A fine feast

The priv­i­leges and perks of­fered by th­ese stel­lar restau­rants across Sin­ga­pore and In­done­sia are just some of the din­ing op­tions avail­able ex­clu­sively to Union­pay Card­hold­ers.

Epicure - - STYLE BUZZ -

NAMI Level 24, Tower Wing, Shangi-la Ho­tel Sin­ga­pore, 22 Or­ange Grove Road. Tel: 6213 4398

Head chef Shi­geo Ak­iba pays ode to Ja­panese cook­ing through the small­est de­tails, in­clud­ing the way he makes his dashi. Us­ing kombu and kat­suobushi sourced from north­ern Hokkaido and Kyushu re­spec­tively, Shi­geo presents eight dif­fer­ent broths in a se­ries of sea­sonal spe­cial­i­ties, such as the Sliced Raw Ja­panese Saga Wagyu Beef Sir­loin A4 with Ky­oto Veg­eta­bles. The Omakase Menu is no less im­pres­sive. It in­cludes an as­sort­ment of sashimi and sushi from Tsuk­iji Fish Mar­ket to go along with its ex­ten­sive range of sakes.

15% off to­tal bill for Union­pay Card­hold­ers (din­ner only) One com­pli­men­tary bot­tle of Veuve Clic­qout Cham­pagne for four to six din­ing guests and two bot­tles for eight guests

COR­NER HOUSE 1 Cluny Road, E J H Cor­ner House, Sin­ga­pore Botanic Gar­dens. Tel: 6469 1000

The black and white bun­ga­low (dat­ing to 1910) over­look­ing the lush, trop­i­cal green­ery of Sin­ga­pore Botanic Gar­dens per­haps al­ludes to how the one Miche­lin-starred Cor­ner House ranks a notch above the rest. The fine din­ing es­tab­lish­ment is where chef Ja­son Tan presents the best in­gre­di­ents, from Westholme Wagyu beef to Man­jimup Black Truf­fle with a mod­ern, re­fined flair. Tan also pays homage to his Sin­ga­porean roots in his ren­di­tion of Kaya Toast with mus­co­v­ado and pineap­ple.

Seven-course Menu Ex­pe­ri­ence at $268/per­son

SHANG PALACE Lobby level, Tower Wing, Shangi-la Ho­tel Sin­ga­pore, 22 Or­ange Grove Road. Tel: 6213 4473

Part of Shang Palace’s un­de­ni­able charm is ex­ec­u­tive Chi­nese chef Mok Kit Ke­ung’s slew of tra­di­tional Can­tonese sig­na­tures. The stun­ning red and gold in­te­ri­ors com­ple­ment de­lec­ta­ble plates like the Steamed Lob­ster and Bird’s Nest with Crab Coral Sauce, and in­tri­cate dim sum cre­ations. The well-trav­elled chef is no stranger to in­fus­ing west­ern in­flu­ences into his menu – think Pan­fried Foie Gras with Suck­ling Pig or Fried Egg Noo­dles and Prawn with Cham­pagne Sauce. Set menus, in­clud­ing a veg­e­tar­ian op­tion, are avail­able.

15% off to­tal bill for Union­pay Card­hold­ers (din­ner only) One com­pli­men­tary bot­tle of Veuve Clic­qout Cham­pagne for four to six din­ing guests and two bot­tles for eight guests

KATHA LOBBY LOUNGE Möven­pick Re­sort & Spa Jim­baran Bali, Jalan Wana­giri No. 1, 80362 Jim­baran, Bali, In­done­sia. Tel: +62 361 4725777

Imag­ine a colour­ful ar­ray of eclairs, cakes and, pre­mium cof­fee beans dis­played at Katha Lobby Lounge dur­ing af­ter­noon tea. Sink into one of the many comfy couches while in­dulging your sweet­tooth, or while the af­ter­noon away with a se­lec­tion of sin­gle ori­gin beans from In­done­sia's cof­fee re­gions. 10% off for food and non-al­co­hol bev­er­age

JE­JALA Möven­pick Re­sort & Spa Jim­baran Bali, Jalan Wana­giri No. 1, 80362 Jim­baran, Bali, In­done­sia. Tel: +62 361 4725777

What’s a re­sort with­out a pool bar? Je­jala is the quin­tes­sen­tial spot for frozen mar­gar­i­tas, freshly cut co­conuts and loung­ing the day away un­der the sun. Switch out the tequila for arak, the re­gion’s anise-flavoured spirit, to go along with hearty quick bites, such as the Goren­gan, a plat­ter of tra­di­tional frit­ters. A wide va­ri­ety of pizza, burg­ers and sandwiches (gluten-free ver­sions are avail­able) also makes up the menu.

