Sommer Debuts Modern European Fine-Dining in the Heart of Marina Bay

February 2021, Singapore - Housed in a beautifully modern yet intimate setting in the heart of Singapore’s glittering Marina Bay, Sommer is the latest addition to Singapore’s fine-dining scene opened by Ebb & Flow Group in collaboration with Acquired Capital that made its debut at the end of January. Head Chef, Lewis Barker, formerly with Bacchanalia and Vianney Massot, comes to his own at Sommer, where he showcases his modern European culinary approach using exceptional seasonal produce from around the world, notably Japan, where prized ingredients straight-from-the-source are flown in fresh twice a week by sister brand, Supafresh, a boutique purveyor of top-quality Japanese produce. Upon stepping into the elegant 28-seater restaurant via a discreet entrance from the ground floor of The Sail@Marina Bay, diners will enter a welcoming, day-lit space that reflects Chef Lewis’ contemporary outlook and philosophy of simplicity and purity at the core of what he does. A soothing palette of charcoal grey juxtaposed against warm woods exudes relaxed charm while an open kitchen offering diners a glimpse of the chefs at work is a key feature of the convivial dining experience, conceptualised and designed by Acquired Capital in tandem with Chew Lewis and Ebb & Flow’s team. The menus are a tribute to nature’s diversity, where Chef Lewis deftly infuses techniques gleaned from his years spent in fine-dining kitchens including Michelin starred restaurants across England, Australia and Singapore with his touch of ingenuity, to craft sublime dishes executed with precise finesse where ingredient, texture, flavour and aesthetic are bound together in perfect harmony. Displaying deep reverence for the pristine ingredients that take centre stage in his cooking, Chef Lewis relishes in taking diners on a personal journey of his culinary evolution. Be it imbuing dishes with nostalgic touches from his childhood or gently infusing them with flavours he has come across in his journey across the globe, every element and flavour component is carefully considered for its role in the entire experience, down to the selection of ceramic pieces handcrafted exclusively for Sommer by Kevala Ceramics in Bali. The Mackerel on “Toast”, served as part of a trio of canapés in the 4-course Inspiration ($168++) and 6-course Experience ($228++) menus, recalls a familiar dish he had as a child, but playfully constructed using homemade crumpet, smoked Japanese saba and kaluga caviar. The Majestic Oyster comes as a sensorial surprise where plump hand-selected delight from the remote clear waters of the Atlantic Ocean is nestled beneath creamy oyster bavarois and served with green apple sorbet, green chilli ponzu and briny bursts of umami flavours from kaluga caviar harvested from 12-year aged sturgeon. Served with a tableside flourish, Kuri Pumpkin from Hokkaido is transformed into ethereal gnocchi balls served in a deeply savoury grelot onion broth with smoked eel, aged parmesan cheese espuma and a generous shower of shaved black truffles. The delicate sweetness of the Roasted Langoustine shines through under Chef Lewis’ attentive touch, paired with a slice of roasted eringi mushroom and enveloped in an intensely flavoured broth of ceps, shells of the roasted crustacean and foie gras. The Dry-Aged Irish Duck is a true showcase of Chef Lewis’ meticulous care to retain the superior flavour and texture of the beautiful ingredients he selects while teasing the flavours out with an extraordinary touch. As a nod to the iconic Asian dish, duck breast is lightly seasoned with five-spice and slow-roasted to succulent perfection, served with duck leg confit “kromeski" and an exquisite tartlet composed of duck liver, duck skin and buckwheat. This is balanced with a sweet sand carrot puree while a drizzle of natural jus made from duck bones ensures all parts of the duck is used, a reflection of Chef Lewis’ no-waste ethic. Chef Lewis’ childhood fondness for the caramel-flavoured confectionery, Caramac comes into play in his whimsical dessert creation comprising roasted white chocolate cremeux studded generously with armagnac-soaked medjool dates, decadent bittersweet cubes of aerated 72% dark chocolate and a sprinkling of caramelised Piedmont hazelnuts for a nutty finish. That, along with equally elaborately-crafted petit-fours, promises to end the meal on a stellar note. Aiming to deliver