Explore Elemen’s brand-new dining concept at Great World City, Elemen Classic! Their specially curated menu features all the popular and beloved dishes of Elemen, as well as new dishes that are exclusively available at this new outlet.
Elemen Classic focuses on doling out modern interpretations of meatless dishes, which are whipped up using natural and wholesome ingredients. Through the liberal use of nourishing ingredients and superfoods such as wild rice, burdock roots, maca and black Chinese wolfberries in Elemen's delicious dishes, the brand aims to improve the well-being of their diners. Even the sea salt they use is from South Africa, known for its distinct natural flavour and ability to boost the immune system.
The interior design of Elemen Classic reflects its name perfectly. Stepping into the restaurant is akin to wandering freely in a garden on a gorgeous spring or summer day. A palette of teak and gold dominates the design, and along with marble table tops and floral walls, lends sophistication. Natural elements such as rattan and vertical greens bring balance and harmony, and help guests feel a connection with nature. The elegant design makes Elemen Classic a suitable place for family gatherings and business meetings.
At the new outlet, you can choose to order a la carte dishes, or indulge in the six or eight-course set menus. There is a spellbinding repertoire of meatless dishes, starting with The Classic Appetiser and Truffle Breadstick with Blueberry Yogurt Sauce, and includes mains such as the Kale Tofu, which is made in-house, with Wild Rice.
Wander up the side entrance of Meat Smith at Little India and you'll find a little bar known as 'Rogue Trader'.
With colonial Indian accents, this sophisticated gem welcomes thirsty travellers and restaurant patrons alike. Think tea time and tonics, think adventure tales and spice trade; all while embracing the ingredients readily available in the area.
Zipang is the ancient word for Japan meaning Island of Gold.
Zipang provides a modern Japanese experience in a relaxed, yet sophisticated atmosphere. It welcomes you to indulge in an impressive selection of contemporary Japanese dishes and fine drinks.
The interior uses natural and rustic materials, such as granite, marble and wood. Rose gold-plated steel bars, crimson upholstery, velvet curtains, and walls hand-painted with a gold leaf effect, create a delightful setting suitable for social and business gatherings.
NOW Noodles+ all started with the love for Kevin Khoo's aunt’s Dry Laksa and Dry Mee Siam and wanting to share the goodness of these two noodles with others.
To make up the menu, he added another signature dish – a fried Mee Tai Mak with century egg; as well as my family’s traditional Heng Hwa Noodle Soup. And for guests who do not eat meat or seafood, they cooked up a Vegetarian Mee Goreng as an option.
Using only the freshest of ingredients, they make their soup base and rempah from scratch.
The kitchen is helmed by Cordon Bleu graduate Chef Brandon who appreciates traditional family recipes yet enjoys experimenting with new flavours.
Beyond noodles, they have also created a few sweets for that happy ending to your meal.
Indulge in substantial, hearty meals at Ninja Cut – the latest concept by The Astronauts Group.
Sister outlet of the ever-popular Ninja Bowl which opened in April 2016, Ninja Cut sets itself apart on the Seah Street belt with a varied menu featuring succulent meats, fresh seafood, and all-day brunch items.
The “Ninja Cuts” section comprises beautifully cooked hearty proteins such as roast ribeye, crackling pork belly, juicy chicken, fillet of cod, tuna and whole squid; with an option of bases such as soba noodles, quinoa, a proprietary rice blend, and garden greens.
The fuss-free convivial dining concept sees customers placing their orders at the counter before the meals are prepped a la minute to serve.
Meat and Green Neuros, Biopolis is a healthy, quick casual dining concept in an up market technology and biotech park.
The food menu features dishes from around the region with a focus on Singaporean classics like Chicken Rice, Bakkutteh and Curry Beef in a healthy low carb grease free manner.
Meat and Green is also a modern take of local food with quality ingredients, modern cooking techniques and eclectic specials. Meat and Green is a medium priced, value for money, casual themed quick serve restaurant serving local favourites in a bemusing, innovative, tasty and healthy manner, incomparable both in quality and delivery.
The menu is either a wrap or a salad with a protein of choice along with selection of homemade (really homemade) greens and veg.
The interior of the restaurant is clad in industrial chic, chrome and white. As it is a quick serve concept there is only limited seating with major focus on takeaway.
Pistachios are called “the smiling nut” in Iran and “the happy nut” in China. People in the Middle East sometimes refer to the pistachio as the “smiling pistachio.” In these countries, if you hear the shells snapping open while sitting under a pistachio tree, it is a sign of good luck.
At Pistachio, they make their food from scratch and serve it fresh. They offer popular classic dishes with a contemporary twist for lunch and dinner.
As a firm believer that good health begins with a healthy diet, he combines decades of international culinary experience with his knowledge in Ayurveda and Glycemic Index to serve you food with nutritional richness and exquisite flavour. No trans fats or artificial ingredients will be used in their cooking.
Like the pistachio nut that is full of nutritional goodness, they hope their food will bring you happiness and wellness.
