gem residences food newsletter

8/18/2019 Gem Residences Food Newsletter

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Recreate signature local dishes with authentic recipes from Melbe n Sea food , JQ Cafe and Fatt y Che ong C har Siew R ice.

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

B U C K I N G T H E T R E N D

H A W K E R F A R E

Espresso shots over kopi-o — modern cafes are drawing surprising reactions from

a generation used to the traditional coffee sock.

The quintessential cuisine in Singapore, with many of the best foundin Toa Payoh. But do you know the politics behind its history?

G U I D E T O T O A P AY O H : F O O D

To find out more about Gem Residences,call or visit us now.

– www.gemresid ences.sg

8100 1555 / 8332 2000R011362C R026595D


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“From artisan ice-cream to chicken rice

balls, deciding what toeat may be hard but theclose proximity to good

food makes up for thetime spent making

a decision!”

Keng Yang

01 Father & Son, Fatty Cheong ABC Char Siew Rice 190 Toa Payoh Lorong 6, #01-528

02 Chey Sua Carrot Cake127 Toa Payoh Lorong 1, #02-30

03 天天来炒福建虾面

127 Toa Payoh Lorong 1, #02-27

04 Hougang 6 Mile Muah Chee480 Toa Payoh Lorong 6, HDB Hub B1-01

05 Teochew Handmade Pau 127 Toa Payoh Lorong 1, #02-02

H A W K E R F A R E

Text by Xiangyun Lim • Photogra phy by Rebecca Toh

Hawker food: a term a lmost synonymous withSingaporean food. And it’s not just any kind of fare.This is what brought Gordon Ramsay to our shoresand enthralled Anthony Bourdain so much, he publicly

declared these local dishes a necessity i n his upcomingBourdain Market in New York. The extensive variety inhawker fare reflects rich cultural roots and inf luences,ranging from Hainanese Chicken Rice and As samLaksa to Teochew Carrot Cake and Roti Prata.

The term “hawker” first came from street food peddle rs who pli ed their trades since t he 19th cent ury.Mounting hygiene and licensing issues led to the firsthawker centres built in the 1970s, legalising the tradeisland-wide. It took years for the relocation to takeeffect. As of 2013, there were 113 hawker centres andmore than 6000 cooked food stalls dispersed aroundthe island, with 20 more slated to be built by 2027.

As Singapore's second oldest satellite town, Toa Payohhas great advantage in housing many first-generationalhawkers who have been selling famed dishes fordecades. Despite its size — Bishan a nd Marine Paradeare more than twice larger — there are more thanfive hawker centres to be found, each with their own

well-know n hawkers . Take for ex ample Toa Payoh WestMarket and Food Court at Lorong 1, where one canfind legendary天天来炒福建虾面 , Chey Sua CarrotCake and Teochew Handmade Pau amongst others.One trip is insufficient to try a ll that one market hasto offer, much less all of them. Naturally, people fromall over Singapore and even the world are drawn to this

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estate for “food trails” or just for that one particu lardish or craving.

Besides numbers, what lays testa ment to these hawker

dishes is the longevity of support — Steve Ng, 53, whoruns天天来炒福建虾面 , speaks of customers who havequite literally grown old with them. “There are eventhose whose kids and even grandkids we’ve seen eatingour hokkien mee. These d ays, they’re the ones orderingtakeaways for their grandparents to eat at home,”he says.

“... I remember there being an oldfood show on TV where membersof the public and taxi drivers usedto vote for their favourite haunts.Toa Payoh had many votednominations!”

Sarah Wan

Resident Sarah Wan, 25, who has stayed here fora decade, is one of the younger generations enjoyingthe many food offerings in Toa Payoh: “Residentsliving in Toa Payoh are not big on shouting about theirfavourite foods online — perhaps because it’s mostlythe older generations living here — but the queues aretestament to their quality. I remember there being anold food show on TV where members of the public andtaxi drivers used to vote for their f avourite haunts.Toa Payoh had many voted nominations!”

All these and more can be delivered to yourdoorstep with the Gem Residences conciergeservices. Turn to Page 11 to find out more!

D O Y O U K N O W ?

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

like Toa Payoh is anyone's guess. A good numberof Singapore's top hawkers are well within wa lkingdistance — some only a few metres apart. Throw in

well-love d ice-c ream pa rlour Creamier , soul coffeefrom The Daily Press, home-baked pastries from NicheSavoureuse and other modern bistros, and well, life isunfair, as they say.

