Breakfast – SaladStop!
Click on each item to view the nutritional information
Scrambled Eggs, Baby Spinach, Bacon Bits, Parmesan, Cheddar, Cherry Tomatoes
Nutritional Information may vary depending on portioning
Energy 408.6 kcals Protein 19.8 g Total Fat 17.9 g Cholesterol 304.2 mg Carbohydrate 41.3 g Total Sugars 4.1 g Dietary Fibre 0.5 g Sodium 817.0 mg
Roasted Chicken Wrap
Scrambled Eggs, Baby Spinach, Roasted Chicken, Parmesan, Cheddar, Capsicum
Nutritional Information may vary depending on portioning
Energy 351. 5 kcals Protein 25.2 g Total Fat 24.1 g Cholesterol 465.5 mg Carbohydrate 8.1 g Total Sugars 4.6 g Dietary Fibre 2.5 g Sodium 417.3 mg
Scrambled Eggs, Baby Spinach, Parmesan, Warm Baked Mushrooms, Cherry Tomatoes
Nutritional Information may vary depending on portioning
Energy 430.4 kcals Protein 21.0 g Total Fat 19.5 g Cholesterol 371.5 mg Carbohydrate 42.1 g Total Sugars 4.5 g Dietary Fibre 0.8 g Sodium 773.0 mg
Coconut Oatmeal Porridge
Oats, Banana, Grapes, Baked Granola, Coconut Oil, Chia Seeds, Soy Milk
Nutritional Information may vary depending on portioning
Energy 523. 1 kcals Protein 8.7 g Total Fat 23.6 g Cholesterol 0 mg Carbohydrate 74.4 g Total Sugars 27.0 g Dietary Fibre 4.4 g Sodium 242.0 mg
Peanut Butter Coconut Oatmeal Porridge
Oats, Banana, Toasted Almonds, Walnuts, Crushed Peanuts, Chia Seeds, Coconut Oil, Peanut Butter Sauce
Nutritional Information may vary depending on portioning
Energy 350.0 kcals Protein 16.5 g Total Fat 43.3 g Cholesterol 0 mg Carbohydrate 55.4 g Total Sugars 9.2 g Dietary Fibre 7.9 g Sodium 383.1 mg
Beans & Mushroom Egg Pot
Scrambled Egg White, Spinach, Cheese, Feta, Warm Baked Mushrooms, Baked Beans, Avocado, Black Beans
Nutritional Information may vary depending on portioning
Energy 260. 0 kcals Protein 20.6 g Total Fat 13.8 g Cholesterol 32.8 mg Carbohydrate 13.1 g Total Sugars 2.9 g Dietary Fibre 4.6 g Sodium 834.2 mg
Roasted Chicken Egg Pot
Scrambled Egg White, Spinach, Cheese, Roasted Chicken, Warm Baked Mushrooms, Avocado, Cherry Tomatoes, Honey Dijon
Nutritional Information may vary depending on portioning
Energy 351.5 kcals Protein 25.2 g Total Fat 24.1 g Cholesterol 465.5 mg Carbohydrate 8.1 g Total Sugars 4.6 g Dietary Fibre 2.5 g Sodium 417.3 mg
Smoked Salmon Egg Pot
Scrambled Egg White, Spinach, Cheese, Smoked Salmon, Warm Baked Mushrooms, Avocado, Cherry Tomatoes, Comcrop Basil Vinaigrette
Nutritional Information may vary depending on portioning
Energy 223. 4 kcals Protein 18.3 g Total Fat 14.2 g Cholesterol 14.6 mg Carbohydrate 5.5 g Total Sugars 2.8 g Dietary Fibre 2.6 g Sodium 573.3 mg
Our products may contain allergens. We strive to minimise cross-contamination but are unable to guarantee that all our products are allergen-free.
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SaladStop! | Catering Menu – Order online in 5 minutes
SaladStop is a healthy restaurant in Singapore that serves fresh salads & wraps that are much loved by their customers. Their mission is to bring a new dimension to salads and approach to fast food. They are not just a food chain. They are a movement that believes it is a basic human right to truly eat well and have been doing so since they opened in 2009. SaladStop offers best possible ingredients to feed the mind, body and spirit with utmost freshness & quality.
SaladStop’s catering menu features Lunch boxes perfect for staff lunches, business meetings, working lunches. SaladStop is sure to be a favourite at your next office or corporate event.SaladStop’s catering menu also offers various meal options for their order based on your budget, headcount and delivery time. Does your group have dietary restrictions? SaladStop is also suitable for vegans and vegetarians.
Some popular dishes on the SaladStop menu include their Western Box, Korean Box, and Vegan Box. Western Box menu includes a Howdy wrap (Romaine Lettuce, Cheddar Cheese, Regular Egg Grated, Cherry Tomato, White Onion, Breaded Chicken, Smokey Ranch, Tortilla 10”) and Chihuahua Pasta side salad (Macaroni Pasta, Spinach, Almond Flakes, Warm Baked Mushroom, Roasted Vegetables, Parmesan Cheese, Cherry Tomato, Basil Pesto), while their Korean Box is a Go Geisha Wrap (Baked Salmon (R&W Cabbage, Soba, Tofu, Edamame, Carrot, Cucumber, Baked Salmon, Roasted White Sesame Seeds, Japanese Miso Dressing, Tortilla 10″) and a Yeobo Yeobo Quinoa side salad (Warm Quinoa, Spinach, Button Mushroom, Edamame, Sweet Corn, Alfafa Sprout, Regular Egg Grated, Korean Chili Vinaigrette) and Vegan Box is a The Earth wrap (Lettuce Romaine, Red & White Cabbage, Brocolli, Cherry Tomato, Baked Mushroom, Avocado, Black Beans, Peanut Crushed, Super Protein Patty, Thai Tumeric Dressing, Tortilla 10″) and a Spring Me To Life side salad (Warm Quinoa, Kale, Grilled Tofu, Avocado, Almond Flakes, Pineapple, Green Apple, Cherry Tomato, Roasted Red Pepper Dressing). Check out why SaladStop’s menu on CaterSpot is so popular!
Looking to get SaladStop delivered to you? SaladStop delivery is available for Singapore – island wide. Make sure to check their schedule for delivery times, which is usually Mon – Fri 9:30am – 9:30pm, Sat/Sun 12:00 – 9:30pm and do note that their menu requires 3 days notice for placing orders, so don’t leave it too late and be disappointed!
Thanks to Caterspot, you can have SaladStop to cater for your next office or corporate event in Singapore. You can simply place your order via our website, which provides a seamless experience and convenience for your catering needs!”
