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Fresh on the block, Milkfish has just opened its first outlet at Raffles City.
Serving up quality seafood soup with premium ingredients, the fast-casual restaurant Milkfish seeks to combine Singaporeans’ love for hawker-style seafood soup with a comfortable dining environment in its debut. Its opening also marks a collaboration with Áo Broth – a local collagen soup brand popular for its all-natural broths made fresh in small batches.
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Inspired by the coastal prefecture of Fukui; the newly-opened Fukui is a hospitality-driven omakase concept located in a shophouse on Mohamed Sultan Road. From the team that brought you popular Kyuubei Izakaya, sisters Emilia and Eugenia Tan pay homage to the culinary traditions of Japan and its coastal prefecture of Fukui with seasonal produce consolidated and flown in regularly from Japan.
Flowing with the seasons, the menu refreshes monthly to showcase Japanese produce at its peak. Coupled with a Japanese sensibility for simplicity, serenity and wholehearted hospitality that envelops the interiors, Fukui culminates in an exclusive dining experience that invites patrons into a special corner of Japan.
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New Zealand Fresh is an online / home delivery business, specialising in the supply of Grass Fed Meat & Fresh Seafood from New Zealand, delivered direct to your home. They're pleased to announce the opening of their 1st brick-and-mortar shop on Telok Kurau Road.
They are proud to say all their New Zealand imported meats are air-freighted, never been frozen before, are 'organic' in their nature i.e. Grass Fed (fed on natural pasture), Antibiotic Free, Hormone Free, Farmed Ethically and Sustainably – Non GMO, Fully Traceable, Range Free Outdoors, with Pure and Natural Water. Note - our beef and lamb are not certified organic. Not all their beef & lamb cuts are Halal (90% are however). Note - Fresh Seafood is Airfreighted in every Wednesday. All their chicken is Organic & Halal Certified.
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Their pillar products are; beef, lamb, venison, chicken, salmon, fish, live mussels, sausages, burgers, eggs, health drinks, pies & wine, however they also supply; pork, veal, biltong/droewors, fats, bones, organs, bacon, pulled pork/lamb, shellfish, crab meat, prawns, turkey, berries, honey, burger/hotdog buns, sourdough, condiments & last but not least; amazing bbq chefs.
They are open 7 days per week, from 08:30-18:30. You are welcome to visit them and check their range of products available online & at the new Telok Kurau shop.
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The Oyster Bank at Great World City dishes out comfort food of Japanese influence, with punchier flavours to tickle the Singaporean taste bud. With raw food at the core of their offerings, The Oyster Bank’s philosophy is anchored on freshness and quality ingredients, perfectly presented in a no frills manner and yet with a morerish twist. One bite is never enough.
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After a two-year hiatus during which it spent much effort sourcing for a new location, Seafood Paradise is set to reopen at VivoCity, boasting a gorgeous view of the bay! Seafood Paradise was the little spark that led to the success of Paradise Group today with over 100 outlets worldwide.
The restaurant is all set to make a comeback to reignite happy memories for all its loyal customers with its signature dishes — Signature Creamy Butter Crab topped with Coconut Crumbs, Popular Singapore Style Chilli Crab, Poached Tiger Prawn with Chinese Herb in Superior Stock, and Crispy Kang Kong topped with Cuttlefish in Homemade Seafood Sauce, just to name a few!
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Housed in a historic unit on Amoy Street, KULTO takes its customers on an insider trip to Spain through a sensory experience of Spanish food and decor steeped in history.
KULTO brings a slice of Spain to the dining experience with an iconic feature of Madrid and Barcelona apartments, the wooden shutters. The beautifully restored space is lined with wooden shutters and completed with clean and neutral colours featuring accents of wood – so diners will be in the moment to truly enjoy the food and atmosphere.
A customer’s experience at KULTO is fully taken care of by the Chefs, and customers get front-row seats to them working their magic in the open kitchen, which is an extension of the private dining room. The dishes come out rhythmically, just like parts of a symphony, landing on solid wooden tables, where the colours and energy of the food get to shine on its own.
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Born and bred in Rioja, Spain, Head Chef José Alonso helms the kitchen of KULTO. Inspired by his heritage, culture, and philosophy of letting good quality produce speak for themselves, every plate at KULTO steers close to the traditional rendition of the dish and lets the freshness of seasonal produce take centre-stage.
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CULINARY |
28 February 2021 |
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Marcy’s is a restaurant set amidst the backdrop of Duxton, a seafood bistro at heart that takes familiar ideas like tartare, raw seafood, pasta, and grilled fish, and presents them in new, satisfying ways.
Inspired by rarified worlds colliding to create a vibrant, modern institution, the bracing flavours of coastal Italy are awakened by a Latin American heartbeat to imbue familiar ingredients with a new kind of gusto. Their attention to detail in all things from the sea, flows through everything they do.
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The intimate bar is open late and you can go in for just a glass of wine or a classic nightcap and a small bite should you feel like it. The adventurous will feel at home with a selection of craft spirits, cocktails and atypical snacks.
Marcy’s strives to chart the tide for restaurant culture in Singapore, with exquisite food, disarmingly relaxed service and an eclectic and atmospheric setting that all set the stage for an experience like no other.
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CULINARY |
18 February 2021 |
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Celebrity Chef Kenjiro ‘Hatch’ Hashida invites you to embark on a gastronomic journey through the Sandō pathway of Hashida to explore a multitude of inventive creations served in his signature omakase-style.
Taste the artistry of Hashida at 77 Amoy Street.
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If you’re craving for the spicy flavours of Sichuan cuisine, SEA Chuan KungFu Fish at Marina Square is the right place to head to. Dig into Sichuan style seafood, flavourful grilled fish and many more delicious creations.
With theirs unique cooking techniques, combined with the accurate measurements of ingredients and nutrition practices, all dishes are prepared to give the best taste and experience to customers.
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Luke’s Lobster offer traceable, sustainable seafood from ocean to plate. Following closely after their Singapore debut at Shaw House, they will be opening a second outlet at Jewel Changi Airport very soon.
Their signature and bestselling Lobster Roll has chilled lobster meat served atop a buttered, griddled split-top bun with a swipe of mayo, a dash of lemon butter and a sprinkle of their secret seasoning.
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Discover local gems and global flavours, and even unique culinary experiences with their cocktail bar, personalised dining (pick, cook, enjoy!), and a spice station where you can create your own spice blends for any recipes you fancy. Experience a brand new hypermarket shopping experience this week!
Unwind at the first cocktail bar in a supermarket. Shoppers can now decompress in between their grocery runs. In partnership with Pernod Ricard, The Bar offers a selection of cocktails made from ingredients readily found in-store while also serving up snacks and freshly shucked oysters.
Be sure to stop by and try the signature FairPrice Fizz Tipple, only found at FairPrice Xtra Parkway Parade at The Bar, within the Dine-in Area.
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Follow the scent of fresh spices to Jeya Spice. Where you’ll find more than different types of spice powders and a unique spice mixing service where shoppers can customise unique spices blends suited to their palate to take home.
Ban Tong Seafood has opened an exclusive stall at FairPrice Xtra Parkway Parade to bring its signature dishes over to the east. Helmed by Chef Issac, who is a former chef at Asian Food Network, Ban Tong Seafood will offer different types of cuisines prepared in new flavours and styles. What’s unique about this outlet – the concept of Pick, Cook, Enjoy. Shoppers can simply pick fresh ingredients available, have it cooked the way they like and then enjoy a delicious hot meal at their dine-in areas.
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HolyCrab is excited to begin the next adventure at their new home – the iconic Capitol Arcade, located in the cultural district in the heart of Singapore.
A forerunner of Singapore’s much loved private dining scene, HolyCrab originally offered the unique experience of dining in Chef Elton’s abode, more than a decade ago back in 2009. And how better to get guests’ hands off their phones? Keep their hands busy savouring some awesome crabs! And that, was how HolyCrab was borne, a lovechild of Chef Elton’s passion for both eating and cooking.
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In 2017, Chef Elton decided to pull out all stops to take on the unchartered waters and challenges of opening a brick and mortar shop. HolyCrab was given life and body, in the shape of a quaint little 25-seater shophouse at its previous location of Tan Quee Lan Street.
The playfulness of HolyCrab’s creations has delighted many more guests since its humble beginnings. HolyCrab offers bold, distinct flavours, forged by a fiery need for “WokHei” (breath of the wok).
