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Shatoburian is an exciting new concept in Japanese Yakiniku dining that recently made its debut at Palais Renaissance. Connoisseurs and lovers of prime Japanese wagyu beef would already be familiar with its sister restaurant, Black Cow, which is beloved for its exceptional Japanese wagyu beef and farm-to-table approach.
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Like Black Cow, Shatoburian’s menu features prime cuts of Japanese Wagyu beef and fresh seasonal ingredients from different regions in Japan. The owners also frequently source for ingredients abroad to infuse a modern twist to Japanese cuisine. Depending on seasonal availability, diners at Shatoburian have the opportunity to savour caviar and foie gras from France, as well as high-end truffles such as French Périgord, Alba White, and Manjimup Black truffles from Italy and Australia.
‘Shatoburian’ is derived from a phonetic play on chateaubriand, which as Wagyu aficionados know, is made from the most tender cut of the cow. The restaurant prides itself on serving primarily Hida Wagyu Beef – winner of the coveted prize in the Wagyu Olympics and favoured for its unique juiciness and mesh-like marbling in most cuts. Hida cattle originate from Takayama in Gifu Prefecture, Central Japan and they are bred in a wide expanse of land with plenty of clean air and spring water.
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The restaurant practises sustainable cooking, so it imports the entire Wagyu cattle (nose to tail approach). This means diners at Shatoburian have the opportunity to sample a wide selection of over 30 different Wagyu beef cuts presently not widely available in Singapore.
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One of the highly recommended Wagyu cuts on Shatoburian’s menu is misuji, which comes from the shoulder clod also known as oyster blade (flat iron). This scarce cut yields enticingly complex and rich flavours, and is a scarce cut because only 3kg is available from one animal. Shatoburian offers A3 & A5 grade marbling for this cut. Other selections of Wagyu include tokujo rosu, which is premium lean meat and zabuton, a medium cut that is evenly marbled with a lovely, balanced flavour.
Diners with a more adventurous palate must give the tongue moto or the fatty tongue a go. The highest quality portion of the root of the tongue, tongue moto is a beautiful pink colour with just the perfect amount of fat. Savour this appetising dish in all its crispy, pleasant firmness, and juicy flavour. Sliced like fresh mango cubes to enhance the texture of the meat, this special cut is also styled to resemble thepattern of the partition behind our chef’s special counter table.
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CULINARY |
28 February 2019 |
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With more than 8 years under its belt, Barracuda Restaurant has now opened its doors in Singapore where Chef Ferdinand is sure to impress and please diners with his incredible menu, dedication to using quality ingredients and an ambiance that feels both exclusive and inclusive.
From the restaurant’s humble beginnings of its first opening in 2010 in Maenam Beach of Koh Samui, Barracuda has progressively gained its solid reputation as being one of the best restaurants on the island.
Chef Ferdinand’s love for fine cuisine and enthusiasm in bringing forth true flavors with the use of top quality fresh ingredients set him apart from any restaurant on the island. Barracuda’s first shop only opened for dinner service to a small number of 18 patrons per evening. Dining at the restaurant required formal reservations beforehand and guests were served dishes from a more varied selection of menu items. Still, Barracuda held true to its name for serving its guests tastefully and artfully prepared plates at affordable prices and its presence soon came to be appreciated by food lovers near and far.
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Chef Ferdinand’s innovative approach to food and dedication to his restaurant honed him awards from Thailand Tatler’s magazine voting Barracuda as “Best Restaurant” for three consecutive years from 2013-2015. Travelers and frequent diners also delighted in their experiences at Barracuda thus contributing to the restaurant’s winnings of many “Certificate of Excellence” awards on Tripadvisor.
With Barracuda’s highly favorable reviews in sight, a larger space for Chef Ferdinand’s culinary hotspot was conceptualized. The restaurant would then relocate to the area of Bophut Beach, Koh Samui, Thailand and undergo a construction of newly designed interiors to accommodate seating for 48-50 people and new ‘waiting area’ where guests to sip on trendy cocktails and aperitifs before being seated for meals.
