Subway UAE adds Daqoos Series to menu

Source: Subway. Subway UAE has teamed up with Excellence Hot Sauce to serve up nostalgic UAE flavours in every bite.

Subway UAE has localised its menu for the first time ever through a partnership with Excellence Hot Sauce (Daqoos, دقوس).

A celebration of Excellence Hot Sauce and crushed chips, typically Chips Oman, is at the heart of the campaign, termed The old days, served fresh: Daqoos Series. The decades-old signature heat, crunch and tang elevates street food across the region.

The lineup features three creations:

- Fresh & Furious, with crispy chicken bites, Excellence Hot Sauce, and crunchy chips 

- Wahed Sub Laham (literally "(give me) one beef sub"), combining tender beef Philly steak, melted cheddar, Excellence Hot Sauce, chips, fresh vegetables, and ranch dressing

- Fery Good, Fery Nice (Dynamite Chicken), a side dish starring crispy Dynamite Chicken bites enhanced with Excellence Hot Sauce and chips.

"The beauty of this campaign lies in its ability to take something deeply rooted in local culture and give it a fresh, contemporary perspective," said Ibrahim Hasan, Regional Head of McCann Content Studios – MENA.

"Subway UAE proves that with the right approach, global brands can tell local stories with authenticity and impact." 

Mahmoud Mneimne, Marketing Director for Subway UAE said: "Our goal was to craft an experience that captures the soul of UAE cafeteria culture while offering a fresh and innovative take. 

"We're proud to have created something that feels both nostalgic and refreshingly new, reflecting the vibrant community we serve."

The limited-edition menu is available across Subway UAE outlets. It is complemented by a limited-edition merchandise collection designed by Waggish. Inspired by Dubai's street vendor culture, the line includes hoodies and stickers that combine street-style aesthetics with Subway's branding.

Explore

Watch an associated video from Subway UAE's Instagram: https://www.instagram.com/reel/DC6zj0avy6f/

Waggish's Instagram channel is at https://www.instagram.com/waggish.ae/

Coffee Lounge, Goodwood Park Hotel, expands the menu from October 14

Coffee Lounge at Goodwood Park Hotel in Singapore, long known for its Taiwan porridge and local fare, will add to its Design Your Own Local Degustation Set Menu and add Mao Shan Wang durian specialities to its dessert buffet for a limited time, from October 14.


From 14 October to 17 November 2017, Coffee Lounge presents a selection of Mao Shan Wang durian pastries on top of its usual dessert buffet spread for lunch and dinner. This is first time that this popular dine-in promotion will feature the premium Mao Shan Wang durian, having previously showcased the D24 variety in the past years.

The Dessert Buffet with Mao Shan Wang Specialities promotion will be available during lunch and dinner showcases eight durian creations: Mao Shan Wang mochi; Mao Shan Wang waffles and ice cream (live station); Mao Shan Wang sticky rice; Mao Shan Wang crumble tart; Mao Shan Wang crème brûlée; Mao Shan Wang éclair; Mao Shan Wang toast and Mao Shan Wang pandan cake.


New Design Your Own Local Degustation Set Menu appetisers include:

Tahu telur
A popular Indonesian dish consisting of beancurd generously coated in an egg wash and deep-fried to golden-brown. This light and fluffy delight is served with julienned cucumber and carrots, and accompanied by a spicy kicap manis (sweet sauce)-based sauce.

New rice & prata options include:

Nasi briyani
This dish is beloved for its robust flavours due to the use of spices such as cardamom and cloves. The Coffee Lounge version is served with chicken rendang (a Malay-style stew), a mound of achar (pickled vegetables) and pappadum (Indian crispy flatbread).

Nasi lemak
Coconut rice is served with fried egg, fish, and a chicken drumlet, then garnished with deep-fried ikan bilis (anchovies) and peanuts, as well as sliced fresh cucumber. Homemade sambal (chilli paste) completes the experience.

New noodles & other specialities choices include Xing Zhou bee hoon (Singapore vermicelli), Hokkien black noodles, and mee soto, a yellow noodle dish served with chicken in a spicy broth.
 
First introduced in 2007, the Design Your Own Local Degustation Set Menu showcases the best of popular Singaporean fare in three-course and four-course sets which feature tasting portions of each dish. Chinese, Malay, Indian and Peranakan signatures are available and guests can plan their own desired menu by choosing one dish from the appetisers; and rice & prata (flat bread) categories, with an additional dish from the noodles & other specialties category for the four-course set.

Available daily during lunch and dinner, this menu also includes a dessert buffet that features a wide range of cakes, pastries, hot and cold dessert soups, Nonya kueh (Peranakan desserts), fruits and ice cream.

Interested?

Coffee Lounge is at the Goodwood Park Hotel, 22 Scotts Road, Singapore 228221. It seats 110. For reservations, call +65 6730 1746, email coffee_lounge@goodwoodparkhotel.com or visit http://www.goodwoodparkhotel.com.

Lunch and dinner usually cost* S$29 per person for three courses, and S$33 per person for four courses. Prices have been revised for from 14 October to 17 November 2017, to S$50 per person for three courses, and S$54 per person for four courses in light of the Dessert Buffet with Mao Shan Wang Specialities promotion.

It costs* S$46.80 per person to enjoy the Dessert Buffet with Mao Shan Wang Specialities promotion by itself**, and S$36.80++ per person to top-up with a Dessert Buffet with Mao Shan Wang Pastries with any ala carte main course order. The Taiwan Porridge A La Carte Buffet is inclusive of the Dessert Buffet with Mao Shan Wang Pastries during the promotion period, at a cost of S$60 per adult, and S$38 per child.

