Upcoming Events in Singapore (May-June 2013)

Upcoming events and new promotions in Singapore for May & June 2013.

Social Stars Awards

The red-carpet Awards Show will honour and celebrate the superstars of social entertainment across music, sport, movies, TV, fashion, and gaming, who have together championed and made social media the fastest growing medium. Ever.

Date: 23-24 May
Place: Marina Bay Sands
Tickets, information and packages for the Singapore Social Concerts are available at www.starcount.com/tickets, or call +65 6225 8105 or email tickets@starcount.com.

The Pelican Supperclub, Free Flow Wine For The Ladies
The Pelican hosts its weekly Supperclub nights every Friday from 10pm, with an exclusive treat for the ladies - free flow of wine till midnight. Groove to the beats of all time favourite R&B and Top 40 hits all night long. Other attractive promotions include 1-for-1 by glass on Glenmorangie The Original and a bottle of Veuve Clicquot Yellow Label for $108++.

Date: Every Friday
Place: #01-01 One Fullerton, 1 Fullerton Road, Singapore 049214
For table reservations, please call +65 6438 0400 or email enquiry@thepelican.com.sg



The Hangover Part III Beer Night

The Hangover Part III is the third and final film in director Todd Phillips’ record-shattering comedy franchise. This time, there’s no wedding. No bachelor party. What could go wrong, right? But when the Wolfpack hits the road, all bets are off.





With every purchase of a ticket, you get:

• Popcorn combo + a glass of beer
  AND
• The Pump Room GastroBar:
  1 Free glass of The Pump Room Lager (with presentation of ticket stub)
  1-for-1 on house beer
• Pepper Steakhouse:
  15% off entire bill when you order one Main Course (with presentation of ticket stub)
  Free Chef's Soup of the Day with every Main Course ordered

Date: Wednesday 29 May
Time: 7:10pm or 9:30pm
Place: GV Grand at Great World City #03-29

The World Street Food Congress

World Street Food Congress organisers, Makansutra, reveals a line-up of influential thinkers, advocates and captains of the F&B industry who will be headlining The World Street Food Dialogue, a 2-day conference and industry event from 3rd to 4th June 2013.  The World Street Food Congress will also comprise of The World Street Food Jamboree; a 10-day feasting carnival featuring at least 35 of the best street food masters from around the world; and The World Street Food Awards, a first-of-its-kind in the world to acknowledge and give international recognition to quietly famous street food icons.

Read more at this post by KF Seetoh himself: The World's Best Hawkers and Food Trucks
Date: 31 May-June 9
Place: F1 Pit Building & Paddock, 1 Republic Boulevard, Singapore 038975
For more information or to purchase tickets, visit www.wsfcongress.com

The Woman Who Cooked Her Husband

A darkly comic exploration of contemporary love and marriage that explores what it is to be 'man and wife', The Woman Who Cooked her Husband serves up direct, frank and gruesome humor to a famished audience. With a theme that centres around culinary creativity, and in keeping with Skinned Knees’ exploration of non-traditonal theatre spaces, The Woman Who Cooked her Husband will be staged in a real kitchen- at Fine Palate café, where the audience will experience theatre with food pairing.
Date: 5-7 June
Time: 8pm
Place: Fine Palate, 51 Waterloo Street, Singapore
Ticket Pricing includes a gourmet 3-course meal and theatre play at $85: www.skinnedkneeproductions.com

L'Atelier de Joël Robuchon Serves Lunch 

L'Atelier de Joël Robuchon, the unique dining concept restaurant developed by the world's most-decorated Michelin star chef, Mr Joel Robuchon, will finally open its Singapore doors for lunch every Saturday from 12pm to 2pm. The lunch menu will boast an exquisite line-up of delectable French haute cuisine, a selection of Mr Robuchon's sought-after signature dishes, as well as other novel and bold creations, starting from $55++ per pax.

Date: Every Weekend
Lunch Opening hours: 12pm-2pm
Place: Resorts World Sentosa
For reservations, email dining@rwsentosa.com or call +65 6577-6688.
www.rwsentosa.com


Singapore Favourite Food 2013

In its 20th anniversary this year, SFF seeks to showcase Singapore's diverse food offerings inspired by our culture and heritage. Vote for your favorite stall and stand to win prizes worth more than $4,000 until 2 June.
Date: 12-21 July
Place: SFF Village
For enquiries, email enquiry@singaporefavouritefood.com.

