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With two locations in Rome – one in hip and trendy Trastevere, and the other in central Sallustiano – Le Levain brings the classic French pâtisserie to the Eternal City. Think vibrant macarons, exquisite cakes and a daily rotation of handmade breads. Everything is crafted from scratch, making it a must-visit for pastry lovers craving an all-natural treat.
Tucked in the bohemian district of Trastevere, Nannarella serves up Roman classics with just the right amount of chef-driven flair. Loved by locals and savvy travellers, this not-so-hidden gem reimagines some of your favourite Italian dishes in a quaint, familial setting. There’s no reservation system in place, so aim to get there before noon or 7pm to beat the crowds.
Hassler Roma is a five-star escape where world-class service meets old-world glamour. Perched above the Spanish Steps, its panoramic views are almost as unforgettable as its Michelin-starred restaurant, Imàgo. For those wanting to explore the city, the hotel boasts a free electric shuttle to nearby shops and boutiques. With a range of wellness facilities, elegant rooms and the Spagna Metro less than 100m away, this hotel immerses you in the charm of Rome.
Inside a quiet block in Ang Mo Kio – one of Singapore’s oldest neighbourhoods and just six MRT stops away from Orchard Road – is a flat that has become a pilgrimage site for those plugged into Singapore’s underground food scene.
From the corridor, it looks like any other Housing Development Board (HDB) unit, the type of public housing where more than 80 per cent of Singaporeans live. But step inside TJBBQ and it feels like entering a boutique steakhouse. A 3m teak table takes centre stage, while soft lighting and a red accent wall set the tone for a refined, intimate experience.
The chef-host is Ng Tiong Jin, a former photographer who began hosting curated barbecue dining meals for groups of up to 12 diners in 2023. Meals start at S$118 per person and often include hickory-smoked wagyu tomahawk. For a Singaporean flourish, the meal ends with piquant sambal prawns with prawn keropok crackers and homemade otah (spiced fish cake) sliders.
“I love that the meals are casual but memorable,” says Tiong Jin, whose private kitchen has hosted 138 of these feasts and is part of a quietly growing trend of supper clubs, cocktail bars and cafés operating out of the most unexpected of venues: people’s private homes.
In 2023, Ng Tiong Jin started hosting curated barbecue dining meals for groups of up to 12 diners at his HDB flat in Ang Mo Kio; a group of diners enjoy gathering around TJBBQ’s dining table (topmost). PHOTO: LAURYN ISHAK
Supper clubs in Singapore are not new, but a new batch of hosts surfaced during the pandemic after the government relaxed rules around home-based businesses. Under the Home-Based Business Scheme, aspiring chefs could serve from home – provided they remain low profile, quiet and hygienic.
The result is a growing list of private kitchens offering everything from Vietnamese banh mi to elaborate Peranakan dishes. Prices hover around S$100 per person, and there’s no goods and services tax. Most chefs offer a distinct sense of place and heritage, and part of the appeal is being able to glimpse into everyday Singaporean life.
At TJBBQ, the set dinner often includes hickory-smoked Wagyu tomahawk (left) and, for a Singaporean flourish, the meal ends with piquant sambal prawns with prawn keropok crackers. PHOTOS: LAURYN ISHAK
“It is not just about the food but about people from all walks of life coming together at my table and enjoying a good conversation in my home,” Tiong Jin says, as we keep piling the condiments – crisp anchovy sambal, pickled green chillies, a squeeze of calamansi lime – onto our spicy prawn crackers, unable to stop ourselves from polishing off every last bite. “My grandmother would approve of this sambal,” one guest says between mouthfuls.
Across town, in the residential enclave of Dover, just two MRT train stops from the bohemian buzz of Holland Village, more homegrown culinary magic is unfolding.
Inside a condo unit, guests gather in Sherine Chua’s living room, swirling glasses of wine they have brought along, as she puts the finishing touches on the elaborate prep for The Drunken Chef private dinner session (from S$98 per person).
Sherine Chua, who runs The Drunken Chef from her home in Dover, serves her drunken chicken roulade, which is brined in premium, locally brewed rice wine for two days to deeply infuse the meat with flavour. PHOTO: LAURYN ISHAK
A self-taught chef who has been cooking since she was 15, Sherine sheepishly reveals she first learnt to cook for her friends about 10 years ago by watching YouTube videos. These days, she has added her own elevated spin on her seven-course Chinese zichar-inspired (cooked-to-order) meals, with many dishes requiring intensive days-long preparations.
For instance, a drunken chicken roulade is brined in premium, locally brewed rice wine for two days to deeply infuse the meat with flavour. The result is silky, succulent slices of chicken laced with a mellow sweetness and a heady fragrant finish.
Seafood pao fan dish (left) and crispy roasted pork belly from The Drunken Chef. PHOTOS: LAURYN ISHAK
Sherine turned her side hustle that she started in 2017 into a full-time, home-based restaurant about one-and-a-half years ago.
“What is most rewarding is watching people truly enjoy the food I have put my heart and soul into creating. There is something special about doing it in my own home as it is comfortable, intimate and creates the kind of atmosphere where everyone can just relax and connect,” Sherine says.
Another highlight is her crispy sio bak (roasted pork belly) with a masterfully blistered crackling that shatters at the bite, giving way to juicy layers of meat and fat.
