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Savour Nostalgic Flavours with a Twist Experience the newly revamped Nostalgic Dim Sum Buffet Feast with creations like Steamed Chicken and Mushroom with Soya Bean (竹笼豆花水蒸鸡), “Hong Kong Style” Baked Pork Belly Bun with Taro (东坡包), and Steamed Minced Meat Dumpling with Truffle in Superior Broth (松露皇小笼包). The Nostalgic Dim Sum Buffet Feast is available for lunch daily at: $32 per person (Mon – Fri)* $38 per person (Saturday, Sunday & Public Holidays)* From now until 31 December 2016, every two adults can enjoy the Nostalgic Dim Sum Buffet at $50 with minimum of four diners. Monday to Friday: 11.30am to 2.00pm Saturday, Sunday & Public Holiday: Two sittings available from 11.30am to 1.00pm or 1.30pm to 3.00pm
“Hong Kong Style” Baked Pork Belly Bun with Taro (东坡包)
For reservations and enquiries, please call 6428 3170 (PARKROYAL on Kitchener Road) *Minimum 4 to dine. Tea and pickles are a compulsory charge at SGD5 per person. All prices are subject to service charge and prevailing government taxes. Terms and conditions apply.
PARKROYAL on Kitchener Road, 181 Kitchener Road douhua.prskt@parkroyalhotels.com Farrer Park MRT Station
Maka
# m a k a n o n b i t e s
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on BiTES GUESS AND WIN!
Each month, we’ll feature a fresh makan place—whether it’s a new outlet of a familiar brand, revamped concept or completely new entrant—for you to guess what/where it is. Correct answers will be entered in a draw to win a dining experience with us!
NOVEMBER: 5 readers stand to win DINNER FOR 2
Taking over Hans at the Great Eastern Centre, this 13,000 square feet space is now home to four different concepts—the bar, café, recess and bazaar. Get the best bang for your buck with $5 food and drink specials daily, the bazaar revolutionises the dining scene by being the first to introduce a fully automated self-service system.
Order and pay at any of the kiosks available to enjoy a variety of cuisine from five different gourmet stalls—Cinqo Tapas, Teppei Syokudo, The Grill Knife, Sin Kee Chicken Rice and Just Pho Fun! Give us your best guess of the restaurant’s name between 1-18 November to dine on 8 December, 7pm! For full details and to enter, visit www.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 8 Dec at 7pm. More on www.bites.com.sg/makanonbites
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Makan on BiTE
Restaurant hoshigaok a @ safra toa payoh 6 september, 7pm
Where:
When:
What we ate:
• Teishoku Menu Set »» Unagi Yanagawa Set »» Sooki Tatsutaage • Chef's Special Yaki »» Kurobuta Shoga i Ochazuke »» Kurobuta Haram
Restaurant Hoshigaoka delivered a mouth-watering Japanese feast to five of our Makan on BiTES’ winners and their dining companions. Opened since 1972—first at the now-defunct Apollo Hotel in Singapore—the long-standing eatery is best known for its family-friendly dishes and casual ambience. Browsing through their all-encompassing menu featuring sashimi, teppanyaki and nabemon, and other
authentic Japanese delights; we were given the choice to select from their Chef’s Monthly Special and the appealing Teishoku menu. Many ordered from the Teishoku menu with its sumptuous set offering chawanmushi, a substantial side dish alongside a silky soya bean pudding for dessert. Revving up our appetites was the lovely aroma from the Unagi Yanagawa Set featuring a copious portion of grilled eel simmered in burdock egg broth along with a refreshing tuna tartare on the side. Another favourite was the Sooki Tatsutaage Set with a tantalising serving of Asari butter yaki on the side. Fried to crisp perfection, the pork soft bones were succulent. Those who ordered from the Chef’s Monthly
Special (available till end November) were treated to an array of tantalising Kurobuta creations. Highlights include the Kurobuta Shoga Yaki featuring a delicious pan-fried US Black Pork with Ginger Soy dressing. The Kurobuta Harami Ochazuke received a thumb up from readers, with its thin slices of deep fried, soy white miso-braised US black pork belly and lava egg that was served atop a bed of steaming Japanese rice and finished off with a green tea fish stock. Kudos to chef Christopher Scan the QR code for a Teng for ensuring that our readers slice of left feeling well-fed and satisfied.
the action.
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n o v e m b e r sunday
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$35 | 7PM | BACCO WINES Savour a range of organic and bio wines with snacks at this informal tasting. baccowines.com/ healthy-wine-tasting-3november-2016.html
$20 | 1-18 OCT | FLAVOURS AT ZHONGSHAN PARK Compete for the top spot by eating festive Ah Hood Burgers at the competition, happening 19 Oct at Zhongshan Mall. ramadasingapore.com
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Snuggle in bed on a lazy Sunday with Netflix’s new series featuring a small nocturnal eatery and its customers’ stories. netflix.com
10AM-10PM | SINGAPORE EXPO Celebrate the best of Asia with cooking demonstrations and a massive tropical fruit sale. singaporeexpo.com.sg
$120 | 6-9PM | THE PROVIDORE Learn to prepare classic Thai dishes like green mango salad, pad thai and sticky mango rice from cookbook author and TV chef Sarab. eventbrite. sg/e/thai-memoriescooking-class-tickets28354707694?aff=es2
15 MOCO’S KITCHEN
MALAYSIA FEST 2016
HAIRY CRAB PROMOTION
10 OCT-30 NOV Experience prized hairy crabs prepared in a variety of ways at Crystal Jade’s fine dining outlets. crystaljade.com
EVERY TUE | 10.10PM | channel GEM Catch ‘Japan’s Jamie Oliver’ as he whips up a storm in the kitchen. gemtvasia-ph.com/ programs/mocos-kitchen
THAI MEMORIES
BY THE SEA WITH ILI PREMIERE
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AMOY ST. BLOC ASIA PACIFIC PARTY FOOD 3-10PM | AMOY EXPO STREET Check out the hottest new street festival in town with great food, drinks and live music. Afterparty happening at Ding Dong until midnight. Check out @amoystblocparty on Instagram for updates
27 SINGAPORE INTERNATIONAL FILM FESTIVAL 2016
23 NOV-4DEC Grab your popcorn and experience the best of international cinema with screenings, masterclasses and discussions. sgiff.com
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18-21 NOV | 11AM10PM | SINGAPORE EXPO Experience a mindboggling array of specialty produce at one of Asia’s largest food exhibitions. asiapacificfoodexpo. org.sg
saturday
CIRCULAR SPECTACULAR
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3-10PM | CIRCULAR ROAD Dine at one of the many restaurants in the area before engaging in music, plays and art installations as part of the Singapore River Festival. srf.sg
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WINE & WHISKY WEEK
WHISKY LIVE SINGAPORE
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MACARON CONFESSIONS
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CARNIVAL D’RANCH
10PM | ASIAN FOOD CHANNEL Follow Food Hero 2015’s winner Ili Sulaiman as she sails across six Asian coastal cities to search for the best seafood dishes. asianfoodchannel.com
$118 | 10AM-1PM | TOTT @ DUNEARN Learn to make earl grey and honey, and creme brulee macarons and bring them home to share or show off. tottstore.com
22 EAST IMPERIAL GIN JUBILEE 2016 20-26 NOV Celebrate all things gin with the world’s best gins, bars and bartenders while voting for the best G&T in Singapore. ginjubilee.com
30 singapore VEGAN month
The Vegan Society is organising activities like cooking classes for Singapore Vegan Month in November. Check out facebook. com/secretsgpore for more details and sg.funzing.com for ticketed events.