a singular experience premised on exceptional quality and value, menus are available at $68++ for a 3-course Discovery lunch menu, $168++ for the 4-course Inspiration menu and $228++ for the 6-course Experience menu. To complement the experience, an extensive list of wines with over 300 labels from France and Italy's finest vineyards have been handpicked to complement Chef Lewis’ creations. About Chef Lewis Barker Unlike most peers his age, 27-year-old Lewis Barker did not have a very conventional childhood where he grew up in his hometown of Leeds, England. The precocious Lewis, who spent Saturday mornings glued to cooking programmes, started cooking for his family at the age of 11 and formally entered the industry as a 15-year-old where he worked part-time at the local fine-dining restaurant, Anthony’s while attaining his college education majoring in culinary arts and hospitality. The earnest and ambitious young Lewis joined full time as a commis upon graduation and swiftly moved up the ranks to senior chef de partie. He blossomed under the tutelage of Anthony Flinn, the first British chef to have been paid for working at El Bulli in Spain, who was critically acclaimed for bringing molecular gastronomy to a new level in the Yorkshire city. “It was a small, tight-knit team of three and we bonded over our love of experimenting and throwing convention out of the window,” he shares. “There were foams, gels and crazy flavours but they worked and importantly, you had to master the flavours and basics of cooking first before you could create new dishes. I learnt so much from Anthony in the four years and he has really shaped my perspective and the way I cook, even to this day.” Keen to expose himself to diverse culinary experiences, he left for Australia at the age of 19 where he trained under Shannon Bennett at Vue De Monde, recognised as one of Melbourne’s best restaurants, redefining French haute cuisine with modern interpretations of Australian fine dining. He further honed his skills under Peter Gilmore at the three-hatted Quay restaurant, where he developed an appreciation of nature’s diversity inspired by the pristine produce from farmers, fishermen and small producers, presented in modern ways while accentuating the natural flavours of the ingredients. When the chance came later for him to move to Singapore after he spent a gap year in Barcelona soaking in the rich Spanish gastronomic and cultural experiences on offer, he jumped at the opportunity to further his culinary ambition in one of Asia’s leading culinary destinations with a uniquely diverse dining landscape. As sous chef at Bacchanalia, Lewis seamlessly supported the day-to-day operations of the kitchen while continuing to push the boundaries of culinary innovation and excellence under the radical Executive Chef Luke Armstrong. He continued in the role after the restaurant changed hands under the helm of Vianney Massot, a protégé of the late Joel Robouchon, who later rebranded the restaurant as Vianney Massot Restaurant and was awarded a Michelin star six months later. After two years of operation, the restaurant served its last service in May 2020 and Lewis was given a brand new opportunity for him to showcase his culinary approach through his personal evolution over the years at Sommer, a modern European fine-dining restaurant by Ebb & Flow Group in collaboration with Acquired Capital. As Head Chef at Sommer, Lewis continues to pay tribute to nature’s diversity and carries on the unrelenting commitment to excellence instilled by his mentors while continuing on an explorative journey where ingredient, texture, aesthetic and flavour come together in harmony. “It was important that I started with a clean slate,” he says emphatically. “I am very lucky to have direct access to exceptional produce straight from the source, flown in from Japan twice weekly. We go through a long process of trial and error for each dish, where every element and flavour component is carefully considered for its role in the entire experience.” For Lewis, it is all about the constant evaluation of how things could be done differently and better. “I never stop pushing the boundaries of experimenting and discovering new flavour combinations that work. But at the end of the day, we want Sommer to be a place where people can come to enjoy good, uncomplicated food in a relaxed environment and have a great time.” He adds matter-of-factly, “Not just for occasion dining.”

