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.
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.
‘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.
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.
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.
The new FAT is here - Iconic hollywood burger stand Fatburger launches not one but two outlets in Singapore!
September is the time to usher in the new FAT – Fresh, Authentic, Tasty! Founded by Lovie Yancey in 1952, Fatburger is known around the world for its thick and juicy hamburgers. Available in 200 locations across 25 countries, these massive offerings have earned a cult following that includes many hollywood celebrities!
Each burger at Fatburger is cooked to order, a mouth-watering tower of beef patties and other fresh ingredients. Eat “The Original” - the way the founder intended, or have it tailored to your preference. Jazz up your keto diet with the Skinnyburger, where buns have been replaced with beef patties. Low carbs, high satisfaction! Or take on the four-patty Quad Fatburger if you’re brave and beltless. Devour it, then you can earn a certificate and have your picture up on the Wall of Fame!
What’s a burger without fries? At Fatburger, you can enjoy Fat Fries, Skinny Fries or Sweet Potato Fries, all equally good. Or opt for the homemade onion rings, each fried to golden-brown perfection.
Hankering for chicken? Buffalo’s Express doles out a variety of bone-in or boneless wings, chicken tenders, as well as sandwiches and salads. Kick up the indulgence several notches by dipping the chicken offerings in one of the signature sauces — sweet, spicy or the tongue-numbing, sweat-inducing death valley.
Wash all the food down with Fatburger’s rich and creamy milkshakes, made with real hand-scooped ice cream. Chocolate, vanilla, strawberry or Oreo — there’s one for every palate!
The well-loved Tongue Tip brand has a strong presence of over 300 outlets across China. Their first Singapore outpost, Tongue Tip Lanzhou Beef Noodles is now open in Tiong Bahru Plaza.
So head over for a bowl of authentic Lanzhou Beef Noodles; made using only Halal meats, high quality fresh ingredients and a 15-spice blend premium stock.
Tongue Tip Lanzhou beef noodles originated from the Lanzhou, Gansu province in China. This dish was first created by the Muslim Chinese (Hui) people and it's recipe has been passed on for generations since the Tang Dynasty. Today in Lanzhou alone there are more than 1,000 beef noodle restuarants, an affirmation to the popularity of the dish. Their original recipe uses hand-pulled noodles, halal meats and a clear broth cooked with more than 15 spices. Ingredients are sourced fresh and adhering to the highest quality. Tongue Tip brand has won multiple food awards and is an accredited member of the official Lanzhou Lamian Association.
Brace yourself for some seriously good beef and make time for a good don. The folks behind sake gastrobar Kabuke have launched Tokidon, a new lifestyle F&B concept where its signature gourmet beef bowls take centerstage.
Decked out in neon lights that play off deeper shades of blue and purple, Tokidon’s interiors pay tribute to the easy, electrifying energy of nightfall in a cosmopolitan city. Coupled with great music, exciting artist collaborations and merchandise, it invites diners for a well-deserved break from the weekly grind to relish in good food and fun.
Tokidon fuses traditional Japanese recipes with contemporary flavours in its repertoire of five main beef bowls – Gyu Don ($11.90), Truffle Tenderloin Don ($15.90), Wagyu Sukiyaki Don ($17.90), Truffle Wagyu Don ($23.90) and Wagyu Misozuke Don ($23.90), as well as the Salmon Cha Soba ($16.90). The beef bowls feature only the best Grade 6 Wagyu slices and Grade 9 Sukiyaki Wagyu and all cuts are prepared medium rare for optimum enjoyment.
Steakville source for their beef supplies from specific farms and regions, bringing specialised farm breeds to their cozy restaurant in Sunshine Plaza. They aim to bring the “farm-to-table” dining experience to their customers whereby patrons can find out more about the steak they are having. You can view their menu here.
Their collaborative partner, Candour Coffee Bar, provides a wide selection of beverages, ranging from artisan coffee to signature coffee mocktails, creating options and playful choices for everyone.
New Yakiniku restaurant, The Gyu Bar, serves "Wa Ou" beef from Kumamoto prefecture, Japan.
