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Dawson Tan

Dawson Tan

Food & Drink Writer

Dawson is an absolute enthusiast for food and travel, especially when exploring different cultures and their cuisines. Calling Singapore home at the moment, he enjoys indulging in craft beer, cult films, trekking, beach-going or simply kickin' about in a game of footy. Whenever possible, he assumes the role of a part-time "vandal" painting captivating murals that are often larger than life around the community.

Articles (19)

The best hidden cafés in Singapore for a quiet brunch sesh

The best hidden cafés in Singapore for a quiet brunch sesh

Singapore has a ton of good cafés – we’re not denying that. But with snaking brunch queues and at least 30-minute wait times, it’s hard to enjoy a coffee when you're spending a substantial portion of your weekend waiting to chope a table. We’ve rounded up the best unknown cafés in Singapore for a hole-in-the-wall experience – some don’t even have seats, so you’ll need to take away or head over to the nearest park for a picnic date.  RECOMMENDED: The best cafés in Singapore and the best brunch spots

The best dining deals on International Women's Day

The best dining deals on International Women's Day

International Women's Day falls on March 8 and it just so happens to be the 111th consecutive year the momentous milestone has been celebrated. And with most milestones, the best way to celebrate is through food. From award-winning cocktail bars to popular afternoon tea lounges, here are a few spots in town for a rightful celebration and there ain't a better way to show love and gratitude than with a thoughtful meal and a couple of lovely tipples to toast.  RECOMMENDED: The best International Women's Day events in Singapore & 21 local trailblazing women and the inspiring stories they’ve shared with us

Quirky restaurants that you must try in Singapore

Quirky restaurants that you must try in Singapore

We already know that Singapore is not short on amazing dining choices. When it comes to variety, we've got everything under the sun. From Spanish to Italian, fried chicken to sustainable dining, running out of where to go for lunch or dinner is never going to happen. Still, it's not wrong to crave new things and want to try out something different. These restaurants in Singapore take it up a notch to bring you a refreshing, and quirky dining experience. Let's get adventurous. RECOMMENDED: The best alfresco restaurants and cafés in Singapore and The best hidden cafés in Singapore

Quick Bites: what to eat and other happenings in Singapore this week

Quick Bites: what to eat and other happenings in Singapore this week

Tired of hearing this question: what should we eat today? Well, us too. With new choices popping up every month, deals dropping every week, and cravings that fluctuate daily, choosing just what to eat can be a challenge. To help you decide on what's worth eating, we round up some of the latest food drops and happenings in town in this easy, bite-sized list.  RECOMMENDED: Hot new restaurants and cafés to dine at in Singapore

Interview: A sit down with Carles Abellán – the chef-owner of Tapas 24 Barcelona

Interview: A sit down with Carles Abellán – the chef-owner of Tapas 24 Barcelona

Growing up, Chef Carles Abellán was blessed to be surrounded by culturally rich food at home since he was a young bull. Along with his mother’s encouragement, he enrolled into the then-newly established School of Catering and Hospitality in Barcelona at 22 years old and never looked back. After a couple of stints, most notably in the kitchen of the Hotel Melià in L'Odissea where he met Christian Escribà and the other young chefs, they were dubbed as rising culinary stars in Barcelona. But it was truly at the famed El Bulli that catapulted Chef Carles Abellán into the spotlight in 1984. What was supposed to be a two-week traineeship ended up in a six-year tenure where he flew under the wings of the revered Ferran Adrià, who mentored and groomed him to grow beyond the kitchen through opportunities to manage a team both in the kitchen, front of house and also dabble into the restaurant business. All of that manifested into his Michelin-starred Comerç 24 and award-winning concept of Tapas 24 that opened near Passeig de Gràcia in 2006 with the latter remaining as one of Barcelona’s hottest dining destinations, attracting locals and tourists alike till today. Fast forward to mid-2021, Chef Carles Abellán partners with Singapore- based L'Angélus Group who brings over that signature Barcelona lifestyle to Singapore with its first Asian outpost, located within the cosmopolitan Quayside neighbourhood. But the pandemic did not allow him to grace the opening, until now.  

The best alfresco restaurants and cafés in Singapore

The best alfresco restaurants and cafés in Singapore

When you are living in a city like Singapore, there are times when you just want to escape the confines of the four walls and the chilly blast of air-conditioning. Whether you’re in the mood to soak up some vitamin D, feel the cool breeze, or dine under the cover of the starry night, here are the best alfresco restaurants in Singapore for you to do so. RECOMMENDED: The best alfresco bars in Singapore and the restaurants with the best views in Singapore

It's World Margarita Day! Here's where to go drinking

It's World Margarita Day! Here's where to go drinking

February is about to get groovier but only with a Margarita in hand. Shaken or frozen, served straight in the iconic Margarita glass, this thirst-quenching classic never fails to liven up the party. Instead of dabbling into the muddy waters of its complicated history and being the Debbie Downer of the group, just relax, unwind and keep on sipping. It's about time you got to celebrating almost making past February. RECOMMENDED: The sexiest bars in Singapore

