“Going forward in Thai-Teochew cuisine”
Thai Village has been a haven for luxurious Thai-Teochew cuisine for over two decades. But since receiving a fair share of flak for impudently promoting its signature Braised Shark’s Fin Soup amid an increasing audience of environmentalists, Thai Village restaurant has been looking to go forward with an evolution of dishes that the new generation can appreciate.
Nevertheless, there remains a healthy range of impeccable seafood dishes from which to choose that we’ll explore below.
“Happiness from Australia”
Australian café and bakery chain Pie Face has opened its first outlet in Singapore 313@Somerset, and will be opening its flagship store at Bugis Village. Pie Face already has multiple franchises in Australia, New Zealand, and New York. Its first Middle East outlet will be opening in Abu Dhabi later in 2014 as well.
“Fuss free fresh food”
Located just across from Maxwell food centre, Foodology Fresh provides an alternative and cooler place to refuel. Foodology Fresh is nestled in The URA Centre and offers a multi-sensory dining experience that boasts a self-serve concept, giving diners the freedom to customise their meals. The 800 square feett space is brightly lit and welcoming with its modern earthy interior.
“The Bangkok Wave Lives On”
Mookata in Singapore is delivered to us in a bevy of cute names and logos, but perhaps there are none more adorably christened than Bukit Timah’s new Mookalicious. Opened just last month by a Bangkok-loving trio, its illuminated emblem attempts to invite you across present MRT works of the future Beauty World Station.
I like to think that my love for chicken rice is unparalleled. Could I have it for lunch everyday? Sure. Dinner as well? You bet I’ll try. If chicken rice had it’s endurance-testing version of the Suzuki Impreza Challenge to win an eternally free chicken rice pass at all eateries, I’d join in a jiffy and eat all I can in an attempt to bedazzle the judges with an insatiable hunger and groundbreaking display of expanding marginal utility.
The Defining Buffet: Quality not Quantity
Singaporeans are ever eager to break out of their comfort zones and sample dishes with a hint of modern influence – especially those from far flung regions. With the establishment of the two integrated resorts, we have seen an increase in the number of internationally renowned celebrity chefs setting up shop in Singapore or partnering with local eateries.
Today we’re trying something special made the amicable celebrity Chef Peter Kuruvita at The Kitchen Table.