Published: December 19, 2025

Odette Reopens, Ushering a New Season of Modern French Dining in Singapore

by: The Beat Asia

Photo by Odette/Instagram

by: The Beat Asia

Published:
December 19, 2025

French restaurant Odette has reopened at the National Gallery Singapore, unveiling a new chapter that both honors its first decade and embraces the future. Still rooted in modern French cuisine, the restaurant now leans towards a lighter, more layered expression shaped by the Asian influences that have formed Chef-Owner Julien Royer’s culinary journey.

The refreshed menu revisits Odette’s signatures through a more contemporary lens. Standouts include the Hokkaido Botan Ebi with yuzu-kosho, dashi jelly, and caviar, alongside Crab Contrast, where a Norwegian king crab is served two ways — including a subtle nod to the Singaporean chili crab.

A standout from Odette — Hokkado Botan Ebi | Courtesy of Odette

Norwegian king crab served two ways — Crab Contrast | Courtesy of Odette

Beloved classics also remain, like the Kampot Pepper Crusted Pigeon, prepared with peppercorns sourced from Kampot Jewels in Cambodia, and the Jeju Abalone and Foie Gras Duo, served in a yuzu-inflected pork broth.

Desserts by Pastry Chef Louisa Lim continue the narrative, from the bright and citrus-forward LOULOU Lemon to a refined Hazelnut Délice inspired by the traditional Mont Blanc with Piedmont hazelnuts at the reins. Complementing the food is an expanded beverage menu developed by Beverage Specialist Haikel Bin Abdullah, offering seasonal, alcohol-free pairings designed with the same care as its wine pairings.

Wine pairings — Odette's Temperance Menu | Courtesy of Odette

A refined version of a Mont Blanc — Hazelnut Délice | Courtesy of Odette

The Oolong was designed to pair with the Hokkaido Botan Ebi, making for a lighter, more elegant pair that is still nuanced in complexity. For the main course, a beautiful ruby-hued Beetroot is intricately prepared with thinly sliced beetroot, which is roasted, cooled, and blended with koji, and later infused with thyme and pink peppercorn for two days.

To complement the warmth of the Jeju Abalone & Foie Gras Duo, the Lapsang has a beautifully rendered Chinese black tea with kombucha, imbued with ginger and lemongrass for a spicy, yet refreshing taste.

The reopening also reveals an updated interior by longtime collaborators Sacha Leong and Dawn Ng, introducing warmer tones, tactile materials, and a more intimate ambiance that honors the building’s historic character.

New interiors of Odette — Courtesy of Odette

“This new season of Odette is about deepening what we’ve always believed in—respect for produce, provenance, and the people who bring it to life,” shared Chef Julien. “Today, we’re not starting over; we’re building on those foundations to create an experience that feels more intimate, more thoughtful, and more connected than ever before. Above all, every choice is anchored by the restaurant’s core mission of creating meaningful human connections and making guests feel cared for.”

Odette’s new season signals a new and confident step forward — one that stays true to its roots while embracing a more thoughtful and expressive future.

The restaurant offers a five-course “Terre & Mer” menu at S$368++ (lunch only), and a seven-course “Epicure” menu at S$498++. A five-course (lunch only) and a six-course vegetarian menu, “Nature & Découverte,” is also available at S$298++ and S$348++ respectively.

Reservations are available here. For more information and updates, visit the Odette Restaurant website here and follow their Facebook and Instagram pages.

Location: 1 St. Andrew’s Road #01-04, Singapore 178957

Operating Hours: Tuesday to Saturday, Lunch is from 12 PM to 1:15 PM; Monday to Saturday, Dinner is from 6:30 PM to 8:15 PM; Closed on Sundays

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Singapore/ Delish/ People

Published: December 18, 2025

Yes, Chef! Zor Tan of Born Restaurant on Heritage, Growth, and Identity

by: The Beat Asia

Published:
December 18, 2025

Chef Zor Tan’s cooking is personal in the truest sense. Rooted in his Hokkien heritage, his food reflects a life lived through flavor, memory, and movement.

“My earliest memories are from a small kitchen where food was how my family expressed love. I remember the heat of the wok, the smell of soy and garlic, and my parents cooking without ever measuring. Those moments made food feel emotional to me, not just technical, and that became the foundation of my cooking,” the chef shared with The Beat Asia.

At his Michelin-starred restaurant, Born, Chef Zor brings this to the forefront through his “Circle of Life” philosophy, where each dish tells a story drawn from his own journey. Currently ranked among Asia’s Best Restaurants, Born feels less like a destination restaurant and more like an ongoing conversation between the chef, his past, and the present.

