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WE'RE THREE!
inside HOT SEAT OPENINGS P3
How cheese tea LiHo was created
BUFFET BOUNTY P8
10 mala hotpots and five icy treats
DESTINATION: CLARKE QUAY P10
Fun by the river: after-hours dishes and drinks
TURN THE CHILLI FACTOR UP FOR FIRECRACKER CHICKEN, VINDALOO, YUKGAEJANG AND MORE OF SINGAPORE’S SPICIEST DISHES P4
DRINK TANK P12
Cold brew coffees to extinguish the heat
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Cover image Magma Ramen, from Ramen Champion
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Each month, we’ll feature a fresh makan place for you to guess what/where it is. Correct answers will be entered in a draw to win a dining experience with us! Don't forget to follow us on Instagram/Facebook!
JULY: 5 READERS STAND TO WIN DINNER FOR 2
With three bustling outlets under its umbrella, this seafood brand name is not to be missed. It's lauded for dishes such as Twin Taste Prawn, Shimmering Sand Crab, and crab bee hoon soup, which boasts a sweet broth with chewy white bee hoon and a whole steamed crab. Our Makan on BiTES session will be held at its third outlet at Waterway Point Mall at Punggol, which opened in January 2016. The menu offers more than just stellar seafood, with twists on popular Chinese dishes such as crispy milk granules fried marble goby and Treasure Box beancurd. Give us your best guess of the restaurant and its address between 1-21 July to dine there on 7 Aug, 7pm! For full details and to enter, visit bites.com.sg/makanonbites
B i T E S reserves the right to publicise winners’ names and pictures. By entering the contest, you grant us a non-exclusive, royalty-free license to publish publicity photos and video in any format without limitation. Participants to ensure they can dine on 7 August at 7pm. More on www.bites.com.sg/makanonbites
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MAKAN ON BITE A WHERE: LA NONN WHEN: 7 JUNE 2017 WHAT WE ATE: Appetisers: • Caprese
bbiata sauce
• Calamari with arra • La Nonna pizza Main courses: • Linguine • Merluzzo • Manzo Desserts: • Tiramisu • Cioccolata
Our five Makan on BiTES winners and their companions were in for a hearty treat when they walked into La Nonna restaurant, located in the heart of Holland Village. We started off with a series of appetisers to share such as the special caprese, which featured creamy buffalo milk mozzarella, fresh tomato, as well as the restaurant's special Genovese pesto, a rich onionbased pasta sauce. Everyone polished off the La Nonna pizza within minutes. The crispy pizza base was topped with mozzarella, Parmesan, asparagus, earthy truffle sauce
and a whole soft-boiled egg in the middle. Many chose the Manzo for the mains. The juicy ribeye was cooked precisely to the requested doneness, and served alongside scrummy roasted vegetables and potatoes. The crab linguine was just as delicious, with al dente pasta soaking up the creamy tomato and basil sauce. Despite feeling stuffed, we couldn’t resist La Nonna's traditional Italian desserts, including the homemade cioccolata, a decadent chocolate fudge cake accompanied by a scoop of vanilla ice cream.
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SEARCH FOR SINGAPORE FOOD FESTIVAL
FESTIVE JULY Singapore Food Festival is back for their 24th year with the theme Savour Singapore in Every Bite. Check out more than 15 food events between 14 and 30 Jul. Not only is the 50 Cents Fest back (29 Jul: 12pm-11pm, 30 Jul: 11am-11pm), they are also serving many new hawker favourites and other old-school delicacies. Making their debut is Singapore’s first Tea Festival (22-23 Jul, 10am-10pm). Show your love for traditional kuehs on Kueh Appreciation Day (23 Jul: 10am-4pm). There’s even an open-air cinema at Social Market (22-23 Jul: 3pm-7pm onwards) that would be a perfect date option. visitsingapore.com Singapore Restaurant Festival, previously known as Singapore Restaurant Month, has decided to run for a whole three months. From 1 Jul-30 Sep, heritage restaurants and hip newcomers will be showcasing special Singapore-inspired dishes on their menu. Check out places like Joo Bar, Omar Shariff, and Potato Head Folk. During this festival, DBS and POSB credit and debit cardholders are entitled to purchase $100 SRF dining voucher sets at $70. singaporerestaurantfestival.com The second edition of Chang Sensory Trail promises a weekend of food, music and art. The free-entry event brings together dishes from Singapore’s fave Thai restaurants, including Aroy Dee, Folks Collective, Gin Khao, Long Chim, Long Tail, Nara Thai Cuisine, Patara Fine Thai Cuisine, Sa-Yum Dining Room, Talay Thai, Tamarind Hill, Thai'd Me Up Restaurant & Bar, and The Thai Society. New restaurant to join the festivity this year is The Herb Hill. 7-8 Jul at the Promontory, Marina Bay. changbeer.com/ changsensorytrailssg
NEW OPENINGS Muse Amuse is a restaurant cum cocktail bar by The Carbon Collective. At mod-Asian restaurant Muse, the uni pie tee ($15/two pieces) is a delicious appetiser made of homemade rice flour shells, shredded radish and carrot, and Hokkaido sea urchin. Their popular baby back pork ribs ($16) are infused with a three-day dry rub of herbs and a three-day wet rub of marinara sauce. At cocktail bar Amuse, try the Tom Yum Bloody Mary ($25) which consists of a vodka infused with a piquant, sour base. 289 South Bridge Road. Tel: 8500 0588 Tea lovers, rejoice! Yuan Cha is now located in the heart of Orchard Road. Unlike cloying sweet bubble teas, Yuan Cha serves traditional Chinese brews, from Tie Guan Yin to Li Shan, with a unique twist. Quench your thirst with the refreshing grapefruit alisan ($3.60/$4.90), where the acidity of the grapefruit perfectly complements the mellow body of the tea. For something healthier, opt for the apple vinegar oolong
