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The Guardian
12 hours ago
- The Guardian
From eggs benedict to the minibar: seven food and drink gamechangers that became hotel hits
One of the most exciting aspects of arriving at a world-renowned hotel is exploring all the wonderful food on offer to guests. Over the years, hotels have been at the forefront of innovation in dining, creating exciting new ways to prepare and present food to offer guests a truly unique experience on their travels. Some of the creations to emerge from hotels over the past century have gained iconic status. Here are six dishes and drinks, and another culinary innovation that we have hotels to thank for bringing into our lives. Walnut or wal-not? The Waldorf salad The Waldorf-Astoria New York is among the world's most storied hotels. A byword for luxury, it has welcomed countless famous people through its doors, from US presidents to stars such as Frank Sinatra and Marilyn Monroe. Its renowned – and perennially popular – Waldorf salad was invented in 1896 for a charity ball in honour of the St Mary's Hospital for Children. The maitre d'hotel, Oscar Tschirky, created the original dish, consisting of apples, celery and mayonnaise, and, some time later, walnuts were added, giving the salad its satisfying crunch. Modern versions usually include grapes, and sometimes chicken, while the dressing can be made with the addition of lemon or orange zest, or with yoghurt instead of mayonnaise. Squidgy comfort: the brownieIf there's one sweet treat that signals comfort, it's the squidgy, chocolatey brownie. The gooey confection has many origin stories, and one suggests it was created in the kitchen of the Palmer House Hilton in Chicago in 1893, at the direction of Bertha Palmer, a socialite and philanthropist whose husband built the hotel. As chair of the Board of Lady Managers for the World's Columbian Exposition, held in Chicago, she tasked pastry chef Joseph Sehl with creating a new dessert that would be easy to box and transport. The first reference to the word 'brownie' appeared in the Sears Roebuck catalogue, published in Chicago in 1897. The hotel still serves brownies made to the same recipe, consisting of semi-sweet chocolate, butter, sugar, flour, eggs, vanilla extract and crushed walnuts. The brunch behemoth: eggs benedictThis classic brunch recipe is another Waldorf creation. According to a story first published in the New Yorker, in 1894 Wall Street broker Lemuel Benedict arrived for breakfast at the hotel feeling hungover. He ordered 'buttered toast, crisp bacon, two poached eggs, and a hooker of hollandaise sauce'. It must have gone down well as, soon after, Tschirky, known as 'Oscar of the Waldorf', added the new creation to the hotel's breakfast and lunch menus, but with his own twist. According to the New Yorker, 'Oscar's version of eggs benedict substituted ham for bacon and a toasted English muffin for toasted bread' – a change Benedict himself wasn't keen on, claiming: 'English muffins are unpalatable, no matter how much they are toasted or how they are served.' Millions have disagreed since. The national drink: pina colada Just the thought of this creamy, tropical cocktail brings to mind golden beaches and sun loungers – which is fitting, because the pina colada was first created at the beachside Caribe Hilton in San Juan, Puerto Rico, in 1954. The hotel's bartender, Ramon 'Monchito' Marrero, was experimenting with a new recipe that blended rum, coconut cream and pineapple juice with ice. After spending three months perfecting his creation, he named it the pina colada, which means 'strained pineapple' in Spanish, and began serving it at the hotel's Beachcomber Bar. The pina colada became so popular that in 1978 it was named the official drink of Puerto Rico. Today, it remains among the most requested cocktails the world over. An intergalactic treat: the DoubleTree cookieBarron Hilton, the hotel group's late chairman and CEO, used to speak passionately about the company's vision of a Lunar Hilton, which would one day welcome guests on the moon. It hasn't quite happened yet, but for Hilton's 100th anniversary in 2019, the