8-13 NOV | 1855 Bottle Shop More than 500 labels of wine and whisky are available for tasting at this second edition of the fest. Check out cult Napa Valley wines, rare Japanese whiskies and Grand Cru Bordeaux.
18-20 NOV | PUNGGOL HORSE RANCH Horse around at this Wild-West themed bazaar with food, live music and an outdoor movie screening. eventbrite.com/e/ carnival-dranch-tickets28193979953?aff=es2
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friday
thursday 3 HEALTHY VINO TASTING WITH BACCO WINES
1 AH HOOD BURGER CHALLENGE REGISTRATION
MIDNIGHT DINER TOKYO STORIES
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thanksgiving
FROM $99 | 12-13 NOV | 2-10PM | CAPELLA HOTEL Taste over 100 brands at the region’s premiere whisky and spirits event. Complete your experience with guest speakers, master classes and a pop-up bar. whiskylive.sg
SUPERCHEF CHARITY CHALLENGE
$50 | 4-6PM | MAKAN @ JEN Chefs whip up locallyinspired dishes made with superfoods for you to taste and judge. All proceeds go to the Cerebral Palsy Alliance Singapore. superlife.co/shop/ superchefchallenge2016
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organicfriendly farmers’ market
| 9AM-3PM | MAKAN @ JEN TERRACE Get your organic produce from over 17 local farmers and vendors, which you can then have the chefs from Makan @ Jen turn into a dish. hoteljen.com
coming up in dec 25 Dec: Christmas 31 Dec: New Year’s Eve
B I T E S . COM . S G Hello everyone, we’re live!
@Bitessg
At the newly revamped www.bites.com.sg, you’ll find a clean, sleek interface for all the latest, hottest food news and creative content to sink your teeth in. We’ve got online exclusives that you won’t find in the print version, and easy sharing buttons that bring content straight to social media and friends, such as Facebook, Instagram and YouTube. Together, our print and online coverage create the complete all-in-one media package that you can trust.
@bitessingapore
Here’s a quick walkthrough of the sections you shouldn’t miss:
NEWSBITES
EAT
DRINK
COOK
This is your quickie one- Looking for good places to Thirsty readers will enjoy We know you love your kitchen. stop section for latest eat? All our dining categories sipping on our drink This is the best place to find openings, promotions, are here, including articles categories, with updates inspirations and resources, such events, personality related to cafes, restaurants, on booze, (non-alcoholic) as caterers, supermarket products, interviews and other top- buffets and hawkers. It’s the beverages and 3:25 PM recipes, taste tests of sauces, BITES magazine ad - half page (Bleed- W271mm X H171mm) pathed.pdf 1 28/10/16 of-mind food news. ultimate guide to eating out. new openings. kitchen equipment, and more.
DESTINATION
WIN
Want to explore Singapore’s neighbourhoods with your stomachs? Go straight to your destination, whether it’s in the North, South, East, West or Central regions.
Discover what contests and promotions are ongoing. Makan on BiTES, our signature monthly makan session, will be posted here too.
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Valid till Terms & conditions: Farrer$ are only valid for use at One Farrer’s Food Street. Not exchangeable for cash. One Farrer Hotel & Spa reserves the rights to vary the terms and conditions of this offer.
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Rehan amarasuriya, 30
Director of The 1872 Clipper Tea Co.
Loof
motto:
Good things happen over tea.
H t Seat
In this series of light-hearted interviews, BiTES celebrates homegrown food companies headed by their next generation of family members. We get a glimpse of the stories behind the brands and the personalities in the boss' seat. By Katie Boon, Photography by Philip Tan What was your grandfather like? My grandfather was bedridden when I was born. However, from what dad has told me, he was a wellrespected man in his generation and a great leader; he helped rally the families that wanted to stay in the business together and set up the foundations of the company to be what it is today. He was a medical doctor in Sri Lanka and it was only in his late 30s, when the business was facing troubled times, that he decided to return to Singapore to help out. When he came back,
he enrolled himself into NUS to study business. What do you love most about working with the family? The sincerity you have towards the business. Everyday pressures of money are no longer apparent, as continuing the business is more important than just striking rich. There’s so much trust and goodwill among the family too, which makes it very special. What would you have done if you didn’t join the company? I studied finance in Monash, Melbourne. But I have always loved food and the arts, so I might have pursued those interests too. Maybe I would have done banking for four to five years, met an old classmate and started a business together with him or her. (laughs) Aside from The 1872 Clipper Tea Co., are there other businesses you manage? I also manage our B2B tea business Tea Tang, which is a tea production plant based in Sri Lanka that packages and supplies tea to quality-oriented markets in Singapore, Japan and Europe. I’m also responsible for other business—although not on a day-to-day basis— under the B.P. De Silva group, including Senso, where I’m part of the board. Share with us what you’ve learnt visiting the tea plantations. In Japan, a plucker will be sitting on a machine cutting down approximately 1,000 to 2,000kg of tea leaves each day. Whereas in Sri Lanka, ladies are hand-plucking the leaves and this can only yield up to 25kg a day. I want to change the life of these tea pluckers and give them
more opportunities by increasing their productivity and wages. No matter what success I’ve gained from my tea business—whether it’s profit or how big the company has grown—if at the end of the day I have not moved the needle for these tea pluckers, I would have failed. I’m now trying to bring technology into the plantation. Describe your management style. It’s so hard talking about myself—let me check with my employee! (laughs and asks his senior brand executive) She says: “He doesn’t micromanage the team and gives us a lot of freedom in exploring and trying out new ideas. He is also very passionate and that energy trickles down to the team.” Tell us where’s your favourite watering hole? At home. I’ve recently moved in with two other roommates and we take turns making cocktails. It’s so fun because all three of us like gin and we have different bottles and garnishes to mix. But if I really have to choose a bar, it would be Manhattan Bar in Regent Hotel. What’s your weekend routine like? Catching up on sleep! It varies but I usually go to my parents’ house on Sunday for lunch, and in the evening I will have dinner with my roommates, where one of us will cook. This week is my turn and I have a request to prepare an eclectic mixture of dumplings. Describe your favourite tea and food pairing. I love it when a sweet dessert is paired with tea. The balance of having something really rich complemented with the tinge of astringency that comes from a tea is really interesting, along with the lingering aftertaste of the tea once it has melted away the sweetness of the treat.
Brief timeline of The 1872 Clipper tea co.
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1872
1930s
1970s
1980s
From 2011
Great-great grandfather Balage Porolis de Silva came to Singapore and set up a jewellery boutique along High Street, where he served Ceylon tea to his customers.
