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    Maguro Ootoro Foie Gras Spoon Sushi
    Maguro Ootoro Foie Gras Spoon Sushi

    Japanese restaurants Kuro Maguro and Maguro Donya needs little introduction. Known for their high-quality maguros or blue fin tuna imported directly from Misaki Port, both restaurants are introducing 2 new creations to their menu.

    Maguro Ootoro Foie Gras Spoon Sushi while a mouthful to pronounce, is also a mouthful of taste explosion in a combination of prized ootoro on a bed of well-seasoned sushi rice with a seared rich foie gras on top and topped off with a hint (just a hint) of truffle sauce to complete the gastro experience. $2 is a real steal considering how regularly Maguro Donya imports its maguro from their parent company, Misaki Megumi Suisan, a maguro wholesaler based in Misaki port with its own trawlers. Available until the end of Jan 2018, or whilst stocks last.

    Maguro Ootoro Foie Gras Spoon Sushi
    Maguro Ootoro Foie Gras Spoon Sushi

    Another creation is the Makanai Meshi, a dish that is traditional served as a staff meal by the chef’s apprentice, a Makanai Ryori. An impressive Makanai Ryori will mean winning over the head chef’s heart and earn the dish a spot on the menu. Maguro Donya’s new Makanai Meshi is no different. Generous chucks of ootoro and fresh sashimi on a bed of well-seasoned sushi rice eclipse many of the Chirashi Don we have tasted, not only in taste but value (19.80). Now available on the menu at both Kuro Maguro and Maguro Donya. We want to know which chef apprentice impressed Chef Shuji Sawada, so that we can thank the person.

    Maguro Donya’s Makanai Meshi
    Maguro Donya’s Makanai Meshi

     

    黒鮪 Kuro Maguro by Maguro Donya

    Address: 7 Wallich Street #01-04 Singapore 078884
    Hours: Mon – Sun 11:30 – 14:00, 17:30 – 22:00
    Tel: 6386 8561
    Website: magurodonya.com

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      Toast Box tiny blocks
      From left: Kaya Toast, Nanyang Kopi and Kopi Master

      If kaya butter toast and kopi is your staple breakfast, lunch and (for some) even dinner, you should definitely think about owning a set of these exclusive tiny block collectibles from Toast Box. Challenge yourself by completing all three Kaya Toast, Nanyang Kopi and Kopi Master designs, while sipping on your Kopi C si dai or Teh Peng.

      What’s more, for every piece sold, $2.50 goes to ABLE (Abilities Beyond Limitations and Expectations), a charity established in support of the physically challenged community. This is not only a great gift idea for family and friends, we are even thinking of getting it for overseas friends who are visiting us this festive season as a “taste of Singapore” memento to bring home!

      These super adorable nanoblock collectibles are designed by Christopher Tan, an award-winning artist based in Malaysia. His passion for nanoblocks has won him the title of “Tatsujin – Master of Nanoblock”, awarded by the company who first manufactured nanoblocks, Kawada Co. Ltd..

      All designs are available at Toast Box outlets islandwide and is sold at $12 per piece or $30 for a full set of 3 designs. While stocks last.

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        Herbal Lion Mane Mushroom $7.90 at Greendot
        Herbal Lion Mane Mushroom $7.90

        Good food in good company is certainly something we will always want more of. Greendot, a chain of restaurant in Singapore serving fusion-style, meat-free meals is making it easier for you to share a healthy meal by introducing a range of new dishes.

        Available at Paya Lebar and VivoCity outlets, the new dishes are free of MSG as well as artificial preservatives. The company’s nutritionist also works closely with chefs to ensure you get delicious, healthy and meat-free meals that are not only affordable, but also nutritious and tastes great.

        Of the lot, the Herbal Lion’s Mane Mushroom (S$7.90) is our favourite. The immune-boosting premium mushroom has a meaty bite and goes easy with your choice of either the white or brown rice. The medley of lion’s mane mushroom, baby corn, snap peas and bell peppers is cooked using Greendot’s best-selling herbal soup, giving the dish an aromatic and rich flavour.