“It started with wanting my food to be honest,” he said. “Instead of creating dishes for trends, I began creating dishes from memory. Over time, those memories formed a narrative, each dish representing a chapter of my life, the lessons I learned, and the people who shaped me.”

Born Restaurant in Singapore — Courtesy of Chef Zor Tan

Apart from taking inspiration from his personal memories and Hokkien ancestry, Chef Zor’s cooking was also shaped by years spent working across different countries and kitchens. Born and raised in Malaysia, the chef moved to Singapore at age 17, where he first worked as a conductor operator at an electronics factory. But it was when he started working in a Japanese chain restaurant that his culinary journey began.

He studied at SHATEC Singapore and immediately began working at Restaurant Jaan after graduation, where he met his mentor Chef Andre Chiang. When his mentor launched Restaurant Andre, Chef Zor followed suit, where he rose steadily through the ranks. It was also while working here that the opportunity to join a culinary program in Spain came, where he got to work in world-class kitchens, including restaurants DiverXO and El Cellar de Can Roca.

Also adding to his impressive resume is becoming the Executive Chef of Restaurant Raw in Taipei and Sichuan Moon in Macau, where he was able to expand his knowledge on Sichuan cooking. When asked if there was a chapter in his culinary story that had the biggest influence on his cooking style, he replied, “There wasn’t one big moment. Cooking was simply where I felt most grounded. When I saw how a dish could make someone feel something, I realized it was a language I wanted to speak for the rest of my life.”

“Working overseas shaped me. I learned discipline, precision, and humility, but also the importance of identity. Being far from home made my heritage even more meaningful, and that tension between global technique and personal memory defines how I cook today.”

His skills and experiences gave birth to a unique brand of contemporary cuisine, which is highlighted in his first restaurant located at the heart of Singapore’s vibrant dining scene. Chef Zor describes “contemporary” as something that is all about clarity, quoting, “It’s knowing who you are and cooking with intention. It’s less about pushing boundaries for the sake of it, and more about expressing identity with honesty.”

According to the restaurant’s website, Born serves contemporary cuisine of cross-cultural techniques that are imbued with French and Chinese influences. It’s an intricate design of flavors, one Chef Zor balances incredibly well. When asked how he’s able to balance heritage with innovation, heritage and is own personals storytelling, he shared, “I begin with a memory or a flavor from my roots. Technique brings structure, and creativity refines the expression. When heritage and innovation feel seamless, that’s when the storytelling works.”

Chef Zor’s extensive experience in the kitchen hasn’t dulled his curiosity. If anything, it continues to fuel his desire to learn and evolve. Recently, he brought that spirit of exploration to Manila with a special kitchen takeover at Red Lantern in Solaire, where he unveiled an eight-course menu inspired by his Hokkien heritage and shaped by the many culinary traditions he has encountered throughout his career.

“A takeover brings a sense of adventure,” he said. “New ingredients, new tools, new team. It pushes me out of my routine. That energy reminds me of why I love this craft.”

The menu was both personal and progressive, weaving familiar flavors with refined techniques and unexpected touches. Guest were able to enjoy dishes such as the Kanpachi with Ginger and Watermelon Radish, which was made as a tribute to the Chinese New Year raw fish toss; the Crisp Fried Bao with Wagyu and Oyster, a reinterpretation of the traditional Haobing oyster cake through Spanish culinary influence; and the King CrabRisotto, enriched with Talangka and paired with Fish Maw.

Kanpachi Ginger and Watermelon Radish | Courtesy of Solaire Resort Entertainment City

King Crab Risotto Fish Maw | Courtesy of Solaire Resort Entertainment City

When asked how he went about weaving local Filipino elements into the course, he replied, “I approached it with respect. I didn’t want to force fusion; I wanted the Filipino elements to feel naturally integrated into my story. I looked for flavors that resonated with memories from my own upbringing.”

Chef Zor also mentioned taba ng talangka, pili nuts, and calamansi as some of the ingredients that have captured his attention for their personality, and he would love to explore them further.

As for what lies ahead, Chef Zor hopes to keep doing what excites him most: discovering new cuisines, exploring unfamiliar ingredients, and learning along the way. He shared that he’s eager to work more closely with other chefs, especially those who cook with a strong sense of identity. For him, the most meaningful collaborations are with people who, like him, value culture, purpose, and storytelling on the plate. With Born already landing at No. 25 on Asia’s 50 Best Restaurants in 2024, we asked Chef Zor which chapter of his “Circle of Life” he feels he’s in right now. He reflected:

“I’m in a chapter of growth and gratitude. The awards validate the team’s work, but they also remind me to stay grounded and keep evolving. There’s still a lot I want to express. The awards are meaningful because they reflect the commitment of the entire team. My advice to young chefs: stay patient, know your voice, and cook with intention. When you stay true to your identity, recognition will follow naturally.”

