Like you, the people at Pistachio Everything love pistachio but good pistachio is hard to come by. During their round-the-world trip in 2018, we stopped by Sicily, Turkey, and Lebanon, which opened their taste buds to the world of good pistachio. There were so many dishes with Pistachio and they just couldn't get enough of it. #PistachioEverything came to be during the trip.
Brought to you by Kenneth Yong and Laureen Goh, the husband and wife team of The Mixtape Chef, who are known for their classic, simple good flavours and warm hospitality. They aim to bring you the best pistachio experience with the opening of Pistachio Everything. Enjoy Pistachio Crisps, Pistachio Kaya and more at their store located at Kensington Square Mall or place an order for delivery.
Tired of your usual watering holes? Say Konichiwa to the Ryu Taro - 'The Son of The Dragon' - which features a secret yakitori restaurant tucked upstairs a dark, swanky lounge decked out in carpeted floors and posh sofas. Downstairs, soak in the vibes and tracks of a hip speakeasy with the drinks of a top-notch bar. Make your way upstairs for some grilled goodness with chefs firing up the pits to serve a great selection of piping hot skewers and other morsels of grilled bites paired with a wide variety of sake. One part restaurant, one part bar; the two-in-one spot is set to be the hottest haunt in the Lion City to hit after dark for an aperitif, dinner, a night cap - or even all of the above.
Breadth of variety is the name of the game with Ryu Taro’s Yakitori Omakase Menu, presenting the best way to savour its offerings at its most comprehensive. For only S$68+ per pax, a variety of cold and hot appetisers, chicken, beef and seafood yakitori, seasonal produce, noodles and dessert are served to fill your hungry bellies and satiate your Japanese food cravings. They are all grilled over binchotan charcoal fire, a specialty charcoal treasured for its ability to burn at a higher temperature without odour, cooking foods with a subtler and more refined smokiness.
Experience a curated selection of yakitori indulgences such as the prized Wagyu Beef Platter which includes US wagyu striploin MB8/9, Australian wagyu striploin MB7/8, Japanese A5 wagyu or the Hokkaido Pork Platter, served from the jowl, collar, and loin.
Other meaty yakitori include the negima (chicken with leek), chigimo (chicken liver), kawa (crispy chicken skin), and indulgent foie gras. Its seafood skewers include the negima mekajiki (swordfish cubes), yaki sake (grilled salmon cubes), and shisamo, while vegetable yakitori such as shishito (Japanese sweet pepper), shiitake mushrooms, and asparagus are not to be missed as well. End the appetizing meal with a hearty bowl of tonkatsu ramen and dessert of the day for the complete Ryu Taro Yakitori Omakase Menu experience.
Managed by Camelot Pte Ltd, Lower Seletar Water Sports Centre is located in the heart of Lower Seletar Reservoir. Take a trip down and enjoy the calm and peaceful turqoise waters. Get in touch and connect with nature, spot some of the common wildlife inhabitants such as the White-bellied sea eagle, Peacock bass, Collared Kingfisher and Golden-Apple snails!
Embark on your water sports journey with them! Rent a kayak with them to explore the waters and spot the common wildlife here. If you have a dragonboat team, try out their latest SWIFT Racing IDBF dragonboat with your team today!
Lower Seletar Water Sports Centre is a perfect location to spend quality time with your friends, families and colleagues. Lower Seletar Water Sports Centre offers water enthusiasts a range of activities, from kayak hires to dragonboat training, our watersports centre has something for everyone!
Get in touch with their friendly sales person today for facilities rental or book your slots via their Picktime app!
The 3.9-hectare Bendera Bay is nestled within St John’s Island, and comprises a lagoon with a variety of mangrove, coral, seagrass, sandy shore and rocky shore habitats. This variety of habitats thus provides unique opportunities for outreach and research. “Bendera Bay” was named as such by the Friends of the Marine Park (FMP), as the indigenous Malay name for St John’s Island is Pulau Sekijang Bendera.
Since securing Bendera Bay for outreach and education activities in late 2019, the Friends of the Marine Park (FMP) community, which includes kayakers, anglers, divers, boaters, and researchers, has been discussing ways to activate the area through education, outreach and research activities.
With the support of NParks, the FMP community will spearhead efforts to balance the different uses of the area, and scheduling the programmes that will take place there, to be planned around four domains – Research, Recreation, Heritage, and Education.
Currently, the area is not open for public access as it is closed for conservation and research. The FMP aims to carry out activities for the public from early 2021, subject to COVID-19 restrictions.
Popular urban izakaya Neon Pigeon is back again and has reopened on Carpenter Street!
