Discover dinner with foodpanda on ChatGPT and Claude

Food-delivery platform foodpanda is bringing generative AI-driven food discovery to customers with a plug-in now available on both ChatGPT and Claude.

Said to be the first such platform in Singapore to launch across both AI platforms, the integration is available in Singapore on both free and paid ChatGPT and Claude accounts. More markets are to follow.

Bhavani Mishra, MD, foodpanda, said: “Singaporeans are spoilt for choice when it comes to food and deciding what to eat. AI presents a new way to tackle that problem. By bringing foodpanda into ChatGPT and Claude, consumers can simply type what they’re craving, their budget or who they’re eating with, and quickly narrow down the options to find a meal that works for them.”

Instead of navigating menus and filters, users can describe exactly what they are looking for – from a meal within a specific budget to a particular cuisine or occasion – and receive relevant recommendations from foodpanda.

For example:

- “Find me three Korean restaurants on foodpanda that deliver to my location right now.”

- “What can I order for four people with a $50 budget?”

- “Suggest three vegetarian dinner options on foodpanda.”

The integration retrieves information directly from foodpanda at the time of the query to provide relevant restaurant and meal recommendations. Users can then tap through to the foodpanda app or web store to place and pay for their order.

This creates a new route for consumers to discover foodpanda's restaurant ecosystem, while allowing them to express what they want conversationally rather than relying solely on conventional search and filters, foodpanda said. 

 

Source: foodpanda. AI results from the plug-in.

How it works:

Add the plug-in: Enable the foodpanda plug-in on ChatGPT or Claude to browse restaurants directly in your chat.

- On ChatGPT, start your prompt with @foodpanda to find dishes that match everyone’s cravings, dietary needs, or holiday plans.

- On Claude, include foodpanda in your prompt and it will automatically tap into the plug-in to give you suggestions on your next meal.

Options can be narrowed down by residential area, dietary needs, budget and other preferences in your prompt. For example: “Find halal Korean food near Bedok for four people under $60.”

Order: Tap straight through to the foodpanda app or web store to complete your checkout in seconds.

The Ritz-Carlton, Bali introduces Bejana by Petty Elliott

The signature Indonesian restaurant at The Ritz-Carlton, Bali has entered a new chapter with the introduction of Bejana by Petty Elliott, deepening the restaurant's commitment to celebrating Indonesia's culinary heritage through authentic regional flavours, exceptional local ingredients, and heartfelt hospitality. 

Source: The Ritz Carlton, Bali. Petty Elliott brings her deep appreciation for Indonesia’s culinary heritage to Bejana, celebrating its authentic flavours, traditions and stories through dishes rooted in the richness and diversity of the archipelago.

Since opening its doors, Bejana has invited guests to discover the Indonesian archipelago through food. Named after a traditional vessel used to prepare and serve meals, the restaurant was created as a place where regional recipes, local craftsmanship, and warm hospitality come together to offer an authentic taste of Indonesia.

Widely regarded as one of Indonesia's foremost culinary figures, Chef Petty Elliott has spent almost three decades preserving and championing the country's culinary traditions. As one of the pioneering women who helped introduce Indonesian cuisine to international audiences, she has built a distinguished career as a chef, author, educator, and advocate for Indonesia's culinary heritage. 

Through her books, research, and collaborations with renowned hotels around the world, she has continually celebrated the richness and diversity of Indonesia's regional cuisines while ensuring their stories continue to inspire future generations.

Developed together with The Ritz-Carlton, Bali's culinary team, which is led by the Director of Culinary, Chef Raymond Siek, the new menu reflects Chef Elliott's philosophy of honouring tradition while allowing the integrity of each ingredient and regional recipe to shine. Rather than reinventing classic dishes, the menu celebrates their authenticity through curated preparation and a deep respect for their origins.

"We have always believed that exceptional dining is about creating meaningful connections—between people, culture, and place," said Go Kondo, GM of The Ritz-Carlton, Bali. 

"Bejana has long been a celebration of Indonesia's remarkable culinary heritage, and our collaboration with Chef Petty Elliott represents a natural evolution of that journey. Together, we are inviting guests to experience Indonesia through authentic flavours, thoughtfully-sourced local ingredients, and the genuine hospitality that defines both Bejana and The Ritz-Carlton, Bali."

Among the highlights is red snapper with bumbu woku, featuring freshly caught red snapper wrapped in banana leaves and served with locally grown pakis (fiddlehead fern). Inspired by the vibrant flavours of North Sulawesi, the aromatic bumbu woku shares many of the same herbs and spices found in Bali's traditional base genep, creating a beautiful connection between two distinct culinary traditions.

The menu also celebrates Indonesia's plant-based heritage through tempe satay, where locally produced tempeh (fermented soy beans) is first prepared using the traditional 'bacem' method before being grilled over charcoal, creating layers of sweet, savoury, and smoky flavours while remaining true to its cultural roots.

"Indonesian cuisine is incredibly layered," says Chef Petty Elliott. 

"Every island, every community, and every family has its own way of telling a story through food. At Bejana, we wanted to honour those traditions with sincerity—allowing the ingredients, the techniques, and the regional identities to speak for themselves."

More than a new menu, Bejana by Petty Elliott reflects a shared commitment to preserving and celebrating Indonesia's rich culinary heritage. Through this year long collaboration, The Ritz-Carlton, Bali continues to honour the traditions, ingredients, and communities that define Indonesian cuisine, reaffirming Bejana's place as one of Bali's leading destinations for authentic Indonesian dining.

Vitafoods Asia to be in Malaysia in 2027

Vitafoods Asia, a regional event for nutraceutical ingredients, finished products, and contract manufacturing services, has announced that its 2027 edition will take place at the Malaysia International Trade and Exhibition Centre (MITEC) in Kuala Lumpur from 21 to 23 September 2027. The 2026 edition was held in Thailand.

Source: Vitafoods Asia. The number of international exhibiting companies, country pavilions and trade visitors at Vitafoods Asia is growing.

The event will significantly expand its footprint, occupying 8 halls at MITEC over a gross exhibition space of 35,000 sq m. 

"Kuala Lumpur represents the future of nutraceutical innovation in Southeast Asia," said Rose Chitanuwat, Regional Portfolio Director - ASEAN at Informa Markets. 

