Superfoods and potent cocktails for the woman out to rule.
Superfoods and potent cocktails for the woman out to rule.
ON THE GLOW
If you haven’t heard, “Glo Up” is the latest buzz term for getting more attractive over time, and it is fast impacting another firmly established trend: Clean eating. There’s no better place to highlight them both than the aptly named Afterglow By Anglow café on Keong Saik Road—purveyors of healthy grub since 2014. Craving something sweet? Sip a pink soy latte made with beetroot, or have a “cheesecake”—Raw Neopolitan Swirl that’s a luscious stack of strawberries, raw cacao and cashew, pecan and cacao butter. In the savoury department, the Raw Basil Alfredo Pizza (yes, you read right) and Raw Taco Salad Bowl with spicy salsa and marinated walnut and cashew pepper dressing are sure to convert non-believers. And, of course, there is the açaí bowl (our love for this super food is no secret), this time, served with raw walnut brownies, bananas and salted tahini “caramel” for the ultimate nutrient-rich, gluten-free treat.
THE NEW POWER LUNCH
Whether to seal the deal with a client or steal away from the office to supercharge your system, a raw bar is sure to impress. Savour fresh, quality fare at the db Bistro & Oyster Bar in Marina Bay Sands, which has refreshed its menu with loads of sumptuous seafood. Besides 30 varieties of oysters that are shucked-to-order, there is king salmon, spicy tuna and hamachi tartare; Alaskan king crab legs; and Oscietra Caviar, personally selected by celebrity chef Daniel Boulud for his Singapore outpost, which is served in a decadent quenelle atop house-baked brioche, lemon crème fraiche and egg mimosa. Lunch-time luxury also prevails at Aura in the National Gallery. Best known for its Sunday boozy brunch and rooftop bar, the snazzy Italian restaurant also serves up a surprisingly affordable free flow buffet of hearty roasted vegetables, salads and homemade breads. Talk about dining in style.
ENERGY DRINKS
Don’t reach for the bull—boost your spirits with a fun and flavourful cocktail instead
Piscorinha at Tiger’s Milk stars pisco, a Peruvian whisky, shaken with a refreshing trio of calamansi, passionfruit and sour plum served over crushed ice.
A Cuban Nyonya at Beast & Butterflies is an East-meets- West fusion of Cuban and Peranakan flavours, made with rum, mint leaves, fresh lime and velvety gula melaka.
Tomberry Wine at Operation Dagger is concocted with punchy sake and a cold vacuum infusion of fresh and pickled strawberries, dehydrated cherry tomatoes and a basil oil garnish.
Faulty Sours at The Westin Singapore enlivens you with an abundance of strawberries, guava and lemon juice, a punch of basil and splashes of Monkey Shoulder whisky.