The Kumamoto Kuroge Wagyu “Wa Ou" is labelled King of Wagyu Beef as they are raised in a privileged natural environment with only clean water, air and fed with a custom-blended diet made up of a variety of vegetables. Special care and good farming methods are practiced to relieve the cow from any stress. This gives the meat an intensed but balanced marbling texture and a rich flavor.
Try their signature Roast Beef Don for lunch. Thinly sliced Hokkaido slow-roasted top round (one of the subprimals of the beef round primal cut) with their chef’s secret gravy, topped with a Japanese onsen egg.
Do check out their sake glass feature wall and choose from 100 different glasses to hold your sake.
Are you ready for a totally new experience in dining? How about something fresh, exciting and out of the ordinary to tempt your taste buds? If you are a meat lover and beef connoisseur get ready for an unforgettable experience. The well-known and loved ASTONS' chain is opening The Ranch Steakhouse & Bar, a classic steakhouse which will be located at Clarke Quay in Downtown Singapore.
It will include an exceptional dining area with an outdoor bar and seating to take advantage of the vibrant parade of passer-bys.
This is the Classic Steakhouse concept, serving terrific value meals to guests. As soon as you walk through the door, you’ll be captivated by delectable aromas from their mouth-watering cuts of meat. Order your preferred steak and it will be cooked to perfection by their artisan chefs.
The Ranch’s menu will feature exceptional succulent dry-aged beef, premium beef and secondary cuts offering delicate flavourand tenderness, all home-made and delicious. Exclusive dry-aged beef is served to guests with “bones in”. The concept of “bone-in” greatly enhances taste, aroma and tenderness of the meat. Other classics, such as Terrines, Beef Tartar, Oxtail and many more, will be among the premium selections. The full bar is equipped with an extensive range of international wines and ‘good old’ German beer. With its stunning riverside location, The RANCH is your ideal choice to impress business colleagues, entertain with friends or enjoy sensational value-for-money meals with family.
They will offer the highest quality American and Australian Steaks, great wines and first class service in an exceptional setting, making The Ranch your favourite go-to dining destination in no time. They will continue to use the highest quality ingredients at affordable prices.
Having launched five years ago in early 2012, Bistecca Tuscan Steakhouse made an imprint on Singapore’s dining scene by being the only restaurant to serve a 1.2kg charcoal-grilled Bistecca alla Fiorentina Wagyu T-Bone Steak. After five very successful years, the establishment has moved to a new location right next door, replete with an elegant makeover.
Diners will be wowed by the newly outfitted shop-house, combining modern and sleek architecture while preserving several elements of the nearly century-old heritage structure. From cozy booths with an unmatched, intimate dining experience by candlelight and impeccable service; to a modern Tuscan affair at the Chef’s table, adjacent to the open-design kitchen and Fiorentina cellar - Bistecca welcomes patrons looking for a host of different experiences.
Open for dinner daily, and for lunch six days a week, Bistecca’s menu will remain largely unchanged, with a few special additions, leaving regulars filled with anticipation on what surprises Bistecca has in store. The Bistecca alla Fiorentina, a crowd and family favourite, will remain on the menu along with their daily hand-made pastas, made using only egg yolks in the traditional Italian method. Diners can expect new dishes such as the Fettuccini with smoked pimentón pasta, blue swimmer crab, roasted peppers, and lemon butter, giving Bistecca an air of Italian decadence.
Bistecca is known for their F1 Wagyu beef which is pasture raised in the King and Kiew and Valleys of Australia, and organic grain-finished under the highest ethical standards. And in line with their food philosophy, all of their seafood is sustainably sourced, whilst the produce is organic where possible.
Located only five minutes from the Singapore CBD, Bistecca is available for bespoke dining experiences at the Chef’s table overlooking the kitchen, as well as catering to larger groups looking for an entertaining evening at Singapore’s most stylish steakhouse.
Sharing the same space with The Bao Makers on Jiak Chuan Road, Butler's Steakhouse serves New Age Beef Cuts. The former operates in the day and the latter takes over the premise at night.
