Long established as one of the most revered names in the Singapore food and beverage industry, the Coriander Leaf restaurant is back to shake up the scene with the opening of the Coriander Leaf Grill, a contemporary grill which offers delectable charcoal grilled dishes with Asian influences. These are perfectly paired up with old and new world wines, draft and craft beers, and signature cocktails.
Located within 12 Ann Siang, a five-storey multi-concept establishment, there are several sections at the Coriander Leaf Grill in which you can enjoy your meal. Whether you prefer to be seated in the main indoor space or relax in its gorgeous courtyard, you will receive unparalleled attention from the excellent in-house crew, always on hand to serve you juicy cuts of steak, lamb chops and grilled hen.
Don’t miss out on the exquisite lime and chilli sorbet, or taking a few sips from the premium selection of fine wines from the restaurant’s enviable wine display wall.
When you’re done, adjourn to the rooftop of the Screening Room and enjoy a tipple while you take in the mesmerising night views of the Central Business District area and Chinatown. How’s that for a night out in Singapore?
Experience the true colours of Japanese Cuisine with 16 casual dining establishments handpicked from Japan, all in one convenient location. Japan food town is the result of a partnership between a cool Japan fund and the Japan Association of overseas promotion for food and restaurants.
At Taki Kyoto Grill & Sake, their master chef will bring you a brand new dining experience.
“Kuzushi-Kappo” is a new branch of Japanese cuisine that originated in Kyoto & it is getting popular worldwide these days. This cuisine is featured with fresh and premium quality food ingredients, handling traditional fine Japanese cuisine with a modern and casual twist.
To serve you the best, Taki imports by air the premium blacked-hair A4 ranked and above Wagyu, such as Matsusaka Beef. They carry a wide range of Japanese Sake collection, from sweet to spicy. Their crew will recommend you the best sake to match with each cuisine.
Violet Oon Satay Bar & Grill is helmed by Singapore's culinary doyenne and food ambassador, Violet Oon. Centrally located in Singapore’s iconic nightlife destination and historic trade district, Violet Oon Satay Bar & Grill at Clarke Quay pays tribute to the sizzling flavours of Singapore and brings back well-loved satays from Violet Oon’s childhood memories.
Relish the chargrilled scents and flavours of Singapore’s satays, meats, and seafood accompanied with fiery sauces, served alongside signature Nyonya favourites and small bites at the laidback Violet Oon Satay Bar & Grill. With the relaxed charm of yesteryear, guests can dine under a canopy of rattan blade fans reminiscent of satay fans while savouring specialty local tipples and watching their chefs at work over flames in their glassed-in open grill room.
Brainchild of entrepreneur, highly acclaimed restaurateur, Owner and Creative Chef Ricky Ng, Blue Lotus Chinese Eating House has been synonymous with one of the island’s best chilli crab dishes and innovative modern Chinese menus around town.
As the undisputed pioneer of New Age Chinese cuisine, Chef Ng continues to push culinary boundaries by experimenting with myriad flavours and artfully blending these with what today’s discerning diners look for in a meal, adding his unique contemporary spins on traditional and popular dishes to create iconic Blue Lotus dishes.
Headed by their Group Executive Chef Choi Minchul (who was a former food trainer at Marina Bay Sands), they present to you a breakthrough Korean dining concept! They are the first in Singapore to introduce the Mini Hwaro Grill which is a food trend taking Korea by storm, along with a wide assortment of sumptuous Korean skewers, freshly prepared daily.
With the accompaniment of contemporary Swing Jazz music, the 50 seater Hansul punches way above its weight by being the only bar in Singapore that serves up the most extensive array of Soju, Makgeolli, Cheongju and Korean Cocktails. In addition, they offer a selection of Italian wine and cider.
Let’s Meat Up is a restaurant specialising in charcoal grilled food. Now at Plaza Singapura.
Select from a variety of protein dishes from their menu and choose between RICE or SOBA - It’s that easy to pick. Some of their unique in-house dishes include Cheesy Pork Fries and Sweet Potatoes Fries with Sour Plum Powder.
Located in the epicentre of Suntec City, KURO Izakaya is the newest dining concept by established F&B group Creative Eateries - adding one more brand to their Japanese division which helm household names like Suki-Ya. A new genre to the division, KURO Izayaka is a Japanese gastrobar firing up Robatayaki, Kushiyaki, Small Plates, Sake and Japanese Whisky.
