After five years of calling its cosy corner “meating spot” on Amoy Street home, Singapore’s foremost Argentinian steakhouse boCHINche by local lifestyle collective Spa Esprit Group has moved out of one Chinatown dining enclave to claim its stake in another - this time along the popular Club Street stretch. The new location boasts a larger dining hall decked out with a fresh look inspired by tribal design, an open kitchen and grill that flanks the entire length of the restaurant, and a refreshed menu designed by head chef Fabrice Mergalet to bring the age- old steakhouse experience to the modern age.
With a bigger location comes bolder ambitions as boCHINche continues to elevate the steakhouse experience in its new home. Ingredients, from trusted staples to regional specialties, are sourced seasonally from around the world to ensure the best products all year long. Modern cooking techniques such as sous vide, lacto fermentation, and infusions allow the kitchen to develop new dishes with unexpected ingredient and flavour combinations that draw inspiration from culinary traditions beyond Latin America, and across the world. Beyond its prized steaks, lighter, brighter flavours and more varied protein options have been introduced to widen its appeal. One thing remains unchanged since day one - steaks are cooked using traditional grilling techniques over charcoal fire to achieve a lightly charred crust and smoky aroma that best highlights the natural flavours of the beef.
Easily spot the restaurant on 27 Club Street with its textured facade cladded in panels of rustic recycled wood pieces. Step into the space and immediately notice the difference as tribal design-inspired interiors exude an undeniable masculine elegance, contrasted with quirky, fun elements throughout. A nod to soviet modernism design, clean, elegant lines of wood panelling, marble surfaces, and brass fittings are further accentuated with warm lighting in the 66-seater restaurant designed by the group’s creative director Jerry Sparks.
“boCHINche has been like that trusted old friend that never lets you down through the years. We’ve grown beyond just being that Argentinian restaurant or a traditional steakhouse - and have truly carved out a unique identity in Singapore’s dining scene that I believe will stand the test of time, and flourish even into even bigger and bolder possibilities from this point on,” shares Cynthia Chua, founder and Chairman of Spa Esprit Group.
Pre-meal nibbles come in inspired morsels packed full of flavours. Crispy Argentinian Spring Rolls (S$14) are filled with tender, richly flavoured chopped pig ears, cut with an aromatic mix of jalapeño, piquillo, scallion, and coriander. A trio of hand-cut beef, chicken and sweet corn Empanadas (S$5 each) continue to be boCHINche’s signature crowd-pleasers, with the addition of a new flavour that elevates the quintessential ham and cheese pairing with rich provolone cheese, smoked ham, sweet confit onions and pimento.
While meats are the main event at boCHINche, a new selection of standout starters offer bright respite for those seeking a lighter touch for their meals. A plump, milky ball of artisanal Italian Burrata (S$29) is paired with a medley of fermented tomatoes that cut through each creamy spoonful with refreshing fizzy pops on the palate, dotted with avocado mousse and edible orange cosmos. Quail (S$28) offers more than just a beautifully charcoal grilled bird with earthy flavours of salt-crusted roasted beetroot, crunchy roasted hazelnuts and tangy berries brought together with a rich buttermilk sauce. A classic Spanish risotto-style Bomba Arroz Verde (S$27) is topped with grilled Argentinian prawns, while raw scallop bites are folded throughout the rice and glazed with a stock made using seafood trimmings, resulting in a satisfying, creamy consistency while still remaining blissfully dairy-free.
From the famous wood and charcoal grill, a combination of cherry, apple and jarrah wood lends an irresistible flavour to a proud selection of carefully selected, grass-fed beef imported directly from Argentina, Australia, New Zealand, USA and Japan. While Argentinian beef remains the heart and soul of boCHINche, a renewed emphasis has been placed on the brand being an authority on high quality cuts of beef from around the world. A dry-aging fridge allows beef to be dry- aged in-house—typically for 35 to 38 days—using traditional methods, with an added coating of beef tallow that helps enhance the aging process while introducing new dimensions of flavours.
A thoughtful, 50-odd-strong-label wine list completes the steakhouse experience, with 10 labels available by glass and carafe. Designed around the philosophy of pairing wines and cuisine of the same origin, the list features 30 Argentinian labels—mainly from the key region of Mendoza—ranging from the quaffable to the bold and robust. The list is split between a selection of natural wines sourced from Drunken Farmer, while the rest remain conventional for their big, robust flavours that are best enjoyed with aged meats cooked over charcoal fire.
Away from the city, Bedrock Origin settles in at its new home on an island in the sun at Oasia Resort Sentosa. Embracing a lighter, brighter, and fresher take on the Bedrock classics, the location is the perfect getaway for social corporate lunches, romantic dinners, and weekend soirees with family and friends.
