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Sorry for the hiatus! Been up to a lot of things in my personal life such as a new career and travels. Like Travel Frog (旅かえる / Tabikaeru)!

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Morganfield’s Rib-Tastic Christmas Feast!

That said, it’s already December! Having already endured *a month’s worth* of repetitive jingles in almost every store you go to, it’s time for Christmas!

How about having some ribs for Christmas? Indulge in a gastronomic feast with your loved ones at Morganfield’s! They’re bringing back perennial favorites together with a new line up of meaty showstoppers, which will make for the perfect centrepieces for your festive table.

This year, the team has brought together their three stars for your Christmas table: From the sweet and savoury Orange Marmalade Glazed Whole Gammon Ham ($179.90++, serves 6-8), to the melt-in-your-mouth whole rack of Barbeque Beef Ribs or succulent slow-roasted Roast Beef Ribeye (each $219.90++, serves 4-6). Mmm-erry! Be sure to order 3 days in advance before you leave Ho-Ho-home!

That’s not all; the Morgan’s Christmas Feast ($149.90++, serves 4) platter is also back. Featuring their Christmas special edition items, such as the Cranberry & Hazelnut Sticky Bones, tantalizing Crackling Pork Roast, savoury Gammon Ham slices and much much more! To end your meal on a sweet note, order the homemade Black Forest Lava Cake made with luscious flowing dark cherry chocolate ganache (it’s really a rich taste of Cocoa, just like a certain childhood breakfast cereal!)

Need a swig to wash it all down? There’s the Somerset Summer Punch for you swashbucklers, or a Christmas Fruit Tea (non-alcoholic) for the designated Drivers. Don’t drink & drive kids!

This special Christmas menu is already available now till 3 January 2019.

Feast to a Rib-Tastic Christmas at Morganfield’s, Home of the Best Ribs in Town now!

We’ll be holding a giveaway on our social media till 9 Dec 2018. Check out our Facebook and Instagram pages!

Morganfield’s also have lots of regular on-going promotions, so check them out here before you head down.

Takeaway Menu

Can’t get out of home, or having a feast for the ages? Morganfield’s will bring the halls to your deck!

Simple head down to their website (morganfields.com.sg/christmas/) and order their Christmas menu to takeaway (actual takeaway is via oddle ! Don’t forget that some items like the Whole rack of ribs will take 3 days to advance-order, so get them early and in time for your party with copious amounts of alcohol (or other non-alcoholic options for our teetotaller friends)!

Locations

Morganfield’s Orchard Central
181 Orchard Road
#11-03/04
Orchard Central
Singapore 238896
Reservations: 66341828
Facebook | Instagram | Website

Morganfield’s Suntec City
3 Temasek Boulevard
Tower 4 #01-645
Singapore 038983
Next to Promenade MRT
Reservations: 67361136

Morganfield’s The Star Vista
1 Vista Exchange Green
#02-23
The Star Vista
Singapore 138617
Reservations: 66943635


Morganfield’s Vivocity
1 Harbourfront Walk
#01-51A
Vivocity
Singapore 098585
(Next to Sentosa Boardwalk Exit)
Reservations: 62250501

Mooncakes hold a special place in the hearts of many Chinese; it’s a symbol of the celebration of mid-autumn and, when given as a gift, is often seen as a symbol of togetherness.

To celebrate Mid-Autumn, Mandarin Orchard Singapore has unveiled an exquisite selection of mooncakes in an equally exquisite brand new packaging. Both baked and frosted-skin collections are available for people of different preferences too.

What’s nice about the packaging is that each baked mooncake is presented in a custom-designed carrier featuring the hotel’s iconic lattice pattern, accentuated by a motif of peony flowers in a red foil stamping. Adding an auspicious touch as well is a decorative Chinese knot with a tassel, finished in a vibrant red to complement the already exquisite box.

This year’s features include the limited edition Mini Baked Mooncakes made with premium ingredients. Two flavours include the Cempedak with White Lotus Paste and the Japanese Yuzu and Pistachio with Black Sesame Paste, which is made with a gold-dusted charcoal skin.

