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Chinese New Year celebrations traditionally center on lavish reunion dinners, symbolizing prosperity and kinship. This year, Martell returns to Singapore’s elite culinary scene with the second iteration of “Flavours of Martell,” an exclusive gastronomic event uniting premium cognac with traditional Chinese cuisine. Running from February 4 to March 3, 2026, the limited-edition experience features custom menus at three esteemed Cantonese dining establishments: Peach Blossoms, Summer Palace, and Royal China, showcasing how Martell’s Cordon Bleu and XXO expressions can introduce unexpected depth and warmth to festive dishes.

This special pairing follows a successful pilot in late 2025, moving beyond cognac as a mere after-dinner digestif. Instead, the luxurious spirit is consciously integrated into savory and sweet courses, enhancing time-honored recipes through subtle infusion and thoughtful application.

Exploring Innovative Cognac Pairings

The participating restaurants each offer a distinct interpretation of this unique culinary challenge, reflecting their individual styles and expertise.

At Peach Blossoms, the award-winning Cantonese institution located within PARKROYAL COLLECTION Marina Bay, the focus is on modern interpretations of classic flavors. Their seven-course Prosperous Feast places cognac center stage. Notable highlights include amaebi (sweet shrimp) served alongside a delicate Martell Cordon Bleu jelly, and a luxurious double-boiled coral trout soup enriched with both Martell XXO and Chinese yellow wine. The meal concludes with a contemporary dessert featuring Martell XXO ice cream paired with a traditional lotus pastry.

Anchoring Tradition with Subtle Enhancement

In contrast, Summer Palace at Conrad Singapore Orchard, a Michelin-starred stalwart revered for its impeccable, heritage-driven Cantonese technique, adopts a more restrained approach. The restaurant expertly uses Martell XXO to subtly deepen the flavor profile without overshadowing traditional preparation. Guests can savor comforting items such as hot stone-braised bird’s nest and fish maw soup, gently accented with the cognac. Other standouts include braised 18-head South African abalone and steamed lobster prepared with an organic garlic trio. This approach emphasizes enhancement rather than outright fusion.

Meanwhile, Royal China marks its first Chinese New Year at Raffles Sentosa Singapore with a contemporary and refined menu. Known for its polished Cantonese cooking, the restaurant is tempting guests with luxurious selections. Their menu includes braised bird’s nest soup with fresh crab meat enriched with Martell Chanteloup XXO, and roasted Kurobuta char siew paired with a subtle yuzu sauce infused with Martell VSOP. The experience culminates with a dessert of pineapple ice cream and glutinous dumplings laced with Martell Cordon Bleu.

A New Dimension to Festive Dining

The integration of fine French cognac into auspicious Chinese New Year dishes offers diners a novel way to appreciate the symbolic feasting tradition. By incorporating the spirit directly into the preparation, chefs are unlocking new layers of complexity, demonstrating the versatility of high-quality spirits beyond classic beverage pairings. This trend reflects a broader culinary movement toward cross-cultural experimentation and elevated dining experiences during holidays.

Diners interested in experiencing this limited-time menu are highly encouraged to make reservations directly with the participating venues: Peach Blossoms, Summer Palace, and Royal China. Further details on the initiative are available through Martell’s official resources.

In Singapore’s dynamic culinary landscape, Chef Bjorn Shen, the well-known founder of Artichoke and a former MasterChef Singapore judge, has once again defied convention with his latest pop-up concept, Jellyfish Sushi. Located inside Artichoke at the New Bahru complex, this intimate 10-seat venue trades the centuries-old tradition of shari (vinegared rice) for artisanal bread, launching what Shen playfully dubs the “doughmakase.” This experimental format aims to challenge perceptions of raw seafood preparation by exploring how different textures and components of bread can elevate the sushi experience.

A Culinary Experiment in Bread and Fish

Jellyfish Sushi joins Shen’s existing experimental venture, Small’s, as a “restaurant-in-a-restaurant.” While Small’s often serves as an ingredient-led research and development hub—currently featuring a Korean Duck Feast—Jellyfish Sushi focuses its curiosity-driven ethos on raw and lightly treated seafood preparations, mirroring the fluidity suggested by its name. The debut offering is a 12-course menu priced at S$165 per person.

