Hide & Seek
The name is apt. With a Chinese signboard at its shopfront, this indie boutique might confuse you but step right in and you’ll discover a treasure trove of uber cool brands (Karen Walker, Nooka, Vice & Vanity and Ksubi are among them).
Zaffran Restaurant and Tea Room
Injected with an energetic yet casual vibe, Zaffran specializes in palatable Indian fusion cuisine prepared with the freshest of ingredients. Order the Javan chicken masala and squid curry.
Beng Hiang Hokkien Restaurant
Beng Hiang Hokkien Restaurant, with its 30 years of heritage, serves up authentic Hokkien fare. This is a perfect place for extravagant Chinese meals. Choose from their set menus ($278‑978), which include abalone and steamed garoupas. Can’t get enough Chinese food? Here are our favorite Chinese restaurants in Singapore.
Boston Wine Company
Hachi Tei
Customers have raved about the impeccable service provided at this Japanese eatery. Expect wallet‑friendly and perfectly executed bento sets such as the grilled teriyaki cod bento set.
Ham Ji Park
A must‑try on their menu is the Bo Ssäm—finely‑cut pork belly, tasty kimchi with fresh oysters all wrapped in a piece of lettuce. You can be sure of quality ingredients as the owner of Ham Ji Pak also operates Koreana Mart (a local Korean supermarket).
Ka Soh Fish Head Noodles
The history of this restaurant dates way back to the 1940s. Their signature fish head noodle is famous for the creamy texture of its soup. Have you tried the Pork Lard? It’s one of I-S Magazine’s 50 things to eat in Singapore before you die (2010).
Interview: T’ang Quartet
We uncover the secrets behind T’ang Quartet’s latest mystical performance Soul Capture.
Interview: Inga Beckmann
Ahead of her inugural photography exhibition in Singapore, Vue Privée’s Artist of the Month talks to I-S about the inspiration and process behind her images taken in North Korea.
Lunch @ Boathouse
Modern European fare’s the name of the game here, with three courses for $38, including coffee or tea. Kick things off with dishes such as home-cured salmon with horseradish cucumber emulsion, followed by roasted ribeye with glaze celeriac. Desserts are fanciful, including a Calamansi Chiboust (hazelnut biscuit, strawberry consommé and strawberry compote).