"With Malaysia's market projected to reach nearly US$1 billion by 2030 and its position as a regional manufacturing hub, this move enables Vitafoods Asia to unlock unprecedented opportunities for our global community of ingredient suppliers, manufacturers, and brands. The combination of MITEC's world-class facilities, Malaysia's competitive advantages, and Kuala Lumpur's accessibility makes this the ideal location to drive the next phase of growth for our industry." 

The decision move to Kuala Lumpur reflects the organiser's commitment to leveraging the growing opportunities that Malaysia has to offer. As an established meetings, incentives, conferences and exhibitions (MICE) destination, Kuala Lumpur provides advantages for the international nutraceutical community, including ease of travel from across the region, an extensive range of hotel and entertainment options at competitive costs, and a uniquely Asian experience that combines modern infrastructure with rich cultural heritage.

Malaysia's nutraceutical and dietary supplements market also presents opportunities for international companies across the value chain. The market is projected to be worth US$1 to US$1.1 billion by 2030 with a CAGR of 5.2%, driven by rising health consciousness and a shift towards preventive healthcare among consumers.

For ingredient suppliers, Malaysia offers unique opportunities through its diverse natural flora for raw materials, strong demand for high-quality imported ingredients, and a rapidly growing halal-certified ingredients market aligned with the country's Muslim population. The market shows particular strength in functional ingredients, with rising demand for immunity boosters, age-related health products, organic formulations, and plant-based supplements.

Finished product companies will find a receptive market characterised by health-conscious consumers, rapid e-commerce expansion, and demographic trends including an ageing population creating sustained demand for specialised health products, the show organiser said.

Malaysia's contract manufacturing sector additionally offers significant competitive advantages, including well-developed infrastructure with a skilled workforce, cost advantages compared to developed nations while maintaining high manufacturing standards, and established manufacturers offering comprehensive services. These facilities are equipped to meet international regulatory standards, including USFDA, TGA, MEDSAFE, and EU guidelines, providing full-service capabilities from product development through manufacturing and packaging.

Details

Vitafoods Asia 2027 at MITEC coincides with Food & Hospitality Malaysia, which will be held at the Kuala Lumpur Convention Centre (KLCC) from 21 to 24 September 2027. 

Registration and further details for Vitafoods Asia 2027 will be announced in the coming months.

Sushiro opens outlet in the central business district, Singapore

SUSHIRO is opening a new outlet at 100AM mall in Singapore on 8 May. 

Source: SUSHIRO. Artist's impression of SUSHIRO 100AM.

Known as Japan’s top conveyor belt Sushi Chain, SUSHIRO is recognised for its commitment to quality and consistency. Diners can look forward to more than 100 varieties of sushi and side dishes; prepared with carefully selected ingredients and fresh seafood. 

SUSHIRO 100AM has a limited-time opening promotion for 1-for-1 sushi from 8 to 21 May 2026. 1-for-1 highlights include:

- 8 to 10 May: bluefin fatty tuna (S$4.9++)

- 11 to 12 May: big red shrimp (S$2.3++)

- 13 to 14 May: big cut fresh salmon (S$2.9++)

- 15 to 17 May: medium fatty tuna (S$3.9++)

- 18 to 19 May: salmon roe wrap (S$3.9++)

- 20 to 21 May: big cut grilled eel (S$3.9++)  

*1-for-1 sushi items will be served on the same plate. 

To complete the experience, diners can also enjoy selected alcoholic beverages at a special price of S$6++ from 8 to 21 May 2026. Options include lemon sour (usual price or UP S$8++), premium malt (UP S$10.5++), and kaku highball (UP S$9++). 

A tempura assortment will be available exclusively at SUSHIRO 100AM for a limited time. The dish (S$5.5++) brings together sweet potato tempura, eggplant tempura, shrimp tempura, giant crab stick tempura, and oba leaf (perilla leaf) tempura. 

*Terms and conditions apply. While stocks last. 

Details

SUSHIRO 100 AM
100 Tras Street
Unit #04-07/08
Singapore 079027 

Japanese meal subscription service arrives in Singapore

- Tsuklio offers Japanese home‐style meals for S$17 per serving

- Over 100 rotating recipes designed for busy households and working professionals  

 

Antway, a Tokyo-based food-tech company, has launched its 'home-cooked' meal subscription service Tsuklio in Singapore, marking its first international expansion into Southeast Asia. 

Known in Japan for its convenience and quality, Tsuklio delivers fresh, never-frozen Japanese home-style meals on a weekly subscription designed for busy households and working professionals. 

Each meal is crafted daily in a central kitchen under the supervision by registered dietitians to ensure optimal nutrition, flavour, and freshness. Menus draw from more than 100 rotating recipes. The dishes prepared in a variety of flavour styles, from classic Japanese and Chinese-inspired dishes to Western-influenced recipes. 

In Singapore, Tsuklio will debut with a three-meal-per-week household plan (portions for three to four people) at S$211 per week, maintaining the same strict quality-control standards that have defined the brand in Japan. Users may enjoy the convenience of weekly deliveries, flexible skip or change options, and easy cancellations to suit personal schedules.

Source: Antway. Tsuklio meal plans offer enough food for three days a week in portions serving up to four people. A total of eight dishes are delivered once a week.

Kei Maejima, Founder & CEO of Antway said, “In Singapore, we noticed that many families and busy professionals are constantly juggling work, home and personal commitments and mealtimes often become one more thing to manage. Tsuklio was created to bring back the joy of sitting down to a comforting, delicious yet nutritious home-cooked meal without the stress of planning, grocery shopping or spending hours in the kitchen.”

Food safety and quality assurance remain central to Tsuklio’s brand promise. In line with Singapore’s regulatory requirements, the company will implement strict checks on ingredient sourcing, supplier selection and kitchen processes.  

Singapore was chosen as Tsuklio’s first overseas market after a four-week test-marketing programme conducted in 2025, which involved 70 participants and delivered strong validation. The results showed clear demand among urban, dual-income households who are familiar with meal-subscription services and enjoy diverse Asian flavours. 

Tsuklio has served more than 30 million meals across 46 prefectures in Japan, and saw the number of meals provided increase by 64% year-on-year as of April 2025. 

