Author: Alex Chua
There’s nothing sassier than a homely, nicely-wrapped crepes, the French affair not to be missed!
With a love for French food and with good business acumen, Le Cordon Bleu-trained owner and Executive Chef Daphane Loke opened SAYBONS, a restaurant that serves affordable French food 10 years ago. Now, the brand has expanded to 3 eateries, housed at Plaza Singapura, Junction 8, and OUE Downtown.
The recent revamp has included a refreshed logo, new store interiors, and vibrant product packaging to showcase a style that is reflective of a modern, chic French eateries. The eateries now possess a cosy and relaxing ambience that is conducive for guests to dine in and unwind!
Apart from SAYBONS intimate environment, its new and upsized menu is likely to entice you to come back repeatedly. Like the 10 Years in Shots ($10), Chef Daphne cleverly serves up soup shots to customers to experience the taste of SAYBONS over the years. I would give 100% for its creative presentation to the otherwise plain soup-in-the-bowl. The ten soups featured are Watercress Chicken, Red Capsicum, Cauliflower, Carrot Coriander, Golden Pumpkin, Potato Leek, Broccoli Cheddar, Tomato, Seafood Bisque and Wild Mushroom.
The Escargot Gratin with 3 Cheeses ($11) is surprisingly good. Served as an appetiser or snack, the six plump escargots are well-seasoned, rich, buttery and flavourful. Blue, Gruyere and Gouda cheeses lends a different taste profile to the escargot, and giving it a nice gooey texture as well.
The new SAYBONS menu features a selection of 5 risottos. The heartiest of the 5 is the Curried Pumpkin Risotto ($12.90). This al dente risotto features a natural pumpkin broth with a hint of curry powder to lift the flavour of this humble vegetable. It is well-spiced up enough and had some texture and bite, which fits just right for my palate.
Next is my personal favourite, the French Galettes. With a total of 6 French Galettes to choose from, ranging from the Cajun Croque Chicken Madame Galette ($14.90) to Grass-fed Sirloin Steak Galette ($17.90+), you would be spoiled for choices on which to choose from. As for me, I zoomed in straight to their popular Norwegian Salmon Aurora Galette ($14.90), which features succulent smoked Norwegian salmon and quenelles of cooked salmon with mayonnaise. Coupled with a robust galette and selected greens, it is simply a matchmake in heaven!
You might wonder what’s the difference between a galette and a crepe. A galette uses a mixture of buckwheat and wheat flour, unlike just the wheat flour used in crepe, this provides a denser texture and nuttier nuance to the galette.
For the 10th anniversary special, Chef Daphane creates a dessert that truly encapsulates and celebrates its French-inspired cuisines properly – Rum & Raisin Flambeed Crepe ($9). Soaked in Myer’s Rum for 18 days straight, the golden raisins are wrapped together with generous slices of banana and toasted slivers of almonds. Topped with a smooth vanilla ice cream, just one spoonful would sway you to the charm of this cosy, unpretentious French eatery.
SAYBONS – C’est Si Bon
SAYBONS OUE Downtown
6 Shenton Way, #01-24, Singapore 068809
Operating Hours: Mon-Fri 8.30am to 5pm, closed on weekends and public holidays
Author: Sandra Koh
Though the Japanese food enclave may be nicely tucked away at Shaw Centre’s Food Republic, yet it is definitely no less of a gem. Not to be mistaken as part of Food Republic, Japan Foods Garden (JFG) is actually a cluster of authentic Japanese concept stalls that offers all foodies the opportunity to relish an array of yummy and affordable dishes at a go!
This November, for the first time ever, JFG is introducing Japanese Sizzling Hot Stone Bowls. Being Don-lovers, we totally couldn’t our excitement, that’s why we ordered both the Curry ($7.80) and Oyako Don ($8.80) versions to share. Be prepared to squeal in delight like us when you see the generous amount of gooey cheese and runny egg yolks.
