Chong Wen Ge brings the term "cafe" into new heights - injecting the richness of surrounding heritage into a gastronomic experience.
The founders of Chong Wen Ge cafe are made up of a group of middle age "uncles"*- who, even though established in their own profession, feel inclined to start Chong Wen Ge Cafe - in efforts to reach out to the younger generation and increase the awareness of Singapore's own cultural roots. Thus, instead of allowing the cafe to be subjected to the cookie-cutter formula of serving eggs Benedict and waffles - the founders were strict in ensuring that all decisions right down to the smallest detail, were made with the heritage and culture in mind.
Entering through the Chong Boon Gate, you will be greeted by the authentic Peranakan tiled flooring, all preserved in its original splendor. In the background, there is the soothing tinkling of piano songs that amalgamates perfectly with the surrounding environment to bring respite and retreat to those who seek escape from their everyday life.
As you settle in, make yourself at home, take a moment to enjoy the honest heritage food, and appreciate all that with the beautiful backdrop of the intricately decorated Chong Wen Pagoda. Everything at Chong Wen Ge cafe, from the surrounding ambience and view; down to the food we serve, is calibrated to bring one's cafe experience to a whole new level.
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.
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.
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.
Most probably the oldest restaurant in Singapore since 1927, Nan Hwa Chong is said by many to be the creator of the Teochew Fishhead Steamboat.
This very traditional fish soup steam boat offers a uniquely Singapore dining experience. The Nan Hwa Chong signboard has become synonymous with a silky smooth, totally slurp-worthy soup that incorporates rich and sweet tastes into a dining experience that represents Singapore.
Like the weeping willow, which bends gently in the wind while putting down strong, firm roots, Ryu’s aims, above all, for a harmony of elements,sparing no effort to present diners with the ultimate in cuisine, tradition, and hospitality.
Làng Nuöng Viá»‡t Nam means Vietnam BBQ/Grill Village. We are the first traditional Vietnamese BBQ restaurant located at the heart of Singapore, 18 Foch Road along Jalan Besar.
At Làng Nuöng Viá»‡t Nam, they aim to emulate the hustle and bustle of the busy Vietnamese streets, which provides the perfect backdrop for them to serve delicious Vietnamese BBQ in their street styled concept restaurant. Customers will experience first-hand the famous Vietnamese “street-food” charcoal-barbequed gourmet meat that can only be found in Vietnam. The meat is marinated in a range of homemade Vietnamese sauces and will be the first of its kind in Singapore.
The ambiance should be reminiscent of the typical conditions in Vietnam where such food outlets thrive. Hence they have all the furniture, Clay Stoves, cutlery, signage and even all the fans are imported from Vietnam to bring out the culture and feel. A mixture of Vietnamese popular new and old songs will be played too. Barbeque is by old-fashioned barbeque clay stoves from Vietnam which are slowly diminishing over time.
As for the food, all the special dipping sauces, ingredients for the secret marination they are using imported sauces from Vietnam as well so as to achieve their actual awesome taste of Vietnam.
Renowned in Hakata, Kyushu for serving an all-chicken menu and Mizutaki – a specialty chicken broth hot pot – Hanamidori welcomes diners to its Plaza Singapura restaurant on May 25, 2015. The Singapore restaurant joins 28 restaurants in Japan and two other restaurants in Taipei and Dalian in showcasing the native taste of Hakata. Mizutaki Having originated in Hakata during the Keio era (1865 – 1868), Mizutaki was initially served in the Ryotei (a traditional, luxuriously appointed restaurant) as a simple hot pot. In response to Goryon-san (landladies from the merchant families) wishing to provide more nourishing and tasty meals for their families, tofu and vegetables were added to make a heartier dish. At Hanamidori, fresh chicken is featured on the menu.
Central to the dining experience is the broth, which is light in taste yet deeply flavourful. Diners may wish to enrich the flavour by adding Mataichi salt (natural sea salt) from Kyushu. The flavour of the chicken is more fully appreciated when complemented by Ponzu (vinegar dip), while Yuzu Kosho (green chilli pepper) gives it a spicy kick.
The latest dining addition to Tiong Bahru is House of Peranakan Petit, a modern and intimate Peranakan setting along Eng Hoon Street - a former Peranakan enclave. Established by the House of Peranakan Group of restaurants, this third branch is borne from a desire to offer top notch Peranakan heritage food in an area that has forgotten its Peranakan roots and inundated with hipster cafes.
Established in Katong in the 1980s, the House of Peranakan Group of restaurant is a pioneer in Nonya cuisine, managed by a pure Peranakan family for more than 30 years. Inspired by his mother’s culinary skills, Bob Seah wanted to share his family’s culinary culture with others. He established Peranakan Inn in the 1980s, one of the earliest Nonya restaurants in Singapore housed in a charming pre-war Peranakan shophouse built in 1937, which is still serving piping hot Nonya cuisine in claypots today.
