Looking for a new place to eat at this month? Here are some places worth checking out in Singapore this September:
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Pasta Madness Cafe, which opened last month, specialises in local fusion dishes and, as its name indicates, the restaurant’s main focus is pasta.
The first item on its menu is the Signature Teriyaki Chicken Pasta ($7.90; all prices nett). Chicken is also the dominant ingredient in the other pasta dishes.
The highlights are Japanese Katsudon Pasta ($8.50) and Roasted Chicken Pasta, with chilli crab, laksa or satay sauce ($8.90).
Other pasta options ($7.90 to $8.90) include Black Pepper Sauce Chicken, BBQ Sauce Chicken, Double Cheese BBQ Chicken and Japanese Yakitori Chicken (four pieces).
A non-chicken pasta dish is Tempura Prawn Pasta. Aglio Olio ($4.90 to $5.50) options – garlic, sambal chilli, tangy tomato or laksa paste – come with mushrooms and turkey ham.
There are popular seasonal items that are served as daily chef’s specials, such as Sambal/Laksa Stingray Pasta ($9.90) and Seafood Hokkien Mee Pasta ($7.90).
For all pasta dishes, diners can choose to have brown rice instead.
The 40-seat restaurant also serves vegetarian (Margarita and Double Mushrooms, $11.90) and non-vegetarian (Hawaiian and Catania, $12.90) pizzas.
For small bites, the menu has a Side Kicks section ($4 to $7) with items such as Crinkle Cut Fries, Deep-Fried/Honey-Glazed Mid-Joint Wings, Golden Deep-Fried Chicken Nuggets and Drunken Top Shell.
#01-1090 Block 146 Jalan Bukit Merah
Home-grown Sunlife Durian Puffs & Pastries opened its latest outlet in Toa Payoh North just over a fortnight ago, adding to its two other branches – in Woodlands and Bedok.
Sunlife is known for its speciality durian puffs that are handmade using 100 per cent D24 fresh durian puree, with no mix-ins of cream, sugar or preservatives.
Popular products include Durian Pancake ($2.20 each; all prices nett) and Durian Strudel ($6 a piece), both of which are prepared upon ordering to ensure the crisp texture of the pastry to complement the cold durian puree contained within.
Other star products are Mini Durian Puffs ($13 for a box of 20), Durian Mochi ($7.50 for a box of six) and Durian Macarons ($2 each).
Also available are Regular (vanilla custard or chocolate) Cream Puffs ($2 each), Mini Cream Puffs ($7 for a box of 12; $11 for a box of 20) and Mini Chocolate Eclairs ($4 for a box of six).
Sunlife also caters for occasions such as corporate events, weddings, milestone celebrations and family gatherings.
Commonly featured at such events are its D24 Mini Durian Puffs, D24 Durian Macarons, Durian Mochi, Mini Fruit Tarts ($5 for a box of six; $25.50 for a party tray of 30) and Chocolate Eclairs ($4 for a box of six).
#01-1107 Block 203 Toa Payoh North
Genki Sushi has just opened its sixth outlet in Singapore. The new branch at Junction 8 features the sushi chain’s updated menu that was launched earlier for all the other outlets.
The revised menu features additions to its signature collection, known as Dai Man Zoku Vol 2. Dai Man Zoku sushi is about 1½ times larger than the regular-size sushi.
On the signature menu are new offerings such as jumbo crabstick mentaiyaki and jumbo ebi fry ($1.90++ each) and items such as salmon belly, hamachi (yellowtail), seared sukiyaki beef, grilled eel and cheese roll, seared steamed oyster with black pepper, and maguro tataki.
Among the sushi selections ($1.80++ to $5.80++) are tamagoyaki, smoked duck, yaki corn, shime saba, albacore belly, seared spicy miso salmon, scallop (triple flavours), inari with lobster salad and salmon hana sushi.
Menu highlights also include rolls and handrolls ($1.80++ to $45.80++), sashimi ($5.80++ to $7.80++) and appetisers ($2.30++ to $5.80++) such as chawanmushi, asari miso soup and seasoned baby octopus.
Also available are takeaway sushi platters such as Simple Delight Set ($6.80++), Deluxe and Premium sets ($18.80++ to $23.80++), Maki Combination Set ($45.80++), Genki Set ($53.80++) and Supreme Set ($65.80++).
#01-22/30 Junction 8, 9 Bishan Place
The interior of Dian Xiao Er’s new outlet at Tampines One looks nothing like the dimly lit inn in a Chinese wuxia movie that customers are familiar with. The 144-seater space is much brighter and the furniture, more contemporary.
