Wine Culture In Singapore | IngSights Consulting Services
More and more people are embracing the drinking culture in Singapore. When two or three good friends gather, drinking is a good way to enjoy the fellowship and catch up. It is common to see young professionals hanging out at bistros near their workplaces late at weeknights to unwind over a drink or two before heading home.
The trend of people enjoying wines in Singapore is growing. In the past, wine was mainly associated with the elites, it has now become more mainstream. Not only is our wine population growing, but people are getting their first drink at a much younger age. Some are introduced to alcohol as young as 13 years old, when their wine-loving parents host parties at home. Their children can easily transit from carbonated drinks to alcopops and sweet wines.
In recent years, the wine culture in Singapore is getting a boost from the food & beverage industry. Restaurants promote wine-pairing dinners by masterchefs; wine companies conduct wine appreciation courses; and independent groups organise food pairing tours around local eateries. All these propagate the wine culture and open one’s eyes to the intoxicating world of wines.
Singapore has a wide range of wines available at grocery and wine retailers. Many retailers bring in their own exclusive brands. Consumers who are just starting on their wine appreciation journeys tend to choose New World Wines as it is easier to select from labels that contain the grape variety used in producing the wine. More sophisticated and adventurous consumers may prefer Old World wines, appreciating the complexity and heritage these wines represent.
Due to the government’s social objectives of avoiding excessive consumption or indulgence in liquor and tobacco, Singapore imposes quite hefty duties on all types of alcohol. As a result, prices of alcohol are higher than many countries, much to the dismay of tourists who are not accustomed to pay such prices. In local restaurants and bistros, a Napa wine can easily set you back between $100-$130.
The wine culture in Singapore is set to grow. There is big potential to increase the wine-loving population here. With the typical Singaporeans’ passion for travelling, there is room for new variety of wines here. The wine market in Singapore is full of opportunities for growth and new businesses.
WINE DISTRIBUTORS IN SINGAPORE
1. AA French Wine Pte Ltd.
AA French Wine Pte Ltd believe that every bottle of prime quality wine should be fun and affordable. There are plenty of places that sell decent wine, but it is their pledge to their customers that their supply of wine is vibrant and flavorsome. They believe that each bottle of wine has its own story – where it came from when it was made and the care it received at the vineyard. They work closely with their suppliers to find bottles of wine that have that special taste. AA French Wine Pte Ltd know they are difficult to procure but they have hundreds of them for you to savor, without making you worry about its price. Their customers can be assured that every bottle of wine are stored in a specialized wine storage facility in Singapore where they continue to mature to their full potential. They live and breathe wine, and they tasted their fair share too.
Address: 24 Jalan Pari Burong, Singapore 488690
Phone: +65 9159 5679
2. Beautiful Wine
Beautiful Wine is a distinctive importer & distributor of fine wines which offer a wide selection of boutique wineries over the world. Regions from Alsace, Rhone, Tuscany, Veneto, Puglia, Mosel, Pfalz, Rheingau, Rheinhessen, Nahe, Barossa, Yarra, Margaret River, Marlborough, Central Otago, Santa Barbara, Rioja, & much more. Beautiful Wine is the leading wine distributor in Singapore carries the top-rated but reasonably priced labels in the world, specializing in sourcing & presenting the finest wines from these regions and around the world. The careful selection of brands offers you the assurance of social image, quality and value-for-money wines. Enhance wine appreciation through their portfolio of fine quality wines over the world.
Address: 7500A Beach Road 02-341/2 The Plaza Blk A, Singapore
Phone: +65 6392 1236
Email: [email protected]
3. Golden Hung Ho
Golden Hung Ho is an independent, importer, exporter, wholesaler, retailer and distributor of wines and spirits in Singapore registered since 1995. Started simply as a wholesaler of wines, the company has since branched into branding and marketing of selected agency wines and spirits for the Asian taste buds. They believe in establishing long term commitments and relationship with their suppliers, some with history over 20 years. Golden Hung Ho, your One-Stop Liquor Solutions, services retail liquor shops, mini-marts, wholesalers, pubs, karaoke, nightclubs, discos, hotels, private country clubs, restaurants, wine bars, corporations, and individuals. Their marketing strategy has always been one of top-down and bottom-up, meaning a two-way brand reinforcement from high-end on-premise outlets down to building from individuals up to ensure a well-diversified brand recognition and building process.
Address: 7 Toh Guan Road East, Singapore 608599
Phone: +65 6562 0798
Email: [email protected]
4. Infinite Supply Pte Ltd
They are a leading distributor of fine and rare wines Established in 2006 in Singapore, Their experience, and network in the industry extend back to 1994.They want to bring to connoisseurs rare and fine wines to your dining table, directly from source. Wines do not travel to different ports of call before coming to you.Infinite Supply Pte Ltd source wines directly from various countries, mainly France, and bring them to your doorsteps with perfect provenance. Customers from China, Hong Kong, Macau, Thailand, Indonesia, Vietnam, Cambodia, Malaysia and Singapore enjoy their wines. In addition, they also invest in wine futures. En Primer is all about getting an allocation of top wines during the campaign. Their network and relationships with Negotiates (wine merchants) and Chateau owners stand them in good stead. They have enjoyed fantastic allocation of the top wines for every En Primeur campaign. This is proven by the fact that they are now number 2 in En Primeur investments in Singapore.
Address: Ubi Techpark, 10 Ubi Crescent, Singapore 408564
Phone: +65 9818 5452
Email: [email protected]
5. JUPITER 57
JUPITER 57 was established in 2004 as an Import/Export & Distribution Company of Italian Confectioneries, with the main objective of promoting the traditional methods and recipes of well-known Italian brands such as Borsari, Scar Pier, Bedetti & G. Cova & C. JUPITER 57 is now known for producing handmade, elegantly & skillfully wrapped gift hampers which represent the sweetness & warmth of a bygone era; especially during the Holiday Seasons. Whether it is a celebratory occasion, during or after a meal or simply to sit down & relax after a long day, their range of alcoholic beverages is suitable for various occasions. Their selection includes the highest quality beverages, delicately produced throughout the key regions in Italy where climate, ingredients & tradition come together to create products which have become trademarks of Italian culture.
Address: 40 Carpenter Street, Singapore 059919
Phone: +65 9002 5918
Email: [email protected]
6. KOT Selections
KOT Selections are a group of wine lovers who seek out wines they are happy to drink every day. While this covers a wide range of styles, they typically like wines which are made from well-farmed vines (working with rather than against Mother Nature) and with minimal intervention in the cellar (Their rule of thumb: a ten-year-old should be able to do it — i. e. no fancy machinery or chemical additions). The results, they like to think, are apparent — balanced, delicious wines which work well with food.
Address: Block 40, Telok Blangah Rise 12-379
Phone: +65 9789 5552
7. Italian Wine Club Pte Ltd
Italian Wine Club is a group of friends, enthusiasts, and experts in Italian wines determined to introduce their favorite wineries to wine lovers in Singapore. By choosing this brand you are joining a select circle that will help you to get to know, taste and buys some of the finest and most authentic wines in the Italian tradition. Dive into Made in Italy: into Italian style, history, art, and culture. The Club wineries and wines have been carefully chosen after years of tasting, visits and personal acquaintance with the producers. For them, wine is not like other drinks! At its best, it is a sincere companion that can tell you tales of places, peoples, and people that can awaken emotions. Italian Wine Club wines reflect the flavor and style of Italian life, the most authentic of traditions with contemporary refinement. Real wines, countrymen in the noblest sense of the word that are “food friendly” and therefore ideal table companions. As in the best of Italian tradition.
Address: 2 Ang Mo Kio Central 3, Singapore 567741
Phone: +65 9853 5102
Email: [email protected]
8. Masterpiece Network
Masterpiece Network Marketing will source, represent and distribute the wines from the finest vineyards around the world. To balance their portfolio they will source for a decent wine for day to day drinking for everyone. With their primary focus on premium wines, their portfolio of wines started with the partnership from The Lane Vineyard from Adelaide, Meerea Park from Hunter Valley, Moletto from Veneto, Chantecaille from Bordeaux ranging from Petit Chateaus to First Growth Wines, Monowai from Hawkes Bay, Pear Tree, Waihopai from Marlborough & Central Otago New Zealand and Molleda from Zaragoza Spain. The latest addition to their portfolio of wines; which they have expanded across the globe includes Chateau Topolcianky from Slovakia. They are committed to providing premium quality and best-valued wines for their valued customers; and will continue to search for finest wines to expand their portfolio and for all their value customers.
Address: 205 Balestier Rd #01-11 The Mezzo Singapore 329682
Phone: 6339 0470
Email: [email protected]
Cru is a growing network of fine wine locations around the world linked by a state of the art digital platform to offer the world’s finest wines at competitive prices, with a focus on convenience and personalized service. Cru was officially born in 2013 with the acquisition of the 32-year-old business. This gave Cru highly regarded sales and purchasing the team in the UK – built over decades – with great expertise, and unparalleled contacts with the world’s finest fine wine estates. Another acquisition of an established business in Hong Kong followed soon after, and in August 2014 Cru opened a sales office in Singapore. Cru began offering fine wines and spirits to US customers in November 2016. A roll out of further offices around the world will follow. Today they have around 40 staff globally – with an extensive range of the finest products held under bond in London, Hong Kong, Singapore, and Bordeaux.
Address: 35, Jalan Pemimpin,#04-03 Wedge Mount Ind. Building, Singapore 577176
Phone: +65 6900 4906
Email: [email protected]
10. Fine wines
Fine wines do not necessarily mean high prices. Their Company aims to source and provide fine and rare wines to different sets of consumers – individuals, corporates, and restaurants at reasonable prices. They pride themselves in providing these quality wines at very competitive prices. They will also be able to source for that aged, rare and elusive bottle for your special occasions, be it a Chateau Lafite 1959, a La Tache 1971 or a Chateau Palmer 1961. Fine wines source for their wines from reputable merchants across Europe, with a specific reference to UK/Switzerland/Belgium/France, where they have had a long working relationship with them. Some come from their precious collection built up over the years. Provenance is the most important factor in wines, and besides wines being purchased ex-chateau, there is always a risk in purchasing aged, rare wines. Stringent checks and analysis are done before purchasing is complete.
