Seasonal set lunches at Bread Street Kitchen

Bread Street Kitchen by Gordon Ramsay at the Marina Bay Sands ushers in the year with an express set lunch menu from 6 January 2026.

Source: Marina Bay Sands. Seasonal set lunches at Bread Street Kitchen.

The experience opens with appetisers to enliven the palate. The superfood salad combines crisp greens, mixed nuts and a bright orange dressing for a refreshing start. The salmon ceviche layers delicate fish with grapefruit, avocado and mint for a clean, invigorating profile. 

For something warm, cream of carrot and ginger soup offers velvety sweetness and gentle spice, complemented by caramelised sweet potato. 

The mains are designed to balance flavours, with options such as the herb crusted lamb rump, paired with smooth pea purée and a fragrant onion civette sauce* as well as a vegetarian option, the kale and rocket pesto pasta. 

Desserts provide a graceful conclusion with a choice of the coconut sorbet or baked nectarines with almond crumble and vanilla ice cream.

Details

A two-course option costs S$46++ and a three-course option, S$52++. 

For reservations, visit marinabaysands.com/restaurants/bread-street-kitchen.html

*A traditional civet sauce would feature red wine, onions, herbs, and bacon, with blood as a thickener.

Jin Ting Wan debuts at Marina Bay Sands, Singapore

Marina Bay Sands has unveiled Jin Ting Wan, a new destination for Cantonese cuisine. Overlooking views of the city skyline and sea, the restaurant honours authenticity while embracing modern sophistication in Chinese dining.

Leading the kitchen is Executive Chef Albert Li, a Guangxi-born talent who seeks to shine a light on the regional depth of Guangdong province, including influences from Shunde, Teochew, and Hakka culinary traditions. The result is a distinctive menu enriched with subtle accents from other Chinese regional styles such as Szechuan.

Source: Jin Ting Wan. Executive Chef Albert Li presents the Angus short rib with preserved vegetable wrapped in straw  leaves (九九梅菜安格斯牛肋).

Jin Ting Wan’s menu features roasted meats, dim sum, and comforting soups. Signature dishes include roasted pipa duck with black pepper (堂剪黑胡椒枇杷鸭), presented on a customised pipa-shaped dish, and the Angus short rib with preserved vegetable wrapped in straw leaves (九九梅菜安格斯牛肋). The preserved mustard greens are prepared using the traditional “nine-steam, nine-sun (九蒸九晒)” technique, adding depth and authenticity.

Chef Li demonstrates a wide repertoire of techniques and textures across the menu. Take the poached Hokkaido squid with peanut and garlic in chilli oil (脆爽北海道火箭鱿鱼蒜香红油), where rocket squid, caught at peak freshness, is swiftly poached to preserve its texture and served with a Szechuan-inspired sauce.

Another highlight is the simmered homemade fresh beancurd skin with baby spinach in fish broth (自制鲜腐竹鱼汤菠菜苗), featuring tofu skin delicately separated using a time-honoured technique from housemade soy milk. The soybeans are specially sourced from Heilongjiang, China’s largest soybean-producing province, lending the dish a rich character.

For soup, the Hokkaido geoduck with seaweed in clear seafood broth (海藻冲浪北海道海蚌片) stands out with delicate slices of mini geoduck clam gently poached tableside in an umami-laden broth. This clear soup is simmered for four hours using kombu, chicken, pork, scallop, and regional fish varieties, delivering depth in every sip.

A fitting finale comes in the form of the baked taro tart with bird’s nest and ginkgo nut (燕窝银杏芋泥挞), where the velvety richness of taro is balanced with delicate bird’s nest, long prized in Chinese culinary culture for its elegance and nutritional value.

Complementing the cuisine is a beverage programme that offers depth, heritage, and innovation. The Art Lounge at Jin Ting Wan offers an immersive tea experience led by Head Tea Master Jacky Zhao Gang, one of the region’s most respected experts in Chinese tea. 

With over 20 years of mastery, Zhao curates a collection of more than 80 carefully sourced teas many of which are rare, limited-edition selections from private producers. Guests are invited to explore varieties such as feng huang dancong from Guangdong, aged pu’er from Yunnan, and the house-exclusive fu yu jin ting, a poetic fusion of wildflower-scented raw pu’er and moonlight white tea.

In parallel, the wine programme curated by Head Sommelier Joe Yang brings into focus the excellence of Chinese winemaking with around 100 labels.

Aligned with Jin Ting Wan’s philosophy of seasonality, provenance, and ingredient-led storytelling, the restaurant will debut its first seasonal tasting menu this September, celebrating the bounty of early autumn with wild foraged mushrooms from the highlands of Yunnan. Guests will be among the first in Singapore to savour freshly flown-in matsutake (pine mushrooms), cherished for their intense aroma, alongside rare golden fungus, revered for its gelatinous texture, in new dishes that capture the transition of the season.

Celebratory flavours for SG60 at Marina Bay Sands

In honour of Singapore’s 60th birthday, Marina Bay Sands invites guests to embark on a culinary journey that honours the nation’s diverse heritage. This August, the integrated resort will spotlight local flavours through exclusive menus and seasonal specials at restaurants across the property.

Black Tap Craft Burgers & Beer

Black Tap’s Singapore-exclusive National Day CrazyShake (S$23++) returns. A tribute to bandung, the classic rose and milk beverage that many locals love. Available from 1 to 31 August, the pink CrazyShake is decked in patriotic colours of the Singapore flag, complete with red and white star sprinkles on a vanilla frosted rim, a slice of red and white cake, whipped cream, crescent icing cookie, red sprinkles, and a cherry on top.  

Indulge in the Asian black pepper burger (S$24++), combining Asian spices with a prime beef patty glazed in black pepper sauce. Available from 1 to 31 August, the burger is topped with shaved onions and scallions on toasted buns and served with fries. 

Bread Street Kitchen by Gordon Ramsay 

Mark Singapore’s 60th birthday with a limited-time four-course set menu that blends local flavours with British sophistication available from 8 to 10 August for both lunch and dinner.

To begin, the chilli crab arancini delivers a nod to the iconic local dish, featuring golden-fried risotto balls infused with sweet, spicy chilli crab sauce, complemented by a green goddess sauce for a burst of herbaceous freshness. 

For the main course, diners may choose from several options like the signature sliced beef Wellington, served with mashed potato and honey-roasted carrots. For a vegetarian option, the soy-glazed aubergine, paired with bang bang sauce and a crispy tofu salad, delivers bold flavours. Bang bang sauce typically features mayonnaise, vinegar, sweet chilli sauce and sriracha.

The meal concludes with a tropical reinterpretation of bombe Alaska, the kaya coconut bombe Alaska. Layers of kaya gelato, coconut sorbet, soft sponge and torched Italian meringue come together in a decadent finale. 

CUT by Wolfgang Puck

In celebration of National Day, one-Michelin-starred CUT by Wolfgang Puck unveils a three-course lunch menu that reimagines local favourites with a refined touch (S$48++ per person; available from 12 pm to 2 pm).

The experience begins with an amuse-bouche featuring crabmeat kueh pie tee. Guests can select two main dishes, including the mapo steam egg paired with minced beef and Sichuan pepper, or sambal sting ray with yellow basmati rice. 

For those seeking tradition, nasi lemak is offered, together with steamed beehoon with braised beef tendons. End with cendol cake, featuring light pandan chiffon sponge alongside gula melaka cremieux, coconut mousse and sweet corn ice cream.