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($3.80/$4.90) that's said to elevate metabolism. Each concoction is also shaken by hand to ensure an ideal aromatic finish. #01-39 Far East Plaza, 14 Scotts Road. Tel: 6769 1153 Blue Jasmine is a poolside Halal Thai restaurant and the culinary mainstay at newly opened Park Hotel Farrer Park. The cosy rustic interiors seat 100. Chef Kan Bright San helms the menu of innovated BLUE JASMINE classics, with larb salmon ($18) similar to salmon tartare but with punchier flavours. Crabmeat yellow curry ($26) and roast chicken ($16-28) pack rich flavours without burning your tastebuds. For dessert, mango sticky rice ($14) comes with blue rice sprinkled with caramelised peanuts and a serving of coconut custard to be drizzled over. Level 5, Park Hotel Farrer Park, 10 Farrer Park Station Road. Tel: 6824 8851 Ippudo's newest outlet at Tanjong Pagar Centre sees a return of three ramen bowls that used to be seasonal offerings—chuka soba ($16), hakata niku soba ($17) and spicy black ($19), a bak kut teh-inspired creation that packs both flavour and heat. The new side dishes are a pleasant surprise too. Try the aburi beef sushi with ikura ($18) or the salmon katsu ($18); supple sashimi with a crispy coat of breadcrumbs. Get your drink at the sake bar, where a chart that groups sakes by various qualities helps guide the uninitiated. After 3pm, order the choinomi set ($12.90), which comes with a beer or highball, as well as a choice of 12 bar snacks. #01-15 Tanjong Pagar Centre, 1 Wallich Street
NEW MENUS Jamie's Italian's all-new menu is a delight for those on a green diet. A great antipasti to is the tomato crostini ($15), featuring juicy balsamic roasted cherry tomatoes, artisanal ricotta and basil on toasty bruschetta. The picante penne arrabbiata ($16.50/$24.50) delivers an addictive, fiery punch, as it's whipped up in a spicy tomato and garlic sauce along with bird's eye chillies. If you can't take the heat, fret not, as they have a tantalising truffle ravioli ($26.50). Stuffed with freshly minced black truffle and served in a delectable brown butter sauce enhanced with grated Parmesan, the rich earthy pasta is sure to be a crowd favourite. #01165/166/167 VivoCity, 1 Harbourfront Walk; #01-01/04 Forum Shopping Mall, 583 Orchard Road. e: enquiries@jamiesitalian.sg J65’s themed buffet nights are available until 31 August. Enjoy a JAMIE'S ITALIAN different nosh-up each night including an international spread on Mondays ($55) and a lobster buffet on Wednesdays and Thursdays ($85). The latter sees a variety of lobsters including Boston, Mountain and Slipper prepared and served in a multitude of ways. Think paella lobster, lobster soup, stir-fried lobster and curried lobster. Enjoy 25% when you reserve a table on hoteljen.com/bookJ65. Level 1 Hotel Jen Tanglin Singapore, 1A Cuscaden Road. J65 Tel: 6831 4374
H T SEAT OPENINGS WE GO BEHIND THE SCENES OF THE LATEST F&B OPENINGS TO FIND OUT THE CHALLENGES AND HIGHLIGHTS. By June Lee
Who: Rodney Tang, Managing Director of RTG Holdings Age: 46 Hometown: Sibu, Sarawak Brands: 11 in total, including LiHo (own concept) and franchises for Ne Ne Chicken, Paik's Bibim, Paik's Coffee and Bornga.
What did you do before you became an F&B entrepreneur? I was a project manager at Nokia. It gives me great satisfaction when I solve customers’ needs. As an entrepreneur, what motivates you? I’m always on the lookout for new challenges as that keeps me on my feet. Becoming too comfortable with where you are doesn’t only breed complacency—it's boring too. I brought Gong Cha to Singapore in 2009, and after the agreement expired on 31 Dec, I decided not to continue under the new terms. This is your first brand created from scratch. What was the hardest part of this process? The point of decision. As much as it was a personal desire to set up LiHo, I wanted my team to be comfortable with the decision to start a new brand and give up another; one that we’ve grew for the last eight years. It’s important that we work together and support one another to make LiHO successful. Once we decided that we wanted to do this, it definitely involved lots of hard work such as sourcing for our own suppliers, creating our tea blends and the cheese mix etc. Having everyone on the same page really helped.
␀ 䌀䄀匀䠀 嘀伀唀䌀䠀䔀刀
What gave you the idea for cheese tea? Cheese is popular in Singapore, so we wanted to create something different with it. This won’t be the last time we’ll be introducing interesting twists. For the cheese drinks series, I enjoy the hot Cheese Jing Syuan Tea very much. Once people try it, they’re sold. I’m a foodie who will not sell something I personally wouldn’t eat. How hands on are you with LiHo? I can’t draw, so thankfully for all of us I engaged a designer to create the logo! I give the direction in all aspects of my business—this applies to LiHO and all the other brands RTG manages. I already had something in mind for LiHO’s logo, the brand’s look and feel (which translates to the designs of our marketing collateral), the taste of our tea blends, the consistency of our cheese topping, right down to the type of quality and feel of the cups. What’s one creative aspect you are happiest about? That I now have the creative freedom to do whatever I need to do to please my customers. The lion in the LiHO logo reflects my personality perfectly. What’s the best business advice you’ve heard? Stay focused, because we all have limited resources.