Balage Porolis de Silva passed down the business to his daughters.
In 1975, the government nationalised the tea plantations in Sri Lanka and each cultivator in Sri Lanka could only own 50 hectares. The family decided to start exporting teas and founded Tea Tang in 1979.
Rehan’s father, Sunil Amarasuriya, took over B.P. De Silva group from Sepala Amarasuriya after he was paralysed from a stroke. In 1989, he founded The 1872 Clipper Tea Co. His idea was to elevate tea beyond being just a commodity, but to be a gift. During this time, The 1872 Clipper Tea Co. began packing Raffles Hotel’s private tea label.
Rehan joined The 1872 Clipper Tea Co. in 2011 before taking on a managerial role in 2015. In 2016, Rehan opened the brand’s first tea bar and flagship retail store at ION, where he introduced their cold brew teas which are dispensed straight off beer taps.
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b i t e s and scrumptious food set by the sea. The menu for the BBQ changes up regularly, from fresh and generously sized prawns to barbecue ribs and steak. They also offer a modest selection of cold cuts and salads to go with your grilled feast, which is completed by a dessert table that includes an addictive tiramisu. 50 Siloso Beach Walk. Tel: 6274 9668 Moosehead Kitchen-Bar’s first supper series kicks off on 4 Nov, 10pm onwards for one night only. The cheeky collaboration with Bib Gourmand-awarded A Noodle Story sees seven new inspired dishes such as char-grilled wanton wrapped in bacon ($8) to go with a lighter version of their thin, springy yellow noodles ($5) in a kelp broth. Standouts include the Inka-grilled thick cut char siew ($10) and char-grilled broccolini ($8) which are punchy with caramelised bits. “Iced Tea” and “Iced Milo” cocktails ($12 each) round out the offerings—both available while portions last. Look for regular collaborations in the supper series to come. 110 Telok Ayer Street. Tel: 6636 8055
New Menus Hor jiak! That’s Hokkien for “tasty”, and it’s also the fun food programme taking place from 14 Nov-11 Dec at Hotel Jen Tanglin and Hotel Jen Orchardgateway. Both hotel’s restaurants, J65 at the former and Makan@Jen at the latter will be serving up a rotation of Asian-inspired treats such as chilli crab fondue, laksa lemak Singapura, laksa Johor slider, smoked pulled lamb pongteh and ginataang turon at their buffet spreads. The laksa Johor slider is made with a spaghetti ‘bun’ and mouthwatering laksa marinated patty, while the ginataang turon is a combination of two irresistible Filipino sweet snacks: halo-halo and banana fritters. Hor jiak is one of the new initiatives from Hotel Jen’s #LeaveBoringBehind campaign—so look out for more quirky inspirations from both properties. J65, G/F Hotel Jen Tanglin, 1A Cuscaden Road. Tel: 6831 4374; Makan@ Jen, 10/F Hotel Jen Orchardgateway, 277 Orchard Road. Tel: 6708 8899 Head up to Spuds & Aprons via cable car for one of the best natural green views on the island. The restaurant has refreshed its menu with new mains, sides and an entire tapas section. Dig into comforting dishes like their sweet potato fries with sea salt and Japanese curry TALAY THAI
MOOSEHEAD KITCHEN-BAR HOTEL JEN
mayo ($10), and the Quack and Go ($26), an Asian-inspired duck leg confit served with brown rice and mango salad. Their new tapas section also offers great food to go with a tipple, including mushroom and beef bulgogi served with pita ($18), and crispy fish skin with passion fruit ‘bomb’ ($14). Level 2 Faber Peak, 109 Mount Faber Road. Tel: 6337 9688 Unwind at Sand Bar’s new weekend BBQ ($58 nett) with live music
New Openings Get the full coverage at www.bites.com.sg
Clarke Quay’s newest Thai tapas restaurant-bar, Talay Thai, impresses with its range of seafood offerings. We liked: refreshing nam plan prawn ceviche ($16) features a raw prawn that’s fished straight out the tank and placed on a bed of Asian vegetables, and aroy mak tasting platter ($28), which comes with tantalising Thai fish cakes, crisp golden fried prawn toast, rice crackers with creamy, Thai-spiced prawn ragout and succulent grilled chicken skewers. Also in Clarke Quay is Zouk’s first restaurant and bar, Red Tail brings together Asian sharing plates and cocktails conceived by Proof & Co. We liked: seabass nori taco ($29) served with dried pickled gourd, ginger and a hint of malt vinegar mayo; and Fancy Uncle ($22); a smooth cocktail of blended whisky with Earl Grey tea, spiced honey apple syrup and lemon. Further up River Valley Road is Fat Lulu’s which replaced Five & Dime, where chef Sam Chablani is giving good char to his menu items after a stint at Singapore’s Naughty Nuri outpost. We liked: spicy BBQ pork ribs ($28), with sweet-sticky chipotle and kecap manis sauce, and burnt asparagus with bernaise ($14). And yet another new entrant on River Valley Road is Bavarian restaurant Brez’N, taking over from Erwin’s Gastrobar. We liked: Schweinshax’n (crispy pork knuckle, $29.50) and Braumeisterripperl (beer braised pork loin ribs, $29).
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dding ! Be it a we join in ls a n io s s fe free to ese pro d prep to thcasions so that you’reyou for a peep o fo e th e v bring r all oc and lea -wannabe, t caterers and ideas foke your food. We also at you’ll be claiming e in k rs E i z es ill li d th , Giz Step aside , we’ve gathered the bing whether people woes behind the sprea y g y a t rr a d of wo ork th or birth arty instead ow all the wit for. By Weets Goh your own pe scenes—so you kn d cre behind th
HIPSTER WEDDING Let’s face it, no one really wants a traditional sit-down wedding where you’re meeting 90% of the guests for the first time in your life and have to spend way too much money on fanfare and XO for your uncles. Fortunately, there’s a cheaper, more enjoyable option with fairy lights, craft beers, and Instagram-worthy food. Don’t forget the Lomo cameras!
GrAin The options here range from cranberry couscous to Samsui Chicken, to keep everyone from your fussy aunts to vegetarian friends happy. The menu is a good mix of trendy and traditional; their Classic Menu ($25/pax) offers items from 11 categories, including grains, pasta, fish, vegetarian, and dessert and pastries. Sick of luridly colored fruit punch and lime cordials? The drinks provided are a step above, with cucumber-infused homemade lemonade, and lime iced tea made with kaffir lime. grain.com.sg/catering. Tel: 3163 5335
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PrepArAZZi The gourmet catering company is helmed by chef Jeremy Nguee, who is known for his Mod-Sin creations including a tsukemen-style laksa. They offer a range of options depending on the type of reception you’re looking for, including buffets (from $25/pax), sharing platters (from $300 for 10-12 pax) and canapes. Most of the Asian items come with a twist like pork crackling with spiced apple sauce and salmon otak. preparazzi.sg
CrAFtBeer SingApOre Your style-conscious friends are not going to be caught drinking generic pilsner—get all your IPAs, APAs and small-batch monk-brewed beers here by the carton. They offer dozens of labels from the popular Hitachino Nest to Alaska Cider. $10 flat delivery fee, free delivery for orders above $100. craftbeer.sg
WhAt YOU’re tAKing credit FOr: The amount of thought that goes into creating the menus. Grain stands apart with its innovative use of healthier ingredients—their slow-braised beef and duck confit lasagna uses beetroot instead of pasta sheets Preparazzi puts effort into making sure that their healthier-choice dishes are also delicious, so guests can know that you have their well-being at heart.