The fundamental question Shen poses with this concept is simple: What happens when bread replaces rice as the primary vehicle for high-quality seafood? Analogous to how a sushi master meticulously tempers shari to complement each cut of fish, Shen’s team precisely pairs various cuts and crusts of bread with traditional omakase ingredients.

The unconventional pairing, while surprising in a dedicated sushi format, draws parallels with open-face seafood traditions globally, from Danish smørrebrød to Dutch broodje haring. The “doughmakase” begins traditionally, with starters like rice-less salmon maki, before introducing the signature bread sushi.

High Points of the Doughmakase Journey

The integration of bread proved remarkably cohesive, blending textures and flavors in an unexpectedly complementary manner. Early courses successfully set the tone:

• Cured Mackerel: Paired with stracciatella and zucchini, this hand-roll style creation highlighted the successful fusion of rich cheese and savory fish wrapped in nori and soft bread.
• Soy-Marinated Kanpachi: Served atop the dense bottom half of a bread slice much like an open-faced sandwich, this offered a satisfying, firm crunch contrasting with the delicate fish.

One standout dish was the Red Sea Bream, which utilized kombujime—the traditional method of aging fish between sheets of kombu to deepen flavor. Dressed with garlic oil, lemon zest, and layered over a thin, fluffy piece of top crust, the presentation was likened to a savory yu sheng salad.

Focusing on the pinnacle of omakase ingredients, later courses featured variations of tuna. A negitoro and leek preparation used the crunchy side crust, or “rib,” of the bread, while a rich otoro cut, lightly seared and soy-marinated, was served over the firm bottom crust, emphasizing the structural role of the bread.

The meal concluded with a highly acclaimed dish: ultra-chewy, green Awaji Island wakame noodles. Served with two dips, a clean, smoky soba tsuyu broth infused with roasted mackerel bones and charred bread, and a creamy, carbonara-like asari clam potage, the noodles offered a familiar grounding element after a series of conceptual surprises.

Conceptual Ambition and Future Plans

Ultimately, Jellyfish Sushi earns high marks (4/5) for its expertly executed flavors and clever recontextualization of familiar seafood preparations. The concept is less about radical innovation than providing a refreshing, accessible twist on an often-reverent dining style.

While the flavor profiles were universally praised, some might wish for greater emphasis on the bread itself—specifically, a deeper dive into the baking process or the specific types of bread employed to support a menu explicitly titled “doughmakase.”

Bjorn Shen’s experimentation is far from finished. Future iterations of Jellyfish Sushi are expected to push the boundaries further, potentially seeing sushi ingredients served atop completely new foundations. Diners should not be surprised if upcoming menus feature pairings with formats like risotto or Vietnamese summer rolls, ensuring that the “jellyfish” ethos of unpredictability continues to define the dining experience.

Jellyfish Sushi is currently taking reservations and operates Tuesday to Saturday, from 6pm to 10.15pm, at 46 Kim Yam Rd, New Bahru, Artichoke, #01-02, Singapore 239351.

World-renowned French pastry chef Pierre Hermé will launch the world’s first Singapore-inspired macaron, aptly named The Jardin Peranakan, debuting exclusively at his Resorts World Sentosa (RWS) flagship boutique on February 9, 2026. This highly anticipated creation blends iconic Peranakan culinary components—notably pandan, kaya, and fresh herbs—through a distinctly sophisticated French lens, marking a unique cross-cultural collaboration in high-end sweets.

A French Take on Peranakan Delights

The Jardin Peranakan represents a harmonious fusion of local taste and global technique. Hermé, often dubbed the “Picasso of Pastry,” designed the macaron to capture the rich, aromatic complexity of Southeast Asian ingredients while maintaining signature balance and lightness.

