Showing posts with label telok ayer. Show all posts
Showing posts with label telok ayer. Show all posts
Ding Dong releases 18 new dishes that incite wanderlust in Southeast Asia
I've always had a soft spot for Ding Dong (read my previous extolments here) and its representing unbuttoned Asian-trendy-comfort-food virtues. In a commitment phobic world, it's always refreshing to see a restaurant so enterprising in the spirit of introducing an ever-changing spectrum of Southeast Asian dishes and flavours to its diners, yet still retaining a contemporary edge that's party-ready (it's always tempting to hit the cocktails and bubbly hard). This season, Ding Dong puts on its thinking cap once more and derives a spread of eclectic offerings that will have you at the edge of your seat.
[Messed up Mondays]: Newsletter for the Thirsty
Labels:
bar,
barolo,
bartender shifts,
cocktails,
drinks,
gin,
guest bartender,
round up,
tanjong pagar,
telok ayer,
wine pairing,
worlds best bars
·
As we are deep in the third quarter of 2018, new year resolutions start to wane, and you find yourself pressing against the gas pedal on the topic of 'debauchery'. Don't fret if you're haven't had the chance to indulge in all the good things the city has to offer - the rest of the year's wine and dine line-up is just around the corner.
Here are some of my favourite events of the season (mostly alcoholic related). So if you're on a pursuit of drinking pleasure, this might just be your shtick.
~~~
Damilano Wine Dinner at Zafferano Italian Restaurant and Lounge
on 26 July from 7pm
"Not all grapes are destined to become Damilano wines", and to only represent the 'King of Wines and the Wine of Kings', Barolo, is to take it one step further in exclusivity.
On the 26th July and for one night only, experience the jewels of Barolo's terrior in a five-course dinner curated by Head Chef Emanuele Faggi at Zafferano together with wine pairings from Damilano Wine Company. You'll be placed in the good hands of Brand Manager, Thomas Cuni, who will guide you through the beautiful journey of heritage wines, which include the Barolo Lecinquevigne 2013 and the elegant Barolo Cannubi 2012.
Dinner highlights include delicate pillows of veal tongue Raviolo and the well-executed pan roasted venison served with oven baked quince apple and broccoli.
The Damilano Wine Dinner is available on 26 July 2018 from 7pm at $98++ per person
Events Page: Zafferano
Reservations: here
~~~
Tippling club launches its first ever Sons of Tippling Gin
The craft distillery boom has recently tainted the youngest, most talented minds in the Food and Beverage scene in Singapore. While some wait three years to distill their whisky, some are dabbling in gin - cue, the newest gin to grace the market, founded by three experts in the field, Ryan Clift, Joe Schofield(recently awarded International Bartender of the Year at the 12th annual Spirited Awards) and master distiller James Young.
Made from Botanical ingredients such as juniper, coriander seed, angelica root, liquorice, aniseed, cardamon, lemon and orange peel and lemon myrtle - this does sound like a typical modern gin with a crisp citrus edge, but when does Tippling Club ever the trod the path of the commoners?
Come Saturday 28 July, the inquisitive will be treated to a sneak preview of the small batch gin (limited quantities of 300 bottles only). Tippling club will be dishing it out in 3 signature cocktails priced at $22+ each. Peripheral activities included complimentary canapes and complimentary tattoos by Joe Wang from 8 Volts Tattoo.
~~~
Global Bartender Exchange: CK Kho of Coley guest shifting at Cin Cin
on 25 July from 7 - 11pm
Here's where you should go to get your midweek fix this week.
Gin specialist bar, Cin Cin will be playing host to CK Kho of Asia's Best 46th Bar 2018, Coley in Kuala Lumpur, Malaysia. From 7 to 11pm, be entertained with quirky mannerism (if you see him breaking out the angostura bitters, RUN!) and a quick show of hands stirring up two exclusive cocktails using Bulldog Gin - an English gin that advocates wanderlust in its global sourcing of botanicals.