SQUE (pronounced as skew), was derived from the word skewers – the rotisserie concept. Part of the Emmanuel Stroobant Group, SQUE offers a wide variety of starters, rotisserie items, mains and desserts.
A big highlight at SQUE is its extensive list of over 250 different types of international bottled beers, as well as over 10 draught beers, arguably one of the largest selections of draught beers in Singapore.
Naughty Nuri's Singapore, is a pork-rib lovers' paradise. Connoisseurs will already know about the celebrated grill house from Ubud, Indonesia.
Here, savour the well-known grilled delights the island’s legendary name in pork ribs has to offer, and more. Naughty Nuri's specializes in succulent ribs and chops, but also serves a range of dishes from ‘appeteasers’ to salads, soups, sandwiches, steaks, Asian selections, and burgers, not to mention, notorious signature martinis.
The Naughty Nuri’s brand is synonymous with communal dining with friends and family. Providing a modern take on traditional Indonesian cuisine, Naughty Nuri’s has been a resounding hit in over 10 locations around Asia with emphasis on Indonesia and Malaysia. Known for some of the best ribs in Asia, we believe that the brand will fit in well amongst Singaporeans and offer the authentic standards of an Indonesian “Wurung” experience.
At Rayz Bistro, you’ll never find yourself stumped for awesome café Halal grub in Singapore again.
At Rayz Bistro, you’ll be served a smorgasbord of soul-satisfying Western fares – from fish & chips and penne carbonara to rib eye steak and rack of lamb. But what truly catches our attention is definitely its chilli crab pasta – perfect for those who seek an unusual blend of Singaporean and Western flavours.
Nested in the bustling Selegie Area but at relatively quiet just off Short Street at ground floor of Centurion Student Living, The Seafood Krub is a funky contemporary eatery whose food philosophy is to bring you quintessential barbecue seafood experience like no other - the traditional charcoal grilling way.
Behind the intricate decoration and edgy modern design is the simplest and tastiest of principles: get good food when it’s super fresh, grill it and enjoy. The style of eating is a fusion of Japanese izakaya and Thai Mookata, with personal grills at every table and a staunch focus on fresh seafood.
Check out the combination of the freshest and finest exotic seafood selection only available at The Seafood Krub – from Giant Thai Scampi River Prawns to Indonesian Sweet clam (the size of your palm) and many more. Another of their selling point is the home-made dipping sauces using redolent spices (Sweet Suki Sauce and Spicy Seafood Sauce), to tingle your taste buds.
For meat lovers, fret not! We also included meats into our repertoire. Choose from an assortment of poultry like Dak Gogi Bbq chicken to Yakitori with leeks as well as tenderizing ribeye Steak and juicy pork belly to satisfy everyone.
Get set for some awesome friend/family or bonding time with your love ones through traditional charcoal grilling and get cozy with freshly prepared seafood and meat selection in an experience like never before.
LongQing has joined the fray on trendy Hong Kong Street.
LongQing’s concrete walls are marked by street-style murals, giving it an edgier feel than most of the steamboat places we’ve been to. Soups include spicy mala, tomato, and their signature clear broth while ingredients are available a la carte or as a pre-selected set for two.
Shaburi and Kintan Buffet is a two-in-one Japanese dining concept by Dining Innovation Asia-Pacific Pte. Ltd opening at JEM, offering two restaurants at one spot—Shaburi, which specialises in shabu shabu and Kintan, with its premium Japanese BBQ. The 3527.89 sqf interior is furnished with 34 tables which can seat 62 people for Shaburi and 57 for Kintan.
Shaburi provides each guest with their own hot pot for shabu shabu. They provide a selection of side dishes such as sushi rolls, chawanmushi, chicken karaage and more. Their highlight dishes include the konbu, which is a Japanese seaweed broth; sukiyaki, which is a savoury sweet sauce served with mirin; and paitan karamiso that serves paitan collagen soup with spicy miso.
Kintan on the other hand offers dishes in yakiniku style with meats selected from U.S. and Australia, alongside a variety of more than 40 side dishes, vegetables and sauces such as spicy miso and garlic and cheese curry flavored dips.
Nestled along the banks of Singapore River, Ellenborough Market Café celebrates the best of Straits Chinese, or Peranakan, flavours while also presenting a tantalising medley of Asian and International delights.
Experience a modern interpretation of Peranakan cuisine in their daily lunch, dinner and weekend high tea buffet spreads. Indulge in new menu highlights such as Nyonya Satay Chicken and Braised Pork Belly La Mian, along with all-time favourites including their signature Ayam Buah Keluak and Durian Pengat.
This proudly Cebuano stall, Iskina Cebu, previously operating at a non-descript Paya Lebar coffee shop, is now firing up its charcoal grill at open-air food truck concept Timbre +.