Address: 114 Lavender Street, #02-60 CT Hub 2, Singapore 338729
Phone: +65 6385 2438
Email: [email protected]
Monopole is established with sales through on-premise customers as its core competency. Today, they have gained a reach of more than 500 on-premise customers in Singapore and Malaysia. Their clients include wholesalers, luxury hotels, Michelin-starred restaurants, casual bistros and boutique cafes. Their dedicated team strongly believes in developing progressive business partnerships with their customers by ensuring that they offer the right wines to the right businesses. Monopole holds exclusive distribution for a total of 88 reputed wine brands in Singapore and 22 in Malaysia. Their portfolio includes brands from France, Germany, Italy, Spain, Portugal, United States of America, Argentina, Chile, South Africa, Australia and New Zealand.
Address: 23 Tagore Lane, Unit 01-16, Singapore 787601
Phone: +65 655 43680
Email: [email protected]
12. Wine BOS
Wine BOS, are wine suppliers, wholesalers, importers and exporters of wines from Singapore as well as Wine Consultants. In Wine BOS they believe that the process of solving the mysteries of wine is a lifelong process. Like every other subject, one can delve so deeply into wines that it is still impossible to cover every detail of wine knowledge. Hence, they hope to be able to help their customers develop this “new found hobby” and enrich their knowledge of wine by offering a wide range of Australian, French, and New Zealand, Chilean, and Californian, South African and German wines to experiment on. They supply lots of nice wines for hamper suppliers. They have some great Specials at their premises, on Sat and Sunday, their steak meals are only at $9 (yes 9!). Every day they have free flow wines from 6PM-8PM at only $20+. The BEST pork knuckle in town for only $15 on Mondays. Wine Gifts for Birthdays and Corporate Gifts, Wine Gifts Online to friends in Singapore from you who are overseas for Christmas. Wine BOS Consulting services can make it much easier for you to decide which wines at what prices and in what form (pallets/containers/airfreight etc. ) you should export/distribute to be a success.
Address: 180 Albert St 01-09 Village Hotel Albert Court 189971
Email: [email protected]
13. Certain Cellars
Certain Cellars the Wine Merchants is recognized as one of the leading wine importers and distributors in Singapore, involved in the marketing and sales of premium quality wines from USA, Italy, New Zealand and France to fulfill the needs of their trade customers and private clients. The wines they have chosen for their portfolio reflect their ability to identify wines and producers that can have a long and mutually rewarding relationship with their clients. The brands that they represent are carefully selected and fully solicited by them. Certain Cellars stock wines that are of value and assess their producers on their ability to develop over the long term with their business partners. Their Company’s structure has enabled them to provide vision, first-rate service, and quality products. Certain Cellars has made significant market share gains in the past 12 months from their involvement in prominent events such as Wine Fairs, major corporate events, to advertising in the trade magazine and the overall brand building exercises such as consumer sampling programs.
Address: 209 Henderson Road #02-05 Henderson Industrial Park Singapore 159551
Phone: (65) 6270 3230
Email: [email protected]
14. Angra Wine & Spirit
Established in 2005, Angra Wine & Spirit the leading wine distributor in Singapore started with one precise mission to import and distribute some of the best and authentic wines ever produced. During these years, the company focus on the growth of the portfolio including wines from the finest wineries in the world, beer, and spirits. Today, Angra is one of the main distributors concerning wines in Singapore with a portfolio carrying more than 30 worldwide known wineries, most of them Italian. Each product featured in their portfolio has been specifically selected for its quality, innovation, and respect for tradition. By partnering with multiple award-winning wine producer from all over the world, Angra is importing the finest wines into Singapore and is committed to allowing wine enthusiasts to enjoy quality products at the best prices the market can offer. At Angra Wine & Spirit, they are passionate about sharing and growing the wine culture, transmitting the extraordinary journey from harvesting the grapes to the final bottled experience.
Address: 39 Keppel Road 03-03, Tanjong Pagar Distripark, Singapore 089065
Phone:+65 6532 7791
Email: [email protected]ngra.com.sg
15. Top Wines
Exclusively representing over 50 agency wines from all over the world, Top Wines is the sole distributor in Singapore for its entire range of wines. Their portfolio includes premium wines from Argentina, Australia, Chile, France, Italy, New Zealand, Spain, South Africa and the USA. They have also recently welcomed more award-winning and world-renowned wine partners such as Parker Coonawarra Estate, Xanadu, Yerring Station, Bernard Magrez Barriere Freres, Champagne Mansard and Champagne Vielle into their portfolio. Top Wines is owned and managed by Flora Loh, who founded the company in 2004. An expert in the wine industry with more than 15 years of experience, and with her dynamic, passionate and committed team, Flora has nurtured Top Wines into one of the most reputed wine distributors in Singapore. Top Wines was the finalist for the Wine Distributor of the Year Award at the World Gourmet Summit Awards of Excellence for 3 consecutive years and clinched the award in 2011.
Address: Office & Showroom: 60 Khaki Bukit Place #01-11, Singapore 415979
Phone: (65) 6468 3866
Email: [email protected] com.sg
16. Ferrari Food+Wine
Ferrari Food+Wine is a leading food and wine distributor in Singapore. The Company was established in 2000. Dr. Giorgio Ferrari is the Founder and Managing Director of Ferrari Food+Wine. He brings to his job nearly 18 years of international experience in senior management positions have worked for multinational companies in Europe, the Middle East, and Asia. Dr. Ferrari is the driving force behind the development and implementation of business strategies to grow organizational value and streamline business best practices. Located at Keppel District Park, Ferrari Food+Wine has its own 40,000 square feet cold storage facilities and its own fleet of 14FT trucks and vans deliver dry at +12 deg, fresh +5 deg and frozen products at -20 degree all over Singapore ensuring uninterrupted cold chain for sea and air freight shipments, providing just-in-time deliveries to Customers domestically and in the Asia-Pacific region.
Address: 43 Keppel Rd, Singapore 099418
Phone: +65 6749 3565
Email: [email protected]
17. D & D Wines
D & D Wines brings together the strengths of two substantial players in the local F&B distributorship of wines into a strong single entity that is focused on its mission to best service clients in the F&B segment of the wine market. Their portfolio of predominantly Old World wines from Italy, Bordeaux & Burgundy, Champagne, Rhone, and Spain is crafted by the combination of F&B-relevant wine agencies and representative lines from both Vinum’s and J&D’s portfolio. With such a substantial and varied portfolio of wines at varying price points, supported with the large inventory of fine wines that parent Vinum carries, D & D Wines will have the range and depth of wines to offer every F&B client. More importantly, D & D will be able to construct and offer their clients a complete restaurant wine list of Old World wines, from the most humble to the most expensive labels.
Address: 1 Jalan Kilang Timor, Pacific Tech Centre, #01-04, Singapore 159303
Phone:+65 6744 2765
Email: [email protected]
18. Chuan Seng Huat
Chuan Seng Huat was established in the year of 1967. It is now one of the main importer/exporter and distributor in Singapore, specialized in wines, spirits, and beers. It is also recognized as one of the main wholesalers representing distributors for their well-known brands in Singapore. Chuan Seng Huat is also the sole distributor for overseas brands such as Nardone Baker Wine, Haagen Beer, Premier XO, Jules Domet, Sathenay Liquor, Damburger Beer, and much more.Allocations of Chuan Seng Huat’s Duty-Free Sector Products are stored in Bonded warehouses up to a total capacity of 80,000 sq ft. They gained support and trust in this industry for more than 30 years, and now they supply more than 90% into the local market for the off-trade businesses such as hyper stores, supermarkets, mini marts and retailers. Assurance on all products is genuine and legalized.
Address: 190 Tagore Lane Singapore 787585
Phone: (65) 64586857
Email: [email protected]
19. Pinnacle Wine & Spirits
Pinnacle Wine & Spirits is a leading wine distributor in Singapore with wide the distribution network to supermarkets, wine retail shops, hotels, restaurants, wine bars, country clubs, airline lounges, and ship chandlers. Pinnacle Wine & Spirits carry a wide range of wines from Australia, Argentina, California, Chile, France, Italy, New Zealand, Portugal and South Africa. Check out their Portfolio for the many leading brands which they represent and they welcome you to visit the websites of the wineries that they represent through Links to Wineries.
Address: 21 Bukit Batok Crescent, #29-73 WCEGA Tower, Singapore 658065
Phone: +65 62661068
Email: [email protected]
Disclaimer: Please note that the companies listed on this page are not related to or are directly or indirectly involved with the Beverage Trade Network. BTN has listed the companies as a reference purpose only.
Singapore tourists sample Yantai’s wine culture
Hundreds of visitors from Singapore toured Yantai, a coastal city in East China’s Shandong province on April 11 to explore its wine culture and scenery.
Zhang Bo, deputy director of the Yantai culture and tourism bureau, attended the welcoming ceremony and delivered a speech.
He noted that Yantai and Singapore have become important tourist destinations for each other over the years and have increasingly close cooperation and tourism exchanges.
Particularly, the opening of Yantai-Singapore tourism routes has provided more convenience for mutual communication in tourism, he added.
On the morning of April 11 the group visited the Changyu Wine Culture Museum to get to know the history of Yantai wine. Yantai is an ideal wine production area due to its coastline’s ideal sand.
The city was the birthplace of China’s first wine estate, Changyu Pioneer Wine Co, which was founded by diplomat Zhang Bishi in 1892.
Changyu is one of the world’s largest wine producers. The international wine town based in Yantai can fill up to 25,000 bottles of wine per hour, thanks to its imported world-level automatic production lines.
Yu Bo (first from left), curator of the Changyu Wine Culture Museum, exchanges gifts with some Singapore visitors. [Photo provided to chinadaily.com.cn]
A singapore tourist poses for a photo at the Changyu Wine Culture Museum. [Photo provided to chinadaily.com.cn]
A staff member of the Changyu Wine Culture Museum introduces the local wine’s history for tourists from Singapore. [Photo provided to chinadaily.com.cn]
Changyu Wine Culture Museum travel guidebook –must visit attractions in Yantai – Changyu Wine Culture Museum nearby recommendation – Trip.com
OverviewReviewsWin PrizesTrip MomentsAdditional InformationLocated Nearby
Changyu Wine Culture Museum
Open Open from 4/1-10/31,8:00am-5:00pm;Open from 11/1-3/31,8:00am-5:00pm
Recommended Sightseeing Time: 1-2 hours
Address: No. 56, Dama Road, Zhifu District, Yantai City (inside the Changyu Company)
In Yantai, there are several big brands that can be said to be household names. Changyu is one of them. Founded in 1892, Changyu is a century-old store. It has a history of 125 years and has a rare wine museum in China. It is located in the old factory area of Changyu. It is located at No. 56 Da Ma Road, Yantai seaside. Ten thousand yuan, relying on Asia’s largest underground wine cellar at that time, to understand the 100-year history of the Chinese wine industry.