Abalone Chicken Fat Jade Fungus | Courtesy of Solaire Resort Entertainment City

To learn more about Chef Zor Tan, follow him on Instagram. You can also learn more about Born through its website and Instagram page.

Enjoyed this article? Check out our previous Yes Chef! profiles here.

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Singapore/ The List/ What's On

Published: November 28, 2025

Celebrate METT Singapore’s First Christmas Season with Glamorous Indulgence

by: The Beat Asia

Photo by METT Singapore

by: The Beat Asia

Published:
November 28, 2025

METT Singapore ushers in the holiday season with a full transformation of its iconic waterfront property for a celebration with Italian feasts, late-night cocktails, sunlit breakfasts, and dips in the pool.

At L’Amo Bistrò del Mare, Chef Daniele Sperindio leads a line-up of refined, Italian coastal spreads — from Christmas Eve and Christmas Day five-course menus to a Golden Soirée on New Year’s Eve featuring seafood crudos, winter comforts, and hearty mains. New Year’s Day continues with a sumptuous lunch featuring fresh seafood and comforting, seasonal dishes.

A festive spread at L’Amo Bistrò del Mare — Courtesy of METT Singapore, L’Amo Bistrò del Mare

Festive cocktails at L’Amo Bistrò del Mare — Courtesy of METT Singapore, L’Amo Bistrò del Mare

Wine and champagne pairings, as well as festive cocktail creations like the Panettone Fashioned and Crimson Solstice, round out the entire experience.

Christmas Eve Dinner / Dec. 24, 2025
- 6 PM to 10:30 PM
- S$168++ per person
  - Add free-flow Bolla Prosecco Brut 2024: S$88
  - Add free-flow Boizel Brut Réserve NV Champagne: S$128++
Christmas Day Lunch / Dec. 25, 2025
- 12 PM to 2:30 PM
- S$138++ per person
  - Add free-flow Bolla Prosecco Brut 2024: S$88
  - Add free-flow Boizel Brut Réserve NV Champagne: S$128++
Golden Soirée – New Year’s Eve Dinner / Dec. 31, 2025
- First Seating: 6 PM to 8 PM (reduced á la carte)
- Second Seating: 8:30 PM till late (six-course menu)
- S$228++ per person (second seating)
  - Add free-flow Boizel Brut Réserve NV Champagne: S$137++
  - Add free-flow Krug Grande Cuvée 173ème MV Champagne S$487++
New Year’s Day Brunch / Jan. 1, 2026
- 12 PM to 2:30 PM
- S$168++ per person
  - Add free-flow Bolla Prosecco Brut 2024: S$88
  - Add free-flow Boizel Brut Réserve NV Champagne: S$128++

Across the hotel, Canning Bar & Lounge hosts a limited-run Festive Afternoon Tea and an all-out New Year’s Eve Golden Soirée, complete with DJs, dancing, free-flowing drinks, and the Signature Raw Bar. As soon as midnight hits, the celebration continues with desserts, a granita cart, and Canning’s Midnight Pinsa Parade.

A Festive Afternoon Tea Set — Courtesy of METT Singapore, Canning Bar & Lounge

Festive cocktails from Canning Bar & Lounge — Courtesy of METT Singapore, Canning Bar & Lounge

Festive Afternoon Tea / Dec. 25 to 28, 2025
- S$88++ per person
  - Add two glasses of Boizel Champagne or two signature Martinis of your choice: S$48
New Year’s Eve Golden Soirée / Dec. 31, 2025
- 8:30 PM till late
- S$188++ per person
  - Add free-flow Boizel Brut Réserve NV Champagne: S$137++
  - Add free-flow Krug Grande Cuvée 173ème MV Champagne S$487++

Beyond the parties, METT Singapore also introduces a series of seasonal stay packages. Stay between Dec. 24, 2025 to Jan. 2, 2026 to enjoy Christmas retreats, New Year’s Eve getaways, and festive escapes that combine dining experiences and seasonal touches.

A look of METT Singapore — Courtesy of METT Singapore

A look into the Junior Suite in METT Singapore — Courtesy of METT Singapore

A Seasonal Celebration at METT Singapore
- Stay: Dec. 24, 2025 to Jan. 2, 2026
- Includes daily breakfast, complimentary welcome cocktails, and S$100 dining credits.
- Starts from S$775++
METT Festive Escape – Christmas Package
- Stay: Dec. 24 to 26, 2025
- Includes daily breakfast and five-course Christmas Day lunch
- Starts from S$625++
New Year’s Eve by METT – NYE Package
- Stay: Dec. 31, 2025 to Jan. 1, 2026
- Includes daily breakfast, complimentary welcome cocktails and a New Year’s Eve six-course dinner at L’Amo Bistrò del Mare
- Starts from S$705++

For enquiries and more information, visit the METT Singapore website here, and follow their official Instagram page. Book your stay through this link.