Saladstop! joins the Singapore coffee hype
Flash Coffee, Singapore’s new grab-and-go coffee chain, today announced it launched a new ‘shop-in-shop’ partnership with SaladStop!, Singapore’s leading chain of salad bars. A first pilot of this new retail format will open in One George Street in CBD on Monday 8th February, offering an all-in-one curated F&B experience that combines affordable specialty coffee with freshly prepared salads to meet the demands of increasingly price and health-conscious Singaporeans.
The initiative was born out of Flash Coffee’s grab-and-go focus in setting up small cost-optimized coffee shops, and Saladstop!’s emerging interest in elevating the overall customer experience and optimizing their offline presence in light of lower foot traffic.
“The pandemic has certainly put a lot of pressure on traditional retailers. At the same time, it has also encouraged us to adopt a fresh perspective”, says Ignacio Llado, Managing Director of Flash Coffee Singapore. “Conventionally, we associate one real estate unit to a single retail experience. As an innovative brand, we like to challenge the status quo and with our new shop-in-shop partnership we are pioneering a new retail format for the new norm, offering world-class coffee in a world-class salad bar. ”Simply put – the best of two worlds”, he added.
By joining forces, the two brands are now able to offer an all-in-one F&B experience to customers. Saladstop! will serve a freshly prepared breakfast & lunch menu made up of wraps, salads, grain bowls, egg-white pots & oatmeal porridges, ideal for the health-conscious working crowd; while coffee enthusiasts will be able to explore the wide range of Flash Coffee’s innovative drinks menu, brewed from 100% specialty grade arabica coffee beans and curated by World Latte Art Champion Arnon Thitiprasert & Indonesian Latte Art Champion Robby Firlian. Not to forget some of the all-star local on-the-ground baristas – including Alif Badri (Singapore Aero Press Champion) and Muhammad Nabihan (Singapore Brewer’s Cup Finalist), who will personally be there to freshly prepare the coffee and decorate it with the occasional latte art.
Saladstop is far from new in Singapore. Well established for more than 10 years and with outlets in some of the most prime real estate locations, it is the leading healthy food stop in the city. In contrast, Flash Coffee has recently emerged as a new player in the F&B scene – disrupting the coffee industry with its award-winning specialty coffee menu at affordable prices. Flash Coffee’s menu offering is unlike anything in the Singapore market, with drinks ranging from timeless essentials (e.g. Long Black, Cappuccino, Flat White) to unique Coffee & Non Coffee Signatures (e.g. Melaka Latte, Avo Latte, Lychee Espresso Soda, Nutella Hot Chocolate).
Flash Coffee One George Street (In Saladstop)
Address: #01-01 One George Street, Singapore 049145
Mon – Fri: 8am – 7pm
Sat – Sun: Closed
Launch Promo Details:
Buy 1 Get 1 on all drinks (starting at $2. 50) from 8 – 11th February at 1 George St
About Flash Coffee Singapore:
Flash Coffee is a tech-enabled coffee chain, blending an award-winning coffee menu with affordable prices available in-store or via delivery.
Already operating in Jakarta, Bangkok, and Singapore and backed by Rocket Internet (known for incubating the likes of foodpanda, Lazada, Zalora, and more), and Delivery Hero, a global multinational in the online food-delivery space covering over 40+ countries, the company has aggressive plans to expand to other prominent locations in Singapore and has the ambition to become one of Asia’s largest coffee chains.
The Singapore office of the innovative coffee brand created by founders David Brunier and Sebastian Hannecker is run by Managing Director Ignacio Llado.
Since 2009, SaladStop! has ventured into the food scene as a revolutionary movement towards health and well-being. The motto EAT WIDE AWAKE, wants people to be more knowledgeable about the food they eat. With a vision to become the world’s leading nutrition, health, and wellness company, SaladStop! is pioneering a food movement that believes in the basic human right to truly eat well.
SaladStop! – Salad Restaurant in Singapore
SaladStop! salad restaurant in Singapore has a network of 13 locations to choose from, one of which is within TANGS at Tang Plaza (310 Orchard Road).
Founded in 2009, the restaurant chain serves a menu of great tasting, most nutritious food from salads to wraps and grain bowls.
Signature salads on the menu include Hail Caesar Salad (without Chicken) (romaine lettuce, bacon bits, shaved parmesan, grated eggs, croutons, classic caesar), Tuna San Salad (romaine lettuce, seared tuna, avocado, edamame, cherry tomatoes, mandarin orange, sesame seeds, wasabi honey soy)…
…Howdy! Salad (romaine lettuce, roasted chicken, cheddar, grated eggs, cherry tomatoes, red onions, smoky ranch), The Earth Bowl Salad (romaine lettuce, red & white cabbage, fresh herbs, warm baked mushrooms, avocado, black beans, broccoli, cherry tomatoes, crushed peanuts, Thai turmeric)…
The Earth Bowl Salad.
…Iron “Wo” Man Salad (baby spinach, feta, roasted pumpkin, raisins, toasted almonds, raspberry vinaigrette), Jai Ho! Salad (romaine lettuce, tandoori chicken, potato, warm spiced chickpeas, cherry tomatoes, capsicum, cucumber, indian spiced yoghurt)…
Oh La Lah Salad.
…Oh La Lah Salad (baby spinach, rocket, sustainable smoked salmon, feta, roasted brussel sprout, french beans, cherry tomatoes, seed mix, balsamic vinaigrette, honey dijon), as well as Habibi Salad (romaine lettuce, falafels, potato, warm spiced chickpeas, cherry tomatoes, cucumber, capsicum, black olives, arabian spiced vinaigrette).
TANGS at Tang Plaza.
At the restaurant, you can also choose the ‘Create Your Own‘ option for a unique salad, wrap, or grain bowl, customizing 1) Base, 2) Greens, 3) Toppings, and finally, 4) Dressings.
One George Street.