Calling all steak lovers; the restaurant’s signature —the Butler Steak—is a black Angus flat iron steak and it is only available in limited portions daily. The Black Angus Flat Iron Steak also comes with a side of a salad.
At Aburiya, you will embark on a real Japanese Wagyu beef journey in more ways than one. Presenting to their customers a unique experience with two specially curated concepts – Aburiya Japanese Wagyu Yakiniku and The Container Wagyu Tapas & Bar are both located on Boat Quay, right next to the iconic Singapore River.
As believers of the “nose to tail” philosophy, the people behind Aburiya and The Container respectfully ensure that they use all the cuts of the Japanese Wagyu beef which they import to Singapore from their partner farmers, to minimise wastage and also to showcase the various unique cuts of the beef.
At Aburiya, they pride ourselves in delivering the perfect yakiniku experience.
They also import their own ‘bincho’, also known as ‘white charcoal’, from their own source. A Japanese tradition for yakiniku, grilling Japanese wagyu over ‘white charcoal’ imparts a special flavour to the slices of wagyu beef.
Founded by Mr Wolfgang Zwiener, New York City chain Wolfgang's Steakhouse by Wolfgang Zwiener is set to open its 1st restaurant here in Singapore by early October at InterContinental Singapore Robertson Quay.
Wolfgang’s Steakhouse Singapore is a joint venture between W Steak International Corp. and THP Global Inc.
The Singapore outlet will have around 150 seats and spans across a space of 6500sqft, and it will have an in-house aging room for their steaks, which the temperature and humidity are carefully controlled to create the distinct flavour and tenderness. The restaurant will also house a a bar/lounge.
Wolfgang’s Steakhouse uses only the certified 2% USDA Prime Beef that is transported by air weekly from the US, and stored in an in-house aging room for dry aging. The meat is thickly sliced and cooked in a broiler at 1600 degrees Fahrenheit. The indulging steak is then served on a hot plate creating flavourful taste.
The original Wolfgang’s Steakhouse opened in 2004 on NYC’s Park Avenue.
Now boasting 17 locations worldwide (not inclusive of the upcoming Singapore one), this leading steakhouse has become a global sensation, recognized for its perfectly prepared 28-day, dryâaged steak. Not only does Wolfgang’s serve phenomenal Porterhouse steak, but the ambience, the expanded menu, the services and the accessibility of the locations are appealing to even the most exacting diners.
Experience French and Thai inspirations coupled with the finest ingredients like Grass Fed Black Angus Sirloin at Chalong, a takeaway kiosk located at Basement 2 near the exit of Tanjong Pagar MRT Station.
Savor their signature dish which is bound to tantalize your palate. Their beef is seasoned with premium Himalayan salt. Japanese Yamagata rice and mi-cuit egg are served together with French red wine sauce.
'Kin Khao', meaning "eat rice", is the commonly used Thai expression "to eat". Kin Cow was borne from a double love of traditional kuay teow neua or Thai Beef Noodles, together with premium, imported beef.
With a recipe that has been passed down through many generations, Mr Ruud and his wife, Not, have preserved a long-held family tradition of selling kuay teow neua in Thailand. Kin Cow is excited to bring their special blend of herbs and spices from the streets and kitchens of Bangkok to your steamy bowl here in Singapore.
Together with their hand-picked selection of premium cuts from the pastures of Australia, the US, and Japan, Kin Cow is proud to present their souped-up version of the traditional bowl of Thai Beef Noodles.
Masizzim ha finally come to Singapore! Masizzim (ë§ìì°) is a Korean casual restaurant famous for "Galbi Jjim (ê°ë¹ì°)", their beef and pork stew dishes.
"Masizzim" is a combination of two Korean words: delicious & stew. Quality and tender marinated meat is cooked with Masizzim`s secret recipe stew sauces. Customers can choose between Soy Sauce flavour or 4 levels of spiciness.
Masizzim also serves a variety of delicious Korean dishes like Korean riceballs, Korean steamed egg, fried pancake etc.