CJS CAtering They’ve got professional event planners, so you're going to nail all the details right down to the decor and customised menus. Previous examples include an ‘ice fantasy’ and ‘dim sum boat’. A nautical-themed Cantonese food reception anyone? cjscatering.com.sg Tel: 6383 3113
theMed BirthdAY
Your birthday comes every year, so you can have a different theme each time! Sabo all your friends to come as princesses, wizards or in their school uniforms, then make it up to them with free (themed) food and copious amounts of alcohol.
DrinKDings Branded as a ‘mobile bar solution’, they offer an all-inclusive experience ($600 for two hours of free-flow for 40 people) by providing all the equipment, ingredients and manpower to make your booziest dreams come true. The best part? They can create a cocktail to specially suit the theme of your party, so your guests can all be drinking Butterbeer or tiki cocktails. drinkdings.com Tel: 6284 4727
WhAt YOU’re tAKing credit FOr: Experience in party planning. CJS has got 20 years of experience in providing custom catering, including an award-winning decorating service.
sitdOwn dinner pArtY
You’re older now, with more responsibilities— pounding beers and filling up on chips at a party just won’t do anymore. Enter the dinner party: polite conversation, non-disposable tableware and produce-driven dishes. There are few things classier than having a private chef prepare food for you and your guests in your own home, so bring out your best dress and leave the rest to the caterers.
PERSONAL CHEF SINGAPORE You’ll be well taken care of by trained chefs and butlers. They offer a whole range of cuisines including a four-course classic French ($125/ pax) menu and even a 12-course kaiseki menu ($350/pax) where the ingredients are flown in from Japan twice a week. personalchefsingapore.com Tel: 6386 1816
CLUBVivre Just like the LinkedIn of private chefs, their website allows you to view the profiles of the stable of chefs available, including their pictures and credentials. You can even find famed restaurateur Emmanuel Stroobant here, although it’s his head chef who will be doing the cooking (requests to have Stroobant grace your event can be made with a surcharge). The kind of menus offered depends on the chef, although most require a minimum pax of four. clubvivre.com/private-chef Tel: 6240 6806
WAnderwine Of course you want to impress your friends. Wanderwine has sommeliers on board to make personal recommendations for the dinner you’ve planned, so you can say things like ‘the hint of sour cherry pairs really well with this duck’. $16 delivery fee, free delivery for orders over $75. wanderwine.com
WhAt YOU’re tAKing credit FOr: The lengths that they go to to fulfil your requests. From plating food for someone’s teddy bear (yes, that happened before!) to flying in a three Michelin-starred chef from the UK, Clubvivre has done it all.
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StAMFOrd FULLSCALE BLOWOUT You’re planning an event for hundreds of people and need to provide food in a pinch. Logistics get more complicated the more people there are, and what you need are old hands in the catering game, companies that can efficiently deliver on large amounts of delicious food with minimal hiccups.
SK cAtering With experience catering for up to 3,000 people, you can be sure that they know how to handle huge receptions. Their SK Value High Tea Reception starts from $4/ pax (min 100pax) for a five-course tea with items like finger sandwiches, fried snacks and mains—allowing you to feed all your friends and relatives without breaking the bank. skcatering.com Tel: 6411 4994
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You’ll be spoilt for choice with a wide range of buffet options from international to Indian to Japanese and even a healthy menu option (from $11+/pax) with items like fried brown rice and chicken dishes made with skimmed poultry. You can even get a Super Value eight-course buffet for $9+/pax (min 45 pax), which offers optional side orders like otak, satay or claypot dishes. stamfordcs.com.sg Tel: 6852 3338
BALE To stay hydrated, you’ll need something with mass appeal and available in large quantities. They offer alcohol at wholesale prices and free deliveries with orders above $150. The selection here includes Somersby, Carlsberg and Asahi. Liquors, wines and champagne can also be found, including a rather respectable range of whiskies. bale.com.sg Tel: 6547 8991
WhAt YOU’re tAKing credit FOr: A crazy amount of logistical planning. Significant resources including trucks, large-scale kitchens and manpower are required to cook, pack and transport all that food and equipment.
ORANGE CLOVE
CORPORATE EVENT HOTEL JEN
In charge of providing food for your office? We know it’s a delicate balancing act between staying within the budget (to keep your boss happy) and impressing everyone. We’ve got caterers to do just that, and some more, so you can organize that company event that people will talk about in the months to come.
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Office meetings will never be the same with their NextJen Meeting ‘Singapore’s award-winning corporate caterer’ boasts a string packages (from $75/pax with lunch). While they have all the of accolades and close to 9,000 corporate clients served. From basic amenities like AV equipment, refreshments and WiFi, your buffets to bento sets, cocktail butlers and even a food truck that experience is taken a step further with a choice of fun inclusions serves healthy fare, they’ve got all the bases covered for you to like beanbag seatings and video game stations to induce creativity. impress your clients or bosses. They also offer a wide range of Of course, we can’t forget about the food; lunch is a choice of Asian and international cuisines, so you can have Caesar salad a hawker-themed buffet at J65 restaurant, or a bento or tingkat next to mee goreng. orangeclove.com.sg. Tel: 6515 0991 set. The packages also provide colour-themed WhAt YOU’re tAKing credit FOr: coffee breaks to suit your Experience and knowledge on the needs of companies. Orange Clove has been awarded “Best corporate image. Hotel Corporate Caterer” in the HRM Asia Reader’s Choice Poll, and have done catering events even at Jen, 1A Cuscaden Road. St. John’s Island, where they had to take a bumpy ferry to deliver the food and amenities. hoteljen.com Tel: 6738 2222
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Feast on buffets right i nyour own hood, in the Novena and Balestier areas. From malls to shophouses, we’ve found buffets of every cuisine for every appetite. Curry aficiondos, try out our top five picks under $50 nett.
14 buffets in novena and balestier [BREAKFAST]
FLAVOURS AT ZHONGSHAN PARK Ramada Singapore at Zhongshan Park, 16 Ah Hood Road. Tel: 6808 6846 Get the best of both worlds here with a semi-buffet (12nn-2.30pm, Mon-Fri $28++, Sat-Sun $45; 6-10.30pm Mon-Thu $45++, Fri-Sun $49++) with sizzling tze char dishes and an international selection. Order items like black pepper crab and stir-fried clams that are prepared a la minute and sent to your table. While waiting, hit the buffet spread featuring items like sushi, kueh pie tee and roasted pork belly.