倀爀漀洀漀琀椀漀渀 嘀愀氀椀搀 昀爀漀洀 猀琀 䨀甀氀礀 ⴀ 猀琀 䄀甀最 ㈀ 㜀
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Dishes that will make you
SWEAT
Singapore may be known for its blazing hot weather, but it is also a hub of the spiciest cuisines. From Sichuan mala to Indian curry, we sacrificed our taste buds to bring you the hottest, most delicious food our island has to offer. Plus, enter the hall of fame when you conquer some of the toughest chilli challenges in town. By Fred Voon and Rachel Lee
AL-AZHAR SPECIAL FRIED RICE
Nasi goreng THE HEAT FACTOR Though nasi goreng translates simply to ‘fried rice’, don’t be fooled. This Malay dish is known to slay unsuspecting diners. Just ask the Singaporean man who filed a police report in Johor Bahru three years ago after eating nasi goreng kampung that was too spicy. While it is unclear whether any nasi goreng in Singapore dishes out ‘illegal’ levels of spice, there are numerous versions that can certainly bring the heat. FEEL THE BURN Supper favourite Al-Azhar in Upper Bukit Timah serves a wide array of spicy food; virtually every meat or seafood dish has a pedas (spicy) option. They also offer an interesting rendition of nasi goreng, the Al-Azhar Special Fried Rice ($8). The spiciness of the dish hits you in three waves. First, let the black pepper fried rice warm up the throat
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SICHUAN CHILLI CHICKEN
with a pleasing buzz. Next, dollop on the sambal belacan, whose chilli padi will strike the tongue with shards of heat. Lastly, dig into the sambal prawns buried under a pile of keropok—the sauce will leave your mouth tingling all over. 11 Cheong Chin Nam Road. Tel: 6462 2014
version of yong tau foo featuring a signature pink sauce and three levels of spice. What’s less obvious is the abundance of spicy dishes on their menu, including a killer Thai basil chicken ($8.50). Based on our experience, its heat is capable of inducing great suffering and a few tears. #02-06 Cathay Cineleisure Orchard, 8 Grange Road. Tel: 6736 0971
Thai basil chicken THE HEAT FACTOR One of Thailand’s most famous street foods is pad krapow gai, or Thai basil chicken. Its ingredients are straightforward—minced chicken, Thai holy basil, chilli padi, garlic, dark sauces and sugar—all of which are stir-fried in a wok to create a wonderful aroma. FEEL THE BURN Bangkok chain Yentafo Kruengsonge is known for their Thai
Sichuan chilli chicken
THAI BASIL CHICKEN
THE HEAT FACTOR Sichuan chilli chicken (also known as firecracker chicken) could be thought of as a drier and crispier cousin of kung pao chicken. It comprises diced chicken (twice fried to achieve a golden crisp) in a mound of charred chillis and numbing peppercorns. FEEL THE BURN Sichuan cuisine can be palatepunishing, but a restaurant like Si Wei Mao Cai gets it right. Though their chilli chicken ($12) maintains an outsize ratio of chillis to chicken, it is a dish that even the spice-averse wiill enjoy. The chicken is crispy, savoury and bears only a faint hint of peppery heat. If you want the full punch, wolf it down with the fresh chillis and peppercorns. The restaurant’s menu is a heat-seeker’s heaven—you’d be hard pressed to find an item without chilli in its name or in the picture. Other bestsellers include the chilli frog and the poached fish. 33 Mosque Street. Tel: 6223 1170
Vindaloo
THE HEAT FACTOR If you know your curries, you will have heard of vindaloo, the notoriously spicy concoction from Goa. Made with dried Kashmiri chillis, fresh green chillis and black peppercorns, vindaloo is a an old Portuguese dish that was localised through the liberal addition of spices. Originally a pork curry, it is now common to find chicken, lamb or even potato versions. FEEL THE BURN Aromas of India makes a mean lamb
LAMB VINDALOO
vindaloo ($17.90). The spice level has been tempered for local tastes, for sure, yet the fiercely red curry bursts with flavour and is especially delicious with blankets of garlic naan. This version contains large, soft cubes of lamb and fork-tender chunks of potato. Not the burn you were looking for? We recommend taking a bite of the unassuming green chillis if the heat from the chilli padis doesn't leave you gulping jugs of water down. 60 Race Course Road. Tel: 6256 2448
Yukgaejang
THE HEAT FACTOR This Korean spicy beef soup is a hearty and nourishing comfort food that gives a satisfying kick. The source of heat here is heaps of gochugaru (Korean red chilli flakes), along with a splash of gochugirum (chilli oil) or gochujang (chilli paste). Yukgaejang is also chockfull of bean sprouts, mushrooms, leeks and—one of the best parts—gosari (rehydrated fernbrake), which gives the soup a pleasant earthy flavour. FEEL THE BURN At Togi Korean Restaurant, a 15-year-old veteran on Mosque Street, you’ll be warmed not only by the cosy shophouse space and welcoming staff but also by the homey, authentic cooking. The yukgaejang here ($16) is simmered for up to three hours and contains shredded beef brisket and glass noodles—a complete and filling meal with a bowl of steamed rice. Looking for more zing on the side? Order the dakbal (spicy chicken feet) or chusam jungol (spicy baby octopus stew). 11 Mosque Street. Tel: 6221 0830
AYAM SAMBAL BELADO
YUKGAEJANG
Ayam penyet THE HEAT FACTOR Indonesian for ‘smashed chicken’, ayam penyet refers to how the chicken thigh is pounded with a wooden mallet before it is deep-fried. We love the crispy bits of fried batter (a delicious rice topping), but the most lasting impression is left by the sambal belacan, a scorching sauce that stings and numbs the tongue. FEEL THE BURN Dapur Penyet combines the Surabaya specialty with a stunning diversity of sambals from across the Indonesian isles. At their Centrepoint outlet, five of these hot sauces are available as condiments. (The spiciest, sambal rica, comes from Manado, Sulawesi.) Usually, you smear on as little or as much of the sambal as you please, but with ayam sambal belado ($7), there is no escape: the fiery paste from Padang, Sumatra is smothered directly and generously
SPICY RAMEN
onto the chicken. A blend of red chillis and chilli padi, this potent sambal eschews sweet tomato and savoury belacan, such that the hot pepper heat is sharp and unadulterated. #01-59 The Centrepoint, 176A Orchard Road. Tel: 6734 2840
Spicy ramen
THE HEAT FACTOR The spicy ramen challenge that first took YouTube by storm in 2015 features brave souls taking on a bowl of Samyang chicken-flavoured instant noodles. Contenders experience various degrees of misery (squirming, coughing, reddening) as viewers look
on in sadistic delight. What makes the noodles so lethal? The seasoning packet contains pepper, chilli powder, chilli oil, habanero flavouring and— alarmingly—oleoresin capsicum (OC). This chilli extract is notably used in pepper spray, and so is equally adept at incapacitating the eyes and the mouth. In restaurants, spicy ramen features chillis of all forms and sizes, so long as they turn up the heat. FEEL THE BURN Up for a spicy challenge? Ramen Champion offers the ominously named magma ramen, filled with a multitude of blood-curdling spices. See page 6 for more details.