If you're one to inhale the peanut snackage when at bars, the Nutjob made to replicate that bar snack will be up your alley. Otherwise, Paradise Lost is set to tickle your palate with its effervescent mix of Strawberry and Ginger Shrub and Bulldog Gin finished with a healthy splash of sparkling wine for good measure.
~~~
Bartenders battle it out for the Black Cow Vodka Gold Top Cup
on 1st August from 6 30pm onwards at Fancy
Forget about conventional bartending competitions, the Black Cow Vodka Gold Top Cup finals is happening on the 1st August and you'll be able to get up close and personal with the ten finalists as they battle against each other for a chance to compete in the world finals where a trip to UK, home of the Black Cow Vodka is up for grabs.
The ten finalists are:
Michael Mendoza - 1864 Bar and Lounge Sofitel
Tim Chew - 1180
Leonard Lim - 1880
Bannie Kang - Anti:Dote
Russell Ong - Atlas
Dave Koh - Bar Stories
Sashi Satiyaseelen - Pollen
Nina Kong - Sugarhall
Yadhaven Santheran - The Guild Singapore
Don Henry Miranga - The World is Flat
The finalists will be shaking up a storm at a public event on August 1st at Fancy, 35 North Canal Road from 6 30pm. So come show some support!
~~~
The Last Shake: Farewell party for Sugarhall on Amoy Street
27th and 28th July (all night long)
If you follow my feed on @thedrinkseeker, you would know of my devote penchant for rum. And its with the heaviest of hearts that I have to bid farewell to my favourite bar in Singapore (Yes, I said it) If you haven't heard (which rock have you been hiding under?), Jigger and Pony as well as Sugarhall will be uprooting themselves from the Amoy street precinct as of this weekend. Come by, eat, drink and be merry. No tears allowed though. Afterall, it's not goodbye. It's farewell.
~~~
Urban Bites - All New Saturday Brunch, Lebanese style.
Labels:
brunch,
communal,
hummus,
Lebanese,
middleeastern,
telok ayer,
vegeterian,
will return
·
As many of you may know, I've lived in the Middle-east for a good one year, worked for a Lebanese cafe for another year and a half whilst in Sydney and was blessed to have sufficient exposure to the cuisine, at least, much more than a lot of my fellow dining companions. Not to boast, but I was truly appreciative for a middle-eastern cuisine vocabulary that extended beyond hummus and shish kebabs. Hence when the invite to Urban Bites - the restaurant inconspicuously sounding more small plate concept than a communal Lebanese joint - I was truly flipping out. My memories of breakfast plates, aromatic hummus awarma and the sprightly impressions of herbaceous fattoush in summer had me hitting the ground running.
Urban Bites located on Telok Ayer Road sees a bevy of activity during weekend lunches. Quick Shish Tawook wraps and healthy vibes associated with hummus have been well received by the surrounding working community. However, 10 years into the business and the restaurant is seeing a major overhaul by Chef Khanashat's daughter Christine Khanashat who is determined to update a large majority of the dishes to appeal to the well-heeled crowd's sophisticated palates. With young and talented Lebanese Executive Chef, Haroutioun Ara Sayegh taking over reigns on the stoves, things have taken a drastic turn - for one, the restaurant now opens on Saturday, offering an authentic Lebanese brunch. It's clever, its a breathe of fresh air where champagne brunches and staple egg offerings are a dime in a dozen.
