F&B owners bring more to the table
AS THE competition escalates almost to fever pitch in the F&B industry, some restaurateurs are incorporating complementary elements into their eateries to stand out from the pack.
Wisma Atria Level 3
Opens in November
Picnickers no longer need to put up with the heat or potential swarm of ants ruining their food once Cheng Hsin Yao launches Picnic.
The 31-year-old director of Omakase Burger will transform the 10,000 sq ft space on the third floor of Wisma Atria Shopping Mall into what he calls an "immersive outdoor experience".
"If you have dined outdoors before, you know it can be very enjoyable, especially when it's an autumn or spring day in Europe or United States. We wanted to recreate that experience here and bring that to Singapore," he said.
At Picnic, diners can choose from nine "hot food" stalls with cuisines such as Korean, Japanese, Italian and French - as well as four "cold" stalls selling desserts, cocktails, pastries and coffee or drinks.
There will be large tables to encourage "communal dining" for about 270 people.
And to complete the picnic atmosphere, Mr Cheng said 2,000 light bulbs and indoor landscaping will help recreate the ambience of an outdoor dining experience.
He added that the menu will be 40 per cent classic Japanese dishes such as butadon (pork rice bowl).
The rest will be contemporary dishes such as Japanese-Italian mentaiko pasta.
Price per head will average from $20-$30 inclusive of a drink.
2. SPRMRKT DAILY
41 Robertson Quay, #01-01
Open 7am to 11pm daily
This new 40-seat outlet, on the first floor of the Singapore Tyler Print Institute (STPI) building, features a grocery store, a retail space and a riverside cafe.
The existing SPRMRKT Kitchen and Bar is on the second floor.
"Running a multi-concept space is like having three businesses that you have to look after.
"You've to make sure the restaurant runs well, the retail is stocked and there's a good calendar of activities," said owner Quek Sue-Shan.
SPRMRKT Daily will feature artisanal memorabilia from regional brands and homegrown ones such as Supermama and BooksActually.
There is also a section focused on wines from partner Analogue Wine Merchant, with a sommelier on-site to tend to customer queries.
SPRMRKT Daily's fixed menu will feature hearty cafe fare such as grilled Atlantic salmon with homemade citrus hollandaise, roasted baby potatoes and sauteed baby spinach ($24), and twice-cooked baby back ribs with chilli, shallots and a caramelised bean sauce with slaw and fries ($22).
Millenia Walk, #01-79/80
Open Mon to Sun, 11.30am to 10.30pm
As Singaporeans become more health-conscious, it's no surprise that restaurants promising tasty and nourishing food have sprouted up.
One of them is the month-old Plentyfull at Millenia Walk, owned by Claudia Sondakh who used to be in the fashion industry.
She also co-owned the multi-label boutique Retail Therapy and co-founded the luxury resale business Robe Raiders.
The inspiration came a few years ago when she saw a homeopath (someone who specialises in an alternative form of natural healthcare) for her chronic sinusitis and fatigue.
That, along with her husband's gluten and dairy intolerance, made her "all the more determined to create a concept that serves as an option for people to eat well without compromising on taste".
Plentyfull, a 132-seater eatery that includes a gourmet grocer, a patisserie, a bakery and a dual-concept restaurant, was born.
In the day, the restaurant offers what they call a "market table luncheon spread". Diners can choose to customise their own set meals from a selection of bases such as broken wheat with laurel leaves, proteins such as Thai roasted chicken with garlic and cilantro, and sides such as maple and bacon brussel sprouts ($17+ and up).
For dinner, Plentyfull functions as a full-service modern brasserie serving dishes such as the smoked lamb merguez sausage ($26++), miso gratinated aubergine ($16++) and house-smoked mussels on toast ($24++).
According to Ms Sondakh, the food will "showcase global cuisine mapped by the team's travels and heritage".
THE BUSINESS TIMES