Residents of Toa Payoh, listen up: you guys have itgood. Despite being in such close proximity to centraltown, 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 adorablefoam cat — the choice is avai lable anytime, every day.And you can still keep to shorts and slippers.

Perhaps that's why this neighbourhood has sucha distinct languid charm. Food, after all, is subsistencefor the body, balm for the soul, and the soil on whichrelationships take root. And it’s sure to have weavedmagic into the community here where chefs andcustomers stay friends, from past generations to yetto come.

Toa Payoh is where you can feast on crabbeehoon, hokkien mee and carrot ca ke beforecooling down with gourmet frozen yoghurt. Ifthe mood suits you, you can also brunch hard

with eg gs bened ict and salted yolk donuts beforedevouring ice kachang and red ruby!

D O Y O U K N O W ?

“I love how I cansatisfy any craving here.It pretty much sums up

why peop le want to s tayin mature HDB estates, with comf ort food thatreminds you what home

is about.”

Chen Jieming

“Besides the wide varietyof food, ranging from local

dishes to internationalcuisine such as Korean

and Japanese, Toa Payohremains trendy with fast

food joints and bubble teashops, accommodating all

age groups.”

Angela Chan

“Our favourite hangout pla ce is t he near est hawker

centre from Pei Chun — we wi ll alwa ys h ave our

meals there after training.There are fried hokkienmee, western food, local

delights, noodles,tze char…”

Daryl Lee Yi Rong

A C U T A B O V E T H E R E S T

Welcome to t he contempor ary li festy le. Liv ingat Gem Residences means comfort in a housefitted with thoughtful design, carrying the age-old refinery of world-class brands like SMEGand Hansgrohe. Multiple facilities from outdoorteppanyaki and grill pavilions to a spaciousclubhouse with cooking facilities, and a 50mswimming pool to unparalleled views from rooftopspaces, cater for every facet of livi ng. Being in oneof Singapore’s most mature estates also means that

the best hawker food and daily essentials a re withineasy reach. Even if you need to step out, the 12,154 sqmdevelopment’s location at Toa Payoh Lorong 5 is justminutes’ drive from the city’s prime shopping belt and

walki ng dist ance f rom two MRT station s.

We make it e ven bett er by inte grati ng concier geservices seamlessly into the everyday. With accessto international priority bookings and personalisedrequests for all occasions, the world is at your

fingertips. This is the pleasure of being home:a triadic luxury of facilities, activities and on-demand concierge services coming together fora definitive new experience — where one has thetime to enjoy the precious things in life.

For more infor mation:call us at 8100 1555 or 8332 2000 ,or visit our website at www.gemresidences.sg


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W I L L H AW K E RF O O D S U R V I V E ?

THE YOUNGER GENERATIONS ARE NOT TA KING OVER .

It’s not difficult to see why. Slaving long hoursin a hot environment isn’t a common ambitionfor both the younger generations or even thehawkers themselves. It isn’t exactly the mostlucrative nor glamourous compared to cushier

office jobs.

BEING A HAWKER ISN’T COOL.

In the culinary world, it’ll be rare to findsomeone aspiring to be the next big hawkerrather than next Jamie Oliver. Being a hawkeris more often seen as a stepping stone toa restaurant or cafe rather than as the endpoint.

LEASES ARE NOT AS CHEAP.

Only first-generation hawkers who had receivedsubsidies from the government during relocationstill pay between $56 and $320 per month forstall rent — that’s how coffee can cost only 70cents. It is, however, a dif ferent story for newerhawkers, and less incentive to enter the trade.

IT IS DIFFICULT TO HIRE MANPOWER.

Long hours and low pay makes for an especiallyunattractive package for service staff.

WE MAY BE TA KING HAWKE RFOOD FOR GRANTED.

Seldom do we take the time to think of theeffort behind these delicious and af fordablefood, even as we enjoy them as a dai ly luxury.Is it time to change that?

K I T C H E NT O T A B L E 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 recipesfor you to recreate at home. Recipes complied by S hena Na • Photogra phy by Rebecca Toh

To the uninitiated, hawker food may not fall underthe “good food” category, especially when it meanshobnobbing in non-airconditioned centres whereone can feel comfortable wearing the I-just-woke-upuniform of of singlet, shorts and slippers. Yet a quickdig can uncover layers of dispute that go beyond thetaste of food to proprietorship and claim-to-fames.Yes, there are politics — it’s not just another food truckeconomy. That’s how significant and rich hawker foodreally is: a kueh lapis of history, cultures and influencesbehind each luscious dish.