KOMA Singapore

KOMA Singapore's specials from 8 to 10 August include the chilli crab slider (S$28++) - king crab and cucumber layered within mantou buns and dressed in chilli crab sauce, as well as the Japanese Wagyu fried noodle (S$38++), featuring Japanese Wagyu beef stir-fried with capsicum and bean sprouts. 

From 1 to 10 August, both lunch and dinner services will feature a dessert omakase (S$88++), showcasing a selection of Southeast Asian-inspired sweets. Highlights include gianduja bao with hazelnut-infused steamed buns, ondeh ondeh with coconut, pandan and gula melaka, and coconut Sentosa featuring coconut mousse, mango and pineapple. 

Local favourites are reimagined, from kaya toast to kopi o’ tiramisu and mao shan wang cheesecake wrapped in kunafa. Gulab jamun, teh tarik bonbon, biskut dahlia, kuih makmur and kueh lapis complete the lineup.

Maison Boulud

From 8 to 10 August, try the foie gras fried rice (S$42++) featuring wok-fried jasmine rice enriched with foie gras. The dish is finished with mushrooms, garlic chips, and finely chopped chives, plus a touch of truffle soy. 

Complement the experience with the durian “Royale” soufflé (S$22++), crafted with mao shan wang durian purée. Served warm, the soufflé is paired with a coconut sorbet. 

Mott 32

For a limited time, guests can enjoy the restaurant’s signature applewood-roasted Peking duck, renowned for its crispy lacquered skin and fork-tender meat, at a celebratory S$88 (usual price S$148++). The dish takes over 48 hours to prepare before being roasted to perfection and expertly carved tableside. 

Available only with advance bookings for groups of four or more, it will be available from now till the end of August, to be served during designated dinner slots from Monday to Wednesday.

Origin + Bloom

Origin + Bloom gets into the patriotic spirit from 4 to 10 August with tribute to Singapore’s hawker heritage and childhood favourites.

Among the savoury highlights is the white cut chicken sandwich (S$15 nett), a sophisticated twist on the beloved Hainanese staple, with poached Sakura chicken between milk buns, finished with a swipe of ginger-scallion relish. The satay peanut butter (S$8 nett) takes grilled chicken and elevates it with crispy shallots and a spiced peanut caramel, a rework of satay sauce. 

Dessert lovers will be drawn to the rainbow toast (S$12 nett), a nod to the colours of traditional ice cream bread, reimagined with pandan chiffon and layers of cempedak and bandung crémeux. The ice kacang (S$12 nett) is transformed into an intricate multilayered dessert, featuring azuki bean cake, white corn mousse, and a cendol gula melaka filling. 

Other standouts include the kueh bahulu (S$12 nett), infused with Tahitian vanilla Bavarian cream and acacia honey, and the dragon’s treasure (S$8 nett), which pairs red dragon fruit purée with Greek yoghurt cream. 

RISE 

Available up to 31 July for both lunch and dinner, a celebratory menu presents an elevated interpretation of traditional local favourites. Guests are encouraged to come on National Day (9 August), where they will be able to enjoy the full suite of dishes. 

Till 17 July, the first rotation offers heritage classics with deep local roots. The beef rendang features tender cuts of beef slow cooked in a rich coconut gravy infused with toasted spices. For those who favour bold and spicy fare, devil’s curry stands out with its blend of chilli, vinegar, and aromatics. 

From 18 to 31 July, the second rotation introduces prawn paste chicken, crisp golden wings marinated in fermented shrimp paste, as well as butter chicken, grilled chicken simmered in a creamy spiced tomato-based sauce. To end, the gula melaka chiffon cake combines airy sponge with caramel-like palm sugar notes. 

All six dishes will be served on 9 August. Lunch is available at S$128++, and dinner at S$148++. 

The Club 

Celebrate Singapore’s 60th birthday with a National Day set menu at The Club. Available for one day, 9 August, the two-course experience (S$35++) pairs a mocktail with a choice of one starter and one main.

Starters include chicken satay, featuring tender, grilled skewers marinated in aromatic spices and served with peanut sauce, rice cakes, and cucumber slices.

For mains, the freshwater prawn laksa offers a refined twist on a local classic, served with whole, succulent prawns. Guests who prefer smoky, charred flavours can indulge in wok fried carrot cake, featuring crispy radish cake cubes stir-fried with garlic, eggs, and preserved radish.

Complete the meal with the Lazy Daisy mocktail, a concoction of cherry tomato, strawberry purée, fresh lemon juice, and basil tea, balanced with a dash of black pepper and saline. 

Waku Ghin

Culinary legends Chef Tetsuya Wakuda and Chef Sun Kim walk down memory lane on 1 August at Waku Ghin’s special four-hands collaboration with Meta

Waku Ghin presents a deeply personal collaboration between Chef Tetsuya Wakuda and Chef Sun Kim of two-Michelin-starred Meta this August. Ever since Chef Sun honed his craft under Chef Tetsuya at Sydney’s Tetsuya’s, their culinary paths have been deeply intertwined. 

Now, for the first time since those formative years, the two chefs reunite in the kitchen in an evening that promises an elegant menu that reflects their shared devotion to seasonality, precision, and place. 

Available only on 1 August, the menu (S$588++ per guest) reflects the chefs’ culinary identities and their shared home in Singapore. Chef Sun brings a modern Korean sensibility shaped by his grounding in European techniques, while Chef Tetsuya draws on a lifetime of refined, produce-driven cooking informed by his Japanese heritage and decades in Australia. 

Seating is limited and guests are encouraged to reserve early. 

Source: Marina Bay Sands.
Yardbird's Hainanese chicken chop.

Yardbird Southern Table & Bar

Feast on flavours close to home as Yardbird Southern Table & Bar brings their own spin on Singapore’s heritage classic, the Hainanese Chicken Chop. 

Available only on 9 August, this National Day special reimagines the iconic local dish with a 24-hour brined boneless chicken thigh, fried to golden crispness, dressed in a maple sweet and sour sauce, and served with Southern slaw, sundried tomatoes, petit pois, and golden house fries. 

Reservations

Black Tap Craft Burgers & Beer: marinabaysands.com/restaurants/black-tap.html 

Bread Street Kitchen: marinabaysands.com/restaurants/bread-street-kitchen.html

CUT: call +65 6688 8517 or visit marinabaysands.com/restaurants/cut.html

KOMA Singapore: e-mail koma.reservations@marinabaysands.com 

Maison Boulud: marinabaysands.com/restaurants/maison-boulud.html 

Mott 32: marinabaysands.com/restaurants/mott32.html 

Origin + Bloom: marinabaysands.com/restaurants/origin-and-bloom.html 

Rise: marinabaysands.com/restaurants/rise.html 

The Club: call +65 6688 5568 

Waku Ghin: marinabaysands.com/restaurants/waku-ghin.html

Yardbird Southern Table & Bar: marinabaysands.com/restaurants/yardbird-southern-table-and-bar.html

Saffrons opens at Wisma Geylang Serai

Saffrons has arrived at #01-04, Wisma Geylang Serai (WGS). The brand has built a reputation for flavourful, authentic Indian Muslim cuisine, served with warmth, consistency, and pride. 

Source: WGS. Saffrons at WGS.

Founded by Mdm Beevi Ayoob who started the business nearly 30 years ago to support her family and educate her children, Saffrons began as a single coffeeshop unit and is now synonymous with quality and comfort food. Its expansion into WGS signals a strategic move to embed the brand in a location that resonates with its core audience while also introducing its offerings to new visitors, tourists, and younger generations.

