Fukuoka ultimate ramen chain, Kanada-Ya, with snaking queues in both London and Japan is set to officially launch in Singapore in mid-December, with its first outlet at Paya Lebar Quarter Mall. The outpost in Singapore marks Kanada-Ya’s 13th outlet worldwide. Specialising in the classic Tonkotsu ramen, the award-winning, rich and flavourful pork bone broth is first boiled for 18-hours, making it rich and creamy before mixing in a secret sauce to add flavour and umami to the broth. It is handmade by Mr. Kanada, the founder himself, and imported directly from the original restaurant in Japan.
Kanada-Ya will be offering its mouth-watering ramen and popular side dishes at the Singapore outlet. Tuck into perfect al dante wheat noodles, specially made using a specific type of flour, enriched with an exact protein content and alkaline salts for a firm yet springy texture that is the ideal pairing with Kanada-Ya’s rich broth.
Tantalise your taste buds with the heady scent of the aromatic Truffle Ramen from black truffle oil and truffle jelly made with black truffle paste for a slurping good time, only available in limited quantities daily. No visit to Kanada-Ya is complete without sampling the famous Chashu Tonkotsu Ramen in all its original goodness with tender pork collar chashu, wood ear fungus mushroom, seaweed and spring onions. The delectable Kotteri Tonkotsu Ramen is elevated with thick and juicy slices of pork belly chashu that complements the deep and flavourful pork bone extract perfectly.
Ramen Champion is proud to announce that it will now house Gyumaru at its Bugis+ enclave. Gyumaru is the first ramen restaurant in Singapore to serve Gyukotsu Ramen (beef bone ramen), which is a rare dish in the ramen world.
A riff on the popular tonkotsu, the fully emulsified broth of the Gyukotsu Ramen boasts a clear consistency and a pronounced piquant flavour of beef fat. Relish the palate-enveloping note of the beef broth, which is made with beef bone and oxtail. The entire preparation takes two days to complete — the broth is first boiled for nine hours, before it is cooled and refrigerated for it to set into a thick and flavourful concentrate. Each beef broth cube is then simmered over low heat before it is served.
The broth is accompanied with springy thin noodles custom-made from a local Japanese noodle making specialist — for the doneness, there are two options to choose from: soft and hard. Thick tender cubes of well-marbled ribeye sourced domestically from a halal-certified supplier are placed atop the ribbons of al-dente noodles. Other ingredients including green onions and Japanese leek contribute delicate notes to the overall dish. Top the dish with the optional coriander for a local twist and additional fragrant lift!
Gyumaru is in the process of receiving its Halal certification — Muslim gourmands can very soon enjoy non-pork ramen!
Here is one for the Westsiders! Beauty in The Pot has just opened its 6th outlet at Westgate which operates till 3am daily, making it your perfect supper spot.
A concept by Singapore-based restaurant chain Paradise Group, Beauty in The Pot has been winning over gourmands with its nourishing and exquisite broths, as well as a wide selection of fresh ingredients. Long queues are a common sight come dinnertime since its inception in 2014.
Beauty in THe Pot is also the first hotpot restaurant tailored for women of all ages, with its emphasis on beauty collagen broth and female-centric décor.
For mummies who are always on the look out for family-friendly restaurants, ease your woes when dining at Beauty in The Pot. Like other Beauty in The Pot outlets, the outlet at Westgate has also specially reserved a space to build a customised children’s playground within the outlet. It’s fully air-conditioned and equipped with soft-fall mat and sanitiser. Every outlet of Beauty in The Pot also has staff trained in balloon sculpting to entertain kids and provides children’s toys, making it a pleasant dining venue for families.
Taikoo Lane Hotpot, is a restaurant that doles out authentic Sichuan and Cantonese hotpot broths and offerings! The concept is a brainchild of Chengdu Restaurant, which is known for its mouth-watering Sichuan cuisine. Taikoo Lane boasts a mixture of individual pots and large shared pots, so solo diners or large groups can enjoy a hotpot session anytime they have a craving.
