Founder Bak Kut Teh @ Jalan Sultan, Singapore

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I remember having to wait in line for a table at Founder Bak Kut Teh at Balestier Road, but the wait was always worthwhile, as Founder’s secret-recipe Teochew-style bak kut teh (pork rib soup) brings tremendous comfort to both the tummy and the soul. Apart from providing huge levels of comfort, the palate-pleasing peppery savoury goodness of the soup is what draws me back unfailingly. On top of that, the meat is perfectly tender and succulent, at its best when you pick up with your fingers and eat it off the bone. For all these reasons, I make it a point to visit Founder Bak Kut Teh at least once every time I return to Singapore. Furthermore, Founder Bak Kut Teh has been one of my favourite supper spots! Its first outlet opens till 2am, while the new outlet opens till 5am! Night owls, rejoice.

Founder Bak Kut Teh has been around since 1978, and is amongst the oldest and best. Wonder why they took so long to open a second outlet in Singapore to cater to the immense popularity, but thank goodness they finally did! In addition, its second outlet at Jalan Sultan is fully air-conditioned, unlike its first outlet that guarantees excessive sweating.

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Ninja Bowl @ Duxton Road, Singapore

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“Healthy food can never taste good.”

“You can hardly find a decent meal under $15 at Duxton Hill.”

As Ninja Bowl makes its entrance to the upmarket Duxton precinct, the above statements are proven redundant. Meals are affordably priced from $14 to $19, with no additional GST or service charge. Most importantly, they’re delicious.

At a glance, one would perceive the menu to be heavily inspired by Japanese cuisine. Well, it is. “Ninja Bowls” are wholesome meals encompassing a balanced ratio of protein and vegetable components, served in a sizeable bowl. Customers have the option of quinoa, “Ninja Rice” (a mixture of flavoured Japanese pearl rice and brown rice), orzo, or garden greens as their base.


Noka ($14)

The “Noka”, composed of 24-hour braised beef cheek, baby corn, Korean beansprouts, mixed nuts, onsen egg, semi-dried tomatoes, is one of my top picks. The beef cheek that is braised for 24 hours promises fork-tenderness.

Great flavour combination and textural contrasts. The other “Ninja Bowls” seem to possess this characteristic too.

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A Truly Singapore Restaurant – National Kitchen by Violet Oon

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Often, when foreign visitors seek local food in Singapore, they are directed to hawker centres, where our gems are. While there are plenty of food stalls in the bustling hawker centres dishing out truly Singaporean dishes, there isn’t one restaurant in Singapore that does all that with flair and sophistication, not until National Kitchen by Violet Oon came along. Potentially one of our national prides, National Kitchen by Violet Oon serves up significant dishes from various ethnic groups that make up the Singapore culture.

The lavish design and grandeur of the restaurant integrates seamlessly into the majestic architecture of the National Gallery Singapore and its vibe. Continue reading

Mikuni’s Grand 8-Course Fugu Tasting Menu

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The exotic Fugu (pufferfish or globefish), is extremely lethal if not prepared with extreme caution, and only chefs who have obtained a license and have gone through years of apprenticeships can serve fugu. Chef Moon of Mikuni at Fairmont Singapore is one such licensed chef with heaps of culinary talent and creative power. This winter, Mikuni draws on the fruitful supply of fugu and brings forth a Grand Tasting 8-course menu ($220 per person or $310 with sake pairing) that celebrates various parts of the Fugu anatomy, showcasing Chef Moon’s artistic strength in blending modern and centuries-old Japanese culinary techniques seamlessly.


Otoushi – Globefish Skin Jelly, Miso, Sushi Ball, Fugu Mirin Boshi, Caviar

The meal begins with “small bites” of jelly made from fish bone broth brimming of collagen goodness, sliced fugu on a sushi ball, and sun-dried fugu saturated in mirin topped with tuna belly tartar and caviar, a beautiful combination of taste and texture.

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Jade Restaurant, The Fullerton Hotel, November 2015

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Being based overseas and now returning to Singapore for a short break, there is just so much I want to eat here, but so little time! For this reason I’ve got to be extra selective on dining options, more so than before. Jade Restaurant at The Fullerton Hotel, Singapore is one of the places where one can expect elegant Chinese cuisine with originality, and excellent service. Since my first encounter, Chef Leong Chee Yeng never fails to impress with his culinary artistry, his dedication, and fervent attention to detail. His culinary creations seem to possess the power to draw one back to experience recurrent brilliance and in anticipation for more pleasant surprises. This trip, I was just in time for the “Flavours of Chinese Spices” promotion that runs from 9 November till 30 November 2015.

