We’re proud to announce that you can now chope a spot at many of the restaurants we feature, direct from our site. Simply hit the ‘book now’ button (next to the restaurant’s name) and you can make your reservations in a few easy steps! This week we’ve got the scoop on new brunch offerings, Savour 2014 ticketing deals, and exciting new cocktails at some of the hottest watering holes in town.
If you haven’t got your hands on tickets to Savour 2014 (what were you waiting for?), fret not. We’ve got a fab deal for you folks, especially if you’re a coffee addict like us. Nespresso, the official coffee of Savour, is offering a complimentary pair of tickets to Savour 2014 with every purchase of a milk solution Nespresso machine, and one complimentary ticket (with a purchased ticket) with purchase of any 10 sleeves of your favourite Nespresso Grands Crus coffee.
Ku De Ta
Brunch gets redefined this March as Ku De Ta kicks off its new five-course modern Asian brunch. Showcasing a spread of Japanese-inspired breakfast eats; you can expect delicacies like refreshing prawn salad with glass noodles, warm ramen with shimeji, bacon, and an overeasy egg, and tender teriyaki pork belly donburi. Icing on this delicious cake? A free-flow dessert corner, brimming with all things a sweet tooth dreams off – cookies, marshmallows, chocolate truffles, petite cakes and tarts, mini cupcakes, macarons, and more.
If you swear by your Martell, you’ll be glad to know that The Black Swan has collaborated with Martell VSOP to launch a series of new Martell cocktails, inspired by their philosophy of Elegantology and six local individuals who epitomize the art of elegance. The six individuals include Clinton Leicester, co-founder and creative director of AMEN and Crawford & Sons, Daryl Chan, partner of KIN and Sift, DJs Dean Chew, Kurt Loy, and Tirso Garcia, and The Black Swan’s bar manager Kamil Foltan. These six customized cocktails are available at The Powder Room, mezzanine lounge of The Black Swan.
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Catalunya
Nothing quite says TGIF like a tipple or two (or until you lose count). Hit up Catalunya for their latest selection of bespoke cocktails, which showcases a strong use of oriental flavours like matcha, kaya, garam masala, and lemongrass. Try the tongue-in-cheek the one I had last time, featuring ingredients like old ginger, honey syrup, orange juice, lemon, and Johnny Walker black label, which does a good job of poking fun at folks who frequently forget cocktail names.
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Reinterpreting cocktails from the ‘taboo area’ in bar culture, when it was all about underground watering holes and soulful jazz, B Bar at Bacchanalia is whipping up a slew of forgotten classics with a modern spin. Sip on the sloe gin fizz, an artful concoction of Sipsmith Sloe gin, Death’s Door gin, rose syrup, and hibiscus soda, and don’t be tricked by the seemingly feminine pink fuzzy flamingo, which packs a punch with No. 3 London Gin, B Bar’s house ratafia, Mathilde peach liqueur, and egg white.
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Kilo‘s lounge (above its restaurant) is officially up and running. Swing by to lap up your cocktail of choice, dig into tapas like wasabi tuna tartar, seafood ceviche, and chipotle spicy tuna roll, and chill-out to the grooves of visiting DJs. Best part? No reservations needed!
Top Image: The Powder Room, The Black Swan