Tiong Bahru Bakery Giveaway at Eng Hoon Street
1 to 5 October 2025
Tiong Bahru Bakery has reopened its flagship outlet at Eng Hoon Street and is marking the occasion with a week-long giveaway. From 1 to 5 October, the bakery will be giving out “Blind Bakes Boxes” filled with an assortment of baked goods, merchandise, and small treats.
The boxes will be distributed daily at the outlet, and no purchase is required. Customers who wish to take part need only visit the store and register on-site. Each box contains different surprises, with some showcasing new menu items.
Adding to the promotion is a golden prize. Five of the boxes hide what the bakery calls a Golden Croissant. Recipients of these boxes will win a year’s supply of viennoiserie — a pastry selection that includes croissants, pain au chocolat, and related items. The prize entitles winners to 365 pastries spread across twelve months.
Tiong Bahru Bakery opened its first store on Eng Hoon Street in 2012. The flagship site has been refreshed this year, with the bakery aiming to blend its established heritage with a new customer experience. The brand has grown steadily in Singapore and now operates several outlets across the island, known for its French-inspired breads and pastries. The giveaway is designed to highlight the relaunch of the Eng Hoon outlet while engaging both long-time customers and first-time visitors.
The Blind Bakes Boxes drop at the Eng Hoon store once a day until 5 October 2025, while supplies last.
Tiong Bahru Bakery
56 Eng Hoon Street #01-70
Singapore 160056
Tel: +65 6220 3430
Rempapa serves final Peranakan menu before National Gallery move
Till 5 October 2025
Rempapa will close its Paya Lebar location on 5 October 2025 after serving a special Peranakan heritage menu. The restaurant will reopen at the National Gallery Singapore in late October.
Chef Damian D’Silva has created a menu featuring traditional Peranakan dishes, many served for the first time at the restaurant. The limited-time offerings run until the closure date.
The menu includes six signature dishes. Nasi Ulam ($12) is available only on Tuesdays, Thursdays and Saturdays. The herbed rice features fresh seasonal herbs hand-picked by Chef Damian, combined with salted fish and prawns.
Ayam Buah Keluak ($28) follows traditional preparation methods. Each keluak nut is filled with its own flesh and pork fat, then stewed with chicken in rich gravy made with coconut milk and tamarind.
Other dishes include Hati Babi Bungkus ($14), a Lunar New Year delicacy of minced pork and liver wrapped in caul fat. Sayur Kachang Rempah Titek ($18) features long beans in prawn stock with rempah titek spice paste. Babi Chin Pork Leg ($24) offers soy-braised pork with garlic.
Rempapa opened in December 2021 as a showcase for Singapore heritage cuisine. Chef Damian has gained international recognition for preserving multicultural heritage recipes from Chinese, Peranakan, Eurasian, Indian and Malay kitchens. The restaurant is a partnership between Chef Damian and OUE Restaurants.
Rempapa
2 Paya Lebar Road, #01-01/02/03,
Park Place Residences at PLQ,
Singapore 409053
Tel: +65 9459 1603
Opening Hours
Mon-Fri: 11:30am-3pm (Last Order 2:30pm), 6-9:30pm (Last Order 9pm)
Sat-Sun: 11am-3pm (Last Order 2:30pm), 6-9:30pm (Last Order 9pm)
Singapore River Festival returns with design focus and dining deals
12 to 21 September 2025
The Singapore River Festival will run from 12 to 21 September 2025, marking its first Design Edition. Singapore River One is organising the event with the DesignSingapore Council as part of Singapore Design Week.
Special dishes celebrate river heritage
The festival features Singapore River Signatures, a collection of dishes that highlight the area’s culinary heritage. Restaurants along Boat Quay, Clarke Quay and Robertson Quay are participating.
Tian Tian Fisherman’s Pier Seafood Restaurant will serve Flying Noodles with Singapore Chilli Crab. The dish features nearly one-metre-long noodles with the restaurant’s signature chilli crab sauce. The Seafood Market offers Lobster Nasi Lemak served in a traditional sampan boat. The halal-certified dish includes live lobster with coconut rice and traditional accompaniments. East Treasure Chinese Restaurant presents Aged Duck with 5-Year Tangerine Peel. The roasted duck is infused with citrus flavours from aged peel.
Other participating venues include Red House Seafood with their Spicy Seafood Combination, BOTANY with Ayam Merah and Mash, and Crazy Monkeys serving Chilli Crab Pizza.
Dining promotions across river precincts
Festival-goers can enjoy various dining deals throughout September. Publico offers a complimentary pet drink with spending above $70. Les Bouchons Singapore has a one-for-one Wagyu Sirloin deal at $98++.
Mimi Restaurant at Clarke Quay provides 15% off total bills. Tian Tian Fisherman’s Pier includes free gifts with dining. Baba Nyonya gives limited-edition tote bags with minimum spending of $50++. Brewerks will serve Ondeh Ondeh Lager, an amber beer brewed with pandan and coconut for Singapore Design Week 2025.
