Nono’s First Fried Chicken Outlet @ JEM

Author: Alexius Chua

Hailing from the land of vibrant street food culture, Taiwan’s famous fried chicken brand Monga is opening its first-ever outlet at Jurong East Mall in Singapore on 28th September. The brand has generated long snaking queues in the U.K, Canada and its home country, and attributes its popularity to its fresh, tender and juicy thick-cut chicken fillets unlike any other fried chicken brands out there. And funny Taiwanese celebrity Nono is here to blessed the opening. Together with Mingdao Liu, king of Taiwanese Fried Chicken, Monga is born.

Monga

#DidYouKnow that this Taiwanese fried chicken chain got its name from the Wanhua district of Taiwan, which is traditionally known as ‘Monga’. Its Taipei’s oldest district home to the bustling Snake Alley night market which the fried chicken fillet is famous for. So it’s a timely homage to the recent past and share the delicacy across beyond its home country.

Monga

I particularly love sinful oily fried food for its savoury bite. So its natural for me to gravitate towards Monga’s Nuggets (6pcs for $5.90, 9pcs for $7.90) and Fried Chicken Skin ($3.90). So easy to pop these into the mouth which makes them dangerously addictive.

Monga

Of course, who can miss Monga’s main offering – the big slab of fried chicken, every piece is made fresh and served piping hot. 3 flavours – The King ($6.90), which is dusted with original salt and pepper seasoning; Hot Chick ($6.90), dusted with chili paprika powder hand-made from Anaheim peppers; and The Taiker ($6.90), dusted with Japanese sauce and seaweed powder imported from Okinawa.
Among the 3 thick juicys I still adore the original one. The salt and pepper further enhanced the lovely fried taste of the chicken, and it’s just so satisfying mouthfeel to chomp into. Just to think about what I had munch makes me wanting for another bite again, just like a carnivorous caveman.

Monga

There’s also other yummies such as the Signature Fries ($2.90), Seaweed Fries $3.50, and the crowd favourite Sweet Potato Fries with Plum Powder ($3.50). While my hands dived into these finger foods I was humorously distracted by the whimsical fan and the comedic prowess of Nono during the event. For me who lived in Hougang, I must say its worth the trip to visit at least once!

 

Plus, to celebrate its grand opening, Monga will be giving away free limited-edition Monga merchandise to the first 40 customers daily, only from 28 September to 4 October.

 

Monga JEM
50 Jurong Gateway Road, #B1-K10, JEM, Singapore 608549
Opening Hours: 11am – 9.30pm
Facebook and Instagram: @mongasingapore
Hashtags: #mongasg

SG’s Best Fried Rice @ Din Tai Fung

Author: Alexius Chua

To celebrate for winning the coveted title of Singapore’s Best Fried Rice (Restaurant Category) – organised in conjunction with the debut of Channel 5’s Fried Rice Paradise – The Drama Series – the famed Taiwanese restaurant Din Tai Fung launches a limited-edition XO Fried Rice with Shrimps & Eggs ($15.80). I must say, this fried rice has indeed ‘rice’ to the occasion. Bursting with wok hei, the succulent prawns are served atop aromatic, moist pearl rice mixed with fried flat fish. A special blend of XO sauce and dried scallops gives it a XOXO umami-ness.

Available from 1 – 31 October 2019 or while servings last, this dish is exclusively available at Paragon, BreadTalk IHQ, JEM, Jewel Changi Airport, Junction 8, Marina Bay Link Mall, Marina Bay Sands, Nex, Parkway Parade, Raffles City Shopping Centre, Republic Plaza, Resorts World Sentosa, Suntec City, Tampines Mall, Waterway Point and Wisma Atria only.

Din Tai Fung

Speaking of fried rice, I cannot miss this Fried Rice with Pork Chop. Instead of medley of prawns, it’s a big slice of pork chop cut into chewable pieces. The fried rice looks inviting from below and can hold its place without being overpowered by the pork chop in the flavour zone. An iconic dish that’s unmistakeably everyone’s favourite for its heartiness.

Din Tai Fung

Deviating from the fried rice category, there’s the Chicken Wings in Shrimp Paste (Har Cheong Gai). Texturally, the wings are delightful to munch. The umami of the shrimp paste works perfectly with the chicken, as expected of the standard of Din Tai Fung.