SaladStop! Locations & Opening Hours – Salad Restaurant in Singapore
7 Fraser Street, #01-58, DUO Galleria
Opening Hours: Monday-Friday 10am-8pm
168 Robinson Road, Capital Tower
Opening Hours: Monday-Friday 8:30am-8:30pm
1 Kim Seng Promenade, #B1-128, Great World
Opening Hours: Monday-Sunday 10am-9pm
228 Tanjong Katong Road, #01-01
Opening Hours: Monday-Sunday 11am-8:30pm
Marina Bay Financial Centre
8 Marina Boulevard, #B2-77 & #B2-78, Marina Bay Financial Centre
Opening Hours: Monday-Friday 10am-5pm
2 Fusionopolis Way, #01-02, Conexis
Opening Hours: Monday-Friday 11am-8pm
9 N Buona Vista Drive
Opening Hours: Monday-Friday 8am-8pm, Saturday-Sunday 11am-5pm
238 Thomson Road, #02-24, Novena Square
Opening Hours: Monday-Sunday 10am-8pm
One George Street
1 George Street, #01-01, One George Street
Opening Hours: Monday-Thursday 8am-7pm, Friday 8am-4pm
9 Raffles Place, #B1-21, Republic Plaza
Opening Hours: Monday-Friday 11am-5pm
163 Tanglin Road, #B1-18, Tanglin Mall
Opening Hours: Monday-Sunday 10am-8pm
TANGS at Tang Plaza
310 Orchard Road, TANGS at Tang Plaza
Opening Hours: Monday-Sunday 10am-8:30pm
UE Biz Hub
6 Changi Business Park Central 1, UE Biz Hub
Opening Hours: Monday-Thursday 10am-8pm, Friday 11am-5pm
Official Facebook brand page for SaladStop! salad restaurant in Singapore is located at facebook. com/SaladStopsg/.
You can also follow the official Instagram account, which in turn is available at instagram.com/saladstopsg/.
Salad Stop! – Veggie’s The Next Big Thing – DanielFoodDiary.com
Trust me, veggie’s going to be the next big thing. Healthy living, the need to look fabulous, easy to takeaway – are all good reasons to take your greens. Plus, salads are now longer the same as the past, and are actually becoming delicious.
A walk down the CBD and you would be greeted with up-and-coming bars like Salads & Wraps, Munch, Mescluns, Sumo Salad, The Green Bar, Grand Salads, and Fresh+, just to name a few. Salad Stop!, with 8 shops and counting, is probably the most popular.
SaladStop! is the brainchild of father & son team, Daniel and Adrien who were both from the hospitality industry. They also opened Doodle.
The greatest chore (to me) in terms of salad-making is buying the ingredients, cleaning and washing everything up. So SaladStop!’s formula would work: Fresh ingredients (160kg lettuce a day!), 20 different homemade dressings, innovative tastes and the possibility of creating your own salad.
Since it is the Christmas season, I had the Classic Christmas Salad ($12.50) which had mixed greens with roast turkey. The cranberries, walnut and apple cinnamon dressing danced wonderfully together to give this zest – and it does taste Christmassy (better that they were playing Michael Bublé). I wondered what the roasted pumpkin was doing there as Halloween was over, but figured they needed carbs to make us feel full.
The Oh Crab Lah! ($10.00) is nothing like crap. Imagine your favourite Singapore chilli crab dressing on mixed greens – It actually works! The team cleverly added mashed hard-boiled egg, vermicelli and crab sticks (urgh-not the real thing) to create this huge bowl that was spicy, fun, and healthy.
I know what you thinking. $10 and more for veggies sound unordinary extravagant. Those who want to lose weight, are willing to pay.
Salad Stop! #B1‐02A UOB Centre, 1 Raffles Place (Direct underground link from Raffles Place MRT), Tel: +65 6820‐0160.
Opening Hours: 8am – 8:30 pm (Mon – Fri), Closed on Sat-Sun
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Swiss-born Singapore residents expand SaladStop! to Seoul and Barcelona, Life News & Top Stories
On top of chicken rice, curry puffs and kaya, Singapore can add to its list of culinary exports the salad and the wrap.
These very non-Asian creations, given an Asian twist, took root in Singapore eight years ago under co-founders Adrien Desbaillets and his father Daniel.
Today, there are 19 SaladStop! outlets across the island, 12 in the Philippines, three in Jakarta and four in Tokyo. The first Seoul outlet opens next month and around the same time, so will the first non-Asian location, in Barcelona, Spain.
When one thinks of foods likely to be hot sellers, fried chicken and ice cream come to mind, never salads.
What’s even more remarkable about the SaladStop! success story is it grew out of Singapore, where hawker food can earn Michelin stars and a good $5 lunch is usually around the corner.
The top roles in the company are a family affair. Adrien Desbaillets, 36, president, oversees operations. Daniel, 67, director and chairman, handles finances. Sister Katherine Desbaillets Braha, 34, handles marketing and her husband, the Paris-born Frantz Braha, 39, is business development manager, spearheading franchising operations overseas.
The Desbaillets are Swiss citizens who put down roots in Singapore 22 years ago. Everyone in the family, including Mr Braha, is a permanent resident here. Daniel, wife Eleonore, 63, a housewife, and their two children, Adrien and his sister Katherine, went wherever Daniel’s job as a hotel executive took him – North America, Asia, Africa. Son and daughter graduated from the local United World College before going to Cornell University in the United States.
Adrien was working in China for a hotel investment company when the economic shocks following the 2008 financial meltdown put him on the retrenchment list.
He came back to Singapore with a plan for a chain of nutrition-conscious, quick-service restaurants.
“My dad and I said, ‘Let’s do something together,'” says Adrien.
We are at his One George Street outlet, fitted out in the soothing corporate scheme of blond wood and pale green.
Health and wellness posters and murals adorn the walls, testifying to the chain’s use of fresh vegetables, sourced as locally and sustainably as possible, and the use of hormone-and antibiotic-free chicken.
The concept was born of a personal grouse. Adrien says that the affordable, wholesome and nutritious were three options rarely found together in one meal in 2009. Expats like him, he guessed, were “craving a good salad”.
“There was nothing like what we are offering,” he says. Sandwiches were available, but they were not to his taste.
His father mortgaged his apartment in Thomson Road and put his savings in with his son’s to open the first store in Marina Square.
“There were a lot of people who doubted that this would work,” says Adrien, because it seemed foolhardy to bank on just the expat dollar. For the concept to work, father and son knew it needed to have local appeal.
That meant overcoming two biases: That salads are neither filling nor tasty.
Corporate chef Tony Tan worked with the Desbaillets for six months to come up with ideas such as chilli crab dressing (Oh Crab Lah!) and combos with Mediterranean and Western flavours for the taste appeal; the Indian-and Japanese-themed combos feature noodles, potato and tofu. Later, the warm grain bowls and wraps, with bulgur wheat and quinoa, were added.
To take care of the “not filling” perception, proteins such as roast chicken, tandoori chicken, salmon, egg and tuna are available and portions are generous.