Another is the return of their signature baked mooncake with Mixed Nuts with Jamón Iberico (a type of cured ham; not shown here), which melds both sweetness and savouriness in every bite. Legit favourite there.

While I will never understand why people prefer snow skin mooncakes (heck yeah baked ftw), there are also snow skin favourites like the Lychee Martini and Chocolate, and Red Wine Cranberry Paste with Japanese Yuzu and Lemongrass. These delicately handmade and refreshingly innovative mooncakes are filled with creamy decadence, and will make you go all Crazy Rich Asian and channel your inner Eleanor Sung-Young!

Of course no Mid-autumn collection is complete without the time-honoured classic selection of baked mooncakes, like the Double Yolk and White Lotus Paste. The health conscious can also opt for the Macadamia Nuts and Low Sugar White Lotus Paste (watch your diabetes)!

We were also treated to a selected menu of Mandarin Orchard Singapore’s own talented chefs, such as an aerated salted egg concoction with croutons and truffle shavings, and a Kurobuta Pork Belly “Kong Bak Bao” (扣肉包). There were also matching German and French wines by Wein & Vin to pair with the mooncakes and food, and even the attendance of esteemed palm reader Master Khor!

If you, like me, want everything and can’t make up your mind when you order stuff like mooncakes, you can opt for The Mandarin Collection. Each set comes with four different flavours which include the aforementioned Mixed Nuts and Jamón Ibérico, Double Yolk and White Lotus Paste, Macadamia Nuts and Low Sugar White Lotus Pasteand Azuki Red Bean Paste and Pine Nuts.

The Mid-autumn Collection is available at Mandarin Orchard Singapore’s Festive Counter at Level 1 Lobby from 17 August to 24 September 2018 (from 11am to 7pm daily).

For larger orders or corporate enquiries, please call 6831 6320/6262 or email festivedesk.orchard@meritushotels.com. For more information, view the brochure here and the order form here.

This post is brought to you courtesy of Mandarin Orchard Singapore, by Meritus.

Morganfield’s Babyback Bilateral Love

We (Singapore) seem to have had a lot of affinity with the United States of America in lately, with the whole #trumpkimsummit and the only war coming out of it is the food-naming war.

With the United States of America’s freedom bells still ringing fresh from Independence Day, and Singapore’s National Day coming up soon, Morganfield’s pays homage to both with some bilateral love.

I’ve previously visited Morganfield’s Bar at Orchard Central (Bar MF) for another event and you can read more about the tallest craft beer bar in Orchard Road here.

What better tribute than bringing together the very best of America’s low and slow BBQ tradition with the sizzling smokiness of Singapore’s iconic satay? Combine the tender juiciness of slow cooked BBQ baby back ribs and the heavenly taste of of flame-kissed satay, and you have Morganfield’s new Satay Baby Back Ribs! Well, also some literal love too, as in Brewlander’s Love Wild IPA (A Singapore creation) which was on the special menu that evening.

Low n’ Slow Meets Hot n’ Smoky

The new dish is a rework of Morganfield’s signature spice rub to introduce the deep, rich flavor of a classic satay marinade. Hand-rubbed into each rack of ribs, the flavors  permeate the baby back ribs as they cook the American way, low and slow. The ribs are then generously basted with a rich mix of coconut milk and honey as they are flame-grilled to give them the unmistakable smoky-sweet char like all good satay must have. To make it a complete package, every slab of Satay Baby Back (full slab at $36.90) is served with a rich peanut satay sauce, lovingly made in-house from scratch.

If that’s not enough satay for you, the Pork Belly Satay ($12.90) is a great appetizer to start any meal – an umami blend of spices with tender, smoky and perfectly-charred chunky pork belly accompanied by their tantalizing satay sauce. FLAVOUR EXPLOSIONNN

More Information

This ode to a common love in American and Singaporean cuisine is now available at all 4 Morganfield’s restaurants, from 4 July to 31 August 2018. Get some good grills at the Home of the Best Ribs in Town now!

