The 1925 Brewing Co. is a local microbrewery and restaurant that is a passion project from three members of the Yeo family who run the business and food direction of this dining establishment.

Joining the enclave of established cafes and bars along Joo Chiat Road, the establishment’s second outlet may initially strike you as a simple drinking place where you can get affordable beers but really, it is more than just that.

Their forward-looking philosophy is a major plus point as diners can always expect something creative when it comes to their food offerings; their signature craft beers are brewed in-house and the beer-inspired grub they have been dishing out since they first began operations in 2014 is impeccable, to say the least. 

At the beating heart of operations is a selective range of craft beers on tap brewed by them—each with its own story to tell. For those who are curious about the stories behind those beers, have a chat with the friendly bartenders who are more than willing to share!

Most of the craft beers are priced at S$7++ for half a pint and S$14++ if you opt for the full pint.

Yellow Van—their signature craft beer—is a pale ale that’s crisp, sweet and refreshing on the taste buds, which we can imagine to be very popular among the ladies. For those who prefer something stronger, the Jewel Of Africa Smoky Porter is closer to a stout and it comes with a hint of coffee flavour.

The 1925 Brewing Co.’s food menu is designed to be paired with the beers so there is nothing pretentious—just small plates with wholesome flavours that hit the right spot.

Their Pork Belly (S$10++) is easily one of the better renditions we have tried. In a mouthful, there was a textural variety that came from the crispy skin that held on to tender and succulent meat. The accompanying garlic aioli and sour plum powder heightened the overall flavour of the dish.

A more substantial option is the Shacha Rice (S$8++), an Asian dish peppered with garlic, dried shrimps and given a dash of chilli oil. While it is certainly on the pricier side for its small portion, the dish is nonetheless addictive and will fill you up fast if you are feeling hungry.

Chicken Skewers (S$6++) is a simpler side whereby the meats are dusted with Sze Chuan peppers, coriander powder and cumin. We enjoyed the intensely-rich chicken skewers with light pale ale but there wasn’t anything, in particular, we were impressed with.

There are two options on the dessert menu and it is the Tiramisu (S$15++) you have to get. Its simple aesthetics may fool you but take it from us that this is the real deal. Comprising Patron Cafe XO, a tequila-based coffee liqueur, and espresso, this is one dessert we will definitely find ourselves travelling back to the east of Singapore for.

The 1925 Brewing Co.
261 Joo Chiat Road
Singapore 427515
Tel: +65 6909 1425
Tue to Sun: 4pm – 1am
(Closed on Mondays)
Nearest Station: Dakota/Eunos

Read: The ultimate guide to cafes in the east of Singapore.

Inspired by their Melbourne travels, owners Januver and Chomel started Scissors Paper Stove to celebrate the diversity of Asian culinary techniques and our communal dining culture.

Their menu focuses on a neat range of tapas that are great for sharing among friends and family, as well as other homemade recipes and a small selection of desserts. The cheerful space is perfect for any occasion—whether you are in the mood for a morning pick-me-up or some booze to unwind after a long day.

While some may say that Asian fusion tapas served in colourful tingkats and Asian-inspired cocktails—think vodka with amaretto, milo and condensed milk—sound too much like a marketing gimmick, we applaud the team’s creativity in using familiar Asian flavours to create something new.

Scissors Paper Stove impresses at first sight with its funky outlook; the cafe has pastel chairs, a rainbow zig zag wall and neon lights that spell out the cafe’s name.

Since tapas (2 for S$20, 4 for S$36, 6 for S$48) is what the cafe is known for, we decided to pick two that caught our immediate attention—the Pork Belly and Beef Burger.

The cafe’s Pork Belly tapas dish is indeed unusual; what you get is chilled slow roasted pork belly that is paired with coriander, ginger sauce and caramelised shallots.

The Beef Burger is made up of a savoury beef patty, melted cheddar cheese and fresh vegetables which are sandwiched in between two hot buttered buns. The mini beef burgers came in perfect tapas sizes that make it easy for consumption and the patties had a great bite to them.

Other Asian fusion tapas include Beef Skewers, Chorizo Sausage, Pineapple Chicken, Baby Portobello Mushroom and Bruschetta.

If you happen to drop by in the afternoon, their affordable lunch sets are worth every penny. For S$12, you get the soup of the day, a main of your choice and a hot drink. We opted for the Baby Pork Rib which came with sweet and sticky barbecue sauce and coriander on the top for that umami explosion in your mouth.

Scissors Paper Stove is more selective when it comes to their array of desserts, with only four options on the menu. The Pandan Churros (S$5) had a crispy exterior that is coated with a thin layer of sugar for a nice crunch. The only downside was that the insides of the pandan-infused pastry was too soft for our liking. Dip it into gula melaka syrup for added sweetness and flavour.

