Jin Shan is Marina Bay Sands newest restaurant to open. Step into a world where culinary art reaches its peak in austere Asian fashion. Savour international Chinese cuisine prepared by world-class chefs. Featuring a delicate spread of authentic Cantonese, Hunan and Sichuan dishes.
You’ll find a different interior for every appetite: the main dining hall, for roundtable celebrations, the lantern room; offers a unique ambience for a semi-private dining, four VIP rooms; Orchid, Plum Blossom, Bamboo and Chrysanthemum, tastefully designed and accented for times, when privacy is a must and finally Garden pavilion; for dining in hushed Chinese pavilions to the gentle sounds of water trickling by under the quiet moonlight.
Dressing Jin Shan’s walls are original artworks by famed Chinese painter, Professor Lin Xiang Xiong. Depicting scenes of Kampong village community in bold calligraphy brush strokes.
Master Chef Huang Ching Biao, with 43 years of experience, is one of the most highly regarded Chinese chefs in the world. Having personally served in Taiwan presidential kitchen for royalty, presidents, high-ranking officials and the elite.
On the menu: Jin Shan Prosperity bowl: an exquisite arrangement of the finest ingredients including abalone shark’s cartilage and premium fish maw served in a crafted jade bowl. Superior sharks fin with Sharks bone soup: The shark’s fin quality is defined by the character of its fins, which need to be thick, golden and translucent. Double-boiled Bird’s nest in coconut: a nourishing tradition. High-quality bird’s nest double-boiled for flavor and served in a young coconut husk.
L1-05 Hotel Lobby, Tower 2 Marina Bay Sands Hotel, 1 Bayfront Avenue
The Royal Mail Restaurant & Bar is a 60-seater establishment that serves modern interpretations of classic British cuisine where roasts and prime rib take centre stage.
Located at was formerly known as The Asia Insurance building, it was named after a vintage brass mail chute made by the Cutler Mail Chute Company. Designed as the world's first high-rise mail chute and depository, and patented in 1883 by James Cutler, it stands in its full glory by the lift lobby of the Ascott Raffles Place, a romantic artefact from bygone days of letter-writing.
Dr. Ng Keng Siang, one of the first Singaporeans to become a member of the Royal Institute of British Architects, designed the Art Deco-styled building, clad in luxurious beige travertine, and topped by a three-tiered scalloped stainless steel crown. The crown, that creates a visual peak and adds a touch of grandeur to the building, was intended to commemorate the coronation of Queen Elizabeth II in 1953. Completed in 1955, the building was the tallest building in Southeast Asia at 18 storeys tall. This grand old dame was also the first modern high-rise office to be designed and built in Singapore after the ravages of World War II and was symbolic of the economic recovery of the nation and its blossoming position as a financial centre.
This rich heritage is the inspiration for The Royal Mail concept, providing guests with a touch of old world elegance from the days of letter-writing, Doris Day, Grace Kelly and policemen in shorts.
The specialty roast prime rib is served in three variations of succulent thickness. The English cut, their classic cut and The Royal Mail cut for the big eaters. For guests who would prefer not to have beef, there is also the juicy roast spring chicken, cider and honey roast boneless leg of lamb, butter poached maine lobster and more. Vegetarians would be relieved to know that there are also delicious options available such as the ox heart tomato and aged parmesan tart and butternut and spring pea risotto.
Flam’s Singapore just opened a brand new restaurant located at Orchard Central Commercial center. Founded in 1989 in the town of Strasbourg in the Alsace region, in France, Flam’s is an original and renowned restaurant concept featuring a traditional French dish called Flammekueche or Tarte Flambée.
They are one of the Flammekueche specialist from France. For more than 20 years, they have been perpetuating the tradition of this unique French product: a thin crust dough, a home made creamy base of yogurt and spices, sweetened by a touch of delicious crème fraîche, and finely chopped beech smoked bacon.