Hawker centres, or kopitiam ( Malay: kopi = coffee,Hokkien: tiam = shop) have been a round in Singaporesince 1971, first built as a solution for the problemsstreet hawkers created. These food peddlers manned“stalls” made from portable stoves a nd gave peopleeasy access to aff ordable meals. However, they createddisorder to both traffic and law, congregating onbusy streets and fuelling activit y from secret societiesand gangs. The biggest concern remained to be theextremely unhygienic settings they operated in, which

were ripe breedin g ground s for di sease outbreak s.

After many rounds of inquiries and other initiatives,the first few hawker centres with proper facilitiesfor cooking and food preparation materialised.Legislations complemented by educational programmes

H I S T O R Y O F H AW K E R

C E N T R E S would the n establ ish thes e open-a ir comple xes as places where peopl e could congrega te for me als an dgatherings. Today, there are over 113 centres, with20 more slated to be built by 2027.

However, the complicated system of leases governingstall rents coupled with other mounting problems likeservice hire poses questions many of us fear to ask:can these good hawker food we grew up with survivethe next few decades? And when the current hawkersare unable to continue, who will take on the mantle?

Will t he futu re genera tions know the hawker fare a sthey are now?

Text by Xiangyun Lim • Photography by Rebec ca Toh

• 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

INGREDIENTS

1.

2.

3.

4.

5.

METHODTo prepare the crab, flip it to layon its back and remove the triangularflap. Remove its outer shell and rinseout the gills and guts. Cut intoquarters and crack open the pincers

with a ma llet. Was h thorough lyand dry.

Deep fry the crab quarters, pincersand top shell in boiling oil. Remove

quickly when cooked and set aside,allowing the oil to drip.

On a low flame, melt butter in a wokand stir-fry the curry leaves.

Add salted egg powder, corn nibletsand carnation milk into the wok.Sprinkle sugar, salt and chickenseasoning to taste.

Toss in the crab quarters, pincersand top shell on low flame, coatingevenly with creamy salted egg sauce.

Serves 2-3

SERVING

#2

#4

C R E A M Y S A L T E D E G G C R A B Recipe by Chin Chi Vun, Head Chef of Me lben Seaf ood

F A T T Y C H E O N G ’ S C H A R S I E W Recipe by Jackie Cha n, Chef and Own er of Fat ty Cheong ABC Char Siew Ric e

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METHODIn a large bowl, mix al l theingredients to prepare the marinade.

Toss the pork in the mixture andmarinate for at least 1 hour.

Cook the pork in a pot on high heatfor 20 to 25 minutes for the meatto effectively absorb the marinade,stirring occasionally to make sureit is evenly coated.

Lower the heat to a moderate flameand simmer for another half hour tillslightly charred.

• 1kg Pork (Armpit Cut)

INGREDIENTS

Serves 2-3

SERVING

MARINADE

• 500g Sugar

• 300g Oyster Sauce

• 300g Hoisin Sauce

• 300g Black Bean Sauce• 300ml Soy Sauce

• A splash of Rose Cooking Wine

• A splash of Dark Soy Sauce

• A pinch of Salt

TIPS FOR GOOD CHARSIEW

Don’t marinate your meatovernight. The sodium in themarinade can cause water toseep out of the pork, resultingin cooked meat that is tougherand chewier.

Fire: control, control, control!Charcoal is used for roastingall the meat at Fatty Cheong,including duck and三辰肉.Fire control is crucial to ensurethe char siew is not overcooked

yet ach ieves t hat heave nly stic ky,slightly chewy, and charredcoating layer.

Add some water to your meat when mari nating . Jacki e sharesthat pork meat actually is water-absorbent, and that addition of

water ca n help ens ure the me atremains moist and tender.

Choose a good cutting of pork. Jackie chooses to use me at fromthe armpit, which is naturallytender and has an intriguingmarbling of fat. It is not a cheapcut, and Jackie gets dibs on t hebest quality cuts from his supplier.