A modish izakaya by night, KURO Izakaya transmutes into a laid-back Ramen Donburi shop by day. Serving popular go-to Japanese comfort food at an affordable price that caters to the hectic lunch hour in the business hub. With more than 10 lunch sets from Classic Chashu Ramen to Dry Ramen including decadently adorn Donburi like all-time favourite Chirashi Don and Buta Yaki Don.
When night falls, and all come out to play, KURO Izakaya fires up some smokey charcoal goodness from its highly-rated Kosei Charcoal Grill. Unlike regular grillers, Kosei Charcoal Grill uses both charcoal and infrared waves; transmitting heat directly to the food without drying resulting in a juicy and earthy charcoal flavour finale.
Opening on 10 December is Weber Store & Training Cente at Joo Chiat. Weber is a premier brand of grill/barbeque equipment. The line of grills, dubbed to be created by grillers, for grillers.
In 1952 George Stephen Sr. was working at Weber Brothers Metal Works in Chicago, Illinois, manufacturing marine buoys when he came up with an idea for a better grill. His invention: a dome-shaped grill with a lid to protect food from the elements, while sealing in that only-from-the-grill barbecue flavor. George Stephen cut a buoy in half, added some air vents and legs and, in the process, invented the grill that would spark a backyard revolution.
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.
Hidden within Yoi Sake Bar, Kurama Robatayaki provides an intimate setting to interact with their chefs. Not sure what to look out for when visiting? Keep an eye out for their gated entrance and Godzilla! Simply park yourself at the counter and take your pick from the many ingredients on display, and watch the chefs cook them to perfection over a charcoal grill. True to tradition, the food is then passed to diners using a long wooden paddle.
You might know about Teppanyaki as the Japanese restaurant style where your meal is cooked in front of you. Robatayaki (which translates as “fireside cooking”) is similar, the meal is cooked in front of you, but instead of a hotplate the food are grilled to perfection. Experience it with Kurama Robatayaki.
They pride themselves on serving up variety; their unbeatable steak cuts are complemented by delicious choices of chicken, ribs, seafood, and pasta at a price for everyone.
They're the leader of the pack by emphasizing consistently high quality delicious food delivering a warm, welcoming environment. Their generous portions are moderately priced. their casual atmosphere couldn't be more transporting - it's like you're right there in the Australian Outback.
The epitome of fresh seafood and great service, The Catch ensures only the freshest catch are delivered to your table! Their non-seafood dishes are just as lauded though, and advance orders are necessary for some of these delectable fare. Signatures include their Signature Roast Chicken Stuffed with Glutinous Rice, Boston Lobsters and Lala Clam Boiled In Chinese Wine.
Riverside Grilled Fish æ±è¾¹åå¤was founded in 2005 by two good friends who chanced upon the delicious traditional method of grilling fish and topping it off with Ma La sauces while travelling in Wushan Town, Chong Qing. Captivated by the robust and tantalising flavours of the Chong Qing recipes, the two friends set up their first shop in Beijing and soon became known for their unique Chong Qing styled grilled whole fishes made with the freshest ingredients and award-winning sauces.
Snaking long queues outside Riverside Grilled Fish æ±è¾¹åå¤became a common sight. Riverside Grilled Fish æ±è¾¹åå¤ has since expanded to 54 outlets in China with Singapore being the first Riverside Grilled Fish set up outside of China in Singapore.
Bar-Roque Bar is the bar concept located at the al fresco space outside Bar-Roque Grill restaurant.
Taking centrestage at the newly renovated bar is a collection of infused rhums crafted by Chef Stephane and his team. Having learnt the ways of infusing rhums from the natives during his years of working in the Carribbean, Stephane has taken to experimenting and developing his own recipes, inspired by flavours from Asia.
These rhums were initially offered as an after-dinner drink to regulars quickly gained a fast following, with guests buying their own jars of Rhum Arrangés.
Bar-Roque Bar boasts 6 choices of infused rhums. Named after Chef Stephane's inspirations, guests can sip through an array of flavours such as The Sing (pineapple, red chilli, vanilla), The Thai (mango, Buddha hand lemon, lemongrass), The Frenchie (Strawberries, Apple , vanilla, cinnamon), The Caribbean (coconut, banana, vanilla), Shanghai (lychee, mint and vanilla) and The Aussie (peach and vanilla). And don’t miss out on their savoury and sweet tarte flambés, as well as gastronomic bites.