Inspired by the world of flavours found in the hidden spots of Tokyo and the underground culture of buzzling cities like New York and Hong Kong, the establishment is a vibrant social house offering great value for money and the soul of a japanese izakaya with a punch of urban grit.
Forget about the outside world for just a while... Step in the new Neon Pigeon, grab your favourite cocktail, take in the vibe.
Izakaya Hikari is a cosy and authentic Japanese Izakaya with a mouthwatering food menu to offer. Hikari, which means “Light” in English, strives to be a tranquil retreat away from the hustle and bustle of working life.
Incorporating traditional elements in today's world - Torii Izakaya on Duxton Road aims to create a one of a kind modern izakaya experience. Well known for creating burst of flavours, Torii is set to excite taste buds for Japanese food lovers, with a twist!
Have your pick from their menu of yakitoris to donburis, and pair it with a glass (or two) of Suntory whiskey, founded by Shinjiro Torii; famous for putting Japanese whiskey on the map.
Enjoy dishes like Beef Donburi, Aburi Salmon Yuzu Maki and many more mouth-watering items at Torii Izakaya.
Izy was an urban contemporary Izakaya Bar serving quality Japanese fare to hardworking young working professionals on Club Street. In her 2019 rebrand, Izy Fook aims to provide top Singaporean dishes alongside key Cantonese delights in a newly renovated space, promoting a revived and rowdy drinking culture.
Together, Izy Fook, cheekily translating as “together, lets prosper” is a hip Japanese kitchen inspired by old school Singapore Cantonese restaurants and the energy of late night Chinatown watering holes back in the 1970s Singapore. Izy Fook takes a creative approach towards incorporating the roasted and charred Cantonese meats into quality Izakaya classing dishes.
The “Living Room” occupies the front portion of the restaurant and showcases a series of brand new art pieces from Hong Kong’s hottest illustrator, Jonathan Jay Lee. The "Living Room" also contains a long and open bar where diners could grab quick and dirty drinks or bottles of wine with sharing plates of authentic Japanese fare; while loud hip hop and rock and roll music plays over the speakers.
The “Dining Hall” hidden at the back of the restaurant sits up to 50 people and has a private dining VIP room decorated with beloved old school movie posters. Again, unapologetic loud music plays over low lighting making for a rowdy yet celebratory atmosphere.
Tucked along Zion Road is Yujin Izakaya, a lively hang out where one and all are received as friends. Spotting an industrial-chic look, the unassuming modern 50-seater izakaya features a bar that opens to the five-foot way and main street, beckoning with the glow of display fridges showcasing an enticing range of sake. Step past the metal mesh doors at the entrance and you will find yourself being welcomed into a space humming with positive energy.
An open kitchen anchors the room dressed in a palette of black and copper, and this is where chef-owner Freddie Lee fires up a curated repertoire of creative bites that take its inspiration from the traditional Japanese izakaya. The menu spans inspired cold and hot appetisers, smokey grilled vegetable, meat and seafood dishes, beautifully singed skewered items, warming items served in small bowls and light desserts.
Q-WA Izakaya opens its second outlet, gracing Tan Quee Lan Street with its divine pairing of White Charcoal (Sawdust Binchotan) grilled Japanese delights and diverse range of Japanese alcohol at incomparable prices.
A hidden gem nestled along 103 Beach Road, just a stone's throw away from Bugis MRT, it features an extensive menu of Yakimono, Light Bites, Deep Fried cutlets, Don and Udon - the savoury accompaniments to an affordable ($5 per) glass of artisanal Japanese beer, sake, whiskey, or shochu during Happy Hour!
Q-WA Izakaya takes pride in serving quality grilled Yakimono of chicken, pork, beef, seafood and vegetarian variants using finest ingredients shipped in from Japan. Marinated with an in-house Garlic Spice Powder and gourmet Moshio (seaweed salt), these signature skewers are meticulously grilled over one of the top-grade Sawdust Binchotan charcoals, imbuing it with a distinct touch of smokiness and umami. With a true love for Japanese street food, no stones are left unturned in the owner, Rita's effort in recreating authentic Japanese grilled skewers with its maximum tastes.
Adorned with warm Japanese decors and fibngs, bright lanterns, and kawaii koinobori (carp streamers), its beckoning and casual atmosphere is reminiscent of a traditional hole-in-the-wall Izakaya in Japan. Trebled with quality Japanese street fares and affordable selection of Japanese alcoholic beverages, Q-WA Izakaya delivers an authentic Izakaya experience that transports customers straight into the heart of Japan!
Ola Beach Club at Sentosa is Singapore's latest seaside getaway for both families and thrillseekers!