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som e allenges—te? h c e ic p s me e pla p up to th re 10 ex tre do, here arights. Will you ste e w e lik t h ea ging If you loveprizes, others brag offer
Lagnaa Barefoot Dining
Wipe clean the ultimate Full Moon Chilli Challenge (Level 7) that happens once a month and get your meal on the house. But first you have to pass Level 6 (starting from $8 for aloo gobi) to qualify for the challenge, and that’s already unbelievably spicy. 6 Upper Dickson Road. Tel: 6296 1215
SOUTHWEST TAVERN SPICY SPAGHETTI
Sunset Grill and Bar
Dine and challenge their highest level— level 35 hot wings ($48/6 pieces) that have been smothered with their secret homemade hot sauce. There’s no time limit and you’re even encouraged to share it with your friends. If you finish all six pieces on your own or with your friends, you win a certificate and a place on their wall of fame! 1030 Sembawang Road. Tel: 6482 0244
Southwest Tavern
Love a good competition between friends or just to get prizes and your name on the wall of fame? This Level 18 Spaghetti from Hell ($26) challenge is for you. Their spaghetti is cooked with one of the spiciest ghost peppers on earth with generous amounts of chilli padi and chilli flakes. Finish this extremely spicy dish in 10 minutes and you get to walk away with either two towers of Heineken beers or $100 worth of Southwest Tavern dining vouchers. Now that’s a challenge we’re looking for. #01-33 TradeHub 21, 8 Boon Lay Way. Tel: 6515 4303
Meat N Chill
Are you YOLO enough? Meat N Chill’s spicy #YOLO challenge will test your tolerance to the max. Their incredibly spicy Walk in the Park ribs ($24/half rack) and even spicier On Cloud Nine ribs ($35/half rack) come free if you manage to finish within 30 minutes. The ribs are cooked perfectly while enveloped with one of the spiciest peppers on earth—the Carolina Reaper that has at least 855,000 Scoville heat units. Make a reservation before you head down as they’re packed on
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weekends. #01-04 6th Avenue Centre, 805 Bukit Timah Road. Tel: 8812 4455
Handle Bar
Take on the Beyond Death wings ($24/5 pieces) at their spiciest level 8? The sticky homemade chilli sauce is made from pure jalapeno that has a scorching 300,000 Scoville level, and is generously doused on the crispy fried chicken. We don’t blame you if you stick to the milder hot wings (low, medium or high; $14/5 pieces), or even the Sudden Death wings ($18/5 pieces), which at a mighty level of 6 is already incredibly spicy. 10 Lock Road. Tel: 6268 5550
Ramen Champion
Ramen Champion gives you their infamous magma ramen ($13.80) with four spice levels: normal, x5, x10 and x20. Filled with white pepper, black pepper, chilli padi, chilli oil, Korean and Japanese chilli flakes as well as Sichuan mala spices, it comes in a hot stone
MAGMA RAMEN FROM RAMEN CHAMPION
bowl that will keep your ramen bubbling. The broth is on the thicker side and coats the plump noodles generously. The sweet vegetables are cooked with miso, which adds complex flavour. The initial heat burns the back of your throat, but the noodles are incredibly chewy, which keeps you going. #04-10 Bugis+, 201 Victoria Street. Tel: 6238 1011
Kontiki
While admiring a beautiful view of the Kallang River, get ready to indulge in Kontiki’s notorious cocaine wings featuring four different levels—low, medium, high ($14/5 pieces) and death ($17/5 pieces). Daredevils attempting the death level will be greeted by fried
wings coated handsomely with their special chilli sauce that’s made from ghost peppers boasting Scoville levels of 350,000 and above. Insane or what? #01-02, 11 Rhu Cross. Tel: 6268 5225
OverEasy
This laidback restaurant is decked out in a retro theme, but don’t be fooled as they serve some mean spicy wings. Choose between Wimp, Hot Stuff and Crazy Mofo—their names pretty much say it all. With a mixture of cayenne hot sauce and habanero peppers, you’ll feel the burn crawling up your throat, turning your cheeks pink almost instantly. If you feel up to it, try the off-menu level 10 wings, cooked with one of the hottest peppers on the market—the Carolina Reaper. 01-01 Liat Towers, 541 Orchard Road. Tel: 6684 1453
Chuckwagon BBQ & Grill
OVEREASY BUFFALO WINGS
Nosh on house salads, hearty hand-cut steaks and chops as well as their big bad burgers and sandwiches. Then face your deepest fears—their monstrous hot wings tossed in special hot sauce accompanied with celery, carrot sticks and blue cheese. Choose from level 1
“The Good” ($17.80 half dozen, $26.80 full dozen), level 2 “The Bad” ($18.80 half dozen, $27.80 full dozen) and level 3 “The Ugly” ($19.80 half dozen, $28.80 full dozen). Beyond level 3, you need to pay an additional $1.20 (half dozen) per level. If you want to test your skills, we recommend trying their infamous “Level To Kill” wings ($36.50 half dozen, $61.65 full dozen). 7 Portsdown Road. Tel: 6473 3244
Jerry’s BBQ & Grill
These insanely spicy buffalo wings will leave you sweating, swearing and wanting more. The spiciest, Jerry’s Insanity 6x ($19.95/half dozen), are covered in a thick chilli sauce specially imported from the USA. The restaurant recommends that the average chilli lover try L4 Chef’s Challenge ($17.95/ half dozen) first, which has a more comfortable level of spice and flavour— but hey, who can resist going for the crown? 227 Jalan Kayu. Tel: 6484 0151
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Getting your mala hotpot fix usually means running up spectacular bills at famous a la carte restaurants. Don’t fret—these picks will set fire to your tongue but not your wallet.