Between the 2, we definitely prefer the curry one for it provided a well balance between savouriness, sweetness and mild spiciness. Unfortunately, the Oyako Don was marred by it bland flavour, even dripping the teriyaki sauce over it did not seem to enhance the flavours at all. Moreover, the rice was a little too mushy for our liking. Perhaps the only saving grace was the chicken bits, which were cooked to tender perfection.
Despite that, do not let what we say deter you from trying the Sizzling Hot Stone Bowls, for taste is subjective. Do try out the other flavours such as Beef Curry ($11.80), Mentai Chaduke ($9.80), Salmon Egg ($10.80), Mabo Tofu ($9.80), Cream Sauce Dora ($10.80) and Gyu Don ($9.80) and let us know how they fare (:
Other than the Hot Stone Bowls, we also tried the signature Lemon Steak ($18.80) from the teppan range. Made from US Angus Beef, the thin slices of beef is doused in a delectable citrus sauce and carefully sizzled on a hotplate. We were really satisfied with the steak, for they were not only juicy and tender, but exuded an interesting smoky flavour with subtle hints of lemon, that lingered in the mouth with every bite. Do get the seats right in front of the counter to witness the mouth-watering show as the chef cook the meat on the flat iron griddle.
One word of advice: Be quick to capture the perfect foodfie and sink your teeth into the beef right away to savour the meat at its optimal tender state.
Since we were still feeling hungry after the teppan, we went ahead to try the Oyster Trio ($16.80), which consisted of oysters topped with mentaiko, butter seaweed, and garlic chips. The butter seaweed one was our favourtie, for it provided a sweet caramelised flavour with hints of seaweed that did not overwhelm the taste of the oyster like the other 2 flavours.
We completed our dinner with a plate of lip-smacking Pork Tonperi-yaki ($7.80). The omelette was filled with generous portion of beansprouts, cabbage and duo miao that not were not only crunchy but juicy to bite on. We especially love how well the sweet-savoury tonkatsu sauce blended with the mayonnaise, to provide a tangy flavour that did not overshadow the flavours of other ingredients. It was really a satisfying way to end our night.
Running out of dinner ideas? Why not visit Japan Foods Garden then?
1 Scotts Road, Shaw Centre, #B1-01
Telephone: 6493 7300
Operating Hours: 11 am -11 pm (Daily)
Author: Alex Chua
There’s something roasting at CHAR – the Cantonese cuisine specialist located along the trendy eateries and pubs of Jalan Besar. One, the new Head Chef, Chi Leung Tse, joined the restaurant in May this year, bringing over 20 years of culinary experience in Cantonese cuisine, with past stints at the famed Raffles Hotel, Imperial Treasures and more. Two, he revitalised almost 70% of the CHAR menu, adding his personal repertoire of Cantonese dishes, which includes the succulent Premium Slow-Roasted smoked char siew (above).
If there’s something that unites all insatiable carnivores, it’s the aroma of the slow-roasted meat, the texture and flavour when you bite into it. Using Kurobuta pork belly, this premium version has a higher amount of lean to fat and the marbling provides a firm yet moist bite. Prepared fresh daily, the whole process takes hours in low heat to render the fats and to retain its juiciness.
Do note that there is a limited number of portions (150g) served per day and will only be available during dinner. And with the tact that each reservation is only allowed one portion of the Premium version, so it’s best to reserve a table before it goes out.
With a signature recipe sauce that consists of over 30 ingredients, specially blended to pack as much umami as possible, the Signature Char Siew (above) achieved that perfect golden ratio of melt-in-the-mouth fat and tender lean meat. It took well over a year for the owners to perfect the sauce.
A little background on the CHAR owners. Launched in 2014 by Anthony and Alvin Ung, two Vietnam born brothers who managed to harmonize their different experiences to establish this restaurant. Alvin, a chef by profession, has over 30 years of experience in traditional Chinese cooking. Anthony, on the other hand, loves Western-style food preparation techniques but via Asian ingredients and produce. The bros put a unique twist on traditional Chinese roasts such as char siew, roast pork and roast duck, accompanied with a delectable Cantonese-based menu like the Charcoal Beancurd with Spinach and Wild Fungi (below).