Taikoo Lane’s version of the Sichuan Spicy Broth follows the traditional method of using beef tallow instead of oil. The beef tallow-based mala broth is much more flavourful than the oil-based renditions other hotpot restaurants in Singapore serve.
Chengdu Green Pepper Broth is another Taikoo Lane special Mala broth. Taking inspiration from Chengdu Restaurant’s best-selling Fish with Green Peppercorn Soup, the green peppercorn broth is a brand-new offering specially created by the Taikoo Lane team. Peppercorn oil and green peppercorns are Sichuan specialities, and the restaurant imports the ingredients from the province.
For diners who prefer non-spicy broths, there are offerings available such as Fish Soup Broth with Fresh Milk and Collagen Nourishing Pork Bone Soup. Both of these soups will appeal to ardent appreciators of Cantonese dishes. Able to alleviate the symptoms of excessive dampness in the internal system of our body, the nourishing fish soup broth is made with specially selected fresh fish and salmon bones. The gelatinous pork bone broth is superbly tasty and moreish — a medley of pork bones, whole chicken, pig skin and spices are cooked for over seven hours to achieve a rich and milky consistency.
Taikoo Lane offers a smorgasbord of unique hotpot ingredients. A DIY dish, the Lobster Noodles pays tribute to Hong Kong’s popular version. Simply immerse the crustacean and noodles into the broth, then mix the cooked items with the special sauce and condiments and voila! If so inclined, cook the seafood and noodles separately in different broths so that they can soak up different flavours for a truly unique dish. Living up to its name, the Magical Growing Mushrooms promises a culinary spectacle. Arranged artfully in a garden of lettuce, tomatoes and eggs, the enoki mushrooms will grow taller before your very eyes as you water it!
After bringing in Tsuta, the world’s first one Michelin-starred ramen eatery, to Singapore and expanding the chain to 7 stores in 4 countries all under 2 years, businessman Brian Chua is hungry for more. Through Gourmet Food Holdings, an investment company which Brian founded, he is investing into Mrs Pho with the hopes of bringing the brand international.
The authentically humble pho restaurant operates on the tribute to its founder Hoang’s mother, grandmother and aunts, the women who selflessly feed their family out of love and whom he crowns as the best cooks. Mrs Pho serves up homemade communal style Vietnamese classics derived from Hoang’s family recipes, so they taste just like how his mother used to make them. All ingredients in their making are proudly sourced from Vietnam as well.
Growing up as a refugee in Australia, food was the string home to Hoang’s roots, the same one which he now hopes to share with the world through Mrs Pho. That is why everything continues to be made in-house, from the broth and sauces to its range of unique house-made drinks.
Their partnership has birthed the latest Mrs Pho outlet in VivoCity, Singapore’s largest retail and lifestyle destination. This outpost marks the first Mrs Pho in a shopping mall, the first of many more which Gourmet Food Holdings has set its sights on growing worldwide.
Two very special dishes were unveiled at the launch – an exclusive creation by the original Mrs Pho, as Hoang’s own mother is affectionately known, who graced the event with her presence for the opening. Mamma’s Chicken Ham are irresistible slices of minced chicken marinated with spices, steamed in in banana leaf and then fried for extra flavour. A traditional snack in Vietnam, its flavours explode with each bite especially when had with its special sweet and spicy dipping sauce, perfect to go with beer. They are also the perfect addition to the Moc Noodle Soup, a hearty clear noodle broth, sweetened with slices of fresh onion.
The rest of the meny features flavours of Hoang’s childhood with appetisers like the Mrs Pho Cockles that presents succulent cockles tossed in fragrant garlic and pork lard, as well as the Fresh Star Fruit and Beef Salad, where tender slices of beef is served with fresh star fruit for a zesty balance. The Grilled Lemongrass Beef Sticks is also a good contender with chunky beef marinated in lemongrass essence for a touch of freshness.