Despite the restaurant’s external makeover, Chef Ferdinand’s primary focus remained on producing food with a modern twist of Mediterranean and Asian influences with the best ingredients as a key part to his daily work ethics and menu creations.
He now takes all of these knowledges, experiences and incredible cuisine to the tables of Singapore.
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9 Craig Road
Tel: +65 6260 4119 Email: info@barracuda-restaurant.com
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CULINARY |
28 February 2019 |
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After almost six months of temporary closure at ION Orchard, The Marmalade Pantry's flagship establishment is back in action again but now on level 4 instead of level 3.
They are ready to serve up your favourites once again, and have some exciting new plates exclusive to the location.
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The 20 year old homegrown bistro serves up modern comfort food using the freshest produce and ingredients.
The Marmalade Pantry is best known for serving up luxurious pastas, exquisite cupcakes, weekend brunches and great tea accompaniments. Offering a brief reprieve from the bustle of city life, the brand kick started the concept of all-day dining in 1999.
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CULINARY |
27 February 2019 |
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A lovely new addition to Keong Saik Road's wondrous tenant mix; Olivia Restaurant & Lounge transports guests to a setting that’s unique to Barcelona. Embodying the essence of Mediterranean soul, where values are centred around the kitchen, Olivia Restaurant & Lounge exudes a welcoming atmosphere and champions an elevated homestyle cooking.
Olivia's chef and co-founder, Alain Devahive, was from the now-defunct elBulli Restaurant as well as Catalunya Hong Kong and Singapore.
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CULINARY |
26 February 2019 |
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Set in a beautifully restored shophouse, one can wine and dine in exclusivity in Subrosa's elegant dining room and relaxed lounge space.
While soaking in the ambience, their head chefs will satiate your tastebuds with the finest ingredients that are specifically sourced on the day itself as you sit back to enjoy a wide array of wines and liquors. Be it business gatherings, entertaining clients and all celebrations possible, Subrosa will elevate your dining experience and leave you with wonderous dining memories.
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Subrosa’s food will take you through an East meets West journey, blending ingredients and techniques from across Asia and Europe. They only use the freshest ingredients, with as much as possible being locally-sourced from Singapore’s vibrant markets on the day of your booking. They serve an ever-evolving set menu, which will be tailored to your dietary and spend requirements.
View their sample 5-course menu here and 7-course menu here.
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CULINARY |
25 February 2019 |
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Minka is a Japanese restaurant specialising in Kaisendon (seafood rice bowl) for lunch hours and Sushi Omakase for dinner hours. (for dinner).
Located at Oxley Tower and currently in their soft launch phase, Minka's patrons can look forward to trying their succulent sashimi rice bowls or meticulously-prepared sushi offered during different times of the day.
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CULINARY |
24 February 2019 |
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Hideout By The Local Box at The Heeren is an underground casual-dining playground for all local hidden gems.
Hideout By The Local Box serves local cuisine inspired by Asian flavours. Have a taste of their Gula Jawa Chendol, Dry Mee Tai Mak Laksa With Toasted Prawns, Har Cheong Gai Chicken Chop and more for that uniquely Hideout food experience.
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CULINARY |
20 February 2019 |
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Epicureans, rejoice! Udon Kamon has just opened at Eat At Seven, Suntec City. The restaurant offers the widest range of udon broths in Singapore, including shoyu-based dashi, tonkotsu, house speciality Japanese spicy magma and tom yum.
“Kamon” refers to “family crest”, which is used in Japan to indicate one's origin, family lineage and status.
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The restaurant imports premium bonito (katsuo fish) from Kagoshima that has been aged for at least two years. The bonito flakes are freshly shaved and used to make dashi broth as well as garnish. Udon Kamon will offer two types of shoyu-based udon broth. Available in spicy and non-spicy options, its tonkotsu broth calls for white miso and pork collar, and is cooked for eight hours.
Helmed by Executive Chef Kamogi Noriyuki, Udon Kamon specialises in sanuki udon, the most popular type of udon in the Shikoku region. Made with Japanese wheat flour, salt and water, the noodles are thick, squarish and have flat edges. At Udon Kamon, the noodles are freshly made on a daily basis.
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