Housed within the Hotel Vagabond, Fifth Quarter is the brain child of local entrepreneur Loh Lik Peng in partnership with Executive Chef Andrew Nocente.
It is a modern contemporary grill with a strong focus on meat curing. Nocente, an Australian with an Italian heritage, uses traditional methods of curing meats with the aid of modern instruments to maintain the integrity of flavours. True to its name, Fifth Quarter or quinto quartro in Roman, the menu will feature a selection that is derived from all parts of an animal. From a rum-cured pork belly, a salt & pepper tripe to charcuterie favourites such as salami, salsiccia, lardo and coppa, each dish is carefully handcrafted to allow wholesome meaty flavours to shine through.
Elements of smoking, curing and pickling will also be found throughout the menu in sustainable seafood, game, vegetables and even in desserts. Alongside, premium cuts of meat will be grilled at the Josper using a combination of binchotan and mesquite wood chips to complete the culinary offering.
Singapore Marriott Tang Plaza Hotel is elevating the experiences of all guests by re-opening the Pool area on Level 5. Updates include newly refurbished pool terrace rooms accompanied with a private terrace area, new pool side cabanas along the outdoor swimming pool, refurbished pool pavilion as well as the award-winning Pool Grill restaurant.
From the moment you progress to Level 5 of this luxury hotel, you will be captivated by a breathtaking tropical oasis of tranquility, where nature, Asian architecture and a picturesque landscape, bring together the harmony of resort-style and city living.
Enter into a gastronomic haven at the refurbished, alfresco Pool Grill restaurant, conveniently located by the pool. Whether you are planning a relaxing lunch or a romantic dinner, catching up with friends over Sunday Brunch or chilling with a refreshing cocktail by the pool, this restaurant exceeds all expectations with an extensive food and beverage menu.
Boasting a new selection of tasty Western treats, perfectly grilled meats and our signature table-side Caesar salad, a la carte highlights include Seared Lamb Loin, inspired by a traditional Wellington; Fresh Tuna with Balsamic Syrup & Garlic Skordalia; Seafood Platter of Oysters, Crab Legs, Live Prawns and Boston Lobster; Rare Yellow Fin Tuna Tataki with Compressed Watermelon, Goat Cheese Mousse, Chia & Flax Seeds; Chilled Honey Melon Soup with Poached Prawns & Serrano Ham; Banoffee with Toffee & Banana; and more.
Brunch highlights include Specialty Eggs (cooked any style) with Smoked Cod Fish, Avocado, Chilli Tomato Salsa, Coriander Verdi & Fried Tortilla Bread; Singapore Chilli Crab Omelette with Onion, Coriander, Tomato & Hash Brown; Marriott Club Sandwich; Iberico Pork Cutlet with Fig & Onion Compote, Charcutiere Sauce; premium cheeses; and more.
Spacious and welcoming, the 42-sqm Pool Terrace room boasts intuitively-designed details, cleanlines and soothing hues to create a cozy, brilliant stay right in the heart of Singapore. Each guest room is equipped with thoughtful state-of-the-art furnishings, including a 46-inch Full-HD Smart TV, plush bedding, floor-to-ceiling windows, a bath tub, an extended vanity area and more. As the sun rises, step out onto your very own veranda that opens up to stunning views of the glittering, refurbished swimming pool. Alternatively, chill under the enchanting starry night sky as you sip on cocktails in the comforts of your veranda.
The perfect home within a home, the indulgences on Level 5 are not only endless, they are all within easy reach. Relaxation comes easy with direct access to the hotel’s renovated swimming pool that is lined with new, stylish cabanas and deck chairs.
The menu focus is primarily East Coast favourites (Maryland crab cakes, New England clam chowder) and classic American fare (US grain-fed steaks, ribs and regional seafood) prepared the traditional way on a grill.
The Josper charcoal grill will impart the traditional outdoor BBQ flavour to many of the featured menu items.
Bringing you the outdoor BBQ experience indoors!
You will not have to think twice where to catch your Sunday Night Football!
Offering one of the largest al fresco dining areas along Orchard Road and a private room with attached entrance and balcony, RedBank is also the perfect venue for events.