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HolyCrab works with many different suppliers to bring you the freshest Sri Lanka crabs to the shores of our sunny island. Rest assured that all crabs at HolyCrab are of the highest quality and free from antibiotics. View their menu here.
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CULINARY |
22 December 2020 |
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Hong Kong-based F&B group Maxim’s Caterers, is bringing popular kaiten sushi chain Sen-Ryo to Singapore.
Sen-Ryo will delight with creations that are authentic, exquisite and exceptional. Their food creations are masterfully crafted by their experienced 'shokunin' (artisanal) team whose attention to details will make every dining experience an unforgettable one. Follow them on their Facebook page as they reveal more announcements for their upcoming opening in March 2021.
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CULINARY |
26 November 2020 |
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Chunky Lobsters Signature is Chunky Lobsters' very first sit-down restaurant with a full menu created by talented chefs to compliment their signature lobster rolls.
Go check them out at Unit #01-10 of Orchard Gateway for a satisfying and value-for-money seafood roll!
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CULINARY |
11 November 2020 |
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Chef Ron Newton Leo, a veteran in fine Japanese cuisine with over 27 years of experience helms the kitchen at Ginza Shinto.
Reserve a seat at the bar counter and be enthralled as Chef Ron flexes his boundless creativity with flair. Enjoy exquisite sushi or a fabulous omakase meal with Ginza Shinto.
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At Ginza Shinto, they source the finest fatty tuna from Toyosu Market, Japan for its exceptional taste and delicate texture. A mouthwatering duo, prized sea urchin complements the Otoro Nigiri with a delightful burst of umami.
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Prawns are a versatile ingredient that can be prepared in countless ways and Prawn Noodle Bar aim to bring to you an array of prawny dishes that take you from starters to mains.
Get ready to tantalise your taste buds with the freshest prawns incorporated into the uniquely Prawn Noodle Bar elevated dishes. Have a refreshing Asian-Fusion dining experience with this new kid of Duxton Hill.
View Prawn Noodle Bar's menu here.
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Head down to the newly-opened Long Beach @ Robertson Quay for a sumptuous seafood meal this weekend.
Enjoy comforting Dim Sum delights at their alfresco seating area along the Singapore River from 11.30am – 5pm daily.
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Their Sampling Menu is also perfect for solo diners, couples or diners who want to have their favourites in small portions. One of the most popular choices include the famous Long Beach Chilli Crab cooked in a delectable spicy-sweet and eggy chilli gravy topped with fresh crab meat is best to consume with handmade fried bun ($18 per portion)
The Sampling Menu is available all-day at Long Beach @ Robertson Quay.
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Tel: +65 6336 3636 Email: one@longbeachseafood.com.sg
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Min Jiang at Goodwood Park Hotel marks another milestone in its decades-long history with rejuvenated interiors, refreshed menus & revitalised dining experience.
Housed in the heritage Goodwood Park Hotel, the esteemed Min Jiang brand has been significant in the grand dame’s illustrious history and reputation of pioneering firsts. In 1982, the Hotel opened Min Jiang Sichuan Restaurant alongside Garden Seafood Restaurant, and in 1989 introduced Chang Jiang Shanghai Restaurant, a novel concept to first serve Chinese food, French-style from a side servery. The merger of all three restaurants took place in 2004, transforming them into today’s flagship restaurant, Min Jiang, lauded for its outstanding food, service and resplendent setting.
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Helming the kitchen of Min Jiang for almost 10 years is Master Chef Chan Hwan Kee who honed his skills in Cantonese and Sichuan cuisines, captivating diners with inspired flavour combinations and renditions of classics. Blending time-honoured culinary traditions and an inventive approach with a mindful balance, his dishes please both the palate and the senses.
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The menus are curated with new creations, signatures and house specialities. During lunch, Min Jiang carries on the tradition of featuring a dim sum pushcart service – a classic offering seldom found in Chinese restaurants these days. A new range of hand-made dim sum has been introduced such as the Steamed Pumpkin Ball, Deep-fried Homemade Squid Tofu with XO Sauce and Deep-fried Bacon Roll with Enoki Mushrooms and Prawns that will be popular with diners of all ages. The creatively presented Min Jiang Land and Sea Quartet features a rabbit-shaped Steamed Prawn and Carrot Dumpling accompanied by Deep-fried Pork ‘Char Siew’ and Pine Nuts in Glutinous Pastry fashioned like a carrot. Alongside are a Steamed Squid and Sea Cucumber Dumpling and Steamed Prawn and Chinese Stem Lettuce with Tobiko Dumpling formed like a sea cucumber and starfish respectively.
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Signatures and house specialities are must-haves with any visit to Min Jiang, especially the barbecued meats starring the Honey-glazed Barbecued Ibérico Pork. Other longstanding dishes include the fortifying Min Jiang Hot and Sour Soup and Spicy Sliced Red Garoupa Soup with Preserved Cabbage; flavoursome Sautéed Prawns with Dried Red Chilli; fragrant Camphor Tea Smoked Duck Fillet; as well as the tantalising Mongolian Chicken with Almond Flakes. Min Jiang also offers a selection of delectable vegetarian options including versions of the restaurant’s popular Peking Duck and Sichuan Hot and Sour Soup with an added variation featuring rice crisps for a textural bite and toasty notes.
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CULINARY |
30 September 2020 |
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Chinese cuisine is vast and varied, but no matter the region or province, you are guaranteed a delicious and comforting meal. The newly opened Tang Lung restaurant wants to capture that essence — all set against the backdrop of a slick, modern restaurant that pays homage to an era when traditional Chinese opera flourished.
Perched on the breezy Robertson Quay, Tang Lung boasts a wide array of Chinese cuisines from various regions, all with a distinctively modern twist: think luscious Steamed Flower Crabs in Shaoxing Wine, addictively buttery Pineapple Char Siew Tarts and crackling Deep Fried Soon Hock in Superior Soya Sauce.
With an expansive spread of over 60 dishes, Tang Lung is the perfect location for casual business lunches, decadent dim sum high teas, and hearty family dinners alike.
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The restaurant’s star dish is undoubtedly the Steamed Flower Crab in Shaoxing Wine. The delicate, luscious meat of the flower crab is given a new dimension with the addition of the restaurant’s special sauce which contains a combination of sweet, fermented rice, spiced Shaoxing wine and soul-warming chicken oil that is made in-house. In this dish, two live flower crabs lie on a bed of fresh vermicelli noodles, which, after absorbing the juices and sauce from the crabs, make for a dish that is near revelatory.
The Steamed Glutinous Rice with Crab Roe might take at least half an hour to reach your table, but it is well worth the wait. The once-ordinary dish of glutinous rice gets a heady do-over at Tang Lung – cubes of Shiitake mushrooms, shredded dried scallops, Chinese ham, and crab roe are mixed into the rice and fried. The two sweet Yellow Roe Crabs and glutinous rice are first steamed separately, and then together for just the right amount of time inside a cheese cloth to impart a distinctive umami taste to the dish. Here is a secret — the best part of the dish is the rice beneath the crabs which soaks up all the juices from the tender crustaceans as it steams.
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Luke's Lobster is coming to Singapore! Enjoy their enticing and heavenly seafood rolls very soon at their first Singapore outlet at Shaw House.
Created by founder Luke Holden, Luke's Lobster first opened its doors in the East Village, Maine in 2009. Currently, Luke's Lobster has multiple outlets in United States and Japan.
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Cure Concepts unveils Catfish, a brand new contemporary Fish Grill & Raw Bar set to open it’s doors in April 2020 along Gemmill Lane.
Catfish will serve an Asian Fusion menu with a side of tongue-in-cheek humour. The snazzy restaurant-bar will offer a seafood-centric fare highlighting the best of Asian ingredients from the waters and the wilds, prepared through different styles and techniques alongside hand-crafted cocktails with a twist on Asian flavours. As the fifth restaurant under Cure Concepts by Chef Andrew Walsh, Catfish continues to bring delectable dishes and a signature approachable, feel-good vibe to Singapore’s culinary scene, after Cure, Butcher Boy, Bao Boy, and most recently Ember Beach Club with One and Only.
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CULINARY |
22 November 2019 |
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Finally, a bank that speaks your currency. Enjoy bubbly paired with oysters and bites without breaking the bank at The Oyster Bank!
Drop by after a long day for a quick dose of extravagance, without having to break the bank. Indulge in their seafood platter, treat yourself to their scrumptious rice bowls, and knock back a tipple or two (or three, nobody’s counting).
