NORTH Miznon @ Amoy Street - A Modern Israeli Dining Experience

First established in Tel Aviv, Israel, NORTH Mizon at Amoy Street is the concept's first Asia outpost. Founded by Chef Eyal Shani – a leading figure in the Israeli culinary scene and most famously known as a judge on MasterChef Israel, NORTH Mizon showcases modern Israeli flavours, with a daily-changing menu of sharing plates to reflect the multifaceted nature of Israeli cuisine.

Naked Heirloom tomatoes Mosaic 4.5/5

You will find interesting plant-forward dishes, such as the stunning Naked Heirloom Tomatoes Mosaic ($19) topped with olive oil and salt flowers. The specially sourced tomatoes are sliced paper-thin and drizzled with Greek extra-virgin oil with a generous sprinkle of sea salt, teasing the beautiful flavours of the produce.

Melting Baby Leeks, Parmesan 4.2/5

Melting Baby Leeks, Parmesan ($18) is another dish that highlights one of the key principles of Chef Eyal Shani. He strives to source the freshest, best, and, where possible, local ingredients to be served in his restaurant. Buttery, sweet and savoury with parmesan, these baby leeks were just as satiable as a plate of well-barbecued ribs.

Focaccia 4/5

Hummus topped with Prawns in Beurre Noisette 4.5/5

Inspirations from French and Italian cuisines are reflected on the menu as well. For example, Hummus topped with Prawns in Beurre Noisette ($36) was lusciously creamy and rich. The prawns added a layer of texture and flavour to every bite. Thanks to the restaurant's signature Focaccia served on the house, I could mop up the humus on the plate. The focaccia itself is a great starter too. It comes with a trinity of sauces served at almost all Israeli meals; zhug – a fresh green chilli paste with garlic and olives, Maggie tomato salsa and sour cream.

Palamida Fillet 4/5

We also had Palamida Fillet ($34) roasted on plancha, served on a pretty-in-pink tomato cloud and tahini. Though the fish was very well done with firm and moist flesh, it was relatively underwhelming.

Roast Beef Carpaccio on the Rock 4/5

Talking about inventive ways to present dishes, Chef Eyal Shani's Sirloin Roast Beef Carpaccio on the Rock ($47) is served to us on a solid rock. Its sight will definitely excite your taste buds and your friends, and the portion makes it even more ideal for sharing.

The dessert selection features up to six glorious and utterly satisfying creations. A classic to try will be the Ants Nest Cake with Queen Hajar shiny glaze is a honeycomb cake with toasty caramel notes, and a touch of ginger. However, my personal favourite is the Semolina Cream Cake, which gave me a warm and fuzzy feeling for each bite. Each dessert is $20, or enjoy a cardboard comprising a mix of all desserts at $19 per person.

Words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


NORTH Miznon
110 Amoy Street
#01-01
Singapore 069930
Tel: +65 80285204
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Tue-Sun: 530pm – 12am
(Closed on Mon)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

Byblos Grill @ Bussorah Street - An Authentic Labanese Fare In Kampong Glam

Food choices aplenty at Kampong Glam, and Middle Eastern cuisine is one of them. Located at Bussorah Street, Byblos Grill serves up Lebanese cuisine with a wide selection of mezze and main courses.

Hummus 3.5/5

Lavash 4/5

Chickpeas were and are abundant in the Middle Eastern, resulting in this highly nutritious, and delicious Hummus. Made with chickpea, tahini, garlic, lemon juice and extra virgin olive oil, ours was creamy and rich with nutty tahini flavour. What it needed was perhaps a couple more dashes of lemon juice for an extra zing. The best way to appreciate its flavours is to have the Lavash, a thin flatbread served to us poofy and warm.