#1

There are three “generations” of hawkers withinhawker centres, but these “generations” are not offamilial roots. The term refers to the complicatedsystem of lease subsidy governing hawker stallrents, which means vast differences betweenrental costs within the same hawker centre.

D O Y O U K N O W ?

“So awesome to havethe concierge help

tabao back from myfavourite hawker

centre!”

#3

“Want to learn how to cookbetter? Whether you are

a beginner or maestro, you'lllearn something new at our

complimentary cookinglessons at Gem Residences’

dining facilities.”


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being only 10 months old, The Daily Press cafe hasalready converted a few elderly patrons into regularsof their specialty coffees. Some of them even preferespressos — not a common trend amongst the

younger g eneratio ns.

Over at bakery Niche Savou reuse , Melvin Tang sharesa similar experience, receiving “quite a few elderlycustomers who keep coming back for our bakes”. Thisis despite them being used to the lower price tags oftraditional pastries from neighbourhood bakeries,for the taste of heartfelt passion in his bakes speakslouder than price.

This intriguing interaction between the traditionaland modern may seem surprising but it certainlycontributes to the charm of t he town. Here, it

B U C K I N G T H E T R E N D Introducti on by Xiang yun Lim • Text by Shena Na • Photography by Rebecca Toh

Mention Creamier to any local and what comes to mind would be ice crea m — and Toa Pa yoh. Owne rs Khoh Wan Chin a nd Audre y Wang had good fore sight whe nthey breathed life into a little cosy corner of the estate

with the ir handc rafte d ice-c ream pa rlour in 2 011, formore than 14 new cafes have joined them since.

Cafes are no novelty in Singapore. Demand and supplyhave never been higher, with cafe-hopping a favourite

weekend a ctivit y amongs t the youn ger genera tions. T hequest to trawl through the list of new cafes is fuelledby large numbers of entrants, with an average of almost400 yearly and more than 200 in 2015 alone.

But what is novel here in Toa Payoh is an emergingtrend of the older generation turning towards moderncafes as an alternative to traditional kopitiams . Despite

F O RH A N D C R A F T E DP R E M I U MI C E C R E A M

CREAMIER

Having seamlessly blended into the charming flurryof provision stores, custom-tailor shops and massage

parlours in Lorong 1, Creamier may not be theeasiest place to find. But look out for a long queueor just ask any resident, for most can wave you in thedirection of the ice-cream and waffle cafe.

Creamier was started out of what the owners cal l“pure serendipity”. They had fell utterly in love

with the quieter neighbou rhood a f ew years ago, which spa rked a de cision to start an ice- cream parlour. “At t hat time , to have a lifes tyle ca fé sel lingartisanal desserts and specialty coffee opening inthe heartlands was unheard of,” co-owner Ms Khoh

Wan Chin sa ys. “Many skeptic s felt t hat there wasno way Creamier could survive.”

Despite the initial challenges, Creamier madea strong name in the local market with theirdedication to quality, even it meant using importedingredients and spending $20,000 on the ice-

cream display case. Wan Chin also observes that“although being located in an off-radar locationhas its difficulties, it enhances the pleasure ofdiscovering and experiencing the character of theneighbourhood”.

This pleasure of e xploring isn’t just for customers,but also the owners. The town also plays an integralrole in the creation of ice-cream flavours. Forexample, a chat with a local grocer on the d ifferentfragrances of ginger inspired a Ginger Masalaflavour the next day. From its very beginning,Creamier is at heart a true love ode to this littlecorner of the estate.

www.creamier.com.sg

THE DAILY PRESS

Here’s where calls the shots when you’re looking forgourmet coffee. From bean to cup, The Daily Press

pays at tention to each de tail a t every step for t he perfec t cuppa — from us ing thei r own hous e blendof coffee beans from Ethiopia, Brazil and Sumatra,to a dedicated emphasis on quality equipment, barista-training and community spirit.

“We want to educate the community on specialtycoffee here,” Goh Shuiling, 29, who fronts the businessdevelopment, says. “It’s also about the types of beansused, and the roasting process, which is actua llyhealthier than kopitiam coffee.”

The Daily Press is also intent on setting themselvesapart from the usual café brunches, choosing insteadto pay homage to the basic sandwich. You’d besurprised by how much flavour can be packed into

F O R S P E C I A L T Y C O F F E E

one! Their sarnies even reconstruct famous disheslike Babi Poteng and Korean “Fried” Chicken intohandheld convenience. Each is a separate creation

with in dividu alis ed dres sings, all ma de from s cratch,that heightens the dish without hidden preservatives.Sides also include Mixed uinoa Salad and AburiVegetable Salad.