The must-order at Mrs Pho is the Special Beef Combo Pho, a warm, hearty bowl of silky flat rice noodles in a rich beef soup, accompanied generously by lean cuts of beef, beef balls, tripe and more. Crunchy beansprouts, mint leaves, sliced chilli and onion make it a meal that’s as balanced as it is heartwarming. The Hue Special Beef Noodle Soup also shines the spotlight on beef while the Mrs Pho Dry Noodle Combo allows you to savour the delicateness of the restaurant’s house-made noodles.
Wash it all down with house specialty drinks like refreshing Coconut Smoothie, Yoghurt Cooler and a popular Vietnamese favourite, the Saigon Salty Lemonade. For a sweet end, the Cream Caramel will seal things with a syrupy sweet kiss while the Avocado Smoothie wraps things up on a creamy note. As an option, you can also have the traditional Vietnamese drip coffee as an add-on to the smoothie for an extra buzz.
In Mrs Pho, Brian found authenticity and character of food served from the heart, and has chosen to invest and help expand the chain to international waters. Likewise, Hoang appreciates Chua’s sincere and fearless approach in taking a small ramen shop and bringing it to international success while maintaining its core qualities and hopes to see the same for Mrs. Pho.
This new outlet takes on a quirkier vibe true to Vietnam’s booming street art scene back home, featuring a graffiti wall by an upcoming Vietnamese artist for an interactive element. The dining area reflects your typical Vietnamese household with lanterns and bamboo beads. All furniture and fixtures are flown in from Vietnam, too, for a true feel of home.
A visit to Mrs Pho promises to transport diners to Hoang’s home and childhood, through the food, ambience and restaurant spirit.
Famed Japanese Ramen chain, Afuri has over 15 outlets and also opened outposts in as far as Portland, Oregon & Lisbon in Portugal. They will be opening their very first outlet here this month at the newly-revamped Funan, bringing their signature yuzu-scented ramen to food-lovers in Singapore.
Named after a mountain - Mt. AFURI, on the east edge of the Tanzawa mountains in Kanagawa prefecture in Japan; legend has it Afuri is the father of Mt. Fuji.
Find out more about Afuri and the menu listed in their international website here.
You can’t cry over spilled milk when there’s no milk to begin with. In Singapore, most fish soup eateries serve their fish soup with a dash of condensed milk. No Milk on Pahang Street offers fish soup with no added milk.
A multi-concept establishment; No Milk is your casual fish soup eatery in the day and when the sun sets, the second floor turns in a chill-out bistro with some cool drink deals and fusion bar bites to offer.
Spanning more than 10,600 sq ft, Beauty In The Pot at VivoCity is the hotpot chain's biggest outlet to date.
Savour the essence of health and beauty with every steaming pot of soup at Beauty in The Pot.
Inspired by the culture of food for health, the hotpot concept offers two nourishing soup bases that promise rich flavours coupled with abundant benefits. All ingredients are artfully made by their team of chefs to match seamlessly with the rich and flavourful soup bases for maximum enjoyment.
Be awed by the sumptuous menu of fresh ingredients and homemade specialties coupled with the dense and nutrient-rich beauty collagen soup and/or spicy nourishing soup (with three levels of spiciness).
With the fragrant aroma of Sichuan peppercorns and chilies beckoning, get ready to welcome new hotpot restaurant chain Spice World Hot Pot from China making its inaugural presence in Singapore with a 200-seater, 6,000 sqft duo-design dining space at Clarke Quay that serves up an array of aromatic spicy and non-spicy soup broths with exquisitely plated, high-quality and fresh ingredients.
Spice World Hot Pot, founded in 2003 is one of China’s top ten global hotpot brands that prides itself in the meticulous preparation of its soup broths and accompaniments. No artificial flavouring, MSG or flavor enhancers are used. Instead, soup bases are first brewed in Sichuan China using the most carefully sourced deep forest peppercorns from Hongya farmlands, chilies from the mountainous origins of Guizhou and Sichuan before being air-flown to Singapore where it goes through a secondary preparation. All soup bases including the much loved Sichuan mala broth are brewed for at least four to six hours.