Fri-Sun $25.80 nett; soup costs $5), consisting of 90% hotpot items (order the handmade meat dumplings) and a handful of cooked sides (try the fried pumpkin cake). Need a drink? Over 60 options are available, including various types of sake, 14 beers and a popular range of
10 MALA HOTPOT BUFFETS GUO FU STEAMBOAT Beef hotpot is the highlight at Guo Fu, which showcases the cuisine of Northeast China. The 12-year-old restaurant (daily 11.30am-3pm $23.90++, Mon-Thu and Sun 3-10.30pm $25.90++, Fri-Sat 3-10.30pm $27.90++; soups priced at $3 to $7) equips diners with personal hotpots for hygiene purposes. Also, the mala soup is served strained so you won’t have to navigate around the herbs and spices when fishing out your food. The chief draw is surely the free-flow of cooked items such as xiao long bao, scallion pancake and steamed mantou. #01-31 China Square Central, 20 Cross Street. Tel: 6557 0906 HAO LAI WU As if to match up to the grandeur of the Buddha Tooth Relic Temple next door, Hao Lai Wu’s old-meets-new interior is unabashedly kitschy with loud Chinesethemed pop art. Colourful oil drum chairs have bag storage under the cushion, and each table is fitted with a grill and a crystal pot, which acquires a mystical red glow during cooking. The affordable buffet (Mon-Thu 11am-3pm $17.80+, Mon-Thu 3pm-3am and Fri-Sun 11am-3am $22.80+) offers over 90 items, from bamboo shoots to baby squid. 8 Sago Street. Tel: 6221 0065
freezes in flavours such as Ribena aloe vera and Korean yuzu. The eight-year-old establishment is headed by stunt coordinator and former Mediacorp artiste Wang Yanbin. #01-23, 58 Seng Poh Road. Tel: 6222 9442; 382 East Coast Road. Tel: 6348 8597
55 STEAMBOAT
55 STEAMBOAT Looking at the vintage lightbulb lettering and suspended umbrellas serving as lampshades, you might expect a brunch menu instead at 55 Steamboat. The six-monthold restaurant (Mon-Fri 11am-3pm $26.80+, Mon-Fri 3pm-10pm and Sat-Sun 11am-12am $29.80+; add $18 for a shared pot or $6 for a personal pot) offers specialties such as pig intestine, precooked for two hours, and spicy beef encrusted in herbs and spices. To cool off, choose from an assortment of reasonably priced beers and beverages from China, and don’t forget the free-flow ice cream in myriad flavours from The Ice Cream Shop. $5 off and a free drink for ladies on Wed nights. 55 South Bridge Road. Tel: 6533 7608 FROG MEAT FISH HEAD (MEI WA YU TOU) Located one street away from its parent restaurant Old Chengdu, Frog Meat Fish Head (daily 11am-2.30am, Mon-Thu $23.80++, Fri-Sun $26.80++; soups range from $5 to $15) provides hotpot diners with a large vessel that holds up to three soups. Aside from the mala broth ($6), you may want to try their signature frog meat fish head soup ($15), which contains two frogs and one fish head. Enjoy free-flow of Chinese desserts such as fried mantou, tang yuan and mango pudding, and revel in hotpot bliss till 2.30am. 5 Mosque Street. Tel: 6226 0986
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MA LA HUI CUI GUAN In the same stretch of eateries as Rochor Original Beancurd and Sing Ho Hainan Chicken Rice, Ma La Hui Cui Guan recently became, in its seventh year, the first Halal-certified mala hotpot restaurant in Singapore. Known for their generous portions and numerous a MANLE
HAO LAI WU
LE LE POT At Le Le Pot, there are over 70 items on the buffet menu (daily 11am-3pm and 5-11pm, Mon-Thu $24.80 nett,
BITES GUIDE: PRICE GUIDE (NETT) $ wallet-friendly (below $50) $$ just can’t resist a splurge ($50-100) $$$ a special occasion ($100-150) $$$$ indulgence galore (above $150)
Certified halal Does not serve pork or lard Kid-friendly facilities Veg-friendly
la carte Sichuan dishes, the restaurant supplies each hotpot diner with a personal pot which can contain one or two soups, though a large shared pot is available on request. The buffet is available daily and service runs till 6am (daily 2pm-5pm $25+, 5pm-6am $28+). 260 Middle Road. Tel: 6333 5535 MA LA HUI CUI GUAN
MANLE Manle, the newest restaurant concept by Astons, has two branches: the first, more spacious one in Downtown East, and a cosier, slightly hidden outlet in City Square Mall (look for its outdoor entrance next to McDonald’s). Apart from the usual hotpot items, the dinner-only buffet (daily 5-10pm $28.80+) also provides free-flow drinks, cooked food, fruits and ice cream. Five soups are available, including one that changes monthly, and your pick determines the colour of your personal pot. July’s soup of the month is creamy fish
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NETT
DESSERT BUFFETS
LITTLE ICE CREAM KAFE (LICK) Lick serves premium ice cream that is made daily inhouse, and on Fridays you can get your fill of the TGIF! Eat-All-You-Can ice cream buffet ($15 adult, $7.50 child; 2-4pm or 6-8pm). There are more than 40 flavours, from vanilla bean ice cream to local fusion. A few of their specialities include D24 Durian, chocolatey Nutella and even kaya toast inspired flavours. Don’t forget to top it off with their wide range of mix-ins, like Froot Loops, granola for a healthier touch. But we can’t get enough of the crushed Oreos and chocolates. 258 Tanjong Katong Road. Tel: 6440 8526
SWENSEN Indulge in Swensen’s daily dessert buffet (Mon-Fri $19.90 adult, $14.90 child below 12; Sat-Sun and PH, $20.90 adult, $15.90 child below 12) that’s exclusive to the ION branch. With over 50 ice cream flavours and 40 toppings to choose from, there are even gelatos,
broth. #02-344 Downtown East E!Avenue, 1 Pasir Ris Close. Tel: 6386 5332; #B1-01 City Square Mall, 180 Kitchener Road. Tel: 6634 2538 PEACH GARDEN Peach Garden’s hotpot buffet (Mon-Fri 11am-2.30pm and 6-9.30pm $48++, Sat-Sun 6-9.30pm $58++; 1-for-1 promotion till end Aug) is offered only at their Thomson Plaza outlet and boasts an impressive four-tier vessel which allows you to (from top to bottom) steam, warm, barbecue and boil your food. Be sure to order premium ingredients such as flower crab, fish maw and lamb fillet; also dig into the unlimited supply of carrot cake, Yang Chow fried rice and seafood vermicelli. Two caveats: a minimum of four diners is required at each hotpot sitting, and wasted food costs $10 per 100g. #01-88 Thomson Plaza, 301 Upper Thomson Road. Tel: 6451 3233
THE MAGIC OF CHONGQING HOT POT This list wouldn’t be complete without the oldest kid on the block, or, according to its slogan, ‘The First, The Best, The Original Since 1994’. The buffet (Mon-Thu 12-3pm $22.90++, Fri-Sun 12-3pm $24.90++, Mon-Thu 6-10.30pm $35.90++, Fri-Sun 6-10.30pm $38.90++) comes with single servings of side dishes such as xiao long bao, potstickers and water chestnut jelly that are meant to give the tongue some respite from the fiery heat of the mala soup. #04-06 Tanglin Shopping Centre, 19 Tanglin Road. Tel: 6734 8135 PEACH GARDEN
TANYOTO Despite its Japanese name, Tanyoto (Mon-Fri 11.30am4.30pm $28.80++, 8-11.30pm $32.80++; Sat-Sun add $2; soup and sauces cost $8.80) is a Sichuan hotpot chain with hundreds of outlets across Asia and a Singapore outpost since 2008. Prominently situated next to Clarke Quay, the duplex restaurant has an elegant interior, with a main dining area on the first floor and private rooms on the second. There is a two-hour time limit on each buffet sitting, and at dinner, you’ll be able to order a few additional items such as squid, pig liver and prawn balls. #01-25 Liang Court, 177 River Valley Road. Tel: 6836 6839
WHEN THE HEAT IS ON, TREAT YOURSELF TO UNLIMITED COOL, SWEET TREATS.