The cafe may be one of the newer kids on t he block,but their focus on building a community with theresidents here has already made them a favouriteamongst both the young and families. They even havetheir pool of regular elderly patrons who have fallenin love with their specialty coffees. Don’t feel shy tochat with the baristas, who would be most glad to tell

you more ab out coff ee and i ts orig ins.

www.facebook.com/thedailypresssg

Love a good barbeque? Choose from anyone of the eight outdoor cooking areas atGem Residences. Whether by the poolsideor on the rooftop, the view is guaranteed.The concierge can even arrange for privatebarbeque cooks on your behalf!

D O Y O U K N O W ?

Here’s a clubhouse that’s different — a fully-functional kitchen at Gem Residences allows

your cu linar y skil ls to shi ne at any party. P rivatechefs are also available for hire, a nd you can evenenjoy alfresco gourmet dining!

D O Y O U K N O W ?

All kitchens in Gem Residences’ are fitted withSMEG, from hob and oven, to even the fridge.

D O Y O U K N O W ?

The Daily Press

F O R A L F R E S C O D I N I N G

FIX CAFE

Fix Cafe is markedly more off the beaten track butoffers a poolside dining experience amidst handmadeindustrial furniture. Opened by the guys behind GrubCafe, Fix offers dishes both hearty and Instagram-

worthy. At i ts core, the caf e lives by their p hilosop hyof literally fixing al l things from scratch, so expect onlyauthentic food with handmade ingredients.

Dive into their signature open-faced Naanwiches,a creation by Head Chef and Co-Founder MervynPhan fusing naan with ingredients inspired by d ifferentcultures such as the Chicken Tikka, topped witha wobbly egg. Their Liu Sha Donuts — fried fluf fydonut balls with a salted egg dip — is an undisputeddraw 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 s ticks.

Food aside, the cafe also pays attention to heartmatters. “We founded Fix on a workshop concept

— everything is built on human touch, from foodand drinks, to design and community service,” saysAmanda Phan, Director of Sales & Marketing. FixCafe offers mentorship to struggling youths with anaspiration to join the F&B workforce. It’s certainly easyto fall in love with this ca fe that’s built on authenticityand care.

www.fix.com.sg

Note: Fix is a ha lal-cer tified c afe.

isn’t about who’s modern or outdated. It’s about aharmonious coexistence between the new and old,

where less ons can be share d and ex perience s formed .And that’s more precious than restaurants that simplycome and go however progressive they may be.


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T H E B E S T T H I N G S I N L I F E A R E N ’ T D I A M O N D S

NICHE SAVOUREUSE

Standing tall behind the long marble counter stacked with fre sh bake s is owner Melvin Tan g, welcom ingcustomers with the same sincerity and passion hehas for baking. Here at the fami ly-owned bakery,a philosophy of serving only handmade goods runsdeep. “If I know a creation is not up to standard,I simply cannot make myself sell it to anyone regardlessof profit,” Melvin says. “I too eat what I create. AndI’ll only sell what I and my fa mily love to eat.”

This philosophy has built him a strong base of loyalcustomers, who Melvin says appreciate the role Niche

plays a s “guard ians of their f ood”. It is preciousmotivation for him to retain his baking philosophy:“They have come to trust us on that — and that trustis never to be taken lightly.”

Despite the more westernised offerings, the cosy spaceattracts quite a number of seniors, who like to pop byfor a little pastry and big conversation. Melvin sharesthe story of an initially stoic old man who upon tastinghis orange cranberry pound cake, started reminiscingabout his wedding cake. He now visits almost d aily.

To Melvin, these human connections are what mattersmost. Niche Savour euse may be a modern-day bakery,but the loving intention behind this bakery is deeplyrooted in values, community a nd authenticity.

www.facebook.com/nichebou/

F O R B A K E D A U T H E N T I C I T Y

N I C H E S A V O U R E U S E ' SC R A N B E R R Y S C O N E S

Serves 2-3

• 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)

SERVING

INGREDIENTS

1.

2.

3.

4.

5.

6.

7.

METHOD

Chill mixer and paddle attachment in the freezerfor at least 15 minutes. Preheat fan oven to 200ºC,

or convection oven to 180ºC.