10% off for food and non-al­co­hol bev­er­age

ABOVE ELEVEN BALI Möven­pick Re­sort & Spa Jim­baran Bali, Jalan Wana­giri No. 1, 80362 Jim­baran, Bali, In­done­sia. Tel: +62 361 4725777

Part of Above Eleven’s un­de­ni­able charm is its com­bi­na­tion of Nikkei cui­sine, in­no­va­tive cock­tails and an un­par­al­leled view of Jim­baran Bay. Peru­vian na­tive Renzo Vachelli helms the kitchen as head chef and presents a slew of ce­viches, tira­di­tos and an­tic­u­chos. The high­lights are the tast­ing menus, rang­ing from a five-course culi­nary dis­cov­ery of Peru to the a plato-veg­e­te­rian op­tion, all best savoured with a stun­ning sun­set view and live DJ per­for­mance.

10% off for food and non-al­co­hol bev­er­age

MÖVEN­PICK CAFÉ Möven­pick Re­sort & Spa Jim­baran Bali, Jalan Wana­giri No. 1, 80362 Jim­baran, Bali, In­done­sia. Tel: +62 361 4725777

For a quick respite from a busy day of run­ning about the sandy beaches of Jim­baran Bay, head over to Möven­pick Café. Cool down with their Swiss Ar­ti­sanal ice cream on its own or in their sig­na­ture Frap­pés in flavours such as Be­dugul Straw­berry or Co­conutCho­co­late Chip. There’s also a hot cakes sta­tion for all your crêpe, waf­fle and pan­cake needs, as well as a ex­ten­sive se­lec­tion of cakes and pas­tries.

10% off for food and non-al­co­hol bev­er­age

SPICE BY CHRIS SALANS Jalan Raya Ubud No 23, Ubud, Gian­yar. Bali 80571, In­done­sia. Tel: +62 361 4792420

When din­ing at Spice by Chris Salans, there’s no mis­tak­ing the strong aro­mas of In­done­sian spices that en­velop the en­tire space. Salans mar­ries French culi­nary tech­niques with In­done­sian pro­duce to cre­ate inim­itable plates like the Pan-seared Bar­ra­mundi Fil­let, which is topped with lemon basil and ke­nari (pili) nut. It is best paired with the trop­i­cal yet punchy Jack­fruit Whisky Cock­tail.

15% off food only

SI CHUAN DOU HUA PARKROYAL ON BEACH ROAD PARKROYAL on Beach Road, 7500 Beach Road. Tel: 6505 5722

Savour the best that Sichuan cui­sine has to of­fer right here in Sin­ga­pore at Si Chuan Dou Hua restau­rant. Dine on au­then­tic dishes such as the fiery Chong Qing Diced Chicken with Dried Chilli and tongue-numb­ing Mapo Toufu (bean curd in spicy minced meat sauce). Pair th­ese mouth-wa­ter­ing dishes with over 30 types of pre­mium Chi­nese teas, skil­fully brewed by in-house con­nois­seurs.

18% off à la carte food bill. Com­pli­men­tary bot­tle of red wine for ev­ery six guests dur­ing birth­day month. En­quire at 6505 5722 for avail­abil­ity of U-menu.

THE BLUE GINGER RESTAU­RANT 97 Tan­jong Pa­gar Road. Tel: 6222 3928

A re­cent en­try into the Miche­lin’s Bib Gour­mand list, The Blue Ginger Restau­rant is where you can savour well-ex­e­cuted Per­anakan dishes, such as Ikan Masak Asasam Gu­lai (mack­erel sim­mered in spicy tamarind gravy) and Babi Pong Tay (stewed pork shoul­der in pre­served bean paste). Most din­ers also flock here for their in­dul­gent Durian Chen­dol that’s topped with lus­cious durian purée.

Pro­mo­tional price for lunch at $45 (U,P. $50) and din­ner at $60 (U.P. $70)

SET­TIMO CIELO BALI The La­yar De­signer Vil­las and Spa, Jalan Pangkung Sari No.10, Seminyak, Kuta Utara, Kabu­paten Badung, Bali 80361, In­done­sia. Tel: + 62 361 4741117

The main draws of Ital­ian restau­rant, Set­timo Cielo Bali are the Co­to­letta Alla Mi­lanese, a lemon zest crusted pork cut­let, and its home­made pas­tas, in­clud­ing the Rab­bit & Procini Pa­pardelle. The lat­ter is in­cluded in their ever-pop­u­lar Sev­enth Heaven Graz­ing Menu, which of­fers un­lim­ited por­tions of the restau­rant’s sig­na­tures. The Break­fast Graz­ing Menu has the op­tion of Mi­mosa or Blood Mary Bar, where guests can cre­ate their own ren­di­tion of th­ese clas­sic cock­tails.

