K I T C H E N T O TA B L E

Recreate signature local dishes with authentic recipes from Melben Seafood,
JQ Cafe and Fatty Cheong Char Siew Rice.

BUCKING THE TREND

Espresso shots over kopi-o modern cafes are drawing surprising reactions from
a generation used to the traditional coffee sock.

H AW K E R F A R E
The quintessential cuisine in Singapore, with many of the best found
in Toa Payoh. But do you know the politics behind its history?

G U I D E T O T O A PAY O H : F O O D

To find out more about Gem Residences,

call or visit us now.

www.gemresidences.sg

8100 1555 / 8332 2000

R011362C

R026595D

Besides the wide variety

of food, ranging from local
dishes to international
cuisine such as Korean
and Japanese, Toa Payoh
remains trendy with fast
food joints and bubble tea
shops, accommodating all
age groups.

I love how I can

satisfy any craving here.
It pretty much sums up
why people want to stay
in mature HDB estates,
with comfort food that
reminds you what home
is about.

Angela Chan

02

Chen Jieming

Our favourite hangout

place is the nearest hawker
centre from Pei Chun
we will always have our
meals there after training.
There are fried hokkien
mee, western food, local
delights, noodles,
tze char

From artisan icecream to chicken rice

balls, deciding what to
eat may be hard but the
close proximity to good
food makes up for the
time spent making
a decision!

03

Keng Yang

Daryl Lee Yi Rong

01

H AW K E R
FA R E

Text by Xiangyun Lim

How so many good eats can be found in a small town

like Toa Payoh is anyone's guess. A good number
of Singapore's top hawkers are well within walking
distance some only a few metres apart. Throw in
well-loved ice-cream parlour Creamier, soul coffee
from The Daily Press, home-baked pastries from Niche
Savoureuse and other modern bistros, and well, life is
unfair, as they say.
Residents of Toa Payoh, listen up: you guys have it
good. Despite being in such close proximity to central
town, there's no reason to even venture out. Fragrant

kopi-gao enjoyed to the sounds of seasoned hawkers or

a smooth latte topped with an embarrassingly adorable
foam cat the choice is available anytime, every day.
And you can still keep to shorts and slippers.
Perhaps that's why this neighbourhood has such
a distinct languid charm. Food, after all, is subsistence
for the body, balm for the soul, and the soil on which
relationships take root. And its sure to have weaved
magic into the community here where chefs and
customers stay friends, from past generations to yet
to come.

DO YOU KNOW ?
Toa Payoh is where you can feast on crab
beehoon, hokkien mee and carrot cake before
cooling down with gourmet frozen yoghurt. If
the mood suits you, you can also brunch hard
with eggs benedict and salted yolk donuts before
devouring ice kachang and red ruby!

A CUT ABOVE THE REST

Welcome to the contemporary lifestyle. Living
at Gem Residences means comfort in a house
fitted with thoughtful design, carrying the ageold refinery of world-class brands like SMEG
and Hansgrohe. Multiple facilities from outdoor
teppanyaki and grill pavilions to a spacious
clubhouse with cooking facilities, and a 50m
swimming pool to unparalleled views from rooftop
spaces, cater for every facet of living. Being in one
of Singapores most mature estates also means that

Page 2

the best hawker food and daily essentials are within

easy reach. Even if you need to step out, the 12,154 sqm
developments location at Toa Payoh Lorong 5 is just
minutes drive from the citys prime shopping belt and
walking distance from two MRT stations.

fingertips. This is the pleasure of being home:

a triadic luxury of facilities, activities and ondemand concierge services coming together for
a definitive new experience where one has the
time to enjoy the precious things in life.

We make it even better by integrating concierge

services seamlessly into the everyday. With access
to international priority bookings and personalised
requests for all occasions, the world is at your

For more information:

call us at 8100 1555 or 8332 2000,
or visit our website at www.gemresidences.sg

Hawker food: a term almost synonymous with

Singaporean food. And its not just any kind of fare.
This is what brought Gordon Ramsay to our shores
and enthralled Anthony Bourdain so much, he publicly
declared these local dishes a necessity in his upcoming
Bourdain Market in New York. The extensive variety in
hawker fare reflects rich cultural roots and influences,
ranging from Hainanese Chicken Rice and Assam
Laksa to Teochew Carrot Cake and Roti Prata.
The term hawker first came from street food
peddlers who plied their trades since the 19th century.
Mounting hygiene and licensing issues led to the first
hawker centres built in the 1970s, legalising the trade
island-wide. It took years for the relocation to take
effect. As of 2013, there were 113 hawker centres and
more than 6000 cooked food stalls dispersed around
the island, with 20 more slated to be built by 2027.
As Singapore's second oldest satellite town, Toa Payoh
has great advantage in housing many first-generational
hawkers who have been selling famed dishes for
decades. Despite its size Bishan and Marine Parade
are more than twice larger there are more than
five hawker centres to be found, each with their own
well-known hawkers. Take for example Toa Payoh West
Market and Food Court at Lorong 1, where one can
find legendary , Chey Sua Carrot
Cake and Teochew Handmade Pau amongst others.
One trip is insufficient to try all that one market has
to offer, much less all of them. Naturally, people from
all over Singapore and even the world are drawn to this

04

Photography by Rebecca Toh

estate for food trails or just for that one particular
dish or craving.
Besides numbers, what lays testament to these hawker
dishes is the longevity of support Steve Ng, 53, who
runs , speaks of customers who have
quite literally grown old with them. There are even
those whose kids and even grandkids weve seen eating
our hokkien mee. These days, theyre the ones ordering
takeaways for their grandparents to eat at home,
he says.

