If you’ve done any exploring around Orchard recently, you may have noticed a striking building adorned with lush greenery and intriguing architecture tucked away along Claymore Road. What I fondly refer to as “that futuristic plant building” is formally known as Pan Pacific Orchard, a verdant hotel that recently opened its doors in June 2023. But we’re not here for the sights; cloaked away in the forest terrace of the building houses a hidden gem called Mosella.

A dimly lit hallway opens to a dramatic three-storey high area with floor-to-ceiling glass windows. Natural light flitters in, bathing the space in a welcoming hue. At the centre of the restaurant stands a giant mirrored monolith plastered with a layer of reflective glitter, amplifying the vibrant energy throughout.

Mosella takes you on a modern Mediterranean journey under the guidance of Executive Chef Pedro Samper. Think fresh vegetables, seafood, and of course, plenty of olive oil. The idea here is a delicate dance between experimentation and tradition, blending modern influences with time-honoured techniques.

The food


To truly grasp Chef Samper's vision, try their Artichoke. This Mediterranean vegetable is transformed into a delightful textural contrast. Confiting renders it beautifully crisp, while the accompaniments—Iberico ham, Manchego cheese, and a cured egg yolk—add layers of richness and umami. Prefer a lighter start? The Burrata & Heirloom Tomatoes offers a refreshingly vibrant alternative. The ingredients used are so fresh I’m convinced they're harvesting herbs and vegetables from the greenery hanging around the hotel. Thankfully for us, this dish is also available as part of a budget-friendly three-course set lunch menu.

After you’ve had your palate tantalised by the starters, pick from three mains: Barramundi, a pan-seared sea bass, Aglio E Olio Mushroom Spaghetti, and my personal choice, Beef Tenderloin. Succulent, explosively juicy, and emboldened in flavour by a thyme jus. What more could one ask for in a steak?

The dessert

Be sure to save room for dessert, though. You won't want to miss a dish that has held its place on the menu since its introduction, and for good reason. The Burnt Basque Cheesecake is Mosella’s signature dessert that feels like a hybrid between a souffle and a cheesecake. Pair it with an apple compote and house made vanilla ice cream, and you’ll understand why I warned to save space in advance.

If you’re looking to impress, the Cacao delivers just the right amount of showmanship. It features a 70 per cent Guanaja dark chocolate mousse and blood orange waffle that’s flambéed tableside with Cointreau, creating a dancing display of flames. A fitting way to cap off a meal of dramatics.  

Mosella is located at Level 2, 10 Claymore Road, Singapore 229540

What defines the essence of being Singaporean? Is it the laksa and chicken rice we eat? Our kiasu nature? Maybe it's the way we speak. Whatever it is, I’d argue nothing encapsulates our cultural identity quite like secondary school. For every Singaporean, secondary school was a crucial rite of passage. It’s a time when we are thrust into a melting pot of local culture and self-discovery. These are our most formative and tender years, which harden to form some semblance of who we eventually grow into. In a setting that perfectly embodies the wistful nostalgia and vibrance of Singaporean culture (if you’ve ever revisited your alma mater, you’ll know what I’m talking about), The Lo & Behold group decided to launch New Bahru, a project in this exact place that brings together local businesses to form an artist’s collective.

Brought to you by the folks behind Odette and Tanjong Beach Club, New Bahru repurposes the skeleton of Nan Chiau High School to create a space spanning food and beverage, retail, wellness, entertainment, education, arts and culture. The project's goal is to capture the quintessential Singaporean spirit and unleash our city's untapped creative potential. Despite the easier path of demolishing and starting anew, The Lo & Behold Group chose the more challenging one. By preserving the original framework, they've retained that intangible magic of adolescence. This essence permeates every repurposed classroom-turned-store, echoes through the hallways, and lingers in the parade square.

The Coconut Club

(The Coconut Club)

Home to the infamous SGD18 Nasi Lemak, The Coconut Club resembles how we imagine a Singaporean diner to be. They serve elevated local fare like the Quail Goreng Berempah, made with livestock from Singapore’s oldest family-owned game bird farm. Another standout dish to look out for is the River Valley exclusive Wagyu Beef Roti John.



For everything bedroom, check out SOJAO, a local brand known for 100% ethically made organic cotton products. You’ll find anything from bedsheets, sleepwear and fragrances—one of which White Noise, a collaboration with stillgoods, caught my nose. It’ll have you sniffing the sample paper like an inhaler (in the best way possible) due to its calming effect. I hear they’re collaborating with 50 other local brands, embracing the kampung spirit we’ve grown so out of touch with.



Hearing Nujabes playing in the background of Soilboy told me everything I needed to know about the plant studio. The atmosphere evokes a Zen Japanese garden, with blends of textures—cork on metal, smooth and textured, soft but rugged. Soilboy curates a careful selection of plants that involve intensive research and propagation. The result is a catalogue of flora you probably expect to see in somewhere like Gardens by The Bay instead. Their collection of handmade ceramics is also available for sale in their first experience store, so rest assured your plants won’t go home unclothed.

