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As 12 months draws towards a close, the meal and beverage scene revs increase the pace – rolling out goodies for Christmas and launching new restaurants in time for festive celebrations.

These have triggered the emergence of recent foodie enclaves.

The hipster and heritage portion of Bugis becomes a dose of luxury with Andaz Singapore, expensive hotels by Hyatt and that is housed while in the new Duo complex. In Paya Lebar, there is an new SingPost Centre a little stone’s throw from Paya Lebar MRT station and Paya Lebar Square mall.

In the Central Business District is mixed-used development Marina One, a sensational building with lush greenery similar to paddy fields.

If you ought to avoid Orchard Road, dine for the latest hotel cluster in Stevens Road, in which the new Mercure Singapore on Stevens and Novotel Singapore on Stevens are placed. The nine new restaurants, located within standalone units about the area, are owned and managed by Oxley Holdings.

Also adding buzz into the scene are big-name hotels for example InterContinental Singapore Robertson Quay, showcasing names like Wolfgang’s Steakhouse Singapore, Japanese restaurant Ishi along with its upcoming sister restaurant Plum and Toro, in the neighbouring Quayside cluster, which include Mediterranean restaurant Summerlong, Indian restaurant Dabbawalla and Mexican restaurant and bar SuperLoco.

In the vicinity from the Tanjong Pagar MRT station – already hopping with eateries at Tanjong Pagar Centre and OUE Downtown’s Downtown Gallery – another recently launched hotel, Sofitel Singapore City Centre hotel, contains French-Chinese restaurant Racines, Club Millesime lounge and lobby bar 1864.

So, whet your appetite with all the smorgasbord of food solutions, once we locate best places to ingest and just what to take a look to.


Where:?28 to 30 Stevens Road


Get out of the frenzy of Orchard Road and visit the cosy enclave of Mercure Singapore on Stevens and Novotel Singapore on Stevens, along with the cluster of nine restaurants owned and managed by property developer Oxley Holdings.

The hotels stay on the internet site of what was formerly The Pines Country Club, that was acquired by Oxley in 2013 as a possible investment property.

The 254-room Novotel Singapore on Stevens is home to buffet restaurant Food Exchange, which features Thai, Indian, European and local cuisine cooked at live cooking stations. It also operates L’Aperitif Tapas Bar, which serves tapas and cocktails; and Novotel Infinity Pool Bar, that provides poolside snacks and drinks.

The 518-room Mercure Singapore on Stevens opens on Dec 8, alongside gourmet cafe Fudebar, which will serve salads, sandwiches and coffee.

The hotel’s Winestone restaurant, which serves Mediterranean food, opens on Dec 15.

Also open in your community will be the two-week-old Fisk Seafoodbar & Market, which specialises in Norwegian and coldwater seafood. Its parent business is 30-year-old seafood supplier Snorre Food.

Another brand to take a look toward is seafood establishment Long Beach, and that is slated to open up by Chinese Year.

The second outlet of Blue Lotus Chinese Grill House by Mr Ricky Ng, md of restaurant group Blue Lotus Concepts International, concentrates to get a Dec 7 opening.

It offer the brand’s signatures of chilli pomelo la mian soup with crab meat, and chicken skin with chilli yogurt dip, as well as new things which place a spin on local favourites.

Think of dishes like laksa barley risotto and bak kut teh with grilled pork ribs. The latest items are going to be launched concurrently at Blue Lotus Chinese Grill House’s first location at Tanjong Pagar Centre.

On the modern location, Mr Ng, 45, says: “There are few eateries inside the Stevens Road area. The nearest are probably at Balmoral Plaza or maybe in the Bukit Timah area.

“It\’s really a prime district, and not overcrowded like Orchard Road.”

(Also read: Three reasons Why JW Marriott Singapore is Our New Staycation Spot For BFFs)


Where:?5 to 7 Straits View

MRT:?Downtown/Marina Bay

Marina One, a different mixed development, is shaping about be the crown jewel in the Central Business District.

It is produced by M+S – some pot venture between Malaysia’s Khazanah Nasional and Singapore’s Temasek Holdings – and includes two residential towers and 2 office towers having a retail podium the Heart. M+S is also the developer behind Duo in Bugis.