Hot new restaurants and cafés to dine at in Singapore

Hot new restaurants and cafés to dine at in Singapore

Singapore’s practically back to its pre-Covid life – in terms of our food and dining scene, that is. We’re still limited to just five vaccinated folks at our dinner table, but that isn’t stopping us from hitting up the hottest new restaurants and cafés of February 2022. This month, we’ve got an entirely new F&B oncept at Gardens By The Bay, a number of hidden cafes to check out, and new bar menus from some of Asia’s top bars. RECOMMENDED: The 50 best restaurants in Singapore you must try and the ultimate guide to delivery and takeaway options

Natural Wine 101: The beginners guide to natural wine in Singapore

Natural Wine 101: The beginners guide to natural wine in Singapore

Natural wines. The talk of the town in recent years and on everyone’s list of things to try. If you keep your ears peeled on your next rendezvous at some of the hottest wine bars in town, at some point, you’re bound to hear people – from young wine enthusiasts to serious oenophiles – discussing natural wines from across the room. Keen to learn about it? Join us as we get cosy with Caitlin Schriner, one of the four founders of Wine Mouth and Joyce Huang, Wine Mouth's weekly curator to acquaint ourselves with the fun and fresh bevvy that’s even got the co-sign of the cool kids drinking it.  Photograph: Maja Petric from Unsplash So what are natural wines? With all the recent hype around natural wines, it’s hard to believe that they were first produced some thousand years ago – millenniums before winemakers started introducing additives and other complications. Understanding this phenomenon requires a little more breaking down of the rather complex winemaking process from the growing and harvesting of grape varietals before they ferment and become wines. Natural wines are often made from grapes that aren’t treated with any nasties – pesticides and herbicides – and painstakingly harvested by hand instead of machines. When turning them into juice, they are usually small-batch crafted in accordance with organic or even biodynamic methods of winemaking without including conventional winemaking additives such as sugar, acid, and artificial flavourings. This also gives them a cloudy

Foodpanda's Pau-Pau shows us how to celebrate Valentine's Day

Foodpanda's Pau-Pau shows us how to celebrate Valentine's Day

Whether you’re the fresh couple still in the honeymoon phase or seasoned lovers who've seen many moons, planning for Valentine’s Day is never easy. To ensure your enchanting date is a success, the always fun-loving yet cheeky Pau-Pau is on Tinder and looking to make some new friends this Valentine’s Day. Here’s a match that is guaranteed to pay off. From 14 to 28 February, simply swipe right when you chance upon Pau-Pau’s profile on Tinder to get a $5 foodpanda voucher on your next order. Want an even more memorable celebration? Pau-Pau’s got a few tips and tricks up his sleeve for a foolproof Valentine's Day.

The most romantic Valentine's Day dinners in Singapore

The most romantic Valentine's Day dinners in Singapore

At these romantic restaurants, love is the secret ingredient used to concoct enchanting Valentine’s Day dinners. Coupled with rosy views of the city or simply quaint yet intimate spots, these are dates worth remembering for a lifetime. Whether your passion is just blossoming or your relationship has weathered many a storm, you won't want to disappoint your special someone this V-day. Take a cue from us and book a seat at these restaurants quick. RECOMMENDED: Check out the best florists in Singapore and bars to go to on the first date

The sexiest bars in Singapore

The sexiest bars in Singapore

The sky darkens, but the date is only just beginning. Kick things up a notch and amp up the romance by heading to these sexy bars in town. And no, we aren’t talking about the dingy sorts; these downright swoon-worthy bars come filled with luxury, style, and glamour – complete with stiff drinks, sultry music, and dim mood lighting to help you charm your way into your date’s good books, and maybe a little more. RECOMMENDED: The most romantic restaurants in Singapore

Reviews (19)

Babba

Babba

4 out of 5 stars

Tucked away in a quaint corner of Jalan Riang is Babba, a dual-concept casual diner with a Peranakan focus by the same people behind The Brewing Ground. You’ll find that the interiors are kept simple with soft white walls contrasted with turquoise accents, wood earthy tones, and hanging plants to induce a sense of home-like approachability. Serving up a contemporary brunch menu with Peranakan influences in the day and then switching stances to dishing out fully authentic Peranakan cuisine in the night, this spot surely knows variety. We visited during the evening and with mellow jazz playing in the background, the presumably laissez-faire afternoon dining experience transforms into a cosy evening affair. We all know Peranakan cuisine is increasingly hard to find and that is what got us excited for our visit. For us, there were more hits than there were misses, read more to find out about them. Lauded as the must-order appetizer, the crab omelette ($25) saw heaps of sweet crab meat layered with mildly spiced hae bee and contrasted with pickled onions to deliver a flavorful yet balanced bite that isn’t overly cloying. This one went down easy with the fragrant white rice. We wasted no time and dived straight into the usual suspects for our mains. Beef lovers, behold! Fragrant beef rendang ($28) featured the clever use of tender shank meat that had a mix of gelatinous and lean textures that we really enjoyed while the rich spiced gravy was balanced out with a blend of sweet shall

