Asia's Top Restaurant Odette Launches Its First Take-Home Dessert Box

Get ready for a Tasmanian takeover in Singapore! On Apr. 4 and 5, 2025, Little Farms and Trade Tasmania are teaming up to bring the island’s finest and freshest produce to the Lion City with Taste Tasmania!

Kick things off on Apr. 4 at Little Farms Table, Tanglin Mall, the neighborhood’s beloved market and café, where a specially curated dinner (from 5 PM) will spotlight Tasmania’s seasonal organic treasures. 

For S$88++ per person, savor dishes like miso-glazed Three Friends Abalone with shimeji mushrooms and ikura, or Tasmanian Lamb Barbacoa slow-cooked with Bruny Island Whey Stout, served with warm tortillas. End on a sweet note with a Storm & India Matcha Burnt Cheesecake paired with Granny Smith apple compote.

On Apr. 5 from 10 AM to 3 PM, head to Little Farms Market in Serangoon Garden for the Taste Tasmania Food & Wine Fair. Sample and shop premium Tasmanian treats, including artisan wines from Haddow & Dineen, Bruny Island Cheese Co.’s award-winning cheeses, and craft beers from Bruny Island Beer Co.

Discover organic teas from Storm & India, pure sea salt from Tasman Sea Salt, and the island’s iconic Leatherwood Honey.

Whether you’re feasting on fine dishes or filling your pantry with gourmet finds, Taste Tasmania offers a delicious escape to one of the world’s most celebrated food regions — right here in Singapore.

Bookings for Little Farms Table's Taste Tasmania Dinner can be made here.  

For more information, visit Little Farms on their website, Facebook and Instagram. 

Location: Tanglin Mall, 163 Tanglin Rd, Singapore

Opening Hours: Mondays to Fridays 7:30 AM to 3:30 PM and 5 PM to 9:30 PM, Saturdays to Sundays from 7:30 AM to 9:30 PM

Singaporean cocktail bar, Fura, is not a gimmick; far from it. For its passionate founders, Christina Rasmussen and Sasha Wijidessa, Fura is a lifestyle choice that began with the question: What kind of world did they want to bring a child into? Consequently, this led them to think about what they could do, in their capacity, to contribute to their vision. 

It’s no secret that currently, the world faces an avalanche of environmental problems. In Singapore, rising temperatures and increasing rains have wrought havoc, threatening food security, biodiversity, and public health. Rising sea levels, extreme weather patterns, and increased heat continue to disrupt the economy, as well as the 5.9 million lives that call Singapore home. Yet, in the face of this seemingly impossible situation, Christina and Sasha have come up with their own solution: one they hope to share with those around them. They’ve introduced Fura, an F&B business launched in 2023, with a unique business model that aims to highlight adventurous dining, sustainability, and inclusivity. 

Located in Amoy Street, Fura tackles sustainability by placing specific ingredients at the forefront of their menu. “We want to make sustainable dining more approachable by using ingredients that have a low carbon footprint that are either abundant in nature or out of balance in its ecosystem,” Christina explained. Some examples of these are insect protein (such as mealworms), cell-cultured milk, coffee alternatives, bananas, and corn. 

In this way, Fura does its best to utilize accessible and sustainable ingredients to create delicious and nutritious fare. By avoiding items such as meat and coffee, which are known for their high methane production and contributions to deforestation, Fura makes it clear that eating clean is possible – and it’s not just about zero waste either. It’s about knowing the full context of what we eat, and how it gets to our plate. 

While not everyone may be ready to try Fura’s mealworm cocktail on their first visit to the bar, Fura knows that including familiar ingredients such as bananas and pineapples can entice visitors to try other items on their menu. 

“We want to be a gateway for guests to have a more comfortable, positive, and tasty experience with something [that might be new to their] palate,” she added. “We believe that a great first impression will make guests more likely to try new ingredients more frequently.”

This seems to come at just the right time, when at the age of social media, people are always looking for things that stand out; Fura hits the nail on the head by introducing items like “Get The Worm,” a cocktail made with mealworm, “Make Local Tomatoes Great Again,” tipple shaken up with MSG lacto-fermented local tomato, and “Fufu Root Awakening” which includes cassava and passionfruit vinegar caramel. 