Details

View Tsuklio’s menus and subscription plans at https://sg.tsuklio.com

Food & Hospitality Asia 2026 is the biggest ever

Food & Hospitality Asia (FHA), Asia's premier international food and hospitality event returns this 21-24 April 2026 at the Singapore EXPO. 

Bringing together FHA F&B (food and beverage), FHA HoReCa (hotel, restaurant, and cafe), Prowine Singapore and IndusFood Asia, the unified event organised by Informa Markets is where Asia's F&B professionals and industry leaders can source efficiently from global suppliers, establish valuable connections, and gain insights on the latest market trends. 

Source: Informa. The Singapore Pavilion at FHA 2025.

FHA 2026 will cover 18 segments across the food, beverage, and hospitality industries. The biggest FHA event in a decade, this year's key segments for food and beverage include spotlights on fresh produce, convenience Food, Fine Food, Halal, Seafood, Wine & Spirits. For HoReCa, an expanded coffee, tea, and bar segment joins the lineup alongside Bakery, Pastry and gelato, foodservice technology, and more. 

An estimated 2,750 exhibitors, including 76 group pavilions from over 50 countries and regions, are set to participate, alongside 80,000 attendees from more than 115 countries. Notably, over 38% of exhibitors are first-time participants. Eight in 10 exhibitors are international. 

New at FHA 2026

Debuting at FHA 2026, FutureFWD is a four-day event showcasing next-generation solutions that transform operations and customer experiences across hospitality, foodservice, retail, and technology. The FutureFWD Seminar bridges hospitality, foodservice, retail, and technology, highlighting digital innovation, sustainability, and shifting consumer expectations. Look out for expert keynotes, panels, and networking opportunities to deliver actionable insights and connections for business success. 

Industry leaders are revolutionising food service and hospitality: RestoSuite drives operational excellence, Singtel Stack-EZ, Seito, and Xilnex Holdings streamline efficiency with digital integration, and Rolo Robotics and Koomi boost productivity through automation and advanced point-of-sale technologies. Lunchbox Asia and OpenTable redefine customer engagement, Zennio enhances personalised guest experiences, and Razer Fintech/Fiuu transforms secure payment solutions. 

IndusFood Asia 2026 is also set to launch at FHA 2026. Supported by the Ministry of Commerce & Industry, Government of India, this partnership elevates Asia's food and beverage trade while spotlighting India's vibrant and innovative food and beverage ecosystem. 

The inaugural Young Chefs Grand Prix is a premier competition for culinary talents aged 25 and under, featuring over 300 participants from 10+ countries. This event tests creativity and adaptability through challenges like an ingredient-sourcing relay and live cook-off. A collaboration with the Singapore Chefs Association, Singapore Junior Chefs Club, and endorsed by Worldchefs, it joins popular events like the FHA Bakery Challenge, FHA Dessert Challenge, and Asian Pastry Cup.

The Coffee, Tea and Bar segment now includes bar equipment and solutions, reflecting the growing trend of cafés and restaurants across ASEAN integrating bar-style beverage offerings like craft cocktails, cold brew taps, and mixology-inspired presentations. Featured manufacturers include Cimbali, Bravilor Bonamat, Melitta, Bunn-O-Matic, Mazzer, Nuova Ricambi, Fiamma, Barsetto, Moseener, and Joper, showcasing premium coffee machines, grinders, and roasting equipment. 

Complementing this lineup are leading syrup and beverage brands such as DaVinci Gourmet, Monin, Shott Beverages, 1883 Maison Routin, and Australian Fruit Juice.

Details

Secure complimentary trade tickets to Asia's Leading International F&B Event for a limited time. Visit the official website at www.foodnhotelasia.com to register.

New vegan dishes at The Kind Bowl, Singapore

Source: The Kind Bowl. Sun Rice will appear on
the menu in the future.

Vegan Vietnamese restaurant The Kind Bowl has shared a new menu that includes vegan dishes made with newly-introduced ingredients. 

Using minced meat by Meat Zero, a Thai plant-based alternative meat provider, and Plant Egg from Taiwan, The Kind Bowl has created Sun Rice – a light main course of white rice topped with minced meat stir-fried with basil and fiery chillies, a touch of optional onion and garlic, and a plant egg. The Kind Bowl also uses OmniMeat in its creations.

“It’s been five years of learning, growing, and finding new ways to share kindness,” said Joey Chen, Co-founder and Owner of The Kind Bowl.

“Our community has been with us through every chapter. Each bowl we serve is our way of saying thank you for believing in our mission, and for keeping this journey alive.”

The new dishes will be rolled out over the next 12 months.

Details

The Kind Bowl
71 Killiney Road
Singapore 239527 (flagship)
+65 9711 7572

Monday to Thursday: 11.30 am - 3 pm and 5.30 pm - 10 pm
Friday to Sunday and public holidays: 11.30 am - 10 pm
Reservations may be made at www.quandoo.sg/place/the-kind-bowl-killiney-97883/menu

Northpoint City
North Wing #B1-46
Singapore 769098
Daily: 11 am to 9.30 pm

Walk-ins only

Hashtags: #thekindbowlsg, #thekindbowl, #thekindpeople, #toprestaurantsingapore, #topdishsingapore, #vegan, #veganvietnamese, #vietnamesefood

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

LMO Freshly Baked welcomes Bar Leone as second Tastemaker

Source: Mandarin Oriental, The Landmark Hong Kong. Left: spinach ricotta pie; right: Italian chicken salad from Bar Leone as part of The Tastemaker Series.

After the success with Yardbird in May, LMO Freshly Baked at Mandarin Oriental, The Landmark Hong Kong continues its Tastemaker Series this June with Bar Leone. Recently named Asia’s Best Bar 2024 and ranked No. 2 on The World’s 50 Best Bars, Bar Leone is renowned not only for cocktails but also for food. The bar is expected to bring Roman flair to the LANDMARK Atrium with a menu of comfort-driven dishes created exclusively for LMO Freshly Baked.

"The Tastemaker Series is about showcasing the diversity and excellence that make Hong Kong a world-class dining destination," said Chef Richard Ekkebus, Director of Culinary Operations & Food & Beverage at Mandarin Oriental, The Landmark Hong Kong, and curator of The Tastemaker Series.

"Bar Leone’s distinctive approach and reputation as a local and international favourite and its ability to connect with Hong Kong’s discerning dining crowd and cultural spirit embody exactly what this series is all about. We're proud to collaborate with Lorenzo and his team, and even more proud that every dish contributes to a meaningful cause."