The Marina Square outlet enjoyed a nice weekday lunch crowd, but otherwise, business was slow. It was an ominous start. But then more outlets opened in the Central Business District (CBD). Traffic at those restaurants was strong and steady.
“We actually signed contracts with three locations before we opened the first. You can imagine how confident we were that this was going to work,” Adrien says.
Expats formed the majority of customers as everyone had predicted.
“It’s interesting. We started with 80 to 90 per cent expats. These days, it 50 to 60 per cent local,” he says.
That flip can be credited to the menu and also to larger social trends, such as rising incomes and a greater awareness of issues such as fitness, nutrition and food safety, say father and son.
Daniel adds that by 2010, cash flow improved to the point where they were breaking even. Their formula – aggressive growth to take advantage of scale, locations around the CBD and ethical food philosophy – was paying off.
Mother’s cooking an inspiration
All overseas locations have more or less the same core combos, but franchise holders modify them to suit local preferences.
In Japan, for example, the heat level in the Thai dressing is lowered. Restaurants in the Philippines offer the Sunshine Manila mix, which has brown rice. In Spain, customers can opt for flavoured olive oils.
Adrien is married to Ho Renyung, 31, co-founder and managing director of Matter, a socially conscious clothing company.
She is the daughter of former Nominated Member of Parliament Claire Chiang and executive chairman of resorts company Banyan Tree Holdings Ho Kwon Ping. Adrien and Ho Renyung have no children.
Adrien and his sister Katherine were raised on mother Eleonore’s home cooking. Her food emphasised non-processed foods and nutrition, coupled with an adventurous palate shaped by the family’s frequent moves.
Her influence can be felt in the SaladStop! menu.
“We call her Chief Inspiration Officer,” says Adrien.
There is a test kitchen in Bukit Batok exploring new menu items. The operational headquarters is an office in Pagoda Street with 14 employees. Adrien and his brother-in-law Frantz are frequently on the road, but when Adrien is in town, he and Daniel work together almost every day.
In Singapore, the next stage of growth will be technology-driven. The chain’s mobile app is not just a loyalty-points system. For the 25 per cent of customers who use it on a daily basis, it could, for example, be used to send targeted offers based on personal habits, says Adrien.
He and the family team are busy preparing for the launch of a service that he hopes will transform the way people order food.
Soon, when you order a meal a few hours in advance from SaladStop!, or a restaurant partner such as The Soup Spoon, the food will be sent to a chilled Freshbox food locker in your office building.
“There is huge potential here. Once the logistics are sorted, it can be easily scaled up.
“Everything we do in the healthy food space can now be scaled up and have a wide impact,” he adds.
Adrien Desbaillets on Daniel Desbaillets
Pushing and pulling each other
“It took a bit of time for us, at the beginning, to get used to each other’s style as father and son,” says Adrien.
But the founders of SaladStop! have an “open relationship, based on trust” and they get along very well, he says.
Adrien appreciates his father’s years of experience in the hospitality business – after all, his father was, at one time, president of InterContinental Hotels Asia Pacific.
While the older Desbaillets brings with him a lifetime of experience, it is still experience gained “in the corporate environment”, not the start-up scene.
“I was 29 at the time, ready to take a lot more risk, I was ready to go all out,” he says of their start-up phase and their differences.
If the business had gone bust, the younger man could have just gone back to work in China, which he sees as “the land of opportunity”.
But for the older man, the money at risk was his retirement nest egg and the mortgage on his home and so he might have been, understandably, more restrained in risk-taking, says Adrien.
There was some “stepping on each other’s toes” at the start-up stage over roles and responsibilities, but that worked itself out over time. For example, on food offerings, Adrien saw himself as a typical millennial, closer in personality to their typical customer working in the Central Business District and took the lead on the menu.
His father, because of his operational expertise and contacts in Singapore, made sure the expenses and cash flows were structured in such a way as to drive growth. If a menu item was not selling, his father would recommend cutting it sooner than Adrien would.
Adrien admits he had a tendency to keep the item on the menu for longer as he had poured so much effort into developing it.
Together, they complement each other: The passionate risk-taker and the pragmatic financial officer.
“It was perfect. We would push each other and pull each other back,” says Adrien.
Daniel Desbaillets on Adrien Desbaillets
There’s no better relationship
In a standard family business, the child is groomed for leadership and takes a subordinate role until the time is right for ascension.
At SaladStop!, father and son are co-founders. Is it hard for either one to work as partners and colleagues? Won’t a lifetime of one being senior to the other make for an awkward working relationship?
Daniel Desbaillets does not think so.
“I could not have a better relationship. I wish all family businesses could be like ours. Son and father can get along and listen to each other,” he says.
Both are co-founders and this meant that from the start, lines were clearly marked and there was none of the “father overriding son” dynamic found in family operations, he says.
The older man used to be involved in operations at the start-up stage, but over time, Adrien, Katherine and Frantz have taken over those roles, while he confines himself to finances.
He is as emotionally invested in Adrien’s vision of an ethical food business with global reach as Adrien and the other family members, he adds.
Daniel says that on top of that, he adds an overlay of financial prudence.
“I take calculated risks. We don’t work just on fantasies. You invest because you know the profit margins and returns on investment will happen in a certain period of time. And if you get all the details right at the beginning, you are bound to be successful,” he says.
Staying passionate about a company’s vision, while also listening to what the balance sheets say, is a skill he honed over decades working in large corporations.
“In my career, working for other hotel companies, that was my philosophy,” he says.
When that philosophy is in place, most decisions – such as in hiring or negotiating with landlords and suppliers – become straightforward. The numbers guide the decision, he says.
“I am passionate about the concept. You need to be. I would not have put my money into it if I were not.”
prices, menus, address, photos, reviews – Official site Restoclub
Acquaintance with the work of the Korean aunt Lee Bul, whose modernist installations generously covered the exhibition areas of the Manege, like a self-assembled tablecloth, a wide stump, demanded continuation. An understandable and satisfying uncle who felt like a mossy retrograde fool, brought up on canvas, oil and other watercolors, but at the same time sensitive to everything oriental, exotic and intoxicating.Actually, in order to preserve the Asian paradigm set at the exhibition, I had to direct my footsteps to Umao. Fortunately, this case is exactly the opposite, which, in all honesty, also played a role.
The place is ancient, prayed and therefore does not need detailed descriptions. The room, of course, is quite small, frankly, cramped, but captivating with a palette of turquoise walls and solid authentic simplicity. It was as if they hadn’t worked on the INTERIOR at all (which of course is not the case), so being here, it is very easy to be carried away to some imaginary Thai distance.The main thing is, when flying away, not to “catch” on the plastic transparent chairs, but even with them the interior has played enough for the seven.