There is also their Jellyfish Ceviche with caramelized pineapple and the “There’s a Bug in My Salad” salad, made with locally farmed romaine and yeast garum. Desserts are made from plants, such as their Zucchini Cake with Porcini Ice Cream, or their Kelp Ice Cream with Malt “Espresso” Soil. Their “Ugly Delicious” wines are equally intriguing, with beverages made from fermented pumpkin, pineapple, strawberry, and blackberry. 

Now recognized by Asia’s 50 Best as one of the most sustainable bars in the region, Fura forges on with its mission, making sure to keep the advocacy as approachable as possible. They aren’t hoping to serve a niche in the F&B industry; rather, Fura wants to invite everyone who’s willing to try them. 

“While people often think of being plant-based as the most sustainable option, we recognize that this diet isn’t for everyone, so we’re highlighting ingredients that are in abundance, invasive, or prevalent to show other small ways individuals can make a difference,” Christina shared. The bar’s founder also points towards the community as a huge factor in pushing for change. “We need strength in numbers in order to work together and make conscious choices,” she added. 

In fact, insiders will note that the bar’s name is inspired by her and Sasha’s belief in the overarching community of any one ecosystem. “Fura translates to ‘pine’ in Swedish, speaking to the symbiosis of the bionetwork between pine trees and fungi, each of which needs the other in order to survive,” Christina explained. 

As biologists will explain, plant roots and fungi help each other in the ecosystem; fungi will help trees absorb water and beneficial nutrients, and in return, plant roots provide fungi with carbon and carbohydrates. “In the same way, Fura believes that we need to collaborate in order to survive,” she explained. 

Of course, even the most innovative businesses face problems, and navigating Singapore’s ever-changing F&B industry isn’t easy. There are rent increases and price increases; and while the city’s strong dollar bodes well for locals going overseas, the strength of their currency has also hindered some tourists from visiting Singapore, which has been repeatedly qualified as among the most expensive cities in the world. 

Yet, Christina and Sasha remain unfazed, and shared that “that won't prevent us from trying to educate through experience.” They continually find ways to adapt to the times, which mirror the food and sustainability trends and research that had inspired Fura in the first place. 

Location: Fura, 74A Amoy St, Singapore 069893

Min Jiang at Dempsey at Goodwood Park Hotel is marking its sixth anniversary in spectacular fashion, bringing together three of Singapore’s most celebrated chefs for an unforgettable culinary experience. 

From Apr. 7 to 12, 2025, diners will be treated to a special six-hands collaboration featuring Master Chef Goh Chee Kong, Chef Pung Lu Tin, and Chef Daniel Koh.

This exclusive showcase will present three meticulously crafted set menus, each blending tradition and innovation with masterful technique and refined flavors. Guests can choose between a five-course lunch (min. 2 people at $126++ per person), a six-course dinner (min. 2 people at $146++ per person), or an indulgent seven-course experience (min. 2 people at $186++ per person), available for one night only on Apr. 12.

Min Jiang at Dempsey has long been known for its dedication to Chinese gastronomy, and this collaboration is taking it to new heights. To further elevate this experience, guests can opt for a curated sake pairing in collaboration with Sake Taberu, designed to complement the rich and complex flavors of the menu.

From the Five and Six-Course Menus, standouts include the Trio Anniversary Platter, an exquisite showcase of each chef’s artistry. Chef Daniel Koh’s The Buttery Morel Mushroom highlights the delicate earthiness of the prized ingredient, served on a crisp kataifi base.

Chef Pung's Deep-Fried Prawn with Salted Egg Yolk offers a playful take on a Cantonese favorite, while Master Chef Goh’s Braised Iberico Meat Ball, stuffed with crabmeat, quail egg, and caviar, adds a luxurious touch.

A highlight of the menu is the Double-Boiled Dried Conch Meat with Dried Scallop and Fish Maw by Chef Pung Lu Tin, a dish by Chef Pung that has been slow-cooked for six to eight hours to extract every ounce of umami. 

For a heartier course, guests will savor Stewed Handmade Noodles with King Prawn by Chef Goh, a comforting dish inspired by Shanghai’s famous la mian. 