Singapore’s First Fully Vegan Pizza Concept Is Here And Delivered Right To Your Doorstep

From the company that introduced Love Handle Burgers, Ebb & Flow Group would like to present Sunny Slices - Singapore's very first vegan pizza joint. Taking inspiration from a myriad of cuisines across the globe, Sunny Slices aims to reinvent the traditional pizza with its unique flavours while being sustainable and 100% plant-based. From left to right: Homestead Harvest, Katzoo, Mushroom Pesto Sunny Slices evolved from Hllo.bb which was started by a group of friends as a passion project to make vegan food fun and approachable. What started out as a pop-up and hobby turned into a business opportunity after partnering with Ebb & Flow Group. "It was clear to us that there was a gap in the market for consumers who enjoy fast food but with plant-based options," says Feline Gondokusomo, Chief Strategy Officer of Ebb & Flow Group, "People have a misconception that vegan food has to be plain and healthy but we want to show that it can be fun and delicious." Spearheaded by Addis Tan, head chef of Love Handle Burgers and 8ASH, and Dylan Choong, previously at Cheek by Jowl and Tippling Club; Sunny Slices is approachable, convenient, and indulgent. “We decided on plant-based pizza because it’s close to our ethos - it’s fun, approachable, convenient, and challenging,” says Addis Tan, “And the best part about Sunny Slices is that after indulging in our pizzas, you will still feel good about yourself” On a freshly-made and airy base, try our Meatless Lovers ($22.50) which boasts all the hearty, meaty flavours we love. On a spicy tomato base, Sunny Slices have pieces of Omni Pork™ and Impossible Meat™ accompanied by onions and black olives and topped with garlic oil and fresh basil for a perfectly balanced pizza. For more adventurous customers, try the Japanese inspired Katzoo ($20.50), featuring vegan chicken Katsu on a homemade vegan Bulldog sauce base, topped with shredded purple cabbage, vegan kewpie mayo, nori and sesame seeds. Championing an array of fresh vegetables, the Homestead Harvest ($18.90) features broccoli, butternut squash, green capsicum, Spanish onions, oyster mushrooms topped with toasted cashews on a tomato base. For those who love mushrooms, try the Mushroom & Pesto ($19.50) which features three different kinds of mushrooms, pesto and topped with baby spinach. Sunny Slices also have the option to make it allium-free. For a locally inspired treat, Sunny Slices the Peking Jackfruit ($18.90) which features charred young jackfruit, cucumber, and spring onions on a homemade hoisin sauce base. For customers with a larger appetite, check out one of our many bundles starting at just $33 that offers a great selection of items and are easy on the wallet! Sunny Slices is available on sunnyslices.com for islandwide delivery or via Foodpanda, Deliveroo or Grab Food within the Orchard area. Find us at: Website: sunnyslices.com Instagram: @sunnyslicespizza Facebook: @sunnyslicespizza Download Media Kit+ About Addis Tan Addis Tan discovered his passion for cooking at the tender age of ten whilst helping his mother fold spring rolls; however, it wasn’t until his part-time job at Chijmes at the age of seventeen that he considered becoming a chef. Since then, Addis has attended Sunrice Globalchef Academy and worked in some of Singapore’s most prestigious establishments such as Garibaldi and Ricciotti. As an ardent supporter of veganism, he then went on to launch HRVST Bistro which later came to be known as The Garden Club after being bought over by Ebb & Flow Group, followed by Hello Baby, a fully vegan street kiosk. With over 14 years of experience under his belt, Addis Tan currently serves as Head Chef of plant-based restaurants Love Handle Burgers and Sunny Slices along with 8ASH - a multi-concept modern diner located at 8 Ann Siang Hill. About Ebb & Flow Group Sunny Slices is a concept of Ebb & Flow Group, a technology-driven food & beverage company based in Singapore. Ebb & Flow Group operates dark kitchens, develops proprietary technologies for the F&B industry and also brings to market innovative, original and inspiring brands for our consumers to enjoy. Our investments include companies along the entire AgriFood value-chain who believe in our vision to create an ethical and sustainable ecosystem of businesses. Our brands include The Dragon Chamber, 8 ASH Nasi Nuri, Kairos Caviar, and Love Handle Burgers. For further information, please contact hello@sunnyslices.com For interview opportunities and media enquiries, please contact marketing@ebbflowgroup.com