Lift-off in a water jetpack, sightsee the Sentosa waters on a paddle boat, sail the high seas on their fast Banana Boats rides with your family and friends, and many more!
Have a taste of Hawaii with great Hawaiian cuisine and top-notch cocktails by the beach too. The 20,000 sq ft beachside venue seats 195 diners. Loco Moco ($28, add $6 for foie gras) with medium-rare wagyu beef patty on Japanese Koshihikari white rice topped with panko-crusted egg, is an example of what you can order from their menu.
Hokkaido Izakaya has roots in Tokyo where its first few shops are located and with fresh ingredients specially imported 4 cities in Hokkaido.
Hokkaido is blessed with a wondrous bounty from both the sea and the land. It is world renowned for the freshness of its seafood and superb quality of beef, vegetables and dairy.
The restaurant distinguishes itself by being certified by the Hokkaido City Council to promote the city’s remarkably fresh produce. The freshest seafood and dairy are sourced from Yakumo Town while high quality beef is procured from Kamishihoro City.
Customers Delight Co. Ltd. which run many different concepts such as “Chikuzen-ya”, “Teppan Bokujyo”, “Niku no Hasegawa”, “Gaitoon” and even mote in Japan, as well as restaurants in Philippines, Vietnam, and Thailand, are finally coming to Singapore together with “TOMO Izakayaya Group”.
They are coming to Singapore and have decided to challenge familier concepts in the local market. “Warayaki Charcoal Grill Izakaya (Charcoal grilled with Straw)” together with their Chef who beleives in fresh ingredients and delicious food.
The latest edition to the Keong Saik district is an urban Izakaya, Neon Pigeon.
Inspired by the world of flavours found in the hidden spots of Tokyo and the underground culture of buzzling cities like New York and Hong Kong, the establishment is a vibrant social house offering great value for money and the soul of a Japanese Izakaya with a punch of urban grit.
With a selection of starters (appropriately named ‘Bird Feed’), soups, greens, seafood and meats, Japanese snacks are given a modern and in-house twist at Neon Pigeon. The Izakaya-style menu, designed for tastings, serves up dishes in ‘small’ or ‘large’ portions and you are recommended to order six to eight small dishes to share between two people.
A look at the menu and you will notice the heavy use of classic, no-frills Japanese flavours in the condiments and among the assortment of "Bird Feed", is a cold dish of Chilled Cucumber with home-mixed crushed chilli peanuts, nori (seaweed) and goma (sesame), as well as the Tsukune Sliders, an east-meets-west combo of a Japanese meatball patty and a western slider bun, coupled with pickled kyuri (Japanese cucumber) and tare (soy basting sauce) aioli.
Keeping up with the fun-sharing concept, Neon Pigeon also offers a large format dining option of Barbecued Pork Shoulder for groups of four to six. With a two-day advance order required, the hearty fare of pork shoulder is slow-cooked for 20 hours and served in a black pepper teriyaki glaze, with a ginger scallion dipping sauce, bibb lettuce wraps, steamed buns, a spring onion salad, onigiri rice cake, kimchi and pickles to complement.
Also an integral part of the concept’s underground vibe is the Neon Pigeon bar. The bar’s Japanese-inspired drinks list includes a selection of Japanese beers and whiskeys, each a representative of different prefectures, as well as a curated list of spirits and Japanese inspired speciality cocktails. These include Throw A Kyuri-Ken, a vodka-based cocktail with a refreshing touch of lemon juice, yuzu and cucumber, as well as Harajuku Girl, a mix of gin, shiso leaf, and plum bitters.
The bar also houses a selection of sake of varying fragrances and complexity, including a range of Junmai, Daiginjo, Ginjo and Honjozo sakes, that were all hand-picked from sake distilleries across Japan to complement the dishes offered at Neon Pigeon.
Specially designed by US-based EDG Interior Architecture + Design, the Neon Pigeon space at The Working Capitol building on Keong Saik is built to own the vibe of a hidden spot off the main street only known to the locals, as a veiled corner of an urban metropolis. The exterior shows only a fluorescent pink pigeon, lit when in business, while the interior is paved with raw elements of steel and bricks that are softened with sophisticatedly designed wood finishing, giving the social hangout an urban grit with comfort and familiarity – an atmosphere reminiscent of Shibuya district in Tokyo or East Village in New York. A semi-open concept kitchen is also featured, with the action in the kitchen open for a close-up view.
A final and crucial touch to the space is the loud graffiti work plastered on the walls of the interior that gives the restaurant a touch of the underground New York City vibe. The team had specially commissioned local visual artist, ZERO to create these murals.