company found an innovative way to bring its hospitality to space. DoubleTree hotels are known for the warm chocolate chip cookies given to guests on arrival (more than 30m are eaten every year), and in January 2020, the cookies became the first food ever to be baked in space. On the International Space Station, astronauts used a prototype Zero G Kitchen oven to prepare a test batch of the cookies, made with oats, flour, semi-sweet chocolate chips and chopped walnuts. Their experiments produced perfect cookies, just like the ones at DoubleTree hotels. The next big drink? Simia sour In 2020, Pernod Ricard, owner of Monkey 47 gin, partnered with Hilton to host a digital cocktail competition across Europe, the Middle East and Africa to find the hotel brand's 'next big thing'. A mixologist at the Cloud 9 Sky Bar & Lounge in Hilton Prague created the winning entry, simia sour, inspired by the Earth's tropical rainforests and exotic wildlife. It contains Monkey 47 dry gin, egg white foam, a refreshing twist of fresh lime juice and cranberry juice for the 'perfect sour taste', and is shaken over ice and served in a martini glass. It is now on the menu in 350 Hilton hotels across 29 countries. Press 9 for … room service The Waldorf-Astoria isn't just known for its culinary firsts – it also pioneered the concept of room service, so guests didn't even need to leave the comfort of their rooms to eat. When the art deco hotel opened on New York's Fifth Avenue in 1893 (the hotel's original site became the Empire State Building), it offered an immediately popular innovation: room service to cater to the privacy demands of its VIP guests. The idea of world-class cuisine brought straight to your room soon caught on at hotels around the world. To check out some of Hilton's top culinary offerings, see below or book direct at and save on your stay. Join Hilton Honors for free and save up to 20%* in the Hilton Sale, now on. *Terms and conditions apply. Must be a Hilton Honors Member.
Yahoo
24-04-2025
- Lifestyle
- Yahoo
11 best food spots in Upper Thomson to eat your way through this tasty hood
The Upper Thomson area is a bustling enclave for foodies in the know — a stretch with fresh finds, classics and everything between. Packed with late-night supper spots, trendy bakery-cafes and comforting local joints, it's the kind of neighbourhood where brunch, dinner and dessert all have their moment. Whether you're after handmade pasta, a hearty bowl of fishball noodles at midnight or some cake that rivals the best in town, here are 11 best food spots in Upper Thomson to eat your way through this tasty hood. Starting us off strong is 42 Pasta is the Answer, where you can find handmade pasta for just a wallet-friendly S$15. This quaint eatery in Thomson Plaza is helmed by an ex-NUS physics professor, and has become a bit of a hotspot despite being barely four months old. C'mon, it's pasta. The coolest thing has got to be how their pasta menu features just one dish: =Pasta of the Day (S$15). From unique pasta shapes to clever fillings and sauces, the offering changes daily depending on the chef's whimsy. Talk about the element of surprise! You could be getting the Sweet Potato Caramelle with Brown Butter & Balsamic Vinegar (pictured above) — an al dente candy-shaped pasta stuffed with creamy sweet potato filling, dressed in a nutty, tangy glaze. The only other entrée you can find on the menu is Roast Pork with Waldorf Salad (S$12/S$18), featuring smoky, tender pork belly paired with a refreshing salad of mayonnaise-dressed celery, apples, raisins and nuts. Sides include Bruschetta (S$2 per piece) and Potato and Cheese Bites (S$2), while the Basque Cheesecake (S$6) for a satisfying finish. 