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The Oyster Bank dishes out comfort food of Japanese influence, with punchier flavours to tickle the Singaporean taste bud. With raw food at the core of their offerings, The Oyster Bank’s philosophy is anchored on freshness and quality ingredients, perfectly presented in a no-frills manner and yet with a morerish twist. One bite is never enough.
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CULINARY |
12 November 2019 |
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BTM Mussels & Bar by Deliciae Hospitality Management (DHM) on Duxton Hill is a casual restaurant and bar concept serving European comfort food, with the star being fresh seasonal mussels served in a variety of styles and international flavours, with crisp golden French fries; best enjoy with an ice cold beer!
BTM = “BACK TO MUSSELS”.
Inspired by chef and restaurateur Olivier’s experience in being the first to expand and popularise Belgium’s ‘mussels and fries’ restaurant concept throughout France, BTM Mussels & Bar relives that delicious chapter of his culinary story in Singapore, and celebrates the flavourful gem of the sea, showcasing its natural sweetness by preparing them in a variety of styles and flavours popular throughout Europe.
In addition to mussels and fries, BTM Mussels & Bar serves a wide selection of comfort food from the Benelux region of Europe (i.e. Belgium, France and the Netherlands), including a variety of small plates, tartes flambées and charcuterie and cheese boards, which are best enjoyed with drinks and ideal for sharing!
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With the closure of its flagship tze char eatery at Hillview Avenue in June this year leaving fans scrambling into the city for their New Ubin fix; an upscale restaurant in the city centre CHIJMES cluster and a hotel restaurant in Zhongshan Park didn’t feel quite the same. Plans were already set in motion by its proprietors, the Pang family, to find a new space that could house the brand’s signature tze char eatery concept. The components were unique to its plight – an amalgamation of years of moving around oft offbeat locations, most famous of which were its Sixth Avenue, Sin Ming Industrial Estate and its latest Hillview Avenue incarnations.
The formula is as bewildering as it is exact. An off-the-beaten-path location accessible at best by car, far flung from the city and tucked away into the forgotten crevices of Singapore. It’d count the likes of paint shops and auto- repair businesses as its neighbours, and its cuisine best enjoyed in a nondescript outdoor canteen setting that has no business serving choice rib-eye cuts, kaya toast on baguette with French butter, or premium Bordeaux in Riedel glasses – but do so anyway. Here, New Ubin’s brand of rustic roots and kampong essence, which it serves its ‘Truly Singaporean’ cuisine with, fares exceedingly.
Today, that recipe has been exacted to a tee, and with all previous moves, comes with its own set of upgrades. Located on the ground floor of Space@Tampines, a commercial property along Tampines Industrial Crescent flanked by furniture showrooms and inflatable air dancers, is the 5,700 square feet New Ubin Village. The proposition is a canteen cluster that houses seven stalls, three of which its own concepts—including its back-to- basics tze char eatery New Ubin Tampines and a brand new incubator stall programme, New Ubin Test Kitchen—all enabled with modern-day technologies that allow guests to order and make cashless payments directly from their table without having to call for a physical menu or bill. A third concept is currently underway and will be announced at a later date.
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The new Burger & Lobster is located in Raffles Hotel's famous Arcade, where diners will be able to enjoy a knock-out Burger & Lobster experience served alongside old-school opulence that Raffles Hotel has become hallmarked for.
As at all their venues, their mission (some say obsession) remains to make the most of quality ingredients – whether that’s the Nebraskan family-farmed beef that goes into their prime burgers, the freshest Atlantic lobsters or the premium spirits for their tempting cocktails.
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The menu for Burger & Lobster Raffles features some of their all-time favourite dishes, such as their Original Roll, but also showcases a range of brand new never seen before dishes that have been carefully crafted using the freshest ingredients available in order to reflect Singapore's vibrant spirit in their own Burger & Lobster way.
View their sumptuous menu here.
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CULINARY |
30 September 2019 |
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Amazing Hokkaido is a newly-opened and authentic izakaya at Robertson Quay that promises a great Japanese dining experience
Enjoy their signature dish like the Bursting Salmon Roe Rice Bowl which is an outstanding crowd-pleaser. The generous serving of Salmon Roe will leave you going back for more.
Taste amazing products andi ingredients imported epecially from the Northern part of Japan, Hokkaido!
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Clove at Swissôtel The Stamford welcomes diners to an unforgettable gastronomic voyage. Explore some of the best global cuisines in their all-day dining buffet restaurant.
Travel across continents, lands and seas through a tapestry of aromas weaved together by an exquisite offering of native and international delights; including a sumptuous seafood selection with exciting Live and Do-It-Yourself stations. The surrounds of an earthy wooden palette with refreshing greenery basking in natural light, is the ideal social ground for a community that enjoys food. View their menu here.
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Tucked away in NewGen Retail concept habitat by honestbee, lies two exciting entrants set to shake up Singapore’s dining scene and change your notion of a grocery and dining destination. Introducing oyster and seafood bar hama hama, which brings Asian-inspired small plates and progressive cocktail bar b bar - habitat by honestbee's answer to a speakeasy that's beyond their famous mirrored cul-de-sac Wine and Spirits alley.
Conceptualised by Chef De Cuisine Vincent Ng, hama hama injects a rustic elegance into its seasonal sharing menu. With oysters as the main draw, choose from nine different types that range from French to Irish, including two house specials. hama hama 'pimps' oysters with five cooking styles that range from light (a cincau-like lemon and hot sauce jelly) to a crunchy bite (breadcrumbs with mentaiko aioli).
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With its white and blue tiles and gold and brass accents, hama hama is a stylish kitchen and bar for seafood lovers. The main show-kitchen at the back and counter kitchen give guests first class seats to an intimate dining experience. With the ocean’s best catch of the day, guests can start off with the Truffle Udon made with shio kombu, packed with umami goodness in a truffle oil emulsion. The Bouchot Mussels are also a must-try - Chef Vincent uses hae bee hiam (dried shrimp) powder, dehydrated and made from scratch, served with deep fried hor fun strips.
“With Singapore’s hot and humid weather, I like to present dishes that are lighter and more refreshing on the palate,” says Chef Vincent Ng. “We really wanted to put a modern spin on fresh seafood, without overcomplicating things and keeping the flavours simple and clean. Think casual fine dining with the use of Asian ingredients and European techniques. Desserts take you back in time with some nostalgia twists.
Once your appetites have been satiated at hama hama, hit up their b bar which is just a few steps away and in a hidden spot in an unassuming neighbourhood.
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Four Seas Fish Grill at Great World City pairs the freshest fish which are sourced directly from both local and international seas with their flavourful signature homemade Asian sauces such as their Old Ginger Sauce, Traditional Nonya Sauce and Homemade Sambal Chilli.
Their sauces are meticulously prepared from scratch using all natural ingredients. Grilled, steamed, pan-seared or wok-tossed, their specially-curated pairings accentuate the flavour of each fish, while retaining their succulent and delicate texture. Savour the delicious wholesome goodness that is fish today!
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With a rich culinary identity that spans over three decades, two generations, and multiple locations across and off the shores of Singapore, homegrown restaurant chain New Ubin Group is pleased to announce the opening of its third outlet, New Ubin Zhongshan Park, located along the outskirts of Singapore’s Central Business District, in the vibrant Balestier commune.
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The 150-seat restaurant, residing at the ground floor of four-star hotel Ramada by Wyndham Singapore at Zhongshan Park since December 2018, is the hotel’s mainstay dining concept. This marks New Ubin Group’s first hotel restaurant, and is the second outlet the Group has opened in 2018. Earlier in February 2018, the Group opened its first upscale restaurant in the heart of the city, within the icnoic CHIJMES cluster. Prior to this, New Ubin existed as a single tze char eatery in Hillview Avenue—where it continues to reside—with previous incarnations in the rustic Sin Ming Industrial Estate, Sixth Avenue along Bukit Timah Road, Marina Country Club and Clementi.
Both openings put the family-run business on an exciting growth trajectory as it sets out to create a ‘Truly Singaporean’ tze char experience that can hold its own in any context, under the second generation leadership of chef and chief executive officer Alexander Pang, alongside founder and chief operating officer Pang Seng Meng, and the Pang family.
