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Your ultimate guide to 200 fun and In partnershIp wIth: fabulous eateries around singapore—from brunch places to late-night hot spots www.sgnow.sg Eat Up ure we like fine dining, but why wait for a special night out to have sublime meals? After all, the city Sis teeming with fun and fabulous (and affordable!) restaurants of all shapes and sizes—from cutesy brunch places to late-night cocktail bars with scrumptious snacks. SG Eats is a celebration of some 200 eateries that are solid, reliable and full of personality. You’ll find tons of affordable options, hidden finds and mid-range gems (with some blowout splurge places, too, of course). We’ve also partnered with restaurant reservation engine Chope for this guide, so you can book a table the moment the inspiration strikes. Dig in! SG Eats 2015 3 Contents 06 08 10 11 Alfresco BBQ Brunch Burgers 12 13 14 15 Buffet Chinese Halal Healthy 16 18 19 20 Indian Korean Late Night Local 22 24 25 26 Noodles Pizza Seafood Steak 27 28 29 30 Sandwich, Soup & Lunch Spanish Thai Index Who’s in Charge Price Guide Guide Editor Letitia Tandean a DVER t i s i n G G R o u P D i re c t o R s $ Under $40 Guide Designer Fishy Toh Director, Business Development chief Executive officerGretchen Worth $$ $40-80 Intan Agustina [email protected] Publisher & General Manager Ric Stockfis $$$ $80-120 [email protected] Group Digital Director Greg Duncan [email protected] $$$$ $120-200 senior Manager, Media & Marketing [email protected] $$$$$ $200 and up c o n t E n t s a l E s & c u s t o M med i a Shernan Plameras content Director Clara Lim s i n G a P o re Price per person, including Executives, Media & Marketing Lee Wee one drink, appetizer, main [email protected] asia city Publishing Pte. ltd. Keong, Roderick Wong, Joy Yao, Swathi Raj Block 211 Henderson Rd. course and dessert. ED i t o R i a l Prices do not include M a RKE t i n G #07-02 Henderson industrial Park Managing Editor Mrigaa Sethi bottles of wine. Marketing Manager Silver Adrienna Ng singapore 159552 [email protected] [email protected] tel: 65-6323-2512 staff Writer Aaron Khoo Marketing & admin assistant Geraldine Tan Fax: 65-6323-2779 New First appearance in sG Eats content Writer Joyce See [email protected] F i n a n c E Editorial intern Erny Luiza Kartolo [email protected] Finance Manager Lorilynn Legaspi [email protected] DE s i G n [email protected] senior Designer Carmen Louise Ho accountant Huang Huiping On the cover common Man coffee Designer Celeste Chooi Roasters, see page 10 copyright ©2015 asia city Publishing Pte ltd. the title “sG Magazine”, “i-s Magazine”, “sG Eats” and their associated logos or devices, and the content of sG Magazine are the property of asia city Publishing Pte ltd. Reproduction in whole or in part without permission is strictly prohibited. sG Magazine may not be distributed without the express written consent of asia city Publishing Pte ltd. contact the Publisher for ad rates and specifications.a ll advertising in sG Magazine must comply with the Publisher’s terms of business, copies of which are available upon request. MCI (P) 174/12/2014 4 SG Eats 2015 Alfresco Feel at one with nature SPONSORED El Mero Mero #01-20 CHIJMES, 30 Victoria St., 6337-1377, www.elmeromero.sg. Open daily noon-3pm, 5:30pm-1am This Mexican place does a modern take on The Halia traditional dishes. Classics include tuna tostadas and pork carnitas, and modern dishes like razor clam ceviche and braised pork belly salad. The courtyard is perfect for a mescal or South American wine. SPONSOR ED Faber Bistro 101 Mount Faber Rd., 6377-9688, www. faberpeaksingapore.com. Open Mon-Thur 3-11pm; Fri 3pm-2am; Sat 11-2am; Sun 11am-11pm. $$ Nestled atop Mount Faber Park, this cozy corner Faber Bistro Sky Dining has approachable cafe food like crayfish linguine pasta and hearty burgers with fried egg and bacon. The best part is chilling out with a glass of wine and looking over the city. The diet can wait. » See page 7 The Green Door Book your table at www.chope.co to earn 13A Dempsey Rd., 6479-5945. Open Mon-Thu dining dollars! 