Chick-fil-A to Open First Asia Outpost in Singapore in 2025

As Singapore celebrates its 60th year of independence, Din Tai Fung is joining the party with two special menu offers to pay tribute to the nation’s rich culinary heritage. 

From July 1 to Aug. 31, the crowd-favorite Steamed Chilli Crab & Pork Xiao Long Bao (S$11.50 per basket of 4 pcs) returns with its signature 18 folds! These scrumptious buns are 40% larger than the classic Xiao Long Bao and stuffed with a generous amount of succulent pork, pristine crab meat, and a fiery chilli crab broth, which is a nod to Singapore’s iconic dish. 

Diners can enjoy these scrumptious morsels for an exclusive 10% discount when they pay with a Citi Credit or Debit Card. Additionally, you can also order them via Din Tai Fung’s delivery partners such as Grab, Deliveroo, and Food Panda.

Also making its debut is their Steamed Kaya Bun (S$3 per piece, S$8.50 for 3 pcs), which features dough slightly infused with palm sugar, giving it a warm caramel color and sweetness. Perfect for dessert or a much-deserved treat, each bun is filled with silky Nonya kaya and topped with toasted coconut flakes that provide that satisfying crunch. 

This new treat will be available at all Din Tai Fung restaurants across the island for a limited time only, while the restaurant in Resorts World Sentosa will launch it as a permanent addition to their menu. 

*Prices may vary across restaurants, and are subject to prevailing GST and service charge.

For more delectable updates, follow Din Tai Fung Singapore on Facebook, TikTok, and Instagram. 

Get a taste of Italian tradition with innovative Younique-ness in Golden Goose’s café concept. 

Italian luxury fashion brand Golden Goose, known for their sneakers’ distressed and worn-in look, is now brewing Italian coffee and desserts in their first Younique Café branch in Singapore, located at the Paragon. 

This is the second Younique Café branch in Southeast Asia, following Golden Goose’s first branch in Bangkok at EmQuartier last year, marking the luxury fashion brand’s debut into the F&B industry. 

Fashion enthusiasts and sneakerheads can get their caffeine fix and sweet treats at this newest café spot in town, with numerous other brands, and the Golden Goose branch in Paragon. The branch highlights golden touches and mood-based interactions with surprise messages on Golden cups, paired with classic Italian desserts like Tiramisu and Affogato, and an exclusive Singapore creation called the Golden Hour. 

Other items on the menu are their signature hot and cold drinks like the Golden Latte, Golden Matcha, Golden Thai Tea, Golden Spiced Latte, the Triple Shot Espresso, and more. 

The café is located right just the end of the mall (close to the Golden Goose branch), with a gray and gold exterior. You can check out the Younique Café menu here.

For more information and updates, follow the Younique Café page on Instagram, as well as the Paragon Facebook and Instagram pages. 

Location: Younique Café, Paragon, 290 Orchard Road, #01-K1 Paragon 238859 Singapore

Din Tai Fung’s Xiao Long Bao with cocktails and teas? Sign us up, please!

Globally acclaimed Taiwanese restaurant Din Tai Fung just opened its newest restaurant at WEAVE @ Resorts World Sentosa, unveiling a new chapter for the icon. Celebrating 22 years in Singapore, this premier, elevated dining concept blends its rich legacy with a fresh, modern twist on Taiwanese dining. 

The new 250-seater restaurant isn’t just big; it’s bold. It’s home to the brand’s first cocktail bar in Asia, with a menu mixing timeless favorites with exclusive new creations. For the first time ever, guests can take part in immersive experiences like Xiao Long Bao making workshops, tea etiquette lessons, and cocktail pairing sessions. 

The restaurant also features a dedicated retail space, where exclusive merch from Taiwan and Ready-To-Heat products let guests take a piece of the Din Tai Fung experience home. 

Sip In Style

At the heart of Din Tai Fung’s first Cocktail Tea Bar is a trio of signature cocktails, each one inspired by a character from the restaurant’s name — embodying heritage, harmony, and abundance — and thoughtfully inspired by Taiwanese tradition and local flavors. 

