Savour both the authentic classics and the rare gems of Indonesia, all under one roof at Sama Sama by Tok Tok at Jewel Changi Airport.
Diners at Sama Sama by Tok Tok can also look forward to savour one of the most-loved grilled chicken dishes across the Nusantara - Ayam Bakar Taliwang, a whole grilled chicken marinated in signature Lombok’s style method and spiced with freshly pounded black peppercorns and purified sea salt as well as two most-loved seaside native delicacies from the fishing village of Jimbaran, Udang Bakar Jimbaran and Kakap Merah Bakar Jimbaran. The former features succulently grilled jumbo fresh water river prawns basted with traditional Balinese prawn paste and Javanese sweet soy sauce while the latter boasts the freshest catch of a whole 500g red snapper grilled Jimbaran-Bali style with traditional house-made Balinese shrimp paste and Javanese sweet soy sauce.
The restaurant also serves Gado Gado, a popular Indonesian dish with a peanut sauce.
Get ready to work up in sweat as you are free to spice things up with the 4 different sambals made in-house! With centuries worth of heritage, sambal remains an important culinary aspect in Indonesian cuisine as it compliments every dish, enriching flavour like no other before. The two must-try sambals are the exclusive Sama Samaspecials, Sambal Daun Jeruk - extra spicy shrimp paste sambal with kaffir lime, and Sambal Goreng Terasi - fried sambal with strong taste notes of shrimp paste and sliced red chilli.
Bincho at Min Jiang delivers the same authentic Japanese yakitori experience to Dempsey Road, in a contemporary industrial-chic hideaway at Dempsey Road. Like its flagship venue at Tiong Bahru, the restaurant is tucked away behind decades-old Cantonese restaurant, Min Jiang by Goodwood Park Hotel.
Step through the hidden entrance amidst beautiful greenery and treat yourself to a cosy, intimate dining experience – starting with its discrete location; an unassuming entrance via a dark black door with frosted glass panels; a charming vaulted roof; copper-hued interiors; with a Japanese folk playlist providing background chatter.
The restaurant offers the same yakitori selection as its outpost in Tiong Bahru, as well as a selection of luxurious offerings and seasonal items, only available at Bincho at Min Jiang.
Set in the lush flora of Dempsey Hill, the 40-seater restaurant occupies the 1000 square foot space of the monochrome one-story colonial building. Situated away from the main cluster, the restaurant provides a tranquil escape away from the bustling lifestyle and dining enclave of Dempsey, complete with a beautiful green picturesque backdrop.
Following his success at running Bincho at Hua Bee, the new Bincho at Min Jiang will be helmed by Executive Chef Asai Masashi, who hails from the HyÅgo Prefecture in Japan. Formerly of the prestigious Abeno Tsuji Culinary Institute, Asai-san spent thirteen years of his career refining his skills at various dining destinations in HyÅgo, Osaka, and Kyoto.
Growing up in the HyÅgo Prefecture, surrounded by pristine produce from the land and sea, Asai-san developed an appreciation for exquisite, seasonal ingredients from a young age. Holding these ingredients in high regard, he thoughtfully curates his menu according to the 24 micro seasons in the Japanese calendar, showcasing the best ingredients each season has to offer.
With more than 30 years of experience under his belt, Chef Asai Masashi understands the importance of precision execution over simple ingredients and continues to masterfully shares his philosophy of Japanese grilling to Bincho at Min Jiang.
True to the restaurant’s name ‘Bincho’, synonymous to the famed Japanese white charcoal Bincho-tan, the restaurant offers a selection of Yakitori grilled to perfection over an open fire. The signature Yakitori Platter features various part of the chicken, where no protein is left out, from the chicken thigh, breast, neck, wing, skin to its tail, heart, liver, gizzard, and cocks comb.
Another note-worthy dish Chef Asai created for the new restaurant is the Uni Shabu Shabu, featuring a luxurious ‘Uni broth’ made from fresh Sea Urchin. The creamy, cloudy dashi-based broth boasts a light orange colour and a distinct aromatic fragrance. Originated first in Osaka, Japan, the Uni Shabu Shabu set features the broth served in a personal sized hot-pot, a spread of air-flown seasonal seafood items (eg Oyster, Crab, Abalone, Prawn), seasonal vegetables and sashimi-grade Sea Urchin.
Guests may enjoy the fresh seafood shabu-shabu style over the simmering broth. To complete the dish, the server uses remaining soup broth in the hotpot to prepare an umami-rich Uni Porridge using Yumepirika rice, spring onions and other condiments like kizami nori (seaweed) and shichimi (seven-spiced powder). The rich, creamy and comforting Japanese porridge is topped with fresh uni.