Having branched into China’s F&B scene last year, Dian Xiao Er opened its first overseas location in Shanghai. It is bringing back a bit of Shanghai to Singapore. Its hit product there, the Xiao Er Beancurd ($4.80++), will be available in limited quantities at the Tampines One outlet during its opening month, with a different flavour each week: Original (up to today), Pandan (tomorrow to Aug 26) and Coffee (Aug 27 to Sept 2).
Dian Xiao Er has also launched two dishes which are available only at Tampines One: The Golden Mushroom with Salted Egg ($8.60++) and the Refreshing Chinese Yam with Blueberry Sauce ($6.80++), an appetiser with strips of Chinese yam smothered with sweet and tangy blueberry sauce.
Enjoy the new items with the Signature Duck Roasted with Angelica Herb or dang gui (from $15.30++) and other popular dishes such as Mongolian Pork Ribs/Spare Ribs (from $15.30++) and Fiery Sambal Squid with Prawns (from $17.30++), tender squid rings and prawn balls tossed in spicy sambal sauce with petai.
#04-15 Tampines One, 10 Tampines Central 1
Singapore confectionery Kele, known for its pineapple tarts, launched its latest concept retail outlet – Kele Roll Cake – at VivoCity earlier this month.
Kele Roll Cake serves an array of roll cakes, otherwise known as ro-ru keiki. Made with premium Japanese flour and quality ingredients, the roll cakes feature special and premium flavours.
Special flavours comprise all-time favourites like strawberry cream cheese, pandan and avocado gula melaka.
The premium flavours include roll cakes with alcohol such as lychee martini, rum and raisin, pina colada and charcoal Mao Shan Wang, its best-selling flavour.
On a trip to Japan, the founders of Kele, which started as a traditional bakery and confectionery in 1983, came across a recipe featuring the famous Japanese ro-ru keiki and decided to acquire the recipe.
Over the years, Kele has modified the original recipe, creating its version of the ro-ru keiki infused with local and seasonal flavours.
To mark its official opening at VivoCity, Kele has launched three new flavours – pina colada, rose cream cheese and avocado with macadamia nuts. It also has an opening promotion where customers get one free cake for every three purchased or two free cakes for every five purchased.
Prices for Kele roll cakes range from $9.90 to $15.90 nett. Its pineapple tarts are sold at its flagship store in Chinatown.
#B2-K10 VivoCity, 1 Harbourfront Walk
Simyee Holdings’ latest Thai restaurant, Soi Thai Soi Nice, recently opened its third outlet, this time in Jem in Jurong East.
To coincide with the opening of the outlet, Soi Thai Soi Nice has launched its Premium Royal Thai Hotpot ($88.80++ to $128.80++ in three sizes).
Taken off its signature Royal Thai Hotpot, this deluxe rendition boasts fresh seafood ingredients such as lobster, prawns, fish slices, soft shell crab, scallops and a squid submerged in housemade tom yum broth.
Other new dishes include the Waterfall Seabass ($32.90++), a combination of seabass deep-fried to golden brown and doused with a spicy sauce.
Mainstays include the Lobster Phad Thai ($26.90++), a spin on the traditional Thai classic; and the Signature Tom Yum Mama ($12.90++), packed with roasted pork, fresh prawns, sausages and squid.
For dessert, there is Snowflake Yam ($8.90++ to $12.90++), which is first deep-fried and coated with sugar, then stir-fried.
Soi Thai Soi Nice’s two other outlets are at Alexandra Central Mall and The Seletar Mall in Sengkang.
03-21 Jem, 50 Jurong Gateway Road
Thai restaurant Baan Ying has opened a 126-seat casual dining restaurant on the second floor of Royal Square @ Novena.
It offers the brand’s signature home-cooked dishes. Highlights include Isan-styled Grilled Ribeye Steak served with Thai spice red sauce ($28.80++); Laab Moo Tod – Northern Eastern Fried Pork Ball ($12.80++); and Kai Jiew Maha Poo – The Full Of Crab Street Omelette ($48.80++).
Another speciality is the Baan Ying Omelette Rice (above, with or without rice), with 20 choices of toppings – from fish cake and straw mushrooms to soft-shell crab and mussels to Thai basil chicken and United States Angus beef ribeye (80 cents ++ to $16.80++).
Baan Ying, one of eight participating restaurants at this year’s Chang Sensory Trails, the annual Thai food festival organised by Chang beer at The Lawn at Marina Bay (Aug 31 to Sept 18), is also working on weekday dinner specials.
02-07 Royal Square @ Novena, 103 Irrawaddy Road
At Tokidon, beef bowls take centre stage. The restaurant fuses traditional Japanese recipes with contemporary flavours in five beef bowls – Gyu Don ($11.90), Truffle Tenderloin Don ($15.90), Wagyu Sukiyaki Don ($17.90), Truffle Wagyu Don (above, $23.90) and Wagyu Misozuke Don ($23.90) – and the Salmon Cha Soba ($16.90). All prices are nett.