The Future of Fast Food Has Arrived

(Singapore, 22 Oct 2020) Opening on 30 October 2020, 8ASH by Ebb & Flow Group (8ASH) is the new F&B kid on Ann Siang Hill. A multiconcept modern casual diner by Ebb & Flow Group, 8ASH is a retro-outfitted 40-seater restaurant that houses three distinct brands under one roof. Guests will enjoy American and Japanese cuisines under house brands Mirai Burgers, Hoshi Hill and famed fully vegan Love Handle Burgers, in an array of luxe-comfort dishes meant for sharing. Nestled in a cosy nook of Ann Siang Hill - the acronyms forming the namesake of 8ASH - the newly renovated shophouse boasts a tech-driven kitchen on the first floor, with dining space on the second. Prior to opening, 8ASH operated solely as a dark kitchen serving the online delivery and takeaway needs of the various brands under the Group. Multiconcept Remastered Cuisine The retro neon-lit dining outfit is helmed by head chef Addis Tan, who has an illustrious background in some of Singapore’s most prestigious establishments such as Garibaldi and Ricciotti with over 14 years of experience under his belt and who is an ardent supporter of plant-based fast good food. American and Japanese influences are heavily found across the brands, materialising in the form of the food available on the menu. Think iconic burgers and Japanese bowls, remastered with premium ingredients such as caviar and ikura freshly flown in from Hokkaido, where 8ASH gets most of its ingredients from. Mirai Burgers is the American-Japanese burger concept under 8ASH, offering creations that use classic Japanese flavours and cooking techniques, and showcases them in such as the Ultimate Fish Burger ($18) and Yuzu Karaage Burger ($14) - the former of which comprises of hake filet and caviar tartrate enveloped in fluffy brioche, while the latter is fried chicken in yuzu kyosho batter, American slaw and mature cheddar. Love Handle Burgers is the other burger concept under the same roof and is fully vegan with a mouth-watering array of burgers made with the award-winning meat substitute Impossible™ patty. All about sizzling and flavourful plant-based ingredients for everyone’s pleasure - vegans and meat-eaters alike can rejoice with the delectable selection of approachable and indulgent options that overturn stereotypes of vegan cuisine. Local flavours are also reinterpreted in the vegan “Ramli” ($15), a perfect choice for fans of the pasar malam food icon, the Ramly Burger. Apart from the burger options, Hoshi Hill is the label that brings to the table casual-luxe Japanese set meals such as their Hokkaido scallop chilled somen ($25), topped with tangy ponzu jelly and ikura. Sharing is caring, and this is exemplified in their Hoshi Wagyu Steak ($16), where friends can tuck into perfectly tender Australian Wagyu Picanha with a marble score of 8 to 9. To complement the mouth-watering mains, 8ASH also serves up scrumptious sides and bar snacks such as Japanese salad, charred spicy edamame with shichimi, aburi salmon and Hokkaido scallop. Accompanying these savoury morsels is an exciting alcohol selection that includes Lost Coast’s Peanut Butter Chocolate Milk Stout and Ramona Sicilian Lemon Spritz. This chic yet cosy space exudes retro-cool vibes and is definitely the perfect Instagram- worthy spot for the modern diner seeking quality indulgent grub. Images and Press Kit available here. About Ebb & Flow Group 8ASH is a concept of Ebb & Flow Group, a technology-driven food & beverage company based in Singapore. A product of our dark kitchens, Love Handle was created by analyzing consumer behaviour and regional market trends using the SQREEM Engine™, one of the world’s most advanced artificial intelligence algorithms. Ebb & Flow Group operates dark kitchens, develops proprietary technologies for the F&B industry and also brings to market innovative, original and inspiring brands and restaurants for our consumers to enjoy. Our brands include The Dragon Chamber, Supafresh Japan, Nasi Nuri, Kairos Caviar, Wrap Bstrd, Tigerlily Patisserie and Sunny Slices among others. Find us at: Website: 8ash.sg Instagram: @8ash.sg Facebook: @8ash.sg For interview opportunities and media enquiries, please contact: Please email at marketing@ebbflowgroup.com

Former Head Pastry Chef At Michelin-Starred Restaurant Launches Brand New Patisserie