Platter 4/5

For mains, we had a platter consisting Lamb Kofta, and Chicken Tawouk served with rice and homemade sauces. The Lamb Kofta is a Middle Eastern meatball made with minced lamb marinated in 7 different Turkish and Lebanese spices, mixed with chopped parsley and onions. Skewered and grilled, the meat wasn't too gamey, and flavours of the spices came through quite well without being overpowering. The latter is chicken chunks marinated in a yoghurt spice mixture, skewered and charcoal grilled. The chicken chunks were lean but moist. Similar to the lamb skewer, the spices were just right. Their version of tomato salsa and a spice dip which is made of several spices were punchy and also helped to cut the richness of the meat skewers. The fluffy rice was a plus too.

Lahmacun Lamb 3.5/5

Lahmacun Lamb is like a Turkish pizza made with flatbread and minced lamb toppings. The sweet tomato base worked well with the juicy minced lamb.

Kunafa 4.2/5

For dessert, try Kunafa, a traditional Middle Eastern dessert made with thin noodle-like pastry soaked in sugar syrup and layered around cheese and baked. Although the expected stringy cheese was missing, as well as that sprinkle of vibrant green crushed pistachios, all other elements made it really yummy - the tart citrus wedges, the savoury cheese bits and the milky cream that mellow out and complement the sweetness of the pastry. And Turkish Coffee is a must!

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting. 


Byblos Grill
14 Bussorah Street
Singapore 199435
Tel:+65 6296 8577
Facebook
Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 11am - 1am

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to Beach Road. Walk towards the junction of Jalan Sultan and Beach Road. Cross the road and walk down Beach Road. Turn right onto Bussorah Street. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Bugis MRT station. Take Exit B. Walk towards Raffles Hospital. Walk to junction of North Bridge Road and Ophir Road. Cross the junction and walk down North Bridge Road towards Arab Street. Turn right into Arab Street. Walk down Arab Street. Turn left onto Baghdad Street. Turn right onto Bussorah Street. Walk to destination. Journey time about 10 minutes. [Map]

Fat Prince @ Tanjong Pagar - Turns Up The Vibe With Its New Brunch Menu

The notion of fun dining is central to the recent revamp of Fat Prince at Peck Seah Street. Known for its modern middle eastern cuisine and unconventional 'kotails', a new head chef is on board to drive the refreshed menu. If you are looking for more ideas for brunches, Fat Prince might just be the answer.

Morning Star Kotail

Fat Prince’s brunch menu is available every Saturday from 1130am to 3pm. And you will be delighted to know you can couple that with a two-hour free-flow from 12pm to 2pm ($59), featuring a selection from red and wine wines, prosecco, Peroni lager and the signature Morning Star Koktail.

Mimosa

The brunch menu comprises Mezze and Salads, Mains and Kebah. You can also opt for a Royal Brunch ($49 per person), a set which includes their pick of a brunch exclusive, paired with a glass of Mimosa to start, a choice of Fat Prince’s signature house dips, a mezze or salad, and a dessert of the day.

Cured Salmon Crudo 4/5

Mezzes are great introductory dishes to Fat Prince's take on modern middle eastern's flavours. Served as a light appetiser, I enjoyed the mouth-filling texture of the Cured Salmon Crudo ($18) and the contrasting crunch from the sprinkle of Dukkah. The drizzle of Pomegranate Molasses and Smoked Date Puree layered the dish with notes of dark, caramelised sweetness, which complemented the savouriness of the cured fish really well.

Cashew Hummus 4/5

Hummus lovers will not be disappointed with this Cashew Hummus ($10) - savoury, lemony and zingy; as compared to a chickpea hummus, it is more textured, which makes it all the more suitable for the soft, fluffy toasted yoghurt pita.

Lamb Meatballs 4/5

The Lamb Meatballs ($18) was an aromatic dish with much emphasis on the use of herbs and spices. The meatballs were well seasoned, juicy on the inside and crisp on the outside. They sat on top of Chermoula, a Morrocan sauce which is a mix of garlic, herbs and spices, accentuated by a sprinkle of Za’atar and a handful of arugula leaves. There are a lot of heady flavours going on in one dish, and it is one good dish to order if you are here for their kotails.