The meal begins with the Tasty Trio Combination of Deep-fried Chilli Crab Meat Ball (one of their signatures) that won many hearts and continues winning hearts with its crusty breaded exterior, loaded with shredded crabmeat smothered in thick sweet and lightly spicy gravy that rounds off with a fragrant hint of lemongrass and ginger, Pomelo and Mango Salad topped with Crispy Peking Duck Skin that entices with the sweetness from the mango, tanginess from the pomelo, and the well-loved savouriness and crispness of the classic peking duck, and the well-liked Crispy Prawn coated with Chocolate Mayonnaise and Oat, an unusual combination, chocolate and prawn, but didn’t taste exotic at all.
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PappaRich – Malaysian food in Auckland, New Zealand

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PappaRich @ Metro Centre, Auckland

Born and raised in Singapore (neighbour of Malaysia), and currently residing in New Zealand, hawker food is something I crave for and miss the most. Malaysian cuisine is the closest we can get to Singapore food, since they share many similarities (such as Hainanese Chicken Rice, Roti Canai, Char Koay Teow, Nasi Biryani, etc.). For me, PappaRich hits the right spot on many levels when it comes to relieving homesickness and satisfying cravings. Before PappaRich came along, finding good authentic Malaysian food in Auckland city is a challenge (let’s just not even talk about finding authentic Singapore food anywhere outside of Singapore, because chances are near zero). Now, Malaysian cuisine is easily accessible, right smack in the city centre. Established in 2005 in Malaysia’s capital, Kuala Lumpur, PappaRich now has numerous outlets across South East Asia, Middle East, USA, Australia, with its latest venture in New Zealand. Expect a long queue at New Zealand’s first and only PappaRich! Malaysian cuisine lovers are certainly anticipating the opening of more outlets across New Zealand.


Pappa Char Koay Teow ($15.50)

For those who have yet to experience Malaysian cuisine, the dishes reflect the country’s cultural diversity; think: Malay, Chinese, and Indian cuisines. PappaRich serves up a variety of popular Malaysian dishes such as Roti Canai (Indian), Nasi Lemak (Malay), and Laksa (Chinese), matched with traditional flavours you find in Malaysia. In case you’re wondering where the name PappaRich came from, Rich is the name of the brand’s founding father.

What to order:

PappaRich Crispy Fried Chicken Skin ($8.90) – Snack on these addictively crunchy morsels while waiting for mains to arrive.

Roti Canai with Curry Chicken ($14.50) – Ubiquitous on the streets of Malaysia, roti canai is a must-order. It is a crisp and light flatbread with a slightly flaky surface. The open kitchen concept allows diners to watch how it’s being made (and tossed). Here, it is paired with various side dishes such as beef rendang (tender beef pieces stewed and coated in a rich and aromatic sauce), and tandoori (Indian, char-grilled) chicken, but the one with curry chicken is a personal favourite.

Roti Canai with Dhal, Curry Gravy & Sambal – The roti canai encasing beaten egg and sliced onion gives a whole new level of roti canai enjoyment.

Pappa Special Nasi Lemak with Curry Chicken and Sambal Prawns ($17.90) – With much influence from Malay cuisine, Pappa’s special nasi lemak is essentially aromatic coconut rice accompanied by succulent chicken in rich curry and piquant sambal prawns. Can’t go wrong! For another rice option, try the Indian Biryani Rice with Beef Rendang and Sambal Prawn ($17.90).

Curry Laksa ($15.50 to $16.90) – Curry laksa comes in three variants: with chicken, vegetables, or seafood, doused in a rich coconut-based curry. Try the Assam Laksa for a tangy and lighter version.

Pappa Chicken Rice with Steamed Chicken ($15.90) – Chicken rice is one of the dishes I miss most from Singapore. PappaRich manages to capture the essence of a good chicken rice, bringing forth fragrant rice infused with chicken stock, pandan leaf and the subtle aroma of garlic. The steamed chicken is served moist and tender, with a tasty concoction of light sauce, sesame oil, etc., and not forgetting the garlicky chicken rice chilli and dark sauce for additional flavour.