Puck Provisions

Puck Provisions

Besides brewing up a mean cup of joe, this trendy coffee joint has got some ambitious dreams. Tucked away in the sleepy shophouse stretch of Serangoon Road is the new kid in the block, Puck Provisions. Calming sage green walls and the aroma of roasted beans first greet you as you enter through the giant glass doors while natural light brightens up the airy space. Unpretentious wooden furniture, skateboarding paraphernalia, and a curated playlist that gives off all that good vibrations are added into the mix to pimp out the spot. But you’d quickly find yourself drawn to the action that happens along the long coffee bar that's adorned with contrasting turquoise patterned tiles, and that is where the charismatic head barista works his magic with a zen-like approach. While waiting on your bean juice, head deeper into the back and you’ll uncover a modest gallery that is dedicated to local artists with different shows at any single time. With the soft launch comes a humble range of house brews using in-house roasted single-origin Ethiopian beans and two hand-pour coffees that showcase more complexity. Leading up to the grand launch, you can expect a fully plant-based brunch menu to pair with a wider range of coffee blends and the highly anticipated in-house roastery that allows guests to peek into the works. Don’t know about you but we’re pretty excited for what’s to come so watch this space. WHY VISIT House brewed coffee is well calibrated and balanced, flexing a medium to full-bo

The Tanglin Gin Jungle

The Tanglin Gin Jungle

Tanglin Gin’s latest move to the lush hills of Dempsey is perhaps the biggest flex in the local distillery scene alongside its long list of awards in just four short years. But aside from the already popular distillery tours that happen over the weekends, the new location comes with an entirely new experience that is the Gin Jungle – a cosy enclave fitted with leather and wood finishings that exude a rustic charm.  Lounge indoors by the custom seven-metre long bar in a relaxed atmosphere or huddle close at the booth seats for a romantic evening soiree. But if you relish in being surrounded by lush greenery, kick back in the laidback al-fresco veranda over a casual mid-afternoon imbibe sesh. Dubbed as the gin paradise, expect the full range of Tanglin Gin, in-house infusions and clever cocktails created to please all gin-enthusiasts and cocktail lovers alike. While you’re feeling peckish, there’s a locally inspired fusion menu that seeks to tantalise tastebuds such as spiced masala hummus, juicy salmon steak, and hearty reverse seared steak to pair. There’s also a free flow weekend brunch that happens during noon so you can really unwind and boogie bottomless.  FUN FACT Tennis lovers, you’d be pleased to know that the property comes with a private tennis court that is available to the public. Who knows? Maybe a gin and tonic in between sets might be the secret sauce to improving your serve.

British Hainan

British Hainan

Tucked in a quiet corner in Joo Chiat lies a time capsule with undeniably soul-comforting food. This unpretentious 'dining room' of chef-owner Frederick Puah is flooded with vintage artefacts and trinkets that each have a story to tell. For us, time seems to pass real slow as we revel in the calm and laid back atmosphere. Serving up British Hainanese cuisine originating from Hainanese coolies who worked onboard British warships during the second world war, the Braised Oxtail Stew is the dish that gave British Hainan its legendary status. This time-tested recipe boasts a perfect melt in your mouth meat – where even the sinews turned gelatinous – sitting in a bed of gummy stew that had deep meaty flavours and subtle hints of star anise, cinnamon and cloves. Soft root vegetables are thrown in the mix with soft baguettes that help sop up all that leftover sauce. Instead of the popular lamb shank which we were told cooks in the same sauce as the braised Oxtail Stew, we opted for the Traditional Herbal Mutton Soup. This nourishing pot has all that deep herbaceous essence seeped out from the secret spice blend with aromas that fills up the dining room. Coupled with tender chunks of lamb – which are typically leathery after a boil – and pieces of fried bean curd with heaps of ginger slices, this is the perfect rainy day nosh that drinks like a warm hug from your grandmother. The controversial curry rice is where it divides the crowd. Many pretentiously labelled it as elevated to simp

Mrs Hen

Mrs Hen

4 out of 5 stars

This hole in a wall stall located in Telok Ayer serves up fuss-free bowls of juicy and crispy Ayam Geprek. If you didn’t already know, Ayam Geprek is a popular Indonesian comfort food dish that is made up of crispy battered fried chicken that is first crushed then generously slathered with a bunch of spicy hot sambal. But before you eagerly jump ahead and choose your sambal, you’ll need to order your base. We’d recommend opting for the aromatic Nasi Kuning as the yellow turmeric rice is flavourful and rich which helps to curb the spice. With that said, spice lovers must try the Ayam Geprek Sambal Signature where heaping portions of crunchy fried chicken comes with the option to choose your preferred sambal spice level ranging from level one to five, which conveniently comes with a jarring warning. Trust us, they don’t play with their spice as we definitely work up a sweat with our attempt at level three! But if extreme spice isn’t your cup of tea, there’s a wide range of approachable sambals that are also available. Fans of the onion, be sure to try the sambal bawang as the aromatic blend of shallots, onions and garlic deliver a marriage of savoury and mild spice. Another favourite is a take that is commonly found in Bali, the sambal matah. This dish brings forth zesty sambal that stars lemongrass and kaffir lime to help balance out the spice with its bright citrusy nature.  While the sambal hijau is a typically spicy Indonesian condiment, Mrs Hen’s version might be the most