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A joint partnership between New Ubin and HH Properties Pte Ltd, New Ubin Zhongshan Park will be jointly managed and overseen by Alexander and the hotel’s senior management, alongside, a “New Ubin taskforce” comprising of chefs and service staff from the original Hillview eatery. This is done to ensure that the motivation remains the same across all three existing New Ubin outlets – to bring a ‘Truly Singaporean’ experience that’s rooted in a confluence of hearty and innovative tze char, fresh produce and kampong-style hospitality.
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CULINARY |
14 December 2018 |
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Home-grown seafood and crab specialist JUMBO Seafood has unveiled its newest outlet at ION Orchard.
JUMBO Seafood ION Orchard marks a milestone in the restaurant brand’s history as it is their first outlet along Singapore’s premium shopping belt.
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Established in 1987 at East Coast Seafood Centre, JUMBO Seafood is best known for serving high quality live seafood cooked Singapore-style – most notably its Award-Winning Chilli Crab, complemented with golden Deep Fried Mini Buns. Live seafood tanks are proudly displayed at every outlet, exhibiting the wide selection of live crabs, lobsters, fish and other pristine catch.
Introducing new and outlet-exclusive dishes that span dim sum and pao fan (rice in broth), to seafood signatures, JUMBO Seafood ION Orchard is set to impress with quality Singapore-style cuisine in an upscale dining hall with a panoramic view of the city.
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Shoppers can drop by JUMBO Seafood ION Orchard on weekdays from 11:30am to 3:30pm (last order 2:45pm) to enjoy a dim sum lunch, as well as on Saturdays, Sundays, and Public Holidays for high tea, between 2:30pm and 5:30pm (last order 4:45pm).
For the first time, JUMBO Seafood’s Award-Winning Chilli Crab is presented in bite-sized portions as a dim sum – delicate crab meat in a sweet and spicy chilli crab gravy provides the moreish filling for the Baked JUMBO Chilli Crab Puffs and Pan Fried JUMBO Chilli Crab Buns. The former features flaky and buttery puff pastry, while the latter presents a delightful medley of flavours and textures with its soft, hand-crimped ‘hat’ top and crisp edges.
Diners can also look forward to other highly-recommended dim sum and innovative creations such as Steamed Rice Rolls with Prawns and ‘Laksa’ Sauce; cloaked in an aromatic laksa gravy are fresh prawns in silky thin cheong fan rolls; Steamed Prawn Dumplings with Black Truffle and Steamed Shiitake Mushrooms with Black Pepper Buns each hand-made bun resembles a mushroom; complete with a realistic streaky ‘cap' and reveals a robust combination of shiitake mushrooms and black pepper within.
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CULINARY |
12 December 2018 |
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Touting itself as the first Asian fast food joint in Singapore, Hawker's mission hits all the right spots – serving local favourites that are close to our hearts at affordable prices. Expect a quick, casual and fuss-free experience right in the heart of Marina Bay at its flagship unit at Esplanade's Annexe.
Launched by No Signboard Seafood group, Hawker offers a unique range of Singapore-themed burgers such as the ever-popular Chilli Crab, Nasi Lemak, Satay Chicken and Chicken Rice, all crafted by a team comprising a food scientist and creative chef.
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The lovely Demspey Hill is now home to Greenwood Fish Market's latest and biggest outlet. The newly-opened 8,300 sq ft multi-concept restaurant is a wholesale seafood retail market, full-bar lounge, florist and restaurant, all under one roof.
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Greenwood Fish Market offers more than just fresh seafood. They offer an entire experience. Expect to find the most exquisite, gargantuan and outlandish seafood at this neighbourhood fish shop. Well-stocked with products from the waters of Canada, Holland, America, New Zealand, Australia, and even South Korea, their ice bed displays are always kept in abundance-reminiscent of fish mongers in Australia. With so many live products to choose from, each visit promises to be unique.
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With an ambience of intimacy and exceptional cuisine, The Boiler satisfies diners of all appetites. Go experience the seduction of the freshest seafood, greatest music and endless booze at The Boiler. Gather your family and friends and soak up the best camaraderie and dining experience ever before. They promise you tasty fingers by the end of your meal.
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The Boiler is a multi-award-winning restaurant that serves up fresh seafood (known as seafood boil) together with strong bold sauces, which are infused with both local and western spices. It aims to ignite your five senses by bringing back the harmonious spirit of fresh tasty seafood and unassuming dining atmosphere all under one roof.
In 2008, the owner, a banker-turned restaurateur, was introduced to a seafood boil restaurant in L.A. by his relatives. It was love at first sight. The owner was intrigued by the rich Cajun culture and was determined to share the joy of this communal experience back to his family and friends. After countless backyard crab feasts, he finally created the flavours that boast a fusion of Asian and American spices. This secret recipe comprises 11 different spices and ingredients, which the owner himself packs up every night after the restaurant closes.
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Greenwood Fish Market offers more than just fresh seafood. They offer an entire experience. Expect to find the most exquisite, gargantuan and outlandish seafood at Greenwood Fish Market. Visit their latest & 3rd outlet which is now open at Valley Point.
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Since 2003, Greenwood Fish Market has taken pride in delighting customers through their culinary craft and seasonal menus. They import and retail exotic cold water seafood from all over the globe, including fresh oysters, swordfish, Boston lobsters, Dungeness crabs and more.
Whether you choose to enjoy these seafood in their restaurant or to purchase them from their retail section, be assured that quality is their utmost priority. Moreover, with shipments that vary from week to week, you’ll be spoilt for choice!
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Committed to serving affordable lobster rolls, Chunky Lobsters is a cozy lobster shack in the heart of the Central Business District on Robinson Road.
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The founders of Chunky Lobsters were inspired to sell lobster rolls by Luke’s Lobster, which serves quality and affordable lobster rolls in New York.
Similar to Luke’s Lobster, they use about 90 grams of succulent lobster flesh in each Chunky Lobsters' lobster roll.
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With New Ubin Seafood at Chijmes, you can now have a truly Singaporean experience at CHIJMES. Look forward to the same hearty cze-char dishes with innovative creations that they love and hope you do too.
Expect signature dishes like US Black Angus Rib Eye Beef with Heart Attack Fried Rice as well as Hokkien Mee Special, amidst other new creations that will only be available at their CHIJMES outlet.
New Ubin Seafood’s beginnings can be traced back to the island of Pulau Ubin itself, where a humble home served up kampong-style seafood to all who visited Ubin’s North shore, developing a reputation for serving fresh, authentic and delicious seafood in an laid-back and relaxing environment. With acquisition of Pulau Ubin by the Singapore government in year 1992, New Ubin Seafood moved to the mainland.
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Tel: +65 9740 6870 Email: makan@newubinseafood.com
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Singapore’s first fusion jjamppong (a spicy Korean noodle soup full of seafood, meat and vegetables) specialty restaurant, Nipong Naepong is now open at JEM!
With over 9 types of jjamppong on the menu, they guarantee you’ll have a taste of Korea you’ve never had before.
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Nipong Naepong is a brand brought into Singapore by the folks behind Chir Chir, Massizim and Kogane Yama.
Revolutionising the popular Korean "jjamppong" with flavours from around the world, Nipong Naepong promises a fun and delicious dining experience like none other.
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Long Beach, the restaurant with more than 70 years of history, is a household name to many seafood lovers in Singapore and overseas. Patrons can now look forward to another convenient location to enjoy Long Beach's signature Black Pepper Crab at their latest outlet, Long Beach @ Stevens.
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Established in 1946 at Bedok Rest House along Old Bedok Road, Long Beach is probably one of the oldest and most popular seafood restaurants in Singapore that always seems to draw in a neverending stream of diners.
Long Beach has been conferred many culinary awards and has been recommended by all manner of TV food programs and food guides both locally and internationally.
Crabs are a must to order at Long Beach. They have more than 30 ways of cooking crabs!
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Nestled inside The Plaza on Beach Road, Uni Gallery by OosterBay is a hidden gem featuring an extensive range of Uni and premium Sashimi, scoured and air-flown from Japan, USA and Canada. It is food heaven for all uni and sashimi fanatics!
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Air-flown to Singapore 3 to 4 times a week, Uni Gallery's Uni and Sashimi are of the best quality and freshness.
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From Canadian Aka Uni to Higashizawa Shiro Uni and Hadate Shiro Uni, you name it all, they have them fresh at Uni Gallery. If you love Uni, you are really going to love them!
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The Sichuan Cuisine fever here in Singapore is going strong.
Get your fix from the new Sichuan KungFu Fish at Suntec City.
