Magazines Archives - 2009 September

Ion Orchard attracts new food concepts
Story 12 - Food Business Asia

Singapor e’s newest mall, Ion Orchard, has attracted some of the city-state’s most popular food-business retailers, including local supermarket group, Cold Storage.

Cold Storage unveiled its newest gourmet supermarket, dubbed Three- Sixty Market Place, at the mall last July, bringing “the finer things in life” to gourmands across the island state.

In line with the “direction that Ion Orchard is taking”, Choo Peng Chee, the group’s CEO Supermarkets, said in a statement, that the new 10,000sqf outlet features a 175m “Wall of Fame”, showcasing exclusive anchor brands such as Canterbury Naturals, Green Grove Chocolates, Jules Ice Cream, Peter Watson and Huileres. In addition, three renowned brands, Valrhona, Dean & Deluca and Cooks’ Ingredients, will be making their debut in Singapore, with Valrhona opening its inaugural Southeast Asian “store-within-a-store” in ThreeSixty. The outlet also stocks about 1,000 varieties of organic items in its grocery and fresh-foods sections.

In an interview with Retail Asia, a spokesperson from ThreeSixty Market Place noted that demand for gourmet supermarkets is fuelled by two factors: “The more well-travelled Singaporeans who now have a more discerning palate and taste; and the large number of expatriates who are always on the look-out for brands and gourmet items they are familiar with back home”.

The spokesperson also highlighted that with more consumers dining and entertaining at home, demand for “more unique products” is an added factor in the decision to open the outlet in Singapore. “ThreeSixty Market Place is the gourmet store that can provide the perfect solution to the gourmands’ needs. Whether they are entertaining or buying special gifts, this is the place where it can all be found under one roof,” the spokesperson maintained.

Shoppers can also take their pick of the freshest seafood from Australia, New Zealand, South Korea, Japan and the US, along with different selections of game, such as quail, kangaroo and venison, in addition to the variety of fresh meats available. As a boon to the service standard in the outlet, staff at the live seafood section can not only help customers select from the freshest catch, but also provide food preparation and cooking tips based on the type of seafood customers pick out.

The store also houses a deli that has an array of cheeses, preserved meats and delicacies like foie gras, as well as a well-stocked wine boutique with about 600 labels of Old and New World wines, fine champagnes and boutique estate-owned wines, ideal for the gourmet aficionado.

Said the spokesperson: “Our customer base is growing every day. They are already familiar with the quality and range of products that our Cold Storage Specialty and Market Place stores offer, so they will be pleased to find this 10,000sqf store choc-a-bloc with gourmet items that are unique. We also offer special services and products that make this outlet unique — knife- sharpening service, wine-glass loans, live seafood tanks, own dry-aged steaks, [among others].”

Meanwhile, local food-court operator, Food Republic Pte Ltd, a subsidiary of BreadTalk Group Ltd, has also unveiled its newest food-atrium concept, called Food Opera, at Ion Orchard last July which aims to provide a “symphony of tastes and flavours” to diners in Singapore. With 22 stalls and four mini restaurants located in the 20,000sqf atrium, 95% of the vendors in the 700- seat food court are first-time tenants.

“While still dedicated to providing the best of local hawker fare under one roof, Food Opera provides the backdrop for diners to enjoy the elegant ambience that mirrors a contemporary art museum,” said Dr George Quek, chairman of BreadTalk Group. “Going with the theme of modern animal art and sculptures, these art pieces add value to the overall dining experience and create an inviting space that is in line with the arts-inspired Ion Orchard,” he added.

Featuring local favourites that range from Fish-ball Noodles and Fried Hokkien Noodles to the more succulent Chilli and Black Pepper Crab dishes, the atrium is set with unconventional décor such as giant gold and silver picture frames on ceilings, elaborate chandeliers and commissioned art installations.

According to the group, stall owners have been selected based on their authentic heritage recipes that have been handed down from one generation to the next. The four mini restaurants within the atrium are the Luk Yu Teahouse and Restaurant that serves Cantonese dim sum and showcases daily tea-brewing demonstrations; the Ah Wok Restaurant, complete with a live seafood section; Balestier Bak Kut, a popular pork-rib herbal soup dish; and the Tea Loft, which serves traditional cream cakes and tea in a colonial-inspired tea house.

The Bread- Talk Group has also opened its newest bread and pastries concept store within the mall, featuring more than 50 types of European- inspired breads and pastries, including a range of 15 new creations for the outlet, dubbed the Bread Society.

Under the consultation of Japanese pastry chef Takaaki Nishikawa, the new creations include The Bread Society, a house-specialty loaf made from four different flavours, carrot, black sesame with honey, Japanese green tea and milk with raisin; the Red Wine Pear Danish; Spinach and Cheese; and the Chestnut Danish. Popular favourites, such as the Whole Meal Country Bread, Cranberry Kraftkorn and the Dark Rye Multigrain Loaf, will also be sold at the new outlet.

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