They have lots of promotions going on, so check them out here before you head down.

Morganfield’s Orchard Central
181 Orchard Road
#11-03/04
Orchard Central
Singapore 238896
Reservations: 66341828
Facebook | Instagram | Website

Morganfield’s Suntec City
3 Temasek Boulevard
Tower 4 #01-645
Singapore 038983
Next to Promenade MRT
Reservations: 67361136

Morganfield’s The Star Vista
1 Vista Exchange Green
#02-23
The Star Vista
Singapore 138617
Reservations: 66943635


Morganfield’s Vivocity
1 Harbourfront Walk
#01-51A
Vivocity
Singapore 098585
(Next to Sentosa Boardwalk Exit)
Reservations: 62250501

The “Curry Pok”

Every Singaporean, heck even visitors and other residents here, have a special relationship with Old Chang Kee. From their iconic curry puffs (now called Curry O; us older folks just call it ‘curry pok’) to more than a dozen of other delights on sticks such as the sotong head, nuggets and fishballs, it was the de-facto place to get a snack when you have the munchies in between meals.

Old Chang Kee Coffee House @ Rex

More than 30 years after Old Chang Kee (OCK) boss Mr Han Keen Juan bought over the business from a unnamed Hainanese hawker back in 1986, the business finally had a Homecoming of sorts by taking over the entire coffee shop where their first ever OCK stall was along MacKenzie Road (junction of Niven Road). Mr Han recalls:

“I remember when there was not even sufficient space to stand on the inside of the shop to sell the curry puffs and I had to do it from the walkway. This very spot holds many memories for me and marks a full circle having grown Old Chang Kee the past 32 years to what it is today.” – Mr Han Keen Juan

Where It All Began

From a small corner stall in a coffee shop, Old Chang Kee Coffee House @ Rex now occupies the entire space that spans three shophouse units. Its old-school charm is jam-packed with lots of retro memorabilia like posters, chinaware and collectables!

From a humble stall to a central kitchen along Petain Road (I remember going past the area when I was a child and getting some olfactory satisfaction of curry puffs), and now having their own space at Woodlands, they ensure consistency to every single puff (pun intended) you take!

(Fun) Curry Times

Did you know that Old Chang Kee actually has a plethora of affiliated brands? You may be more familiar with Curry Times, their sit-down cafe brand, but there’s also Bun Times, and Dip ‘n’ Go, among others. At this coffee house, you get to enjoy signature delights from all these brands, some of which are exclusive to this store!

There’s the Flower Bread which consists of seven freshly baked, pull-apart buns. Nestled in the middle of the golden sesame-topped crust ‘flower’ is an enamel bowl filled with a choice of: Curry Chicken ($11.90); Chicken Stew ($11.90); or Beef Stew ($13.90). (we loved the curry chicken one best, no questions about that!) One good thing is, there’s FREE FLOW gravy, so no need to be shy when it comes to dipping!

Another menu exclusive is the Beef Stew Rice ($9.50) – a nod to Old Chang Kee’s Hainanese heritage. Served in a mess tin, it consists of rice topped with tender beef, radish and carrots redolent with the fragrance of spices. For a modern touch, diners can opt for the Baked Beef Stew Rice with Cheese ($10.90; we got this) which showcases melted cheese and a sprinkling of chopped parsley.

If you’ve been to Curry Times you’ll also be familiar with their wide selection of local delights, such as the Dry Laksa Goreng ($8.50)Hainanese Chap Chye ($6.20), and a Curry Times’ special, Nasi Lemak with Dry Curry Chicken ($8.90) with tender, minced chicken coated liberally in curry spices paired with aromatic coconut rice and sides of tangy ‘achar’, fish cake, sambal chilli, fried peanuts and anchovies. You can then end the meal with a piping bowl of Bubur Cha Cha ($5.00)!

