TIONG BAHRU. Architecturally rich and vibrant with art deco walk-up apartments and food haunts this locale off Outram Road has a character rich in heritage. It is the first public housing estate in Singapore and holds 20 blocks of 2- to 5-storey pre-war public housing flats built by the Singapore Improvement Trust (SIT) in the 1930s. The 2-storey Transitional style shophouses along Tiong Bahru Road were built in the same period as the flats while the 1- to 4-storey Art Deco style shophouses along Outram Road were built in the early 1940s.
Features
Marina Bay Sands
Safdie Architects - Singapore's iconic skyline is about to change
The Golden Mile
A new vision by DP Architects and Studio Lapis
Wohabeing
A sense of place
Paula O'Callaghan – Ethnic Spaces
Partner and Designer at Hirsch Bedner Associates (HBA) speaks to the locals
Peranakan favourites
A blend of the indigenous Malay and the immigrants of China creates a legacy of exciting cuisine
Designers make their mark
Local talent takes on the world
The Secret Life of the Pencil
This book highlights designers and their favourite pencils
Lorong Buangkok
The last of Singapore kampung life
Jarrod Lim
Furniture designer and crafter
Trained in Milan with Patricia Urquiola and shaped by experience at SCP in London, JARROD LIM crafts designs that fuse the refined elegance of the West with the depth and spirit of the East.
Food
Drinks at VIOLET OON SINGAPORE AT DEMPSEY celebrate local places, heritage and culinary culture
Left to right:
Tropics of Kin – A creamy jackfruit Batida; Rindu Roselle – A twist on the classic New York Sour, made with Sarawak roselle and red wine; Temasek Cooler – Mancino Secco vermouth, botanicals lemongrass, sage, and oregano, Mediterranean herbs, and pineapple juice; Midnight Straits – Echoes kopi gao with candlenut orgeat and Lost Irish whiskey
Dish of the week
This popular dish is made with thin egg noodles, charsiew (barbecued pork), chye sim (mustard green) and dumplings of minced pork and prawn. The noodles are poached for a few seconds in hot water and then cooled in cold water for a nice springy, chewy texture. It is then tossed with sauces, sesame oil, lard oil and broth on a shallow serving plate. Originally from Guangzhou in China, wonton mee is served with chilli sauce and sliced pickled green chilli in light soy sauce.
Homegrown gin
Locals and expats brave the road less travelled by creating gin
Hainanese chicken rice
With roots from Hainan in China, chicken rice is one of Singapore's top local cuisines. Tender, juicy poached chicken has hints of garlic, pandan and sesami oil, and comes with a flavourful rice that has been cooked in chicken broth, garlic, pandan and lard. A ginger-based chilli sauce and a dark caramelised soy sauce are accompaniments. The dish is topped with cucumber and coriander.
Makan Kampung
Malay food at its best
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