301 Upper Thomson Road, Thomson Plaza, #01-43, Singapore 574408 Tue & Wed, Fri to Sun: 12pm – 2pm & 6pm – 8pm Closed on Mon & Thu Instagram | Website Not to be confused with the prolific Wee Nam Kee, Nam Kee Chicken Rice Restaurant is an Upper Thomson stalwart with humble beginnings dating back to 1968. This family-run establishment has long cemented itself as a go-to for authentic, traditional Hainanese chicken rice — beloved by generations of regulars. Nam Kee Chicken Rice Restaurant's Chicken Rice (S$7+ for Single Pax) comes with a simple plate of fragrant rice crowned by about 6 pieces of chicken, several cucumber slices and a bowl of clear soup on the side. It's admittedly not the cheapest around, but we promise it delivers on flavour. The rice is cooked to perfection, each grained lightly perfumed with ginger, pandan and spices, pairing beautifully with the tender chicken. And of course, no chicken rice experience is complete without the holy trinity of condiments: dark soy sauce, ginger and that fiery chilli. Hungry? You can also order a Quarter, Half and Whole Chicken for S$12, S$15 and S$30 respectively. Beyond chicken rice, the eatery serves up a variety of zi char staples like Curry Fish Head (S$30), Fu Rong Egg (S$10) and Sambal Sotong (S$15/S$20). 201 Upper Thomson Road, Singapore 574343 +65 9637 9168 Daily: 10.45am – 8.30pm Facebook | Instagram | Website If you're in the mood for a delectable snack or a light meal, Mr. Onigiri is the place to hit up. This hole-in-the-wall takeaway kiosk specialises in Okinawan-style onigiri — a compact, sandwich-like spin on the rice balls we're more familiar with, ditching the usual triangle or circle for something a little heartier. Mr. Onigiri offers 9 types of onigiri, each stuffed with its own unique combination of fillings. Classic selections include the Spam with Cheese (S$5), crabstick-packed Mentaiko Kani Kama (S$6.50) and the Double Yummy Double Ebi (S$7). Top picks include the Signature Melted Cheesy Crispy Chicken (S$7) and the indulgent Truffle Aioli Chicken Karaage Onigiri (S$8). My personal favourite is the Otakotak Onigiri (S$8), a flavour bomb loaded with spam, tamagoyaki, a juicy slab of Muar otah, cucumber slices and mentaiko sauce, all sandwiched between Japanese rice and crisp seaweed. The contrast between the creamy, spicy otah, smoky mentaiko and salty spam is honestly to die for. 215P Upper Thomson Road, Singapore 574349 Thu to Tue: 10am – 8.45pm Closed on Wed Facebook | Instagram Unwind at Filo Bistro, a cosy Western-local fusion restaurant perfect for laid-back brunches and intimate dinners. At its helm is Chef Brian Yeo, who brings years of fine dining experience to the table — so you're in for a classy treat. A real head-turner on Filo Bistro's menu is the Hokkien Mee Paella (S$28) — a fusion of our beloved local Hokkien mee and the Spanish staple, paella. Instead of noodles, it features saffron Carnaroli rice simmered in a robust broth of pork bones and prawn heads, then topped with prawns, clams and unctuous nuggets of pork lard. Another standout is the Carrot Cake Fries (S$12), a toothsome appetiser of golden-brown fried carrot cake fingers served with fiery sambal aioli and savoury chye poh, lending the dish an umami pop. We can't list everything here, but trust us: there's so much more to uncover. Gunpowder Lamb Char Siew (S$28), Kaya Butter Panna Cotta (S$10), Buldak Mac & Cheese (S$22)… and that's just scratching the surface. 265 Upper Thomson Road, Singapore 574392 +65 8347 5888 Mon to Fri: 11am – 3pm & 5.30pm – 10pm Sat & Sun: 10.30am – 3pm & 5.30pm – 10pm Facebook | Instagram | Website Taiwanese food fans, you're in luck. Whether you're itching for your next lu rou fan fix or craving that rustic taste of Taiwan, look no further than 饗好吃 Xiang Taiwanese Desserts and Food. Owned by a Taiwanese boss, the restaurant even imports its ingredients and rice from the motherland — authenticity, check. The Braised Pork Belly Rice (S$9.80) is a must-try. This glorious dish features a warm bed of fluffy pearl rice topped with hefty slabs of tender, well-marinated pork belly with an impeccable meat-to-fat ratio, along with a jammy egg that adds a creamy richness to the savoury braise. The classic Taiwanese Minced Pork Rice (S$5.90) is another great pick. Now, how about a comforting bowl of Braised Intestine Mee Sua (S$7.90)? This bowl of smooth, silky and utterly slurp-worthy mee sua topped with gelatinous braised intestines is sure to transport you right back to Taiwan. Beyond mains and sides, the restaurant also serves an array of refreshing drinks and desserts. Highlights include the nutty