Chicken rice without chicken? Many of us would think this is absurd, but not Chef Adrian Ling. With Pidgin Kitchen & Bar, he breaks the boundaries of our minds and merges two different cuisines to come up with original and intriguing creations. These successful kitchen experiments, which were the results of his childhood memories and travels across Southeast Asia, can now be found in his new restaurant’s menu.Take, for example, the Chicken Rice Arancini ($8++), which is inspired from the iconic Singapore dish. But instead of serving it in chicken rice slices like we’re all used to, he prepares it differently by cooking the scarmoza cheese-filled carnaroli rice in chicken fat. Served with sweet garlic chilli jam dip, it brings the essence of chicken rice to a whole new level.

That's not the only unique item at Pidgin. To find out more of its offerings, read the full review here:
http://sg.openrice.com/singapore/restaurant/article/detail.htm?article_id=748

The renovated outlet of Bread Society at Suntec City looks more inviting than ever. When you take the Esplanade MRT (exit A), it’s the first thing you’ll see once you enter the mall. And boy, does it give a good first impression with its bright and spacious interior, marble-top tables and floorings, rustic chairs, and eye-catching intricate glass lamps. It also has tall glass walls which allow the natural light to enter, making the ambiance look more cheery.

With the recent renovation of Bread Society, the bigger space now features a boulangerie and a 35-seater café. Diners and shoppers can drop by any time and enjoy the new dine-in menu which offers breakfast items, lunch specials, and classic desserts.

Care to find out what the new offerings are, read the full review here:
http://sg.openrice.com/singapore/restaurant/article/detail.htm?article_id=760

30 dishes in 2 hours - sounds more like a food challenge, but it’s actually Seafood International’s way of celebrating its big 3-0. In the course of its run in the F&B industry, the restaurant at Big Splash, East Coast has fed us with some of the best seafood dishes and other items in Singapore.

The 30-course set dinner re-introduces the restaurant's Thai signatures, Singapore Classics, as well as its all-time favourites. The promotion menu includes free flow wines, beers, and desserts; this runs from 16 September to 31 October 2013. With this hard-to-resist deal, the restaurant hopes to cater to more customers by having 2 seating times: 5:30pm to 7:30m pm and 8pm to 10:30pm. As for the sumptuous offerings, it’s always best to start with the appetisers and soups. The available items are the Freshly Shucked Oyster served with green chilli marmalade, Shooter of Mango with Crab Meal Salad, and the Poached Tiger Prawn & Gong Gong on Ice, Spicy Cocktail Sauce. The seafoods are always served fresh for they are only cooked upon order. To complement these dishes, pair them with one (or all) of the unlimited wines which come with the set. For full-bodied tastes, go for the red wines which just highlight the freshness of the seafood. But for something sweeter, the lighter flavours of white wines are your best bet. Soupy options are also available, such as the Green Chilli Seafood Chowder; a rich and peppery soup which warms your stomach and prepares it for the feast ahead.

That's just the preview, to know all 30 dishes, read the full review here:
http://sg.openrice.com/singapore/restaurant/article/detail.htm?article_id=743

Good international restaurants are meant to be shared. One such place is Thailand’s Nara Thai, which was founded by Yuki Srikarnchana back in 2006. With a simple goal of sharing authentic Thai street food in a more comfortable setting, the concept was quickly picked up by foodies and later on grew to become a popular chain in Bangkok. It has also consistently appeared in Thailand Tatler’s Best Restaurants List since 2007.

Having established itself as one of the best Thai restaurants, it was only natural for Nara Thai to expand overseas. Backed up by managing partners John Wangwanitkul, Christopher Tan, Director Alex Ye, and other local investors, the restaurant has finally made it to Singapore with the first outlet opening on 12 September 2013. Occupying a nook at ION Orchard's B3 level, Nara Thai evokes the same look and feel as all its other restaurants in Bangkok.

Nara Thai brings to Singapore authentic dishes which has made it so popular in its country. For appetisers, you can’t go wrong with the Hors d’oeuvre Nara, which consists of Tord Mun Pla (Thai fish cakes) topped with peanuts, Gai Hor Bai Toei (Pandan Chicken), Satay Gai (Barbequed Chicken in Turmeric and Coconut Milk Marinade), and Yum Som O (Pomelo Salad). With just one order, there’s already a bit of everything for sampling: a spicy but refreshing salad, nutty satay; and sweet and juicy chicken. Have these with other nibbles such as the Kao Tang Na Tang(Rice Crackers) and the Pla Kung (hot and spicy salad with Thai herbs).

For more items, check out the full article:
http://sg.openrice.com/singapore/restaurant/article/detail.htm?article_id=738

If you have been a loyal fan of Brazilian cuisine and culture, brace yourself for the newest member of The Dining Edition at Marina Square – Carnivore Appetite, a new Brazilian offering in buffet style launched on 1 August.

Be greeted by well-trained Brazilian chefs through the 4.8-metre show window at the entrance, as they demonstrate their skills in meat-marinating and grilling on the rotating spit. Carnivore Appetite boasts a custom-made charcoal rotisserie in the middle of a 13.5-metre long buffet line, clearly the star of the restaurant.

Some highlights on the rotisserie include the Lamb Shoulder with Garlic and Mint and Beef Topside with Mozzarella, where each divine bite of beef is stuffed with the goodness of mozzarella cheese. You can also smother your aromatic plate of grilled meat with any of three classic sauces – Mushroom, Port Wine or Homemade Barbeque. And to complement the meats, the Caramelized Pineapple are yours for the taking.

For other dishes, read the full article here:
http://sg.openrice.com/singapore/restaurant/article/detail.htm?article_id=725