The space is modest: a few tables and chairs, a cash register where you order and pick up a number and a large pane through which you can watch the action in the action. Come here for its popular barbecued roasts likelechon de cebu (roasted pork), spicy belly chon (slow-roasted pork belly), inasal manok (grilled chicken) and liempo (grilled pork belly), all at an affordable price range. There’s also the option of ordering a whole roast—just drop them a line four days in advance.
The Peranakan is an authentic Straits cuisine restaurant in Singapore. Executive Chef Raymond Khoo and his team serve three generations of delicious 'mesti-cuba' Peranakan recipes, lovingly handed down by the Nonyas and Babas in his family.
They are currently, the only Peranakan restaurant along the Orchard road belt in Singapore and the only restaurant to serve a ‘Tok Panjang’ – a grand Peranakan feast, once served at the turn of the century, by wealthy Straits families to mark special occasions like weddings, anniversaries and important birthdays.
They also offer a 6 course degustation menu and a Chef’s Table Set Menu alongside their regular Ala carte menu.
And if you would like to bring the experience home, please take away some of the celebrated nonya cakes and desserts that they have available at their Takeaway Counter.
You may be familiar with 5th Quarter, the dramatic and meaty restaurant located at Hotel Vagabond specializing in Australian-Italian charcuterie dishes by executive chef Drew Nocente. After closing temporarily on April 1 for a revamp, it has now unveiled its new space and name, Salted & Hung, at Purvis Street that can seat up to 45 inclusive of 10 counter seats and 35 table seats.
While it's now known as Salted & Hung, nothing much has changed but its location, and the menu is a rehash of popular 5th Quarter plates like beef tongue, onion and wasabi, chocolate salami, and salt and pepper tripe.
Located at Boat Quay and tastefully decorated with an original Taverna theme, Gyromania welcomes everybody for a sensational and palatable journey of Authentic Greek Cuisine.
Originally the Gyro consisted of various cuts of meat (primarily lamb & pork, sometimes boneless chicken and beef) skewered on horizontal rotisseries. One of the reasons this Greek version of fast food was so popular is because the freshness - as patrons ordered the Gyro, the new layer began to cook from the rotisserie effect. So each order was fresh and the meat did not begin to cook until the next order was peeled from the cone of meat. Souvlaki has become one of the more popular fast foods in Europe and is now becoming popular in Singapore.
GoroGoro Steamboat & Korean Buffet Restaurant is fun, affordable and yummy! They distance themselves from the more traditional and pricey image of typical steamboat buffet restaurants, providing a cozy environment for light-hearted gleeful dining experience without guests having to worry about their pockets.
Why the name GoroGoro? Well, when we are hungry, that is the sound our tummy makes. And when their delectable steamboat broths are boiling, that is also the magical bubbling sound! The brand is represented by a cute hungry monster, and each broth has its own mini mascot providing the fun element.
GoroGoro caters to different taste preferences by having six choices of bubbling broths to choose from, namely Ginseng chicken, Beauty collagen, Mala, Tomyam, Tomato and Vegetarian. Guests can expect up to 50 selections of fresh meats, veggies, drinks & korean delicacies for weekday lunch and over 70 choices for dinner and weekend dining.
Hong Kong's steam-potting food trend makes its way to Singapore with Steam Box, a type of steamboat that eschews conventional hot pot methods by steaming raw ingredients instead of boiling them.
Claiming to be a healthier alternative to traditional steamboats, which leaves behind a layer of fat, the steam cooking method is said to retain the food's natural juices and nutrients. The menu comprises fresh meats, seafood and vegetable, with highlights like ginger chicken thigh with wolfberry, Iberico black pork, wagyu beef, tiger prawns and egg custard buns. It also has a small selection of congee with century egg, pork rib and clams, and diners have the option of ordering dim sum dishes too.
Tuck into hearty, value-for-money meals at the newest concept to hit the hip dining enclave of Duxton Road - Ninja Bowl.
This is the third outlet by The Astronauts Group that also owns two other successful establishments, Chillax Café and Babette Restaurant & Bar.
Once through the doors at Ninja Bowl, the modern industrial interior invites one to explore further into the long, narrow enclave of this fascinating shophouse. The on-trend ‘unfinished’ look comes by way of concrete floor and main counter base, uncovered black metal beams overhead, wood walls and a muted colour palette; all of which lend to an unintimidating and inviting vibe.
Ninja Bowl offers CBD diners an extensive menu filled with unique all-day brunch options, sandwiches and the piece de resistance - ‘Ninja Bowls’. These bowls comprise Japanese-inspired items such as aburi chashu (torched pork belly) and yaki unagi (grilled eel) and options of padding them up with quinoa, orzo pasta, or a proprietary rice blend.
Customers simply place their orders at the counter and meals are prepped a la minute and served to the tables. Prices at Ninja Bowl are all nett cost and the restaurant does not have service charge.
Paradise Teochew, under homegrown F&B conglomerate, Paradise Group, will open its first downtown restaurant at Scotts Square.