In keeping with Bedrock tradition, the finest steaks are dry-aged in-house and cooked on the bone with classic cooking techniques to introduce a greater depth of flavour. These classics are served alongside new seafood selections on the grill and in the raw bar, specially prepared by their chefs for a sumptuous taste of the oceans.
Popular western food eatery Botak Jones is back! The casual eatery is making a comeback this pandemic.
Their current fare is mostly similar to their original and well-loved menu. Enjoy Botak Jones signatures such as Fish & Chips, U-Crazy-What?! burger, Cajun Chicken, Double-Baked Cheese Potato and more.
At The Social Alley, you’ll find flavours inspired by Chinese, Japanese, Singaporean, Italian and more cuisines in their broad menu that will take your tastebuds on a gastronomic journey. Food aside, they also hope to connect people from all walks of life – their patrons will be able to build connections and establish relationships with one another.
There at The Social Alley, they stand by being socially accountable and aim to give back to society as much as they can. Hence, 10% of their profits are channelled towards the Save the Children Fund, whereby the proceeds are used to improve the lives of children through education, healthcare, better economic opportunities and more. On top of that, they pride themselves on their sustainable practices. This initiative brings them one step closer to food sustainability, food security as well as a stronger battle against climate change.
Fat Belly Social Steakhouse is a modern communal steakhouse which offers innovative takes on the classic preparation and presentation of meat and fresh produce. It strives to be the perfect stage for people to unwind, connect, and simply have a great time together over big, bold cuts of meats, fun sharing plates and great wines.
The ever rotating wine list and casual upmarket vibes completes the full social dining experience.
Seared is a newly established grill house in the heart of Tanglin, specialising in charcoal barbecuing of their own in-house 90 day dry aged steak.
At Seared, their ethos is simple. They are purveyors of superb meat and quaffers of fine wine. Their Executive Chef Emile is Micheline experienced and supported by an accomplishment team of outstanding culinary experts.
Enjoy 50% off your food bill between 26 April to 3 May 2021.
Lil’ Tiger is a local watering hole serving up amazing food including a super fresh raw bar with amazing tacos, steaks, and tons of dope vibes. A WILD & energising cocktail bar and casual dining space that will never have a dull moment!
Enjoy meats, beats and cocktails at Lil' Tiger today.
At the very heart of Picanhas' is an empire that revels in the glory of their Queen of Steaks. A grand experience that aims to give the people what they want. Picanhas on Club Street serves two signature beef bowls which comes from a type of Brazilian cut beef that comes from the the top of the rump region of the cow, giving it its own signature and robust taste. Choose from their two signature dishes or get both - Queen of Steaks and Picanha Don.
Gemma Steakhouse at National Gallery is the latest concept of celebrated Italian Chef-Owner Beppe De Vito of The ilLido Group, a collection of unique Italian dining concepts including the 1-Michelin-star Braci, award-winning Art Restaurant and many more.
Inspired by the best of Mediterranean summertime steakhouses - where everyone gathers to revel in the happiness of the season in high spirits, Gemma Steakhouse is a vibrant celebration of everyday occasions and life’s greatest pleasures through food and drinks.
The 68-seater restaurant is an upscale social dining destination with a vibe-driven focus that’s redefining fine dining with its contemporary Italian food and beverage program, old-world charms and a trendy, festive atmosphere. The jewel of the kitchen is the trademark Josper oven, where hunks of Tuscan-style bistecca Fiorentina are seared in front of the guests, while an in-house curing room within Gemma Steakhouse presents a modern side of “fish carvery”.
Led by one of the most respected veterans of Singapore’s F&B industry, Chef Otto Weibel, Black Marble brings the best of farm to table for its discerning diners. With over 16 years of culinary experience under his belt, Head Chef Jay Siaw of Black Marble also has a special expertise in working the char grill. Look forward to an irresistible selection of meats from Australia, Japan, and USA, all char grilled to perfection.
Black Marble believes in using the freshest ingredients harvested at their peak. All their sauces and jus are lovingly made from scratch in their kitchens, so no detail is spared. No secret to those who appreciate the finer things in life, clink your glasses of sublime wines to go along with their hearty fare at great prices.
Born in Switzerland, Chef Otto Weibel is considered a grand doyen of Singapore F&B. He first arrived in Singapore in 1973 to work at the Shangri-La Hotel, rising to Executive Sous Chef. He later progressed to Westin Philippines Plaza as Executive Chef, and helped open the Shangri-La (Westin) in Hong Kong as its Executive Chef.