Tenkaichi - the top award-winning Japanese BBQ Buffet Restaurant in Singapore that offers a premium quality buffet spread at affordable prices - has opened at Marina Square.
They specialise in Wagyu Beef Yakiniku while offering a wide variety of A-la-Carte dishes. Look forward to enjoying their Set Lunches and the all-time favourite Deluxe and Premium Yakiniku Buffets where free flow of premium Wagyu Beef is available!
You can expect creative and contemporary renditions of familiar recipes, and innovative pairings that may raise an eyebrow or two, but win sceptics over by teasing their taste-buds into submission. Featured dishes on the menu include Kurobuta pork belly, spiced braised lamb shank, 48 hours beef short ribs on lava stones and chocolate Lava with home made gelato.
A marriage between French philosophy of natural seasonal flavors using fresh produce and modern culinary technique results in a honest, sincere and flavorful expression of the cuisine which makes one crave for more.
The restaurant makes the perfect venue for an evening soiree, to impress a date or to entertain business associates from out of town.
Carne & Caipirinha is an authentic Brazilian steakhouse that follows the famous Rodizio (rotation) style service. It boasts one of the largest variety of premium-quality grills in a Brazilian churrascaria — featuring unlimited servings of roasted chicken, beef, lamb, pork and fish meats.
Tuck into authentic Brazilian cuisine which is freshly made in-house by our Brazilian Head Chef, Chef Britto, who has more than 36 years of experience under his belt with Brazilian cuisine. The barbeque spread includes a buffet line of gourmet salads, pastas, rice and traditional Brazilian Feijoada (black bean stew).
Apart from serving sizzling meats, Carne & Caipirinha also offers exquisite Brazilian Caipirinha — Brazil’s national cocktail with zesty and fruity notes, as well as true-blue Brazilian beer, wines and soft drinks such as Guaraná Antarctica. This guaraná–flavoured soft drink is produced in only three countries, and is now available in Singapore at Carne & Caipirinha.
At Carne & Caipirinha, passadors (meat servers) are dressed in traditional gaucho (cowboy) outfits. The colourful attire coupled with the amazing cuisine and beverages, promises you a dining experience that is uniquely Brazil.
Open Door Policy, Tiong Bahru’s favourite neighbourhood hangout, is launching a globetrotting new menu by Head Chef Daniele Sperindio and a revamped interior.
The new menu draws inspiration from far and wide throughout Asia, Latin America and Europe and has been streamlined to offer a focused selection of key dishes created in a collaborative effort between Chef Daniele and Chef-owner Ryan Clift of Tippling Club.
The new dishes are surprising yet familiar, boasting a higher level of complexity with more premium-quality ingredients, innovative and well-layered flavour profiles, and interesting presentations — while staying true to the modern bistro’s style of fusion European, Western and Asian flavours.
Standout items within the menu include the Kale Broth, a healthy starter poured table-side over crispy kale, smoked quail eggs and extra virgin olive oil “caviar”; Guacamole Risotto, with fresh chilli, slow-boiled hen egg and crème fraîche borrows its flavours and cheeky tortilla chip garnish from Latin America; a lean cut of Australian Kangaroo Fillet served agrodolce-style in a vinegar jus and accompanied with roasted Brussels sprouts with pine nuts and baby onions, and sautéed warrigal greens. Regulars will be pleased to find that the menu also features a number of amped up bistro classics, such as the quintessential Braised Beef Cheek is slow-cooked for 48 hours then served with velvety black truffle mash, roasted mushrooms and rich red wine jus.
An all new selection of Natural Wines have been introduced to the menu — made with minimal chemical and technological intervention during the growing and winemaking process, these wines are farmed organically without and produced without adding or removing any naturally occurring elements. Natural Wines are an ideal complement to the new dishes at ODP for a wholesome dining experience focused on premium ingredients.
Dosirak offers healthy tasty, convenient takeaway and delivery Korean food with no MSG, corn syrup, pork lard or trans fat.
Take your pick from protein options such as spicy chicken, cured fresh salmon, soy sesame chicken, beef bulgogi and kimchi tofu.
