29 Tanglin Road,
The St. Regis Singapore, Level 1U,
Phone: 6506 6887
Usher in a bountiful spring of 2017 at Yan Ting, the Cantonese restaurant in The St. Regis Singapore, with Executive Chinese Chef Tony Wun’s new creations like Braised King Prawn with Shrimp Oil and gourmet festive takeaways like the signature Prosperity ‘Yu Sheng’ with Norwegian Salmon and Crispy Suckling Pig stuffed with Glutinous Rice. Perfect for gifting, traditional homemade goodies like Double Happiness Glutinous Rice Cake and Yan Ting’s Lunar New Year Bountiful Gift Set is set to be crowd-pleasers. Lunar New Year à la carte, special set menus and gourmet takeaways will be available from 9th January to 11th February 2017.
29 Tanglin Road,
The St. Regis Singapore, Level 1U,
Phone: 6506 6887
Popular café chain, O’Coffee Club, brings joy and happiness this season with a festive range of sweet goodies, luscious Yuletide beverages and fun promotions aimed at making this year-end celebration a cheery one. Fans of O’Coffee Club can make their Christmas orders for the luscious new Chocolate Log Cake and Gingerbread Man; classic favourites such as Christmas Stollen and Merry Macarons from 21 November at any store islandwide. All store orders take 5 working days to process before self-collection. Pre-Order period is from 21 November to 17 December 2016 and the last day for self-collection at stores is 25 December 2016.
What's more, for every $50 spent at any O’Coffee Club store, diners can take home a pair of adorable Gingerbread Men to enjoy with their family and the kids. This is only available for dine-in customers and is on from 21 November until 25 December 2016.
Renga-Ya which means “Brick House” in Japanese, serves up beef from Hokkaido in the north of Japan as well as Kagoshima, all the way in the south. The carefully sourced prime beef from Hokkaido features unique natural breeding, without the use of antibiotics and genetically modifed feed. From Kagoshima is the famed Kuroge (Black Hair) A5 Grade Wagyu well-known for its well-balanced fat marbling and and full-bodied flavour. As Renga-Ya imports whole cows from both Hokkaido and Kagoshima, diners can look forward to a wide-range of cuts for Yakiniku and steak.
Nestled in the midst of restaurants in Chijmes, Renga-Ya makes its mark by offering a memorable dining experience which is both satisfying yet affordable. Renga-Ya’s wooden flooring and brick walls exude a warm and cosy rustic vibe
with splashes of contemporary colour in the sofas, seats and wall murals. It is an ideal setting for gatherings with family and friends or even business meals in carefully crafted out spaces for more privacy.
30 Victoria Street #01-11/12 Chijmes
Opus Bar & Grill, the modern charcoal grill restaurant located at Hilton Singapore, beefs up its steak offerings with carefully selected prime grade cuts from Greater Omaha in America. Determined to deliver quality and great value charcoal-grilled steaks in Singapore, meat-lovers can now have steak choices from Australia and prime grade cuts from America with Greater Omaha steaks.
Greater Omaha beef producers are renowned for their consistency in delivering USDA (United States Department of Agriculture) certified, 100 days prime grade, corn-fed beef cuts. These succulent 220g slabs; sirloin, rib-eye and tenderloin, are packed with natural sweetness and a rich marbling texture.
For wine connoisseurs, do not miss out the “Steak with Free Flow of Wines” special that comes with any order of prime cuts from the Opus beef selection at $58++ onwards to enjoy either a two-hour free flow of selected white and red wines from Sunday to Thursday or 50 percent off on wine by the bottle on Friday and Saturday.
581 Orchard Road
Lobby Level, Hilton Singapore
Phone: 6730 3390
In conjunction with the celebration of Pan Pacific Singapore’s 30th anniversary, Executive Chef Lai Tong Ping at Hai Tien Lo, the award-winning Cantonese restaurant, has curated 30 signature claypot delicacies to commemorate the occasion. From 11 September 2016, select any two claypot dishes for only $33.30 during dinner from Sundays to Wednesdays (usual price from $22 to $28 per claypot).
For meat lovers, savour Executive Chef Lai’s claypot creations of succulent Beef with Asparagus in Honey Pepper Sauce, Chicken with Pine Mushrooms in Szechuan Dried Chilli, or the tender Pork Shoulder with Bitter Gourd in Black Bean Sauce. Those with a penchant for seafood may indulge in the flavourful Grouper Fillet with Vermicelli in Chef’s Signature Homemade XO Chilli Sauce, Prawns with Aubergine and Salted Fish, or Nyonya Claypot Prawns with Superior Soya Sauce and Chilli.
As Singapore’s first Korean stew restaurant, Masizzim made local headlines last September with its debut range of saucy meat stews and do-it-yourself rice balls. Now, to offer customers more variety, the trendy franchise from Seoul has introduced to its existing repertoire of traditional and modern Korean nosh, a new signature Spicy Seafood Stew, Crabmeat & Roe Rice Ball, plus a number of other tantalising side dishes and spice-quenching beverages.
