always, there are no Lunar New Year surcharges to indulge at BURGER KING®. Prices are kept affordable at SGD10.80 for the Ultimate Chilli Crab Double Salmon Meal and SGD7.80 for the Chilli Crab Long Chicken Meal. All meals come with fries (M) and Minute Maid® Refresh Orange drink (S).
To truly celebrate Lunar New Year your way, BURGER KING® is serving up a number of Starbuys, but with a festive twist. Fans who love traditional sweets will enjoy the Golden Pie (SGD1.60), filled with smooth mung bean paste and generous bites of fresh coconut – a true union of the beloved Ang Ku Kueh and Kueh Bangkit, all wrapped up in a crispy pie crust.
Eat your way to an Ox-picious new year with Texas Chicken’s all-new HAE-pic Chinese New Year menu, available for a limited time period from now to 3rd MarchOn January 29, 2021 / By Nookmag
Eat your way to an Ox-picious new year with Texas Chicken’s all-new HAE-pic Chinese New Year menu, available for a limited time period from now to 3rd March at all outlets.
After traversing through majestic, stormy seas for months, the Texas Chicken Crew has found the legendary culinary treasure – the golden-orange Hae Bee Hiam Chicken!
Using only 100% fresh chicken that are delivered daily to the restaurants, they are coated with a special Hae Bee Hiam recipe made with dried shrimps, that are fried till fragrant with belacan, shallots and other spices, and orange breadcrumbs.
Before they are served, more crispy Hae Bee Hiam orange breadcrumbs are sprinkled onto the fried chicken to enhance the rich aroma and give it a nice golden-orange colour and satisfying crunch with every bite.
The well-balanced combination of umami taste and subtle spiciness beautifully complements the natural flavour of the tender fresh chicken, making it a delicious Chinese New Year treat for all, young and young-at-heart.
As you sink your teeth into the tantalising chicken, enjoy the glorious sight of abundant golden Hae Bee Hiam orange breadcrumbs falling onto your plate – a symbolism of the Chinese phrase “遍地黄金（Bian Di Huang Jin)”, which translates to bountiful wealth and good fortune everywhere.
In the spirit of bringing even more ”旺” or “Huat” to diners this Chinese New Year, Texas Chicken also introduces the new Pineapple Butter Biscuit, which is their version of the favourite pineapple tarts. Glazed with pineapple jam to give a sweet and tangy taste, the soft and fluffy biscuits, that are baked daily to ensure their freshness, are must-haves to complete a meal. Plus, sip on the refreshing Sjora Mango Peach drink for a fruity tingle while you enjoy the food.
Have a HAE-PIC Chinese New Year
A variety of the HAE-Pic Chinese New Year meal choices are available for ordering at the outlets or to be sent to your doorstep via delivery options. The well-known American quick-service chicken concept restaurant uses only 100% fresh chicken that are delivered to the restaurants daily to ensure that the juiciness and tenderness of the meat are maintained at its optimal level.
Kickstart your CNY feasting with the 2-Piece Hae Bee Hiam Chicken Set, priced from SGD10.60, which comes with two pieces of chicken, one small mashed potato, one pineapple butter biscuit, and one regular Sjora Mango Peach.
For couples or those with bigger appetites, try the 5-Piece Hae Bee Hiam Chicken Combo, priced from SGD29.90. The combo includes five pieces of chicken, four pieces of chicken tenders, one large mashed potato, two pineapple butter biscuits, and two regular Sjora Mango Peach.
Bigger groups can opt for the delivery-exclusive 8-Piece Hae Bee Hiam Chicken Bundle, starting at SGD49.90. The bundle comes with eight pieces of chicken, six pieces of chicken tenders, two large mashed potatoes, four pineapple butter biscuits and four regular Sjora Mango Peach.
Thinking of a unique CNY gift pack for your relatives or friends? Go for the delivery-exclusive 16-piece Hae Bee Hiam Treasure Box (SGD98.80), which will make for a delicious bountiful surprise! The treasure bundle includes 16 pieces of chicken, two serves of popcorn chicken, eight pieces of tenders, four large mashed potatoes, eight pineapple butter biscuits and two bottles of 1.5litres coke.
Herding in the New Year
From now to 3rd March, all in-store dine-in and takeaway orders with a minimum spend of $10.00 in a single receipt, get $1.00 off when payment is made with OCBC Pay AnyoneTM. T&Cs apply.