Sherine nails both technique and timing with finesse, operating out of her modestly sized condominium kitchen that is equipped with just the usual home kitchen appliances like a stove and an oven.
Her signature paofan is a comforting pot of seafood and rice in a rich, umami-packed broth made from hours-boiled fish bones. The savoury, almost milky soup is infused with the natural sweetness of the sea and tastes deeply nourishing.
When the sun sets, the city’s most discreet home bars come to life. These intimate setups echo hidden speakeasies, with addresses shared only after a confirmed reservation, usually via word-of-mouth or a booking link.
Among the pioneers of this scene is Dannon Har, who, along with his wife Jamie, launched Section D in 2020. Nestled within their executive condominium in Sengkang, about a 10-minute drive from Changi Airport, they offer guests a cosy setting in their living room adorned with a floor-to-ceiling liquor shelf.
Dannon Har, who, along with his wife Jamie, launched Section D in 2020. PHOTO: LAURYN ISHAK
Dannon, a former drinks editor turned mixologist, often draws inspiration from personal experiences. For instance, he proposed to Jamie with his signature drink The Proposal, a smoky concoction featuring peated whisky, fresh orange juice and agave syrup. “I gave her a whole jug,” he quips.
He also experiments with spirits not typically associated with cocktails, such as Chinese baijiu, challenging himself to craft inventive drinks that bridge traditional flavours with modern mixology. Section D now runs by appointment only as they have a toddler, but Dannon continues to collaborate with brands on pop-ups and guest shifts.
For late night vibes, Vagabond Mixology is a one-man operation by cocktail whiz Ben Lim, who literally shakes things up from his breezy HDB flat in Braddell. He has set up a small cocktail bar counter in the living room, and with low lighting and soft music, the space transforms into an atmospheric drinking den.
Ben Lim, who runs Vagabond Mixology, shakes things up from his breezy HDB flat in Braddell. PHOTO: LAURYN ISHAK
Ben started his home bar in 2021 after rave reviews from a pop-up event at a former workplace. His cocktails (from S$27) feature boundary-pushing techniques and unexpected combinations like lacto-fermented strawberry honey and sweet-potato-infused bourbon.
Ben’s Lemon Cheesecake, which tastes almost like the dessert itself, features miso honey for a sweet, umami flavour, artichoke liqueur for balance and honey yoghurt for a creamy texture.
His creations are often themed to current affairs, pop culture influences like the HBO series Succession or British dance music project Jungle and his travels. For instance, Task Force Man (a reference to Singapore’s deputy prime minister Gan Kim Yong that was coined during Singapore’s 2025 General Elections) features a creative spin on the evergreen Negroni with olive oil-washed gin, cacao nib-infused Campari and cascara vermouth.
Dannon prepares his signature drink, The Proposal (left) while Ben puts the finishing touches on The Heat, a spicy margarita riff drink Inspired by music by UK neo soul band Jungle, it’s featuring szechuan pepper and chilli padi syrup. PHOTOS: LAURYN ISHAK
“I wanted a space to push creative boundaries, experiment and where people would feel at ease and be open to trying something new, maybe even leave with a new friend,” Ben says.
Indeed, in a city known for its architectural feats and high-concept dining, these homespun ventures prove hospitality does not need to be flashy.
Instead, it is the spirit of generosity and community in Singapore’s quiet corners where strangers become buddies and meals turn into a shared bonding experience. After all, unforgettable nights do not always start in a five-star lobby. Sometimes, they begin at a stranger-turned-friend’s front door.
For more information on Singapore Airlines’ flights to Singapore, visit singaporeair.com.
Seven years after launching his genre-blurring bar in Fukuoka, Yoshimitsu Obara has opened Citadel’s second outpost – this time in Bangkok. Known for its signature coffee cocktails, music collaborations and fashion drops, Citadel isn’t just a bar – it’s a lifestyle label. And Yoshimitsu sees Bangkok as the perfect city for its next evolution.
“There are so many ingredients here that don’t exist in Japan – tropical fruits, Asian herbs, local spirits,” Yoshi says. “It pushes me to create cocktails that are more narrative, more fusion.” Roughly 30 percent of the Bangkok menu is new, though core drinks like the espresso spumoni (pictured above) remain. “We even serve green curry cocktails (don’t miss the Khob Khun Krab) in both cities – but they’re totally different recipes.”
The Bangkok outpost of Citadel is near Phrom Phong BTS station and spans five floors, giving it space to build on its multidisciplinary roots.
For Yoshi, Bangkok’s high-energy contrasts are a creative catalyst. “It’s one of the most chaotic cities I know – some parts feel more developed than Japan, while others are ancient and untouched. That contrast excites my mind.”
The Bangkok location near Phrom Phong BTS station spans five floors, giving Yoshi space to build on Citadel’s multidisciplinary roots. Collaborations with local bartenders and musicians are already in the works, with plans for events, brand crossovers and music releases under Citadel’s in-house label. “I want to mix the people and cultures of Fukuoka and Bangkok – through cocktails, music, fashion, even staff.”
Yoshi first visited Thailand 14 years ago as a backpacker, a trip that shaped his perspective more than he realised. “The influence is probably deep and subconscious,” he says. Citadel Bangkok opened on 3 April – exactly seven years after the original. “It’s not just about expansion,” Yoshi adds. “It’s about connection.”
For more information on Singapore Airlines’ flights to Bangkok, visit singaporeair.com.