Sesame & Almond Paste (S$3.50), Cooling Aiyu Jelly (S$5.20) and Xiang's Signature Dessert (S$5.50) — starring silky grass jelly and beancurd topped with chewy sweet potato balls, tapioca pearls, jelly, red beans, yam and the like. 224 Upper Thomson Road, Singapore 574356 +65 9749 4047 Wed to Mon: 11am – 10pm Closed on Tue Facebook | Instagram Save on that flight ticket; no need to travel all the way to Bangkok for Jay Fai's legendary crab meat omelette when you can get it right here at Nummun Thai Kitchen in Upper Thomson. Nestled in Thomson Imperial Court, this humble Thai eatery was kickstarted by a native Thai owner in 2020 and has been thriving ever since, now with a second outlet in Yishun to boot. If you could only have one dish, make it the star of the show: Nummun Thai Kitchen's Crab Meat Omelette (S$28). This pillowy creation is chock-full of huge crab meat chunks that pair wonderfully with the fluffy egg, satisfying enough to enjoy with just a bowl of White Rice (S$1). Needless to say, another crowd favourite is the Tom Yum Seafood Soup (S$14), available in both clear and creamy versions — the latter enriched with a splash of coconut milk. Tangy and bold, the soup is loaded with king oyster mushrooms and a medley of fresh seafood, including squid, prawns and even octopus. 200 Upper Thomson Road, Thomson Imperial Court, #01-03, Singapore 574424 +65 8886 8699 Daily: 11.30am – 2.30pm & 5.30pm – 9pm Facebook | Instagram 11 best hawker stalls at 724 AMK Market & Food Centre Hear me out: fishball noodles at 2 a.m. Sounds good? Ming Fa Fishball Noodles is the one and only spot in Upper Thomson where you can satisfy those cravings around the clock. Yep, it's open 24/7 — and honestly, you wouldn't want to miss out on one of the most iconic Teochew noodle brands in Singapore anyway. Ming Fa Fishball Noodles' signature Fishball Noodles (S$5.80/S$8) is nothing short of satisfying. Choose between a savoury broth or noodles tossed in a moreish mix of chilli and vinegar, accompanied by fishcakes, minced meat and their ultra-bouncy fishballs — made with 100% fish meat. Level up your meal with the Fuzhou Fishball Soup (S$6), featuring those same delicious fishballs, except with a tasty pork filling within. The stall also serves up Laksa (S$6/S$8.20), Curry Chicken (S$6.50) and Mushroom Minced Meat Noodle (S$6/S$7.50/S$8.50) among many other dishes. 246B Upper Thomson Road, Singapore 574370 +65 6455 4890 Daily: Open 24 hours Facebook | Instagram | Website If you're all for lazy mornings fuelled by comforting brunch fare, Hello Arigato will have you at hello (pun fully intended). This popular cafe is the ideal spot to kickstart a chill day, whether you're romanticising life over a cup of coffee or dining with your furkid. With an al fresco area and even pet utensils provided, it's as pet-friendly as it gets. Hello Arigato is best known for its Sandos — thick, satisfying stacks of freshly-breaded ingredients nestled between sweet, toasted shokupan (Japanese milk bread). Foolproof picks include the Spam & Egg Sando (S$18) and the creamy Tamago Sando (S$15), made with Japanese-style egg mayo and a whole aji tama. For something more indulgent, splurge on the Gyu Sando (S$28), featuring a juicy beef tenderloin katsu cooked to a perfect medium rare. Matcha fans, you're in luck; especially with the current hype. Get your fix with options like the Iced Dirty Matcha (S$8), Matcha Latte (S$6/S$7 iced), or one of the viral favourites: the Strawberry Matcha Cloud (S$6) or refreshing Coco Matcha Cloud (S$5). 227 Upper Thomson Road, Singapore 574359 +65 8772 3778 Tue to Fri: 9am – 4pm & 5.30pm – 9pm Sat & Sun: 9am – 9pm Closed on Mon Facebook | Instagram | Website Woodlands Sourdough… in Upper Thomson?! Yep, you're at the right place. Famed for their sourdough bread and bakes, this quaint Muslim-owned bakery cafe in 183 Longhaus is where you can grab a quick, quality pick-me-up. Be sure to visit early if you want to snag one of their signature Sourdough loaves (from S$8), which come in Country, Whole Wheat and Daily Special variations — and sell like hotcakes. Beyond loaves, you'll find a variety of other sourdough-based bakes, including the classic Butter Croissant (S$4), Big 'Ol Cinnamon Bun (S$6) bedecked with cream cheese frosting, Kardemummabullar (S$4.50) AKA Swedish cardamom buns and even Shio Pan (S$5.50), sandwiched with azuki beans and French butter. 