Each bowl comes packed with five kinds of complimentary vegetables (bean sprouts, carrot, cabbage, mushrooms, beans) and white rice. you also top-up to switch to whole grain rice or Korean buckwheat noodles.
Hot on the heels of the popular halal-certified FIX Cafe, The Food Explorer F&B Group has just released the newest addition to their brand of casual eateries. Here comes FIX Grill, a casual mediterranean grill concept.
Built on the same promise as FIX Cafe, FIX Grill offers “Original Handmade Goods” of the edible kind and sets itself apart with a few choice touches.
The kitchen’s attention to detail can be seen in its range of creative appetisers, each component carefully put together to achieve a harmony of flavours in each dish. One such appetiser is the Watermelon and Prawn Salad. The watermelon cubes in the salad are first compressed, concentrating and enhancing the sweetness of each morsel, before being topped with contrasting flavours of crumbled feta, crunchy almonds and poached prawns and finished with a honey lemon verbena dressing.
Another appetiser not to be missed is the Hokkaido Scallops on Quinoa. These plump scallops are sweet & juicy and lend a delicious flavour to the bed of quinoa and grilled corn it sits on, perfectly complemented with a homemade romesco sauce.
Coming with a group of friends? The Assorted FIX Grill Platter of Skewers makes a great dish for sharing. This is no ordinary platter of meat cubes, expect creative items like Greek Beef Keftedes skewers, Lamb Moussaka skewers, Chicken Tsukune Yakitori skewers and Homemade Prawn & Fish Cake skewers, all grilled to perfection and served with a delicious homemade pumpkin mash and potato crisps.
There is a good selection of mains with sufficient variety to suit any palate. Pasta lovers can choose between the vegetarian Primavera Pasta, Seafood Pasta in a light broth or a hearty Homemade Beef Lasagna.
Meat lovers will delight in the Bone-in Beef Shortribs, slow-cooked for 24 hours to achieve a succulent texture and delicious beefy flavour. Or the Slow-Roasted Half Chicken which is tender, juicy and served with a porcini cream sauce.
Seafood lovers have not been missed with a FIX Lobster Roll featuring chunks of meat from a whole lobster tail in a creamy mayonnaise in a buttery soft homemade brioche bun. The Pan-seared Salmon on Wild Rice also makes for a great kid-friendly dish.
A perfect accompaniment to the dishes from the grill, FIX Grill also offers a range of Handcrafted Sodas made from fresh fruits and herbs. Take your pick from Strawberry & Sweet Basil, Pineapple & Passionfruit, Ginger & Lime or Kiwi & Mint, all refreshing in taste and delightfully colourful.
The award-winning ramen emporium has unveiled its latest concept store - Ippudo Express – in Terminal 3 of Singapore’s Changi Airport.
A unique product available at this new concept store is the offering of Japanese dip sandwiches. Made with premium ingredients, the sandwiches offered include hearty fillings such as chicken, beef and shrimp, complete with flavourful Ippudo homemade dips for a twist of flavours on the palate
Ramen fans will not be disappointed with the options offered at the Changi location, which boasts a well-rounded mix between soup bases and flavours. New and exclusive Miso Butter Tonkotsu offers a flavourful, fragrant broth while other special ramen include the original Hakata Tonkotsu, fiery delights Spicy Tan-Tan Men and Spicy Miso Tonkotsu, wholesome and refreshing Hakata Mentai Tonkotsu, as well as the unique dry ramen served hot - Maze Sob.
Ippudo Express @ Changi aims to provide a quick and convenient option for travellers on the go, featuring a selection of fresh salads in convenient takeaway packaging, including best-sellers Nikumiso Tofu Salad and Cobb Salad, as well as new additions Japanese Chicken Salad and Beans Salad.
An airship under steam, Copper’s soul purpose is the voyage through and beyond an array of delectable cuisines, taking your taste buds into a realm beyond your wildest dreams. The moment you enter Copper on the lower deck, you will be greeted with Dr Sparks’ beef bar, which houses the largest selection of Gin on the equatorial line.