Scissors Paper Stove
9 Teck Chye Terrace
Singapore 545720
Tel: +65 6242 0021
Daily: 12pm – 12am
Nearest Station: Serangoon

For those who work in the CBD, are you on a constant lookout for cheap places to dine at during lunch? It is true that prices of food in the CBD are usually fixed slightly higher than elsewhere, but this does not mean that there aren’t hidden gems where you can enjoy delicious food without breaking the bank.

Let us introduce you to Gochi-So Shokudo, an under-the-radar eatery located at the corner of the basement of One Raffles Place that brings to you top-quality Iberico Pork all the way from Spain at affordable prices. Their Iberico Pork Belly Don will cost you just S$10; isn’t that a steal?

One of Gochi-So Shokudo’s most value-for-money menu options is the Iberico Pork Belly Don (S$10). If you are feeling slightly hungrier, you can upgrade your meal with side sets such as Set C (S$4) which will give you a plate of Iberico Belly Enoki and Iberico Miso Soup.

The Iberico Pork Belly Don (S$10) comes with a generous portion of thinly-sliced Iberico pork belly, an onsen egg, a handful of seaweed strips and spoonful of sliced spring onion atop a bowl of hot, fluffy rice.

If you were to glance at the store front, you would notice that the Iberico pork belly will be grilled over a charcoal fire prior to service. The wonderful char-grilled taste was evident in every slice of meat and it further enhanced the taste of the pork belly. Elsewise, our onsen egg was executed perfectly and when broken, the egg yolk added a velvety texture over the whole don that was just so enjoyable.

The Iberico Loin Katsu (S$15.80) comes with a deep-fried Iberico pork loin cutlet, fluffy bowl of rice, sesame seeds and their special dipping sauce. Admittedly, we were hoping for something more when we compared the price point of the Iberico Loin Katsu (S$15.80)  to the Iberico Pork Belly Don (S$10).

Although the skin of the Iberico pork loin cutlet was a lovely golden-brown, we found the meat of the cutlet slightly dry and lacking flavour.

Gochi-So Shokudo
1 Raffles Place, #B1-30 One Raffles Place,
Singapore 048616
Tel: +65 6536 6447
Mon to Thu: 11am – 9.30pm
Fri to Sun: 11am – 10pm
Nearest Station: Raffles Place

Pietro Ristorante Italiano is tucked in a corner of Jalan Kelulut—a private residential area in Yio Chu Kang—and it has been dishing out authentic Italian dishes to its regulars since 2012.

The restaurant is segregated into two areas—al fresco dining and indoor seating. Deep shades of red on the wall, wooden furniture and a hanging chandelier; the restaurant gives off a homely and cosy ambience.

Helmed by Chef Aaron Png, Pietro Ristorante Italiano offers a wide variety on their menu. Go for the complete Italian experience by having a taste of the antipasti, salads, pasta, pizzas, mains and desserts.

From now until 15 December 2016, our readers can quote “ladyironchef” to enjoy 1-for-1 antipasti, pasta, pizza and mains from Mondays to Thursdays (lunch and dinner), as well as Saturdays (lunch) at Pietro Ristorante Italiano.

ANTIPASTI (APPETISERS)

The Antipasti menu features a selection of classic Italian starters such as Calamari Fritti (S$18++), Carpaccio di Manzo (S$22++) and the excellent Calamari e Gamberoni (S$28++)—an entire squid, grilled to perfection with King prawn stuffing, garlic, butter, a few drops of lemon and a dash of white wine.

PRIMI PIATTI (PASTA)

Italians actually have their pasta as a starting course before proceeding to their mains, so the term “Primi Piatti” refers to first dishes. Although it is unlike our culture to have it as a starter, do not shy away from doing so; after all, it is only right we do the Italian way when in an Italian restaurant.

People often comment that it is a mistake to order a squid ink pasta on your first date, but we would do so anyway with the Spaghetti al Nero di Seppia (S$28++) because it is one of the best things on the menu. It comes fashionably with prawns, squid, scallop, clams and garnished with chilli.

Other pasta that you can find on the menu include Spaghetti Aglio Olio e Fungi (S$18++), Linguine Alfredo al Frutti di Mare (S$26++) and Spaghetti alla Carbonara (S$18++).

RISOTTO

We Asians can never back away from our staple, even at an Italian restaurant. That is especially true at Pietro Ristorante Italiano, because the Risotto di Mare e Zafferano (S$28++) looks extremely fine.