Lad & Dad

Lad & Dad

5 out of 5 stars

What used to be a famed hawker with its humble outpost in Maxwell Food Centre, Lad & Dad had seen waves of demand since it first opened in 2015. With the fairly recent upgrade from ambitious hawker to an unpretentious gastropub in Tanjong Pagar Plaza, most of us aren’t strangers to the classic British pub grub that is still the mainstay on their lean but mean menu. With a strict no-reservations policy, the new spot sees hungry fans waiting in line most evenings – just like how it was in the hawkers. Here’s a gauge as for us, it only took slightly under 45 minutes for us to get seated on a weekend dinner rush. But in case you miss it, Shamrock green dominates the colour palette of the shop front with a beautifully hand-painted signboard that comes adorned in black and gold. Alongside rustic interiors and wooden furniture, the no-frills al-fresco atmosphere where food and beer flow aplenty is perhaps the quintessence of Lad & Dad. The popular signature that is the Fish and Chips ($19) sports a beer-battered crust that is thick yet light and airy without being overly cloying with mildly sweet and flaky Atlantic Haddock. Coupled with thick-cut chips and a creamy textural take on peas, all that’s left is to drizzle some malt vinegar over to harmonise the dish. Beef stew ($26) saw thick chunks of fork-tender grass-fed beef and root vegetables swimming in a rich savoury sauce with deep undertones of beef and onions. It is paired with a side of buttery mash with occasional bits of

Señor Taco

Señor Taco

3 out of 5 stars

Known for Mexican comfort food classics, Señor Taco used to be the place to get the closest representation of authentic Mexican food since 2009 with their wide range of tacos, quesadillas, botanas and specialities from the different regions of Mexico. With the Clarke Quay outlet closed indefinitely, the CHIJMES outlet became the new stronghold. Coincidentally, all that buzz about February’s World Margarita Day had alluded and resurfaced our fervent cravings of the dynamic duo; Mexican food and Margaritas. The fairly new location boasts a fun yet laidback atmosphere that is accompanied by airy alfresco seatings, bodacious music, vibrantly coloured furniture, cultural adornments and motifs all around the space. With the surrounding trees lighting up in neon veins after sun-down, the entire place turns into a dreamy set for lovebirds or casual diners alike. One of the best reasons to dine here is that fresh produce and chillies from Mexico, as well as freshly-made tortillas right here on our shores, are used daily – reminds many of their abuela’s cooking. For us, there were hits and then there were misses, read more to find out about them. HITS Kickstarting our own little fiesta is the delightfully bright ceviche ($18) that saw chunks of fish marinated in lime, tossed with an in-house pico de gallo and avocados to deliver a creamy bite contrasted with subtle spice and tang. Tacos are aplenty in here – the signature Al-Pastor ($10) with succulent well-seasoned pork lived up to it

Aapon

Aapon

Driven by passion and heavily inspired by his mother who often brought joy to the family with her traditional family recipes, chef-owner Chinmoy Ghose’s dream was to introduce Bengali cuisine to Singapore. To honour his family recipe, he remained true to the authenticity of the recipes and together with long-time friend Partha Roy Choudhury, they started Aapon and never looked back.  Branded as a fine-dining establishment, we thought that the three-storey space had a certain sense of regality but never conceited, and instead felt more homely than we first anticipated. Look past the tacky wallpaper and you’ll be treated to truly exquisite Bengali food and hospitality. We’re no stranger to the ever-fulfilling samosa and some might even claim it to be their favourite snack. Cue the Phulkora Singara, a Bengal version of the samosa. Crispy, fluffy and not cloyingly oily, each bite reveals a balanced mix of mildly spiced cauliflower and fragrant potatoes contrasted by a sweet tangy dipping sauce. But if a surprise is what you’re looking for, order the Velvet of Chicken Soup, a painstakingly laborious soup that the chef insisted that we tried before we got to our mains. Upon arrival, it looked like the typically flat cream of chicken but after a spoonful, we’ll go on the record to shout that it is unlike any soup we had. Each spoonful drinks silky luscious from almonds and cashews, and a peppery spice kick that is quickly extinguished by an ironic tang. An overall great aperitif and

Entrance

Entrance

Hidden in plain sight is a new speakeasy that seeks to entrance (literally). Located on the second level of a shophouse of the ever-bustling Tanjong Pagar Road, one does not simply stumble upon the space but rather, uncover it in search of tasty libations – sorta feels like 1920 prohibition era. Bewitching as is, the darkly ambient space feels modern contemporary with subtle industrial elements to contrast as you’d notice copper-clad ornaments fused with modern architecture references. Flexing a creative range of contemporary Japanese-European inspired cuisine and its striking presentations, inimitable dishes such as the vibrant Entrance Ceviche, soul-comforting Meatballs, and sweet savoury Lobster Angel Hair Pasta are must orders. This cosy nook has a penchant for theatrics as guests are treated to a multi-sensory experience, all in one glass. Whiskey lovers will be thrilled by the French 22, a mix of Laphroaig whiskey, Chambord, Frangelico hazelnut and finished with a show-stopping release of aromatic smoke. Fans of green tea would find the Matcha Trance an appeasing attempt with its build of ceremonial-grade Uji matcha, sake, yuzu and fresh cream. The result is a dainty looking tipple that drinks bright and refreshing but with a twist of umami.  TRY THIS If you’re looking for something out of the ordinary, definitely get the Mango Volcan. Flexing a complex build of Espolon Blanco Tequila, mango nectar, grapefruit, and citrus, every sip is a myriad of flavours ranging from