He joined the then Westin Hotel Singapore in 1985 as Director of Kitchens, holding the post for 26 years until 2011 in what is today the Fairmont hotel. He has worked extensively in international consultancy projects and is co-founder of F&B consultancy OttScott, best known for Osia, the one-Michelin star restaurant, with Chef Scott Webster. Chef Otto’s tireless support and promotion of the Singapore F&B industry around the world, and his mentoring of young chefs, has made him one of the most respected figures in the industry. He is currently President Mentor of the Singapore Chefs Association, having been its President from 1990 to 2015. He is also Honorary President of Bocuse d’Or Asia-Pacific, and served as President of Bocuse d’Or Singapore and Asia-Pacific from 2008 to 2015.
Along with frequent appearances as Chief Judge in multiple cooking competitions, Chef Otto has numerous prestigious awards to his name, including ‘The Lifetime Achievement Award’ by the World Gourmet Summit in 2001, and ‘Swiss Chef of the Year 2001 Abroad’ by Urs Heller of Gault Millau Switzerland. In 2008, he received the ‘Personality and Lifetime Award’ from the international Chef Conference in Switzerland.
Chef Otto is a member of the Chaine de Rotisseurs Singapore since 1978, and of WACS (World Association Cooks Society) since 1984, receiving its Lifetime Award in 2014.
Located at Dempsey Road, Meat-Me Steakhouse serves up tasty steaks and wines. At Meat-Me, they are always focused on presenting the perfect meat to meet you. Their beef, aged for at least 60 days, gets roasted to excellence in the seasoned hands of their chef.
Meat-Me Steakhouse is made up of 3 sections – an indoor dining area that seats 35, an outdoor dining area for 35 pax and a bar for 6 pax.
The indoor dining area is set in a cosy and intimate atmosphere within the restaurant, decorated with modern decorative elements and is ideal for private gatherings or professional meetings. The outdoor dining area is set on a deck, surrounded by lush greenery for the tranquil alfresco dining experience, the outdoor dining section is perfect for standing cocktail, private parties or professional networking events.
Nearly a decade after first bringing French classics to Singapore at their original location at Duxton Hill, L’Entrecôte The Steak & Fries Bistro has now opened at Customs House, overlooking the stunning Marina Bay!
L’Entrecôte focuses on the season’s best steak paired with unlimited crispy, golden fries, accompanied by a fresh green salad with mustard dressing and walnuts. This winning formula is only complete with their secret sauce, poured generously over the trimmed and tender slices of steak.
The singular main course on the menu is complemented by a wide array of starters and 15 kinds of desserts. Choose from starters like the traditional French Escargots de Bourgogne (6 snails prepared with parsley butter and garlic) and delectable desserts like the crowd‐pleasing Old Fashioned Crème Caramel with a traditional almond tuille.
Steakville source for their beef supplies from specific farms and regions, bringing specialised farm breeds to their cozy restaurant in Sunshine Plaza. They aim to bring the “farm-to-table” dining experience to their customers whereby patrons can find out more about the steak they are having. You can view their menu here.
Their collaborative partner, Candour Coffee Bar, provides a wide selection of beverages, ranging from artisan coffee to signature coffee mocktails, creating options and playful choices for everyone.
The MeatHöuse is a halal steakhouse that features a highly-curated and original menu by Chef Benny Se Teo of Eighteen Chefs (the successful casual-dining restaurant chain, committed to hiring ex-offenders and youths-at-risk).
The MeatHöuse magnifies your love for meat with the most visually impressive steak that money can buy.
Few places serve a Tomahawk Steak and even fewer people are capable of devouring one on their own. They serve up quality Australian Augus 120 days grain-fed steak that weighs in at 1.2 to 2kg. This tender, juicy monster is seared to perfection exact to your preferred doneness.
At The MeatHöuse, you can enjoy favourites like REAL Truffle Fries and Aglio Olio to their signatures such as Crab & Chips, Meat & Mash and more.
Are you ready for a totally new experience in dining? How about something fresh, exciting and out of the ordinary to tempt your taste buds? If you are a meat lover and beef connoisseur get ready for an unforgettable experience. The well-known and loved ASTONS' chain is opening The Ranch Steakhouse & Bar, a classic steakhouse which will be located at Clarke Quay in Downtown Singapore.
It will include an exceptional dining area with an outdoor bar and seating to take advantage of the vibrant parade of passer-bys.
This is the Classic Steakhouse concept, serving terrific value meals to guests. As soon as you walk through the door, you’ll be captivated by delectable aromas from their mouth-watering cuts of meat. Order your preferred steak and it will be cooked to perfection by their artisan chefs.
