Singapore Food Festival 2015 – Violet Oon’s Living Culinary Treasures Cooking Workshops (8 classes, 21 July to 2 August)

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Singapore Food Festival is an annual celebration of Singapore’s food heritage. What better way to immerse in our rich food culture than to partake in culinary workshops that bring you back to your roots? Discovering the true culinary DNA of Singapore food is Violet Oon’s lifelong quest, and she’s inviting you to be part of it at her all-new Culinary Workshops in conjunction with this year’s Singapore Food Festival. The Living Culinary Treasures workshops begin on 21st July and runs till 1st August at the newly renovated and re-launched Violet Oon Singapore at 881 Bukit Timah Road.
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(Shopping in Singapore) Car Boot Carnival, 11am to 10pm, 29 May till 9 July 2015

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Shopping is one of Singaporeans’ favourite pastimes, don’t you agree? There is no lack of shopping malls especially along the bustling Orchard Road. So you’ve combed the entire stretch of Orchard Road, malls after malls, to the extent there’s not a brand name alien to you. Hankering for a fun and exciting new shopping experience?

This summer, an array of vintage vehicles makes a striking spectacle at Orchard Central. They’re not for sale. Vendors on a rotational basis will be displaying their proudest products on and around the cars for the Car Boot Carnival, happening from 29 May till 9 July 2015. To add to the atmosphere, the OC Music Sessions will happen every weekend in the month of June, featuring various local bands.

Vendors include the famous Japanese creative lifestyle brand Tokyu Hands, DEAN & DELUCA and more! How about some candyfloss to kick-start the shopping spree? Continue reading

Reasons to visit Kallang Wave Mall at Singapore Sports Hub (#1) – Chocolate Origin

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The new Kallang Wave Mall at Singapore Sports Hub has received overwhelming response from the active and sports-loving crowd, as well as throngs of families on weekends. What else is a draw? Chocolate Origin. But that’s not all. I will be featuring some of the establishments I’ve visited in Kallang Wave Mall over the next few weeks to interest you with something new to tuck into each week.


Cuppa Lava Cake ($5)

The Cuppa Lava Cake makes a positive impact on those with a sweet tooth. Chocolate lovers will strictly refuse any plea for sharing. This individual portion comprises cold vanilla ice cream at the bottom layer and warm chocolate cake on top, oozing with hot chocolate lava in the middle –a cause for salivation.
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Alkaff Mansion Ristorante

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A bungalow perched atop Telok Blangah Hill, formerly owned by the Yemeni spice traders in the 1920s, is now a majestic dining venue well sought after by lovebirds for first dates, and also a popular wedding venue using the romantically picturesque garden in full bloom as a perfect backdrop.Celebrated as a destination of elegance, combined with seclusion and heritage, Alkaff Mansion offers facilities that fit wedding soirees memorably. And more. Continue reading

Singapore Food Festival 2014 -Singapore Chinese Dialect Feast @ Chinatown Food Street

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Delicacies and local dialect cuisines has been and is integrated as part of our society, of which we are recognised internationally. Starting back when the inaugurated festival first took place in 1994, the Singapore Food Festival aims to bring a satisfying dining experience to our diverse culture and spectacular cuisines, themed “A Walk Down Memory Lane” this year.

More about the various events happening across Singapore here: http://melicacy.com/?p=7382

Kick starting the festival is Singapore Chinese Dialect Heritage Feast at Chinatown Food Street, bringing nostalgia of old Singapore while patrons savour up to 20 dishes unique to their Chinese dialect.


Red Glutinous Wine Chicken

Featured Hakka dishes include the Red Glutinous Wine Chicken, aromatic from the classic use of Glutinous rice wine, ginger and sesame oil. Well prepared and marinated, the meat is tender off the bones and easily enjoyed by both the elderly and young children, with only subtle hints of the spice from the rice wine.