QUALITY CAFE Quality Hotel Marlow, 201 Balestier Road. Tel: 6254 0090 Satiate your late-night porridge cravings at their dinner and supper buffet (6-10pm Mon-Thu, $24.80++, Fri-Sun, $26.80++; 10.30am-12.30am, Mon-Thu $12.80++, FriSun $14.80++). Choose from sweet potato or chicken porridge, then load up on accompaniments like braised egg, steamed prawns and rendang. The buffet also comes with a dessert station where you can make your own ice kachang.
MARMALADE PANTRY #01-02/04 Oasia Hotel Novena, 8 Sinaran Drive. Tel: 6664 0348 Yes, this hotel breakfast buffet is open to the public (daily 6.30-10.30am, $30++). They offer an international spread with items like fried mee siam, a well-stocked bread station and cheese table—nothing like their usual a la carte menu. Check out their egg station, where you can get fluffy omelettes and silky scrambled eggs. OOPEN PASTA & GRILL Hotel ibis Singapore Novena, 6 Irrawaddy Road. Tel: 6808 9815 Complete your stay with the quintessential hotel breakfast buffet (daily 6.30-10am, $15++). Load up your plate with a mixture of Western and local foods like sausages, eggs, bacon and porridge with all the accompaniments. The breakfast buffet is open to the public, so it’s perfect for early risers. LAO BEIJING
21 ON RAJAH
[CHINESE] LAO BEIJING #02-11/12 Velocity@Novena Square, 238 Thomson Road. Tel: 6358 4466 Need to fill up between lunch and dinner? Come here for their high-tea buffet (Sat-Sun 3-5pm, $18.80++) and stuff yourself with perennial favourites like potstickers, hand-pulled noodles with minced pork, and one of the best soup dumplings in town.
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)
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21 ON RAJAH Days Hotel Singapore at Zhongshan Park, 1 Jalan Rajah. Tel: 6808 6847 Spice things up with their daily buffet (Mon-Fri 12nn2.30pm, $30++; Mon-Thu 6-10pm, $40++; Fri-Sun 6.3010pm $44++) offering a mix of Mediterranean and Asian cuisines. Besides crowd-pleasers like fresh seafood and cold cuts, there’re also dishes such as seafood paella, pizza and Nyonya kuehs.
MOMIJI #02-02 Revenue House, 55 Newton Road. Tel: 6253 2469 Get spoilt with a large selection of seafood like shashi, snow crabs and oysters prepared multiple ways at this Japanese buffet (Mon-Fri 12nn-3pm, $25.80++; Sat-Sun 11.30am-3.30pm, $40.80++; Mon-Thu 6-10pm, $40.80++; Fri-Sun $42.80++). They also have a grill station where you can have your food prepared live with toppings like mentaiko. The dessert station is also highly recommended as they offer ice cream, a chocolate fountain and a DIY waffle station.
MOMIJI
Certified halal Does not serve pork or lard Kid-friendly facilities Veg-friendly
VIENNA INTERNATIONAL SEAFOOD AND TEPPANYAKI RESTAURANT #B1-01 United Square Shopping Mall, 101 Thomson Road. Tel: 6254 6686 Around since 2002, this restaurant serves up Japanese,
LING ZHI VEGETARIAN
Chinese, western and other cuisines. Get your seafood fix with a menu (11.30am- 3pm Mon-Fri $37.80++; Sat-Sun $39.80++; 5.30-10.30pm Mon-Fri $47.80++; Sat-Sun $49.80++) that runs the whole gamut from sashimi to black pepper crab to roast beef. Popular items include their salmon sashimi and fresh oysters that get snapped up quickly.
[KOREAN] HANSANG KOREAN FAMILY RESTAURANT #03-33 Square 2, 10 Sinaran Drive. Tel: 6397 6752 This restaurant offers one of the few non-BBQ Korean buffets (daily 11.30am-3pm, Mon-Fri $15.88++; Sat-Sun $18.88++) around. You get unlimited servings of homey dishes like ginseng porridge, appetite-whetting banchan and bulgogi. To fill you up, the buffet also comes with a choice of mains, including kimchi fried rice and ja jang myeon (Korean minced meat noodles). SSIKKEK KOREAN GRILL BBQ RESTAURANT #B1-14/15/16 United Square Shopping Mall, 101 Thomson Road. Tel: 6254 8123 Get ready to queue for a table to get your fill ($14++ Mon-Fri 11.30am-2.30pm; $24++ Mon-Fri 5pm10.30pm, Sat-Sun 11.30am-10.30pm) of Korean BBQ staples like bulgogi, pork belly and beef short rib at this popular joint. They also offer free-flow drinks and fresh fruits to cut through all those greasy grilled meats.
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[STEAMBOAT] BANGKOK JAM It’s a fresh new concept from our favourite Thai specialist! Choose from two kinds of tom yam, pork or chicken soup bases at their Thai steamboat buffet (MonThu 11.30am-4pm, $16.90++, 4-9pm, $24.90++; Fri-Sun 11.30am-4pm, $20.90++, 4-9pm, $26.90++), where you can find all the steamboat essentials like sliced meat, fish, Chinese cabbage and seafood tofu. The buffet also includes free-flowing drinks like Thai iced milk tea and lemongrass tea. Dinner comes with all the ice cream you can eat too. HAPPY JOY Level 2 Hotel Royal, 36 Newton Road. Tel: 6251 8135 First opened in 1986, the restaurant does a steamboat buffet (Mon-Thu 11.30am-2.30pm, $19.80++, 6.3010.30pm $24.80++; Fri-Sun 1.30am-2.30pm, 6.3010.30pm $26.80++) boasting fresh ingredients, and a zingy chilli sauce. The a la carte buffet also comes with some cooked items that can be ordered off the menu like fried chicken wings, with Peking duck that’s only available during dinner.
[VEGETARIAN] LING ZHI VEGETARIAN #03-09/10 Velocity@Novena Square, 238 Thomson Road. Tel: 6538 2992 This venerable meatless restaurant by TungLok serves inventive vegetarian dishes like rojak and dim sum, which includes siew mai and mock char siew pastry. The buffet (11am-3pm Mon-Thu, $22.80++; Fri-Sun, $24.80) also includes a steamboat with a wide range of healthy ingredients, so you won’t feel guilty for stuffing yourself.