        Sweet & Sour Crispy Nuggets $7.90 at Greendot
        Sweet & Sour Crispy Nuggets $7.90
        Broccoli in Creamy Pumpkin Puree, $5.90 at Greendot
        Broccoli in Creamy Pumpkin Puree, $5.90
        Golden Mango Yogurt Konnyaku $7.90 at Greendot
        Golden Mango Yogurt Konnyaku $7.90

        Other new additions include the Crisp-fried Sweet & Sour Soya Nuggets (S$7.90) tossed with capsicum and pineapple, the Golden Mango Yogurt Sliced Konnyaku (S$7.90) drizzled with a tangy mango-yogurt sauce, as well as a stir-fry of broccoli served with creamy pumpkin puree (S$5.90). Each dish is good for 3 persons and boasts vitamins, minerals, and antioxidants that seek to “power-up” your body.

        If you are heading down with a bigger group, mix if up with the restaurant’s steamboat set ($35.90) that comes with hearty mix of vegetables for a guilt-free, healthy meal.

        Laksa Steamboat Set $35.90 at Greendot
        Laksa Steamboat Set $35.90

        These dishes are available at the following outlets:

        Vivo City Outlet
        1 Harbourfront Walk, Vivo City, #02-150
        Phone:+65 6873 2301

        Paya Lebar Square Outlet
        60 Paya Lebar Road, Paya Lebar Square, #02-15/16/17
        Phone:+65 6702 2221

        Opening Hours: 11:00 to 22:00 (Last order 21:00)

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          Gold leaf ice-cream at Small Potatoes Ice Creamery

          You have seen gold, learned about gold (remember the periodic table?), and perhaps even dreamed of owning gold.

          Now is your chance to indulge your taste bud with a little luxury – a little 24k gold/silver-layered ice cream luxury that is.

          The Small Potatoes Ice Creamery in Singapore recently released their Sea Salt Caramel with Gold Leaf and Purple Potato with Silver Leaf ice creams, priced at S$12 and S$10, respectively.

          Gold lining tummy i have now 💛

          A post shared by xiaoping (@xp11) on

          Don’t get discouraged with the price just yet because both gold and silver leaves are Japan-imported, made from actual food-grade 24k gold (basically meaning that it is an edible bling).

          The Japanese believe that consuming gold can aid in maintaining youthfulness and prolonging life span – but if you are not into that, just do it for the ‘gram.

          If that’s not enough, only Hokkaido milk is used to produce the soft serve.

          Based on the Kinkaku Soft Serve Ice Cream’s creation, those in the land of the rising sun can find these special desserts in Kinkakuji (the Golden Pavilion) just outside of Central Kyoto, Japan.

          The earliest I am able to travel to #Kanazawa is likely next year so guess I'll have a golden leaf from there on my ice cream first. 🏅☘️🍦 Absolutely love the sweet potato soft serve from #SmallPotatoesIceCreamery; you can really taste the freshness of the #PurplePotatoes from #Okinawa and #Milk from #Hokkaido that this dessert is made from. With the golden leaf, it's such a awesome combination, even the sweet potatoes on the wall wants some. 🍠😋💕 #SmallPotatoes #SmallPotatoesSG #SoftServe #IceCream #SweetPotato #SaltedCaramel #GoldLeaf #GoldenLeaf #LimitedEdition #Japan #金沢 #日本 #キンパク #金箔 #アイスクリーム #ソフトクリーム #芋 #塩キャラメル #北海道 #牛乳 #Food #Instafood #Foodagram #Foodstagram

          A post shared by Sonya W. (@minuei) on

          Those who aren’t in Japan, just head on to Small Potatoes Ice Creamery branches located at Somerset 313 and Novena Square 2 to get a taste of the rich life.

          Be mindful that these edible luxuries will only be in stores until they sell out, so best make your purchase quick.

          This article Pamper your taste buds with this luxurious 24K gold leaf ice-cream appeared first on TheHive.Asia.com.

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            The Great Meat Feast 2017 - The Carvery

            Meat lovers attention! The Great Meat Feast at The Carvery, Park Hotel Alexandra is back. Running from 27 September to 22 October 2017, the Great Meat Feast is an eat-all-you-can buffet that lets you indulge in different cuts of meats prepared expertly by a kitchen led by new executive chef Ian Hioe. The Great Meat Feast is priced at $78++ from Monday to Thursday and $88++ from Friday to Sunday.

            This year, in addition to a range of premium beef, The Carvery will also introduce two different cuts of pork — a pork collar from Dingley Dell Farm in Britain and Australia’s Bungalow Sweet Pork pork belly.