Delivery orders with a minimum spend of SGD20.00 will get 10% off using the promo code HAEPIC10 when you check out.
Delivery option is available via Foodpanda, Grabfood, Deliveroo and Texas Chicken’s islandwide delivery platform on https://sg.texaschicken.com.
The Texas Chicken HAE-Pic Chinese New Year menu is available for a limited time only, so be quick to order now!
Bedrock Bar & Grill, awarded “Best Steakhouse in Asia” by Haute Grandeur Global Excellence Awards 2020, has brought back its signature World Meat Series! First launched in 2017,On January 25, 2021 / By Nookmag
Bedrock Bar & Grill, awarded “Best Steakhouse in Asia” by Haute Grandeur Global Excellence Awards 2020, has brought back its signature World Meat Series! First launched in 2017, this unique dining experience features premium meats from different parts of the world in a single sitting.
From this month till 31 March 2021, diners will be transported to Yamaguchi Japan, home to the Jukuho Farm and its famed Yamaguchi Aged wagyu beef.
While “aged wagyu” usually refers to beef that has been hung or placed on a rack to dry for several weeks, Jukuho Farm uses the term to refer to its approach to cattle rearing, as the farm specialises in producing beef from cows that are “refattened” after they have calved. This process changes the quality of the meat, imparting a unique umami flavour that is not found through typical rearing techniques.
As a firm believer of “treating [his] ingredients with respect”, Isaac Tan, Executive Chef at Bedrock bar & Grill, has created three dishes that showcase the rich, distinctive flavour of this beef in tribute to the people who have painstakingly raised the cattle with care.
The Bone Marrow Tartare (SGD36++) showcases hand-chopped ribeye cap atop roasted bone marrow. The dish is garnished with mountain caviar, known as “Tonburi”. Originating from the Akita Prefecture in Japan, these glossy, greenish-black seeds of the bassia scoparia herb resemble sturgeon roe. A chopped parsley salad on the side also offers a touch of freshness.
In the Applewood Smoked Wagyu Tataki (SGD42++), aged ribeye cap is served with tangy pickled radish and pumpkin strips, grated hard-boiled egg for a touch of richness, and a sprinkle of puffed rice on the beef.
Then there is the hearty Woodfire Grilled Fullblood Aged Wagyu Striploin (SGD148++), grilled over Bedrock’s signature applewood fire grill and served with housemade sansho pepper sauce, accompanied by beef fat Yukon Gold potatoes.
The World Meat Series at Bedrock Bar & Grill is in its fifth year and has since featured premium beef from Ireland as well as TE MANA LAMBTM – also known as the wagyu of lamb – from New Zealand. Bedrock’s World Meat Series changes its menu every quarter, and brings a fresh take on meats from around the world with every change.
In celebration of Chinese New Year 2021, Johnnie Walker is proud to offer the new, first-of-its-kind limited edition Chinese New Year design for John Walker & Sons KingOn January 24, 2021 / By Nookmag
In celebration of Chinese New Year 2021, Johnnie Walker is proud to offer the new, first-of-its-kind limited edition Chinese New Year design for John Walker & Sons King George V. A rare combination of exquisite Scotch whiskies, drawn from extremely rare, precious casks, it is an elegantly rich and creamy whisky that has rarity reflected in every drop. In the 14 years since it was first released, this indulgent Scotch has never had a limited edition of any kind, so this new limited-edition design offers a truly unique opportunity for the perfect gift to mark the beginning of 2021’s Spring Festival. Every set of the John Walker & Sons King George V Chinese New Year Edition will also be complemented with a booklet of five exquisite red packets, a timely addition for the festivities.
The immaculate design celebrates the Year of the Ox, with bespoke artwork that is a modern take on traditional Chinese patterns and designed inspired by Asian couture. The beautifully illustrated celebratory pack features a contemporary knot design that pays homage to the traditional practice of weaving and hanging Chinese knots immersed in clouds to symbolise good fortune for the new year.
Dotted coins represent fortune, longevity and good luck, while the noble dragon soars above this incredible vista as a symbol to the whisky’s link with nobility. Presented in the iconic John Walker & Sons decanter, it features a bold angled cut across the front of the glass that echoes the world-famous slated label on signature Johnnie Walker square bottles. For this limited-edition collectible, red has been added to the neck of the decanter to match the celebratory new pack.