Diners can choose from 7 different soup bases – mala, which comes in three varying degrees of spiciness (mild, medium, hot), pork belly and chicken, three-delicacy (pork, chicken, duck), wild mushroom, tomato, tom-yam, and curry.
At Spice World, accompanying ingredients such as beef, pork and lamb are freshly sourced, painstakingly prepared and hand-sliced as opposed to frozen and machined cut. Similarly, all seafood arrives at Spice World fresh, not frozen. A source of great pride, this method of serving fresh ingredients is Spice World’s hallmark of distinction.
From the freshest Australian M8 Wagyu beef, delicately draped to form a dress over a doll, to the Australian mutton slices served on a meter long plank, to the good-humouredly named Prime Minister’s Pork Balls (former U.K Prime Minister David Cameron’s favourite dish) made from pork belly and parsley, to the delicately sliced rumen tripe from the first section of a cow’s stomach that contains the grass it consumes; all meats are air-flown to ensure that freshness and quality are never compromised. For seafood lovers, freshly prepared shrimp paste made from 100% shrimp meat and tobiko are a perennial favourite amongst diners along with the seafood platter.
To add a bit of fun to the dining experience, diners can choose to have a teddy bear or Hello Kitty shaped out of mala soup and beef oil added to the hotpot and watch it slowly melt into the broth (limited to only 8 per day!). This fun element has been and still is a big hit with Spice World patrons around the world. Diners can also have a meal with Nicholas the Bear, a life-sized teddy bear stuffed toy mascot, if he is not too busy posing for pictures.
Offering nourishing Chinese soups on the go, Soup Living joins a bevy of F&B establishments to open at Tanjong Pagar Centre.
Soup is a deep rooted Chinese food tradition. Known for their health benefits, traditional Chinese soups are nourishing tonics good for health made from fresh vegetables, lean meats or fish, and flavoured only by natural ingredients. Many Chinese soups also include the use of herbal ingredients that enhances the health-benefiting function of the soup, an age old practice used by thousands of generations.
Haakon is a philosophy, a way of life, an embodiment of Scandinavian healthy living. At Haakon, they understand that nourishing the body is as important as nourishing the mind and spirit.
Their menu ranges from an enriching variety of superfood smoothies, freshly pressed juices, acai and pitaya superbowls to a delicious savoury line of smorrebrod sandwiches loaded with Norwegian smoked salmon and nutrient-rich avocado.
They believe in serving great tasting, fabulous life enhancing food & beverages that are good for you. All their food is thoughtfully sourced. This means that everything they serve will be as fresh as they can get them, as clean and nutritious as possible. Everything they serve, they are confident will be good for you. This means real food, no junk like hidden processed sugars or weird sounding unhealthy preservatives and additives.
Their smoothies, juices and bowls are designed to give you a healthy sustained release of energy, to keep you going through the day through CLEAN nutrition.
Their juices, smoothies and foods are made with high quality, life enhancing nutrients and purpose-filled ingredients, designed to meet and surpass the daily requirements for “five a day” recommended servings of fruit & vegetables.
Their salads and hot dishes have been designed for the calorie conscious - to give you the protein and nutrients you need while omitting the bad, giving you that flexibility in your diet.
With the collaboration of both Yakitori Master and Ramen Master, Menya Takeichi has been established to bring you the Supreme Creamy Chicken Paitan (White Soup) Ramen Speciality Shop.
The Creamy Chicken Paitan soup is prepared by simmering a fresh chicken until it builds into an extremely creamy, flavorful broth. Chicken Tenpura Don (Chicken Tempura Rice Bowl) and all side dishes, will come with freshly sourced chicken.
