T2 has officially launched in Singapore! The first T2 store in Asia opened its doors at 313@Somerset on 12 January 2017.
From small beginnings in Melbourne, Australia, T2 Tea has taken the traditional art of tea, turned it on its head then taken it to the world. Now with over 20 years of brewing under their belts, T2 has gone from a single store on Brunswick Street, Fitzroy to over 75 stores worldwide across Australia, New Zealand, United Kingdom and the United States.
Their unique take on the ancient brew combines traditional recipes with a modern twist. All time favourites such as English Breakfast and Earl Grey still remain a staple on the menu, while signature blends such as Melbourne Breakfast and French Earl Grey signal a new generation of tea blending and experimentation. This approach to reinventing and reimagining the humble cuppa has allowed T2 to expand their library to over 200 teas and counting.
Offering a world of unique blends, matcha, and iced teas to sample and purchase, T2 gives tea lovers the chance to buy unique teawares and brewing tools to make the perfect cuppa at home or the office.
In true T2 style, they’ve also come up with a blend to celebrate their arrival in Singapore – the Singapore Breakfast! Reminiscent of kaya toast, Singapore Breakfast is a mix of puerh, GMC, coconut and pandan that sings with richly sweet, toasty and coconut-y flavours. Heavenly when served alongside the real deal, this brew is the ultimate ode to Singapore’s beloved national breakfast.
T2 opened its doors in Singapore at 313@Somerset #01-20 on 12 January 2017.
This December, KoKoPanda, a new ‘Superfood’ focused, Korean soft serve and beverage concept is arriving in Singapore! It will officially launch on 16 December 2016 at Plaza Singapura #B2-60.
KoKoPanda provides health-conscious individuals with soft serve & beverage choices that offers a guilt-free indulgence. Their three unique soft serves include Black Yogo (frozen yogurt), White Cremo (Korean soft serve ice-cream), and the signature KoKo Twisto ( a combination of half black yogo and half white cremo).
The Seoulistic softserve also comes with options of adding superfood toppings such as the KoKoCrunch granola; a mix of rice puffs and dried fruits, and a wide range of premium dried Korean superfruits including Jeju Tangerine, Strawberries and Apples. Softserves come at a price of $4.90 per cup with one free topping or $5.90 per cup with a choice of three toppings (one premium and two normal toppings).
KoKoPanda’s exciting super beverage menu offers a variety of drink choices. A must-try signature drink is their Jeju Green Tea Latte. Other options include the ChiaChaCha, a refreshing combination of 100% coconut water with Chia seeds, fruit vinegar ciders, and fruit enzyme drinks. Prices for drinks range from $2.90 to $4.20.
If you are looking for a dessert and beverage alternative which combines deliciousness with nutrition, this new addition to the dessert scene is a must-try!
Homegrown casual dining chain 4FINGERS Crispy Chicken celebrated turning seven and the grand opening of its Marina Square outlet yesterday. In 2009, its founders opened their first outlet at ION Orchard and seven years on, 4FINGERS is grateful for having quite a bit to show for on its “report card”. In Singapore, the brand launched 10 new stores in under two years. As of today, the chain operates 14 stores, serving up its famous fried chicken to nearly 12,000 hungry diners daily across the region, including in Kuala Lumpur, Medan and very soon, Melbourne and Brisbane.
Approximately 300 guests, media, industry partners and friends attended the seventh birthday bash at the brand new 4FINGERS Marina Square, where they were treated to good music, great food and witnessed urban artist Samantha Lo (‘Sam Lo’) put on the finishing touches to a 5 metre (width) by 2 metre (height) mural. A permanent feature at the restaurant, the artwork was specially commissioned for the occasion. It was assembled on opening day with every guest playing a part in putting on the final touches.
Primed for the season of year-end celebrations, Gallery & Co. launches a festive set menu by Chef Anthony Yeoh of Restaurant Cocotte. A continuation of the all-day-dining menu revamp that was previously launched in mid-August, the festive special features a selection of Christmas and New Year favourites with a familiar Southeast Asian twist. Available in sharing portion (Option A – Feeds 3-4 Pax at $75++) or single person set (Option B $45++) until the 31st of December, highlights of the menu include a Coconut & White Wine Seafood Curry, Assam & Honey Glazed Christmas Ham, and Wagyu Beef Roast with Coriander Salsa Verde.
GALLERY & CO. MERRY MORSELS DESSERT PACKAGE
Along with the festive set menu, Gallery & Co. is also launching Merry Morsels, a dessert package of twelve lovingly crafted crafted treats for each day of Christmas. Priced at just $40, the set is perfect for gifting and for convivial celebrations. The desserts and are available now at Gallery & Co. and pre-orders on Gallery & Co’s website are open until the 19th of December.
ANA, Japan’s largest airline, is proud to announce that in December it will add two renowned master chefs to its “THE CONNOISSEURS” program: Takeshi Kikuchi, Head Chef of TOKYO SHIBA TOFUYA UKAI, and PATINA Restaurant Group Founder and Executive Chef Joachim Splichal. This brings the total lineup of THE CONNOISSEURS to 22 members. December will also mark the expansion of desserts overseen by Pierre Hermé Paris. Offered seasonally on a limited number of flights, the desserts will now be offered year-round on a steadily rising range of flights including those from Narita and Haneda to Singapore.
ANA first launched THE CONNOISSEURS in 2013 to empower globally-acclaimed chefs and other celebrated professionals to produce outstanding cuisine and beverages exclusively for meals in ANA lounges and on its international flights departing from Japan. Over the past three years, these exceptional menu choices have consistently earned stellar marks from passengers both in Japan and around the world.
Both Takeshi and Joachim are prominent specialists in their field who have collaborated with ANA to produce brilliant in-flight dining on the airline’s flights originating from overseas destinations.
Takeshi Kikuchi, has an established career in Japanese cuisine, and assumed his current role as Head Chef at TOKYO SHIBA TOFUYA UKAI in 2016. The restaurant is known for fastidiously crafted homemade tofu and seasonal flavors served in elegant private rooms or traditional tatami-mat space steeped in the ambience of Edo (Old Tokyo). In addition to manifesting his stupendous culinary skills, Takeshi is also driven by the desire to expand the joys of cutting-edge Japanese gastronomy to overseas markets. From December 2016 to February 2017, passengers on ANA Business Class flights from Japan to the United States and Europe can enjoy TOFUYA UKAI specialties such as “deep fried lily bulb and maitake mushroom tofu dressed in snow crab kudzu sauce” – a fusion of soft and flaky lily bulbs with crisp maitake, and “tosui tofu” – a tofu tour de force prepared to savor with a special soup concocted from soybean milk.
Chef Joachim Splichal forged his reputation as the top chef at a noted restaurant in the south of France, and relocated to the United States in 1981. Since opening the PATINA flagship in Los Angeles 1989, he has struck a commanding presence as the Group’s Executive Chef, expanding to 50 specialty restaurants concentrated on the West Coast, and its devoted patrons including a long list of Hollywood stars, politicians and other celebrity gourmands. In 2002, Joachim was recognized as a legendary chef by Bon Appetit magazine, epitomized by his coveted selection as “Restaurant Owner of the Year,” and has been nicknamed the “King of California Cuisine.” From March to May 2017 ANA will serve an international cuisine menu produced by Joachim on its Business Class flights departing Japan to the United States and Europe.
ANA takes pride in its distinction as the only Japanese airline to earn five-stars, the highest rating in the commercial aviation field. ANA has continued to achieve this honor for four consecutive years, thanks to its innovation on initiatives such as THE CONNOISSEURS to constantly improve services for its passengers.