“Once we saw the space, it just felt right,” said Rafsanjani Noor (Jani), Director of Saffrons. 

“We’ve been looking for a location in this area for a while, and this felt like the perfect fit—not just in terms of location and foot traffic, but because of what WGS represents. It’s vibrant, full of potential, and meaningful to the community.”

The new outlet features glass-panelled windows, a reconfigured open kitchen, and a 120–140 seat layout. Popular favourites like nasi briyani, mee kawen, and signature prata varieties will be available together with exclusives such as mee goreng tulang, prata with sambal, and sup tulang. Pricing will remain consistent with other outlets.  

Visitors can also expect to be served by a multifunction service robot that greets guests, delivers food, clears tables, and returns dishes to the kitchen.

“This outlet takes our concept further,” Jani said. 

“It’s still authentic and comforting, but with a modern and fun upgrade. We wanted to show what a heritage brand can look like when it evolves. We’re even hoping to eventually go 24 hours—make every day feel like Hari Raya!”

“Saffrons is not just a household name—it is a part of Singapore’s culinary story. Having them at Wisma Geylang Serai is deeply symbolic of the cultural continuity we strive to uphold,” said Associate Professor Dr Muhammad Faishal Ibrahim, Singapore Minister of State, Ministry of Home Affairs & Ministry of National Development and Advisor to WGS. 

“The WGS vision is rooted in building a place where traditions are not only preserved, but experienced. Saffrons brings with it a flavour of community, and we are excited for visitors to experience that here.”  

Located in Geylang Serai, WGS is a symbol of Singapore’s multicultural identity and a platform for the Malay/Muslim community to thrive, express, and share.  Anchored in its role as an integrated civic and cultural hub under the People’s Association, WGS provides space not only for events and exhibitions but for daily life to unfold through food, storytelling, activities and communal connection. 

“When we think of what makes a place meaningful, it’s not just the architecture or the programming—it’s the smells, the sounds, and the memories we associate with it,” added Professor Faishal. 

“Saffrons brings that layer of everyday nostalgia and shared identity, and we are incredibly proud to have them with us.” 

Courtyard by Marriott Singapore Novena's Sky22 reopens in January

Sky22 at Courtyard by Marriott Singapore Novena, the all-day dining restaurant, is slated to reopen on 27 January 2025. 

Guests are welcomed through a new entrance that grants seamless access from the lobby, to find flexible seating arrangements, refreshed buffet stations and open-format kitchen areas. Its new interiors are inspired by Singapore’s verdant landscape, with floor-to-ceiling windows that let in natural light, accentuating biophilic elements, greenery-inspired textures, and airy palettes.

Since its soft reopening on 18 December 2024, Sky22 has delighted guests with its signature fusion of regional ingredients and global culinary techniques. In line with Marriott International’s sustainability and social impact platform, Serve360: Doing Good in Every Direction, Sky22’s reopening is bolstered by a fresh commitment to environmental stewardship and local sourcing. The new menus, led by Director of Food and Beverage John Chye, highlight fresh, locally-grown produce and ethically-sourced proteins. 

The modern Asian a la carte menu features crab cake with locally-farmed ice plant, while the Szechuan chicken koushuiji incorporates a locally-farmed cage-free onsen egg.

“The long-awaited reopening of Sky22 marks a new chapter in Courtyard by Marriott’s culinary story,” said Peter Khong, GM of Courtyard by Marriott Singapore Novena. 

“With our rejuvenated space and menus, our aim is to pay homage to the vibrant produce and flavours that abound in our local community. By drawing from the strengths in our local environs, we hope to offer guests a contemporary, welcoming atmosphere where friends, family, and business associates can gather and create memorable experiences over the fine quality we have to offer.”

Semi-buffet lunch

This crowd favourite boasts a new walk-in cold buffet — featuring an expanded salad bar, ice cream station, and a wider array of desserts. 

Guests may choose one cooked-to-order main course from a weekly rotating menu which includes Sky22 laksa lemak, miso braised Wagyu beef cheek, and mushroom steak burger as some of the options.

The semi-buffet lunch is available daily from 12 pm to 2.30 pm, at S$29.50++ per person.

Lunar new year promotion

Source: Courtyard by Marriott Singapore Novena. The lunar new year menu at Sky22, Courtyard by Marriott Singapore Novena.

Courtyard by Marriott Singapore Novena invites guests to ring in the year of the snake with a reunion feast at Sky22. Begin with a DIY lo hei bar, followed by a seafood-on-ice selection featuring freshly shucked oysters and poached rock lobsters. Delight in highlights like Singapore chilli crab with mantou, luo han zhai, Kam Heong tiger prawn, and eight treasure fried rice.

The live carving station features Australian grain-fed sirloin and herb-crusted lamb rack paired with gourmet sauces and sides. Festive desserts available include tang yuan, deep-fried nian gao, pineapple tarts, and a Nyonya kueh selection.

The a la carte menu includes an auspicious smoked salmon or abalone lo hei platter at S$38++ (serves three to four) or S$68++ (serves six to eight).

Lunar New Year Reunion Buffet Dinner
17 January 2025 to 8 February 2025, and 28 to 30 January 2025

Fridays and Saturdays from 6.30 pm to 10.30 pm
S$59++ (adult)
Free-flow soft drinks and juices are available for an additional S$12++ per person
Free-flow alcoholic options can be added-on at S$50++ per person

Marriott Bonvoy members can earn and redeem points at participating hotel restaurants, bars, golf and spa activities through the Marriott Bonvoy App. Use points for free nights, experiences, shopping, and more at any hotel or resort participating in Marriott Bonvoy. Membership is free. 

Details

Make a reservation at at sky22restaurant.com or call +65 6378 2040 before 12 January 2025 to enjoy 20% off the total bill (excluding reservations made for 28-30 January 2025).  

*All prices are subject to 10% service charge and 9% goods and service tax.

New menu at The Beach Grill, The Ritz-Carlton, Bali

The Beach Grill, a beachfront restaurant at The Ritz-Carlton, Bali, has launched new dishes to elevate the beachfront dining experience for guests. 

The Beach Grill is where premium meats, fresh seafood, and local flavours come together. The new menu incorporates fresh, locally-sourced vegetables, herbs, and spices to enhance the flavor and authenticity of each dish. 

The restaurant uses the JOSPER Grill Oven, renowned for imparting a smoky elegance to high-quality meats and premium-grade seafood. All the grilled items will be served with classic or innovative sauces to enhance the dishes.

Menu highlights include scallops and lobster linguine, complementing more traditional offerings like Angus or Wagyu steaks. Vegetarian options include the Bedugul organic mesclun salad and mushroom risotto.

Source: The Beach Grill. Rack of lamb.

The location yields panoramic views of Sawangan Beach and features tables for couples, a lawn, a pavilion area with sofas, cocktails, and a separate bar.

"We are excited to introduce our new menu which reflects our commitment - strive to serve the exceptional quality of our dishes to create an extraordinary dining to our guests. The team which is led by Chef I Gede Angga Suarthama or Chef Angga, Chef De Cuisine of The Beach Grill, has worked tirelessly to source the best ingredients and create amazing dishes that also celebrate local Bali resources," said Chef Raymond Siek, Director of Culinary at The Ritz-Carlton, Bali.  

"The Beach Grill offers a relaxed dining experience where guests can savour fresh, succulent grills and premium seafood while enjoying soft breezes from the Indian Ocean. Our talented culinary team has crafted a sumptuous selection that blends local flavors with innovative techniques," said Go Kondo, GM of The Ritz-Carlton, Bali.