The Ranch’s menu will feature exceptional succulent dry-aged beef, premium beef and secondary cuts offering delicate flavourand tenderness, all home-made and delicious. Exclusive dry-aged beef is served to guests with “bones in”. The concept of “bone-in” greatly enhances taste, aroma and tenderness of the meat. Other classics, such as Terrines, Beef Tartar, Oxtail and many more, will be among the premium selections. The full bar is equipped with an extensive range of international wines and ‘good old’ German beer. With its stunning riverside location, The RANCH is your ideal choice to impress business colleagues, entertain with friends or enjoy sensational value-for-money meals with family.
They will offer the highest quality American and Australian Steaks, great wines and first class service in an exceptional setting, making The Ranch your favourite go-to dining destination in no time. They will continue to use the highest quality ingredients at affordable prices.
Having launched five years ago in early 2012, Bistecca Tuscan Steakhouse made an imprint on Singapore’s dining scene by being the only restaurant to serve a 1.2kg charcoal-grilled Bistecca alla Fiorentina Wagyu T-Bone Steak. After five very successful years, the establishment has moved to a new location right next door, replete with an elegant makeover.
Diners will be wowed by the newly outfitted shop-house, combining modern and sleek architecture while preserving several elements of the nearly century-old heritage structure. From cozy booths with an unmatched, intimate dining experience by candlelight and impeccable service; to a modern Tuscan affair at the Chef’s table, adjacent to the open-design kitchen and Fiorentina cellar - Bistecca welcomes patrons looking for a host of different experiences.
Open for dinner daily, and for lunch six days a week, Bistecca’s menu will remain largely unchanged, with a few special additions, leaving regulars filled with anticipation on what surprises Bistecca has in store. The Bistecca alla Fiorentina, a crowd and family favourite, will remain on the menu along with their daily hand-made pastas, made using only egg yolks in the traditional Italian method. Diners can expect new dishes such as the Fettuccini with smoked pimentón pasta, blue swimmer crab, roasted peppers, and lemon butter, giving Bistecca an air of Italian decadence.
Bistecca is known for their F1 Wagyu beef which is pasture raised in the King and Kiew and Valleys of Australia, and organic grain-finished under the highest ethical standards. And in line with their food philosophy, all of their seafood is sustainably sourced, whilst the produce is organic where possible.
Located only five minutes from the Singapore CBD, Bistecca is available for bespoke dining experiences at the Chef’s table overlooking the kitchen, as well as catering to larger groups looking for an entertaining evening at Singapore’s most stylish steakhouse.
Bao Makers at Horne Road has relocated to 4 Jiak Chuan Road.
Sharing the same space with Butler's Steakhouse, Bao Makers is a concept store serving buns created tastefully with flavours using fresh ingredients daily. They serve other comfort food too other than just Baos (Chinese Steamed Buns).
Sharing the same space with The Bao Makers on Jiak Chuan Road, Butler's Steakhouse serves New Age Beef Cuts. The former operates in the day and the latter takes over the premise at night.
Calling all steak lovers; the restaurant’s signature —the Butler Steak—is a black Angus flat iron steak and it is only available in limited portions daily. The Black Angus Flat Iron Steak also comes with a side of a salad.
Located at an all-new wing of the mall specially built for the concept, the sprawling two-storey block is also Orchard’s largest terrace designed for all-day alfresco dining.
Situated by one of Orchard’s busiest intersections, the outdoor duplex aptly features the crossing of four different cuisines from the East and the West. Opened throughout the day from 9:30am till late, a central menu integrates each restaurant’s specialty dishes, allowing diners to order across concepts.
The ground floor of the duplex is the comeback place for burger joint &Made, and the third home of Spanish tapas bar Sabio Orchard.
With a total seating capacity of 220 people across the four spaces, the 4300 square feet venue is also ideal for private events of up to 500 people.
A joint partnership between DHM and Robinsons, expansion plans to bring the same model in different locations throughout Asia and Middle East are scheduled in the future.
Founded by Mr Wolfgang Zwiener, New York City chain Wolfgang's Steakhouse by Wolfgang Zwiener is set to open its 1st restaurant here in Singapore by early October at InterContinental Singapore Robertson Quay.
Wolfgang’s Steakhouse Singapore is a joint venture between W Steak International Corp. and THP Global Inc.
The Singapore outlet will have around 150 seats and spans across a space of 6500sqft, and it will have an in-house aging room for their steaks, which the temperature and humidity are carefully controlled to create the distinct flavour and tenderness. The restaurant will also house a a bar/lounge.
Wolfgang’s Steakhouse uses only the certified 2% USDA Prime Beef that is transported by air weekly from the US, and stored in an in-house aging room for dry aging. The meat is thickly sliced and cooked in a broiler at 1600 degrees Fahrenheit. The indulging steak is then served on a hot plate creating flavourful taste.
The original Wolfgang’s Steakhouse opened in 2004 on NYC’s Park Avenue.