... I remember there being an old

food show on TV where members
of the public and taxi drivers used
to vote for their favourite haunts.
Toa Payoh had many voted
nominations!
Sarah Wan

Resident Sarah Wan, 25, who has stayed here for
a decade, is one of the younger generations enjoying
the many food offerings in Toa Payoh: Residents
living in Toa Payoh are not big on shouting about their
favourite foods online perhaps because its mostly
the older generations living here but the queues are
testament to their quality. I remember there being an
old food show on TV where members of the public and
taxi drivers used to vote for their favourite haunts.
Toa Payoh had many voted nominations!

05
01

Father & Son, Fatty Cheong ABC Char Siew Rice

190 Toa Payoh Lorong 6, #01-528

02

Chey Sua Carrot Cake

127 Toa Payoh Lorong 1, #02-30

03

127 Toa Payoh Lorong 1, #02-27

04

Hougang 6 Mile Muah Chee

480 Toa Payoh Lorong 6, HDB Hub B1-01

05

Teochew Handmade Pau

127 Toa Payoh Lorong 1, #02-02

DO YOU KNOW ?
All these and more can be delivered to your
doorstep with the Gem Residences concierge
services. Turn to Page 11 to find out more!

Page 3

KITCHEN
T O TA B L E

Recipes complied by Shena Na

Photography by Rebecca Toh

An extraordinary medley of culinary talents can be found serving up their creations in

Toa Payoh every day, and we got these masters to share some of their favourite recipes
for you to recreate at home.

C R E A M Y S A LT E D E G G C R A B
Recipe by Chin Chi Vun, Head Chef of Melben Seafood

SERVING
Serves 2-3
INGREDIENTS
700g Whole Crab (Live)
380g Carnation Milk
1g Curry Leaves
1g Chicken Seasoning
1g Salt
1 tbsp Salted Egg Powder
1 tbsp Corn Niblets
2 tsp Sugar

3. On a low flame, melt butter in a wok

and stir-fry the curry leaves.

5. Toss in the crab quarters, pincers

and top shell on low flame, coating
evenly with creamy salted egg sauce.

HISTORY
O F H AW K E R
CENTRES

To the uninitiated, hawker food may not fall under

the good food category, especially when it means
hobnobbing in non-airconditioned centres where
one can feel comfortable wearing the I-just-woke-up
uniform of of singlet, shorts and slippers. Yet a quick
dig can uncover layers of dispute that go beyond the
taste of food to proprietorship and claim-to-fames.
Yes, there are politics its not just another food truck
economy. Thats how significant and rich hawker food
really is: a kueh lapis of history, cultures and influences
behind each luscious dish.
Hawker centres, or kopitiam ( Malay: kopi = coffee,
Hokkien: tiam = shop) have been around in Singapore
since 1971, first built as a solution for the problems
street hawkers created. These food peddlers manned
stalls made from portable stoves and gave people
easy access to affordable meals. However, they created
disorder to both traffic and law, congregating on
busy streets and fuelling activity from secret societies
and gangs. The biggest concern remained to be the
extremely unhygienic settings they operated in, which
were ripe breeding grounds for disease outbreaks.
After many rounds of inquiries and other initiatives,
the first few hawker centres with proper facilities
for cooking and food preparation materialised.
Legislations complemented by educational programmes
Page 4

2. Deep fry the crab quarters, pincers

and top shell in boiling oil. Remove
quickly when cooked and set aside,
allowing the oil to drip.

4. Add salted egg powder, corn niblets

and carnation milk into the wok.
Sprinkle sugar, salt and chicken
seasoning to taste.

So awesome to have
the concierge help
tabao back from my
favourite hawker
centre!

Text by Xiangyun Lim

METHOD
1. To prepare the crab, flip it to lay
on its back and remove the triangular
flap. Remove its outer shell and rinse
out the gills and guts. Cut into
quarters and crack open the pincers
with a mallet. Wash thoroughly
and dry.

Photography by Rebecca Toh

would then establish these open-air complexes as

places where people could congregate for meals and
gatherings. Today, there are over 113 centres, with
20 more slated to be built by 2027.
However, the complicated system of leases governing
stall rents coupled with other mounting problems like
service hire poses questions many of us fear to ask:
can these good hawker food we grew up with survive
the next few decades? And when the current hawkers
are unable to continue, who will take on the mantle?
Will the future generations know the hawker fare as
they are now?

W I L L H AW K E R
FO OD SURVIVE?
THE YOUNGER GENER ATIONS
ARE NOT TAKING OVER.
Its not difficult to see why. Slaving long hours
in a hot environment isnt a common ambition
for both the younger generations or even the
hawkers themselves. It isnt exactly the most
lucrative nor glamourous compared to cushier
office jobs.
BEING A HAWKER ISNT COOL.
In the culinary world, itll be rare to find
someone aspiring to be the next big hawker
rather than next Jamie Oliver. Being a hawker
is more often seen as a stepping stone to
a restaurant or cafe rather than as the endpoint.
LEASES ARE NOT AS CHEAP.
Only first-generation hawkers who had received
subsidies from the government during relocation
still pay between $56 and $320 per month for
stall rent thats how coffee can cost only 70
cents. It is, however, a different story for newer
hawkers, and less incentive to enter the trade.
IT IS DIFFICULT TO HIRE MANPOWER.