And of course, who could forget their signature skewers and fritters! For the uninitiated, try their Curry’O ($1.50) – curry spiced potatoes, chicken and an egg slice stuffed and sealed within a flakey, buttery crust. Other favourites like the Sotong Head OnStik ($1.80); Crab Nuggets OnStik ($1.80); and Chicken Wings ($1.80) are also things that you cannot just walk away from every time you pass an Old Chang Kee stall.

Towards the end of the meal we even got a chance to meet an Old Chang Kee veteran, fondly known as Auntie Aljunied for having spent many years at a branch in the area. Some guests even got to try out folding their own curry puffs, although none could hold up to the nimble, decisive fingers of Auntie!

Bonus: Old Chang Kee has just opened in London! So if you want an escape from Fish & Chips, you know where to go!

More Information

Old Chang Kee Coffee House @ REX
19 – 23 Mackenzie Road
#01-01
Singapore 228678

Opening Hours
Mon-Thu: 11am – 9pm (last order: 8:30pm)
Fri & Sat: 10am – 10pm (last order: 9:30pm)
Sun: 10am – 9pm (last order: 8:30pm)
Reservations: (+65) 6732 1665

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A Dash of Szechwan

Chen Kentaro, Executive Chef of Shisen Hanten by Chen Kentaro—Singapore’s highest Michelin-rated Chinese restaurant, draws on three generations of culinary heritage to complete his first English cookbook, A Dash of Szechwan.

The collection of 50 recipes, some of them never before shared family secrets, features Chef Kentaro’s own take on family recipes and Shisen Hanten signatures. Also included are recipes originally developed by his grandfather, Chen Kenmin—lauded as the “Father of Szechwan cuisine” in Japan, and his father, Chen Kenichi—the renowned “Szechwan Sage” and longest-running Iron Chef Chinese. (For the uninformed, Iron Chef was, and still is, a popular cooking battle show with lots of theatrics in Japan, and is considered a pretty big deal to appear on it)

Recalling his inspiration for the cookbook, Chef Kentaro said,

“With A Dash of Szechwan, I hope to share my love of Szechwan cooking with a wider audience, and showcase that the flavours of the cuisine offer so much more than the piquancy it is more popularly known for. I am excited to have this opportunity of bringing my favourite recipes into everyone’s kitchen.”

In the book, Chef Kentaro takes readers on an easy-to-follow journey through the bold and versatile flavours of Szechwan cuisine. Stunning food photography fills the pages of the cookbook, and peppered throughout are useful tips and visual step-by-step guides on cooking and preparation techniques. He also adds personal background stories to the mouth-watering recipes, and dedicates a pictured glossary for easier reference of some of the more essential and commonly mistaken ingredients featured in the cookbook. He also includes recipes for stocks, sauces, and marinades that can be used for a great variety of dishes.

Book Launch Event at Shisen Hanten

After the official launch, we were treated to a selection of Chef Kentaro’s signatures that are also featured in the book, from light starters like the Foie Gras Chawanmushi with Crab Roe Soup, to hearty and homely favourites like the Dan Dan Noodle (旦旦面) Soup, Stir-fried Lobster with Chilli Sauce and their now-gonna-be-famous Chen Family’s Mapo Tofu (meat and vegetarian versions were both served, how you like it at home is totally up to you). In good Szechwan fashion, the cuisine had the perfect balance between the spice from the chilli and the savoury tastes of the other stars of the dish (read; umami). Of course it’s up to you to up the ante on the spice either at the restaurant or at home. So fear not ketchup boys and girls!

After the official book launch, the Chef ‘challenged’ us, the guests, to a cook-off a la Gordon Ramsay style. Our gusty volunteer, Bobby, put up a good showing as he was instructed back-facing Chef Kentaro to cook some stir-fried beef. Our judge even called it a tie! Maybe he was a secret Masterchef-level home cook, who knew?

