Tag: contemporary
A prepossessing little cottage stood at the end of a quiet cul-de-sac at Dempsey Hill, a few minutes left of Dover Street Market. It’s clad in a pristine coat of white paint, crowned with a cloche of grimy-clay terracotta tiles, and adorned with a hanging wooden sign, charmingly weathered and bearing the words “Morsels”. Continue reading “Morsels”
Wrinkled, subfusc curtains fell from the ceiling, halting an inch before touching the exposed grey floor. Cream-coloured surfaces covered the space, and strokes of suave mahogany stalked it. That’s how the scene is set at Bar Bon Funk, New Bahru’s stylish new denizen.
Perhaps the once-dogmatic Michelin Guide sees its relevance challenged by this epoch of decentralised, digitally-dominated gourmet hunting. Nonetheless, it’s hard to argue the prestige of a Michelin star still holds sway over many, especially those convinced of the romanticism in fine dining.
Sat on the cusp of Carpenter Street, the voguish Kee’s beckons to the busy Clarke Quay vicinage with a brightly lit sign, electrifyingly yellow and embossed in a bodacious tilted typeface.
A billion nights spent at Keong Saik have taught me one thing: Things will come and go but The Guild? The Guild is forever.
The greys of dusk slowly trickle into the nooks and crannies of Tiong Bahru. Its white veneer takes on an increasingly ashen shimmer and the kiss of the golden hour sun waned as we weaved through the motley of low-rise flats, on the lookout for the night’s protagonist, Dirty Supper Club.
Miniscule. From my vantage point at CE LA VI, Singapore resembled a diorama where even buildings were muddled into vague silhouettes.
Continue reading “CE LA VI”
Vietnamese food in Singapore usually adheres to a formula of homey, fuss-free spaces and safely traditional grub. There’s unlimited charm to the tried-and-tested blueprint but we wonder: what if Vietnamese food was reinterpreted with a modern edge?
The Lion City has been undeniably blessed by a gamut of cultural cuisines. It’s certainly not all-encompassing but already diverse in the spectrum. Naturally, certain styles still get lost within that flourish, criminally underrepresented and laden with potential — and it seems that African cuisine is one of the niches awaiting a breakthrough with the opening of the swanky new Tamba.
There’s a memory imprinted into every bar hopper in Singapore — one where they meander about Chinatown before bumbling onto a viridescent door at 20 Sago Street, then taking a leap of faith to trudge up the seedy flight of stairs to reach Sago House. Continue reading “Sago House”