Din 鼎 (S$30) is composed of Bombay Sapphire Gin, homemade jasmine syrup, lychee juice, strawberry purée, and a splash of lemon juice. Delicate yet vibrant, this aromatic tipple is a refreshing prelude to a flavorful meal. 

Tai 泰 (S$30) features citrus-infused Patrón Silver Tequila, fresh pineapple, lime juice, and a drizzle of honey. It is a tropical blend reflecting the symbolism of pineapple lanterns, evoking peace and balance with its sweet and tangy flavor profile. 

Fung 豐 (S$30) is made with Bacardi Spiced Rum, Bénéroy Fine Calvados, fragrant house-made lemongrass and ginger syrup, lemon juice, and a hint of ginger beer. Representing abundance, the drink is a deeper, spiced character that boasts bold dimensions with a soothing warmth. 

Guests can pair these drinks and more with moreish bar bites like Taiwanese Fried Chicken 盐酥鸡 (S$9.80) and Taiwanese Crispy Battered Squid 酥炸鱿鱼 (S$11.80). 

Iconic Signatures, Fresh Innovations

While classic favorites such as the Steamed Pork Xiao Long Bao 小笼包 remain, guests can look forward to refined interpretations of these classic dishes. 

One highlight is the Steamed Beef Tenderloin Xiao Long Bao 牛柳小笼包 (S$18 for 6 pcs / S$27 for 10 pcs). Made with premium minced beef tenderloin, each dumpling delivers a burst of silken, umami-rich broth that coats the palate with a deep, satisfying flavor. It is also available in the form of Steamed Beef Tenderloin Buns 牛柳包 (S4.80 per pc / S$13.80 for 3 pcs). 

The Premium Lobster Dry Noodle in Chef’s Seafood Sauce龙虾干拌面佐秘制海鲜酱 (S$39.80) is made with wild-caught Boston lobster, springy noodles, and housemade seafood sauce with a fragrant shredded scallop mixture, delivering a rich, aromatic depth with top-quality dried scallops, shrimp, chili, onsen eggs, fresh leeks, and spring onions. 

The Steamed Yuzu Coconut Buns 香柚椰子包 (S$3 per pc / S$8.50 for 3 pcs) is a thoughtful tribute to Singapore’s culinary heritage, featuring delicate skin infused with grated coconut and palm sugar, creating layers of natural sweetness and texture. 

The Steamed Kaya Buns 椰香咖椰包 (S$3 per pc / S$8.50 for 3 pcs) pays homage to Peranakan tradition, with dough kissed with palm sugar that imparts a gentle caramel hue and toasted grated coconut weaving through every bite that creates an aromatic depth of spice routes and heritage kitchens. 

A medley of steamed buns and snacks is also available, including Honey Chocolate Buns 蜜香可可流心包 (S$4.20 per pc / S$12 for 3 pcs) and Steamed Osmanthus Longan Cake 桂花龙眼蒸糕 (S$12.50 for 2 pcs). 

Curated Retail Experience

Bring a piece (or two) of the Din Tai Fung experience home with a curated selection of merch. Popular made-in-Taiwan condiments such as the Taiwan Chili Oil 辣油 (S$16) and Fragrant Chili Sauce 豐味香辣酱 (S$16), alongside Din Tai Fung’s Pineapple Cakes 鼎泰豐凤梨酥 (S$32.80) and thoughtfully selected souvenirs like Din Tai Fung Chopsticks 平安筷 (S$15.90), Mascot Plush Toys 包仔娃娃 (S$43), and Enamel Pins 微章 (S$12) are available for retail. 

A range of frozen retail products from Steamed Custard Buns to Steamed Pork Buns, Steamed Layered Cake, and Handmade Pork & Cabbage Dumplings will also be available for purchase. 

Offering Promotions

From June 25 to Aug. 19, 2025, customers can enjoy a complimentary serving of Taiwanese Fried Chicken (S$9.80) with a minimum spend of S$68 (before GST and service charge), with the purchase of any drinks from the bar, while servings last. 