            “Pork is very often underrated so with these two meats as part of this year’s line-up, The Great Meat Feast will once again have a stellar offering on the carving board for the meat lovers”, says Executive Chef Ian Hioe.

            Here are the highlights from the Great Meat Feast:

            Dingley Bell (British)

            For those who knows their pork, Dingley Dell pork is the result of crossbreeding Landrace, Red Duroc and Large White pigs. This creates a meat that’s flavourful and has a fat marbling of 7%.

            The Carvery first sous vide (slow cook) the meat for 12 hours, marinating the meat in fresh apple juice, garlic and herbs at the same time. The amazing cut of pork is then salt baked for 20 minutes before cracking it to unveil the aromatic and beautiful pink flesh.

            Salt Baked Dingley Dell Pork
            Salt Baked Dingley Dell Pork

            Bungalow Sweet Pork (Australia)

            Bungalow Sweet Pork is a multi-award winning, antibiotic and hormone-free meat supplied by family farms in Australia. The Carvery uses the belly to make a insanely crispy porchetta, or siow bak. If you are going down for the feast, this dish is a must-have. And make sure you have the crackling skin! If not for all the meats we had, we would ask for a third helping.

            Preparing the Porchetta
            The Porchetta is prepared by applying a blend of coffee and cocoa powder, paprika and oregano before rolling and tying the belly up snugly with a rope

            Beef selection

            For beef, to retain the its natural flavours and nuances, Chef Ian opts to simply slow roast them with salt and pepper. At the feast, you will be able to savour British 28 days dry aged Aberdeen Angus (only available on weekends), Australia’s John Dee and Mayura full-blood Wagyu and U.S. black Augus.

            Our pick is the 28 days dry aged Aberdeen Angus and the Mayura full-blood Wagyu. The Aberdeen Angus is amazingly tender due to the aging process with an strong bovine flavour that is best enjoyed without any condiments while the Mayura full-blood Wagyu has consistent marbling throughout the cut of the meat and is rich in flavour.

            While the highlight of the buffet is certainly the meats, The Carvery also has a high quality selection of starters like Jicama and mango salad, smoked salmon and endive, freshly shucked oysters and other seafood. Hot dishes and a la minute pasta also adds variety to the high protein meats.

            There is also a small selection of desserts like English Trifle, Spiced Apple Crumble and Chocolate truffle cake just to finish your meal on a sweet note.

            New Executive Chef Ian Hioe
            Executive Chef Ian Hioe

            The Great Meat Feast 2017 at The Carvery

            Address: Level 7, Park Hotel Alexandra, 323 Alexandra Road, Singapore 159972
            Phone: +65-6828-8880
            Dates: From 27 September to 22 October 2017 (dinner only)
            Price: Adults $78++ (Mon – Thu), $88++ (Fri – Sun), Child (5 – 12 years old) $42++ (Mon – Thu), $48++ (Fri – Sun)
            Time: 6.30pm to 10pm
            Website: parkhotelgroup.com/alexandra

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              Katsudon Hanakatsu at Eat@Seven

              Katsudon Hanakatsu is one of those eateries that specialises in just one type of dish — and does it really well.

              Hailing from Japan, the restaurant specialises in katsudon, a popular Japanese dish consisting of deep fried pork or chicken cutlet served on rice.

              For your main course, you can choose from either the original, HA – NA Katsudon, or spicy flavour, HA  – NA Katsudon Spicy Flavour. That’s it, no complications, no frills and minimal decision-making required. Sweet!

              Generous portions to please big eaters

              Each katsudon comes with 6 slices of meat cutlet; 3 pork and 3 chicken covered in a light and crispy golden brown batter. The meats are arranged in way that makes the cutlets resemble the petals of a blooming flower sprouting out of the rice bowl – an appetising sight for meat lovers, indeed. And for all that generous serving, the bowl only costs $13.50.

              Despite being deep fried, we were surprised by how tender and juicy the cutlets were. Compared to other katsudon places we’ve tried, Hanakatsu’s meats are more thinly sliced and uses a crumb batter, rather than the thick-cut cutlets covered in a flaky batter. Between the pork and chicken, we like the former better as the meat was sliced thinner, thus enhancing the crispiness and had more flavour.