MAKE by Ginlee

(MAKE By Ginlee)

To effectively sum up what MAKE is, one can only describe it as a kitchen for clothes. Launching as an experience-based concept store, they allow customers to customise a selection of materials and fabric (the seasoning stage as I like to call it) and quite literally, steam them in an “oven” once they’ve undergone the arduous process of this or that. What comes fresh out of the oven is a creation—either a garment or a bag—complete with a beautiful pattern of pleats, a signature design of the studio.


Dahl (Kotuwa)

Chef Rishi Naleendra's homage to his Sri Lankan heritage, the restaurant used to be at Wanderlust Hotel but traded it for a bigger space and a thirstier clientele. Now with a bar and a new vigour to the menu, the joint has a new lease of life. Sure, Chef Naleendra may have to travel a little further from his other two establishments—Fool and the two Michelin-starred Cloud Street, both within the Tanjong Pagar district—but you can't really beat the vibe of New Bahru.



Once an online portal, MORNING has now succumbed to having a physical retail space. It's about time though. It's hard to experience the ease of making your own coffee with MORNING's signature Morning Machine. Drop in and the retail staff will walk you through the handling of the machine, as well as, recommend the different coffee profiles that might tickle your fancy. Expect future endeavours like sampling sessions, workshops and events.

Curious Creatures

(Curious Creatures)

What started as an Etsy side hustle has now blossomed into a third physical space at New Bahru. As the first to introduce permanent jewellery (where a custom-fitted piece is welded close without any clasp) in Singapore, Curious Creatures at New Bahru offers fine and demi-fine jewellery collections as well as the only outlet that has a bespoke service.

Alma House

(Alma House)

Located at the Big Block, Alma House's nomenclature is taken from "alma mater" as the building was once Nan Chiau High School. It's a new-to-market serviced apartment concept that's designed by local design studio FARM. With furnishings supplied by Commune, there are six room tiers to stay at; with the Deluxe Room (18sqm) that's fitting for a single traveller or the largest Alma Family Suite (55sqm) that... well, the whole family can enjoy. 



If MAKE by Ginlee is a kitchen for clothes, it only makes sense to liken Crafune to a kitchen for leather handbags and accessories. Here, they offer a series of hands-on workshops focused on leather craftsmanship, but there’s also an emphasis on upcycling. That old leather bag you just can’t bear to part with? Under Crafune's guidance, your own hands can transform it into a stylish wallet, cardholder, or any number of creative accessories.

ÁTIPICO | Room #15

ÁTIPICO | Room #15)

To understand what ÁTIPICO is, look no further than the name itself. Defined as “different from all others of the same type,” ÁTIPICO has had its background as a bakery and caterer for high-end fashion brands. At New Bahru, Room #15 will be its first foray into the restaurant industry, and it seems poised to make a splash in fine dining with a fresh perspective. Based on the tantalising samples I’ve tried, I have no doubt ÁTIPICO will transition just fine into the industry—albeit a little disruptive with how unique it promises to be.


Opening its doors as Singapore’s only Makkoli bar and restaurant, Odem takes pride in its curation of meticulously handcrafted makkoli that’s been brewed with local ingredients and free of preservatives—a far cry from your typical mass-produced rice wine. As someone who struggles to finish a pint of beer, I was pleasantly surprised to find myself enjoying a flight of five makkoli glasses without much resistance. Though we must admit, we’ve always had a soft spot for makkoli. Pairing each sip with a warm and comforting bite of their Soy Glazed Brioche and Gamtae Seaweed Butter hit every spot for us.

Traditional Korean dishes are refined using modern techniques, resulting in a menu featuring comfort food such as the Gulim Mandu and Barbequed Kalbi. The ambience is bathed in soft light, creating an intimate atmosphere that’s sure to get those long conversations going. If you do decide to visit, don’t leave out the Brioche, seriously.


It all began when the Michelin brothers (great name for a video game spin-off, if any) created a small guide filled with practical information for travellers. It would detail info such as maps, tips on changing tyres, petrol station locations, and, delightfully for weary sojourners, a list of places to eat or stay overnight.

In 1920, they began selling the guide for seven francs. As the guide's popularity grew, the Michelin brothers hired a team of mystery diners—now known as restaurant inspectors—to anonymously review eateries. And that evolved into the Michelin Guide that we know of today.

So, this year. This year, the Micheline Guide Singapore celebrates its eighth edition and reveals notable updates: Meta earned two Michelin stars and four new restaurants received their first Michelin star.

The guide features a diverse range of top-rated restaurants, Bib Gourmand venues, Michelin-selected establishments as well as introducing Singapore's second Michelin Green Star.

Here is the list of restaurants that have recently joined the Michelin Selection.

Newly Awarded Restaurants with One MICHELIN Star



Helmed by Chilean chefs Araya and Fernanda Guerrero, the couple previously operated a restaurant in China. Showcasing an eclectic mix of Chilean and Japanese ingredients, their dishes bring a South Pacific theme and are inspired by Araya’s experiences in Spain and Japan.



This restaurant showcases executive chef Masahiko Kawano’s culinary vision through an exquisite 10-course dinner menu. Kawano combines French and Japanese ingredients, elevating his creations with his mastery of French techniques. His meticulous attention to detail shines in the daily refinement of his duck consommé, demonstrating his commitment to perfection.