The old factory of Changyu Brewing Co., Ltd. has the old gate building, the Qing style wall, the early underground treasury, the ancient spring and the Chinese Banking Stone symbolizing the change of Zhang Yus master. The
Zhangyu Wine Culture Museum is composed of the wine culture square, the century-old underground wine cellar, the comprehensive hall, the historical hall and other functional areas. The development history of Changyu is also the development history of the Chinese wine industry. The
showroom offers a wide range of wines, products from different periods, and traditional winemaking techniques. In 1912, Mr. Sun Yat-sen gave a gift to Zhang Yu Company to give a gift to the product. In 1915, Mr. Zhang Yushi was the head of the group. Huang Yanpei led a delegation to San Francisco, USA, and participated in the Panama Pacific International Exposition. Zhang Yus four products won the gold medal and the best award in one fell swoop, causing a sensation in the world.
Not far from the Polaris Watch Museum, the Changyu Wine Culture Museum. This ancient brand, like the city, has undergone years of baptism and witnessed the history of modern China.
1892, the famous patriotic overseas Chinese leader Zhang Junshi has invested 3 million silver in Yantai to run “Zhangyu Brewing Company” in order to realize the dream of “industrial prosperity”. The prelude of Chinese wine industrialization has been opened. The Changyu Wine Culture Museum is located at the Changyu Old Factory. The Zhangyu Wine Culture Museum has devoted Zhang Yuren’s hard work and labor. It is both a witness to Zhang Yu’s history and a milestone in the development of Changyu.
In the underground cellar of the museum, you can feel the thickness of 100-year-old oak barrels and taste the flavor of Changyu wine. The constant temperature and humidity underground cellar is not only a window to understand the wine, but also a good place to cool off.
The modern history of Yantai is considered to be the history of wine. Zhangyu Brewing company is the Zhangyu Group’s predecessor, which is an early industrialized wine producer of China. Zhangyu wine is still the most important and at the front line of the Chinese wine industry. The Zhangyu Wine Culture Museum is present in the previous site of the Zhangyu Company. The exhibition hall is split into four parts. Namely, the history hall, wine culture hall, honor hall and calligraphy and painting hall. It has the history of the Zhangyu wine culture systematically displayed. The wine has won may international awards, which makes it a very well-known brand and the pride of Yantai.
Beijixing Watches Culture Museum
Sheraton Yantai Golden Beach Resort
Bordeaux Wine List – Fine Wines SG
Our wines are stored in professionally managed temperature controlled cellars and warehouses in both Singapore and the UK. Please contact us for more details.
We offer complimentary delivery for any 4 bottles or wines above $500, otherwise there will be a $30 charge.
For urgent deliveries (within 6-12 hours), there will be a $50 charge.
3. Payments info
We accept Mastercard / Visa/ Grabpay / NETS / Cash
4. Lowest and Most Reasonably Priced in Singapore
We take great pride in our pricing while at the same time, ensure our customers have the most comfortable drinking experience with us.
We do not give discounts at our store as our prices are the most reasonably lowest in Singapore, leave us some room for small profits. Have faith in our provenance, it’s the best in Singapore. We have been drinking Bordeaux wines for decades and we are picky as well. We only sell wines that deserve your attention and give you the best price. You might like to read up our article on provenance here.
You can trust you are buying from the right merchant. You won’t be disappointed buying from us. And if you become a regular customer, we will invite you for free wine dinner and tastings. Sincerely, one of the most rewarding experience from setting Fine Wines SG is to make friends with our customers and this special bond form over similar interest in wine is a driving force for us – to provide the best price so more can enjoy. No other merchants in Singapore do this kind of things but we believe in giving back to loyal customers.
5. Wine Bubble Cushion Wrap
If you are a tourist or need to travel with wine oversea, you will face the challenge of packing the fragile bottle. As your luggage is handled by various people and jostled on planes and conveyor belts, the risk of having that expensive bottle of red break and spill all over your clothes increases. The perfect solution is Wine Bubble Cushion Wrap. Pack wine securely, this bubble cushion is the perfect protection for your precious bottles. Wine bubble cushion is leak proof and is very easy to use! Buy this protector for only $3 and transport your wine safely and avoid any airport mishaps!
6. Ex-Chateau Certifications
Ex-chateau means your bottle comes directly from the Chateau and where the bottles rest undisturbed in a temperature controlled cellar since its birth. It signifies the bottle is of top provenance. Not many wine merchants offer ex-chateau but we do. Ex-chateau comes in limited quantity because these bottles are rare gems. If you like to experience the wonder of ex-chateau but do not have a chance or has no access to, now is the perfect time!
Singapore Wine Market Report | Trends, Analysis & Statistics
The Singaporean wine sector is highly developed and competitive, and according to the ProWein Business Report 2019, Singapore is the number one emerging market for producers to enter over the next five years.
Six Southeast Asian countries claimed the top 10 as emerging sales markets for producers and exporters, Vietnam (5th, 21%), Thailand (7th, 15%), Malaysia (8th, 12%), Philippines (9th, 11%), and Indonesia (10th, 10%) are all represented.
With Singapore positioned as the gateway to the Southeast Asian wine business, this modern city-state is an exciting market opportunity to investigate.
Essential information on the Wine Market in Singapore
Singapore does not produce any of its wine and is an import reliant market. This wine industry is driven by powerful consumer spending and intense urbanization.
The high disposable income of locals drives the appeal for premium wine. Singaporeans are some of Asia’s biggest spenders on eating and drinking out, therefore Singapore’s trade policies are focused on ensuring a steady supply of high-quality foreign wine into the market.
International winemakers control a significant share of the market in Singapore, capitalizing on the lack of domestic winemakers in the nation.
Singapore is a multicultural country with English as the primary working language and a population of almost 6 million people which is growing quickly.
Circa 74.3% of the inhabitants are Chinese, 13.4% are Malay, and 9% are Indian (2017 est.).
The whole Southeast Asian region is made up of around 40 % of practicing Muslims, which makes the industry difficult to penetrate, this means that growth is limited to three consumer profiles: visitors, expatriates, and the other 60% of the Southeast Asian population.
Singapore is the top emerging market of choice for international wine exporters. One of every two producers from France (49%), Italy (51%), and Spain (45%) list Singapore as their choice of emerging market for 2020. 32% of New World wine exporters also list Singapore as a potential market prospect.
Top countries by import growth from the world
|1. United States||+1,412 million USD|
|2. China||+1,145 million USD|
|3. Germany||+664 million USD|
|4. France||+570 million USD|
|5. United Kingdom||+469 million USD|
|6. Singapore||+312 million USD|
|7. Italy||+289 million USD|
|8. Belgium||+246 million USD|
|9. Poland||+219 million USD|
|10. Netherlands||+169 million USD|
|11. Hong Kong||+161 million USD|
|12. Sweden||+160 million USD|
|13. South Korea||+148 million USD|
|14. Denmark||+146 million USD|
|15. Ukraine||+117 million USD|
Average annual growth 2018/2017: +8%
Source: UN Comtrade, last update 2020
Wine Consumption in Singapore
By 2021, if Prowein’s estimations are correct, the wine market in Singapore will reach a market value of US$1.4 billion, registering an average wine consumption of four bottles per capita.
Currently the average consumption of wine per capita in Singapore today is around 2 liters, which equals two and a half bottles. By 2021, that number should reach almost four bottles.
Average Volume per Capita, in litres
How do the sales of different international wines compare in Singapore?
France dominates the premium wine market, closely followed by Australian wines and Chilean wines.
Still wine is the most popular wine imported into Singapore, followed by sparkling. Prosecco is rising in popularity as consumers look for a cost-friendly alternative to French Champagne. Singaporean wine consumers are knowledgeable and willing to try new tastes.
The top five brands of still wine in Singapore are all Australian wine brands. They include Jacob’s Creek; the biggest brand in terms of overall wine volume sales.
The fortified wine category registered the slowest value growth. This sector is expected to grow at a lower CAGR of 3. 2% from 2016 to 2021. Consumers within this category are less likely to trade-up to premium offerings, so manufacturers charging premium prices will need to thoroughly justify it to the consumer.
Volume, in million litres
Price per liter of wine imported into Singapore
The average price per unit of wine is US $61.49 for still wine and $56.50 for sparkling wine.
Price per Unit, in US$
How is wine distributed in Singapore?
Market growth is likely to come first and foremost from online wine merchants.
Data from research agency Euromonitor International found that Internet retail continued to be the fastest-growing off-trade channel for wine in Singapore in 2017. It also predicted the trend is likely to remain with major online retailers likely to appeal to a tech-friendly consumer base seeking competitive prices and uncomplicated purchases.
Wine bars are popular with expats and visitors and are complemented by Asia’s rising middle-class interest and enthusiasm for wine culture and eating out.
According to Statista, by 2023, 80% of spending in the wine industry will be attributed to out-of-home consumption.
Out of Home Revenue Share
Despite many wine specialists touting Singapore as an emerging wine player, it is also a very tight and cutthroat market. The consumer base is limited, and there are already many well-known importers, suppliers, and sellers with excellent reputations.
Singaporeans are loyal and cautious towards exploring replacements to their usual wine preferences. They enjoy new products, but also stay faithful to well-known brands and like to experiment with new products only after feeling guaranteed of their quality and origin.
Singapore imposes heavy taxation on alcoholic beverages, otherwise known as the ‘sin’ tax. Marketing of wine is restricted, and alcohol advertisements are not permitted to be shown during programs intended for young people or during Malay-language tv shows.
What are the current market trends and suggestions in Singapore?
Singapore is home to the Southeast Asian region’s largest wine storage vault and is increasingly being regarded as Asia’s most innovative wine hub. By virtue of its strategic location on the world’s major trade routes, Singapore is the world’s busiest container transshipment nucleus and is an exciting gateway into the Southeast Asian wine market for longstanding collectors and new enthusiasts alike.
The country presents significant growth potential due to the mounting trend of accumulating vintage wines which are also assisting the growth of the sector.