Traditional Hakka Yong Tau Foo

Gao Ji Food contributes to the Hakka cuisine with their authentic traditional Yong Tow Foo. “Tow Foo” refers to bean curd and “Yong” is a simplification of the Hakka dialect “Ngiong” which means ‘to stuff’. This dumpling symbolized ‘abundant wealth and prestige’ and has since the times of immigrants, Yong Tow Foo evolved as a Hakka heritage food passed down through the generations. Continue reading

STORIES: Pop-up restaurant by My Private Chef with Thematic Menus

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COAL – snow cod, squid ink, potato vinaigrette, coriander

My Private Chef unveils a novel dining concept that takes discerning diners on an compelling journey with fine food prepared by leading Singapore-based chefs: STORIES, a pop-up restaurant that celebrates iconic events and the history of Singapore, supported by the Singapore Tourism Board’s Kickstart Fund. A series of events will be held throughout the year, featuring a different celebrity chef in each chapter.


CONNECTING EAST & WEST – prawn cracker, tuna tartare, oyster leaves, ginger

The first chapter kicks off at the historical Tanjong Pagar Railway Station, taking place over four days from 26 to 29 June 2014. Chef Stephan Zoisl will be holding the reigns in kitchen matters during these 3 days. A specialist in modernist cuisine, this Austrian-born chef has worked in some of the world’s top restaurants including two-Michelin starred restaurants Steirereck in Vienna and Restaurante Vila Joya in Portugal, as well as three-Michelin starred Alinea restaurant in Chicago.


SMOKING DELICIOUS – smoked potatoes, joselito ham (jamon iberico), sauce gribiche, olive oil ash

During this gastronomic affair, diners can expect a five-course dinner menu, complemented by a storyteller who will be weaving in stories related to each dish. This theatrical experience is completed with relevant table décor and music. To keep the excitement level on a high, the menu will only be revealed at the event.


F.M.S.R – fennel, macadamia nuts, smoked duck, red apple

I had a taste of Chef Zoisl’s culinary prowess at the media launch where he flaunts his creative brilliance in the form of canapés.

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The Cliff at The Sentosa Resort & Spa Sentosa plays host to Michelin-Starred Guest Chef Jarad Gallagher this month (4-8 June 2014)

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Sashimi of Yellowtail, Seaweed, Lemon, Radish by Chef Jarad Gallagher

The Singapore Resort & Spa Sentosa draws the attention of epicureans by bringing in a different Michelin-starred chef each month to showcase their culinary finesse at the award-winning restaurant, The Cliff.

Last May, Michelin-starred Chef Pascal Aussignac blew diners away with his élan in French and British gastronomy (read my post here: http://melicacy.com/?p=7243). This June, Michelin-starred Chef Jarad Gallagher from Chez TJ makes a foray into our tropical island, all the way from California, presenting a 6-course dinner menu curated specially for this rare occasion. Continue reading

PISCO South American Kitchen and Bar at Resorts World Sentosa

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South America ranks as the fourth largest continent, and the fifth largest in population. The culturally diverse country reflects a rich and diverse culinary landscape.

With such an inviting scenario, we warmly welcome the introduction of PISCO South American Kitchen and Bar, located at Resorts World Sentosa. Named after the port of a colonial town in Peru (which is a Quechua word that means “bird”), PISCO South American Kitchen and Bar encompasses a library of South American fare from Peru, Chile, Brazil and other countries of the continent. Continue reading

New lunch menu at Ocean Restaurant by Cat Cora

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Ocean Restaurant by Cat Cora, a restaurant nestled within the perimeters of one of the world’s largest aquarium, S.E.A. Aquarium at Resorts World Sentosa (RWS), unites all ardent fans of Chef Cat Cora.

The restaurant also owes its popular to the stunning backdrop of over 100,000 marine animals occupying the Open Ocean Habitat, making it one of the most sought-after dining destinations in Singapore.