5pm-midnight; Fri-Sat 5pm-1am; Sun 1pm- midnight. $$ braised beef short rib with smoked cauliflower. It’s a This garden-inspired bar serves Western snacks great date spot and has a well-executed cocktail list. like hot cheesy fries and bacon marinated burger, New although they’ve introduced a Sunday brunch menu Prive @ Chijmes El Mero Mero full of staples. Try the kooky cocktail list. #01-35 Chijmes, 30 Victoria St., 6776-0777, www.privechijmes.com.sg. $$ Grub Tamarind Hill This outlet is still casual with easy favorites like Wagyu 30 Labrador Villa Rd., 6278-6364, www. 510 Ang Mo Kio Ave. 1, 6459-5743, www.grub. beef burgers, mushroom soup, stone-baked pizzas and com.sg. Open Tue-Fri 11am-3pm; Tue-Sun 5:30- facebook.com/TamarindHillSG. Open daily noon- fish & chips. One of the best parts of this outlet is their 3pm, 6:30-10:30pm. $$ 10:30pm; Sat-Sun 9am-4pm. $ huge alfresco space, a prime spot for people watching. This Bishan Park eatery offers food that’s sustainably Set in a historic colonial building, this Thai place feels sourced where possible. The menu comprises Riders Cafe like a tropical resort. There are sophisticated, modern burgers, pastas and craft brews. They also do good 51 Fairways Dr., 6446-9819, www.riderscafe.sg. Thai plates like deep fried lobster in tamarind sauce, brunch on weekends. Open Sun-Thu 8am-9pm; Fri-Sat 8am-10pm. $ care of Thai chef Wanthana Nikonsaen. The cafe has a comprehensive weekend brunch Tanjong Beach Club The Halia menu—from the Blackstone Benedict to bircher muesli Ginger Garden, Singapore Botanic Gardens, 1 120 Tanjong Beach Walk, 6270-1355, www. with fresh berries. It also offers a great view of horses tanjongbeachclub.com. Open Tue-Fri 11am- Cluny Rd., 8444-1148, www.thehalia.com. Open trotting by. Drive or take a cab. Mon-Thu noon-9:30pm; Fri noon-10pm; Sat 11pm; Sat-Sun 10am-noon. $$$ 10am-10pm; Sun 10am-9:30pm. $$$ SPONSORED The convivial vibe here is a cross between beach diner and the classy French Riviera. There’s a The menu at this leafy place features Asian twists, Sky Dining such as roasted Asian spiced red wine kampong selection of salad, pasta, and grilled meat, but the 101 Mount Faber Rd., 6377-9633, www. weekend brunches are especially good. chicken and Nyonya-style wagyu brisket rendang. faberpeaksingapore.com. Open daily. $$ Nosh If you’re looking for an alternative meal, take that Wild Oats @ Punggol Park 9 Rochester Park, 6779-4644, www.nosh.com. special someone out in your personal cable car. There Punggol Park, 97 Hougang Ave. 8, 6858-2087, sg. Open Tue-Thu 6-10:30pm; Sun 6-10:30pm; are options for three- and four-course dinners that are www.facebook.com/WildOatsPunggolPark. Open Fri-Sat 6-11pm; Sat-Sun 10:30am-2:30pm. $$ tailored to your preferences. Plus, the views between Sun-Thu 4pm-midnight; Fri 4pm-1am; Sat 4pm- Mount Faber and Sentosa are second to none. 2am. $ A relaxed bistro set amongst a cluster of black- and-white colonial houses, creations range from » See page 7 By celebrity chef Wilin Low, the fusion cafe brims to Maryland crab cake with red coconut curry coulis to the rafters. Expect dishes like otah bruschetta and drinks like lychee beer. 6 SG Eats 2015 2015_SG Magazine ad_FPFC (SG Eats)_FA_040315.pdf 1 4/3/15 3:55 PM C M Y CM MY CY CMY K BBQ Charred, skewered or smoked Eating is a necessity but dining is an art Burnt Ends Book your table at www.chope.co to earn dining dollars! Smokey’s BBQ & Grill Buckaroo BBQ & Grill Khek Community Guild Building Bukit Panjang, 921 Upper Bukit Timah Rd., 6754-2621, www. facebook.com/buckaroosg. Open Wed-Sun Wings 4-11pm; Mon 4-11pm. $ Plain, buffalo-style or fried with prawn This place may be out of the way, but Buckaroo’s paste, put aside your differences with this hearty southern US cuisine compels you to return. The definitive list. onion rings and chili smothered deep-fried chicken wings are immensely satisfying—just ask the crowds who flock here. Eight Korean BBQ Burnt Ends You can’t swing a bat without knocking into a 20 Teck Lim Rd., 6224-3933, www.burntends. Japanese restaurant in the Robertson Quay area, com.sg. Open Tue-Sat 11:45am-2pm; daily 6pm- but this BBQ establishment is a standout, despite midnight. $$$ the pretty ordinary setup (of black booth seats, dim Helmed by Australian chef David Pynt, who has lighting and wood accents). The Yazawa meats worked at St. John Bread and Wine in London and are reason enough to warrant a return visit—many Noma in Copenhagen, this 18-seater dishes out a Japanese patrons frequent it, too. range of creative barbecue items like the Burnt Ends New sanger (stuffed with pulled pork) and onglet with Prime Gyu-Kaku Kko Kko Na Ra burnt onions,. #01-01/02 Chijmes, 30 Victoria St., 6333-4001, www.gyu-kaku.com.sg. Open daily noon- ChiCKEn UP Carnivore Brazilian Churrascaria 2:30pm, 5:30-11pm.