At the core of the dessert is a smooth, vibrant ganache elevated by pandan, the vanilla of the East, delivering its subtle, grassy fragrance. This aromatic layer surrounds a center of rich kaya, or coconut jam, traditionally made from coconut cream and eggs, providing a deep, comforting sweetness. Crucially, the finished product incorporates a whisper of herbal freshness, designed to cut through the richness and provide a less cloying, or arguably, ‘less jelak,’ experience for the local palate. The resulting macaron is an edible ode to Singapore’s diverse heritage, filtered through Hermé’s exacting standards.

Collectible Tins Celebrate Local Icons

Accompanying the macaron launch is unique, locally inspired packaging. The treats will be presented in special collectable tins adorned with illustrations by celebrated local artist WHOSMiNG. These designs feature instantly recognizable Singapore landmarks and cultural symbols, ranging from the majestic Merlion and the Universal Studios Singapore globe, to a playful reference to the formidable king of fruits, durian.

This initial release is the first in a planned four-part series of Singapore-exclusive tins scheduled to roll out throughout 2026, offering collectors and souvenir enthusiasts a tangible piece of this culinary partnership.

Where to Find the Exclusive Macaron

The Jardin Peranakan macaron is available only at the Pierre Hermé Paris flagship boutique located at Weave in Resorts World Sentosa. This location offers Hermé’s full array of gourmet offerings, including his signature macarons, refined pastries, artisan chocolates, ice creams, and specialized barista-made beverages.

The boutique is situated at 26 Sentosa Gateway Weave, #01-234/234A Resorts World Sentosa, operating daily from 10 a.m. to 8 p.m.

The introduction of The Jardin Peranakan underscores a growing global appreciation for Singapore’s unique culinary landscape. By translating familiar, deeply cherished local flavors into a high-end luxury confection, Hermé not only pays homage to Peranakan culture but also further elevates Singapore’s status as a sophisticated epicenter for gastronomy and refined lifestyle experiences. This launch reinforces the city-state’s role in pioneering innovative cross-cultural cuisine—a delicious fusion of East meets West on the dessert plate.

After sixteen years of delivering emotionally resonant and often provocative live performance, Singapore’s celebrated homegrown theatre company, Pangdemonium, has announced it will conclude its operations following its 2026 season. Co-founders Adrian and Tracie Pang confirmed the decision, stating that the closure is a conscious choice to end the company’s critically acclaimed run on its own terms, ensuring its legacy remains defined by passion and artistic integrity rather than external circumstances. This proactive move marks the end of a significant chapter in Singapore’s contemporary theatrical landscape.

A Legacy of Bold Storytelling

Since its establishment in 2010, Pangdemonium quickly distinguished itself by staging sophisticated, emotionally charged productions. The company carved out a niche by expertly adapting major West End and Broadway titles for local audiences while maintaining the thematic sharpness and complexity of the source material. Their programming consistently challenged audiences, tackling uncomfortable yet vital subjects through powerful musicals and intimate dramas.

Over the years, Pangdemonium became synonymous with high-caliber productions, including landmark runs of shows such as the Pulitzer-winning musical, Next To Normal (2014), and the groundbreaking autobiographical musical, Fun Home (2015). Even through volatile periods, including pandemic lockdowns, escalating operating costs, and shifts in audience attention, the Pangs maintained their commitment to quality and artistic risk, ensuring their work remained relevant and impactful.

Ending While Still “In Love” with the Craft

The decision to close is unusual in the performing arts sector, often plagued by circumstantial shutdowns. However, the Pangs emphasized that their choice is deeply personal and artistic, rather than a forced commercial outcome. In comments shared with The Straits Times, the founders expressed their desire to conclude the Pangdemonium narrative “on a grace note” and “while we are still in love” with the work. This deliberate choice to exit at their creative peak reflects a commitment to protecting the integrity of the company’s 16-year artistic output.

What Defining Pangdemonium’s Run:

• Boundary Pushing: Consistent staging of complex and often uncomfortable thematic material.
• High Quality: Delivering polished productions matching international standards.
• Adaptability: Successfully bringing global heavyweight titles to local stages.

The Final Season: A Farewell to Audiences

Pangdemonium’s planned 2026 Season, set to commence in March 2026, serves as a poignant artistic farewell—a testament to the audience base that has supported their journey. The final lineup is curated as a tribute to the company’s strengths, blending classic and contemporary works.

