Tag Archives: Food
[Food]: 3 places to fill your tummies at the Marine Life Park
Splashing at the water theme park and appreciating the beauty of the sea takes a lot out of you. Re-fuel at these 3 F&B outlets. Get ready for food that fits every budget.
[INSIGHTS] N: Night life at the Resort
Spending a day in the resort is ideal – but when night creeps in, the Resort doesn’t sleep. At least, not that early. We check out what fun lurks around at dusk.
[FOOD] The Big Break’s big burger at Mel’s Drive-In
How many of us can say that we’ve contributed a culinary creation to a restaurant at the tender age of 17? Not many, we wager, but the winner of episode 3 of The Big Break can say she has done so, and with pride. We give a quick recap of the episode and take a look at the burger that she has created for Mel’s Drive-In at Universal Studios Singapore® – and also, how you can win some goodies.
[Food]: 7 Christmas picks for this Fe(a)stive Season
It is that time of the year again for giving, sharing, and feasting like there’s no tomorrow. To make sure that your taste buds are happy and your tummies are full to bursting, the Resort’s chefs have put on their collective thinking caps and created a range of Christmas goodies, pastries and savoury hampers (Tom Yum Roasted Turkey, anyone?) that you can take home.
We went on a feasting rampage and bring you a list of our top Christmas picks.
[FOOD]: Gastronomic Grand Opening promotions
The Bay Restaurant Oven Baked Half Spring Chicken at $10.90
Our resort’s grand opening on 7 December is barely three weeks away and we’re celebrating it the quintessential Singaporean way – with food, food, and more food. From authentic Tuscan treats to contemporary Chinese cuisine and to humbly-rich hawker fare, we sussed out 7 attractive food promotions happening resort wide from now till 15 December. We start with our two new restaurants from our new attraction the Marine Life Park.
[INSIGHTS] The Big Break: A journey to find the contestants
Janice (in dark blue) in Kuala Lumpur beside fellow RWS volunteer Lynn Lee (in yellow) distributing gifts to children in an urban-poor community.
The Big Break hits the screens on 14 November 2012. Amid the hype, we go back to the basics and take a look at the stories behind the production. Our colleague Janice Ang was in the thick of the selection process. She gives a small peek into the world of reality TV with heart.
[NEWS] G: Grand Opening of RWS
Some of you might be confused by this news; hasn’t the Resort been around since 2010? Yes it has, but by 7 December, the Resort will be fully opened and operational. This means that all its attractions including Universal Studios Singapore®, the Maritime Experiential Museum, and the highly anticipated Marine Life Park will be up and running, alongside all 6 hotels and over 60 F&B offerings.
[FOOD] E: Egg tarts!
Who can deny the creamy, fluffy, sinfully rich goodness of a perfect egg tart? A marriage between English custard tarts and the quintessential flavours of cha chan tings (茶餐厅; teahouses prevalent especially in Hong Kong), not even the staunchest of diet fanatics will judge you if you down a few of these custardy creations in one go. We sniffed out the places in the Resort where you’ll find these eggy delights, all created differently to suit your tastebuds.
[INSIGHTS] RWS Invites’ 1 Dish 2 Wines: A visual guide
Come August, five of our restaurants – namely Osia, Forest 森, Feng Shui Inn, Palio and Starz – will be featuring a One Dish, Two Wines promotion. It is exactly what you think it is – a pairing of two wines to a signature dish from each of these establishments. To non wine connoisseurs, wines might be mistaken as mere food accompaniments. But wines are more than that; they can alter and add a whole new dimension to your meal.
We decided to break down the wines featured in the One Dish, Two Wines promotion, so that you’ll have a deeper appreciation of that glass you’ll be sipping. Make that two glasses.
[FOOD] World Gourmet Summit 2012 Opening Reception
It would have been a mundane Monday (with abysmally humid weather) but for the anticipation of the start of 11 days of gastronomic pleasures. 6:30 PM at the Maritime Experiential Museum saw the gathering of hosting chefs, guest chefs, and the who’s who of the hosting establishments for an exclusive pre-opening press conference. It was apt that the 16th World Gourmet Summit would kick start at the museum – the sails of the Bao Chuan in the background was a majestic symbol of 16 years of epicurean collaborations, culinary innovation and good taste.
Hosting chefs Kevin Cherkas (left) of BLU, Shangri-La Hotel, and Jakob Esko of The Knolls, Capella Singapore.