              Katsudon Hanakatsu Original flavour

              Katsudon Hanakatsu Spicy flavour

              Spicy bowl – only available in Singapore

              Knowing how Singaporeans love spicy food, the restaurant created the spicy katsudon bowl just for us. Being a Japanese restaurant, we were skeptical about the level of spiciness at first. But we decided to give it a shot, anyway, and ordered it along with the original flavour. When the food arrived, we saw that the spicy cutlets were fiery red – and looking quite promising. As it turned out,  the cutlets weren’t tongue-numbingly spicy, but it definitely had heat — enough to make us stop for a few big gulps of iced green tea throughout the meal. So if you can’t take spicy food, go for the original instead and just add dashes of chilli powder to taste.

              The rice is worth a mention as the restaurant uses high quality Nanatsuboshi rice imported from Hokkaido. You can choose from white rice or the 16-grain variety which comes at no extra charge.

              Katsudon Hanakatsu 16-grain variety rice option
              16-grain variety rice option

              We’re glad that the restaurant offers miso soup as a side order, as that helped to wash down all that meaty goodness. Known as Ton-ji-ru ($3), the soup is chock-full of vegetables like cabbage and carrots and even had some pieces of pork in it.

              Is it worth checking out?

              Katsudon Hanakatsu is located right next to Tendon Kohaku, a popular restaurant under the same group. Due to the proximity, some people recommend Katsudon Hanakatsu as a plan B for diners who turned up for Tendon Kohaku but decided they didn’t to wait too long in line at the tempura place. Personally, however, we think that Katsudon Hanakatsu — with its delicious and value-for-money katsudon offering –  should be more than just an after thought.

              Katsudon Hanakatsu

              Address: Suntec City Mall, Eat @ Seven, 3 Temasek Boulevard #03-10, Singapore 038983

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                Niku Katsumata Ebisu Course
                Niku Katsumata Ebisu Course

                If you think grilling meat can only be done on an iron grill, then think again. Most people expect to walk into a yakiniku restaurant that is smoky with a charred meat smell. To our surprise, when we entered Niku Katsumata, a 28-seater on Duxton Road, we were greeted with a subtle grilled beef aroma sans the smokiness. We soon found out why as we were led to our seats. The premium meats are expertly grilled by the amiable restaurant staff on a special crystal plate over low flames in front of the guests.

                Niku Katsumata prides itself on the quality of the meats it imports from Kagoshima, Japan and wants to ensure that guests savour the tender, moist meat with every bite.

                The restaurant cooks the premium wagyu meat over a crystal plate
                The restaurant cooks the premium wagyu meat over a crystal plate, accentuating the taste of the meat while keeping it moist and tender

                We tried the generously sized 7-dish Katsumata Course which included the following:

                • Starter: today’s special of Japanese peach and ham and simmered beef tendon
                • Appetizer: homemade kimchi and marinated vegetables
                • Sashimi: Kagoshima wagyu beef and liver sashimi
                • Salad: Chinese cabbage salad topped with umami seaweed
                • Yakiniku of selected meats (150 grams): beef tongue, assorted wagyu beef, black pork loin, wagyu beef fillet
                • Rice/Noodle: wagyu beef curry or chicken noodle soup
                • Dessert: black sesame ice cream
                Wagyu selection from the Ebisu course menu
                Wagyu selection from the Katsumata course menu

                Our favourites?

                Naturally, we enjoyed the grilled meat which were nicely accentuated by a selection of imported British rock salt, freshly made marinade, or a few drops of freshly squeezed lemon juice. The Wagyu beef fillets stood out because they were incredibly tender and juicy. Just when we thought the highlight of the course was over, we were suitably impressed by the light but flavourful chicken soba soup served to top off our meal.

                We were also pleasantly surprised by the humble Chinese cabbage sprinkled with dried seaweed salad. The seaweed raised the umami levels of the lightly seasoned shredded cabbage and helped whet our appetites while we waited for our meat platter.

                 

                Chinese cabbage salad sprinkled with dried seaweed
                Chinese cabbage salad sprinkled with dried seaweed
                Chicken soba at Niku Katsumata
                Chicken soba

                For its 1-year anniversary, Niku Katsumata is running a 1-for-1 promotion from September 12-26 for its 3 set courses: Niku Course with 6 dishes ($98++), Katsuma Course with 7 dishes ($128++) and Ebisu Course with 8 dishes ($168++). Each set meal offers surprise variations, from premium Kagoshima beef to the amazingly tender black pork loin and chicken soba to wagyu donburi with bonito broth.