Pappa’s ABC Special with Premium Ice Cream ($11.90) – For dessert, try the crushed ice dessert (ABC) that comes with a range of toppings such as sweet corn, peanuts and lychee –a dessert typically consumed to beat the sweltering heat in Malaysia.

To speed up service and minimise miscommunications, PappaRich is utilising a fuss-free ordering system, where diners simply write their selection on an ordering chit, press a little button to get the staff’s attention, and the order is quickly processed.

PappaRich
291-297 Queen Street, Metro Centre, Auckland
Tel: +64 09 300 3181
Website: http://www.papparich.co.nz/
Facebook: facebook.com/papparichnz
Instagram: @papparichnz

(Recipe) Bacon & Beetroot Muffin

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This recipe is for the savoury-loving muffin lovers. For the best of both worlds, follow this simple recipe.

Recipe: Bacon & Beetroot Muffin
(Fills up a tray of 10-12 muffins)

Ingredients:

(Dry)
– 300g soft flour
– 100g sugar
– 12.5g baking powder
– 3g salt

(Wet)
– 70g oil (plus extra for greasing)
– 1 egg, beaten
– 220ml milk

(Stir-in)
– 50g chopped bacon (you can have it cooked on a pan till crispy before adding into the mixture)
– 100g fresh beetroot, diced or grated

Method:

1) Pre-heat oven to 200ºC.
2) Sift flour and combine all dry ingredients.
3) Combine all wet ingredients. Do not over-mix. Just stir in gently till wet and dry ingredients are combined.
4) Stir in bacon bits and beetroot.
5) Place in greased muffin tins till ¾ full and bake for 25 minutes.

Serve with bacon for extra oomph!

Bangkok’s Best Food Court 2015: Central Embassy’s Eathai

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I travel to Bangkok at least once a year, mainly for the love of Thai food. The explosion of flavours – comprising sour, spicy, salty, sweet and even bitterness –that invigorates the taste buds, is just out of this world. Street food is the best way to experience Thai food. But, if hygiene and cleanliness is your main concern, and you seek high quality in the ingredients that go into the dishes, then your best option is Eathai at Central Embassy, raved by many to be Bangkok’s best food court.

Central Embassy by the Central Group is a classy and sophisticated shopping haven, featuring an 8-storey retail podium. You will find an extensive range of retail outlets with big luxury brands to boot. Restaurants can be found mostly on level 5, while cafes are dispersed amongst different levels. Continue reading

Singapore Food Festival 2015 – What is your family’s signature dish?

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Growing up, my parents hardly ever cook. I always look forward to the feastings during Lunar New Year because it’s the only time my mother actually steps into the heated kitchen and picks up a wok. One of our family’s signature dishes is the Yam, Pork and Sea Cucumber Stew, which she learnt from her mother (my grandmother). And, she’s passing on the recipe to me!

It is a comforting dish that requires just 6 simple ingredients: spring onion, dried shrimps, pork, sea cucumber, yam and oyster sauce. It’s amazing how it’s so flavourful without the addition of salt, pepper or MSG. Oyster sauce is the only seasoning used.

Yam (or taro) is one of the key ingredients. Remove the skin, cut into chunks, and give it a good rinse.

The yam has to be deep-fried before the cooking of the dish begins.

I guess if you deep-fry it, the yam holds its shape and not turn into thick goo by the end of cooking. Also, it speeds up the cooking process later on.

The pork (we use pork belly here) has to be blanched beforehand and sliced. I trimmed off the skin (and made pork crackling with it!!!).

My mum would fry the dried shrimps in a bit of oil till it exudes fragrance, then toss in the sliced pork for a quick fry. The sea cucumber and yam is then added in with some water enough to cover everything, and set to simmer for like an hour or two, till the sauce thickens and yam softens. Simmering for a longer period of time also means the pork becomes meltingly tender.

This is my favourite dish from our family!