KITCHEN. Tom yam, where is it without him. Previously, when the trees were taller and Thailand was closer, I would have been stricter in my judgments. I would advise on the lack of depth in taste and the absence of a pile of hay in the plate, on the modesty of seafood, for which four lonely shrimps answered everything about everything, and of course, I would not kick the size of the portion itself. But this is before.Today, I would like to note that the authors are clearly in the subject and undoubtedly saw their native volume of pits before, or at least know about it in a very good retelling. I will separately note the balance of pungency. It is there, it is tangible, but in its flame all other taste sensations do not burn out, and a stingy tear does not roll down from the cheek into the plate. A very solid soup in relation to our latitudes, which can be safely ordered to all its lovers.
As for the rest of the food eaten, here I will allow myself a small digression.It is known that if something cannot be fixed with duct tape, it means that you did not take enough duct tape. This simple worldly wisdom in “Umao” came to mind over and over again. With the proviso that the sauces served to the guests were used as scotch tape. For example, beautiful dumplings with eel and shrimps with a lilac-blue glow almost disappointed. Taken “naked” for the purity of the experiment, the first “seafood” dumplings did not excite language receptors from the word at all – where is the eel, where is the shrimp and what happened to them in the kitchen, I still did not understand.But the first bathing of dumplings in a bowl with sauce turned the event to one hundred and eighty degrees. That was what to “fix” and most importantly – what!
However, even in those cases when “repairs were not required”, the sauces still played one hundred percent, increasing the depth and breadth of the offered dishes tenfold. From buckwheat noodles with eel (he was there) to chicken with vegetables in ginger sauce and papaya and shrimp salad (and at the same time with a refreshing mango). According to the waitress, homemade sauces.I don’t know what is behind this more – a sound commercial calculation, a desire to create a kitchen with our own hands, or all this at once, but the sauces are so good. And it was they, last but not least, along with the sane portion size and the absence of stupid savings on ingredients, that shaped the perception of the kitchen, bringing the overall score to a solid eight points.
From drinks, beer – Singaporean, Chinese and Thai – to choose from, and cider, which is not bad at all for a Pan-Asian “eatery”. The latter is said with love.
SERVICE perky to the point of automatism, without unnecessary words and body movements, with fast serving dishes and changing plates. Here again, eight, since more from maintenance in this case was not required.
CONCLUSION is as simple as the interior of “Umao”. Of course walking. For the tastes and spirit of such a distant and so attractive Asia. It is possible on occasion, but it is possible on purpose.
Column of restaurant critic: restaurant “The Old Man and the Sea”
Roland Cinema at Chistye Prudy, by the pond, opposite the Sovremennik.Described well for those non-Muscovites who will now, after reading, I hope, buy tickets. That’s right, I approve: you need it.
Modern, light, thoughtful: this makes it seem cleaner than ordinary self-service establishments. The word “decent” was forbidden to use. The order is at the counter, but the menu is quite large – it was difficult to read it in front of the checkout. Better to sit down and familiarize yourself with the luxury of the offer. In front of the cashier there is only wine on the plate, in front of the cashier there is only a showcase with soft drinks.Around the open kitchen there is one row of quite comfortable tables arranged in the letter “G”. Naked. Some only have napkins in the form of rolls of towels and that’s it. What’s good: immediately visible, free or not yet removed. Two monitors at the tables between the showcase and the cashier – just see a photo of the dishes, and not for ordering yourself, as you thought.
You take everything yourself. Plastic instrument handles: accept and forgive. Salad bar for four plates – free: inspect and reject. Plastic baby cups: well, okay.French music, perfect light, comfortable tables. Fast enough kitchen: constant screams from the distribution. “Lyudmila, your octopus is ready.” Yeah, like in “S … s”. They shout a lot, so that the “stop list” is even here. And so, extremely cheap, terribly attractive, very mature. Sea urchins 150 each, half a dozen oysters.
Dorado ceviche (273) is a very light marinade, not ceviche in its meaning, just like barely touched fish, with sweet orange and papaya, very wonderful.
Ceviche from dorado
Carpaccio Sakhalin scallop (411) – a lot, amazingly tasty, mildly seasoned – the standard.
Carpaccio Sakhalin scallop
Tom Yam shells (393) – assorted mussels and vongole. Vongole are some of the best, mussels are definitely the best this year. Broth according to all the rules of tom yama – with rice, all the “pieces of wood” and additions. A portion is equal to what it costs 1250 in other good places. Bravo, because happiness!
Tom Yam shells
Singapore Laksa (366) – amazing broth, shrimp, mussels, vongole, about which I wrote, soy sprouts for freshness. Only the noodles are boring. Cooked separately, and even in fifteen minutes of my thoughtful meal I did not have time to nourish myself.The only problem.
Cigars with shrimp, togarashi (388) – thin crust, juicy filling, splashes like a cheburek. Very good. All four, albeit miniature, cigarettes.
Cigars with shrimp, togarashi
Halibut, mushrooms and mashed potatoes tom yam (433) – chicly cooked fish in a piece, twice what I received this year, two types of Chinese mushrooms, jelly caviar – a dish not of a restaurant level, but above the restaurant level. For a third of the price. How so?
Halibut, mushrooms and mashed potatoes tom yam
Needless to say, I’m delighted? An unprecedented experience.Not just cheap, it can be lived through, but what is more important is the ease of choice from “labor” with the complexity of the choice – the menu is large. Ease of choice when not looking at the right-hand columns. The hardships of choice when you want absolutely everything. Believe that it’s fair. The first “tray” of my destiny that I liked it so much. Moreover, there is no tray here. And from the distribution, and from the salad bar, you pick up the local “Korean carrots” with handles.
Review: Singapore Airlines, NEW First Class (A380), Shanghai – Singapore
Preview: Precious First Class Trip to Asia
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Review: China Eastern Business Class (A350), Rome – Shanghai
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Review: Hongta, Luxury Collection, Shanghai
Review: Air China First Class Lounge, Shanghai
Review: Singapore Airlines, NEW First Class (A380), Shanghai – Singapore
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Jewel Experience at Singapore Airport
Review: Singapore Airlines, First Class (777), Singapore – Jakarta
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Review: Alila, Jakarta
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Review: Garuda Indonesia Lounge, Jakarta
Review: KLM Business Class (777) Jakarta – Kuala Lumpur
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Review OR: Indigo Patong, Phuket
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Review: Renaissance, Phuket
Review: Hilton Sukhumvit, Bangkok
Review: Courtyard, Bangkok
Review: Qatar Airways Lounge, Bangkok
Review: Qatar Airways, Business (777, Qsuite), Bangkok – Doha
Review: Qatar Airways, Business Class (787), Doha – Moscow
Landing was scheduled for 4:00 pm from Gate D75, a stone’s throw from Air China Lounge.