Bar Leone at LMO Freshly Baked (2–28 June)

Founded by bartender Lorenzo Antinori, Bar Leone has redefined what a neighbourhood drinking experience can be. Now, Antinori brings that same approachability to the bakery counter with three exclusive dishes that reflect Bar Leone’s playful but refined culinary identity:

Spinach ricotta pie (HK$78)
Vegetarian option, made with ricotta, spinach and organic egg, ideal for a summer snack.

Italian chicken salad (HK$98)
A chicken salad with cherry tomatoes, basil, capers, parmesan reggiano and Bar Leone's smoked olives.

Tramezzini tonno e pomodoro sandwich (HK$88)
Sandwich made with Japanese milk bread, white tuna salad and vine tomatoes – a Roma signature.

"In my family, food was always what brought everyone together. That’s something we try to capture at Bar Leone — comfort, connection, and a sense of place. So when Chef Richard asked me to be part of The Tastemaker Series, I didn’t hesitate. It’s a chance to share flavours from my childhood while supporting a cause that matters," said Antinori.

The Tastemaker Series celebrates the city’s top homegrown culinary talent. Each month, a different icon is invited to reinterpret their flavours in a casual, grab-and-go format while contributing to a meaningful cause: MINDSET, the registered charity of the Jardine Matheson Group focused on raising awareness and transforming perceptions of mental health.

Each item in The Tastemaker Series reflects the high standards of Mandarin Oriental, The Landmark Hong Kong and the creativity of its partners. For every item sold, HK$10 is donated to MINDSET.

Details

Each collaboration runs for four weeks, with a new partner introduced monthly from May to September 2025. Details on the exclusive creations from Bar Leone, The Chairman, TATE Dining Room and Little Bao will be revealed throughout the campaign period.

LMO Freshly Baked 

LANDMARK Atrium
Address: Shop 233-234, 2/F, LANDMARK, 15 Queen’s Road, Central
Monday to Friday | 8 am to 8 pm
Saturday | 10 am to 7 pm
+ 852 2132 0188, or email lmhkg-restaurants@mohg.com

LMO Freshly Baked launches The Tastemaker Series

Source: Mandarin Oriental, The Landmark Hong Kong. Left: chicken schnitzel sandwich. Right: Yardbird caesar salad.

Chef Richard Ekkebus, Director of Culinary Operations & Food & Beverage of Mandarin Oriental, The Landmark Hong Kong, is celebrating the city’s most renowned restaurants and bars through the launch of The Tastemaker Series - a limited-time collaboration spotlighting five of Hong Kong’s most iconic culinary talents. 

Each month from May to September, a new partner will debut exclusive grab-and-go dishes, reinterpreting their signature flavours in a casual format designed for Central’s on-the-move crowd, exclusively for LMO Freshly Baked.

The five collaborators are: 

- Yardbird (May)

- Bar Leone (June)

- The Chairman (July)

- TATE Dining Room (August)

- Little Bao (September)

Each month, guests can enjoy a limited-time menu of sandwiches, soups, salads or pies, all crafted with the same attention to detail and ingredient integrity these venues are known for. While each collaboration reflects the individual identity of its contributor, the series represents a unified celebration of Hong Kong’s world-class food and beverage scene.

"The Tastemaker Series celebrates the extraordinary talent that defines Hong Kong as one of the world’s most exciting culinary capitals," said Chef Ekkebus. 

"Many of these icons have reshaped modern dining and mixology in Hong Kong, and here, they reinterpret their craft in an approachable, everyday format. What makes this series even more meaningful is that all five collaborators are homegrown brands, each one shaped by Hong Kong’s distinctive culture, energy, and evolution as a global dining destination. We’re honoured to provide this platform at LMO Freshly Baked and to contribute to our community through MINDSET."

LMO Freshly Baked is kicking off the series in May with one-Michelin-star Yardbird, the modern izakaya that has shaped a new era of casual dining in Hong Kong since its opening in 2011. Founded by Matt Abergel and Lindsay Jang, Yardbird earned cult status for its beak-to-tail Three Yellow chicken skewers grilled over binchotan charcoal.

Exclusively available from 6 to 31 May, items will include the Yardbird caesar salad (HK$88) with crispy jako* and nori, the chicken schnitzel sandwich (HK$88) with cabbage and sesame kewpie*, and the Three Yellow chicken meatball soup (HK$58) made with Yardbird’s signature homemade meatballs, negi*, and myoga ginger.

Beyond the plate, the initiative also supports MINDSET, the registered charity of the Jardine Matheson Group focused on raising awareness and transforming perceptions of mental health. For every item sold, HK$10 will be donated to support MINDSET’s programmes and partnerships in the community. 

LMO Freshly Baked at the LANDMARK Atrium branch, opened in March 2025, has quickly become known for its pastries, sandwiches, and soups crafted by the hotel’s culinary team.

Details

Each collaboration runs for four weeks, with a new partner introduced monthly from May to September 2025. Details on the exclusive creations from Bar Leone, The Chairman, TATE Dining Room and Little Bao will be revealed throughout the campaign period.

LMO Freshly Baked 

LANDMARK Atrium
Address: Shop 233-234, 2/F, LANDMARK, 15 Queen’s Road, Central
Monday to Friday | 8 am to 8 pm
Saturday | 10 am to 7 pm
+ 852 2132 0188, or email lmhkg-restaurants@mohg.com

*Jako is a type of fish, kewpie refers to a specific brand of mayonnaise, and negi to onions.

Baccarat and the Mandarin Oriental, Singapore present a season of enchantment

Source: Mandarin Oriental, Singapore. Baccarat and Mandarin Oriental, Singapore collaborate to present a season of enchantment.

Baccarat, the French house renowned for its crystal creations and Mandarin Oriental, Singapore will run a festive collaboration across 29 November 2024 - 5 January 2025 featuring cocktails, afternoon tea sets, exhibits and a room package. 

Conceived as part of Baccarat's 260th anniversary with exclusive experiences across the globe, the collaboration with Mandarin Oriental, Singapore continues the successful Baccarat Cocktail World Tour with MO BAR in Q124.