The Flammekueche is a unique French dish. Legend says that it was invented by the farmers from the Alsace region in the east of France who used to bake their own bread at home. It was prepared beforehand and used to test the heat of the wood-fired oven. The embers would be pushed aside to make room to the pie in the middle of the oven, and the intense heat would bake the flammekueche in only 2 or 3 minutes. Traditionally, the thin crust is in the shape of a rectangle, like the bakers’ oven wooden shovel.
The Flammekueche is baked in their special oven in less than 3 minutes at 360°c. It is then served straight away, and traditionally shared by the guests who use their fingers to enjoy it!
Orchard Central Commercial Centre, 181 Orchard Road
In a special collaboration with Michelin Star Japanese restaurant Shini by Kanesaka, Tong Le offers traditional Chinese and Japenese cuisine which are meticulously prepared by world-class culinary artists. Their menu promises the finest food quality.
Enjoy a panoramic view of the stunning Marina Bay waterfront. They are part of the only two restaurants in Singapore offering the marvelous dining experience in a revolving tower.
Level 5 of the restaurant offers a selection of eight exclusive dining rooms as well as four cosy dining areas. Chic, dark wood furniture in the restaurant exude sophistication and elegance.
Level 4 offers three luxurious rooms, complete with state-of-the-art karaoke facilities stocked with over 60,000 songs. Styled by The Link Home, each private room is decorated with distinctly-designed showplates and cutlery.
A new Da Paolo has now opened at Club Street with a refreshed new look. The Da Paolo Group remains as one of Singapore's stalwarts in Italian dining. Hailing from Florence, Chef Silvio Morelli has crafted a seafood-focused menu inspired by his years of culinary training in restaurants around Europe.
The place provides a total dining experience. It begins with great service and full attention to the finest detail. It is complemented by a carefully honed wine list, featuring a selection from some of Italy's most renowned boutique vintners. Made complete with an old-world ambience engendered by elegant architectural surroundings.
The new additions to the menu are colourful and full of fresh flavors. Dishes such as the crema di crostacei, a starter of lobster, langoustine and crab-infused stock with just a hint of cream and a touch of cognac. Their signature homemade fresh pastas are still available, with new additions such as the tagliatelle bellavista, which pairs fresh tagliatelle with lobster-infused olive oil-based sauce and the juiciest cherry tomatoes.
End any meal with the indulgent delizie ai tre cioccolati, made from three different mousses - Venezuelan dark chocolate, Piedmont Gianduja hazelnut milk chocolate and Madagascar vanilla white chocolate with Sambuca caramel bits.
Tokyo’s famous ramen chain-restaurant Marukin Ramen has finally set up its base.The creation of Marukin Ramen can be said to be a product of motherly love. Founder Hiroshi Kusuda was initiated into F&B operations as he first adopted the duties as a filial son helping his mother run her noodle business. In 1994, Hiroshi-san finally created his own Marukin Ramen as a means the unique flavours authentic to the Kitakyushu city in Japan.
The 12th outlet to open worldwide, has been silently serving up bowls of collagen-y goodness to ramen aficionados in the know at the basement of Scotts Square.
Asked what the recipe for its success might be, Head Chef Tetsuya Tsuyuki of Marukin Ramen Singapore. Unlike the typical pork-based ramen soup broth, the brilliance of the chefs behind Marukin Ramen features the use of its famed 6-hour slow cooked chicken soup for its ramen, a winning recipe cooked unhurriedly to perfection.
The made-to-order ramen at this highly-rated establishment thus showcases a balanced flavorful menu in its signature ramen selections such as the Negi-Negi veggie lover’s delight ramen, the Tori Zukushi Ramen, a yummy selection complete with succulent slices of Chicken Chasyu, Chicken meat balls, Chicken wing and Kikurage mushrooms, the wholesome ISSAI-GASSAI Ramen which promises a hearty serving all of key ingredients. All of these Marukin Ramen recommendations feature high quality ingredients and the ultrafine springy homemade noodles, in its famed chicken-based broth available as spicy and non spicy versions of its Shoyu Chicken White Soup, Shio Chicken White Soup, Miso Chicken White Soup and the Shoyu Chicken Clear Soup.