Singaporeans use stunningly clear and intuitive boarding patterns at most airports. Although despite such a large aircraft, four service classes and a bunch of status gradations, there were only two queues for landing – priority and regular.
At 4:20 pm, passengers from the priority queue were invited to board.
Singapore Airlines SQ833
Shanghai (PVG) – Singapore (SIN)
Duration: 5 hours 30 minutes
Airplane: Airbus A380- 800
Seat: 2A (First Class, Suites)
The first class cabin on the new A380s is on the upper deck (if anything, the old Singapore Airlines first class on the A380 is on the lower deck).In general, the entire upper deck is dedicated to premium classes: behind the cockpit from the Suites there is a mighty business class cabin with 78 seats.
Suites occupy the front of the upper deck and are made up of only 6 seats … well, if the word chair applies to the largest first class suites in commercial aviation. They say that the most valuable and expensive thing on board an airplane is physical space, so Singaporeans have wiped their noses off their competitors!
The first impression was a little blurry (although after that the experience got better and better).The greeting from the flight attendants was cold and crumpled, as if boarding had started earlier than they expected. The stewardess who took me to my suite did not introduce herself and did not ask what to call me. Anyway, I was instantly offered a glass of champagne (Dom Dom Dom) and was told that today I am the only passenger in first class. Excellent!
I chose seat 2A – middle suite on the left side. The patterns on the walls and doors in the hallway did not seem to me as tasty as in the first class Etihad .
So let’s take a look at the suites.
Each of them was expected to be huge and square. The centerpiece of the suite was an armchair that, in its standard position, faces forward, but can be rotated approximately 45 degrees to the right or left.
The main unusual aspect of the suite is that the armchair does not fold out into the bed; the bed is provided separately, in the side wall of the suite.The position of the bed determines the design differences between the suites:
- in the 1st and 2nd rows, the bed is in the wall that separates these suites: therefore two suites can be combined and turned into a double bed, and the screen is located in the corner
- in the 3rd row, the wall is fixed: the suite cannot be combined with the suite in the 2nd row, but the screen is built into the front wall.
Now for the details of my suite, 2A.
Each passenger has their own individual wardrobe at the entrance.
It was roomy: three hangers and plenty of room for luggage (there are no overhead bins in the first class cabin).
The armchair was on the left side of my suite, and there were two tables on either side of it.
The chair itself was quite wide and soft, but one should immediately note its “strangeness” (although someone may call it a drawback): the chair leans back only at a slight angle. In fact, the passenger can either sit or lie on the bed (which we’ll get to later) – with slight tilt angle variations.
The upholstery from Poltrona Frau was of high quality and pleasant to the touch.
A pillow was waiting for me on the armchair, adding brightness to the austere design of the suite.
There is a “cutout” on the right side of the seat for the safety instructions.
The main press compartment is located in an unobvious way on the back wall of the suite, behind the armchair.
In the left armrest there is an IFE control panel and a panel on which you can control the chair rotation and screen rotation.At the end of the armrest there is a headphone jack.
To my right there was a table on which a menu and fresh flowers were already waiting for me.
From here the dining table drove out. This is another controversial design decision: you can eat only in the position turned to the right, that is, face to face with the person from the suite opposite (with the door open).
Anyway, over a glass of Dom, I chose to focus on the aesthetic goodness of the suite.And I advise you.
There was an electrical outlet and a USB port on the side of the structure.
An intimate light bulb hung over the table.
There was a hook for outerwear in the corner (if there are not enough hangers in the wardrobe).
To my left, along the windows, was … the command console.
In immediate accessibility – as many as three closing offices; in the inner part of the lid of one of them – a mirror.
Below is a deep open compartment that easily fits a laptop.
A little further – a surface with a recess for a glass or a bottle, and below, on the beveled surface, there are buttons for controlling lighting, portholes and calling flight attendants. I played with the panel for a long time, but I still did not understand what is the difference between the Night and Off modes.
There was also a tablet on a stand.
Further there was another surface on which the bed rests in the unfolded position.If the bed is assembled, personal junk can be stored here.
Below, behind the curtain, there was another electrical outlet, another USB port and some kind of contactless panel, plus another headphone jack.
Finally, in the corner next to the door was the main screen of the entertainment system. As I mentioned, it can be rotated for a comfortable viewing while sitting, or left in its original position to look out of bed.
The monitor needs to be brought to its original position at the time of landing, but at the time of landing – I don’t know why – it is not necessary to do this.
Well, overall I really liked the suite.
First, let’s take a moment to enjoy the decoration. The color scheme was amazing, the carpet and wallpaper patterns were exquisite, and there were so many interesting details in the suite that they could hardly be appreciated in a single flight.
For example, the suite had a whole bunch of light bulbs providing individual lighting for every taste. The bulbs were different but of a uniform design.
If we talk about functionality, then I am a fan of the design armchair plus bed ; no recliner can be as comfortable as a regular flat bed.
The walls of the suite were high enough to provide complete privacy, and the door closed all the way without leaving a gap and moved easily and smoothly.
Finally, there are no individual fans in the first class cab. I immediately asked not to “freeze” the salon.
From the “souvenirs” I was waiting for excellent noise-canceling Bang & Olufsen headphones.
Pajamas and travel kits are not provided on a relatively short day flight in first class.
My glass was not empty during boarding and the flight attendants were gracious when they saw my enthusiasm for the new product. Although, if we are to find fault, my glass was taken before we left the gate. Singapore Airlines is the airline that prioritizes rules and procedures.
I walked to the business class cab and took some photos.
Singaporeans still do not understand that sleeping at an angle is uncomfortable, and some passengers may be taller than 1.70 m. Singapore Airlines Business Class is horror; one of the few top airline products that I would try to avoid.
The departure was slightly delayed, and we departed from the gate at 17:05.After taxiing for a while, at 17:20 we received clearance to take off from runway 34L.
The first minutes of the flight were turbulent, but the seat belt display was turned off after 10 minutes.
Service started instantly. A flight attendant named Sim entered the suite exactly as one should approach the peasants: with two bottles at the ready.
