New Autumn Delights

NOV 01, 2018

Expand your culinary horizons with delicious new dishes at LANDMARK.

Change is in the air at LANDMARK, where several restaurants and cafes have unveiled new renovations, seasonal menus, and eco-friendly grab ‘n’ go solutions. From ZUMA to Urban Bakery Works, Green Common, and Mak Mak, these delicious offerings will make every meal memorable in “A Year of Something New”.


Fresh new look

A go-to for sophisticated business meetings, date nights and family celebrations, ZUMA recently revealed a brand-new main dining room conceived by interior designer Noriyoshi Muramatsu, of Tokyo's Studio Glitt. The new look, both refined and elegant, features beautifully reclaimed wood, artisanal tiles made in Japan, and contemporary details.

The restaurant has also dreamed up a collection of new dishes. Look for seasonal ingredients in dishes like red prawn gunkan served with black truffle and caviar, as well as the refreshing beetroot salad with Hokkaido cheese and spicy lemon dressing. Regulars might also appreciate the return of signature plates such as the Japanese wagyu tataki with truffle ponzu, and Robata grilled king crab with lime butter.

ZUMA celebrates its new interiors with a host of new, seasonal fare.


Run with it

Grabbing lunch on the run? Check out Mak Mak’s new Grab & Go counter, serving up freshly made Thai favourites and a rotating roster of daily specials in brand new eco-friendly packaging.

Among the mix, look for crowd pleasers like Panang beef sirloin curry and wok-fried minced pork with thai basil, as well as vegetarian-friendly choices like spicy salad with crispy tofu, roasted rice, mushroom and lettuce. For a sweet treat, don’t leave without a serving of mango sticky rice with coconut cream.


Freshly baked ideas

Inspired by the lively alfresco atmosphere at London's iconic Borough Market, Urban Bakery Works draws a crowd each morning for its buttery, flaky croissants and fresh coffee. But have you stopped by for lunch or dinner lately? The fall menu features three new savoury dishes – all made with Impossible meat that ensures a smaller environmental footprint.

Whether you’re swinging by for a quick lunch or relaxing dinner, try the award-winning, plant-based protein in the cafe’s nutritious new Impossible Meatballs with lemongrass, lime leaf and mango chutney; the Impossible Pizza with Bolognese, truffle and honey; and the Impossible Couscous with curry, cucumber, and tomato.

Try the new Impossible Pizza with Bolognese, truffle and honey at Urban Bakery Works.


A new leaf

LANDMARK recently welcomed Saladstop! to its lineup of healthy dining options. A pioneer of healthy dining in Asia, this new spot promises fresh food, homemade dressings, nutrient-rich dishes, preservative-free recipes, and a commitment to farm-to-table ingredients.

For a healthy and satisfying lunch, try favourites such as the Tuna San wrap, made with romaine, seared tuna, avocado, edamame, oranges, and wasabi honey soy sauce. The Go Geisha vegan salad with soba noodles, red and white cabbage, tofu, edamame, carrots, and Japanese miso also comes highly recommended. No matter what you order, Saladstop! delivers optimal freshness and all-natural ingredients.

Try Saladstop!’s Go Geisha vegan salad with soba noodles for a boost of protein, fibre, and healthy vitamins.


Great green machine

To satisfy both body and soul, look no further than Green Common’s fall menu additions. One of our favourites? The Taipei 101 Signature Bowl. Made with Omnipork, a groundbreaking plant-based protein designed to taste like pork, the rice bowl is a delicious, vegetarian version of Taiwanese braised pork rice.

Omnipork is also antibiotic-free, hormone-free, cruelty-free, and has 65 per cent fewer calories than real pork. At the same time, the innovative ingredient provides more fibre content, 333 per cent more calcium, and 53 per cent more iron compared with a comparable portion of pork. Whether you’re health-conscious or an eco-warrior, this dish is a must-try this fall.

Try the new Taipei 101 Signature Bowl, made with Omnipork, at Green Common.