Distillation & Tasting Notes
John Walker & Sons King George V is inspired by the great whiskies made during the reign of King George V. Carefully concocted by the expert whisky blenders, it is reminiscent of the elegant signature flavours and style of that era. Rich fruit and an abundance of spices are perfectly balanced with creamy vanilla sweetness, carried on wisps on maritime Port Ellen smoke for a long, indulgent finish. The prestige whisky is ideal served with ice or with a splash of soda to showcase the rare and precious aromas and flavours. The best way to serve this deluxe liquid is poured into a whisky glass and enjoyed neat, with ice or a dash or water or soda to open up the flavour.
To craft John Walker & Sons King George V, the team of whisky experts have hand-selected whiskies from distilleries across Scotland that existed during the monarch’s twenty-five-year reign over Britain. These precious whiskies are amongst the most treasured reserves and include extremely rare casks of the famed Islay ‘ghost’ distillery, Port Ellen.
Every drop of Johnnie Walker is an invitation to a moment shared and moments yet to come. John Walker & Sons King George V Chinese New Year Limited Edition is now available at Diageo Rare & Exceptional.
To usher in the Year of the Ox, Singapore’s most-loved food delivery service, Deliveroo, has partnered with popular traditional Chinese eatery, Soup Restaurant, to create limited-edition Yusheng kitsOn January 22, 2021 / By Nookmag
To usher in the Year of the Ox, Singapore’s most-loved food delivery service, Deliveroo, has partnered with popular traditional Chinese eatery, Soup Restaurant, to create limited-edition Yusheng kits for Lunar New Year. If you’re planning on keeping the gatherings intimate and staying in with loved ones this year, Deliveroo’s Year of the Ox Yusheng Platter is a show-stopper you’ll want on your table.
Each order of a Yusheng platter from Soup Restaurant via Deliveroo will come with an intricately crafted Ox-shaped Yusheng carrier, adorned with brightly-coloured Ox-shaped ‘horn’ handles with Lunar New Year motifs and fun Deliveroo graphics that allow you to tote around your Yusheng platter stylishly. That’s not all! To help you usher in the year with full prosperity, four lucky winners who purchase these auspicious Ox-themed kits will also be gifted with $50 worth of Deliveroo credits! You have to be in it to win it.
Thoughtfully prepared by Soup Restaurant, each Yusheng kit features delicious salmon and baby abalone on a bed of duo colour grated carrots, accompanied by a homemade citrus sauce with tangy and refreshing notes for dressing the ingredients. Each order of the Yusheng kit will also come with complimentary Handmade Lotus Fortune Baos (u.p. SGD6.96), soft and fluffy buns filled with an oozing lotus filling, sure to brighten your reunions with family and friends this new year.
The limited-edition Yusheng kits will be available for both pick-up and delivery on Deliveroo from 12 to 14 February , exclusively at Soup Restaurant’s Paragon, Suntec City, Holland Village and NEX outlets , for SGD51.25 , while stocks last.
While we often think of beer as part of our supper routine at hawker centres, how many of us actually pair wines with our favourite Tze Char dishes?On January 18, 2021 / By Renata
While we often think of beer as part of our supper routine at hawker centres, how many of us actually pair wines with our favourite Tze Char dishes?
Well, in comes Catherine Wong, a brand ambassador for Beaulieu Vineyard and Wolf Blass in Asia, with over 25 years of food & beverage experience under her belt. As a connoisseur based in Singapore, she is no stranger to local fare. Coupled with her wealth of experience in wineries across Southeast Asia, here are her recommendations for some popular local dishes as follows.
AYAM BUAH KELUAK
Suggested pairing :
Wolf Blass Gold Label Cabernet Sauvignon Coonawarra
Tasting notes :
The balanced black fruit and subtle oaked notes of the Cabernet Sauvignon will integrate well with the nutty Buah Keluak, and introduce an added dimension to the richness of the spiced chicken.
Suggested pairing :
Wolf Blass Chardonnay Adelaide Hills
Tasting notes :
The acidity of the Chardonnay not only cuts through the oily taste of chicken fat in the rice, but also helps to balance the flavours of this simple, comfort food whilst cleansing the palate in between bites.
