Fukui (福井) heralds the bountiful spring season with new omakase menus from 7 February 2022. Once again presenting a dining experience that invites patrons into a special corner of Japan, Head Chef Nick Pa’an has refined his multi-course menus to focus on his inventive sushi creations and all-time favourites, coupled with founders and sisters Eugenia and Emilia’s brand of wholehearted hospitality that has defined Fukui since its opening in March 2021. Bincho-tan sushi series by Head Chef Nick Pa’an Savour Japan in Full Bloom Fukui will shine a light on Spring specialities, curated weekly by Pa’an himself. With new menus...
1-for-1 Wednesdays at Tamjai Samgor Singapore
TamJai SamGor Singapore makes the month of March spicier and more exciting with the launch of a new store opening in City Square Mall on 7 March with special promotions available only at this store and its new SamGor Must-Tries and 1-for-1 ONEderful Wednesday offers available at all other stores. TamJai SamGor, Hong Kong’s most recognised chain of restaurants and a recognised Bib Gourmand Restaurant in the Michelin Guide for three consecutive years, successfully provides a taste of Hong Kong and captured the hearts and taste buds of Singaporeans on its first year. To celebrate TamJai SamGor’s opening at City...
Jigger & Pony’s Beloved Bar Returns as a Rum-focused Cocktail Pub
Introducing a new chapter to everyone’s beloved bar, Jigger & Pony Group relaunches Sugarhall as a rum-focused cocktail pub on 3 March, 2022. Nestled on the second level of a 1920s heritage building near Raffles Place, Sugarhall returns with a new approachable attitude while retaining the feel-good energy and same old passion for rum. Expect the homely vibes of a neighbourhood pub, where Bar Operations Manager Davide Boncimino and Principal Bartender Sam Loh present a rediscovery of classics across the cocktail spectrum defined by feature rums and spirits. Throw in Executive Chef David Tang’s menu of satiating pub fare done...
Modern European Fine Dining Restaurant Caviar Launches New Spring Menu
Modern European fine dining restaurant Caviar keeps it light and clean with new 4- and 7-course Spring Menu featuring seasonal flavours in tandem with high-end beverages and the world’s best varieties of caviar. The 4-course Spring Lunch Menu is a delight of seasonal flavours from around the world, beginning with an amuse-bouche and opening with Swordfish served with Abalone, Kohlrabi and Ginger Vinegar – a complex dish with many luxurious elements including Arctic char roe. The Swordfish belly is cured with shio kombu, then grilled lightly over the binchotan. Live Japanese abalone braised in fish stock and spices is salted...
Bistecca Tuscan Steakhouse Celebrates 10th Anniversary
In celebration of a decade in Singapore,Bistecca Tuscan Steakhouse has launched a 4-course limited edition ‘Best of Bistecca’ menu at $138++ per person, made available to guests for the entire month of March. Regarded as the 13th best steakhouse in the world, Bistecca will be serving up their most popular dishes of the last ten years. The special menu is centred around Bistecca’s Signature Sharing Steaks, premium F1 Wagyu (marble score 6+) beef exclusively imported from Australia. Cuts include the Fiorentina, a classic T-bone or the Costata, a bone-in ribeye with both options ranging from 900g to 1.3kg, dependent on...
Plant-based Bak Kwa?
Chinese New Year may be coming to an end but it doesn’t mean that our hankering for bak kwa has ended! But we all know how many calories each slice contains…but what if there’s a plant-based alternative that is made from non-GMO soy and wheat, and is both vegan and vegetarian-friendly? Good news! Local food producer, yumeat™ has launched its plant-based bak kwa that is crispy on the surface while still moist, savoury and chewy on the inside. Each piece is generously glazed and baked to perfection before being packed individually and sterilised. yumeat™’s state-of-the-art factory and processes allow for...
Oatside – New Oat Milk Born in Singapore
Plant-based milk options have been on the rise, with many consumers choosing to make the switch to a more sustainable and healthier alternative to dairy. Studies show cow’s milk to be around three times more greenhouse gas emission-intensive than plant-based alternatives such as oat milk. Oat milk contains heart-healthy beta glucans and is also significantly lower in saturated fat. During lockdown, Benedict Lim saw an opportunity in the Asian market for a plant-based milk that didn’t taste like “doing your part”. He firmly believes that something can be good for you and for the planet – it doesn’t need to...
Limited Edition Unique Chocolate Ale by Specific Gravity & Lemuel Chocolate
Singapore craft beer designers Specific Gravity Beverage Co. (SGBC) have teamed up with local bean-to-bar craft chocolatiers Lemuel to create a Bow & Arrow Ale that hits the spot with tempered chocolate tones. Bean-to-bar chocolates are unique, handcrafted chocolates that are made from specially selected cocoa beans. Lemuel Chocolate carefully chooses beans that have full flavour and unique characteristics that will leave you wanting more. SGBC was founded in 2021 by Devin Kimble and Kim Wong. Devin is the founder of Brewerkz, Singapore’s pioneering craft brewery, where Kim was the brewery manager for over 20 years. The two craft pioneers...
Impossible™ Match Made In Heaven at Da Paolo
This February, Impossible Foods has paired up with Da Paolo to launch the exclusive Impossible™ Match Made in Heaven set, available for dine in at Da Paolo Gastronomia at Cluny Court, Great World, Holland Village, Marina Bay Sands, Paragon, Raffles City and VivoCity. From 3 to 28 February, diners can enjoy the special set for two curated by Da Paolo Group Executive Chef Andrea Scarpa. The heart-y three course set priced at $80++ features Impossible™ Meatballs to share, a choice of Impossible™ Carbonara ai Peperoni or Impossible™ Bolognese for mains, finished with a sweet ending with Da Paolo’s Signature Tiramisu...
Garlic Cream Cheese Buns With Bak Kwa Paired With POKKA Tea?
In celebration of the Lunar New Year, POKKA launches an exclusive collaboration with Salt Restaurant – a yummy combination of POKKA’s popular picks: Jasmine Green Tea and Houjicha with Salt’s exclusive Garlic Cream Cheese Buns with Bak Kwa. In this unconventional CNY combi that you shouldn’t miss, you can secure this exclusive set featuring Salt’s Garlic Cream Cheese Bun with Bak Kwa exclusive to this collaboration with POKKA. The indulgent pillowy soft potato bun filled with whipped French Cream Cheese with the fragrant garlic butter glaze and sweet-savoury bak kwa bits pairs perfectly with POKKA’s Jasmine Green Tea with its...