Over the years, the restaurants have received accolades from the Asian Wall Street Journal and The New York Times. It has hosted distinguished guests from past Presidents to overseas dignitaries. The most recent VIP was Her Royal Highness Princess Maha Chakri Sirindhorn of the Kingdom of Thailand.
Chef and owner, Bob Seah, is 75 years and a serial restaurateur. He is still cooking and establishing new restaurants at this age, and he makes it a point to go to the market every morning to get the freshest ingredients for the restaurants. This is the true meaning of active ageing!
A pioneer in the Peranakan food community, Bob has created many Peranakan-inspired dishes such as Selar Sambal Fish stuffed with Rempah, Nonya Crayfish, Assam Prawns and Long Beans Sambal. He also introduced the concept of serving home-cooked Nonya food in claypots 30 years ago!
Proudly conceptualised by Chef and Owner, Bob Seah - a fourth generation Baba who had watched his Nonya mother cook, and his daughter Bee Leng, – the menu at House of Peranakan Petit includes traditional Nonya dishes such as Ayam Buah Keluak, Nonya Chap Chye, Garam Assam Fish and Itek Sioh. In addition to that, Bob has created several Peranakan-inspired dishes such as Scallop Lemak, Crayfish Nonya Mee, Bob’s Pork Bun and Curry Crayfish.
Are you a fan of the reality TV show MasterChef? Well, the inaugural winner of New Zealand MasterChef, Brett McGregor, came all the way to House of Peranakan Cuisine to learn from Bob how to cook the Babi Assam. They are probably the only Nonya restaurant in Singapore that serves this rare and unique dish of belly pork flavoured with belimbing (sour fruit), beanpaste and traditional spices.
There is a juxtaposition of traditional and modern touches to the restaurant. Peranakan furniture and antiques are set amidst Peranakan hues of turquoise and white. To showcase and support Peranakan art, the owners are collaborating with young Peranakan artist, Carolyn Law, to display her Peranakan-inspired art in the restaurant.
Embodying IHC’s vision, the four-storey IHC building is an iconic, unique and sustainable building that blends both traditional Indian as well as modern architectural elements. The architectural design for the facade of IHC is inspired by the “Baoli” (or Indian stepwell), and seeks to create an urban forum for the celebration and appreciation of Indian culture.
The diversity and multi-faceted nature of Indian culture is also captured in the use of a translucent shimmering façade to create an impression of IHC as a “shining jewel” in the day, and the transformation of the IHC into a “glowing lantern” of the Indian community with the lighting of the colourful façade mural at night.
The IHC adopted an inclusive curatorial approach under the guidance of the IHC Concept and Content Sub-committee; and defines Indian in the pre-modern context of the subcontinent. Thematic permanent displays and/or special exhibits as well as programmes at the IHC will showcase various communities from the subcontinent with ‘lived histories’ in Singapore. In addition, memories and accounts of the community have also been captured.
The IHC’s permanent gallery storyline revolves around five themes arranged chronologically to span the time period 1st century CE to the 21st century. The themes present, through artefact and interactive displays, the long history of interactions between South and Southeast Asia as well as the experiences of South Asians in Southeast Asia (especially Malaya); Singapore in particular. They narrate the history of the migrant community and their contributions to Singapore.
Situated in the heart of the bustling Singapore, with chilled and cozy ambiance, you are assured of having one of the finest Thai cuisine.
Thai in Town is a Thai restaurant that combine both modern and traditional Thai cuisine. They do not only pay attention on how their dishes taste, but also concerned about how it looks, how it smells and how it fits in with your taste.
The place to see and be seen. Come and let your taste buds escape to Thailand and experience its amazing cuisine.
Starting from a coffeeshop stall in Tanjong Pagar Plaza in 2010, the 2 Cai brothers, Weili & Weisheng have moved to a small ramen restaurant in International Plaza.
Brothers Ramen specialises in a pork, chicken, fish and vegetable broth.. They are also famous for their ham-like chashu and extremely tender chicken slices which are cooked at a low-temperature water bath. Home-made noodles are made in such a way that they can be able to stay in the broth for a longer period of time without losing its original texture.
Using modern and traditional ramen cooking techniques, the brothers aim to introduce a more localised flavour.
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.
Shelter in the Woods is a traditional rotisserie restaurant single-mindedly devoted to superb food, fine wine and good company. Located in the quiet suburbs of Bukit Timah, it offers family warmth and classic European rustic food underpinned by refined flavours and expert technique.
The man behind this amazing cuisine is Consultant Chef Masashi Horiuchi, who brings to the table a combination of decades-long experience in Michelin restaurants across Europe, with native precision, discipline and systematic consistency.