Just a stone’s throw from Singapore's major attractions, this dining experience by Chef Bjoern Alexander combines Italian cuisine with bold Asian influences. Enjoy watching what goes down in their open kitchen as well as the stunning views of Marina Bay Sands and the Esplanade. The signature dish—whole red prawn—features perfectly smoked, juicy crustacean paired with crispy prawn toast for a delightful contrast in textures.



Led by Singaporean chef-owner Malcolm Lee, Pangium offers an exquisite menu exploring the potential of Straits cuisine. Named after the Pangium plant—which gives us Buah Keluak, an essential ingredient in Peranakan cuisine—Pangium celebrates Lee's family heritage. Through meticulously crafted dishes, guests experience exceptional flavours that reflect generations of culinary tradition.

Affordable MICHELIN Options

For something that's kinder to the wallet, consider exploring some of the hawkers recently added to the Michelin Guide:

Food Street Fried Kuay Teow Mee


Their kway teow mee bursts with wok hei, blending ribbon rice noodles, egg noodles, bean sprouts and scrambled eggs in their secret sauce. Toppings include either clams or a seafood medley of fish, squid, shrimp, and clams. Remember to bring cash, as it's the only payment method accepted.

Chinatown Complex Market & Food Centre, #02-173, 335 Smith Street, 050335, Singapore

Guan Kee Fried Carrot Cake


Despite its name, fried carrot cake is actually made with radish and is not a dessert. It comes in two varieties: black, which offers a caramel-like sweetness, and white, which is savoury with an eggy flavour. For the best experience, try a combo of both varieties.

Albert Centre, #01-59, 270 Queen Street, 180270, Singapore

Maxwell Fuzhou Oyster Cake


The second-generation owner continues to fry oyster cakes à la minute, just as her mother did in the 1960s. Though slightly darker than usual, the minced pork, oysters, prawns, and coriander remain soft and juicy beneath the crispy crust.

Maxwell Food Centre, #01-05, 1 Kadayanallur Street, 069184, Singapore

Zheng Zhi Wen Ji Pig's Organ Soup


In addition to pork offal, the menu includes marinated pork trotter, kway chap, and bak kut teh. However, the standout dish is the noodle soup with pork liver and kidney, where the offal is perfectly cooked and the broth exudes rich herbal aromas.

Clementi 448 Food Centre, #01-26, 448 Clementi Ave 3, 120448, Singapore

Discover the full selection of the MICHELIN Guide Singapore 2024 on the official website and the MICHELIN Guide mobile app, available for iOS and Android.

Fancy a refreshing delight on a sweltering day? The iconic Raffles Hotel Singapore is calling you. With their First Citrus Afternoon Tea experience—introducing their six unique citrus flavours (highly recommended if you want to overcome your indecisiveness) and citrus-infused delicacies conscientiously curated by Executive Pastry Chef Tai Chien Lin, coming your way from 7 June to 4 August. Dig up your casual chic outfits and buckle up. I'm telling you, there are loads to choose from.


Indulge yourself in their ample array of citrus-infused desserts paired with delectable savoury creations that feature kaffir lime, pink pomelo, cedrat, finger lime and yuzu. All meticulously sourced from across Asia, Australia and France.

Savoury Delights

Kicking off with the savoury selection—the Foie Gras Crème Brûlée with Grapefruit Espuma. Where the tangy grapefruit adds a lively touch to the caramelised sweetness of a crème brûlée. Not a fan? No worries—try the Smoked Salmon Blinis, served on delicate mini pancakes and accented with kaffir lime jelly. A real treat. For those with simpler tastes, there is a variety of finger sandwiches, including Egg Mayonnaise and Tuna Mayonnaise with Alfalfa Sprouts.


A Sweet Tooth's Faves

Presented on a three-tier silver stand, the experience features an inventive variety of treats. This includes a Kaffir Lime Chocolate Crèmeux, the sweet and tangy Pink Pomelo Cheesecake, the aromatic Cedrat Ginger Cake, the Verbena Finger Lime Tartlet and the Strawberry Yuzu Rollcake.


Enhance your experience with either a selection of single garden teas, Raffles' custom-blended coffee beans, a glass of Billecart-Salmon Champagne Brut at SGD33++ per glass or Champagne Rosé at SGD43++ per glass.

If you're feeling zesty, swing by for the Citrus Tea Experience. It's open from Monday to Sunday from 12pm to 5:30pm at The Grand Lobby, Raffles Hotel Singapore

Everybody is making a quick buck whenever a holiday rolls around. But to create a holiday from scratch? *slow clap* That's capitalism at its finest. #allhailthealmightydollar Today is National Coffee Day, so in a bid to keep people caffeinated, have Mormons clutch their pearls and contribute to the economy, we curated a list of coffee-centric treats, ranging from traditional kopi to coffee-infused cocktails. So, for all the coffee aficionados out there, why not venture out and savour a delightful cup of coffee?

The 1950s Coffee

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We start with the classic kopi. Everybody loves it and The 1950s Coffee serves arguably one of the best kopi in Singapore. Awarded with a Michelin star, this place has been doling out kopi since the 1950s. Their kopi stands out for its full bodied, velvety smooth texture without being overly diluted. However, the star attraction is their signature Kopi Tarik. A queue for this stall is a common sight and their toasts usually sell out by noon. A hit among many locals, The 1950s Coffee definitely serves a mean cup of traditional kopi.