DO YOU KNOW ?
There are three generations of hawkers within
hawker centres, but these generations are not of
familial roots. The term refers to the complicated
system of lease subsidy governing hawker stall
rents, which means vast differences between
rental costs within the same hawker centre.

Long hours and low pay makes for an especially

unattractive package for service staff.
WE MAY BE TAKING HAWKER
FOOD FOR GR ANTED.
Seldom do we take the time to think of the
effort behind these delicious and affordable
food, even as we enjoy them as a daily luxury.
Is it time to change that?

Want to learn how to cook

better? Whether you are
a beginner or maestro, you'll
learn something new at our
complimentary cooking
lessons at Gem Residences
dining facilities.

F AT T Y C H E O N G S C H A R S I E W
Recipe by Jackie Chan, Chef and Owner of Fatty Cheong ABC Char Siew Rice

SERVING
Serves 2-3

METHOD
1. In a large bowl, mix all the
ingredients to prepare the marinade.

INGREDIENTS
1kg Pork (Armpit Cut)

2. Toss the pork in the mixture and

marinate for at least 1 hour.

MARINADE
500g Sugar
300g Oyster Sauce
300g Hoisin Sauce
300g Black Bean Sauce
300ml Soy Sauce
A splash of Rose Cooking Wine

3. Cook the pork in a pot on high heat

for 20 to 25 minutes for the meat
to effectively absorb the marinade,
stirring occasionally to make sure
it is evenly coated.
4. Lower the heat to a moderate flame
and simmer for another half hour till
slightly charred.

A splash of Dark Soy Sauce

A pinch of Salt
TIPS FOR GOOD CHARSIEW
#1

Dont marinate your meat

overnight. The sodium in the
marinade can cause water to
seep out of the pork, resulting
in cooked meat that is tougher
and chewier.

#2

Add some water to your meat

when marinating. Jackie shares
that pork meat actually is waterabsorbent, and that addition of
water can help ensure the meat
remains moist and tender.

#3

Fire: control, control, control!

Charcoal is used for roasting
all the meat at Fatty Cheong,
including duck and .
Fire control is crucial to ensure
the char siew is not overcooked
yet achieves that heavenly sticky,
slightly chewy, and charred
coating layer.

#4

Choose a good cutting of pork.

Jackie chooses to use meat from
the armpit, which is naturally
tender and has an intriguing
marbling of fat. It is not a cheap
cut, and Jackie gets dibs on the
best quality cuts from his supplier.

Page 5

BUCKING THE TREND

Introduction by Xiangyun Lim

Text by Shena Na

FOR
ALFRESCO DINING

Photography by Rebecca Toh

FIX CAFE
Fix Cafe is markedly more off the beaten track but
offers a poolside dining experience amidst handmade
industrial furniture. Opened by the guys behind Grub
Cafe, Fix offers dishes both hearty and Instagramworthy. At its core, the cafe lives by their philosophy
of literally fixing all things from scratch, so expect only
authentic food with handmade ingredients.
Dive into their signature open-faced Naanwiches,
a creation by Head Chef and Co-Founder Mervyn
Phan fusing naan with ingredients inspired by different
cultures such as the Chicken Tikka, topped with
a wobbly egg. Their Liu Sha Donuts fried fluffy
donut balls with a salted egg dip is an undisputed
draw for its innovative take on a local favourite.
Turning up the heat is its all-new open fire Fix Grill
menu, serving platters of handmade meatballs and
premium cuts on sticks.
Food aside, the cafe also pays attention to heart
matters. We founded Fix on a workshop concept

everything is built on human touch, from food

and drinks, to design and community service, says
Amanda Phan, Director of Sales & Marketing. Fix
Cafe offers mentorship to struggling youths with an
aspiration to join the F&B workforce. Its certainly easy
to fall in love with this cafe thats built on authenticity
and care.
www.fix.com.sg
Note: Fix is a halal-certified cafe.

DO YOU KNOW ?
Heres a clubhouse thats different a fullyfunctional kitchen at Gem Residences allows
your culinary skills to shine at any party. Private
chefs are also available for hire, and you can even
enjoy alfresco gourmet dining!

FOR
HANDCRAFTED
PREMIUM
ICE-CREAM
CREAMIER
Having seamlessly blended into the charming flurry
of provision stores, custom-tailor shops and massage
parlours in Lorong 1, Creamier may not be the
easiest place to find. But look out for a long queue
or just ask any resident, for most can wave you in the
direction of the ice-cream and waffle cafe.
Creamier was started out of what the owners call
pure serendipity. They had fell utterly in love
with the quieter neighbourhood a few years ago,
which sparked a decision to start an ice-cream
parlour. At that time, to have a lifestyle caf selling
artisanal desserts and specialty coffee opening in
the heartlands was unheard of, co-owner Ms Khoh
Wan Chin says. Many skeptics felt that there was
no way Creamier could survive.
Despite the initial challenges, Creamier made
a strong name in the local market with their
dedication to quality, even it meant using imported
ingredients and spending $20,000 on the icecream display case. Wan Chin also observes that
although being located in an off-radar location
has its difficulties, it enhances the pleasure of
discovering and experiencing the character of the
neighbourhood.

