I am probably late to the party as Sin Lee Foods has been around for a couple of months now. But having heard so much about their food, especially their Fried Chicken & Waffles, late is always better than never. So Sin Lee Foods located at the void deck of a HDB block in Bukit Ho Swee used to be a former coffee shop selling Prawn Noodles and Lor Mee. The current owners who bought over the space chose to keep its name, signboard and much of its old school charm. Reminds you a tad of similar concepts such as The Dispensary, Chye Seng Huat Hardware and My Awesome Cafe but nonetheless, I do support the preservation of old buildings and architecture- adds a bit more character and soul to a place.
This place is not the easiest to find by the way. Your best bet would be to key in the postal code or address into your GPS and follow it. My advice? Drive or cab because unless you live in the area, you might find yourself making a few wrong turns and end up taking much longer than you are supposed to, to reach the place. If you need a landmark, the closest would probably be The Singapore Examinations and Assessment Board (SEAB).
Perched at the summit of ION Orchard is Salt Grill & Sky Bar opened by celebrity chef-restaurateur Luke Mangan. Known for serving Modern Australian cuisine, this elegant fine-dining restaurant boasts of a panoramic 360 degree view of the Orchard area which impresses both in the day and at night. Touted as one of the most romantic restaurants on our island with its sky high dining experience, Salt Grill & Sky Bar has recently launched a new Weekend Brunch menu for diners to enjoy its picturesque charm in the day as you dine by the stunning view unveiled by its floor-to-ceiling windows.
The Weekend Brunch menu here at Salt Grill is rather straightforward and simple. With just 4 items on the list- The Full Aussie Breakfast, Eggs Benedict, French Toast and Butter Milk Pancakes, the concept is a “Make Your Own Brunch Platter” for $40++. Essentially, you pick a main and 2 sides (roast mushrooms with garlic butter, bacon, baked beans, grilled wagyu sausage, avocado, house made crumpets, rocket & pear salad or grilled tomatoes with sea salt) to customize your platter. Each platter also comes with freshly squeezed fruit juice and a choice of coffee or tea.
The newest addition to level 1 of Orchid Hotel, Souper Sarnies is a sandwich cafe opened by 2 young aspiring girls who are passionate about making the best sarnies (slang in Australia for sandwiches) and serving it to their customers. Not to be confused with Sarnies at 136 Telok Ayer Street, this modest and cosy space which can seat approx 10-15 people, prides itself for using only quality ingredients and making all their sauces, mayonnaise and vinaigrettes from scratch. Most items on their menu are prepared a la minute which explains the slightly longer waiting time but do be patient because the food is quite worth the wait.
On weekday mornings from 08:30-11:30 am, Souper Sarnies offers affordable toast sets from $2.90 and up for the working crowd who simply wish to just grab and go on their way to the office. Top up $3 for a coffee to go. The beans used are from Highlander.
Anti:dote Lounge, located at the lobby of Fairmont Singapore is one of the newest and most stylish cocktail bars to open on our island. Known for both their experimental mixology techniques and modern tapas by two extremely talented and young craftsman and chef, this snazzy lounge has become the place to be at and to be seen in. And most recently, Anti:dote has upped the ante by launching an All-New Afternoon Tea Experience that is simply charming, chic and practically everything you can dream off for an indulgent sweet afternoon with the ladies.
For starters, the canapes, scones, finger sandwiches and the usual suspects are presented sophisticatedly in an elegant leather-clad white jewellery drawer-chest (because three tier displays are so yesterday). Simply a treasure trove of goodies and treats. Every “drawer” you pull out reveals a whole different set of sweet and savoury surprises.
Celebrity French baker Gontran Cherrier loves and knows his breads. The best croissants, he says, are the ones that are moist in the inside.
The bread guru behind the Tiong Bahru Bakery brand was born into a family of bakers and pastry makers. He is known for his innovative, modern incorporation of flavours, while staying true to the tradition methods of French bread making. Having worked at the Michelin-starred L’Arpege and Lucas Carton as well as training apprentices and setting up production centers in Russia and Romania, this fourth-generation baker shows he is unafraid to venture into the unknown.
The 33-year-old gamely tried sambal chilli at 10 in the morning. While admitting it was rather spicy, this resulted in a creation of sambal egg mayo, char siew slice with bits of carrots and cucumbers on top of miso rye bread, a surprisingly savoury combination. He offers a simple rule: Always pair stronger flavoured breads with stronger tasting ingredients to bring out the flavours.
For Gontran, Asia is an exciting place for a baker like himself because of the different flavours it offers. However, he confesses that he hasn’t been to Asia for a holiday. “Whenever I am in Asia, it is always for work,” he reveals. Nevertheless, he found some time during this trip to Singapore to visit the wet markets, discover new ingredients and savour our local delicacies. We hear that his sambal egg mayo with char siew concoction may be on the menu in Singapore soon.