Marriott Bonvoy points can be earned or redeemed at dining outlets of The Ritz-Carlton, Bali. 

Details

 The Beach Grill

• Jalan Raya Nusa Dua Selatan Lot III
• Sawangan, Nusa Dua, Bali
• Indonesia 80361

The Beach Grill opens daily, from 12:00 pm to 10:30 pm for lunch and dinner. 

Make reservations at https://www.thebeachgrillbali.com, or email rc.dpssw.restaurant.reservation@ritzcarlton.com.

Bhoomi by Milind Sovani is an homage to India's culinary heritage

Chef Milind Sovani, curator of Song of India, will be opening the doors to Bhoomi by Milind Sovani in Singapore on 26 July. 

The menu is filled with nostalgia, featuring age-old recipes from different regions of India. From the coastal delicacies of the Konkan region to the street foods of Indore, Bhoomi offers a rich tapestry of flavours that transport diners to India. 

“The concept of Bhoomi started taking root when I returned to India and revisited my childhood and the journeys I had made across India's rugged terrains and humble homes. My father, a proud employee of the Indian Railway, introduced me to the vastness of the network and the diversity of the country which I embraced,” said Culinary Director Sovani. 

“In my journey through India, I have been blessed to discover stories, traditions, and unique nutrition-preserving cooking techniques. I’ve cooked with grandmothers in village kitchens with hearts that embrace the land's spirit. With all of these experiences in the bag, I crafted dishes that were deeply personal, rustic, and true to their roots. 

"I intend to recreate the experiences I have lived and breathed for every guest at Bhoomi, where each bite is a heartfelt homage to India, its people, and the age-old traditions that make our cuisine so special.” 

Much like the passing down of stories through generations, Bhoomi’s menu features Bhoomipedia- an exploratory narrative that seeks to keep memories alive. Bhoomi also takes pride in sourcing original, authentic, sustainable and healthy food supplies that delight the palate, nourish the body and respect the planet.

Source: Bhoomi. A Bhoomipedia page on the left, and part of the menu on the right.

 

Details 

Bhoomi by Milind Sovani 

• 1 Claymore Drive, #01-05, Singapore 229594 
• +65 6225 4221 
• 12 pm to 3 pm (lunch), 6 pm to 10.30 pm (dinner) 

Reservations may be made at www.bhoomi.sg or through dine@bhoomi.sg. 

Hashtags: #bhoomisingapore, #bhoomisg, #backtotheroots

The Chinnery refreshed at the Mandarin Oriental, Hong Kong

Source: Mandarin Oriental, Hong Kong. The Chinnery.

The Chinnery, an iconic establishment within the Mandarin Oriental, Hong Kong, has reopened after an interior refresh.

Initially designed as a private gentlemen’s club, The Chinnery has been much-loved since 1963. It continues to offer an intimate retreat for those seeking tranquillity in the city, exuding quintessential British colonial style with rich mahogany timber panelling, plush carpets, and luxurious leather furnishings. blending historical charm with timeless sophistication. 

The bar is named after the 19th-century British artist George Chinnery, who dedicated much of his career to capturing British colonial scenes from his life in India, Macau, and Hong Kong. His self-portrait, prominently displayed at the entrance, along with his other works throughout the bar, provides a rich historical backdrop to this iconic establishment.

To celebrate its reopening, a Taste of The Chinnery menu will be available till 30 August 2024. Priced at HK$1,963 for two (a tribute to the year the hotel opened), the menu blends beloved classics with exciting new creations. There are snacks like lamb samosa with fresh mint yoghurt and the new keema kulcha or potato kulcha served with cucumber yoghurt.

Guests can enjoy the prime tenderloin tartare, prepared with a secret homemade sauce, cage-free egg, capers, gherkin, parsley, and served with white toast; or they can opt for the new broccoli velouté, a seasonal delight enriched with crème fraîche and coriander. The main courses include the classic shepherd’s pie made with organic lamb shoulder, carrot, celery, onion, and a rich tomato sauce, Indian tikka chicken cooked with fresh tomatoes, butter, yoghurt, aromatic spices, and basmati rice, and the new Bengali mixed fish curry featuring fresh tomato, onion, ground mustard seeds, and fresh ginger.

Accompanying these dishes are sides of creamed potato, sautéed French Beans, and a selection of naan breads (garlic, Butter, or Plain). Conclude the experience with chocolate lava cake or phirni, a traditional Indian dessert - both are served with ice cream.

Mandarin Oriental, Hong Kong will also be renovating the Clipper Lounge and Café Causette over the summer.

Details

The Chinnery is open for lunch from Monday to Friday, 11:30 am to 2:30 pm, and for drinks from Monday to Saturday, 5 pm to 11 pm. Dinner is served from Monday to Saturday, 6:30 pm to 10:30 pm.

Café Wolseley Bangkok, Jo Malone London offer fragrance and culinary experience

Café Wolseley Bangkok and Jo Malone London have launched a fragrance and culinary experience that brings together the best of British luxury, combining Café Wolseley’s culinary expertise with Jo Malone London’s signature fragrances.

Source: Café Wolseley Bangkok. Café Wolseley Bangkok's Through the Grapevine menu is inspired by the aromatic notes of Jo Malone's Cypress & Grapevine Cologne Intense.

This unique collaboration marks the introduction of Jo Malone London's new product, Cypress & Grapevine Cologne Intense. From 1 July to 31 August, guests can enjoy the Through the Grapevine lunch menu at Café Wolseley Bangkok. 

The three-course menu, which is inspired by the aromatic notes of Jo Malone's Cypress & Grapevine Cologne Intense, highlights classic British dishes including dressed Dorset crab, Manzi’s fish and chips, shepherd’s pie and a specially designed dessert, Grape Expectations. 

To enhance their experience, guests can take advantage of:  

Complimentary Jo Malone London gift 

With every purchase of the Through the Grapevine three-course menu at Café Wolseley, guests will receive a complimentary 15 ml Body and Hand Lotion from Jo Malone London, available in either the English pear & freesia or wood sage & sea salt scents. There is a limit of one item per person per set.  

Jo Malone Boutique offer

Customers who purchase any item at Jo Malone Boutique (exclusive to Siam Paragon, Emporium, Central Chidlom, and Central World branches) and present their receipt from Café Wolseley will receive a cologne (9 ml), body and hand wash (30 ml), and a mini pouch.

Details

Café Wolseley is located in the Parichart Court at Anantara Siam Bangkok Hotel and is open Monday through Saturday for lunch from 12 pm to 2.30 pm and Monday through Sunday for dinner from 6.00 pm to 10.30 pm. 

For more information or to make a reservation, please contact Anantara Siam Bangkok at +662 126-8866 or by email at dining.asia@anantara.com.

Discover a bold new take on Thai cooking at Jungle

Source: Jungle. Traditional claypot and grilled specialties at Jungle.

Thai grill and bar Jungle has opened its doors at Ann Siang Hill in Singapore. The restaurant showcases a diverse selection of regional dishes brought to life with carefully-sourced ingredients, artisanal in-house processes, and fire-glazed cooking.

Taking inspiration from Bangkok’s eclectic late-night watering holes and vibrant streets, Jungle presents a laid-back dining experience, with an open-fire kitchen and a classic funk and soul soundtrack.