This interrogative sentence does not need to be completed.Of course Dom!
Singapore Airlines is a rare airline that offers several high-quality champagnes at once. In addition to Dom Perignon, Krug Grand Cuvée has been poured in the first class for a long time (and recently a third has been added to them – Taittinger Comtes de Champagne). Wow!
I was given a damp towel for the champagne, and I also asked for a glass of water.
By that time I had already managed to study the menu. Sim said that since I am the only passenger, I can choose any meal at any time.It’s funny that the considered to be the top-tier airline does not use dine on demand by default.
This is what the menu and wine list looked like.
I said that I prefer to have dinner before landing in Singapore, but for now I will limit myself to satay and cheese plate.
Satay was delicious.
Cheese platter – good.
After a light snack, I played with the entertainment system.
As I said, it consists of a tablet and a main monitor in the corner of the suite.
The controls did not seem very intuitive to me. At first it seemed to me that the main screen was automatically synchronized with the tablet. In fact, it turned out that you can use different entertainment on the tablet and the main screen, but only on one condition: if you select the program for the main monitor on a small remote control.
- when choosing a new program on the tablet, it appears not only on the main screen, but also “cuts down” what you are doing on the tablet (for example, viewing the flight map)
- when choosing a new program on the control panel, you save the previously selected program to your tablet.
The updated content was great: tons of movies, music and a customizable 3D Voyageur flight map.
For me, the best thing about IFE Singapore is Joaquin Sabina’s brilliant album, one of the best in the history of world music.
The A380 has onboard Internet: first class passengers get 100 MB for free, and business class passengers – 30 MB.To be honest, there was so much fun and so little time on this flight that I didn’t have time to test the internet speed.
At some point I asked for green tea, which was brought to me in such a nice bowl.
Then I scouted the toilets. Unfortunately, there are no showers on the Singapore A380s, but the toilets are huge!
The toilets had basic accessories: shaving sets and toothbrushes.
Plus Lalique cosmetics.
Not that I would like to sleep, but how can you deny yourself the pleasure of trying a double bed in heaven?
I asked you to prepare a rookery for me in the suites on the opposite side of the cabin.
Okay, in all fairness we are talking about two single beds (and quite narrow), not a double. There is a perceptible separator between the surfaces.But still, we are talking about a full bed. This is especially noticeable in contrast to the beds in the Singapore Airlines business class (creepy-creepy-creepy).
Bed linen was also full aka home.
Just in case, it should be noted that only flight attendants can unfold and make the bed. That is, if suddenly after the n-th bottle you suddenly urgently wanted to lie down, you will not be able to do this 😉
Branded Singapore bears were put on my pillow; this time they were the bears released on the occasion of the launch of the A350ULR, which flies non-stop between Singapore and New York.
Oh, what a nostalgia … [If anything, this review was written in coronavirus-quarantine times.]
I was given a bottle of water.
A few selfies later, I went to the side.
The gigantic portholes offered gorgeous pre-sunset views.
At some point I dozed off, and two hours before landing in Singapore, I was awakened – as I asked.
It’s time to head back to my suite for dinner.
I did not choose the set Chinese menu, but preferred international dishes from the standard menu a la carte .
For a snack, I asked for a gravlax with grilled vegetables and mustard dressing, to which I took a garlic baguette and again Dom (the third bottle went).
Then – tomato soup, which could very well have been from a tin can.
After the soup – green salad with cherry tomatoes.Normal for a bachelor healthy lifestyle evening, but hardly normal for first grade.
For the main course – steak with asparagus. The meat was tough, but by airplane standards, okay.
And for dessert – a lemon cake with chocolate-stone ice cream and fruit mousse. It was the level of a chain coffee shop window.
Eh, Singapore Airlines … To some extent, catering in the first class of Singaporeans gives me the same emotions as in the first class of Lufthansa.I see the effort, but the food itself is consistently on the C grade. Well, a C with a plus.
This was by no means a first-class dinner.
The presentation and service were great. I was served in turn by Sim, Hussain and Perser Felix; they were professional, fast, sincere and simply charming, putting their heart and soul into anticipation of my requests. Considering the small remarks at the start of the flight, I can’t say the service is perfect, but this team was definitely one of the best I have seen from Singapore Airlines.
One interesting point related to service is related to the layout of the suite. Given the location of the dining table, during your meal you will be looking directly towards the passenger in the suite opposite. Okay, this was not a problem on this flight; I was the only passenger. But in the experience of my colleagues, this is puzzling.
In this regard, I would like to note the following nuance. The flight attendants told me that if eye contact with another passenger causes discomfort, you can simply close the door.At the same time, a closed door should not affect the quality and pace of service: decorative slots in it allow flight attendants to see if the passenger needs something, whether he has already finished the previous dish, etc. walking along my suite and peeping.
Anyway, the whole dinner took about an hour. By that time, we were flying somewhere over Ho Chi Minh City, and Singapore was one hour away.
I asked for a cappuccino.Sim apologized that there was no foam in it; they say, such a shitty milk in China. I was offered chocolates for coffee.
At the end of the voyage, I asked to give me one more pair of bears (which I then played among the readers).
Together with the bears, I was handed such a nice card with the names of all the flight attendants and with a request to leave my feedback on the airline’s website (mmm …).
Soon Captain Chu spoke to the passengers over the speakerphone: we should land in Singapore at 22:00, and the temperature is 30 degrees.
The lights in the cockpit were turned off, we began our descent and flew to Changi exactly at the announced time.
The only thing left was to take a photo with a good, very good Singapore Boys n Girls.
What a pleasant flight.
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Finally, let’s talk about the service. You don’t ask for a picture unless the crew was amazing. And this one certainly was. SQ should be proud of you, Singapore Girls and Boys.Alright, being the only passenger in the cabin did help, but the crew was soooo genuinely warm and attentive. —– Finally, the service. He was amazing. Otherwise I wouldn’t take pictures with these guys. Warmth, anticipation of desires, enthusiasm. Of course, when you are the only passenger in first class, the attitude is special, but one way or another … The real pride of the airline! —- # travel # I love to fly # blogger # love to fly # me in the sky # luxury travel # unshaded # aviation # first class # Singapore airlines #travelblogger #singaporeairlines #singaporegirl # a380 # singaporeveliveliveliveliveliveli # a380 #singaveliveliveliveliuveliveliuvelluable #followmetoavi #travelinstylestyle #upintheair #traveltheworldwithme #flyinglife @singaporeair
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Singapore Airlines has got a great new first class on the Airbus A380: phenomenally spacious and aesthetically pleasing suite, full bed, plenty of room for personal junk, impressive entertainment system and even a little free WiFi.