Din Tai Fung

The Deep-fried Handmade Tofu, though doesn’t really appeals much to the eye visually, is actually very appealing to the mouth. It distinguishes itself from other countless versions in Singapore with its inner tender silkiness and non-oily yet crunchy skin. You can order this and will not be disappointed.

Din Tai Fung

Lastly, who can mention Din Tai Fung without mentioning its signature classic Xiao Long Bao? Pretty to look at and really impressive in its soupiness with smooth thin skin layer, this XLB is just cloying for a second helping.

Win a Din Tai Fung Lunch Party Worth $500 delivered to your office
In celebration of the new restaurant opening at Republic Plaza, stand a chance to be among three lucky offices to win a lunch party from Din Tai Fung worth up to $500 each, delivered to your office during lunchtime.

Click onto this link to participate – https://www.facebook.com/dintaifungsg
*Giveaway period from 1 to 14 October 2019, 2359 hours. Terms and conditions apply.

Din Tai Fung
290 Orchard Road, #B1-03, S238859
Tel: 6836 8336
Website: www.dintaifung.com.sg
Facebook/ Instagram: @dintaifungSG

Back to Roots 5-Course Dinner @ Porta

Author: Alexius Chua

If you elevate all-vegan, meatless dishes and paired them with organic wines, you get this 5-Course Back to Roots affair at Porta. Available on 5 October only, from 6.30pm to 10.30pm, $69 per person with pairing or $52 per person without wine pairing. Seemingly unassuming, this is an veg fine-dining experience unlike any other I have experienced.

Our evening starts with Lotus Root crisps and kombu-braised daikon. A dash of black vinegar, sesame oil and spiced Romesco puree whets the appetite for the next dish. The crisps are crunchy, with a whimsical play of the apparatus drip. Mild or Strong, the flavours are entirely up to you.

porta

Then came the soup. Purple Potato Soup tempts with multi-dimensions of intensity, textures and contrast. It’s creamy with a light crispy wonton skin and a dash of harissa oil. Paired with an easy wine that comes with a deceptive complexity, Cotes du Rhone Parallele 45 Blanc 2017. Intense, fruity yet floral, with round, generous and elegant notes of a balanced finish on the palate.

porta

This clever combo deserves a handshake with the chef. Baby Beetroot with citrus-infused rose apple – the play with beetroot, baby beetroot, refreshing and juicy Jambu (rose apple), cacao nibs for added depth of crunchy bitterness and almost surprising lobes of Thai lime vinegrette. To enhance the intense depth and character of this dish, the recommended Cotes du Rhone Parallele 45 Rouge 2016 Co gives the palate a delicate touch on the tongue, with hints of raspberries, redcurrants and licorice.

porta

On the fourth dish is the sliced Celeriac prepared in roasted onion sauce and Maitake mushroom. My personal favourite, the texture and sauce give a meaty mouthfeel on the first bite. It immediately struck me that this could be an elevated version of Beyond Meat. Crozes-Hermitage Les Jalets 2016 is recommended for this creation.

porta

For our dessert we had a refreshing fruit-based dessert – Sapodilla or chiku butter cake is served with tenderly-stewed persimmon, roselle jam, poached jujubes and gooseberries. The dense palate of the cake combined with assorted jam (tenderly-stewed persimmon, roselle jam, poached jujubes and gooseberries) is like a dance on the mouth. The Muscat de Beaumes de Venise Le Chant des Griolles 2014 finishes off beautifully.

My verdict? Surprising tasty and filling despite it was vegetables. I almost forgotten about meat already.
Back to Roots Promotion
Porta @ Park Hotel Clarke Quay
Date: 5 October, Saturday
Time: 6.30pm – 10.30pm
Price: $52++ per adult (without wine pairing)
$69++ per adult (wine pairing with 4 labels)
Website: https://www.parkhotelgroup.com/en/clarkequay/
Instagram/ Facebook: @portasg

Korean bistro Burger+ Launches New Limited Period Menu @ Wisma Atria

Author: Alexius Chua

If you’re into everything Korean – be it food or kpop music – then Burger+ could just be your place to be. Started by a pair of burger aficionados with a team led by founder Daniel Koh and co-founder Ms Lee Mihyun, both burger enthusiasts with over 10 years of experience, it’s hard to believe that this music pumping burger bistro is just 3 months old. And 3 months is just the right time to launch a timed menu with items such as Cheesetos Chicken, Tteokgangjeong and Truffle Ice Cream, available for a limited time only from 1 September to 30 September.
Look forward to a uniquely Korean creation – the Tteokgangjeong Combo Set ($18.50+) which features fried toppoki and drumlets that’s drenched in your choice of sauce. But be warn, the hot Yangnyeom Chicken is fiery hot. If it doesn’t make you sweat buckets, it will make you rush for the nearest smoothie to drown off that satisfying sting, like I do.