Negroni Rouge

I have to say, if you didn't go for their kotails, a Saturday at Fat Prince would be like any other Saturdays.  For a more cautious start, perhaps go for the Gimlet 100 ($20) with Roku Gin, Japanese cucumber cordial and citrus. For something a lot bolder, the menu features two renditions of Negroni: Negroni Rouge ($22) with Beefeater Gin, Mancino Rosso, peppercorn and juniper; and Negroni Blanc ($22) with Beefeater Gin, dill, Mancino Secco and gentianne. Even for the untrained palate, they came across as more balanced and rounded than what I had tried till date.

Fatteh Breakfast 3.5/5

To hold the drinks, line your stomach with something hearty, such as the Fatteh Breakfast ($24). What a feast to the eyes to see a wholesome combination of poached eggs, halloumi and falafel served with yoghurt, baby spinach and toasted pita. What stood out for me is the falafel with a dollop of hummus, as well as the spiced eggplant stew. What didn't sit well with the dish was the eggs - Sous vide eggs ain't just the same as eggs that are skillfully poached in water, and in the case, the runny eggs messed up the plate the moment they were being broken.

Mememen 3.8/5

The Menemen ($28) scores with its robust spiced tomato base, lightened with labneh (a creamy, yoghurt cheese) and toasted pita. You get a choice of either lamb or halloumi.  Every spoonful of the tender shredded lamb meat together with the deep savoury tomato was deeply satisfying. The dish could have fared even better if raw eggs were cracked directly into the spiced tomato. Our eggs were overdone, and I reckoned that was because those were pre-cooked eggs.

Shakshuka Leek & Kale 3.5/5

Chef's vegetarian version of Shakshuka is this Shakshuka Leek & Kale ($20) - Baked Eggs, Leek & Kale Ragout, Dukkah and Toasted Pita. Although I don't quite agree that this embodies the authentic flavours of shakshuka, which can also be done in various meatless versions using eggplants, capsicums and so on, I appreciate it as a meatless dish that appeals on taste and texture. Interestingly, it reminds me of thunder rice tea with the diced leek and kale, along with the addition of ground nuts!

Half Fried Chicken 3.5/5

The Half Fried Chicken ($24) was clean and straightforward, hitting us with the right amount of greasiness and flavours. The fried yoghurt batter was thin and crisped, and the accompanying sauces and pickles injected even more characters into this classic dish.

Spiced Berry French Toast 3/5

Something sweet on the brunch mains, which can also be a dessert is the Spiced Berry French Toast ($21) - Brioche, Caramelised Banana, Preserved Lemon Ice Cream. The saltish housemade preserved lemon ice cream was a winner but the dense slices of thick-cut toast that tried to pass off as a legit brioche were disappointing. It was a pity as the spiced berry compote stuffed inside the toast was really delicious.

Overall, the vibe that Fat Prince provides, on a Saturday morning, will set you right for the rest of your weekend.

Written and photography by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Fat Prince
48 Peck Seah Street
#01-01
Singapore 079317
Tel:+65 62217794
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening hours:
Mon-Fri: 1130am - 3pm, 6pm to 12midnight
Sat: 1130am -3pm, 6pm to 12midnight
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT Station. take Exit A. Turn right onto Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]

Artichoke @ Middle Road - The Least Authentic Middle Eastern Restaurant

Nine years and still standing tall is Artichoke in the heart of Singapore's Arts and Heritage district. The restaurant in Middle Road is helmed by chef-owner Bjorn Chen, offering Middle Eastern inspired cuisine, which is the least authentic Middle Eastern restaurant. The funky take of the cuisine draws inspiration from Middle Eastern flavours and ingredients while injecting the element of fun and creativity into the dish.

Our dinner commences with a couple of small plates. We have the Turkish Eggplant ($12). Hummus & Iraqi Spiced Mushrooms ($14), Sea Asparagus ($12) and Beetroot Borani ($12). My favourite is the Hummus & Iraqi Spiced Mushroom. There is something different about the hummus here. On top of the nutty chickpeas, we got to know from chef Bjorn, he added miso to brighten the flavours, elevating the taste profile.

