The Cubano is a simple sandwich with a lot of history. And as with all things, it is always only as good as the ingredients. Visit Porkypine on Telok Ayer Street for a satisfying and delicious Cubano.
Porkypine's ham is cured and smoked in-house. A simple cure of salt and gula melaka is all they use, no nitrates or preservatives. After a 10-day cure, it is rubbed with Porkypine's secret rub and smoked with hickory for 8 hours. Their roast pork is made with pork shoulder marinated overnight and slow cooked for 24 hours with a special & secret spice blend.
Aburi-EN is a cosy Japanese restaurant which offers unique, mouth-watering dishes. Aburi, which literally means “flame seared”, brings out the perfection in each dish, balancing each component’s texture and coordinating their flavors so that both come together to create the awesome taste, tantalizing your taste buds. Oishi!
On the menu: Aburi Butadon, Premium Miyazaki Wagyu Beef Don, Aburi Salmon Don and more.
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.
Coffee roasters Nomad the Gallant have opened a sandwich and coffee shop in the heart of the CBD with a fantastically catchy and quirky name - Hungry Bazterdz!
Their simple and straightforward menu features their delicious coffee along with sandwiches like the Fat Chicken (chicken strips with garlic aioli and pickled veggies) and the Grand Poobah, a delicious six-hour braised pulled beef in jus with cheddar cheese. They also have the Falafal Marinara for the vegetarians out there.
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.
Kanshoku means ‘to finish eating every last bit of your food’ in Japanese. Founded in 2014 by close friends Melvin and Brendon, Kanshoku has since come a long way to create an experience that fulfills this ambitious intention.
Having tasted some of the best ramen around but never feeling entirely contented, they decided to create a ramen bowl that could be finished in its entirety without feeling stuffed. One that would be enjoyable down to the very last bite.
They didn't know a whole lot when they first started. They were however committed to serving fresh, healthy and tasty ramen. This mantra has guided them well and what they have today is a product of our sincerity and pride in getting their ramen right every step of the way.
To them, Kanshoku Ramen is more than just your next meal, it is a toast to life, love and a passion for good food. It makes their day to be able to share this joy with you.
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!
Masizzim ha finally come to Singapore! Masizzim (ë§ˆì‹œì°œ) is a Korean casual restaurant famous for "Galbi Jjim (ê°ˆë¹„ì°œ)", 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.
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.
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.
Starting from a coffeeshop stall in Tanjong Pagar Plaza in 2010, the 2 Cai brothers, Weili & Weisheng have moved to a small ramen restaurant in International Plaza.
Brothers Ramen specialises in a pork, chicken, fish and vegetable broth.. They are also famous for their ham-like chashu and extremely tender chicken slices which are cooked at a low-temperature water bath. Home-made noodles are made in such a way that they can be able to stay in the broth for a longer period of time without losing its original texture.
Using modern and traditional ramen cooking techniques, the brothers aim to introduce a more localised flavour.
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.
Dojo, a new fusion food restaurant with pork as a specialty, has opened on the bustling Circular Road.
The love of pork runs deep for the CEO Janice Tan, as her late grandfather was a pig farmer from Seremban, Malaysia. "Dojo" is inspired by Japanese training place for martial arts, it describes its commitment in perfecting the art of fusing Asian flavours and Western cuisine.
The main highlights are pork burgers. Patties are seasoned with a secret family recipe and baked daily, served Asian style sauces and only the freshest ingredients.
Expect a cool and hipster vibe in terms of design.