With the aim to uphold the culture and essence of authentic Teochew cuisine, Paradise Teochew will serve up a robust menu of seafood, poultry and meat dishes that is sure to please the most discerning diners and Teochew cuisine aficionados alike. The restaurant will also serve up dim sum favourites to please the most discerning diners.
Starting in Jan 2014, Char strives to change the Cantonese Roast meat scene in Singapore and beyond. Using a special blend of Asian and Western techniques, herbs and spices, they offer a totally unique taste to traditional Char Siew, Roast Pork Belly and Roast Duck.
After 2 years at Guillemard Road, Char has moved to its new location located at 363 Jalan Besar, a four storey conservation building. Occupying the 1st and 2nd floors of this historic building, they incorporated heritage and modern design to ensure a more comfortable dining experience for all their customers.
The ground floor is more family orientated, with a combination of round and square tables for more communal dining, whereas the 2nd floor incorporates a full bar for those that want a more relaxed vibe.
A range of craft beers from England and beyond (available on draft) perfectly compliments the passionate way they cook their food.
Robertson Quay's new restaurant serves up traditional, home-cooked Italian cusine from Lucca, a city in Tuscany. The 70-seater space mimics a quaint European bistro with plush leather dining booths, exposed red brick walls, red checked table cloths, wooden furniture and an open kitchen-simple, comfortable and none-too-fancy.
Located at a quiet corner in Millenia Walk Singapore is Fumée, the new three-in-one Gastro-pub that triples up as a wine bar and deli.
Fumée is a new hospitality concept offering dining, entertainment and retail, providing a comfortable outdoor terrace to enjoy a unique dining experience. Spanning 6,000 square feet, Fumée comfortably seats 390 people on her terrace deck, dining hall, wine club and private rooms. Located in downtown Singapore in the heart of the Central Business District, customers of Fumée see her as their “Lepak (an oxford dictionary approved Malaysian expression for “relax”) Corner”, where they unwind to an uber fresh draft beer or their favourite wines (they have a decent collection of 250 international labels).
The vast indoor and outdoor space allows easy transformation from holding private functions to corporate events. The interior of Fumée features the architectural styling of where lush colours and clean lines meld into an atmosphere of complete harmony. The abundance of natural light creates a bright atmosphere in the day that turns funky at night.
The menu is designed by Chef Wilson Ang Wee Siong, whom has been influenced by his previous stint at DB Bistro Moderne and being the Sous Chef at Fordham & Grand. The cuisine reflects his relentless learning attitude to bring more unique dishes to the guests’ table with value for money as a priority.
Chef Wilson uses modern French techniques paired with fresh local ingredients for Fumée’s food fare. Their in house special includes Slow Cooked Short Ribs which has been cooked for 48 hours with burdock served on a bed of creamy mash. The crowd favourite, Wagyu Cheese Burger, with patty made in house using wagyu beef, topped with Emmental cheese served in a sesame bun with fries and homemade pickles on the side.
During lunch, they also feature a sarnie line where customers can customize their own sandwiches. Their deli holds a comprehensive selection of fine cheeses and premium charcuteries.
Upon entering Fumée, your line of sight would not be able to miss the Wine Club which holds over 250 different labels of wine hailing from all parts of the world. There is also a whisky bar where the most exclusive whiskies such as the Yamasaki 25 years and Hibiki 30 years reside in.
To provide top-notch musical entertainment, every Wednesday, Thursday and Friday, there is be live band entertainment featuring different hot and new local acts.
Decker Barbecue is a collaboration between founder Elliot Decker and restaurateur Min Chan which sees authentic Texan cuisine come to Singapore, strangely, by way of Bali!
The casual restaurant seats diners on large picnic-like benches, perfect for sharing the massive slabs of beef brisket, ribs and pulled pork. Complement your carnivorous chow-down sesh with a selection of equally-American side dishes like mac & cheese and brisket beans.
While the restaurant’s cast of meats cooked low and slow take centrestage, beer connoisseurs can wash down their sticky barbecued meats with a selection of crafty brews that include Red Hook, Shiner Bock and Brooklyn Lager.
The Chop House will be opening their second outlet in Singapore at 112 Katong.
Aiming to bring a breath of fresh air to the food scene by offering an array of international dishes with a contemporary spin, The Chop House uses only high quality, fresh ingredients from all over the world. They let the ingredients reveal their natural flavors and this philosophy of quality transcends to their beverage collection which showcases a variety of artisan beers, draughts on tap, a brilliant selection of crafted cocktails, whiskey and wines.
Dehesa (which in Spanish means “grasslands” – home of the Iberico pig) is an escape from the ordinary. The only front-runner of the nose to tail eating revolution in Singapore, it is the home of distinctive, made-from-scratch and robustly flavoured alternative cut and offal delicacies, as well as succulent classic cut specialities with a commitment to whole animal usage.
Chef-Owner Jean-Philippe Patruno (affectionately known as JP) sits at the helm of this innovative venture located on North Canal Road, which extends the thriving Hong Kong Street dining scene. Highly skilled and proficient in the culinary art of preparing and cooking alternative cuts, he unleashes an unabashed, unashamedly brazen dining experience that is far from the expected norms and waves goodbye to convention.