183 Upper Thomson Road, 183 Longhaus, #01-03, Singapore 574332 Thu to Sun: 8.30am – 4pm Closed on Mon to Wed Facebook | Instagram If you could only get chirashi don from one place for the rest of your life, let it be Omoté. This popular Japanese restaurant has called Thomson Plaza home since its humble beginnings as a 12-seater sushi joint in 2019 — and it's since become one of Singapore's most trusted spots for high-quality bara chirashi and other donburis that won't burn a hole in your wallet. A must-try is the Truffle Roasted Garlic Chirashi (S$23.80), featuring a bed of warm sushi rice crowned by a generous heap of fresh salmon, tuna, squid and prawn sashimi cubes tossed in a white truffle-infused blend, then topped with ikura and crispy garlic chips. The combination works, we promise. Traditionalists can opt for the classic Omoté Chirashi (S$17.80) — which, believe it or not, has sold over a million bowls to date. And if sashimi's not your thing, Omoté also offers a range of quintessential donburis like the Tokyo Gyudon (S$12.80), Salmon Mentaiyaki Don (S$15.80) and Unagi Kabayaki Don (S$25.80), featuring a colossal slab of barbecued, kabayaki-glazed eel. 301 Upper Thomson Road, Thomson Plaza, #03-24A, Singapore 574408 +65 9450 1020 Wed to Mon: 11.30am – 2pm & 5.30pm – 9pm Closed on Tue Facebook | Instagram | Website Last but not least: Salted Caramel — because there's no better way to end a meal than with a sweet treat, right? This charming local-born cafe has specialty coffee, fresh waffles and, not to mention, hand-crafted ice cream made with only quality ingredients. A Single Scoop goes for S$5, while a Double Scoop is priced at S$9.50. Salted Caramel offers a neat lineup of flavours, including the likes of Ispahan (lychee rose), Lemon Cheesecake, Espresso & Caramel Biscuit and more. My personal favourites are the creamy, nutty Roasted Pistachio and earthy Genmaicha — both of which I used to splurge on weekly. Want to level up your scoop? Add S$1 for a fresh, buttery waffle cone or, better yet, go all in with their crispy, fluffy Waffles (S$6.50). 246F Upper Thomson Road, Singapore 574370 +65 9732 6731 Mon to Thu: 12pm – 11pm Fri: 12pm – 1am Sat: 11am – 1am Sun: 11am – 11pm Facebook | Instagram | Website 16 best dessert spots in Singapore to turn your frown upside down The post 11 best food spots in Upper Thomson to eat your way through this tasty hood appeared first on
Yahoo
14-02-2025
- Entertainment
- Yahoo
42 Pasta is the Answer: Ex-prof's humble handmade pasta with sweet potato, curry leaves & brown butter
Handmade pasta for S$15? That's what I heard about 42 Pasta is the Answer, a quaint eatery residing in Thomson Plaza. It's a two-month-old business run by pasta chef Zhi Han whose wife Hwee Yee helps out during her free time. The unique name is a nod to the book A Hitchhiker's Guide to the Galaxy, where the answer to the ultimate question of life, universe and everything is 42. Zhi Han used to be a physics professor who worked at NUS for 19 years. It's crazy how small the world is – my dinner companion discovered their sister was his student back in her university days. When asked what brought about the career change, he simply laughed and replied, 'I guess I wanted to try something new!' According to him, the main factor for keeping prices affordable is using 'humble' ingredients such as sweet potato and tomato to flavour the pasta. The pasta menu also changes daily depending on what the chef decides to whip up, from unique pasta shapes to creative fillings and sauce flavours. The element of surprise certainly intrigued me – I was excited to see what the day's menu entailed. I arrived early, so I got to catch Zhi Han's pasta-making process in action. That day, he made caramelle, an adorable candy-shaped stuffed pasta similar to ravioli. As the evening opening hour approached, other customers trailed in, and soon every table in the restaurant was occupied. We each ordered