CLARKE QUAY ENDS 2016 WITH A BANG, BRINGS IN SLEW OF EXCITING NEW CONCEPTS

Singapore December 2016 - Clarke Quay, Asia’s leading riverside F&B and entertainment hub, is pleased to welcome seven new concepts to its line up of over 60 clubs, bars and restaurants. With the expanded offerings, party-goers, as well as families and friends looking to bond over good food and quality ambience will be able to find an ideal venue for any occasion at Clarke Quay.

In the past year, Clarke Quay has been transformed with the introduction of about ten dining and entertainment concepts in its newly revamped Block A and Block C. We have not stopped since and are now ending the year with the opening of two anchor tenants and a myriad of new concepts.

Mr Adrian Lai, Clarke Quay’s Centre Manager, said: “Over the years, Clarke Quay has contributed to the revitalisation of the Singapore River by unlocking the potential of riverfront dining and astutely synergising premier entertainment with local heritage. We are committed to bringing in exciting entertainment and F&B concepts that reinforce Clarke Quay’s positioning as a must-visit destination for locals and tourists to wine, dine and have a good time.”

NEW ANCHOR TENANTS

Opened since September 2016, VLV Singapore houses a stylish modern Chinese restaurant, a glamorous Club Lounge and an alfresco courtyard bar within the 20,000 square feet historic River House which was built in the 1880s. The 140-seater VLV Restaurant presents over 60 fine Chinese delicacies with a focus on traditional Cantonese flavours styled for a modern day dining experience. The kitchen is helmed by Executive Chef Martin Foo who has more than 25 years of culinary and management experience across Asia.

As the sun sets, unwind with a cocktail at the courtyard bar or party up a storm at VLV Club Lounge. Set in a trendy space filled with luxe leather booths, VLV Club Lounge has state of the art visual and audio technology for an immersive party experience. Guests can look forward to grooving on a dance floor pumped with open format range of music that is adaptable to the mood of the crowd.

Clarke Quay’s newest anchor tenant, Zouk Singapore, starts a new chapter in Clarke Quay with the unveiling of its spanking new multi-concept club on 17 December 2016.

Zouk is a 25 year-old music-driven entertainment institution that provides a world-class clubbing experience by pushing the boundaries of electronic dance music and bringing in a constant flow of internationally renowned DJs. Recently ranked #6 in DJ Mag Top 100 clubs for 2016; Zouk is geared to continue their legacy in the next generation at their new digs.

Red Tail by Zouk serves up creative cocktails made from the finest and freshest ingredients, great wines and craft beers, perfect with the array of delectable Asian sharing plate bites.

HOUSING HOMEGROWN CONCEPTS

Seasoned home-grown operators such as Creative Eateries and Red House Seafood are adding new to market concepts to Clarke Quay.

A recent addition to the riverfront is Talay Thai; the first Thai Tapas Restaurant Bar in Singapore and the latest venture by Creative Eateries. “Talay”, which means seafood in Thai, introduces dishes with a contemporary twist on traditional flavours. With an extensive menu of over 50 items ranging from tapas bites to cocktail concoctions promising an explosion of flavours, diners can look forward to an authentic Thai experience.

Need a cosy bar for a round of beer and darts with the buds? The newly opened Beer Xchange hits all the right notes with their wide ranging list of beers, spirits and comprehensive western menu of Italian favourites and delicious bar bites. Beer Xchange also plays host to the popular Shagies Live Band every Tuesdays to Saturdays.

Last but not least is Red House Seafood, taking over the double storey space facing River Valley Road. The 7,000 square feet and 200-seater restaurant is the latest addition to the esteemed home-grown restaurant chain. Over the years, Red House Seafood has built a strong reputation for good quality, fresh seafood specialising in Asian seafood dishes and Singaporean favourites such as Crabs in Red House Chilli Stew and their Scottish Brown Crabs. Their intimate attention to flavours makes them popular amongst locals, expatriates and tourists. Red House Seafood is slated to open 16 December 2016.

NEW TO MARKET CONCEPT

Making its first foray into Southeast Asia is Da Miao HotPot (大妙火锅) a high quality Chinese hotpot chain from Chengdu which will be opening its first outlet outside of China in Clarke Quay at the end of December. A feast awaits diners with their wide selection of fresh hotpot ingredients and authentic Szechuan dishes. Their signature hot and spicy or thick clear soup bases are made from more than twenty spices, plant oils and herbs. Another highlight is their daily entertainment, including traditional Chinese performances such the legendary mask changing show, specially programmed to keep diners engaged!

Their relentless effort in maintaining the high quality of traditional Sichuan hotpot in Chengdu has made them a popular choice among political leaders and celebrities, including US First Lady Michelle Obama, King Willem-Alexander of Netherlands and President of the Czech Republic Miloš Zeman.

NON STOP ENTERTAINMENT TO USHER IN THE NEW YEAR

Ending the year with a big bang is Clarke Quay Supernova Countdown on 31 December 2016; an epic New Year’s Eve party as we bid farewell to 2016 and embrace 2017 with non-stop dancing, singing and of course lots of partying!

Looking ahead in 2017, Clarke Quay has lined up a slew of exciting events which include Singapore Festival of Fun, Music After Sevens, Music Jam and Halloween. Not forgetting our promise of everyday cheer with our value Set Lunch and Happy Hour promotions.

Stay tuned to www.clarkequay.com.sg for more to come.