Beancurd is one of my favourite go-to food, and this dish definitely tops as one of the best block of beancurd I’ve ever tried. Silky-smooth and savoury, charcoal powder is added to give this humble staple a subtle flavour and black appearance. The light broth consisting of oyster sauce, dried scallop and wild mushrooms, helps to infatuates the taste profile of this exceptional dish.
You can taste the freshness with that lovely crunch in Passionfruit Prawn Ball. Marinated in homemade mixture of seasonings before it is lightly dusted in flour and deep-fried to perfection, the prawns were then tossed in a sweet-tangy passionfruit dressing to give that luscious and creamy glace.
The thing I find about CHAR is its strong, robust play on flavours. Therefore, the Signature Double Boiled Chicken Soup came across as refreshing and balanced the palate well. The milky, collagen-filled broth is resulted from the hours of boiling chicken bones and cartilage. Inside this bowl consists of chicken, morel mushrooms, white cabbage and dried scallops which harmonizes the flavour fully.
Overall, CHAR could well be the one of the best spot for family or colleagues to indulge on modern Cantonese cuisine. The restaurant also serves a respectable selection of ciders and ales specially handpicked by the Ung brothers to complement the variety of roasts on the menu, so food-drinks pairing enthusiasts might want to check out this neat restaurant too.
363 Jalan Besar Road Singapore 208994
Operating Hours: Tuesday – Sunday (closed on Monday)
Luscious and creamy Mao Shan Wang Durian Ice Cream
Calling all durian fans & aficionados, Coffee’s Lounge Durian Dessert is back – bigger and better! For the first time ever, the much-loved classic buffet will feature durian pastries made with only the finest Mao Shan Wang durians – a step-up in the game from the D24 variety showcased in the previous years. As this exclusive buffet ends on 17 November 2017, lovers of this spiky king of the fruit must hurry to savour the durian-gastronomic spread!
From the moment I stepped inside the pristine Coffee Lounge I was expecting a strong, pungent smell of the famed Mao Shan Wan durian whiffing out and boy was I wrong. It was only when I am one feet or two away from the buffet spread can I detect the aromatic scent of this tropical fruit, thereby keeping the classic-contemporary of the premise, with its exquisite serenity vibe intact.
Mao Shan Wang Sticky Rice – a subtle blend of bitter-sweet to perfection
Apart from the regular desserts currently serving at Coffee Lounge, here’s what you can expect from the veritable spread – Mao Shan Wang Mochi, Mao Shan Wang Waffles and Ice Cream (live station), Mao Shan Wang Sticky Rice, Mao Shan Wang Crumble Tart, Mao Shan Wang Crème Brulee, Mao Shan Wang Éclair, Mao Shan Wang Toast and Mao Shan Wang Pandan Cake. These eight finger-licking creations adds a unique tropical twist to Coffee Lounge’s existing hot and chilled local desserts, cakes and ice cream.
For me, the two must-grab desserts in the Mao Shan Wang (MSW) series is definitely the MSW Crème Brulee and MSW Durian Ice Cream. Sweet, creamy and delicate, the slightly charred top of the Crème Brulee gives that slight crunch to elevate the contrast of its texture. The MSW Durian Ice Cream tastes exactly like biting into the rich savoury meat of MSW and more. You can choose to add-on from the many toppings available, or plop a few scoops onto a fluffy waffle for a sinful indulgence treat.
Besides the Durian buffet, Coffee Lounge also added seven new dishes onto its Design Your Own Local Degustation Set Menu. The new dishes added to the 3-Courses and 4-Courses set menu are – Tahu Telur and Pork Satay for the Appetiser selection; Nasi Briyani and Nasi Lemak for the Rice & Prata selection; Xing Zhou Been Hoon, Hokkien Black Noodles and Mee Soto for the Noodles & Other Specialities selection.