                Niku Katsumata

                Address: 47 Duxton Road Singapore 089511
                Phone: +65 9162 7502
                Opening Hours: 5:30pm – 11:00pm

                *Article and images by Debra Foo and Lauren Liang

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                  Kale Caesar at Antoinette
                  Kale Caesar

                  There are lots of good dessert places in Singapore. But one that specialises in both desserts and savoury dishes – maybe not so common.

                  That’s one of the things that impresses us time and again with Antoinette, helmed by chef Pang Kok Keong. After all, being able to get the best of both worlds under the same roof is a pretty neat idea.

                  We were at Antoinette to try out Chef Pang’s new dishes and desserts. The new savoury dishes are a fusion of East meets West – and they are all pretty elaborate.

                  We had some warm bread ($5) to start off the meal. They came served with 4 types of special butter including caramelised shallots, rempah and preserved turnips (chai po). The fourth and most outstanding butter was preserved beancurd or Chinese ‘fuyu’.  The ‘force’ is strong with this one – you’ve been warned.

                  Our favourite dishes of the night are the Kale Caesar ($22)and Hakka Gnocchi. The salad is served with roasted five-spiced chicken roulade and a generous sprinkling of fried garlic and crispy salted fish, which goes extremely well with the kale.

                  Kale Caesar at Antoinette
                  Kale Caesar
                  Hakka Gnocchi at Antoinette
                  Hakka Gnocchi

                  The colourful Hakka Gnocchi ($24) is not only pretty to look at, it is also well executed. The soft and chewy gnocchi got their beautiful colours from ingredients like beetroot, purple sweet potato and yam. As we couldn’t taste the difference between the different flavoured gnocchi under the heavy-tasting foie gras gravy, we like them all the same. Mixed with salty cured minced pork, the dish was very satisfying.

                  Next came Chef’s favourite amongst his new creations – Spaghetti with Pork Belly Ragout and cuttlefish ($24).  Chef says he draws inspiration from a “peasant dish” he fondly remembers from his childhood days called ‘Ke Jia Yen Mien’, which is prepared by tossing fragrant oil into noodles. We especially like the addition of cuttlefish to this hearty dish as it not only lends umami flavours but also provides chewiness to the dish.

                  Chicken Rice at Antoinette
                  Chicken Rice

                  The Antoinette style Chicken Rice ($36) is a play on the Singaporean Classic. Even though only breast meat is used, the chicken slices are very tender, as it’s cooked sous vide style. Barley is used instead of rice and the grains are infused with chicken stock and spices. The accompanying sauces come in the form of small blobs of dark soya sauce foam and chilli gel beautifully arranged around the plate. It’s definitely an interesting dish but we would go for a normal plate of hearty chicken rice (not barley) anytime.

                  New desserts at Antoinette
                  New desserts at Antoinette
                  Misty Forest at Antoinette
                  Misty Forest

                  Desserts are a must at Antoinette, especially after we’ve seen how exquisitely designed the cakes look on our way in. If you only have space for one, we highly recommend the ‘Pandan’ ($14). The first part of this dessert consists of creamy Pandan kaya smeared on small pieces of toast. The second parter builds up to a medley of pandan infused desserts consisting of Pandan foam, ice cream, sponge and coconut crumble. Chef must have crammed a ton of aromatic pandan leaves into the dessert, as the flavours are so intense. The dessert is made even better by pairing it with salted gula melaka. Beautiful as a dream!

                  Chocolate lovers will be charmed by the Misty Forest ($18). It’s designed like the ground of a forest covered in small twigs, crumbly dark soil and the occasional sprig of weed (edible). Served under a glass dome filled with smoke, the dish is well deserving of its dramatic presentation (all eyes will be on your table). Enjoy the chocolatey goodness to madness as you shovel your way into this delicious crumble of chocolate cream, cashew nut nougatine and bright yuzu curd.