#01-456(S), 163 Ang Mo Kio Avenue 4. Tel: 9628 4892
chocolate fondues, pastries and cakes to vie for your attention. Note that the buffet price is lower if you order a main course each (Mon-Fri $13.90 adults, $10.90 child; Sat-Sun & PH $14.90 adults, $11.90 child). #B1-31 ION Orchard, 2 Orchard Turn. Tel: 6884 5967
There was a time when Thai dessert buffets were popular, but these days only fine dining Thanying remains to carry the tradition. The catch? You’ll need to order something from the a la carte menu before you can tuck into the traditional desserts buffet ($9++). These exquisitely displayed little mung bean desserts, jellies and fresh fruit including mangoes, kiwis and watermelon, will put out the flames in your mouth once you’ve had your fill of tom yum. 2/F Amara Singapore, 165 Tanjong Pagar Road. Tel: 6222 4688
SCOOPZ One of the cool pioneers of local ice cream flavours, Scoopz prides themselves in using traditional and unprocessed methods without adding preservatives. Some of their signature flavours include rum and raisin, cookies and cream, and watermelon which is made with fresh watermelon. We love the famous creamy durian that retains all its strong flavours. You can have this buffet at any time of the day with a two-hour time limit. SWENSEN
THANYING
UDDERS If you want to enjoy unlimited ice creams and all the works at Udders, you’ll need to gather at least 20 people. For occasions like a family gathering or baby shower party, you can book their ice cream buffet ($35 per adult, $19 per child; minimum 20 pax) which includes waffles, cones and soft drinks and even food options (only available at Bukit Timah or Siglap outlet). Our favourite flavours: Horlick Balls, Alphonso sorbet mango, and Tira-Miss-U whenever we go. www.udders.com.sg
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After dark at Clarke Quay CLARKE QUAY WAS ONCE A BUSTLING FISHING VILLAGE BEFORE EVOLVING INTO A BUSY TRADE SEAPORT. TODAY, THE 230,000 SQ FOOT ENCLAVE IS ONE OF SINGAPORE’S TRENDIEST ENTERTAINMENT DESTINATIONS.
BLOCK D
SINGAPORE RIVER
WINGS BAR (#01-02D) Prepare for take off at this aviation themed restaurant paved with airport runway markings. Waiters dressed in flight suits, serve over 10 different flavours of signature Buffalo wings ($8.90 per half dozen), and house nachos topped with cheese, sour cream and spicy beef ($13.90) for the journey ahead. Tel: 6333 4460
Clarke Quay NE5
Block D
By Justina Liew, Photography by Mary Abcede
Singapore River Cruise
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TALAY THAI (#01-05E) Craving for Asian food? Settle down at the al fresco area and watch bumboats sail by, as you tuck in a wide range of Thai tapas. Take on the nam pla prawn ceviche ($16)—raw prawns on a bed of cabbage and bitter-gourd, or go straight for the aroi mak platter ($28) for variety—serves two with five items including golden prawn toast and grilled chicken satay. Tel: 6337 1838
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Da Miao Hot Pot Privé
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Talay Thai
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Zouk
G-MAX The Cannery
Xiao Chen Gu Shi G-X5
XIAO CHEN GU SHI (#01-08E) Tucked away from the bustling main thoroughfare of Clarke Quay, satisfy post-party hunger pangs by delighting in comfort food such as braised trotters ($7) and a peppery bowl of bak kut teh ($10) served with white rice, braised peanuts and salted vegetables. Tel: 6336 0939
BLOCK C PRIVÉ (#01-00C) You wouldn’t want to miss these irresistible drink promotions— think 50% off house pours on half-pint draught beers ($6), wines ($7) and spirits ($5.50 per glass with mixers) from 5 ZOUK to 8pm daily. Apart from live SINGAPORE performances in the evening, you can dance the night away with DJ Annuar. Fuel up with a wide selection of bar bites, from Wagyu beef sliders ($16) to beer-battered onion rings ($8). Tel: 9829 1922 ZOUK (#01-05; #02-06) Relocated from Jiak Kim Street, the space Zouk is now in was once home to many successful clubs—Ministry of Sound and Zirca to name a few. The twostorey modern-industrial space spans 30,000 sq ft. and can be combined with Phuture into one dance floor. For supper, pop by Red Tail for quirky bar bites such
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as chilli crab poppers ($12) and Korean fried chicken ($13). Tel: 6738 2988
secret blend of herbs and vegetables. Tel: 6255 2928
RAMEN KEISUKE LOBSTER KING (#01-07C) Being one of eight unique concepts under the Ramen Keisuke chain, Lobster King dishes out substantial latenight grub. Snuggle up to a rich and flavourful bowl of lobster broth ramen ($13.90) achieved by simmering rock lobsters, imported from France, for six hours with their
DA MIAO HOT POT (#01-11) Piping hot mala soup from Chengdu contains more than 20 spices. If the spicy, rich and creamy broth is not for you, order the pig bone or appetising tomato soup base to go with your preferred choice of meat or vegetables. Sichuan stage artists and skilful tea pourers will liven up the night. Tel: 6250 9969
G-MAX & GX-5 Get your adrenaline rushing with the G-MAX reverse bungy ($45) as you free fall from 60m, or go for the GX-5 ($45) which is an adjacent swing that drops from 50m at a max speed of 120 kph. Bumboats For $25, explore sights and sounds of Maritime Singapore by taking a 40-minute cruise down Singapore River and around Marina Bay, or spend $5 for (traffic-free!) shuttle services to another jetty.
Read Bridge
Si Tomo Izakaya
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Shiraz
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Wings Bar Clarke Street Central Fountain Square The Pump Room
Chupitos Shots Bar
Paulaner Clarke Quay Cuba Libre Café & Bar
Block B
Ramen Keisuke Lobster King
Violet Oon Satay Bar & Grill
FIVE FUN FACTS! River House The River House is one of the oldest buildings in Clarke Quay. Once home to Tan Yeok Nee, a wealthy business owner in the 1880s, the house also served as a clan association and warehouse.