Location: 11 Canning Walk, Singapore, 178881

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Singapore/ Delish/ Happenings

Published: November 25, 2025

Festive Treats and Buns are Waiting Over at BreadTalk’s Christmas Express!

by: The Beat Asia

Photo by BreadTalk

by: The Beat Asia

Published:
November 25, 2025

All aboard the Christmas Express! BreadTalk is rolling out an exclusive Christmas range filled with the joy and wonder of the holidays, introducing a festive lineup inspired by old-school train journeys! Available at stores islandwide until Dec. 25, 2025, this year’s range includes a tempting selection of buns, donuts, gingerbread treats, and log cakes!

Leading the trip is The Popcorn Express (S$7.90 per slice, S$48.80 for a whole cake), an endearing, train-shaped log cake capturing the nostalgia of salted caramel popcorn, pillowy vanilla chiffon, and popcorn ganache.

Two new log cakes from BreadTalk — The Popcorn Express and Noisette Bark | Courtesy of BreadTalk

Other festive highlights include the woodland themed-Noisette Bark (S$7.59 per slice, S$48.80 for a whole cake), along with fresh bakes like Sam the Turkey (S$4.80/S$8 with Tiramisu Boluo), a savory bun filled with chicken, tomato-cranberry sauce, and cheddar, the irresistibly buttery Pistachio Express (S$2.20/Buy 3 get 1 Free), and the temptingly rich Tiramisu Boluo (S$4.60/S$8 with Sam the Turkey), a soft, coffee-scented bun that balances tiramisu cream and espresso with every bite.

A turkey-shaped bun — Sam the Turkey | Courtesy of BreadTalk

A bun with pistachio cream — Pistachio Express | Courtesy of BreadTalk

BreadTalk also introduces a colorful line-up of festive donuts, like the Holly Pistachio and Jingle Berry, and returning favorites like the snowflake-inspired Let It Snow, and the chocolatey Saint Nick and Rudolph, all priced at S$2.60 a piece, and three for S$6.20.

A pistachio cream donut with a Christmas tree design — Holly Pistachio | Courtesy of BreadTalk

A cacao-forward chocolate chip donut — Jingle Berry | Courtesy of BreadTalk

A donut with snowflake sprinkles — Let it Snow | Courtesy of BreadTalk

A Santa Claus donut — Saint Nick | Courtesy of BreadTalk

As a delicious souvenir, the Assorted Gingerbread Cookies (S$2.90 each or three for S$8) and The Jolly Trio Suitcase (S$8 for a box of three) are the perfect holiday pieces to carry home!

A suitcase with three cookies inside — The Jolly Trio Suitcase | Courtesy of BreadTalk

Pre-orders are now available until Dec. 15, 2025, with in-store promotions and availability starting on Dec. 1, 2025!

Buy any three Cornet Puffs and get one free, including Pistachio Express for S$8.80
Any three donuts for SG$6.20
Get any two slices of The Popcorn Express or Noisette Bark for S$12.90

For more information and updates, visit the BreadTalk website here and follow their Facebook and Instagram pages.

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Singapore/ Delish/ People

Published: November 25, 2025

Last Updated: December 03, 2025

All Mixed Up: Offtrack’s Head Bartender Joash Conceicao Builds on Classics

by: The Beat Asia

Published:
November 25, 2025

Last Updated:
December 03, 2025

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!

Whenever you step inside a bar, are you the type to reach for a tried-and-true classic, or do you chase the thrill of something new?

At Offtrack in Singapore, hailed as #23 on Asia’s 50 Best Bars, the answer doesn’t have to be either. Here, the classics are reimagined, elevated with thoughtful flavors and aromas that quietly shift the familiar into something unexpectedly fresh.

Behind this evolution is Joash Conceicao, a 29-year-old bartender whose five-year journey at Jigger & Pony laid the groundwork for the precision and attention to detail he brings to Offtrack. His touch has successfully shaped the bar’s world-class identity — the one that earned its place on Asia’s 50 Best Bars and a feature on 50 Best Discovery, all within just one and a half years of opening.

Head bartender for a bar in Singapore — Joash Conceicao | Courtesy of Offtrack

Every drink he and his team craft carries the Offtrack signature: comforting in its familiarity, yet exciting in the way it surprises with every sip. “The goal was never to reinvent for the sake of it, but to enhance the familiar in a way that feels both exciting and approachable,” Joash said.

