eat • enjoy • explore FEB - MAR 2013 Vol.20
Breathtaking Italy 48 hours in Cinque Terre
In Good Taste
What it’s like to be a tastemaker
Happy New Year!
Jumbo Seafood Branding Advertisement 23.7.11.psd
The Famous
Thai Teochew Cuisine
Braised Whole Sharksfin with Crabmeat
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Rama Thai Sharksfin Restaurant Pte Ltd Ltd
皇廷泰式鱼翅酒家
81 Tanjong Pagar Road Singapore 088502 Tel: 6222 6626 Fax: 6222 6325 www.ramathai.com.sg
email: Reservations@ramathai.com.sg
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Dennis Lim Email: dennislim@pcl-pub.com
EDITORIAL
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e mag wishes all a Prosperous Snake year!
MAG is a free bi-monthly publication, published by PCL Publishers (1999) Pte Ltd. Website: www.pnl-group.com/emag MICA (P) 114/10/2012 ISSN: 1793-8988 No part of this publication may be reproduced in any form or by any means without the written permission of the publisher.
Cover Photo: Courtesy of Kome Premium Japanese Dining
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personality
In Good Taste Ever wonder how the scent of your favourite perfume is created or how seasonings produce the same taste as their real counterparts when you slurp up your favourite instant noodles? S. Bernhard, Savory Application Head of a prominent flavour and fragrance company, tells us what it’s like to be a tastemaker.
What does your work involve?
We develop tastes or aromas for our clients. Sometimes we may supply a complete solution or provide only a certain taste or aroma component. My team tastes a lot of different market samples as well as newly created flavour profiles as part of the development process. I head a team of 10 people including a chef and specialists from different segments such as “Instant Noodle and Bouillon”, “Foodservice” and “Snacks”. With such a group, my work not only involves people management, but also the managing of tools the team uses for their daily application and creation work.
How long have you been in this profession and how did you get into it? By trade, I’m a Master Butcher with a Diploma from Germany. I joined the company as an application personnel when it was looking for more exposure in the processed meat area, such as flavours in marinades, seasonings and brines. I’ve been in the flavour industry for about 8 years and am heading the application department for savoury flavours in Singapore now.
Who are your typical clients?
We deal with companies from a variety of industries including food, beverage, sweets, tobacco, fragrances and consumer goods with fragrances. Personally, I work closely with big corporations that deal in instant noodles or bouillons in the Asia Pacific region.
How and where do you find inspiration when tasked with created a new flavour? Most inspirations come from cuisines of different countries or our internal chef or even a panel of chefs. We tap on the experience of a real dish and the creativity of our chef to mix and match spices or ingredients. The creators will translate this information into tastes such as marinades for chicken or seasoning powders for instant noodles or snacks. 4
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At times, we try to find new ingredients such as fruits or herbs from nature itself and transform them into a new flavor.
What challenges do you face in the creation process?
I think one of the most challenging tasks we are working on is the reduction of sodium in different types of food because salt is such a unique ingredient and contributes so much to a final taste. There is a lot going on in our mouths when it comes to wthe reception towards the 5 basic taste profiles (salty, sweet, sour, bitter and umami). There is no single solution that fits all so we have to mix different ingredients in order to restore the perception of a “salty taste”. We are learning about this every day and we have developed tools to support our customers accordingly.
Since your job involves usage of the senses, how do you keep them sharp and nimble? I do so by eating different foods and going through tastings. We do have internal training in the company as well. However, I just try to enjoy the food I have when I am out with friends because eating should be fun too and not always about dissecting dishes into its basic taste components.
What does it take for someone to do the work you do?
Our work requires us to know the different work processes to ensure we can create and design the most suitable flavour solutions for our clients so food technology knowledge along with a minimum of 8-10 years of experience in the food industry is a must. An interest in food and ingredients as well as its different tastes and smells is also necessary.
What do you think is the scent and taste that represents Singapore and why?
As Singapore is a very multi-national country, it has lots of food and flavours which I like but a very good Singapore Laksa or hawker-style Seafood Noodle” is always a nice treat. I like the balance of the spices used.