Upon stepping into Mandarin Oriental, Singapore, guests will find themselves surrounded by elements in Baccarat's iconic red, which represents its passion for craftsmanship and the Christmas spirit. A Christmas tree comprising two Baccarat x Marcel Wanders 24 l and 40 l Le Roi Soleil chandeliers will showcase the allure of Baccarat crystals, complete with branches, tassels and octagons.

Accompanied with an amalgamation of red gift boxes at the lobby to the photo wall placed at the entrance of MO BAR, guests can also spot collections showcased on panelled bar shelves, pedestals and lounge tables that convey Baccarat's joie de vivre.

There will be exclusive festive cocktails at MO BAR, two designed by Kim Jung Hoo, Head Bartender at MO BAR Singapore and two crafted by Hidenori Fukuda, Head Bartender of B Bar, Tokyo. Each incorporates Christmas-sy notes, and will be served in Baccarat glassware.

A Christmas edition of an afternoon tea experience is to be launched as well. In honour of Baccarat's 260 years in craft excellence, Christmas-themed savouries and sweets will include a collaboration cake - Baccarat Gem - presented on Baccarat crystalware.

Displayed on tiered trays and wares from Baccarat, curated savouries in the Enchanted Festive Tea Soirée (S$88++ per person) include foie gras logs with Christmas berries, Grand Marnier spiked nougat de Sainte-Maure and Dungeness Crab Gâteau with xérès-infused watermelon; while the sweet spectrum features red wine granite, Moss for a green tea travel cake coated in dacquoise and the 'petit' Baccarat gem. 

The Baccarat Gem (S$18++) is a limited-edition cake available at The Mandarin Cake Shop in the shape of an octagon fashioned after Baccarat's crystals. Crafted by Mandarin Oriental, Singapore's team of pastry chefs, the cake in Baccarat's iconic red brings together luxurious flavours in every bite with rosemary cream, wild strawberry compote, eglantine coulis, and a delicate layer of Earl Grey tea mousse.

A curated selection of Baccarat products including tumblers, vases and tea sets will be available, complete with gift boxes. Those who wish to learn more about each product can scan tableside QR codes, or speak directly with Baccarat sales representation. 

In celebration of the holiday season, a room package has been introduced. Guests can obtain two nights' stay in luxurious suites, complemented by an exclusive in-room amenity, Baccarat x Mandarin Oriental afternoon tea and cocktail experiences, and a Baccarat Gift Set featuring a pair of crystal tumblers to take home.

Details

Mandarin Oriental, Singapore
5 Raffles Ave., Singapore 039797
Tel: +65 63380066

For reservations and bookings enquiries at Mandarin Oriental, Singapore visit https://www.mandarinoriental.com/en/singapore/marina-bay/festive-season#baccarat .

Baccarat Boutiques Singapore
The Baccarat Boutique at The Shoppes at Marina Bay Sands is at Galleria Level,B1-68, 2 Bayfront Avenue, The Shoppes at Marina Bay Sands.
Tel: +65 6688 7168
Takashimaya Department Store Singapore, Basement 1, 391 Orchard Road, Ngee Ann City,
Tel: +65 6835 1252

Mandarin Oriental, Singapore hotel guests can enjoy 10% savings when shopping at the Baccarat pop-up at The Mandarin Cake Shop and Baccarat boutique at The Shoppes at Marina Bay Sands.

Hashtags: #MandarinOrientalSingapore, #BaccaratSG, #Baccarat260years, #EverythingTastesBetterinBaccarat

Le Petit Chef comes to Changi Experience Studio

Source: Changi Airport Group. The world’s smallest chef comes to Changi Airport and brings to life playful culinary explorations via 3D animation.

Experience an immersive culinary adventure at Changi Experience Studio from 29 November 2024 to 30 April 2025 in a collaboration with Le Petit Chef.

For the first time, Le Petit Chef's multi-sensory dining concept will incorporate a travel theme, and guests will enjoy their meal at an attraction.

With 3D mapping technology, animations are projected onto plates and the dining table, led by the world’s tiniest chef. Diners will be transported to different destinations worldwide, experiencing the flavours and cultures associated with each location.

The show's narrative will begin from Changi Airport. From the process of checking in to taking off, guests are part of a journey full of surprises.

Before or after the show, guests can explore Changi Experience Studio, an airport-themed digital attraction that offers a wide range of interactive experiences. From immersive shows and digital exhibits to interactive games, the studio provides a fun and engaging complement to the Le Petit Chef dinner show.

Diners can choose from lunch, tea-time, or dinner shows. Seasonal menus will also be offered during festive periods such as Christmas and Chinese New Year.

Explore

Get menus, pricing, and reservations information at https://lepetitchef.com/changiairport

Rendezvous in Macau: Lisboa Culinary Adventure showcases 10 star-rated dishes

SJM Resorts, in partnership with TVB, has premiered the gourmet series Rendezvous in Macau: Lisboa Culinary Adventure. The series began airing on 7 September on the Jade Channel. 

Ten limited-edition dishes, created specifically for the show, will be available at selected SJM restaurants. In addition, SJM will share the stories behind the dishes through a series of two-minute Macau’s Top Ten Star-Rated Dishes segments, airing from 9 to 20 September on Jade channel, TVB Plus, and TVB News. 

The creations will be showcased in the eight SJM restaurants until 31 October, with some only available till 20 September. 

The dishes include: 

Robuchon au Dôme, tomato ‘millefeuille’, crabmeat, avocado and green apple

Designed in the 1980s by renowned three-Michelin-starred chef Joël Robuchon, this summer dish features the most tender parts from whole Alaskan king crabs, artfully sliced; air-flown Japanese tomatoes, along with the finest avocados, green apples, and watercress. 

These ingredients are skillfully layered into a visually-stunning culinary masterpiece. 

*Available until 20 September 

Mesa by José Avillez, Carabineiro, pork & prawn wantan, fisherman’s sauce 

A lightly-grilled red carabinero prawn stars in a contemporary take on the Cantonese wantan. The ensemble is completed with a fisherman’s broth made from a base of blue lobster, lobster, fresh shrimp, and red carabinero shrimp paste.

Mesa by José Avillez, Crispy suckling pig, coriander, orange scent 

Chef Avillez presents a contemporary twist on the classic Portuguese family dish—roast suckling pig. The suckling pig is deboned and roasted, then layered with skin alternating with the meat to create a sandwich.