Sea Asparagus 3/5

The Sea Asparagus is a new item on the menu. Usually, the ingredient is used as a garnish in Singapore, but it is served as a dish here, just like the way it is eaten in Middle East. As the sea asparagus is grown in salt mash near the seas, it is naturally briny in taste. Hence I would recommend having it together with the labneh and crispy fried buckwheat to tone down the saltiness.

Crab Toast 4.5/5

The crowd favourite has to be the Crab Toast ($16). On top of the fresh house-baked brioche is blue swimmer crab mixed with Greek yoghurt, mayonnaise, chopped chives, chopped and degorged cucumber. This is complemented by the deep-fried chicken skin and ikura topping. It is the sort of dish that you just need to pick it up with your fingers and pop it into the mouth to get that explosion of flavours.

Falafel Salad 4/5

Same same but still different is the Falafel Salad ($20). Cooked and chopped vegetables are added to the chickpea blend for a fluffier texture to go along with the butter lettuce dressed in fruity sumac dressing. It is further served with mint, pomegranate, dill, tomato and onion slices.

Housemade Hashbrown 4.5/5

The Housemade Hashbrown ($14) topped with sour cream, and fresh za'atar (wild thyme in Middle East) is probably the best hashbrown I ever have eaten. It uses Russet potatoes that have been steamed, grated and seasoned with cornflour and salt. It is then baked at low temperature at 150 degrees Celsius for an hour, giving it a soft interior complemented by the crispy exterior.

Cuttlefish Shawarma 4.2/5

Green Harissa Prawns 4/5

From the seafood section of the menu, we tried the Cuttlefish Shawarma ($25) and Green Harissa Prawns ($38). The cuttlefish is grilled over the mangal grill, suspended naked over the flame for even heating. It is dressed in a delicious special dressing of chicken fat, lime and soya sauce. As for the Green Harissa Prawns, I find it similar to Thai green curry with huge crunchy prawn.

Charcoal-Grilled Duck "Shish Taouk" 4.5/5

For the meats, we have the Charcoal-Grilled Duck "Shish Taouk" ($30) and the Steak of The Day. I love the Charcoal-Grilled Duck "Shish Taouk" which has been marinated in yoghurt, onion juice and spices for a minimum of two days and cooked on charcoal grill with olive oil and lemon. The duck breast cubes are tender, juicy, flavoursome and in a way addictive. I can't stop going back for me.

Steak of the Day 4.2/5

The Steak of The Day is the Australian Black Angus Rump Cap seasoned with salt and grilled over woodfire to medium-rare. It is a prized cut commonly used in South America, especially in Brazil but not in Singapore. Being not a lover for A5 wagyu, I prefer my beef to have that textural bite. Hence the beautifully cooked rump cap is the right cut for me for that satisfying bite.

Malabi 4/5

Moving to dessert, we started off with the Malabi ($16). Underneath the pile of passionate granita is a silky smooth avocado pudding. In fact, this is their third version, garnished with Thai basil leaves and meringue pieces for an Asian feel to it.

Baklava Cheesecake 4/5

The Baklava Cheesecake ($22) is soft and fluffy. It has all the original elements of baklava retained in a cheesecake form,

Date Pudding 5/5

You definitely have to leave some space for the Artichoke's Date Pudding ($16). The plate comes with a date pudding drenched in a pool of smoked mil. It is finished off with coffee jelly, cashew praline, cashew nut brittle, cracked sea salt and cocoa powder. Though messy looking, this is the best date pudding I have eaten. Definitely a mush order here.

Chicken Urfa Kebab 4.2/5

Besides checking out the new dinner menu, we also tried some items from the weekend brunch. One of their popular weekend brunch items is the Chicken Urfa Kebab ($28). The minced chicken thigh is grilled to a delightful tender texture, packed with beautiful aromatics. The cabbage salad tossed in tahini and amba, orange, mint and a dollop of garlic sauce brighten up the whole enjoyment.