8 S2
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F&B
Chinese New Year at Hua Ting Restaurant H
ua Ting’s Group Masterchef Chan Kwok and Masterchef Lap Fai have crafted Prosperity Set Menus brimming with traditional Lunar New Year favourites and Signature dishes with a creative flair. Specialty dishes including Sautéed Australian Lobster with Fresh Lily Buds and Broccoli in Homemade XO Sauce, Pan-fried Fillet of Waygu Beef, Braised Boston Lobster with Black Truffle Paste, Sautéed Coral Clams and Pacific Clams with Seasonal Greens in Spicy Sichuan Sauce, are set to impress. Reserve your table early at Hua Ting (Orchard Hotel) this Lunar New Year to usher in a prosperous year with an extraordinary treat!
$8888 Premiun Prosperity Set Menu Indulgence in its most luxurious form is here – Hua Ting’s $8888 gourmet feast consisting of premium ingredients from all around the world.
Call the Fortune Hotline for Hua Ting’s Prosperity goodies at
6739 6666! 6
eMAG Feb - Mar 2013
Gastronomy lovers will be treated to a collection of exquisite Cantonese dishes which include Braised Whole Japan “Wo Ma” Dried Abalone (20 Heads) with Whole Top Grade Fish Maw, Fa Cai and Seasonal Greens in Superior Oyster Sauce, Fresh Toro, Fresh Salmon and Salmon Roe “Lo Hei” Yu Sheng, Roasted Whole Boneless Golden Suckling Pig marinated with Fermented Bean
Paste, Pan Fried Fillet of Venison with Fresh Foie Gras in Red Wine, Braised Mian Xian with Live Australian Lobster in Superior Stock, Double Boiled Superior Bird’s Nest, Harsma with Homemade Cream of Almond in Whole Young Coconut and other delectable delicacies. These exclusively selected dishes represent Hua Ting Masterchefs’ celebratory wishes for 2013!
Prosperity Offerings Send your Chinese New Year greetings to your business associates and loved ones through Hua Ting’s specialties. Pamper them with our latest rendition of Traditional ‘Nian Gao’, this time with Assorted Date Paste ($30.80)! Other Lunar New Year delights include the Traditional ‘Nian Gao’ ($30.80), Carrot Cake with Assorted Wax Meat ($30.80), and Cinnamon Blossom Water Chestnut Cake ($30.80). Celebrate the family reunion with traditional Hua Ting Deluxe “Pen Cai” ($328 for small and $598 for large) served in a wooden container filled with a selection of Chinese NewYear’s delicacies representing abundance of food and wealth. Other prosperity dishes include Stewed Pig Trotter with “Fai Cai” and Seasonal Greens ($32). Get them all, and you’re all set for the New Year! * Advance order of 6 days is required.
The Perfect Pre-Party Hangout DAILY 3-HOUR FREE FLOW SPECIAL Get ready for your party night out with a free ow of Tequila, Vodka, Whiskey*, Brandy*, Wine, Beer, Martini cocktails and more. Available from 7pm onwards daily. $40 (Men) $30 (Ladies) *House whiskey & brandy only
Gourmet Culture Bistro Bar 20 Hong Kong Street #01-03 Singapore 059663 Tel : 8288 8261
signature dish
2-pc Spicy Chicken Meal
W
ouldn’t it be nice to have fried chicken that doesn’t sacrifice juiciness for crispiness? At Texas Chicken, it is possible to have your juicy chicken and eat it.
Marinated with a secret sauce for 12 hours before it is coated with special flour and fried using specialized techniques, only fresh chicken that has passed Texas’ stringent screening process is used to produce their signature fried chicken meals. We were surprised to find that the flesh beneath the thin layer of crispy skin was not only juicy and tender, but was also bursting with flavor with every chew. Another pleasant surprise was the little amount of oil left on our plates after the meal – less guilt for indulging! Texas Chicken Outlets:UÊExpo UUnited Square UAirport Unex UTampines UCauseway Point UÊChangi City Point UÊGardens by the Bay
Claypot Dry Bee Hoon Crab
A
t first glance, the gleaming red giant crab enthroned in the claypot may seem like the star of this dish but it was the thin vermicelli hidden underneath that kept our chopsticks busy. The vermicelli braised in stock together with fresh live crab allows the natural sweetness of the crab to seep into the bee vermicelli, which turns out to be a winning move because the vermicelli oozes with flavor at every bite. We would not mind a drive out to Sembawang for this dish anytime!