Ding Dong: runs the night with their New Menu
Labels:
amoy street,
barfood,
cocktails,
fusion,
large groups,
local food,
must go,
special occasion,
telok ayer
·
There's just something about Ding Dong after dark that has got me charmed. I'm bought into the lure of a lardaceous affair of Pork Trotters in between alcoholic thirst quenchers; the illustrious neon lights reflecting off mahogany wood table tops hitting the spot where party vibes are concerned. The menu needs little decoding, recently revamped by new Assistant Head Chef Miller Mai under the guidance of Chef Ryan Clift, it screams of modernised childhood nostalgic dishes and some of which are stellar. While the food is loosely based on local favourites, the kitchen pushes far beyond those boundaries. Subverting and reinventing dishes, Ding Dong targets a new generation of novelty-seeking urban diners. I, for one am extremely grateful for this tenant on the mega food-centric Amoy Street.
Moosehead Kitchen & Bar: New Dinner Menu
Labels:
fusion,
hidden finds,
modern,
must go,
southeast asian,
special occasion,
telok ayer,
will return,
wines
·
Fresh faced in the new year, Moosehead brings out the big guns with a line of new dishes bent on challenging the forefronts of Asian and Mediterranean cuisine merger.
Chef Seumas Smith may just be 24 years of age but possess a broad armour of experience from 1-Michelin starred Lords of Manor (UK) and 2-Michelin Starred Dinner by Heston (UK) and Esquina (Singapore) to boot; enough to propel the restaurant forward as a culinary destination worthy of both daily treats and special occasion sessions.
boCHINche Brunch: a home-run of bold Argentinian flavors
Labels:
amoy street,
argentinian,
brunch,
hidden finds,
intimate,
must go,
steak,
sunday brunch,
telok ayer,
will return
·
It's right before the break of dawn that I start to think about breakfast. Weekend brunch if you'd like to be specific. One that my mind drifts back to ever so often was my experience at boCHINche while it was still tucked away in the lush enclaves of Martin Road (read my experience here) - the classic Proveleta is a predictable order, oldie but gratifying nonetheless.
For those of you who don't already know, boCHINche had made a move to the dynamic precinct of Amoy street about half a year ago, sporting a more sleek and intimate outlook amidst several other changes. The weekend brunch menu, too seeing some revisions yet retaining some of the old classics. Take the Empanadas for example; days of the thick crusted 'curry pok' have changed and the pastry recipe has been swapped out for a flakier variant with a slight puff like consistency. Spinach, goat cheese, raisins and pine nuts ($6) is a product of those pre-dinner daydreams and is really good in my opinion leading up to the main brunch affair.
Park Bench Deli: X'mas 2016 Festive Meats
Labels:
balestier,
fusion,
modern,
sandwich,
telok ayer,
waterfront
·
Christmas eats takes on new fangled shapes this year at Park Bench Deli! Yes, we're talking about sandwiches and there's no one we trust more than PBD to deliver top notch renditions that won't cost you and arm and a leg.
Classic roasts are packed into big boy sandwiches with 2 new festive sandwiches that will be available for a limited time only.
Maggie Joan's: Lunch affairs and the Prince of Pasta
Labels:
good eats around tanjong pagar,
hidden finds,
lunch,
must go,
pasta,
romantic,
tanjong pagar,
telok ayer,
will return
·
Adding to the diversity of its night menu, Maggie Joan's rolls out equally delicious lunch exclusives that have the intention of setting the days' grievances right without taking too big a wedge from your wallets.
Taking inspiration from familiar Mediterranean flavors, the lunch menu delves in the same field without being too overly abstract. Start your meal off with the usual.. their Homemade Sourdough still rakes in as one of the best renditions I've had the blessing of slathering butter on, and not any normal butter at that, we're talking Smoked Beef Fat Butter... yes, talking about over-indulgence here.
Le Binchotan: French-Japanese tapas with a mean cocktail bar @ Amoy Street
Perched behind closed doors... Yes... that seems to be the trend nowadays. The presence of open-air brasseries with doors flung wide open, a thing of ancient history. Yet another dining concept to join the ranks is Le Binchotan, BurgerJointsg's not-so-simple girl next door. Here, Chef Atsuhiko Hagiwara from Ginza Tokyo restaurant En.Terrible together with Singapore Head Chef Jeremmy Chiam churn out a sophisticated bar menu with a Japanese touch and a special homage paid to the technique of smoking meats and seafood over bincho-tan (white charcoal).