In partnership with the celebrated pastry chef Maxine Ngooi, Ebb & Flow Group has launched its latest venture - Tigerlily Patisserie. Inspired by nature's finest produce, Tigerlily Patisserie employs classic French techniques whilst experimenting with Asian flavours to serve pastries that are refined and perfect for the modern palette. “During the circuit-breaker, our dark kitchen team noticed an increasing interest in baked goods and desserts, especially for delivery and takeaway,” says Lim Kian Chun, Chief Executive Officer of Ebb & Flow Group, “Looking at that, we collectively felt that there was a gap in the market for baked goods with unconventional flavours, leading us to launch Tigerlily Patisserie.” Helmed by Maxine Ngooi, former Head Pastry Chef at One Michelin-starred Vianney Massot Restaurant, Tigerlily Patisserie is inspired by her love for fresh produce and exploring new flavour pairings. “My goal with Tigerlily is to play with fun and interesting flavours whilst also working towards expanding the menu to include items such as entremets and celebration cakes! Freshly baked in limited quantities, Tigerlily Patisserie offers a Sweet Box and a Savoury Box which are perfect for any occasion; whether it be eaten alone or whilst celebrating with friends.” Satisfying all your sweet cravings, the Sweet Box ($35) features the Chocolate Babka, made from brioche dough and braided with premium Guanaja 70% dark chocolate making it rich and utterly gratifying. We also have the Seasonal Fruit Galette which features the fruit in season on a crunchy buckwheat shortcrust pastry. The Sweet Box is also accompanied by the Maple Pecan Cruffin, a croissant-muffin hybrid, providing just the right amount of sweetness and crunchiness with its sweet maple cream filling and homemade pecan praline. For those craving flavours a little closer to home, the Mochi Blondie is made from the exceptional Valrhona Ivoire 35% white chocolate and macadamia nuts with a chewy mochi centre. In the Savoury Box ($25) try the Rosemary Focaccia topped with confit pearl onions, caramelised tomatoes and green olives. For your daily dose of vegetables, we have the Vegetable Tart which showcases a variety of seasonal vegetables that are paired with a flavourful bell pepper romesco sauce. Satisfy your cheese cravings with the Mushroom Bacon Quiche featuring bacon, a wild mushroom medley, caramelised onions and perfectly balanced gruyere cheese. We also have a local favourite, the Curry Sausage Roll that features familiar comfort flavours with the inclusion of a Peranakan style curried pork sausage wrapped inside a perfectly flaky puff pastry. Currently operating out of one of Ebb & Flow Group’s dark kitchens, Tigerlily Patisserie will be available at a dedicated location soon. Tigerlily Patisserie is available to order at tigerlilypatisserie.com before 3 PM for next-day pick-up and delivery. Open from 11 AM - 6 PM from Tuesdays to Saturdays and 11 AM to 3 PM on Sundays. Find us at: Website: tigerlilypatisserie.com Instagram: @tigerlilypatisserie Facebook: @tigerlilypatisserie About Maxine Ngooi Maxine’s love for baking began in her family kitchen where she would earnestly follow her mother around intrigued by the sights and smells of her baking. But it wasn’t until her university years in Australia that she got inspired by the readily available fresh produce that led her to take up the art of baking. With no prior culinary education, she first put on her chef’s hat in the two Michelin-starred Les Amis restaurant under the mentorship of renowned pastry chef, Cheryl Koh who she subsequently worked with to launch Tarte by Cheryl Koh. She then joined the ranks of three Michelin-starred Joël Robuchon Restaurant, and eventually joined Robuchon alumni, Vianney Massot’s restaurant as Head Pastry Chef. There, she created some of her well-loved signature desserts that she is known for today, such as the Beehive. With a passion for discovering new flavours and experiences, Maxine has travelled around Australia to work at Brae, listed in the World’s 50 Best; and Masterchef Australia Reynold Poernomo’s Koi Dessert Bar. When the opportunity to launch her very own concept presented itself, Maxine believed that it was the perfect chance to fulfil her dreams and so Tigerlily Patisserie was born! About Ebb & Flow Group Tigerlily Patisserie is a concept of Ebb & Flow Group, a technology-driven food & beverage company based in Singapore. Ebb & Flow Group operates dark kitchens, develops proprietary technologies for the F&B industry and also brings to market innovative, original and inspiring brands and restaurants for our consumers to enjoy. Our investments include companies along the entire AgriFood value-chain who believe in our vision to create an ethical and sustainable ecosystem of businesses. Our brands include The Dragon Chamber, Nasi Nuri, Kairos Caviar, Sunny Slices and Love Handle Burgers. For further information, you may contact hello@tigerlilypatisserie.com For interview opportunities and media enquiries: Please email us at marketing@ebbflowgroup.com.

Signed, Sealed, Delivered - Enjoy 100% Plant-Based Burgers Delivered Right To Your Doorstep

