NEW DINING AND ENTERTAINMENT CONCEPTS AT REINVIGORATED CLARKE QUAYMay 21, 2012 16:06 SGT
A refreshed destination with new and exciting dining and entertainment concepts awaits visitors to Clarke Quay later this year. The iconic hangout for both Singaporeans and tourists is undergoing a S$15.6 million asset enhancement programme to reinvigorate two of its five blocks. The works will be completed in the third quarter of 2012. Operations at Clarke Quay are not affected in the meantime.
Under the asset enhancement programme, Blocks C and E will be refreshed with a vibrant frontage along River Valley Road. The new frontage, designed to match the heritage architecture of the location, will bring back the charm of the old warehouses at Clarke Quay. Space is also being re-configured to expand the tenant mix. To improve the visitor experience, amenities such as the washrooms and taxi stand are being upgraded. In addition, Clarke Quay will host interactive e-directories that not only provide information about the various outlets, but also the on-going promotions and events. The e-directories will also feature built-in cameras for visitors to capture special moments at Clarke Quay.
Over ten new dining and entertainment concepts will tantalise taste buds at Clarke Quay. These include:
- Popular Sichuan hotpot chain Hai Di Lao Huo Guo (海底捞火锅), opening its first outlet outside China at Clarke Quay. The restaurant is renowned not just for its delicious hotpot, but also for its excellent pre-meal service and noodle specialist who puts up an impressive noodle-pulling performance, kungfu-style. Hai Di Lao will open in October 2012.
- Wings Bar pays tribute to the golden age of aviation in the 1940s. The bar will feature its famous wings and ribs, in fun surroundings showcasing a fully lit runway, a Mustang and a World War 2 fighter simulator. Wings Bar opens its doors in August 2012.
- Fern & Kiwi, a New Zealand themed restaurant showcasing the country’s finest food, wines and beers, alongside its art and music. Highlights include seasonal oysters, green-lipped mussels and grass-fed lamb and beef, served in a fun kiwi atmosphere from September 2012. Please click here for the full list of new tenants at Clarke Quay.
“By keeping our fingers on the pulse of visitors’ preferences and working with our tenants to continuously enhance Clarke Quay’s offerings, we have put Clarke Quay and Singapore on the world map for dining and entertainment. This asset enhancement initiative will further improve the visitor experience at Clarke Quay and refresh the F&B and entertainment options, ensuring Clarke Quay remains the number one destination for locals and tourists alike,” said Mr Billy Chua, General Manager, Clarke Quay.