                  La Rose at Antoinette
                  La Rose
                  Charlotte IV Petite
                  Charlotte IV Petite

                  Antoinette Restaurants

                  Penhas Road
                  30 Penhas Road (off Lavender Street), Singapore 208188
                  Tel: (65) 6293 3121
                  Fax: (65) 6293 3220

                  Mandarin Gallery
                  333A Orchard Road, Mandarin Gallery #02-33/34, Singapore 238897
                  Tel: (65) 6836 9527
                  Fax: (65) 6836 9209

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                  Star Wars: Experience the force festival

                  Get ready to experience a 10-day long Star Wars themed festival in Singapore this September.

                  Opening on 1 September 2017, the Star Wars: Experience the Force Singapore festival co-organised by ReedPOP and The Walt Disney Company Southeast Asia will allow fans to be a part of the global fan event as they celebrate the merchandise release of the upcoming movie “Star Wars: The Last Jedi” at ION Orchard.

                  There will be various exciting pop-up experiences and fan-based activities, including the first-ever installation of the Millennium Falcon and the first-ever Padawan Training in Southeast Asia. Aspiring Padawans aged between 4 to 12 are invited to train in the ways of the Force and learn how to master a lightsaber under the guidance of a Jedi Master.

                  AT-ACT

                  Star Wars: Experience the force festival

                  A unique opportunity to meet and interact with the adorable BB-8 droid in virtual reality will take place at the Basement 4 of ION Station. Created by ILMxLAB, this installation is a first for Southeast Asia fans after debuting at the Star Wars Celebration Orlando 2017 earlier this year.

                  BB8

                  Apart from that, Toys ‘R’ Us, Simply Toys, and Beast Kingdom will be bringing their 3.5 meter tall AT-ACT Walker set from the Battle of Scarif scene and exclusive “Star Wars” merchandise to the festival as well.

                  Best of all, the 10-day festival experiences along Orchard Road are FREE!

                  For more information, go to Star Wars: Experience the Force website.

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                    25-Pounder Gun from Witness to War: Remembering 1942 exhibition

                    Even though many of us studied history in secondary schools and are familiar with stories of Singapore during the Japanese occupation in World War 2, being able to “see” beyond the textbooks will definitely aid in the understand of this milestone period better. The National Museum latest exhibition Witness to War: Remembering 1942 seeks to do just that, allowing you to explore a rich and complex world of untold stories of the events leading up to the occupation.

                    Witness to War: Remembering 1942 commemorates the 75th anniversary of the fall of Singapore to the Japanese forces on 15 February 1942 and its immediate aftermath, through never-before-seen artefacts and accounts from war survivors and veterans. It also explores the time period from the late 1930s leading up to that faithful day.

                    In order to put this exhibition together, National Museum collaborated with over 10 museums and institutions like the Australian War Memorial and the Museum of New Zealand Te Papa Tongarewa, to features over 130 artefacts, many of which have never been displayed in Southeast Asia before. Some of these items include the personal diary of Major- General Lim Bo Seng and a 25-Pounder Gun used during the war.

                    25-Pounder Gun from Witness to War: Remembering 1942 exhibition
                    25-Pounder Gun

                    To provide an immersive experience to visitors of the exhibition, the museum has created a time tunnel displaying a film montage as well as several interactive stations. Parents who wish to introduce the subject of war to kids through the eyes of young people who lived through the fall of Singapore in 1942 can bring them to the dedicated family activity space for children aged 7 to 12.

                    Witness to War: Remembering 1942 Details:

                    Exhibition period: 23 September 2017 to 25 March 2018
                    Opening hours: 10am to 7pm

                    For more details, visit www.nationalmuseum.sg.

                    How to get there:

                    By Bus:
                    YMCA Bus Stop 08041:
                    SBS: 7, 14, 14e, 16, 36, 64, 65, 111, 124, 128, 139, 162, 162M, 174, 174e, 175
                    SMRT: 77, 106, 167, 171, 190, 700, 700A, 972, NR6, NR7

                    SMU Bus Stop 04121:
                    SBS: 7, 14, 14e, 16, 36, 111, 124, 128, 131, 147, 162, 162M, 166, 174, 174e, 175
                    SMRT: 77, 106, 167, 171, 190, 700, 700A, 857, NR7

                    By MRT:
                    Bras Basah MRT Station (5-minute walk from Exit B or C)
                    Dhoby Ghaut MRT Station (5-minute walk from Exit A)
                    City Hall MRT Station (10-minute walk from Exit A or B)