For those who love variety, now you can savour up to 4 of Coca's Signature Soup Broths at one go with their quadruple pot, available at their newest Suntec City branch.
From aromatic Hua Diao Phoenix (chinese wine), tangy Tantalizing Tom Yam to fiery Merciless Mala, their flavorful broths are perfect for communal dining and bound to whet your appetite.
Patrons can look forward to unlimited servings of lobster with Coca's premium buffet spread.
Originated from Bangkok, COCA Restaurant first opened its doors in Singapore in 1987 and remains well-known amongst Singaporean diners as an established Thai-Chinese hotpot restaurant.
By marrying authentic Thai cuisine with traditional elements of Cantonese home-style cooking, it is COCA’s distinctive flavours which resonated well with many through the decades.
Take your pick from COCA’s scrumptious House Specialties such as Fish Glue, Shrimp Paste and Handmade Dumplings, along with an endless array of fresh seasonal vegetables, meat, and seafood offerings.
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).
Hokkaido’s No. 1 Soup Curry, Suage has arrived in Singapore! No need to hop on a plane. Just a quick trip to Capitol Piazza and you can slurp it up as much as you want.
Currently there are three Suage restaurants in Sapporo, where long queues can be spotted everyday!
Renowned for its scrumptious curry, Suage offers soup curry in eight flavorful choices.
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.
Baja Fresh Mexican Grill will be opening Baja Fresh Express, its third and latest outlet this April within Singapore’s Central Business District, at The Sail.
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.
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