To end the meal on a sweet and refreshing note, try Chef Daniel’s Lychee Fritters with Lime Sherbet, inspired by the legendary Tang Dynasty consort, Yang Guifei.

From the Exclusive Seven-Course Menu, available on Apr. 12 only, Chef Daniel’s Foie Gras Terrine Monaka is a stunning fusion of Japanese and French influences, reflecting his background in classical Western cuisine.

Meanwhile, The Min Jiang Appetizer Platter presents two exquisitely crafted small bites: Chef Pung’s Pan-Seared Hokkaido Scallop with Pineapple Lime Sauce, and Master Chef Goh’s Typhoon Shelter Crab Claws, a dish bursting with bold Cantonese flavors.

Another highlight from the seven-course menu is Double-Boiled Morels, Agaricus Mushrooms, Abalone & Dried Scallops in Whole Mini Pumpkin, a visually striking and umami-rich soup by Chef Pung. 

An absolute must-try is Chef Daniel Koh's Yin Yang Fish Rolls, which showcase delicate slices of salmon and sea perch elegantly wrapped in Tianjin cabbage for a tender, multi-layered bite.

Due to limited availability from Apr. 7 to 12, reservations at Min Jiang at Dempsey are highly recommended. Secure your spot now and indulge in this unique culinary celebration!

Location: Min Jiang at Dempsey, 7A and 7B Dempsey Road, Singapore 

Opening Hours: 11:30 AM to 2:30 PM, and from 6:30 PM to 10:30 PM

For more information, visit Goodwood Park Hotel on their website, Facebook, and Instagram.

Singapore may not be home to many natural cave formations, but there is a way to experience being inside a hollow cavern by dining at its first “cave-set” restaurant set to open this March!

Rainforest Wild ASIA, Singapore's fifth zoological park under Mandai Wildlife Reserve, announced that the Cavern Restaurant by TungLok Group is officially opening to the public on Mar. 12, 2025, providing a one-of-a-kind dining experience. 

This new dining spot is Singapore’s first and only restaurant in a cave setting, inspired by the Mulu Caves in Sarawak. Reports say that designers visited the UNESCO heritage site to 3D-scan the interiors and digitally modeled them before being sent to the Johor factory to be prefabricated in panels. So, you’ll truly feel like you’re in an actual cave with its textured walls, high ceilings with stalactites and stalagmites, and lighting effects. The best part about it is that you get to enjoy a good meal in a clean and air-conditioned space, unlike in an actual cave with humidity and dripping water.  

The Cavern Restaurant will be open from lunch through dinner and is set to become a lively hub of exploration with a capacity of over 150 seats. It’s also headed by Chef Sheng Lim, who has over a decade of experience from JAAN, CURE Concepts, and Cé La Vi Singapore. The menu offers a blend of International Western flavors, highlighting dishes such as the Crystal Cave Salad (S$22) featuring a mix of red and gold beetroot with Spanish burrata on top, the Stone Age Burger (S$20) with its juicy grilled patty and thick-cut fries, and the Caveman’s Meat Skewer (S$38) packed with tenderloin and veggies. 

Looking for your next dining venue? The Cavern transforms into an elegant evening space perfect for intimate date nights or hosting corporate events and celebrations. 

Reservations are now open and can be booked via Chope. The restaurant is open daily from 11 AM to 3 PM for lunch (last order at 2:30 PM) and 4 to 9 PM for dinner (last order at 8:30 PM). Mandai also provides complimentary parking from 6 PM onwards, with the nearest parking spot located at P1 West Carpark. 

For updates, follow Cavern Restaurant Singapore on Facebook and Instagram. 

Location: Cavern Restaurant, Rainforest Wild ASIA #02-32, 20 Mandai Lake Road Singapore 729825

Opening Hours: Daily from 11 AM to 3 PM and 4 PM to 9 PM 

Asia's got a knack for knowing the best ways to unwind, and we're diving into that vibe with "All Mixed Up." You'll find us in cool bars, drink in hand, escaping the tropical heat and spicing up our nights. With this series, we're exploring Asia's hottest bar scenes, chatting with the wizards behind the concepts and drinks — mixologists, bartenders, brewers, and more. Whether you're a cocktail whiz or just curious about the craft, we're serving up the stories behind the faces that fuel our nights out. So grab a drink and relax as we uncover the secrets behind our favorite bars. Trust us, these stories are best served chilled!