15% off food only

SUN­DARA Four Sea­sons Re­sort Bali At Jim­baran Bay, Jim­baran, South Kuta, Badung Re­gency, Ban­ten 80361, In­done­sia. Tel: +62 361 708333

What goes along best with an un­par­al­leled view of white, sandy beach? How about a bot­tle of vino, a slice of Pizza ala Frutti De Mare and Lom­bok oys­ters. At Sun­dara, there’s also a se­lec­tion of in­trigu­ing cock­tails. Their sig­na­ture mix of chamomile-in­fused gin, pineap­ple juice and el­der­flower syrup in Sweet Ro­mance com­pletes the in­dul­gent ex­pe­ri­ence. 10% off food and bev­er­ages

ME­LATI RESTAU­RANT MALANG Ho­tel Tugu Malang, Jalan Tugu No. 3, Klo­jen, Kota Malang, Jawa Timur 65119, In­done­sia. Tel: + 62 341 363 891

For a taste of Ja­vanese Babah Per­anakan cui­sine – orig­i­nat­ing from the union of Chi­nese mi­grants and Ja­vanese cul­ture – head to Me­lati Restau­rant Malang for their Nasi Buk. It is a mouth­wa­ter­ing plat­ter of stewed veg­eta­bles in co­conut milk, frit­ters, fried chicken and, of course, Madura-style sam­bal. Me­lati also ref­er­ences Java as a former Dutch colony through dishes like the Bief­s­tuk Li­dah of pan-fried ox tongue with a spiced sauce. Best of all, the restau­rant is open 24 hours. Ex­clu­sive U-menu at Us$30/per­son

JI RESTAU­RANT BALI Jalan Pan­tai Batu Bo­long, Pan­tai Canggu, Canggu, Kuta Utara, Kabu­paten Badung, Bali 80361, In­done­sia. Tel: + 62 361 4731701

Scal­lop sushi with sam­bal matah and sal­mon smoked with the burnt stalk of Ba­li­nese heir­loom rice are just some of the in­no­va­tive, con­tem­po­rary Ja­panese dishes of­fered by JI Restau­rant Bali. Pair th­ese scrump­tious cre­ations with unique cock­tails, like the Tugu Gin & Tea of gin in­fused with Ja­vanese tea and herbs. The stun­ning, panoramic ocean view is an­other bonus. Ex­clu­sive U-menu at Us$30/per­son

COLONY RESTAU­RANT BLITAR Ho­tel Tugu Blitar, Jalan Merdeka No.173, Kepan­jen Kidul, Kepan­jenkidul, Kota Blitar, Jawa Timur 66117, In­done­sia. Tel: +62 342 801766

In a sto­ried, circa-1850s colo­nial build­ing in East Java, The Colony Restau­rant Blitar is where you’ll get the full Ja­vanese ex­pe­ri­ence. The Lost Tem­ple Pri­vate Din­ner stands out with its prime lo­ca­tion at Candi Pe­nataran (one of the re­gion’s largest Hindu tem­ples circa 1200s). There, in­dulge in a hearty Sego Cam­pur or Nasi Cet­ing Kam­pung whilst be­ing ser­e­naded by a flute player. Ex­clu­sive U-menu at Us$30/per­son


Ho­tel Tugu Lom­bok, Jalan Pan­tai Sire, Desa Si­gar Pen­jalin, Tan­jung, Kabu­paten Lom­bok Utara, Nusa Teng­gara Barat 83352, In­done­sia. Tel: + 62 361 4731701

Go on an epi­curean ad­ven­ture through In­done­sia’s ex­otic his­tory at Tugu Lom­bok Restau­rant. Set within a sa­cred Ba­li­nese hall, the restau­rant is awash in ma­jes­tic an­tiques and relics, set­ting an at­mo­spheric tone for a bevy of Ba­li­nese, Ja­vanese and Chi­nese Per­anakan dishes. Come by on Thurs­day nights for a live Ba­li­nese dance and orches­tra per­for­mance.

Ex­clu­sive U-menu at Us$30/per­son


Aryaduta Bali Ho­tel, Jalan Kar­tika Plaza, Kuta, Kabu­paten Badung, Bali 80361, In­done­sia. Tel: +65 62 361 4754188

Look no fur­ther than Henry’s Grill & Bar for a pre­mium steak din­ner. Dry-aged (min­i­mum of 30 days) beef, in­clud­ing the colos­sal Tom­a­hawk on the bone or Aussie Fil­let Steak, are placed upon a blend of cof­fee, rambu­tan and ap­ple wood chips for that sweet yet smoky flavour. A va­ri­ety of smoked pork, lamb and seafood is also avail­able, along with sauces such as the clas­sic Blue Cheese & Mush­room.