Sweet and Sour Pork (Recipe)

Amy Van and Chris Tan have been so kind as to allow Gastronommy to publish some of the recipes from their book, Chinese Heritage Cooking, for you to try out at home. The second recipe to be presented will be the classic Sweet and Sour Pork. (For previous recipes, see Steamed Radish Cake and Chinese Steamed Whole Fish.) 

Sweet and Sour Pork
Serves 4

This southern Chinese classic properly gets its sweetness and tang from fruit. The resulting sauce is light and vibrant, and should never taste syrupy, cloying or heavy. Some cooks may add tomato ketchup to the sauce, a modern addition, but if used, it should not dominate the flavour of the sauce. A childhood favourite with many, this dish is best served with a bowl of freshly steamed white rice.

Pork shoulder meat 350 g (12 oz), cubed
Rice wine 1 Tbsp
Potato starch 11/2 tsp
Oyster sauce 3/4 tsp
Light soy sauce 1/2 tsp
Egg 1, small
Tapioca starch as needed
Cooking oil for frying and deep-frying
Onion 1/2, small, peeled and sliced into wedges
Young ginger 2 thin slices
Green and red capsicums (bell peppers) 1/2 each, small, cored and cut into 3-cm (1-in) pieces
Tomatoes 2, small, each cut into 6 segments
Canned pineapple rings (optional) 2, cut into chunks
Sauce
Water 100 ml (31/2 fl oz)
Plum sauce 3 Tbsp
Sugar 11/2 Tbsp or to taste
Rice vinegar 1 Tbsp
Light soy sauce 1 Tbsp
Crumbled haw flakes (optional) 1 Tbsp
Salt 1/8 tsp or to taste
Cornflour (cornstarch) 1 tsp
Garnish
Spring onion (scallion) 1, white part only, cut into slivers

1. Wash pork cubes well, then pat dry with paper towels. Toss well with rice wine, potato starch, oyster sauce and soy sauce. Cover and let marinate refrigerated.

2. Combine all ingredients for sauce and stir until smooth. Set aside.

3. Heat oil for deep-frying until it shimmers and a haze forms above it. Meanwhile, beat egg well and stir into marinated pork cubes. Spread tapioca starch on a plate and roll pork cubes in starch to coat lightly but thoroughly. Let cubes rest for 3–4 minutes, so the starch coat can set.

4. With chopsticks or tongs, drop pork cubes one by one into hot oil. Deep-fry for 2–3 minutes, until pale golden brown and pork is only just cooked through. Fry in batches to avoid crowding oil. Drain on paper towels. When all pork cubes have been fried, heat oil until very hot and fry pork again for 40–50 seconds per batch, until deep golden brown and crispy. Drain well.

5. Heat 2 tsp fresh oil in a clean wok over high heat. When hot, add onion and pineapple and fry until pieces are browned at the edges. Add ginger and capsicums and stir-fry vigorously for about 1 minute, until capsicums are crisp-tender.

6. Add tomatoes and sauce mixture. Stir for 30 seconds more, until sauce boils and thickens. Add pork and toss well. Dish out, garnish with spring onion and serve immediately.

What's Wrong With What We Eat

Mark Bittman is one of my favorite food writers at New York Times.  As a food writer I look up to, he understands all too well how difficult--and unrealistic--it is to give up meat and dairy entirely.  He is probably the first to really make me reconsider how much meat I consume... and how I consume in general.

In this fiery and funny talk, New York Times food writer Mark Bittman weighs in on what's wrong with the way we eat now (too much meat, too few plants; too much fast food, too little home cooking), and why it's putting the entire planet at risk.

Mark Bittman is a bestselling cookbook author, journalist and television personality. His friendly, informal approach to home cooking has shown millions that fancy execution is no substitute for flavor and soul.

Proving he is a man of action and not just all talk (and writing), he has written a book about going vegan.  The book, VB6 will be released April 30, 2013.

Chinese Steamed Whole Fish (Recipe)

Amy Van and Chris Tan have been so kind as to allow Gastronommy to publish some of the recipes from their book, Chinese Heritage Cooking, for you to try out at home. The second recipe to be presented will be Steamed Whole Fish.  (For other recipes, see Steamed Radish Cake and Sweet and Sour Pork.) 

