Page 111 - CWA MAY-JUNE 2020-v2
P. 111

All  in  all,  Hotel  Soloha  is  the  go-to  hotel  for  a   GO + STAY
                                                           quick  getaway  at  the  city  centre.  Guests  can
                                                           relax;  explore  the  local  culture  and  its  talents;
                                                           and  dine  at  Takeshi  Noodle  Bar.  With  the
                                                           beautiful  murals  and  painting,  Hotel  Soloha  also
                                                           doubles as the perfect destination for millennials
               Adding to the aesthetics of Hotel Soloha is Takeshi   who  want  perfect  pictures  for  the  gram'.  GL
               Noodle Bar, the hotel’s only dining establishment
               that serves Japanese ramen and Japanese-inspired   酒店的大厅就是个酒吧台,很适合和朋友,家人一起天南
               pasta  dishes.  The  concept  of  the  restaurant  is   地北的聊天或小酌两杯。大堂外的走廊上也布置的非常有
               interesting – with modern touches of pink and red,   风格,更加入了丛林原素,使到酒店的设计更有 “整体
               and nostalgic accessories like a turntable playing the
               latest hits. Bringing its fresh touch, Takeshi Noodle   性”。肚子饿了吗?酒店大厅就有家拉麵馆,主厨就是陈
               Bar’s dishes are not your traditional ramen, but are   群升师父了。从小就喜欢吃拉面的他,对拉面的口感和
               inspired by local favourites such as char siew, using   高汤的味道都非常有研究, 所以在熬制高汤时,他使用
               premium ingredients like sliced wagyu beef with   了老母鸡和豬骨頭熬成的传统拉麵汤底非常鲜甜,而且喝
               truffle,  and  flavours  like  seafood  Sichuan  mala.   了之后嘴唇似乎还会黏在一起,果然汤里含有丰富的膠原
                                                           蛋白,每一口都是那麼让人回味。入住索乐居,无论是周
               Since its opening, Takeshi Noodle Bar has been the   末想放松自己,又或者和家人小聚,他一定能开拓你的视
               trendy  dining  destination  among  millennials  for   野,让你体验不一样的酒店住宿。志伟
               comfort food before and after a night of partying.
               The  broth  in  each  ramen  is  aromatic  as  unlike   pg 108 5.truffle mentaiko linguine paired with The Better
               traditional  ramen  broths  made  out  of  chicken   Half Sauvignon Blanc 2017, Marlborough, New Zealand
               and pork bones, Takeshi Noodle Bar uses parma   pg 109 6. mentaiko oysters & char siew platter paired
               ham  and  Iberico  pork  for  their  broths.  For  the   with Singapore Sling & lime margarita  7. Chef Alvin Tan,
               extra kick, whole old hen chicken is also used in   Group Executive Chef
               the making of the broth! Guests can rest assured
               knowing that their dishes are made with premium
               ingredients  and  a  special  cooking  method  to   Cuisine & Wine Asia   would like to
               ensure the flavours in each bowl are at its peak.   Hotel  Soloha  for  their  hospitality.

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