Price options are as follows –
– $46.80++ per person (Dessert Buffet with Mao Shan Wang Pastries Only)*
– $36.80++ per person (Top-up of Dessert Buffet with Mao Shan Wang Pastries with any a la carte main course order)
– $60++ per adult, $38++ per child (Taiwan Porridge A La Carte Buffet, inclusive of Dessert Buffet with Mao Shan Wang Pastries)
– $50++ per person (Three-Course Design Your Own Local Degustation Set Menu, inclusive of Dessert Buffet with Mao Shan Wang Pastries)
– $54++ per person (Four-Course Design Your Own Local Degustation Set Menu, inclusive of Dessert Buffet with Mao Shan Wang Pastries)
*Exclusive for Citi Credit and Debit Cardmembers, enjoy a 10% discount on Dessert Buffet with Mao Shan Wang Pastries Only during this period.
Goodwood Park Hotel
22 Scotts Road Singapore 228221
Author: Alex Chua
Strong, juicy and meaty, just the thought of having yakitori never fails to bring up the joy in me. And Yatagarasu Yakitori is no exception in conjuring this gastronomic pleasure. If you’ve dined at this quaint-essential Japanese yakitori restaurant before, you would’ve noticed a common principle behind the skewers – the uncomplicated simplicity of ordering and food presentation with no shortage of flavour. As a lover of barbecued Japanese skewers, especially authentic ones with beer, I can’t wait to join in for a culinary adventure.
The 36-seat restaurant in Circular Road is helmed by Chef Kota Tanabe, who has over 12 years of experience, including working at a Japanese izakaya (gastropub where after-work professionals dine and drink sake) in Singapore. Chef Kota is friendly and knowledgeable, and he enjoys interacting with diners, surprising them with nuggets of information on the ingredients and preparation methods. The interior exudes the Japanese izakaya vibe, with its red paper lanterns inscribed in Japanese letters, wooden furnishing and lacquered bamboo tracing along the ceiling.
Yatagarasu has one of the widest pork wrap skewers selection in Singapore, with our 15 types of pork belly wraps to choose from, each skewer is unique in presentation and taste. The ‘lollipop’ Shiso Leaf Pork Wrap is among the many skewers I craved in this establishment. The light, mellow flavour of the shiso leaf complements the meaty, juicy wraps, barbequed to a perfect whitish pink with glistening grill marks. Chef Kota lets me try the shiso leaf itself and I am surprised how a bland ingredient commonly found in Japan can elevates the meat taste.
Next, the Enoki Mushroom Pork Wrap gives a texturized bite to the meat. The barbequing process also helps to enhance the enoki mushroom flavour, balancing the meat profile. This is a good skewer companion for a glass of cold, chilled beer.
Perhaps the most creative/ experimental pork wrap skwer of all, the Yakisoba Pork Wrap is also the most visually arresting. With the yakisoba sauce pouch placed on top of the meat, you have to slightly squeeze the pouch end to emit sweet delicious straight into the sauce.
Besides the unique pork belly wraps, Yakitori also doles out an array of barbecued skewers featuring chicken and vegetables. Try the popular chicken wings, soft bone and the fillet skewers ($2.50 each) with the restaurant home-made yakitori sauce to kick the indulgence up a notch.
For lunch, the restaurant has a special meu featuring Oyako-Don (chicken and egg rice bowl). Both chicken and egg are summered in a flavourful dashi sauce. Only 50 bowls will be served each afternoon and the lunch service starts from 11.30am.
72 Circular Road
#01-01 Singapore 049426
There’s nothing in the world that’s one size fits all. But if you’re looking for a restaurant that sells quality sandwiches, handmade pastas and steak while sipping superbly-brewed specialty coffee, then .elia is the right place. Bistro by day, restaurant by night, .elia brings a curated menu where signatures from abroad are delectably assembled with a personal touch. Located at 10 Jiak Chuan Road, this new 30-seater restaurant provides diners a modern twist to traditional fare such as tortellini and wagyu steak. Stripping off the bells and whistle, leaving just the essentials on the plate. Helming the culinary direction is founder-and-chef Clint Seah. His casual yet refined menu logs his travels, inspiration and culinary journey – leading to the birth of .elia. Since opening its door on 3rdAugust, this quant restaurant has received nothing but raving reviews. I can’t wait to join in for a gastronomic experience.