FOR
S P E C I A LT Y C O F F E E
The Daily Press

Mention Creamier to any local and what comes to mind

would be ice cream and Toa Payoh. Owners Khoh
Wan Chin and Audrey Wang had good foresight when
they breathed life into a little cosy corner of the estate
with their handcrafted ice-cream parlour in 2011, for
more than 14 new cafes have joined them since.

being only 10 months old, The Daily Press cafe has

already converted a few elderly patrons into regulars
of their specialty coffees. Some of them even prefer
espressos not a common trend amongst the
younger generations.

Cafes are no novelty in Singapore. Demand and supply

have never been higher, with cafe-hopping a favourite
weekend activity amongst the younger generations. The
quest to trawl through the list of new cafes is fuelled
by large numbers of entrants, with an average of almost
400 yearly and more than 200 in 2015 alone.

Over at bakery Niche Savoureuse, Melvin Tang shares

a similar experience, receiving quite a few elderly
customers who keep coming back for our bakes. This
is despite them being used to the lower price tags of
traditional pastries from neighbourhood bakeries,
for the taste of heartfelt passion in his bakes speaks
louder than price.

But what is novel here in Toa Payoh is an emerging

trend of the older generation turning towards modern
cafes as an alternative to traditional kopitiams. Despite

This intriguing interaction between the traditional

and modern may seem surprising but it certainly
contributes to the charm of the town. Here, it

Page 6

isnt about whos modern or outdated. Its about a

harmonious coexistence between the new and old,
where lessons can be shared and experiences formed.
And thats more precious than restaurants that simply
come and go however progressive they may be.

DO YOU KNOW ?
All kitchens in Gem Residences are fitted with
SMEG, from hob and oven, to even the fridge.

THE DAILY PRESS

Heres where calls the shots when youre looking for
gourmet coffee. From bean to cup, The Daily Press
pays attention to each detail at every step for the
perfect cuppa from using their own house blend
of coffee beans from Ethiopia, Brazil and Sumatra,
to a dedicated emphasis on quality equipment, baristatraining and community spirit.
We want to educate the community on specialty
coffee here, Goh Shuiling, 29, who fronts the business
development, says. Its also about the types of beans
used, and the roasting process, which is actually
healthier than kopitiam coffee.
The Daily Press is also intent on setting themselves
apart from the usual caf brunches, choosing instead
to pay homage to the basic sandwich. Youd be
surprised by how much flavour can be packed into

one! Their sarnies even reconstruct famous dishes

like Babi Poteng and Korean Fried Chicken into
handheld convenience. Each is a separate creation
with individualised dressings, all made from scratch,
that heightens the dish without hidden preservatives.
Sides also include Mixed Quinoa Salad and Aburi
Vegetable Salad.
The cafe may be one of the newer kids on the block,
but their focus on building a community with the
residents here has already made them a favourite
amongst both the young and families. They even have
their pool of regular elderly patrons who have fallen
in love with their specialty coffees. Dont feel shy to
chat with the baristas, who would be most glad to tell
you more about coffee and its origins.
www.facebook.com/thedailypresssg

This pleasure of exploring isnt just for customers,

but also the owners. The town also plays an integral
role in the creation of ice-cream flavours. For
example, a chat with a local grocer on the different
fragrances of ginger inspired a Ginger Masala
flavour the next day. From its very beginning,
Creamier is at heart a true love ode to this little
corner of the estate.
www.creamier.com.sg

DO YOU KNOW ?
Love a good barbeque? Choose from any
one of the eight outdoor cooking areas at
Gem Residences. Whether by the poolside
or on the rooftop, the view is guaranteed.
The concierge can even arrange for private
barbeque cooks on your behalf!