Now boasting 17 locations worldwide (not inclusive of the upcoming Singapore one), this leading steakhouse has become a global sensation, recognized for its perfectly prepared 28-day, dry‐aged steak. Not only does Wolfgang’s serve phenomenal Porterhouse steak, but the ambience, the expanded menu, the services and the accessibility of the locations are appealing to even the most exacting diners.
A pretty long name for a restaurant indeed but it is also known to many as Hamburg Steak Keisuke.
The restaurant serves one of Japan's most well-loved national dishes, the hamburg (say han-ba-ga) steak. They have only two items on the menu being Keisuke Prime Beef Hamburg Set and Triple Cheese Prime Beef Hamburg Set. Each set meal comes with a prime US beef patty served on a sizzling hot plate with free flow of eggs cooked eight ways, and salad, rice and miso soup.
Philly Shack is Singapore’s first authentic home of the Philadelphia Cheesesteak or Philly Cheesesteak – made from thinly sliced, juicy pieces of tender rib-eye beef, caramelized onions and melted cheese on a housemade pillowy bun. Now at Clarke Quay.
Whether it is for a hunger-pang-busting lunch, after-work snack with an ice-cold beer or a late-night closer, their deliciously moreish sandwich makes Philly Shack the ideal pit stop within the lively enclave of Clarke Quay to satisfy cravings and hang out with friends and colleagues.
Also featured on the menu is a range of American comforts, including burgers and wings to sink teeth into, alongside a refreshing selection of craft beers, milkshakes and the hottest Bloody Mary in town. We must mention, that they stock an impressive 64 different kinds of hot sauces.
They pride themselves on serving up variety; their unbeatable steak cuts are complemented by delicious choices of chicken, ribs, seafood, and pasta at a price for everyone.
They're the leader of the pack by emphasizing consistently high quality delicious food delivering a warm, welcoming environment. Their generous portions are moderately priced. their casual atmosphere couldn't be more transporting - it's like you're right there in the Australian Outback.
Zipang is the ancient word for Japan meaning Island of Gold.
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.
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.
Otto’s Deli Fresh is the truest expression yet of Otto Weibel, one of the most respected veterans of Singapore F&B industry. For more than 40 years, Swiss-born Chef Otto has been a driving force of local F&B, working at the highest levels of the industry, promoting Singapore F&B industry on the world stage, and mentoring its young talents. Though he has retired from Swiss Hotel, he has not stopped his tireless support for the local F&B industry. He is currently the President Mentor of the Singapore Chefs Association, and the Honorary President of Bocuse d’Or Asia-Pacific, and served as President of Bocuse d’Or Singapore and Asia-Pacific from 2008 to 2015.
Housed in the new Raffles@HV, at the doorstep of the MRT and within meters of very ample parking, Otto’s Deli Fresh is a paean to quality and provenance, to handpicked ingredients and the creature comforts of the home kitchen, and to the dreams of a veteran career chef. The deli section draws on Chef Otto’s vast experience and personal connections to offer a personally curated food selection of exquisite provenance and quality, at superb value. The 46-seat all-day dine-in restaurant celebrates the Chef’s personal tastes and expert skills, which imbue the homespun recipes with refined gourmet flavours, and with a sense of familiar comfort.
It has always been a passionate desire of Chef Otto to bring family, friends and neighbours together over good food, prepared in the restaurant or at home. Otto’s Deli Fresh is both the fulfillment of a dream to bring people together through good food and a platform for nurturing young chefs, continuing Chef Otto’s lifelong support and mentorship of the local F&B industry.
Indulge in substantial, hearty meals at Ninja Cut – the latest concept by The Astronauts Group.
Sister outlet of the ever-popular Ninja Bowl which opened in April 2016, Ninja Cut sets itself apart on the Seah Street belt with a varied menu featuring succulent meats, fresh seafood, and all-day brunch items.
The “Ninja Cuts” section comprises beautifully cooked hearty proteins such as roast ribeye, crackling pork belly, juicy chicken, fillet of cod, tuna and whole squid; with an option of bases such as soba noodles, quinoa, a proprietary rice blend, and garden greens.
The fuss-free convivial dining concept sees customers placing their orders at the counter before the meals are prepped a la minute to serve.
Ô Boeuf à 6 Pattes brings you French cuisine in a friendly ambiance to your doorstep in Clementi!
They are located at Park West Condo in Clementi, away from the hustle and bustle of the City and in serene surroundings, overlooking the swimming pool.
Everything they serve is freshly made in-house, according to traditional cooking techniques and using the best produce available. They also have affordable French wines for an ideal pairing to your meal, in a relaxed and friendly atmosphere.
At Rayz Bistro, you’ll never find yourself stumped for awesome café Halal grub in Singapore again.