White Marble

White Marble

A paean to the culture and cuisine of the Middle Sea, White Marble is a Mediterranean grill restaurant created by Chef Otto Weibel of Black Marble fame. Drawing from his personal and professional explorations of the region, expect to be treated to fresh quality produce focused on precision and simplistic cooking with enchanting culinary influences from the Middle East, Southern Europe and Northern Africa. Located in Orchard Rendezvous Hotel, the pristine 158-seat casual dining space stays true to its namesake with its pristine white and grey tonality, and natural yet luxurious finishes such as mother-of-pearl mosaic. In the spirit of conviviality and communality of a Mediterranean home, dishes are made for sharing and plated with contemporary finesse with a myriad of choices fit for every occasion.  Fried coated olives ($8) with spicy yoghurt is a popular pick to start while the mezze plate ($34 for two persons) is a great way to get acquainted with Eastern Mediterranean cuisine for first-timers, and it is one of Chef Otto’s personal favourites. Diners are promised to relish in a medley of delectable appetisers from warm; roasted butternut squash ($12) and chargrilled octopus ($36) to chilled; broccolini and fine green beans ($15). Bound to turn heads around is the highly praised chicken leg bone-in Tagine ($60 for two persons). The classic Moroccan stew is impeccably cooked in the traditional earthen pot – Tagine, till the 24-hour shawarma marinated chicken is fall-of-the-bo

Fu Lin Bar & Kitchen

Fu Lin Bar & Kitchen

2 out of 5 stars

Fu Lin Bar and Kitchen looks every bit a member of the industrial-cool posse of café and bars that have mushroomed across our dining scene in recent years.  What earned a reputation as a yong tau foo shop has undergone an Instagram-this revamp. By day, tofu permutations stack atop trays on wooden bar counters. But after dark, strategically placed spotlights and brooding tech-house tunes lure the office-worker crowd back to iron out the day's stress with cocktails, beers and a menu of Asian tapas. Since its inception, Head chef Warren Poh's application of Asian flavours with his Spanish training were, on the whole, pretty successful. However, the current menu leans heavily towards Sichuan influences and less of its roots of the once-promising Spain-meets-Asia angle.  Fresh whole squid ($17) yields tender rings of meat accented with fried garlic breadcrumbs, while the spicy eggplant ($12) is wok-fried to silky perfection with a touch of wok hei and generously portioned for sharing. Meat skewers ($20) were skillfully executed as tender cuts of mutton and succulent pork is deftly seasoned with a 5 spice dry rub and cumin seeds, then finished off on the grill for a slight char to taste. Firecracker chicken ($14) features the usual suspects of crunchy fried chicken, numbingly hot chillis and peppercorns that goes down well with an ice-cold pint. There’s still the joint’s famed, gravy-rich yong tau foo served at night, albeit pre-assembled with tofu and fishcake-stuffed veggies ($8/

NOX - Dine in the Dark

NOX - Dine in the Dark

Yes, it’s a gimmick – having a meal in total darkness without knowing what’s going into your mouth. But once you give in to the experience of dining in the dark, dinner at NOX proves to be a fun and enlightening rollercoaster ride – one that’s worth the $88 (for a prix fixe three-course meal comprising four dishes each) you’re about to part with. At this reservations-recommended (walk-ins are welcomed as well), two-storey shophouse restaurant on the eclectic Club Street, you start at the fully-lit downstairs bar, where you’re served an amuse bouche and given the option of trying one of their curated cocktails designed by Sam Wong – Diageo World Class 2019 Finalist and Ah Sam Cold Drink Stall fame. From there, deposit your belongings in a locker and with hands firmly on the shoulders of your polite, blind or visually-impaired waiter (specially hired and trained by the restaurant), make your way slowly up into the 40-seat upstairs dining room. Our advice is to tune out the soft background music, plus the shenanigans and guffaws of your fellow diners, and just focus your naturally heightened senses of taste and smell on the food without spoiling the surprise, it’s for the most part delicious – you’ll get a full range of dishes to taste, many of which are designed to have contrasting flavours. Afterwards, back in the welcome light of the bar, you’re given a questionnaire to fill out to try and come to terms with what you’ve eaten before they reveal the pictures and menu. It’s wo

News (21)

The annual Durian Fiesta at Goodwood Park Hotel returns

The annual Durian Fiesta at Goodwood Park Hotel returns

The highly anticipated annual Durian Fiesta is back and running for its 39th consecutive year. Those who’re ardent fans of the stinky fruit will know that Goodwood Park Hotel and durians are synonymous, and to some, even a household brand for any durian snack cravings. This February 28 to May 1, expect an exquisite lineup of eight new indulgent handcrafted creations that star the choice D24 durian.  Our top pick is the D24 Crystal Apricot Dome ($18). Sink your fork into a velvety D24 mousse dome and unravel layers of apricot compote, flourless chocolate sponge, and a chocolate-y biscuit base. Expect a multitude of tropical fruity flavours and textures to deliver a well-balanced dessert that isn’t just one-note sweet. Topped with an intricate white chocolate feather and a mini apricot macaron, it is almost too flawless to devour.  Photograph: Goodwood Park As a fan of the simple but soul-satisfying banana cake, the D24 Banana Flambé Cake ($18 per slice, $120 whole) sure sounded good on paper and boy, did that manifest into the truth! Moist banana cake hugs D24 durian mousse that sits on a bed of house-made vanilla biscuit coated with chocolate sponge crumbs. Finished with luscious caramelised bananas on top, a sprinkle of walnuts and dressed with a frothy durian sauce, this addictive dessert is surely a tropical match made in heaven. Photograph: Goodwood Park A dessert that your camera will surely eat before you is the D24 Lychee Blossom Cake ($19 per slice, $128 whole).