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Sichuan Kungfu Fish is a powerhouse in the selection of deep-sea fish and ingredients to produce the best grilled fish dishes around the world. With its unique cooking techniques, combined with the accurate measurements of ingredients and nutrition practices, all dishes are prepared to give the best taste and experience to customers.
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Mr Qi Chunhua, founder of Sichuan KungFu Fish, is a connoisseur of Sichuan food and has traveled all over China and the world, to perfect his craft of grilled fish. He has tasted all kinds of traditional fish dishes, continuously looking for improvement and innovation. When Qi visited the United States in the early years, the college campus of Massachusetts Institute of Technology left a great impression on him.
Inspired by the ocmpetitveness and creative atsmosphere of MIT and after two years of extensive research, Qi launched a network of deep-sea fish restaurants known as MIT Catering, now Sichuan KungFu Fish.
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Tel: +65 6333 9519 Email: sichuankungfufish@gmail.com
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CULINARY |
16 November 2017 |
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FiSK Seafoodbar & Market is the new consumer-focused destination for lovers of quality seafood that combines dining and retail in a single seamless ‘Seafarer to Chef’ experience in the heart of the city on Stevens Road.
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Steeped in Norwegian heritage and at the forefront of the ‘Blue Revolution’, FiSK Seafoodbar & Market leverages on the extensive experience of its parent company, Snorre Food, and the most innovative and technologically astute harvesting systems to bring to the table and the retail counter the best of Norwegian and coldwater seafood, as well as others sourced from around the world, from an 18-meter long display and other gourmet products, some only available at the Market.
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Dine-in customers can savour meals prepared by an experienced culinary team with quality ingredients highlighting culinary techniques that bring to the fore their natural flavours. Diners can choose to shop afterward at the Market for seafood, ready takeaways and Nordic products, as well as consult expert staff to create inspired meals at home. Customers can also organise private social gatherings within its beautiful Modern Scandinavian-inspired 4,000 sq ft space.
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CULINARY |
14 November 2017 |
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Escape city life and get into a holiday mood at Bayswater Kitchen, a seafood-centric restaurant located on Keppel Island. Featuring seasonal produce like whole fish and lobsters, this casual indoor and alfresco dining space is perfect for any social occasion.
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Overlooking the Marina at Keppel Bay, Bayswater Kitchen is a celebration of all things related to the sea, from the fresh produce to the relaxing Mediterranean atmosphere. The approachable seafood-centric menu revolves around seasonality, freshness and bringing forward inherent flavours and textures. The open kitchen, raw seafood bar and live fish tanks create an approachable setting where Chef de Cuisine Jack Allibone works with sustainably-sourced ingredients, including wild-caught seafood where possible.
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Emphasising the restaurant’s location and contributing to the overall laidback feel, the indoor and al fresco area are designed to offer the perfect waterfront getaway where guests can unwind and have fun.
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CULINARY |
19 September 2017 |
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Pince & Pints Restaurant and Bar's second outlet in Singapore will be opening on 16 October, bringing to the lively Katong neighbourhood the restaurant’s signature fresh, quality lobsters at incomparable prices.
Pince & Pints Restaurant and Bar takes pride in serving the finest live lobsters. Wild caught lobsters are air-flown direct weekly from the Atlantic Coast and stored in Pince & Pint’s very own cutting edge deep sea tanks. A curated range of beverages and impeccable service complement the superstars on its menu: The Lobster Roll, light and crispy rolls stuffed with hearty chunks of sweet lobster and seasoned with a house speciality mix of condiments, and the inimitable Live Whole Lobster, served with choice of either grilled or steamed versions and accompanied with sides of chef’s salad, straight cut fries and butter sauce.
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The 60-seater restaurant is nestled along the charming, heritage-rich streets of Katong. Pince & Pints Restaurant and Bar Katong brings with its grand opening two new additions to its communal-friendly menu.
Chomp on a different take of everyone’s favourite meat-and- patty combination, The Lobster Burger with its juicy, lip-smacking lobster patty in the middle. Or slurp away on a dish closer to the local’s palate, The Lobster Noodles.
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CULINARY |
7 September 2017 |
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Set within a fun and inviting ocean-themed enclave, Sea & Blue is a Continental and Korean buffet concept that presents one of Singapore’s most well-curated spreads outside a hotel setting. Launched in August 2017, Sea & Blue is making waves at its home in Marina Bay Sands by offering over 100 delectable food selections to feed every craving.
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This scrumptious premium buffet features the freshest seafood, succulent roasts and a myriad of Western highlights, Japanese fare, local favourites and a large range of mouth-watering Korean dishes and desserts. Multiple 'live' cooking and carving stations dot this huge space and hungry customers will love the open kitchen concept as they watch the skilled chefs preparing their food a la minute.
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The inviting entrance of Sea & Blue beckons with its nautical nuances of blue, orange and white. The wooden bottom of a boat, complete with oars, sits in the middle of the ceiling and is surrounded by ‘waves’. The maritime theme continues with five dinghy-inspired booth seats in the front of the restaurant and the walls are decorated with different creatures of the deep like whales, dolphins, fish, crabs, squid and starfish–giving diners the feeling of dining under the ocean!
The seating capacity of this cavernous restaurant totals an astonishing 350 and also consists of several private rooms and a function room.
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A haven for the seafood lovers, Le Garden Seafood is an exquisite fish restaurant that started on Temple Street and has now expanded aptly to Marina Square.
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With opulent booth seating and elegant decor, Le Garden provides the perfect backdrop for a romantic date or a special evening out in Singapore. Go for the seafood steampot and have it cooked right at your very own table for a communal dining experience with your loved ones.
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TASTE at Raffles Holland V is an integrated retail and dining concept, complete with whole food goodnesses.
Created by the people behind Swiss Butchery (Tanglin), in partnership with the likes of Jones the Grocer and Frisch Seafood, among others; the 557 sqm space has 10 different sections, including fruit and vegetable, beverage, meat, seafood, charcuterie, bakery, cheese room and more, featuring seasonal produce flown in from France, Thailand, Japan and the US.
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At TASTE, you will enter a world of epicurean delight. It is an experience that goes far beyond tasty eating - it is a lifestyle.
Shoppers can have their raw purchases cooked at two sit-down restaurants within the premise which are SENS and Otto’s Deli Fresh. They both charge a nominal cooking fee of $8/100gm.
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CULINARY |
13 February 2017 |
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Tradition is at the heart and soul of what is served up on your platters at K-Tower. Located along Amoy Street, K-Tower started out as a vision to bring together close family and friends to dine as one, engaging in the cooking of seafood together, and to savour the freshness of seafood.
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Inspired by the “9 Layer Seafood” in the recent travels of the founders to Korea, K-Tower uniquely represents the latest gastronomical hit of the seafood tower that was recently sparked off in Korea. Keeping to the authentic Korean style of the seafood tower, fresh seafood is steamed within the tower, with varieties of seafood stacked up in tiers, where the essence of seafood trickles downwards and amalgamates in a steaming hot pot of goodness.
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True to its belief that seafood must be enjoyed fresh and delivering the succulent juices of the ocean to your very tastebuds, K-Tower seeks to transform your dining experience when it comes to delicacies from the sea, by having live seafood tanks within the restaurant itself. As K-Tower says it, it’s all about “The goodness of the ocean, all in one steaming pot”.
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Eliminating the complications of hunting down good-quality seafood, Cajun on Wheels is a new seafood chain that provides the enjoyment of premium seafood dishes in absence of any ostentatiousness. Their 2nd outlet is now at Plaza Singapura.
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In true American fashion, Cajun on Wheels takes on the spirit of the gourmet food truck, catering fresh and quintessentially Louisiana-style seafood cuisine without the fuzz. Dunk those fingers into the different choices of seafood buckets great for sharing among family and friends, enjoying a delicious mess. For the on-the-goers, simply choose one of the Ocean boxes that includes a main protein and a wide selection of wholesome side-dishes.
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CULINARY |
20 December 2016 |
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With its mellow, refined flavours and wholesome preparation methods, Teochew cuisine requires utmost skill and attention to detail – which is why Imperial Treasure insists on importing the requisite exotic seafood and hiring the most experienced chefs to perpetuate this exceptional heritage. Imperial Treasure Fine Teochew Cuisine is now at ION Orchard.
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At Imperial Treasure Fine Teochew Cuisine, a spread of fresh seafood, marinated meats, and enticing desserts are available to patrons. The classic Steamed Pomfret in Teochew Style, melting in your mouth with a delicate sweetness, is guaranteed to win you over.
