Food For Thought

To Eat Or Not To Eat: Food Trends For 2020

18th February 2020Nicholas Ng

Grazing Board | | Food Trends 2020 | Food For Thought

Grazing tables. Bone broth. If these buzzwords sound familiar to you then you might have been following food trends that were popular in 2019. Every other year we make predictions on what will be on trend, from fine dining to fine casual. From the rise of the flexitarian diet to the rising interest in seacuterie, we’ll take a gander on what will be in, what we think will be in in 2 years, what we want to see and opinions from industry veterans. Continue reading →

Best Bars in Singapore 2019

16th February 2020Nicholas Ng

Singapore is world renown for having some of the best bars in the world. With some of the most talented bartenders gracing the city, Singapore bars offer a plethora of experiences, from luxurious hotel bars to unique concepts of experimental concoctions. With a continuous effort to elevate their bar scene, and so many making the top 10 at the Asia’s 50 Best Bars, we take a look at some of our favourites. Continue reading →

A Casual Lunch with Darren Chin

13th February 2020Nicholas Ng

It started out over a text from me asking for some thoughts on what would be on trend in 2020. Instead of a lengthy answer, I got a simple reply from Darren saying, “Let’s have a simple makan and chit chat.” And if you are familiar with the dining scene in Kuala Lumpur, you would never pass up an opportunity as such. In all honestly, I thought we were going to have a simple casual lunch with an expectation of fried noodles or something simpler, and obviously that was never going to be the case. Continue reading →

Junior “The Pocket Bar”, Singapore

5th February 2020Nicholas Ng

If you’ve never heard about Junior The Pocket Bar, you really should. The little 8-seater bar located in Tanjung Pagar, Singapore is one of the most unique of its kind. Not only do they essentially change their concept every 6 months, the pocket-sized bar is unique down to its minute detail, from its previous feature Pacifica, a 1920’s tiki theme, to the Petit Chalet, a 1970’s showcase. Continue reading →

Look At This Stuff, Isn’t It Neat: Disney Magic Of Animation

5th February 2020Nicholas Ng

Frozen 2, 2019, Concept art, Lisa Keene © Disney | Food For Thought

The Disney: Magic of Animation is currently exhibiting at the ArtScience Museum at Marina Bay Sands, and gives you an opportunity to allow your childhood come to life. From The Little Mermaid to Frozen 2, this rare opportunity to experience over 90 years of animation and original artworks by the Walt Disney Animation Studios. We sit down with Mary Walsh, Managing Director of the Walt Disney Animation Research Library to learn a bit more about how that Disney magic is brought to life. Continue reading →

Sakura Den

27th January 2020Nicholas Ng

Located on the edge of Old Klang Road sits a quiet little bar, with a theme that is quite simple yet elegant, Sakura Den. This Japanese sake cocktail bar seeks to do one thing, to serve high quality Asian spirits blended with great local ingredients. With a menu focusing on traditional Asian health remedies to their Cocktail’s Creed programme, you need to see why you should take your horse to the Old Klang Road. Continue reading →

Idlewild, Singapore

22nd January 2020Nicholas Ng

Berbere Smash - Featured in Casablanca |Idlewild | Food For Thought

Located within the InterContinental Singapore sits Idlewild, a speakeasy cocktail bar taking its name from the original name of the John F. Kennedy International Airport. The theme of the bar is simple, to take you on its transatlantic flights, all within a cocktail glass. With some wonderful cocktails inspired from each international destination, fasten your seatbelt before you depart on you journey. Continue reading →

How Mouthfeel Affects Our Perception Of Taste

20th January 2020Nicholas Ng

Mouthfeel is key ingredient to the success of many chefs, with those knowing how to play with them creating some of the best food you will have ever eaten. Today, this is made more interesting by molecular gastronomy with a scientific approach. From the crisp of a chicken skin to the warmth of a lobster bisque, you can see how the crunch of a dish or the heat of a soup can make a huge difference. Continue reading →

IB HQ, Singapore

19th January 2020Nicholas Ng

For those familiar with the Indigenous Bartender, you will be familiar with IB HQ Singapore. This quirky little bar serves cocktails made with local ingredients, mainly from discoveries through years of research. Fair warning, the bar is not for the faint-hearted as the flavours can come pretty bold. All in all, quite fascinating really. Continue reading →

Tetsuya Wakuda of Waku Ghin

15th January 2020Nicholas Ng

Chef Tetsuya Wakuda | Waku Ghin | Epicurean Market 2019 | Marina Bay Sands | Food For Thought

Tetsuya Wakuda is one of the most famous chefs when it comes to Japanese cuisine, from his early days at Tetsuya’s in Australia to his stint as a Masterchef Junior Australia judge, he has interpolated his cuisine from every facet of his life and travels. Influenced from Australian produce to Singaporean, we pick the brains behind Waku Ghin at the Epicurean Market 2019 to find out more about his philosophy and cuisine. Continue reading →