26 May 2017
9 April 2017
Looking for a fun, festive and family friendly Mexican brunch this Easter on Sunday, April 16th? Look no further.
Super Loco Robertson Quay will be serving signature brunch specials, complimentary custom made luchador chocolates for the kids (and adultos) topped off with an Easter bunny piñata bashing session.
Spots are running out fast! Make your reservado right here.
27 January 2017
Ryan Choi, our Group Training Manager is our main man when it comes to training the Loco team. He is instrumental in striving for the highest customer service levels for the Loco Group. Torn between trainings, paperwork and Jakarta, we nabbed our favourite Korean for quickie.
Toronto, Ontario, Canada. Go Leafs Go!! (he’s was referring to Toronto’s Hockey team)
Danny Meyer – one of the best restaurateurs in the world. Watching his YouTube video and reading articles, I’ve learnt valuable things. He truly understand the essence of succeeding in hospitality industry. Also, he seems like a real down to earth type of guys and a humble being. … No, I’ve not met him, yet!
At work, Alasdair is just an amazing mentor! I truly enjoy working with him.
When I see our team working together as one and really having fun together while working. It also makes my day when guests leave a genuine comment about our teamwork and hospitality!
An unusual experience ten years back in a beautiful small town, Hunza Valley, Pakistan. You could walk to China from here! The place only had 5-6 tables, all the plates and utensils were different colours and sizes and some where even chipped. Food took a long time and they did not have any carbonated drinks or water. Food was so-so. But somehow it did not bother me and evening up going back five times in a week. The old man running the place was the only reason for this. I learnt then that even if ambience and food are not perfect, his infectious, inviting smile and how he made me feel really good every time was more than enough for me.
Hot dogs, Chinese food, spicy Italian Sausage with sweet corns, onion, jalapeño and a drizzle of Mustard. Chinese food in Toronto is very different from what we have here, maybe I’m just used to that.
Minced pork noodles, Bak ku teh.. best food to have after a hangover!
Genuine hospitality, simple things like welcoming any guests with a genuine smile, and going above and beyond.
Even face, every table and every time.
When people chew noisily and open the mouth while eating. Drives me absolutely ‘loco’ overtime.
Ryebread, ryeguy, Choi
Was born after the 50s, so no but I do say a lot of ‘eh’s.. that’s pretty Canadian, eh?
Thank you for your time Ryan! 😉
27 January 2017
23 January 2017
Yes, Super Loco Robertson Quay will be open on Monday, 31st Jan for brunch and dinner this Chinese New Year. Indulge in a hearty Mexican brunch with us this Chinese new year! By the way – there’s no need to wake when the Rooster coos! Our brunch will be available from 10am.
★ Lucha Loco and Super Loco Customs House will be closed from Saturday, 28th till Monday, 30th Jan and opened on Tuesday, 1st Feb 2017.
★ Super Loco Robertson Quay will be closed on Saturday, 28th Jan only. Super Loco Robertson Quay will be open for brunch and dinner on Sunday 29th and Monday 30th Jan 2017.
28 October 2016
Photo by: Ensof Photography
She’s rattled up the boys as she makes her mark behind the bar at Super Loco Robertson Quay. Nurul Hikmah Nees, one of our superstars in the Super Loco bartending team, was recently nominated in Giffard Samurai Cup for her cocktail 若いもの (Wakai Mono, meaning young ones).
◊ I get called by my last name – Nees. Not Knees! Not Ness! Definately not your niece but.. Nees!
◊ SUPER LOCO ROBERTSON QUAY!!! *high tens* I started off as a part timer on the floor and now full timer behind the bar.
◊ I love challenges! Giving myself opportunity to do something I’ve never done before.
◊ My loved ones and nature. Inspiration is the driving force that leads me to take a chance and do something I’m passionate about. I get inspired when I least expect it – I see, hear or experience something that moves me deeply. And when it strikes – I follow its lead and see where it takes me!
◊ I prefer highlands agave because it tends to grow larger and mature over a longer period of time (slow) thereby producing sweeter and fruity tequila. While lowland agave usually has more earthy, vegetal and drier flavour.
◊ MARGARITAS! It’s simple and easy to drink and tastes amazing!
◊ Personally I prefer my margarita to be shaken on the rocks and to use agave syrup instead of sugar syrup.
◊ Alot of reading, research and experiments with different types of flavours and spirits.
◊ One of the best experience I have ever had! Especially for a newbie behind the bar. To get an opportunity to compete with such talented and experienced bartenders was inspirational!
◊ My cocktail is 若いもの (Wakai Mono) – which means the young ones. The first ingredient that struck my mind was Wasabi…yes a very random ingredient for a cocktail. So I combined some sweetness, citrus, and a dash of spice, a well balance spirit – gin and Giffard products. I wanted to make something special and also resembles my life. My daughter is my life. She has such a range of mixed emotions – she was the inspiration!
◊ Hot sunny day by the beach with refreshing margarita and sunshine!
◊ I have always dreamed to be a teacher. But I’m still in love with what I’m doing now… maybe one day when I’ve reached a certain level, I’ll gladly pass some knowledge to others!
23 August 2016
All the way from “The DF” (Distrito Federal), aka Mexico City, we’re excited to grab 5 minutos with Super Loco’s resident chilango, Chef de Cuisine, Chef Victor Alejandro. Check it out:
◊ Victor or Alejandro.
◊ Mexico City, Mexico and yes, I’m Mexican.
◊ Perseverance and passion for food gave me the drive to become a Chef.
◊ Quintonil in Mexico City.
◊ Taco de Chuleta con Nopales y Papas
(In English: Pork fillet with Cactus and Potatoes)
◊ Pork, Baja and Chorizo Taco.
◊ Chicken Fillet, Guacamole and Al Pastor Taco.
◊ Another tequila. Haha, no for me – spicy ceviche!
◊ El Santo (one of the most famous and iconic of all Mexican luchadores, and has been referred to as one of “the greatest legends in Mexican sports.)
If you spot señor Victor – don’t forget to say ¡Hola!
21 July 2016
We’re extremely excited to be contributing to the lil amigos of Singapore!
This season, both Super Loco and Lucha Loco are contributing part of our sales to Singapore Children’s Society (SCS). Choose the Head Honcho set menu when you walk into our outlet and know that $5 will be contributed towards the Singapore Children’s Society OCBC-TODAY Children’s Fund. Either that or simply order any of our desserts off the menu for a sweet finish and $1 will also be donated towards the Fund.
Muchas gracias amigos!
Watch this space for updates on the amount contributed to the Fund.
21 July 2016
Ever wondered what’s the right way to eat a taco or why the taco looks the way it does?
Dating back as far as the 18th century, it’s believed the taco originated in the silver mines of Mexico. The shape is inspired by the pieces of paper that miners used to wrap around gunpowder to fill the holes carved into the rock face!
While the taco has come a long way since then, one thing has never changed – the best way to enjoy a taco is to use your hands!
1. Check that the that taco isn’t overstuffed with filling (we’ve got you covered there), and gently fold in half.
2. Pinch at the top between your thumb and peace fingers
3. And finally… commit! Take that taco, forget about the mess and eat it like a Jefe aka Boss!
For those neat freaks out there, keep a stack of napkins handy for any last minute spills.