Exuding a quiet charm, walking into .elia gives me an impression of bare monochromatic translucency – you can see all the way to the kitchen the minute you walk in. On the right side sat a long marble top; the drinks section where you can order their specialty coffee, exotic tea, and alcoholic drinks. The interior speaks chic minimalist with a splash of grey, wooden furnishing and natural light.
Showcasing the best produce of each season, you can expect non-pretentious, honest freshly-made pasta and sandwiches (yes, even the bread is baked fresh!) just like the décor itself. Each type of bread and pasta is paired to its corresponding ingredients, bringing out the best in every dish.
For the weekday lunch menu (available on Mondays to Thursdays), the Panchetta (image above) is the must try. Cooked in brown butter and egg yolk with Italian bacon, you could feel the rich, exquisite flavour carried into the freshly-made trenette. Choose the lunch set to add hot coffee/ tea for just $1 – absolutely value-for-money.
Come dinner time, elia morphs into a casual dining concept befitting for a place for a place for a romantic date or just hanging out with friends. Simple and elegant, the un-frivolous naming Octopus features a perfect mix of grilled octopus with sauteed kale, caramelised chili and macadamia nuts.
Surprisingly not chewy, I love the firm, crisp bite of the delicious octopus and the visually appealing composition of this dish.
As a unyielding carnivore, the Wagyu Beef Shortribs is my personal favourite dish within the menu. Sous-vided and seared to a perfect medium-rare, expect an explosion of flavour with each mouthful.
Overall, this cosy restaurant indeed whipped up some interesting, gourmet food. It is a perfect place to organise for a small private functions too. Fun fact: .elia does not stand for perfect. In fact, the name means far from perfect. It recognises that there is more to life than being perfect, one of which is to remain humble and constantly seek improvement. A good principle for us to seek and remind ourselves to abide to, every day in our lives.
10 Jiak Chuan Road Singapore 089264
Author: Alex Chua
If you want to learn the dark art of crafting a perfect cuppa, The Coffee Academics might just be the right place. The award-winning coffee concept store hailing from Hong Kong, this specialty café sources only the best coffee beans from all over the world. It͛s roasted coffee offerings had been awarded 92 to 94 points by the World Coffee Review, achieving the distinct honour of being ranked highest in Asia and top three in the world. Not only does it serve quality coffee, The Coffee Academics teaches how to make one too. Being the first and only coffee house in Singapore to offer the Colour Your World Latte Art workshop, my friend and I, both impulsive coffee lovers but coffee-making novices, can͛t wait to try our hands on this beautiful craft.
Teaching this creative workshop is the bubbly Head Barista Vanessa Caceres (centre). Having won the Coffee Champion title at the 2015 All Star Female Barista Latte Art Champion in Bogota, Colombia, Vanessa leads an expert team of baristas in its Signature Coffee Classes. Be sure to sign up early as the coffee classes are kept small and intimate to ensure maximum hands-on learning experience.
At the beginning of the workshop, Vanessa covers the basics first, including how to brew a cup of expresso and milk frothing. Next, she introduced to us the intricate world of espresso latte art, and subsequently wow us away with a series of beautifully-drawn, colourful latte art designs. With consistent pulls and strokes, the Head Barista brought vibrancy of red, green and blue to the otherwise conventional white and brown. The colours used are naturally-extracted food dyes to prevent the taste from being compromised.
Besides including colour dynamics to the cup, Vanessa drew intricate 3D art designs like the cute cat above. Her pleasant, affable personality was infectious and we the participants were constantly engaged and intrigued to what designs she would come up next. To ensure the workshop runs smoothly, the cafe uses only professional, state-of-the-art equipment and award-winning beans for the workshops. This class could also serve as great team-building activities or with like-minded friends (up to seven participants) who appreciate good design and coffee.