The Beat Asia was able to chat with Joash Conceicao about how he started in mixology, Offtrack’s cocktail pairing philosophy, and what he and the team have planned for the future.

What are some of your formative experiences that helped shape your style behind the bar?

One of the most formative periods in my bartending journey was joining Jigger & Pony as an apprentice in 2017. I spent nearly five years growing with the company, and that time was crucial in developing both my technical skills and my understanding of classic cocktails.

The Jigger & Pony Group, both then and now, has always had an incredible training program for young bartenders. I was lucky to be surrounded by some of the best in the industry, learning directly from hospitality leaders like Aki Eguchi, Indra Kantono, Guoyi Gan, and Uno Jang. I also gained invaluable insight from mentors like Jerrold Khoo (now at Stay Gold Flamingo) and Giovanni Graziadei (now Director of Beverage at The Singapore Edition).

That environment of high standards, mentorship, and attention to detail really shaped the way I approach bartending today.

Offtrack is known for deliciously reimagining some of the classic cocktails. How do you balance tradition with innovation in your drinks, especially with the newest iteration of your menu?

I believe balancing tradition with innovation starts with understanding our guests. We spend a lot of time speaking with them, as well as with peers in the industry, to get a sense of what’s resonating and where there’s room to push boundaries.

At Offtrack, the foundation of our cocktail menu is always rooted in the classics. From there, we build — adding thoughtful touches through technique or unique ingredients that elevate specific flavors or aromas.

Two cocktails from Offtrack — Chimayo and After Twelve | Courtesy of Offtrack

Can you walk us through your process of developing a new cocktail? What kind of experience do you aim to deliver to the drinker?

Our process usually starts with either a base spirit or classic cocktail that we love, something familiar that we can build upon. From there, we focus on one or two key components to tweak or reimagine, ensuring the final drink is both balanced and engaging for the guest.

We aim to deliver cocktails that are consistent in quality but varied in style, so there’s something for everyone. At Offtrack, many of our guests also enjoy food alongside their drinks, so while we don’t always create direct pairings, we do design our cocktails to complement the overall dining experience.

Offtrack is positioned not just as a bar, but a creative space in Singapore. How does this multidisciplinary approach influence you behind the bar?

The interiors of Offtrack in Singapore — Courtesy of Offtrack

It’s been incredibly heartening to receive the support of so many creative communities in Singapore. That kind of multidisciplinary energy really reinforces the importance of staying engaged — not just with our guests, but also with our peers across different fields.

It pushes us to think beyond the bar, to make sure the experience we offer is not only high-quality but also varied, inclusive, and accessible. Whether it’s through music, art, or bar collaborations, that creative spirit helps shape a more dynamic and meaningful experience for everyone who walks through our doors.

How does the food menu in Offtrack (mainly Pan-Asian) pair well with the cocktails? What are some of your favorite in-house pairings?

One of my favorite in-house pairings is actually our bestseller: the Gin Melon Smash with our SF-style Garlic Noodles. The cocktail is light, bright, and refreshing — with a summery feel that cuts through the richness of the noodles.

On the other hand, the garlic noodles are savory, comforting, and full of umami, which makes them a perfect match for the crisp, fruity notes in the drink. That contrast and balance, fresh versus indulgent, really captures what we aim for at Offtrack.

A cocktail from Offtrack — White Enzoni | Courtesy of Offtrack

A garlic noodle dish — SF Style Garlic Noodles | Courtesy of Offtrack

What trends in cocktails or bars do you feel most excited about, or feel that are overhyped?

I love seeing bars go back to basics — great flavor, balance, and simplicity. In Singapore, that often means letting local ingredients shine and creating simple, classic-style cocktails.

I hope no one takes this the wrong way, but I don’t think every drink needs to be clarified. Sometimes, less is more!

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

Not exactly unconventional, but I’ve really grown to love using freeze-dried fruits and herbs. The flavor, aroma, and colors you get from them are amazing — they bring a whole new dimension to the cocktails.

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

Most of my friends know I’m actually more into beer — Guinness is my all-time favorite. But when it comes to cocktails, I usually reach for something super simple and classic, like a Daiquiri or a Margarita. There’s just something about those clean, straightforward flavors that always hit the spot.

As #23 in Asia’s 50 Bars, what are the challenges that come with being one of Asia’s finest bars? Are there hidden realities about being an award-winning bar?

It’s truly been an honor to be featured in Asia’s 50 Best Bars. With that recognition comes the challenge of delivering high-quality experiences showcasing Singapore’s food and drink culture to every guest who walks through our door.