Chye Seng Huat Hardware

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Located in an old shophouse, the place is reminiscent of old school provision shops. Chye Seng Huat Hardware has a cafe below and a coffee school and retail space on the second floor. Owned by the folks at PPP Coffee, the cafe specialises in cold brews, which is great for living on the equator. Using specialty-grade single origin beans, their black cup of joe is brewed from PPP Coffee’s Ethiopia Suke Quto, boasting floral scents with notes of peach, earl grey tea and citrus.

There Was No Coffee

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Hailing from Shenzhen, There Was No Coffee opened with the premise of providing a healthier alternative to the high sugar content found in coffee elsewhere. Ditching syrups and sugar, the cafe solely relies on fruits to provide sweetness to their drinks. Our durian obsessed nation might be intrigued by their signature Durian Latte, where latte is poured over durian puree. Other flavours include the Avocado Latte, Persimmon Latte, and the Watermelon Latte—all made with real fruits. It's an unusual menu but it works.

Bearded Bella

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Other than the regular selection of coffees, Bearded Bella serves signature coffee concoctions that aren't commonly found elsewhere. Take the Coffee Slushies that are blended with espresso, syrup and milk tea; anything with ice and caffeine just rings true for our weather. Try the Citrus Coffee Spritz. It's a refreshing blend of Bearded Bella’s Seasonal House Blend, orange juice, soda water and honey.

King’s Cart Coffee

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If you are an avid coffee drinker, you have definitely heard of King’s Cart Coffee. Situated at Joo Chiat, King’s Cart Coffee puts their own spin on local dishes and ingredients. Presenting their Singapore Signature Menu: mostly coffee-centric dishes that includes their “Sng Buey”, the perfect thirst quencher that consists of a mix of espresso and the sweet and tangy homemade sour plum. For desserts, there is the ‘Ah Bo Ling’, glutinous black sesame balls served with a shot of espresso, creating a flawless blend of bitterness and sweetness that tantalises the taste buds!

Prefer Coffee

Looking for an environmentally friendly option to coffee? Look no further for Prefer produces their coffee by upcycling food manufacturing by-products sourced from local companies. This includes day-old bread from Gardenia, soy bean pulp from Mr Bean, and spent barley grains from local breweries such as The 1925 Brewing Co. While Prefer’s grounds are caffeine-free, the upside is the ability to add caffeine derived from tea and adjust levels as preferred. Prefer’s coffee can be ground fine for espresso, or medium coarse for drip brewing. The extraction process is as per normal, taking the same amount of time when brewed using a coffee machine. Baristas and coffee drinkers can also appreciate the crema that allows for latte art.


At Republic, indulge in the Kim Sisters cocktail, a luxurious interpretation of the classic Irish Coffee. The South Korean singing group used to be offered whiskey, chocolate and coffee as tokens of appreciation after performances, which inspired the ingredients in this cocktail. This refined concoction harmonises creamy caffeine, rich chocolate, and subtle nuttiness. Each sip offers a medley of flavours, an experience that coffee lovers will relish.

Punch Room

A welcome punch served exclusively during the Punch Room Afternoon Tea Ritual, The Coffee Punch is made with cold-brewed Tanamera coffee, renowned for its smooth finish and mild acidity. It is mixed with spiced rum, demerara sugar, and coconut water for a touch of tropical freshness and sweetness. This refreshing yet invigorating punch adds an exotic twist to the traditional afternoon tea experience.


Paying homage to the bustling city of Chicago, Manhattan serves up a mean Razzle Dazzle Cocktail, but with a twist. A digestif-style concoction, it is a mix of bitter melon and hibiscus-infused Pierre Ferrand 1840 cognac, black sesame-infused Mancino Chinato vermouth, and Luxardo Espresso liqueur. The citrusy notes of the cognac complements the bitterness of the coffee surprisingly well. Ending off with a touch of elegance, the cocktail is delicately spritzed with gold dust tableside.

New restaurants, bars, and menus perfect for a fancy date night or casual dining with friends …would be how we start this article off with a slew of SEO-keywords, can you tell? Though that’s still an honest description of these establishments, which maybe didn’t quite make the cut for a full feature (sorry?) but are nonetheless very worthy mentions that have earned their spot on this highlight. Or if you have already been eyeing these places, take this as a lowdown of key dishes to try.


Wagyu Flat Iron. MEADESMOORE

Previously Fat Belly Social, one of the renowned places in town for a feather blade gets a new menu. And you know the steakhouse turns alternative cuts into exceptional ones when the Wagyu Flat Iron significantly outperforms the 65-day aged Cote De Boeuf. Don’t be mistaken; the latter is no weak contender when Australian grain-fed tender and seared with a caramelised crust. Still, having tried a Flat Iron steak elsewhere, this Wagyu cut with a marble score of 9+ had such undeniable flavour each bite you won’t need the sauces.

Mashed potato fans would appreciate the sinful, velvety Ratte Potato Puree that’s whisked with crap ton of milk and butter (do eat it fast before the gluten hardens). The Roasted Honey Saffron Cauliflower is a lighter side, and the florets are served atop a bed of homemade ricotta that has a lovely citrusy tang. A flavour punch would be the Kuju Kushima Oyster Mornay where the fat piece is quite literally blanketed in a luscious reduced cream, grana padano, and wilted spinach (we know how it sounds, but the combination works).