March Exclusive: Bistecca's best hits over the decade

March Exclusive: Bistecca's best hits over the decade

Making it past a decade is definitely worth celebrating and Bistecca Tuscan Steakhouse is just one fine example serving up the perfected craft that is centred around its famed signature sharing steaks. With the occasion comes a limited edition four-course menu (from $138 per person) that stretches the dollar and treats guests with Bistecca’s best hits over the decade during the entire month of March. Photograph: Bistecca Tuscan Steakhouse Slide into a cosy leather booth and experience unmatched, intimate dining by candlelight with impeccable hospitality while you start off with a choice of three delectable starters; Fremantle Octopus, Pan-seared Scallops or the heavenly Burrata. We’d recommend going for the soft and supple Fremantle Octopus that comes with a beautiful medley of savoury romesco and refreshingly bright gremolata that accompany each bite. But if you’re a sucker for burrata, the creamy textural treat is a no-brainer. Photograph: Dawson Tan Your next dilemma is the house-made pasta choice of either the Busiate, a beef and tomato ragu or the Japanese Pumpkin Agnolotti. The former was packed with rich beefy flavours that are well balanced with a subtle acidic tang from the fresh tomato ragu. While the latter saw the ingenious combination of sweet luscious pumpkin that mellowed out the typically sharp gorgonzola piccante, all encased in al-dente agnolotti and topped with a handful of diced almonds for textural contrast. Each moreish bite was bursting with complex

Gaggan Anand concludes his final chapter in Singapore

Gaggan Anand concludes his final chapter in Singapore

Having already wowed over 12,000 diners during the wildly successful Gaggan Anand residency at Mandala Club, the demand to experience the headlining collaboration is still pretty hot. As part of Gaggan Anand’s master plan to move towards a Chef's Table direction and to satiate those who’ve yet to experience Gaggan’s culinary magic for themselves, this final extension will feature a definitive retrospective menu showcasing all of the rebel chef’s greatest hits – signalling the end of an era.  Photograph: Gaggan Anand "People come to my restaurant for a rebellious experience, and we want to push their imagination to new frontiers with this residency," says Gaggan. Come April till June, this ultimate degustation attempts to show hand Gaggan’s collective of core creations that made their debut in the past decade – a critical era for Gaggan as he rose to international prominence – and treats diners with the most outrageous, riotous, and delicious dishes. Photograph: Gaggan Anand On the line-up are the most enthralling works, such as the signature amuse-bouche of Yogurt Explosion from the early days, the more recent Panipuri Middle Finger, and the return of the provocative Lick it up – a dish to be licked straight off the plate to the sounds of the KISS anthem of the same name.  Photograph: Gaggan Anand Other gems that promise to excite the senses include a whimsical Eggplant Cookie with its plain appearance and humble ingredients belying a depth of surprising textures and f

1-Altitude officially closing its doors after 12 stellar years

1-Altitude officially closing its doors after 12 stellar years

The world’s highest gastro lounge in the world is ceasing its operations by March 31. After 12 stellar years of giving us probably the best sunset tipples as one of the must-visit nightlife venues in Singapore before Covid struck, 1-Altitude definitely cements itself as a pioneering legend that will go down in local nightlife lore. The iconic rooftop bar that sits 282 metres above sea level will be remembered best for its truly unobstructed 360-degree views of the city, coupled with jaw-dropping sunsets, vibrant A-list nightlife and a live music scene graced by internationally renowned DJs. Like many of us who’ve made countless memories, 1-Altitude will be sorely missed. Well, all’s not lost, parent company 1-Group touts to return with a brand new concept at 1–Arden with much to tease. But the question still remains whether the prime locale will house a new concept or not. Meanwhile, while we fuss over fine details, do yourselves a favour and head over for one last hurrah over a few sunset tipples. Who knows? This may really be the last opportunity to relish in the world’s highest gastro lounge. For us, it doesn’t get any better than to be on top of the world, basking in the night’s breeze sipping on happy juice and that’s where we will be! READ MOREMarch Exclusive: Tiffin Room’s holy matrimony of rich food, culture and historyLove wine? There are over 5,000 labels awaiting you at 67 Pall MallNOX – Dine in the Dark finds a new home on Club Street

March Exclusive: Tiffin Room’s holy matrimony of rich food, culture and history

March Exclusive: Tiffin Room’s holy matrimony of rich food, culture and history

With March knocking on our doors, so is Holi, India’s Festival of Colours. The vibrant national celebration celebrates the triumph of good over evil and symbolises the seasonal change from winter to spring. While we can’t host large parties to dance and smear colourful powders on each other’s faces due to the big C, Chef Kuldeep Negi of the legendary Tiffin Room has masterfully encapsulated all that celebratory essence in his latest menu, The Joyous Flavours of Holi. Happening exclusively from March 5 till 19, feast on a charming spread of North Indian delicacies that is designed for gatherings of loved ones and friends in celebration of the feel-good festivities while fine wine pairings are also made available to elevate the joyous occasion. Begin the gastronomical journey with Chef Kuldeep’s Dahi Bhalla Papdi Chaat, a sweet, spiced and tangy starter that features a deep-fried lentil dumpling and crispy bread with tamarind chutney and fresh pomegranates.  Photograph: Tiffin Room For appetisers, the Tangdi Kebab – spicy tandoori-grilled chicken leg – and Jhinga Till Pakora – crispy prawn fritter with sesame – seeks to tingle your appetite while the Chole Kulche – chickpea masala curry naan – steals the show with its elegant yet simplistic play of spicy, earthy and tart flavours. Pair them with the Fratelli M/S 2019 from Maharashtra, India, which sports a 50/50 blend of Chardonnay and Sauvignon Blanc. Its floral tropical fruity notes are balanced out with a refreshingly cris