The highly anticipated Seorae Galmaegi finally lands in Singapore at Plaza Singapura . Seorae Singapore brings the signature galmaegisal - also known as pork skirt meat - to our shores for the very first time by the end of December.
Galmaegisal is found between the ribs and the belly of the pig and is a unique cut that forms only 250 grams of every full-grown pig. Said to have been served exclusively to the Royal Family of Korea in ancient times, Seorae Singapore now offers this kingly dining experience to all.
Using Seorae’s special ‘circle grilling’ technique, the galmaegisal, marinated in a delicious blend of Korean spices, is grilled to perfection. Full of rich flavours, tender and juicy, the taste of galmaegisal resembles that of wagyu beef. Amp up the flavour of the galmaegisal using the well-known Korean dipping style into onion and spicy sauces, accompanied with silky folds of egg and fragrant garlic.
Portico's newest venue features richer and more robust versions of the modern European Portico flavours that you’ve come to love, partnered with the same extreme culinary creativity that has built their reputation.
In addition, you can now enjoy the finest cuts of premium steaks. Tucked away in the lush surroundings of Dempsey, Portico Prime will provide you with a truly unique and unforgettable dining experience.
Portico Prime continues to push the boundaries of modern cuisine with their undying passion for imaginative menu engineering. Their culinary team expertly crafts delectably designed set lunch menus paired with fine cocktails, and consisting of complementary yet contrasting dishes. Meat lovers may also enjoy trying their Portico Steak Wagon, which showcases only the best cuts of premium beef served with their signature steak sauce. Many of Portico’s signature dishes have been reinvented for Portico Prime, bringing them up to the next level with new flavours and textures. If you thought you enjoyed the food at Portico, you have a whole new experience awaiting you at Portico Prime.
This self-service restaurant moves like clockwork with a smooth operating system for quick order taking and pick-ups.
Their chickens are irresistible! Because they pamper them. They bath them in a secret recipe marinade concoction for 12 hours and then firmly massage them with their special homemade Aussie spice mix before gently roasting them over the spit till tender and juicy. Then they serve them with fresh gourmet salads or their hot sides of creamy mash or crispy seasoned chips.
They have a stack of other mouthwatering goodies on their menu for your other cravings. Crispy Pork Knuckle, BBQ Pork Ribs, Beer Battered Fish & Chips, Burgers, Aussie Pies, Quiches, Soups and Paninis!
They also serve breakfast, they deliver to your office, they cater to all occasions and they do it with a smile!
Singapore’s favourite premium meat and sausage purveyors Huber’s Butchery has moved to bigger and better premises, from its previous location at 18A Dempsey Road to across the road at 22 Dempsey Road with a 13,000 square feet space.
Stylishly designed like a community, the new Huber’s Butchery comes with free parking, a fun, tree-shaded outdoor children’s playground, edible garden of herbs and flowers and a 50-seater bistro with indoor and outdoor seating serving appetising meals for lunch and dinner.
With an easy one-way traffic shopping concept that starts on the second level, customers will immediately be greeted by the friendly staff behind the information counter. Beside the counter awaits extensive ranges of delectable cold-cuts and fresh sausages that are additive and filler free. The fresh sausages are made on site and curious customers can enjoy the interesting process through a glass window and even make special customisations of their unique individual preferences for a minimum order of five kilograms.
The Gourmet Studio, a sleek demonstration kitchen, offering comprehensive cooking classes by inhouse and guest chefs, follows right after. Alongside are the seafood and grocery departments, with exclusive products such as Zweifel potato chips, Thomy condiments, Koko Black chocolates, Tar10 sauces, Schöni Sauerkraut, Freshstock stocks and glazes, Segreti antipastos, Roza’s gourmet sauces, Farmhouse Museli breakfast cereals, Rivella soft drinks and Wellington honey.
Also situated on the second storey is an extensive cheese section, which currently has over 100 types of cheeses and is complemented by the daily baked breads and large ranges of crackers and antipasto. Come December, the selection will increase to 150, making Huber’s Butchery’s cheese range the largest in Singapore – a piece of exciting news that will certainly delight any cheese lover.
Accessing the first level of Huber’s Butchery via elevators, the doors open up to a wide selection of bottled wines and beers, occupying the shelves from floor to ceiling. Exclusive to Huber’s Butchery are the Swiss breweries Chopfab and Falken, Australian breweries Red Duck and Black Dog and American ginger ale Bruce Cost. There are also BBQ grills and accessories available for sale and soon, Huber’s Butchery will become a one-stop shop for all BBQ needs with disposable ware, charcoal, etc. The high-quality vegetables, fruits and herbs available at Huber’s Butchery are airflown chilled three times weekly, mainly from Australia.