On Bincho’s grilled menu is Yasai Maki (translated as Vegetable Rolls), a type of meat rolls featuring thinly sliced pork or beef, wrapped around seasonal vegetables, skewered and grilled. The range of Yasai Maki features an extensive list of seasonally available vegetables like Japanese long yam, young corn and mushroom amongst others. Grilled over the Bincho-tan charcoal, these skewers offer a wonderful mix of textures and flavors, with each meat roll paired with its own complementing sauce.
Lee Wee & Brothers’ brand-new concept called O’TAH, is a casual but modern 12-seater kiosk at Jewel Changi Airport’s food hall. Open 24/7, the concept is a departure from Lee Wee & Brothers’ traditional heritage, and offers an imaginative dining experience characterised by modern interior design, creative plating and packaging as well as innovative dishes.
Brace yourself for an otah revolution with The Coconut Collection, featuring flavours exclusive to Jewel. The chefs have put a new spin on the classic otah, embedding new treasures within minced mackerel that is marinated and mixed with a homemade spice paste. There are four offerings: Pink Salmon Otah, Scallop Otah, Cream Cheese & Corn Otah, and Green Petai & Anchovy Otah. The ingredients are wrapped in a pair of coconut leaves, which impart a tropical fragrance and sweetness, then grilled for a light smoky aroma. Each otah at O’TAH is handmade to ensure consistent quality.
At O’TAH, the traditional otah is also remade into various forms. O’TAH Fries are bound to delight both adults and children alike — hand-cut hunks of mackerel fish otah fries are accompanied with shoestring potato fries. Dip them into the lime and herb mayonnaise for maximum indulgence.
Ben’s Burger is a towering creation showcasing mackerel fish patty, tomato, purple cabbage, caramelised onion and sunny side up, all sandwiched between fluffy charcoal buns.
There is also the Pesto Salmon Nasi Lemak, a new take on Lee Wee & Brothers’ best-selling dish. The mackerel fish otah is paired with pesto salmon on a bed of fragrant coconut rice. Not forgetting the satisfying medley of omelette, potato croquette, anchovies, peanuts, purple cabbage, pickled vegetables and sambal chilli with a real kick!
Lalune Croissant at 313@Somerset is your choice for freshly-baked croissants and delectable bubble tea.
Locally owned, their menu is catered to best suit Singaporean’s preferred taste. Their croissants are made with the finest ingredients from Europe and only the best quality of ingredients are used for their bubble tea. Whether its breakfast, lunch or tea, they’ll have something for you.
Located in Duxton Hill’s eclectic neighbourhood, diners will be charmed at the newly-revamped RIZU, whether seated in the intimate indoors or the spirited outdoor alfresco area. The newly revamped interior provides more space for each table to enjoy a more intimate, relaxed dining experience. More than just a tasteful offering, but an experiential one as well.
Their new menu is carefully crafted to cater to various dining purposes, all the while ensuring an authentic gastronomic experience.
The Signature Omakase is RIZU’s trademark offering, an exquisite 8 course tasting menu handcrafted by Head Chef Shimohigashi. For those looking to elevate to an unforgettable dinner experience, enjoy the Premium Omakase that can be specially tailored to your palate and tastebuds. 3 days advanced booking is required.
Lastly, the Ala Carte menu is perfect for patrons who are more interested in a night of drinking, and wish to pair it with a selection of fresh sushi and sashimi flown in from Japan.
Fancy a Salted Egg Yolk x Curry flavour macaron? The M Plot at KAP offers more than just ordinary macarons, where each bite will delight you with surprise, satisfaction and happiness.
The M Plot's macarons are handcrafted with unique flavour selection, ranging from Classic Dark Chocolate to their signature – Salted Egg Yolk x Curry, which was inspired by the Singaporean all-time favourite dish “Salted Egg Yolk Prawn”.
Indulge your sense of taste with the crispy shells that lead to the soft and creamy filling, adding up to a mouthful of heaven.
Gyu & Tori at Paragon is a speciality purveyor of premium A4 Miyazaki Wagyu Beef and top-grade chickens that are reared without antibiotics or hormones.
Indulge in their Signature A4 Sukiyaki Beef Bowl and freshly roasted chickens with a choice of home-made sauce such as Spicy Piri-piri, Shoyu Teriyaki or Gourmet Gravy.
Their customers also love their Wagyu Burger, AUS Wagyu with Japanese Udon and the decadent A4 Katsu Sandwich which is a Wagyu fillet steak coated in breadcrumbs, deep-fried and paired with toasted milk bread and homemade Tonkatsu sauce.