Burger+

For a milder version, get the Cheesetos Chicken Combo Set ($18.80+). While it also features the flaming Hot Yangnyeom Chicken, the spiciness is doused by a blanket of homemade melted cheese to give it a balanced, flavourful taste.

Besides the timed menu, there’s a series of burgers to grab on. For me its definitely the Truffle Burger. Such rich flavour, and the truffle smell doesn’t overpower the savouriness of the beef patty.

Burger+

Want to enjoy a hearty burger with less guilt? For the non-beef eaters and the more health-conscious, opt for the Fish Burger with Avocado ($10.90). The crunchy, lightly-seasoned dory fish fillet is balanced by the creamy avocado to give that umami oomph.

Burger+

Okai, understand that ice cream as dessert is typical for your palate, but have you tried Truffle Ice Cream ($12.90+)? Boasting the same rich truffle fragrance and flavour found in the Truffle Burger, this creamy, luscious Wooyu (vanilla) soft sere topped with real black truffle powder and wafer biscuits will sure swept you to the ninth degree. Quite an ultimate, albeit unexpected, end-of-meal treat.

Burger+

Burger+ also brings in exclusive Korean self-brewed beers, wines and milkshakes. I personally love their hazelnut milkshake, though it might be a little tad sweet for some people but who cares when it’s to your heart’s fancy

 

Burger+
Wisma Atria Shopping Centre, #01-37/38
Opening Hours: 10am to 10pm daily
Contact: 6694 1226
Facebook: @BurgerPlusSG
Instagram: @BurgerPlusSG
Website: burgerplus.com.sg
Hashtag: #burgerplussg

What? The Stars Cook Our Dinner @ Taste Singapore Star Charity Cook-Off

Author: Alexius Chua

The stars were aligned together for a charitable cause last Wednesday evening at Taste Butchery & Seafood Factory Outlet. Taste Singapore Star Charity Cook-off saw two A-list yi ge celebrities Li Nanxing and Christopher Lee come together to cook four dishes, and the fresh ingredients were procured from the new gourmet supermarket factory outlet.
Being also home to the first Taste Star Kitchen where the dishes made from family recipes of local celebrities can be pre-ordered, naturally it is the perfect destination where the cook-off happens, and I just happened right at the centre-stage to witness two stars fight each other out culinarily.

Taste Singapore

After the cookout, a star-studded wait staff including Fann Wong, Constance Song, Julie Tan and Wei Le served guests of the evening with tasting portions of the dishes.
I tried Li Nanxing’s Beef and Chicken Rendang, both of the dishes were his mum’s favourite. Despite the fact that the meat was slightly cold due to the wait, the flavour and richness of the rendang sauce still remain. The meat was tender and hearty, and the umami hits you immediately like a warm embrace.

Taste Singapore
Christopher’s Braised Pork and Pan-Fried Prawns isn’t a distant contender either. The prawns might look subtle in the picture, but they are stunningly rounded and rich. Well, fresh prawns need very little to make them work, but the sauce raises the umami levels to such a pleasant high. Pork, being a versatile meat, is made tender and its sauce just seals the deal. No wonder these two dishes are Fann Wong’s favourites.
All I can say is that both stars dishes are evenly matched.

Taste Singapore

Li Nanxing’s Mum’s Favourite Beef and Chicken Rendang and Christopher Lee’s braised pork are available for pre-order at $19.90 per 300g, with 3 days’ notice needed. 5% of sales revenue will continue going to Straits Times School Pocket Money Fund and Business Times Budding Artists Fund.

Taste Singapore
There was also a free-flow buffet dinner of all the premium items found at Taste Factory Butchery & Seafood Outlet and its affiliated brands throughout the event. We just went crazy with the lamb shanks, iberico pork ribs, crackling pork belly and teppanyaki chicken leg. All the hot meals were from Surf & Turf – a ready-to-eat and takeaway food section featuring Western and Asian dishes like grilled salmon, oven-roasted pork and steaks.