An amalgamation of the Korean words ‘masi’ (delicious) and ‘jjim’ (steam), Masizzim (pronounced ma-shi-zhim) specialises in meat stews – Beef, Pork, Chicken and now Seafood; each of which is slow-cooked with its own proprietary secret-recipe sauce and served bubbling hot in cast-iron pots. Diners can choose to have their stews spicy or non-spicy (for beef and pork versions only), then customise them with either sweet potato glass noodles or Korean udon, The non-spicy soy mix; a sweet and savoury blend of soy sauce, pineapples and Korean pear is unassumingly lip-smacking, while the spicy base; made with gochujang (red pepper paste), offers the more adventurous four levels of increasingly fiery, tongue-tingling heat.
313 Somerset #B3-02
Phone: 6509 5808
The newly revamped Froth is now nestled in Ascott Raffles Place Singapore which is only a stone’s throw away from Raffles Place MRT station. The 140-seater restaurant exudes a minimalist vibe and opts for the dichotomy of black and white as its colour scheme. Its muted interior design however belies the adventurous culinary journey that Chef Derrick brings his guests on. With a penchant for using unconventional culinary techniques, the chef playfully imbues western classics with a local flair such as foie gras with kiwi or Duck kut teh.
2 Finlayson Green Ascott Raffles Place
Phone: 6336 1228
Officially launched last month, Full of Luck Club, a brainchild of the same team behind award-winning Li Bai Cantonese Restaurant, offers the same uncompromising product quality – a hallmark of the established “Li Bai” brand – but with a progressive and contemporary take on authentic Cantonese cuisine.
The two-storey establishment features a Bao Bar window which offers a selection of innovative steamed and fried bao options including the Salted Egg Yolk Prawn bao and the Braised Pork Belly bao. Other signature offerings include the Hakka Crispy Kurobuta Pork Belly, and Crispy Aromatic Duck. Full of Luck Club also serves a range of Asian-inspired cocktails the likes of Full of Luck and Good Beginnings, as well as craft beers.
243 Holland Ave
Phone: 6208 6845
One of the pioneers of the F&B cluster in the lush green surrounds of Rochester Park, Min Jiang at One-North specializes in Beijing duck, as well as Sichuan and Cantonese cuisine. 2016 marks a decade of success for this charming restaurant housed in a historic black and white bungalow and in celebration, the restaruant's Master Chef Goh Chee Kong and his culinary team will offer two limited edition menus from 1 April to 31 May 2016.
The Min Jiang at One-North 10th Anniversary Celebration Menu is a 6-course menu, where Chef marries his signature refined cooking style with ingenious ways to incorporate the Tientsin pear, a refreshingly sweet and juicy fruit. Luxe ingredients such as scallops, abalone, fish maw, lobster and black garlic make this special menu a memorable experience.
The Min Jiang at One-North All-Stars 10th Anniversary Menu lets 10 popular dishes from the restaurant’s 10-year history reunite for a limited period and showcases Master Chef Goh’s talent in various Chinese cooking styles such as braising, frying and double boiling.
No. 5 Rochester Park
Phone: 6774 0122 (Reservations)
Mo’mor boasts a Japanese-European charm and promises an exquisite gourmet experience. The restaurant is nestled in the cozy enclave of Tanglin, and serves up delectable tapas and grills at affordable prices. Ideal for tête-à-têtes or family gatherings, diners can choose both indoor and alfresco settings. The interior is minimalist and exudes a rustic vibe – the right ambience for couples or intimate groups or opt to dine under a blanket of stars, against a backdrop of lush greenery.
With most of its ingredients directly procured from Swiss Butchery, Mo’mor ensures their dishes are of premium-grade and made with the freshest ingredients. Menu offerings are mostly fusion which focus on the interplay of smooth texture and mouth-watering flavors.
Mo’mor’s set lunches menu changes every week and for S$15, diners can have a two-course meal consisting of one main, and one tapas or dessert. And by paying just little more, a three-course meal of one main, one tapas and one sweet is available at S$18,.
Recommended items to go for are: Plum Tomato Ceviche (S$12.00) - a medley of nori vinaigrette, garlic chips and cilantro, Australian Wagyu on Skewer (S$22) - succulent chunks of wagyu beef soused in an intense and rich sesame dressing, Slow Cook Charcoal Grilled Iberico Pork Collar (S$30) - tantalizing pork collar, moist and tender on the inside while nicely charred on the outside and Lavender Pudding (S$13) - caramelized pineapple with coconut ice cream.
56 Tanglin Rd,
Tanglin Post Office (Opposite Tanglin Mall)
#B1-01, Singapore 247964
Phone: 6463 8080
Offering recommendations on the vibrant F&B, Retail, Hotel scene in Singapore to help satisfy your discerning lifestyle needs.