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CULINARY |
14 December 2016 |
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Established in 1976, Red House Seafood has built a strong reputation of pairing fresh seafood with Asian flavours. The esteemed home-grown restaurant chain's latest branch is at Clarke Quay and it will open on 16 December 2016.
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Over the years, Red House Seafood has built a strong reputation for good quality, fresh seafood specialising in Asian seafood dishes and Singaporean favourites such as Crabs in Red House Chilli Stew and their Scottish Brown Crabs. Their intimate attention to flavours makes them popular amongst locals, expatriates and tourists.
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Zipang is the ancient word for Japan meaning Island of Gold.
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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.
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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.
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A second En Sakaba restaurant has now opened on the West at JEM.
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En Sakaba blur the lines between tachinomiya (standing bar) and izakaya (bar with seats), which is now popular among trendy bar hoppers in Japan’s major cities. Set in a chic but casual bistro bar setting, En Sakaba will focus on offering a variety of Japanese influenced tapas that are best paired with sake and beer.
The drink menu emphasize is on sake, and it would feature fine selection of Japanese sakes in top grade, carefully selected wines and reasonably priced liqueurs and beer. Sake connoisseurs could look forward to 30 brands of award winning sake to choose from.
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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.
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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.
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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.
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From humble beginnings of a small hawker stall at Defu Lane to a flagship restaurant iconic Singapore Flyer, Seafood Paradise was the first restaurant by Paradise Group and had set the base to grow into a culinary selection of restaurants catering to both the local and international market. They have now opened at the iconic Marina Bay Sands.
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Chief among these delectable creations is our own take on the Singapore Chilli Crab – a version that is well-received by tourists, seniors and children alike. But most celebrated of all is probably our Creamy Butter Crab made from secret ingredients known only to Paradise chefs.
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From the team behind Coffee Hive Singapore, Wok Master has opened at City Square Mall.
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Wok Master is an Asian fusion restaurant with scrumptious hotplates and clay pots.
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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.
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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.
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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.
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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.
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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.
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Fratelli, meaning “brothers” in Italian, brings you two dining experiences in one location – the all-day-dining Pizzeria and the dinner-service-only Trattoria. Helmed by three-star Michelin chefs, brothers Enrico and Roberto Cerea, whose family runs the acclaimed Da Vittorio restaurant in Italy, Fratelli aims to indulge your craving for the most authentic Italian flavours with refinement and style. |
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The cosy ambience of this all-day-dining restaurant makes it the perfect place to savour the gourmet pizzas, pastas, antipasti and desserts created by the Cerea brothers.
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An elegant, dinner-service-only restaurant that showcases the best Da Vittorio has to offer, with the Cerea brothers pulling out the stops for dishes that make convivial dining a joy.
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Chef Sam, Chef Song, and the founders of Five & Dime Eatery are proud to present Fat Lulu's, a modern asian barbeque kitchen and dessert bar.
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This new concept incorporates bold asian flavors, grilled meats & seafood, and a spirited dessert program.
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DANRO Collagen Hotpot Buffet & 美颜 (Beauty) Ramen’s Signature Collagen soup bases are slow-boiled over 10 hours in 3 delicious flavors – Chicken, Pork and Salmon Miso. These soups are created by boiling Chicken, Pork and Salmon bones and skin respectively. This cooking method derives nutrients such as collagen and amino acids until they melt and are turned into Collagen Pudding.
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Together with a wide range of vegetables, condiments, free flow drinks and Premium Sliced Beef, Chicken and Pork, diners can enjoy their Collagen Hotpot in an all-you-can-eat setting. Besides the Signature Collagen soup bases, there are also 6 other soup bases to choose from.
Prepared with our signature collagen soup and served in a Hotstone bowl to keep it hot while you ‘slurp’ your ramen, diners can enjoy a choice of Collagen Ramen Chicken, Collagen Ramen Pork or Collagen Ramen Salmon Miso.
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En Sakaba has opened in Orchard Central. Sakaba means “bar” in Japanese. The new concept will emulate En’s motto to be the gathering place where people meet and bond through gourmet food in perfect harmony. With that, the group aim to create a cosmopolitan space where patrons can enjoy great food and tipple in a convivial, relaxed atmosphere.
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For those craving for carbs, a wide variety of delicious don served with fresh sashimi- grade toppings or grilled meat are worth every savour. These would be made available all day.
The drink menu emphasize is on sake, and it would feature fine selection of Japanese sakes in top grade, carefully selected wines and reasonably priced liqueurs and beer. Sake connoisseurs could look forward to 30 brands of award winning sake to choose from
Other umami-laden creations on the menu include Unagi Kabayaki (Grilled eel with sweet sauce) and Buta Kakuni Yaki (Grilled Japanese braised pork belly), grilled to perfection with a salty-sweet glaze - are especially satisfying to eat, particularly when washed down with a cold beer.
Another delight, the Kani Miso Kourayaki (Crabmeat with roe & gut grilled in shell) combine the best part of the crab, the “kani miso” and seasoned with sake in the crab shell, and grilled over small flame to reveal a rich aroma. The rich aroma of the “crab miso” intermingle with exquisite balance aroma of the “crab shell” will make this a delicacy that satiate your palate and seafood desire. Due to the rich and moreish characteristic of this dish, it will be a perfect complement with a Ginjos Sake.
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With their recent expansion, Greenwood Fish Market now has a seafood restaurant in the lovely vicinity of ONE°15 Marina. The new 4,100 sq ft outlet overlooks beautiful yachts and tranquil waterfront housing, offering an excellent opportunity to immerse yourself in the island of Sentosa.
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They feature an open kitchen with a $70,000 wood fire oven that was customised in Australia (capable of firing up a pizza in 2 minutes at 700°C) as well as a full bar that serves Tiger, Erdinger and Guinness on tap. Accompanying the 150 seats restaurant is also a retail fish market, bakery, sashimi counter and an oyster bar.
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It all began 13 years ago when Greenwood Fish Market first opened in the sleepy neighborhood of Greenwood Avenue. True to their “Sea to Table” philosophy, they continue to directly import seafood fresh from Canada, Holland, New Zealand, South Korea, and US to their kitchen in weekly shipments. Given the many sources for their produce, they have a vast selection of fresh seasonal fish, shellfish, live Maine lobsters and even Dungenese crabs. Using their very own smoker, they proudly produce in-house hot/cold smoked salmon, mackerel, sardines and pork belly to offer customers a taste that is unique to Greenwood.
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If you’re stopping by, do visit their fish market as well. The take away Fish & Chips is a must try. Beyond their take away menu, they also provide an additional service where your purchase of fish can be seasoned or prepared to cater for visiting family and friends. Bring home ready-to-eat Cold Seafood Platters, Smoked Platters or even our smoked seafood and meat (produced in-house using Apple Wood from California).
They offer freshly baked European breads that are hot out of the oven at 1.30pm from their bakery. The loaves are displayed in their retail section and from 9pm onwards, you can bring home a loaf at 50% off as they do not keep day-old breads. They guarantee the freshness or money-back guaranteed.
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Amidst the products that we showcase are also 120 labels of unique wines that are rarely found in supermarkets. On top of our close-to-wholesale prices, do make sure to ask our staff about the carton discounts that available as well.
Look forward to the monthly Wine Events that Greenwood will be hosting. These events are a great chance to meet and learn from the passionate wine makers and vineyard owners who make the wines that you love.
Aside from their events, they also have cooking classes as a lazy Saturday activity. Here’s a chance to learn all about seafood from the experts and also, how to prepare simple but creative fares to impress your family and friends. Additionally, enjoy a 3 course lunch to top off the entire experience.
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Recognised for its wide range of rich-tasting sauces concocted in-house, Big Lazy Chop is a Chinese bistro offering diners the experience to have their favourite dishes cooked to perfection with their preferred choice of sauce.
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With choices ranging from Singapore's classic Salted Egg to Big Lazy Chop's very own Butter Champagne sauce and many more, your palate will be thankful for the kaleidoscope of flavours presented. Signatures include Black Pepper Premium Sri Lankan Crabs, Asam Curry Fish Head, Butter Champagne Drunken Spare Ribs and Milk Butter Chicken Chop.
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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.
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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.
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Sen of Japan is a casual dining Japanese restaurant and bar. Their dishes are designed by Chef Nakano Hiromi, who used to head the famous NOBU at the Hard Rock Hotel & Casino Las Vegas.