Page 7

GEM RESIDENCES: FOODIE LIST

A

16

04
11
12
26
B

23
10

13

09

24

01

05
19

06
15

03

02

07
21

22
17

20

14
08
18

25

For illustrative purpose only

H AW K E R S

CAFES

01

127 Toa Payoh Lorong 1, #02-27

05

AMK CURRY PUFF

184 Toa Payoh Central, #01-372

09

KIM KEAT HOKKIEN MEE

92 Toa Payoh Lorong 4, #01-264

Opening Hours:
Tuesday to Sunday: 9.30am to 9pm

Opening Hours:
Daily: 10am to 8.30pm

Opening Hours:
Wednesday to Monday: 11.30am to 10pm

02

ABC POPIAH
93 Food Centre
Toa Payoh Lorong 4, #01-34

06

CHEY SUA CARROT CAKE

127 Toa Payoh Lorong 1, #02-30

Opening Hours:
Tuesday to Sunday: 8am to 8pm

Opening Hours:
Tuesday to Sunday: 6am to 1pm

LEE FUN NAM KEE

SOYA SAUCE CHICKEN
94 Toa Payoh Lorong 4, #01-04

10

Opening Hours:
Lunch: 11.00am to 3.00pm
Dinner: 5.00pm to 9.00pm

03

AH CHIANGS PORRIDGE
190 Toa Payoh Lorong 6, #01-526

11

Opening Hours:
Daily: 7am to 930pm

07

FATTY CHEONG
ABC CHAR SIEW RICE
190 Toa Payoh Lorong 6, #01-528

Opening Hours:
Daily: 11.30pm to 7pm

04 AH CHUAN OYSTER
OMELETTE

Kim Keat Palm Hawker Centre

22 Toa Payoh Lorong 7, #01-25

08

HOUGANG 6 MILE
MUAH CHEE
480 Toa Payoh Lorong 6
HDB Hub B1-01, Stall 21

Opening Hours:
Daily: 12pm to 10pm

Page 8

Opening Hours:
Wednesday to Monday: 1pm to 4.30pm

13

RAHMATH CHEESE PRATA

Toa Payoh Vista Market
74 Toa Payoh Lorong 4, #01-08
Opening Hours:
Tuesday to Sunday: 6am to 1.30pm

14

SOON HENG
SILVER STREAM ROJAK
480 Toa Payoh Lorong 6
HDB Hub B1-23

Opening Hours:
Daily: 11am to 8pm

MELBEN SEAFOOD
211 Lorong 8 Toa Payoh, #01-11-15

15

TEOCHEW HANDMADE PAU

127 Toa Payoh Lorong 1, #02-02

Opening Hours:
Monday to Friday: 4pm to 10.45pm
Sat, Sun & PH: 12pm to 10.45pm

Opening Hours:
Tuesday to Saturday: 6am to 2pm
Sunday: 6am to 12pm
Also closed on alternate Tuesdays

12

OLD LONG HOUSE POPIAH

Kim Keat Palm Hawker Centre
22 Toa Payoh Lorong 7, #01-03

16

UNCLE LEONG SEAFOOD

Braddell Tech
15 Lorong 8 Toa Payoh, #01-01

Opening Hours:
Tuesday to Sunday: 6am to 2pm

Opening Hours:
Monday to Friday: 12pm to 10pm
Sat to Sun & PH: 2pm to 11pm

17

CREAMIER
128 Toa Payoh Lorong 1, #01-835

21

KRAZY SALAD
190 Toa Payoh Lorong 6, #02-516

25

THE DREAM CAFE

163 Toa Payoh Lorong 1, #01-1016

Opening Hours:
Tuesday to Thursday: 12pm to 10pm
Friday & Saturday: 12pm to 11pm
Closed on Monday

Opening Hours:
Monday to Saturday:
11.30am to 10.30pm
Closed on Sunday

Opening Hours:
Daily: 1pm to 10.30pm

18

FIX CAFE
Home Team NS-JOM
31 Ah Hood Road, #01-07

22

NICHE SAVOUREUSE
128 Toa Payoh Lorong 1, #01-833

Opening Hours:
Daily: 11am to 10.30pm

Opening Hours:
Daily: 11.30am to 10pm

26 THE LITTLE PRINCE

CREAMERY

47 Toa Payoh Lorong 6, #01-134

19

FROZEN BY
A THOUSAND BLESSINGS
126 Toa Payoh Lorong 1, #01-551

23

SHROVE TUESDAY
94 Toa Payoh Lorong 4, #01-32

Opening Hours:
Daily: 11.30am to 11pm

Opening Hours:
Sunday to Thursday: 12pm to 10pm
Friday & Saturday: 12pm to 11pm

20

JQ CHEF CAFE
186 Toa Payoh Central, #01-428

24

THE DAILY PRESS

126 Toa Payoh Lorong 1, #01-561

Opening Hours:
Monday to Friday:
11.30am to 4pm & 5pm to 10pm
Saturday & Sunday: 11.30am to 10pm

Opening Hours:
Tuesday to Sunday: 10.30am to 9.30pm
Closed on Monday

Opening Hours:
Daily: 12pm to 10pm

GEM RESIDENCES
Toa Payoh Lorong 5

GEM RESIDENCES SHOWFLAT

Beside Toa Payoh Dragon Playground

DO YOU KNOW ?
The Gem Residences concierge is
your gateway to priority access to
restaurants all around the world,
along with special privileges such
as private tours of wine cellars and
meet-and-greets with celebrity chefs
This means tables at top fine dining
spots such as Jean George in Tokyo,
Eleven Madison Park, ANDRE by
Chef Andr Chiang and Gordon
Ramsays multiple establishments.
Turn to Page 12 to find out more.

Page 9

FOR ORGANIC
F ROZE N YO G HURT
Australias first self-serve frozen yoghurt bar had
an interesting take on international franchising.
Instead of hitting the usual prime areas, they chose
to go heartland. We want to bring in something
nice for the young and the old, says franchise owner
Mr Mervyn Lee.
Sugar-free and soy options allow elders to enjoy
frozen desserts with their grandchildren. Everythings
chemical-free and made with bio-dynamic milk, so
theyre safe for toddlers too. True to his vision, the
bar is a hot hangout spot especially for families with
children, the health-conscious and those looking for
a lighter alternative to ice-cream.

Choosing your frozen yoghurt flavours is a breeze.