Practically designed to facilitate the ease of fast order and quick service, the simplistic design of Marukin Ramen at Scotts Square revolves around its vibrant yellow tiles and dark brown wood allowing a interactive space where colleagues, friends and family can gather to enjoy their ramen amongst a jovial and lighthearted ambience. Takeaway is also available at Marukin Ramen.
Tokyo’s 83-year-old specialty Tonkatsu restaurant, finally expanded and launched its second outlet at JCube, the chic new hangout in Jurong, Singapore.
Established in 1927 by founder Nobukatsu Shibuya, Ginza Bairin is the very first Tonkatsu restaurant ever launched in Ginza Japan. Today, the fast food restaurant chain is led by Masaya Shibuya, the great grandson and third generation owner of Ginza Bairin. In the vein of Nobukatsu-san, Masaya-san also introduced brilliant additions to its Tonkatsu delights such as the mini Tonkatsu Burger, Tonkatsu Nuggets and Pork Fillet Katsu Don.
In response to new health trends, Ginza Bairin uses only cotton seed oil to deep-fry its Tonkatsu. Light and refreshing in taste, cotton seed oil does not contain any harmful transfat and helps to maintain the juicy taste of the Tonkatsu even when cooled. In addition, the restaurant only starts the prepartion and the cooking of each Tonkatsu upon individual order placed.
Since the opening of its first Singapore outlet in ION Orchard two-and-a-half years ago, the restaurant garnered an impressive fanbase within the country. Offering a variety of signature dishes that have been kept true to its tradition for the past three generations, Ginza Bairin, famed for its juicy Tonkatsu (Japanese breaded pork cutlets), its bite-sized fillet katsu (Hitkuchikatsu),
With its amazing combination of good quality, authentic Tonkatsu at excellent prices, Tonkatsu fans can truly indulge in Tonkatsu at Ginza Bairin JCube.
The ‘Salt’ brand inaugurated in 1999 when Salt in Sydney, Luke’s first restaurant, was born. Salt was regarded in ancient Greece as a rare, expensive commodity only shared amongst dear friends, the philosophy of Luke’s restaurants, like the ‘Salt’ commodity itself, is stemmed from its emphasis in hospitality and friendship.
Luke speaks about singaporian diner's discerning taste and a passion for food: "They know quality when they taste it and I am thankful that the signatures from the Salt brand have grown to become favourites, amongst locals".
Salt tapas & bar extends effortlessly on the existing image of the ‘Salt’ brand to create a vibrant space that celebrates friendship, good wine and great food. Exuding an updated Spanish vibe, melded with a laid-back Ausssie ambience; Salt tapas & bar beautifully presents a winning menu of bite-sized Spanish-meets-Mod Oz delights.
Salt tapas offers an exciting menu that include house recommendations such as the Arancini of wild mushroom & leek with Taleggio with green goddess dressing; Tagine of snapper and octopus, with chickpeas, silverbeet, date & lemon; Baby chicken charcoal grilled, with rosemary & lemon & salsa verde; Jamón Serrano, Israeli couscous and cucumber sherry; Baked bone marrow with shiitake duxelles, Parmesan & air dried olive as well as sweet treats such as the Roasted figs with candied ginger, filo, pistachio & yoghurt sorbet.
They use the finest and freshest ingredients, sourced locally. It’s all about enhancing and to accentuate the natural taste of the ingredients, rather than to mask and hide its true taste.
The spacious 120-seater exudes a welcoming dining ambience where stunning mirror features, industrial-chic antique lightings, raw brick walls, authentic Spanish tiles and a classic marble bartop jointly interact to create a casual environment.
The bar-restaurant also carries a grand selection of wines and cheeses from all over the world. Fans of the celebrated Chef will also be pleased to know that Luke has created his own take on a Sangria recipe and will be serving several other unique cocktails including his signature cocktail.
#01-22A Raffles City Shopping Centre, 252 North Bridge Road
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