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The meaning of ‘Sen’ in Japanese is fresh, we believe that the quality of each dish lies in the source of ingredients – ‘To be fresh’. Their curated menu aims to bring to the table the taste of Modernised Japanese cuisine combined with an intimate setting with spectacular views of the Singapore skyline.
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Tuck into hearty, value-for-money meals at the newest concept to hit the hip dining enclave of Duxton Road - Ninja Bowl.
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This is the third outlet by The Astronauts Group that also owns two other successful establishments, Chillax Café and Babette Restaurant & Bar.
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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.
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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.
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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.
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Along Prinsep Street amidst the buzzing activities of the various restaurants, cafeterias, offices and schools is Captain K Seafood Tower, a new Korean Seafood concept that will surely delight seafood and shellfish lovers.
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Captain K, a name cleverly coined by the founder to signify the captain of the steam-boat, steering and pioneering new culinary creations for food lovers. K implies anything Korean, and we can expect that after Captain K Seafood Tower, there will be other Captain K food outlets adding to the multitude of Korean inspired food choices in Singapore.
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Conceptualized by the team and presenting Korea’s latest culinary sensation is this visually exciting Korean Seafood Tower, or Nine Layers of Steamed Shells as it may be known in other parts of Asia. It is the latest steamboat craze that is bound to take Singapore by storm.
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Bistro French Quays offers residents and visitors to Sentosa Cove’s Quayside Isle the unbeatable combination of top quality French dining, at unmistakably great value.
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A play on the sensual kiss that the French are famous for, Bistro French Quays brings the romance of Paris to Quayside Isle. With an impressive menu built upon the freshest meats, fish, and seafood especially air-flown from various regions across France and the surroundings, the emphasis is on traditional authenticity, capturing the quality and flavours of home-style French cooking for all to enjoy by the marina waterfront.
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Boasting a meat and seafood focused menu, Bistro French Quays covers the entire gamut of rustic small plates, wholesome soups, hearty mains, and luscious desserts. Their classics include the “French Quays” 1.2kg angus prime rib, jumbo mangalica pork chop, sautéed beef tenderloin, seafood cassoulet and lobster thermidor, and are all bound to impress. The very traditional Calvados flambé waffles and our signature raspberry white chocolate lava cake are some of the fine ways to round off the spread. Special dishes depending on the season allow their regular guests to always enjoy something new and exciting.
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Paradise Teochew, under homegrown F&B conglomerate, Paradise Group, will open its first downtown restaurant at Scotts Square.
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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.
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Located in Jalan Sultan, Gills N Shells has both al-fresco and indoors dining and is the perfect spot to enjoy a cozy dinner in its friendly modern ambience.
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A modern European seafood centric restaurant serving the freshest seafood from the ocean.
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Inspired by the ocean, the menu features our Chef’s Daily Catch of the freshest seafood, lobsters & oysters. All food is prepared in-house from scratch with the best quality ingredients.
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CULINARY |
29 February 2016 |
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Chef Emmanuel Stroobant launches a new stand-in concept of a luxury French brasserie at Quayside Isle @ Sentosa Cove.
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Born over an after-work social get-together by the Saint Pierre team, Jean Doré takes its name from the Francophone version of John Dory. John Dory is also known as Saint Pierre or Peter's Fish; legend has it that the dark spot on the fish's flank is the thumbprint of St Peter, the patron saint of fishermen.
Serving classical French brasserie fare, Jean Doré takes over the spectacular view of the marina at Quayside Isle. Relax with a glass of aperitif before savouring the delicious food prepared lovingly by the culinary team there.
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CULINARY |
26 February 2016 |
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Hokkaido Izakaya has roots in Tokyo where its first few shops are located and with fresh ingredients specially imported 4 cities in Hokkaido.
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Hokkaido is blessed with a wondrous bounty from both the sea and the land. It is world renowned for the freshness of its seafood and superb quality of beef, vegetables and dairy.
The restaurant distinguishes itself by being certified by the Hokkaido City Council to promote the city’s remarkably fresh produce. The freshest seafood and dairy are sourced from Yakumo Town while high quality beef is procured from Kamishihoro City.
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CULINARY |
26 February 2016 |
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The name 9999.9 or FIVE NINES refers to the finest form of refined gold, a fitting moniker considering its aim to provide gold standards of service, presentation and ingredients, all at prices that won’t leave a smoking hole in your wallet.
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Taking seasonal flavors and techniques from around the continent of Europe. FIVE NINES mixes carefully selected wines and fine dining at casual price.
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Hive by Wala Wala will be a huge 13880sq/ft multi-concept venue. Synonyms with Wala at Holland Village, they have the live music, sport cable and the alfresco factor.
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They added a retail wine shop, deli counter, ice cream counter, cake counter, a merchandise shop and a private room. Starting at noon daily for lunch till late night supper closing at 1am. On Fridays and Saturdays till 2am.
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They will be expanding the food menu serving traditional local delights, western favourites, awesome cakes and desserts. From 6pm, a yakitori counter kicks in to create an Izakaya atmosphere. Hive by Wala Wala will be equipped for events both small and big. Indoor seating capacity of 220pax. Outdoor seating capacity 160pax. They are looking to be the largest restaurant and bar in Singapore accommodating up to 600pax on a busy night.
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CULINARY |
30 December 2015 |
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Alati is a new Greek restaurant on Amoy Street.
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Alati, or salt from the ancient Greek word ἅλας, takes great pride in serving only the freshest produce wild-caught by the hands of the fishermen at the Aegean Sea. Donning its traditional uniform of blue and white, the casual and comfortable restaurant with an ambiance reminiscent of Cyclades. Everything in the menu, from the meat to the pastry to the bread, are made painstakingly and meticulously by hand.
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CULINARY |
28 December 2015 |
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Meta serves up classic French-inspired cuisine with an Asian twist.
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Meta – meaning change, alternation, and alteration – serves up classic French-inspired cuisine with an Asian twist in a stylish setting by renowned celebrity interior designer Peter Tay.
Nestled in the Bukit Pasoh conservation area, in the heart of Keong Saik, Meta is a spunky hideout in an evolving neighbourhood full of old world charm and modern buzz.
At Meta, they transform fresh and seasonal ingredients into exciting and inventive dishes.
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Familiar and comforting, yet eclectic and edgy, their food aims to please the palate and pleasure the senses.
Classically-trained head chef Sun Kim cut his chops in the kitchens of Waku Ghin and Tetsuya Sydney. A native of South Korea, Sun infuses his Asian heritage into French staples, creating modern masterpieces highlighting flavours of the seasons.
Pastry chef Tammy Mah heads up the pastry team at Meta. With over 15 years of experience, Tammy brings a playful twist to her gourmet pastries, sweets and desserts. She enjoys experimenting with textures, shapes and flavours. Tammy believes that there is always room for dessert.
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CULINARY |
18 December 2015 |
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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.
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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.
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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.
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CULINARY |
17 December 2015 |
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J65 & Jen Tanglin is now open.
With a name inspired by the Singapore international dialling code, the new-look all day dining restaurant will open to diners for breakfast, lunch and dinner. Authentic South-East Asian cuisine in abundant portions will be showcased in the vibrant restaurant with a modern market look and feel.
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The new All Day Dining Restaurant is open from breakfast through the day. Lunch is an eclectic mix of Deli style food, a large element of plant and soil based foods, with a strong focus on South East Asian taste profiles and dishes. Weekday lunch is an eclectic mix of deli style food ideal for business lunches. A strong focus on plant and soil based dishes are amongst the buffet spread, for those looking to lighter and healthier options.
Hooked! - Seafood Dinner from is on from Thursday to Saturday, the daily South East Asian selection will be enhanced with fresh Fin de Claire oysters, sushi and sashimi, tiger prawns, Boston lobster and Sri Lankan crab. plus hot dishes such as soup-baked cumin red mullet, lobster bisque and poached sweet clams.
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There is an option of take away, one plate prix-fix, or a full experience of the food spread, all set in a modern market style environment. The main focus will be on South East Asian cuisine. Authentic and robust flavors, artisanal displays with large and abundant portions, in keeping with farmers market feels.
Sunday Brunch is the highlight of the week, with free flow Champagne, wine, beer and cocktails, accompanied with a live DJ performance jazzing up the weekend. Unlimited platefuls of the freshest seafood including Oysters, a whole tuna sashimi, and hand carved meat cuts, 5 types of smoked salmon, premium Iberico ham, and the signature Sunday Roast with a whole Chicago Bull leg.