Singapore is a city that knows how to drink. Because while the island is known for its urban landscapes, traditional Peranakan houses, and incredible hawker food, it is also known for a rich cocktail culture. The city’s bars are award-winning, consistently placing among bodies such as Asia’s 50 Best Bars. And of course, who can forget the Singapore sling? Beloved worldwide but invented in the city, this gin-based cocktail is reputed to have first come about in the Long Bar at the Raffles Hotel. Needless to say, it has become a worldwide favorite. 

Among the many innovative bars in Singapore is Neon Pigeon, a chic izakaya that finds its home on Carpenter Street. Known for “disruptive” Japanese food, Neon Pigeon reinvents Tokyo classics to create vibrant dishes that truly stand out. Of course, they also serve drinks. 

Presented on a menu that plays with manga-themed art, Neon Pigeon experiments with cocktail flavors and alcohol levels. There are tipples made with yogurt liqueur, calamansi, Sakura, and tea. Customers also have the option to choose between full proof drinks (traditional, boozy beverages), half proof sips (with half the amount of booze), and zero proof glasses (no alcohol), making for a comprehensive drinking experience that anyone can enjoy. 

The man behind the bar – whom you’ve already probably met, should you have any experience at Neon Pigeon – is Mario la Pietra, an Apulia native who’s travelled the world studying drinks and drinking culture. 

Originally a chef in training, Mario first fell in love with cocktails as a teenager when, during his second year at a Hotel and Catering School in Italy, he entered a cocktail competition with zero knowledge of cocktails. Albeit a disaster, Neon Pigeon’s future Bar Manager and Creative Beverage Director was inspired. “I want to do this,” he said to himself. 

Fast forward 23 years and Mario has learned plenty. He is no longer a stranger to the bar scene and has worked in major cities around the world. He’s trained in his home country of Italy, serving at the Maison Moschino Hotel in Milan before moving over to the Corinthia Hotel in London, where he acted as head bartender. His resume in London also saw him at the Salvatore’s Bar in the Playboy Club of London and at The Luggage Room in Marriott at Grosvenor Square. 

In 2014, he embarked on a new adventure in Australia, where he spent time between Adelaide, Melbourne, and Sydney. He then headed off to Latin America, traveling around the Rio Negro in the Amazon with his brother. During the COVID-19  pandemic, he settled down for a few months in Sao Paulo Brazil before moving to Hong Kong and joining The St. Regis Bar. 

“I lived in London for four years. I also spent a total of four years in Australia, between Melbourne, Adelaide, and Sydney, followed by a stint in Hong Kong for three years. Telling you more about it will need a Netflix series,” he jokes. “But I learned to be open-minded through my travels.” 

Among his most recent sojourns is his January 2025 trip to Manila, where Neon Pigeon held a collaborative dinner experience with Uma Nota. 

The first collaboration for the Manila-based restaurant brought Mario’s skill behind their marble countertop bar where he expertly crafted a menu of tipples, smoothly pouring, shaking, and mixing drinks while chatting up guests – all without breaking a sweat. 

“The two-day pop-up at Uma Nota was such a great experience! We had a great turnover of people,” he shares proudly. “Unfortunately I didn’t spend a lot time there as we were only in town for three nights, but I’ll definitely come back to discover what this great city has to offer.” 

Today, the Italy native calls Singapore home, joining Neon Pigeon’s dynamic team and elevating the experience for customers every day. "Neon Pigeon brought to me Singapore. It appealed to me because it seemed more dynamic compared to what I was during back then at The St. Regis Hong Kong," he shares.

Needless to say, Mario believes strongly in the other talents that Singapore home, and urges people to try as many bars as they can simply because there are so many great ones. 

For himself, he’s a big fan of Neon Pigeon’s Singapore (Rie)sling, which is a reimagined tribute to the Singapore sling. The drink is fruity, tropical, and smooth, made with citadelle gin, Ferrand 1840 cognac, Planteray pineapple rum, cherry, almond, coconut whey, and peanut aerosol. The sweetness comes with an edge from the liquor, tempting drinkers with a fruity fragrance. 