The one-page food menu has something for everyone. The sweet, tangy pomelo-lemongrass salad is made with dried shrimp, homemade candied coconut, and Thai pomelo, while the Northern duck laab, rarely found outside rural northern Thailand, is a robust and layered blend of herbs and spices.

Jungle's grill section takes centre stage, with highlights such as the Southern style charcoal grilled chicken (gai golae), with skewers slow-cooked over hot embers and topped off with a hand-pounded red-curry glaze made from scratch. Look out for the Southern crab yellow curry as well.

Vegetarians can book ahead to allow the Jungle team time to make its vegetarian sauces and ferments. There are plans to make the vegetarian options permanent in the future.

Thailand's first dining and sky observatory opens

Source: Anantara Layan Phuket Resort. A couple admire the most powerful telescope on Phuket island.

From a grill-focused menu to guided astronomy sessions and hands-on Thai cooking classes, DARA Cuisine Phuket and Sky Observatory is poised to become the island's new go-to venue for modern Thai dining and stargazing.

DARA, meaning 'star' in Thai, celebrates the country's culinary heritage and Andaman seafarers who used stars for navigation. The new Sky Observatory is equipped with a custom-built dome and Phuket's most powerful state-of-the-art telescope, offering an intimate rooftop experience where Sky Storytellers guide guests through the wonders of the night sky.

During the day, an all-star team of Anantara chefs deliver masterclasses in Thai cooking in the show kitchen. In the evenings, diners have the opportunity to try local specialties from all corners of Thailand alongside Royal Thai cuisine.

The Southern region is represented by moohong Phuket, a slow-cooked meat dish seasoned with soy, star anise and cinnamon. From the North, khao soi curry noodle soup offers translucent river prawns served with homemade egg noodles and pickles, as well as the restaurant's signature tam ka noon mun wan – pounded young jackfruit served as a salad with sweet potato chips for added crunch. Central Thailand's complex flavours shine in miang kham khai hoy mhen, a popular snack of the Siamese court involving wild betel leaves, as well as green curry with Phuket lobster.

In the Northeastern dishes, such as the kob thod nam pla with crispy frog legs and the nam tok nuea ko kun featuring Korat wagyu beef, regional ingredients get a creative twist from Head Chef Supakarn "Hong" Lienpanich's family recipes and passion for fermentation. For those with sweet tooths, the goat cheese and honey ice cream paired with Krabi cashew praline will delight.

With an on-site fermentation kitchen, barrel-aged fish sauce cellar, and a verdant herb garden, DARA is a living ecosystem that nurtures every ingredient to its fullest potential. “DARA's culinary philosophy is simple: honour the natural taste of quality local produce and let the ingredients shine,” said Chef Hong. 

“In addition to growing our own herbs, we've partnered with ecoconscious local farms and fisheries, which allows us to adapt to the rhythm of the seasons – from serving crisp harvest in the dry months to showcasing Thailand's natural abundance when the monsoon comes.”

Details

DARA Cuisine Phuket is in Anantara Layan Phuket Resort. It is open daily for cooking classes from noon till 3 pm, for dinner from 6 pm to 10 pm.

The Sky Observatory offers drinks and stargazing from 6 pm till midnight.

Hashtags: #phuket, #stargazing, #thailand, #foodies, #Anantara, #minorhotels, #restaurant, #bucketlist, #travel

Tandoor restaurant to reopen February 14 at Holiday Inn Singapore Orchard City Centre

Source: Holiday Inn Singapore Orchard City Centre. Selected highlights from Tandoor's menu.

Indian restaurant Tandoor will be reopening after a two-year break, on 14 February 2023. Launched in 1985, the restaurant will feature contemporary interiors and authentic North-Indian cuisines.

Award-winning Chef Sunder will be helming the team at Tandoor, serving both à la carte and set meals. Tandoor’s menu pays homage to India’s rich culinary heritage. According to legend, the Malmali seekh kebab, a tender cinnamon-smoked minced mutton skewer, was created for a toothless Indian nawab; while the delicately-spiced lamb shank, nalli gosht, was an Ayurvedic recipe used to treat a severe royal cold. 

A Tandoor exclusive, mango curry, offers a unique mix of sweet, ripe mangoes in a savoury, spicy curry. Chef Sunder’s dessert recommendation includes gulkand rasmalai, dumplings made from cottage cheese soaked in sweetened milk delicately flavoured with cardamom and rose relish.

Diners will be met with clean lines and an understated palette that complement backlit alabaster wall panels featuring jaali, a latticed screen typical of Indian architecture. Full-length glass windows give diners an intimate view of the kitchen where chefs bake traditional bread and kebabs in two custom-made copper tandoors. There is a private dining room, the Maharajah Suite, that can seat up to 50 diners.

Re-opening on 14 February 2023 with a Valentine set dinner, the restaurant will operate Friday to Sunday with lunch and dinner services.

Details

Tandoor
Holiday Inn Singapore Orchard City Centre
Level B1, 11 Cavenagh Road, Singapore 229616

Every Friday to Sunday*
Lunch: 12 pm to 2:30 pm
Dinner: 6 pm to 10 pm

For reservations, email tandoor.hisinorchard@ihg.com or call +65 67338333.

*Buffet lunch every Sunday

3 Fils is MENA's best restaurant for 2022

Source: MENA's 50 Best Restaurants. 3 Fils restaurant took the No.1 spot at the first-ever Middle East & North Africa’s 50 Best Restaurants awards 2022.

3 Fils in Dubai, UAE, has been named The Best Restaurant in Middle East & North Africa 2022, as part of the Middle East & North Africa's 50 Best Restaurants awards.

3 Fils, an unlicensed casual and contemporary restaurant located in Dubai's historic Jumeirah Fishing Harbour, was founded in 2016 by two Emiratis and a Singaporean and combines Asian fusion dishes with a personable service style.

William Drew, Director of Content for MENA's 50 Best Restaurants said: "It's a great honour to announce that 3 Fils has made it to No. 1 in the inaugural Middle East & North Africa's 50 Best Restaurants list. It is a brilliantly executed home-grown restaurant, loved by local residents and visitors alike. This hidden gem prides itself on elevating every dining experience with a sense of comfort, discovery and a shared love of food."

Winners represent 11 different countries across the MENA region, including Kuwait and Qatar, though the majority of the awards went to UAE winners. Lowe in Dubai received the Sustainable Restaurant Award while Trèsind Studio, also in Dubai, won the Art of Hospitality Award. Reif Othman of Reif Kushiyaki in Dubai, was voted by his peers for the Chefs' Choice Award, while Emirati chef Sahar Parham Al Awadhi took home the MENA's Best Pastry Chef Award.

Explore: View the winners.

The Secret Garden reveals what's within

The Secret Garden's story begins with a painting. Sukri Kadola, co-founder and Head of Marketing of The Secret Garden by Zeekri, spent part of 2020 painting an acrylic triptych of a hyper-real secret garden after the loss of a beloved pet. 

The Secret Garden, which takes pride of place within The Secret Garden by Zeekri. There are many Asian influences. The river is inspired by a water feature in Bishan Park, there is a tingkat (food carrier) on the picnic mat,while the human figures in the garden wear Asian-inspired timeless outfits. As a nod to the pandemic, the man is wearing a mask, and the lady holding one.

Kadola's cats feature in the painting, on the left and right. One is in a gazebo representing cat heaven. "Wherever she is, it's paradise for her," he said. 

He draws attention to how flowers from different climate zones feature in the painting, from sandpaper vine blooms on the gazebo to tulips, chrysanthemums and sunflowers.