Suggested pairing :
Wolf Blass Gold Label Shiraz Barossa Valley
Tasting notes :
The fruit-forward yet subtly spiced Shiraz would complement the fried chicken in your favourite Nasi Lemak, as well as highlight the taste and texture of the deep fried anchovies (ikan bilis) with every mouthful.
FISH HEAD CURRY
Suggested pairing :
Wolf Blass Gold Label Riesling Eden Valley
Tasting notes :
The fruitiness of the Riesling would bring a refreshing note to counter the spiciness of the curry on the palate, whilst the acidity of the wine would also work with the tamarind’s sour tinge for a more balanced after-taste.
Suggested pairing :
Wolf Blass Gold Label Shiraz Barossa Valley
Tasting notes :
As bak kwa is a spiced barbequed meat, the Shiraz brings a fruity dimension to the snack, which can also help balance out the smoky flavours when you obtain a pack that is too heavily smoked for your liking.
Gong Cha, has teamed up with homegrown collectible pop culture toys and lifestyle retailer, ActionCity, to celebrate the 25th Anniversary of TO-FU OYAKO, which is created by DEVILROBOTS,On January 7, 2021 / By Nookmag
Gong Cha, has teamed up with homegrown collectible pop culture toys and lifestyle retailer, ActionCity, to celebrate the 25th Anniversary of TO-FU OYAKO, which is created by DEVILROBOTS, a highly regarded pioneer in the world of Designer Toys.
In conjunction with this celebration, Gong Cha has specially created a TO-FU OYAKO-inspired bubble tea drink, the Pandan TO-FU Pudding Drink, and a new bubble tea topping, the Boba Jelly. Additionally, there will be a worldwide exclusive series of limited-edition MY FIRSTO-FU Bubble Tea Vinyl Figures available for redemption. These offerings will be available from 8 January at ActionCity’s Designer Toys themed café, AC.Kafé, at Jewel Changi Airport.
ActionCity has also revamped AC.Kafé with the TO-FU OYAKO character designed by DEVILROBOTS and an ActionCity exclusive, the DEVILROBOTS TO-FU ROBO [email protected], which is a privileged collaboration with the famed Medicom Toy – it will be available for purchase from 9 January 2021 onwards.
Less Trouble, More Bubble (Tea)
Those fuelled by all things bubble tea can now look forward to Gong Cha’s latest innovations, which include the Pandan TO-FU Pudding Drink, an all-new locally inspired bubble tea drink, and a new Boba Jelly topping.
A Soy-tastic Delight
Inspired by our local flavours, a sip of the Pandan TO-FU Pudding Drink, priced at SGD4.90, has mild yet fragrant hints of rose, almond and vanilla, verging on coconut. The soy pudding topping adds a sublime texture to the drink’s floral and aromatic taste. To be enjoyed at any time of the day, this palatable drink is a refreshing thirst quencher.
It’s A Boba-ly Treat
This versatile Boba Jelly topping has a hearty chew alongside a mild sweetness that adds texture to Gong Cha’s best-selling drinks, namely Pearl Milk Tea, Taro Drink, QQ Passionfruit Green Tea and Mango Green Tea, that will also be available at AC.Kafé, priced from SGD3.90.
TO-FU OYAKO Meets Gong Cha Singapore In The Form Of Exclusive Limited-Edition Vinyl Figures
As part of this unique collaboration, Gong Cha Singapore and ActionCity will launch a series of MY FIRSTO-FU Bubble Tea Vinyl Figures that are specially designed by DEVILROBOTS as a limited-edition collection that is exclusively available at AC.Kafé. The series is the first of its kind across the globe and includes four designs of Gong Cha’s bubble tea drinks in the shape of the TO-FU OYAKO character, fashioned after Gong Cha’s latest concoctions. Only 100 pieces of each design will be available for redemption, while stocks last.
To redeem a limited-edition figure, customers need to complete an AC.Kafé loyalty card by collecting 10 stamps. Every SGD20.00 spent at AC.Kafé will entitle the customer with one stamp.
AC.Kafé Special Dining Promotions
In conjunction with the celebration, AC.Kafé is extending a special dine-in promotion for customers to enjoy. From 8 January onwards, customers can enjoy an additional Tofu-inspired side dish and one of Gong Cha’s bubble tea drinks for the promotional price of SGD6.90 with any purchase of a main course. The selection of Tofu-inspired side dishes includes the Agedashi Tofu, Mentaiko Tofu and Century Egg Crab Tofu.