Premium consumers from countries such as Myanmar, Vietnam, Laos, China, and South Korea prefer to purchase premium high-end wines from Singapore because they feel that what they purchase in their own markets may not be authentic.
Foreign winemakers should look to take advantage of this premiumization undertaking by introducing luxury premium wine products into the market.
There is a growing demand for healthy and sustainable wine products as the average Singaporean enjoys a high standard of living and is a keen buyer of high-quality products. This is interesting to organic wine producers looking to enter the market.
Singaporean wine consumers are open-minded and have a high disposable income that they are willing to spend on liquid luxury products such as wine.
Pricing should be competitive, as bargaining is commonplace in Southeast Asia.
Singapore is rebranding itself as a sophisticated wine hub for the new decade. This concept fits in very well with the city-state’s strategic location in the center of Southeast Asia and it’s excellent transportation links. Emerging market players should keep in mind factors such as price, quality, and service and remember that the market is both small, and competitive.
- https://www.calwinexport.com/files/Singapore%20Retail%20Foods%202019.pdf https://www.euromonitor.com/wine-in-singapore/report
90,000 Singapore – What a tourist needs to know, travel guide
Jurong – the center of the petrochemical industry
This is a young artificial island formed by combining about 20 islets located close to each other. Initially, its area was 10 square meters. km, and to date has reached 32 sq. km, and thus made it the second largest. Jurong is located in the south-west of the “mainland” at a distance of 2.3 km, connected with it through a dam, where there is a highway along which buses run.This island is the center of the petrochemical industry, many companies are based here, among them BASF, DuPont, Afton Chemical, Lanxess, Evonik.
Tekong – land of military training bases
This is the next island in the direction of decreasing territory. Its area is 24.4 sq. km, and it is located northeast of the mainland. The islands stretching around Tekong, among which the largest is Tekong-Kechil, are gradually being added to its territory.This land serves as a training base for various army units of the state, including the Basic Military Training Center, where conscripts serve. Interestingly, Tekong is home to the Bengal cat, the slow loris and the Javanese raptor, which are rare on the main island.
Ubin – a corner of wildlife and rural life
This is a natural island with an area of 10.2 sq. km, it is located west of Tekong. Ubin is one of the last areas in Singapore to have a rich wilderness that has been largely untouched by urban development in the form of asphalt roads and concrete buildings.This is the last witness of pre-industrial Singapore. Ubin is part of the Northeastern Nature Reserve (another name is the Key Bird Area of Ubin-Khatib), which also includes significant parts of the Tekong and Tekong-Kechil territories, the coastal northeastern strip of the “mainland” part, the Lower Seletar Reservoir, intermediate coastal waters, vegetation layer seabed, mangroves and intertidal watts. In total, the reserve comprises 8 940 hectares.
Sentosa – a vibrant resort with lots of fun
This is a resort island covering approximately 5 sq.km, located only ~ 500 m from the southern coast of Singapore, with which it is connected via a dam and a cable car. The name of this land is translated from the Malay language as “Peace and tranquility”. Sentosa brings together the integrated Resorts World Sentosa, several standalone hotels, spas, golf courses, a two-kilometer windless coastline that includes three artificial beaches, and many attractions. Among the most famous amusement park Universal Studios Singapore and Marine Life Park, which are part of Resorts World Sentosa, Fort Siloso, Underwater World Aquarium, Butterfly Park and Insect Kingdom, 37-meter statue of Merlion, Madame Tussauds Museum, Educational Park on the study of wildlife Sentosa Nature Discovery, amusement park Sentosa 4D AdventureLand.
Singapore is a small country, but there are many places to stay. The two main resorts are Marina Bay Sands, located in the Central Region on the shores of Marina Bay, and Resorts World Sentosa, located on Sentosa Island off the south coast of Singapore Island. These are the so-called integrated resorts, that is, those that combine casino hotels with conference rooms, entertainment shows, theme parks, luxury boutiques and high-end restaurants.Both of them were opened in 2010.
Marina Bay Sands – a resort in the city center
This quaint resort consists of three 194 m high skyscrapers with a rooftop terrace in the form of a liner, where the SkyPark is located. The total area of Marina Bay Sands is 20 hectares. Its territory unites a hotel offering 2,561 rooms, a conference and exhibition center, a shopping center, Sands and Grand theaters, restaurants of famous chefs, casinos, nightclubs, an ice rink. The most impressive attraction of this resort is perhaps the SkyPark , which covers an area of 1 hectare.It combines an observation deck, a green area and a huge overflow pool with a length of 146 m.
Another interesting place in the resort is Museum of Art and Science . Its uniqueness lies in the fact that here the purpose of the study is the role of the creative process in art and science, its influence on public consciousness. It consists of 21 premises with a total area of 6 thousand square meters. m. The very appearance of the museum, reminiscent of a lotus flower, is quite unusual.
Resorts World Sentosa – Main Island Resort
Resorts World Sentosa is located on Sentosa, the main resort island of Singapore.It covers an area of 49 hectares and includes three zones: central, western and eastern. On its territory there are 6 different themed hotels (4 in the central zone and 2 in the west), offering a total of 1,840 rooms. There are several varied restaurants, a casino, the Festive Grand Theater, and the Compass Ballroom.
About Singapore | ICANN49 | Singapore
Singapore is not just an island, but an island with 60 surrounding islets. The total area of the main island is approximately 689 square kilometers / 264 square miles.Guests of the hotel will find that all of the city’s major attractions are within easy walking distance of Fairmont Singapore. Here you can explore the ancient cultures of Singaporeans at the Museum of Asian Civilizations, shop till you drop on Orchard Street, or visit Sentosa Island, Singapore’s high-end island resort. They are all easily accessible by public transport.
Museum of Asian Civilizations
Museum of Asian Civilizations opened in 1993.Its goal is to establish a connection between Singaporeans and the ancient culture of their ancestors. It presents a broad and at the same time comprehensive view of Pan-Asian cultures and civilization.
The origins of CHIMES (CHIJMES – read “chimes”) go back to the monastery school and a girls’ orphanage in 1854. In 1983 the monastery was closed and declared a national landmark. Today CHIMES is a tourist attraction, with restaurants, shops, places of recreation and entertainment.The restored chapel offers a spectacular backdrop for musicals, concerts and other theatrical performances. It is one of the last reclusive monasteries in the world and its beautiful Gothic architecture provides an excellent photo opportunity. It is really worth a visit.
Ethnic Quarters – Chinatown, Kampong Glam and Little India – testify to the island’s rich ethnic, cultural and historical heritage.These areas are home to religious monuments and quirky shops selling everything from traditional herbs and fabrics to decorative items and antiques.
Clark Quay is located along the Singapore River. It is a colorful kaleidoscope of restaurants, wine bars, entertainment venues and retail stores. The bustling market atmosphere of yesteryear comes alive among rows of charming shops, carts and shops with a five-foot shelter from the sun.
To the north of the Singapore River lies a quarter with colonial buildings dating back to British rule.The buildings include a theater and a concert hall. Queen Victoria, the Supreme Court, City Hall, Cricket Club, St Andrew’s Cathedral and the Raffles Hotel. Most of the buildings have been restored to their former splendor.
Kampong Glam and Arab Street
There is nothing better than Arab Street in Singapore for the experience of walking through a real ethnic bazaar. The street itself is an explosion of colorful fabrics from all over Asia at very low prices. Here you can walk around the shops, bargain until you drop and bring home amazing shopping at bargain prices as a result.Since historical times, the small streets in the area have been the focus of Muslim life in Singapore.
Little India is best explored on foot. Situated along the Serangun Road, this area is bathed in the scents and sights of the subcontinent. Walk along this road and along the nearby lanes to see quaint, antique shops selling condiments, saris, knickknacks, Indian jewelry and household items found in typical Indian homes.
Not going to Orchard Street is not going to Singapore. This internationally renowned road is the city’s favorite shopping center. Here you can find what to buy for any budget. Most malls have an anchor store (usually a large department store) and other smaller stores. A wide variety of gems can be found here, from designer brands to mid to bargain-priced items. Some popular department stores are worth a visit such as Robinsons, Tangs, Ngee Ann City, Wisma Atria, Centrepoint, Scotts and Plaza Singapura.
The Perenakan culture is a blend of Chinese and Malay cultures that emerged in the 19th century as Chinese born in Singapore, Penang and Malacca began to adopt Malay fashion, cuisine, and architectural styles. This colorful and unique culture is dynamically reflected in the beautiful buildings of Peranakan Place, located along Fruit Gardens Street.
This is a high class island resort in Singapore and therefore it is difficult to imagine that the island was once a fishing village that later became a British military base.Attractions on the island include stunning beaches, butterfly park and insect kingdom, dolphin lagoon, wax museum, underground aquarium and musical fountain.
Singapore Art Museum
The Singapore Art Museum on Bras Basa Road is located directly opposite the Singapore History Museum in a masterfully restored school building (formerly a St. Joseph’s institution). It features paintings, sculptures and installations from a permanent collection of 4,000 Southeast Asian and contemporary art, as well as successful temporary exhibitions from other museums.
Singapore History Museum
Showcases the island’s rich heritage through showcasing the trends and evolutions that led to the rise of modern Singapore. The history of Singapore is represented by 20 dioramas, the William Farquhar painting collection, the Peranakan-style house, Fort Canning, ornamental carvings of the King of Tiger Ointment, and a secret society cottage. The museum is housed in a large colonial building with a giant silver dome, made in 1887.
Singapore Botanic Gardens
The 52-hectare Botanical Gardens are located next to Orchard Street. They are home to a number of botanical and horticultural attractions with a rich history and an excellent collection of plants of world importance. It also houses the National Orchid Garden with over 60,000 orchids.
Singapore Zoo / Night Safari
Singapore Zoo is recognized by zoologists and tourists as one of the best zoos in the world.Its area is 170 hectares of parkland next to the lake. It is home to more than 1600 animals and 170 different species, of which 50% are endangered species of Southeast Asia. The night safari opened in 1994. This is the first and only night zoo in the world. It provides a rare opportunity to observe nocturnal animals in an active state.
Tourism Information Center
Singapore is a truly magical and exotic country. He is waiting to be discovered by curious visitors.For more information on the city’s attractions, see the online Singapore travel guide: www.visitsingapore.com
90,000 The world’s first cooking. Where everyone starts cooking – Unique Singapore
Three years ago, a unique CULINARYON format came to Singapore – a culinary master class as an adventure – which is successfully implemented within the framework of corporate events, friendly and business meetings, children’s parties and themed parties. CULINARYON is an atmospheric space where everyone can take a gastronomic journey around the world, gaining invaluable experience from professional chefs and discovering culinary talents! CULUNARYON CEO Ekaterina Pershina shared with our magazine the successes already achieved and the company’s plans for the coming years.