Vibe: That classic, neutral shophouse restaurant that’s safe to bring anyone

Wallet damage: $$$

Meadesmoore is located at 21A Boon Tat Street, Singapore 069620.

NOU Noodle Bar

Shopfront. NOU
Interior. NOU
Umami Noodles. NOU
Cocktail line up (L), G&T (R). NOU

Why yes, this is the one you saw on Instagram. The one with the progressive menu, ambient lights, intimate seating, and ay, glass block feature. Perhaps expectations were high, but it did seem like drinks outperformed their culinary counterparts. For appetisers, Olives come satisfyingly enhanced with citrus and chilli, though at SGD10 before tax for the fruit (yes, it’s a fruit, we googled) may look hefty. The Trout Carpaccio and Seafood Spinach dumplings can’t be faulted apart from portion size, but we can’t help but wish the Umami Noodle and Chicken Mazemen packed more of a punch (pairing chillis were chefs kiss though).

Here, the Gin & Tonic is a signature and besides using house-made tonic, the unique frothy beetroot topping tells you why. The Pink Frog is another refreshing gin-based starter, especially for lovers of egg white foam on cocktails. Except you’re probably more up to try the unconventional koji rice fermented tomato brine Tomato, Tomato, or the machetazo duck-fat washed salmiana mezcal-centric Ducktini. The savoury two are undeniably subject to personal preferences, but if you want to double down on the pepper, order the Duck Kut Teh Mee Sua to go with the latter.

Vibe: The contemporary casual bar you want to be caught dead in

Wallet damage: $$

NOU Noodle Bar is located at 45 Craig Road, Singapore 089683.

Puffy Bois

Dawn Chorus (L), Box of Stars (R). PUFFY BOIS

Speakeasies are great, better yet if they are unintentional and serve solid slices. Up the subtly-lit stairway and through a shadowed doorway you find the petite nook away from street buzz. Helmed by veterans, the refreshed tipple menu is concise but has sufficient variety. Two are subjectively polarising—the Pillar to Post (think medicinal aperitivo) and the Ok Go (think boozy ice cream soda). On the other hand, Dawn Chorus is easy to nurse for Old Fashioned regulars, thanks to the comfortable balance of sweet from the cornflake-scented Tennessee Whiskey and housemade salted honey whey. Box of Stars steals the show as a Bellini-inspired, Champagne-dosed hit that is truly complex, with a pleasantly distinct aftertaste.

One primed to be completely up your alley is the customisable Sour What What. It’s your genie drink with freedom of spirit and presentation choice; just tell the trusty duo your profile preference. What makes you return though, will probably be the handmade pizzas literally pulled and toasted before your eyes. We thought ourselves strict fans of thin crust until we had a go. Something about the freshly warm, doughy goodness that’s simultaneously airy and crispy… Where were we? Right. Opt for the creative, non-mainstay options and definitely complement them with the housemade lao gan ma-style chilli that’s hardly spicy but so damn addictive.

Vibe: The super-chill post-dinner/early-supper hangout

Wallet damage: $

Puffy Bois is located at 20A Bali Lane, Singapore 189856.

Gourmet Park Kampong Bugis


Taking over Camp Kilo grounds, this pop-up lands a good spot not only because it’s pet-friendly and around till the end of the year, but also has the capacity to offer a nice multi-concept mix. First of the five homegrown brands is of course, The Goodburger, head honcho behind last year’s Gourmet Park RWS. As you devour their signatures, you kinda forget that they’re plant-based, and you get why their food-truck biz is still around today.

Another burger maestro (Chef Adam Penney of Potato Head Folk, Three Buns) makes a teaser appearance here, but with indulgent British breakfast fare Carnaby, which is set to launch at Roberston Quay later this year. Keeping up the backyard soul of the space is Meatsmith, which iconic char needs no introduction. Our biased favourite is Quattro, specifically the Cacio e Pepe amongst an array of Neapolitan-style pizzas and pastas. Finally, dessert is not left out with Backyard Bakers‘ homemade brownies. And fret not, there will be coffee and cocktails. We’re told to expect kitchen takeovers and more collaborations in coming months, so keep an eye out on their socials.

Vibe: The barbeque party you never got invited to in your late teens

Wallet damage: $$

Gourmet Park Kampong Bugis is located at 66 Kampong Bugis Ground Floor Patio, Singapore 338987.

Punch Room Singapore

Every EDITION hotel in the world has a Punch Room. As an EDITION staple, each Punch Room has its own identity. Ours is swathed in "Yves Klein blue". The interior hits you like a punch of the whimsy as you stay for the drinks. With a focus on punch (duh), the bar uses spices and teas that are unique to our litte red dot. 

Believed to be the first "modern day cocktail", punch was originally infused with ingredients that were the go-to in 17th century sailors’ trade routes. As a homage, the Punch Room Singapore replicates said ingredients of the Southeast Asian region, which includes starfruit, butterfly pea and betel leaf. 