The risotto rice comes in a bright shade of yellow due to its buttery saffron cream sauce and has toppings such as prawns, clams, squid and scallop.

DAL FORNO O (TRADITIONAL BRICK PIZZA OVEN)

There is a counter right at the end of the restaurant where you can watch the chef assemble your pizza before putting them into a traditional brick pizza oven.

The Pizza Carnivora (S$26++) was served with edges slightly charred, but that’s how we love our pizzas. Generous chunks of mushrooms, ham, minced beef, homemade sausage, cherry tomatoes and mozzarella cheese were placed on top of the thin crust which was lavishly smeared with tomato sauce.

The purists will enjoy the Pizza Margherita (S$16++) and Pizza Funghi (S$20++). For something more extravagant, go for the Pizza Prosciutto di Parma (S$32++).

There are seven pizzas—including Pizza Margherita, Pizza Hawaiian, Pizza Romana—that you can get with the 1-for-1 promotion.

CARNE & PESCE (MEAT & SEAFOOD)

The Pancetta Arrosto (S$24++) blew our minds. This is a roasted pork belly dish with the best crackling skin we can ever ask for; it was extremely crispy and falls into crumbs in our mouths.

You will also find porcini mushrooms and kidney beans on the side, with apple sauce for dips. Now, listen up—no one steps out of Pietro Ristorante Italiano without trying this.

That’s not all. You can also have the sublime Merluzzo (S$34++)—a perfectly cooked Cod fish with white wine, purple grapes and cherry tomato sauce; and the ever-popular Filetto di Manzo—grilled Australian beef tenderloin with red wine porcini sauce.

From the Meat & Seafood menu, you can enjoy 1-for-1 promotion on the Pan-fried Salmon Fillet (S$26++), Rosemary Chicken (S$22++) and Crispy John Dory Fish (S$22++) with white wine sauce.

DESSERTS

Forget about your usual chocolate lava cake. At Pietro, there is a Tortino di Cioccolato al Pistachio (S$15++)—pistachio flavoured lava cake so well done that all it takes is just one cut on the cake to unleash the warm pistachio flood. It is paired with a scoop of vanilla gelato, and when eaten together, everything is just a creamy goodness that is unbelivable.

Another popular dessert item is the Tiramisu al Pistachio (S$14++). Yes, the tiramisu is filled with layers of Mascarpone cream for the sweet tooth! This one has strong espresso coffee flavours with a subtle hint of pistachio taste.

From now until 15 December 2016, our readers can quote “ladyironchef” to enjoy 1-for-1 antipasti, pasta and pizza (on selected dishes) at Pietro Ristorante Italiano. The promotion is valid from Mondays to Thursdays (lunch and dinner), as well as Saturdays (lunch).

Pietro Ristorante Italiano
12 Jln Kelulut
Singapore 809030
Tel: +65 6484 5528
Daily: 11am – 2.30pm, 6pm – 10.30pm
Nearest Station: Buangkok/ Fernvale

This post was brought to you by Pietro Ristorante Italiano.

How often do you walk down Orchard Road and find yourself stepping in to Hilton Singapore for a slice of their legendary cheesecake?

Well, we’d like to think more of Hilton Singapore. Do you know what used to be Checkers Brasserie is now revamped and known as Opus Bar & Grill? Dining there is a brand new experience now, and with Opus priding themselves on their grill, you know that you are in for the real deal.

The culinary team is helmed by Aussie chef Nick Philip, and the menu is contemporary with Australian influence. The charcoal grill and dry-age cabinet are what Opus Bar & Grill is building their success on, and they are on a mission to spoil you with only the best meals. Hilton Singapore is the first hotel in Asia to achieve MSC certifications, so you can look forward to sustainable seafood choices such as Seared Hokkaido Scallops, Black Cod Carpaccio, and Glacier 51 Toothfish Fillet.

We hopped by for dinner one of those nights, and here are some of the highlights of Opus Bar & Grill that you have to try when it is your turn too.

ASIAN-INSPIRED COCKTAILS

Such as Miso Soup, Tom Yum, Kaya Toast Martini, and Durian. You got that right. Exotic, aren’t they? And we assure you they are not at all weird. Sure, we were skeptical initially, too. How can tom yum be a cocktail?!

But Opus’ bartender is brilliant that way. Being typical Singaporeans with a huge love for kaya toast, it is without a doubt that we fell in love with the Kaya Toast Martini. Mildly sweet with a strong kaya (coconut and egg jam) taste, this cocktail stole the show that night.

The Tom Yum has a smooth taste that is made up of kaffir leaves, lemongrass and galangal – nothing unusually spicy, and very fragrant in fact. We loved the Miso Soup a lot too – tasted like umeshu, but is actually a mixture of Haig Club and Zacapa 23 Rum; slightly sour, slightly sweet, and very faintly salty.