Another Huber’s Butchery highlight is the longest meat and sausages counter in Singapore at more than 40m long. The heart and soul of the store, the fresh meat department is sectioned into beef, lamb, veal, pork, poultry and marinated meat to ensure effortless shopping. With a helpful “Meet the Farmers” feature, customers are educated on the meat’s origins, enriching them on their choices. In December, a dry ageing cabinet will be installed and an on-site customisation service will be available, allowing customers to select the number of days they would like their meat to be dry aged.
To accommodate the growing number of their customers, The Fishwives which is known for providing sustainably grown gourmet food sans additives, chemicals, and genetic modification, opened its new larger outlet at Cluny Court in September.
Now with the 635 sq. ft. new store, The Fishwives owner Rebecca Forwood hopes to offer larger space to serve their customers as well as to accommodate a wider selection of ethically-produced meat and seafood alongside popular pastry offerings from homegrown Tiong Bahru Bakery.
The Fishwives was founded in Hong Kong in the early 1990s by Rebecca's mother and aunt. She then brought the brand to Singapore in 2001 where it was launched as an online shop. Eventually, the brand opened its first brick-and-mortar storefront in early 2014.
The Fishwives is a gourmet food emporium specialising in ethically and sustainably produced meat and seafood from New Zealand. The brand’s ethos revolves around being clean, green, and no nasties.
The Fishwives prides itself in being the exclusive retailer of pure BLACK, a hormone and antibiotic free grass-fed beef from Australia; Akaroa Salmon, an award-winning King Salmon product from a family-owned business in Canterbury, New Zealand; and Australia’s Oyster Coast Oysters, a group of 44 oyster farms claiming of supplying the best quality environmentally sustainable oysters.
Apart from its selection of fresh meat and seafood, they also bills itself as Singapore’s first independent store to offer freshly baked pastries by the popular Tiong Bahru Bakery. They offer a wide range of its signature bakes, including crowd-favourites croissants and Kouign Amann.
Emporium Shokuhin is Singapore's first integrated Japanese Emporium featuring a live seafood market, a beef dry-aging facility, a Japanese Gourmet Grocer and 8 unique dining concepts, all in one location as an exquisite epicurean destination.
Singaporeans' love affair with Japanese cuisine continues to grow as more purveyors bring in the freshest produce from the country.
Add one more shopping and dining place to the list - the $10-million Emporium Shokuhin at level one of Marina Square's new wing.
The 34,000 sq ft space - about the size of 28 five-room Housing Board flats - features an 11,000 sq ft gourmet grocer section. It includes tanks filled with live seafood from Japan and Europe; a customised temperature- and humidity-controlled facility for aged beef; and a wide range of vegetables, fruits and condiments.
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.
Charcoal Pit is a cozy little rooftop BBQ spot set high above the hustle & bustle of the concrete jungle.
Chill out with your buddies while nursing a cold beer (or a glass of red wine), all while demolishing a perfectly grilled steak.
At Charcoal Pit, they love the ancient method of grilling over a wood fire so most of their menu is grilled over a charcoal and hardwood fire to impart a characteristic flavour. Paired with their house-made condiments and sauces, it makes for a truly unique dining experience.
There’s no better way to unwind after a long hard day.
Located in Singapore’s ever-popular Clarke Quay, The Butchers Club Burger will be open late into the night and will have up and coming DJs on to play on Thursday to Saturday nights.
The famous Butchers Club Burger, which has been satisfying customers in both Hong Kong and Bali and has been awarded multiple accolades including ‘best burger’ by Time Out and Bloomberg, is now arriving in Singapore mid-September 2015!
Not only are their juicy bacon cheeseburgers made using their signature dry-aged Black Angus beef from Australia, but the patties are also minced to order in front of the customer, before being thrown back to the kitchen and grilled to a perfect medium, remaining nice and pink in the centre.
The concept came about through The Butchers Club’s desire to practise nose-to-tail butchery. After the primary cuts of beef have been used for the brand’s signature dry-aged steaks, gorgeous secondary cuts of rump, chuck and brisket are first dry-aged and then ground in the restaurant and sprinkled with their secret seasoning blend.
The menu is limited to one choice of burger, beer and bourbon – although there is also a secret menu, for those in the know that offers a small selection of alternative burgers that change regularly.
A burger at The Butchers Club Burger is like nothing you have ever tasted.
The guys behind the No.30 in the San Pellegrino Asia’s 50 Best 2015 winners Burnt Ends launched Meatsmith.
Situated on the very popular and busy Telok Ayer street, this Modern Smokehouse caters to both lunch and dinner trade, with a highly skilled bar that stocks craft beers, cocktails, bourbons and the infamous pickle backs.
Think Blacksmith for the interior with two large authentic smokers flown in from the states, plus a dedicated cool room for charcuterie. Meatsmith has its very own all American boy, head chef Andrew Baldus. Baldus and sous chef Alysia Chan are both still fresh from a tour of the US BBQ Trail and are fully aware of what is expected!