At the end we received a personalised signed copy of Chef Kentaro’s book, together with some special gifts from Shisen Hanten and their partner, tea sellers Pryce Tea (more below). For more information on how to get your hands on limited editions of SIGNED COPIES of Chef Kentaro’s cookbook, visit the restaurant or contact them with the details at the end of this article.

Shisen Hanten by Chef Kentaro

Started in 1958, Akasaka Szechwan Restaurant aka Shisen Hanten which it is popularly known in Japan, was the brainchild of Chen Kentaro’s Grandfather Chen Kenmin which was then passed down to his Father Chen Kenichi. Regarded as Japan’s “Father of Szechwan Cuisine”, the eldest Chen envisioned the restaurant to “make Shisen Hanten customers truly appreciate Szechwan food through all the five senses.” Through Kentaro’s Father, Kenichi, the Shisen Hanten brand branched out across Japan, with 14 branches across 6 cities and now with it’s first debut outside the country in sunny Singapore, where it is Kentaro’s turn to continue their legacy and set the stage for global recognition of Japan’s best loved Szechwan Restaurant. Indeed it is already Singapore’s most decorated Michelin-rated Chinese restaurant (two-stars).

Shisen Hanten by Chen Kentaro celebrates the seven basic flavours of Szechwan cuisine: sour, pungent, hot, sweet, bitter, aromatic and salty. Highlights not to be missed include Chen’s Mapo Doufu, Chen’s Original Spicy Noodle Soup, Stewed Fish Fillet in Spicy Szechwan Chilli Pepper, and Deep-fried Chicken in Spicy Szechwan Chilli Pepper. Also available on the menu is a delicious selection of authentic Cantonese classics. Situated at level 35 or Mandarin Orchard, you can be sure of a good view too!

Pryce Tea

A quick feature on what I feel was a good selection of tea by the restaurant’s partner Pryce Tea. Established by one of Singapore’s oldest tea companies, Lim Lam Thye, Pryce Tea seeks to demystify the age-old perception that Chinese teas are only enjoyed during elaborate tea ceremonies, to bring you wonderful epicurean blends that embody oriental finery with modern simplicity.

We were treated to a display of a small part of their big collection of teas, such as the Cocoon Night, with decaffeinated Oolong tea leaves and Australian Eucalyptus and French Lavender which promises a good end to a busy day, and their aptly-flavoured Peppy Day, which is blended with Szechuan Peppers to give it a good oomph to pep up your day. Check out their website here!

More Information

Shisen Hanten
Level 35 Orchard Wing
Mandarin Orchard Singapore
333 Orchard Road
Singapore 238867
Phone: 68316262 / 68316266
Email: shisenhanten.orchard@meritushotels.com
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7-Eleven Day

A good throwback to something that you can still enjoy today!

On 7 November 2017 (7/11/2017) a.k.a. 7-Eleven Day, the ubiquitous convenience store chain in Singapore, we were invited for a tasting of their ever-expanding range of ready-to-eat (RTE) meals. With already over 40 (FORTY) RTE products you can get in stores, 7-Eleven delivered their promise of delivering a wider range of hawker fare, western choices, grab-and-go snacks and post-meal desserts.

“We are constantly garnering customer feedback for potential dishes to add to our repertoire of RTE meals and snacks and are on target to introduce new delectable picks every month to the stores. With so many choices, 7-Eleven aims to be the destination for hungry Singaporeans at any hour of the day.”

Mr Kenneth Victor, Assistant Director of Food Services Development

Ready To Eat (RTE) Meals

This time, there were 8 wallet-friendly additions to the RTE menu (deep breath):

  • Chicken Floss Onigiri ($2.50)
  • Unagi Onigiri ($2.50 too)
  • Black Pepper Chicken Wings ($2.90)
  • Black Pepper Chicken Leg ($3.60) – damn worth it
  • Honey Chicken Wings ($2.90)
  • Honey Chicken Leg ($3.60) – I preferred the black pepper ones
  • Nyonya Dry Mee Siam ($3.60)
  • Red Velvet Lava Cake (2.80)

My favourites were actually the Nyonya Dry Mee Siam and Black Pepper Chicken Leg; the Mee Siam has enough spice and tanginess from the lime provided in the packet, and does not feel like you’re eating hay despite it being a microwaved meal. Likewise for the chicken leg and wings, the juiciness of the meat is retained together with the strong flavour of pepper/honey.