Zuicho, Shrimp & zucchini flower tempura

The chef selects fresh zucchini blossoms to envelope plump, fatty shrimp meat from Japan. The ingredients are then coated in tempura batter, then fried to perfection. The dish is completed with a plum-based sauce and shrimp salt. 

*Available until 20 September

Palace Garden, Hot and sour fish bisque with imperial bird’s nest

This dish is a contemporary twist on the century-old Taishi partridge bisque, a staple of Tai Shi cuisine. The chef selects a trio of fresh catches—carp, yellow croaker, and Macau sole— to craft a rich broth, replacing rice grain with bird’s nest. 

Wild chili peppers from Yunnan infuse the soup with a bold, spicy and sour profile. The dish is complete with a delicate-prepared fish meatball. 

Taishi is a branch of Cantonese cuisine.

Hua Ting, Braised abalone and pork belly, tuber melanosporum (black truffle)

Dongpo pork is prepared using premium locally-sourced pork belly. It is stewed for eight hours with a blend of seasonings, then infused with abalone and black truffle. The meat is paired with pearl rice.

The 8, Flambé beggar cod fish

This dish is a novel rendition of the traditional Chinese beggar chicken, featuring fatty Norwegian silver cod brought to sear while encased in caul fat. The cod is then combined with Macau-style bacalhau and Yunnanese large white radish, among other ingredients, all wrapped in lotus leaves and encased in a handmade pastry shell for baking. Bacalhau refers to dried and salted cod.

Don Alfonso 1890, Grandfather’s Ernesto strascinati, traditional cannelloni pasta rolls filled with mozzarella cheese, oxtail and San Marzano tomato sauce

This dish, a classic creation by Chef Alfonso first presented over 20 years ago at the Hotel Lisboa, features cannelloni pasta with oxtail ragù, draped in a rich organic San Marzano tomato sauce from tomatos grown on the Le Peracciole farm in Ponta Campanella. Complemented by a creamy mozzarella and basil sauce, the dish perfectly blends traditional Italian cuisine with the unique flavours of Macau. Strascinati is a particular type of pasta.

Source: SJM. Top: La Scala del Palazzo,
fava di cacao ripieni al serradura.
Bottom: La Scala del Palazzo,
Il cannoncino, fondant egg tart &
cinnamon gelato.

La Scala del Palazzo, Il cannoncino, fondant egg tart & cinnamon gelato

The chef has introduced a unique twist on Italy’s iconic dessert, cannoli, by substituting the traditional vanilla cream filling with the flavours of Macau’s pastel de nata (Portuguese egg custard tart). This creative fusion is paired with cinnamon gelato. 

La Scala del Palazzo, Fava di cacao ripieni al serradura

Inspired by Macau’s beloved serradura, this dish is presented in the form of a jewellery box. The outer shell is crafted from premium French chocolate, molded into the shape of a cocoa bean. There is a filling of milk mousse and orange sorbet. The chocolate is complemented by a vanilla-orange cookie. 

Serradura or Macau pudding consists of Marie biscuits and whipped cream.

Details

For bookings or questions contact +853 8881 1800 or visit https://qr.sjm.mo/59m37t

Taste The World Dining Series aims to show how food is a universal language

Private travel specialist Gourmet Trails has launched the inaugural Taste The World dining series, running from 4-26 May 2024. The festival demonstrates how food truly transcends boundaries and acts as a conduit for understanding and common purpose.

Taste The World highlights the essence of world cuisines in partnership with Appetite, Hashida, CURE, Canchita, Esquina, Ummi Beirut, and ANJU. Profits from the event will go towards the United Nations World Food Programme.

Opening Day Special: Dialogue Over A Lunch Journey with Michelin-starred Chef Ivan Brehm and Gourmet Trails founder Pamela Tan

Chef Brehm of Nouri and Appetite, known for his ‘crossroads’ cooking, will be hosting a lunch journey together with Tan on 4 May 2024. Join a group of no more than 14 guests and enjoy three snacks, four courses, dessert, and a choice of drink (S$300/pax).

Taste The World: Hashida

Source: Gourmet Trails. Preparing sushi at Hashida.

Dive into an unorthodox exploration of Japanese cuisine at Hashida, led by celebrity chef Kenjiro ‘Hatch’ Hashida. Chef Hashida brings to the table an interpretation of sushi omakase that is deeply rooted in personal reflection and uninhibited artistic expression.

Lunch and dinner sessions are available at S$220 and S$450 each respectively. Available on 10 May and 16 May for dinner service, and on 15 May and 18 May for lunch.

Taste The World: CURE

Explore the depths of modern Irish cuisine at CURE, from its produce to its history, through a meal. Michelin-starred chef Andrew Walsh offers variations of his seasonal menu on 9 May for dinner service (S$300 each) and on 10 and 11 May for lunch (S$220 each).

Taste The World: Canchita

Chef couple Daniel and Tamara Chavez will bring together the best of Peruvian and Mexican flavours in a six-course dinner, complete with a demonstration of ceviche preparation - a signature dish in Peru - and mole poblano (a Mexican stew) at Canchita, Dempsey Hill. Available on 4 May and 23 May for dinner service at 7.00pm ($220/pax).

Taste The World: ESQUINA

A six-course dinner awaits guests at ESQUINA, led by Barcelona-born chef Carlos Montobbio. The one-night-only event includes a Gran Reserva and Reserva Especial worth S$600 a bottle. Available on 15 May at 7 pm (S$220 per person, including wine pairing).

Taste The World: UMMI Beirut

At UMMI Beirut, where guests will be treated to a time-limited set menu. Helmed by Michelin-starred chef Greg Malouf and his protégé chef Ali Assaf, UMMI will serve elevated classics in a glamorous setting that will transport guests to the city of Beirut. 

Start with a welcome drink before being served six hot/cold mezze and freshly-made Lebanese bread. Guests will be able to select their choice of main before ending the meal with UMMI’s signature kunafeh dessert. Available from 4-26 May for dinner service at S$180 each.

Taste The World: ANJU

In Tanjong Pagar, ANJU brings modern Korean flavours to guests with a four-course dinner, including a dish created especially for Taste The World guests. Available on 7 May for a minimum of two diners.