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  • Whole Adventure Add-On Special Group Churrasco

    Whole Adventure Add-On Special Group Churrasco

    BRAZA is an Authentic Brazilian Barbeque house that serves world-renowned Australian meats. BRAZA is an “all you can eat” restaurant, with typical Brazilian service style known as “Rodízio” where Vegetarian Churrasco 49PP Passadores (meat carvers) rotate from table to table serving more than 20 different types of skewers. In case of having the Traditional Churrasco and a vegetarian dish an additional surcharge of $13 for entree and $25 for main applies. Just sit back and enjoy the experience. $3.00 per adult surcharge applies on Public Holidays. Take Away of any vegetarian dish is not allowed. Despite BRAZA Churrascaria being “the meat-lovers house “ – we do our best to cater for vegetarians. For the same price of the Traditional Churrasco, vegetarians are allowed to choose one vegetarian entrée and/ or one main dish. Also, vegetarians are able to enjoy all the side dishes available and enjoy some vegetarian Traditional Churrasco 49PP skewers served on the Churrasco. Whole tables only All Inclusive Please note that all side dishes served with churrasco are purely vegetarian (except Cassava Flour). $3.00 per adult surcharge applies on Public Holidays. Skewers: Entree Main Rump Cap - Picanha Pork Leg - Pernil Bruschetta Moqueca Flank - Fraldinha Pork Neck - Paleta Tomato, Basil, shaved Parmesan Brazilian stew w/ capsicum, onion, tomato, coriander, chilli, and Balsamic Glaze. coconut milk and lemon juice. Fish and Prawns optional. Garlic Rump Cap - Picanha com Alho Sausage - Linguiça Hump - Cupim Pork Ribs - Costelinha de Porco Eggplant Slider Homemade Cassava Gnocchi Beef Ribs - Costela Pork Belly - Panceta Crumbed Eggplant, fresh Tomato, Cheese, Napolitana w/ burned Butter, Sage & Granapadano.
  • Traditional Markets and Diversity of Edible Plant Trading: Case Study in Ujung Berung, Bandung, West Java, Indonesia

    Traditional Markets and Diversity of Edible Plant Trading: Case Study in Ujung Berung, Bandung, West Java, Indonesia

    BIODIVERSITAS ISSN: 1412-033X Volume 19, Number 2, March 2018 E-ISSN: 2085-4722 Pages: 437-452 DOI: 10.13057/biodiv/d190211 Traditional markets and diversity of edible plant trading: Case study in Ujung Berung, Bandung, West Java, Indonesia BUDIAWATI SUPANGKAT ISKANDAR1, JOHAN ISKANDAR2,3, BUDI IRAWAN2,3, 2,3,♥ RUHYAT PARTASASMITA 1Department of Anthropology, Faculty of Social and Political Science, Universitas Padjadjaran. Jatinangor, Sumedang, 45363, West Java, Indonesia. 2Program in Environmental Science, School of Graduates (PSMIL & DIL) and Institute of Ecology (PPSDAL), Universitas Padjadjaran. Jl. Raya Bandung-Sumedang Km 21, Jatinangor, Sumedang 45363, West Java, Indonesia. 3Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran. Jl. Raya Bandung-Sumedang Km 21, Jatinangor, Sumedang 45363, Indonesia. ♥email: [email protected]; [email protected] Manuscript received: 12 November 2017. Revision accepted: 18 February 2018. Abstract. Iskandar BS, Iskandar J, Irawan B, Partasasmita R. 2018. Traditional markets and diversity of edible plant trading: Case study in Ujung Berung, Bandung, West Java, Indonesia. Biodiversitas 19: 437-452. Traditional markets are where traders and buyers meet; places where the supply and demand activities of selling and buying between traders and buyers occur. Buying and selling activities are realized based on the practice of bargaining, made possible by a negotiated willingness to slide a price. In bargaining, social relationships are activated. Traditional markets are managed by local companies called PD Pasar. The traders are generally small business groups. A particular feature of traditional markets is that they are primarily places to trade various foodstuffs that are needed by urban dwellers, including products such as rice and other additional staple foods, vegetables, spices and fruits.