At Rayz Bistro, you’ll be served a smorgasbord of soul-satisfying Western fares – from fish & chips and penne carbonara to rib eye steak and rack of lamb. But what truly catches our attention is definitely its chilli crab pasta – perfect for those who seek an unusual blend of Singaporean and Western flavours.
After a month long closure, The BetterField at Waterloo Street has re-opened at The Treasury, just a five-minute walk from City Hall MRT station.
The sprawling compound is five times bigger than its previous location, making it the perfect place to accommodate large group gatherings. It's also good for couples looking for an affordable date night over quality eats. The menu has also been updated with new dishes, but rest assured, the old favourites are still around.
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.
Taking seasonal flavors and techniques from around the continent of Europe. FIVE NINES mixes carefully selected wines and fine dining at casual price.
NUVO, which was previously located at Marina Square, has open in a new location. The Italian-Japanese contemporary restaurant is situated at its new home, located at the forefront of Customs House and set against the scenic Marina Bay skyline. The Kitchen + Bar welcomes diners with an updated menu, a plethora of drinks and a refreshed concept.
Helmed by Caerus Holding’s Group Executive Chef, Mark Richards, whose experience has brought him to work with in culinary cities such as Melbourne, Sydney, Bangkok and Hawaii; Chef Mark’s expertise and interest lies in the modern cuisine, where he combines elements of modern techniques on traditional dishes.
Chef Mark is supported by Chef Leslie Chew, NUVO’s restaurant chef who has many years of experience in the hotel and hospitality industry. Chef Leslie has worked for a variety of five and six star luxury hotels around the world in hotel chains such as the Grand Hyatt, Four Seasons and Hilton Hotel. His expertise lies in international cuisines, while his passion is for natural cooking, a style which requires an innate understanding of each ingredient in order to bring out its natural flavours with minimal or no seasoning.
The Chop House will be opening their second outlet in Singapore at 112 Katong.
Aiming to bring a breath of fresh air to the food scene by offering an array of international dishes with a contemporary spin, The Chop House uses only high quality, fresh ingredients from all over the world. They let the ingredients reveal their natural flavors and this philosophy of quality transcends to their beverage collection which showcases a variety of artisan beers, draughts on tap, a brilliant selection of crafted cocktails, whiskey and wines.
Portico's newest venue features richer and more robust versions of the modern European Portico flavours that you’ve come to love, partnered with the same extreme culinary creativity that has built their reputation.
In addition, you can now enjoy the finest cuts of premium steaks. Tucked away in the lush surroundings of Dempsey, Portico Prime will provide you with a truly unique and unforgettable dining experience.
Portico Prime continues to push the boundaries of modern cuisine with their undying passion for imaginative menu engineering. Their culinary team expertly crafts delectably designed set lunch menus paired with fine cocktails, and consisting of complementary yet contrasting dishes. Meat lovers may also enjoy trying their Portico Steak Wagon, which showcases only the best cuts of premium beef served with their signature steak sauce. Many of Portico’s signature dishes have been reinvented for Portico Prime, bringing them up to the next level with new flavours and textures. If you thought you enjoyed the food at Portico, you have a whole new experience awaiting you at Portico Prime.
toTTful cafe has recently opened on East Coast Road, and comes with a social cause!
toTTful cafe has a common goal, that is to help teenagers, young adults and their families to aid their monthly families needs by offering them a job and also maximazing their individual potential and creativity in their cafe.
In addition, boosting confidence in themselves and giving experience in the food & beverage industry to allow them to be a more responsible person and for them to attain future opportunities.
Buttergrill is a new restaurant created by a few food enthusiasts who wanted to bring the best recipes to everyone.
Their concept team believed in finding the best ingredient, which are meticulously sourced from producers that share their ethos and the same satisfaction in what they do.
Their menu is all about creating butters that are tried and tested in their recipes. Butter is one of the oldest and most natural foods on the planet that has been a delicious part of the human diet for many years. With their special recipes, butters are now combined with current, innovative ideas and a twist to the taste, creating flavorful butters, which they take enormous pride in.
Admittedly, they are little obsessed. They spend their time researching and experimenting different cooking methods to bring out the most exquisite characteristics in their butters. Finally after many challenges and trial, grilling is the best for savoring the flavor and essence of butter. They serve their food, grilled using chosen butter to enhance the palate and want to get people as excited about food as they are.
Singapore’s favourite premium meat and sausage purveyors Huber’s Butchery has moved to bigger and better premises, from its previous location at 18A Dempsey Road to across the road at 22 Dempsey Road with a 13,000 square feet space.