Food equates bonding for many of us Singaporeans; there are no other common interests that Singaporeans are more passionate about apart from food. Singapore food is mostly defined by the hawker scene, Singapore dishes such as chicken rice, laksa, chilli crab, fried kway teow, oyster omelette and more (gosh I’m salivating as I’m typing this). Singapore dishes that are closest to our hearts are the dishes that our grandparents cooked for us at home when we were young, which have never seen the public light. Have you picked up a skill or two on how to prepare them, or had since added your own twist to the classic dish? Do you have a burning desire to share your family’s recipes? This is your chance to!

The annual Singapore Food Festival (SFF) is now in its 22nd year, and it is the only food festival that focuses on local flair and chefs. From 17th July to 2nd August 2015, the theme for this year’s festival is “A Fresh Taste of Tradition”, where festival goers will get to revisit traditional local favourites as well as experience modern interpretations on Singaporean dishes. The Singapore Food Festival is holding a contest in collaboration with hungrygowhere: share photos or recipes of your family’s signature dish on hungrygowhere at sff2015.hungrygowhere.com and stand a chance to win SFF event tickets and F&B vouchers! Use the hashtags #SFF2015, #myfamilyssignaturedish and #YourSingaporeFood if you’re sharing it on social media.

For more information, visit www.singaporefoodfestival.com.

Disney on Classic – A Magical Night in Singapore, 16 and 17 July 2015 (Tickets GIVEAWAY + Mickey Mouse Cookie Recipe in this post!)

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Disney on Classic ~ A Magical Night arrives in Singapore for its first ever live orchestral show in Southeast Asia, where familiar Disney favourites are brought to life by the Metropolitan Festival Orchestra. This magical experience runs for two nights only, 7.30pm on 16 and 17 July 2015, at The Star Performing Arts Centre. Tickets are on sale from 29 April at all SISTIC outlets, priced at $120, $85, $65, $55, $35, and $165 (VIP).

Following 12 years of sold out performances in Japan, Disney on Classic ~ A Magical Night is the most successful live orchestral show in the Disney franchise. The Metropolitan Festival Orchestra, led by Disney music maestro Brad Kelley, will be companied by eight international singers and members of The Orchestra JAPAN, will be delivering a full-length concert featuring the most beloved tunes from the famed Walt Disney Studios songbook.

Sing along to songs from classic Disney movies including Snow White, Cinderella, The Little Mermaid, Tangled, Frozen (OMG I SOOOOO LOVE FROZEN), Pirates of the Caribbean: The Curse of the Black Pearl, and more. Scenes from these movies will be projected – larger than life – onto a cinematic screen suspended overhead, accentuated by dramatic lighting and staging effects, creating a spectacular and memorable experience for Disney fans.

For more information, visit disneyonclassic.sg.

The Star Theatre, The Star Performing Arts Centre
1 Vista Exchange Green, Singapore 138617

Buy tickets through SISTIC Website www.sistic.com.sg or call the Hotline at (65) 6348 5555.

Now, here’s something fun for Disney fans. Those without the Mickey Mouse cookie cutter can use any cookie cutter, this recipe makes delicious cookies!

Recipe: Mickey Mouse Cookies (credit: Eaglemoss)
Makes 9-10 cookies

My Mickey cookie cutter came with the Disney Cakes & Sweets Collection Issue 1, by Eaglemoss (Australia), but Singaporeans can find them easily, try Qoo10!

Ingredients:
– 200g unsalted butter, softened
– 200g caster sugar
– 1 egg, beaten
– 400g plain flour, plus extra for dusting
– ½ tsp vanilla essence

What you need:

– Mickey Mouse cookie cutter and embosser
– Baking tray, baking paper
– Oven
– Mixer/whisk
– Cling film
– Refrigerator

Method:

1. Place the butter and sugar in a bowl and beat them until they are just creamy in texture (do not overmix or the cookies will spread during baking). Add the vanilla essence and then beat in the egg until well combined.
2. Add the flour and mix it in until a dough forms. Gather the dough into a ball, wrap it in cling film and chill it for at least 1 hour.
3. Place the dough on a lightly floured surface and, using a rolling pin, roll it out to an even thickness, of approximately 5mm. (Easier to roll when you dust rolling pin with some flour too)
4. Dust the top of the dough very lightly with flour, then cut out a cookie and leave the cutter in place.
5. Push the embosser section gently but firmly into the cookie dough to mark the features.
6. Remove the embosser, easing it away from the dough to leave a deep impression on the cookie. Cut out more cookies and mark on the features in the same way.
7. Transfer the cookies to a baking tray lined with baking parchment and chill for at least 30 minutes before baking. (I did not chill the cookies but they were sitting in a cold room, about 15 degrees Celsius, because my fridge wasn’t big enough hehe.)
8. Preheat the oven to 180 degrees Celsius. Bake the cookies for 12 minutes until they are a pale golden colour. I baked for a further 1-2 minutes to get a deeper golden colour.
9. Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
10. (Optional) Dust with icing sugar.