They are the No 1 Hot Spot Ramen Shop for Chicken Paitan Ramen in Tokyo, and have grown to having 9 outlets within the past few years!
RoyceMary Café is an endeavour to deliver such memorable experiences. Of course, it serves great coffee, along with a fabulous selection of pleasing beverages. Then, there are the mouth-watering signature cakes, sandwiches, soups and more.
It’s modern ambience with lighting that exudes welcoming warmth offers the perfect setting to sit back, relax and enjoy true quality time with one’s near and dear.
The café is a great reminder that the finer things in life don’t have to be beyond the reach of everybody.
The latest edition to the Keong Saik district is an urban Izakaya, Neon Pigeon.
Inspired by the world of flavours found in the hidden spots of Tokyo and the underground culture of buzzling cities like New York and Hong Kong, the establishment is a vibrant social house offering great value for money and the soul of a Japanese Izakaya with a punch of urban grit.
With a selection of starters (appropriately named ‘Bird Feed’), soups, greens, seafood and meats, Japanese snacks are given a modern and in-house twist at Neon Pigeon. The Izakaya-style menu, designed for tastings, serves up dishes in ‘small’ or ‘large’ portions and you are recommended to order six to eight small dishes to share between two people.
A look at the menu and you will notice the heavy use of classic, no-frills Japanese flavours in the condiments and among the assortment of "Bird Feed", is a cold dish of Chilled Cucumber with home-mixed crushed chilli peanuts, nori (seaweed) and goma (sesame), as well as the Tsukune Sliders, an east-meets-west combo of a Japanese meatball patty and a western slider bun, coupled with pickled kyuri (Japanese cucumber) and tare (soy basting sauce) aioli.
Keeping up with the fun-sharing concept, Neon Pigeon also offers a large format dining option of Barbecued Pork Shoulder for groups of four to six. With a two-day advance order required, the hearty fare of pork shoulder is slow-cooked for 20 hours and served in a black pepper teriyaki glaze, with a ginger scallion dipping sauce, bibb lettuce wraps, steamed buns, a spring onion salad, onigiri rice cake, kimchi and pickles to complement.
Also an integral part of the concept’s underground vibe is the Neon Pigeon bar. The bar’s Japanese-inspired drinks list includes a selection of Japanese beers and whiskeys, each a representative of different prefectures, as well as a curated list of spirits and Japanese inspired speciality cocktails. These include Throw A Kyuri-Ken, a vodka-based cocktail with a refreshing touch of lemon juice, yuzu and cucumber, as well as Harajuku Girl, a mix of gin, shiso leaf, and plum bitters.
The bar also houses a selection of sake of varying fragrances and complexity, including a range of Junmai, Daiginjo, Ginjo and Honjozo sakes, that were all hand-picked from sake distilleries across Japan to complement the dishes offered at Neon Pigeon.
Specially designed by US-based EDG Interior Architecture + Design, the Neon Pigeon space at The Working Capitol building on Keong Saik is built to own the vibe of a hidden spot off the main street only known to the locals, as a veiled corner of an urban metropolis. The exterior shows only a fluorescent pink pigeon, lit when in business, while the interior is paved with raw elements of steel and bricks that are softened with sophisticatedly designed wood finishing, giving the social hangout an urban grit with comfort and familiarity – an atmosphere reminiscent of Shibuya district in Tokyo or East Village in New York. A semi-open concept kitchen is also featured, with the action in the kitchen open for a close-up view.
A final and crucial touch to the space is the loud graffiti work plastered on the walls of the interior that gives the restaurant a touch of the underground New York City vibe. The team had specially commissioned local visual artist, ZERO to create these murals.
Nestled in the midst of bustling Clarke Quay, Kuro-Gyu Shabu-Shabu Ito has just opened its doors offering you an authentic shabu-shabu menu and some of the finest Kagoshima Wagyu.