Stylishly designed like a community, the new Huber’s Butchery comes with free parking, a fun, tree-shaded outdoor children’s playground, edible garden of herbs and flowers and a 50-seater bistro with indoor and outdoor seating serving appetising meals for lunch and dinner.
With an easy one-way traffic shopping concept that starts on the second level, customers will immediately be greeted by the friendly staff behind the information counter. Beside the counter awaits extensive ranges of delectable cold-cuts and fresh sausages that are additive and filler free. The fresh sausages are made on site and curious customers can enjoy the interesting process through a glass window and even make special customisations of their unique individual preferences for a minimum order of five kilograms.
The Gourmet Studio, a sleek demonstration kitchen, offering comprehensive cooking classes by inhouse and guest chefs, follows right after. Alongside are the seafood and grocery departments, with exclusive products such as Zweifel potato chips, Thomy condiments, Koko Black chocolates, Tar10 sauces, Schöni Sauerkraut, Freshstock stocks and glazes, Segreti antipastos, Roza’s gourmet sauces, Farmhouse Museli breakfast cereals, Rivella soft drinks and Wellington honey.
Also situated on the second storey is an extensive cheese section, which currently has over 100 types of cheeses and is complemented by the daily baked breads and large ranges of crackers and antipasto. Come December, the selection will increase to 150, making Huber’s Butchery’s cheese range the largest in Singapore – a piece of exciting news that will certainly delight any cheese lover.
Accessing the first level of Huber’s Butchery via elevators, the doors open up to a wide selection of bottled wines and beers, occupying the shelves from floor to ceiling. Exclusive to Huber’s Butchery are the Swiss breweries Chopfab and Falken, Australian breweries Red Duck and Black Dog and American ginger ale Bruce Cost. There are also BBQ grills and accessories available for sale and soon, Huber’s Butchery will become a one-stop shop for all BBQ needs with disposable ware, charcoal, etc. The high-quality vegetables, fruits and herbs available at Huber’s Butchery are airflown chilled three times weekly, mainly from Australia.
Another Huber’s Butchery highlight is the longest meat and sausages counter in Singapore at more than 40m long. The heart and soul of the store, the fresh meat department is sectioned into beef, lamb, veal, pork, poultry and marinated meat to ensure effortless shopping. With a helpful “Meet the Farmers” feature, customers are educated on the meat’s origins, enriching them on their choices. In December, a dry ageing cabinet will be installed and an on-site customisation service will be available, allowing customers to select the number of days they would like their meat to be dry aged.
Charcoal Pit is a cozy little rooftop BBQ spot set high above the hustle & bustle of the concrete jungle.
Chill out with your buddies while nursing a cold beer (or a glass of red wine), all while demolishing a perfectly grilled steak.
At Charcoal Pit, they love the ancient method of grilling over a wood fire so most of their menu is grilled over a charcoal and hardwood fire to impart a characteristic flavour. Paired with their house-made condiments and sauces, it makes for a truly unique dining experience.
There’s no better way to unwind after a long hard day.
Carne & Caipirinha is an authentic Brazilian steakhouse that follows the famous Rodizio (rotation) style service. It boasts one of the largest variety of premium-quality grills in a Brazilian churrascaria — featuring unlimited servings of roasted chicken, beef, lamb, pork and fish meats.
Tuck into authentic Brazilian cuisine which is freshly made in-house by our Brazilian Head Chef, Chef Britto, who has more than 36 years of experience under his belt with Brazilian cuisine. The barbeque spread includes a buffet line of gourmet salads, pastas, rice and traditional Brazilian Feijoada (black bean stew).
Apart from serving sizzling meats, Carne & Caipirinha also offers exquisite Brazilian Caipirinha — Brazil’s national cocktail with zesty and fruity notes, as well as true-blue Brazilian beer, wines and soft drinks such as Guaraná Antarctica. This guaraná–flavoured soft drink is produced in only three countries, and is now available in Singapore at Carne & Caipirinha.
At Carne & Caipirinha, passadors (meat servers) are dressed in traditional gaucho (cowboy) outfits. The colourful attire coupled with the amazing cuisine and beverages, promises you a dining experience that is uniquely Brazil.
At Opus Bar & Grill, sustainable seafood and prime cuts; dry aged in-house for 14 to 36 days with our customized Himalayan salt tile cabinets, are expertly cooked by Australian Chef Nick Philip over imported charcoals for an intense depth of aroma and flavor.
The bar showcases a unique range of cocktails inspired by Asian food, accompanied by an enticing selection of bar snacks.
The menu focus is primarily East Coast favourites (Maryland crab cakes, New England clam chowder) and classic American fare (US grain-fed steaks, ribs and regional seafood) prepared the traditional way on a grill.
The Josper charcoal grill will impart the traditional outdoor BBQ flavour to many of the featured menu items.