Follow Din Tai Fung SG on Facebook and Instagram for more information. 

The city-state’s most anticipated cocktail competition culminated in a thrilling finale at Baia, naming Tryson Quek of Side Door as Singapore’s bartending champion. 

Last June 16, the Singapore Finals marked the culmination of the Diageo World Class Singapore Bartender of the Year 2025, with six of the country’s top bartenders vying for the ultimate title through challenges that tested innovation, speed, and storytelling. Tryson’s standout performance, marked by technical precision and heartfelt storytelling, earned him the top prize, as well as the honor of representing the country at the upcoming World Class Global Finals in Toronto.

The evening also marked an incredible personal and professional milestone for Tryson as his wife, Bannie Kang, won the same title in 2019. The couple co-founded Side Door, which has now become the first bar in Singapore to have two World Class Singapore champions! 

Rounding up the top three is Marco Maiorano of KOMA and Samuel Pang of Night Hawk, who also showcased exceptional performances and finesse behind the bar. Additionally, this year’s competition recognized camaraderie and venue excellence with Ooi Foo Giap of Last Word voted “Bartender’s Bartender” by his fellow competitors, and SUSHISAMBA Singapore, represented by Daniel Fong and Josh Goh, awarded the “World Class Cocktail Festival Experience of 2025.”

The final showdown put the finalists to the test through two dynamic challenges namely “Drink to the Future,” which tasked them to create the cocktail of tomorrow, and the high-intensity service round, “The Showdown,” which challenged the bartenders to craft five cocktails in five minutes, each inspired by a classic serve and showcasing the artistry behind five iconic World Class spirits: a Highball with a Twist using Johnnie Walker Blue Label, a Don Paloma with Don Julio 1942, a Zacapa Old Fashioned featuring Zacapa XO, a Singleton Manhattan with The Singleton 15YO, and a Martini made with Tanqueray No. TEN.

For more updates on the global bartending scene, follow World Class Global on Instagram. You can also learn more about Side Door by staying tuned to their Instagram page. Reservations at the bar can be made here.

Craving a true taste of Nanyang’s rich culinary heritage right here in Singapore? Get ready, kopi lovers and foodies alike! Oriental Kopi, the beloved Malaysian kopitiam chain, has opened its second Singapore outlet at NEX mall, Serangoon, on June 11, 2025. 

This exciting expansion comes just months after their debut store in Bugis Junction last November, in partnership with the well-known Paradise Group, home to fan favorites like Beauty In The Pot and Paradise Dynasty.

For those new to the brand, Oriental Kopi is a rising star in the kopitiam scene, founded in 2021 and already boasting 24 outlets across Malaysia’s Johor Bahru, Kuala Lumpur, Penang, and Selangor. 

Always staying true to the authentic tastes of traditional Nanyang cuisine, Oriental Kopi offers up a delicious fusion of Southern Chinese flavors blended with Malaysian and Indonesian influences, and a nostalgic journey through beloved classics. 

Step inside and you’ll be transported back to the '70s and ’80s, with vintage décor that oozes charm and nostalgia.

Their signature Oriental Kopi Brew (S$2.00) is a masterful blend of Arabica, Robusta, and Liberica beans roasted at high heat to create a thick, fragrant cup that’s both bold and mellow. 

Beyond coffee, expect must-try local delights like Nasi Lemak (S$11.90), Malay Rendang (S$9.90), and Malay Fried Rice (S$10.90), all served at wallet-friendly prices that mirror their Malaysian roots. 

Those with a sweet tooth, don’t miss the freshly baked Oriental Polo Bun (S$4.60) golden and crispy on top yet soft and aromatic underneath, or their award-winning signature Oriental Egg Tart (S$5.20 for 2 pcs) — praised in the Malaysia Book of Records for its thick, buttery crust and flaky texture. Don't forget their Traditional Kaya Butter Toast (S$2.60) and their indulgent Curry Double Lava Egg Toast (S$4.60), oozing savory delights sure to feature in your dreams! 