͚Hey, let me draw your portrait,͛ she said enthusiastically, and in less than a minute and perhaps a few seconds of touch-ups later my friend͛s face floats on top of the latte. A visceral representation which he appreciates so much that he asked me to take a few pictures of him together with the cup for his Instagram profile pic.
Overall, I enjoyed my evening learning from Vanessa, and hopefully my friend did too. We went home happy of the deliciously brewed latte we sampled and a certificate of participation to boot. Moreover, we went home with a heightened appreciation of the many creative ways a simple cuppa could be crafted.
The Coffee Academics Singapore Flagship Store
#02-01/02, 6 Scotts Road, Scotts Square Singapore 228209
Author: Alex Chua
Delight your taste buds with four locally-inspired dishes at Eighteen Chefs Chilli Crayfish Pasta There is nothing more Singaporean than Singapore’s food itself. In celebration of National Day this August, Eighteen Chefs elevates the spirit of multi-cultural diversity to a whole new gastronomical level with the introduction of four delectable, locally-inspired dishes. A household name when it comes to quick, affordable Western cuisine, the halal-certified restaurant is well-known for its customizable cheese baked rice and wide variety of freshly-prepared western fare with a local twist. The juxtaposition of local and western ingredients of these four new dishes is on point, and it should gel with the local’s taste buds as well. The surprises truly satisfy!
The first dish, Chilli Crayfish Pasta ($16.80) is served with a mix of succulent crayfish and pan grilled fish atop a toss of pasta. I love the rich, tangy sauce which mixed perfectly with the pasta and the freshness of crayfish.
Dry Laksa Pasta
For those who adore Singapore’s standard of spiciness would definitely appreciate the Dry Laksa Pasta ($14.80), as it can be quite hot to the tongue. Accompanied with grilled tiger prawns, juicy prawns and eggs, the pasta is best consumed while its hot to retain the succulent laksa taste!
Pineapple & Chicken Satay Kebabs with Fried Rice
The dish which I would come back for more is the Pineapple & Chicken Satay Kebabs with Fried Rice($13.80). Almost melt-in-the-mouth, thick tender grilled chicken kebab pineapple skewer is drizzled with peanut satay sauce, paired with fragrant friend rice and toss of side salad, making it the perfect composition for a protein-rich meal. The dish tastes delicious, with the nutty richness balanced by the refreshing flavours of the pineapple and meaty punch from the kebabs. There are no charred edges in the skewer.
Fluffy Rainbow Ice Cream Sandwich
What better way to end the course with every Singaporean childhood dessert? The colourful Fluffy Rainbow Ice Cream Sandwich ($1.80) is just like your everyday cheer-me-up ice cream sandwich from your favourite peddler plus more. Uncompromisingly sinful and localized, you can choose between flavours such as sweet corn, raspberry ripple, red bean, choco mint and durian, wrapped in a visually pleasing unicorn-like colored bread.
There’s no reason not to visit Eighteen Chef’s for a quick, affordable yet tasty meal. Ultimately, Eighteen Chef’s is a place that makes you feel good. As does the food.
Author: Alex Chua
Are you a Japanese style hamburger fan? If yes then you would surely adore BURG Kitchen. The latest addition to top-rate Japanese restaurants Eat At Seven, BURG Kitchen doles out the juiciest hamburg with up to seven choices of sauces that customers can select from. Ranging from demi-glace, teriyaki with mayo and wasabi, to oroshi ponzu and ponzu spicy chilli, these delectable sauces compliments the robust flavour of the well-marinated meat itself. The kitchen is helmed by Chef Kataoka, who uses only quality blend of minced Australian beef and wagyu fats to boost up the texture and flavour.
Besides the hamburgs are other delectable main courses as well. Comfort food lovers, read on to find out more!