NETT
Warm your bellies this rainy november with a piping hot serving of scrummy curries
Suanthai Annalakshmi Since 1986, this generous vegetarian buffet offers something no other establishment does: a pay as you wish policy. Set up by the Temple of Fine Arts and staffed by kind volunteers, they dole out a wide selection of home-cooked dishes such as fragrant potato curry, mock mutton and paneer (Mon, 11am3pm; Tue-Sun 11am-3pm, 6-10pm). If not knowing what to pay stresses you out, we suggest you budget about $15 for moderate appetites. #01-04 Central Square, 20 Havelock Road. Tel: 6339 9993
Faber Peak Dining in beautiful scenery is always a winner in our books. Unwind to a scenic view of the SentosaHarbourFront skyline when you head to the Faber Peak Buffet Lunch (daily 12-2.30pm, $29++). On the revolving menu are mouth-watering local delicacies including traditional Hainanese chicken rice, dried laksa and curry vegetables. 109 Mount Faber Road. Tel: 6377 9688
This free-flowing a la carte buffet (Mon-Thu 11.30am2.30pm. $21.90++, 6-10pm $22.90++; Fri-Sun 11.30am-2.30pm $22.90++,6-10pm $23.90++) serves authentic Thai nosh that’s sure to make you sweat a ton. Curries on the buffet menu include creamy green curry with vegetable and tofu (only available during dinner) and red Thai curry with chicken. The spread also comprises must-haves like green mango salad, tom yam soup and pineapple rice. 101 Killiney Road. Tel: 6235 4126
LOTUS VEGETARIAN RESTAURANT Quality Hotel Marlow, 201 Balestier Road. Tel: 6254 0090 This leading vegetarian restaurant from Taiwan offers an extensive line-up (Mon-Thu 11.30am-3pm $20.80++, 5.45-10pm $22.80++; Fri-Sun 11.30am-3pm $24.80++, 5.45-10pm $24.80++) of meatless variations on everything from sashimi to laksa. They also do eggless cakes at their dessert station.
White Rose Café Pile atop your plate of jasmine rice with unlimited servings of local delicacies like savoury black ink sotong, chicken masala, curry cabbage and beef rendang during this weekday a la carte buffet (12-3pm Mon-Fri, $25++). And if all of the 22 local dishes aren’t enough to satisfy your bellies, they will also be offering a piping pot of their signature assam fish head curry too (the recipe dates back to the 70’s). Be sure to bring along a friend as this buffet requires a minimum of two to dine. York Hotel, 21 Mount Elizabeth. Tel: 6830 1156 Faber Peak
The Song of India Despite being Southeast Asia’s only Indian restaurant to earn a Michelin star, the prices at this tip-top restaurant are still kept affordable. Housed in a colonial black and white bungalow, enjoy a rotating gourmet lunch buffet spread (12-3pm Mon-Sat, $29.90++; Sun, $39.90++) of Indian delicacies like butter chicken, veg seekh kabab and paneer kofta curry. They also offer three types of fish curries: Malabar, Mahi or Goan. 33 Scotts Road. Tel: 6836 0055
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Mackenzie Rex Restaurant (#01-01, 66 Prinsep Street) Some of you may have already guessed, this Chinese restaurant used to be located at the old Rex cinemas along Mackenzie Road back in 1966. Tuck into all-time favourites such as Hainanese chicken rice ($4.30) and other tze char dishes—think black pepper crab (2kg for $56) and crispy cereal prawns ($25) in a contemporary, casual dining space. Tel: 6336 1702 CURIOUS PALETTE
91 Bencoolen Street. Built in 2001 and known as the go-to place for all sorts of printing services, Sunshine Plaza is an eclectic foodie destination on its own. Merely Ice Cream (#01-13) There’s no secret to this one—natural ingredients only. Earl grey, salted butterscotch, Hokkaido milk, Valrhona chocolate ($3.50/ scoop and $6/double scoop)…the list goes on at this handcrafted ice cream parlour. As flavours are constantly rotating, get a head’s up at their Facebook page to avoid disappointment. (Psst… don’t forget to grab a
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The Mind Cafe (60A Prinsep Street) Relive your childhood days with an extensive library of board games—from the classic Reversi, to newly launched Tem-purr-a for Catlovers and our favourite, Daybreak (aka Werewolf)! Feel the adrenaline rush with the Happy Gaming package that includes three hours of gaming and free-flow of house pour drink ($7.80 on Mon-Thu, $11.80 on Fri-Sun, PH). If you get peckish from all the excitement, there’s beef lasagna ($10.90), as well as pies and muffins (from $2.90). Tel: 6334 4426
Captain K Seafood Tower (#01-02 Income@Prinsep) Sign us up for the nine-layer seafood tower. Steam your crustaceans with your choice of soup base—dashi stock, house-made kimchi stew or ginseng broth ($298.90 for eight person), and devour the flavorful stock combined with seafood juices. Tel: 6255 2270
SABEENA'S INDIAN CUISINE
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Strictly Pancakes (44A Prinsep Street) As its name implies, this cosy two-story cafe fluffs up pancakes throughout the day. From garlic-buttered prawns ($14) to caramelised bananas ($10), there’s a taste for everyone. Don’t forget the maple syrup and specialty butter paired with each pancake order! Tel: 6333 4202
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Curious Palette (64 Prinsep Street) Founded by the same folks behind Strangers’ Reunion, this cafe bistro arouses curiosity with its bare looking entrance, but pays attention to aesthetics behind doors. Capture Kodak moments of their rustic interior and bask in sunny days with the famed berry ricotta hotcakes ($14.90). Tel: 6238 1068
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Oven Marvel (#01-51) Located just a unit away from Victor’s Kitchen, grab a couple of freshly baked chicken pies ($3.80), curry puffs ($2.80) and satisfy your sweet-tooth with muffins ($2.50) made by chef Johnny Ngiam, former pastry chef of Hilton Hotel. Tel: 9636 1503
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Named after the owner Charles Robert Prinsep, Prinsep Street lies on the periphery of a former nutmeg plantation in the mid 1800s. Now, the space has been taken over by hipster hangouts in shophouses—from F&B restaurants to entertainment venues.
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Victor’s Kitchen (#01-49) Helmed by a chef from Hong Kong, Victor’s Kitchen boasts to have the best custard buns ($4.80) in Singapore. The only way to believe it is by biting into one—beware, the greasy golden lava may splatter. This popular lunch spot also offers steamed carrot cake with XO sauce ($4.80) and soup dumplings (aka xiao long bao, $5.20). Tel: 9838 2851
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By Justina Liew, Photography by Clair Ong
Thai Gold Food (#01-14) Run by Thais, you can expect Thai Gold Food to serve up authentic strong flavours. Feast on classics such as tom yam goong ($10), BBQ pork ($10) and green curry ($7). Tel: 6883 1575
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Gone are the days when Bras Basah was a lagoon, where rice from cargo boats were dried on the banks—giving rise to its name, which literally means wet rice in Malay. Today, the Bras Basah precinct houses colonial landmarks, plenty of schools and arts centres, and of course more than a few foodie spots.
messy munchies ice cream sandwich ($4.90) on your way out!) Tel: 6238 0890
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Formerly known as Church Street, Waterloo is named after the victory of Napoleon, following the battle of Waterloo in 1815. Today, it houses a cluster of cultural landmarks that signify religious harmony—such as Sri Krishnan temple and Kwan Im Thong Hood Cho temple. The pre-war bungalows now house arts organisations like Dance Ensemble Singapore and Singapore Calligraphy Society, preserving Singapore’s architectural heritage.
ah Sabeena's Indian Ro ad Cuisine (#01-29 Nan Tai Eating House, 261 Waterloo Street) Famed for their Indian rojak, be greeted by the vibrant colours of items displayed! Plain flour, vegetable, egg, prawn and even ‘ngoh hiang’ (from $0.80 to $3 per item), it's almost impossible to try them all in one sitting. Tel: 8139 5647
Leong Yeow Famous Hainanese Chicken Rice (#01-29 Nan Tai Eating House, 261 Waterloo Street) Traditional Hainanese fare have been prepared by the Loy family since the old days. Although taken over by the third brother, Leong Yeow draws a fleet of loyal customers for their oily rice, tender chicken and fragrant self-made chilli ($4).