In a medium bowl, hand-whisk sugar, buttermilk,sour cream, salt, vanilla extract and orange zesttill smooth. Set aside in chiller.

Remove chilled mixer and pour in f lour, baking powder an d cinna mon. Mix o n low spee d, add ingcold butter cubes in two portions until mixture iscoarse and sandy.

Pour in chilled buttermilk and continue mixingtill lightly combined. Toss in cranberries. Scrapedown the bowl and fold 2–3 times.

On a lightly floured surface, quickly handpress oruse a rolling pin to f latten dough to 1” thickness.Cut into squares of 3”x3”.

Line each scone 5cm apart onto a lined bak ing pan and glaz e with hea vy crea m (optional). Bakefor approximately 20 to 25 minutes at 190ºCin fan oven, or 170ºC in convection oven, untilgolden brown.

Let the scones cool on a wire rack for 10 minutes.Serve with clotted cream and homemade jam orfruit compote.

Recipe b y Melin Tang, Ba ker and O wner of N iche Savo ureuse

F O R O R G A N I CF R O Z E N Y O G H U R T

FROZEN BY A THOUSAND BLESSINGS

Australia’s first self-serve frozen yoghurt bar hadan interesting take on international franchising.Instead of hitting the usual prime a reas, they choseto go heartland. “We want to bring in somethingnice for the young and the old,” says franchise ownerMr Mervyn Lee.

“Sugar-free and soy options allow elders to enjoyfrozen desserts with their grandchildren. Everything’schemical-free and made with bio-dynamic milk, sothey’re safe for toddlers too.” True to his vision, thebar is a hot hangout spot especially for fa milies withchildren, the health-conscious and those looking fora lighter alternative to ice-cream.

Choosing your frozen yoghurt flavours is a breeze.There are six options (Mervyn shares that Pomegranateand Natural are local favourites), which all make

perfec t base s for the o ver 30 topp ings ava ilable , goingbeyond the usual offerings with superfood chia seed sand even colourful chunks of Turkish delights. Toensure freshness, Mervyn handpicks his fruits at the

wet marke t and ba kes the c ake toppi ngs from t heirkitchen. It’s hard not to feel like a kid at the candystore, and needless to say, multiple visits are a necessity.

www.facebook.com/FrozenByAThousandBlessings

Note: The secon d level of Frozen By A Thousand Blessing s is avail able for private bo okings at a mi nimum spend. Cal l in to find out more.

GOURMET FOOD BY PRIVATE CHEFS

Gem Residences will change the way you live. You can now do things more quickly a nd conveniently. As well as gainaccess to things that simply weren’t possible before. There’s a service for every need: private chef, food delivery to

your doors tep, lau ndry cle aning . Even nee ds you d idn’t have b efore. L ike di ning at the hotte st tabl es with t he girl you just met in Londo n. It’s al l at your f ingert ips — lit erall y. Becaus e here is where lif e is a c ut above the rest .

HOME ENTERTAINING WITHOUT THE FUSS

• House Cleaning & Laundry Services

• Food Delivery

• Grocery Shopping & Delivery

• Dining Reservations (Locally & Internationally)

• Priority Access to Top Tables

• Private Chefs / Private BBQ Cooks

• 8 Outdoor Cooking Areas

• Rooftop Teppanyaki Dining Pavilion

• Edible Gardens – Urban Farming

• Spice & Herb Gardens

• Clubhouse – Gourmet Kitchen

• Scheduled Baking Demonstrations

• Rooftop Sportsbar & Grill Pavilion

TEPPANYAKI AND BBQ PAVILIONS

EVERYTHING YOU NEEDFROM FARM TO TABLE,

HOMECOOKED TOGOURMET*

“Love baking? Allour units are fitted with st ate-of-t he-art SMEG ovens.

Come and join thecomplimentary

baking lessons atGem Residences

and meet yourneighbours!”

*Charges may apply for concierge requests and arrangements.

“Visit the showflatand you may justbe lucky enough totry these scones!”


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N O W Y O U C A N E A TT H R O U G H O U R L I T T L E

B L A C K B O O K O FR E S T A U R A N T S

How difficult is it to d ine at the world’s best? Not atall when you’re with Gem Residences. The premiumconcierge service gives you priority access and privilegesto the hottest and most exclusive restaurants all aroundthe world. Think Eleve n Madison Park in New York,USA (voted 5th in The World’s 50 Best Restaurants,

Restaurant Andre (ranked 46th), and La Pergola ,the only restaurant in Rome to have received threeMichelin stars.