The closing slate includes:

1. A newly adapted local production of Chekhov’s masterwork, Three Sisters.
2. A sharp British play focusing on themes of censorship framed within a wedding drama.
3. The highly anticipated return of the crowd-favorite musical, Come From Away, celebrated for its message of hope and human connection.

This final run provides theatre patrons with a crucial last opportunity to engage with one of Singapore’s most influential theatre companies. Audiences are encouraged to show their support and be part of Pangdemonium’s concluding artistic arc by securing tickets for the 2026 season. Details regarding the full lineup and ticket sales are available through the company’s official online channels.

The closure of Pangdemonium, though voluntary, signals a generational shift in Singaporean theatre, prompting reflection on the necessity of bold, independent voices and the challenges of sustaining them in a dynamic cultural environment.

February unfolds rapidly in Singapore, punctuated by major cultural celebrations like Chinese New Year and Valentine’s Day. Amid reunion feasts and romantic reservations, the city’s dynamic culinary landscape refuses to slow down, offering an exceptional range of newly opened venues. From experimental omakase to traditional Roman fare and bold Spanish tapas, diners have a compelling reason to schedule those long-awaited catch-ups. Here is a look at the five freshest dining spots making waves across Singapore this month.

Medusa: Roman Cuisine Meets Nightlife Glamour

Defying the rustic connotations of its “osteria” moniker, Medusa introduces high-energy Italian dining to Singapore. Located within South Beach Avenue, this concept from the respected Fortuna Group (also behind Fortuna and Fortuna Terrazza) is an immersive experience drenched in crimson Hues. The striking, 76-seat space is a tribute to Rome, the hometown of founder Egon Marzaioli’s wife.

Beyond the LED lights and mirror-clad interiors designed for the perfect photograph, Medusa focuses on classic Roman cuisine. Patrons can indulge in staples such as Supplì al Telefono (deep-fried arborio rice balls), succulent porchetta, and expertly prepared thin-crust pizzas and pastas like carbonara and cacio e pepe. Complementing the menu is a sophisticated cocktail program inspired by Greek mythology’s goddesses, available at the indoor bar or the breezy alfresco area.

Jellyfish Sushi: Bjorn Shen’s Experimental Bread Omakase

Chef Bjorn Shen, known for his boundary-pushing concepts at Artichoke and his role on MasterChef Singapore, continues his culinary evolution with Jellyfish Sushi. Situated within Artichoke, the intimate 10-seater counter shares the same experimental spirit as his chef’s table concept, Small’s.

Jellyfish Sushi challenges convention by replacing the traditional shari (vinegared rice) in sushi with various types of bread. The initial offering is a 12-course bread sushi omakase ($165 per person) focused on raw or lightly-treated seafood. Shen’s audacious experiment aims to explore whether the textures and flavor profiles of different breads can elevate the familiar sushi experience, resulting in unconventional yet surprisingly satisfying bites.

Ginza Sushi Arai: Tokyo’s Tabelog Gold Arrives

Singapore now hosts the first international outlet of Ginza Sushi Arai, a distinguished sushi-ya from Tokyo celebrated with a Tabelog Gold award—a signal of excellence trusted by local Japanese gourmands. Offering an authentic Edomae experience, the restaurant operates with a stringent focus on quality and tradition.

With just eight counter seats and a private room, Ginza Sushi Arai sources the freshest ingredients, flown in daily from Tokyo’s renowned Toyosu Market. The menu highlights seasonal variations, with delicate tuna cuts featured in spring and more robust selections served during winter. Defining the quality is the shari, which uses a signature mix of white and akazu (red vinegar) for a bolder taste profile, meticulously adjusted for temperature. While Master Chef Yuichi Arai personally handles sushi preparation during the summer months (July to September), the daily operations are expertly managed by Chef Junpeng Wang.