– Ekaterina, the largest culinary project in Southeast Asia, has brilliantly gone beyond ordinary cooking. The process of cooking here each time turns into a fun exciting party, a real holiday where you can spend your time interestingly and deliciously. Share your secret, how do you manage to cheer and rally guests?
– This is our favorite question! The secret of unbridled fun, of course, lies in the people who work in our studio.From the youngest staff to our founding shareholders, CULINARYON employees carry a DNA of fun. At work, we constantly laugh, constantly joke, and carry out our assignments in a positive way (which may be why many of us are such workaholics!). We convey this cheerful mood to all our partners, clients and, of course, guests. Parties for guests are the apogee of our work: we are happy to translate into reality all the most incredible ideas and we are happy to celebrate this success with our guests!
We call our business transformational because it helps to change the views and outlook of the people around us for the better.Could anyone have thought that the process of cooking can so cheer and unite people who are sometimes completely unfamiliar to each other? J
– We remember how at the end of 2015 we interviewed the founders of the company Alex Blanca and Giulio D’Erme. Then they shared that they chose Singapore as the first foreign city to open the studio, because they were attracted by a favorable business climate, transport accessibility for the countries of Southeast Asia and a developed food culture.Did the city live up to your expectations and what difficulties did you have to face?
– Singapore has definitely met many of the expectations of the owners of our company, although it turned out to be a tough nut to crack. It is true that the business climate here is very favorable for the creation and development of the company, which helped us quickly establish partnerships with industry representatives and start operating activities.
We have not yet had time to feel the delights of the geographical location of Singapore and have not traveled much to the countries of Southeast Asia, because the last two years have been busy with the opening of new studios in Russia and Europe.But Asian projects are definitely waiting for us in the future, where Singapore will play the role of the central office in the region.
As for the difficulties, there were some too! One of the main problems that surprised us sincerely was that, despite the developed culture and food industry, many Singaporeans have absolutely no desire to cook it. Before our arrival in this country, culinary centers provided services of academic training and only to a small circle of interested persons.
We had to change this perception of cooking and teach everyone in Singapore that cooking together is fun and cool (Cooking is FUN!).And it seems to me that we succeeded: since the beginning of 2015, more than 60 thousand guests have visited our studio!
– Tell us about the innovations, new master classes that will be held in the Singapore studio. Which ones are your favorites?
– What a Hot Topic!
The fact that we are masters of the culinary world has already become a familiar fact for us: during the existence of the Singapore studio, we diversified our menus with both traditional Asian dishes and unique fusion options.
Most of all I love large events, for 150-200 people. They take my breath away! The energy goes off scale when guests begin to stretch pasta all over the studio, dance and throw flour at each other like children. And despite such a large number of people, I assure you, not one leaves without getting their hands dirty in the dough. J By the way, we also know how to amuse children like no other!
But the main news of our day is the wine game! This year in all CULINARYON studios we presented a new product: “Wine Las Vegas”.The game is aimed at developing the ability to taste and recognize wines by taste and color. Participants need to determine the grape variety, country of origin, year, alcohol percentage and other elements in a limited amount of time. Throughout the evening, participants taste different wines specially selected by our sommelier, while the chef prepares dinner for the guests and from time to time talks about the peculiarities of the dishes presented and why they are combined with one or another wine.
Fun and excitement fill the room during the game, and some elements of the casino, such as a green gaming table, a professional sommelier disguised as a croupier, unique clothing items for guests that we distribute before the event (bow tie, top hat or boa for ladies), – all this allows you to create the atmosphere of Las Vegas and plunge our guests into a completely different reality.
We love our business very much, and it is felt in every event that we hold. Come, you will definitely like it!
Learn more: www.culinaryon.sg
90,000 best prices for Bali – Singapore tours with Singapore Airlines flight
Summer and winter tour programs Bali – Singapore for the 2016-2017 season are based on the Singapore Airlines blocks, with which Solvex has been cooperating for many years.
With a partner in Bali – MyAsiaTur, the operator is connected by more than 10 years of experience. The tandem MyAsiaTur and Solvex are fast and accurate bookings, guaranteed rooms in high season, domestic flights and a varied excursion program across the islands of Indonesia and the countries of Southeast Asia, the organization of cruises, wedding ceremonies and much more.
In Singapore, Solvex works with I-Asia, an exclusive travel agency in Asia.Its list of services is as flexible as possible, specially designed to satisfy any needs of even the most demanding clients.
Solvex offers attractive prices for accommodation tours in Bali at many popular hotels. For example, Intercontinental Bali Resort 5 * is one of the most prestigious complexes in the Jimbaran resort. Mulia Resort 5 * is located on one of the best beaches in Bali – Geger Beach, in the Nusa Dua area, half an hour drive from the airport. Melia Bali 5 * is a hotel with a wonderful territory and a high level of service.
Indonesia has everything you need for a great holiday – a mild tropical climate, unspoiled nature, rivers and picturesque valleys, mangroves and beaches with fine white sand and crystal clear waters, luxury hotels immersed in greenery and aromas of tropical flowers.
Bali is the most striking decoration of the Indonesian archipelago. This small island, humid with tropical showers and literally flooded with bright sunlight, has earned itself the fame of an earthly paradise.But Bali is not only the beaches advertised “Bounty”, it is also hospitable temples, parks with outlandish birds and animals, majestic volcanoes, lush jungle, carefully cultivated picturesque rice fields. Each of the island’s resorts is beautiful in its own way.
Ubud is the best destination for those who want to combine a pleasant relaxing holiday with an introduction to the culture of Bali.
Jimbaran is one of the most sophisticated and elite resorts in Bali.
Nusa Dua is the most fashionable resort in Bali.
Kuta, Legian, Seminyak and Tuban are resorts on the west coast of the island. Kuta is a great place for surfers and active nightlife. Legian and Tuban are in close proximity to the entertainment and shopping centers of Kuta, but at the same time they are isolated from the hustle and bustle.
On the way back, tourists will spend 2 days in Singapore – a city-state with a complex infrastructure and the highest standard of living in the world. Every year it is visited by 7 million people, they are attracted by the harmony between the traditions of ancient cultures and the achievements of ultra-modern technologies of the third millennium.Rest in Singapore offers a wide range of entertainment for tourists of all ages. Solvex has prepared a decent list of excursions – city tour (city tour), evening Singapore, morning Sentosa, evening Sentosa, Singapore culture, historical Singapore.
Solvex: 8 (495) 956-14-18, (495) 363-31-56, [email protected], www.solvex.ru
44 Gastronomic attractions – Food
Singapore: 44 gastronomic attractions – “Food”
Selection of recipes
- Any menu
- Gluten Free Diet
- Vegetarian food
- Vegan food
- Lactose free diet
- Children’s menu
- Low calorie food
- Lenten food
- Diabetes menu
Pick up recipes
Fine dining and street food, the finest Singaporean food – and the city-state’s top venues, from restaurants to hooker center stands
Resorts World Sentosa
Marina Bay Sands
Singapore authorities concentrated all street food in specially built hocker centers (from the word hawker – “street vendor”; they are also food centers).They began to be built in the early 1970s, and thus the rapidly growing city radically, but rather quickly got rid of many sanitary problems. By the mid-1980s, there were 140 hockey centers, then the government began to purposefully reduce this number: now there are 107 of them. This, of course, intensified competition between merchants, but at the same time increased the quality of food: if you cook poorly, you will go broke, and another will take your place. Largely thanks to this, Singapore has become one of the world’s street food capitals, many, even very wealthy tourists come here precisely to eat an infinitely varied and wildly tasty – and safe – food.Each hockey center has an average of about two hundred racks, and at least a whole year you can eat in the same place – and every day is different. Very often they are combined with wet markets: as a rule, the market is on the first floor, and ready-made food is on the second. If you happen to be in the hockey center by accident and absolutely do not understand how to find food that will definitely be delicious, here are two tips. First: be guided by the queues – where they are longer, there are better. Second: all hackers value the attention of the press, so they hang clippings from local newspapers on their windows, or even portraits of celebrities who ate with them.See Anthony Bourdin’s face with a quote like “I’ve never eaten anything like this!” – part with money without hesitation. Moreover, the average price of a plate is 2–4 local dollars, 5–6 – in places where there are a lot of tourists.
Found a bug?
Singapore cocktail symbol.Tropical pineapple sweetness, fortified with gin. It was invented by the bartender of the Raffles Hotel (a five-star colonial classic) Ngam Tun Bun – in the Long Bar they say that in 1915, and this year they solemnly celebrated its centenary. But most likely, it happened a little earlier. Now the Long Bar prepares 600 servings of “Singapore Sling” a day (31 Singapore dollars), and on all tables there is a menu with his recipe: 30 ml of gin, 15 ml of cherry liqueur, 7.5 ml of Benedictine and Cointreau, 120 ml of freshly squeezed juice of Sarawak pineapple, 15 ml of lime juice, 10 ml of grenadine and a drop of angostura.But this recipe is modern – earlier the cocktail was much drier. Drinking Singapore Sling isn’t limited to Long Bar, where the floor is littered with peanut husks (the only place in a city known for harsh cleanliness laws where you can litter as much as you want: tradition). For example, in the Lantern bar at The Fullerton Bay it will be even more interesting, and the view there is simply better – the entire shining city center is at a glance. If you fly to Singapore on a Singapore Airlines plane, the Singapore Sling will definitely be on the onboard menu: however, there it is no longer so tasty, because it is made from blanks; but it is served at an altitude of 11 km – isn’t that a miracle? We also have a story about this cocktail, told by Singaporean bartender Zachary Connor de Geeta.
28 Honkong Street
This bar (28 Honkong Street is the address) is hidden behind an unremarkable façade, in a small block of narrow concrete boxes in the city center, preserved from the 1960s. American-style cocktails interfere here – fizzy, Mint Julep, Old Fashion and their variations. 7th in the list of the 50 best bars in the world as of 2015. Mr. David Cordoba, one of the best bartenders in the world who moved to Singapore (not so long ago, he was in Moscow and told us how to make the perfect daiikiri), stands at his counter at least one evening a week.