Any other day might find you exploring other multiplecelebrity-owned or Michelin-starred restaurants thelikes of Gordon Ramsay, Hakkasan , and Ivy Chel seaGarden. Wherever you are — London, New York,Tokyo, Hong Kong or Mumbai — the concierge atGem Residences has a seat reserved for you at thehottest tables. And don’t be surprised if you’re theonly one there welcomed with a drink and a privatetour. That’s the Gem Residences experience for you.

MIRAZUR 30 Avenue Aristide Briand06500, Menton, France

Februar y to begin ning of Noemb er, Lunch and D inner: Wednesd ay to Sunday

Situated between the sea and the Alps, this 1930s-style restaurant has views of the quaint town ofMenton. The modern interior is decorated withartwork by designer Stéphanie Marin and there isa glass-fronted kitchen where guests can watch thechefs at work. The menu is driven by fresh producefrom the kitchen garden, which features 40 varietiesof tomatoes alone.

Benefit: Complimentar y welcome drink, tou r, andtake-home gift*

Mugaritz , Spain

HAKKASAN 2nd Floor K rystal B uilding , Waterfiel d Road, Bandra West, Mumb ai, Mahara shtra 40 0050

Lunch: 12pm to 4 pm Dinner: 7pm to 12 .30am Daily Bar : 7pm to 12.30 am

Popular among local celebrities, this is one of thetrendiest contemporary Chinese restaurants inthe city. With a sound reputation for its seafood,the menu features several signature dishes from itsMichelin-starred branch in London. As one of themost highly sought-after dining destinations inMumbai, reservations should be made well in advance.

Benefit: VIP treat ment and a compl imentarywelcome drink*

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

Breakfas t: 7am to 10.30a m Lunch: 12pm to 2 .30pm Dinner: 6 .30pm to 10.3 0pm

Chef Richard Ekkebus has earned two Michelinstars for his Gallic haute cu isine, which is servedin a stylish, wood-panelled dining room. Begin withaperitifs at the bar and a dmire the soaring bronzeceiling sculpture by the acclaimed designer AdamTihany before ordering the seasonally updatedtasting menu. A private wine room hosted by thehead sommelier is available for larger groups.

Benefi t: Priority booking*

RESTAURANT ANDRE 41 Bukit Pasoh RoadSingapore 089855

Lunch: Wednesda y to Friday Dinner: Tuesd ay to SundayClosed Mondays and Public Holidays

Trained by Joël Robuchon among others, chef andowner André Chiang's unique 'octaphilosophy' ischaracterised by eight words — unique, pure, texture,memory, salt, south, artisan and terroir. With itsname as San Pellegrino’s fifth best restaurant in A sia,booking is essential at this intimate venue.

Benefit: VIP treat ment, complime ntary gl ass of w ine

and private tour of win e cellar, meet-and-gr eet withChef André*

*Benefits subject to changes at restaurants' full discretion

“The benefits on the next page a re only f or resident s

who book th rough theconcierge. Feels so exclusive!”

MUGARITZ Otzazulueta baserria, Aldura Aldea 20

20100 Err enteria , Gipuzkoa

Open April to December, 12.30pm to 6pm and8pm to 1.30am. Closed Sunday evenings, Monday,

and mid-day o n Tuesdays

Named after a 200-year-old oak tree that growsin the hills in San Sebastián, Mugaritz holds twoMichelin stars and formerly held third place in theSan Pellegrino World's 50 Best Restaurants awards.Be ready to receive a completely sensory experience

with the experi mental gastromy o f head c hef AdoniLuis Aduriz, who schooled at El Bulli with thelegendary Ferran Adrià.

Benefit: VIP treat ment and la st-minute res ervations*

BETONY 41 West 57th Street, New York, NY 10019

Lunch: Monday t o Friday Dinner: Monda y to Saturda ySunday Closed

This Michelin-starred restaurant contemporaryAmerican cuisine with dishes that ex tract surprisingflavour from familiar ingredients. Think foie grasrolled in crushed cashew and dusted with rock saltand pepper, or poached lobster with chestnuts andcarrots. The cocktails here are also must-tries, werecommend the signature clarified milk punch.