Steamed Whole Fish
Serves 3–4

The success of this dish depends on using supremely fresh fish and having precise timing. Diners should be seated and waiting for the fish as it steams, as once done, the fish will wait for no one. Every element is designed to precisely enhance the taste of the fish in some way—the high heat cooks the flesh quickly, preserving its freshness, the acidity of the spring onion (scallion) and ginger balance the richness of the oils in the fish fat and the final drizzle of sauce over the cooked fish adds umami (savouriness). This recipe can be used for fish such as sea bass, grouper, marble goby (soon hock), snapper, sole, and so on.

Whole fish 1, about 700 g (11/2 lb)
Shaoxing rice wine 1 tsp
Salt 1/8 tsp
Ginger 4–5 thin slices
Spring onion (scallion) 1, cut into 3-cm (1-in) lengths
Sauce
Rock sugar 25 g (4/5 oz), finely crushed
Water 150 ml (5 fl oz)
Coriander leaves (cilantro) with roots 1 small sprig, well washed

White peppercorns 1/4 tsp
Dried tangerine peel 1 very small piece
Superior light soy sauce 80 ml (21/2 fl oz)
Superior dark soy sauce 1/2 tsp
Garnishes
Spring onions (scallions) 2, cut into fine shreds
Red chilli 1, deseeded and cut into fine shreds
Young ginger 4-cm (11/2-in) knob, peeled and finely shredded
Peanut oil 2 tsp
Sesame oil 1 tsp

1. Make the sauce. Combine rock sugar, water, coriander, peppercorns and tangerine peel in a small pot and bring to a boil. Cover and simmer over low heat for 10–15 minutes. Strain into a bowl and let cool before stirring in light and dark soy sauces. Set aside.

2. Gut and clean fish, then rinse well and pat dry. If it is very thick, make a few slashes on each side or slit it along its belly and splay it out. Rub it all over with rice wine and salt.

3. Lay 2 or 3 chopsticks across a shallow oval dish that is just bigger than the fish. Lay the fish on top of the chopsticks, on one side if the fish is flat-bodied or with its slit stomach splayed out if it is a round-bodied fish.

4. Scatter ginger slices and spring onion over and around the fish. Steam over mediumhigh heat for 9–12 minutes, until fish is just cooked through to the bone. Large or thick fish will take a bit longer to cook.

5. Carefully transfer fish to a serving plate. Discard ginger slices and spring onion. Reserve the juice that has collected in the steaming plate only if it tastes good.

6. Drizzle some of the sauce and cooking juice (if you have kept it) around the fish. Garnish with spring onions, chilli and ginger. Combine peanut and sesame oils in a small pan and heat until very hot. Pour hot oil over spring onions, chilli and ginger to release their aroma. Serve immediately.

Cantonese Steamed Radish Cake (Recipe)

Amy Van and Chris Tan have been so kind as to allow Gastronommy to publish some of the recipes from their book, Chinese Heritage Cooking, for you to try out at home. The first to be presented will be Steamed Radish Cake. This is one of my favorite comfort foods, having grown up eating my grandmother's lovingly made tins of it over the years. I'll have to do a side by side comparison of our steamed radish cakes one of these days.

Steamed Radish Cake
Serves 4–6

Lusciously soft when fresh from the steamer and crispy-crusted when fried up the next day, steamed radish cake is equally good either way. You can substitute some of the coarsely-grated radish with grated pumpkin, sweet potato, carrot or green daikon radish, to add a touch of colour to the steamed cake.

Cooking oil 2 tsp
Chinese sausages (lup cheong) 2, skin removed and diced
Shallots 3, peeled and minced
Garlic 1 clove, peeled and minced
Dried prawns (shrimps) 70 g (21/2 oz), soaked in warm water for 15 minutes, drained and coarsely chopped
Shaoxing rice wine 2 tsp
Rice flour 200 g (7 oz)
Sago flour 15 g (1/2 oz)
Wheat starch or potato starch 20 g (2/3 oz)
Lukewarm water 900 ml (30 fl oz)
Ground white pepper 1/2 tsp
White daikon radish 350 g (121/2 oz), peeled and cut in half
Salt 11/4 tsp
Garnishes
Chopped spring onion (scallion)
Crisp-fried shallots
Chopped red chilli
Chopped coriander leaves (cilantro)
Lightly toasted white sesame seeds

1. Heat oil in a pan over medium heat. Add diced Chinese sausages and stir-fry for 1–2 minutes until fragrant and some of their fat has rendered. Dish out, leaving oil in pan.