Details

Tickets for Taste The World range from S$180 to S$450. Purchase at https://tastetheworld.sg/

Restaurant	Date / Time	Ticket price
Appetite (Crossroads cuisine)	4 May, 12 pm	Lunch S$300
Hashida (Japanese sushi omakase)	15 May, 12 pm 18 May, 12 pm	Lunch S$220
	10 May, 7 pm 16 May, 7 pm	Dinner S$450
CURE (Irish fine dining)	10 May, 12 pm 11 May, 12 pm	Lunch S$220
	9 May, 7 pm	Dinner S$300
Canchita (Peruvian and Mexican with chef demonstrations)	4 May, 7 pm 23 May, 7 pm	Dinner S$220
Esquina (Spanish dinner)	15 May, 7 pm	Dinner S$220
Ummi Beirut (Lebanese gourmet casual)	4-26 May, flexible ticket	Dinner S$180
ANJU (Korean gourmet casual)	7 May, 7 pm	Dinner S$180 each (minimum two diners)

THAIFEX Anuga Asia 2024 - the global culinary adventure

With exhibitors from 45 countries and regions worldwide and fully-subscribed booth spaces, THAIFEX - Anuga Asia 2024, running from 28 May to 1 June 2024, promises to be the most vibrant and diverse edition yet.

Source: THAIFEX-Anuga Asia. Hosted buyer programme participants posing for a group picture during THAIFEX-Anuga Asia 2023.

Asia Pacific’s leading food and beverage (F&B) trade show has seen a record-breaking surge in international participation. Comprising 11 trade show halls and six special shows at IMPACT Muang Thong Thani in Bangkok, Thailand, the show will host exhibitors from two new APME geographies, Macau and Yemen.

"This year's THAIFEX - Anuga Asia is unprecedented - following a record-breaking 2023, the 2024 edition sold out faster than ever before," said Mathias Kuepper, MD and VP of Koelnmesse Asia Pacific.

"With the inclusion of new participating countries this year, trade attendees can expect amplified diversity and richness of offerings at THAIFEX - Anuga Asia. As a catalytic platform, our unified goal is to redefine Asia Pacific’s F&B commerce."

"THAIFEX - Anuga Asia marks a momentous stride for Macau’s global footprint,” said Vincent U, President of Macao Trade and Investment Promotion Institute (IPIM).

“For the first time, the institute is coming in as a pavilion and coordinating the participation of Macau SMEs for the event. Bringing Macau’s SMEs to THAIFEX - Anuga Asia is an exciting opportunity for us to showcase our region's distinct flavours and robust wholesale and distribution network on a global stage. We look forward to forging new partnerships and exploring lucrative business opportunities."

Details

THAIFEX - Anuga Asia

27 May – 1 June 2024

www.thaifex-anuga.com

 

Signature trade shows:

Coffee and Tea

Drinks

Fine Foods

Food Service

Food Technology

Frozen Food

Fruits and Vegetables

Meat

Rice

Seafood

Sweets & Confectionery

 

Special shows:

THAIFEX - Anuga Future Food Market

THAIFEX - Anuga Halal Market

THAIFEX - Anuga Organic Market

THAIFEX - Anuga Startup

THAIFEX - Anuga tasteInnovation Show

THAIFEX - Anuga Trend Zone

 

Supporting programmes:

Future Food Experience+ 

• Alternative Protein Flavour and Taste Contest

Thailand Ultimate Chef Challenge

Dario Cecchini delves into culinary collaborations this March

Bottega di Carna at the Mondrian Singapore Duxton has made its name in Singapore with an experience pioneered by ‘World’s Greatest Butcher’ Dario Cecchini, where reverence for the animal and time-honoured traditions in using all of its parts meet the very finest of produce and ingredients.

Cecchini is back in March with collaborations in mind:

Bottega di Carna X Bold & Braised hawker popup

6-7 March

For two lunch sessions from 11.30 am to 2 pm, Cecchini and Bottega di Carna’s Head Chef Kenny Huang will team up with Chinatown neighbours Bold & Braised at Maxwell Food Centre for a popup partnership featuring an exclusive selection of paninis, each showcasing the art of using all parts of the animal.

"This partnership is significant for us, as it showcases the depth of Singapore's hawker culture alongside a shared Italian and Singaporean commitment to sustainable cooking. We're excited to introduce Dario's celebrated paninis to Singapore, fusing our mutual wish to serve the community with dishes that honour every part of the animal,” shared Alvan Chew, founder of Bold & Braised.

“I want the future to be about appreciating and utilising the entire animal, not just the prized or conventional cuts of meat. Every cut, from nose to tail, has its unique flavour and texture, each with its own story to tell,” said Cecchini.

“I’ve been lucky during my trips to Singapore to explore the hawker stalls and the ethos is exactly the same, everybody eats nose to tail, it’s part of the culture. When two cultures come together there’s a sort of communion and we learn from one another, we have to honour this and I’ve been so inspired by my trips to the hawkers in Singapore.

“I’m excited about this collaboration, Bold & Braised is one of the best. They are people after my heart, and they cook with love and respect. The message that I would like to pass on is that good food is for the community and that all cuts of meat are delicious.”

Dates: 6 and 7 March 2024

Time: 11.30 am – 2 pm

Location: Maxwell Food Centre, Unit #01-43 (Outside MRT)

The menu will feature S$6.50 creations that have Cecchini's Profumo del Chianti Salt and olive oil directly imported from Tuscany, with homemade bread from the Tuscany pane rosetta recipe, including beef brisket marinated for 7 days with special spices and cooked at a low temperature for 6 hours.

Source: Mondrian Singapore Duxton. From left: Chefs Bakker, Cecchini and Huang.

Six Hands Dinner Extravaganza with Syrco Bakker

8 & 9 March

Cecchini and Huang will also collaborate with Chef Syrco Bakker, formerly of Pure C and now leading his own concept, Syrco BASÈ in Ubud, Bali, for a six-hands dinner. Chef Bakker's culinary style has garnered numerous accolades, including two Michelin stars and high ratings in GaultMillau. At Syrco BASÈ, Bakker continues to push the boundaries of culinary excellence, combining his culinary vision and values: traceability, transparency, and nature.

“I have the utmost respect for Chef Syrco, and I could not be more excited than to join forces with him for a special evening of respect, love, creativity, and collaboration,” Cecchini said.