Another fun way to use the cookie cutter, make ham and cheese sandwich! All you need is the cookie cutter with embosser and a sandwich press. Stack two pieces of bread with ham and cheese in between, push the cookie cutter down, and then the embosser. Place them in a pre-heated sandwich press and it’s done in a minute or two!

GIVEAWAY: 2 pairs of Disney on Classic ~ A Magical Night tickets to be won! Stay tuned to facebook.com/melicacyblog

Catalunya’s Weekend Brunch (Saturdays and Sundays, 12.30pm to 3.30pm)

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Catalunya in Singapore extends its popular Sunday buffet brunch to take place on Saturdays as well. Partake in a Spanish gastronomic journey from 12.30pm to 3.30pm. Unlike other buffets, Catalunya’s brunch experience comes in stages, so you’ll feel obliged to stay through the entire 3-hour sitting.

The high ceiling allows loads of natural sunlight into the dining room, making for the perfect brunch setting, great for instagramming your food too. Natural lighting = great photos!

@melicacy: One of the most exciting weekend brunch experiences you can find in Singapore! Begin the meal with some very well curated salads, anchovies, ceviches and jamon at the buffet station, order the creamy and foamy modern interpretation of Spanish omelette, the comforting Estrellado of scrambled egg on potatoes, and the Bikini sandwich encompassing iberico, cheese and truffle, a skinny sandwich that amazingly packs so much flavour. The party truly begins when mains are being served. The atmosphere turns lively with music and dancing and clapping, and the throwing of plates, true Spanish style. The suckling pig is utterly moist, juicy and tender, one of the best I’ve had. Finish off with dainty desserts that also arrive in jubilant fashion. I thought the view was spectacular, then with all the delicious goodness, the view was just secondary. What a happy place!

Warm crusty breads and croissants served at the table.

The buffet is inclusive of free flow of juices. How about some bubbly-cava to accompany the meal? Simply add $48++ for free flow of cocktails and wines throughout the entire buffet.

Coffees are also included in the $48 top-up. There’s the latte, and there’s the Spanish Latte. Try the latter!

Salads, appetisers, fish (raw, marinated and pickled), Spanish cured meats, cold cuts, cheeses and stews are beautifully presented at the buffet station in a myriad of colours and textures.

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Beesket –D.I.Y Mix-And-Match Juice Bar

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Arriving in Singapore from the Land of K-pop, Beesket is a trendy Korean D.I.Y juice bar providing customers with unlimited fun and freedom in creating their own juices.

The name Beesket is “Bee” and “Basket” combined, reflecting the creative and fun ordering process customers experience at the counter when deciding on their Beesket Original juice ($5.90 per 350ml cup).

The honeycomb-like design of the Beesket counter is filled with fruit capsules in a myriad of vibrant colours, each hue representing a fruit or vegetable. Customers can simply pick up a ‘basket’ and, like a bee, busily pick their capsules and drop them into the basket.

Pick up to 3 different types of fruit capsules and have your juice creation made upon order. All fruit capsules are outfitted with Radio Frequency Identification (RFID) chips that when scanned, instantly provide information such as calorie counts and nutritional values for the juice combination in each cup, in which customers will receive a printout of.

Share your printouts if you love your juice combinations. I chose Grape, Pomegranate and Pineapple, perfect for my sweet tooth!

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Open Door Policy (New Menu from June 2015)

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Tiong Bahru’s dining gem, Open Door Policy, launched a new menu recently in June 2015. Diners will recognise flavours from far and wide throughout Asia, Latin America and Europe in the new menu designed by Head Chef Daniele Sperindio and Chef-owner Ryan Clift of Tippling Club.

