With 20 grilled eel restaurants (Unagi) in Japan, Miyagawa Honten, which first started in Tokyo 125 years ago now has its first-ever overseas outlet here in Singapore and named it Unagiya Ichinoji.
The 34-seater restaurant serves Unagi in three different styles: Hitsumabushi, Seiro Mushi and Mamushi Donburi. Hitsumabushi is a signature dish served at Miyagawa Honten’s outlets in Japan.
TAP Craft Beer Bar has expanded and their 2nd outlet is now open at Robertson Quay.
Never TAP just one.
TAP has 20 rotating international craft beers on draft, 80 different bottled varieties of craft beers, wines, spirits & juices, plus a curated food menu to bring you brand new selections every month.
Experience being at one with nature through the elevated art form of sushi at ISHI (石), established with the aim of serving as Singapore’s gateway to Japan’s finest, freshest and most premium seasonal ingredients through an extraordinary cultural and gastronomic experience of creative cuisine and impeccable service.
Situated in the historical enclave along the Singapore River at InterContinental Singapore Robertson Quay, ISHI spans 1370 square feet, and offers up to 28 diners at any one time the best of traditional Japanese fine dining an intimate, rustic yet sophisticated setting.
Helmed by Executive Head Chef Hideki li and Head Chef, Masaaki, the Japanese sushi counter at ISHI offers premium sushi and sashimi one would expect of a Ginza-style sushi-ya, but also with more kaiseki-styled cooked dishes ranging from grilled meats and shabu shabu. Diners can also look forward to exotic seasonal offerings from Japan such as fresh conches and hairy crabs.
Be it from Tsukiji or Kyushu, Osaka or Hokkaido, the provinces and towns from which each ingredient hails from have been strategically sourced for according to their reputation and seasonal availability. While remaining firmly devoted to tradition, the chef intends to continuously incorporate new ingredients and techniques with every change in menu so as to retain an element of surprise for ISHI’s guests.
Courses begin from $68++ for the three-course Ulala menu comprising a starter, kaisen chirashi don, soup and dessert, to $185++ for the premium Hanakaze meal featuring an assortment of sushi, sashimi and maki with a variety of sides.
Publico is a gourmet destination playground which offers classic Italian cuisine and cocktails with a contemporary touch. Located at the new InterContinental Singapore Robertson Quay, the multi concept restaurant & bar has been designed by award-winning firm AvroKO. The trio of experiences includes Publico Deli, which transforms in the evening to Marcello, Singapore’s first Italian cocktail bar alongside a dessert bar, as well as Publico Ristorante with an adjoining terrazza by the river.
During the day, Publico Deli offers all of the traditional fare you’d expect from a gourmet delicatessen – Italian cold cuts, imported cheese, warm flaky pastries and more. They’ve got an à la carte menu for leisurely lunch and a grab-n-go counter for bites on the run.
If you’re looking to elevate to a riverfront atmosphere, Publico Ristorante caters to your business or social needs with a weekday Set Lunch and Sunday Brunch Menu. The breezy venue features a terrazza outdoor lounge for late afternoon cocktails and Italian stuzzichini.
At night, Publico Ristorante lights up the riverside. Cuisine is classic Italian with a contemporary twist, and their wine list will take you on a journey through Italy.
The discreet cocktail bar, Marcello, crafts Italian classics and signature tipples with style. They even make their own vermouths, infusions and house the largest collection of Amari in South East Asia.
Evenings at Publico are about more than wining and dining. With year-round festivities planned, there's always something new happening.
Bella Pizza opened its doors in 2007 at its Robertson Quay location and has been serving one of the most loved Italian pizzas in Singapore ever since. They have recently reopened with a fresh new look after 10 years.
Bella Pizza means "beautiful" pizza in Italian, a name chosen precisely because it is what they aim for. Their pizzas are largely Neopolitan in style with our dough recipe developed through the course of several apprenticeships in Naples. They take pride in producing a crust that has the perfect balance of crispiness and texture yet is able to retain the juices of their fresh ingredients. And their pizza dough is prepared by hand daily on site by their experienced team of pizzaiolos.
Orangetheory Fitness originated in Fort Lauderdale, USA. Since the establishment in 2010, Orangetheory Fitness has over 700 studios worldwide and now opens a studio every day.
Orangetheory Fitness (OTF) has selected Singapore as one of the premier and emerging markets for the Orangetheory Fitness workout. With 10 studios set to open nationwide and having most of them in the prime locations, their first studio is now at Martin Road, Robertson Quay.
OTF specializes in heart rate based interval group-training that allows individuals to continue burning calories up to 36 hours post-workout, something they call the “Orange Effect”.