"That's my idea of paradise, where everything goes. No limitations," said Kadola.

The name of the painting, The Secret Garden, became incorporated into the name of Kadola's dream 50-seater florist-brasserie. "Zeekri" is an amalgamation of the names of the two co-founders, "Zee" and "Sukri".

And just as flowers from different climates coexist in the painting, The Secret Garden: the brasserie offers the equally improbable, made real. The restaurant offers the best of what French cuisine has to offer, coupled with seasonal flowers from around the world.

"All of us have a romantic idea of how French cafes are - there is a certain romance about French cafes," Kadola said.

Kadola is no stranger to his two passions of restaurants and flowers. He has worked at the Malayan Council, and run his own florist, Bloem. The Secret Garden combines his interests handily (in a nod to the duality, Bloem's logo features a single hexagon, whereas The Secret Garden by Zeekri's logo has a double hexagon). 

"Florist cafes are very trendy," he said. "But very few florists (in a cafe) remain functional. We are a full-service florist."

The Secret Garden by Zeekri offers all-day dining, weekday high teas, and weekend brunches. Look out for French classics like pastries, chicken cordon bleu, and French onion soup. Secret Garden signature beverages include the Secret Garden mocktail and French butter beer. 

Blooming teas are also available. These are flower petals and tea leaves tied in such a way as to appear to "bloom" when placed in hot water. The blooming teas available include purple gomphrena, marigold and rose - in our tasting menu, we tried one called Pamela's peaches which incorporated carnations. 

French sodas that incorporate elderflower, blue pea and and vanilla are also on the menu.

In a tasting menu experience last month, this author (J) and a friend, (W) had the opportunity to try The Secret Garden by Zeekri's food. View more pictures of the food on Facebook. 

Truffle fries

Truffle fries.

W: The truffle fries basket was just nice for two. Just the right amount of truffles and crunch, and perfect for a rainy day. 

J: These arrived first. They were crispy and generously covered with cheese and truffle shavings. Quite addictive.

Wild mushroom soup

J: Fragrant and creamy, this soup benefits from the generous use of truffle oil that complements the taste of the mushroom.

W: The mushroom soup was so smooth and creamy. The croutons were nicely toasted and the quantity was perfect. The bread on the side made a nice dipping complement.

Avocado kale salad

J: The plating was incredible, it was almost too pretty to eat. The kale had been shredded and consolidated in the centre, then surrounded with little jewels of food - avocado puree islands with tiny plants, floating in a sea of black vinegar; walnuts, berries, and crispy baby anchovies. 

The honey citrus dressing was refreshing and had a hint of mint. It went well with the slightly crunchy kale and accompaniments.

W: The avocado salad was good too. The avocado and kale was so fresh, fragrant and smooth and it complements the salad. 

It had sprinkles of fried baby anchovies, sun-dried berries and walnuts to add texture to this delightful, easy-to-eat salad. 

Braised clams in lemongrass broth

Braised clams in lemongrass broth.

W: The clams were plump and fresh, not too overwhelming. The sliced bacon added a bit of texture to the dish. It's a light and fresh appetizer with thinly-sliced lemongrass which adds a hint of fragrant crunch. The toasted bread on the side also made a lovely dipping complement. 

J: Juicy clams and a mix of textures, with a complex clam flavour dominating the broth. The crusty bread was perfect for sopping up the last of the broth.

Baked Chilean seabass

W: The seabass was fresh and the fragrant rice bed was very flavourful. The baby potatoes and carrots were nicely seasoned and baked just right to stay moist.

J: The fish went perfectly with the rice and vegetables. 

Pasta aglio olio with smoked duck

W: The smoked duck aglio olio was light and not too garlicky. This dish has a slight spicy aftertaste thanks to the slices of chilli padi. The duck was moist and nicely seasoned to complement the pasta.

J: The pasta felt blah by itself, but sang when taken together with the slices of duck.

Dessert platter

J: This featured a selection of desserts from the display. My favourite was the shot glass creme brulee - smooth and just sweet enough.

W: The spread of desserts were also good. The peach pudding was fresh, creamy and smooth. The apple pastry was not too "floury" and bite-sized. The coconut shavings on the pandan gula melaka cake were light and not too overwhelming, which complemented the cake very well.

Pamela's peaches (blooming tea)

J: This was served in double-walled cups which feel cool to the touch, even if the tea is hot - sip, don't gulp. The fragrance of the tea dominated this flavour.  

W: It was aromatic and quite calming. It's best to continuously top it up with hot water to balance the strong brew.

Butter beer

J: This was served in a huge beer mug, so there is enough beer for two. The butterscotch flavour was clear. It's quite addictive. 

Kadola envisages the restaurant to be a sanctuary for diners, one where they cannot be disturbed. "It's somewhere to call your own, somewhere only you know," he suggested. 

But with such an exquisite story, who can blame anyone who wants to share it? The Secret Garden by Zeekri is at 19 Baghdad St, Singapore 199658.

Hashtag: #thesecretgardenbyzeekri

Three new celebrity chefs at the Burj Al Arab Jumeirah

Source: Jumeirah Group. From left: Costa, Joinie-Maurin, Kurdahl, Semblat and Silva.

The Burj Al Arab Jumeirah has had three new chefs join its celebrity restaurants as part of its aims to create elevated dining experiences for its guests.

Jose Silva, Jumeirah Group's CEO said: "We are very proud to announce the arrival of three new culinary experts at our flagship hotel in Dubai. This appointment reveals the start of a more diversified and innovative culinary offering, in addition to our continued focus on the guest experiences, which is a core element of the luxury industry. Dubai's diverse culinary scene will be a delight for Expo2020 visitors next year, and with over 60 restaurants in Dubai, we are ready to welcome its epicurean guests. This is the start of several other exciting culinary and customer experiences we plan to announce in the near future."

The news follows the recent milestone recruitment of Michael Ellis as Chief Culinary Officer, the former MD of the Michelin Guide.

Francky Semblat, Kim Joinie-Maurin and Kasper Kurdahl have a combined seven Michelin stars at their most recent culinary appointments. Semblat and Joinie-Maurin are both protégés of Joël Robuchon's school of excellence, while Kurdahl has worked alongside Roger Souvereyns.

The Burj Al Arab Jumeirah's contemporary French diner Al Muntaha welcomes Semblat and Sky View cocktail bar & restaurant Joinie-Maurin. Kurdahl joins the Al Mahara seafood restaurant.

Anthony Costa, Regional VP, Jumeirah Group and MD Burj al Arab, said of the three: "Their experience at some of the world's best restaurants coupled with their diverse backgrounds and entrepreneurial adventures will pave the path to a wonderful gastronomic journey."

Revamped basement 2 at Terminal 3, Changi Airport offers new experiences

Source: Changi Airport Group. The revamped basement 2 at Terminal 3, Changi Airport.

A community event space called ST3PS, an indoor garden, and more than 10 new shops and restaurants are available at the upgraded Terminal 3 Basement 2 (T3 B2) this month.

Equipped with an ultra high-definition screen measuring 6 m wide and 3.5 m high, the dedicated atrium space ST3PS is shaped like a stepped amphitheatre that can accommodate over 200 people. In addition to free daily movie screenings, live sports matches and performances are scheduled every weekend. Aspiring artistes and performing arts groups can also showcase their talents to travellers and airport visitors at this atrium space.

Adjacent to the atrium space is a fun art-themed indoor garden, where visitors can look forward to large-scale sculptural installations in the future. The entire atrium and garden covers a floor area of 440 sq m, close to the size of a basketball court, and features over 15 varieties of plants.