ODP’s signature contemporary-comfort style of cooking from day 1 is still manifested clearly across the menu. Weekly chef’s specials are introduced to add variety and excitement, highlighting seasonal ingredients. Continue reading

IKYU (7-course Omakase paired with Sake)

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IKYU is a marriage of merrymaking, modern sophistication and refined Japanese culinary techniques. A sign of high calibre and success, this Japanese restaurant withstands the test of time and continues gratifying diners since its opening in 2012.

I visited IKYU when it was newly opened and left with nothing but praises. A new occasion to revisit arises; it is merely an occasion to revel in top-notch Japanese cuisine. This time round, I’m having the 7-course Omakase paired with Sake, priced at $138 per person.

Fresh slippery scallop sashimi got the ball rolling, reaching an elevated height with black truffle scattered all over. Next course was a sashimi platter comprising some of the freshest varieties available. Continue reading

Violet Oon Singapore (formerly Violet Oon’s Kitchen) opens on 20th June 2015

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After a 6-week renovation, Violet Oon Singapore takes the place of former Violet Oon’s Kitchen with an elegant new setting, matched with a polished menu focussing strongly on personality Violet Oon’s Peranakan roots, layered with the richness of Singapore’s rich food culture. Well loved dishes and elements from Singapore’s Hainanese, Hokkien, Malay, Indian, Eurasian and Seafood heritage have made their way onto the menu.

Adorning the walls and ceilings of the new interior are hundreds of painstakingly sourced antique Nyonya tiles, traditional lamps, and intricate gold-trimmed wordwork, with sparkling mirrors adding to its grandeur. The new space also features a culinary show kitchen, the home of Culinary Workshops, which also doubles up as a private dining space for up to 12 persons, separated from the main dining area with floor to ceiling movable glass panels.

New star dishes on the lunch and dinner menus include the slow-braised Aunty Nanny’s Daging Chabek Beef Cheek ($35), Udang Goreng Chilli ($27), Nyonya Sambal Kimchiam Udang ($15), Sio Bak Kiam Chye Soup ($9), and an old style Hainanese Chicken Rice ($18).

New exciting appetisers include the Crispy Tamarind Pork paired with a garlic vinegar dip ($13), Coronation Chicken in Wantan Leaf Cup ($10), fried Tumeric Chicken Wings ($13) and Buah Keluak Otak in Banana Leaves ($10). Well-loved favourites will remain on the menu, including Dry Laksa ($22), Buah Keluak Noodle ($24), Dry Mee Siam ($19), and Kueh Pie Tee ($17).

Tantalising vegetarian options include Sayur Lodeh ($9), Tau Hu Goreng ($10) and Meatless Meatballs Rendang ($14).

Must-try desserts include the Eurasian Sugee Cake ($7), Kueh Bengkah ($10), Ketsuri Lemon Pie with Papaya and Limau Kesturi Compote ($13) and Bubor Cha Cha Panna Cotta ($10).

The Sugee Cake is a personal favourite!

Perk up weekend mornings with a traditional Nyonya Kaya Toast ($7) paired with their very own blend of coffee ($3.50 for Kopi VO or $5 for Kopi VO Shake), or old school local favourites like the Spicy Corned Beef, Egg and Toast ($16) and Babi Roti with Chilli Chuka ($13).

For something more substantial, go for Violet’s Big Breakfast ($22) that comes with OtakOtak, Deep Fried Turmeric Chicken Wings, Sambal Telor, IkanBilis Sambal and Sambal Chilli, served with their traditional Nasi Kuning.

Violet Oon Singapore has also put their own special touches to the beverage menu, showcasing the House Made Sodas lovingly made from scratch. Violet’s Old Fashioned Home Brewed Halia Beer ($7) with pungent ginger bits is a must try, so is the Singapore Island Iced Tea ($7) made of gula Melaka and kaffir lime leaf. The biggest highlight would be the coffee, featuring their own blend of Singapore style coffee that combines Robusta coffee beans with Arabica beans, prepared the old fashioned way with metal jugs and the “sock”.

Violet Oon Singapore
881 Bukit Timah Road
Singapore 279893
Reservations: (65) 6468 5430 or eat@violetoon.com

Opening hours:
Tuesday to Friday: 12pm to 2.30pm, 6pm to 10.30pm
Saturday & Sunday: Breakfast 9am to 11.30am, Lunch 11.30am to 2.30pm, Tea 3pm to 5.30pm, Dinner 6pm to 10.30pm
Closed on Mondays