There are six options (Mervyn shares that Pomegranate
and Natural are local favourites), which all make
perfect bases for the over 30 toppings available, going
beyond the usual offerings with superfood chia seeds
and even colourful chunks of Turkish delights. To
ensure freshness, Mervyn handpicks his fruits at the
wet market and bakes the cake toppings from their
kitchen. Its hard not to feel like a kid at the candy
store, and needless to say, multiple visits are a necessity.

Gem Residences will change the way you live. You can now do things more quickly and conveniently. As well as gain
access to things that simply werent possible before. Theres a service for every need: private chef, food delivery to
your doorstep, laundry cleaning. Even needs you didnt have before. Like dining at the hottest tables with the girl you
just met in London. Its all at your fingertips literally. Because here is where life is a cut above the rest.

www.facebook.com/FrozenByAThousandBlessings
Note: The second level of Frozen By A Thousand
Blessings is available for private bookings at a minimum
spend. Call in to find out more.

Visit the showf lat

and you may just
be lucky enough to
try these scones!

Th
De
at e fea
ar
t
s
Ta
to he c t is
yla
,
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FROZEN BY A THOUSAND BLESSINGS

THE BEST THINGS IN LIFE

ARENT DIAMONDS

Love baking? All

our units are fitted
with state-of-theart SMEG ovens.
Come and join the
complimentary
baking lessons at
Gem Residences
and meet your
neighbours!

FOR BAKED
AU T H E N T I C IT Y
NICHE SAVOUREUSE
Standing tall behind the long marble counter stacked
with fresh bakes is owner Melvin Tang, welcoming
customers with the same sincerity and passion he
has for baking. Here at the family-owned bakery,
a philosophy of serving only handmade goods runs
deep. If I know a creation is not up to standard,
I simply cannot make myself sell it to anyone regardless
of profit, Melvin says. I too eat what I create. And
Ill only sell what I and my family love to eat.
This philosophy has built him a strong base of loyal
customers, who Melvin says appreciate the role Niche
plays as guardians of their food. It is precious
motivation for him to retain his baking philosophy:
They have come to trust us on that and that trust
is never to be taken lightly.
Despite the more westernised offerings, the cosy space
attracts quite a number of seniors, who like to pop by
for a little pastry and big conversation. Melvin shares
the story of an initially stoic old man who upon tasting
his orange cranberry pound cake, started reminiscing
about his wedding cake. He now visits almost daily.
To Melvin, these human connections are what matters
most. Niche Savoureuse may be a modern-day bakery,
but the loving intention behind this bakery is deeply
rooted in values, community and authenticity.
www.facebook.com/nichebou/

N I C H E S AV O U R E U S E ' S
CR ANBERRY SCONE S
Recipe by Melvin Tang, Baker and Owner of Niche Savoureuse

SERVING
Serves 2-3
INGREDIENTS
960g Plain Flour
480g Sour Cream
420g Unsalted Butter, Cold
420g Cranberries, Coarsely chopped
240ml Buttermilk, Chilled
100g Granulated Sugar
60g Baking Powder, Sifted
18g Salt
15ml Vanilla Extract
10g Orange Zest
6g Ground Cinnamon (Optional)

METHOD
1. Chill mixer and paddle attachment in the freezer
for at least 15 minutes. Preheat fan oven to 200C,
or convection oven to 180C.

HOME ENTERTAINING WITHOUT THE FUSS

GOURMET FOOD BY PRIVATE CHEFS

2. In a medium bowl, hand-whisk sugar, buttermilk,

sour cream, salt, vanilla extract and orange zest
till smooth. Set aside in chiller.

House Cleaning & Laundry Services

3. Remove chilled mixer and pour in flour, baking

powder and cinnamon. Mix on low speed, adding
cold butter cubes in two portions until mixture is
coarse and sandy.
4. Pour in chilled buttermilk and continue mixing
till lightly combined. Toss in cranberries. Scrape
down the bowl and fold 23 times.

EVERYTHING YOU NEED

FROM FARM TO TABLE,
HOMECOOKED TO
GOURMET*

Food Delivery
Grocery Shopping & Delivery
Dining Reservations (Locally & Internationally)
Priority Access to Top Tables
TEPPANYAKI AND BBQ PAVILIONS

Private Chefs / Private BBQ Cooks

5. On a lightly floured surface, quickly handpress or

use a rolling pin to flatten dough to 1 thickness.
Cut into squares of 3x3.

8 Outdoor Cooking Areas

6. Line each scone 5cm apart onto a lined baking

pan and glaze with heavy cream (optional). Bake
for approximately 20 to 25 minutes at 190C
in fan oven, or 170C in convection oven, until
golden brown.

Edible Gardens Urban Farming

7. Let the scones cool on a wire rack for 10 minutes.

Serve with clotted cream and homemade jam or
fruit compote.

Rooftop Teppanyaki Dining Pavilion

Spice & Herb Gardens

Clubhouse Gourmet Kitchen
Scheduled Baking Demonstrations
Rooftop Sportsbar & Grill Pavilion
*Charges may apply for concierge requests and arrangements.