We also got to try favourites (at least to me) like their marinated Hanjuku Eggs, among others. I urge you to give their chicken rice and Katsu Curry Rice a go, no ragrets!

In fact, it was so good that here are some pictures for you rn!

Also do check out their new 7-Select Range, a exclusive selection of high quality, yet affordable snacks from various prefectures in Japan, with each being famous for cultivating the respective produce.

More Information

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Freehouse

Right at the middle of downtown is Freehouse, a bar opened in 2016 that “was birthed from a thirst that could only be quenched by good beer and cider”. With up to 16 rotating taps of craft beer (they’re usually almost at full capacity), you can be sure that you’ll only be thirsty for that guy/girl down the bar 😉 Situated in a shophouse in the Telok Ayer area, its intimate settings ensures you that there’s definitely “no strangers here”.

Week of the Dog at Freehouse

Yo Dawg, so I heard it’s the Year of the Dog, so Freehouse’s got some (hot)dogs at the week of the dog, so you can dog while you dawg!

Just over the last week, while basically half of the bars you frequent were closed over the Chinese New Year week, Freehouse started the year of the dog with a week long event starring their very own bar manager, Christian!

The Week of the Dog featured a special event-only menu made of gourmet sausages, corn dogs and more importantly (to me), TATER TOTS “smothered in homemade meat/beach chilli! With Christian in the kitchen (no sandwiches today), we devoured most of the brutally-named menu, such as the Brat-tallica, a Bratwurst topped with home-made braised red cabbage, Sauerkraut, Bacon, Hefeweizen Cheese Sauce, Spicy Mustard and Devil’s Ketchup; or if you’re in camp Dave Mustaine, there’s The Megadeth Corn Dog, that’s dipped in a special honey-infused buttermilk batter and deep fried to golden glory!

We also checked out good ol’ Trogdor the Burninator, our favourite strong-armed winged beast represented with Tater Tots smothered in molten Cheddar Cheese (that’s enough to make Torbjorn breathe heavily), Home Made Stout Bean/Meat Chilli, Srircha, Sour Cream and Devil’s Ketchup. Beware of the fire-breathing dragon!

No Strangers Here

Beyond the special menu for the week, Freehouse also offers a pretty wide range of bar snacks and dinner items (they’re usually not open for lunch). Favourites include the Cereal Frog Legs, Grilled Eggplant and Japanese Curry Fries just to name a few. Food menu may also change time to time, so find out the latest while you’re there!

Of course being one of the increasingly popular craft beer bar in Singapore, Freehouse offers a rotating selection of delicious craft beer from around the world, as mentioned previously having a capacity of 16 taps in full view of their white tiled display wall. New and seasoned craft beer enthusiasts are more than welcome, as your friendly neighbourhood bar guy Christian will surely put the right beer in front of you. Events and tap takeovers from particular breweries (such as the recent Battle Royale of Vietnamese breweries Pasteur Street and Heart of Darkness) also happen regularly, so be sure to like their Facebook page to keep yourself updated. For a good deal, head down to their Pint & Grub Mondays, where any pint with a side from a selected list go for only $20++!

 

Verdict

hole-in-the-wall-ness:
Price:
Quality:
Overall:

More Information

Freehouse
21A Boon Tat Street
Singapore 069620
Email: info@freehouse.com.sg
Opening Hours: 5:00pm to 12:00am (Tuesdays to Saturdays), 3:00pm to 12:00am (Fridays only). CLOSED MONDAYS.
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It’s 3 more days to Chinese New Year. 2 more days to Chinese New Year eve.

Haven’t managed to find somewhere nice to have your reunion dinner yet?