Chef Cat Cora took a trip down to Singapore early this May to see the launch of the new 4-course lunch menu. She also shared some of her recipes during intimate cooking demonstrations held at Forest, which I have shared in my other post.


Kingfish Tartare

For starters, diners have the option of either the Kingfish Tartare or the White Onion Soup. My fondness for all things piscatorial made the decision-making process easier, although I secretly wished I could have both. Continue reading

10 Restaurants worth CHOPE-ing your seats at!

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Chope – a term used to express the act of reserving seats – is one trait that’s uniquely Singaporean. Here are 10 restaurants worth Chope-ing your seats at, some of which are popular ones you should Chope way in advance.

1) A for Arbite – Providing relief from the bustling city centre, this spacious and relaxing enclave offers meticulously crafted dishes that will leave an impression. Potentially one of the top brunch places in Singapore, A for Arbite also makes for a cosy and intimate dinner venue. They are also adept at making their own pastas from scratch. Read my full review here: http://melicacy.com/?p=7067

Make reservations for A for Arbite HERE.

2) Basilico – One of my favourite buffet restaurants in Singapore, Basilico is Regent Singapore’s flagship Italian restaurant offering a gastronomic array representative of the many regions of Italy. Diners get to choose their main course, which will come with the antipasti and dessert buffet of unsurpassable quality. Read my full review here: http://melicacy.com/?p=5528

Make reservations for Basilico HERE.

3) Checkers Brasserie at Hilton Singapore offers a delectable A La Carte Sunday Brunch. Diners can spend more time bonding, and less time picking from the buffet line –dishes are served to the table, warm and cooked a la minute. Indulge in unlimited portions of Lobster Thermidor, Foie Gras Dumplings, Pan-seared Scallops, Broiled Chilean Seabass and more. Read my full review here: http://melicacy.com/?p=6025

Make reservations for Checkers Brasserie HERE.

4) Forest – Dishes at Forest reflect Chef Sam Leong’s creativity in interpreting Chinese classics with a modern twist. Read more here: http://melicacy.com/?p=7073

Make reservations for Forest HERE.

5) Original Sin is my favourite vegetarian restaurant in Singapore, because it defies all preconception on vegetables being boring and insipid. The kitchen dishes out meatless dishes with creativity and flair.

Make reservations for Original Sin HERE.

6) Pepenero is a quaint little restaurant housed in one of the conservative shophouses on Stanley Street. This small and cosy restaurant is dressed with crisp white tablecloths and plush seats. Dishes are homely Italian, well executed. Alluring flavours are evidence they cut no corners. Read my full review here: http://melicacy.com/?p=4845

Make reservations for Pepenero HERE.

7) Platters Bistro & Wine Bar offers a new menu every four months, re-designed by guest chefs. Platters is all about sharing and bonding; items are served as sharing platters on wooden boards. Read about my dining experiences here http://melicacy.com/?p=5096, here http://melicacy.com/?p=5606, and here http://melicacy.com/?p=6921.

NOTE: Platters has reopened as My Little Tapas Bar.

Make reservations for My Little Tapas Bar HERE.

8) Stellar at 1-Altitude was the first restaurant to have blown me away –breathless. The view is spectacular, and the fine dining experience, impeccable. We have also heard of countless marriage proposals happening in this well-appointed restaurant. Read my full review here: http://melicacy.com/?p=4851

Make reservations for Stellar at 1-Altitude HERE.

9) Wooloomooloo Steakhouse one steakhouse you have to visit at least once in your life. The ambience, service, food and cocktails amount to an experience like no other. Purchase $2,5000 worth of wines to own a personalised locker and receive a personal steak knife with your name engraved on it. Read my full review here: http://melicacy.com/?p=4575

Make reservations for Wooloomooloo Steakhouse HERE.

10) 7Adam is a chic and stylish restaurant housed in a charming black and white colonial house at Adam Park, where apart from dining, guests can admire and purchase art pieces. Exhibits are changed every 8-10 weeks; hence patrons have varied works to admire throughout the year.