Meatsmith is an 85-seated casual diner (54 seats inside and 31 seats outside), with bench seating and communal tables. The restaurant has a fun atmosphere so you can eat, drink and unwind listening to rockabilly; smoke house blues and California rock.
Nestled in the heart of Orchard Road, the 90-seater restaurant boasts a sushi bar as well as a tatami room. It makes an ideal address for couples, business associations, families and shoppers. Helming the kitchen team is Executive Chef John Phua, who has over 20 years of experience in Japanese cuisines. The freshest fish and seasonal seafood are specially airflown straight from Shizuoka, Japan.
You can expect premium-quality ingredients at affordable prices.The restaurant boasts a lunch and dinner menu. Savour gratifying meal sets such as Hokke Teishoku (grilled atka mackerel fish set); Kijiyaki Teishoku (grilled chicken with Teriyaki Sauce set), Gyu Niku Shogayaki Teishoku (beef with ginger sauce set); and Tai Mentaiko Yaki Teishoku (grilled sea bream with cod roe sauce set). Offerings like sashimi and sushi are available as well.
The restaurant is helmed by chef Kensuke Sakai. With a great selection of authentic roast beef and premium meats, this is a mecca for carnivorous eaters. Its secret ingredient is the east-meets-west marinade, which is used to enliven all its Yakiniku meats.
The meats they bring in are definitely a cut above the rest, ensuring you can enjoy many different parts of the cow in one seating. The signature dishes here include the Master Course, Ultimate Gyudon (rice topped with beef) and many others.
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.
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.
Founded in 2011, GreenDot was awarded the Spring Ace Start Up Fund to set up their Green Fast Food concept in schools to change the boring and unappealing stereotype that people have of vegetarian food.
With the belief that eating has a greater purpose, they help you make differences one meal at a time. Whether it's because you want to boost your health, combat climate change, or feel good from eating a meal, choosing a meal at GreenDot is your best way to make this positive impact.
They hope to bring you more delicious meat-free cuisines that can excite your tastebuds and also satisfy your daily nutritional needs.
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.
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.
Nestled in the midst of bustling Clarke Quay, Kuro-Gyu Shabu-Shabu Ito has just opened its doors offering you an authentic shabu-shabu menu and some of the finest Kagoshima Wagyu.
The ultimate goal for you at the 1,800 square feet restaurant is to savour the natural richness of the Wagyu dipped in simmering delicious broths. Kuro-Gyu uses only the most traditional recipes in all its Japanese broth. With hours of brewing, the soup selections include Konbu (Japanese kelp), Tonkotsu (Rich Pork Bone Broth), a Japanese favourite Sukiyaki (sweet and salty) and the Kuro Special Chicken Soup.
Chef Atsushi painstakingly selects the freshest ingredients from Japan to brew up rich, delicious and authentic shabu-shabu each day. Premium Meat The selection of prized Wagyu beef is the key highlight at Kuro-Gyu. Strips of tender Wagyu loin and Wagyu Kiriotoshi are a standout. The juicy and tender slices literally melt in the mouth with the Chef taking pride in the meat’s natural umami flavour. Direct from Kagoshima, Japan, Kuro-Gyu serves up A2 Grade Wagyu and A4 Grade Wagyu. The premium cuts are reasonably priced and is guaranteed great value.
Pork selections are also available – the Kurobuta pork shoulder with its sweet and rich flavour is a perfect option and with the addictive broth it will leave you craving for more.
Also from Kagoshima is the Shirobuta pork belly. For a slightly lighter option, the Chicken Tsukune (handmade minced chicken balls) is a great choice. Chef Atsushi combines the meatballs with a special Kuro-Gyu marinade, chopped soft bones and vegetables.
You can add texture to the shabu-shabu with the variety of crisp greens and vegetables such as white leek, spinach, Tang Or, Chinese cabbage, Shiitake mushroom, Enoki mushroom, corn and carrot. While the roaring broths are amazing on their own, the shabu-shabu can be accompanied with Japanese rice specially sourced from Niigata, Japan and a variety of noodles.
Executive Chef Atsushi from Japan, brings over 15 years experience to Kuro-Gyu. Chef Atsushi is trained in traditional Japanese cooking and is highly sought after for his skills and knowledge in authentic recipes. His specialty lies in preparing hearty soup bases for shabu-shabu and creating delicate Japanese appetizers. Chef Atsushi leads a team of chefs, ensuring you are served the highest quality ingredients and treated to rich traditional Japanese flavours. Chef Atsushi is also able to customize menus for private events, if requested.
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 Bar & Billiard Room at Raffles Hotel marks a new era with its return to a storied and sophisticated, yet relaxed bar and lounge specialising in whisky, original and imaginative cocktails, craft beers and high quality cigars.
Noted as the oldest existing bar in its original location in Singapore, the Bar & Billiard Room will now present up to 400 curated whiskies alongside an entirely new cocktail list and bar menu.
With a beautiful room and outdoor covered terraces, the unique and historic setting at Bar & Billiard Room naturally lends itself to the new evolution. The Bar & Billiard Room will also serve as an everyday meeting place as well as for special occasions.