A fully vegan and classic American style menu is now available to water mouths all across Singapore. Introducing Love Handle Burgers, Ebb & Flow Group’s latest culinary concept. A wholesome and delicious blast from the past, Love Handle is bringing back fast food in all its glory with sizzling and flavourful plant-based ingredients for everyone’s pleasure - vegans and meat-eaters alike. From left to right: Cheeseburger, Double Cheeseburger, Vegan “Ramli”, Breakfast Vegan “We want to change the perception of vegan food,” says Feline Gondokusomo, Chief Strategy Officer of Ebb & Flow Group, “We launched Love Handle to showcase how delicious, indulgent and approachable vegan food can be as a diet and lifestyle. We want everybody to be able to enjoy our burgers, on any occasion and regardless of our differences." Love Handle Burgers is helmed by Addis Tan, former head chef of The Garden Club and HRVST. A vegan food enthusiast, Chef Addis has crafted each burger individually to ensure that every component is absolutely perfect. “These burgers are meant for those days when all rules are out the window. They will definitely satisfy your burger cravings - even for hardcore meat-eaters.” On the menu, there is the classic Cheeseburger ($12.50) made from award-winning meat substitute Impossible™ meat smashed patty, vegan Cheddar cheese and some pickle that provides the same ol’ juicy bite as a regular meat burger. Those feeling extra hungry can upgrade to a double patty for just $7. For something a little fancier, try the Mushroom Cheese ($17), made from a single ImpossibleTM smashed patty, mushroom patty, vegan Cheddar cheese, and accompanied by a piquant trumpet and ceps mushroom sauce. Other items on the menu include the Vegan “Ramli” ($15), a perfect choice for BBQ lovers, featuring the single ImpossibleTM patty, a vegan frittata cooked to perfection, topped with vegan aioli and a tangy BBQ sauce and the Breakfast Vegan ($18), which includes an ImpossibleTM patty, a vegan frittata, topped with a crispy golden-brown hashbrown and vegan Cheddar cheese, with a side of a special homemade burger sauce. “Burgers are a universal favourite!” says Feline Gondokusomo. “So given the current circumstances, it’s only fitting to launch islandwide delivery so that everybody can enjoy them, regardless of their location.” Love Handle Burgers is available exclusively for delivery on lovehandleburgers.com for islandwide delivery or via Grab Food and Deliveroo within the CBD. About Ebb & Flow Group Love Handle Burgers is a concept of Ebb & Flow Group, a technology-driven food & beverage company based in Singapore. A product of our dark kitchens, Love Handle was created by analyzing consumer behaviour and regional market trends using the SQREEM Engine™, one of the world’s most advanced artificial intelligence algorithms. Ebb & Flow Group operates dark kitchens, develops proprietary technologies for the F&B industry and also brings to market innovative, original and inspiring brands and restaurants for our consumers to enjoy. Our brands include The Dragon Chamber, Supafresh Japan, Nasi Nuri, Kairos Caviar, Tigerlily Patisserie and Sunny Slices among others. Find us at: Website: lovehandleburgers.com Instagram: @lovehandleburgers Facebook: @lovehandleburgers For interview opportunities and media enquiries, please contact: Please email at hello@lovehandleburgers.com Download Media Kit+

Traditional Malay Food Available For Islandwide Delivery

Traditional Malay comfort food is now available for islandwide delivery with the launch of Ebb & Flow Group’s newest concept - Nasi Nuri. Created in their Dark Kitchen Lab, Nasi Nuri is the third brand to be launched within the last four months by this technology-led F&B Group. “Malay food is easily available everywhere, but we noticed that there are limited options available on the delivery market,” says Feline Gondokusomo, Chief Strategy Officer of Ebb & Flow Group. “We created Nasi Nuri for everybody who needs a sense of familiarity and comfort in these uncertain times.” Made from fresh and high-quality ingredients, the menu at Nasi Nuri is incredibly affordable. It consists of dishes that are perfect not only for an everyday meal but also for special occasions. Nasi Ambeng Platter Royal Take a trip down memory lane and reminisce the good old traditional family meals with our Nasi Sambal Goreng Sets, starting at just $6.90. Offering a choice between Ayam Goreng, Sambal Sotong Kering, Beef Rendang, Paru and Ikan Selar, the protein is accompanied by fragrant steamed jasmine rice, Bagedil (fried potato patty), Sambal Goreng (tofu, tempeh, and long beans stir-fried in chilli paste), Sambal Tumis (sweet chilli paste), Serundeng (toasted coconut flakes), and Keropok crackers (crunchy Indonesian crackers). The menu also features classic comfort dish Lontong ($6), made from compressed rice cakes and marinated in traditional Malaysian spices. The Lontong comes in two varieties - Lontong Klasik and Lontong Goreng that is sure to satisfy the taste buds any time of the day. For a special occasion, the Ambeng Platter Royal ($50.90 for 2 pax and $75.90 for 4 pax) is a perfect choice. The platter includes plenty of traditional favourites, including Chicken Curry and Beef Rendang that has been slow-cooked to perfection, spicy and flavourful Sambal Eggplant as well as a zesty bean sprout and coconut salad. Complete your meal with the sweet and indulgent Bubur Pulut Hitam ($2.50) made from black glutinous rice, gula melaka, pandan leaves and coconut cream. The menu also features an extensive ala carte section, which features stand-alone items such as Beef Rendang ($11.90) and Begedil ($2 per piece), allowing you to make your unique set meal. Employing a multi-channel delivery system, Nasi Nuri is available through Deliveroo, Foodpanda and Grabfood in the CBD area. Islandwide delivery is available through our website from Tuesday - Saturday from 11 AM - 7 PM with a $30 minimum order and a $10 delivery fee. We offer free delivery with a minimum spend of $100. Nasi Nuri is available for takeaway as well. About Ebb & Flow Group Nasi Nuri is a concept of Ebb & Flow Group, a technology-driven food & beverage company based in Singapore. A product of our dark kitchen lab, Nasi Nuri was created by analyzing consumer behaviour and regional market trends using the SQREEM Engine™, one of the world’s most advanced artificial intelligence algorithms. Ebb & Flow Group develop proprietary technologies for the F&B industry and also bring to market innovative, original and inspiring brands for our consumers to enjoy. Our investments include companies along the entire AgriFood value-chain who believe in our vision to create an ethical and sustainable ecosystem of businesses. Our brands include The Dragon Chamber, 8 ASH Nasi Nuri, Kairos Caviar, and Love Handle Burgers. Find us at: Website: nasinuri.com Instagram: @nasinuri.sg Facebook: @nasinuri.sg For further information, you may contact lina@nasinuri.com For interview opportunities and media enquiries: Please email us at marketing@ebbflowgroup.com