A small restaurant by Glen Ballis and his son Daniel. Glen is an Australian living mostly in Moscow: he was the chief of Novikov’s “Near East” and Roni, then made Zupperia and Glenuill. Daniel worked in Phuket, Kuala Lumpur, Shanghai and London until he got to the Four Seasons in Singapore, where he went through the most serious school of his life. Located in historic Chinatown (110 Telok Ayer St), Moosehead’s menu is reminiscent of what Glen does at Glenuill: Mediterranean cuisine with Asian accents, food is clear and vibrant.There are tzatziki, dates in bacon, crispy pork ears, fried cauliflower – and burgers for lunch. Most recently, Glen and Daniel opened another place nearby – \ tMaggie Joan’s \ t (110 Amoy Street).
One of the main Singaporean dishes. Its full name is Hainanese chicken rice, Hainanese rice with chicken: it was invented by emigrants from the Chinese island of Hainan, but already in Singapore. The dish is quite sophisticated, although many people do not guess about it by taste. Especially Russian tourists, whom it often brings into natural anger, since, according to them, it resembles boiled stolovskaya chicken with the same stolovskaya rice.First, a whole chicken is boiled with garlic, ginger and salt – after the water boils, the heat is reduced to the quietest and is not cooked until cooked, but kept for twenty-five to thirty minutes, after which the bird is immediately sent to ice water. Due to this, the skin and subcutaneous layer are gelled, and the chicken itself becomes very tender. With rice they do the following: first, melt the fat cut from the same chicken in a wok and fry the ginger and garlic on nemimber and then the rice; after which rice is cooked in the same broth in which the chicken was cooked.Cold chicken, cut into small pieces, is served with warm rice, fresh cucumbers and three sauces: chili, ginger and soy. Chicken Rice in Singapore is made from industrial broilers – and from village chickens (and they come mainly from Malaysia): the latter is indicated by the inscription “Kampong chicken”. Despite the more, so to speak, organic origin, the second chicken rice does not differ in price from the first: just village chicken is less fatty.
Tian Tian Hainanese Chicken Rice
Rack \ t (# 01-10 / 11, Maxwell Food Center, 1 Kadayanallur St) with one of the best chicken rice in town — located at the Maxwell Food Center hockey center near Chinatown.There is always a queue, and half of it consists of tourists. A serving costs $ 3.5. True connoisseurs say that since the chef left here for several years, the chicken rice has deteriorated: if before he was in the top five, now it is only 4.8. Whether this is true can be assessed by a simple comparison: the chef opened his own place three counters from the former owners. Called \ tAh Tai Hainanese Chicken Rice (Stall 7, Maxwell Food Center, 1 Kadayanallur Street).
Boon Tong Kee
A chain \ t cafe, which Singaporeans appreciate for its outstanding chiken rice: it is, of course, more expensive here than the hackers, but the atmosphere is more bourgeois and the portions are larger.The menu is also richer: each of the establishments has its own branded dishes: stewed pork ribs, fried suckling pig, fried toasts with shrimps, fried pork liver – and so on.
Restaurants of Joël Robuchon
Joël Robuchon, one of the main French chefs of our time, there are two places in Singapore at once: the classic Joël Robuchon Restaurant and the more groovy L’Atelier de Joël Robuchon with an open kitchen, both located on the resort island of Sentosa (Hotel Michael , Level 1, ResortsWorld Sentosa, 8 Sentosa Gateway, Sentosa Island), and there are also several celebrity restaurants: among them TungLok Heen by Canadian Hong Konger Susur Lee, Tangerine by Bangkok Ian Kittichai, who promotes Thai cuisine around the world, Syun with the tall Japanese fusion of Hal Yamashita and Ocean Cat Cora, the first woman in the American Iron Chef, with windows to one of the world’s largest aquariums.
Singaporean cuisine is a fusion of many culinary traditions: Chinese, Malay, Indonesian, Indian, European. Laxa is one example of how they combine in a water dish. It is Peranakan (the Peranakans are descendants of visiting fathers and local mothers) and much of it is from Chinese cuisine, and a lot from Malay: it is rice noodles with chicken, shrimps or fish in a sweet-spicy soup based on curry (this is also Indian influence) and coconut milk. The Makansutra guide recommends the following places to try Laksa: 328 Katong Laksa (51 East Coast Road, Joo Chiat), Depot Road Zhen Shan Mei at Alexandra Village Food Center (Blk 120 Bukit Merah Lane 1), Marine Parade Laksa (50 East CoastRoad) and Sungei Road Laksa (Blk 27 Jalan Berseh # 01-100 Jin Shui Kopitiam).
It is difficult to define exactly what a kueh is. We can say that this is a Peranakan dessert – but kue can be not only sweet, but also salty and spicy. Most often they are steamed, but sometimes they are baked. And most importantly, there are dozens, if not hundreds, of kue varieties, and they include curry pies, rice flour cakes, and rice dumplings (which are not at all like dumplings, but are called dumpling). Don’t even try to understand why this is all kue: just try it.
The restaurant of the good American chef David Myers on the first floor of the MarinaBay Sands Hotel (10 Bayfront Avenue). That very architectural dominant of the center of Singapore, which is now present on half of the postcards – from three skyscrapers with a roof-boat and an overflow pool on this roof. Myers prepares food that is bright and memorable, using European-American flavors as a base and colors them with Asian – Chinese and Japanese – colors. You should definitely try the tonkatsu pork sandwich: it sounds ordinary, but David does something incredible with the meat – a piece of thick soast is covered with a spicy crispy crust, and melts in the mouth like blancmange with smang sauce.
Sky on 57 by Justin Quek
Restaurant \ t on the 57th floor of Marina Bay Sands – with breathtaking panoramic views of the city-state. Chef Justin Kwek is one of the best chefs in Singapore, and his training is French: as a young man, he spent all his savings to go to France to improve his chef’s level. In Singapore, he was the chef of Les Amis restaurant (he is also in our guide), then he opened French restaurants in Taipei, Shanghai and Hong Kong, and in 2010 he returned to his homeland – just for the sake of Sky on 57.The cuisine of this restaurant is French-Asian: the best traditions of nouvelle cousine combined with flavors that every Singaporean has known since childhood.
Bread Street Kitchen
The Marina Bay Sands hotel, like the resorts of Sentosa, relied on star chefs – and, to tell the truth, it did even better. The hotel has two more MarioBatali restaurants, two Wolfgang Pak restaurants, Daniel Bulu’s db bistro and Tetsui Wakuda’s Waku Ghin (70th in the list of 100 best restaurants in the world and 9th in the 50 best restaurants in Asia).And in 2015, Gordon Ramsay’s \ tBread Street Kitchen opened: shepherd’s pie, fish and chips, risotto, fried chicken and other classics that a hellish chef makes hellishly delicious.
Successful advertising photographer K.-F. Sito (he does not decipher the initials), a big fan of street food, once got on his scooter and began to methodically go around the hockey center behind the hockey center, eat everything and listen to what people say about one or another rack. Because he set an ambitious goal: to make a guide to Singapore street food (imagine the scale of the task – the bill goes to tens of thousands of merchants).As a result, the guide was a success: Sito called him \ t “Makansutra”, from the Malay word “Makan” – “food” (the word “sutra” is borrowed from the “Kamasutra”) ninety-five percent dedicated to street food (the remaining five are more expensive cafes and very expensive restaurants, the ratio is roughly the same as in Singapore). Sito gave up his photography job and became a TV star instead, popularizing local culinary traditions in various programs.And then he made his own hockey center \ tMakansutra Gluttons Bay (8Raffles Avenue # 01-15), where he personally selected the merchants. It is more expensive there than if they continued to work where they worked before, but the central position and the view of Marina Bay oblige. “Makansutra” has gone through several editions, and in addition, now there are “Makansutra” about Malaysia, Indonesia and Thailand. The system of evaluation in the book is peculiar: the highest praise is three bowls with six sticks, which means “Die die must try” – “Die but try”.The next step is a tripod with five sticks, and so on. If you want to get serious about Singaporean street food, this book is indispensable.
Another of the, so to speak, official Singaporean dishes: being here and not trying chili crab is like coming to Moscow and not seeing Red Square. This is a relatively recent invention of 1956: Sri Lankan crabs in a sweet-spicy egg-tomato-pepper sauce (not very spicy). The dish is so tasty that no one pays attention to the fact that all fingers are quickly covered with this red liquid (eat with hands).Chili crab must be served with buns to dip in the sauce, because they do not regret it. They came up with a crab at the Palm Beach Seafood restaurant, now the best places are the Dragon Phoenix restaurant (177A River Valley Road # 06–00 Novotel Clarke Quay Singapore), the Mattar Road Seafood Barbecue counter in the Old Airport Road hockey center (Blk 51 Old Airport Road) and the \ tLong Beach chain. There is also a dish called Pepper crab – these are the same Ceylon crabs, only in a sauce of black pepper, butter, soy and oyster sauce, garlic and five or six more ingredients.
Fried noodles, invented in Singapore by people from the Chinese province of Fujian (aka Hokkien), literally translated as “hokkien noodles.” Thick egg pasta along with rice noodles are fried with the addition of pork or shrimp broth, along with pieces of pork, shrimp, squid, soy sprouts – and what else God has sent. Locals say that the best hokkiens should go to ABC Brickworks Hawker Center (6 Jalan BukitMerah), which has two prominent points: Havelock Road Blk 50 Fried Hokkien PrawnMee and Yi Sheng Fried Hokkien Mee.In the first noodles are drier, in the second there is a large broth. Other good spots: Bedok Corner Hokkien Prawn Mee and Kim’s FriedHokkien Prawn Mee at Bedok Food Center (1 Bedok Road), Geylang Lor 29 FriedHokkien Mee (396 East Coast Road Food R Us Coffeshop) and especially Nam SingHokkien Fried Prawn Mee at Old Airport Road Food Center (Blk 51 Old AirportRoad).