Christoph B. Nyfeler shares his 16 years of whisky experience as Raffles Singapore’s Resident Whisky Expert. Of the 400 hand selected whiskies, many are limited editions and directly imported for the bar. The whisky list boasts a strong Scottish presence with a good selection of American bourbons and Japanese whiskies rounding off the collection.
To add special interest, Christoph will host whisky events such as whisky appreciation masterclasses and whisky dinners regularly. He can also create exclusive whisky pairing menus for groups and corporate events of up to 20 people. You can share your individual taste preferences with Christoph who will then customise a dinner menu where courses are paired with different types of single malt whiskies.
Equal attention has been given to the new whisky-led cocktails created by Raffles Singapore Restaurant and Bar Operations Manager Randolph Velasco and his award-winning bartenders. With special skills and knowledge of infused liqueurs and house-made bitters, the team have based the bar’s new concoctions on classic cocktails with a modern twist in Menu highlights include the BBR 1896, a nod to the year the Bar & Billiard Room was established. The complex cocktail is a delight for the senses; the bourbon is first fat-washed in butter for a creamy mouth feel and savoury flavour, mixed with Angostura bitters, smoked with chamomile tea leaves for a subtle, floral aroma and finally garnished with a slice of orange peel.
The Old Nick was a favourite tipple for navy officers who needed some liquid courage before heading out to sea. The Bar & Billiard Room’s version is a combination of Scotch whisky, thyme liqueur, Dom Benedictine, orange and lemon bitters. The comprehensive cocktail menu encompasses other base spirits such as gin, tequila and vodka as well. Look forward to the Miss “H”, Randolph’s take on the ubiquitous martini featuring kiwi, Cointreau, lime, and muddled kiwi fruit.
Bar bites include a selection of sophisticated nibbles and more substantial sharing plates. An array of cold and hot dishes can either be enjoyed as an accompaniment to drinks or as full-fledged meal. Menu highlights include Crabmeat Cigars, shredded fresh crab meat wrapped in vine leaves.
For a sweet finish in keeping with the bar's theme, Chocolate Whisky Stones are available in three different flavours – dark, milk and white chocolate. The chocolate is first melted down and infused with whisky before being placed in moulds to resemble the whisky stones commonly used to chill the spirit without diluting the drink.
The Bar & Billiard Room also houses one of the five original billiard tables from the turn of the century and you are invited to have a game over drinks. On Friday and Saturday evenings, the bar will feature live jazz.
The good people of Selfish Gene Café (SGC) are proud to announce the opening of Selfish Gene Patisserie (SGP). Located on level 2 above the café at 40 Craig Road, SGP is a patisserie with a difference – they serve plated desserts focusing on familiar flavours with modern presentation.
During the conceptualisation of SGP, their challenge was to present themselves in a new improved concept, but yet to retain their core culinary philosophy of homemade, quality food that appeals not only to the palate but also to a sense of familiarity. Finally, they decided to develop their core strength in making things from scratch and move their existing pastry preparation upstairs. In doing so, everything seemed to fall into place and SGP was born. SGP will operate independently from SGC as the concept and style of service differs. SGP will offer table service and present more interaction between the patisserie and customer.
After several months of testing and recipe development, SGP is proud to present seven different plated desserts. The desserts menu is ordered in increasing intensity of flavour starting with the light & fruity and leading to the more intense & robust ones. Some of the mentionable desserts include a Japanese inspired Soya which harmonises soya ingredients with tofu cheesecake, red beans, homemade mochi, red miso caramel and green tea ice-iream. There is also the Ginger featuring warm candied ginger pudding topped with a luscious sticky toffee and accompanied caramel ice-cream. All cakes and ice-creams/sorbets are made in-house.
SGP will serve as an event space for private/corporate events, meetings and product launches. In addition, they hope to be able to do pop-up dinners with guest chefs in the near future. And so, selfish Gene continues to evolve.
Legendary Hong Kong is set to blaze a trail where Hong Kong fare in Singapore is concerned. Hiring 8 established chefs in their own speciality from Hong Kong, Legendary Hong Kong is determined to give you the most authentic Hong Kong cuisine you can find on the island.
The restaurant’s unique charm is the 4 narrow entrances that mimic the narrow streets of Hong Kong. The four entrances correspond to each of the sub-themes that make up the restaurant: Roasted Meats, Noodles and Congee, Dim Sum and “Bing Sut”.
In the roasted meats section, you will find the exclusive “London Roast Duck”. Named after the city where people, especially Chinese people from the globe flock to in search of the “best duck in the world” because of its succulent flavor, Legendary Hong Kong has signed an exclusive deal with Silver Hill Farms, a premium duck farm where each duck sold is de-feathered by hand so as to ensure integrity of the quality of meat and no bruising. These ducks are sold to some of the best Chinese restaurants in Europe.
Their determination to provide as authentic an experience for you also extends to their drinks, with their Yin-Yeung Tea.