By lunch, the dark den offers a much-needed respite from the hard-knocked life awaiting most executives on the outside. Lunch sets range from $38+ for 3 courses to an affordable $48+ for 4 courses with the added luxury of having one of the city's more talented bartenders Sugar Ray Ruban (previously of Cufflink Club and Vasco) mix you a stiff one to while away the remaining dreary afternoon.
boCHINche: Argentine restaurant relocates to Amoy Street
Labels:
argentinian,
cityhall,
cocktails,
dinner,
downtown line,
fusion,
must go,
setlunch,
telok ayer,
will return,
wines
·
Partaking in the same revelry that Employee's Only and Burger Joint exudes on a daily basis, boCHINche, formally guarding the second level premises of Common Man Coffee Roasters has recently seen a move to the more dynamic precinct of Amoy Street. Sporting more intimate yet charmingly casual vibes, the marbled counter tops and no-nonsense decor is a far cry from the previously chic upholstery on booth seats and purposedly slack canvas directors chairs as part of the al-fresco dining area. The cleaner cut, sophisticated look with marbled and teal highlights making it a great venue for business lunches and after work hangouts with the added boosts of liquid courage that is succinctly encouraged just as your step through those doors.
Wanton: Seng's Noodle Bar - Meat fest with a side of egg noodles
Labels:
good eats around tanjong pagar,
must go,
noodle,
tanjong pagar,
telok ayer,
will return
·
My first encounter at Wanton was filled with lofty aims to please the stomach and prevent the impending doom of a incurable hangover on the partner's part. However, this came to naught with the annoying chimes from the service staff cajoling the two of us, starving wanderers to purchase sake? Not the best way to start the meal, especially when the partner had visibly entered a state of euphoria from a little too much liquid confidence earlier. We shouldered on and politely declined three times before the stoves were fired up to greet our last orders.
The menu is relatively simple to navigate. The staple egg noodles ($1) followed by an entourage of premium 'sides' in the form of Braised pork knuckle, pork belly, pork belly and more pork belly. I kid you not, the feast that you'll derive at the table is nothing short of a nutritionist's nightmare. What's going to stop you from ordering a beer now?
[NEW] Burger Joint Singapore: Good things come to those who Wait
Imagine
You just knocked off work and are immediately besieged by the unkind and humid weather. In spite of all this, all you can think about is that new burger joint that just opened. Maybe about a block down, maybe 5 blocks down. Heck, who cares? You walk past Gemmill lane, the neon burger sign beckons from afar. And my god, that delicious grilled meat scent wafting through the thick velvet curtains is unmistakable. Push past those gymming regiments and yield to the alluring siren call of the neon sign. Here, you make a deft left turn. And, alas, this is exactly the sight that greets you at Le Parker Meridien Hotel.
And what a sight at that. The ambience is like Happy Days all over again, albeit with the unmistakable vibe of the New York hip jazz scene as sounded through the speakers.
Freehouse: Stairs to Beer heaven
"No Strangers Here" shines in neon lights from the headboard above the gleaming tap system at newbie craftbeer joint Freehouse. Here, there is not such a thing as "VIP" treatment., the mandatory greetings and introductions with the friendly staff on deck, the only rite of passage to access the incandescent streams of cold beer flowing through their glycol cooled beer dispensers.
Freehouse, as the name states is a pub that isn't tied to just one brewery. A sight not so prevalent overseas but more predominant on local shores given Singaporean's thirst for variety. Located a flight of stairs up from Cheek by Jowl on Boon Tat street, this craft beer and cider haven is a labor of love from the same folks of The Mad Tapper, Singapore's first craft cider distributor to rally up the sweet-carbonated-alcohol loving crowds since early 2015. With a distribution representation throughout several breweries in NZ, Australia, United states and UK; it's not surprising to see them diversifying and fitting in the role of a tap-house with 16 beers on demand.