To celebrate its grand opening, the store is offering a special deal to dine-in customers. If you buy three items from June 11 to 15, 2025, you will receive a free piece of merchandise. Additionally, anyone who orders a breakfast value set will snag a free Oriental Kopi thermal cup. 

For more information, visit Oriental Kopi on their website, Facebook, and Instagram. 

Location: 23 Serangoon Central, #B1-15 Nex, Singapore 556083

Opening Hours: Daily from 8 AM to 10 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!

Who would’ve thought that one fateful day would eventually lead to your life’s passions? 

Well, that’s what happened with Shaina Yeh on her 19th birthday. What started as a simple night out — barhopping and celebrating — turned out to be her entry to bartending. A twist of fate, as others would say, but in a good way. 

Fast forward to a few years later, she’s now one of Singapore’s brightest talents — a senior bartender at MŌGA, Rookie of the Year at the 2024 Cointreau Global Margarita Challenge, and a creative who doesn’t just serve cocktails — she turns them into tiny, artful drinks, taking absolute care for every detail. 

Each drink she concocts carries her signature — playful tastes with a precise punch; elegant and creative. But she also shifts her focus to the connections she’s made over the years. 

“People may not always return for the drinks alone, but they will remember how they were and the connection they felt with the bartender. Often, it’s that experience that brings them back,” Shaina said. 

The Beat Asia was able to chat with Shaina about her foray into mixology, her cocktails’ creative inspirations, and what she has going on in the next couple of months. 

From 28 Hongkong Street to MŌGA, how has your environment influenced your mixology style and creativity? Did it change or did it stay the same?

My style has definitely changed since. 28 Hongkong Street is a quintessential American-style high-volume bar, while MŌGA focuses on Japanese-inspired cocktails, offering a sleeker and more elegant atmosphere that’s still comfortable. The techniques I’ve learned at 28 Hongkong Street are rooted in Western-style craft and presentation, which differ from the more Asian techniques and presentation used at MŌGA. 

That said, one thing that’s remained constant is my interaction with the guests. 

Earning the “Rookie of the Year” title in the Cointreau Global Margarita Challenge 2024 is a big achievement, congratulations! What did you learn from that experience, and how has it impacted your craft as a mixologist?

Thank you, it was an incredible experience! At the time of the global finals in France, I had only been nine months into the role, and most of the other competitors were already in senior management positions. So just being there felt like such an honor. The judges were icons in the industry, including members from Paradiso and Hope & Sesame, which made it even more surreal. 

Sharing the same stage as them reminded me of how accessible this profession really is. No matter your background or title, you’re given the chance to express your ideas and your craft equally. The 2024 theme was “locally inspired,” which really resonated with me, especially now that I’m working in a Japanese-inspired bar. 

At MŌGA, we work with Japanese ingredients as a foundation, and that challenge pushed me to explore and combine flavors I might not have considered before. It helped me grow and think more creatively about how I build a drink.

Your “Japanese Tea Party” cocktail is quite interesting, featuring Hojicha-infused Zacapa and Green Tea Umeshu. What’s the inspiration behind this combination, and what’s the story behind this drink?

The idea behind the “Japanese Tea Party” came from wanting to explore how different types of tea could shape the character of a drink. Each spirit in the cocktail is infused with a different tea, which is where the name comes from; it’s literally a tea party in a glass!

We infuse Hojicha with rum because of its roasted, earthy notes, which pair well with the rum’s richness. Then there’s the green tea infused in Umeshu, which adds a delicate bitterness and fruitiness that balances everything out. For me, it was about layering familiar Japanese flavors in unexpected ways while still keeping it approachable and elevated. It’s the kind of drink that invites a bit of curiosity, and I love it when guests take that first sip and pause, because it’s something they weren’t quite expecting. 

The MŌGA Gimlet uses Calamansi Champagne Cordial. What made you decide to use a calamansi-infused drink, and how does that note enhance the cocktail’s profile?