1036 Live Seafood 1036, Sembawang Road Singapore 758504 Tel: 6555 1277
Fish & Chips
N
ever judge a fish by its cover. While this dish may look ordinary on the outside, great effort has been taken to prepare the fish within. Hidden beneath a layer of crispy homemade batter is a generous slice of Dory Fish fillet that has been marinated over two days in a variety of ingredients including milk. This leaves the flesh tender and juicy even though the external layer has been fried to crispy perfection that’s not too oily. Accompanied with thick cut stick fries and salad, this dish makes a hearty meal. There’s only ten portions prepared daily so you may want to order in advance, especially on a weekend. J’s Bar & Grill 1034, Sembawang Road Singapore 758503 Tel: 6481 0338
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SONG LANG GARDEN Where Flowers Bloom! Song Lang Graden has been establishment for more then 60 years, is now under the meticulous care of Mr Jeffrey Tay and his wife. This festive season, Song Lang Garden is again a picture of flowery bliss. The festive plants available are Mandarin Orange, Kum Quat, Orchids, Money Tree, Fortune Bamboo, Celosia, Cockscomb and many more!
378 Tanjong Katong Road, Singapore 437134 Tel: 6344 3232 Fax: 6344 7878 Email: Jeffrey@songlanggarden.com.sg
F&B
Kome Anew
W
ith new management, a makeover and a new team behind the kitchen, Kome Japanese Dining at Keppel Club is ready to make a splash in the highly popular Japanese dining market in Singapore. At the helm of the kitchen is Master Chef Albert Tay, who has spent the last 30 years perfecting Japanese cuisine in several establishments in Singapore including Shima at Goodwood Park Hotel and Miyabi at Raffles Town Club. Foreign dignitaries and members of royalty rank among some of his customers. Chef Tay strongly believes that freshness of ingredients is the most important element in Japanese cooking. Kome brings in air flown ingredients from Japan 4 times a week, including fresh fish from the famous Tsukiji Market in Tokyo. With these ingredients, the chef has created a menu offering traditional favorites such as sushi, sashimi, grilled items and more. One of the restaurant’s specialties is Shabu Shabu, which customers have kept coming back for. There are a few types to choose from: Short Rib Beef, Live Lobster, Salmon Belly Miso and Pork Kimchi – each featuring a generous pot of fresh ingredients for 10
eMAG Feb - Mar 2013
simmering goodness. Our Lobster Shabu Shabu arrived with a giant lobster on top of a pot full of vegetables, mushrooms and tofu. The restaurant offers a great value buffet dinner featuring a variety of sushi, sashimi, tempura and other favourites at only $42++ per person. The buffet is also available for lunch on weekends. If you have a little more budget to spare, try the premium Kaiseki course which starts at $100 per person for a 5-course meal and goes up to $200 for a 7-course meal. Sample the best of the chef’s creations off the menu. Depending on ingredients’ availability, the meal may include special premium appetizers, sashimi, Wagyu beef, foie gras, grilled fish and more. Complete the meal with a toast from the restaurant’s wide selection of sake and shochu imported from Japan. Prices range from $18 for sparkling sake to over $300 for a bottle of premium sake. We tried the Yuzu sparkling sake and found it to be tremendously refreshing. This is a drink that the ladies would love. Kome also has private tatami dining rooms available for booking and is able to cater to both private and corporate events.
Master Chef Albert Tay who has worked in Japan for many years, with 30 years of experience behind his back, he has invested much of his time earning his stripes in Japanese cuisine. He has worked in some of the notable restaurants here including Nadaman at Shangri-La Hotel, Shima at Goodwood Park Hotel and Himawari. During his stint as the Master Chef of Miyabi at Raffles Town Club, Chef Tay has served many VIPs including foreign dignitaries and visiting royalty. He says, “I firmly believe in providing the best for our customers. As we are all lovers of Japanese cuisine, I will create new dishes regularly with passion, innovation and creativity to cater to the different taste buds of our customers. At Kome, you can be assured of a memorable dining experience.”