Sate is an Indonesian dish, presumably of Chinese origin: one version says that its name comes from a phrase in the Hokkien dialect, meaning “three pieces”.Sate really consists of three pieces: it is a kebab of two pieces of meat and a piece of fat in the middle. The meat is first marinated in a sweet sauce of lemongrass, ginger, turmeric and sugar (these are just the main ingredients), and then quickly fried – and served with chopped onions and cucumbers and, again, sweet peanut sauce, in which the meat should be dipped. Saté is made from pork, beef, lamb, chicken, duck, shrimp, and so on. The main place to try satay – it’s called the Satay Club – is a small stretch of Boon Tat Street next to the Lau PaSat hockey center (historically a Victorian market).During the day, this is a common part of downtown with lively movement, in the evening, the segment is covered with long tables, and the trays, which are closed during the daytime, open open, the coals in the braziers are burning and the barkers praise their saté. If “Best satay incity” is written on one tray, then “Best satay in town” is mandatory on the other. And the cooks are competing who will cook more saté at a time: they fry them twenty to thirty skewers at a time, while managing to pour marinade during frying.
Many people who moved to Singapore used to go to hockey because the profession – if people liked the food – brought a lot of wealth.It still does, but Singaporean youth are reluctant to go to street food, opting for less hard work. Douglas Eun is one of the few. He was very fond of noodles with fishballs, meatballs from dense fishmeal, which his grandmother made on holidays: he found out the recipe – and now he cooks them himself at his counter \ t Fishball Story in the Golden Mile food center (# 01-85 Golden Mile Hawker Center, 505 Beach Road). His broth is very fragrant, fried garlic, fishballs are juicy, and the noodles are made al dente.
Bak kut teh literally translated as “tea made from pork ribs”.This soup is called tea metonymously: it is usually served with Chinese oolong, which Singaporeans believe helps the body to digest pork fat. Bak-kut-te was invented by emigrants from the Chaoshan region in Guangdong province: they took the cheapest part of the pork carcass and turned it into a delicacy. The main ingredients of the broth – besides meat – are garlic and pepper, and the taste is delicate and somewhat reminiscent of Russian pork soups, rather than spicy Chinese cuisine. The correct places with bak-kut-teh are Ah Hak Bak Kut Teh (397 Balestier Road, inside the Kai Juan Coffeeshop), Leong Kee (Klang) BakKut Teh (251 Geylang Road; 321 Beach Road), Ng Ah Sio Pork Ribs Soup EatingHouse (208 Rangoon Road).The best is the Rong Cheng Bak Kut Teh chain. About her separately.
Rong Cheng Bak Kut Teh
Network of several locations (main addresses: Blk 22 Sin Ming Road, Eng Hup Ho Hup Coffeeshop; Blk 26 Sin Ming Lane # 01-114 Midview City) with the best bak-kut-teh in the city : The broth is clear and not very spicy, with a perfect balance between pork, garlic and pepper flavors. The ribs, the owners say, come from organic farms in Canada and the United States. Oolong is also good – it is bought at the Pek Sin Choon store (see below).
Pek Sin Choon
This shop \ t in Chinatown (36 Mosque Street) is a venerable tea trading company that has existed since 1925 and still makes its own mixture of Chinese tea, which they select in China. In other words, it is very correct a place. Despite the central tourist location, the saleswomen almost do not speak English (which is even more surprising for Singapore, where English is one of the four official languages), but you can ask them to brew tea for a sample – and choose which one you like best.They sell it in one-hundred-gram packages, but it is better to buy a large tin box right away: there are 50 paper bundles in it, each tea is just for one teapot. There are oolong, pu-erh, te-guanyin and jasmine tea, as well as concoctions that bear resonant names like Renowned Unknown Fragrance.
A Chaoshan dish that can scare you out of habit, because it looks very unappetizing at a European look: these are pork giblets stewed in dark soy broth, pork itself, as well as eggs, tofu and chips that are eaten with rice or noodles, as well as stewed vegetables and hot chili sauce.If not scary, here are some good places: Garden Street Kway Chap at Serangoon Market Hockey Center (49ASerangoon Garden Way), Guan Kee Kway Chap at Toa Payoh Food Center (Blk 210 ToaPayoh Lor) and Shi Le Yuan at Redhill Center (Blk 85 Redhill Lane).
One of the traditional Singaporean breakfasts: toast with butter and coconut jam (which is kaya, and not at all what Rastas and sympathizers might think of).
Tong Ah Eating House
Perhaps this cafe in Chinatown (35 Keong Saik Road) is the best place in Singapore where you have to drink coffee (or tea) with kaya toast: old school – they make kayu themselves, ground coffee is held for several months for so that the taste is softer and without acid (hello to you, Russian coffee alternatives!).Both coffee and tea are made here with concentrated milk (one more hello!) – that’s how it should be. Kaia-toast is made not only with toasted bread, but also with steam, similar in consistency to Russian croutons soaked in milk.
During the durian season – from June to August – its rotten smell is heard not only in the markets, but also on many Singapore streets. It is tolerated for that unique sweet creamy taste that makes this fruit one of the most expensive in Southeast Asia. No, don’t even try to smuggle the durian into a hotel, subway or airport: $ 500 fine.Better to eat it in the same place where it is often sold: street cafes in the fresh air.
South Indian thin and large pancakes – or thin fried flatbreads, whichever you prefer. The outside is crunchy, but the inside should be tender. They are usually eaten with sugar or very spicy curries. How roti prata is cooked is a whole show: in order to achieve the desired subtlety of the dough, the cooks twist it in the air like circus performers. The best place to cook them in Singapore is Thasevi Food Famous Jalan Kayu Prata Restaurant (235/237/239 Jin Kayu): the name is worth believing – the place is so famous that there are several fakes calling itself Jalan Kayu Prata or similar.On weekends, connoisseurs of roti prat from all over Singapore gather here.
Padang rice, an Indonesian dish: boiled rice with many hot and spicy additions – tuti meat and eggs and curry and seafood and vegetables. Originally the food of the poor, now it is one of the hits of the Singapore hockey centers. There are two main padang snashi spots: Nasi Padang River Valley (55 Zion Road; expensive, exciting) and Sinar Pagi Nasi Padang chain (13 Circular Road, as well as points at Geylang Serai Market (1 Geylang Serai) and ABC Brickworks ( Blk 6 Jalan Bukit Merah).
“Rich rice” in translation: it is rice cooked in coconut milk and therefore has a delicate, but saturated sweet taste. It is supposed to be eaten with fried chicken wings, fried fish, eggs, spicy cuttlefish, fresh cucumbers and a spicy sauce little things. Traditional Malay breakfast. The best nasi lemak in the city is done at the Selera Rasa Nasi Lemak at the Adam Road Food Center (2 AdamRoad).
One of the traditional Singaporean breakfasts, which is nevertheless eaten at any time of the day. The name is doubly deceiving. This is not a cake, but rather a distant relative of the Spanish tortilla, Italian frittata and other stuffed scrambled eggs. There are no carrots in the composition either, the main ingredient is daikon (just in Chinese, carrots and this radish are called very similar words). Daikon is rubbed and mixed with rice flour and water, after which this dough is made into something like a pie.Which is then chopped and fried in a wok with egg, soy sauce, garlic, green onions and pickled vegetables. Carrot cake is often served for breakfast in Singapore hotels, but here are two counters where people come from different parts of the city-state for it: Ah Lo Cooked Food at Chinatown Complex (Blk 335 Smith Street) and Chey Sua Carrot Cake at Toa Payoh WestMarket & Food Court (Blk 127 Lor 1 Toa Payoh).
Shop \ t (896 Dunearn Road 01–01A) with the city’s largest selection of cookware and kitchen utensils (ranging from knives and pretty teapots to KitchenAid and Jamie Oliver’s line).It is interesting not only for this: master classes are regularly held here, and for this ToTT keeps a whole pool of serious chefs-instructors. They teach not only Singaporean techniques and recipes, but also European-American classics. The store also has its own bistro with good food. Another smaller ToTT is located in the Suntec City mall in the city center.
Char kway teow
A dish about which Anthony Burdin, when he first tried it, said: “How can something so disgusting be so tasty ?!” That is, you understand about the appearance, the unsaturated narcotic taste is due to the ingredients: this is a wide rice noodle fried with an egg, Chinese dried sausages, chili peppers, soy sprouts – and in spicy and sweet soy sauces.If you’re not intimidated by the dark brown mess, here are the two top spots: Hill Street Fried Kway Teow at Bedok South Road Hockey Center (Blk 16 Bedok South Road) and Outram Park FriedKway Teow Mee at Hong Lim Food Center (Blk 531A Upper Cross Street) …
In Singapore, due to lack of space, practically nothing is grown, the country imports all products, and in Singapore markets – everything that neighboring (and not only neighboring) countries and seas are rich in: all kinds of fish and seafood (fresh, dried), meat and various parts of animals that are considered inedible in more sensitive countries, Malaysian and Indonesian coffee by weight, fruits and vegetables, which are sold not only by weight, but also by the piece.Singaporean markets are cleaner than the markets of other Southeast Asian countries, but no less colorful: it is interesting to wander around them just like that, even buying nothing, but only wondering at the richness of the diet of local residents.
Sweet and salty (more sweet than salty) marinated and then dried meat, a specialty of the Chinese province of Fujian. I got to Singapore together with immigrants from there and acquired some peculiarities: here, for example, it is fried. They are made mostly from pork, but also from beef and lamb.A must-have item on the tables for the Chinese New Year. There are a lot of shops and shops with a tank qua in the center of Chinatown.
The Singapore brand TWG has the largest collection of teas in the world: more than 800 different blends, for which tea is used from almost all countries of the world where there are tea plantations. The company is quite young, founded in 2008; the number 1837 in its logo, according to the owners, is the year the British port was established in Singapore; but in fact it was founded earlier. All these tricks do not affect the quality, it is very high, and the prices are appropriate.TWG tea can be bought in many countries around the world, but it is one of the best Singaporean souvenirs.
Singapore Food Festival
Singapore itself is like a daily food festival – and it also hosts regular food festivals on a regular basis. The largest of these is \ tSingapore Food Festival, launched in 2015: it will be held every year, from July to August. And what the scale will be can be imagined because of what it consisted this year. For example, several pop-up-hockey centers were set up in several places in the city center at once, where the best restaurants in the city or hackers from remote areas of Singapore acted as street vendors.Justin Kwek (see the paragraph about his restaurant Sky on 57) fed on the shore of Marina Bay with his intricate compositions at extremely sparing prices. And in a huge tent, a festival of Indian cuisine \ tSuvai was organized, during which they made the world’s largest curry – 15 tons (recorded by Guinness).
An Indian food that is not prepared in India: it was invented in Singapore by Muslim Indians (they are the third largest ethnic group in the country – post-Chinese and Malays).This is Chinese noodles, fried – in Chinese – in a wok, nose with sambal and chili sauce, potatoes, tomatoes, eggs, herbs and lamb.