But aside from alcohol, the bar also offers a unique afternoon tea experience. This tea time offers savoury and sweet delights inspired by the five main ingredients that make up punch—spirits, spices, citrus, teas and sugar. 

The Savouries

Afternoon Tea experience

Upon arrival, guests receive the signature Welcome Punch. Guests will also choose between organic Jing teas or free-flowing punch bowls and Ruinart champagne. Next comes the first course, a savoury marvel of Poached Lobster. Placed atop blackcurrant and hibiscus tea gélee and citrus cream cheese, it is the perfect fusion with the acidic notes of raspberries and vintage balsamic.

Then, the Signature Finger Sandwiches are dished out. They are available in two combinations—roast beef with blueberries and osetra caviar, and smoked salmon with lemon cream cheese and ocean trout roe. The black and white bite-sized sandwiches are accompanied with a hot and fragrant Black Truffle Cheese Donut. Lastly, the savoury courses end off with a Crispy Tart composed of duck foie gras and spiced spirit poached plum. 

The Sweets

Daeng's Punch

Enter the desserts. Firstly, a Frozen Punch is presented, a rendition of Daeng’s Punch from the main menu. It is a great palate cleanser, marking a refreshing transition from the savoury to the sweet courses. Afterwards, we have the Punch Inspired Desserts. These jewel-like pastries comes in the flavours of the various teas and spices found in punch. They include the Chamomile Mascarpone Kochi Yuzu Tart, Piedmont Hazelnut and Milk Chocolate Pleyel, Pink Peppercorn Chocolate Éclair and Matcha Green Tea Namelaka in a hojicha Cone. 

Kusu Island Punch

Following up, Executive Pastry Chef Alex Chong’s Kusu Island Punch Semifreddo is a play on the Kusu Island Punch. No prizes for guessing that this was inspired by the local legend of Kusu Island. Resembling a blue sphere, the dessert is reminiscent of the sculptural blue ceiling pendant in Punch Room.

Finally, the menu ends with an afternoon tea classic, soft buttery scones. Served with house-made strawberry jam and yuzu lemon curd instead of the usual butter or cream, the yuzu's tangy notes gives a satisfying finish to the whole set.

Reserve a table for the Afternoon Tea experience is available from SGD75 per person, from 2pm to 5pm on Fridays and Saturdays.

New lunch menu at Crafted by Peter Zwiener

For the past two years, this sister outlet to Wolfgang’s Steakhouse Singapore has catered primo cuts (100 percent USDA Prime beef) for their burgers and steaks. Now, the joint is shaking things up with a new menu for the weekend and the weekday. Crafted by Peter Zwiener now offers a weekday lunch menu (11:30am to 4pm) and a weekend special, where the USDA Prime Black Angus Ribeye will be available all. Day. Long. But we are getting ahead of ourselves. Here's what you can expect:

The Weekdays

You have six dishes to opt from. These include three popular choices seamlessly transitioned from the restaurant’s takeaway lunch boxes. Also, each dish is accompanied with a daily cold-pressed juice.

Huli Huli Chicken plate

You've the Huli Huli Chicken plate that includes a sweet smoky grilled boneless chicken leg paired with grilled pineapple, white rice and macaroni salad. The USDA Beef Bolognese Rigatoni boasts a Prime Black Angus ground beef and slatherd with tomato-based sauce. The Loco Moco has Prime Black Angus hamburg steak nestled over Japanese rice and topped with a sunny-side up egg. The Hokkaido Pork Belly Burnt Ends Plate is spice-marinated for 48 hours. You get a side of white rice, macaroni salad and Japanese Pickled Cucumbers. If you're looking for something lighter, there's a USDA Prime Rib Eye Steak Salad, a light yet satisfying salad that is served with honey mustard sauce on the side.

Crafted by Peter Zwiener got the vegetarians covered with a Mushroom Arrabbiata Rigatoni. This dish features White Button Mushrooms cooked in a savoury Arrabbiata sauce and served with Rigatoni Pasta.

As an added incentive, for those who are ordering to-go, if you bring your own takeaway containers and tumblers, you'll get SGD2 off for each ordered set. Not a bad deal—you get to save your wallet and the planet. This is only applicable for the weekday lunch menu.

The Weekends

Between Fridays to Sundays, the all-day USDA Prime Black Angus Ribeye (250gm) steps into the spotlight. Priced at SGD48++, you get premium cut of the ribeye and it's only available for dine-in. To further brighten up the plate, diners can pick from an array of side dishes at an additional cost. Side dishes include the Roasted Chat Potato; Mac ‘N’ Cheese; Grilled Datterino Tomato on vines; Steak or Sweet Potato Fries; Sautéed Mushrooms; Garden Salad and Grilled Jumbo Asparagus.

USDA Prime Black Angus Ribeye (250gm)
USDA Prime Black Angus Ribeye (250gm)

Crafted by Peter Zwiener has your midday and weekend hanger issues on the ropes. Other than their specialised menus, patrons can still order from the standard menus. The special weekday lunch and weekend menus won't be available on public holidays. Diners can reserve a table here.