Crispy Lamb Floss 3/5

The Crispy Lamb Floss ($28) comes topped with a sunny side-up and hummus on the side. Using lamb shoulder, it is braised, shredded and cooked to crispy. The hummus has also been thinned down.

Cauliflower Kushari 3/5

The Cauliflower Kishari ($24) consists of deep-fried cauliflower, rocket leaves, onions, lentils, mint, puffed corn and fragrant basmati rice. It is then tossed in shallot oil, and seasoned with salt and amba. For brunch, it even comes with a marinated Japanese ramen egg.

I have always known Artichoke as a brunch place, and it never occurred to me that it is a Middle Eastern restaurant, serving delicious but yet not so authentic Middle Eastern cuisine. After nine years and it is still around, it speaks a lot of their food, isn't it?

Note: This is an invited tasting.


Artichoke
161 Middle Road
Singapore 188978
Tel: +65 63366949
Facebook
Website
Nearest MRT: Bugis (DT Line, EW Line), Bencoolen (DT Line, EW Line)

Opening Hours:
Tue-Sun:
Hang Time: 4pm - 6pm
Dinner: 6pm - 945pm
Sat-Sun:
Brunch 1130am - 245pm
(Closed on Mon)

Direction: 
1) Alight at Bencoolen MRT station. Take Exit E. Walk down Waterloo Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Bugis MRT station. Take Exit C. Walk to junction of Victoria Street and Middle Road. Turn right onto Middle Road.  Walk to junction of Middle Road and Waterloo Street. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

Porta @ Park Hotel Clarke Quay - Revamped Menu With Crave-worthy Appetisers

Porta Fine Food & Import Company at Park Hotel Clarke Quay has recently revamped its menu with a stronger focus on European and Mediterranean dishes, combining fresh produce sourced both globally and locally. With the belief that appetisers are keys to paving the way for a good meal forward, Porta’s Executive Chef Alex Phan has panned out new appetisers that offer light and refreshing flavours to whet your appetites.

Grilled Summer Vegetables with Hummus 3.8/5

The revamped menu sees more vegetarian options too. One of which is Grilled Summer Vegetables with Hummus ($14), that drawn me in with its bright and zesty flavours. The grilled vegetables provide great textures to the smooth and creamy hummus. In fact, I find this a sumptuous brunch item to be served with a couple of sourdough toasts.

Chicken and Egg 3.5/5

Chicken and Egg ($14) is an adorable appetiser that plays on the chicken or egg notion. What comes in sight first is the ajitsuke tamago, brightly tainted with Beetroot juice which sits on a nest of crunchy vegetables such as white and purple cabbage, white onions, edamame and corn. The chicken which is nowhere in sight, is embedded beneath as grilled soy-marinated chicken thigh. Again, similar to the above, this dish is packed with bright notes and textural contrasting elements that will set your jaw exercising.

Spicy Salmon Tartare 4.5/5

Chef Alex first plates the dishes in his mind in a 3-D manner which is the most evident in this Spicy Salmon Tartare ($16), featuring a mixture of diced salmon and crystal pear marinated in sugar cane vinegar. Chef Alex's previous tuna tartare didn't quite impress but this piquant and spicy dish is crave-worthy. The dollops of sriracha mayonnaise mellowed its acidity, and the sprinkles of white sesame snow imparted savoury notes, giving it a more rounded flavour. But this dish wouldn't be completed without the crispy crackers of deep-fried rice paper sandwiched with nori, which left a lingering aroma in my mouth at each bite.

Confit Lamb Pastilla 4/5

If you already have a tipple in your hand, Confit Lamb Pastilla ($14) would be perfect to start your meal with. Wrapped in Feuilles de Brick, the morsels of Australian lamb shank was rich in its own flavours and spices but not too gamey. A small but laborious dish - the Australian lamb shank is marinated in salt and pepper then sous vide for 12 hours before being deboned and shredded, then marinated in porcini powder, onions, garlic, and cumin. As the meat's natural gelatin cools down in the fridge, it solidifies and binds the meat together before it is wrapped in the pastry. A rather long process but the result is all worth it.