15% off food


The AN­VAYA Beach Re­sort Bali, Jalan Kar­tika Plaza Tuban Bali 80361, In­done­sia. Tel: + 62 361 759991

A mul­ti­tude of in­flu­ences flaw­lessly trans­lates into Sands Restau­rant’s menu of Mediter­ranean and Cal­i­for­nian dishes. The 306-seater restau­rant along Kuta Beach not only of­fers a wide se­lec­tion of freshly grilled seafood but also al­lows guests to try their hand at cook­ing un­der the guid­ance of their skilled chefs. The wine cel­lar is also home to an ex­ten­sive se­lec­tion of New and Old world wines.

10% off food and bev­er­ages


Möven­pick Re­sort & Spa Jim­baran Bali, Jalan Wana­giri No. 1, 80362 Jim­baran, Bali, In­done­sia. Tel: +62 361 4725777

The ever-pop­u­lar all-day din­ing spot, Anarasa Restau­rant of­fers Asian clas­sics, Bali spe­cial­i­ties, in­ter­na­tional favourites and treats. Din­ers can try any­thing from a de­lec­ta­ble Veal Cor­don Bleu to a Pepes Kakap Ke­mangi (steamed snap­per in ba­nana leves). Chil­dren can park them­selves at the ded­i­cated en­ter­tain­ment zone that comes with its own se­lec­tion of nu­tri­tious eats. Gluten-free op­tions for pas­tas, piz­zas and sandwiches are also avail­able.

10% off for food and non-al­co­hol bev­er­age


Jalan Subak Sari No.30a, Canggu, Kuta Utara, Kabu­paten Badung, Bali 80361, In­done­sia. Tel: +62 361 3003475 Chef Stephane Si­mond com­bines his French her­itage with a work­ing knowl­edge of Asian flavours at brasserie spot, Folie Kitchen & Patis­serie. Ex­pect un­likely com­bi­na­tions in dishes, such as Slow Roasted Aus­tralian Lamb Short Loin with black gar­lic, or­ange and po­lenta fin­gers, or the deca­dent 15 Hours Slow Cooked Ba­li­nese Pork Belly with Iberico Chorizo. Like­wise, Si­mond in­tro­duces in­gre­di­ents such as ke­mangi (lemon basil) and jeruk bali (na­tive pomelo) in teas and cock­tails. . 15% off whole menu


Man­darin Ori­en­tal Jakarta, Ground Floor, Jalan M.H. Thamrin, Jakarta 10310, In­done­sia. Tel: +62 21 2993 8824 When you need to talk busi­ness, con­sider Lyon, which of­fers an ar­ray of French clas­sics à la carte or in a three-couse prix fixe Sig­na­ture Busi­ness Lunch menu. With of­fer­ings like the Bur­gundy Es­car­gots and suc­cu­lent seafood in the Bouil­l­abaisse will sat­isfy finicky din­ers. Lyon's wine menu im­presses with a wide va­ri­ety across Europe, es­pe­cially its fo­cus on France. . 20% off for food only


Ar­to­tel Sa­nur-bali, Jalan Kusuma Sari No.1, Sa­nur, Den­pasar Sel., Kota Den­pasar, Bali 80227, In­done­sia. Tel: +62 361 472 1000 Walk into ROCA Restau­rant & Bar and you’d be trans­ported onto an is­land par­adise. A wooden ter­race dec­o­rated in soft green hues and trop­i­cal blooms, in­vites guests to relac and en­joy their vi­brant Roca Berry Bowls and Mai Tais. Or, give their sig­na­ture cock­tails a try. The aptly named Salak Tini is a de­light­ful mix of salak (snake­fruit), pineap­ples and vodka while the gin-based Jeruk Bali re­freshes with as­sam ma­nis (sweet and sour sauce) and pomelo. . Two cock­tails at the price of one


Man­darin Ori­en­tal Jakarta, Ground Floor, Jalan M.H. Thamrin, Jakarta 10310, In­done­sia. Tel: +62 21 2993 8823 Cin­na­mon wows Jakar­tans with its vast menu of In­done­sian favourites. The grill steals the show with its va­ri­ety of sate, from Aus­tralian baby lamb to free-range chicken; the ten­der slow­braised beef in the Beef Ren­dang is not to be missed. Save room for the tra­di­tional desserts of Es Cin­cau Hi­jau, a vi­brant mix of green herbal jelly and fra­grant pan­dan leaf syrup. . 20% off for food only

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