Marina You are manufactured by German studio Ingenhoven Architects, while its lush greenery and landscaping are carried out by London-based studio Gustafson Porter + Bowman and landscape consultant ICN Design International.

Two restaurants fill up special glass capsules around the fourth floor of Marina One.

One of them is Wakanui Grill Dining from Tokyo, which relaunched 2 weeks ago. Its franchise is made by food and beverage company 1855 F&B. The restaurant was formerly based in Boat Quay.

Here, the meat-centric restaurant focuses on its dry-aged Ocean Beef and spring lamb from Nz – all charcoal-grilled – and also Ito wagyu from Kagoshima. The menu also features Nz seafood, including Ora King salmon, and New Zealand-sourced sashimi-quality fish and green lip mussels.

Besides Wakanui, 1855 F&B has another project within the utilizes a bottom floor of Marina One known as the Spot.

Diners can decide wine from 1855 The Bottle Shop and accept it into the Spot’s neighbouring dining hall to pair with food by executive chef Lee Boon Seng, formerly from Resorts World Sentosa’s one-Michelin-starred restaurant Osia Steak and Seafood Grill.

Taking the other glass capsule is acclaimed contemporary Chinese restaurant Majestic, formerly positioned in Bukit Pasoh Road. It is slated to begin from the middle of in a few days and can remain helmed by chef Yong Bing Ngen, that can reprise his signature dishes in addition to introduce a new.

Another early bird who has opened at Marina The first is three-week-old Nude Grill & Nude Chill, sister restaurant to Nude Seafood within the neighbouring Marina Bay Financial Centre.

Mr Hong Junchen, 32, co-founder of Nude, says many diners have requested a “meat sort of Nude Seafood” and also a “Nude watering hole”, therefore, the proximity of both outlets.

He adds: “It\’s actually a challenging location for a cafe. Fundamentally, it’s not natural for diners to stay their offices for dinner or go to somebody else’s office for supper. Damage this and work especially hard to make great food, provide warm hospitality and good value to attract a destination dinner crowd.”

So far, other food outlets that have already opened include Starbucks, Ya Kun Kaya Toast and Cookhouse by Koufu foodcourt.

Adding into the lifestyle space is the 26,000 feet square Virgin Active fitness center, and even Cold Storage supermarket.

(Also read: Minions Cafe is already Open in Singapore)


Where:?5 and 7 Fraser Street


The Bugis area has never been next to food, whether it be hipster cafes in Haji Lane, hotpot restaurants in Tan Quee Lan Street or local delights and mid-range restaurants during the shopping centres.

But for something fancy, it is possible to go to the Andaz Singapore, luxuries hotel by Hyatt perfectly found on the new Duo complex.

The stylish hotel, developed by Hong Kong-based architect and interior designer Andre Fu, features all-day-dining venue Alley on 25 – a cluster of seven shophouse-inspired concepts which houses a bar, a lounge and five restaurants. So, will not expect your typical hotel buffet restaurant.

The restaurants are themed good cooking style. For example, at Auntie’s Wok and Steam, chefs prepare Sichuan-inspired food making use of the wok and steamer. Highlights include double-boiled beef short rib noodles ($18), mapo tofu with Alaskan king crab meat ($30) and steamed eggplant with tofu and Sichuan dressing ($14).

At Saving money Oven, foods are cooked in the special green Beech Oven. The menu features braised lamb shank ($35), spring chicken (from $25) and lobster mac and cheese ($35).

For dessert, head to the Icehaus for their signature dessert of pandan chiffon cake (from $4.50), links with flavoured mousse plus a picture-perfect glaze. Flavours include black sesame, yam and rose. The cakes are usually sold at Pandan, the hotel’s cake boutique to the second level.

Mr Olivier Lenoir, 44, general manager of Andaz Singapore, says: “Inspired by way of the focus and authenticity of hawker stalls, where generations of vendors are experts in cooking one dish and cooking it consistently well, Andaz Singapore chose to center on specific kitchen strategies to produce a dining destination.

“You won’t find any nasi briyani or laksa in this walls, since we also believe in becoming an extension in our neighbourhood – as opposed to fighting while using veterans who were doing the things they do for so long.”

The hotel provides a rooftop bar called Mr Stork along with a steakhouse called 665

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