KOME Premium Japanese Dining The Keppel Club 10 Bukit Chermin Road Singapore 109918 Tel: 6273 0118
Experience a tantalizing buffet of the best in Japanese cuisine at KOME today. All-you-can-eat buffet
Over 100 top quality items with our best-selling Shabu Shabu, the freshest sashimi, your favourite sushi, the crispiest tempura, delectable grilled selections & more. Adult $42++ per person Child (under 10 yrs) $10++ per person Available during: Monday to Friday - Dinner Saturday, Sunday & Public Holidays - Lunch & Dinner
Master Chef Albert Tay Well-loved chef with over 30 years of experience in top Japanese restaurants in Singapore. “I firmly believe in providing the best for our customers. At Kome, you can be assured of a memorable dining experience.”
KOME Premium Japanese Dining The Keppel Club 10 Bukit Chermin Road Singapore 109918 Tel: 6273 0118 Under New Master Chef & Management
PROSPERITY TREASURES GOLDEN INGOT
招�元宝装�� Braised 10 Head Tim Palace @ SAFRA Toa Payoh
Abalone（十��)）
62535515
Pig Trotter（猪手）
Dried Scallops（干�）
珍輝閣 Tim Palace Pte Ltd
Fa Cai（�菜）
293 Lorong 6 Toa Payoh #03-01 SAFRA Toa Payoh Singapore 319387 Tel: 6253 5515 Fax: 6253 0266 www.gimtim.com.sg
King Mushrooms（杏��） Carrot（��卜） 迎春展笑餐
���聚餐
$188.00+ �情�聚餐
$68.00++(per person) $228.00++ (for 4 persons) $318.00++(for 6 persons)
�情�聚宴
豪�迎春宴
金碧迎春宴
��富�席
$438.00++(for 10 persons)
�皇迎春宴
好友聚�宴
$498.00++(for 10 persons)
金蛇迎春接福宴
$598.00++(for 10 persons) $698.00++(for 10 persons) $798.00++(for 10 persons) $988.00++(for 10 persons) $1388.00++(for 10 persons)
Chinese New Year Set Menus available from 11th to 24th February 2013 (��正月初二至正初十五)
PROSPERITY POON CHOI
6323 8933 Island wide Home Delivery
��盆菜 $168 (6 persons) $268 (8-10 persons)
Salmon YuSheng 三文鱼生
Prawns, Sea Cucumber, Scallop, Checken, Duck, Fish Maw, Fish Ball, Abalone, “Fa Cai”, Mushroom, Broccoli, Cabbage, Carrot.
Golden Pillow 933
No. 1 Kaki Bukit Road 1, #05-11 Enterprise One, Singapore 415934 Tel: 6323 8933 Fax: 6322 8933 www.goldenpillow933.com.sg sale@goldenpillow933.com.sg
KOME
Sashimi Yusheng at
7 is the lucky number at Kome Japanese Dining this Chinese New Year. The restaurant has launched a special Yusheng set with 7 different types of fresh sashimi grade seafood including salmon, tuna, swordfish, yellowtail, sea bream, squid and scallop. Complete with fresh vegetables and a unique citrus based sauce made in-house, Kome’s oil-free Yusheng set is light, healthy and easy on the waistline. Available between 1 Feb – 25 Feb 2013 at $38.80 per set (4 -6 persons). Reservation 1 day in advance is recommended. KOME Premium Japanese Dining The Keppel Club 10 Bukit Chermin Road Singapore 109918 Tel: 6273 0118
WISHING YOU A PROSPEROUS Chinese New Year
s rou e p s h Pro w Fis Ra
ESTABLISHED SINCE 1965, KIM’S PLACE IS THE IDEAL VENUE FOR www.kims.com.sg COMPANY FUNCTIONS, REUNION DINNERS AND CHINESE NEW YEAR GATHERINGS WITH ITS MEDIA ACCLAIMED DISHES,
Chilli Crab Rated Top 10 By EPICURE
Cheese Lobster Featured in Channel 8 STAR CHOICE
CNY Seafood Set Menu from $188 onwards! Limited table, Call
67421119 for reservation.