Mario has also recently invented a fun drink he likes to call the “MargaRuta." Citrusy, vibrant, and fresh, this new tipple combines Nardini Grappa alla ruta, which is rue-infused grappa, Ocho Blanco tequila, Nardini Acqua di Cedro (liqueur made from lemons), lemon juice, and lemon sherbet. 

But for a seasoned professional like Mario, greatness doesn’t just lie in the flavor of a drink. 

“Balance makes a good drink, but it’s also everything that happens before,” he points out. “The atmosphere, the vibes, the surroundings – it’s everything you experience even before the bartender starts to mix the ingredients to serve you.” 

An expert in his field, Mario’s passion for a good drink – and a good time – has brought him to places he least expected. It only proves one thing: that there is a universal love for social connection, good food, and good drink and Mario is here to provide it. 

"I love how Neon Pigeon has me on the road for guest shifts, pop ups and collabs with different bars," he shares. "I get to attend trade shows and events worldwide and there are always plenty of interesting people to meet [around the world]." 

Should you like to visit, Neon Pigeon welcomes guests to make their reservations online through their website. They are located at 36 Carpenter St, #01-01, Singapore 059915

Enjoyed this article? Check out our previous All Mixed Up profiles here.

Taste the beauty of elevated Cantonese cuisine, 55 floors above ground. 

Fine dining Cantonese restaurant Jin Ting Wan will be opening on the 55th Floor, Hotel Tower 1 of the Marina Bay Sands (MBS) in the summer of 2025. 

It is the first and only Chinese fine-dining restaurant fully developed, owned, and operated by Marina Bay Sands. 

Combining sky-high luxury (literally) with timeless recipes honed through generations, Jin Ting Wan assures an experience filled with warmth and generosity that feels close to home, but in a grand, opulent setting. 

The interior of Jin Ting Wan is regally framed with Song Dynasty-inspired architecture and lush palettes of deep blues and gilded gold accents. Bespoke dragonfly motifs can be seen intricately woven into the décor, and the private dining rooms and tea lounge resemble a modern-day mountain villa for Chinese nobility. 

The name ‘Jin Ting Wan’ is a nod to Marina Bay Sands and its surroundings—‘Jin’ means gold, a representation of the hotel’s status around the world, ‘Ting’ is a dragonfly, a creature often seen around the area and is a symbol of gracefulness, and ‘Wan’ means bay, reflecting key elements in Cantonese culture.

While the menu hasn’t been revealed yet, Marina Bay Sands says that Jin Ting Wan will be serving “premium seafood delicacies to delicate dim sum and roasted meats,” and that “each dish is a harmonious balance of seasonal flavors and textures.”  

Jin Ting Wan will open its doors in the summer of 2025. For more information and updates, visit the Marina Bay Sands Singapore website and follow their Facebook, X (Formerly Twitter), and Instagram pages. 

In a world where ultra-processed food has become the norm, eating fresh, farm-to-table meals has become a rare treat. Because of Singapore's heavily compact and urbanized landscape, farms and farmers are often relegated to the back of one’s mind; everyone is simply too mesmerized by the cosmopolitan treasures of this modern city-state. 

Though the city-state is home to nearly six million people, Singapore only has an area of 719 square kilometers (compared to Malaysia's 330,803 square kilometers or Taiwan's 36,197 square kilometers). In 2021, only 1% of its land use was dedicated to agriculture. As such, Singapore is heavily reliant on food imports; in fact, 90% of its food supply comes from other countries. 

Yet, one restaurant stands out as a proponent of the farm-to-table movement, supporting local farmers and fresh food supplies, even creating unique Singaporean dishes within his kitchen for all to enjoy. 

Adrian Chu is the chef who helms Rustica, a Singaporean restaurant that proudly touts the hashtag #localsupportlocal. Produce supplied by local farmers drives most of their menu and every dish is meticulously thought out to ensure locally sourced ingredients take center stage. 