Page 10

Page 11

N O W Y O U C A N E AT
THROUGH OUR LITTLE
BLACK BOOK OF
R E S TAU R A N T S

RESTAURANT ANDRE
41 Bukit Pasoh Road
Singapore 089855

AMBER
15 Queen's Road Central
The Landmark, Central, Hong Kong

HAKKASAN
2nd Floor Krystal Building, Waterfield Road,
Bandra West, Mumbai, Maharashtra 400050

Lunch: Wednesday to Friday

Dinner: Tuesday to Sunday
Closed Mondays and Public Holidays

Breakfast: 7am to 10.30am

Lunch: 12pm to 2.30pm
Dinner: 6.30pm to 10.30pm

Lunch: 12pm to 4pm

Dinner: 7pm to 12.30am
Daily Bar: 7pm to 12.30am

Trained by Jol Robuchon among others, chef and

owner Andr Chiang's unique 'octaphilosophy' is
characterised by eight words unique, pure, texture,
memory, salt, south, artisan and terroir. With its
name as San Pellegrinos fifth best restaurant in Asia,
booking is essential at this intimate venue.

Chef Richard Ekkebus has earned two Michelin

stars for his Gallic haute cuisine, which is served
in a stylish, wood-panelled dining room. Begin with
aperitifs at the bar and admire the soaring bronze
ceiling sculpture by the acclaimed designer Adam
Tihany before ordering the seasonally updated
tasting menu. A private wine room hosted by the
head sommelier is available for larger groups.

Popular among local celebrities, this is one of the

trendiest contemporary Chinese restaurants in
the city. With a sound reputation for its seafood,
the menu features several signature dishes from its
Michelin-starred branch in London. As one of the
most highly sought-after dining destinations in
Mumbai, reservations should be made well in advance.

Benefit: VIP treatment, complimentary glass of wine

and private tour of wine cellar, meet-and-greet with
Chef Andr*

BETONY
41 West 57th Street, New York, NY 10019
Lunch: Monday to Friday
Dinner: Monday to Saturday
Sunday Closed
This Michelin-starred restaurant contemporary
American cuisine with dishes that extract surprising
flavour from familiar ingredients. Think foie gras
rolled in crushed cashew and dusted with rock salt
and pepper, or poached lobster with chestnuts and
carrots. The cocktails here are also must-tries, we
recommend the signature clarified milk punch.
Benefit: A surprise and delight*

Mugaritz, Spain

How difficult is it to dine at the worlds best? Not at

all when youre with Gem Residences. The premium
concierge service gives you priority access and privileges
to the hottest and most exclusive restaurants all around
the world. Think Eleven Madison Park in New York,
USA (voted 5th in The Worlds 50 Best Restaurants,
Restaurant Andre (ranked 46 th), and La Pergola,
the only restaurant in Rome to have received three
Michelin stars.
Page 12

Any other day might find you exploring other multiple

celebrity-owned or Michelin-starred restaurants the
likes of Gordon Ramsay, Hakkasan, and Ivy Chelsea
Garden. Wherever you are London, New York,
Tokyo, Hong Kong or Mumbai the concierge at
Gem Residences has a seat reserved for you at the
hottest tables. And dont be surprised if youre the
only one there welcomed with a drink and a private
tour. Thats the Gem Residences experience for you.

The benefits on the next

page are only for residents
who book through the
concierge. Feels so exclusive!

Benefit: Priority booking*

Benefit: VIP treatment and a complimentary

welcome drink*

LA PERGOLA
Rome Cavalieri, Waldorf Astoria Hotels & Resorts,
Via Alberto Cadlolo 101, 00136 Rome

DINNER BY HESTON BLUMENTHAL

Mandarin Oriental Hyde Park
66 Knightsbridge, London SW1X 7LA

Tuesday to Saturday: 7.30 to 11.30pm

Daily, 12pm to 2.30pm; 6.30pm to 10.30pm

This is the only restaurant in Rome to have been

awarded three Michelin stars. Attention to detail
and choice are watchwords here, along with
a staggering 60,000 bottles of wine and 29 different
kinds of water to accompany your meal. Call lifestyle
concierge to book a table on the terrace or in the
wood-panelled dining room.

This Michelin-starred British restaurant in the

Mandarin Oriental Hotel overlooks Hyde Park.
A modern dining room with dark wood tables
and simple cutlery has eye-catching features such
as jelly mould light fitting and a stainless steel
spit roast pulley system. Dishes follow a medieval
theme, with the menu even including the date of
the original recipe. Expect culinary quirks such as
mushroom ketchup.

Benefit: VIP treatment*

Benefit: Last-minute reservations*

MUGARITZ
Otzazulueta baserria, Aldura Aldea 20
20100 Errenteria, Gipuzkoa

LUNG KING HEEN

Fourth Floor, Four Seasons Hong Kong
8 Finance Street, Central, Hong Kong

MIRAZUR
30 Avenue Aristide Briand
06500, Menton, France

Open April to December, 12.30pm to 6pm and

8pm to 1.30am. Closed Sunday evenings, Monday,
and mid-day on Tuesdays

Monday to Saturday: 12 to 2.30pm; 6 to 10.30pm

Sunday: 11.30am to 3pm; 6 to 10.30pm

February to beginning of November,

Lunch and Dinner: Wednesday to Sunday

Named after a 200-year-old oak tree that grows

in the hills in San Sebastin, Mugaritz holds two
Michelin stars and formerly held third place in the
San Pellegrino World's 50 Best Restaurants awards.
Be ready to receive a completely sensory experience
with the experimental gastromy of head chef Adoni
Luis Aduriz, who schooled at El Bulli with the
legendary Ferran Adri.