Claypot Abalone Hokkien Mee Featured in MAKANSUTRA
KIM’s Place Seafood Restaurant Pte Ltd (Aircon) 43 Joo Chiat Place S(427767) Operation Hours: 11am - 3am
signature dish
Live Lobster Shabu Shabu
I
f there is one thing you have to try at Kome, it would be Shabu Shabu. The restaurant prides itself on its Shabu Shabu and customers continue to return for this tummy warming dish. The Fresh Lobster Shabu Shabu includes generous servings of vegetables, mushrooms and tofu served in MSG-free but sweet and salty stock. The star of the pot is a large lobster that sits on top of the heap and infuses a rich flavor into the soup. This is a dish that is wellsuited for gatherings with friends or family.
Kome Premium Japanese Dining The Keppel Club 10 Bukit Chermin Road Singapore 109918 Tel: 6273 0118
Stir Fried Charleston Chilli with Fish
T
his dish is an example of the chef’s creativity. It 1s the first time we have ever seen Charleston Chilli used as an ingredient. More than a chilli, it functions and tastes like a vegetable with a pleasant sweetness under the chef’s skilful hands. Fish with black bean sauce provides a savoury contrast which makes this dish one of many surprises.
Taison Seafood (The Zon) C3, Fun Zon, Jalan Ibrahim Sultan, Stulang Laut, 80300 Johor Bahru Tel: 07-221 9988
Steamed Cod Fish with Egg White and Golden Strips
M
ost Chinese dishes tend to be colourful. However, this dish presents a field of snowy white on the plate through the use of steamed fresh cod fish and egg white. Like its appearance, this dish does not seek to impress with loud flavours but instead wins with elegance in taste. The amount of light soya sauce added is just right and balances the rest of the ingredients beautifully. Pickled Cordia seeds sprinkled on top add small bursts of excitement an contrast. If you enjoy light or subtle flavours, this would certainly be the dish for you. Tim Palace @ SAFRA Toa Payoh 293 Lorong 6 Toa Payoh #03-01 SAFRA Toa Payoh Singapore 319387 Tel: 6253 5515
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Bak Kut Teh
@ Lau Ah Tee
T
here are many people who contest the history of Bak Kut Teh. Some believe that it originated from Malaysia. Personally, I think the Teochew Bak Kut Teh is pride of Singaporean food. That would explain why so many politicians come here to experience it! The soup of Lau Ah Tee’s Bak Kut Teh appears simple but tastes great. Robust but not overly peppery, it has a sweet savoury taste that comes from boiling pork bones until they are almost crumbly. The delicious ribs here are also cooked until they are tender and one must not forget to order the top quality steamed fish as well.
Tea, which cleanses the palate, would be an ideal accompanying beverage. To learn more about the history of Singaporean Teochew Bak Kut Teh, invite Lau Ah Tee himself to sit down and share it with you over tea. He would likely be more than happy to share his knowledge and his passion with you. One thing that deserves special mention is the hospitable service that sets Lau Ah Tee apart from other famous Bak Kut Teh stalls. If you are looking for quality tea and Bak Kut Teh, Lau Ah Tee should definitely be your choice.
老 �弟肉骨茶 Add: 34 Whampoa West, #01-67, Singapore 330034. Operating Hours: 7am – 3pm (Daily) Contact: 97555250
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Dining in a Park. Italian & Asian Cuisine
Parco Caffè @ Raeburn Park 10 Raeburn Park #01-28, Singapore 088702 Operating hours Mon - Fri 11:30 - 14:30 / 18:00 - 23:00 Sat, Sun, Ph: 09:00 - 23:00
For resevation: enquiry@parcocaffe.com.sg Tel +65 9653 9132 Fax +65 6223 4338 www.parcocaffe.com.sg www.facebook.com/parcocaffe
Ǧϐ
travels Text & Pictures: Damon Wong
48 hours in
W
e had absolutely zero knowledge of the Italian language. We had also heard nightmarish stories about the notorious trafďŹ c in Rome, confusing trafďŹ c regulations and dangerous
20
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Cinque Terre car-jacking incidents. But all that did not matter when my wife and I decided to embark on a self-drive holiday of a lifetime. Armed with a new camera and a tried-and-tested navigation system, we headed to Cinque Terre during our holiday in Italy. We had been to bustling Rome, enchanting Florence and Milan, the shopping heaven. Yet, it was Cinque Terre and its coastal beauty that I found myself deeply
in love with. It was a place most Singaporeans only hear of in Rick Steve’s famous travel guides. As it was pretty much accessible only by car, it was seldom included in one’s itinerary and often left out of travel agents’ guided tours.