To celebrate the upcoming festive season, Gong Cha has launched an exciting Christmas drink – Brownie Cookie Bubble Tea Float! This drink is the newest addition to theOn December 22, 2020 / By Nookmag
To celebrate the upcoming festive season, Gong Cha has launched an exciting Christmas drink – Brownie Cookie Bubble Tea Float! This drink is the newest addition to the brand’s latest Bubble Tea Float (BTF) series, a new product category in the bubble tea market, designed in partnership with leading premium ice cream brand, Haagen Dazs.
The introduction of BTF is Gong Cha’s way to continue innovating new bubble tea experiences for their loyal customers. Consisting of Gong Cha’s aromatic teas and Haagen Dazs’ indulgent ice cream flavours, BTF represents an elevated and enhanced bubble tea drinking experience for bubble tea fans.
The Brownie Cookie BTF comprises a layer of luscious brownie infused cream with crunchy cookie crumble that gives the drink a hearty bite. The cream sits atop Gong Cha’s fragrant and smoky Brown Sugar Latte, adding a decadent chocolatey twist to the beverage. To top it off, a scoop of Haagen Dazs’ Cookies and Cream ice cream is added for an indulgent treat!
From now till 31 December or while stocks last, customers can enjoy the new Brownie Cookie BTF at SGD6.50.
Tiger Street Lab, Tiger’s first experiential concept store located in Jewel Changi Airport, uncages fresh local flavour with new and exclusive dishes introduced in partnership with Singaporean hawker,On November 30, 2020 / By Nookmag
Tiger Street Lab, Tiger’s first experiential concept store located in Jewel Changi Airport, uncages fresh local flavour with new and exclusive dishes introduced in partnership with Singaporean hawker, Jiao Cai Seafood.
Helmed by 29-year-old second generation hawker Chew Zhi Jie, Jiao Cai Seafood brings classic hawker favourites Sambal Stingray (SGD18) and Sambal Kam Heong Clams (SGD16) to the menu. Zhi Jie will also debut the Double Fried Crispy Pork Belly with Sambal (SGD17) created in collaboration with Timbre Head Chef, Tommy Teo exclusively for diners of Tiger Street Lab.
Following successful collaborations with local hawker extraordinaires Keng Eng Kee Seafood and Da Shi Jia, the latest partnership with Jiao Cai Seafood is a testament to Tiger’s commitment to supporting and showcasing local talent, while celebrating delicious street food flavours that resonate with the hearts, minds and palates of Singaporeans across the island.
Locals rediscovering Singapore by visiting Jewel Changi Airport this year-end period will be thrilled by these new dishes rich in local flavour on Tiger Street Lab’s menu. The Sambal Stingray, Sambal Kam Heong Clams and Double Fried Crispy Pork Belly with Sambal feature Jiao Cai Seafood’s special homemade sambal chili. Made with the freshest ingredients, the undeniable local favourite sambal recipe is steeped in tradition, having been tried and tested for over 40 years. His sambal stingray is also served with a special cincalok (a spicy condiment made of tiny fermented shrimps) that is truly unique and gives a spicy, sweet and tangy taste profile. The iconic combination brilliantly complements the juicy and tender meat served on a hotplate, accentuating its local street food flavours. These hawker delights are perfectly paired with freshly brewed Tiger Beer served at Tiger Street Lab.
A former banker, Zhi Jie left the world of economics and finance to carry on his family’s legacy. Zhi Jie was only 26 years old when he kick-started his culinary career at Yishun Park Hawker Centre, learning the ropes from his mother and mastering the art of her famous sambal recipe. Today, Zhi Jie continues to serve delicious street tze char classics on a hotplate, to the delight of local foodies.
For every purchase of each new dish, consumers can add SGD10 to enjoy a pint of any Tiger beer on tap. This includes fan-favourite Tiger Orchid Brew draught, available only at Tiger Street Lab.
This festive season, Tiger Street Lab is also serving up the newly launched limited edition Tiger Radler Pomelo brewed fresh with Tiger beer and the natural citrus flavours of pomelo.
Tiger Street Lab is open from 11am to 10pm from Sunday to Thursday and 10am to 10pm on Friday, Saturday and eve of public holiday. For reservation enquiries, please book through Chope, email [email protected] or call 6243 2047.