Kairos Caviar sets out to revolutionise the fine foods industry

Singapore, 18 December 2019 - Over the weekend, Ebb & Flow Group made its foray into direct-to-consumer fine foods with the launch of Kairos Caviar - premium quality, affordable caviar created in Singapore and farmed in the cold spring waters of Yunnan. While addressing the crowd at Epicurean Market at Marina Bay Sands, the CEO of Ebb & Flow Group Kian Chun Lim detailed the need to challenge the notion that quality caviar is unattainable. "We want to establish caviar in a category of its own - good quality, responsibly harvested fine foods available at accessible price points for many people to enjoy," said Mr Lim. Kairos' introductory range of caviar includes Amur, Kaluga Hybrid, Russian Ossetra, Russian Hybrid and Kaluga. The price range starts from S$55 for roe from younger sturgeons, with a premium line starting at S$188 for 30g tins. Much like fine whiskey and wine, caviar is best experienced when harvested from sturgeon that are older, giving the caviar a more refined and complex taste. Our sturgeon are aged anywhere from 8-18 years before the roe is harvested. "The Global caviar market is estimated to be worth $1.55 billion by 2021 and not only do we want a share of that market but also increase its total size without compromising on taste and quality," said Mr Lim. "Kairos Caviar believes in experimentation, reinvention and absolute freedom without judgement so if you like your caviar with french fries or chwee kueh as much as blini and boiled potatoes, then we encourage you to enjoy it," he added. Kairos Caviar is sourced from one of the most advanced, ecological breeding bases that lie in the Yunnan-Tibet Plateau region. Exclusively available on kairoscaviar.com with the option of next day delivery. Download the Media Kit About Ebb & Flow Group
Kairos Caviar is the brainchild of the Ebb & Flow Group, a technology-driven food, beverage, hospitality and lifestyle company from Singapore. We manage, develop and invest in a wide range of businesses, properties and products along the AgriFood value-chain in Southeast Asia. Press Contact
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instagram.com/kairoscaviar Kairos, (Ancient Greek: καιρός); an opportune time for action. #kairoscaviar

Witness the Rebirth of The Dragon Chamber. “Secret Society” Restaurant Returns with New Dishes