Violet Oon Singapore
Violet Oon was a gastronomic critic of the Singapore newspaper The New Nation, then founded her own magazine about food The Food Paper, was the head of a small restaurant of her own, hosted culinary TV shows, published several books on Singaporean cuisine. \ TViolet Bukit Singapore (881 Road) is a recently founded restaurant that Violet keeps with her two daughters.Here they cook – and well – according to the classic Peranakan recipes: fish in a sweet-sour-spicy sauce, chicken in a dense coconut curry, stewed pork with sweet peppers, laksa without broth and other food, the names of which will not tell a non-Singaporean (buakh-keluak, sayur-lode, babi-pong-thai, sambal-kim-chiam-udang and similar music). In addition, Violet regularly arranges master classes in the restaurant (there is a separate room for this) – she uchtsama and invites Singaporean housewives to share recipes, including with tourists.If you meet her in a restaurant (and she happens there very often), be sure to get acquainted: Violet was in the USSR, about which she has fascinating memories, which she will willingly share. For example, how I felt completely safe, because the guide confessed to her that he was from the KGB.
One of the most interesting Singaporean restaurants (38 Tanjong Pagar Road), practicing a new gastronomy: Chef Ryan Cliff has no way of molecular experiments, visual tricks and unusual flavor combinations.To find out to the full what he is capable of, you need to take a tasting set, this is a series of amazing and tasty tricks (many, however, are found not only here). Truffle cracker on a piece of styrofoam. A quail egg in an edible nest that smells of smoke. Royal mackerel carpaccio, mashed and avocado and yuzu sorbet depict wooded hills and a valley. Foie gras puree with apple, which appears in several forms: fresh, dried, toasted chips, dehydrated and a couple more. The pills, finally, Cheesecake Ecstasy, served in a pharmacy jar.And also the Tippling Club is an excellent bar with one of the most convenient cocktail cards in the world. It is a coordinate system of six flavor axes: sour, sweet, fruity, smoky, bitter, dry. Cocktails are located between them depending not only on taste, but also on its intensity: it is very easy to choose, knowing your own preferences. # 36 in Asia’s 50 Best Restaurants.
Small restaurant (10A Upper Wilkie Road), founded by chef Willin Lowe.He worked as a lawyer for eight years before realizing his real purpose, leaving the boring office and starting to cook. The New York Times named him one of the top three young chefs reinventing Singaporean cuisine. Willin simply calls his style: “ModSin,” or “Modern Singaporean,” is a modern reworking of traditional recipes like hokkien-mi or chili crab, and I must say that Lowe is doing just fine with it. For example, he made an absolutely breathtaking char-sue of Isiberian pork: first marinated, then fried meat, brought to absolute tenderness.The menu changes frequently, and besides the three or four course set, Willin sometimes makes a surprise set called the Omakase Menu.
Potato Head Folk
A vibrant youth place \ t (36 Keong Saik Road), opened in 2014. Four floors – all different. The first one is the Three Buns Kitchen burger house with impeccable cutlets, rolls, and most importantly, sauces. The second is Three BunsDining Kitchen, with a more sophisticated cuisine, although burgers are also served there. Third floor – Studio1939 Lounge, a bar with good cocktails.The fourth is The Rooftop Garden, a bohemian terrace with BBQ, tiki cocktails and Chinatown views. Good everywhere.
13th in the Top 50 Restaurants in Asia. The classic, most French of the most French, \ t place (1 Scotts Road, # 01-16 Shaw Center) – only in Singapore. The menu includes foie gras, artichokes from Brittany, salmon tartare, oyster soufflé, poached French cod. The kitchen can be summed up in one word: impeccable. The waiter can easily advise truffles on the grounds that the season has begun for them in Alba, and they have just been brought (a great example of how seasonality is understood in cosmopolitan Singapore).The wine list is the size of an encyclopedia, and there are three wine rooms-refrigerators: for red, for white, for sparkling wine, and all three are spacious. Chef Sebastien Lepinois is one of the best students of Joel Robuchon (at one time he even worked in Kiev: he was declared the best chef in Ukraine).
The Best Restaurant in Singapore (41 Bukit Pasoh Road) – 46th in the 50 best in the world, 5th in Asia. A very gifted chef, Taiwanese Andre Jiang, studied to be a chef in France, where he spent many years, working with Pierre Ganiere and the Troisgros brothers.What he does, he calls not even gastronomy, but “octaphilosophy”, because there are eight main words in his cuisine: uniqueness, authenticity, texture, memory, salt, south, craft, terroir. As a result, Andre gets something fantastic. And very, very expensive.
Kim Choo Kueh Chang
Wonderful museum shop (60/62 Joo Chiat Place). There are shelves of traditional Peranakan cookies (the best with pineapple jam) and other sweets, pasta for laksa and other Singaporean dishes (from our own factory), and triangular rice cakes with spicy pork marinated for a whole week (they are called nonya-chan, \ tnonya chang) , iota (\ totah) – fried fish wrapped in banana leaves, and cups, teapots, plates and other utensils with Peranakan patterns.And on the second floor there is just a museum: antique furniture, clothes, dishes and other Singaporean life of the beginning of the last century, about which people who work here tell with pleasure and details, are collected, as well as about what it is, the Peranakan culture. There is also a shop here: they sell national shirts and dresses.
JB Ah Meng
When this, in fact, eatery in the Geylang area (2 Lorong 23 Geylang) got Ferran Adria, one of the main chefs of our time, and tried tempura from corn shrimp in duck egg yolks, he immediately wanted to be photographed with (although usually everyone is filmed with him).He refused: he thought that this pale-faced foreigner was simply impersonating a celebrity in order to ask for a discount. “Pay and go,” he said. Adria was almost upset to tears. True, the photo was taken – and now the chief of JB Ah Meng shows it, if asked; the name of the Spaniard is written there with a mistake, which was corrected with a felt-tip pen. Cromempura should definitely try cow pea pods with lotus root chips, fried salmon skin with pickled vegetables and shellfish lalav garlic-pepper sauce.
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Architectural complex CHIJMES | Rest in Singapore
CHIJMES (Convent of the Holy Infant Jesus or CHIJ) is a historic building in Singapore located in the Civic District of the Business Center.Initially, it housed the Catholic monastery of the Holy Child Jesus and a school, but today this complex brings together an art gallery, a chapel, shops and a food court under one roof. The building of the former monastery is one of the Singaporean monuments of national importance.
Location address: 30 Victoria Street, Singapore 187996 (map)
Geographic coordinates: 1 ° 17′42 ″ s. sh., 103 ° 51’8 ″ in. no.
Opening hours: daily around the clock
CHIJMES Gothic buildings are now a popular leisure and entertainment destination
The current “Chimes” began to take shape in 1840-1841, when the architect George Coleman built a house for the clerk of magistrate Caldwell, called Caldwell House. In 1853, four French nuns bought this house with the aim of organizing the monastery of the Holy Child Jesus, a school for girls and a shelter for women.In 1904, a Gothic chapel was built nearby. In 1983, the monastery and educational institution – the women’s school of St. Nicholas were closed.
The complex of monastic buildings is a striking architectural example of an autonomous mini-quarter. It consists of buildings of different styles and eras, which are formed around courtyards and vast landscaped spaces, surrounded by walls on all sides. The chapel, with its five-story spire, intricate stucco, frescoes and Belgian stained-glass windows, deserves special mention; it is made in the Anglo-French Gothic style and is one of the most difficult places for religious worship ever built in Singapore.By the way, all 648 capitals on the chapel columns in its corridors contain images of tropical flora and birds.
Complex CHIJMES on the map
Following restoration, the National Monument with green lawns, marble waterfalls, courtyards and neoclassical buildings was used for commercial purposes. The historic complex is home to restaurants, entertainment venues and shops. The Caldwell House building today houses an art gallery, and the beautiful chapel serves as a ceremonial hall for weddings, concerts and musicals.
CHIJMES Food Court consists of more than 20 establishments with various cuisines – Singaporean, Japanese, German, Spanish, Italian, Brazilian, American and so on. It even has a hipster wine bar and an eccentric cosplay cafe.
You can get to the CHIJMES complex by metro, bus or taxi.
Singapore Ferris Wheel | Rest in Singapore
The Singapore Flyer is a giant 165-meter Ferris wheel, the second tallest in the world, located on a reclaimed land plot in the center of Singapore, near the waterfront of Marina Bay.From the top point of this sightseeing attraction, a circular panorama of the entire city and the surrounding environs opens up – in clear weather, you can even see the islands of Malaysia and Indonesia from the wheel.
Location address: 30 Raffles Avenue, Singapore 039803 (map)
Geographic coordinates: 1 ° 17′21 ″ s. sh., 103 ° 51’47 ″ in.
Opening hours: daily from 8.30 am to 10.30 pm (tickets sold until 10.15 pm)
At night, the Ferris wheel in Singapore is illuminated with multi-colored lights
The Ferris wheel was built in 2005-2008, the official opening took place on February 11, 2008. The wheel diameter is 150 meters, the total height is 165 meters, which is comparable to the height of a 55-storey building. It is higher than the Chinese “Star of Nanchang” wheel and the English “London Eye” wheel. Until recently, the Singapore Ferris wheel was the tallest in the world, but now it has lost the palm to the attraction in Las Vegas, nevertheless, it remains the tallest wheel in Asia.
The Ferris wheel contains 28 air-conditioned capsules, each of which can accommodate 28 passengers. A complete wheel revolution takes 28 minutes. This is due to the fact that in Chinese tradition, 28 is a lucky number. The capsules are mounted outside the wheel rim so that the panoramic view is never obstructed by the structure.
The attraction is built into a three-story terminal building with shops, bars, restaurants, a spa, interactive attractions and even a patch of rainforest.
Singapore Ferris Wheel on the map
A magnificent view of the city opens from the Ferris wheel, a particularly beautiful view is obtained at sunset and in the evening, when the surrounding buildings and structures are covered with flickering lights.
Soft drinks and snacks, cocktails (including the famous Singapore sling) or Moët & Chandon champagne can be served in the capsule for an additional fee. A special service is lunch or dinner in a wheel capsule, which includes waiter service, a four-course menu, a wine list and an amazing view of the horizon as you dine.
You can get to the Ferris wheel by metro, bus or taxi. If you buy tickets online, a 5-10% discount will be provided.