It can be stressful to keep up that level of standards, but I’m proud of how our team handles it — they can take it in stride and stay focused on doing their honest best and putting the customer first.

Team photo of Offtrack — Courtesy of Offtrack

During collaborations or takeovers in different cities (like the recent SingaPob in Manila), what are some of the challenges and exciting things about bringing Offtrack’s identity to a new place?

Traveling for guest shifts and takeovers is one of the greatest privileges of my job, and I’m really grateful for the opportunity to share our concept with a completely new audience. Events like SingaPob in Manila allow us to introduce Offtrack’s identity to different cities and often lead to meaningful connections, not just with guests, but also with other bars and creatives.

Many of these turn into future collaborations, which is always exciting. The main challenges usually come down to logistics — some ingredients might not be readily available, and guest palates can vary slightly depending on the region. But those differences are part of the fun. Every trip is a chance to learn, adapt, and make new friends along the way.

RRR x Offtrack — Photo from Instagram/Run Rabbit Run

Following the successful takeover at Run Rabbit Run for SingaPob 2025, are there any future collabs or events where cocktail enthusiasts can look forward to?

Yes! We’re gearing up for our 4th anniversary in January. We’ve lined up a stellar roster of guest bartenders, along with food pop-ups and music events — it’s going to be a full celebration of everything Offtrack stands for.

What’s next for Offtrack? Anything you’d like to tease Offtrack fans about anything coming up real soon?

We’re constantly exploring new possibilities for Offtrack, and while nothing’s set in stone yet, there are definitely some exciting ideas brewing behind the scenes. In the meantime, everyone can expect a vibrant lineup of events, fresh menu innovations, and some new merchandise drops coming soon. Stay tuned, there’s plenty to look forward to.

Offtrack welcomes reservations through this website, and you can also make reservations through this link, should you want to drop by. Follow Offtrack on Instagram, Spotify, and Soundcloud.

Location: 34 North Canal Road, Singapore 059290

Opening Hours: Monday to Thursday, from 6 PM to 12 MN; Friday to Saturday, from 5 PM to 1 AM

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

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Singapore/ Delish/ Happenings

Published: November 18, 2025

Last Updated: November 19, 2025

French Patisserie Ladurée Returns to S’pore with a Pop-Up for the Holidays

by: The Beat Asia

Photo by Ladurée SG/Instagram

by: The Beat Asia

Published:
November 18, 2025

Last Updated:
November 19, 2025

Ladurée’s next outlet in Southeast Asia is going to be in Singapore, for sure!

Iconic French patisserie Ladurée is once again giving the Lion City a taste of Paris with a pop-up booth at ION Orchard’s Level 1 Atrium from Nov. 18, 2025 to Jan. 11, 2026.

Just in time for the holiday season, Ladurée’s famous macarons will be available in signature flavors such as vanilla, Marie Antoinette, chocolate, pistachio, and rose, and with new options like matcha, Dubai chocolate, and more. These macarons will be sold at S$4 a piece, and from S$23.80 for a box of six.

Two of Ladurée's most famous pastries — Ladurée's Macarons and Eugenie | Photo from Instagram/Ladurée SG

The Eugenie, Ladurée’s newest creation named after the French Empress Eugenie, is an indulgent combination of textures: a crisp, gluten-free biscuit with a melting heart encased inside a pastel chocolate shell will also be available to taste. Created by Ladurée head pastry chef Julien Alvarez in 2023, these delicious treats are priced at S$3.90 a piece and S$22.80 for a box of six.

Other pastry delights to indulge in at the pop-up include milk or dark chocolate-coated Marshmallow Bears (S$9.80 per piece) and a delicate Langue de Chat (S$28 for a box of six) in different flavors like vanilla, caramel, strawberry, and milk or dark chocolate.

Marshmallow bears and Langue de Chat — Ladurée's Marshmallow Bears and Langue de Chat | Photo from Instagram/Ladurée SG

Known for their elegantly designed lifestyle merchandise, a selection of key rings, tote bags, and notebooks will also be available at the pop-up. Islandwide deliveries in limited slots will also be available from Nov. 19, ensuring that everyone in Singapore can get a taste of Parisian luxury.

Ladurée first opened its doors in Singapore in 2013, in a collaboration with luxury watch retailer The Hour Glass. The French patisserie then had a takeaway counter and retail boutique at the Takashimaya Shopping Centre until it closed in 2020.

In a first for Southeast Asia, Ladurée opened its first flagship boutique and Salon de Thé at One Bonifacio High Street Mall in the Philippines last July 2025.

In Singapore, Ladurée will be distributed exclusively by Wabi-Sabi SG, which also represents other “Best-in-Class” exclusive brands such as LeTAO, Tokyo Milk Cheese Factory, Hang Heung 恆香老饼家, Cinnabon, and Sugarfina.