A partnership between Ebb and Flow Group and Tung Lok Group Hidden behind a fridge at a Circular Road kopitiam Psych yourself up for adventurous dishes that feature crocodile feet and penis as the main ingredients Get ready for the resurgence of The Dragon Chamber, now better than before. Hidden behind a fridge at a Circular Road kopitiam, this speakeasy restaurant and bar marks a new partnership between Ebb and Flow Group and Tung Lok Group. "Dragon Chamber is for people who are looking for an adventure around every corner and want to push the boundaries of traditions and Chinese food. We focus on embodying the rebellious spirit of creation rather than just making food that sells," said Norman Hartono, Creative Director of Ebb and Flow Group. The Dragon Chamber is more than just a Chinese restaurant where guests come to dine and then leave. Right off the bat, it offers an immersive experience; one that’s filled with intrigue. Arrive at the unassuming kopitiam and enter The Dragon Chamber through the glass fridge door; you must decide if you dare to make the perilous journey into an otherworldly realm. Once you have made the bold decision to do so, you will be plunged into a world that is reminiscent of Chinatown gambling dens and secret society hangouts. The walls are covered with artwork from local and regional artists such as Sabotage, Mister Tucks and Riandy Karuniawan, referencing past and recent Chinese traditions. The Dragon Chamber is for diners who are looking for a culinary adventure at every turn. Dare to step into a restaurant that pushes the boundaries and traditions of Chinese cuisine? Overseeing the kitchen team is Chef Wong Meng Ooi. The 37 -year-old started his love affair with the culinary arts from an early age, and has over 20 years of experience under his belt. The generously portioned dishes are presented communal style. There is Dragon Mountain (S$88 / $138), which is a treasure trove of fried whole lobsters, tossed with crispy garlic, crushed fermented soybeans, sliced chillies and Sichuan peppercorns. A luxed up version of the trendy chicken and waffles dish is the Firecracker Chicken and Maple Fritters (S$16 / S$30). Diced chicken are deep-fried till golden brown and topped with chopped dried chillies, cashews, chives and Sichuan peppercorn. Crispy you tiao fritters drizzled with maple syrup are served on the side for that extra crunch. Then, brace yourself for dishes that will push you past your comfort zone. The Dragon Claw (S$55) is a showstopper fit for the brave — the foot of a Singapore-farmed crocodile is soused in braised herbal sauce and perched on a bed of kale. The bold will be rewarded with amino acids and potassium, which help to prevent heart disease. Follow that with D*** Soup (S$30), which features crocodile penis in a chicken- and pork-based soup that has been double-boiled for six hours. Loyal fans of The Dragon Chamber will be delighted to know that there are also returning favourites. The new and improved Wagyu Truffle Beef Hor Fun (S$32 / $58) showcases wok-fried flat noodles in a moreish truffle gravy. The noodles are topped with exquisite slices of A4 Kagoshima wagyu, crispy deep-fried hor fun strips and poached egg. Drawing inspiration from the multi-faceted flavours of Asia, the fresh and innovative bar is giving classic concoctions an Asian makeover. The intoxicatingly imaginative oriental cocktails served pay nostalgic homage to traditional ingredients used in Asian cooking such as tea, Chinese five spice and gula melaka. All syrups and infused liqueur are thoughtfully curated and made in house. Kickstart the evening with a devilishly good Asian-inspired tipple Land of the Rising Sun (S$22). The special cocktail features bourbon infused yuzu, elderflower liqueur, fresh lemon and egg whites. Enjoy signature cocktail classics that have been given a unique spin such as the Earl Grey Old Fashioned (S$20) and Pink Elixir (S$22). For beer drinkers, the bar offers a range of craft beers and ciders including Dragon Chamber exclusive in-house labelled beers, Dragon Pale Ale (S$11) and Summer Sesh Ale (S$11) in a collaboration with local artists Mister Tucks and Sabotage respectively. Need somewhere quiet and spacious for group gatherings? Rendezvous at the private dining area, which seats 21 guests, or the VVIP area, which holds up to 5 guests. About The Dragon Chamber The Dragon Chamber is not just a Chinese restaurant, but an immersive experience. The speakeasy restaurant and bar is for guests who are looking for an adventure and want to defy the boundaries of traditions and Chinese food. It embodies the rebellious spirit of creation, rather than just making food that sells. It holds the conviction that food is an artform, one that lives and dies the moment you start eating it and when you finish it. At The Dragon Chamber, such moments are amplified. Venue: 2 Circular Road, Singapore 049358 Operating Hours: Restaurant: Tuesday – Sunday 11am - 2.30pm & 5pm – 10:30pm Last Order for Food & Drinks: 10.30pm Closed on Mondays Seating Capacity: Bar: 5 Restaurant: 32 Private Dining: 21 VVIP: 5 Facebook: @TheDragonChamber Instagram: @thedragonchamber Hashtags: #dragonchamber #thedragonchamber

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