“With the redesign, we have opened up this entire area to bring in natural daylight, add greenery with a new themed garden and brighten up T3 B2,”said  James Fong, VP for Landside Concessions, Changi Airport Group on ST3PS.

“The new T3 B2 reflects our continuous efforts to create exciting shopping and dining experiences at the public areas of the airport.”

As part of the revamp, Changi Airport has refreshed the current offering of 50 retail, service and food-and-beverage (F&B) stores at T3 B2. The aviation-themed food hall concept Terminal M by MOF is already open, featuring Korean, Chinese and Japanese cuisines. Japanese two-in-one concept Ramen Champion & Hokkaido Paradise, Thai cuisine and dessert Saap Saap Thai and Saap Saap Thai Desserts, popular local coffee joint Mr Teh Tarik Express and a multiconcept F&B outlet comprising Stuff'd, Crave and new brand Coffee Boy are also welcoming diners.

Other new brands are joining the scene at T3 include Tai Cheong Bakery's second café in Singapore. Famous for their crispy cookie crust and sweet egg custard, the cafe will serve Hong Kong café classics with a modern twist.

Le Shrimp Ramen and Canton Paradise Noodle & Congee will entice diners with a fusion of Cantonese, Chinese and Japanese flavours. Debuting its first dual-concept restaurant in Singapore at Changi Airport, its menu will feature noodles with prawns in a choice of two broths and the best of Hong Kong traditional noodle and congee dishes.

Another Changi-first brand, Wain’s, will also debut its first outlet in Singapore. It will retail its well-known traditional biscuits and signature snacks like salted egg crisp with seaweed and salted fish crisp with seaweed.

Japanese discount chain DON DON Donki will have its first airport outlet outside Japan at T3. The 30 sq m store at T3’s Departure Hall will bring to airport visitors their famous baked purple sweet potatoes, bottled drinks, confectionery, as well as a mobile food corner offering Japanese-style coffee and shakes.

Members of Changi’s loyalty programme Changi Rewards can enjoy an instant 7% saving with GST absorption at the public areas of the airport.

T3 B2 attracts about 17 million people annually.

Explore:

Get details on the screenings and live performances at ST3PS

Peking Garden at Star House reinvents itself for 40th anniversary

Peking Garden in Star House, Tsimshatsui, Hong Kong, is celebrating its 40th anniversary with a complete revamp. Opened in 1978, Peking Garden is Maxim Chinese Cuisine’s longest-standing and most acclaimed provincial cuisine restaurant.

“We are offering a new dining experience that caters to the evolving need of our customers, while remainining true to our heritage. Peking Garden is about showcasing traditional recipes and craftsmanship, but now with refined, modern presentations,” says Martin Lee, COO, Maxim’s Chinese Restaurants and m.a.x. Concepts.

Source: Peking Garden. sautéed prawn with scallop and sea whelk in chilli sauce.

Peking Garden in Star House is one of the only restaurants in Hong Kong to offer dishes inspired by Beijing’s Imperial cuisine, characterised by its elaborate detail and craftsmanship. Many dishes are exclusive to the Star House outlet. A signature dish is sautéed prawn with scallop and sea whelk in chilli sauce, served on a hand-carved dragon, the symbol of power and strength in imperial China. Each dragon takes up to five hours to carve by hand.

Source: Peking Garden. Cucumber in lime, pomelo and chilli sauce.

Another delicacy is cucumber in lime, pomelo and chilli sauce (揚州龍青瓜), which showcases the knife skills of Peking Garden’s chefs. The dish is created from over 100 slices taken from a single cucumber.

Not-to-be-missed is Peking Garden’s signature barbecued Peking duck. To cater to customer demand for less oily food, the chefs choose the finest of leaner young ducks and roast them in a way that ensures there is less oil. Each duck comes with thin, crispy skin and tender meat, accompanied by seafood sauce, cucumber, scallions and pancakes. Guests who would like to have the duck two ways can choose from boiled duck bone soup with vegetables or sautéed minced duck meat with lettuce cups. Peking Garden also has a card with a backgrounder on Peking duck, including instructions on  how enjoy eat it.

The Instagram generation will love the modern presentations of some of Beijing’s most loved dishes. Peking Garden’s beggar’s chicken (富貴雞) is presented inside an elaborately carved chicken filled with abalone, whelk and mushroom. A guest is invited to crack open the chicken with a large golden hammer before serving. Each chicken comes with a special mini golden hammer and diners can take away a Polaroid photo as a souvenir. The deep-fried Mandarin fish in sweet and vinegar sauce is just as Instagrammable. Crispy on the outside and succulent on the inside, it is crafted to resemble a fish jumping out of the water.

The contemporary chic interiors are one of the highlights of the new Peking Garden. Featuring elements from Beijing culture and inspired by the city’s iconic hutongs (胡同), the modern new design blends heritage with sophisticated chic. The restaurant comes together like a traditional Beijing courtyard house, with different areas each with their own distinctive character and furniture.

Source: Peking Garden. A private room.

 The main dining room features sweeping panaromas of Victoria Harbour and the Symphony of Lights and an open kitchen so guests can see firsthand how the ducks are carved. For more intimate affairs, the new Peking Garden also features a new collection of  private rooms catering to groups of eight to 36 guests. Each of the five rooms features a different theme to cater for different types of celebration.

On entering Peking Garden, guests will see The Return of Spring, a famous artwork resulting from the collaboration of over 10 renowned contemporary Chinese painters and calligraphers such as Zhu Qizhan, Li Kuchan, Chen Dayu, Huang Zhou, Zhang Xinjia and Shufang Xiao. The piece, celebrating the end of winter and the glories of the coming spring, took over a year to create. It was finished by 20 Suzhou embroidery artists who used more than 1,000 different coloured silk threads. Su style embroidery is characterised by delicate work that splits one silk strand into thinner threads, in this case up to 48 strands.

The famous la mian (拉面, hand-pulled noodles) gets its own show too. Every evening at 8.30pm, one of Peking Garden’s master chefs will demonstrate the art of making Beijing la mian, transforming dough into hundreds of long thin strands of noodles within minutes through repeated stretching, twisting and folding. Noodles are a symbol of longevity – the longer the noodles, the better the luck – so the art of hand-pulling noodles is highly coveted.

Peking Garden is also dedicated to promoting Chinese tea culture and will be launching nightly performances that incorporate the use of a long-spout teapot and elements of dance and martial art to pour water at exactly the right temperature into teacups, often from a distance. The show will be performed by a Sichuan tea master certified as a tea-art specialist, and will commence by the end of the year.

Details:

Peking Garden Star House is located at 3/F, Star House,
Tsimshatsui, Kowloon, Hong Kong

Call +852 2735 8211 for reservations.

Surf n Turf at the Bostonian Seafood & Grill, The Langham, Hong Kong

Source: The Langham, Hong Kong. Australian Wagyu Strip loin and half lobster.

The Langham, Hong Kong's Bostonian Seafood & Grill, which specialises in offering premium, seasonal land and sea specialties, is introducing a new Surf n’ Turf dinner menu for November.

High-quality grilled steaks are available, including the Australian Wagyu strip loin, US prime rib-eye, and double-chopped New Zealand lamb rack, prepared with the selection of sauces such as black peppercorn, chimichurri and lemon capers. The surf component features a choice of Alaskan king crab legs, jumbo prawns, scallops and half a lobster.