Taste Singapore

Taste Singapore
Instagram: @tastesingapore
Hashtag: #tastesingapore

Otto’s Deli Fresh
Instagram: @ottosdelifresh
Hashtag: #ottosdelifresh

SENS Sushi & Grill
Instagram: @sensingapore
Hashtag: #senssg

Let Loose with Wholesome Grub @ The Garden Club

the garden club

Author: Alexius Chua

The Garden Club opened last August with an agenda – to let diners party the night the health-conscious way. Served with the hook of visual appeal, the food was certainly healthy (no negative connotation whatsoever) and the cocktails memorable. Situated in a stunning rooftop setting with vivacious music, it’s certainly live up to its #NotYourOrdinaryFoodClub moniker.

The Garden Club

The dishes I had were visually stunning, and the ones I liked were flavourful and hearty yet in a health-conscious manner. Take for instance the Smoked Tofu Slab. The boldness of the flavours hooked me. The tofu is smoked with applewood flakes, caramelised fennel and veggie au jus raises the umami levels to such a pleasant high.

The Garden Club
Pardon me for jumping around courses here, the appetiser Summer Medley is such a beautiful plate. Its citrus infused compressed assorted fruits topped with basil gel and tarragon oil makes a treat to the body so strangely satisfying I can only beg for more.

The Garden Club

Oh no carbs. But this sinful plate comes with a healthy twist. Thee Garden Ragu Fettuccine flavours hit all the right notes and with the minced texture of the house-made specialty Beyond MeatTM ragu sauce, you would never imagine you’re eating healthy.

The Garden Club
I am a fish person, and it’s such a pleasure to savour this dish. While the Grilled Barramundi may look the most subtle among the other dishes (though I am still stoked by the plating), but the grilled sea bass is stunningly rounded and rich. The sesame tofu puree seals the deal for me.

The Garden Club

Its easy to like this Apple Rosette Tart. While the taste is not particularly thrilling as compared to its cookie shell, it’s the type of dessert that will please all, so it’s just easier to order this for everyone to share.

The Garden Club

Here to redefine conscious consumption as we know it, The Garden Club array of tantalising cocktails and fresh juices – pressed and squeezed on the spot – also pleased the senses inside and out. There’s the Rasa Sayang, a refreshing cooler of white wine, lychee and lemon soda, and my personal favourite which also happens to be the popular choice – The Kensington Cooler which is made of Hendricks gin, earl grey fresh lemon juice and dry lavender buds.

The Garden Club @ OUE Downtown Gallery
6A Shenton Way, #05-01, Singapore 068815
Website: www.thegardenclub.sg
Facebook: thegardenclubsg
Instagram: @thegardenclubsg
Hashtag: #thegardenclubsg

Tong Xin Ru Yi Traditional Hotpot – Not Your Typical Hotpot place

Author: Alexius Chua

The serenity of this hotpot restaurant envelops you immediately when you enter the premise. Adorned with artistic trademarks of Chinese craftsmanship like calligraphy, porcelain and bamboo dividers, this 150-seater is much akin to an oriental art gallery than a bustling hotpot place.
Once I settle down, I slowly appreciate what this beautifully curated space offers – a bustling hotpot eatery with fine-dining vibe, it’s a gap that existing hotpot joints apparently missed filling. It’s not your typical hotpot establishment indeed.

Tong Xin Ru Yi Traditional Hotpot

For someone who seldom had steamboat, this place is a good introduction. The food, while prided itself for its quality ingredients, does not seem daunting and rather inviting, and most of it is actually tasty. There’s a wide range of beef cuts from all over the world including New Zealand, Australia, USA, Japan and more.

Tong Xin Ru Yi Traditional Hotpot
There’s also the Beed Tongue ($22 per portion), which resembled a rose. At first I was hesitant, but with enough inner encouragement I bite into it and proclaimed this is the dish to beat. Meaty and juicy, the cut had a tardiness that please the senses. Other beef dish tasted is the well-known Sichuan dish – Spicy Beef Cubes ($16) from USA. Bite-sized beef cubes marinated in picante sauce and chili flakes.

Tong Xin Ru Yi Traditional Hotpot

The signature soups at Tong Xin Ru Yi are slow-cooked to build up that bold and robust flavours. We had the Golden Chicken Soup and Stewed Marinated Beef with Spicy Soup. The chicken soup had a nice balance of saltiness and creaminess, while the heat from the spicy soup built relentlessly till I lost sensation of my lips and tongue. The burning numbness is both addictive and scary.

