The Heart of SG60
The Heart of SG60: A Celebration of Culture, Cuisine & Comfort
In honour of Singapore’s 60th birthday, Café Quenino at Artyzen Singapore presents The Heart of SG60—a six-month dining series that pays tribute to the flavours, people, and stories that shape the nation. From May to October 2025, this culinary journey brings together a curated lineup of local chefs and heritage brands, celebrating the richness of Singapore’s food culture through collaboration, creativity, and soul.
Running throughout the campaign is a rotating afternoon tea experience featuring sweet creations by homegrown pâtisserie Cake Inspiration, alongside a bespoke SG60 cocktail series by Senior Mixologist Sathya, each inspired by Singapore’s iconic neighbourhoods and rituals.
The SG60 series opens with bold, expressive flavours as Café Quenino partners with Meh’r by Chef Inderpal Singh, winner of MasterChef Singapore Season 4. Known for his Indian-Malay street food flair, Chef Inderpal joins Chef Khang to present a seafood stir-fry in black pepper kicap manis, paired with a crème brûlée infused with bru coffee caramel. Together, they bring soulful spice and contemporary technique to the table.
Learn more about Meh’r by Inderpal.
Celebrating its 100th anniversary, beloved heritage brand Chin Mee Chin partners with Café Quenino for a collaboration that bridges nostalgia and modern flair. Best known for their iconic bakes, Chin Mee Chin highlights their savoury side this month with a Hainanese beef brisket served with creamy mash. Their signature kaya also makes its debut outside the East Coast flagship—featured in a layered kaya mille-feuille dessert.
Learn more about Chin Mee Chin Confectionery.
Zi char takes on a modern twist as Café Quenino collaborates with Keng Eng Kee (KEK) Seafood. Chef Khang and KEK’s Chef Wayne Liew present a reimagined prawn toast, filled with KEK’s house-made hei zho and set atop golden fried toast. The menu also includes stir-fried prawns tossed in salted egg yolk sauce—each dish a blend of fire, finesse, and familiarity that redefines zi char for today’s table.
Learn more about Keng Eng Kee Seafood.
August brings a playful yet heartfelt collaboration with Goobycakes by self-taught baker Jie Hui. Her signature cheese pãos get a local upgrade with fillings like sambal, ginger chicken, and bakkwa—each one a nostalgic bite with a creative twist. In celebration of National Day, all SG60 collaborators come together to curate a special lunch and dinner menu, available throughout August. Guests can also meet the chefs during their appearance on 1 and 2 August 2025.
Learn more about Goobycakes.
In September, Taiwanese comfort meets Singaporean soul as Café Quenino partners with Abundance. Highlights include a taro pork belly bun with spiced lotus root chips, and an exclusive Beef Kut Teh Noodle Soup—a cross-cultural bowl that blends Taiwan’s beloved beef noodles with the herbal richness of bak kut teh. This is comfort food, reimagined through the lens of convergence.
Learn more about Abundance.
The series concludes with a refined tribute to Nanyang-style cuisine by Red House Seafood. Signature dishes include prawns in a vibrant Nonya sauce and seafood pao fan with pan-seared milkfish. Paired with Café Quenino’s elevated plating and premium ingredients, the collaboration closes the campaign on a flavourful and heartfelt note—honouring Singapore’s past while looking to the future.
Learn more about Red House Seafood.
- All reservations are subject to availability. Blackout dates apply.
- Offer is not valid with groups, conventions, other promotional offers, tour packages or special rate programs.
- Rate is per room, per night, based on the total number of guests booked and excludes service charges, applicable taxes.
- Café Quenino reserve the right to refuse service to guests who do not comply with the terms and conditions.
- Artyzen Singapore reserves the right to alter or withdraw this offer at any time without notice.