Patchwork Kitchen: Flavor Over Pure Tradition

Patchwork Kitchen offers an insightful bistro experience where flavor dictates the menu, rather than adherence to strict culinary categories. “I didn’t want Patchwork to be boxed into ‘Asian fusion’,” explains founder James Moon. The result is a casual setting serving East-Asian flavors peppered with Singaporean references, utilizing a global array of cooking techniques.

Key menu highlights demonstrate this cross-cultural ethos, including the comforting chicken rice arancini ($9), the delicate laksa tortelloni ($21), and the signature Patchwork chicken ($21) served with napa cabbage and gochugaru. Located at a picturesque spot overlooking the CBD, the restaurant maintains accessible price points, with most mains costing under $30.

Amor: Catalan Charm on Amoy Street

Tapas and paella aficionados have a new haunt with the opening of Amor on Amoy Street. This Spanish venue is the creation of Chef Yu Wang Leung and veteran Azad Sharma, both alumni of popular concepts like Olivia and Noa Lounge. Amor’s interiors draw inspiration from Catalan communities, featuring subtle nods to Antoni Gaudí’s architectural geometry.

The expansive menu caters to both casual tapas snacking and large group dining. Iberico pork takes center stage across the tapas selection, though the Mediterranean seafood paella ($56), generously feeding up to four, is a must-try. For lunch, an approachable $38 set menu is available, while evenings should conclude with Amor’s rich, silky signature burnt Basque cheesecake ($16).

These new openings underscore Singapore’s commitment to maintaining a world-class dining scene, ensuring there are always exciting culinary destinations, regardless of a busy calendar. For those looking to explore beyond the holiday rush, reserving a table at one of these vital spots is highly recommended.

February 2026 presents a significant logistical challenge for dedicated diners, as the concurrent demands of festive gatherings, family meals, and the start of Ramadan collide with routine maintenance schedules. To ensure compliance with public health standards, several of Singapore’s essential hawker centres and wet markets will undergo temporary closure this month for mandatory spring cleaning. While disruptions are generally limited, residents should quickly note these scheduled shutdowns to avoid unexpected changes to their daily makan (food) routines during this busy period.

Mandatory Maintenance Ensures Food Safety

Hawker centres and wet markets are the bedrock of Singapore’s culinary landscape, offering accessible, authentic meals year-round. Regardless of weather or calendar events, these community hubs require rigorous, periodic deep cleaning and maintenance, which is a key component of Singapore’s high food safety standards. These temporary closures, although sometimes inconvenient, are vital for hygiene, pest control, and maintaining the infrastructure that supports thousands of daily transactions.

For residents navigating complex social calendars this February—a month often packed with significant cultural and personal commitments—planning around these closures is essential. Fortunately, the schedule indicates that most closures are restricted to a single day or a brief two-day span, minimizing sustained neighborhood disruption.

Hawker Centres and Markets Closed in February 2026

To help patrons plan their meals and market visits, here is the full roster of hawker centres and markets scheduled for spring cleaning closures this month:

• Amoy Street Food Centre (7 Maxwell Road): February 28
• Buangkok Hawker Centre (70 Compassvale Bow): February 9 to February 10
• Circuit Road Market & Food Centre (80 Circuit Road): February 16
• Dunman Food Centre (271 Onan Road): February 19 and 20
• Kukoh 21 Food Centre (1 Jalan Kukoh): February 23
• North Bridge Road Market & Food Centre (861 North Bridge Road): February 9
• Margaret Drive Hawker Centre (38A Margaret Drive): February 9
• Our Tampines Hub Hawker Centre (1 Tampines Walk): February 3 and 4
• Telok Blangah Food Centre (79 Telok Blangah Drive): February 9
• Telok Blangah Market (82 Telok Blangah Drive): February 9
• Pasir Ris Central Hawker Centre (10 Pasir Ris Central): February 23 and 24

Tips for Seamless Dining

The key takeaway for frequent patrons is to check the proximity of the next nearest hawker centre before heading out. Local area residents affected by multi-day closures in locations like Buangkok and Pasir Ris Central should especially consider scouting out backup dining options beforehand.

Deep cleaning operations can involve heavy-duty equipment and chemical processes, meaning the closures are strictly enforced for the full duration specified. There is no access to the premises during these times.