Some of their best dishes include a “satay” duck made with duck breast from Senoko’s YSH Farm and royal trumpet mushroom from Jalan Tenteram’s Spore Garden. Both are proud Singaporean food suppliers. There is also Rustica’s version of kaya toast, which is made with ricotta cheese, housemade kaya jam, and gula melaka syrup atop a thick slice of brioche toast. Best paired with coffee from local coffee supplier, Tiong Hoe Specialty Coffee, this breakfast combo is one that many come back for. 

“We have a list of our local suppliers at the back of our menu and if you look into it, you’ll realize that many of them are small, independent farms,” Adrian says. “These farmers are very specialized in the things they do. This makes it easier for me to ensure that I get the best produce they have.”

As a chef, Adrian faces no fear when experimenting with food and constantly creates new recipes to add to his restaurant. 

“I’ll first think of the dishes that I enjoy eating and then I’ll figure out a way to make it unique, while also putting the spotlight on local ingredients,” he shares. 

As of late, the chef-owner of Rustica has been experimenting with locally grown clams from Ah Hua Kelong in Changi. Customers can taste them by ordering the restaurant’s Coconut Curry XL Clams. “Some as almost as big as a human palm!” Adrian says. 

He's also been enjoying fresh lion’s mane mushrooms from GoldenCap Farm in Gambas Cresent. “Commonly [found] in Singapore, lion's mane is found in Chinese cuisine [but] they mostly use imported dried lionsmane. But now, at Rustica you can get to taste fresh locally grown lion’s mane [by ordering our Mushroom Murtabak],” he adds excitedly. 

For his own restaurant, Adrian is meticulous in ensuring he gets the best of the best. Some laypeople may not know that a handful of “local farms” in Singapore are in fact big companies in disguise that grow their produce in Malaysia or Thailand. “I want to avoid getting produce that might be mislabeled,” Adrian shares. “That’s why I always request to visit the farm before we commit to anything.” 

This is because for the chef, the “support local” culinary movement isn’t just a fad, it’s a lifestyle. He was first inspired by the farmers’ markets he visited on a trip to Northern California. “They are so passionate about supporting local,” he recalls. “I became determined to bring this passion back to Singapore.” 

Aside from supporting local farmers, Adrian points out that consuming local goods also helps reduce waste: both the production of carbon monoxide required in imports and exports, as well as the production of packaging waste.  “People nowadays are already extremely conscious about their health, and by supporting local, they can enjoy healthy, organic products at a better price,” Adrian points out. 

Today, Adrian has built a trusty network of farmers, fishermen, and suppliers that he both trusts and supports. “Many farmers in Singapore are very creative and think out of the box,” Adrian notes. 

Due to Singapore’s limited land space, producing food might seem a challenge, but the chef has witnessed how resourceful his fellow Singaporeans can be. “Some produce locally grown mushrooms in a studio. Farmers are using empty carpark lots to grow vegetables like tomatoes. Now, it’s just a matter of persuading consumers – whether chefs or home cooks – to purchase these locally grown ingredients.” 

Fortunately, there also seems to be a growing number of farmers based in Singapore. When in 2019, Singapore only had 221 local farms, in 2021, the number had increased to 260. Of these, 150 were land-based food farms and 110 were sea-based farms. This is promising for many Singaporeans, as the country plans for long-term food stability.

Another challenge that local food suppliers face is fierce competition. As of late, the local government has been helping grassroots food suppliers to market their produce but as Adrian reveals, for many years, Singapore had been relying on imported ingredients from overseas. 

“It’s hard to deny that we have limited land space. We also do not have many natural resources and yet we are hoping to be more independent in our food source,” Adrian points out. I’m sure if local chefs work together with our farmers, fishermen, roasters, and producers, we will find a way to do it.” 

Today, Adrian does his part by introducing unique dishes into his menu, highlighting Singapore’s rich palate and produce. Aside from an ala carte menu, Rustica also offers four-course and six-course meals that feature foods such as a Laksa Prawn Puff and Crab & Potato Cake. 

But ultimately, it seems as if Adrian’s end goal isn’t in virality or popularity. “I think standing out is objective,” the chef muses. “What people think is interesting or unique might not be the case for others. What we want to do in Rustica is to provide great hospitality and quality food. Standing out is not the most important thing for us. What matters most is that our guests enjoyed their time dining at our place.”

Rustica is located at 462 Crawford Ln, #01-65, Singapore 190462