In keeping with the Hotel Jen Tanglin's philosophy of the ‘little details done well’, a breakfast take-away is also an option for busy diners as well as a one plate prix fixe during lunch.
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From the operators of D'Kranji Farmway Resort, a wide array of delectable local seafood fare awaits its patrons at their second De'Beer Seafood Restaurant at Sunset Lane, with each dish meticulously prepared using the freshest ingredients. Chef’s recommendations include Flaming Chicken, Fried 'La La' Bee Hoon and Sauna Prawns.
At De' Beer Seafood Restaurant @ Sunset Lane, the services they provide ranges from corporate events to birthday celebrations and even simple family dinner or meet-up sessions.
They hope to reach out to even more customers by locating themselves at Sunset Lane.
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They hope to reach out to even more customers by locating themselves at Sunset Lane. The signature dishes are also brought to Sunset way such as LaLa BeeHoon, live crabs, Sauna Prawns and many more. Regardless if you are young or old, as long as you love to taste good food, they warmly welcome you. They continuously strive to achieve the best quality in every dish served and service provided.
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At De' Beer Seafood Restaurant @ Sunset Lane, the services they provide ranges from corporate events to birthday celebrations and even simple family dinner or meet-up sessions.
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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.
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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.
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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.
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CULINARY |
27 September 2015 |
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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.
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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.
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CULINARY |
23 September 2015 |
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Crab In Da Bag has opened a new outlet at the Water Sports Centre, Stadium.
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True to the name, they serve up seafood tossed in lip-smacking sauces made from their very own recipes and served casual-style in plastic bundles, best enjoyed with hands – a truly multi-sensory experience!
They are the first in Singapore to serve their massive‘Caboodle Boil’ – their very own show-stopping Southern Louisiana Seafood Boil Specialty that serves up a celebration of seafood in a gigantic pot that is drained from the boil and ceremoniously yet gently poured directly on to the table for diners to enjoy.
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Everyone at Crab in Da Bag is out to have a fun time, so don’t worry about the mess! Keep your phones and devices in the baskets provided (your hands won’t be clean enough to touch them anyway) and engage in real conversations with your loved ones, family, friends & colleagues – that is what real dining experience is about.
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CULINARY |
17 September 2015 |
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A Global Chinese concept, Lokkee (pronounced as 'Lucky') is a witty and cheeky play on favourite Chinese recipes which have been given a unique tweak to include a dash of Western influence. This genre of Chinese cuisine, often defined by chow mein and fortune cookies, is reinterpreted and elevated here through fresh, top quality ingredients, and clean flavours.
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Lokkee aims to add diversity to Singapore’s restaurant landscape and celebrates the style of cuisine commonly found in Chinese restaurants dotted across major cities such as New York, London and Sydney. Created by enterprising Chinese immigrants, it is an appropriation of the food from their motherland, adapted for diners in their new environment.
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Lokkee is designed to tap on the growing audience of well-travelled Singaporeans for whom the idea of Chinese food for a Western audience is associated with being in a buzzing cosmopolitan hub.
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CULINARY |
3 September 2015 |
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The upscale sister brand of ThaiExpress has undergone a major makeover and is ready to make its grand unveiling in the heart of Orchard Road. Kaffir & Lime offers an exquisite dining experience, using premium and wholesome ingredients, resulting in a new menu of sumptuous Thai cuisine yet set at affordable prices.
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The former space has been dismantled, rebuilt and upholstered to provide a warm and inviting ambience. Details like the menu, plates, utensils and uniforms have also undergone a complete change. In addition, the unit is now segmented into two, with one area designed to suit groups of families and friends while another side caters to couples and business meetings. The centerpiece of the store feature 3000 pieces of orange aluminum forming a “wave” hanging from overhead.
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One of the highlights in the new menu include the Crispy Soft Shell Crab with Battered Morning Glory. The morning glory, coated with our chef’s special batter of curry powder, tom yum paste and other secret ingredients, before being deep fried to a golden brown, is best savored ever-popular crispy soft shell crab dipped in our homemade Kaffir & Lime sauce.
Another signature dish is our Deep Fried Whole Seabass with Kaffir & Lime Trio Dip. Excite your taste buds with the golden brown “flying fish” dipped in sweet, savory and sour sauces.
The Massaman Curry, awarded the top dish in the world by CNN in 2011, will also be served at Kaffir & Lime with our rendition of the recipe which contains more than 20 ingredients being cooked for many hours to perfection.
They have also brought back the fan favorite Chiang Mai Chicken Wings – deep fried chicken wings sprinkled with crispy basil leaves and fragrant garlic flakes with the new menu. And of course, evergreens including the Phat Thai Seafood, Tom Yum Soup, Thai Mango Salad, Thai Basil Minced Chicken served with Jasmine Rice and many more will be served.
Two new mocktails, the Kaffir Spicy Mango Sparkle and Lime & Blood Orange Cooler, named eponymously after the revamped restaurant, will also be making their exclusive debut.
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Indra Kantono and Gan Guoyi, the husband-and-wife team behind Sugarhall and Jigger & Pony, have tapped into their holiday memories for their new 40-seater seafood restaurant, Humpback, in Bukit Pasoh. Having shucked live oysters off the Washington coast, they’re channelling their newfound love for fresh seafood into a raw bar, with shells culled from coasts around the world.
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The tight menu of fresh raw oysters is complemented by executive chef Polo Seah's dishes of sea life like calamari, mussels and black cod, as well as refreshing plates of beetroot with citrus and pine nuts.
Manning the bar is Sugarhall drinks maker Long Yishu. He serves white spirit cocktails created by the group's bar programme director, Aki Eguchi, while other drinks like white wines and bubblies are also on hand to lift palates in between forkfuls of seafood.
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Serving a mix of robust, country-style Cajun seafood and the distinctive richness of Creole cuisine. Dancing Crab is a refreshing, American counterpart to Singapore's equally famed preferences for seafood, shellfish and rich flavors. Backed by one of Singapore's oldest seafood restaurant leaders, TungLok Group, Dancing Crab sources their shellfish from the same vendors used at the group's best seafood restaurants, offering a range from Boston lobster to Dungeness crab.
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New Orleans, Louisiana is known for its happy atmosphere, lively music, and high spirits. Dancing Crab brims with life, bringing the same emphasis to its colorful location at The Grandstand, welcoming its guests to eat, drink, and be merry.
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The latest, salubrious addition to the Craig Road stretch is PerBacco — an elegant Italian wine bar and restaurant helmed by chef-owner Marco Violano. In Italian, the word ‘PerBacco’ refers to Bacchus, the god of wine and good times and is also used as an expression of pleasure and surprise. It is, indeed, an apt name for an establishment that prides itself on offering an authentic, top-notch Italian bar and dining experience.
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The long, spacious bar overlooks the charming street and offers an al fresco feel thanks to high chairs and tables arranged right by its large windows. Here, amid brick-lined walls and dark wood furnishings, Chef Marco offers an impressive range of whiskeys, rums, unpasteurised beers, Italian wines and other spirits, and a list of six classic cocktails including the Manhattan, Negroni, and Spritz. The cocktails are always made to perfection with premium spirits such as Fords London Dry Gin, High West Rye Whiskey and Bottega Gold Prosecco.
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To accompany the drinks is a list of premium Ciccheti (Italian bar bites to share) that Chef Marco imports from Italy and stores in a beautiful cold room that forms part of the restaurant’s décor. There are cold cuts like Parma ham aged between 12, 24 and 36 months; mild and sweet small-batch salamenostrano; pure pork salame from Felino, a small town located in the Baganza valley; unctuous salame Milano; and soppressata, a dry salami native to Tuscany and Liguria. These are cut using a beautiful, traditional Tamagnini ham hand slicer brought in from Parma, Italy.
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On the menu are refined classics from the Mediterranean, including Chef Marco’s signature homemade spaghetti chitarre (guitar spaghetti, in reference to the guitar-like tool used to make the noodles) with scampi and clay pot fregola (pasta made from semolina, similar to Israeli couscous) with fresh lobster.
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Chef Marco makes it a point to import the finest ingredients from around the world, including beef from Kobe, Japan and lamb from New Zealand, which he cooks to deft perfection in his mixed grill. He also brings in seasonal vegetable, fruit and seafood such as mussels and clams from Italy twice weekly.
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