Source: Goodwood Park website. The Mao Shan Wang Durian Dessert Buffet is back!

Operating hours at the Coffee Lounge are:

Breakfast A La Carte & Buffet 6am – 10.30am

Taiwan Porridge Lunch Bento 12pm – 2.30pm

Taiwan Porridge A La Carte & A La Carte Buffet 12pm – 2.30pm (lunch) | 6pm – 10.30pm (dinner)

Design Your Own Local Degustation Menu 12pm – 2.30pm (lunch) | 6pm – 10.30pm (dinner)

Late afternoon dining 2.30pm – 6pm (Monday – Friday)

A Weekend Makan Affair (high tea buffet) 3pm – 5.30pm (Saturday and Sunday)

Hashtag: #goodwoodparkhotel

*Dine-in prices are subject to 10% service charge and prevailing GST. The child price is for children aged six to 11. 

**Citi Credit and Debit Cardmembers can enjoy a 10% discount for the option of just the dessert buffet with Mao Shan Wang pastries.

PastaMania Singapore introduces limited edition SG50 fusion menu

Mum’s Salted Egg Soft-Shell Crab at
12 o'clock, Prawn Sambal-Pura at 2
o'clock, Shiok & Spicy Chilli Crab at 7
o'clock and Hei Bi Hiam Barramundi at
10 o'clock.

PastaMania fans in Singapore can now enjoy their fusion pasta from now till August. The SG50 Menu consists of pasta with a local touch, featuring the winners of the annual internal Chef Mania competition in celebration of Singapore's 50th anniversary.

Hana Lee, Director of Domestic Retail Business, PastaMania said, "PastaMania has always prided itself on providing the whole experience of wholesomeness, range of dishes, ingredients used and in-store ambience and we wanted to combine this with the unique celebration of the nation’s birthday. It’s our very own ‘Truly Singapore’ concept.”

There are four ‘Singapore meets Italy’ fusion pastas, three appetisers, two desserts and three infused drinks to try. The mains are all seafood based:

Shiok & Spicy Chilli Crab
Chilli crab is a 'must try' for tourists to Singapore. Chilli crab sauce flavours this al dente pasta dish, which is topped off with breaded crab claws. The dish is the brainchild of Chan Kar Jung, Outlet Chef. Chan has been with PastaMania for eight years. It is his first time creating a winning dish at Chef Mania.

Mum's Salted Egg Soft-Shell Crab.

Mum’s Salted Egg Soft-Shell Crab 
Salted egg sauce has always gone well with soft-shell crab. A zi-char (Editor's note: local stir-fry) favourite, expect thick, fragrant salted egg sauce tossed with spaghetti and fried soft-shell crab. Wong Seng Kit, Assistant Outlet Chef, has been with PastaMania since 2011. It is also his first time creating a winning dish.

Hei Bi Hiam Barramundi
This textured fish dish stars Barramundi from PastaMania's own fish farm for absolute freshness, paired with fried spicy dried shrimp. The tiny shrimp are called 'hei bi hiam' (虾米) in Chinese. Lim Yong Siong Calvin, Outlet Chef, has been working at PastaMania for eight years. While he has prior F&B experience, this is his first Italian restaurant.

Prawn Sambal-Pura
This dish is all about crunchy deep fried silver fish, also known as ikan bilis, large prawns and a sambal sauce that packs a punch. Ng Sook Enn (Ann), Senior Cook, has been with PastaMania for four years. This is her first time participating in Chef Mania.

Nenek's Secret Rojak.

Appetisers include Prawn Salad Stuffed Tau Pok, which are deep-fried chewy tofu pockets, Chop Chop Chicken Salad which includes pineapple rojak, a local salad, as well as Nenek’s Secret Rojak - a mouthwatering mix of rojak and vegetable pickles called achar.

Goreng Pisang Gelato.

To round off the meal, sample two gelato concoctions: Goreng Pisang Gelato, inspired by the local deep fried battered bananas. or Sago Manis Gelato, a spin on a soupy coconut milk dessert with sago pearls. PastaMania offers a refreshing combination of sago, brown sugar syrup and gelato for Sago Manis Gelato,while Goreng Pisang Gelato features crunchy banana cornflake balls oozing chocolate topped off with gelato.

The Milo Dinosaur, with
marshmallow 'teeth'.

To drink, there are three Freezers: Apple Lychee, Milo Dinosaur, a twist on a local chocolate-flavoured powdered beverage with more powder sprinkled on top, and Limau (lime) Mint, a mocktail take on a Mojito, with basil and mint.

Prices start from S$6.50 for appetisers, desserts or drinks, go up to S$16.90 (ala carte) for each pasta, and while a four-course meal will cost S$29.90.

Established in 1998, PastaMania is a 54-unit halal-certified chain of corporate and franchisee-owned restaurants; based in Singapore with presence in Malaysia, China, Brunei, Kuwait, UAE and Egypt. The brand seeks to bring great tasting Italian cuisine to the world at everyday prices.

Committed to offering high-quality dishes, only the “in-house PastaMania” brand of whole-peeled Roma tomatoes from Italy are used, and all pastas and pizzas are made from scratch at each outlet. The chain also provides delivery and catering services.

Interested?

Look for your nearest PastaMania outlet
Check out the local food terms at this Singlish Dictionary

*All pictures from PastaMania.