Gemmills: Hole-in-the-wall wine bar
Labels:
bar,
barfood,
desserts,
good eats around tanjong pagar,
hidden finds,
romantic,
tanjong pagar,
tart,
telok ayer,
will return,
winebar,
wines
·
I've kept a secret for way too long. A hidden find,waiting like a wild child to pounce on the hearts of the free spirited and the closet introverts. Newly opened Gemmills, a drinking hole celebrating the best of affordable wines and dapper bar grub has inched its way into my heart, stealing snippets of my sorrow away as its' mischievous red trickles down my parched throat.
With wildly successful backing under its wings, (think Maggie Joan's and its wonderfully rogue cuisine); its easy to see how the new bar venture runs in the same tangent, exuding a kind of 'too-cool-for-school' vibe with patrons eagerly cradling glass vessels of ruby red or sweet crystal over jaunty conversation.
Gemmills, inspired by its namesake John Gemmill; who apparently was a successful auctioneer and banker in the 1840s donated the Gemmill fountain, a drinking fountain, and first of its kind in Singapore - in a bid to quench the parched throats of the public with nothing but the gift of sky juice. Likewise, the new all-day dining concept pushes in the same direction, except with more frivolity and a slightly exclusive conception.
Cha Thai: an Air of Confidence
Labels:
big groups,
chinatown singapore,
expensive,
family friendly,
hidden finds,
telok ayer,
thai food,
will return
·
Leah, business owner and head chef strides out of the kitchen, aromatic wafts of Thai Basil following in her wake. With a firm handshake exchanged, she proceeds to vouch for the quality of the menu, stopping briefly to evaluate our likes and dislikes before pushing out her recommendations . "People who don't go the wet markets to shop wouldn't understand why our food is so expensive," She laments, "but we only use the freshest of ingredients that we pick personally that's why the price." I shrug in contention at her unsettling air of confidence. However, the instant she dropped the French Culinary Institute background training, I was sold on her promise that her clear Tom Yum Goong would be "nothing like you've tried in Singapore before."
FYR: Weekend Nibbles
I'm a real stickler for a good weekend meal, not that I'm not contented with my temporary out-of-job situation rendering my weekdays to assume pseudo-vacation vibes; but there's nothing like watching the worlds' pace slow down hugely, and your alcoholic ways deemed as socially acceptable practices for a small window of two days.
After a huge night out, the first thing I crave for is a good stomach-warming brunch, one to ease the queasy innards. FYR in the city offers up some unique brunch offerings, backed by the horsepower of the Josper Wood Charcoal Oven outback; the usage of lychee wood imbuing most of its dishes with a bonafide smoky note.
The Rockin' Diner by The Mustard Incident: Hot Damm..
Labels:
affordable,
american,
beer,
big groups,
brunch,
chinatown singapore,
comfortfoods,
craft beers,
dinner,
hotdogs,
midnight munchies,
telok ayer
·
I remain adamant about my fixation on American stylised food. To add to the list of must-try American diners, The Rockin' Diner has the advantage of being a venue to satisfy midnight munchies as well. Situated along Club Street, it may just be perfect spot to sort out hunger issues, a prevalent problem, especially where drinks are involved.
The Rockin' Diner , previously located in TANGS basement one, has recently shifted its operations to larger premises across a two-shophouse space in the thick of the vibrant night-motivated Club Street. Serving up Gourmet Hot dogs, the menu flaunts a wide spread range of appetisers, breakfast items (suited for curing hangovers), mains and dougs, of course. Owner Kelly Koh, owes his culinary inspiration to time spent in San Francisco and Hawaii, hence, the food is inexplicably generous in portioning and hearty in flavor.
Subscribe to:
Posts (Atom)