The bar has over 30 labels to choose from, also offering gourmet bar bites like the Mac & Cheese Balls and Bone Marrow Crostini.
A restaurant will be opening on the top floor specialising in grilled meats.
Celebrity Chef David Thompson’s Long Chim transports you to the streets and markets of Bangkok, with added refinement.
Recently awarded the No. 1 spot on San Pellegrino’s Asia’s 50 Best Restaurants 2014 and 13th on World’s 50 Best Restaurants 2014 for his restaurant in Bangkok, Long Chim is Chef David Thompson’s first venture into casual dining.
The internationally acclaimed chef, restaurateur and cookbook author has crafted a tantalising menu that combines traditional street food and contemporary flavours, with a restaurant concept reminiscent of the vibrant streets of Bangkok. Rediscover Thai cuisine with beef with holy basil, chicken pilaf with turmeric and cardamom, and more.
The Lawn is a new specialty grill & salad café in Singapore.
Where you will get to fully customize your own salad, pair your favorite perky greens to your favorite premium grills, topped with the audacious teasing flavors of their unique dressings, without a hefty bill to go along with it.
Grilled toppings on the menu include char-grilled garlic prawns, aceto balsamic beef cuts, chicken with Maple infusion and Worcestershire black pepper duck.
You will be pleased to discover new dishes to tease palate, particularly the Miso Lobster, an incredibly delightful burger of lobster chunks in tobiko and miso mayo, topped with cucumber and red radish and clasped between sesame buns, with shoestring fries on the side. For a lighter sandwich option, the Caprese pleases with a generous serving of mozzarella, air-dried cherry tomato spread, basil and roma tomatoes on focaccia toast, served with fries.
For a heartier meal, the Beef Cheek Pappardelle is most satisfying with tender braised beef cheek, confit tomato and parsley sitting atop broad flat pasta noodles. Interestingly,“papparedelle” is derived from the Italian verb “pappare” which means “to gobble up”,a definition fitting of this irresistible new dish.
Tangerine raises the bar in spa cuisine with celebrity chef Ian Kittichai exploring new vistas in spa gastronomy.
His creations are inspired by both Asian and Western cuisines, with an emphasis on healthy, tasty meals brimming with robust flavours and aromas.
Enriched with the wholesome taste of fresh fruit and vegetables, whole grains, sustainable seafood, premium free-range poultry and grass-fed beef, every dish is carefully crafted by Chef Kittichai to nourish the body and titillate the senses.
Violet Herbs is a new age semi-formal fine dining restaurant located in Singapore’s well known business district, Tanjong Pagar.
Violet Herbs stands true to providing authentic Modern European taste. They differentiate themselves by an extensive use of herbs in all of their food and signature cocktails. A newly opened restaurant, they reflect a sense of novelty, seeking to provide you with a bit of something new, striking a dash of curiosity and interest.
Serving Modern European cuisines, you will get to experience the finest of French and Italian dishes right here in Asia. The menu features delectable and innovative dishes such as Foie Gras Mousse, Marinated Red Miso Cod and Sous Vide 48 Hours Wagyu Beef Cheek using the freshest of ingredients.
Violet Herbs houses a 2-storey, 70 seater restaurant where the interior design surrounds the theme of comfort and elegance.
Feel like a royal without having to be too classy in their purple themed ground floor. Or, unwind yourselves in a more naturesque vibe and experience simplicity in their very own nature themed second floor. Explore their very own herb garden too, featuring up to 20 different kinds of herbs that are grown with extra love and care.
4 years in the making Sacha & Sons specializes in smoked pastrami, corned beef, roast beef and a selection of smoked fish. After extensive research and trial over more than 12 months they have created a unique curing process and special rub for our pastrami to get the most out of each brisket. Cooked for hours and then steamed on premise in custom made steamers so the color, flavor, texture and temperature render the briskets ready for hand carving.
Sacha & Sons are owned by a husband and wife team, whom having both lived and worked in New York, are absolutely passionate about sharing their personal love of NY deli food to the rest of Singapore.