Crafted by Peter Zwiener is located at 26 Beach Road, #B1-21, South Beach Avenue

Louis Vuitton

Famed Le Chocolat Maxime Frédéric at Louis Vuitton arrives on our shores. Marking their debut outside of their French homeland, the chocolates at Le Chocolat Maxime Frédéric at Louis Vuitton are handcrafted with high-quality ingredients. From the Filled Heart Saint Valentine to the intricate moving Vivienne on Malle, these concoctions are inspired by the fashion house and is only made possible through the deft hands of Chef Maxime Frédéric, the award-winning chef pâtissier of the Cheval Blanc Paris. Chef Frédéric answers a few questions about what goes into his chocolate-making, Louis Vuitton, and what fans can expect in the near future.

ESQUIRE: Tell us about your chocolate-making. What makes it special?

MAXIME FRÉDÉRIC: I think that what makes our chocolates unique is the savoir-faire and manual technique, as well as the art of the raw materials and the story we’re continuing to write with Louis Vuitton. These are incredible encounters and I believe that’s what gives our chocolates that undefinable “something extra”. It’s not just about the raw materials or just about the taste—it’s actually an entire ecosystem and story of sourcing, passion and people that have taken shape, and I see that as unique and precious.

ESQ: Can you tell us about a few of the chocolates specifically? Their flavours, ingredients, etc?

MF: Our chocolates are very diverse and our goal is to please as many people as possible and for everyone to find their own happiness and satisfaction, their own little delicious moment. As a result, we have flavours that are very simple, down-to-earth. We work with very pure cocoas and cocoa origins [from] Madagascar, Peru, the Dominican Republic, Vietnam, [where] each [country has] a specific, incredible aromatic bouquet. But we also work with very French flavours. We use caramel—Breton caramel—or speculoos biscuit flavours.

Then we’ll create this duality between the richness of the ingredients and the flavours from incredible terroirs around the world, as well as the French terroir. This is the magical combination that makes me so happy to be part of it all. So, there will be a lot of technical prowess in play. And that singularity typically comes in the Vivienne, which will rotate with its chocolate mechanism, but it is also in the skill behind our moulds, the Louis Vuitton Monogram, obviously. All these things taken together make me happy and it really makes this chocolate-making very precious to me.

ESQ: How does Louis Vuitton as a maison inspire you? How is this shown in your chocolates?

MF: Louis Vuitton inspires me by virtue of its history and the people who brought the company to life and keep it alive and thriving today. That’s a trait that I also see with my great-great-grandparents who were agricultures [sic] and our family farm today. Now we’re lucky to produce the eggs and hazelnuts that l use in our chocolate-making. I find this same idea of legacy at Louis Vuitton.

There’s an entire history there that has been forged and composed over the years, over time, and which has created this incredible maison’s richness and diversity. And today, that’s what we’re humbly trying to do with our chocolate-making: respecting the heritage and work of those before us, while adding our own uniqueness, our personality, our humanity, the richness of the land and of our ingredients. This human aspect is very important to me and it’s what inspires me at Louis Vuitton. At Maison Louis Vuitton, there’s a wealth created by the people, there’s a history. And these two inspire me and guide us greatly in making our chocolates.

ESQ: What’s next?

MF: The idea is still to enrich and cultivate the diversity of this chocolate-making, to be even more creative, to add even more surprising things, to bring in a fruity dimension, which is very rare in chocolate-making today—we have a little bit of that, but we plan to develop it even more and to bring our orchards into our chocolate-making as well, combining all that and enriching it, through this global gastronomic variety and culture, and French savoir-faire.

The local chapter of Le Chocolat Maxime Frédéric at Louis Vuitton is located at 2 Bayfront Ave, B1-38/39 Louis Vuitton Island Store

Mondrian Singapore Duxton has been knocking it out the park with its dining array. First there was Italian superstar Bottega di Carna, then Omakase delight Suzuki. Of the latest to join the expanding lineup is Modern Asian grill restaurant Tribal.



The first thing to note is how good it smells the moment you step in. Most culinary establishments specialising in fire-focused fare tend to waft smokey scents—which is personally nice too—, but here, the savoury fragrance of seasoned food is what effuses.

Seating is cave-y (sure, I could afford better adjective choices, but why not the most effective?), with earthy tones and intimate lighting. Wood for warmth, bricks for texture, and intentional Asian touches like the handwoven rattan by weaving atelier BYO Living are the elements you'll notice thanks to Indonesian architect and firm Andra Matin.

Besides the open kitchen counter centering the space, there's a connecting path to bar counterpart Slate. Together with tribal, it is among the three concepts stemmed from Ebb & Flow Group's online grocer Modern Provision. In other words, keep your eyes peeled.



Under Chinese, Filipino, Indonesian, Japanese and Thai influences, the communal-style dishes carry elements of these cuisines rather than directly lift and fuse preparation methods.

To get a sense of what Tribal has to offer, start with the classic Flatbread, a hearth-fired slab served with house-whipped bone marrow butter. One to open up the palate would be the Yellowtail Umai, cured slices in chickpea water dressing and kaffir lime, chilli and garlic accented oil, with sliced preserved tangerines and tomatoes. Think Ceviche, but Sarawakian.

The Fried Duck Neck come dusted in house spice blend, deep fried yet with no hint of grease, complementing perfectly with the dips. That, and the three variants of Indonesian-Malaysian Claypot Rice and Japanese Donabe hybrids which sport the same charred flair.

