bydanieleng

23/03/2022

An ex-Noma chef-forager from Copenhagen, a familiar flavour alchemist from Operation Dagger, and Singapore's dessert doyenne Janice Wong walk into a bar.

*insert punchline here*

**Something along the lines of the planet's dying. Your carbon footprint sucks. Your next meal may very well be the death knell for the human race.**

But hey—joke's on you cos over at Mallow, plates still need to be polished clean and gutsy cocktails that bet big on flavours still need to be drink, drank, drunk. And in a way that inspires with a lot less "death be to us all" and a lot more kumbaya than this.

Read all about it: https://mailchi.mp/bydanieleng/nowopen-mallow

A chef-forager from Copenhagen, a familiar face of the local bar scene, and Singapore's dessert doyenne walk into a bar....

12/03/2022

With on 22 April right around the corner and and people from all over the globe rallying around kinder, more ways to live on our planet, we're proud to be the working with some amazing brands right here in Singapore that are doing their part—through innovative conscious food and drink experiences—that will leave an impact in no small way.

As Janice Wong's pocket bar experience enters its third phase, a concept MALLOW will breathe new life into the space. Along with it and at the helm is Christina Rasmussen, a Danish-American forager and Noma alumni, who—together with Sasha Wijidessa, formerly of Operation Dagger—will dream up inventive small plates and curious cocktails from plants grown and foraged on our native soil, doubling down on Christina's New Nordic sensibilities and Sasha's combustible concoctions.

Just around the corner and across some of Singapore's hottest joints, the folks behind Super Loco Robertson Quay will team up with Australia's plant-based startup Fable Food Co to tell Earth Day to hold their beer while they roll out an entire month of food and drink offerings alongside weekend activities from farm tours to ceramics workshops. All while keeping your kosher with month-long tree-planting initiatives by way of to aid their reforestation efforts of Borneo's endangered rainforests. Media will get face time with Fable's co-founder and CSO Jim Fuller as he makes a special appearance in Singapore to introduce the start-up's meaty mushroom magic that's paving a natural, cleaner way for .

On the topic of alternatives, egg-citing developments are underway as Singapore's very own Float Foods teams up with Classic Fine Foods - Singapore to launch their shreds on Earth Day itself. We personally can't wait to see what chefs across Singapore's diverse dining landscape will whip up with the first shreds in Asia—scratch that, the world.

April will also be the month that the highly anticipated opening of Forma will finally, well, open. A collaboration between and Ben Fatto 95, the trattoria will be anchored around a handmade pasta programme with an open production kitchen, dedicated to reviving age-old traditions and tools around pasta-making that have been lost to the throes of time and modern machinery. How is it sustainable? Beats me. But it sure as hell is exciting.

03/03/2022

How does a 36 square feet coffee, sandwich and smoothie joint warrant a 5 pager rager of a press release and 12 part email to send it with? Well, I guess you'll have to read it to find out.

ELLA the robot barista debuts on Singapore's train station network — in the CBD, and in a big way.

22/02/2022

Which came first — 🐓 or 🐣? In Float Foods' case, they've done without the chicken but are scrambling on ahead in their race to getting , Asia's first plant-based whole egg substitute, onto our shelves by this year end with these great strides.

Recent strides include new B2B product launches in Q2, a new pilot plant facility, and upcoming awards.

18/01/2022

This Valentine's Day, celebrated chef and artist Janice Wong takes up the mantle of cupid across the Pacific by reimagining her artful cadre of hand-painted chocolates and celebratory cakes for a season of love in Singapore; while hosting 18 Janice Wong Singapore pop-up stores across Japan—her largest yet in its sixth year running.

From reimagining her artful cadre of hand-painted chocolates and celebratory cakes for a season of love in Singapore, to hosting her largest activation yet in Japan, Wong is one busy cupid.

03/01/2022

As the noble fir needles get swept away and p***y willows slowly burst into bloom—an eagerly awaited sign of that picks up right where Christmas left off—chef and artist Janice Wong of Janice Wong Singapore unveils a limited-edition bounty of festive sweets and novel treats to keep the festive tables bang on season and gift hampers a joy to receive.

Think mouth-watering festive cookies and confections, the return of the iconic chocolate koi, and auspiciously themed hampers primed with booze and bakes—all coming together to paint the perfect picture of Spring.