Amara Singapore Chinese New Year Feast

Enjoy a fortuitous feast by Amara Singapore’s team of dedicated Chinese chefs, all ready to serve you dishes symbolic of prosperity, fortune and happiness to your family and relatives. 欢庆福满人间!

On the 15 February 2018 from 6pm at the Grand Ballroom, the one-time reunion dinner is opened to all guests celebrating this Lunar New Year’s 2018 Earth Dog. Guests can look forward to the tossing of salmon yu sheng (鱼生), where the ingredients are exquisitely arranged in the shape of a dog.

Dinner commences with a delectable selection of affordable 8-course menus, such as the Golden Prosperity or Joyous Abundance sets at S$68 to S$88++ per person respectively (with a minimum of six persons per table). If you prefer a private dining experience with your family ,you can take up the Imperial Fortune reunion package at S$1,888++ for a table of 10 persons. Each room comes with a fully equipped family karaoke system. For this package, the menu includes delicacies like sea urchin, black chicken ginseng soup and cod fish. To mark the customary occasion, everyone will get to enjoy a special rendition of the Chinese festive dessert – Pomelo Tangyuan, a unique tangy glutinous rice ball sprinkled in edible gold leaves.

Some of the favourites in the selection spans from the traditional Drunken Chicken, Roasted Chicken with Spicy Sichuan Sauce, to more modern cuisine like Beef Bourguignon, Chilled Angel Hair Pasta with Truffle Oil and Kombu, Homemade Beetroot Salmon, and to top it off, Amara Singapore’s very own Vegetarian Treasure Pot (Pen Cai; 盆菜).

Highlights of evening will include a lion dance performance where the rambunctious lions will perform “Cai Qing” (采青 – the plucking of the greens), and you (and/or the kids) can get wefies with the adorable God of Fortune mascots distributing gold ingots of chocolates!

Cempedak Delights

During the media event we were also treated to a surprise festive addition to Amara Singapore’s menu: the Cempedak collection. A (personally tasting) “breadier” and less pungent cousin of the jackfruit, the hotel now serves an array of desserts themed to the fibrous fruit:

  • Chempedak Cake
  • Chempedak Crème Brulee
  • Chempedak Swiss Roll
  • Chempedak Agar Agar
  • Chempedak Pudding
  • Chempedak Butter Cake

Out of all, I like the Crème Brulee and Swiss Roll the most. Get yours at their cafe and restaurants and try it for yourself, trust me.

More Information

Amara Singapore

165 Tanjong Pagar Rd
Singapore 088539

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Get your reservations ONLINE HERE. Seats would be filling up fast so don’t procrastinate anymore!

Stand to win one of the 8 lucky draw prizes at the CNY reunion dinner on 15 Feb!

Alternatively, call: +65 6879 2598 or email: events@amarahotels.com

Chinese New Year Happenings

CNY Goodies Booth

15 January – 15 February 2018, 11am– 8pm, daily

100AM mall, atrium

*Refer to CNY Goodies Order Form

Chinese New Year Reunion Dinner

15 February 2018, 6pm

Grand Ballroom, level 3

CNY F&B Promotions (1 Feb – 2 Mar 2018)

Element, and Element on Tras Street- Buffet

Buffet Time Adult* Child*

(6 -12 years)

Reunion Dinner 15 Feb 2018, Thu

6pm – 10.30pm

$88 $43
Lunch Mon – Fri

12pm – 2.30pm

$58 $29
Dinner Mon – Sun

6pm – 10.30pm

$78 $39
Hi-tea Sat – Sun

11.30 am – 2pm

2.30pm – 5pm

$42 $21

Silk Road

Set menus with choices from S$108* per person, minimum 2 persons to dine, S$368* for 4 persons and above, S$838* or $968* for 10 persons.

*All prices quoted are in Singapore dollars and subject to service charge and prevailing government taxes.

For dining reservations and enquiries:

call: +65 6879 2610

email: fnb.sg@amarahotels.com