Declared a National Park in 1999, the Cinque Terre (5 lands) is made up of five coastal villages: Monterosso, Vernazza, Corniglia, Manarola and Riomaggiore. They are connected extensively by footpaths and trails leading through kilometres of vineyards, olive groves and pine trees - a real taste of the Italian Riviera. Little wonder that it has been a magnet for avid hikers and lovers of nature. Travellers who appreciate the comfort of train
rides would appreciate the railway line linking up the five villages. The 3 hour drive from Florence was a breeze, but the uphill climb towards our apartment up the slopes of Levanto proved heart stopping at times, even in our rented tank-like Volvo S60. Arriving at our apartment late in the afternoon meant we had little time to explore before it turned dark. The apartment owner suggested a visit to Vernazza, which in her opinion, is the most enchanting. A 15-minute drive down the slopes later, we arrived at Velanto where we caught the train to Vernazza. We purchased the Cinque Terre Cards, which at only 9 euros each, gave us unlimited train rides between Levanto and the five villages.
Feb - Mar 2013 eMAG
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travels
Vernazza
The village’s deep naval history can be seen from its well protected harbour with an excellent defence system consisting of walls towers. The view of the village from the Belforte fortress is breathtaking. Life in Vernazza centres around the square which is the heart of the village. At the square, we were greeted with charming restaurants and bars. Seated under the multi-coloured umbrellas, one gets to enjoy the local Liguria cuisine of fresh seafood and wine, and hear the crashing of waves against the backdrop of the harbour with its colourful ďŹ shing boats. A few steps up from the square is the 11th century Doria Castle, which offers travellers an unparalleled view of the square and the harbour. We headed back to the station after a sumptuous meal. Vernazza set the bar for what was to come tomorrow.
Corniglia
Corniglia is somewhat different from the other villages as it was built on the hills above sea level. One can get to the main village by walking up 382 steps, or simply wait for a shuttle service that runs every 20 minutes from the train station. Spare some time to explore the village centre which is lined up with quaint cafes and shops selling local produce and handmade accessories. I love the name of this village. Corniglia has roman origins and is named after Cornelius, a Roman. Overlooking the promontory is a spectacular view of the coastline with sloping vineyards reaching towards the seas. From a distance, one can ďŹ gure out the outlines of the village of Manarola.
Monterosso
We woke up early the next morning and set forth for the remaining four villages. Monterosso is the nearest Cinque Terre villages from Levanto by train. Set against long stretches of pristine shoreline, the hills around Monterosso is lined with vineyards, and lemon groves. . One can just imagine the rainbow-coloured umbrellas that will come up along the beaches in summer where you would be able to observe the crystal clear waters from beneath them. 22
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Monterosso loves festivals. We missed the Salted Anchovies Festival, which happens every September, by a few days. The village has an annual Lemon Festival which takes place on the third weekend in May. The town takes on a cheery shade of yellow and we were told it is similar to what people in Sorrento get to experience. If time permits, catch one of the regular ferries that offer milk run services between Cinque Terre, Porto Venere and other towns around the Gulf of La Spezia.
Manarola
It was Manarola after Riomaggiore. No train rides this time as we planned to stroll along the ‘Via dell Amore’ (Lovers Trail) that links Riomagiorre with Manarola. Lovers all over the world came and left padlocks and love notes along the 1km long coastal path, believing that doing so signifies eternal love. The walk was relaxing but could be more romantic if we did not have to walk at double speed to catch the famous sunset in Manarola.