Mouth-watering festive cookies and confections, the return of the iconic chocolate koi, and hampers primed with booze and bakes paint the perfect picture of Spring.

06/12/2021

This one's for the monsters and prudes alike. It doesn't matter if you're naughty or nice; a stickler for tradition or won't rest until you polish every bowl of pasta clean down to the last lick, the magic hands of and saucy minx behind the pass of Bar Cicheti are coming together once again in December to give you more reasons than just to and cook up a storm.

Choose from a —rough, wide and with incredible bite—that clings on beautifully to a flavourful ragu of Black Angus short ribs braised with sofrito, red wine, tomato sauce, aromatics and butter. Or do as every Emilia-Romagna household does during and warm your tummies to a bowl of stuffed with a blend of pork loin, prosciutto di parma, mortadella and eggs—100% handmade, produced with traditional methods without the “taint” of modern machinery—swimming blissfully in a clear, rich chicken brodo.

30 🍝 every week in December will without a doubt be snagged up in a matter of minutes come this Tuesday at noon over at their respective . It's the best Christmas present you can treat you and your loved ones to. Snooze and you most certainly will lose. Carbs don't count on Christmas. You get the idea.

14/11/2021

"Let's focus on the brand." If I had a dollar every time a client served up that line.. well I wouldn't be very rich but I would be able to afford a nice meal on a tablecloth. For some brands who have been around the block, bitten, shy and back, sure. I get it. It's not my style, but I'll bite.

Which is why I LOVE working with growing brands like , who have brought us distinct perspectives of Italian cuisine with their own homegrown spin through the likes of , , , and counting.

Brands that have been built from the ground up by real people who bring their own set of skills, life experiences, flaws, traits and nuances – all coming together and into their own to shape a legacy. I love being waist deep in that beautiful mess and finding all the stories worth telling.

I've read the digital article more times than I care to admit but I can't help but feel so proud and deserving for , and as I see their cover story on Tatler Singapore] in print.

I especially love how they've used this story to bring to light their collaborators and sustainable brands they love including , , the F&B Sustainability Council, .studio, , , , , and more. Even , where Aun used to scour every morning for fresh ingredients that he went on to turn into signature dishes that still remain on the menus till this day. And I'm – I am totally having a tiny b***r for all dressed up right now.

Big love to , and from the Tatler Singapore] team for making this possible 🙏🏻

25/07/2021

⚠️: LONG FIRST POST AHEAD.

While this certainly wasn't the post we were planning to break ground on our page with, it certainly is symbolic of our journey from "let's do it" to *almost* opening that has been paved with every variation of our nation's greatest lockdown hits ever since.

In many ways, Wild Child Pizzette has been almost a decade in the making, and it all began with a pizzaiolo's profound love and obsession over perfecting his Neapolitan pizza dough in the little trattoria you know today as Cicheti. We knew we were onto something special when the same man whose idea of content was a bowl of mee pok for breakfast, knocked down literal walls of a conserved shophouse just to get his two-tonne, wood-fired oven custom built in Naples through the door. If you want the full shebang on Wild Child and what in the world a is, head over to our Instagram on instagram.com/wildchildpizzette where we lay it all out.

Back to the point of this post - we've waited a decade, and we're not wasting any more time in bringing our dream pizzeria and bar to you. Wild Child will do the funky pivot and be launching via islandwide delivery in the coming days.

We know the nation has never been more dejected than the coming (which sounds as ridiculous as it feels) and we hope that our new class of Neapolitan pizzettes and the highly quaffable and curated selection of adult beverages we've chosen to pair with your pie and take away some of that pain will bring you some solace until we finally—and literally cannot wait—to welcome you through our doors.

Questions? We bet you have loads. Leave us a comment if you've got one or something nice to say.

**thappens

12/04/2021

Natural wines and all things sourdough has a new playpen along Stanley Street, by way of Drunken Farmer's new permanent home. Think sourdough-based dishes made from scratch using slow-fermented ingredients sourced from close to home, with pairings of natural wines hailing all the way from Europe to South America.

How many F&B buzzwords can one fit into a press release? Click through to find out and read all about it.

Leaving behind a nomadic life and a wake of natural wine converts, the new eponymous concept houses a bistro and bar that comes to life after dusk – celebrating the goodness that sprouts from the ground up.

07/03/2021

Never fails to boggle my mind with the s**t you can do with just your phone and a Sunday afternoon spent twiddling thumbs.