Ladurée’s pop-up at ION Orchard will be open from 10 AM to 9:45 PM daily.

For more information, follow Ladurée Singapore on Instagram.

Location: ION Orchard, Level 1 Atrium, 2 Orchard Turn, Singapore 238801

Dates: Nov. 18, 2025 to Jan. 11, 2026

Opening Hours: 10 AM to 9:45 PM

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Singapore/ Delish/ Happenings

Published: November 07, 2025

‘The Original Dubai Chocolate’ Makes Asia Pacific Debut at Changi Airport

by: The Beat Asia

Photo by Changi Airport/Facebook

by: The Beat Asia

Published:
November 07, 2025

You can find a few shops in Singapore selling those viral Knafeh chocolate bars, but nothing quite compares to The Original Dubai Chocolate. And the best part? You can now grab one right at Changi Airport!

FIX Dessert Chocolatier, the brand behind ‘The Original Dubai Chocolate’, has just opened its first pop-up store in Singapore at Changi Airport Terminal 1 (Transit), marking its official debut in the Asia Pacific region.

At the pop-up, fix your sweet cravings or find the perfect souvenir to take home for your loved ones with five signature flavors, including the TikTok-viral “Can’t Get Knafeh of It” a.k.a. Dubai Chocolate. The chunky chocolate bar is filled with a delightful mix of pistachio and tahini paste made from ground sesame seeds, then wrapped in creamy milk chocolate for a smooth and nutty flavor.

The viral chocolate bar began when Sarah Hamouda, co-founder of FIX Dessert Chocolatier, had a pregnancy craving for Knafeh, a traditional Middle Eastern dessert made from thin strands of filo pastry soaked in butter, filled with cheese, and topped with crushed pistachios.

The dessert was then developed by Filipino Chef Nouel Catis in 2021, which resulted in a distinct chocolate bar combining Middle Eastern heritage with modern chocolate techniques that has the world craving for more.

Chocolate Bars — Photo from Facebook/Changi Airport

Woman at store — Photo from Facebook/Changi Airport

Flying through Changi Airport soon? Treat yourself to a bar or two while you can! The pop-up store is only here for a limited time, so catch it before it closes on Jan. 30, 2026.

For updates, follow Changi Airport on Facebook, X (Formerly Twitter), TikTok, and Instagram.

FIX Dessert Chocolatier Pop-up Store at Changi Airport

Location: Changi Airport Terminal 1 (Transit)

Operation Hours: Daily, from 6 AM to 12 AM

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Singapore/ Urbanite/ Architecture

Published: November 05, 2025

SG's Last Teochew Mansion Reopens as Public Dining & Culture Destination

by: The Beat Asia

Photo by DP Architects

by: The Beat Asia

Published:
November 05, 2025

In a city that’s constantly reinventing itself, it’s rare to find a place that honors its past while embracing the future. But tucked between the gleaming towers of Dhoby Ghaut, one such treasure has quietly reopened its doors. The House of Tan Yeok Nee, Singapore’s last standing traditional Teochew mansion, has been reborn as a heritagelifestyle hub, and it’s nothing short of spectacular.

The House of Tan Yeok Nee exterior — Courtesy of DP Architects

The House of Tan Yeok Nee's traditional Teochew elements — Photo from Facebook/The House of Tan Yeok Nee

Originally built in 1885 by Teochew merchant Tan Yeok Nee, the mansion is a gazetted national monument and one of the few surviving examples of Southern Chinese architecture in Singapore. After years of limited public access, the house has undergone a sensitive restoration and now welcomes visitors into a space that blends cultural reverence with contemporary elegance.

The reopening marks a new chapter for the mansion, which now houses curated lifestyle experiences, wellness programs, and fine dining. At the heart of this transformation is Loca Niru, a modern Japanese-French restaurant helmed by Chef Shusuke Kubota that’s opening its doors this November 2025.

Loca Niru Interior — Photo from Instagram/Loca Niru

The restaurant’s philosophy, rooted in Zen idioms and the Japanese concept of kotan (quiet simplicity), echoes the mansion’s own spirit of harmony and restraint. Guests dine beneath preserved wooden trusses, surrounded by Teochew carvings and Japanese craftsmanship, in a space that feels both timeless and transcendent.

The House of Tan Yeok Nee is now a cultural hub with a heritage gallery hosting exhibitions — Photo from Facebook/The House of Tan Yeok Nee

Beyond gastronomy, the House of Tan Yeok Nee is positioning itself as a cultural anchor. Its Instagram presence hints at upcoming art exhibitions, wellness events, and private gatherings designed to celebrate heritage and holistic living. The mansion’s architecture, marked by sweeping rooflines, intricate woodwork, and a central courtyard, serves as both backdrop and inspiration for these experiences.