2. Add shallots and garlic to pan and stir-fry for 1 minute. Add dried prawns and fry for another 1 minute. Add rice wine and fry until liquid has evaporated. Dish out to plate with Chinese sausages and set aside.

3. Sift rice flour, sago flour and wheat starch or potato starch together into a large mixing bowl. Whisk in water and pepper until smooth. Cover and let stand for 30 minutes.

4. Finely grate half the daikon and coarsely grate the other half. Mix grated daikon with salt. Let stand undisturbed for 20 minutes. Drain water from daikon, then squeeze well to remove excess liquid. Rinse well with fresh water, then squeeze dry again.

5. Combine daikon and rice flour batter in a wok or large pot. Stir constantly over mediumlow heat for 12–15 minutes, until thickened to the consistency of congee; make sure you scrape the bottom and corners of the wok or pot to break up any lumps as you stir. Turn off heat. Stir Chinese sausages and fried dried prawn mixture into paste.

6. Scrape paste into a well-oiled 23-cm (9-in) or 25-cm (10-in) round cake tin. The mixture should not be more than 4-cm (11/2-in) deep. Cover with aluminium foil. Steam radish cake over high heat for 45–55 minutes, until set and cooked through. Do not over-steam or radish cake will be too soft.

7. Place tin on a wire rack to cool. Slice and serve warm, sprinkled with garnishes. Alternatively, let radish cake cool completely, then cover and chill overnight. Slice chilled cake into slabs and pan-fry with some oil until crispy on all sides. Serve hot with garnishes or chilli sauce.

NOTE

• This recipe can be adapted to make yam cake. Replace the daikon with 300 g (11 oz) peeled taro. Skip step 4 and instead steam the taro until just soft, then break it roughly into chunks and small bits while it is still hot. Stir it into the batter with the sausages and dried prawn mixture in step 5 and proceed with the recipe as above.

Chinese Heritage Cooking is available in all major bookstores in Singapore and Amazon.   

Chinese Heritage Cooking

In an interview I was conducting for Esquire Magazine, I asked Christophe Megel, the CEO of At-Sunrice GlobalChef Academy Singapore, what his thoughts were on preserving the local cuisines of Singapore.  He answered, "If anyone ever wants to learn about a cuisine, the first place I point them to isn't the kitchen.  I point them to the museums."  To first understand a cuisine, you must understand the history that influenced it.  But Singapore's cuisines, he points out, isn't being documented properly.  There may be the recipe here and there on the internet, but a list of ingredients isn't going to explain the techniques behind what makes bakchormee (A) so much better than bakchormee (B).

Thank goodness that the book, Chinese Heritage Cooking was published last year by two of some of Singapore's most talented and knowledgeable food editors, Amy Van and Christopher Tan.  The book not only covers recipes from the five major dialect groups from China (Hokkien, Cantonese, Hainanese, Hakka & Foochow, and Teowchew), but it goes in depth about the history behind the Chinese population of Singapore, the traditions behind the various cultures, the evolution of the cuisines, and a guide to cooking and preparation techniques needed in the Chinese kitchen.

The recipes in the book range from familiar favorites found in Singapore and China to the less common dishes, and plenty of both hawker-simple and lavish festive dishes to choose from.  And most importantly, the recipes have been presented with enough detail to allow even novice cooks to attempt them, so that these heritage flavors can be passed on.

"I would also like to encourage every keen cook out there to record and preserve their family's edible heirlooms--recipes, cooking techniques, all the delicious things unique to their table--so that future generations can be blessed by these precious histories." -Christopher Tan

Amy and Chris have been so kind as to allow Gastronommy to publish some of their recipes here for you to try out at home.  The first to be presented will be Steamed Radish Cake.  This is one of my favorite comfort foods, having grown up eating my grandmother's lovingly made tins of it over the years.  I'll have to do a side by side comparison of our steamed radish cakes one of these days.

Chinese Heritage Cooking is available in all major bookstores in Singapore and Amazon.   

Cheap Eats: Northern Chinese cuisine in Singapore

Some of my greatest eating joys are whilst standing -- my tendency to eat in front of the refrigerator is a testament to that.  Roadside food, casual eateries, standing or perched on low plastic stools suit me just fine as long as the eats are finger lickin' good.