MCGETTIGAN’S (#01-01C/D) Get your head in the game as this Irish bar and restaurant screens live sporting events from rugby, football and tennis matches around the world. Enjoy live music acts during happy hour (Mon-Fri 5-8pm; Sun 3-10pm), while experiencing a taste of Ireland: think beer-battered fish and chips ($24), and strawberry Eton mess ($14). Tel: 6837 0577 TOMO IZAKAYA (#01-04A) Quench your thirst with friendly happy hour deals here. From 5 to 6.30pm daily, bottoms up with Sapporo draft beer at $3.90 per glass over traditional Japanese fare. Opt for the tatami booth seats and savour rich ramen broth in distinct flavours (from $9.50). Tel: 6336 0100
Mcgettigan's
Señor Taco
SHIRAZ (#01-06A) There’s more to Persian cuisine than gourmet kebabs wrapped with marinated meats here. Shiraz beckons you with tantalising aroma of lamb stew ($32) and the well-balanced flavours of char-grilled chicken, lamb or fish (from $28). There are, of course kebabs too, served with buttered basmati rice that boast a hint of saffron. We love the majestic velvet seats. Tel: 6334 2282 SEÑOR TACO (#01-07A) Go crazy with a wide variety of Mexican food. Whether it's the pork belly carnitas ($8) or chicken fajitas ($8), be sure to douse your selected nosh with their homemade sauces such as nonspicy guacamole and mouth-burning habanero, available upon request. Cool down with a tequila ($11) or frozen margarita ($16), as you wait for your salsa dance class to begin (8-9pm at $10 per person). Tel: 6337 6376
Godowns The smells of rubber and pepper that fill the air were the results of towkays doing businesses in 60 of these godowns housed in five colourful blocks that line the Singapore River. Read Bridge Gone are the days where storytellers would lit a joss stick on this bridge before telling a story. With precise timing, the joss stick burns up at the climax of the story and listeners will have to pay a fee to hear the ending.
SEÑOR TACO
BLOCK B CHUPITOS SHOTS BAR (#01-05B) Raise your glasses to over 130 innovative shots and exotic flavours. Relive your childhood memories with shots containing sweet notes such as the crowd-pleasing paddle pop or milo godzilla ($12 per pair) topped with whipped cream. If you’re up to the challenge, feel the burn with the full range of absinthe (from $15). CHUPITOS SHOTS BAR
The Cannery Previously a pineapple canning factory which played an important role in the industrialisation of Singapore and Malaysia, hence its name. Whampoa Ice House The current building is a replica of Singapore’s first ice house, which was used as storage for ice blocks imported from New England.
MCGETTIGAN'S
BLOCK A
THE PUMP ROOM (#01-09/10B) Eat, drink and party under one roof. Line your stomach with European favourites from smoked salmon quiche ($12) to crispy pork knuckle ($38) before enjoying 1-for-1 deals with an extensive range of beers brewed on site. Other than live band performances, get into the groove as DJs spin from 10pm on Tue-Sun nights. Tel: 6334 2628
PAULANER CLARKE QUAY (#01-12B) As its name suggests, this German restaurant dispenses fresh Paulaner beer on tap, including Munich Dunkel and HegeWeissbier (from $16). Sample them all with the Paulaner beer flight ($22), which features five types of draught beer. Can’t decide on what to eat? Order the all-in-one Wirsthaus Jausen platter ($198 for 6 to 8 pax) featuring assorted sausages, cold cuts, assorted cheeses, crispy pork knuckle, pork escalope, barbecue ribs, and fried potato. Tel: 6338 0480 CUBA LIBRE CAFE & BAR (#01-13B) Get your dose of cocktails before you salsa your way to the dance floor. While ladies get a complimentary Choya mojito on Wednesdays (8pm-12mn), the Havana bar shakes up Cuban classics such as the Cuba Libre ($18)—a concoction of rum, coke and lime. Tel: 6338 8982
VIOLET OON SATAY BAR & GRILL
VIOLET OON SATAY BAR & GRILL (#01-18B) The doyenne of Peranakan cuisine serves up unique local tipples such as Jade Bangle ($18)—vodka, coconut milk, pandan essence and toasted coconut, or have a classic Singapore Sling ($20). Pair your drinks with Nyonya favourites like assorted satays (from $14), sayur lodeh ($13) and chendol with durian pengat sauce ($15). Tel: 9834 9935
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Get your cold brew fix BLACK OR WHITE, HAVE IT YOUR WAY. COLD BREWS USUALLY HAVE A LONGER BREWING TIME THAN REGULAR CUP OF COFFEE, ANYWHERE FROM TWO TO 24 HOURS, AND ARE MADE WITH A LARGER RATIO OF COFFEE GROUNDS TO COLD FILTERED WATER. THE END RESULT? A SMOOTH AND RICH COFFEE, WITH A PLEASANT AFTERTASTE AND LESS ACIDITY. BY KATIE BOON
ORIOLE COFFEE + BAR
COMPOUND COFFEE
This speciality roaster and coffee bar aims to improve the consumer drinking experience by extracting the full flavour potential of their beans. We like their black cold brew ($7), brewed with Kochere 141 beans from Ethiopia. The beans boast floral earl grey notes and fruity aromas from lemons and blueberries. Order from compoundcoffee.com. DAPPER COFFEE
fruity black cold brew ($7), which uses beans from Sidamo, Ethiopia, gives a sharp, tangy finish. For something less strong, order the sweet white cold brew ($7.50). The concentrated brew comprises of a blend of beans from India and Brazil, which is balanced with milk, cream and a hint of sugar, and has a more nutty aftertaste. #01-01/02/03 CapitaGreen, 138 Market Street.