Hailing from South Africa, Nando’s is an award-winning casual dining restaurant chain blazing across the world with its Afro-Portuguese PERi-PERi Flame Grilled Chicken. Few who have tried Nando’s PERi-PERi Flame Grilled Chicken can deny the smoky allure of its juicy flesh, cooked to perfection and enlivened with the fiery heat of the flaming red spice – the African Bird’s Eye Chilli.
Here’s the secret to the Nando’s PERi-PERi chicken that has fans coming back over and over again – they are fresh, never frozen. The chickens are left to luxuriate for 24 hours in a secret marinade, butterfly-cut and flame grilled that shaves off excess fat from the bird while transforming the skin into a burnished crisp.
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.
FYR Cycene Ond Drinc (pronounced as FIRE Kitchen And Drink) is the newest casual dining restaurant in central business district.
Against the backdrop of Chinatown’s historic allure, FYR promises an intriguing experience that harks back to a simpler time. Rustic décor and storied wall murals lend the restaurant a distinct olden-day charm. Even its moniker is as old as time — it is the etymology of fire. Fire is one of the most important elements in life, especially in cooking. They aim to peel back the layers of complexity to produce food that can bring you a lot of joy.
All of FYR’s cuisines and dishes are whipped up using the Josper Charcoal Oven. This culinary practice pays tribute to a time when food was cooked atop wood chunks and over a roaring fire. The chefs of FYR use lychee wood, which gives the dishes a wonderful smoky note that is tinged with sweetness.
FYR purveys an array of authentic, modern cuisines that perfectly captures the European culture. The chefs opt for herbs and spices found in the Southeast Asian region and use them to enliven the dishes. The dishes, varying from grilled meat to seafood, will be an instant hit with Singaporeans, who possess an inclination towards spicy food.
Some of the mainstays at FYR include: Baked Freshly-Shucked Oysters: noble sweet paprika, roasted garlic, chilli padi, spring onion and calamansi all lend a distinctive quality to the fresh and succulent oysters. Grain-fed US Holstein Cow Ribeye 365 Days: this glorious slab of ribeye, cooked to perfection, comes with house salad with java curry dressing and a choice of either buttered cassava or mashed potato.
Whole Maine Lobster: this gigantic lobster, sprawled across the plate, is bound to turn heads. The aroma of the shallot lemongrass béchamel will also waft through the air and whet appetites. Seafood Linguine: tossed with al dente pasta is a potpourri of seafood ingredients as well as lobster bisque, laksa leaves and Thai basil.
Wash these great cuisines down with FYR’s special concoctions. The Apple Rosemary is a delightful blend of fresh apple juice, fresh rosemary and infused lemon syrup. The tangy Lime and Mint is a mix of fresh lime, mint leaves and mint syrup, and will help to cleanse palates.
The Ginger Lemongrass, made with lemon tea, fresh ginger and lemongrass, will help to invigorate senses. The sweet Hibiscus Mint features hibiscus tea, fresh apple juice and infused mint syrup.
Another unique concoction that FYR offers is Grilled Fresh Fruit Juice – expect a rich and caramelized flavour as the bartenders grill the seasonal fruits before juicing. Merrymakers can also quaff the restaurant’s fine selection of red and white wines.
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.
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.
The restaurant provides seating for 35 seated indoors and up to 15 at its alfresco area. This outlet is designed in an express format to cater to the busy breakfast and lunch traffic in the area, providing quick meals and takeaways for the business crowd, without skimping on taste and nourishment.
Forget wilted salads and cold deli sandwiches eaten at the office desk. For a mid-weekday burst of flavour and nutrition, go for the hearty, bold flavours of a chicken tortilla soup, grilled shrimp and steak burrito, or spicy chicken tacos, all freshly made at Baja Fresh Express.
The restaurant caters to time-strapped diners by offering a partial-service system where orders are taken at a main counter before self-collection of food. Expect Fish & Co.’s signature dishes such as fried calamari, the best fish & chips in town and grilled salmon cajun and at the same time. The Seafood Shack also offers exclusive items such as burgers, mini starter platters, fried chicken wings and pizzas by the slice for those in a rush.
Fish & Co. Seafood Shack features the same fun active brand persona and is designed to evoke a sense of adventure that complements its location within S.E.A. Aquarium.