Crossings Cafe (#01-01, 55 Waterloo Street) Eat with a cause at Crossings. While profits are channeled to charitable organisations or in support of social causes, the humble cafe also paves the way for students of Assumption Pathway School by providing jobs. The menu comprises appetisers such as chicken quesadilla ($9), mains like their signature chilli crab pasta ($16) and desserts (from $3)! Tel: 6336 6203
Middle Road
Just slightly less than one kilometer, this road served as enclaves to three ethnic groups. Other than Hainanese contributions to the F&B industry, the Japanese were famed for their textiles and garments, while the Jewish were commonly seen as businessmen. Artichoke Tucked beside the Singapore Council of Women’s Organisation (SCWO), look towards funky Middle Eastern dishes you would least expect—slow-roasted lamb shoulder ($38) smothered in garlic sauce and served with mezze as well as pita bread. Next door is Neh Neh Pop, selling double-coated ice-cream popsicles. The winner? Mango sticky rice ($7)—coconut sticky rice pudding ice cream with mango chunks and coated with white chocolate, coconut flakes as well as rice crispies. 161 Middle Road. Tel: 6336 6949
ARTICHOKE
MARY'S KAFE STANDING SUSHI BAR
On the art trail
Street art stop: graffiti Snap an OOTD by the graffiti wall, down an alleyway that connects Queen Street with Waterloo Street.
Bask in the creative buzz of the arts in various ways and forms. Take up painting, dance and music through courses at the Nanyang Academy of Fine Arts (NAFA), or educate the young through installations and exhibits at the learning gallery of Singapore Art Museum (SAM). If you’re looking for something more therapeutic, why not try your hand at calligraphy for a month (from $140) at Singapore Calligraphy Centre?
Art stop: Objectifs (155 Middle Road) This peppy visual art centre is all about photography and film. Discover your artistic genes with part-time courses or immerse in the works of visual artists at frequent exhibitions and screenings. Tel: 6336 2957 Sport stop: Camper's Corner (51 Waterloo Street) Opened since 1989, this one-stop outdoor gear store is a favourite with the sporting community. Check out their range of bags from a 10-litre backpack ($150) to a 100-litre duffel ($320) while suiting up with Marmot winter apparels (from $45) and camping food rations such as organic cliff bars ($5). Tel: 6337 4743
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While Catholic churches like Church of Saint Peter and Paul still remain since 1870, schools formerly located along this stretch—such as St. Joseph’s Institution (currently Singapore Arts Museum) and Raffles Girls’ School—are now historic sites.
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Found by G.D. Coleman in 1835, Bras Basah Road was once spelled as “brass bassa” and used as a site for laundry in yesteryears due to its prime location as the suburb of our city centre. 7Kickstart Museum Cafe (SINGAPORE ART MUSEUM, 71 BRAS BASAH ROAD) This coffee roaster is bound to kick-start any morning with decadent brews served either hot or cold. If you like your coffee thick and milky, stir in a frozen coffee popsicle into your cup of ice coffee with the 7th Heaven ($7), or settle
for the nitro ice drip coffee ($7) if you need a strong boost! Tel: 8389 7877 Stuttgart Blackforest Boutique S-Cafe (#01-01 Rendezvous Hotel Gallery, 9 Bras Basah Road) Experience German traditions in a themed café with waitresses decked in dirndls. If it’s your first time here, don’t miss out on roast pork knuckle with crackling crispy skin ($19.80), specialty sausages ($18.80) served on mash and sauerkraut, as well as “the best black forest cake in Singapore” ($12)—chocolate sponge with intense flavours from Kirsch soaked cherries. Tel: 6336 8675 Switch by Timbre (#01-02, 73 Bras Basah Road) After a long trail around the precinct, bask in a bilingual music experience as Switch by Timbre turns the beat up with nightly live performances. If you’re famished, go for the highly raved-about thin crust roasted duck pizza ($21) alongside cocktails and good happy hour deals (from $14). Tel: 6336 7739
Mary's Kafe (Kum Yan Methodist Church, 1 Queen Street) Just like going back to grandma’s, warm your stomachs with Eurasian comfort food like braised pork ribs or beef rendang that comes in a set ($8.50). Prepared by owner Mary Gomes—author of two cookbooks on Eurasian food and Singaporean fare, the dishes on the menu rotate daily. Tel: 9852 0348 Standing Sushi Bar (#01-03 Singapore Art Museum, 8 Queen Street) 'Eye for a Guy' contestant Howard Lo’s establishment (first outlet opened in 2009 in Raffles Place) is known for serving Japanese cuisine at pocket-friendly prices. With daily promotions such as $3 salmon sashimi on Mondays or 50% off sushi rolls on Wednesday, it draws students as well as the working crowd. And don’t worry, you won’t have to stand like in the Tokyo originals; there are seats here. Tel: 6333 1335 Asanoya Bakery (#01-03, 15 Queen Street) Founded in 1933 in Karuizawa, Japan, this popular bakery offers shelves of rustic Japanese-European bakes such as their flagship fruits rye bread ($12.50) with rum infused raisins that has been in production for 20 years. Sandwiches and even Karuizawa beer and wine are served in the 80-seater space. Tel: 6703 8703 Tanuki Raw at Kapok (#01-05 National Design Centre Singapore, 111 Middle Road) A popular spot during happy hours for freshly shucked oysters ($2) and affordable chirashi dons! If you love red meat, onsen eggs and the fragrance of truffle oil, you won’t regret the truffle yakiniku don ($14.80). Tel: 6636 5949
Walk around Bras Basah with us and scan the QR code!
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TAKING ON TEKKA
Three food inspectors arrive incognito at Tekka food Centre... (dressed conspicuously in suits and dark glasses)
we've been told by the locals that the food
let's go boys!
here is great! they would
BiTES sends its team of trusted food inspectors to tekka food centre to taste test three famous stalls.
make good additions to our guide
By Weets Goh, Photography by Benjamin Soh
heavily spiced and saffron-coloured rice served with a rich chicken curry. saffron is costly, how do they manage to sell this at only $5? we love these crisp, colourful fritters stuffed with potatoes and prawns. the spicy, peanut-based dipping sauce is perfect!
lean duck meat braised in a thin but surprisingly flavourful gravy
What stands out among the dishes? Nasi Briyani: fluffy and tasty rice
Time to sign off with milk tea!
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Braised duck rice: Indian rojak: the moreish and tender duck, slightly tangy sauce! tasty gravy
address: 665 buffalo road
THE VerdicT ➔ the nasi briyani reminded us of pilaf and was extremely rich and the curry had the perfect level of spiciness. we couldn't find any fault with the indian rojak, although we were unable to try all the different ingredients. the duck was a little too lean, but the thin gravy caught us by surprise with its depth of flavour. we'll certainly consider these stalls for the hawker section of our guide.