Riomaggiore
A river named Rivus Maior runs through the village of Riomaggiore and is apparently where Riomaggiore got its name from. I enjoyed getting lost in the village’s weaving narrow alleys and corners. What really caught my eye were the picturesque colourful houses with tiled roofs built against steep steps and rocks. The saltiness of seawater filled the air as we approached the marina. I wish I had my swimming gears with me because I was truly tempted to dive into the clear blue waters.
For a photographer like me, our visit to Cinque Terre was about to reach its climax. We asked about the famous look out spot where some of the most awesome Manarola sunsets have been captured by avid photographers worldwide. We huffed and puffed our way there and were certainly not disappointed. It was undeniably the highlight of my entire trip to Italy. It is little surprise why the Cinque Terre has been included in UNESCO’s world Heritage List since 1997. I left Cinque Terre telling myself I will definitely return someday, perhaps to experience hiking through the miles of mud tracks, or to explore Porto Venere. From the memories I have made, it’s definitely worth the visit. Feb - Mar 2013 eMAG
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Dine Like You’re in
America
More Food, More Service, More Fun!
ANMOUR CAFÉ Sdn Bhd
No 34, Jalan Sutera Tanjung 8/3, Taman Sutera Utama, 81300 Skudai, Johor +6010 8287080 +607 5563420 www.facebook.com/pages/AnMour-Cafe-Concept
正宗客家盆菜 From RM588 - RM788
Dining
by the Sea
Located on the coast of Johor with a view of the Singapore shoreline, Taison allows you to dine to the sound of lapping waves under your feet. Besides a spacious indoor dining area, one also has the option of dining alfresco style with fresh barbecued food and affordable duty free drinks. The large selection of live seafood which guests are able to choose from ensures maximum freshness in what arrives at your table.
太子楼
TAISON SEAFOOD (THE ZON) SDN. BHD. C3, Fun Zon, Jalan Ibrahim Sultan. Stulang Laut, 80300 Johor Bahru,Johor. Fax: 07-221 8511 Website: www.taison.com.my
Tel: 07-221 9988
A Touch of England in an Old World ambience Celebrate Valentine’s Day Here! Treat the one you Love!
No. 1 & 3 Jalan Glasiar, Taman Tasek, 80200 Johor Bahru, Johor Tel: 07-232 3761 Fax: 07-235 1767 Suite 204, Johor Premium Outlets, Indahpura, 81000 Kulaijaya, Johor Tel: 07-590 9268 Fax: 07-590 9128 www.GeorgeandDragonCafe.com enquiry@georgeanddragoncafe.com
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Take a holistic approach to wellness with our award winning services
• Medical Therapeutic Massage • Tui Na Therapeutic Massage • Neck & Shoulder / Back & Shoulder Therapeutic Massage • Children’s Reflexology • Foot Reflexology • Ear Candling • Fish Spa
Reborn Healthcare Sdn. Bhd. 61 & 63, Jalan Sutera Tanjung 8/2 Taman Sutera Utama, Skudai 81300 Johor Bahru.
Tel: 07 5588 488
Business Hours: 10.00am – 1.00am (Open Daily)
KUALA LUMPUR
Bukit Bintang Chinatown Petaling Street Plaza Damas Hartamas Leisure Mall-1 Cheras Leisure Mall-2 Cheras Taman Segar Cheras Taman Connaught Cheras Sri Petaling
PERAK
Ipoh De Garden
SELANGOR
Kota Damansara Giant Kelana Jaya Bdr Puteri Puchong 101 Boulevard Puchong The Mines Kajang Metropoint Alamanda Putrajaya
03-2144 03-2070 03-6203 03-9130 03-9131 03-9131 03-9130 03-9057
1288 9388 3273 9788 1888 0588 9088 1099
05-5453 788
03-6142 03-7806 03-8060 03-8070 03-8942 03-8734 03-8890
8188 3688 3083 7818 2881 3788 3864
PENANG Gurney Plaza
04-229 1388
JOHOR Sutera JB
07-5588 488
INDONESIA Kuta, Bali
+361 76 7171
Room Type
Description
Total Cost (RM)
Standard Double
One Queen Size Bed
38.00 ^ nett
Superior Twin
Two Single Beds
48.00 ^ nett
Deluxe Triple
Three Single Bed
58.00 ^ nett
Deluxe Family
One queen Size Bed & one Single Bed
63.00 ^ nett
Junior Suite ( window )
Two Queen Size Bed
88.00 ^ nett
Deluxe Suite ( window )
Two Queen Size Bed, One Single Bed & One Sofa Bed
128.00 ^ nett
Only Here!