On a semi-related note, tonight I dined with fabulous company at 东北人家 (Dong Bei Ren Jia).  I don't have any photos, as tends to be my natural inclination when dining out -- believe it or not, I take photos for you more than for me.  Suffice to say, the northern Chinese cuisine hit the spot.  For a group of 7, we easily ordered over a dozen dishes to share (and didn't finish, because we greedily over-ordered) and enough Harbin Beer to drink to our heart's content... We left paying SGD $20 per head.  No frills, quick service, plastic table covers, and our gluten-free friend also had plenty to order from the menu.  Works for me.  Burp.

东北人家 (Dong Bei Ren Jia)
22 Upper Cross Street, Chinatown, Singapore 
Tel: +65 6224-5258

Writing Tips

This is typically the process I go about doing when I'm crafting pieces for magazines.  Men With Pens: How To Unblock Your Writing

1.  Brainstorm.  Dream.  Scribble.  Stop.
2.  Bulletpoint.  Draft.  Rough ideas.  Stop.
3.  Edit.  Tweak.  Polish.  Polish.  Polish.  Stop.
4.  Read fresh.  Edit if necessary.  Publish.

Work or Pleasure?

Or how about a lot of both.

From my notebook dedicated to my favorite quotes.

I dedicate this Valentine's Day to...

...Bacon.

How to get eggshell out of your yolk

Seeing how you're here reading this site, I'm going to presume you've cracked a few eggs in your life.  And that you know that even the best of us sometimes accidentally break a piece of shell into the mixture.  You also know that that little piece is excellent at eluding your digging fork or fingers.

Here's a little tip of the day!  The trick is to use another piece of shell to scoop it out.  The shell contains calcium carbonate, which gives it the sharpness to easily pierce through the slimy protein liquid.

No shells in this egg, baby.

Serendipitous Pairings (plus: Hediard Macaron Giveaway)

Taste Magazine was so kind as to feature Gastronommy again, this time for their February issue... "inspiring couples", serendipitous pairings and some such!  (See past coverage in Taste here)

You can view the whole magazine here: Taste Magazine, February (by Purple Sage)

Thanks again for the interview. You might recognize some other familiar faces in the feature, such as the super hot, super cool Fitness blogger, Fay Hokulani with her other half, Charles James Wright of Johnnie Walker Malaysia.  In fact, both of the other couples (I'Ling Noela Yee and Ben David Sorum of Hyde & Seek, Bangkok), are all pretty stunning -- I'm going to finish this ice cream sandwich here in my hand while I envy their perfect physiques.

If you want to join me in this indulgence-fest, Taste is having a giveaway, a box of 8 macarons from the French fine food boutique, Hédiard Paris.  Check out page 26 of their e-magazine for more details.  The contest ends at 3pm on 8 February.  That's this Friday, so get on it!

Incredible India [video]

I can't say I've ever had the pleasure of visiting India before.  Here's a rather stunning video that captures what it's like going on an eating trail in India.

A Day in India from The Perennial Plate on Vimeo.

This short film compiles three weeks of filming, traveling and eating in India into "one day". 

Created by: www.theperennialplate.com
In Partnership with Intrepid Travel: www.intrepidtravel.com/food/
Filmed & edited by:
Daniel Klein ( twitter.com/perennialplate/ )
Mirra Fine ( twitter.com/kaleandcola/)

Music by:
Cornershop: http://store.cornershop.com/
The Guadaloop: http://rawtapes.bandcamp.com/album/the-guadaloop-in-desired-in-the-3-worlds
aaronmaxwell: http://www.tinymixtapes.com/chocolate-grinder/listen-aaronmaxwell-sunsets
After Effects by: http://www.squawkproductions.com/
Filmed on 5d Mark iii w Canon 24-70, 70-200 2.8 L

Singapore's Best Ice-Cream Sandwiches

What could be the best thing ever to arrive at your doorstep on Chinese New Year?

Lovingly made artisan ice-cream sandwiches.  This is, of course, given that someone was actually there to answer the door in time--otherwise, an angpao stuffed with hundred dollar bills might be the next best thing.

Pineapple tarts are a big thing in Singapore over the Chinese New Year holidays.  Pineapple tarts are sinfully delicious, but after the fifth box of them to arrive, most people start to tire of them.  Do it a little differently this year with The Ice Cream & Cookie Co.'s limited edition pineapple tart ice-cream cookie.