The menu is overall conscious, primarily organic or sourcing ethically from smaller scale farms. Sadly, we did not get to sample the beef, so let me know how that was when you do because that's purportedly the strength of the restaurant.

Of course beer would be the choice of beverage here but a cocktail that matches the vibe would be Yuz Want More. Essentially a High Ball crossed with a Bloody Mary, the spot of yuzu soy, togarashi and pickled tomato is lightly savoury.

How we feel about it in a gif

Make your reservations here.

Amid rising concerns about climate change, many companies are innovating solutions to address these problems. Within the food industry, some companies are investing in development of meatless meat alternatives. However, meat and dairy products aren't the only foods with a high carbon footprint. It's been found that a cup of joe can generate an estimated 29kg of CO2 per 1kg. Enter Prefer’s beanless coffee.

Jake Berber (left) and Tan Ding Jie (right).

The Founders

Founded by food scientist Tan Ding Jie (chief technology officer) and former neuroscientist Jake Berber (chief executive officer), Prefer aims to create sustainable solutions with food. With Tan's expertise in the field and Berber's experience in the investment sector, the two set up Prefer, which is the first of its kind in Asia.

While there are other bean-free coffee producers that use chickpeas, rice hulls and seeds to make their product, Tan and Berber wanted to push the envelope by using food waste.

Meshing of raw ingredients.
Laying out fermented base for roasting.
Roasted grounds.

The Process

Prefer produces their coffee by upcycling food manufacturing by-products sourced from local companies. This includes day-old bread from Gardenia, soy bean pulp from Mr Bean, and spent barley grains from local breweries such as The 1925 Brewing Co. Once gathered, the three ingredients are then blended in a secret ratio and fermented, roasted in an oven to bring forth aroma and flavour, and grounded till preferred fineness. Fermentation also enables Prefer to create flavours that can replicate coffee profiles sourced from far-away lands such as Ethiopia and Columbia within the same facility. This in turn, mitigates the environmental impacts that come with importing food and its price markups.

The Product

While Prefer’s grounds are caffeine-free, the upside is the ability to add caffeine derived from tea and adjust levels as preferred. Prefer’s coffee can be ground fine for espresso, or medium coarse for drip brewing. On the nose, drinkers can pick up a malty and nutty aroma reminiscent of dark roasted coffee. When sipped, flavours of cereal and hazelnut come through with an earthy bitterness and mellowed acidity. The extraction process is as per normal, taking the same amount of time when brewed using a coffee machine. Baristas and coffee drinkers can also appreciate the crema that allows for latte art.

At present, Prefer is available at cafes including Dough, Brash Boys, First Story Cafe, Foreword Coffee Roasters, Parched by Parchmen.

Louis Vuitton has been busy of late. An ambassador announcement, a recent AW24 Menswear showcase and now, an LV-launched chocolate shop on our shores. It seems odd that the brand known for their steamer trunks would dip their toes (or fingers) into chocolate. But having taste the results, it'd seem that the Maison has another winner on its hands.

The opening of Le Chocolat Maxime Frédéric at Louis Vuitton at Marina Bay Sands, marks the debut of the confectionary store beyond its French borders. Created and produced by Maxime Frédéric, the celebrated Chef Pâtissier of the Cheval Blanc Paris, the chocolates are made with premium ingredients in the heart of Paris.

The Chef

Hailing from Normandy, Chef Frédéric draws from the wisdom of les secrets de nos vergers (the secrets of the orchards). From his farm's chicken breeds to the special hazelnut variety he cultivates, each ingredient is chosen for its distinct flavour. When not sourced directly from his farm, he opts for top-tier supplies, like milk from his friends operating a dairy farm in Normandy. Chocolates are also sourced from small-scale cocoa farmers in Vietnam, Peru, Madagascar, Dominican Republic and São Tome.

Chef Frédéric met with the artisans behind the emblematic LV trunks at the historic home of Louis Vuitton in Asnières. Seeing how the brand upholds craftsmanship, Chef Frédéric said that he saw "a lot of similarities between his work in patisseries and the work of the LV artisans". "Whether it’s a woodworker or a locksmith for the trunks. It’s about handcrafted workmanship," Chef Frédéric says, "and that’s completely in line with our work as artisan pastry chefs, bakers and chocolatiers.” 

With prices starting at SGD30, these exquisite chocolates offer an unexpectedly accessible taste of luxury. Like the Damier-shaped Chocolate Tablets, Monogram Flower... even the Chocolate Bar, each piece is inspired by Louis Vuitton's iconic motifs. They bring across a sense of child-like wonderment and are as delightful as they are indulgent.

His centrepiece creations—Vivienne on Malle and the Petula—showcase his ingenuity and mastery in chocolate craftsmanship. Inspired by the Vivienne music box, the Vivienne on Malle (SGD420) is confection wonder. Made of intricate chocolate gear mechanisms thanks to Chef Frédéric's construction, a twist of the chocolate key, Vivienne pirouettes.

The Petula (SGD230), another iconic mascot from Louis Vuitton, also brings an enchanting surprise for clients. Designed like a piñata, each Petula chocolate figure is generously filled with coated hazelnuts. Whack one open and watch the contents spill out.