a Pasta of the Day (S$15), Sweet Potato Caramelle with Brown Butter & Balsamic Vinegar. These pretty little treats came steaming hot and garnished with generous shavings of parmesan and fried curry leaves. The wrapping was nicely al dente. The difference in quality compared to store-bought pasta was quite obvious; store-bought is usually more firm. However, it was chewier and more satisfying when hot – heads up to whoever lives by 'camera eats first' like I do! On the outside, the caramelle had a slightly browned crust from the butter. However, I couldn't identify the presence of balsamic vinegar despite its presence in the dish. Perhaps it's just me, but I didn't detect the zing so the dish seemed mostly creamy and buttery. Now onto the filling. Sweet potato seemed logical for a confectionery-shaped pasta. The subtle sweetness and creaminess made it feel as though a caramel dessert had been made into a savoury dish – in a good way! Curry leaves instead of rosemary or thyme with sweet potato? It wasn't a pairing I expected, yet it somehow worked. Aromatic and woodsy, the leaves gave the Italian dish an appealing Asian herb twist. I have a strange affinity for nomming on crispy curry leaves, and this texture was just right. Crav-Pot: Industrial kopitiam stall with lemon butter pasta & over 15 claypot dishes The Roast Pork with Waldorf Salad (S$12/S$18) was the only other main dish stated on 42 Pasta's menu. I found the S$12 portion small for the price, but its taste didn't disappoint despite this. Tender roasted pork belly lined one half of the plate. Its flesh fell apart easily, and melty but not overwhelmingly oily fat oozed from the layers with each bite. The smoky and slightly charred skin had a contrasting light crunch that was addictive and not too hard. The salad contained crisp chopped celery, juicy apples, raisins and nuts, coated in mayonnaise. I usually find mayonnaise extremely jelak, but it strangely wasn't the case here. If anything, the fruit salad created a light and refreshing contrast to the meaty pork. I admit that I nearly overlooked the Dijon mustard dolloped on the side while focusing on the pork and salad. Tangy with a wasabi-like aftertaste, it accompanied the meat well. For some reason, I found the visible mustard seeds more appealing than if it were just a smooth sauce. Speaking of overlooking details, the caramelised onions were hidden under the meat, and we didn't notice it until we'd eaten most of the plate. Soft and silky, they also paired the meat nicely with their slight sweetness. The mains were delicious, but my friend and I hadn't gotten enough of the menu. Activating our second stomachs for dessert, we ordered a slice of Basque Cheesecake (S$6) to share. Even this was baked in-house – I discovered from 42 Pasta's website that they sell cookies and brownies online as well! My reaction to the first bite was 'Is that honey?' Perhaps my tastebuds were working properly after all; Zhi Han confirmed that one of the ingredients was indeed honey for that perfect hint of nectar. Despite the creaminess, the cheesecake wasn't overly decadent. Its smooth centre was rich yet not as dense as I'd imagined, and contained within the firm edges and 'burnt' top. Not too sweet or cheesy, and an enjoyably tangy end to the meal. If you'd like to visit 42 Pasta is the Answer, I highly suggest making a reservation first. The place was small, but there were so many customers! Walk-ins are possible but subject to availability; be prepared to face a full house for dinner. While all under S$20, the portions were small, however the pricing was understandable given the effort required to prepare the dishes. Especially the pasta crafted from scratch – a big thumbs up to Zhi Han! Come to 42 Pasta for a good meal, and stay a while for the chill vibes. I guarantee you that a lunch or dinner like this is perfect for unwinding while catching up with your close ones. Expected damage: S$12 – S$21 Under $10 Pasta Places in Singapore that will make you shout 'Mamma Mia!' [Nov 2024 update] The post 42 Pasta is the Answer: Ex-prof's humble handmade pasta with sweet potato, curry leaves & brown butter appeared first on