I thought The Ice Cream & Cookie Co. couldn't top my first love, Sugar+Spice (Christmas cookie special), but they've done it again with the buttery, crumbly golden cookie filled with pineapple ice-cream and generous chunks of candied pineapple.  There's no scrimping on the ice-cream either -- be prepared to tackle these darlings with two hands (unless you have big hands).  The first time I stopped by their pop-up stand, I KID YOU NOT, I ate two sandwiches in one go.  I would have ordered a third in the same half hour if I wasn't already borrowing cash from my friend already for the second one.

Huge sandwiches.  Can't.stop.eating.

Their current rolodex of flavors include Milk & Cookies (Tahitian vanilla bean ice-cream, Belgian chocolate chip cookie), After Eight (peppermint icecream, dark chocolate brownie cookie), Strawberry Shortcake (fresh strawberry ice-cream, shortbread cookie), Apple Pie (chunky apple ice-cream, crumble cookie), and their newest creation, Choco Noisette (chocolate-hazelnut ice-cream, dark cocoa cookie).

"Do you like Nutella?" one of the co-founders asked me.
Um, duh.
"Do you know how hard it is to make chocolate hazelnut into ice-cream?" He asked again.
Can't say I've thought very hard about the process before.  It was always a mindless process as I stuck my finger...giant spoon...knife into the jar.

Everything is made from scratch and with whole products.  That includes the fresh strawberries in the Strawberry Shortcake cookie, and more challengingly, whole hazelnuts are roasted then ground into a paste for the chocolate-hazelnut ice-cream cookie!  There's no team of twenty making these artisanal ice-cream sandwiches for you.  It's just the two of them for the most part (okay, someone else handles the deliveries), of whom even consider the cookie to ice-cream density, to ensure the cookies are biteable without ice-cream oozing out the sides.  If you ever meet the two founders, you might think they are the angels of ice-cream cookies, with their beautiful good looks and very satisfying cold-creations.

I'm a fan of Ice Cream & Cookie Co.  A huge fan. To top it off for the health conscious, all of their ice-cream cookies are "preservative-free, all natural, and free of harmful stabilizers and emulsifiers."

You can sample The Ice Cream Cookie Co's goods at Pistola, Cajun Kings, Caveau Wines & Bar by Les Amis, Violet Oon's Kitchen, or various pop-ups around town.  You can also order online for packs of 8, 16, or 24 sandwiches.  

I'm an idiot and didn't realize the cut off date for the Pineapple Tart sandwich CNY delivery was 27 January.  I truly apologize for that.  I have huge regrets, not just for your sake, but for mine!  I was planning to max out on that order.  Seriously scrumptious.  The cookies will be available for delivery from Feb 11-25, but place your orders soon.

The Ice Cream & Cookie Co. Facebook Page, follow for updates on new flavors or order at orders@icecreamcookieco.com

Blow+Bar = Glam hair + wine

Need some ideas for a girls' night out this Valentine's Day?  Or maybe you need a short pampering session away from the family-overdosage over the Chinese New Year holiday.

Singapore has its first salon dedicated to hair blowouts. The concept is already popular in cities such as Los Angeles, New York and London. Startout a girls’ night out with a hairwash, blowout and a few glasses of vino. Blow+Bar is ideal for a happy hour weekday sesh, pre-weekend outings, or events like bridal showers or really, anything you need some glamming up for.  I was invited for a complimentary blowout last month--how could I say no?

Founders Diana Goh and Ashley Soh found a cozy spot along Rodyk Street for their salon setup. Save for the mirrors and the sinks in the back, at first glance, the salon looks more like a minimalistic modern looking bar for coffee or wine. Diana and Ashley want their visitors here not just for the dolling-up, but for the fun socializing experience too (this is where the wine and cocktails come in).

Both Diana and Ashley come from a beauty background, having worked with two of some of the best beauty brands out there: SK-II and L’Oreal. Especially after Ashley’s years of experience at L’Oreal, she brings her knowledge and appreciation of good hair maintenance to the salon. All hair treatments use the best of Kerastase and L’Oreal products for every mane that is under Blow+Bar’s care. Basic blowouts (includes a wash and most excellent massage), ranges from $35-48. Other services include hair repair treatments, manicures or full scalp rituals are also available as add ons. Blow+Bar also offers trims, perms, and hair coloring.

And don’t worry about the lack of socializing if you are flying solo for your appointment at Blow+Bar. The stylists are ever so friendly and are up for lending advice from your hair troubles to your dating woes.

Blow+Bar
Robertson Quay, 7 Rodyk Street
#01-32 Watermark
Tel: +65 6238-7338
https://www.facebook.com/Blowplusbar