Singapore’s running out of fries because there is a global potato shortage

Singapore’s running out of fries because there is a global potato shortage

The good ole french fry made from fresh potatoes are some of the world’s favourite snack for the young and old. On our regular spud hunts around town since the dawn of the new year, we stumbled upon signs of potato shortages when our favourite restaurants and cafes weren’t able to fulfil our starchy cravings – even though we were sometimes literally the first customers of the day. Well, we were baffled but remained fairly unbothered. Little did we know that something bigger was to come, something like a nationwide fry crisis. Last Friday, when big fry player KFC announced that they’d be replacing their crispy fries with a brand new side of waffle hash and the option to upsize your french fries will not be available, we could almost feel the nation gasp. Safe to say, not all fries are born equal, we already had a hard time just thinking about the last time we successfully ordered tater tots. With the ongoing supply chain uncertainty, it surely looks as if the changes are here to stay for quite a bit and boy, did that cause quite the ruckus. If like us, you’re devoted to the spud, this shortage has bound to pique an interest into this momentary travesty.  Photograph: M. via Unsplash In truth and retrospect, the global potato supply fluctuates from time to time, kinda like the commodities exchange. In fact, if we recall not long ago last year, the world witnessed a potato genocide in the US as farmers had to destroy millions of oversupplied potatoes due to the fall in demand f

Tapas 24 founder Chef Carles Abellán curates a special menu for all tapas lovers – only till Feb 27

Tapas 24 founder Chef Carles Abellán curates a special menu for all tapas lovers – only till Feb 27

Tapas is a way of life and Chef Carles Abellán’s first-ever visit to Singapore is set to treat tapas lovers to a medley of Barcelona’s favourites and signature dishes from the famed Spaniard. Happening exclusively till February 27, expect the unexpected from unique pairings and ingredients personally brought over by Chef Carles that unabashedly reflect his inimitable personality and Spanish cooking flair. This is perhaps your best bet for a perfect weekend brunch retreat by the idyllic waterfront. Photograph: Tapas 24 What you can’t miss The Squid Ink Paella ($38) may appear borderline intimidating with all of its dark mass but what lies behind this seemingly ordinary-looking dish is a culinary feat worthy of celebration. The dish is made up of firm-to-bite Spanish bomba rice, briny squid ink, supple slivers of cuttlefish and creamy garlic aioli that binds the voluptuous dish together. Finished with a generous squeeze of lemon to introduce acidity to balance, every bite was a harmonious hymn.   Photograph: Tapas 24 Yet another unassuming dish was the Chocolate Cake ($14) and not gonna lie, we were non-believers in the beginning. But after one bite, it humbled us. This is a simple cake that shuts its critics with its sheer decadence and precise execution. Expect a warm gooey centre made up of a blend of dark chocolate hidden within a consistently moist yet fluffy cake topped with toasted corn kernels and vanilla ice cream. We just kept going in for seconds and thirds– as i

Love wine? There are over 5,000 labels awaiting you at 67 Pall Mall

Love wine? There are over 5,000 labels awaiting you at 67 Pall Mall

Calling all oenophiles, 67 Pall Mall brings you a wine mecca that is not to be missed. Being the first Asian frontier for the prominent London-based private member’s wine club, it boasts a remarkable and ever-evolving collection of over 5,000 wines with 1,000 labels made available by the glass. With such a diverse yet eclectic range of wines, all housed in a staggering six-metre floor-to-ceiling wine tower, members in Singapore are in for a treat. Nested atop the iconic Shaw Centre, 67 Pall Mall occupies the exquisitely refurbished 15,000 sq ft Club penthouse that was once the private residence of the renowned founder of Shaw Organisation – Tan Sri Dr Runme Shaw. It spans the 27th and 28th floors of Shaw Centre, it boasts stunning 270-degree views of the Orchard cityscape and golden hour views as the backdrop to an evening of fine libations. The 1920s and 1930s Shanghai art deco-inspired interiors – most notably the original 1970s crystal chandeliers and Shaw Foundation memorabilia in homage to the heritage of the location – add a final touch of opulence. Photograph: 67 Pall Mall A world-class location can’t be without a world-class team. Richard Hemming, Master of Wine and Head of Wine for Asia, and head sommelier, Roberto Duran (previously at Joël Robuchon and Bacchanalia), lead the charge with 15 handpicked sommeliers. Together, Richard and Roberto vow to spearhead Singapore’s thriving wine scene with their curation of a diverse and ever-changing wine list, full of iconi