Benefit: A ‘sur prise and d elight’*

DINNER BY HESTON BLUMENTHAL Mandarin O riental Hy de Park66 Knightsbridge, London SW1X 7LA

Daily, 12pm to 2.30pm; 6 .30pm to 10.30 pm

This Michelin-starred British restaurant in theMandarin Oriental Hotel overlooks Hyde Park.A modern dining room with dark wood tablesand simple cutlery has eye-catching features suchas jelly mould light fitting and a stainless steelspit roast pulley system. Dishes follow a medievaltheme, with the menu even including the date ofthe original recipe. Expect culinary quirks such asmushroom ketchup.

Benefit: Last-minute r eservati ons*

LA PERGOLA Rome Caval ieri, Wald orf Astor ia Hotels & R esorts,Via Alberto Cadlolo 101, 00136 Rome

Tuesday to Saturday: 7.30 to 11.30pm

This is the only restaurant in Rome to have beenawarded three Michelin stars. Attention to detailand choice are watchwords here, along witha staggering 60,000 bottles of wine and 29 differentkinds of water to accompany your meal. Call lifest yleconcierge to book a table on the terrace or in the

wood-pa nelled d ining ro om.

Benefi t: VIP trea tment*

LUNG KING HEEN Fourth Floo r, Four Seas ons Hong Kong8 Finance Street, Central, Hong Kong

Monday to Satu rday: 12 to 2 .30pm; 6 to 10 .30pmSunday: 11.30am to 3pm; 6 to 10.30pm

This Cantonese venue in Central's Four Seasonsis the first of its ki nd to receive three Michelin stars.Chan Yan Tak serves up a selection of traditionaldishes, with the emphasis on seafood — the dimsum is a must, as are the wok-fried prawns withdried chilli and shallots. A fantastic view of HongKong’s glittering skyline and harbour l ightsaccompany refined use of local ingredients foran unforgettable experience.

Benefi t: Priority booking*


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C H O P E Y O U R D I N I N GE X P E R I E N C E W I T H U S

Why wast e your ti me queui ng? Rese rve your seat in stantl y online or throug h the app and get real-ti meconfirmation. No need to wait or call for it’s all at your f ingertips 24/7, along with perks, events and more!

RESTAURANT EMBER 50 Keong Saik Road, Singapore 089158

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

WILD HONEY @ SCOTTS SUAREScotts Square, 6 Scotts Square #03-01, Singapore 228209

Travel all the mornings of different continents at Wild Honey, which carries all-daybreakfast dishes inspired by the lands of France, Denmark, the Middle East andbeyond. Whether it’s a classic stack of fluff y pancakes, New York bagels, or theNorwegian take on Eggs Benedict with avocado, gri lled asparagus spears, i mportedsmoked salmon, and salmon pearls, you can always find a reason to get out of bedfrom the extensive menu.

UNCLE LEONG SEAFOOD (TOA PAYOH)15 Lorong 8 Toa Payoh #01-01, Singapore 319262

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

" H O M E C O O K E D " Illustr ated by Lee Chee Chew

Enjoy extra 15% Off Majestic Ba y Seafood , Restaura nt Ember and Wild Honey @ Scott s 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 f ull terms.

MAJESTIC BAY SEAFOOD 18 Marina Gardens Drive #01-10 Below Flower Dome, Gardens By The Bay,Singapore 018953

Dining at Majestic B ay Seafood is as much a fea st for the eyes as it is for thestomach. The restaurant has an impressive waterfront view of Marina Bay anda magnificent display of three-dimensional textured art works by local artists.Seafood lovers flock here for the Chilli Crab, Black Pepper Crab and the chef'ssignature award-winning Kopi Crab.

15% OFFUse Code CHOPETPY

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

A R E F I N E D W O R L DF O R W O R L D L Y R E S I D E N T S

Horizon Hills is the quintessence of that. Infused with internationalinfluences, 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 Asia’s Best Golf Development (CNBCProperty Awards 2015). Horizon Hills Golf & Country Club

is a short 30 minutes drive across the causeway.

HORIZON HILLS GOLF & COUNTRY CLUB

*Terms and Conditions apply.


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HDB HUB

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TOA PAYOH

PUBLIC LIBRARY

SAFRA

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TOA PAYOH

STADIUM

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DIRECTION TO SHOWFLAT MAP NOT DRAWN TO SCALE

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