The MŌGA Gimlet is one of the more popular drinks on our menu, and I think a big part of that comes down to the Calamansi cordial. We love the bright, citrusy sharpness of calamansi. It’s a bit more refined than your typical tropical lime, and it adds a layer of depth and complexity to the drink. 

While in research and development for the Breaking the Norm menu, we had the idea to infuse it with Champagne, which introduced this refreshing sparkling acidity that really lifts the cocktail. It created something that feels both familiar and new, especially for local or regional guests who recognize the flavor but get to experience it in a completely different context. 

Whenever you’re off the clock, what’s your personal favorite cocktail? What other cocktails do you reach out for?

When I’m off the clock, I usually like to start the night with a Paloma. If I’m keeping it casual or if they don’t have the former, a Whiskey Highball is my go-to. But if I’m at a fancier spot, I’ll usually order a Margarita. It’s such a classic, and I’m always curious to see how different bars put their own spin on it. 

Do you believe in the idea that the cocktails that people order says a lot about them and their personality?

Yes, I do think the cocktails people order can say a lot about them. Most people have a go-to drink they’ll always fall back on — like a safety net, something that feels familiar and comfortable. 

But I’ve noticed that once they’re in a space they know, and especially if they have a good rapport with the bartender, they’re much more open to trying something new. The trust makes a big difference; it’s like, once they feel seen and taken care of, they’re more willing to explore outside of their usual. 

As a female mixologist in Singapore, how do you see the role of women in the bartending scene evolving, and what advice can you offer to aspiring and budding female mixologists?

I think the scene has really grown, as there are quite a number of women bartenders now, and the community feels tight-knit. It’s always nice to see a familiar face behind the bar or at events, and there’s a real sense of support both from your fellow peers and from the overall bar community. 

My advice to aspiring female bartenders would be: don’t be afraid to take up space. Put yourself out there, join different competitions — not just the ones focused on women, but the general open-to-all ones too! It’s encouraging to see more brands recognizing the efforts and presence of women in this industry. 

Whenever you conceptualize a new cocktail, what elements do you prioritize and how do you balance innovation with tradition?

Through the competitions I’ve joined where I’ve been tasked to conceptualize a new cocktail, I’ve learned to always start by asking myself: 'What kind of experience do I want to create for the guest?' That’s usually my starting point, thinking about how the drink will be enjoyed, whether it’s something short and bold or long and easy drinking, and which spirit will carry the idea best. 

It’s not always about loading up on ingredients. I think a solid benchmark starts with the skeleton of a classic cocktail, understanding the structure, then slowly swapping out one, two, or even three elements as you grow more confident. That way, you’re respecting the tradition, the classics, while still making space for creativity and personal expression. 

What are some unconventional ingredients or flavor profiles you’re currently experimenting with or wanting to explore in future creations?

Lately, my Bar Manager, Gavin, and I have been experimenting with homemade pistachio butter. We’ve been roasting the pistachios from scratch and turning them into paste. It’s nutty, buttery, and really creamy, which I personally think opens a lot of possibilities for spirit-forward drinks like an Old Fashioned or even a variation of a Manhattan. The process is time-consuming, but there’s something really fulfilling about making it all from scratch. 

Following the successful MŌGA takeover, are there any future collabs or events cocktail enthusiasts can look forward to?

Yes! I’m excited about the guest shift we’ve got coming up with Shubham from Sidecar India from New Delhi this June 9, 2025. There’s always such a great energy when we host guest bartenders at MŌGA — the whole space just lights up! We prep together, we showcase our different cultures together, and by the end of the night, everyone leaves feeling happy. 

We’ve also got a few more events coming up that we can’t reveal just yet, but they’re something to look forward to. Keep an eye on our Instagram for updates! 

MŌGA welcomes reservations through this website, should you want to visit and have a taste of Shaina’s concoctions. Follow MŌGA on Facebook and Instagram. 

Location: 1 Hill Street, Singapore S179949

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