I understand that Singaporeans are walking along the edge: for sure, many fastidious passengers will not like the design with a separate chair and bed, and the ridiculous location of the dining table. On this particular flight, it didn’t seem like a problem to me. But I fully admit that if the adjacent suite was not free, the single bed would seem narrow, and if there was another passenger in the suite opposite, the experience during the meal might become a little … strange.
When it comes to catering, it was exactly like Singaporeans always: mediocre quality, stylish minimal presentation, and who-what-does-what-if-it-pours-Dom ?! The service was great.
In general, I cannot say that dream-dream-dream repeat the flight in the new Suites, but it was undoubtedly a memorable experience.
90,000 Had a great time!
We rested at the hotel for about two weeks, starting from July 8, with a group of 9 people – 3 adults and 6 children (2, 4, 7, 10, 12, 15 years old).
Small problems during the holiday did not spoil the overall experience of the holiday.We had a great time and definitely didn’t regret choosing this particular hotel.
Territory / infrastructure
There is a large swimming pool and a children’s pool. There have always been sun beds.
Rooms in the hotel
Rooms were booked by 2 at once, because here they are quite small – for a maximum of 4 people plus a small child. Upon arrival at the hotel, it turned out that there are several location options.The first one is rooms in the same building, on the second and third floors. The second one is rooms in neighboring buildings, on the first floors. We chose the second option, since it would be extremely inconvenient to climb the stairs with children, a stroller and a bunch of beach bags. While we were waiting for the rooms to be ready, we managed to go for lunch – however, the main restaurant The Kitchen was already closed (closes at 15:00), so we went to MED Kitchen (closes at 15:30), located by the pool. We checked in right after lunch, the suitcases and bags left earlier at the reception were brought in 10 minutes later.
Two-room rooms. Upon entering the room, you find yourself in a sort of living room with two sofa beds. They do not unfold (and there is not much place to lay them out), sheets-blankets were placed on top of us. There is a TV and a wardrobe. There is a long low table in the middle of the room. On the first day, we took it out on the terrace, as it took up too much space.
The living room and the bedroom are connected by a small corridor with a door to the bathroom; there is also a wardrobe with a safe on one of the shelves.We really liked the bedroom itself. The bed is large, it could easily fit three people. The headboard has comfortable small shelves, a built-in table lamp and light switches. Behind the bed there is a table with a telephone – to the right of it there are more shelves and a place for hangers.
About the bathroom. Everything is fine with him, but the shower door did not close completely, the water poured out. Learn more about this issue in the Service category.
On the ground floor there is a terrace with sofas, on the upper floors there are balconies.There are small dryers and a table with a dropper.
Subjective assessment – the rooms are a bit crowded, but otherwise everything is very good.
Cleaned up once a day. The quality of cleaning depends on who you come across – once there was perfect cleanliness and swans of towels on the bed, but mostly they just made the beds. Sometimes they even forgot to bring towels and toilet paper. I had to call the reception, and then they brought towels & paper… Five hours from now. Or not at all, as luck would have it. It is clear that you will not wait for luck every time, so we simply found the nearest cleaning cart without unnecessary indignation and took what we needed from there ourselves. True, a few euros left work wonders – it becomes cleaner, towels and toiletries can be put twice as much.
A little about the problem with the shower. Reported about her at the reception several times, and we were not alone – in the evening we heard from a man that he changed several rooms because of this problem.I had to wait about five days, but in the end everything was fixed.
We counted three restaurants: the main one, with a buffet, MED Kitchen restaurant, which we called Burger King (we ate there mainly burgers, fries and pizza, the menu is rather small), as well as the third restaurant, the name of which we did not recognize … His trick is that every week a new chef comes to the hotel and prepares food in this restaurant.
The Kitchen, the main restaurant, indulged in delicious food.The children ate well, and it is usually very difficult for them to please. The adults had no nagging at all – everyone was terribly overeating. Among the food, grilled cutlets and Turkish tortilla with cheese were especially fond of. Nowhere in my life have I tasted such delicious hot chocolate – they drank it for breakfast, lunch and dinner.
No nagging about the restaurant. We were offered drinks on time. If they see an empty plate, they will pick it up almost instantly – it may seem annoying to some, but thanks to this it takes less time to clean tables after guests leave the restaurant.
MED Kitchen we usually visited if after swimming we did not have time to go to the main restaurant. They jokingly called it Burger King, because they ate mostly burgers mixed with fries and pizza in it. The menu is quite small, the food is not bad, but we recommend going to the main restaurant if you have such an opportunity.
We never visited the third restaurant, so I can’t say anything about it.
In addition to restaurants, there was also a small cafe / pastry shop.It is located near the pool, near the gym. Here you can order a drink to wash down sweet desserts, or enjoy ice cream.
Sea / Beach
The sea is close. Our large group walked from the room to the beach for five to six minutes. There were always free sun beds, there was no point in rushing and arriving early. Towels were taken from the counter by the pool, they are issued by cards that are given to you upon arrival. You give the card and you get a towel.You return the towel – you get the card back.
When entering the sea, there are a lot of pebbles, each call is like a massage of the feet. I recommend bringing coral slippers with you, if available. The approach is abrupt, seven meters from the shore – and the water for an adult is already up to the neck. There were always waves, all the days of our vacation, sometimes less, sometimes more. It is practically impossible for children to enter the sea without help, sometimes even an adult is driven off his feet by the wave. Apart from this inconvenience, on the contrary, we liked the waves very much.The older children were simply delighted – in their opinion, it is more interesting to swim this way – and even a 2-year-old boy, who initially squealed with fear, went into the sea with pleasure at the end of the holiday. It is worth noting that the water is very pleasant, neither too cold nor too hot.
There is a kind of bar on the shore where you can sit with a drink. It is a special pleasure to enjoy the view and sound of the sea with a cup of aromatic coffee.
Entertainment and sports
Different shows were held in the amphitheater every day.These were mainly dances, but there were also circus performances (Moscow Circus on Ice and several others), from which we were simply delighted – the whole family went to watch.
From water activities we recommend taking a boat trip. The hour program includes the way to Side, where you can see the ruins of the ancient city from the sea. Initially, we did not see the promised turtles, but the boat ride itself – the breakneck speed, the boat jumping on the waves – is worth it. In addition, in Siba we were able to swim a little in clear, transparent water.
There is something like a children’s club. Children with 3 or 4 (not sure exactly) can be left there.