As Singapore continues to be recognized globally for the excellence and authenticity of its food culture—a testament to the meticulous standards maintained by authorities and operators—these closures reinforce the commitment to quality. Being prepared for these short-term service pauses ensures that the long-term health and vibrancy of these crucial culinary institutions are preserved for all.

Singapore’s vibrant cultural landscape is witnessing a burgeoning movement of intimate, independently run shops prioritizing community and unique craftsmanship over large-scale retail. These discreet establishments, often tucked away in less-trafficked corners of the city, serve as vital anchors for local creativity and distinctive finds. Among these novel spaces is Sideway, a compelling “select” shop stationed adjacent to the historic Tiong Bahru Market, offering a curated blend of ceramics, publications, and accessories that encourages slow, mindful engagement.

The Rise of Singapore’s Soulful Retail

Despite its compact size, Singapore has consistently fostered pockets of passionate retail focused on artistry and storytelling. This trend shies away from flashy, high-street formats, favoring instead humble storefronts that nurture connections between makers and consumers. These quiet arrivals—including the minuscule Eliko Picture Books & Collectibles at Chinatown Complex and the longstanding vintage fixture Loop Garms—underscore a demand for authentic, personal shopping experiences.

Sideway, specifically, embodies this ethos. Conceptualized by local photographer and ceramicist Keneth Tan, the shop’s name is inspired by the notion of “a stall at the side of the walkway,” offering a literal and figurative space for respite and interaction in the rhythm of daily life.

Tan describes Sideway as “a space where we share the love of craft, stories and objects. It is ever-evolving, an informal space that allows both established and emerging makers to coexist.” This philosophy translates into an ever-changing inventory that feels like a meticulously gathered collection from a personal journey rather than mass retail stock.

A Curated Inventory Bridging Local and Global Craft

The items populating Sideway’s shelves reflect a deep appreciation for global and local hand-made artistry. Shoppers can often find eclectic pieces sourced from international trips, adding a layer of wanderlust and history to the everyday. Examples include practical yet beautiful artifacts like vintage fish dishes from an Osaka flea market or paper-light hidasuki ceramics acquired at Japan’s Bizenyaki Matsuri festival.

Crucially, Sideway proudly spotlights Singapore’s own creative talents, bridging the gap between overseas finds and homegrown artistry. Visitors will discover the works of celebrated local ceramicists such as Hans Chew, xian things, and Keneth Tan himself, demonstrating the shop’s commitment to growing the local craft sector. Offerings typically include:

• Handcrafted mugs and bowls for daily use
• Artisan scent dishes and small accessories
• Independent zines designed for contemplative reading

How to Visit This Tiong Bahru Gem

Sideway is located at Tiong Bahru Market (#01-85). Given its small-scale, owner-operated nature, opening hours are typically limited to most weekends, usually running from 11 a.m. to 4 p.m.

Actionable Tip: Because the schedule is subject to variation based on pop-ups or maker markets, prospective visitors are strongly advised to check the shop’s dedicated Instagram page (@atthesideway) before planning a visit.

By intentionally setting up shop in intimate locations and prioritizing meaningful objects over high volume, spaces like Sideway are enriching Singapore’s lifestyle scene. They provide essential platforms for emerging artists and offer consumers a tranquil alternative to mainstream commerce, affirming that the city’s heart and soul can indeed thrive in its smallest corners. Supporting these venues is key to continuing to cultivate authentic communal and creative ecosystems across the island.

Singapore’s robust creative community is increasingly finding homes in unconventional, intimate retail spaces, demonstrating that passion thrives outside of glossy storefronts. This burgeoning movement, characterized by highly curated “select shops” and micro-boutiques, aims to sustain local artistry, cultivate meaningful community interactions, and nudge the city’s cultural landscape forward. Among these unique ventures is Sideway, a recently opened craft and collectible shop tucked beside the bustling Tiong Bahru Market, offering a rotating collection of handcrafted goods, vintage finds, and literary zines.