Up to 50% discount for Online booking, Corporate, and Member. HereHotel.com
43 & 45 Jalan Sutera Tanjung 8/2, Taman Sutera Utama, Skudai 81300 Johor Website: www.herehotel.com Tel: +607-5566777 / 888
A paradise in the city, enjoying the benefits of massage, reveling in the serenity of nature No. 17 & 18, Jalan Keris, Taman Sri Tebru, 80050 Johor Bahru Johor, Mslsysia (սછཱིٛᇖྖ)ؚ Tel: 07-335 1333 Booking 07-335 8880
57, 59 & 61, Jalan Keris, Taman Sri Tebrau, 800500 Johor Bahru Tel: 07-332 8111 Booking: 07-331 8111 L1-040/041, Sutera Mall, 1 Jalan Sutera Tanjung 8/4, Tmn Sutera Utama, 81300 Skudai, Johor, Tel: 07-559 9118
health
The Royal Treatment You Deserve
Located along North Bridge Road and easily accessible via car or MRT, Tang Dynasty Spa is a 24-hour boutique spa that promises an Oriental spa experience at affordable prices. Since its opening in November 2011, the spa has developed a growing pool of regular customers. In fact, it has become so well-loved that it was recently awarded the 2013 Singapore Excellence Award.
Oriental Beauty
Being fervent lovers of massage and Oriental design, the owners combined these two passions and transformed their 3000 square foot shophouse space into a relaxing environment adorned with paintings and art pieces sourced directly from China. Equipped with 8 treatment rooms (inclusive of 1 couple room), every room comes with a soft padded bed and private shower cubicle. The Oriental theme doesn’t just stop there. Tang Dynasty offers a variety of Oriental foot and body massage services carried out by certified therapists, including foot reflexology, full body massage, cupping, gua sha and more.
Tang Rejuvenation Special Promotion
Professional services at reasonable prices
•1 hour full body massage: $50 (U.P. $60) •1.5 hour full body massage: $75 (U.P. $90)
Following traditional Chinese medicinal principles, therapists help customers find relaxation and comfort as they knead away the knots and tensions accumulated in the body from the stress of daily life. Foot reflexology specialists pamper your feet with expert hands as you kick back into your armchair in the Relaxation Lounge and enjoy the entertainment system and free wifi.
Book for 2 and enjoy even greater value! •1 hour full body massage for 2 persons: $90 (U.P. $120) •1.5 hour full body massage for 2 persons: $135 (U.P. $180)
The owners believe in providing professional, high-quality service in a clean environment with excellent value and this is reflected in their affordable prices. A 1-hour body massage is available at $50. For those who want to feel even greater relaxation, go for the 1.5 hour massage which will only set you back $75.
Sincerity Matters
We found that the owners and staff were warm and sincere and this is perhaps why they have managed to retain customers since day one. Those who prefer a lighter massage may wish to convey their preferences to the therapists before treatment commences as their style of massage is on the firm side. As people with active lifestyles, we appreciated the firm massages that relaxed our sore muscles. If you enjoy deep massages that can reach into the body’s tension points, you will certainly enjoy what Tang Dynasty has to offer. With services priced at such reasonable levels, we will certainly be back for more. 32
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Tang Dynasty Massage & Spa 786A North Bridge Road Singapore 198754 Tel: 6686 6466 www.tangdynastyspa.com
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SINGAPORE EXCELLENCE AWARD 2013
Enter the World of Oriental Beauty & Bliss. Escape the stress of everyday life with a visit to Tang Dynasty Spa, and indulge yourself in a luxurious Oriental boutique spa experience at affordable prices. The skills and experience of our therapists combined with their warm personalities will make sure you rest, relax and rejuvenate fully.
786A North Bridge Road, Singapore 198754.
Tel 6686 6466
The Royal Treatment You Deserve Open 24 Hours Daily | TangDynastySpa.com