“Our idea is to offer a flexible yet authentic dining experience with great value to our guests. Guests are free to choose the best combination according to their preferences,” said Sumanth Das, Director of Food & Beverage of The Langham, Hong Kong.

The Australian grass fed tenderloin and king crab legs, or the double-chopped New Zealand lamb rack with scallops combos are priced at HK$358. For a more decadent option, gourmets can try the Australian Wagyu Strip loin and half lobster, priced at HK$648. Mixed salad and unlimited truffle fries are provided as the sides.

Details:

The Langham, Hong Kong is at 8 Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong.

The Bostonian Seafood & Grill hours:

Semi-buffet lunch
12 to 3 pm, Monday to Saturday

Dinner
6:30 to 11 pm, daily

For reservations and enquiries, call +852 2132 7898 or email tlhkg.bostonian at langhamhotels.com.

Michelin awards three stars to La Yeon in Seoul

The Shilla Seoul's flagship restaurant, La Yeon, has been awarded three Michelin stars for a third consecutive year. A traditional Korean fine-dining restaurant, La Yeon offers authentic flavours and creative interpretations of time-honoured recipes.

Since opening in 2013, La Yeon has earned global attention for its service, ambience, and sophisticated menu. It was the first Korean restaurant in the world to receive a Michelin three-star rating. The restaurant has distinguished itself with premium, Korean-grown ingredients procured from exclusive sources around the country. The menu at La Yeon refreshes every three months to reflect the changing seasons and produce, placing emphasis on freshness and provenance.

La Yeon’s three-star recognition is a testament to the team’s pursuit of culinary excellence. “It is an exceptional honour to be acknowledged by the Michelin Guide for a third consecutive year,” says Executive Chef Kim Sung Il.

Source: Shilla website. Dish from La Yeon.

“In recent years, Korean cuisine has gained recognition for its seasonal flavours and refined techniques. This latest Michelin honour is a validation of our team’s commitment to preserving and showcasing traditional Korean recipes.”

Details:

Call La Yeon at +82 2 2230 3367 or visit the Shilla website.

Enterprise Singapore supports F&B, food manufacturers with new digital initiatives

RESTAURANT 3.0.

Enterprise Singapore has introduced new digital initiatives at Food&HotelAsia (FHA) 2018 to support Singapore food and beverage (F&B) and food manufacturing companies in capturing new overseas opportunities and improve operational efficiencies.

The digital initiatives launched include a B2B online platform for food manufacturers and the RESTAURANT 3.0 showcase for F&B companies.

Enterprise Singapore and the Singapore Manufacturing Federation (SMF) launched the SMF SMART App at the Singapore Pavilion at FHA, to make it easier, faster and more convenient for food manufacturers to export overseas. The B2B online platform, developed by Singapore technology company iSprint Innovations, facilitates consolidation of online orders for overseas buyers and provides features such as traceability and authentication of products.

Visitors at the show can use this smart app to scan barcodes of physical products at FHA to view more product details. They can also perform checkout via the smart app. Other features include:

 Access to the SMF Digital Marketplace* on the app

 Automatic checks on quantities of product/s required to fill each shipping container through the shipping cubic meter calculation function

 Authentication of Singapore products with a track and trace function via the use of QR codes and IT security technology

 Reduced paperwork for food manufacturers with an online procurement process

In addition, Enterprise Singapore and SMF have extended the reach of the Singapore Pavilion beyond the physical limits of FHA by bringing it onto Alibaba.com. This allows buyers to browse the Singapore products and indicate business interest.

Sunny Koh, Deputy President of SMF and Chairman of the F&B Industry Group, said, “Today’s launch of the digital initiatives enhances the effectiveness of our WIP programme**. They will further benefit our small and medium sized enterprises (SMEs) in reaching out to users overseas including Southeast Asia. The track and trace function of the SMF SMART App also helps prevent counterfeit of goods. It is definitely a win-win situation for all sellers and buyers locally and globally, and the overall promotion of an authentic and quality Singapore brand.”

There are currently 103 Singapore companies with 871 products on board the SMF SMART App and SMF Alibaba.com platforms. SMF is working to bring in more food manufacturers on board and exploring the feasibility of extending the digital initiatives to other industries.

Kee Ai Nah, Executive Director of Lifestyle & Consumer Cluster, Enterprise Singapore, said, “Enterprise Singapore’s partnership with SMF enables Singapore SMEs to capture more overseas opportunities by making the buyer’s procurement process easier through the use of technology. SMF has been proactive and forward-looking in driving tech adoption; we hope to work with other trade associations and chambers (TACs) to implement such digital initiatives to benefit our SMEs collectively.”

The digital initiatives are supported through Enterprise Singapore’s Local Enterprise and Association Development (LEAD) programme. The Local Enterprise and Association Development (LEAD) Programme aims to enhance industry and enterprise competitiveness. Through partnerships with industry associations that are willing to take the lead in industry development and drive initiatives to improve the overall capabilities of SMEs in their industries, LEAD provides focused and customised support at the industry level.

With over 160,000 workers, the food services industry is a sizeable employer contributing 5% of total employment in Singapore. Technology could help companies in the industry improve workflow, enhance the working environment for staff and retain employees with the right skills and aptitude. As of end-2017, more than a third of food outlets in Singapore are already adopting technology such as digital services and kitchen automation, organisers said.

A robotic platform programmed to
serve coconut ice cream.

RESTAURANT 3.0 at FHA 2018 displays new technologies that F&B companies can adopt. It presents how digital, robotics and technology-enabled modular systems can improve the overall supply chain of food services - from farm, processing and production (back-of-house) to service at the table (front-of-house). The showcase is a multiparty collaboration by Enterprise Singapore, Workforce Singapore, Singapore Productivity Centre and Restaurant Association of Singapore.

Back-of-house exhibits included:

- An urban farming solution to grow their own vegetables and herbs in a controlled environment in response to customers’ increased preference for fresh ingredients and healthier food.

An urban farming solution.

- Outsourcing of food preparation to larger and better-equipped central kitchens, operated by food manufacturers.

- The ready meals model, where a central kitchen produces the food, and kitchen assistants need only heat it up, plate and serve. This reduces manpower and enables the creation of new distribution channels, such as supermarkets and e-commerce, without having to open additional outlets.

- Bite-sized automation in kitchens, such as for inventory management (receiving, storage, drawing of stocks), food preparation, dishwashing and food preparation

- Robotics

A preprogrammed robotic arm can grill beef, picking up the raw meat from the chiller, cooking it on the griddle, plating the steak and placing it at service point, all at the touch of a button.

Front-of-house exhibits included:

- Food vaults, where meals can be ordered from anywhere through a mobile phone app or web-based platform, and then picked up at the allocated vault, similar to a post office box.

- RFID vending machines, which are totally automated, open 24x7 and can deliver a meal in under three minutes from ordering. The first Vendcafé , launched in 2016, has 90% less manpower than an eatery offering a similar menu and seating space.

- Robotics

A fully automated robotic platform can fulfil an order of serving ice cream inside a coconut shell, or make coffee.

Ready meals can be ordered, reheated, and then placed into vaults for collection.

Explore:

Watch the Instavideo where Makko the robot chef shows how it handles fries

Hashtag: #FHA2018

*Details of Singapore products will be listed on the SMF Digital Marketplace for buyers to view. 

**The WIP programme is a partnership between Enterprise Singapore and SMF to enable different Singapore food products to be consolidated in containers and exported to overseas retailers/importers through direct shipment.