Event details: The festival spans multiple venues along the Singapore River. Full promotion details are available at srf.sg/promotions. Updates are posted on Instagram: @singaporeriverone | Facebook: @singaporeriverone | TikTok: @singaporeriverone
Travel retail brand ETC expands Singapore snack offerings at Changi Airport
ETC Travel Retail has launched a new range of Singapore-themed snacks alongside four new outlets at Jewel and Changi Airport Terminal 1 and Terminal 2, both in transit areas and public zones. The expansion aims to position local snacks as preferred gifts for tourists and overseas travellers.
The new product line features packaging with Singapore icons including the Merlion and Gardens by the Bay. New items include Premium Travel Beverage drip coffees with flavours like Singablend Iced Gem and RelationChip Goals. The range also adds Singapore-baked cookies such as Confetti Mix and Golden Crunch varieties. Other additions include freeze-dried fruit teas in lychee and passionfruit flavours. Existing products like the Salted Egg range and Gourmet Premium Cuttlefish have received new packaging. The company introduced Crispy Cuttlefish in six flavours including Hot & Spicy and Seaweed.
The products contain no preservatives, pork or lard, and come in resealable travel-friendly packaging. All snacks are made with premium ingredients.
ETC Travel Retail products are available at the new airport locations, Marina Square, and online platforms including iShopChangi, TANGS Official Online Store, Shopee Mall, Lazada Mall and Klook Singapore.
7-Eleven launches local-inspired snacks for SG60
23 July to 16 September 2025
7-Eleven has rolled out its second wave of Singapore-themed food items as part of its SG60 celebrations. The convenience chain’s “Dabao Flavours of Singapore 2.0” features eight new snacks and desserts inspired by local dishes. These new items are available at all 7-Eleven outlets islandwide.
The lineup includes collaborations with Old Chang Kee and Milo. The popular Egg Mayo and Old Chang Kee Curry’O Double Combo Sandwich returns at $4. New items include a Scrambled Egg Toast with Chilli Crab Sauce, also priced at $4.
Other offerings feature local flavours reimagined as convenient snacks. The Chicken Satay Wrap ($3.90) contains roasted chicken with peanut sauce in a soft tortilla. The Chicken Laksa Macaroni Wrap ($3.90) wraps laksa-flavoured chicken and macaroni. Two onigiri options showcase Singapore dishes in Japanese rice ball form. The Chicken Nasi Lemak Onigiri ($2.80) uses blue pea rice with sambal chicken. The Chilli Crab Onigiri ($2.80) features crab meat in chilli crab sauce.
For dessert, the “Made with Milo” Lava Cake ($3.90) offers molten Milo centre. The Kopi-misu ($3.90) puts a local twist on tiramisu with kopi-soaked ladyfingers.
7-Eleven has also partnered with local illustrator Natasha Elle for limited-edition merchandise featuring her SADSHRIMPS artwork.
7-Eleven Singapore Facebook | 7-Eleven Singapore Instagram
Wan Hao launches Giant Grouper Menu
1 July to 30 September 2025
Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel is serving up dishes made from giant grouper fish. The Cantonese restaurant’s special menu features dim sum, soups, main courses and set menus using the ocean fish.
Giant grouper, known locally as long dun, can grow up to 22.5kg and 1.2 metres long. The fish is high in protein, low in fat and rich in collagen.
The restaurant’s chefs use every part of the fish to avoid waste. Dim sum options include steamed giant grouper dumplings with celery and plum sauce at $9 for two pieces. There are also dumplings with caviar, egg white and snow pea for the same price. Main dishes cost $58 per portion. The steamed giant grouper fillet comes with mei xiang salted fish and Iberico pork patty. Another option is the Hong Kong-style crispy giant grouper fillet with fried garlic and chilli peppers. For a more premium option, pan-seared giant grouper fillet is served with fish maw and dried sole fish.
Set menus are available for lunch at $78 per person and dinner at $98 per person. Both require a minimum order of two people. The lunch set includes sautéed giant grouper fillet with snow pear and preserved olive. Dinner features poached rice with giant grouper fillet in fish broth.
Wan Hao Chinese Restaurant
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Tel: +65 6831 4605
MOpening Hours: 11:30 am – 3 pm, 6 pm -10 pm
A Taste of Italy by Chef Davide Borin at Dolce Vita
11 to 17 August 2025
Mandarin Oriental Singapore will host a week-long Italian culinary showcase from 11 to 17 August. Chef Davide Borin from Essenza restaurant in Mandarin Oriental Muscat will present coastal Italian dishes at Dolce Vita.
The visiting head chef will offer traditional recipes including Bruschetta with heirloom tomatoes on sourdough. Diners can also try Raviolone al Tartufo, featuring ravioli with egg yolk, ricotta and black truffle sauce.
Chef Borin will prepare Branzino in Crosta di Pane tableside. The dish features sea bass cooked in bread crust with white asparagus and lemon. The menu concludes with Pistacchiomisu, a pistachio version of classic tiramisu.
The limited-time menu runs during lunch from 12pm to 2.30pm and dinner from 6.30pm to 10.30pm. A three-course lunch costs $58++ per person. The five-course dinner is priced at $158++ per person. A la carte options will also be available throughout the week.
Dolce Vita
5 Raffles Avenue
The Mandarin Oriental
Singapore 039797
Tel: +65 6885 3500