The beef bowls feature grade 6 wagyu slices and grade 9 sukiyaki wagyu and all cuts are prepared medium rare. Customers can also choose among cha soba, salad and Japanese rice for their base.
Tokidon’s Sunakku menu starts at 3pm, with Wagyu Sliders ($12.90) and Wagyu Bolognese Toast ($9.90), and during happy hour (4 to 9pm), customers can enjoy one-hour free-flow Tori Karaage with an order of 10 beers or five cups of sake.
B1-33 Hong Leong Building, 16 Raffles Quay
Singapore’s first dedicated coffee cocktail bar offers classic and signature alcoholic coffee cocktails, premium coffee brews, teas and cold-pressed juices.
Alcoholic coffee mixes (above, $15++) with a uniquely Singaporean flavour include Flying Singaporean (absinthe, XO and coffee); Ice Boozy Alkofee, with tangy and sweet notes (Cointreau, brandy, Kahlua, hot coffee and Irish cream); and Sexy 78 (Patron XO, Kahlua, Baileys and Cointreau).
There are also classic alcoholic coffee drinks ($15++) such as Irish Coffee and Espresso Martini.
The coffee drinks are made from the fresh brews of the day, which vary depending on the beans used – either single-origin beans from Ethiopia or in-house blends.
The bar also offers light bites such as beef wrap and baked pasta and desserts such as apple pie and ice cream ($2.40++ to $14++).
01-01, 6 Purvis Street
Greenwood Fish Market has opened its fourth and largest wholesale seafood retail market and restaurant at Dempsey Hill.
The multi-concept space houses a yakitori; sushi, sashimi and oyster bar; bakery; wholesale seafood and meat market; florist; and a full-bar lounge. The seafood restaurant offers indoor dining, lounge seating and alfresco dining.
Its speciality, fish & chips, is available here and customers have a choice of fish such as snapper, barramundi and salmon (dine-in: $21++/ takeaway: $11.50 to $16.50 nett).
On Oyster Tuesdays, all oysters go for 25 per cent off while House Oysters are $2++.
On Lobster Sundays, live Boston lobsters go for $49++ (usual price $89++).
Other highlights include the Cold Seafood Platter ($108++, serves two as a main course), which comes with a steamed half Boston lobster, marinated yellowfin tuna, oysters, New Zealand green lip mussels and littleneck clams, tiger prawns smoked salmon.
01-01, Block 8D Dempsey Road
Q-WA Izakaya’s second outlet in Singapore is reminiscent of a traditional hole-in-the-wall izakaya in Japan and its menu features yakimono, light bites, deep-fried cutlets, don and udon.
The signature skewers of yakimono of chicken, pork, beef, seafood and vegetarian variants are marinated with an in-house garlic spice powder and gourmet moshio (seaweed salt) and grilled over sawdust binchotan charcoals.
The Yakimono Beef Set ($38.90++) comprises beef seasoned with moshio and black pepper, ox tongue and thick sliced beef wrapping enoki mushrooms, shiitake mushrooms and asparagus.
The Chicken Viscera Set ($23.90++) comes with chicken skin, liver, heart, gizzard, topshell and tail, slathered with teriyaki sauce.
The Lunch Don/Udon: Gyu Udon (Beef) ($13.80++) comes with sliced beef and caramelised onions and a bowl of thick udon noodles and tonkotsu broth.
01-02, 103 Beach Road
Retro-themed arcade bar Nineteen80 serves classic drinks such as Long Island Iced Tea (Ice-T Hustler Remix, $20 a cocktail/$70 a jug; all prices nett); Blue Lagoon (Super Disco Blend) with a yuzu finish ($18/$50) and Vodka Ribena (Original Mix), a concoction of vodka, Ribena and soda ($18/$70).
The bar’s signature cocktails include the strawberry-based Donna Summer ($20), as well as the rum and Malibu-based Club Tropicana ($20), with fresh pineapple, coconut and lime juices mixed with sour plum powder.
Customers can also have light bites such as truffle fries ($10), chicken tenders ($15), calamari ($17) and pizzas ($20 to $26).
Nineteen80 will also transform into club mode with a line-up of hip-hop, R&B, disco, funk, soul, house and urban classics.
Themed nights such as a Miss-Demeanor ladies’ nights (Wednesdays) and a games-themed night will take place throughout the week.
01-05, 21 Tanjong Pagar Road
Text: Ronald Kow/Straits Times
- TAGS:
- Food
- Restaurants
- september
- singapore