This Cantonese venue in Central's Four Seasons

is the first of its kind to receive three Michelin stars.
Chan Yan Tak serves up a selection of traditional
dishes, with the emphasis on seafood the dim
sum is a must, as are the wok-fried prawns with
dried chilli and shallots. A fantastic view of Hong
Kongs glittering skyline and harbour lights
accompany refined use of local ingredients for
an unforgettable experience.

Situated between the sea and the Alps, this 1930s

-style restaurant has views of the quaint town of
Menton. The modern interior is decorated with
artwork by designer Stphanie Marin and there is
a glass-fronted kitchen where guests can watch the
chefs at work. The menu is driven by fresh produce
from the kitchen garden, which features 40 varieties
of tomatoes alone.

Benefit: VIP treatment and last-minute reservations*

Benefit: Priority booking*

*Benefits subject to changes at restaurants' full discretion

Benefit: Complimentary welcome drink, tour, and

take-home gift*
Page 13

CHOPE YOUR DINING

EXPERIENCE WITH US
Why waste your time queuing? Reserve your seat instantly online or through the app and get real-time
confirmation. No need to wait or call for its all at your fingertips 24/7, along with perks, events and more!

A REFINED WORLD
F O R W O R L D LY R E S I D E N T S
HORIZON HILLS GOLF & COUNTRY CLUB
Horizon Hills is the quintessence of that. Infused with international
influences, the township has attracted sophisticated residents from
around the world. For them, it is home away from home.
For Horizon Hills, it is a testament to its status.
Enjoy complimentary* golf at Asias Best Golf Development (CNBC
Property Awards 2015). Horizon Hills Golf & Country Club
is a short 30 minutes drive across the causeway.
*Terms and Conditions apply.

RESTAURANT EMBER
50 Keong Saik Road, Singapore 089158

UNCLE LEONG SEAFOOD (TOA PAYOH)

15 Lorong 8 Toa Payoh #01-01, Singapore 319262

Having claimed a pristine spot on Keong Saik Road for the past decade, this
chic bistro is helmed by Chef Sufian, whose impressive resume includes years
in the kitchens of culinary pinnacles like Iggy's and Waku Ghin. The menu is
a splendid harmony of European and Asian flavours, and favourite dishes amongst
loyal patrons include the Angus Short Rib and Pan Roasted Barramundi.

Informal and laid-back, Uncle Leong Seafood is a popular destination for their
home-style seafood delights. The familiarity of their traditional Chilli Crab and
beloved Bee Hoon will comfort, while other seafood creations such as the amped
-up Gold Coast Prawn, featuring deliciously plump crustaceans in a spiced mix
of golden, crispy topping, will warm both bellies and souls.

International community of buyers from UK, Denmark, South Africa, China, Japan, Hong Kong, South Korea, Australia & Singapore Integrated residential and commercial township 11 unique precincts

"HOMECOOKED"
Illustrated by Lee Chee Chew

MAJESTIC BAY SEAFOOD

18 Marina Gardens Drive #01-10 Below Flower Dome, Gardens By The Bay,
Singapore 018953
Dining at Majestic Bay Seafood is as much a feast for the eyes as it is for the
stomach. The restaurant has an impressive waterfront view of Marina Bay and
a magnificent display of three-dimensional textured artworks by local artists.
Seafood lovers flock here for the Chilli Crab, Black Pepper Crab and the chef 's
signature award-winning Kopi Crab.

15% OFF
Use Code CHOPETPY

Page 14

WILD HONEY @ SCOTTS SQUARE

Scotts Square, 6 Scotts Square #03-01, Singapore 228209
Travel all the mornings of different continents at Wild Honey, which carries all-day
breakfast dishes inspired by the lands of France, Denmark, the Middle East and
beyond. Whether its a classic stack of fluffy pancakes, New York bagels, or the
Norwegian take on Eggs Benedict with avocado, grilled asparagus spears, imported
smoked salmon, and salmon pearls, you can always find a reason to get out of bed
from the extensive menu.

Enjoy extra 15% Off Majestic Bay Seafood, Restaurant Ember and Wild
Honey @ Scotts Square. All offers can be claimed by using CHOPETPY
at shop.chope.co by 30 th June 2016.
Term & Conditions may apply. Visit the Chope Shop to view full terms.

Page 15

A
TO
TOA PAYOH
TREE SHRINE
TOA PAYOH
MRT & BUS
INTERCHANGE

TOA PAYOH
HDB HUB
TOA PAYOH
PUBLIC LIBRARY

NG
H LORO
TOA PAYO

YO

NG 2
RO
LO

H LO R O N G 5

H
YO
PA
TOA PAYOH CENTRAL

TOA PA
YOH LORONG 6

TOA PAYOH
TOWN PARK

TOA PAYOH
SPORTS HALL

T OA

PA

H EAST
TOA PAYO

OR
OH L
TOA PAY

TOA PAYOH
STADIUM

ON

SAFRA
TOA PAYOH

PAN ISL AN
D EXP RES SW
AY (EX IT 16A
)
KAL LAN G
RIV ER

DIRECTION TO SHOWFLAT

Page 16

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