Tong Xin Ru Yi Traditional Hotpot
Next comes the BBQ Garlic Oysters ($32 for 6 pieces), plump Canadian oysters glistening in their shells in a chef’s special house-made sauce. The fragrance and texture of the oyster, with that hit of spice at the end, made this memorable.

Tong Xin Ru Yi Traditional Hotpot

The Shake-shake Crispy Pork ($10 per portion) looked deceptively dull, but the first bite will wow you. The salt and pepper lightly perfumed the crispy skin of the pork and the meat is juicy.
Tong Xin Ru Yi Traditional Hotpot

With all that meatiness, this refreshing dish comes like a breath of fresh air. The Gracilaria ($6 per portion), when hotpot-ed, has a uniquely crunchy texture much akin to cooked seaweed.

Tong Xin Ru Yi Traditional Hotpot
6 Lorong Telok, Singapore 049019
Nearest Mrt: Clarke Quay
Facebook: @hotpotruyi
Instagram: @tongxinruyi
Hashtags: #tongxinruyi #tongxinruyisg

Elemen satisfies even more with its 1st Elemen Classic @ GWC

elemen

Author: Alexius Chua

Despite being a hardcore carnivore, I must have eaten at all of the Elemen’s incarnations since 2017. This month, it opened its first ever Elemen Classic outlet at Great World City. While the food direction remains meatless dishes using natural and wholesome ingredients, this brand-new dining further elevates it with their own modern twist to it which I fancy.

Their philosophy and dedication to sourcing nourishing ingredients that aims to improve the well-being of diners is admirable. Even the sea salt used is from South Africa, known for its distinct natural flavour and ability to boost the immune system.

Elemen

I thoroughly enjoy so many things that puts on the table. The Classic Appetiser ($4.80) showcase a trio of salty (Chinese), sweet (Japanese) and sour (western) dishes. The konnyaku jelly transitions well with the Japanese cucumber and cherry tomato.

I like the Truffe Breadsticks with Blueberry Yoghurt Sauce ($3.80) tremendously, though I know these sticks are hit-and-miss for many people. Mochi-like texture with a hint of truffle from its butter, pairs perfectly with the yoghurt sauce with sweet-sour tinge. Highly addictive.

Elemen
Next comes the Double-boiled Cordyceps Flower with Peach Gum in Superior Soup ($10.80), which is excellent. The robust flavour of the soup only makes me desires for more.

Elemen

The Truffle Broth Ramen has all the signs of becoming a beloved legacy dish on the menu ($14.80). Possessing a creamy consistency reminiscent of tonkotsu’s, you will be utterly stunned that this is a vegetarian dish. The dumplings have that hint of smokiness with a good meaty mouthfeel. A dish I will definitely revisit to.

Elemen
Boasting wok hei, the stir-fried Brown Rice with Preserved Bean Curd ($16.80) features fluffy brown rice tossed with savoury fermented bean curd. Despite its appearance, the combination of the earthy taste of rice and the tardiness of king oyster mushroom and edamame is quite satisfying.

Elemen

All good things must come to an end, and the Purple Rice Porridge with Coconut Ice Cream ($8.80) rounds up the course well enough. Not overly sweet, the toasted grains have that sticky, chewy texture and topped with a scoop of ice cream. I bet it would be my parents’ favourites as well.

Elemen Classic at Great World City
1 Kim Seng Promenade, $01-122, Singapore 237994
Opening Hours: mon – sun, 11.30am – 10pm (last order 9pm)
Website: www.elemen.com.sg
Facebook and Instagram: @elemensg

One Meal Around Thailand at Baan Ying

Author: Alexius Chua

I had my first Baan Ying experience at Central World Bangkok five years ago, and it’s a good one. So I was reeked with anticipation for its latest thai set menu, the ‘One Meal Around Thailand’, which had the support of the Tourism Authority of Singapore, a mark of endorsement for its featuring of elevated Thai cuisines around the country region.

Baan Ying

The promotion will last till end September, with three set menus. The Superior ($58.80) is meant for two, the Deluxe is for four ($128.80), and if you have a party of eight, its Grand Tour menu is at $298.80. The set menu also comes with four types of nam prik (or Thai chilli dip), som tum (green papaya salad), and desserts and herbal tea.