The Rise of Singapore’s Intimate Boutiques

While known for its enormous malls and flagship stores, Singapore’s soul is increasingly visible in its smaller, quieter spaces. These micro-retail concepts forego large-scale commercial viability for intense personalization and authenticity.

This trend is not isolated. It follows in the footsteps of niche establishments like the 65-square-foot Eliko Picture Books & Collectibles in Chinatown Complex, which specializes in vintage picture books, or the beloved vintage clothing haven, Loop Garms. What unites these spaces is a commitment to fostering a local scene and building trust with patrons.

Sideway, located inside Tiong Bahru Market (#01-85), exemplifies this intimate approach. Described by founder Keneth Tan as a “select shop,” it features an ever-shifting assortment of functional pottery, artisanal accessories, and small printed media.

Sideway: A Rest Stop for Craft and Story

Sideway is the brainchild of Keneth Tan, a local photographer who transitioned into pottery. The shop’s name reflects its ethos: “a stall at the side of the walkway, one that you pass by in your everyday life, one that allows for interaction and space for rest,” Tan shared.

This philosophy translates into a deliberately informal setting designed to allow both established and emerging artists to co-exist. Tan sees Sideway not merely as a point of transaction, but as “a space where we share the love of craft, stories and objects.”

The inventory at Sideway offers a glimpse into a well-traveled, thoughtful life, often sourced from international explorations. Shoppers might discover small, everyday treasures like vintage fish dishes snagged from an Osaka flea market or paper-light hidasuki (a firing technique) dishes collected at Japan’s Bizenyaki Matsuri. Items range from bamboo coasters reminiscent of old Beppu arcades to specialized architecture zines.

Championing Local Artisans

Crucially, Sideway provides a dedicated platform to showcase and celebrate homegrown talent. The shop regularly features works from local ceramicists, including Hans Chew and xian things, alongside Tan’s own creations. By integrating these local pieces with carefully curated international finds, Sideway positions Singapore’s craft scene within a broader, global context of artisanal production.

Key Takeaways for Visitors:

• Focus on Ceramics and Literary Goods: Expect functional pottery (mugs, bowls, scent dishes) and small-run periodicals (zines).
• Highly Curated Selection: The stock constantly changes, offering a fresh experience with each visit.
• Support Local: The shop is a hub for emerging and established Singaporean ceramicists.

Sideway typically operates on most weekends from 11 a.m. to 4 p.m. However, due to the flexible schedule inherent to micro-retail businesses, patrons should verify opening hours on the shop’s social media channels (@atthesideway on Instagram) before making the trip.

This quiet, yet impactful, rise of specialty shops underscores a deeper shift in Singaporean consumer desire, valuing quality, story, and community over sheer volume. These small spaces serve as crucial cultural anchors, securing territory for creativity in a rapidly evolving urban landscape.

Singapore’s reputation as a culinary powerhouse just got sweeter: the nation has claimed the coveted title of World Champion at the Gelato World Cup 2026, held as part of the Sigep World in Rimini, Italy. Edging out 11 rival nations, the win marks a dramatic ascent for the team, which previously secured fourth place in the 2024 competition. The victory solidifies Singapore’s elite standing in the world of artisan desserts and sets the stage for the country to host the Asian regional qualifiers later this year.

Triumph in Rimini: The Olympics of Artisan Gelato

Often referred to as the Olympics of artisan gelato, the Gelato World Cup is a prestigious global showcase for technical artistry, precision, and creativity in frozen dessert making. This year, the competition featured 12 national teams, split evenly across four teams each from the Americas, Europe, and Asia. Competitors navigated ten highly rigorous technical challenges designed to push the boundaries of gelato creation.

These challenges required participants to master a spectrum of techniques, spanning everything from crafting exquisite gelato cakes, sticks, and single-portion desserts to constructing complex, large-scale artistic showpieces and intricate chocolate sculptures. Success hinged not merely on flavor, but on technical exactitude, flawless presentation, and innovative design.