DAPPER COFFEE
GRAIN TRADERS
Offering both black and white variants, Grain Traders’ cold brews are the perfect companion to their hearty grain bowls. Roasted by Papa Palheta, the bright and
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TCC
TCC's bottled cold brew ($7.30) is prepared the traditional way, with room temperature or cold water, over a 12- to 24-hour period. This produces a smooth, fragrant and less acidic coffee. Best enjoyed with a touch of sugar syrup and spot of milk. Available at all TCC outlets including #01-29 Great World City, 1 Kim Seng Promenade. Tel: 6737 3317
TCC
THE DAILY ROUNDUP
If you prefer your coffee dark, you will love The Daily Roundup's Bold Black Cold Brew ($7). Created with Papa Palheta's Suke Quto blend, you get a crisp, tart coffee with complex floral nights and a long finish. The Creamy White Cold Brew ($8) featuring Papa Palheta's Throwback blend has a creamy body and chocolatey undertone. #01-02, 1 Keong Saik Road. Tel: 9780 2920
CRACKERJACK
GRAIN TRADERS
CHYE SENG HUAT
Dapper Coffee's Gold Brew ($10) is made with Ethiopian Yirgacheffe beans and is slightly sweetened. What makes this coffee Instagram-worthy is the iridescent hues that sparkle upon shaking—hence its name. The coffee is light and clean with a zesty kick, certainly refreshing on a sweltering day. 73A Amoy Street. Tel: 8742 8908
brew, we love their Taisho M.A.D. Milk ($8) best for its nutty and sweet tang. Featuring blended macadamias, almonds and dates, the rich, dairy-free concoction is pressed in-house and combined with their signature cold brew. It's also double sieved, ensuring a smooth finish and no gritty aftertaste. #01-01 Pan Pacific Serviced Suites, 96 Somerset Road. Tel: 6238 8348
Using a bona fide blend roasted by Two Degrees North Coffee Co., Crackerjack's cold brew ($5) features a fragrant floral aroma on the nose, along with a crisp acidity of lemon and cherry. The lingering sweet finish of almonds and dark chocolate make this an exceptionally palatable brew. 43 Tanjong Pagar Road. Tel: 8121 1462
Trust Chye Seng Huat to serve up a tantalising bottle of white ($7.50) and black cold brew ($7), brewed daily. The former features a thick, velvetly body, with delicious notes of vanilla and chocolate, while the latter has a distinctive floral scent and high acidity, which gives the brew a bitter flavour profile. 50 Tyrwhitt Road. Tel: 6396 0609
O'COFFEE CLUB
O'Coffee Club's Organic Jeju cold brew ($7.90) is derived from sustainably farmed Ethiopian Gemadro coffee beans imported from Korea. The coffee's smooth creaminess is a result of the fresh Jeju water used in its steeping and brewing process, which also softens the acidity of the coffee. Perfect with milk and sugar syrup. #B1-25/26, Raffles Place MRT Station, 5 Raffles Place. Tel: 6443 2932
ORIOLE COFFEE + BAR
While Oriole Coffee + Bar serves up a range of cold
STARBUCKS RESERVE
STARBUCKS RESERVE
The only Starbucks Reserve Coffee Bar in Singapore, enjoy a quality cup of Joe in this stylish joint, decked with high-tech brewing equipment. For a quick perk-meup, order their Nitro Cold Brew on tap. Infusing nitrogen into their usual cold brew, the fragrant coffee has a nice, smooth texture. We don't recommend getting it in venti though, as a normal glass contains three times the dosage of caffeine. United Square, 101 Thomson Road. Tel: 6910 1185
a d v e r t o r i a l
A tale of two Gin Khaos Whether you’re looking for a fun outing with your loved ones or chic elegant dining venue for a business meeting, Gin Khao’s outlets at Sentosa Cove and One Raffles Place have got you covered.
First opened in 2015, Gin Khao has since captured the palates of its diners and expanded. The restaurant, which is named after the Thai phrase 'eat rice' does indeed bring the fragrances and flavours of Thailand to Singapore. Today, the restaurant brand under the Jus Delish group delivers the same great taste—in two different settings. Using top quality Thai ingredients and herbs to bring out distinctive essence of their food, dishes served at Gin Khao promise to tempt your taste buds. Popular among punters is the tom yum seafood soup ($13.80) featuring a sumptuous sweet, sour and spicy tang. The establishment’s winning watermelon fried rice ($14.80) is a reinvention of Thai pineapple fried rice. The mouth-watering dish boasts a smoky wok hei element while still retaining a fresh taste..
One Raffles Place sojourn Great for a proper business meal with clients or a quick lunch with colleagues is Gin Khao’s CBD outlet, opened in early 2016. Discover its minimalistic, bright and aesthetic interiors, which provide seating for up to 65 diners. Those looking for a healthy yet tasty lunch option will enjoy the Yum Neua Yang ($10.80), which comes complete with sliced grilled ribeye steak tossed together with a spicy Thai dressing with a whole load of greens. Busy executives can rely on the large array of salads and cakes available for dine-in or takeaway to suit their timings. One of the best-kept secrets here is the green curry gelato with sticky rice ($10.80). This creative and innovative dessert has surprising elements that will create a wonderful explosion on your palate. Another highlight here is the a la carte Thai hotpot that’s only available at this outlet. There are three value sets priced from $21.80-25.80 (for two), that comprise vegetarian, seafood and meat options.
Sentosa Cove delight Step away from the hustle and bustle of the city, and lap up the warm ocean breeze and open skies, while relishing a selection of authentic Thai cuisine. Gin Khao Bistro, which opened in 2016, offers a relaxed and tranquil setting by the sea. Refresh yourself with views that will make you feel like you’re on holiday—creatively designed villas and houses, docked yachts bobbing gently with the waves, and a boardwalk for people watching. Only available at this Sentosa Cove outlet is a built-in bar offering a range of liquid refreshments like beers, wines and cocktails. Perfect for a hot sunny day is Naker Beach ($12.80), a spin on the Pina Colada with sparkling pineapple juice and Malibu rum. Meanwhile, the Floating Elephant ($14.80) features Chang Beer with lychee sorbet for a refreshingly fruity and bubbly cocktail.
Gin Khao @ One Raffles Place, #04-29 One Raffles Place. Tel: 6532 2387 | Gin Khao Bistro @ Sentosa Cove, #01-12 Quayside Isle. Tel: 6570 2208 ginkhao.com.sg | facebook.com/ginkhao | @ginkhao
COLDPRESS
WHY COLDPRESS? Because Coldpress juices are cold pressed and not heated; they naturally cram in more taste, more vitamins and more nutrients than any conventional pasteurised juices. With the help of the "High Pressure Processing" (HPP) process, you can now drink less juice to get your recommended daily intake of lovely vital nutrients! Single Fruit Varietal
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