This revival is about preservation and participation. By opening its doors to the public, the House of Tan Yeok Nee invites Singaporeans and global visitors alike to engage with history in a living, breathing way. It’s a rare opportunity to walk through a space where every beam and brick tells a story, and where the future is being written with reverence.

For more information, follow the House of Tan Yeok Nee on Instagram and Facebook. Meanwhile, booking for Loca Niru is now open via Tablecheck, and you may follow them on Instagram and Facebook for updates.

Location: House of Tan Yeok Nee, 101 Penang Road, Singapore

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Singapore/ Delish/ Happenings

Published: October 30, 2025

Last Updated: November 25, 2025

Jigger & Pony Group to Open a New Cocktail Playground, POP CITY X PONY

by: The Beat Asia

Photo by Jigger & Pony Group

by: The Beat Asia

Published:
October 30, 2025

Last Updated:
November 25, 2025

Award-winning hospitality collective Jigger & Pony, known for its world-class bars such as Jigger & Pony (No. 3 in Asia’s 50 Best Bars 2025 and No. 9 in The World’s 50 Best Bars), Gibson, and Live Twice, is set to unveil a whole new concept this November: POP CITY X PONY, a bold and vibrant cocktail-first destination made in collaboration with the House of Suntory.

Opening at 19 Cecil Street, POP CITY X PONY reimagines what a cocktail bar could be — an energetic and artful space designed to express, discover, and feel inspired. Designed by Peter Sillings & Associates, the venue blends Japanese modern subcultures with sleek urban design, channeling the music, fashion, and nightlife that define contemporary Tokyo.

Craft and Culture in One

More than just a bar, POP CITY X PONY brings Jigger and Pony’s ethos of craftsmanship, creativity, and community to life. Its name is also laced with cultural meaning; POP CITY is drawn from City Pop, the nostalgic 1980s Japanese music genre that symbolized optimism and modernity.

POP CITY X PONY translates that same spirit into today’s cosmopolitan context: a cocktail bar that celebrates Japanese craft while rooted in Singapore’s dynamic city life.

“With POP CITY, we wanted to create a space where people can express themselves freely while discovering the craftsmanship and traditions that shape Japanese bartending,” said Aki Eguchi, Bar Programme Director, Jigger & Pony Group. “Japanese culture is often seen as uniform, but it’s actually filled with subcultures, influences, and creativity. This bar celebrates that energy — a place for guests to connect, explore, and experience the beauty of diversity through Japanese craft.”

Inside POP CITY X PONY

The bar unfolds across four distinctive zones, each inviting a different form of self-expression.

Byōbu Bar: a central space featuring a folding screen back bar and antique mirrors
Bar Mixtape: an intimate space inspired by Tokyo’s Golden Gai bars, where guests can slip on headphones and lose themselves to the curated soundtracks
Tasting Commons: a lively hub for tastings and storytelling by day, a vibrant space for DJs and artists by night
After Hours Salon: a slow space offering Japanese elegance with laid-back comfort for nightcaps and conversation.

Cocktails That Tell a Story

At POP CITY X PONY, every cocktail is designed to capture the spirit of both POP and CITY — playful yet polished, expressive yet effortless. Guests can expect a menu that reflects Japanese artistry and creativity in equal measure, blending familiar flavors to reveal unexpected twists.

Each drink is crafted to evolve sip by sip, unraveling new layers of taste and texture while remaining approachable to every palate.

“At POP CITY, every cocktail tells a story,” said Sylvia Chong, Bar Manager of POP CITY. “From the first sip to the last, each creation is made to spark emotion, whether it is nostalgia, excitement, or a sense of discovery. We want guests to leave with memories that linger, like a song that stays in your head long after the night ends.”

A New Chapter for Jigger & Pony Group

This new concept marks a milestone for Jigger & Pony Group, as it continues to push boundaries in Asia’s cocktail scene, shaping how people come together by creating a new home for those who find joy in the craft of the moment. POP CITY X PONY is one of two upcoming concepts from the group.

POP CITY X PONY opens on Nov. 26, 2025. Bookings are available here.

Follow POP CITY X PONY on Facebook and Instagram.

Location: 19 Cecil Street, Level 2, Singapore, 049704

Opening Hours: 5:30 PM to 12 AM (Monday to Thursday), 5:30 PM to 2 AM (Friday to Saturday); 5:30 PM to 8 PM (Happy Hour, Monday to Saturday)

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A New Chapter for Jigger & Pony Group

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