Duck Ragout 3/5

I notice that Chef Alex tends to sous vide his items, while some work, like the Confit Lam Pastilla but some don't, such as the new version of Duck Ragout ($24). The original version had the Pappardelle served in minced duck meat but the flavours of the duck didn't quite stand out. Hence we have this shredded duck meat version, served with parmesan sauce and herbs. Before being shredded, the duck leg is first brined with salt, sugar and spices then sous vide for 12 hours with olive oil. While half expecting a sauce rich with duck fats and flavours, the pieces of shredded meat were rather dry and bland. The tomato based sauce was enjoyable though.

Roast Chicken Leg 4/5

Roast Chicken Leg ($24) with red wine sauce is a French confit inspired dish, cooked using similar method that involves sous vide cooked in olive oil for 12 hours, then shallow-fried to attain a crisp exterior akin to a duck confit. Thankfully, the sous vide method works, resulting in a succulent and juicy chicken leg with a decadent crisp skin. Yes, the best part is that remaining fats underneath the golden brown skin! I love the Lyonnaise potatoes that were soft and fluffy with a crisp exterior too.

Pork Belly 2.5/5

The 12 hours Sous vide cook method didn't manage to break down the stubborn fats of the Pork Belly ($26), which would otherwise be a crowd pleasing dish. But even so, personally I feel a pork belly should be presented in some other ways other than just the entire slab right in my face. The sweet-savoury mash of potato with grilled pineapple purée was superb but was letdown by its main counterpart.

Barramundi 3/5

Finally, a dish not sous vide is Barramundi ($24), oven-grilled then seared for crispy skin, served with ratatouille with charred mussels. For its tender meat and the crisp skin, I could forgive the amount of salt that landed on the fish skin, perhaps accidentally. My favourite part was actually the ratatouille, which was spicy and piquant. The charred mussels didn't quite come into play in this dish.

Breakfast Burg 3/5

Porta's Brunch menu is certainly much more exciting this time round. Breakfast Burg ($18) is a vegetarian burger with roasted whole Portobello mushroom layered with sautéed baby spinach leaves, a thick slice of tomato, and a sunny-side up egg. The star could well be the sunny-side up, which had a tasty charred bottom and a runny yolk, and so yummy with the fluffy brioche buns that were as good on its own after being butter-toasted so thoroughly. The mushroom was a tad too tiny though.

French Toast 3.5/5

What makes the thick brioche French Toast ($16) less ordinary is the layer of caster sugar on top that has been blow-torched to caramelise and cool, and there you have a surface akin to creme brûlée. Topped with tart summer berries and vanilla ice cream, it is a great leap from what I had previously but a bigger scoop of ice cream and a cream tower will make it even more picture and taste perfect.

Spiced Apple Tarte Tatin 4/5

Not all desserts are meant to be shared! Such as this Spiced Apple Tarte Tatin ($14), garnished with buttery salted crumble with bacon bits. The stewed slices of Granny Smith apples were sweet and tart, and the Rum and Raisin ice cream bind the elements together in harmony.

Key Lime Meringue 2.5

Black Forest 3/5

The Key Lime Meringue ($14) was a good effort but I couldn't quite appreciate its taste. Whereas the more familiar Black Forest ($14) was more pleasing with its rich and dark chocolate lava. A simple vanilla ice cream, however, would have been more complimentary than whipped coconut cream where are meant to make the dessert less heavy. Well, I guess some classic pairings still work the best.

Words and photos by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Porta Fine Food & Import Company
Park Hotel Clarke Quay
1 Unity Street
Singapore 237983
Tel: +65 65938888
Facebook
Website
Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Daily: 11am - 1030pm

Direction:
1) Alight At Fort Canning MRT station. Take Exit A. Turn left and walk to junction of River Valley Road and Clemenceau Ave. Cross the road and turn left onto Clemenceau Ave. Walk down Clemenceau Ave. Turn right onto Unity Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to the end UE Square Shopping Mall. Journey time about 8 minutes. [Map]