Baan Ying

Starting off with the Nam Prik from the 4 regions (North Eastern Thai, Central Thai, Southern Thai, and Northern Thai). The Soup Makuer (Spicy Thai Eggplant Dip) deserves two thumbs up. The eggplant is boiled till tender, and blended with Thai anchovy paste and chilli powder to result in a mildly spicy savoury dip to accompany the fresh seasonal vegetables.

Baan Ying

There are lots of ingredients in the Som Tom Tad (Green Papaya Salad Platter), with special mention on the pork belly and salted vegetable – they are especially good. There is a lingering tart, sweet and spicy sauce over it. In the end, you may not even get to the papaya with such an appetising pile of ingredients.

Baan Ying

After the appetiser comes the palate cleanser – Frozen Butterfly Pea Tea and Coconut Shot. Its so refreshing and cooling I would buy it for a second or third time as a refreshing drink. Too bad its just a shot and I am supposed to down it in one gulp.

Baan Ying

Coming to the mains. The dishes from all over Thailand starts to appear, and I loved the two from the South. The Sator Pad Goong (Stir-fried Bitter Bean with Shrimp) is basically petai with shrimps. Milder but just as bitter as the beans in Singapore. This version is fried in shrimp paste and chilli (so basically a sambal) and the spices do not overwhelm.
The must-try for me is from the Grand Tour menu, the Gai Tom Kamin (Chicken in Turmeric Broth). It is slightly tart and savoury, with a tasty hint of herbs.
Overall, I believe it’s timely for an experienced restauranteur to feature such an elevated Thai dining experience to educate diners that Thai cuisine is more than just spicy Tom Yum Gong or Pad Thai.

Baan Ying
103 Irrawaddy Road, Royal Square @ Novena, $02-07 S329566
Facebook: facebook.com/baanyingsg
Instagram: @baanyingsg
Website: www.baanying.sg
Hashtag: #baanyingsg #OMAT

Have a 3-Course Uniquely Singapore Fiesta at Porta

Author: Alexius Chua

Mod-sin food makes me happy. I attribute it to the familiarity of the local tastes and the hearty modern European cuisine. Local born and bred talent Executive Chef Alex Phan has curated a 3-Course Uniquely Singapore Menu to celebrate SG54 and the nation’s bicentennial milestone on 8 and 9 August at Porta.
Starting with the salad, the Truffle Rojak Salad has a tangy kick from the tamarind shrimp paste and aromatic sprinkling of peanut crumbles. Alternatively, there’s the Chef’s interpretation of the Peking Duck, served salad-style. The flavours are deep and soulful, and with loving tender bite of duck meat.

Porta

There’s a variety of mains available and so much to love at Porta, but the Black pepper Crab Linguine wins my heart. The dish is as simple as its name: linguine tossed with chock-fuull of sweet succulent meat of the blue crab from the Atlantic Ocean.

Porta

For the carnivores, there’s the Char Siew Rib Eye Steak. Served with quinoa and Japanese cucumbers on the bottom camouflaged with vegs on the top, the rib eye prepared to the doneness we asked for and tastes exactly like char siew.

porta

The more sensational dish is the Pork Belly served in 2 styles. The creamy salted egg yolk infused with chilies and curry leaves is punchy and sets off the sweetness of the pork, but it’s the tender sous-vide meat with crispy crackling on the skin side that rounds up the experience. It’s exquisite and unexpected in taste and texture.

porta

For desserts, you can relive in the good ole’ days with the familiar Bandung Parfait, or indulge in a re-interpretation of Milo Dinosaur. I understand why the Bandung Parfait is such a crowd favourite, it is light, delicate and airy, chunky peanuts on top with a sugary soft bottom. But my personal biasness still goes to the Milo Dinosaur, it’s a superb texture play with a combination of crumbled Milo sponge cake, served in house-made caramel condensed milk

porta

Porta @ Park Hotel Clarke Quay
1 Unity Street Level 1 Park Hotel Clarke Quay Singapore 237983

3 Course Uniquely Singapore Menu
Date: 8 & 9 August 2019, Thursday & Friday
Time: 11am – 3pm / 6.30pm – 10.30pm
Price: $58++ per adult / $28++ per child 5 to 11 years Children below 5 years enjoy a complimentary Kids’ Dish of the Day
Details on: https://www.parkhotelgroup.com/en/clarkequay/promotions/national-day