NOX – Dine in the Dark finds a new home on Club Street

NOX – Dine in the Dark finds a new home on Club Street

What was thought to be an end of an era with its sudden closure back in 2021, the legendary NOX Dine in the Dark has found a new home – housed in a two-storey space at Club Street. Lauded as one of Singapore's most unique dining experiences, the entirely new menu draws inspiration from European cuisine and local influences. Guests are treated to creative expressions from quality ingredients that play around with bold flavours, arraying temperatures and varying textures that are bound to tease all senses.  Photograph: NOX Dine in the Dark A dashing new spatial design on the first level is both mysterious yet inviting with burnished copper furnishings, warm-toned interiors and an alluring RGB art wall that illuminates the space. The kaleidoscope of fun colours and graphics reflected motifs of botanicals, underwater creatures and a couple of iconic landmarks. Doubling as a holding room before the dining experience and a cocktail bar, I settled in and lounged on plush velvet seats while served with curated cocktails – designed by Sam Wong, Diageo World Class 2015 Finalist and Ah Sam Cold Drink Stall fame – that's totally worthy of your next Instagram flex.  Photograph: NOX Dine in the Dark While waiting, my evening got off to a flaming start with Ignite My Passion, a sexy tipple served in a suave tiki mug and lit up to flames in front of my eyes that's guaranteed to raise brows – if they haven't got burnt off. It may seem a little daunting at first with the flames and all but

A trio of culinary, libation and dessert pop up not to be missed

A trio of culinary, libation and dessert pop up not to be missed

Calling all epicureans who are on the constant search for new culinary experiences, you ought to get a seat here at this intimate triune of culinary, libation and dessert pop up headlined by Janice Wong for all of February. Together with power couple Tryson Quek of 2am:dessertbar and Bannie Kang – World's Best Bartender 2019 at Diageo World Class, the trio seeks to treat guests to a fine journey of six delectable courses with four titillating cocktails to pair. Upon arriving, we quickly cosied up to the intimate space sporting tropical tones and wood accents with an alluring emerald bar counter finished with gold details. We had playful interactions with the warm personable team while they plate the artful dishes right in front of us, almost as if they were intently teasing us with the irresistible sights, senses and smells. We’re convinced that it only made us hungrier and so will you. First up was the Algae. A freshly brackish mouthful of No.3 Iris Oyster served with a side of Cucumber, Kombu, and Frost. Each bite brought us a breath of the sea and reminded us of literal algae. Paired with a refreshing Clean Water, this bright expression has the aroma of nori and drinks with faint guava notes, perfect palate cleanser and starter. Photograph: 50Fifty Yet another intricately presented dish with an ironic name, the Ugly Duckling reveals a confit duck rillette served with creamy duck liver and delicately dressed in maple that introduces mixed textures of melt and chews. We al

MO BAR launches a new Volume IV Menu

MO BAR launches a new Volume IV Menu

Now we’re no stranger to the alluring MO BAR with its most recent achievement of ranking #36 in the World’s 50 Best Bars 2021. Following up from the venerated Volume Three menu which explored the cultures and histories of Asia Pacific during the pandemic, the highly anticipated Volume Four menu emerges from new horizons to immerse guests in the untouched flavours across the Pacific Ocean. Cleverly fashioned into an interactive sphere menu, the 3D globe showcases intricate details of the cocktails alongside whimsical illustrations that seek to enchant. Soaking up all the vibes, we were eager to get acquainted with the brand new cocktails and culinary creations. Photograph: MO BAR Yet another nod to the rising non–alcoholic movement, the team meticulously designed a few inclusive tipples that presented the option to exclude alcoholic spirits upon request. Inspired by the treks up the majestic mountain range in Taiwan, the Formosan ($26) is an indulgent blend of coffee and whiskey with a luscious coconut cream that floats atop that resembles the fluffy clouds wafting above the mountain ridges. Don’t mind us as we went ahead with the inclusion of whiskey as this playful expression drinks smooth with hot and cold sensations. We made our way to Seoul while the enchanting Full Moon ($26) awaits us. Drawing inspiration from ancient South Korean traditions of wishing for bountiful harvests during a full moon, it poetically stars as a rum-based tipple that drinks of sweet Asian pear

Oatside: A fresh face to the oat milk space

Oatside: A fresh face to the oat milk space

What used to only be requested by hipsters looking for plant milk is now increasingly common in your favourite coffee nooks and restaurants should you’ve been paying close attention. While many foreign Western brands capitalised on first-mover advantages and dominated the shelves early on, only a handful managed to produce worthy substitutes to the bovine juice that has been serving us faithfully for centuries.  Then came OATSIDE, a trendy “full stack” oat milk brand that boasts creamier and maltier textures that were developed and made in Asia, for Asia. Founded by Benedict Lim – former Chief Financial Officer at Kraft Heinz Indonesia – amidst the pandemic lockdown when he went full mad scientist mode in experimenting with making his own oat milk at home. Upon first look, we’re instantly drawn to the warm contemporary branding with colourful graphics and cheeky innuendos that appease the millennial crowd. Photograph: Oatside But enough about the humdrum, we get it you wanna know how it tastes so let’s get milkin'! To find out whether OATSIDE holds true to its claim, Time Out participated in a blind milk–taste test conducted by a professional sommelier as we sized up the Barista’s Blend – the flagship original oat milk – against a few other brands in the plant milk space. On its own, the oat milk pours a beautiful opaque off–white while we unanimously agreed that it drinks creamier, maltier and much more viscous than all other labels. With coffee, the delicate oat notes don