Nestled deep inside Eat At Seven, this Japanese-French fusion-style restaurant is not prominently positioned unlike the usual makan premises. What it lacks in visibility it gains in privacy and cosiness which I personally enjoy. Tucked within the raw slabs of red and white concrete, wooden floorings and below the orange arch arcs are comfortable sofas and cushioned seats –its like a little enclave where you can coast around for a little breather, away from the peering crowds in the bustling mall. The open kitchen concept and long panel window at the entrance exudes a sort of modern and spaciousness without feeling too exposed. It is basically a dining oasis where family and friends can enjoy intimate chat over sumptuous, comforting food.
The first dish, Penne Meat Sauce Gratin ($14.50++) comes with a single minced beef ball atop melted cheese. The cheese is stringy and not overpowering the tasty meat and tomato sauce penne. The dish is served with a bowl of rice and miso soup, making it a really satisfying meal.
I love the presentation and aroma oozing from the Golden Curry with Handmade Creamy Croquet and Beef Meatballs ($15.50++). Aesthetically pleasing with its colour scheme of green, yellow, and red from zucchini, baby corn and red pepper. The curry has a creamy texture, and a runny onsen egg tops it off perfectly. A healthy, nutritious meal without feeling too green (note: bland) to the palette.
The dish is something that makes me want to come back again with a friend to share. Marinated with pepper, nori and sesame seeds, the Chicken Wings with Spice Blend ($14.50++) gives a uniquely piquant kick and a crisp bite on the well-flavoured meat.
Saving the best for last, the Cheese Burg ($19.80++) is a 200g patty consists of a blend of quality Australian minced beef with wagyu fats, well-marinated with salt, pepper, miso, sautéed onions, breadcrumbs and milk. Topped with Colby and cheddar cheese torched for a smoky tinge and gooey consistency, giving it a robust, meaty flavour to every bite. If you are a true-blue carnivore, the Original version ($18++) without the cheese topping is gastronomically perfect enough.
Heres 3 words to sum up BURG Kitchen – sumptuous, cosy and value-for-money. Whats more, every main course ordered entitle unlimited servings at the salad and dessert bar! Making this restaurant a steal for the Suntec office dwellers.
Burg Kitchen Address:
Eat at Seven, 3 Temasek Boulevard, #03-315, Suntec City Mall, Singapore 038983
Phone: +65 6266 5338
Opening hours: 11:30am – 3pm, 5:30 – 10pm (daily)
Look at this basket of mints! I literally grew up with IMPACT Mints (Peach Flavour) because I started eating them since young! I remember how I would save up for it because it was a little pricey when I was still a student back then. Haha. It was also quite cool to have a little tin of mint in our pockets back then.
I am also quite sure that you guys are no stranger to IMPACT Mints too! Tell me they made an impact during your schooling days too!
Just last month, I had the opportunity to attend their FIRST EVER MEDIA PARTY in asia and from there, I learn more about the mints! I never never never knew that they had it in Mango flavor too!
Other than learning about the brand, we also had dinner and some hands-on activities like making our own parfait! Lucky for James because he had 2 shares. He ate one on the spot and I gave him mine for his breakfast.
Make a guess, which were the two earliest flavors? The mints were only available in Japan before it came over to South East Asia. And IMPACT peach mints were produced with special Japanese peaches! With that, I had always thought that the mints came from Japan! To IMPACT, the taste and quality meant the world to them.
Do not belittle these little tins. They may contain tiny mints, but each mint can refresh your breath instantly. They will also burst into their respective flavors when you place them into your mouth.
What was interesting that day was also the fact that they included the mints into their ice blended drinks – bringing the drinks to another whole new level of minty freshness!
I also love the entire set up of the event. All the decorations and dessert table were SO cute. It felt like a fun gathering for a tea party after a long week of work.
Even though I looked really tired, James and I really enjoyed the event thoroughly. Thank you for the gather, brand introduction, dinner and of course, the mints!!
IMPACT Mints can be found at NTUC FairPrice, Cold Storage, Giant, Sheng Siong, SPC, Caltex 7-Eleven & Cheers Outlets.
Also, be sure to follow them on Facebook (https://www.facebook.com/impactmintsg/) for more updates!