Make reservations for 7Adam HERE.

Food Republic unveils dramatic and theatrical theme at Westgate Shopping Mall

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Food Republic’s latest concept at Westgate shopping mall showcases the best of Singapore’s hawker food in a stunning dramatic fashion, revolving around the themes of theatre and stage drama. The 14,900-square-foot cavernous atrium at the basement of Westgate is bedecked in lush stage curtain drapes, vintage posters and bright spotlights. 22 stalls, including two mini restaurants and two kiosks, are designed to resemble a live theatre set. Even the staffs are aptly dressed in suspenders and paperboy caps to match the theme. On top of that, patrons can look forward to live entertainment and music performances while dining –first in food court history!


You Men HK Roast – Mix Platter Combination ($19)

All tenants are meticulously handpicked based on strict standards to satisfy fussy taste buds, some of which are highly rated and well sought-after food stalls from across the island –this is why Food Republic has always been my preferred choice for food court dining.


Mei Shi Quan Fried Hokkien Prawn Mee – Black & White Fried Carrot Cake ($6)

If you’re indecisive on whether to order the black or white version of Fried Carrot Cake, Mei Shi Quan Fried Hokkien Prawn Mee stall offers a combination of both black and white –now you can have the best of both worlds on one plate. Continue reading

(News) Ben & Jerry’s Free Cone Day 2014 on 8 April 2014 from 12pm

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Mark your calendars, as Ben & Jerry’s Free Cone Day 2014 will be happening on 8 April, from 12pm. All fans get to enjoy a free scoop of ice cream at the scoop shops: Vivocity, Dempsey, Great World City and Singapore Zoo.

Ben & Jerry’s will also be on the wheels for the first time in Singapore, bringing Free Cone Day to those who can’t head down to the scoop shops. Free Cone Day on Wheels will also be delivering ice cream straight to the doorstep of their adopted charity! Free Cone Day on Wheels locations will be announced on Ben & Jerry’s Facebook page.

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New Menus at Forest and Tangerine of Resorts World Sentosa

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Steamed Salmon with Ginger Flower, Lemon and Kaffir Lime Leaves (part of Forest’s 8-course Sunday lunch menu)

Excitement surges twofold at Resorts World Sentosa as two celebrity chefs’ restaurants, Forest and Tangerine, unveil new gourmet offerings for a refreshed gastronomic sojourn.

Forest, helmed by Chef Sam Leong, has launched a Sunday lunch concept that satiates diners with an exquisite 8-course meal. Each dish reflects chef’s creativity in interpreting Chinese classics with a modern twist.


Duo combination Platter: Baby Abalone with Sichuan “Ma La” Sauce (foreground) and Wok-fried Crispy Duck pressed confit and Yam served with Mushroom Sauce (background)

Several duo combination platters add up to a total of 13 dishes in this 8-course meal. Continue reading

A for Arbite

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A for Arbite at Aliwal Street is an expansion of the popular Arbite at Serangoon Gardens.

Menus at both outlets differ slightly, but the main staples such as homemade pastas and all-time favourite brunch items are present. Menus are categorised into three primary sections: Small Bites, Big Bites and Sweet Bites. Continue reading

One-Ninety Bar by Javier De Las Muelas opens at Four Seasons Hotel Singapore

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The opening of One-Ninety Bar by Javier De Las Muelas at the soothing enclave of Four Seasons Hotel Singapore is one of the most noteworthy events to happen in the Singapore bar scene in recent times, offering excellent service, dynamite cocktails and delectable bites, under the watchful eye of their creative partner Javier de las Muelas, master of the award-winning Dry Martini Bar in Barcelona.

Potentially the next best high-heel-treacherous bar in the city, the bar is built on a whole lot of poise, exuding a sophisticated ambience while still remaining completely approachable. Continue reading