Each OTF workout is divided into 2 groups, starting with either cardio or strength, halfway through, everybody switches. All participants wear a heartrate monitor with live results displayed around the facilities; which allows coaches to modify and customize the exercises. This ensures that all OTF workouts are suitable for anyone with different fitness and exercise background.
Be sure to expect a fun, uplifting and challenging 60 minutes full body workout that would improve your endurance, strength and power!
Founded by Mr Wolfgang Zwiener, New York City chain Wolfgang's Steakhouse by Wolfgang Zwiener is set to open its 1st restaurant here in Singapore by early October at InterContinental Singapore Robertson Quay.
Wolfgang’s Steakhouse Singapore is a joint venture between W Steak International Corp. and THP Global Inc.
The Singapore outlet will have around 150 seats and spans across a space of 6500sqft, and it will have an in-house aging room for their steaks, which the temperature and humidity are carefully controlled to create the distinct flavour and tenderness. The restaurant will also house a a bar/lounge.
Wolfgang’s Steakhouse uses only the certified 2% USDA Prime Beef that is transported by air weekly from the US, and stored in an in-house aging room for dry aging. The meat is thickly sliced and cooked in a broiler at 1600 degrees Fahrenheit. The indulging steak is then served on a hot plate creating flavourful taste.
The original Wolfgang’s Steakhouse opened in 2004 on NYC’s Park Avenue.
Now boasting 17 locations worldwide (not inclusive of the upcoming Singapore one), this leading steakhouse has become a global sensation, recognized for its perfectly prepared 28-day, dryâ€aged steak. Not only does Wolfgang’s serve phenomenal Porterhouse steak, but the ambience, the expanded menu, the services and the accessibility of the locations are appealing to even the most exacting diners.
The much-anticipated 1880 has announced its official opening for end-September 2017. The born-in-Singapore members’ club hopes to inspire conversations that impact society in a positive way. It does this by creating a diverse community of members who represent the collective brains of creativity, drive and passion.
Its home will occupy the third floor of the city’s latest waterfront lifestyle destination, Quayside@Robertson Quay, situated in the eponymous enclave along the Singapore River.
1880 is named for the era that Robertson Quay was built. It is the antidote to the traditional members’ club, shunning homogeneity, while championing diversity, ingenuity and global citizenry. The four pillars of the club are membership, design, events and hospitality.
Further setting it apart is its unique formula of combining a social club and co-working space. The latter is named Bardo, the Tibetan word for “an intermediate state”, implying a clean slate and clarity of mind free of external influence. The intent is to blur the line between work and life – perhaps even redefine the somewhat antiquated notion of work- life balance – by seamlessly integrating both concepts within 1880.
In particular, 1880 is designed to be the golf course for women, embracing their lifestyles. It is intended that the club eventually be replicated in major cities across Asia. In doing so, it will offer women who travel extensively for work and play an inspiring space to drop in to. While there, they might have the opportunity to meet like-minded people through an event, or even catch a film about social justice.
1880's design is conceptualised by Timothy Oulton Studio and includes an outdoor dining deck, members’ lounge, dining room, spa, grooming facilities, café, bar, cinema and library.
On one hand, members can go to the club and find a space to decompress and have fun. On the other hand, they can use it to expand their social and business network.
The Warehouse Hotel is a 37-room hotel housed in a conservation building on the bank of the Singapore River in the vibrant neighbourhood of Robertson Quay.
The Warehouse Hotel was built in 1895 along the Singapore River as part of the Straits of Malacca trade route. At that time, the area was a hotbed of secret societies, underground activity, and liquor distilleries.
Today, while much of that history has disappeared, one building is being meticulously restored as a modern 37-room boutique hotel, focusing on heritage and local culture. The Warehouse Hotel will deliver thoughtful hospitality with historically-detailed rooms, classic local dishes and craft cocktails in the vibrant neighborhood of Robertson Quay.
Geared towards the millennial globe-trotter, M Social is the new player on the Robertson Quay boutique hotel circuit. Comfort is king at this hip hotel; but if you’re the sort to find comfort in a cocktail glass, the mixologists of resident bar, Beast & Butterflies, will take good care of you.
Savour one of their artisanal cocktails, as you mingle along the bar’s vast 13-metre counter. For something fruity, go for The Grape Vine – grape-infused vodka, Bailey’s, coconut cream and grapes. Or for a fusion of Cuban and Peranakan flavours, try A Cuban Nyonya – rum, fresh lime, mint leaves and gula Melaka.
The hotel is set to have a vibrant and bustling environment as it will be built atop restaurants, bars and retail outlets. The 225 contemporary rooms will have magnificent views of the Singapore River and the city’s skyline.
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