The ultimate goal for you at the 1,800 square feet restaurant is to savour the natural richness of the Wagyu dipped in simmering delicious broths. Kuro-Gyu uses only the most traditional recipes in all its Japanese broth. With hours of brewing, the soup selections include Konbu (Japanese kelp), Tonkotsu (Rich Pork Bone Broth), a Japanese favourite Sukiyaki (sweet and salty) and the Kuro Special Chicken Soup.
Chef Atsushi painstakingly selects the freshest ingredients from Japan to brew up rich, delicious and authentic shabu-shabu each day. Premium Meat The selection of prized Wagyu beef is the key highlight at Kuro-Gyu. Strips of tender Wagyu loin and Wagyu Kiriotoshi are a standout. The juicy and tender slices literally melt in the mouth with the Chef taking pride in the meat’s natural umami flavour. Direct from Kagoshima, Japan, Kuro-Gyu serves up A2 Grade Wagyu and A4 Grade Wagyu. The premium cuts are reasonably priced and is guaranteed great value.
Pork selections are also available – the Kurobuta pork shoulder with its sweet and rich flavour is a perfect option and with the addictive broth it will leave you craving for more.
Also from Kagoshima is the Shirobuta pork belly. For a slightly lighter option, the Chicken Tsukune (handmade minced chicken balls) is a great choice. Chef Atsushi combines the meatballs with a special Kuro-Gyu marinade, chopped soft bones and vegetables.
You can add texture to the shabu-shabu with the variety of crisp greens and vegetables such as white leek, spinach, Tang Or, Chinese cabbage, Shiitake mushroom, Enoki mushroom, corn and carrot. While the roaring broths are amazing on their own, the shabu-shabu can be accompanied with Japanese rice specially sourced from Niigata, Japan and a variety of noodles.
Executive Chef Atsushi from Japan, brings over 15 years experience to Kuro-Gyu. Chef Atsushi is trained in traditional Japanese cooking and is highly sought after for his skills and knowledge in authentic recipes. His specialty lies in preparing hearty soup bases for shabu-shabu and creating delicate Japanese appetizers. Chef Atsushi leads a team of chefs, ensuring you are served the highest quality ingredients and treated to rich traditional Japanese flavours. Chef Atsushi is also able to customize menus for private events, if requested.
9Goubuli, a celebrated dining establishment in China, is opening its very first international outlet at Marina Bay Sands.
Steeped in history, with the original recipes dating back to 1858, Goubuli gained global fame over time for its baozi – the delicate handmade steamed buns with a soupy filling using half leavened dough and bursting with flavours from the North of China.
Goubuli in Tianjin already has a steady fan-base and is a must amongst visitors to the city, including global dignitaries and leading entertainment personalities.
Enjoy a comprehensive menu serving up hand-crafted buns, dumplings by the team of Baozi Masters and traditional soup, handpulled noodles, Cantonese roast and seafood dishes prepared by seasoned Chefs.
You will also be impressed with staples such as the Steam Xiao Long Bao, Pan-Fried Buns with Pork Stuffing, Onion Pancake and Shanghainese Wonton in Red Oil Vinegar.
The 3,811 square feet restaurant is designed to cater for family dinners, corporate functions or a quiet meal for a small group. The three private dining rooms are perfect for a celebration during the festive seasons or special occasions. The culinary team is also open to customizing menus to suit different palates. 9Goubuli’s warm ambience is completed with dark wooden motif wood paneling, oriental furniture, marble-top tables and beautiful table-setting.
The restaurant provides seating for 35 seated indoors and up to 15 at its alfresco area. This outlet is designed in an express format to cater to the busy breakfast and lunch traffic in the area, providing quick meals and takeaways for the business crowd, without skimping on taste and nourishment.
Forget wilted salads and cold deli sandwiches eaten at the office desk. For a mid-weekday burst of flavour and nutrition, go for the hearty, bold flavours of a chicken tortilla soup, grilled shrimp and steak burrito, or spicy chicken tacos, all freshly made at Baja Fresh Express.