The Winning Concept: A Circus of Precision

The four-member Team Singapore—comprising Team Manager Jason Tan, Pastry Chefs Dexter Lee and Loh Cheng Kit, and Chef Chew Wei Lung—captivated the judges with their ambitious project titled ‘Circus.’ The concept, inspired by themes of wonder, precision, and kinetic balance, was meticulously translated across every competitive challenge, earning top marks for conceptual execution and finesse.

The journey to the gold medal was not without turbulence. Team Manager Jason Tan shared the unexpected hurdles they overcame, noting that one member nearly missed the competition due to an unforeseen family emergency, arriving in Italy just one day before the start. Despite the adversity, the team delivered a stunning performance.

France secured the second-place spot with their project, ‘The Dance of Animals,’ while Argentina rounded out the top three, claiming bronze with their submission, ‘The Garden of Butterflies.’

Looking Ahead: Singapore Hosts Regional Selections

The celebration of this historic world title extends beyond Italy. Following the victory, Singapore is poised to host the Gelato World Cup Asia Selections from July 15 to 17, 2026. This regional qualifier will take place at the Marina Bay Sands Expo & Convention Centre, drawing the region’s finest gelato professionals to compete for highly coveted spots in the 2028 World Finals.

This upcoming event not only celebrates Singapore’s achievement but also underlines its increasing importance as an international hub for the finest culinary arts. The competition offers a valuable opportunity for local and regional dessert enthusiasts to witness the highest caliber of gelato-making innovation firsthand.

The Singapore team’s triumph serves as an inspiration, showcasing how preparation, ingenuity, and perseverance can translate into world-class success, cementing their spot at the pinnacle of global frozen pastry craft.

The legendary musical Cats, an enduring masterpiece by Andrew Lloyd Webber, is poised for a grand return to Singapore, securing a limited run at the Sands Theatre within Marina Bay Sands this October. Presented in partnership by Base Entertainment Asia, GWB Entertainment, and LW Entertainment, this marks the third homecoming in nearly a decade for the iconic production, offering theatre enthusiasts a fresh opportunity to experience one of the longest-running shows in Broadway and West End history.

A Global Theatre Phenomenon

Since its electrifying London debut in 1981, Cats has solidified its place in the theatrical canon. The production famously ran for nearly 9,000 performances in London and enjoyed an extensive 18-year tenure on Broadway. This global phenomenon has since been showcased in over 30 countries, translated into 15 languages, and captivated more than 73 million attendees worldwide. Its enduring popularity stems from the kinetic choreography and mesmerizing score inspired by T.S. Eliot’s collection of poems, Old Possum’s Book of Practical Cats.

The stage adaptation transports audiences into an oversized, evocative junkyard setting for the annual Jellicle Ball. This special evening serves as a platform where a diverse cast of feline characters step forward to share their individual stories, seeking to be chosen to ascend to a new life.

Familiar faces of the Jellicle tribe will include the playful and charismatic Rum Tum Tugger, the mysterious sorcerer Mr. Mistoffelees, and the notorious antagonist Macavity. Crucially, the production features Grizabella, whose mournful ballad “Memory” remains one of musical theatre’s most emotionally powerful and recognizable anthems.

How to Secure Your Seats

The latest Singapore run is already generating significant buzz, and prospective attendees are advised to plan ahead for ticketing.

While general ticket sales are not yet active, the official waitlist is currently open, offering theatre fans a crucial opportunity for early access. The waitlist remains active until February 8, 11:59 PM.

Following the waitlist closure, priority booking and pre-sale windows will commence shortly thereafter. Organizers have indicated that patrons can anticipate special promotions, including early bird discounts and exclusive perks for UOB cardholders.

Securing a spot on the waitlist is the recommended first step to ensure priority notification and access to coveted seats before they become available to the general public.

A Continued Appreciation for the Arts

The return of Cats underscores Singapore’s vibrant and resilient arts landscape, reinforcing its position as a major stop on the international touring circuit for world-class entertainment. As the nation continues to welcome major global productions, it provides crucial opportunities for both seasoned theatregoers and newcomers to experience the highest caliber of performing arts.

For up-to-date information on ticketing and further announcements, interested parties should monitor the official Base Entertainment Asia channels.