TEMPURA ZUCCHINI FLOWER

We love the zucchini flower for its juicy stalk, and here at Opus, they stuff it with goat cheese filling before coating it with tempura batter and deep frying it. Served with a zesty chilli jam, the Tempura Zucchini Flower (S$18) boasts robust flavours.

SEARED HOKKAIDO SCALLOPS

No one says no to plump and sweet scallops. Especially if they are beautifully seared and its juicy essence are elevated with precise cooking techniques. Make sure you order the Seared Hokkaido Scallops (S$23) when you are dining here.

SMOKED BUFFALO MOZZARELLA

Caprese salad lovers, listen up! The Smoked Buffalo Mozzarella Salad (S$16) is easily one of the best renditions in town, featuring chunks of smoked mozzarella and heirloom tomatoes in different colours, then drizzled with chocolate balsamic, this salad in a hearty portion might just have us returning to Opus Bar & Grill!

CHARCOAL GRILLED KING PRAWNS

Charcoal grilled means there is a subtle smoky aftertaste, and that is exactly how we like our king prawns to be done. WIth smoked harissa, pomelo and labneh, the Charcoal Grilled King Prawn (S$21) is sweet yet light on the palate, making it the perfect starter to your dinner.

BLACK COD CARPACCIO

We are fans of Italian cuisine, and carpaccio dishes are very much preferred. The usual fishes that are selected for carpaccio are salmon and tuna, so a Black Cod (S$20) rendition is refreshing and we love how the subtle sweetness of the white fish blended so well with the dehydrated seaweed, cucumber caviar, lemon and olive oil marinate.

CURED SALMON

Salmon lovers will know that if the fish is well cured, it will be a delicacy that is royally favoured. With spiced creme fraiche, snake fruit and citrus dressing, the Cured Salmon (S$19) at Opus Bar & Grill is a treat indeed.

CHAR GRILLED LAMB CUTLETS

Fancy some game meat? We think the Char Grilled Lamb Cutlets (S$52) is a pretty interest with a faint fragrance from the Massaman curry emulsion.

36 HOUR PORK BELLY

While Opus is known for its steaks, there are plenty of choices even if you do not feel like having beef. The super tender 36-Hour Pork Belly (S$36) with lychee is a good option.

GLACIER 51 TOOTHFISH FILLET

A beautiful fish dish that the ladies might love if a meaty feast is not for you. The Glacier 51 Toothfish Fillet (S$47) is simplicity at its best, and ideal for the weight-watchers who need to dine out but don’t want to bust that calorie limit.

220G KOBE WAGYU RIBEYE MARBLE SCORE 6

This was the star that night. The Ribeye (S$92 for 220g) was done medium rare, just the way we liked it to be. And its marbling may be a score 6, but in all honesty, the fats were so melty that we were under the impression it was at least a score 7.

It also helps that Opus dry-age their own prime meat cuts between 14 to 36 days, and the custom designed cabinet is lined with himalayan pink salt – the aroma is infused into the meat during the dry-ageing process, producing only the richest flavours of the beef.

Other beef selection on the menu includes the 280g 150 Day grain-fed Australian Sirloin (S$58), 220g 150 Day grain-fed Australian Angus (S$62) and the Australian Rangers Valley Angus (S$110 for 2) that is dry aged 30 days.

RUSTIC SIDES

At S$7 per portion, pick from a selection of Creamy Mash Yukon Gold Potato, Mac & Cheese, and Smoked Risotto with Charred Leek. Everything is pretty heavy in taste, but we love the stark contrast when paired with our steaks. Now, you must not miss out on the creamy mash, really.

CHAR GRILLED BANANA

A healthier alternative to the local favourite “goreng pisang”, the Char Grilled Banana (S$14) is as simple as it is healthy. It is paired with smoked salted caramel coconut, and coconut & calamansi ice cream.

COCONUT SAGO

With mango gel, white chocolate and young coconut granita, the Coconut Sago (S$14) is delightfully pleasing with its tropical flavours. It is amazing how the sweetness from each individual ingredient blends together as we scoop the various layers and eat them altogether. A wonderful mess, we hear?

CHOCOLATE DOME

Who can resist the theatrics of pouring hot chocolate over a chocolate dome (S$14) filled with blueberry crumble and Baileys ice cream? This is the bomb.

Opus Bar & Grill
581 Orchard Road
Hilton Singapore
Tel: 65 6730 3390
Daily: 6.30pm – 10.30pm
Nearest Station: Orchard Road

This post is brought to you by Hilton Singapore.