Chef Bakker said: “I love to partner up with specialists and craftsmen, which is why I am so looking forward to this extravaganza with Dario and Chef Kenny – six hands to get inspired, learn and create together!”

The six-course menu honours Cecchini, Bakker and Huang’s joint passion and reverence for sourcing and produce, blending Bottega di Carna’s Italian spirit with Syrco BASÈ’s roots in the essence of Balinese, Indonesian and wider Asian culinary traditions.

Dates: 8 - 9 March 2024

Time: from 6 pm

What: Six-course menu at S$250++, S$368 including wine pairing

Location: Bottega di Carna

Reservations: http://bit.ly/booknow-bdc

Menu: https://bottega-di-carna.popmenu.com/embeds/wisobvjq#menu=a-la-carte-menu

Cecchini and Chef Huang will also unveil new permanent menu additions for Bottega di Carna, including risotto con lingua di manzo (risotto with beef tongue), crocchette di carne (beef croquettes made with Wagyu brisket), Angus beef tomahawk, parmigiana di melanzane (eggplant parmigiana)and homemade gnocchi with scamorza cheese gratin.

Reservations: https://book.ennismore.com/hotels/mondrian/singapore-duxton/dining

Snack to the future: Deliveroo predicts future food trends in Asia

Deliveroo has launched the Snack To The Future Report, which identifies how the region will be eating by 2040. 

Source: Deliveroo. The report finds that by 2040, people’s diet could become fully bespoke thanks to AI. Food delivery services could synchronise meal options with someone’s personal AI and provide recommendations based on their physiological and psychological state at any given time, for instance.

Led by Deliveroo alongside Singaporean food experts Yip Hon Mun and Luke Tay, together with several other global industry leaders, the report has uncovered key food trends that will be impacted by technological advancements and shifting consumer preferences by 2040. Some of the trends include:

○ Breath-prints will make our future food decisions for us. Expect personal tech devices to be enabled with breathtech, enabling consumers to breathe on a device and get a deep level of insight into what foods they should be eating to have optimal impact on their individual health and wellbeing.

○ Me-ganism: Going beyond keto, the next big thing in dieting and set to be the mainstream diet of the future is the me-gan diet (me-ganism). This is a hyperpersonalised diet which takes into account individuals’ nutritional needs, and is powered by AI.

○ Personal AI: Underpinning the Me-gan diet and lifestyle, AI technology will offer consumers their own personal AI (a life-long AI buddy) which will help automate and tailor what they eat based on their preferences and needs at any given time.

○ FOODGASMS: By 2040, dining will be a fully immersive experience and as such, food delivery s
ervices such as Deliveroo can use experiential formats such as augmented imagery, audio and packaging to elevate consumers’ meal enjoyment as part of their delivery orders.

○ EDIBLE BEAUTY: Get ready to see the food and beauty industry become more integrated than ever with a rise in edible beauty products like anti-ageing ice-cream and the chance to dine from hormone-balancing and dopamine driving menus.

○ 3D PRINTED MEAL PLANS: From packed lunches to printed lunches, food prep is about to become a lot easier with advances in 3D printing technology helping consumers create perfectly portioned and nutritionally balanced meals of their choice at home.

○ A METAVERSE OF FOOD DISCOVERY: The metaverse will expand into an interconnected world where people’s digital and physical engagement with food fully converge. With the rise in augmented artificial smell technology, the metaverse can be incorporated into meal delivery platforms, where consumers will virtually smell and taste the food before ordering, helping to discover new food options while reducing time deciding between a wide-selection of cuisines.

○ RESTORATIVE RESTAURANTS: New restaurant concepts will immerse diners and remove outside world distractions, with personal tech devices banned from entry, to a rise in popularity of silent cafés and restaurants which ONLY offer tables for one to encourage mindful eating.

○ NEWFOUND FOOD STAPLES: Daily staples will look a bit different from the usual rice and noodles, as petai, jackfruit, cowpea, arrowroot, azuki bean, buckwheat, amaranth and other variants of Asian yams, beans and forms of superfoods are set to be our newfound daily staples.

○ ALT-OHOL: Pairing of alcohol alternatives with the desires of healthy living. Gone are the days of awful hangovers as by 2040, we expect alt-ohol beverages like wine-inspired cordials formulated to mirror the dryness and depth of wine but fortified with vitamins and nutrients to keep consumers healthy - literally raising a glass to a longer life.

“The most notable trend across all is the need to empower consumers with control over their food choices, allowing them to enjoy meals on their terms, precisely when and how they prefer. In addition to considering affordability, taste, and nutrition, customers will have the option to select sustainably sourced food or customise their meat to align with their ethical and environmental standards,” said Yip, a Senior Adviser on Food Technology in Singapore. Beyond the shifting consumer preferences, the report highlighted that climate change and overpopulation will continue to contribute to future food shortages, people’s diets and the way they live. Many of the plant varieties that are grown today might not be available because they are unable to meet the climate challenges of tomorrow.

“For tropical countries like Singapore, we will face harsher and more volatile weather, shaping Singaporeans’ life- and work-styles. Hence, their nutritional needs and food-styles will transform in tandem,” said Luke Tay, a Food Systems, Sustainability and Geopolitical Analyst from Singapore.

“People will also become more nocturnal, working and eating amid the cooler night hours, leading to food and delivery services being a segment that never sleeps, catering to consumers round-the-clock. Concurrently, with climate change impacting staple crops, it gives way to other mainstream ingredients that will need less water to grow and sustain in Singapore,” shared Tay.

“Operating in a food haven like Singapore allows for a massive catalogue of meals. With these new technologies, those willing will be able to make more informed food decisions based on data collected of their daily food intake. There’s even the option for food companies to recommend various meal options that increases convenience and ensures nutritional needs and goals are met consistently in line with Singapore’s Healthier SG Strategy,” said Jason Parke, General Manager at Deliveroo Singapore.

“I started Deliveroo in 2013 with a mission to connect people to the best quality food from local restaurants and deliver it directly to people’s doors. It has been an incredible ride over the past ten years and I am really proud of what we have built. As we look towards the next decade and beyond, Deliveroo will continue to create exciting new innovations in food delivery, build new and better consumer experiences and take Deliveroo beyond functionality and convenience to really capture the passion and emotion of food,” added Will Shu, Founder and CEO of Deliveroo.