The bill ➔ allauddin briyani #01-232: chicken briyani $5 ➔ temasek rojak #01-254: indian rojak $4.20 ➔ heng ji duck rice #01-335: braised duck rice $3.50 ➔ a m mohamed haniffa hot & cold drinks #01-320: milk tea $1.10
The score ➔ VALUE
➔ variety
➔ taste
Have a favourite hawker haunt? Talk to us at [bites.editorial@magsint.com] *BiTES dined incognito and paid for our own meaL
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D.I.Y spirits impress friends with homemade versions of fruity campari, peppermint-flavoured irish cream and yuzu-based limoncello—perfect as gifts or to bring to parties! By Weets Goh, Photography by Clair Ong and Kay Li Lim B i T E S paid for our own groceries
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Peppermint Irish cream Ingredients: 100ml heavy cream B + 100ml condensed milk C + 1 tsp coffee granules J + 0.5 tsp peppermint and vanilla extract E , G + 100ml vanilla vodka K + 100ml whiskey D 1. Combine everything and blend on low until well combined. Tip: The ratios of the ingredients can be tweaked to taste, but try to have the same ratio of alcohol so ABV remains at around 20%.
Yuzu-cello Ingredients: Yuzu I + 400 ml vodka
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1.Carefully remove the rind from the yuzu and try not to get too much of the bitter pith. 2.Juice the yuzu (you won’t get a lot of juice, but every bit counts!) 3. Place everything in a jar with a vodka and let sit for 3 days. 4. Remove the rind and sweeten to taste with simple syrup made by heating sugar and water in equal parts until the sugar melts. Tips: For a clearer yuzu-cello and Campari, strain the end results through a coffee filter.
Homemade Campari Ingredients: 1 grapefruit F + 1 orange handful of blackberries H + 400ml vodka
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1. Slice up the grapefruit and orange, leaving the skin and pith intact. 2. Place fruit in a mason jar and mash some of the blackberries with the back of the spoon. 3. Top up with the vodka and let it sit for a week. Tip: Strain the liquid and make a Campari spritz by adding Prosecco or other dry sparkling wine.
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Pantastic Finds Goodbye, boring cookware! We scope out frying pans for every occasion from making the cutest pancakes to training to be a sushi chef. By Weets Goh
Master Pan A satisfying full English fry-up has: eggs, tomatoes, sausage, bacon, mushrooms and toast. Now you can make the first five all at once with the Master Pan! Breakfast will never be the same again when you own a pan that’s five times more efficient than regular pans. The non-stick, heavy bottomed aluminium frying pan comes with five different segments, including one for grilling.
MINI Aluminium Non-stick Bear Frying Pan Whip up fluffy pancakes or eggs with these unbear-ably cute aluminium non-stick frying pans. The sloped-edges make it easy to slip food off the pan, so even the kids can help out with breakfast (with a little supervision, of course).
$9.90 from TOTT Store, 896 Dunearn Road #0101A Sime Darby Centre. Tel: 6219 7077. www.tottstore.com
$120 from www.lazada.sg Chinook Hard Anodized Frying Pan Lightweight, durable and foldable, this camping essential takes up minimal space in your bag and ensures that you don’t have to eat only granola bars on your next outdoor adventure.
$27 from Nalno Camping Equipment, 505 Beach Road, #02-211. Tel: 9129 2725. www.nalno.com
Triple Fry Pan Too confusing to cook five things at once? Start with three! Made from high-quality aluminium alloy, this tri-sectioned pan allows you to melt your cheese and fry your burgers separately, so you can keep things kosher.
$54.90 from qoo10.sg (additional $5.80 for shipping to Singapore)
Inducta Aluminium Non-stick Rectangle Tamagoyaki Pan Make tamago for sushi at home with this carbon steel non-stick pan. Its rectangular form makes it easy to get that classic layered tamagoyaki shape. It does take some practice to get your tamagoyaki right, but think of how proud you’ll be when you finally get the title of shokunin.
$34.90 from TOTT Store, 896 Dunearn Road #01-01A Sime Darby Centre. Tel: 6219 7077. www.tottstore.com KAVALKAD Simple, lightweight and only $5.90—it’s hard to ask for more. This is perfect for beginner cooks who ruin half the pans they start with.
$5.90 from IKEA, 2 outlets including 317 Alexandra Rd. Tel: 6786 6868
Nordic Ware Divided Skillet Omelette Pan & Poacher Can’t decide between having poached eggs or omelettes for breakfast? Why not both? The non-stick pan comes with a section for omelettes and three rounded moulds so you can have perfectlyshaped poached eggs every time.
$74.15 from qoo10.sg
Bear Brand Multifunctional Mini Electric Frying Pan We don’t know why so much cookware is ursine-themed, but we do know we’ll be using this to fry steaks at our work desk. This electric, non-stick pan is perfect for dorm-dwellers or anyone with no access to a kitchen, although it’s still corded and will require a power source.
$48 from qoo10.sg (additional $4.99 for shipping to Singapore)
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Food streets We explore the origins of some street names in singapore, many of them food-related—maybe the town planners were feeling hungry!
No prizes for guessing what this area used to be. The dairy farm here was owned by the Cold Storage Company, and produced fresh milk. Today, the only cows are the plastic ones at the Wallace Education Centre, a repurposed cow shed that provides information on the history and ecology of the surrounding nature reserve.
BY WEETS GOH
Yishun is derived from Nee Soon, after Lim Nee Soon, who was the largest pineapple planter in the region, earning him the nickname Pineapple King. As a Peranakan, he was also known as Bah Soon Pah, hence Bah Soon Pah Road in Mandai refers to him as well
Hong Kong Street was home to a famous Cantonese tze char place that was credited for creating the san lou hor fun. As far as we know, the street was just named for the country, and the fact that Hong Kong Street became home to a legendary Cantonese tze char stall might just be coincidence—or was it?
A group of roads in Joo Chiat are named for tropical fruits including Chiku Road, Langsat Road, Rambutan Road and Lorong Nangka (jackfruit in Malay). No records were found for the origins of these names, although we're sure that the roads were too small to be plantations in the past.
Despite what younger folks might think, this road is not named for a local celebrity chef, but Ong Sam Leong, a prominent Singaporean businessman who was born in 1857.
Named after Lim Ah Pin, who was known as the Bee Hoon King. He was a bus conductor and a fruit seller before making his fortune producing bee hoon. He then used his wealth to build houses and schools.Today, you can still buy his Chilli Brand bee hoon! His wife Florence also has a road named after her which runs parallel to his. #lifegoals
You've had it in Chinese desserts and cakes, but did you know that the familiar sago pearls are made from a starch extracted from the stem of a palm tree? Sago factories lined this street in the 1850s, which collectively put out 8,000 tons of products annually. In a strange twist of fate, the area became a notorious red light district in the early 1900s.
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