Bringing you the outdoor BBQ experience indoors!
You will not have to think twice where to catch your Sunday Night Football!
Offering one of the largest al fresco dining areas along Orchard Road and a private room with attached entrance and balcony, RedBank is also the perfect venue for events.
Wakufen has opened a takeaway kiosk at Asia Square.
The utilize modern cooking techniques coupled with flavourful combinations of herbs, spices and quality ingredients in order to provide you with a healthy yet undeniably delicious experience. Customize your meal by selecting your protein, vegetables, complex carbohydrate and add-ons.
Their perfectly cooked meats are their pride and joy and provide for some of the juiciest chicken breasts, smoothest, silkiest salmon fillets and most tender steaks you’ll ever find.
They achieve this perfection through Sous-vide (Su-vee) cooking all their proteins. And while Sous-vide cooked food is usually only found in high end gourmet restaurants, they provide it at affordable prices and fast service. Sous-vide (French for “under vacuum”) is a method of cooking food sealed in heat safe vacuumed packs in a temperature-controlled water bath.
& why is a new cafe inspired by the delicatessens of New York.
& why aims to diversify the available styles of cuisines that are Halal in Singapore, as up till only recently, the selection has been quite limited to mostly regional culinary offerings. The food and drinks they serve are all Halal. Everything is prepared the Halal way and they are fully Muslim-owned.
It is called & why... as a play on New York's initials and the ellipsis are there for you to continue it with your own ideas. It is to signify an interaction between the cafe and you, a two-way street.
& why serves cuisine that is premium on the palate yet filling and fulfilling for the appetite, such as sandwiches and salads. The mocktails and brewed coffee at & why... are also refined and cater to delicate tastes. All their breads and pastries are baked in-house by their chefs.
Cafe's signature dishes include Asparagusto & Pastrami: Layers of beef pastrami topped with grilled asparagus and melted Gruyere cheese, drizzled with red wine reduction, served on choice of baguette or Italian bread and Stripped-down Steak Sandwich: Rosemary 6oz strip loin steak with wild sautéed mushrooms, melted Gruyere cheese and drizzled with red wine reduction, served on choice of baguette or Italian bread.
Mad About Dolce: Creamy Café Dolce tainted with hazelnut chocolate bringing out its richness. Could be a favourite for those with a sweet tooth.
Ladies should enjoy the Mademoiselle drink; a watermelon base fused together with Lussory white and a dash of lemonade soda to provide a refreshing sensation.
The Rabbit Hole offers you a unique salad experience as they feel that many people have the misconception that salads or anything remotely healthy are boring and would taste awful. They envisioned a cosy café-styled diner appeal instead of the usual stern looking green and white outlooks which most salad bars portrays.
As quality is their top priority, all of their salad dressings are made from scratch freshly with no added preservatives, not store bought nor mass produced. They have over 40 toppings which are reviewed frequently to keep things interesting for you and they are constantly looking for new and unique items to feature on they salad bar. They also have a range of warm premiums/deli products such as premium striploin steak and chicken breast cooked Sous-vide style to retain moisture and seal in the flavors. This is opposed to serving cold and tough meats to top the salad off for those who requires more protein or meat offerings.
The Rabbit Hole always encourages you to craft your very own salads as creating your own meal not only allows you to tune the flavors to your liking but also the process, of making your very own product each time is a great experience for all.
But of course the fuss-free option is available for anyone who prefers. They offer several house salad options which are also constantly reviewed, again to keep things fresh. Their latest gourmet salad creation is the Apple Pie salad; an apple pie inspired salad packing all the savoury taste of an apple pie into a healthy and delicious bowl of salad!
For beverages they serve fresh cold pressed juice which compliments their salads really well and are packed full of nutrients and goodness. They also have specialty blend cold brewed teas which are teas brewed using cold water over prolong periods to squeeze out all the natural sweetness and flavour of the tea blends. Other than that they do offer Gryphon Hot teas as well as simple machine made coffee.
Other than salads and juices, enjoy waffles and ice cream for the mid-day tea break crowd as well as those who cannot finish off their meals without dessert.
Promising you the best burgers and steaks in town using only the finest premium grade Wagyu, Wildfire is seasoned F&B veteran Michel Lu’s newest venture. Cooked over Japanese Binchotan charcoals, the flavours in the patties and steaks are bold and upfront.
Wagyu is arguably one of the most prized and sought after beef in the world. Wildfire Kitchen & Bar gives you the opportunity to enjoy this delicacy through its sensational yet affordable signature specialty burgers and steaks. Complementing them is a range of fabulous craft beers from Japan and the U.S., making the Wildfire eating experience unforgettable and outstanding.
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.